Our Favorite Recipes

In our efforts to keep not only ourselves, but the rest of the world healthy in a tasty way, we'll be sharing our recipes with you on this site. Check back often to see what's for supper!

Roasted Rabbit with Sweet Potatoes and Green Beans

We are lucky to live near a dear friend who raises rabbits and other small farm animals in a healthy, organic way. Here's what's for supper this week!

Thaw one rabbit, then stuff with one half of a sweet apple, a half a ripe pear, and in our case - some peaches we had dried over the summer (a fresh one would work just as well). Cover with chicken broth (we like Caldo con Sabor de Pollo). Slow roast for several hours in your crock pot or in your oven at 300 degrees until the meat is falling off the bone.

Roast enough sweet potatoes for your family (we did two). When soft, peel and mash. This time of year they are so good you won't need to add much other than salt and pepper. Our only needed a bit of butter and a splash of milk to make them perfect!

We had two rounds of green beans in our garden this year, so our freezer is quite full. We boiled enough for the two of us, added a dab of butter (you may prefer bacon grease) and dinner was ready to go.

This is a very yummy and healthy meal as rabbit** has little to no fat and sweet potatoes* are a super food. The broth can also be used later for soup!



Roast rabbit with mashed sweet potatoes and green beans from our garden

(we got such rave reviews from the following recipe that we're leaving it up!)

Spaghetti Pie

6 ounces of spaghetti (or one small box if you want 2 pies)

2 -4 tablespoons butter (plus enough to coat your pie pans)

1 -2 cups parmesan cheese (I go heavy on this!)

2 -4 well-beaten eggs (4 if making 2 pies)

1-2 cups cottage cheese (enough to well cover the bottom of your pie)

1-2 pounds ground Italian sausage (1 pound per pie)

1 small chopped onion

1 chopped red bell pepper (or your favorite color choice!)

2 chopped fresh tomatoes

1/4 - 1/2 jar of your favorite spaghetti sauce

1-2 teaspoons sugar

Italian seasoning to taste

1/2 - 1 teaspoon chopped garlic (or to taste)

Cook the spaghetti according to package directions; drain. Stir butter into hot spaghetti (2 tablespoons for 1 pie, 4 tablespoons for 2). Stir in 1/3 - 2/3 cups parmesan cheese and 2 - 4 eggs (lower amounts for 1 pie and higher amounts for 2). Form spaghetti mixture into a "crust" in the bottom of deep pie pan(s). Spread cottage cheese over bottom of spaghetti crust. Set aside.

While spaghetti is cooking, in large skillet cook sausage, onion and bell pepper until vegetables are tender and meat is browned. Drain off excess fat. Stir in chopped tomatoes, sugar (to taste), Italian seasoning, and 1/4 -1/2 jar of your favorite spaghetti sauce. Be careful to not put in too much as you don't want the mixture to be runny. I like to add some extra parmesan cheese into this mixture also. If it looks too runny this will help thicken it up.

Turn the meat mixture into the spaghetti crust. Split evenly if making two pies. Bake, uncovered, in 350 degree oven for 20 minutes. Sprinkle the left over parmesan cheese on top. Put back in the now turned off oven for another 5 minutes until the cheese melts. Each pie serves 6 - 8. Left overs are FABULOUS!

(Wonderful with a green salad on the side!)

99 views0 comments