Month: June 2014

Main Meals

On By Marci WhitehurstIn Main MealsLeave a comment

After a hard day of working, we all love to be able to have a hearty meal. Here are some of our family favorites and ones we’ve used with our crews.

Later on I may add specific recipes, but if you are stuck for what to do for supper with a crowd of guys–don’t forget the beef you may have in your freezer.
Throw in a couple of roasts with potatoes and carrots.
Grill hamburgers.
Slice kielbasa or summer sausage with vegetables in olive oil, cook until tender. (Add Braggs for extra flavor.) I know, I know…cowboys don’t do stir-frys. But if you use potatoes, green beans, corn, peas, carrots and sausage…well, they’ll eat it. Just don’t call it stir-fry. Call it Sausage and Rice. They may not notice. Mine hasn’t. Shhh!
Round Steak and Potatoes.
Fajitas (These are awesome in a crock pot!)
Stew
Shredded roast–put on buns for sandwiches, or serve on top of rice.

I’ll keep adding more…as I remember what I’ve done or try something new.

Huckleberry Muffins

On By Marci WhitehurstIn Huckleberry Muffins3 Comments

Huckleberries don’t grow everywhere. They like cooler temps and south facing slopes. I grew up in Kalispell, MT and they are a delicacy there. Here is my favorite muffin recipe:

Huckleberry Muffins
1 cup oats
1 cup sour milk
1 cup flour (I use Gluten Free Mama’s coconut blend)
3/4 cup brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup butter (melted)
1 cup huckleberries (can be substituted with blueberries too)

Combine oats and sour milk. Let stand a few minutes. Add melted butter. Add remaining ingredients, adding huckleberries last and folding in.

Bake at 400 degrees for 15 minutes.

Sprinkle sugar on top for an extra treat!

Taco Casserole

Taco Casserole
*This is a family favorite and can be multiplied easily for big crowds.

1 lb ground beef
1 TBLS dried onion or 1/2 onion
1 packet taco seasoning (we use organic valley because its gluten free)
1/2 cup water
15 oz tomato sauce
1/2 cup rice
1 15 oz can chili beans
1 cup grated cheese
tortillas and/or tortilla chips

Brown the ground beef and onion until no longer pink. Drain fat. Add taco seasoning, water, tomato sauce, rice, and chili beans. Simmer covered until rice is tender. Sprinkle with grated cheese and serve once melted. Sprinkle with crushed chips or scoop with chips. Or spoon into tortillas for burritos. Top with lettuce, tomato, guacomole, sour cream.

If desired, cook in 9×13 pan in 350 degree oven for 30 minutes instead of simmer on stove. Or toss into crock pot on low for a couple hours. If baking add cheese before putting in oven. If putting in crock pot, add cheese just before serving.

On By Marci WhitehurstIn Taco CasseroleLeave a comment

Recipes from the Range

On By Marci WhitehurstIn RecipesLeave a comment

Part of a ranch wife’s life includes cooking. Since we have rented much of the land our cattle graze, many meals I’ve made have been packed up in our suburban and hauled out to the crew. Sure I’ve done the obvious sandwiches, especially on hot days. Even sandwiches can become creative though when you vary the kind of bread you use–hoagies, buns, etc. Sandwiches can be cold cuts with plenty of toppings or shredded meat sandwiches.
Yet my goal is to not write only of sandwiches, but to add some recipes that my family enjoys. Many of these can be cooked in larger quantities for ranch crews. I love to use the crock pot.

Most of these recipes will be gluten free as well. Six years ago I began cooking gluten free when my son was found to have a wheat interolerance. I’ve felt better since eating this way, so we continue to cook with various grains.

If you have suggestions or would like to add one of your recipe favorites, feel free!

Click here to go to my recipes…

 

The Future of the Industry

On By Marci WhitehurstIn My BlogLeave a comment

We just got back from the Idaho Cattle Association’s summer gathering. Since we are fairly new to Idaho, it was encouraging to meet new people. My husband has had the opportunity to mingle with other producers, but this was my first time. There is a desire here to promote the industry and share our stories with those not familiar with cattle. I love this because sharing the heart behind the industry is vital. We want consumers to know that we work hard to protect the resources under our care.

Our land practices must provide for our cattle, native wildlife, and future generations with great efficacy. This includes not only maintaining pasture health, but promoting it. Many of our habits today are proactive rather than reactive. Water resources must be protected rather than salvaged. Nutrition programs encourage cattle health, for gestational wellbeing and birth, as well as longterm viability. Our desire is that what is witnessed in our fields will not only sustain our families, but our environment for years to come, while at the same time, providing a food source for the billions of people on our planet.

It goes without saying that ranchers desire to supply the world with sustainable beef. Not just because it is good business, but because it is good practice. Although the “law” of sustainable beef has yet to be written, there is a code that the majority of producers follow: provide the best life possible for the animal as it provides life for us.

Many consumers buy meat, not knowing the practices behind the product. Hopefully this will change. As the word gets out, may the population know that producers are enacting practices such as crop and grazing rotations, fencing off riparian areas, and animal health procedures (just to name a few) that seek to promote the health of land and animals alike.
We are blessed with the opportunity to take part in ranching and look forward to the future!

august 2010 030 The Future Generation

Fill ‘Er Up

On By Marci WhitehurstIn My BlogLeave a comment

stocker calves out to pasture

We leased some pasture recently that we are filling with stocker calves. It’s a stepping stone to reach a bigger goal and another beginning. How many times I’ve started something, never thinking that I’d start it again. Yet it seems in life that there are many starts and stops! On the same token, I’ve started many things with a preconceived notion of what it would look like, only to see life paint a different picture.

While specific situtions are important, perhaps the bigger issue at hand is identity.
There are always going to be things we do simply because they must be done. However, at the core of our being we were created for purpose. I’ve watched people spin their wheels and endure frustrating situations because they do go after their calling. In fact, I’ve done it! I’ve rationalized with myself: If I just do this job, the pay will be worth it… but often I denied my heart permission to thump with excitement. Granted, we have to pay the bills, but I think there are many creative solutions in life that would push us closer to that which makes us feel alive. For us, we purchased stocker calves. It isn’t the large scale ranch we dream of, nor is it as big as the one we had when we changed location, but it is a step towards our bigger goal. Our desire is to steward land and cattle. We are happy to put our toes back in the water while we pencil out ideas for the future.
Land, cattle, and the desire to build for future generations excites our hearts. What excites yours? What makes you feel purposeful?