Friday, December 4, 2015
Friday, October 30, 2015
1 small onion, grated
1/3 cup chopped fresh Italian parsley
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
1 lb. ground venison
Freshly ground black pepper
12 cups low-sodium chicken broth
1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
2 large eggs
Salt and freshly ground black pepper
To make the meatballs: Stir the first 5 ingredients in a large bowl to blend. Stir in the venison. Using a melon baller, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.
To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.
Posted by Tim Rosanelli at 1:36 PM
Sweet Potato Harvest 2015.
This was my first year #growing #sweetpotatoes in our #garden. I am amazed at the #harvest we received.
We harvested 20 pounds of #sweetpotato from one set of slips. #growforlife #gardenforever #fortheloveofgardening #sweetpotatoharvest #sweetpotatoharvest2015 #growwhatyoueat
Thursday, October 29, 2015
Drunken chicken of the woods I found some chicken of the woods mushrooms recently as I roamed the woods hunting.
I transform them with this #recipe into wonderful meal that can be served over roasted spaghetti squash. #drunkenchickenofthewoods #chickenofthewoods #chickenofthewoodsmushroom
1 lb chicken of the woods mushroom, sliced into 1/4 inch pieces
1/2 cup dry white wine
2 shallots, diced
3 cloves garlic, finely chopped
2 tablespoons olive oil
Sea salt and black pepper, to taste
In a medium skillet pan, heat olive oil over medium heat. Add chicken of the woods, stirring to coat the mushrooms. Cook for 5 minutes. Add shallots, garlic, salt, and pepper. Cook for another 5 minutes until the shallots start to turn brown. Add a 1/4 cup wine and bring mixture to a simmer. Cook until all liquid is absorbed. Then add remaining 1/4 Cup of wine and simmer again until all liquid is absorbed. Remove from heat and serve on top of roasted spaghetti squash.
Tuesday, October 27, 2015
Friday, October 23, 2015
A cold front is moving in so I thought it would be a great day to pull out the Bow Drill and practice some primitive living skills by start a fire in our outdoor fire pit. #bowdrill #bushcraft #fire #primitiveliving #getoutside #naturalliving #livefreeordie #nakedandafraid #alone #bowdrillfire #survival #survivalskills
Thursday, October 22, 2015
Garden Tuesday! Here's one of my favorite #vegetable #gardening #hacks.
When I plant seeds in the ground instead of labeling them, I take a picture like this showing what I planted. #gardeninghack #vegetablegardeninghack
Wednesday, October 21, 2015
The arrival of #fall ushers in the season of one of my favorites, #wintersquash. We love #butternutsquash. Cooked, it has the flavor of buttered potatoes that we look forward to and crave it every fall. Here's a simple three ingredient #recipe for Butternut Squash Chips.
1 butternut squash
2 tablespoons coconut oil
Salt to taste
-Preheat the oven to 375 degrees.
-Trim the stem, peel, and cut the butternut squash into 1/8 inch slices. The thinner the better.
-Melt the coconut oil onto a baking sheet. In a single layer, place the butternut squash slices on the baking sheet.
-Cook the chips for 30 minutes flipping them half way through the cooking time.
Tuesday, October 20, 2015
It's outdoor Friday! Here's your #outdoor #tip of the day.
When looking for #wildedibles, check out transition areas, the wooded areas between two fields.
You'll be surprised with all the gems that you find in this area like the wild #apple #tree I found in this picture.
#FreeFood for the taking in the #outsidegrocerystore
Friday, October 16, 2015
Mat grappling is a great drill the practice positioning and gain greater strength.
It starts with two opponents in one mat square.
The object of the drill is to use your grappling skills to push your opponent fully out of the square. The time limit for this drill is 30 seconds.
Posted by Tim Rosanelli at 4:53 PM
Thursday, October 15, 2015
Wednesday, October 14, 2015
I love #stuffedpeppers because it is a very versatile #recipe.
For example, during the summer you can make it with ground meat and zucchini. In the fall like this recipe, you can make it with #butternutsquash and #swisschard.
#paleodiet #paleorecipes #whole30
4 red peppers
3 tablespoons coconut oil
1 diced red onion
2 cloves of garlic, minced
4 Swiss chard leaves, stems removed, chopped
1 pound ground venison
1 Howard German tomato
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/2 tablespoon salt
1/2 teaspoon black pepper
1 cup chopped peeled butternut squash
Preheat oven to 350 degrees.
Place peppers that have the tops and seeds removed into a baking dish. Bake for 10 minutes, until softened. Set aside. Meanwhile, in a large skillet over medium heat add coconut oil and coat the bottom. Add the onions and cook until translucent, 2 - 3 minutes. Add garlic and continue to cook for 1 minute. Add the Swiss chard and cook for another minute. Add ground venison and cook, breaking up the meat with a spatula and stirring into the vegetables, for 2 to 3 minutes. Stir in tomatoes, cumin, chili powder, salt, and pepper. Cook until the meat is mostly browned. Stir in squash and cook until squash is slightly softened, about 2 - 3 minutes.
Divide the meat and squash mixture evenly among the sauteed bell peppers. Return to the oven and bake for 10 minutes until the peppers look wrinkly and the beef is slightly brown on the top. Serve with hot sauce
Here's another great drill from our Star Wars Buddy Week called Droid Strike. We set up the kid kick pads and place a block on the top which becomes the droid.
The students run up with one of the ActionFlex Swords and strike the head of the droid off (The block).
This drill helps the students with their cut accuracy.
Posted by Tim Rosanelli at 7:40 AM
Tuesday, October 13, 2015
Star War's Buddy Week is one of our all time favorite events. This game teaches the student to block an object coming at them with the sword ... or in this case a light saber and the noodles represent a Blaster that they need to deflect.
Posted by Tim Rosanelli at 3:48 PM
Monday, October 12, 2015
Friday, October 2, 2015
For the old fashion shooting gallery, we setup targets of 3 different sizes. Each target is assigned point values by size. Small targets = 15 or 20 points, medium targets = 10 points, large targets = 5 points. Have fun!!!
Posted by Tim Rosanelli at 4:19 PM
Friday, September 11, 2015
Friday, April 24, 2015
Thursday, March 19, 2015
Tuesday, March 10, 2015
Thursday, March 5, 2015
This is one of my favorite recipes, Stuffed Peppers. Growing up my mom made this recipe with rice in the ground meat. I make mine Paleo style and grain free which makes it great for everyone on the Paleo Diet, Whole30, or Gluten-Fee Diet.
This recipe was inspired by the Everyday Paleo recipe book. Click the following to grab your copy of one of my favorite cookbooks. http://amzn.to/1Fe0sOa
4 tbsp extra-virgin olive oil
3 Celery Stalks, chopped
3 Carrots, chopped
1 Yellow Onion chopped
1 1/2 lbs Italian Pork Sausage
1 lb Ground Beef
2 tbsp dried oregano
1 tbsp garlic powder
Salt and Pepper to taste
1 Yellow Zucchini, chopped
2 tbsp dried basil
1 (14 1/2-oz) Can Dice Tomatoes
6 Green or Red Bell Peppers
1 tbsp hot sauce (optional during serving)
Set oven to 350°F.
Fill a large pot with water and bring to a boil.
In a separate pot, add olive oil to the bottom and over medium heat saute the onion, celery, and carrots until onions become translucent. Add sausage, ground beef, oregano, garlic powder, salt, pepper, and basil. Cook until meat is browned.
Add the zucchini and tomatoes and let cook for 10 - 15 minutes over medium-low heat, stirring occasionally.
Meanwhile, remove the tops of the pepper, clean the seeds out, and rinse. By now, the water should be boiling. Place the bell peppers in the boiling water for 5 minutes until the peppers are soft but don't fall apart.
Put the bell peppers out of the water with tongs and arrange in a large glass baking dish. Fill each pepper with the meat mixture and bake for 20 minutes. Serve with hot sauce.
Posted by Tim Rosanelli at 11:27 AM
Tuesday, February 17, 2015
Thursday, February 12, 2015
Well, it's that time of the year all of us gardeners can't wait for. It's time to plant some indoor seeds.
This is when I start making all my origami newspaper planting pots. If you want to see how to make your own origami newspaper pot for your plant starts, check out my video http://youtu.be/ZEWbCGagHFg
Posted by Tim Rosanelli at 1:04 PM
Tuesday, February 10, 2015
It's cold outside so I have nothing better to do then practice guitar.
I was reminiscing about my grandfather today. He played in a country music band back in the 30's. When I was a kid, he would teach me old country songs on guitar. Here's one of them.
I am a little rusty since I just started playing again after 15 years. Enjoy!
Posted by Tim Rosanelli at 12:06 PM
Friday, February 6, 2015
Making butter in a mason jar is a fun and easy project to do at home. It takes only three things, heavy cream, a mason jar, and some muscle.
Fill the quart mason jar with one cup of heavy cream. The heavy cream should be about 55 - 60 degrees. The warmer temperature will make the process go quicker.
To finish making the butter, shake the jar of cream until the butter forms.
Posted by Tim Rosanelli at 10:28 AM