May 1, 2017 • 0 comment(s)
Meet the 2017 Brown's Ranch interns!
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April 27, 2017 • 0 comment(s)
In this post, Chef Erika with Green Earth Wholesome Foods will explain her passion for home-cooking as a personal chef.
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March 31, 2017 • 0 comment(s)
In this post I explain our reasons for discontinuing to sell to the BisMan Food Co-op until further notice.
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July 21, 2016 • 0 comment(s)
Introduction to our in Ruth Saunders, a dietitian from Northern California.
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June 22, 2016 • 0 comment(s)
A way for our customers to meet the Brown's Ranch interns. Each week one of our interns will post about their experiences around the ranch.
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July 25, 2015 • 0 comment(s)

Here is a simple recipe that will really bring another layer of flavor to a juicy ham steak.

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June 20, 2015 • 0 comment(s)

With the recent summer storms rolling through, try this delicious slow cooker short ribs recipe. This flavor packed Bolognese is a warm treat on a rainy day!

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June 2, 2015 • 0 comment(s)

Try this unique recipe to spice up your Nourished by Nature free-range eggs.

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May 21, 2015 • 0 comment(s)

Here is an easy recipe for a high-end steak that will be sure to please your family or guests. You can make this meal quickly in about 30 minutes.

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April 30, 2015 • 0 comment(s)

This is a simple recipe that will offer an exquisite eating experience for any occasion. The ham is braised in a sweet liquid on top of a bed of citrus that is sure to keep moist from start to finish.

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April 29, 2015 • 0 comment(s)

This egg bake is one of our family's favorite meals. It is quick, easy and serves a family of 6.

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April 18, 2015 • 0 comment(s)

Ingredients

1 Package of Nourished by Nature Chuck Steaks

1 1/2 pounds boneless chuck steak, trimmed

1/2 teaspoon freshly ground black pepper 

1/4 teaspoon salt

2 teaspoons olive oil
1 1/2 cups finely chopped onion
1/2 cup chopped carrot
1/2 cup fat-free, less-sodium chicken broth, divided
1 teaspoon dark brown sugar
1 teaspoon chopped fresh rosemary 
1 (8-ounce) package presliced mushrooms
1 garlic clove, minced
2 bay leaves
1 (12-ounce) bottle Guinness Stout
2 pounds peeled baking potatoes, quartered
2 tablespoons butter
1/2 cup milk
1/4 cup finely chopped green onions
1/4 cup reduced-fat sour cream
2 tablespoons prepared horseradish
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
 

To prepare steak, sprinkle steak with 1/2 teaspoon pepper and 1/4 teaspoon salt. Heat oil in a Dutch oven over medium-high heat. Add steak; cook 5 minutes on each side or until browned. Remove steak from pan; set aside. Add 1 1/2 cups onion, chopped carrot, 2 tablespoons broth, and brown sugar. Cover, reduce heat to medium, and cook 10 minutes. Stir in rosemary, mushrooms, and garlic. Cover and cook 2 minutes. Add bay leaves, stout, remaining broth, and steak; bring to a boil. Cover, reduce heat, and simmer 1 hour and 30 minutes or until steak is tender.

To prepare potatoes, place potatoes in a large saucepan; cover with water. Bring to a boil; simmer 20 minutes or until potatoes are tender; drain. Return potatoes to pan. Add butter; beat with a mixer at medium speed just until smooth. Stir in remaining ingredients. Keep warm.

Remove steak from pan; keep warm. Discard bay leaves. Increase heat to medium-high; cook 5 minutes or until slightly thickened. Spoon stout mixture over steak. Serve with potatoes.

 
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