Posted on Leave a comment

Getting Ready for Summer Desserts

Clafoutis – A Gluten Free Version

A clafoutis is the yummiest and easiest French dessert to make- a bit like a Dutch Baby, but it’s more like a custard! You can add ingredients to make it sweet for dessert or that tie in better to a breakfast or brunch.

Check out how to make it in your Cast Iron Skillet:

Ingredients

  • Coconut Oil or Butter for greasing your skillet
  • 400 g Mixed Berries (Blueberries, Strawberries, whatever you love most)

Batter:

  • 50 g Almond Flour
  • 2 Tbsp Tapioca Flour
  • 100 g Golden Caster Sugar, or the equivalent of what sweetener you want to use
  • 2 Eggs
  • 2 Egg Yolks
  • 250 mL Coconut Cream

Method:

Heat the Oven to 375 F and prepare your 10 inch cast Iron Skillet with the butter or oil – then scatter the berries into the pan.

Use a blender or food processor to mix the batter ingredients together until smooth. Pour over the berries and bake until risen and golden brown. Serve warm. Check your Claufoutis at 20 and 25 minutes, mine was in the oven for a total of 45 minutes.

Kitchen Tallow

Happy #castiron2021! <3 Kate

Posted on Leave a comment

Chicken Tortilla Soup

The other day, we were all struggling with a cold and needed to eat something a little more soothing for dinner. I decided to make some Chicken Tortilla Soup using my Cast Iron Dutch Oven to see how it would turn out. We were not disappointed with the results. Food cooked in our cast iron, seasoned with our Kitchen Tallow, is the best!

Chicken Tortilla Soup

Ingredients:

  • 1 Tbsp olive oil
  • 1 onion, chopped
  • 2 stalks of celery, sliced into 1/4″ pieces
  • 1 cup carrots, cut into smaller pieces
  • 2 pieces garlic, minced
  • 3-4 mini bell peppers, chopped
  • 1 can diced tomatoes
  • 1 can Rotel diced tomatoes
  • 2 chicken breasts
  • 4 cups of chicken stock
  • Salt and Pepper, seasoned to taste
  • 2 tsp coriander
  • 2 tsp cumin

Method:

Start by heating your Dutch Oven over Med-High heat and adding 1 Tbsp of olive oil. When ready, add onion, celery, and carrots cooking until softened and fragrant. Add garlic and bell peppers and cook for a minute until fragrant.

Add chicken stock, chicken breast, both diced tomatoes, salt, and pepper. Add cumin and coriander. Pause and smell the spices because they smell so yummy. :). You can add some different spices to your taste and liking as well.

Heat up the soup until it is boiling, then turn it down to a simmer, and put the lid on top. Simmer for 20-30 minutes until the chicken is cooked through.

Once the chicken is cooked thoroughly, shred it with forks to break it into smaller pieces. You can do this with a lot of precision if you take it out of the soup and add it back after you are done. I usually do it with the chicken still in the soup.

Enjoy your soup with some tortilla chips on top, guacamole, and sour cream!

Chicken Tortilla Soup is the perfect meal for any season and especially when you have a bit of a cold.

Check the shop to stock up on some Kitchen Tallow, on sale until the end of this month!

Until next time- keep cooking in cast iron, <3 Kate

Posted on Leave a comment

Skillet Lamb Chops

Before I got married, I ate a lot of rabbit food. When I got married, I realized that I was over my head when it came to knowing how to cook meat. My South African husband calls chicken a “vegetable,” after all. I would search Pinterest or even cookbooks looking for words like: rack of lamb, beef, steak… I didn’t even know where to start. I was also working as a preschool teacher and sooo tired every day. My husband graciously settled for meat (even chicken) cooked with some Ina Paarman sauce on top (shout out to my South African family and friends) and some steamed vegetables almost every night.

Thankfully, I have learned some things along the way and have enjoyed the journey into learning how to cook meat in different ways. This is one of my favorite ways to cook Lamb Chops or Ribs, and one of the easiest for me to do with so many little kids running around behind me.

Check out our Facebook group: Cast Iron Journey 2021 for some positive community and growth involving cast iron this year.

Check out our Kitchen Tallow made from Beef Tallow here. Until next time, enjoy! <3 Kate

Posted on Leave a comment

Week 4 Round-Up

This is my last weekly round-up for our Cast Iron Journey! From now on- we’ll be reflecting monthly. But January was special and really helpful to kick-off our journey this year.

If you are in need of some Kitchen Tallow for your Cast-Iron ware, check here in our shop:

www.etsy.com/shop/ConnorsRdCollective

Looking for some gift ideas? We have some cute Valentine’s Gifts that we can send out in a jiffy- bundles of our Kitchen Tallow and potholders or Kitchen Tallow and crocheted skillet handle covers. Go check them out in our shop.

And, if you love our tallow for your kitchenware, be sure to check out our hand salve- made of all-natural ingredients and especially helpful for the dry winter air. They are scented with essential oils that have many great benefits of their own, made by our very own Oarsman. More info and videos on our Facebook page: ConnorsRdCollective

This week, we had some new contributors in our Facebook group, who gave us some really good recipe ideas to use in our cast-iron. Here are the ideas and recipes:

We also saw how great cast-iron can be in a pinch! We all have those moments when suddenly our oven stops working:

Amazing what we can come up with when we need to feed our families! Well done!

I’ll be trying a new soda bread recipe to share in our group this week and can’t wait to see what else people are making around the world. Find our Facebook group here: Cast Iron Journey 2021

All the best in the kitchen this week!