Losing Creek Farm

Peppermint Stick Ice Milk

2012-02-20T10:10:00.001-06:00

I discovered some sugar based peppermint candies with real peppermint oil.

Score!

So here it is, one of my all time favorite frozen desserts, modified from the Joy of Cooking:

1/5 lbs peppermint sticks/candies/pieces
4 cups fresh, whole milk
dark chocolate chips (optional)
2 finger pinch of sea salt

Mix ingredients together and let candies dissolve....a few hours or overnight. Add chocolate chips as needed, I used the "Enjoy Life" semisweets....no soy lecithin. Freeze in ice cream maker and serve.

Chunky Tomato Soup

2012-02-20T09:45:00.000-06:00

Ingredients:
Leftover Creamy Orzo with Tomatoes
1 can of Tomatoes and chilies
Chicken tidbits, OG (optional)
2 TBS beef gelatin
2 TBS cane sugar
1 TBS cream of tartar
Milk
Sea salt

Leftovers don't have to be "old" to be used, it's actually better if they aren't. We ate the Orzo for one meal, then it got re-purposed for the very next meal. Ketchup Boy hates tomatoes (no, I haven't figured that one out yet....) but begrudgingly admitted he really liked this.

See Ya In The Gumbo

Creamy Orzo with Tomatoes

2012-02-19T12:10:00.000-06:00

A variation on Rice Cooker Mac and Cheese:

Ingredients:
2 TBS Coconut Oil
2 cups Orzo Pasta
1 can diced tomatoes with green chilis
2 cups full fat fresh Milk
2 TBS unflavored beef gelatin
1 tsp Sea Salt

2 TBS cane sugar
2 tsp cream of tartar
8 oz lowfat cream cheese or neufchatel (in chunks)

Plop all the ingredient in the cooker, give it a stir, set to "cook" and wait. VERY rich and creamy with a little kick from the chilis. If you can't handle the heat, just use plain diced tomatoes.

Pink Potato Salad with Beets and Cheese

2012-02-12T12:38:00.000-06:00

Potassium rich and quick and easy, (especially if using previously cooked or canned ingredients).

Ingredients:
Potatoes
Beets
Cheese
Vinegar
Olive Oil
Sea Salt
Pepper
Basil (Optional)

I used pickled beets, canned potatoes, raspberry vinegar, fresh ground salt and pepper, dried basil and queso fresco for the cheese. You could easily substitute fresh beets, feta or fresh mozzerella or paneer, fresh basil in the summer and apple cider or balsamic vinegar. Red onions, fresh or cooked would work too. This would be a good use for leftover beet pickle juice as well.

I would recommend this as a travel/to-go food...but only if using golden beets or not wearing white. ;)

See Ya In The Gumbo
Fat Tuesday
Gluten Free Wednesday

Slow Cooked Pepsi Pig Ribs

2012-01-16T15:15:00.000-06:00

Pepsi BBQ Sauce
1 can Pepsi throwback
1 cup gelatin
1 cup pizza, spaghetti or tomato sauce
1/4-1/2 cup Gulden's mustard
1 TBS cream of tartar
1 TBS sea salt
2 TBS coconut oil

4-5 lb rack of ribs
(This was Sally's side, tons of meat and tiny bones.)

Rice or mashed potatoes for absorbing extra sauce.

Preheat oven to 450*F.
Grease broiler pan with coconut oil to make clean up easier.
Combine ingredients for sauce.
Slather ribs with BBQ sauce.
Place ribs fat side up on broiler pan.
Put in oven and immediately turn down to 170-190*F setting on oven.
Cook for 9 hours or so. (This makes a great set it and forget it meal.)
Broil for a few minutes right before serving.

See Ya In The Gumbo

First Homemade Pizza (including GF crust)

2012-01-16T10:04:00.000-06:00

I give this a B+. This was really easy to make...until things went wrong....mostly due to inexperience.

I had problems with wetness while mixing and stickiness after rolling trying to get it off the rolling surface onto the pizza board and again off the board and onto the pizza stone in the oven. It looked and tasted yummy enough to try again though....otherwise, I would be sticking to the occasional English Muffin Pizza. ;)

My surface area for rolling was too small, in hindsight, I should have divided the dough into 2 pizzas....or used less liquid? I ended up adding a LOT of extra flour correcting the original wetness. As it was, the dough when cooked was THICK, too much bread for my liking. It held together very well though...only breaking where I ripped it trying to transport.

I don't know about you, but I try to avoid gums....guar gum, locust bean gum, xanthum gum. Quite honestly, my digestive system can handle wheat on occasion BETTER than the gums. The gums aren't just in gluten free baking products/flours, but in dairy, coconut and other products you wouldn't think needed "gluing."

Ingredients
2 tsp yeast
1 cup warm milk
1 egg
2 cups rice flour
2 tsp cane sugar
2 tsp gelatin
1 tsp sea salt
2 TBS coconut oil
2 tsp cream of tartar
1 tsp baking soda

(Added to correct too wet dough)
1/2 cup corn masa, white or blue
1/4 cup arrowroot or tapioca flour/starch
2 tsp coconut flour (optional)

Mix yeast into warm milk first in a separate container. Add egg to mixer or food processor and whip. Add other ingredients in order a little at a time, blending as you go.

Flour your rolling area well, I used additional corn masa flour. My dough stuck where I missed a few spots. This amount of dough will make a very large pizza or 2 smaller pizzas, so adjust accordingly. ;) Roll in thin as the dough will double, at least, in thickness. Based on my experience, I would flour the paddle as well.

Cook crust for 10 minutes at 425* F.

Add desired toppings and bake for an additional 15 minutes or so.

The pizza pictured above is a freshly shredded Mozzarella/Parmesan blend with dried basil and red pepper flakes. We let is sit for about 15 minutes on a cookie rack before cutting.

Coffee and "Cream" Beef with Rice

2012-01-16T09:30:00.001-06:00

This is a "use it up" meal. It was "sticky" sweet and a little overwhelming for me after one meal. Ketchup boy was THRILLED and was quite pleased to hog most of the leftovers.

I had 3 chubs of lb packages of my beef in the upstairs freezer. They don't stack well and I needed to freeze some goat milk, so they got defrosted in the fridge all at once. I had a partial container of sour cream and nuefchatel, so they got tossed in. I also had a Tupperware container of brown sugar (a light Muscovado, I think) that has been sitting in the cupboard for a LONG time because it was too hard to use. I tossed that in too, in one big block. The gelatin balances the meat and the cream of tartar balances the sugar. You can get away with cream of tartar with the coffee in moderation because of all the other ingredients.

HINT: If you get the rice cooking first, they should both be ready about the same time.

Coffee and Cream Beef

Leftover coffee (2 cups?)
Beef gelatin (1 cup)
Grass fed ground beef (3 lbs?)
Sour cream (1 cup?)
Cream cheese or neufchatel (1/4 of a package)
Balsamic Vinegar (A few generous shakes)
Brown Sugar (pint sized container, 3/4 full)
Cream of Tartar (1 tsp, at least)
Sea Salt (2 TBS?)

Soak the gelatin in the coffee. Meanwhile, brown the burger and toss in ingredients in the proportions that appeal to you. Add gelatin coffee mix and heat until blended. Adjust salt to taste....more salt balances the sweet....up to a point, so does the vinegar. ;)

Rice Cooker Rice
4 scoops jasmine rice
1 TSP cream of tartar
1 TSP sea salt
2-4 TBS Coconut oil
Water to 4 scoop fill line

Place all ingredients in cooker and stir with rice paddle a few times to mix powder with rice and water. Cook and serve.

Fried Okra, French Toast and Maple Milk

2012-01-12T12:23:00.001-06:00

I have a confession to make...I am not a "real" gourmet. I can't be, I am disqualified. My bulk bottle of Cinnamon is older than my first born, who drives now. I am about halfway through...perhaps I will be forced to buy a replacement sometime before I die.

In the spirit of out with the old and in with the new, I have been digging DEEP into my freezers, yes plural. I found in the back of one of the freezers a bag of unopened breaded okra, a unopened loaf of bread, a half loaf of bread, 3 mostly empty, but air filled plastic bags (I seemed to have a collection of meat bone/onion kin bags), 4 half filled bags of freezer burned french cut green beans (now chicken food) and a jar of ?????, I think it's a dried herb, possibly burdock. I haven't purchased any frozen veggies for a few years now, so I can only guess how long they've been there. They took up more space than the bread, and at least I can remember WHEN the bread was purchased.

Fried Okra
The secret to non slimy okra is to slice it REALLY, REALLY thin before breading and fry the snot out of it....pun intended. A friend taught me that...her's are almost crouton crispy and much loved by people who "don't like okra". This was purchased, so thickness was predetermined, but I did manage to fry it to a crisp.

Okras is really easy to grow if you have SUN and live in an area with hot summers. It will keep going long after the cucumbers and tomatoes have burned to a crisp. You need to pick the pod when young, but the over grown ones make great chicken feed. The flowers are very pretty too.

Ingredients
Coconut oil
Breaded Okra
Salt

Heat the oil and add a small soup bowl's worth of okra per batch. Fry until golden and crisp...about 7 minutes or more. Drain well. Put it in a bowl and add a thin layer of salt. Repeat batches until finished. I did a sniff test before using the Okra, it was ok...and coconut oil can cover up for a multitude of sins so to speak. We ate it like popcorn straight from the bowl.

Breakfast this AM was built around using up "remnants" of stuff that was taking up space in the fridge as well. Obviously, I have a LONG way to go on the cinnamon. ;)

French Toast
The last 4 eggs in the carton
The last few sips of milk in the jar, 1/4 cup?
Dash of cinnamon (hey, every little bit counts)
Dash of homemade vanilla
Remnants of a cream of tartar/salt mix, 1/2 tsp or so
2 TBS of cane sugar

About a half a loaf of previously frozen sourdough spelt bread
(My guesstimate for how much dip to make is approximately 1 egg per 2 slices of bread. Your mileage will vary depending on the density of the bread.)

And, of course, the last few drizzles of the too big bottle of maple syrup from the fridge door for topping.
(The whole point of french toast IS maple syrup in our house. Adding sugar and cream of tartar to the egg helps stretch it though.)

I used coconut oil on the griddle and cooked at medium low ("egg" temperature) for a few minutes on each side, then placed them on my pizza tone in the warmed oven while I made the rest of the batch.

Maple Milk
Pour a glass of milk in the empty maple syrup bottle and shake, shake, shake. Pour into glasses and serve with the french toast. It comes out very foamy, almost doubles in volume. You could substitute it for a whipped topping in a glass of hot chocolate too.

Pantry Challenge

Potato Muffins/Biscuits - GF

2012-01-07T19:16:00.001-06:00

You HAVE to try these...there just too easy and delicious!

Here's the original recipe, discovered by a friend's daughter:

Potato Muffins (May 1918):
The Farmer's Wife Harvest Cookbook

4 Tbsp butter
2 Tbsp sugar
1 egg, well-beaten
1 cup mashed potatoes
2 cups flour
3 tsp baking powder
1 cup milk

My adaptation: Makes approximately 12 muffins
1 cup milk
1 egg
1 large leftover baked potato, skin removed
4+ TBS coconut oil
2 TBS cane sugar
2 tsp beef gelatin
2 tsp cream of tartar
2 cups rice flour
1 tsp baking soda
1/4-1/2 tsp sea salt (if using coconut oil or unsalted butter)

Mix everything together in order in a mixer or food processor. I added a few ingredient at a time and mixed a little in between. It will look like cream cheese frosting or vanilla soft serve when it's thoroughly mixed. Grease the muffin tin generously.* Fill each cup about 2/3 full to allow room to rise. Bake at 350 degrees F for 25-30 minutes. I used my toaster oven. When done, allow to cool slightly and run a knife around the side to pop them out. I ate mine with strawberry jam.

*I used the back of a spoon to slather about a TBS of extra coconut oil in each cup, making sure to get the sides and bottoms.

These could easily be made as drop biscuits by making them free form instead...maybe with just a little tweaking. They scream biscuits and gravy!

You could also place some protein in the center for a to-go meal:
Cheese and an apple slice
Spaghetti sauce with meat and gelatin
Scrambled egg with mushrooms
Jam with gelatin
Or ??????

Fat Tuesday
Savory Sunday
Made From Scratch Tuesday
Hearth and Soul Hop
Totally Tasty Tuesday
Gluten Free Wednesday
What's Cooking Wednesday
Full Plate Thursday
Simple Lives Thursday

Hash with Apple Cider Reduction Glaze

2012-01-02T12:40:00.000-06:00

Ingredients

2-4 TBS Coconut Oil

Potatoes, diced

Ham, precooked and diced

2 TBS Sea Salt

2 cups Apple Cider

Gelatin

Black Pepper (optional)

Heat the coconut oil in the pan, I used the leftover oil saved from cooking the ham the previous day. Dice the cleaned or peeled potatoes and start them cooking. Use enough to fill the pan, yet leave room for the amount of ham desired. I used a 60/40 ratio of potatoes to ham to start with, as the potatoes cook down. Add salt. Dice the ham and add to potatoes when the potatoes are mostly cooked through. Add pepper, if desired. I had some leftover Spiced Apple Cider made with apricot and orange juice, so used that with extra gelatin added. Pour the Apple Cider/gelatin mix to the Hash and let bubble gently on medium or lower for about 10-15 minutes. You can stir if you want, but I didn't...just set the timer and did other things.

Let cool for about 5 minutes before serving.

Hunk of Meat Monday

Your Recipe, My Kitchen

Made From Scratch Tuesday

What's Cooking Wednesday

Gluten Free Wednesday

Melt in Your Mouth Monday

Damson Plum Rice (Rice Cooker)

2012-01-02T12:03:00.001-06:00

Ingredients:
4 scoops Rice
8 TBS Beef Gelatin
2 TBS Sea Salt
2 tsp Cream of Tartar
4-10 oz Damson Plum Preserves
Water to 4 cup fill line
4 TBS Coconut Oil

Blend dry ingredients.
Mix Preserves with a little water to thin and mix with dry ingredients.
Add water to 4 cup line, mix a little, watching for gelatin clumps.
Add coconut oil.
Cook
When finished cooking, fluff rice and serve hot.

I started with the lessor amount of preserves, not knowing how it would work. I liked the sweet tart and will be adding more next time. I think you could substitute just about any preserve for the plum. I served this with some homegrown ham steak. I thought it was WOW!...it wasn't quite sticky/saucy enough for Ketchup boy.

Bringing in the New Year with Goat Babies!

2012-01-01T16:18:00.000-06:00

Sera and her kids resting after a fueling. The buck is cream color and the doeling is black, white and tan.

Close up of the sleeping doeling...flashy!

Sera in "search and destroy" mode...
A newly freshened animal can be
quite vicious.
Cats, dogs and chickens beware!

Simple Lives Thursday

Orange Rice (Rice Cooker)

2011-12-31T17:16:00.002-06:00

Ingredients:
(fits 4 cup rice cooker)

4 scoops rice (I used jasmine)
4 TBS beef gelatin
1 tsp cream of tartar
1-2 TBS sea salt

2-4 cups orange juice
4 TBS coconut oil
water to 4 cup line, as needed
Black pepper (optional)

Add dry ingredients in order and stir to blend.
Add liquids in order to fill line, stir and cook.
When done cooking, grind a light dusting of freshly ground pepper to individual servings.

Great for a snack or a side dish. If you have a larger cooker, add an additional TBS of gelatin and oil plus 1/4 tsp salt and cream of tartar per scoop of rice.

Frugal Food Thursday
Savory Sunday

Pineapple Clam Chowder - GF

2011-12-28T15:52:00.001-06:00

Enjoy this light, yet hearty meal anytime of year by changing the ratios of the ingredients.

Ingredients:
Homemade Smoked Turkey Broth
Sierra Mist (optional)
Sea Salt
Potatoes, peeled and diced
Cream of tartar
Coconut Oil
Beef gelatin
Baby Clams (with Juice)
Pineapple (with Juice)
Hot Pepper Oil (optional)

Bring about 6 cups liquid (broth, juice from clams and pineapple and soda or water as needed) to boil and add peeled, diced potatoes and salt. I used 4-5 large russets. Turn heat down and simmer 40 minutes.

Add as much gelatin and cream of tartar as desired. Cream of tartar = potassium. Clams are the "whole" animal so don't need gelatin, but I always sneak in extra where I can and find the gelatin adds richness and balances the sweet/tart of the pineapple well. I used a little over half a cup.

I added about a cup or so of Sierra Mist because it had been sitting in the fridge a while, flat. I don't know that it necessarily added anything "special." A little cane sugar would work just fine too. Add the clams and the pineapple at the end. Correct seasoning (add more salt, of course) and serve.
I like a dash of hot pepper oil too.

Friday Food

Quick Review of 2011

2011-12-27T18:04:00.000-06:00

Most Viewed Post:
Homemade Laundry Soap

Most Viewed Recipe:
Slow Roasted Goat Ribs with Black Raspberry BBQ Sauce

Most Requested (at our house) Recipe:
Caramel Corn with Gelatin

And the "Yes, it was worth the effort" Award goes to....
First Taste....Milk Fed Ossabaw

Happy New Year Everyone!

Baked Potato with Nacho Sauce

2011-12-24T16:24:00.000-06:00

We made some homemade Nachos the other day. Our eyes were bigger than our stomach, so we had quite a bit of leftover sauce. We never have leftover homemade tortilla chips.

This particular version of nacho sauce is as follows:

1 lb grass fed ground beef
4-8 TBS beef gelatin
1 can diced tomatoes and chilis
coconut oil (for cooking the beef)
sour cream
sea salt to taste

Hearth and Soul Hop
Fat Tuesday
See Ya in the Gumbo
Melt in Your Mouth Monday

Beef Borscht (Slow Cooker)

2011-12-19T09:11:00.001-06:00

Layer in the cooker, in order:

Ingredients:
slathering of coconut oil on sides and bottom
2 lbs homegrown grass fed beef, cubed (mine was still frozen)
1/2-1 cup beef gelatin
1 onion, sliced 3-4 cups sliced beets (fresh, canned or pickled)
3-4 cups bite sized potatoes (fresh or canned, drained)
a lot of sea salt...a few TBS
1/2-1 cup homemade broth, water or juice from canned/pickled beets
fresh ground pepper to taste

Cook for about 8 hours on low or overnight, correct seasoning before serving.
Add a dollop of sour cream per bowl, if desired.

P.S. This is NOT a purple soup, but a dark, savory brown.

See Ya In The Gumbo
Weekend Gourmet Carnival
Your Recipe, My Kitchen
Monday Mania
Melt In Your Mouth Monday
Savory Sunday
Patchwork Living Blogging Bee
Hearth and Soul Hop
Fat Tuesday
Pennywise Platter Thursday
Real Food Wednesday
Gluten Free Wednesday
What's Cooking Wednesday
Simply Delish
Saturday Evening Pot : Star Recipe Collection

Kidding Season has ARRIVED!

2011-12-15T16:47:00.001-06:00

Born Monday December 12th, 2011

Opal is licking her lips after slurping up a bucket of hot molasses water with salt and ACV added. Her daughter was looking for the spigot, but got distracted by a chicken.

Queen of the Pallet! This doeling knows she's "ALL THAT" and is stomping her foot at the chicken.

Simple Lives Thursday
Barn Hop

Cheeseburger Macaroni - GF

2011-12-11T15:08:00.001-06:00

I found this recipe on-line and modified it to my dietary needs and what I actually had in the house. ;)

Ingredients: (to the best of my recollection)
1/4 cup (4 TBS) coconut oil
1 onion, diced
3/4-1 lb grass fed ground beef

Paste Mix:
4 TBS Beef gelatin
1 TBS mustard
2 oz tomato paste
2 oz ACV
4 TBS cane sugar/cream of tartar mix
Salt to taste...I think I used a tsp... or maybe 2?

2.5 cups water
2 cups rice pasta (elbow, penne, etc)

8 oz Munster or other white cheese, cubed

In a LARGE skillet (I over flowed mine a few times due to the slope in my stove top), brown the onions and burger in the coconut oil.
Mix the paste ingredients together and add to skillet.
Add water and bring to boil.
Add pasta of choice.
Cook for 8-10 minutes or until desired tenderness.
Turn off burner and add small chunks of cheese of choice. I chose Munster because it's a semi-soft cheese that dissolves easily. It was either that or pepper jack. I just broke pieces off.
Serve when cheese is thoroughly blended.

P.S. I just read the instructions of the original recipe again. I didn't drain the meat juices or cover while cooking the noodles. I don't know if the out come would be any different or not.

Friday Potluck
Hunk of Meat Monday
See Ya In The Gumbo

Boiled Potatoes with Ham Hock Broth

2011-12-09T12:30:00.001-06:00

We had some fencing work to do lately. Seems to be a never ending project on a farm.......

I knew we were going to be exhausted and SORE....well, I was anyway. I threw a .60 lb homegrown, smoked hock in the slow cooker, added potatoes, salt, gelatin, caraway and water and turned it on low for the day.

Ingredients:
1 Hock, milk fed Ossabaw Hog
Potatoes to fill (about 10-15 medium), peeled, whole
Salt (not sure, a lot...but we still ended up adding more to our bowls)
Gelatin (about 10 TBS)
Caraway (about 5-8 individual seeds)

We came back in the evening after we got one section cleared, 5 posts, one line of wire and the concrete poured. No, we're not done yet...but the end is visible. ;)

This was PERFECT! We were too tired to eat, but too hungry (and thirsty) not to eat. It was simple faire, but very satisfying and the only effort after a long day was adding the extra salt.

Piggy Spanish Rice

2011-12-04T15:46:00.001-06:00

A yummy twist on Rice Cooker Spanish Rice....

BACON!
Well, actually, cured jowls...you know....pig cheeks. ;)
Pork jowl is shorter than bacon anyway, but I still cut them up smaller before cooking. I pan fried the bite sized pieces in their own fat at about "egg" temperature for about 20 minutes, stirring once or twice. We like our bacon with most of the fat rendered out but still meaty, on the chewy side, not crumbly.

I left out the additional fat and backed off the salt...the milk fed, homegrown, sugar cured jowls provide plenty of both. Everything else is the same. I did use a fruit based salsa instead of a cilantro based salsa, just for fun. A huge hit!

Ingredients: Makes about 8 servings
2 cups Broth
4 TBS Beef gelatin
1 tsp Cream of tartar
.5 tsp Salt
a few dashes liquid minerals (optional)
1 cup Salsa
4 scoops Rice (rice cooker scoop is about 3/4 of a cup of actual rice)
Water to 4 cup fill line
.5-1 lb cooked bacon or jowl with grease

Put broth in pot of rice cooker and sprinkle with powdered ingredients, so gelatin can soak up some liquid.
When soaked, put rice and salsa into pot and stir.
Fill to 4 cup line marked on pot with water (or add extra broth).
Add cooked jowl and corresponding grease.
Set to Cook.
When rice switches to "keep warm" setting, fluff and serve.

Friday Potluck

Fight Back Friday
Hunk of Meat Monday
See Ya In The Gumbo
Barn Hop
Melt in Your Mouth Monday
Full Plate Thursday
Simple Lives Thursday
Your Recipe, My Kitchen
Ingredient Spotlight :Bacon

Rice Cooker Spanish Rice w/Gelatin

2011-11-29T19:38:00.001-06:00

Ingredients: Makes about 8 servings
2 cups Broth
4 TBS Beef gelatin
1 tsp Cream of tartar
1 tsp Salt
1 cup Salsa
4 scoops Rice (rice cooker scoop is about 3/4 of a cup of actual rice)
Water to 4 cup fill line
2 TBS Coconut oil or Butter

Put broth in pot and sprinkle with powdered ingredients, so gelatin can soak up some liquid.
When soaked, put rice and salsa into pot and stir.
Fill to 4 cup line marked on pot with water (or add extra broth).
Add a plop of oil or butter.
Cook.
When rice is done, fluff and serve.

My 4 cup rice cooker allows for setting a timer to start cooking at a later time AND keeps the food warm for up to 14 hours. Very handy!

Foodie Wednesday

Rice Cooker Mac & Cheese - GF

2011-11-25T18:58:00.001-06:00

I was "hopping" this morning and came across this recipe: Rice Cooker Mac & Cheese

Finally a recipe that doesn't require a big production or a lot of prep time!

I adapted it to what I had on hand, but it sure was EASY...and tasty!

Ingredients: 4-6 servings
2-4 TBS Coconut Oil
2 cups Penne Rice Pasta
2 cups full fat fresh Milk
.5-1 tsp Salt (some cheeses are saltier than others)
.5 tsp Red pepper flakes
OR
Cayenne pepper
OR
Hot pepper sauce

4-8 oz white cheese (shredded in the Cuisinart)

Place all ingredients in cooker, in order (omit cheese) and press the start button. When it's finished cooking (switched to "keep warm" setting) shred the cheese, mix into the pasta and serve.

I used the white rice setting on my cooker the first time and the porridge setting the second time. I also put the coconut oil in first the second time around. The noodles were the same consistency, but the porridge setting left a little liquid at the bottom. I liked the extra liquid for mixing with the cheese, but it's not a big deal if your cooker only has one setting. I also liked that there wasn't any browning of the bottom the second time. I suspect the oil on the bottom, but it could be the porridge setting, I suppose.

For the cheese, I used Jack with extra hot pepper sauce the first time and Jalapeno Havarti the second time. The Jack didn't have enough personality for me, the Havarti was excellent! A good white cheddar would hit the spot as well.

Next time around, I am going to attempt putting the cheese in during the cooking....to see if I can save an additional step.

Update Nov 28th:
Tweaked the recipe a little more...3rd times a charm.

Ingredients:
2 TBS Coconut Oil
2 cups Rice Pasta
2 cups full fat fresh Milk
.5 tsp Salt (some cheeses are saltier than others)
.5 tsp baking soda
2 TSP Cream of Tartar
1-2 TBS Mustard (I didn't measure, just scraped what was left in the container)
8 oz Jack cheese (cubed or shredded...I just broke off small pieces)

No need to separate the cheese, just toss it all in there! I found it easier to add the noodles last, after mixing the other ingredients together...otherwise the mustard stays clumpy.

Hunk a Meat Monday

Ahhh....Breakfast!

2011-11-25T10:06:00.001-06:00

Home Smoked Turkey Drumstick with Warmed Orange Cranberry Sauce

The leftover cranberry sauce was already in pyrex, so I took the legs sent home with me in a doggy bag and put them in a small pyrex tray and put everything in the toaster oven. The default setting on my oven is 30 minutes at 300*, perfect for reheating just about anything.

The turkey was purchased from a local grower who raises them on pasture with non GMO feed. This was a "runt" at 11 lbs. My friend likes to brine her birds and her husband smokes them using a blend of real woods. I think hickory and pecan were part of this years batch. Good stuff...especially the dark meat!

Friday Potluck
Friday Food

Orange Cranberry Gelatin

2011-11-24T09:29:00.001-06:00

This is what I intended to make: No Stir Cranberry Sauce

At about 6 PM last night, I discovered that my apple juice concentrate was from 2007 and it smelled/tasted horrible.
I substituted frozen grape juice, mixed all the ingredients together (including adding a stick of cinnamon and star anise, in addition to cloves) and waited for the cooker to come up to pressure. It smelled SOOOO good putting it in the pot, I was really looking forward to it.
About 15 minutes later, I SMELLED the steam releasing from the pressure cooker. Not good, it was burnt! It's been so long since I used the cooker, I think the burner was too high AND the gelatin was too sticky.
After waiting for the cooker to cool, we cleaned and scrubbed (baking soda works GREAT, BTW!) and started over.
Second can of grape juice concentrate was stinky too, cardboard container instead of plastic like the first.
The chickens ate well last night........

This is what I actually made: Orange Cranberry Gelatin

Looks more like strawberries than cranberries, doesn't it?

It tastes wonderful. The only thing I don't like about it is the muddy red color it has compared to the vibrant, bright red I get with apple juice concentrate. The star anise and cloves didn't smell right with the OJ, so I left them out.

Ingredients:
2 - 10 oz bags cranberries
1 can OJ frozen concentrate
1 cinnamon stick

1.5 cups beef gelatin
1 cup cane sugar
1 TBS COT
2 large pinches of salt
1 cup Apple Cider

Heat first 2 ingredients on medium heat in a pressure cooker until OJ is melted. Blend remaining dry ingredients together, then sprinkle on top of wet ingredients. I added some apple cider to the top because it didn't seem "wet" enough. DON'T MIX. Put lid of cooker and bring up to 15 lbs pressure, then remove from heat. Let cool naturally.

When safe to open, remove lid and much cranberries with a ricer/potato masher (circlular press with small square holes).*** Remove cinnamon stick and chill until set. Can be made ahead and served at room temperature or gently warmed. Serve with Turkey or Ham!

***If you have issues that make small seeds a problem, go ahead and strain out the berries instead of crushing them. You will get all of the flavor without the future discomfort.

Simple Lives Thursday
Full Plate Thursday

Chocolate Balsamic "Gravy"

2011-11-23T14:26:00.001-06:00

Chocolate Balsamic "Gravy"
Balsamic Vinegar (OG)
Beef Gelatin
Cane Sugar
Cocoa Powder
Cream of Tartar (optional)
Coffee (optional, leave out C of T, if using)
Mustard (I like Gulden's, no water added)
Salt

I originally made this with some leftover coffee and gelatin for some sirloin steak we were having for lunch. I thought is went well with the steak, but was a little weird with the potatoes.

Ketchup Boy raved about it, even on the pan fried potatoes.

So I made it again for dinner, this time tweaking it with more vinegar and mustard and leaving out the coffee. I was aiming for an unusual vinegrette for a "Warm Potato Salad" type dish. It worked great!

Savory Sunday
Simply Delish
Gluten Free Wednesday
Ultimate Recipe Swap

Milestone

2011-11-16T08:07:00.001-06:00

I started getting white hairs in my late 20's. Yesterday, I found a partially white hair that had grown back normal color. The bottom 3 inches was white, the rest was brown. I should have taken a picture, but vanity won and the offending 3 inches is no longer attached to my head.

Simplified No Corn Syrup Caramel Corn with Gelatin

2011-11-13T08:24:00.001-06:00

This is it, the finished product...not too oily, not too sticky, not too wet, not too clumpy, not too salty, not too bland. You can read about some of the experiments here: No Corn Syrup Caramel/Toffee Popcorn

Ingredients:

1/4 cup butter (1 stick)
2 TBS beef gelatin
2 TBS cane sugar
2 TBS brown or "whole" cane sugar
1/2 tsp cream of tartar
1/2 tsp salt
Dash of vanilla (optional)
1/8 tsp baking soda (added at very end)

1/4 cup white popcorn kernels

Directions:

Get out 1 stick of butter and let soften
Pop the corn
Remove unpopped kernels and loose "shells"
Set aside in a large mixing bowl.
Mix all dry ingredients (except baking soda) in a small sauce pan
Mix dry ingredients with butter and heat low and slow until dissolved
Increase heat to medium, stirring occasionally to keep it from sticking to the bottom
Let it bubble up a bit...a few minutes or so.
Turn off heat and stir in vanilla
Add baking soda, stir and pour over popcorn
Fold caramel gently into popcorn, coating as evenly as possible
Serve as is with a fresh glass of milk or mold into balls before it cools.
ENJOY!

Simple Lives Thursday
Friday Food
Simply Delish
Your Recipe, My Kitchen
Melt in Your Mouth Monday
See Ya in the Gumbo
Made From Scratch Tuesday
Hearth and Soul Hop
Fat Tuesday
Totally Tasty Tuesday
Friday Potluck
Gluten Free Wednesday
Foodie Wednesday
What's On Your Plate?
Food and Health Carnival
Sweet Temptations

Coffee Bites

2011-11-11T18:22:00.000-06:00

This is strong stuff, a little dab'll do ya.....think coffee gummy candy.

Ingredients:
2 TBS Beef Gelatin
2 TBS Cane Sugar
Pinch of Salt (Optional)
1 Cup Hot Coffee

Mix dry ingredients together, then add coffee slowly while stirring rapidly. Chill for at least an hour, then nibble.
OR
Drink some of it hot, then chill the rest for later.

Earl Grey Jello - It's not just for kids

2011-11-11T18:04:00.000-06:00

I discovered this lovely, sophisticated snack quite by accident. I made some hot tea with gelatin and then forgot to drink it. The cold room gelled it right up. Not one to want to waste food, I was prepared to tolerate eating it as is. I was pleasantly surprised at its delicate balance of flavors. The cream of tartar enhances the citrus tone of the bergamot.

Ingredients: (per serving)
1 TBS Cane Sugar
1 TBS Beef Gelatin
1/4 tsp Cream of Tartar
Pinch of Salt
1 cup freshly brewed Earl Grey Tea

Mix the dry ingredients together in a cup or serving dish and poor HOT tea over them to about halfway, stirring rapidly. When powders are all dissolved, add the rest of the liquid and chill in the fridge for about an hour or so...or in a cold room like mine.

I like to make jello in small, lidded pyrex dishes for To-Go foods. It freezes fine, so is an easy make ahead snack/meal as well.

Milestone

2011-11-07T06:28:00.000-06:00

My saliva pH was a whopping 7.0 this morning at rising, before eating. I didn't ever think I would see the day. There have been times in the past few years when the pH strip wouldn't even change color. Tomorrow may bring it's own challenges, but today is a good day!

Fight Back Friday

No corn syrup Caramel/Toffee Popcorn ....a work in progress

2011-11-03T10:11:00.001-05:00

I LOVE caramel popcorn, I don't love corn syrup and hydrogenated oils. If I am going to eat caramel popcorn, or even kettle corn, I am going to have to make it myself.

I started with this caramel popcorn recipe and substituted simple syrup for the maple syrup with a little cream of tartar. It made the popcorn soggy, but still tasty. I forgot to scroll down and read the directions for OVEN baking it for a while before eating. Oops.

The next batch I made after finding this marvelous looking toffee recipe using cane sugar and NO WATER or baking. I made a double batch using half & half regular and brown cane sugar. I also mix butter with coconut oil half & half and added some gelatin. WOW, quick and easy, but gloppy and hard to blend well. The fat did not want to stay mixed in with the sugar mix. I suspect the coconut oil. I thought it TASTED fabulous, it wasn't as sweet as the first batch, which I liked.

Current version:
1/4 cup butter (1 stick)
1/4 cup coconut oil
2 TBS beef gelatin
1/4 cup cane sugar
1/4 cup brown cane sugar
1 TSP cream of tartar
1/2 tsp salt
Dash of vanilla (optional)
1/2 tsp baking soda (added at very end)

1/2 cup white popcorn kernals

Mix powdered ingredients together (except baking soda) and add to softened/melted butter/oil. Stir over medium low heat until blended. (That's the theory anyway....)
Meanwhile, pop your corn by your own preferred method....I like my air popper, significantly decreases burning risk.

When sugar mix is ready, or you just can't wait any longer, stir the vanilla and baking soda in and pour over popcorn and mix as best you can. It will stick together in large glops....like those pink, popcorn sugar bricks at the country fair. The oil will pour out separately to some extent, so try to spread evenly.

Version #2
1/4 cup butter (1 stick)
2 TBS beef gelatin
1/4 cup cane sugar
1/2 tsp cream of tartar
1/2 tsp salt
Dash of vanilla (optional)
1/4 tsp baking soda (added at very end)

1/4 cup white popcorn kernals

This is basically the same recipe as above, but cut in half except the gelatin. I also forgot to halve the baking soda and it was a bit much, but still edible. I used all white sugar, didn't cook it as long, and eliminated the coconut oil. The butter and sugar mixed up together better, but I lost some of the flavor without the brown sugar and/or not cooking it as long. It was also wetter, like the first batch. It spread a lot easier, so that's not a bad thing. I suspect I may have started at too high a temperature the previous batch causing it to harden up right away. Still looking for a happy medium and am enjoying the "mistakes" very much.

Quick and Easy (No stir, almost) Cranberry Sauce or Jelly

2011-11-02T12:03:00.002-05:00

Ingredients:
1 bag cranberries (OG generally require less sugar)
1 can frozen apple juice concentrate
10-16 whole cloves OR a few dashes powdered clove
Pinch of salt
Cane Sugar/Cream of tartar to taste

For jelly, add a little beef gelatin in there too.

Using a stainless steel pressure cooker, add all ingredients to the cooker, mix and seal the lid.
Bring to 15 lbs of pressure and turn off. Wait until the pressure is naturally released and remove lid (this is about 10-15 minutes in total.) Stir to break any whole berries, correct for seasoning (I like tart, some like syrup sweet) and serve at room temperature. Can be made ahead, keeps for weeks.

P.S. Don't forget to fish out those whole cloves, if using.

Simply Delish

Milestone

2011-11-01T08:06:00.000-05:00

The black color is disappearing from 5 of my moles and the extra flesh is shrinking on the 3 raised ones. One is flat now and the other 2 are about half sized. It appears to be a first in, last out policy. ;)

Chili con carne

2011-10-31T19:59:00.003-05:00

It been along time since I've eaten chili. Oh boy, it's GOOD!

Here's what we had tonight:

About noon, I unwrapped about 2.5 lbs of frozen, grass-fed, non-aged, stew cut beef. I placed it in a coconut oil lined 4 quart crock pot, along with 3/4 cup of beef gelatin and a can of diced green chilis and tomatoes. As a fun twist, I added some sliced mushrooms and ACV as well. I tossed in some salt and sugar/cream of tartar mix and set it on high for about 5 hours, stirring once to break up the beef chunks. A little cumin, garlic and/or chili powder would be optional. Diced onions and cheese are nice on top as a garnish.

Possible sides, if any, would be rice, potatoes, cornbread with homemade baking powder or quesadillas.

Hunk of Meat Monday
Tuesday's Tasty Tidbits
See Ya In The Gumbo
Made from Scratch Tuesday
Hearth and Soul Hop

"Mulled" Coffee

2011-10-29T08:16:00.001-05:00

Out of curiosity, instead of tossing the mulling spices strained out of the hot cider, I decided to experiment with some leftover coffee. It worked well, reminiscent of pumpkin pie, kinda sorta. I might try adding the spice directly to the grounds when I make a fresh pot.

Mulled Coffee
Leftover Coffee
Pinch of Salt (if not already in the coffee)
Beef Gelatin (approx. 1 TBS per serving)
Mulling Spice
Cane Sugar to taste

Fresh Milk or Cream

Add ingredients in order to cold coffee and let sit for a minute or so while the gelatin absorbs the liquid. Save the milk for later.
When the gelatin is ready, heat on medium low for about 15 minutes. stirring occasionally.
Prepare the serving cups or mugs with some hot water in each. Let sit until the coffee is hot. (If your kitchen is a cool as mine right now, this is mandatory to prevent tepid coffee.)
Fill the mugs halfway with milk or a quarter full of cream and add strained coffee.

Spiced Apple Cider "Custard" (non dairy, GF)

2011-10-28T21:20:00.001-05:00

Q. What happens to a hot drink with gelatin in it when it cools down?

A. It wiggles and jiggles!

Yesterday's Hot Cider became a wonderful, creamy textured jello that leaned to the custard or pudding mouth feel. The spice was a little strong when cool, but it was still a wonderful surprise. I think the solids in the juices make the difference.

Simply Delish

Hot Spiced Apple Cider

2011-10-27T22:44:00.002-05:00

Nothing says fall to me, like apple cider...and nothing warms the bones on a crisp day like Hot Spiced Apple Cider.

Here's my version:

3 parts Apple Cider
1 part Mango Juice (Cranberry, Grape, Orange work too)
1 TBS gelatin per serving
Mulling Spice-cinnamon chips, orange rind, whole allspice, whole cloves, cinnamon oil, orange oil
Large pinch of Salt
Sugar/Cream of tartar to taste
Dash of vanilla
A small dollop of coconut oil

This maybe heated in a glass or stainless steel pot on the stove, wood stove or in a slow cooker.

Add the ingredients in order
When the gelatin is completely soaked, turn on heat.
Use low heat with a lid and forget about it for awhile OR
Use high heat and stir slowly, but consistently.
Gelatin is dissolved when coconut oil is completely melted.
Simmer for at least 15 minutes, strain and serve.

Friday Food

Deep Fried Cheese Rolls GF

2011-10-27T16:16:00.004-05:00

I recently came across this recipe: Cats and Casseroles: Baked Mozzarella Sticks I thought making a cover for the cheese sticks was a marvelous idea and I wanted to try it. I had some spring roll "skins" or wrappers (tapioca starch, rice starch, salt and water), in the cup board already.

I have made these twice now. The firsts ones were a little gummy, kind of pale and bland...but tasty enough to try again. The second ones were crisp, mostly golden and much tastier. The secret is being patient enough to let the oil get HOT ( too cool and the cheese melts before the skin is done) and soaking the skins in SALT water when softening. It's possible using an already saltier cheese would solve that problem as well.

Ingredients:
Cheese sticks or any white cheese cut into chunks
Spring Roll Skins
Salt to taste
Water for soaking
Coconut Oil for frying

Dipping Sauce:
Savory Neufchatel Dip
Or
Favorite Pizza Sauce
Or
1 can crushed tomatoes
handful of basil flakes
red wine vinegar to taste
salt to taste
onion powder
thyme
beef gelatin

Directions:

Heat coconut oil in a deep pot and bring the temperature to 375* or so. This can take up to 45 minutes depending on the size of pot, BTU capacity of the burner and how cold the kitchen is at the time. In the mean time, get out ingredients and 3 dinner plates; one for soaking (mine have a decent rim for holding water), one for rolling, and one for placing finished rolls while the oil heats up.
Mix ingredients for sauce in a separate pan, set on medium low. Keep covered, stir once or twice and forget about it until rolls are done.
Carefully fill one dinner plate with salted water. When salt is dissolved, add spring roll skin. (Skins are too brittle otherwise.) Do one at a time to prevent them sticking to each other.
Unwrap cheese sticks or cut cheese into chunks. Think roughly index finger dimensions as a guideline.
Remove spring roll skin from soaking water when pliable. Hold up briefly over soaking plate to let drips fall off.
Starting on edge of skin, roll cheese up, folding the sides towards the middle after one full rotation of the cheese. Continue rolling and tucking the sides, as needed.
Place finished roll on third plate, seam side down.
When oil is hot, add a single roll at a time, at least initially. Adding two at the same time can cause them to glue themselves together. Trying to separate will cause the skins to tear and allow for the cheese to bubble out.
They are done when floating and are the desired color (and/or the cheese is exploding from somewhere on the roll.) Remove from oil with an appropriate, long handled tool; such as tongs or a slotted spoon.
Let cool for a few minutes at least...burning the mouth on too hot cheese doesn't make it taste better.
Serve warm with a generous portion of warm sauce.

These are yummy and fun to make...and eat. I can see making it with Mexican themed seasonings (with corn tortillas even) or with apple pie type fillings with a custard sauce for dessert.

Gluten-Free Wednesday
Tasty Traditions

Decadent Triple Cream Potato Soup

2011-10-26T19:41:00.002-05:00

A friend of mine gave up eating grains and won't eat her specialty cheeses without crackers....so guess what I get to play with? I have no such food rules, so put the remainder of the Brillat Savarin Affine in the coconut oil lined crock pot with some potatoes, milk, egg, gelatin, salt and a little cayenne and onion powder.

Oh, yeah!

The richness and boldness of flavor of the triple cream cheese balanced by the mildness of the milk, the lightness of the egg curds, the heartiness of the potatoes, the gentle heat of the cayenne, the savory of the onion all work together for this wonderful treat.

Ingredients: (fits a 4 quart Slow Cooker)
Coconut oil (prevents sticking )
1-2 eggs
1-4 TBS beef gelatin
4 cups milk
1/2-1 lb of Triple Cream Cheese
8-10 potatoes (peeled and cut into bite sized pieces)
Salt to taste
Cayenne Powder (optional)
Onion Powder (optional)

Directions:

slather the coconut oil generously along the bottom and sides. I used a butter knife with a long blade.
whip the egg in the bottom of the pot (saves dirtying and extra dish)
add milk and chunks of cheese
add salt and spices to taste. The cheese has very little salt, so make it slightly saltier than desired as the potatoes will absorb a lot.
fill to desired level with potatoes and stir to cover potatoes
Heat on high for about 2 hours until bubbling, then set low for another hour or so or set it on low and forget about it for the day or overnight if starting in the evening and serving for breakfast.

Ingredient Spotlight

Apple Beef Stew - GF

2011-10-20T10:08:00.003-05:00

Ingredients: (Fits a 4 quart crock pot)
Coconut oil
2 lbs frozen grass fed beef, homegrown and cubed
Salt
8 TBS-16 TBS Unflavored beef gelatin (I just eyeballed a cups worth)
RIPE Apples, peeled, cored and sliced (enough to fill pot)
Dash of allspice or cinnamon (Optional)
ACV

Fill the crock pot in order (leave out the vinegar) and cook on high for a few hours, then turn down when it starts bubbling, if you are home. If you are gone for the day, turn in low and forget about it. This took about 4 hours of cooking on high plus 1 hour at low while we finished processing wood. The vinegar was added to the individual bowls and added a nice balance of flavor.
Serve over rice or mashed potatoes, if desired.

Pennywise Platter Thursday
Simply Delish

Cranberry Coconut Stew with Beef

2011-10-13T08:04:00.010-05:00

Cranberry Coconut Stew with Beef (8+ servings)
(fits a 4 quart slow cooker)

2 lbs Homegrown, grass fed beef, cubed
1 package OG frozen Cranberries
1 can Pineapple with juice
1 can Golden Star Coconut milk (no stabilizers or fillers)
8-10 TBS Beef Gelatin
8-10 TBS Cane sugar with Cream of tartar
Salt to taste
1-2 TBS Green Thai Curry paste (optional)
1 Onion, sliced (optional)

I had asked for some GOAT stew meat to be brought up from the freezer...I guess the lighting was poor or something. I prefer to use organic cranberries because the non organic I can get locally have all had an unpleasant bitterness I don't care for. The price isn't much different because I buy them AFTER season and hoard.

I layered the beef on the bottom of the slow cooker, with the cranberries filling in around the still frozen blocks. I mixed the dry ingredients together first, then sprinkled over the top. The canned items were added next, with the curry paste and onion being an after thought. I like the balance of sweet and tart and found that the salt counter balanced the sour as well.

There's enough acid in the broth that the gelatin stays fairly liquid even in the fridge. Leftovers pour out of the jar instead of having to be carved out.

Food and Health Carnival
Alimentary Tuesdays Carnival

Brats with Fried Apples GF

2011-10-10T13:02:00.006-05:00

A friend of mine and I went Orchard hopping the other day. I picked up some Jonathan's, Golden Delicious and fresh cider at one place, some wonderful Suncrisps at another and really liked the Braeburns at another, but forgot to actually buy some.

Brats and Fried Apples
Brats (defrosted in a bowl of cool water)
Suncrisp Apples
Coconut Oil
Gelatin
Sugar/Cream of tartar mix
Salt
Apple Cider

The apples were peeled, cored and sliced on the apple peeler, then cut in half to make them bit sized. They were cooked in some coconut oil until tender, then I mixed the dry ingredient together and sprinkled over cooked apples. The apples weren't very juicy, so I added some apple cider to thin. When the gelatin mix was thoroughly blended, I turned the burner off and started on the brats.

In a separate pan with a generous portion of coconut oil for frying, I cooked the brats until golden brown on both sides...about 15 minutes.

See ya in the Gumbo!
Hunk of Meat Monday
Simply Delish
Your Recipe, My Kitchen
Barn Hop
Grain Free Real Food Carnival
Heart and Soul Hop
Made from Scratch Tuesday

Cheap Emergency Water Storage

2011-10-09T09:46:00.002-05:00

We use a lot of vinegar for cooking, cleaning, etc. Hence, we generate a lot of empty 1 gallon plastic vinegar bottles. As they are emptied, they are refilled with drinking water and put in almost always dark corner of the basement. The containers are already sanitary and the dark keeps the sun from reacting with the plastic.

We had to dip in a few months ago when the power went out for a day during a prolonged heatwave.

I like being prepared.

F rugal Friday
Preparedness Challenge

Sauted Brats and Peach Stew

2011-10-07T21:13:00.001-05:00

The problem:

SOMEONE picked all the meat and most of the peaches out of the Goat and Coconut Peach Stew so went I went to reheat some, it was basically rice and broth.

The solution:

I grabbed a package of brats out of the freezer and soaked them in a large bowl of cold water in the sink. Meanwhile, I started to heat some coconut oil in a large fry pan and sliced some onion in for sautéing. Adding salt and stirring occasionally, I got the soup reheating with some extra peaches, coconut milk and gelatin. I added the brats, cut up into bites sized pieces. When the brats were cooked, the "broth" was done too and the brats and onions went in with the broth and Brats and Peach stew was born.

Goat and Coconut Peach Stew

2011-10-05T10:46:00.004-05:00

Layer in a crock pot: (recipe fits a 4 quart size)

Goat "stew" meat (approx 1 lb, mine was still frozen)
A can of sliced peaches (use commercial or home canned, avoid HFCS)
2 cans coconut milk (Golden Star has NO stabilizers or added gums.)
4-6 TBS unflavored gelatin
A few TBS Cane Sugar and Cream of tartar mix
A few TBS of vinegar ( I used rice)
Salt to taste
A dash of cinnamon
A dash of red pepper flakes
Sweet Potatoes (Cubed, optional) ****

Set crock pot to low and cook for hours on end....about 12 hours.

I set if before going to bed and enjoyed a nice, hot and hearty meal for breakfast. I would have had a pot of rice already made too, but I couldn't find the rice cooker.

****I found a bag of frozen sweet potatoes in the bottom of the freezer drawer. I don't really recommend them, they are a bit of a disappointment compared to ones you cook yourself. They almost totally dissolved in the broth, making for a nice color, but I don't think I would even know they were in there if I hadn't put them in myself.

Friday Potluck

Breakfast "loaf" and Soup

2011-10-02T12:35:00.004-05:00

I was so pleased with the casserole I made yesterday, I wanted to make it again. I was out of cottage cheese, so I improvised. This is probably the "standard" recipe for some "officially named" dish already, but I made this for breakfast and used my meatloaf pan, hence I call it my breakfast loaf. ;)

Ingredients:
3 potatoes, peeled and shredded
A few chunks of white cheese (sliced off a 5 lb brick, amount unknown...I just threw it in.)
1 egg
Milk (mine is raw and grass fed but starting to overflow the fridge again)
Salt (I used WAY too much this time, don't use as much as I did. I think cutting back on the potatoes to cheese ratio messed me up.****)
A dash of thyme
A few shakes of red pepper flakes
Extra cheese for the top

Scramble an egg in a mixing bowl and add shredded cheese and potatoes. Add some milk enough to coat potatoes ( a cup?) and mix. Add some salt ( use 1/2 the amount or less) and spices and mix well. Slather sides and bottom of baking dish in coconut oil and add potato mix. Top with extra cheese.

Bake at 400* for 45 minutes or so. Let cool and serve.

Chilled slices can be refried in a pan with coconut oil for about 10 minutes for an easy snack later on.

*****I finally figured out what went wrong....the salt level in the Colby cheese was much higher than in the cottage cheese. We were able to enjoy this later that day re-purposed as soup by adding milk...... a lot of milk and NO extra salt.

Re-purposed Breakfast Loaf Soup

Breakfast Loaf Soup
Leftover Breakfast Loaf, chopped (most of it....)
Milk to desired thickness (approximately 2 cups)

Bring to temperature in a pan and serve.

Grain Free Real Food Carnival

Angel Food Soup

2011-10-01T10:57:00.001-05:00

Angel Food Soup

Heat broth (packaged or homemade)
Add extra salt as needed (make it slightly saltier initially, the egg will absorb some.)
Scramble some eggs (1-2 per person)
When broth is hot, stir in a circular motion and add eggs. (Slower speed will give you longer, thicker threads....faster will give you smaller, thinner threads.)
Remove from heat and serve.

I have FOND memories of this soup. So simple and yummy and FAST. It was a special treat in our house, but I imagine the origins were more along the lines of "empty pantry" or "what to fix?" syndrome. It's practically free if the eggs come from your yard and the broth from the bones saved up from previous meals. You can, of course, spruce it up some. Add some gelatin and coconut oil or a little sugar and cream of tartar. Toss in some some leftover potato or rice, noodles or serve with a chunk of cornbread slathered with butter. Spice it up with a little Tabasco or basil or nutmeg or ?????

Pennywise Platter Thursday

Cottage Cheese and Potato Casserole GF

2011-09-30T14:42:00.002-05:00

This was inspired by all the baked mac and cheese recipes I've been seeing......

Whip 1-2 eggs in a large bowl.
Mix in cottage cheese (I was using up a container, so approximately 1.5 cups)
Add a generous portion of salt (approximately 2 TBS) plus desires spices (I used granulated onion and 90,000 HU cayenne) and blend well.
Add peeled, shredded potatoes (approximately 6 medium) and mix until evenly coated
Coat a casserole dish with coconut oil and add potato mix
Top with 1/2-1 lb white cheese (I used Jack)

Bake at 375* for about an hour

Let cool for about 15 minutes and serve.

Savory Sunday

Pan Fried Baked Potato

2011-09-30T12:34:00.002-05:00

Place a few TBS of coconut oil in a frying pan and heat at medium

Take your leftover, room temperature baked potatoes, cut in half and place cut side down in hot pan

Fry for about 10 minutes until golden brown

Remove from heat, salt and serve.

Friday Potluck
Friday Food
Potato Blog Hop

Baked Potato

2011-09-30T09:52:00.000-05:00

Collect a bunch of whole potatoes (from garden or bag)
Scrub potato skins under water, let dry
Stab top with a fork a few times
Place directly on oven rack (holes up, evenly spaced...I use a toaster oven)
Bake at 400* for 45-60 minutes depending on size
Split with fork and serve with desired topping and generous dashing of salt. (Butter, Sour Cream, Coconut oil, Cheese etc.)

Aloe Up

2011-09-29T11:06:00.001-05:00

For those times when you are not wanting the caffeine of a Aloe Dew (or there isn't any in the fridge or even worse, you're out!) this make a good runner up....Aloe Up!

Aloe Up
1 part 7 Up "retro" (sugar, NOT HFCS)*#
1 part aloe vera
pinch of salt or liquid minerals
fresh squeezed lemon juice (optional, but very tasty)
Cream of tartar (optional, if not using lemon)

*disregard the packaging, I am of the personal opinion that everything 70's is better off staying buried.

# or Sierra mist or other similar type....I think 7 up tastes slightly "less fake" than Sierra Mist, but it's a pretty minor difference.

Beware of marketing...some truths about coconut oil

2011-09-27T13:10:00.005-05:00

This is what I keep in my cupboard...or it's equivalent. Current pricing/shipping makes buying the 31.5 oz size from Walmart significantly cheaper than buying in bulk in my area. This wasn't the case just a few years ago, and may not be in the future. If you are needing to stock up, do the numbers....maybe your local Asian market is a better bet?

The benefit of coconut oil is its fatty acid profile, predominantly saturated fat. It can not be contaminated by growth hormones, antibiotics, gmos, or excess pufas like tallow, lard or even butter can and the stability and protectiveness of the saturated fats far outweigh any processing it might undergo. The admonitions regarding cold press, etc just don't apply to coconut oil because saturated fat is naturally stable and doesn't go rancid. I have stuff that is 6 plus years old that I am just now using that tastes as fresh as the day I bought it. Hypothetically, the minuscule amount of polyunsaturated fat could be hydrogenated, but the benefits would STILL outweigh the minuses. It's just that good.

Don't get me wrong, the virgin coconut oils or the "organic" oils are NOT bad. I, personally, LOVE the smell and taste of virgin coconut oil and I do keep some around (purchased long before the current price spike) for certain, specific uses. I just get upset when they are promoted as the ONLY product one should use to be healthy. Paying $80 for a sport bottle's worth of "extra virgin OG coconut oil" is just WRONG. (Most pricing is NOT that extreme, but I did see an ad on line at that price...someone claiming their source was extra special.)

So when you read about the benefits of coconut oil (Alzheimer's, heart disease, cancer, weight loss, colon health, etc) have peace of mind knowing that they are attainable for both "Whole Foods" budgets AND "Walmart" budgets.

Real Food Wednesday
Homemaking

Potato Soup ( or Chowder) GF

2011-09-23T15:12:00.000-05:00

Base
Leftover mashed potatoes
Beef gelatin
Milk
Salt/pepper to taste

I use approximately 1 TBS gelatin to 1 cup potatoes with a 1:1 ratio of milk for a THICK chowder and 1:2 cup milk for a thinner soup. Heat and serve.

Optional Add ins
Clams
Oysters
Leftover bacon (is there such a thing?????)
Chicken
Sausage
Beef
Shrimp
Salmon
Mushrooms
Onions
Pickled hot peppers/red pepper flakes

Mocha Syrup

2011-09-23T14:44:00.002-05:00

Substitute strong coffee for water in chocolate syrup recipe to make Mocha syrup!

1 cup coffee
2 cups cane sugar (brown or white works)
1 TBS Beef gelatin
1 cup cocoa powder
Salt
Homemade Vanilla extract

I use gelatin instead of butter now in my syrup. It adds a little extra protein and the syrup comes out consistently thick (but still very pour able) with no settling. I use about a TBS or so of syrup to 1 cup of milk.

I had a lot of leftover coffee, so I now have 3.5 quarts of mocha syrup in the fridge.

I can't seem to keep milk in the fridge lately, wonder why?

What's on your Plate?
Simply Delish

Mashed Potatoes (steamed or boiled) with or without garlic

2011-09-23T14:24:00.000-05:00

Mashed Potatoes (Steamed)

Ingredients
Potatoes (Russets, Golds, etc)
Coconut Oil and/or Butter, preferably grass fed
Skim milk, preferably fresh and grass fed
SALT
Pepper (optional, preferably freshly ground)
Horseradish (optional, SHHH....don't tell Ketchup boy I sneak some in there sometimes)

Fill a steamer with whole peeled potatoes
(We use our apple peeler.)

Add 1-2 inchesof water to bottom of pan, assemble and cover

Bring to boil, then turn heat down to about egg temperature (medium low) to simmer.

Set timer for 40-50 minutes and cook until soft through the largest potato. (Cutting into smaller pieces can reduce cooking time, but increases prep time.)

Dump water out of bottom of pan and add good fat of choice

Toss in some salt, be generous ;)

Add any desired extras

Plop potatoes in and mash with a potato masher (single wire bent into an undulating pattern.)

Add milk to desired thickness. (We like ours on the wet side.)

Adjust seasoning and serve. (Hopefully there still some left after taste tasting.)

Mashed Potatoes (Boiled)

Fill a stock pot with whole, scrubbed potatoes
(We use a dedicated green scotch brite scouring pad.)

Add water to cover potatoes and a little salt and cover with lid.

Bring to boil, then turn heat down to about egg temperature (medium low) to simmer.

Set timer for 40-50 minutes and cook until soft through the largest potato.

Drain and rinse with COLD water. When potatoes are cool enough to handle, the skins should slip right off.

Mash, add other ingredients and serve as above. Potatoes will be "stickier" cooked this way, so adjust other ingredients accordingly.

Garlic Mashed Potatoes

Prepare as above, but soak freshly sliced garlic in butter or coconut oil in a small pan at a low temperature while potatoes are cooking. Low and slow will bring out the sweetness of the garlic and prevent burning or bitterness.

Mochanoff (Beef Stroganoff with Coffee/Cocoa Sauce) GF

2011-09-05T21:29:00.006-05:00

I was wandering around online and found a delicious looking recipe for a Beef/Coffee Stew. I also had a large portion of fresh mushrooms that needed to get used. We are experiencing a bit of cold spell* but Soup/Stew was vetoed...so I decided to sneak the coffee into some Stroganoff instead.

*Ok, it's not THAT cold but 60's at night and 70's during the day IS cold compared to 100+ weather...I like it!

Here is my basic recipe: Beef Stroganoff. I doubled all the ingredients because of the amount of mushrooms I had, except the meat. My skillet was practically overflowing with mushrooms, so I cooked the meat separately in the wok, using this recipe: Deep Fried Beef.
I substituted the Sugar/COT with a 2:1 cane sugar/cocoa powder mix when I remembered that coffee and cream of tartar taste absolutely horrid together. I mixed the dry ingredients together (gelatin, cocoa, cane sugar, salt) then sprinkled it slowly, while stirring, over the already sautéed mushrooms. It looked like fudge with mushrooms. ;)
I added coffee to thin the sauce, about a cup or so, then the sour cream, then the meat. The noodle were done right when I was finishing the sauce, so I added a little extra salt and served everyone a small portion (just in case) over penne rice noodles. It was a well received.

Something was missing for me though, I couldn't put my finger on it. Then I remembered, I usually add vinegar....

I added a few dashes of Balsamic Vinegar to my bowl and mixed in. Oh yeah....it all just came together. Sweet, savory, salty, sour in balance.....and extremely filling. Everyone used the balsamic for the second pass and agreed, it was even better.

I can totally see this as a topping for mashed potatoes or use goat meat for a shepherd's pie filling.

If I was going to use a crockpot/slow cooker for this recipe, I would add a layer of coconut oil on the bottom and wipe it up the sides a little to prevent sticking. I would then add the rest in this order:

Beef

Mushrooms

Onions and/or Red pepper flakes (if using)

Dry ingredients mixed with Coffee (as a paste)

Vinegar

I would cover and cook it low and slow for 8 hours or so, then turn it off and add the sour cream and correct for seasoning right before serving.

Hearth and Soul Hop
Hunk of Meat Monday
What's Cooking Wednesday
Totally Tasty Tuesday
Made From Scratch Tuesday
Gluten Free Wednesday
Foodie Wednesday
Ultimate Recipe Swap

Healthified Ramen

2011-09-03T20:50:00.003-05:00

Ok, I admit it...I have a "thing" for cheapo ramen noodles. I haven't actually eaten them in years, but the longing is still there. I used to like them on the soggy side and would always rebelliously add the flavor packet DURING cooking. I suppose it wasn't really the noodles I was craving, but the salt and flavorings. If I was feeling guilty, I would add some frozen peas or corn to make it "healthy". Yeah right.

Years later, I have found a "natural" version that has "acceptable to me" ingredients.
Specifically, Koyo Lemon Grass Ginger Ramen. Technically one package is one serving, but we STRETCH things here by adding protein and extra salt...which is really what the flavor packet is anyway, mostly.
No soy, no MSG or "natural flavor", no super ubber long names. I could, in theory, make it from scratch in my kitchen if I had the time, tools and the inclination. There is one or two other flavors this brand carries that are acceptable as well, but I prefer this one. It is in the "fun treat" category of our food repertoire as it contains wheat, "heirloom" wheat (whatever that means), but wheat none the less. I always have to make a special effort to chew, chew, chew...too easy to be in a hurry, especially with ramen, as it has a tendency to slurp up and slide down in one fell swoop.

Healthified Ramen (Variations)

Base: (AKA things I always add)
Coconut Oil
Unflavored beef gelatin
Koyo Lemon Grass Ginger Ramen
Flavor packet
Extra Salt

Extras: (AKA...things I add depending on mood and availability)
Fresh Mushrooms...usually Crimini
Dried Mushrooms (Oyster mushrooms are a particular favorite)
Leftover brats
Leftover meatloaf
Leftover spaghetti sauce
Egg
(beat the egg and drizzle into hot broth while stirring in a circle...going for the whirlpool thing...right before removing from burner)
Onion - color or type doesn't matter
Cane Sugar/Cream of Tartar to balance
ACV or Rice vinegar
Red Pepper Flakes
Hot Pepper Oil

Simply Delish
Fight Back Friday
Pennywise Platter Thursday

Avocado - How do I love thee? Let me count the ways......

2011-09-03T18:45:00.002-05:00

Avocado Salad with Beets and freshly squeezed Lemon

An avocado, like a potato, has a small amount (about 4%) of high quality protein, like an egg. It's very high in potassium and mono-unsaturated fat, similar to olive oil. It does contain some polyunsaturated fat, so it's good to add some coconut oil for balance. It does contain some sugars, mostly in the form of fiber.

http://nutritiondata.self.com/facts/fruits-and-fruit-juices/1843/2

Avocados can be frozen for later use if they are mixed well with lemon juice before freezing. ("They" say the texture doesn't hold up well if left whole. ) I have done this quite successfully using the juice of one lemon for every two avocados. I added additional juice to the top of the jar to prevent browning, just in case. I don't know if it needed the extra or not, but it worked.

How do I know when an avocado it ready to eat? The skin color changes from bright green to dark green/black as the fruit softens. No squeezing (which causes bruising) necessary. ;)

People with latex and other allergies should be cautious about eating avocados. Forced ripening and injury causes the fruit (bananas and chestnuts too ) to make increased levels of chitinases, an enzyme that can cause issues in latex sensative people. Organic fruit not subject to gas ripening may have lower levels. Cooking may inactivate the enzymes.

Avocado Sandwich
Slice or two of bread*
Slather mayo, preferably homemade, onto bread
Layer avocado slices onto bread
Drizzle with coconut oil (unless it's in the mayo already)
Salt/Pepper to taste

Optional Extras
Homegrown, crispy bacon with gelatin
Leftover chicken pieces with gelatin
A slice of white cheese

Avocado Halves
Take an avocado, slice in half.
Take the half and cut with a butter knife vertically and horizontally, making a checker board pattern
Sprinkle generously with salt
Drizzle with lemon juice and coconut oil.
Squeeze gently at the bottom and eat as the pieces pop out.

Pit will usually pop out on it's own when the half is gently squeezed from the bottom.

Avocado Salad
Take an avocado, cut in half and twist to open
Make a criss cross pattern in the fruit and squeeze gently to remove from skin into a bowl or plate
Drizzle generously with coconut oil
Drizzle with fresh squeezed lemon or lime juice
Salt to taste

Optional Extras
Peach slices
Fresh cut orange sections or mandarins
Cheese curds or bite sized cubes
Feta crumbles
Beets - pickled, fresh roasted or canned
(Hint: commercially canned whole beets retain slightly more flavor than the sliced version, nothing like making your own though.)

Avocado Dressing
Avocado
Coconut Oil
ACV or Citrus juice (lemon, lime and/or orange)
Salt
Herbs/Spices

Mush with a fork leaving a few chunks or blend together for a whipped, thicker dressing. Serve over fruit or root vegetables....like an out of the ordinary potato salad.

Guacamole (Of course!)
Avocado
Coconut Oil
Lemon or Lime juice (ACV in a pinch, but the flavor isn't the same)
Salt

Optional Extras
Tomatoes
Chilis or a touch of cayenne powder
Onions
Cilantro
Sugar/COT (I add this if using canned tomatoes or commercial salsa)

Add ingredient to a bowl sized at least twice as big as the avocado in order. You can keep it chunky or mush with a fork after adding the oil, salt and juice. Add other ingredients as desired. Fold gently and serve with homemade tortilla chips or on top of quesadillas or......

One restaurant I went to actually served the guacamole WITH the pit...said it kept it from browning as fast....don't know if that's true or not....it didn't last long enough to find out.

* There was a time when Alvarado St. Bakery was a small bakery that made wonderful, sprouted whole grain breads that were flourless, naturally sweet and weird ingredient-free. The bread was local and lovely and FRESH and made spectacular avocado sandwiches. Those days are gone......

Friday Potluck
Seasonal Saturday
Simple Lives Thursday
Calling all Salads

Aloe Dew

2011-09-03T14:43:00.003-05:00

Aloe Vera Juice is very good for you and your intestinal health. It aids in the assimilation of nutrients from other foods (it's a carrier) and helps with both "too fast" and "too slow" elimination situations. It is reported to contain all the vitamins, except Vit D. I have used it with much success in emergency situations for critters needing electrolyte/hydration support.

The taste is, well, um, how shall I describe it? Distinctive. I don't care for the flavor myself and it takes a lot of something else to hide it. That is, until I discovered the perfect beverage, quite by accident.

Aloe Dew
1 part Aloe Vera Juice
1 part Mountain Dew Throwback (sugar, NOT HFCS)
Pinch of salt and/or liquid mineral drops
Cream of Tartar, as needed

This is GOOD...the combination enhances the flavor of both, not just covers up. DS, who likes aloe vera juice even less than I do and who is a kind of "princess and the pea" when it comes to aloe vera juice, actually made this on his own......on purpose....so you KNOW, it's gotta be good. (You can NOT hide aloe vera from him, he can taste even the most minuscule amount....even when you are SURE you've been tricky enough.)

The Volcano (New and Improved Cold Cocktail...tastier)

2011-09-03T14:01:00.004-05:00

The Volcano (antiviral)
1-2 TBS Aloe Vera
1-2 TBS Peach Nectar (I use Hero brand)
2 TBS ACV
1/4-1 tsp baking soda (I use 1/2 tsp)

Mix the liquid together, add the baking soda and guzzle. I have been taking it first thing in the AM on an empty stomach lately. Yes, I still feel it going down, but the flavor is no longer prohibitive. It almost tastes "good" as the peach blends very well with the ACV... better than anything else I have found. Apple Cider comes in at a close second. The peach nectar cost more than other juices, but it lasts a while at just 2 TBS per dose. I get it through my food coop, but I've seen it at Price Cutter...or was it Dillon's?

Raw apple cider vinegar is good, but the cheaper, grocery store stuff works just fine. Be careful that it's actually made from apples vs. flavored/colored distilled vinegar.

For an explanation of WHY to take it, see this older post: Cold Cocktail

In addition to cold sores and sniffles, I was glad to take it when a stomach flu hit me. I took it as often as possible away from meals or right before.

Alimentary Tuesday Blog Carnival
Patchwork Living Blogging Bee

Frozen Black Grapes (OG)

2011-08-28T00:20:00.002-05:00

If you ever get the chance to eat black grapes, I highly recommend them. I was pleasantly surprised my the variation in flavor and the extra sweetness these had over the standard green offerings. (The fact that they were $1/lb cheaper than the other colors didn't hurt either.)

I wiped and sorted these grapes, just as I did the green and red variety previously. One bunch didn't pull off the vine very well without splitting, which I took to be a sign of less than ripeness. The rest of the grape bunches picked much cleaner.

We taste tested our first batch after an overnight in the freezer. These have a noticeably softer "bite" when fully frozen, which I attribute to the extra sugars working as an antifreeze.

Whole Pickled Pluots

2011-08-27T22:32:00.005-05:00

(inspired by a friend's memory of pickled peaches and the spices in my Joy of Cooking book.)

Vinegar Syrup
1 Gallon of ACV
8-10 Cups of Cane Sugar
1/2 Cup Cream of Tartar
1/2 Cup Sea Salt
1 Cinnamon stick
1 Star Anise
5 Whole Cloves
1 Piece Ginger candy (couldn't find the dried ginger)

A bunch of ripe, cleaned Pluots
(4-5 fit into a wide mouth quart jar)

Place all ingredients for the "syrup" into a large stockpot.
Bring to a light boil and stir until sugar is dissolved.
Reduce heat to medium and add enough Pluots to fill a few jars at a time.
Fill sterilized jars with fruit and add hot vinegar to fill line. (I used a ladle to lift fruit and pour vinegar.)
Wipe rim and mouth of jar with a clean cloth.
Place sterilized lid and band carefully and tighten band according to instructions.
Let sit undisturbed for 12 hours to cool.
Repeat as needed.
Check your seals and store in a cool, dark...but ideally not too damp place if leaving the bands on the jars.

I used tattler lids for the first time due to the high acid content. I tested the seal by removing the band and gently lifting the jar by the lid. We've got some serious vacuum going on....yeah!

I started with 16 lbs of Organic Dapple Dandy Pluots, lost some to nibbling and some to shrinkage (spoilage), but still managed to put up 14 beautiful quarts. I had to make a second batch of syrup to finish the jars. There was some left over, which I will use it for making beet pickles at a later date.

Pork, Peach and Potato Stew

2011-08-24T14:01:00.004-05:00

Hearty and colorful!

Take the remainder of the Pork Roast and Peaches out of fridge (or freezer).
Cut pork and peaches into tidbit sized pieces.
Scrape gelatin broth/gravy from storage container into a pan.
Add cut (and peeled, if desired) potatoes to pan.
Add extra salt for potatoes
Place meat/fruit on top.
Heat on medium low with a cover until potatoes are tender.
Stir and remove from heat to cool.
Enjoy!

Pennywise Platter Thursday

Homegrown Pork Shoulder with Fresh Roasted Peaches

2011-08-20T14:23:00.008-05:00

Pork Shoulder with Fresh Peaches

Ingredients:

2 TBS Cane Sugar
(Brown or White)
2 TBS Cream of Tartar
10 TBS Unflavored Beef Gelatin
1 TBS Sea Salt
Dash of Allspice

1 cup Apple Cider Vinegar
1 cup Ceres brand Guava Juice
(blends well with ACV)

2.34 lb pork shoulder (milk fed)
5 peaches, skinned and halved.

Defrost in water and/or bring meat to room temperature. Mix the dry ingredients together until there are no clumps. Add liquid while stirring and let set. Line the bottom of a roasting pan or deep dish with peach halves. Place roast on top. Cover peaches and roast with gelatin mixture. Bake at 300* for at least 90 minutes. Let rest. (90 minutes is the upper limit on my toaster oven. We set it cooking, went for a stroll, came back in about 3 hours.) Serve with rice or mashed potatoes.

This is a tangy dish with a touch of sweet...catered to an adult palate. Young ones might appreciate some additional sugar to cut the tart. Ketchup Boy managed to voluntarily put away multiple servings over the course of the weekend without adding extra sugar (something he's not shy about).... yet never would admit he liked it. Go figure...

Simply Delish

Savory Sunday

Seasonal Saturday

Your Recipe, My Kitchen

MaFF Monday

Hunk of Meat Monday

Monday Mania

Barn Hop
Hearth and Soul Hop
Weekend Gourmet Blog Carnival
Totally Tasty Tuesdays
Gluten-Free Wednesdays
Real Food Wednesday
What's Cooking Wedneday

All in One Loaf

2011-08-16T13:00:00.002-05:00

I have been craving meatloaf for a while now but my last attempt ended up a lousy meatloaf...but an excellent sloppy joe/nachos type meal. Mixing gelatin IN the loaf just didn't work.

Ingredients: (Serves 4)
4 medium sized potatoes
1 lb grass fed ground beef
1/4 cup beef gelatin
3/4 cup ketchup
Sea salt
Coconut oil

I poured a thin layer of coconut oil on the bottom for "greasing" the pan, then swished it around a little to get it up the sides. I peeled the potatoes, the sliced them thin into half moons. 4 potatoes filled the loaf pan to about the halfway point. If your's are bigger or smaller, adjust accordingly. I salted lightly in between layers of potatoes. The burger was added next. My meat came from by back yard, but use the best you can find and afford. I was feeling a bit no frills today, so just plopped it in and spread it to cover the potatoes. I mixed the gelatin into the ketchup and spread the resulting paste mostly evenly over the top. As it heats, the gelatin will liquefy and spread itself out.

It's cooking right now in the toaster oven at 300* for an hour or until the potatoes are tender.

Variations are endless. I used Hunt's sugar sweetened ketchup this time, but can envision adding a little horseradish for a cocktail sauce topping, or mixed with mustard and sweetened for a BBQ sauce. Any ground meat would work, or a blend. Basil comes to mind. Or paprika and sour cream instead of a tomato based sauce, maybe some horseradish too. Apples instead of potatoes with an orange chutney for the top. Of course, you could make a lasagna size version for more people or leftovers too....or in a crock pot?

Hmmmm...let's see how this one turns out first, shall we?

Blog Background Design Update

2011-08-14T14:43:00.003-05:00

I added one of my own pictures as the background. It's Bunny's first day (as in Energizer Bunny)...she's a few hours old in that photo, I think.
What do you think of it as the background? Is the writing legible still? More so? Less?

Here she is again, in case you can't see the background......

Just for added cuteness.....

Orange Fig Sauce

2011-08-12T18:45:00.001-05:00

Take the Fig Chutney and replace the vinegar with Orange Juice and leave out the sugar....unless you are using it for a dessert sauce, you don't need it. Go easy on the salt too. Actually, we made an over salty batch of rice and so needed to completely remove it from the sauce. (Verbally teaching someone else to cook...2 handfuls PLUS beef broth was a bit too much, even for me.)

So you don't have to click to the other page....

Orange Fig Sauce
3/4 cup All fruit Fig preserves
8-10 TBS unflavored beef gelatin
1/2-1 cup Orange Juice (depends on desired thickness of sauce)
Pinch of salt (optional)

We poured generously over a slice of homegrown ham and a side of jasmine rice.

Simply Delish

Neufchatel - Attempt #2

2011-08-09T13:12:00.002-05:00

Again, I started with 1/2 gallon of freshly strained milk, but I let it cool down for an hour before I started.
I added approximately 1/4 tablet rennet (approximate because it had gotten a little crumbly in it's container.) and stirred for a few minutes. No gelling took place this time.
I did not add clabber this time....because I forgot. What can I say....it happens.
I set the measuring bowl outside to clabber/gel on the back porch in a sunny spot (no rain today and hot and humid) with a clean dishtowel to keep out direct sun, bugs and too curious critters.
I set the timer for one hour to check it. It looks just right and there is a small pattern on a section of the top where the dish towel sunk down and made contact. Oops.
I brought it inside to drain off excess whey and cut the curds into 1 inch squares. This releases more whey and allows for easier transfer into the butter muslin lined colander. I used a wide, slotted spoon for transferring.

Drip, drip, drip.....

Now I am waiting as the whey slowly drips from the curds. I have high hopes this time!

Update: We're definitely getting there. No squeak this time, color is whiter throughout, the texture is much softer but still firmer than cream cheese/neufchatel. If you ever want to make imitation Silken brand tofu, this is it. I can't believe I just said that. LOL!

I didn't mix in salt, but added it to the bottom of the container and placed the cheese on top. The next day, all the salt is absorbed into the cheese quite evenly, as far as I can tell.

P.S. The first attempt made a great breakfast with a side of fresh cherries. I added a little more salt across the bottom of the storage container and the cheese seemed to absorb it well overnight.

Yummy Failure - Neufchatel

2011-08-08T15:05:00.002-05:00

Neufchatel isn't supposed to squeak, is it?

This is my first attempt at a non Mozzarella cheese. Well.............it STILL wants to be Mozzarella!
It tastes like a raw, non stretched version of my Mozz. Yummy, but not at all what I had in mind. I used this recipe as a guideline, kinda sorta:
http://www.ext.colostate.edu/pubs/foodnut/09337.html

We have been hot and dry for a long time and the pasture is crispy. This morning's milking wasn't enough for a full batch, so I halved it. I strained 8 cups of the "still warm from the cow" milk into a large glass measuring cup with pour spout. The dog got the rest of the morning's milking. Why? She's pretty adorable and it saves cleaning a jar later. I stirred in 4 TBS of 2 day clabber that had already formed a soft curd. If you look closely, you can see the white specks in the cheese...it didn't quite blend all the way.

The next step was to add the rennet, which is where I got into trouble, I think. It was supposed to take about 30 minutes to gel and it gelled almost immediately, in a few stirs of the spoon. I followed the rest of the steps as closely as I could. It became obvious I was not going to get the intended results when I tried to stir the salt in. I don't think you are supposed to have to chop it up to mix.

I used my plastic colander on top of a 2 cup measuring cup and butter muslin to strain and the measuring cup on top as the weight and waited 2 hours. The drippings were very milky colored and came to about 1 cup, so I estimate my yield at about 1.5 cups of cheese.

I came across this recipe that calls for 1/2 the amount of rennet:
http://biology.clc.uc.edu/fankhauser/cheese/neufchatel/neufchatel.htm

I suspect the freshness of the milk has a lot to do with the discrepancy of rennet needed. Or maybe it's my cow?

This cheese is begging for a fresh tomato....hmmmm....like a thick slice off a Cherokee Purple.....a little salt and freshly ground pepper.......

I wonder if it would melt?

Monday Mania
Barn Hop

Pickling Cherries

2011-08-07T00:35:00.011-05:00

I was able to purchase 18 lbs of unsprayed RIPE black cherries for less than $2.00/lb. They are exquisite! I was planning on canning some and cooking with some and eating some fresh. Then I came across this recipe for WHOLE (meaning with the stems and pits intact) pickled cherries...and I was intrigued. We like sweet pickles in our household. I like eliminating unnecessary steps. It is the perfect combination in my mind.

So inspired by the previous recipe and the flavoring of this pickled cherry recipe, and this other pickled cherries recipe, I set out to make my own.

I currently have 6 liters put up. I washed each batch of cherries in a vinegar /water solution first. I filled each jar with a handful of cherries at a time, checking for too soft or damaged fruit. 2 cherries got rejected. One was disposed of in my tummy and one was thrown out to the chickens.

I chose to make one 2 liter batch sweet and spicy with 3 whole dried jalapeños and about 2:1 vinegar to sugar with 2 TBS sea salt. The other 2 batches are 1 star anise each, some whole cloves and peppercorn with approximately 3:2 vinegar to sugar. One is a little heavier on the cloves and peppercorns than the other. I used raw ACV for the vinegar and will just keep them in the back of the fridge. There's 2 TBS of sea salt in each jar plus 1 tsp of cream of tartar for extra potassium.

Will have to get back to you on how they turn out...but I have high hopes. Worse comes to worse, I can make a chutney out of them or something.

Update Day 3: These have been sitting on the counter for about 3 days. I hadn't gotten around to making space in the fridge for them yet. I couldn't resist a nibble....
A little softer than I was expecting...but I think that's because they weren't cold. Tasted good....not quite the same as a fresh cherry but not a vinegar bomb either. I like it so far...especially if they keep long term. There's quite a bit of the undissolved sugar at the bottom on the jar, I should probably just use less next time but I was afraid of making them too sour.

Seasonal Saturday
Foodie Wednesday
Simple Lives Thursday
Full Plate Thursday
Fresh Food Friday
Friday Potluck
Fightback Friday
Savory Sunday
Barn Hop
Monday Mania
Make a Food "e" Friend Monday
Your Recipe, My Kitchen

Quicky Chocolate Slushie

2011-08-06T17:40:00.002-05:00

The remnants....

Ingredients

Skim Milk

Cane sugar

Cocoa powder

Cream of Tartar

Sea salt

Homemade Vanilla

I had a about a quart left of already skimmed milk in a half gallon jar and needed to make room for the next milking. I carefully tapped out some cocoa powder from its storage jar, dug out a few large clumps of dark brown molasses sugar with a fork (trying to use it up to make room in the cupboard), tossed in a small spoonful of Cream of tartar and about the same of sea salt. After a dash of vanilla, I put the lid back on and SHOOK, SHOOK, SHOOK. When it looked mostly blended, I poured in in an already frozen ice cream canister and stirred. After about 10-15 minutes, it was frozen and fluffy.

Yeah, I found a few clumps of unmixed, dry cocoa while eating some...but I didn't mind. You could probably do the same thing with chocolate milk made from syrup and avoid the clumps, but I was out. I need to make a double or triple batch next time.

Friday Food

Savory Neufchatel Dip

2011-08-06T16:10:00.002-05:00

I couldn't resist tasting with a mushroom first....

Ingredients
Base:
1 cup Neufchatel (lowfat cream cheese)
2-4 TBS skim milk
1 TBS sugar
1 TBS Cream of Tartar
1/2 tsp sea salt

Suggested spices:
Thyme
Red Pepper Flakes
Onion Powder
Fish Sauce

Mix all ingredients until well blended. I used a food processor and added to it while while blending. The milk is just to thin to desired consistency. This came out about like a sour cream dip, only with a lot less fat and more protein. I envisioned it with a little added vinegar for a cucumber salad dressing as well, but ate it all before I could try that.

We used the dip for whole mushrooms, fresh black cherries and homemade tortilla chips. It was very interesting how the different food items brought out different flavors. The mushrooms made the dip seem very mild and sweet, while the cherries seem to bring out the hotness of the pepper flakes. The tortilla chips were used with the leftovers the next day and they were the best. They were hot from the stove and slightly melted the dip as the chips made contact. Sublime!

Hearth and Soul Hop
Made From Scratch
Gluten Free Wednesday
Dip Blog Hop

Frozen Grapes

2011-08-06T09:55:00.003-05:00

Wild grape vines are in abundance around here, but fruiting is rare and I have never seen any at the ripened stage. It is totally possible, the birds beat me to it. Anyway, if I want grapes, I have to buy them.

Already frozen OG green grapes

Organic Red and Green Seedless Grapes were on sale this week at a store I happened to be in already. I brought some home and put them in the fridge until I could attend them. When I was ready and able to put my feet up for a time, I set my self down with a bag of grapes, a clean dish cloth and a box of quart sized slider bags. I like to "polish" my grapes, rather than wash them. They are usually a little damp from the fridge and wiping them removes dust and dirt, but also the yeast...that white bloom seen on the fruit. There shouldn't be any chemical residues on OG grapes, in theory. You don't really know what you are getting unless you grow it yourself.

Ewwww.....that came off the grapes...

I think I prefer frozen grapes to room temperature ones....at least in this weather anyway. They are bite sized popsicles and a great way to store grapes during their season. Mine don't usually last very long though...they make such an easy, refreshing snack. They turn brown rapidly when defrosted all the way, so if you actually wanted to use them non frozen, I would recommend a cooked dish...like a pie or sauce or...HMMMM, this looks good...

Life as Mom
Seasonal Saturday
Food Renegade

Accidental Chocolate Pudding - GF, no cornstarch

2011-08-02T16:59:00.002-05:00

I am a huge fan of the taste and even more so, the texture of Fudgsicles. I haven't had one in years...not since I used to walk home from school and pass by the Corner Store every day, I think. I do NOT like the ingredients....NOT something I ever paid attention to back then. I also do NOT like the texture of "homemade" fruit juice popsicles, with only the top bite being soft where the solids have massed during the freezing period and the rest of it being hard, icy flakes. I wanted something that would be uniform in texture and tasty through out.

So here is attempt #1.......

Ingredients
2 cups of cane sugar
1 cup of gelatin
1/2 cup cocoa powder
1/2 tsp Cream of Tartar
1 tsp sea salt

6 cups Fresh milk, skimmed (I used the milk leftover from skimming the cream for ice cream.)

Mix the above dry ingredients together until well blended, no clumps of cocoa or gelatin. Slowly add part of the milk to the dry ingredients, about 2 cups or so, to make a smooth syrup. Heat at a low/medium temperature for a few minutes to dissolve the gelatin. Remove from heat, and stir to cool. When the temperature is low enough (you can touch the sides of the pot with bare hands), add the rest of the milk slowly, stirring to combine as you go.

When it was completely blended, I went to look for my popsicle molds. By the time they were rinsed off, (a tad dusty) and drying in the rack, the mixture had set to a perfect pudding consistency. There is a batch of actual popsicles in the freezer getting cold. It will take a few hours to make a verdict on that...but served warm, it sure makes a good pudding!

BTW...1/2 cup of this stuff has 12.8 g of protein...no wonder it's so filling!

The Verdict: The texture was very consistent....but way, way too much gelatin for a popsicle.

I am going to attempt to add extra milk to the current unfrozen leftovers and see what I get.

Cherry Cheesecake Ice Cream with Chocolate Drizzle

2011-08-01T12:16:00.007-05:00

Ultra rich cherry cheesecake ice cream with a drizzle of homemade chocolate sauce

Do you see that? That is a single scoop of ice cream. Our family just doesn't DO single scoops. This stuff is so rich and yummy, a single scoop is more than enough to satisfy. It is a meal in and of itself. Wow!

We had a birthday this past weekend and this is how we celebrated by request....we REALLY like ice cream here.

Cheesecake Base*, **
*this will need to chill at least 2-3 hours before using
**would make a fabulous fruit dip too

1 cup heavy cream (this is the stuff skimmed off the top of 3 day old milk for my non jersey cow)
1 cup sour cream (I used Kalona's from grass fed cows, Daisy would work)
1 cup cream cheese, softened (I used lowfat because that's what I had)
3/4 cup cane sugar
1 TBS Cream of tartar (the original recipe called for 2 TBS lemon juice, this did the job just fine)
1/2 tsp vanilla extract (I used my homemade vanilla)
1/2 tsp salt (I used 20 rotations on my grinder, just guessing the actual amount)

Stick the above ingredients in a food processor or mixer and blend until smooth. Resist the urge to eat it all right now. I used a wide mouth quart jar for chilling. It didn't all fit and I was FORCED to eat about an 1/8 cups worth. Oh the sacrifices we make for our loved ones.

The Fruit Filling
2 cups Cherries* (mine were frozen)
2 TBS cane sugar

(add ons to the original recipe)
1 tsp Cream of Tartar
2 TBS OJ **
1 TBS Unflavored Beef Gelatin
1/4 tsp salt

*Sweet Cherry was the fruit requested, but almost any fruit will do
**I think I used more though, there were a few extra shakes in the container and I didn't want to return a mostly empty container back to the fridge.

I measured my cherries, then added everything but the gelatin and let it it for a bit. I drained the juice off and mixed it with the gelatin in a small pan. I heated it, stirring frequently, until the gelatin was dissolved. I let it sit to cool, then added back to the cherries. I chose to chop my cherries at this point, but they could be left whole too.

At this point, we started getting a little impatient. We didn't want to wait for things to chill and firm. We wanted to eat yummies.....

So......

I mixed the filling into the ice cream maker with the base and stirred a few times and served.
This is what I got:

Still yummy and decadent, but not so pretty and not quite as good as when it was all the way frozen. Two scoops was too much to eat at one time too, in my opinion.

Next time I'll wait for the individual ingredients to firm up, then fold in the filling and freeze until firm.....THEN serve.

Oh, the chocolate drizzle is this recipe: Homemade Chocolate syrup with Gelatin as thickener

Hearth and Soul Hop
Made From Scratch Tuesday
Gluten Free Wednesday
What's Cooking Wednesday
Garden Variety Wednesday

Chocolate syrup (gelatin and COT version)

2011-08-01T09:42:00.000-05:00

Here's my original version of chocolate syrup or fudge topping: Homemade Chocolate Syrup

Below is my "sneak in the gelatin (extra protein) and cream of tartar (extra potassium)" version:

Ingredients
2 cups cane sugar
1 tsp unflavored beef gelatin

1 cup water

1 cup cocoa powder
1 tsp Cream of Tartar
2 TBS butter
1 large pinch of salt

2 tsp vanilla

Mix sugar and gelatin together, then add water. Stir to remove clumps. Boil 1-2 minutes and turn stove off.
Add cocoa, butter, cream of tartar and salt stirring continuously until smooth, preferably with a whisk.
Add vanilla and store in a glass jar in the fridge. It should make 1 full pint...or a little more if the water didn't evaporate as much.

The cold syrup is a nice syrup consistency, not watery or gelatinous, and blends well with a cold glass of fresh milk.

Homemade Tortilla Chips

2011-07-25T20:45:00.000-05:00

Items needed:
White Corn Tortillas
Coconut Oil
Deep, wide pan
Slotted spoon or tongs
Sea Salt

Heat the oil the in pan, filled only half way. We use a stainless steel wok that is dedicated to just this purpose. It sits on the counter with a lid to keep it clean when not in use. We strain and refill as needed, using the oil over and over. Coconut oil doesn't go bad or rancid.

Cut a few tortillas in quarters with scissors or fold in half to break and half again.

When oil is hot, drop tortilla quarters carefully into oil and cook until they float and have turned color slightly.

Remove from pan with a wide slotted spoon or tongs. Salt to taste. Repeat steps above as needed.

Dessert Variation:
When tortillas are hot, sprinkle with some cinnamon sugar and a little salt and cream of tartar.

The day the A/C died

2011-07-25T11:11:00.002-05:00

I don't know about where you live, but it's been HOT here. I can't remember a day when it hasn't hit at least 100* in the shade. There doesn't seem to be an end in sight either. Amazingly, the animals seem to be taking it in stride. Granted, they aren't doing anything but sleeping and lying in the shade, but none appear overly stressed. I suspect the cool nights help.

I first noticed something was wrong when I was sitting at the computer and drips of sweat were running down my face. The blower had been going since about 2PM that afternoon. I wondered if it was having a hard time keeping up and went to check the thermostat. It was 87* in the house and rising and 97* outside and cooling. We normally keep the thermostat at 80* as we are stingy and I consider A/C a necessary evil to control humidity levels. I don't like the shock of hot to cold when coming in from outside. I have been known to put a blanket on while sitting under the fan.

We decided to check the attic for leaks in the duct work since the air coming out of the vents didn't seem to be very cold. Quite a few spots were found where the ducts hadn't be sealed but clamped with plastic ties. We finally got a chance to use duct tape for ducts! I was hoping that would had solved the problem, but it didn't.

The next morning I KNEW something was wrong when it had only cooled from 87* to 85* inside and it was in the low 70's outside. We turned off the A/C, cracked the windows and turned the attic fan on. We got it down to about 78* inside before we had to close up the house again. It was comfortable, but sticky already and it was only going to get hotter. Thinking repairing the A/C was going to be expensive and a long wait getting anyone to come out during a heat wave, I started researching window units.

After my head started spinning, I called a friend to pick her brain. She used a window unit in combination with her attic fan to keep her much larger house less than insanely hot. She had just picked up a second window unit that day for her bedroom. We chatted for a while, then she gave me the number of a fellow who did repair work. If he wasn't retired, that is. I gave him a call, left a message and waited.

He came over at 9:30 that same night, opened up the small side panel and said it was the capacitor almost instantly. He went searching through his truck for a replacement, but had used his last one of that particular model. He went back home and came back with a replacement about 45 minutes later. It was a used one and got the A/C working for about 2 minutes before that capacitor blew. He got the fins straighten out while he was there as best he could with a little brush.

He came back with a new capacitor the next afternoon (he had another job already scheduled for that morning and he had to refill his stock, including my part) and he replaced it and nothing happened.
Panic!
I went inside to check the thermostat, it was set too high and wasn't triggered. I reset it low and waited. Wooomph! The blower turned on and the air turn COLD coming out of the vent. Woohoo!

Internal explosion causing top to bulge in capacitor

We learned:

How to identify a blown capacitor - a new capacitor has a flat top, it visually expands when it dies....that's how he was able to identify it so fast.

How to maintain my unit so it lasts a long time and runs as efficiently as possible - keep the fins CLEAN, turn unit off and hose down at least once/year. I live on a dirt road, so more often wouldn't hurt. Keep brush and weeds clear, air flow is crucial for life and cost efficiency of unit. Protect from hail/ice damage, if possible.

We won't have to replace it for a very long time - it's a 96 unit and the compressor has already been replaced once. Power outages are hard on the capacitor, but not much you can do about those. He said he has a customer with a unit over 25 years old that is still going.

We are blessed to have good friends and neighbors - not many people would come out after dark - twice and again the next day - and charge less than the cost of a cheapo window unit.

Homestead Barn Hop
Simple Lives Thursday

Thai (ish) Tea and Iced Coffee

2011-07-24T10:54:00.008-05:00

Thai Tea with Star Anise and Fresh Cream

Fill a tall glass with already chilled sweet sun tea 1/2 to 2/3 full.

Add an extra 1-2 TBS of cane sugar (Sucanat adds a nice depth of flavor), if needed*, and stir vigorously

Add milk and extra cream off top of jar of fresh milk

If you aim for the side of the glass, the natural displacement will blend the ingredients and it will be ready to drink immediately.

Traditional Thai Tea is made from sweetened and condensed milk and sometimes food coloring is added when served in American restaurants. I prefer not to cook my milk and get the "thickness" from the cream. If you were making a fresh batch of tea strictly for this purpose, you could make it more concentrated and add spices like star anise or cardamom and serve over ice. Just add the whole pod to the beginning of the brew. See this link here: How to make Thai Tea

For Iced Coffee, the steps are identical.

I make a large batch of coffee when I brew it. Any leftovers are refrigerated ~~immediately~~ eventually. I don't like my coffee as sweet as other family members, otherwise I would probably sweeten the leftovers before chilling. The next morning, I fill a mug halfway with cold coffee, add the sugar, then fill with cream/milk. When the coffee runs out, we repeat the process.

If I were making a fresh batch just for iced coffee, I would make it stronger so it could be served over ice without tasting watery.

If you want to add gelatin, pour a serving size amount into a wide, shallow pan and sprinkle with .5-1 TBS of gelatin. Heat until just dissolved (doesn't have to get really hot), remove from burner and let sit to cool a touch. Pour into glass, add milk down the side to mix and enjoy.

*Depends on how sweet you make your sweet tea initially.

Made From Scratch Tuesday
Hearth and Soul Hop
Weekend Gourmet Carnival
Gluten-Free Wednesday
Foodie Wednesday
What's Cooking Wednesday
Simple Lives Thursday
Fresh Food Friday

Fa Fa's Mom's Spaghetti - A tribute

2011-07-22T23:49:00.001-05:00

I have a dear friend who I have known since we were in diapers together. We spent a lot of time together in each other's homes, playing, laughing, fighting, getting into trouble. Fa Fa was a nickname given to her by a pesky friend of the family. I had one too, but I'm not tellin'. For some reason, we thought it was hilarious to call each by these names as we got older....YEARS of entertainment.

Fa Fa's mom was a petite woman with a quiet, yet spunky demeanor and a BIG voice. She was a beautiful singer and her voice could sing a song like a bear hug or stop you dead in your tracks. (Remember the getting in trouble part?) Fa Fa was taller than her Mom in 4th grade or so, I think I passed her in height a year or so later. She was still short even when wearing platform heels. They suited her though.

She made the BEST spaghetti, I LOVED it! I never could figure out how she made it though......until I came across this post during a "follow the rabbit trail" session from blog link to blog link. Oh wow....could it be...the missing, "secret" ingredient that had eluded me all these years....it was too simple.....

KETCHUP! But of course, cheap, easy and beloved by kids with picky and overly bland taste buds.

So here is my version as best as I can replicate it from the depths of my memory:

Ingredients
Spaghetti pasta (Lundburg makes a nice Rice Pasta if you want to avoid gluten)

Cook according to directions, then let sit in water at least a few minute longer...kids prefer soft or even borderline soggy pasta.

Sauce:
3/4-1 cup ketchup (Real cane sugar sweetened only...this is pre HFCS days)
Sugar/Cream of tartar to taste (kid's meal, the sweeter the better)
4 TBS unflavored beef gelatin (not likely to part of HER original recipe, but it works for good quality protein)
Sea Salt to taste ( I used approx 1 TBS)
Freshly grated dry cheese to taste (I used Asiago because that is what I had, but she probably used Parmesan.)

Melt the above together until gelatin and cheese are completely dissolved
Drain pasta completely

2 TBS butter (Enough to cover pasta to keep from sticking together, not much more)

Mix sauce and pasta together and let sit until just above room temperature. (I don't remember ever having to blow on my serving of spaghetti to cool it down, it was always just right.)
Add extra cheese as desired to individual servings.

I was going to add some leftover bacon to jazz it up, but decided against it this time.

Plain and simple, just right.

Full Plate Thursday
Friday Food
Friday Potluck

Stoveless Sweet Tea (Fresh Brewed SunTea)

2011-07-22T16:11:00.001-05:00

Supplies Needed

Sun Tea after an hour or so outside

Sunny porch railing, picnic table etc for letting tea set safely for a spell.

Large glass jar

Cover to keep bugs out (lid, cloth and rubber band, plate that fits just right) that the cat won't knock over.

2nd lidded glass jar or pitcher for holding finished tea

Black Tea of choice (loose or bagged)

Cane sugar (Rapadura, Sucanat, C&H, evaporated cane juice, whatever)

Cream of Tartar (adds lemony taste and potassium)

Baking Soda, optional (just picked this tip up recently here, cuts the tannin taste)

Strainer (if using loose tea)

Funnel (if 2nd jar has a narrow top)
Lots of ice!

Finished...brew time 1/2 day

Fill jar number one with desired amount of tea. I like 1 1/2 TBS loose leaf per half gallon. Add water, leave some extra room if you prefer a high sugar to tea ratio, otherwise fill to top if your 2 jars are similar in size. Let sit for half a day or overnight.

When it looks like the right color for you, add sugar to 2nd jar using a funnel, if necessary, and pour finished tea, straining as you go...unless tea bags were used. The displacement of water by the tea leaves should leave room enough for displacement of water by the sugar. Cap tightly and shake vigorously or turn upside down a few times to dissolve sugar. It won't take long as the water will be warm from the outside heat. Add baking soda and cream of tartar to the main jar or the individual glasses. Add ICE to glasses, pour and enjoy.

If you actually have leftover tea, it should keep for a day or so. Fresh brewed is best though, so start your next batch accordingly.

The Classic Cheese Sandwich updated

2011-07-22T11:02:00.006-05:00

A cheese sandwich is kind of boring...yet is so satisfying. I became hooked on them on my first real babysitting job (non sibling and good money) many, many.....many years ago. It has been very hot lately and cooking is as appealing as teeth pulling right now. Nourishing foods that can go directly from fridge to plate are coveted. (We made an exception for one of the optional ingredients initially, but it became a fridge item soon after cooking.)

Old Version as taught to me by the kids I was in charge of:
2 slices of bread
Mayo on BOTH slices
Mild Orange Cheddar Cheese slices to cover bread
Cut in half, NOT diagonal (these things matter, you know.)

New Version as dictated by an adult palate
2 slices of bread
slathering of mayo on one slice
slathering of mustard on the other (optional, may use mayo for both)
sprinkle of cream of tartar
sprinkle of cane sugar (optional, depends on the mayo used)
sprinkle of sea salt
Raw, white, sharp cheddar to cover bread

Opened face cheese sandwich with bacon and nectarine

Optional ingredients:
baked bacon strips
tomato or cucumber
bread and butter pickles or dill slices
fruit of choice
salted or pickled beet slices

I used Brunkow raw milk "Aged cheddar" in a 5 pound block which makes for square slices that fit perfectly on the bread.

The mayo was Hain's Safflower Mayo (no soy or HFCS) instead of homemade because I needed to use it up. Once it's gone, it's gone.

The mustard was Gulden's spicy brown mustard. I grew up with Gulden's and now a days, it's one of the only ones I can find that hasn't been watered down. Seriously...even "gourmet" mustards are now sporting water as one of the top 3 ingredients.

Bread was a sourdough spelt from Berlin Natural bakery....just spelt, water and sea salt. I don't make my own bread....not for one loaf a year.

The bacon is homegrown and baked in a 350* oven on a broiler pan for 25 minutes, not preheated. I used the oven instead of frying because I think that helps make flatter bacon and we don't need the extra fat in the summer. We will save it to flavor a cool weather dish someday.

I used a nectarine for mine because it needed using and made an open faced sandwich because I only had one piece of bread left. The sandwiches were more popular than expected...not a bad problem to have.

Simple Lives Thursday
Full Plate Thursday
Pennywise Platter Thursday
Friday Potluck
Fight Back Friday
Friday Food
Fresh Food Friday
Simply Delish Saturday
Weekend Gourmet Blog Carnival
Made From Scratch Tuesday

Nectarine Spritzer

2011-07-16T10:06:00.002-05:00

I picked up some wonderfully smelly (in a good way) nectarines recently. I was blog hopping and came across this recipe for fruity spritzer: http://glutenfreehomemaker.com/2011/07/fruity-spritzer It sounded wonderful, but no peach nectar here.

So I cut up a nectarine and plopped in in the food processor, added some cane sugar and cream of tartar and some sea salt. I turned it on and added orange juice to my desired thickness and added a glug of aloe vera, just because. I split a can of club soda between the glasses and poured the blend on top at the side of the glass. This makes the two liquid turn over each other and blending better than if poured in the middle. I couldn't find any strawberries in the upstairs freezer, so I grabbed a baggie of homegrown wild gooseberries for "ice cubes". Yum! They only thing I would change is maybe add a squeeze of lemon for a little more tart.

Nectarine Spritzer
Nectarine
Orange Juice (not from concentrate)
Cane sugar/C of T
Sea Salt
Club soda or Seltzer water
Frozen fruit for chilling
Fresh Squeezed Lemon or Lime (optional)

Percolated Coffee...sort of

2011-07-15T15:50:00.001-05:00

I was "in town" the other day and scored this oldie but goodie at the local flea market. It was in excellent condition, was priced right and had all the parts...or so I thought. It turns out, the inner filter/basket lid was missing. I learned why shortly AFTER I bought it. It was part of a recall and the inner lids were turned in to make them "unusable".

Did that stop me? Nope.

Did you know that a wide mouth mason jar lid is slightly too large to fit inside the basket and the cut off tin from a can of pineapple is slightly too small? I thought, perhaps, something lightweight, but porous, might work to allow water through and keep the grounds down.

I went ahead a tried a batch. I filled with cold water to the 10 cup mark inside the pot, inserted the "parts", added the grounds and sea salt and topped it with my attempt at grind control and the lid.

I set the stove on slightly above medium, trying to simulate the kind of heat my wood stove would put out. Nothing like a cup of coffee to warm the bones in the dead of winter during a power outage, eh? It took about 20 minutes to come to temperature...or start spurting water out the middle thingy. It turned coffee colored fairly quickly. It started getting a little violent in there, but smelling lovely, so I turned it off completely and just let it sit on the burner. It spewed for about 5 more minutes before it settled down. It was too hot to touch any part of it, but the handle for a while. Eventually, I was able to use a pot holder to turn the clear knob on top to remove the lid.

A milk filter with a hole cut in the center did nothing to keep the grounds from bubbling over the edge of the basket.

I found a screened ladle, removed the filter basket apparatus by the middle thingy, set it aside and poured a cup. There were 4 or 5 grains of coffee screened out. I added my sugar and gelatin and STIRRED briskly. I wanted to make sure the gelatin was dissolved and help release some heat. (I have a feeling this batch was significantly hotter than with a drip machine as there was zero evidence of gelatin being added. Usually, there's at least a little stuck to the spoon.) I added the cream when I thought it was sufficiently cooled, so it wouldn't curdle the cream...... and I was tired of waiting.

Verdict: It's a keeper! It tastes the same, if not better, should work during an outage....AND I may figure out a simple solution to the spewed grounds problem. The only real drawback is it may fall apart without notice.

I'll make it a point to bring the cup to the pot instead of the other way around, I guess.

Simple Lives Thursday

Mom's Red Sauce

2011-07-14T17:09:00.002-05:00

Heat tall sauce pan or small stock pot to medium heat
Add:
1 pound homegrown ground beef or pork or both.
(I guess that would make 2 lbs then)

Coconut oil
(keeps it from sticking to the bottom of the pan while you try to cook the still frozen meat you forgot to defrost ahead of time)

4 fingered pinch of salt

When the meat is browned and looks at least 90% cooked, Add:

A large can of tomato puree (fewest additives) or diced tomatoes or tomato what ever variety you prefer or 2 small cans.

A handful of dried basil
a few dashes of red pepper flakes (optional)

4-8 TBS Unflavored Beef gelatin
(use more if you use more meat)

Balsamic Vinegar (optional)
Cane Sugar/Brown Sugar/Molasses/Cream of Tartar (optional)

Salt to taste

Serve a large glop over a fist size amount of pasta
(We like Mrs Leeper's Rice ribbon noodles, but haven't found it again)

Keeps well in the fridge for leftovers. The gelatin will be firm when cool, so just slice off what you need for the next meal and reheat.

Fight Back Friday
Simply Delish

Watermelon and Cucumber Salad

2011-07-04T18:18:00.013-05:00

Watermelon and Cucumber Salad

1/2 cup vinegar (I used rice)
1/4 cup unflavored beef gelatin
1/2 cup cane sugar
1/4 cup cream of tartar
1-2 TBS Salt

1-2 sliced jalapeño peppers(optional)

4 cucumbers, sliced and deseeded
1/2 seeded watermelon, cubed and deseeded

Dissolve the dry ingredients into the vinegar in the order listed and add sliced peppers while heating. Stir and remove from heat when combined. Let cool while the cucumbers are prepared.

I used organic cukes, so didn't bother peeling, just washed and wiped. I used the end of my knife to reduce the number of seeds....but wasn't overly careful about it, as it shows in the picture. I salted and stirred the cukes, then let sit while I prepared the watermelon.

I prefer the taste of seeded watermelon. I think the taste is consistently superior to seedless watermelon...but use what is available. I sliced with a sharp knife in a criss cross pattern, then loosened the cubes by slicing horizontally. I held the watermelon over a separate bowl and they just popped out.

Drizzle sauce over cucumbers and stir. Make sure it's mixed in thoroughly to avoid clumping of the gelatin. Add watermelon and toss gently. Serve immediately. This recipe makes a potluck size amount of salad and is deceptively filling do to the addition of gelatin. It would work as a light supper all by itself on a hot summer night. I don't think it is a "keeper" type salad, I would recommend reducing the recipe for a small family supper or side dish.

Here's the original recipe: Watermelon-Cucumber Salad
I ended up doubling the sauce because it didn't seem to be enough...maybe my cucumbers were larger? I used whole peppers and rice vinegar because I had them on hand and left out the onions because I didn't have any. I added the gelatin...well, because I try to sneak it in where ever I can.

Lemon juice would probably substitute very well in this recipe.

P.S. I actually did end up with leftovers. It tastes wonderful still...but the cucumbers are limp and tired looking.

Hearth and Soul Hop
Ultimate Recipe Swap
Friday Food
Real Food Wednesday
Made From Scratch Tuesday
What's Cooking Wednesday
Gluten Free Wednesday
Simply Delish
Full Plate Thursday
Simple Lives Thursday
Food and Health Carnival
Friday Potluck
Seasonal Saturday
Calling All Salads

Piggies...for fun and food

2011-07-04T12:53:00.004-05:00


Pan Fried Ham Steak (the ham bone is smaller than my thumb)

Our motivation for getting pigs was for good, clean meat. Our motivation for continuing to keep pigs is for entertainment....with food as an added bonus. The remaining boys are going to their appointment tomorrow. We will lure them into the truck this evening and head out early in the AM. We will miss their antics...but we will be needing the buck pens for the bucks in about 2 weeks.

We ate the above pictured ham for breakfast with some sweet and sour gelatin sauce over rice. I just cooked it quick over medium heat in a little coconut oil.

Taking a bath


The runt

"Ham"....every part of his body jiggles

Side by side view shows the size difference

Hunk of Meat Monday
Foodie Wednesday
Simple Lives Thursday
Barn Hop

Fresh Jalapenos and variations

2011-06-19T14:26:00.008-05:00

Sauteed mushrooms with sliced jalapeño peppers

I purchased 10 lbs of peppers. I put up quite a few jars of frozen pickled peppers and salsa and have been using the remainder for fresh summer soup, stir fry and quesadilla toppings.

Pickled Peppers
Using gloves, pack a straight sided jar with shredded, chopped or sliced peppers and fill with ACV and some salt. Can or freeze.

Peach Tomatillo Salsa
Ripe peaches
Tomatillos
Jalapenos
Sugar/COT
Salt
Lemon Juice (optional)

Chop pepper first, then tomatillos, then peaches. Add sugar/COT , salt and lemon juice to taste. Serve immediately or freeze for later.

Peach Tomatillo Summer Soup
Peach Tomatillo Salsa
Orange Juice (freshly squeezed, if possible)
Lemon Juice
Coconut oil
Avocado Slices or bite sized chunks
Cream (optional)
Sour Cream (optional)
Coconut Milk (optional)

Mix the ingredients for the salsa and add the juice of one or 2 oranges, one lemon and a few TBS of coconut oil and avocado slices. Serve chilled for a refreshing meal on a hot day. You could substitute cream, sour cream or coconut milk instead of avocados and coconut oil.

Mushroom & Pepper Stir Fry
Sliced peppers
Mushrooms, quartered
Coconut Oil
Salt

Heat the oil and cook peppers and mushrooms together until mushrooms are cooked. Add a generous portion of salt and serve. Works as a topping for quesadillas with peach salsa or added to potatoes or eggs.

No Croûtons Required : July Theme - Hot Peppers
Monday Mania
Garden Variety Wednesday
Simply Delish
Hearth and Soul Hop
Made From Scratch Tuesday

Cream Cheese and Jam

2011-06-19T13:34:00.001-05:00

A delightful snack or light summer supper...

Choose a holding vehicle (I chose a rice cake, but a piece of bread or toast would do), slather cream cheese as thick or thin as desired, add a glop or two of fruit jam (black raspberry was my favorite, but marmalade, peach or lemon curd would be good too) and sprinkle salt lightly on top layer. The salt really brings out and blends the flavors...don't leave it out.

Eat right away....rice cakes become amazingly CHEWY when they sit a while with cream cheese on them....edible, but really disappointing texture wise.

Monday Mania

Milestone

2011-06-02T12:39:00.000-05:00

Took another notch off my watch again this week....and with this heat too.

Bedtime snack - Coconut Peaches

2011-05-28T09:38:00.005-05:00

1 can of coconut milk
1 can of peaches, drained (NO HFCS)
2 TBS Beef Gelatin
Large pinch unrefined Salt
Sugar/COT mix to taste

Add wet ingredients to a small pan. Mix dry ingredient together, then add and stir. Let sit for a minute until gelatin is wet through. Check for clumps. Heat on medium low for a bit, stirring occasionally. It's ready when the gelatin has dissolved completely. Serve hot for a soup, room temperature for a "custard" or chilled for "jello."

I had a small bowl as soup right before bed and some leftovers again for breakfast. A little goes a long way...YUM!

Monday Mania
Real Food Wednesday
Pennywise Platter Thursday

Fruit Juice Gelatin (before there was Jello)

2011-05-18T20:02:00.000-05:00

Ingredients per serving:
1 TBS Unflavored Gelatin (preferably beef)
1 cup juice (choose your favorite)
1 pinch of salt or liquid minerals
1 tsp-1 TBS sugar/cream of tartar mix (optional)

Mix gelatin, salt and sugar/COT mix together, if using. Sprinkle over juice and wait until dissolved. (A minute or two.) Heat in a pan on medium/low while stirring occasionally, until clear. Chill until firm. If making a large batch, you can dissolve gelatin into a smaller amount of juice, then add the remainder of the juice after heating to help cool it down faster. Reduce liquid if you wish a firmer end product. Real Orange Juice has a lot of minerals and solids in it and will make a slightly different texture gelatin.

'Shroom and Tater Scramble

2011-05-18T19:17:00.000-05:00

I am liking our food coop more and more. I can get fresh mushrooms for about half the cost of the grocery store. I LOVE sautéed mushrooms...they have an amazing ability to infuse themselves with all the flavor you add to the mix.

So this is what I made with an abundance of homegrown eggs, fresh crimini mushrooms and potatoes that need to get used before they sprout.....

Canned potatoes would work in a pinch.

Ingredients:
Coconut oil (medium low heat)
1 small potato per person, sliced
Equal parts mushrooms, halves or quarters
Salt to taste
Chili powder (optional)
1-2 eggs per person

Add ingredients in order listed. Clean and cut potatoes as the oil is heating and add to pan. The potatoes will cook as you do the same for the mushrooms. Add the spices and test a potato...adjust as needed. Add the eggs whole, then scramble in the pan. I like to use 2 eggs for breakfast and 1 egg for a light supper. Mix with other ingredients towards the end of cooking. Serve when eggs are just firmed, but still moist.

Sweet and Sour Chops with Mushrooms

2011-05-15T19:22:00.004-05:00

I found the combination of sweet and salty delightful for breakfast this morning.

Ingredients:
Mushrooms
Coconut oil
Salt
Chili powder (optional)
Leftover Sweet and Sour Sauce
Leftover Pork Chops

In a sauce pan, reheat sweet and sour sauce. Stir as needed.
Heat a wide pan with coconut oil for frying. Sauté fresh mushrooms adding salt and a dash or two of chili powder, if desired. When mushrooms are done, set aside on individual plates and cook (or reheat) pork chops in same pan. Add chops to plate and ladle sauce generously over chops.

Enjoy!

Pennywise Platter Thursday
Fight Back Friday
Monday Mania

Sweet and Sour Sauce

2011-05-15T19:06:00.002-05:00

Ingredients:

Can of pineapple
Beef Gelatin (1 TBS per 1/4 meat minimum)
Sugar/Cream of Tartar mix
Ketchup (glop or 2)
Vinegar (ACV, Rice or Coconut)
Sea Salt
Red pepper Flakes (optional)

Add the pineapple to the pan first. Dissolve the desired amount of gelatin BEFORE you turn on the heat. Add the amount of sugar/COT mix desired. (I usually start with equal parts gelatin and sugar and adjust the flavor from there.) I had a few mostly empty bottles of ketchup collecting in the fridge, so I rinsed with some vinegar and added that for color. Salt and red pepper flakes to taste and add more sugar/COT and or vinegar as needed. Stir over medium/low heat until hot and gelatin is completely dissolved.

Deep Fried Beef

2011-05-15T18:48:00.002-05:00

If you want stew meat that is soft and tender (easy to chew) try deep frying. We keep a pot of coconut oil on the stove at all times. As an experiment one day, I decided to try frying some stew meat (chuck) to see if I could cook it quickly without it becoming tough to chew. It was a tremendous success! They are tasty as a snack with just salt and a cup of sugar bomb coffee with gelatin or as a complete meal with a sweet and sour gelatin sauce and rice.

Directions:

Heat the oil for frying and cook any sides you might want first (ummm...like french fries.) Have an appropriate utensil ready. Take the pieces and individually drop them carefully into the oil. By the time all of it is in there, they're done! Strain and serve.

Monday Mania
Hunk of Meat Monday

First taste...Milk Fed Ossabaw

2011-05-14T11:03:00.007-05:00


Ossabaw Pork Chop

Sally was a lovely gilt, nice lines, good balance....had some more growing to do. Sally led the charge anytime we we're outside, squealing like they were starving even after they just fed. Sally made a bee line for any possible weakness in the fence when put in a new paddock.

Sally rushed into the crate intended for "Ham" for transport to the processor.

Sally has gone on to a good home.
Sally is very tasty.

The pigs have 24/7 access to pasture and are fed whole and skimmed milk at least twice a day. We supplemented with too soft apples as well during the winter. They mostly eat the grass. When we had a thaw after a freeze, they'd select the mushiest stuff. When we got mud, they would dig up the dandelion roots and spit out the tops. They like new grass when it is first coming up, but seem to prefer the stems over the blades now that the grass is more mature.

The color is gorgeous. The taste was wonderful, tender and moist. I haven't eaten a pork chop in 15 years, but I remember them being very dry and bland. What stood out for me the most was the nature of the fat. We didn't feed any grain. The milk was from our own grass fed cows. The texture of this pork back fat was similar to the denseness of tallow (ruminant fat) but with the "lighter" taste of pork. I don't usually eat the fat, but render it with the bones to make broth. This stuff was amazing with just a little salt. I ate it straight. Wow, yum.

The satisfaction of eating something I have cared for personally definitely added to the experience.

Simple Lives Thursday
Barn Hop
Hearth and Soul Blog Hop
Real Food Wednesday
Gluten Free Wednesday
Fight Back Friday

Burger and Rice Dish

2011-04-19T19:12:00.001-05:00

1 chub grass fed non aged burger
Leftover rice
1 can green chili tomatoes
Leftovers (optional)
Beef Gelatin
Sugar/Cream of tartar mix
A glug of ACV
Salt to taste

Brown a little burger in a pan and add some leftover rice. Drain tomato juice from can into small bowl and soak 4 TBS of gelatin per lb of beef. Add tomatoes and chilies (optional) to pan. Scrape any other leftovers you might have into pan too. (We had a few bites of Japanese sweet potato leftover.) Add sugar/cream of tartar mix and ACV. Salt to taste. Serve when all ingredients are warm.

Japanese Sweet Potatoes - Variations

2011-04-19T19:11:00.003-05:00

I LOVE Japanese Sweet Potatoes. They have purple skin and are cream colored inside and much drier, nuttier than the standard orange fleshed sweet potatoes. They taste more like a chestnut, if you know what that tastes like.

They went on sale through our buying club, so I stocked up.

Baked Japanese Sweet Potatoes
Our standard sweet potato dish is to prick it with a fork and bake low and slow....300* for 2 hours directly on the rack. You can do 400* for an hour, but it makes it drier on the ends and wetter in the middle. We serve with brown sugar/cream of tartar mix and butter chunks and lots of salt. For spice lovers, a little dash of cinnamon and/or nutmeg is wonderful. Serve in the jacket.

Sweet Potatoes with Provolone

Sweet Potato Casserole
Take some leftover sweet potatoes, add sugar/cream of tartar, cream, butter, milk, salt etc. to make mashed potatoes. Fill a baking dish and top with cheese. Bake until dish is warm and cheese is melted. Use any white cheese...I am partial to pepper jack.

Sweet Potato Quesadilla with Pepper Jack

Quesadilla with Sweet Potato
Spread leftover mashed and sweetened sweet potatoes over corn tortilla. Add cheese and fry in coconut oil or coconut oil/butter mix. Very tasty with an additional sprinkling of coarsely ground salt on top of melted cheese.

Gluten Free Wednesdays
Heart and Soul Blog Hop