Farming is tough. For Jenna Siegel Meteer of Bement, Ill., creating her own cookbook was a little way she could help farm families thrive during planting and harvest and stock show families survive state fair season.
“Farming is emotionally and mentally draining,” Siegel Meteer says. “There is so much stress when it is go-time. To me, being able to showcase recipes specifically designed for this amount of chaos, is one way to release a burden from those trying to feed their families delicious meals with minimal time. We were also a sports family, and this cookbook has been designed for those on-the-go families, too.”
She admits the cookbook idea started from a place of service.
“How many farm wives, sports moms, and busy people out there need new ideas for meals that don’t require hours of prep? I know a lot of them!” she laughs. “I wanted to give the tools my mom and grandmothers taught me to those who didn’t have the same background I did. All of the recipes include ‘tips and tricks’ that can help readers make things in advance, freeze, use a slow cooker, etc.”
Her cookbook, “Moments Together: Recipes For Those Who Can’t Always Gather Around A Table, But Cherish Every Memory Shared With Loved Ones,” was released last March.
Growing up in central Ohio, Siegel Meteer was very involved in both production and junior livestock. Today, she raises seedstock Hereford cattle with her husband Chance and plans to get a sow herd started in the future, too.
When she wasn’t in the barn, she loved spending time in the kitchen learning from several women who helped her discover a love for cooking.
“My mom is a wonderful cook and baker, and always included my sister and I in the kitchen. My Grandma Siegel and I used to make ‘cooking show’ home videos. My mom’s mom and my stepdad’s mom are also great cooks and inspired me to continue to improve,” she says. “I had amazing women to look up to in the kitchen and in being excellent wives and matriarchs, too.”
She also grew up with a freezer full of pork and beef. Today pork continues to be a staple in her meal planning.
“Pork really does dominate breakfast, but for us as a family, pork is a dinner staple. Lean ground pork is a frequent flyer in our household, as are boneless chops and other cuts. For us, pork is a lean, healthy, nutrient-rich protein that never disappoints on flavor and is crucial for our busy and health-conscious lifestyle,” Siegel Meteer says.
Pork’s versatility is a bonus, she adds. Pork can work in almost any recipe that calls for different protein sources. She loves to find new ways to use traditional cuts.
“Whether I’m slow cooking, oven roasting, pan frying, you name it, there really is a cut for all lifestyles and time restraints,” Siegel Meteer says.
Better Than Gas Station Breakfast Pizza
By Jenna Siegel Meteer
Pork dominates breakfast. Siegel Meteer wanted to share a different twist on a Midwest favorite.
“If you know, you know!” Siegel Meteer says. “My husband and I love to have this after church on Sundays. This recipe is so yummy.”
In her mind, the crust is worth the effort.
“I know some readers will see the homemade crust element and be nervous it will be difficult,” she says. “I promise you it is fall-over easy! I also love that leftovers keep well, and you more than likely will have some extra sausage and bacon to use in other recipes throughout the week.”
Prep Time: 1 hour
Cook Time: 20 minutes
Ingredients:
2 cups all-purpose flour
1 ½ tsp. salt
½ tsp. garlic powder
½ tsp. active dry yeast
1 c. warm water
1 lb. sage breakfast sausage, ground
1 lb. bacon
3 eggs
2 c. shredded Colby jack cheese
4 oz. Velveeta cheese, cubed
¼ c. milk
1 T. olive oil
½ T. butter
Directions:
1. Start by prepping the crust. In a medium bowl, mix together flour, salt, garlic powder and yeast. Slowly stir in the warm water until a sticky dough forms. Cover with a towel and sit on the counter to rise for one hour.
2. While the dough is rising, cook ground sausage. Once browned and cooked through, drain on a paper towel and set aside.
3. Cook the bacon to your desired level of crispness. Drain, chop up and set aside.
4. Scramble eggs in the ½ T. of butter. Add salt and pepper to taste. Set aside.
5. Once all your meat and eggs are prepped, see how much time is left on your dough. I like to wait until I have about 15 minutes left on the timer to prep the ‘sauce.’ Once you are down to the last 15 minutes of rise time, preheat oven to 500 degrees.
6. In a nonstick pot, add Velveeta cubes and milk. Turn heat on medium-low, and slow consistently until a smooth, creamy sauce forms.
7. Once your dough has risen for the full hour, assemble the pizza. Using a 10- to 12-inch cast iron pan, brush the entire pan with the olive oil. Once greased, drop the dough into the cast iron pan and use your fingers to spread it to the edges. I suggest adding a little oil to your fingers to discourage sticking.
8. Once your dough is spread evenly, add the cheese sauce to the top. Evenly spread to the edges of the pizza dough. Next, add 1 c. of shredded Colby jack cheese. Follow the cheese with the scrambled eggs, sausage and bacon. I normally end up using about half of both meats.
9. Top with the second cup of Colby jack cheese. Bake for 20 minutes at 500 degrees.
10. Once baked, allow to cool for 5 to 10 minutes before enjoying.
Your Next #PORKtober Read: Here’s Why So Much Food Star Says Pork is Her Favorite Protein
