Featurin Recipes Created By Signal Mountain Residents
Featurin Recipes Created By Signal Mountain Residents
Check out our recipes below created by Signal Mountain residents! The recipes use our local Signal Mountain Farmer’s Market ingredients! If you have an absolutely incredible top notch recipe and would like it to be featured on our website and shared with the Signal Mountain Farmer’s Market Community please send an email to sewaneesarah@gmail.com.
Wild + Well Recipes for SMFM
Katie Braswell, of Wild + Well, is a Holistic Nutritionist based on Signal Mountain, TN. Katie’s specific areas of interest are preconception health, fertility, prenatal/postpartum nutrition, hormonal health, blood sugar balance and more. She believes in meeting her clients where they are in their health journey to regain balance and vibrant health! She specializes in functional and ancestral nutrition for families and believes in meeting her clients where they are in their health journey to regain balance and vibrant health. Katie offers one-on-one nutritional and supplementation consultation packages, custom meal plan and prep consults, as well as, private and group yoga classes. Check out her website to learn more!
https://www.livewildbewell.com/
Grass-Fed Beef Pot Roast
Ingredients:
3-4lb grass-fed chuck roast
1/4 cup red wine
2 tbsp tomato paste
2 tsp Worcestershire sauce
2 tbsp beef tallow
4 cups beef bone broth
2 bay leaves
Garlic salt
Set instant pot to the sauté setting and add 2 tbsp beef tallow. As that’s melting, sprinkle garlic salt all over chuck roast. Add roast into instant pot and brown both sides (3-4 minutes per side). Once that’s complete, add in all ingredients to the instant pot and set on manual high for 60 minutes. Once it’s done, release the pressure and remove roast from instant pot. Add roast onto a wood cutting board and begin shredding the beef. And enjoy for the next few meals!
Nourishing Lemon Chicken Noodle Soup
Ingredients:
For Broth / Chicken -
1 Whole Chicken
1 Celery Stalk, Cut into Chunks
1 Onion, Quartered
Salt and Pepper
8-10 Cups Filtered Water
For Soup -
3 Celery Stalks, Chopped
3 Carrots, Chopped
1 Onion, Chopped
2 Lemons
3 Cloves Garlic, Minced
1 Cup Organic Elbow Pasta
10 Cups Homemade Chicken Stock or Bone Broth
1 Tbsp Olive Oil
3 Eggs
2 Cups Fresh Spinach, Chopped
Salt + Pepper
Optional: Dill
Directions:
Take whole chicken out of packaging and rinse well and then pat dry. Put whole chicken in the InstantPot and add celery, carrot and onion. Add filtered water and completely cover chicken carcass and the added ingredients. Add salt and pepper (and any herbs you might have laying around!). Put the InstantPot on Manual High Pressure for 40 minutes.
In the meantime, chop onion, carrot, celery and mince garlic for the soup and set aside. Once the InstantPot is done, release pressure and carefully take chicken out of the broth. Remove all meat from the carcass and shred and set aside - this should give you about 2-3 cups of chicken to add to the soup. Strain the broth from the InstantPot so that all of the vegetables are out and set this aside as well.
Add olive oil to your dutch oven and add in the carrots, celery, onion and garlic and sauté for 5 minutes or so. Once everything is softer, add in the stock from the chicken (this should be roughly 10 cups). If not, you can always add in extra chicken stock if you have that on hand. Let this come to a simmer and add in the elbow pasta and let that cook. Once the noodles are done, stir in cooked chicken and remove from heat.
Using a lemon juicer, juice the two lemons and then whisk in 3 eggs to this mixture. Add a little salt and pepper. Add one cup of the warm soup mixture to the egg and whisk very slowly! You want to go really slow here so that you’re not making an egg drop soup. We want the soup base to be creamy but not have pieces of egg in it. Once the egg mixture feels warm (you may need to add a little more of the soup to the mixture if it isn’t warm enough with the single cup). Begin slowly adding this to the soup - just a 1/2 cup at a time. Once that is well mixed and complete, stir in spinach and add salt and pepper to taste! If you would like to top with Dill, you can do that before serving!
Breakfast Hash
Ingredients:
• 1 tbsp olive oil
• 3 cups chopped sweet potatoes
• 1lb bulk breakfast sausage (pasture raised or organic) We suggest Farm to Table or Cove Creek sausage
• 1 green pepper chopped
• 1 onion finely chopped
• 1 avocado
• 1/4 cup feta cheese (optional)
- 4 eggs (optional)
Preheat oven to 400 and line baking sheet with parchment paper or foil. Lightly grease pan with olive oil or ghee. Add in chopped bell pepper, onion and sweet potato and the bulk breakfast sausage. I like to add teaspoon size portions of the bulk sausage throughout the pan. Add salt and pepper and then roast everything in the pan for 25-35 minutes. Once done, top with avocado, eggs and feta cheese (if you’re not avoiding eggs and dairy). We’re big Cholula fans and like to add that on too!
Congee
Ingredients:
3/4 Jasmine rice
6.5 Cups of a combination of water and broth as preferred.
1 Tbsp sliced fresh ginger
4-5 Chicken Drumsticks
A generous pinch of sea salt
Bonus if you have it: Kombu or Wakame flakes as they provide many different nutrients, vitamins and minerals to support and restore balance for mamas in their recovery.
After soaking the grains, rinse in cold water by gently scrubbing the rice with your fingertips in a circling motion. Pour out the milky water, and continue to rinse until the water is clear, then drain well.
Add ginger, 4-5 chicken drumsticks and 6.5 - 7 cups of cold water and broth in Instant Pot.
Pressure cook at High Pressure for 30 minutes + Natural Release (10-20 minutes). The congee will look watery at this point. Heat up the Instant Pot using the Sauté function. Stir the congee until desired thickness & consistency, then season with salt. Use tongs and fork to separate the chicken meat from the bones, then remove the chicken bones and skin (if desired). If you like, you can shred the chicken.
Add more salt as needed, scallions, wakame flakes, chicken, or nothing at all! We added extra baked chicken thighs to add a little flavor (and more protein). Just add a little olive oil, lemon, turmeric and garlic salt and bake for 45 minutes at 375!
Bone Broth Chicken
Ingredients:
1 lb chicken feet
1 whole chicken carcass
1 onion
1 whole garlic
2 celery stalks cut in half
1 tbsp salt
1 tsp black pepper
1 tbsp apple cider vinegar
2 carrots
1 piece of seaweed
Handful of fresh herbs
Add all ingredients to pot and cover with filtered water. Bring pot to a boil and after boiling lower to a light simmer for 48 hours. If water starts to evaporate, add filtered water back in during the first 24 hours. After it has lightly simmered for 48 hours, strain out all ingredients over a mixing bowl.
Divide broth among glass mason jars and store in the fridge for up to 8-10 days! Look for the nice gelatinous broth and heat over stove daily and enjoy!
Quick and Easy Egg Cups
Ingredients
12 Pasture-Raised Eggs
1/2 Cup Heavy Cream
1 Tsp Salt + Pepper
2 Cups Raw Cheese
1 Tsp Baking Powder
2 Cups Sausage or Bacon, cooked and crumbled
3 Cups Organic Spinach, Chopped
Directions
Preheat oven to 350. Combine everything but cheese, meat and spinach in a mixing bowl. Whisk all ingredients until smooth and add in cheese, meat and spinach. Mix all ingredients and slowly spoon into Oxo silicon muffin tins and bake 18-20 minutes. Let cool and enjoy!
Chicken Stew
Ingredients
2 tablespoons olive oil
8 bone-in, skin-on chicken thighs
1 large onion halved and sliced
4 cloves garlic minced
2 large carrots cut into 1 ½-inch chunks
3 tablespoons all-purpose flour
4 cups chicken bone broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 springs fresh thyme
2 bay leaves
6 yellow potatoes halved
Preheat oven to 350 degrees. Heat olive oil over medium heat and add chicken thighs to pan to brown. Season with salt and pepper and cook for 5 minutes on each side. When they’re done, move to a plate and set aside. Add in onion, and garlic and cook until translucent.
Sprinkle 3 tbsp all-purpose flour and stir for a minute. Then add in bone broth, tomato paste, and Worcestershire sauce. Add in carrots and then chicken on top/ Add herbs and bay leaves and cover and cook for 40 minutes. The chicken should not be submerged in the broth.
Next, add in potatoes in the liquid and return to oven covered for 30 minutes. Once that’s finished, remove lid and return to oven on broil for 5 minutes or until chicken skin is nice and brown!