RECIPES
*Please Note: All medicinal type recipes are just homemade
herbal recipes given to you based on years of use in the common,
ordinary herbalists' world of herbs and spices. I make no
guarantees as to their outcome for your health. I would always
advise that you do your homework, look up the herbs, note their
contraindications. Consult your medical professional when needed. (The information provided is for educational purposes only. It is not intended to prescribe, diagnose, treat, cure, prevent any disease.)
CHOCOLATE ESPRESSO SNOWBALLS
adapted from foodandwine
Ingredients:
- 2 sticks softened unsalted butter, plus more for greasing
- 1/2 cup sugar
- 2 teaspoons pure vanilla extract
- 1 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons instant espresso powder
- 1/2 teaspoon salt
- 2 cups finely chopped pecans
- Confectioners' sugar, for coating
- In a large bowl, mix the butter, sugar and vanilla until smooth. Stir in the flour, cocoa, espresso powder and salt until thoroughly blended. Stir in the pecans. Cover the dough and refrigerate for 1 hour.
- Preheat the oven to 325°. Lightly butter 2 cookie sheets. Working in batches, roll the dough into tablespoon-size balls and place about 2 inches apart on the prepared cookie sheets. Bake in the upper and lower thirds of the oven for 15 minutes, until the tops are dry and the cookies are slightly firm to the touch. Let the cookies cool on the sheets for 10 minutes, then transfer to a rack to cool completely; roll in confectioners' sugar to coat.
DIY Homemade Hot Chocolate Mix
Adapted from Live Simply
Ingredients:
1 cup sucanat (I used brown sugar 1:1)
½ cup chocolate chips (I used milk chocolate – next time I'll use semi-sweet, too sweet for me)
½ cup unsweetened cocoa powder
1 vanilla bean, scraped
Instructions:
- In a food processor, pulse the sucanat for 40 seconds until fine (if using brown sugar add all ingredients then pulse). Add the chocolate chips, cocoa powder, and the vanilla seeds (the inside of the vanilla bean). Pulse for 30-45 seconds until the chocolate chips have been ground into a fine powder.
- To Use: Warm 1 cup of milk (I used 2% but think almond milk, coconut milk or even rice milk would be tasty). Add 3 tablespoons of hot chocolate mix to the warm milk and stir.
**After you've scraped the vanilla bean seeds out of the pod, put the leftover pod in sugar to make vanilla sugar, add to vodka to make your own vanilla extract or put the pods into the your jar of hot chocolate mix for stronger vanilla flavor.
LET'S RELAX TEA BLEND
1 Cup Chamomile Flowers
1 Cup Tulsi/Holy Basil Leaves
1 Cup Spearmint Leaves
1/4 Cup Fennel Seed
1/4 Cup Chopped Rosehips
Blend together and package. Use 2 rounded (kitchen/not measuring spoons) teaspoons per cup of tea. Sweeten as desired.
MEATY APPLE SKILLET
Adapted from Taste of Home
Ingredients:
- 1 large tart apple, peeled and thinly sliced
- 2 tablespoons butter
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 2 teaspoons cornstarch
- 2/3 cup cranberry-apple juice
- 1 pound smoked kielbasa or Polish sausage
- 3/4 pound bulk pork sausage, cooked and drained
- 3/4 pound pork sausage links, cooked and sliced
- 1-1/2 cups cubed fully cooked ham
- 1. In a large skillet, saute apple slices in butter; sprinkle with cinnamon and nutmeg. Cover and cook for 5 minutes or until apples are tender.
- 2. Combine cornstarch and juice until smooth; stir into apple mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add sausage and ham; heat through. Yield: 12-16 servings.
Persimmon Nut Roll
adapted from Taste of Home
Ingredients
- 3 eggs
- 1 cup sugar
- 2/3 cup mashed ripe persimmon pulp
- 1 teaspoon lemon juice
- 1 cup self-rising flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 cup chopped pecans
- FILLING:
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup butter, softened
- 1 cup confectioners' sugar
- 1 teaspoon vanilla extract
- Additional confectioners' sugar
Directions
- 1. Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper and grease the paper; set aside. In a large bowl, beat eggs for 5 minutes on medium speed or until lemon-colored. Gradually add the sugar, persimmon pulp and lemon juice; beat for 3 minutes. Combine the flour, cinnamon, baking powder, ginger, salt and nutmeg; add to egg mixture and beat well.
- 2. Spread batter evenly in prepared pan; sprinkle with pecans. Bake at 375° for 15 minutes or until lightly browned.
- 3. Cool in pan for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
- 4. For filling, in a small bowl, beat cream cheese and butter until smooth. Beat in the confectioners' sugar and vanilla until desired spreading consistency is reached.
- 5. Unroll cake and spread filling evenly over cake to within 1/2 in. of edges. Roll up again. Cover and refrigerate until serving. Dust with additional confectioners' sugar. Refrigerate or freeze leftovers. Yield: 10 servings.
Chocolate Chip Breakfast Rug
Adapted from sweetroots.blogspot
1 1/2 c rolled oats (gluten-free certified if sensitive)
1/4 c golden flaxseeds
1 t baking soda
1/2 t cream of tartar (use 1 1/2 tsp baking powder instead of baking soda and cream of tartar)
1/4 t salt
1/2 c applesauce
1 cup unsweetened, dairy-free milk (such as coconut, almond or soy)
1/4 cup sugar
1/2 c choc chips
1 tsp orange zest (optional)
1. In a spice grinder, grind oats and flaxseed. Add to bowl with other dry ingredients.
2. Combine wet ingredients in separate bowl. Mix the two together.
3. Pour into a 9x13 pan (greased lightly with coconut oil).
4. Pop into 400 degree oven for 20-25 minutes or until bottom is browned and toothpick inserted comes out clean.
Slice and serve, hot or cold.
(Use golden flaxseeds instead of brown for a butter-like flavor. Grinding the oats and flaxseeds may seem cumbersome but it literally takes just a minute or two tops. (You can just use your coffee grinder.) Oat flour can go rancid easily and rolled oats are usually cheaper in the bulk aisle at your local grocery store. With both the oats and flaxseeds, this cake has a good serving of fiber. A slice of this sweetness and a cup of tea is a great way to start the day! Including orange zest in the batter or serving with orange slices guarantees a higher absorption rate of chocolate's antioxidants.)
Information from me: I used hemp seed in place of the flaxseed just because I was out of flaxseed and because hemp seed is a good protein - plus I added sliced almonds. I did not put in orange zest but may next time if I have oranges. I didn't put any fruit in it but after making it - raisins, cranberries or even some fresh apples might be good too. I am really impressed and it's so easy I couldn't believe it. In my oven it took barely 20 minutes. Might be nice to send in lunches.
Bacon-Wrapped Stuffed Figs
adapted from Foodnetwork
Ingredients:
24 dried figs (about 10 ounces)
3 ounces fresh goat cheese, at room temperature
1 tablespoon prepared pesto
1 tablespoon fresh lemon juice, plus 1 teaspoon lemon zest
Kosher salt and freshly ground black pepper
12 slices bacon, halved crosswise
Directions:
Position an oven rack in the center of the oven, and preheat the broiler. Slice the figs about 3/4 of the way down the center lengthwise, and open each like a book; set aside.
Combine the goat cheese, pesto, lemon juice and zest and 1/4 teaspoon each salt and pepper in a small bowl with a rubber spatula. Fill each fig with about 1 teaspoon of the cheese-pesto mixture.
Wrap each stuffed fig with a slice of bacon, and secure with a toothpick. Put the figs, seam-side down, on a rimmed baking sheet.
Broil, turning once, until the bacon is cooked through and crispy, about 4 to 5 minutes per side.
Persimmon Cookies
Adapted from food.com
Ingredients:
- 1 1/2 cups sugar
- 1/2 cup shortening
- 1 cup persimmon pulp
- 1 egg
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon clove
- 1 cup raisins
- 1 cup walnuts or 1 cup pecans
- powdered sugar
Directions:
- 1 1/2 cups sugar
- In a large mixing bowl, cream together the sugar and shortening. Add the persimmon pulp and egg. Set aside.
- Sift together the flour, soda, salt, nutmeg, cinnamon, and cloves.
- Combine dry ingredients with persimmon mixture and blend well.
- Add raisins and nuts.
- Drop by teaspoonfuls on cookie sheet. Bake at 375 for 15 minutes. Remove from cookie sheet and dip in powdered sugar.
Homemade Pancake Syrup
adapted from Simple Life Mom
Ingredients:
- 4 cups Brown Sugar (if using demarara, use 1:1 ratio since it is so sweet)
- 2 cups water
- 1 Tablespoon Homemade Vanilla Extract
- Stir over medium heat until the sugar melts.
- When it starts to boil, DO NOT STIR! If you stir after it starts to boil it will later crystallize into a beautiful rock that you cannot pour onto pancakes.
- If you have a thermometer, boil lightly until about 220 degrees F. If you don't, let it boil lightly for about 10 minutes then remove from heat.
Raspberry Vinaigrette Dressing
Adapted from allrecipes.com
Ingredients:
¼ cup grapeseed oil and ¼ cup flaxseed oil
1/2 cup red raspberry&thyme wine vinegar
1/2 cup white sugar (may use honey)
2 teaspoons Dijon mustard
1/4 teaspoon dried marjoram
1/4 teaspoon ground black pepper
Directions:
In a jar with a tight fitting lid, combine the oil, vinegar, sugar, mustard, marjoram, and pepper. Shake well.
Creamy Feta Vinaigrette
Adapted from foodandwine.com
Ingredients:
- 3 oz. feta cheese
- 2.50 tbsp. Italian Country red wine vinegar
- 1 tbsp. water
- 0.50 tsp. dried oregano
- 0.25 c. plus 1 tablespoon extra-virgin olive oil
- kosher salt and freshly ground pepper
- In a food processor, pulse the crumbled feta with the red wine vinegar, water, oregano, and olive oil until the vinaigrette is smooth. Season with salt and pepper.
Tips & Techniques
Blue Cheese Salad Dressing
Adapted from Tasteofhome.com
Ingredients:
- 2 cups mayonnaise
- 1 cup (8 ounces) sour cream
- 1/4 cup Provencal white wine vinegar
- 1/4 cup minced fresh parsley
- 1 garlic clove, crushed
- 1/2 teaspoon ground mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 ounces crumbled blue cheese
- 1. Place all the ingredients in a blender; cover and process until smooth. Store in the refrigerator. Yield: 3 cups.
Basil Vinaigrette
Adapted from FoodandWine.com
Ingredients:
- 1 small garlic clove
- 1 cup packed basil leaves, coarsely chopped
- 1/2 cup extra-virgin olive oil
- 1 1/2 tablespoons Salad Bouquet white wine vinegar or champagne vinegar
- Pinch of crushed red pepper
- Salt and freshly ground black pepper
- In a food processor, pulse the garlic until chopped. Add the basil and pulse until finely chopped. Add the oil, vinegar and crushed red pepper and process until smooth. Season with salt and pepper.
Great With Heirloom tomato salad, pasta salad, panzanella salad and grilled fish, chicken or lamb.
Sweet and Spicy Tropical Thai Chili Pineapple Salad
Adapted from sheknows.com
Ingredients:
For the dressing
- 2 limes, juiced
- 1-2 Thai red chili peppers (depending on desired heat), minced (I used 1 small cayenne pepper)
- 2 tablespoons raw honey
- 2 tablespoons rice wine vinegar
- 1/4 teaspoon garlic powder
- Pinch salt
- 2 large pineapples, chopped
- 2 mangoes, diced
- 1 pint fresh raspberries
- 4 ripe kiwis, chopped
- 1 small handful fresh mint, chopped
- Edible flowers, fresh mint, for garnish (optional)
Directions:
- To a clean jar with a lid, add all the ingredients for the dressing.
- Place the lid tightly on the jar, and shake for 30 seconds to mix all the ingredients.
- To a large bowl, add all the fresh fruit and the chopped mint.
- Drizzle the dressing over the salad, and mix very well, coating all the fruit.
- Cover the bowl with plastic wrap or a lid, and chill for 30 minutes to allow the flavors to blend.
- When ready to serve, remove from the refrigerator, and toss well again.
- Garnish the salad with fresh mint leaves and edible flowers, if desired.
- Best served chilled.
Ingredients:
4 pints cherry tomatoes, halved
Basil olive oil
2 tablespoons minced garlic (6 cloves)
18 large basil leaves, julienned, plus extra for serving
2 small jalapeno peppers, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound dried angel hair pasta
1 1/2 cups freshly grated Parmesan cheese – juice of 1 lemon
Directions:
Combine the cherry tomatoes, 1/2 cup basil olive oil, garlic, chopped jalapenos, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.
Bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente. Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese, lemon juice and toss well. Serve immediately with julienned basil or cool in the refrigerator and before serving julienne the basil and toss together.
Poached Pears
Adapted from http://www.davidlebovitz.com
Makes 4 servings
1 quart (1l) water
1 1/3 cup (265 g) sugar
4 Bosc pears; peeled, cored, and quartered
Additions: One cinnamon stick, 2 teaspoons whole cloves, black peppercorns or allspice berries, one lemon half, one split vanilla bean, 2-3 star anise, 6-8 fresh ginger slices
1. In a large saucepan, heat the water and sugar until warm and the sugar is dissolved. Add any of the additions that you wish.
2. Slide in the pears and cover with a round of parchment paper, with a small hole cut in the center.
3. Keep the liquid at a very low boil and simmer the pears until cooked through, 15 to 25 minutes, depending on the pears.
4. Remove from heat and let the pears cool in their liquid. Optional: After poaching the pears, while the liquid is still warm, add approximately 1/2 cup (120 g) dried sour cherries, cranberries, raisins, or dried currants and let them plump.
Serving Serve the pears warm or at room temperature. Accompany with perhaps a scoop of Vanilla ice cream and some dark chocolate sauce, a spoonful of crème fraîche, Milk chocolate & black pepper ice cream, fresh raspberries, or alongside a wedge of spice cake or gingerbread.
Storage Store the pears in their liquid in the refrigerator, in a covered container, until ready to use. Remove the pears from the refrigerator a few hours prior to serving, and re-warm them gently in the liquid, if you wish. The pears will keep for up to 5 days.
Variations In place of the water, you can add 3 cups juice, such as cranberry or grape, and 1 cup water, or 2 cups (500 ml) water and 2 cups (500 ml) white wine (sweet or dry) or sparkling cider, or 3 cups (750 ml) red wine and 1 cup (250 ml) water. In place of the sugar, you can use 1 cup (320 g) honey or 1 1/4 cups (275 g) dark, unrefined sugar, such as turbinado or cassonade.
Zucchini Spread
adapted from food.visitphilly.com
This time of year, home gardeners and CSA members alike are positively swimming in zucchini. Here’s a recipe that has the capacity to use up several pounds in a single swoop, freezes well and tastes great to boot. Serve it up at your next cocktail party or backyard barbecue.
3 pounds zucchini, shredded or cut into a 1/2 inch cubes (approx. 5-6 medium zucchini)
3 tablespoons olive oil
1 tablespoon butter
5 garlic cloves, gently smashed
5-6 springs of thyme or 1/2 tsp. dried thyme
1/2 teaspoon sea salt
4-5 turns of a pepper grinder
Place a large, heavy skillet over medium heat. Add olive oil and butter and allow them to melt together. Roughly chop the smashed garlic and add it to the pan. Add the zucchini cubes. Cook for 15-20 minutes, until the zucchini has begun to soften. Strip the thyme leaves off their stems and add them to the pot.
Reduce the heat and continue to cook, stirring often. The goal is to melt the zucchini into a spreadable paste. The goal is to cook the liquid out of the zucchini and intensify the flavors without reducing it to total mush. If at any point, the zucchini starts to brown, add a splash of water (or white wine if you happen to have an open bottle) and reduce the heat a bit more.
Total cooking time should be right around an hour. Three pounds of zucchini typically yields around two cups of spread.
Once cooked, the spread will last up to one week in the fridge. Serve on toasted baguette rounds or crackers.
Pickled Pear Tomatoes with Rosemary
adapted from www.bhg.com
Ingredients:
- 5 cups yellow and/or red pear-shape or round cherry tomatoes
- 1 cup thinly slivered sweet onion (such as Maui, Vidalia, or Walla Walla)
- 1/2 teaspoon crushed red pepper
- 6 cloves garlic, thinly sliced
- 2 1/4 cups white balsamic vinegar
- 3/4 cup water
- 1/3 cup sugar
- 3 tablespoons pickling salt
- 1 tablespoon fresh rosemary leaves
- 1/2 teaspoon whole black peppercorns
- 1/2 teaspoon whole pink peppercorns
- 1/2 teaspoon whole white peppercorns
- 1 bay leaf
- Wash tomatoes. In a large bowl combine tomatoes, onion, crushed red pepper, and garlic; toss gently to combine. Set aside.
- In a large stainless-steel, enamel, or nonstick heavy saucepan combine vinegar, the water, sugar, salt, rosemary, black peppercorns, pink peppercorns, white peppercorns, and bay leaf. Bring to boiling, stirring until sugar dissolves; reduce heat. Simmer, uncovered, for 10 minutes, stirring often. Remove and discard bay leaf.
- Pack tomato mixture into hot, sterilized half-pint canning jars, leaving a 1/2-inch head space. Pour hot vinegar mixture over tomato mixture in jars, leaving a 1/2-inch head space. Remove any air bubbles in jars. Wipe jar rims; adjust lids.
- Process filled jars in a boiling-water canner for 15 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
Fly Spray
adapted from Community Chickens
What you will need:
- 1 Spray Bottle (Mine is 12 ounces)
- 2/3 Cup of White Vinegar
- 1 3/4 Cup of Water
- 10 Drops of Tea Tree Essential Oil (Melaleuca)
- 10 Drops of Lavender Essential Oil
Lay-Low Recipe
adapted from everydayroots.com
You will need…
-1/4 cup of freshly squeezed lime juice
-1/4 cup freshly squeezed lemon juice
-1 ½ to 2 cups fresh water, depending on how strong you want the flavor
-1/8 teaspoon of Himalayan Pink salt (has 84 trace minerals)
-2 tablespoons natural sugar or honey, to taste
or
Bright ‘n Early Recipe
You will need…
-1/4 cup freshly squeezed lemon juice
-1/2 cup freshly squeezed orange juice
-1 ½ to 2 cups of fresh water
-1/8 teaspoon of Himalayan Pink salt (has 84 trace minerals)
-2 tablespoons natural sugar or honey, to taste
Directions
Toss everything into a food blender and blend until the honey is dissolved, or just use some elbow grease and blend it by hand. Pour yourself a tall glass, drop in a few ice cubes, and enjoy.
or try this one
Sweet and Smooth-ie recipe
You will need…
-3 cups of coconut water
-1 cup of strawberries
-1 cup of fresh water
-1 cup of ice
-1/8 teaspoon of Himalayan Pink salt (has 84 trace minerals)
-2 tablespoons natural sugar or honey, to taste
Directions
Throw into your blender and let it run until everything is thoroughly mixed together and the mixture is smooth.
Lemon Tea Bread
adapted from Herbs, by Emelie Tolley and Chris Mead
3/4 cup milk(I used almond milk)
1 tablespoon finely chopped lemon balm
1 tablespoon finely chopped lemon thyme
2 cups all-purpose flour
1-1/2 teaspoons baking powder
6 tablespoons butter at room temperature
1 cup sugar
2 eggs
1 tablespoon grated lemon zest
Heat oven to 325 F. Grease a 9- by 5-inch loaf pan. Heat milk and herbs, but do not boil. Set aside, and let cool completely.
Mix the flour and baking powder in a bowl. In a stand mixer, cream the butter, and gradually beat in the sugar. Continue beating until light and fluffy. Beat in the eggs, 1 at a time. Beat in lemon zest. Add flour mixture alternately with the herbed milk. Mix until the batter is just blended.
Pour batter into prepared pan. Bake for about 50 minutes at 325 F or until a toothpick inserted in the center comes out dry. Remove from pan onto a wire rack that is set over a sheet of wax paper. Pour lemon glaze (recipe follows) over still hot bread. Lay bread on a bed of lemon thyme flowers and decorate top with a few sprigs of lemon thyme flowers to serve.
Lemon Glaze
Juice of 2 lemons
Confectioners sugar
Put the lemon juice in a bowl and add sugar, stirring until a thick but still pourable paste forms. There is no measuring the sugar. Pour glaze over hot bread.
Tomato Powder/Paste
adapted from chickensintheroad
Ingredients:
Dehydrated tomatoes. Make sure the tomatoes are overripe (just before they really have to be thrown out) to get the best outcome. It will take several gallons of tomatoes to dry down to a quart of tomato powder. Just how many depends on the type of tomato used. It is not necessary to remove the seeds and skins. They will powder along with the rest of the tomato.
Directions:
Slice the tomatoes 1/4 to 1/3 inches thick and dehydrate until crisp. Allow to cool making sure they are completely dry. Place the tomatoes in a magic bullet type blender and powder the tomatoes.
Store in a glass jar, not plastic.
(To make 6-8 oz tomato paste use 1/2 cup of tomato powder, 1 cup of water, 1 teaspoon of sweet pepper flakes, and 1 teaspoon of salt. Paste will thicken as it adsorbs the water. Use the powdered tomatoes to make tomato paste, sauce or sloppy Joe type mixes. Or just add to anything requiring them.)
Strawberry Preserves
by Flora Shelton
4 Cups Strawberries (whole)
Scald in wire rack or pan 1 scant minute
Put in a large pan and add 2 cups sugar. Cook hard for 3 minutes.
Then add 1 cup more sugar and cook hard for 5 minutes more.
Pour into shallow dishes and let stand for 24 hours. Put in jars and seal.
Fire Crackers
adapted from Donna Brown
Ingredients:
1 Box Saltine Crackers
1 Pkg Dry Ranch Dressing Mix(I use my own homemade Ranch Dressing mix)
1 Cup Grapeseed Oil
1-2 Tbs. Red Pepper Flakes, to taste
Directions:
Take a measuring cup and put all the oil, dressing mix and red pepper flakes in; stir up. Into a gallon zip lock bag, put all 4 cracker sleeves. Pour all ingredients from the measuring cup over the crackers. Zip the bag and very gently mix the oil over the saltines to evenly coat. Every 15 minutes for the next hour gently mix the crackers. Let sit several hours or overnight. I put the crackers into a glass jar or you can put them in some airtight container. (Original recipe used canola oil but I use grapeseed. Whatever oil you choose, the idea is to use an oil with very little flavor.)
*These are wonderful with soup and make a terrific snack.
Pheasant and Sweet Potato Soup
Ingredients:
1-1/2 Tbs. coconut oil
2 small yellow onions, minced
3 small carrots, chopped into 1-inch chunks
1 stalk celery, chopped into 1-inch chunks
1 small sweet potato, chopped into 1-inch chunks
Shredded meat from 2 roasted pheasants(may use 2 shredded chicken breasts)
1-1/2 Tbs. Poultry Seasoning
1/2 jalapeno pepper, minced
2 garlic cloves, minced
Juice of 1/2 lemon
1 quart chicken stock
1 Tsp. Salt
Instructions:
In a large pot, heat coconut oil and toss in onions, cook until translucent. Add carrots, celery and sweet potatoes and cook on medium for about 5 minutes. Add all the rest of the ingredients and bring everything to a boil. Turn down heat and simmer for approximately 20 minutes. Serve with chopped cilantro and sour cream, if desired.
Dolmates
adapted from acanadianfoodie
Ingredient:
- 2 pounds lean ground beef (or pork, or lamb), not too lean
- 4-6 large, plump cloves of garlic, minced
- 1/2 of an onion, minced
- 2 generous tablespoons of fresh dill, minced
- 3/4 cup of uncooked rice
- 2 large eggs
- 1/2 teaspoon salt (leaves are salty)
- 1/2 teaspoon freshly ground pepper
- large jar of grapevine leaves (found in most supermarkets)
- Unwrap the grapevine leaves and rinse well under cold water; place in a colander and let them drain (don’t rinse all of the flavor out of them, just a good rinse after you have unwrapped them all and layed them in the colander)
- Prepare all vegetables and place everything in a large bowl except the grape vine leaves; knead
- Wrap the meat in the leaves
- Cover the bottom of a heavy pot with grape vine leaves (hopefully damaged ones)
- Place dolmates seam-side down in a heavy pot close together, and layer
- Fill pot with water to just cover the dolmates, and bring the water to a boil
- Simmer with lid ajar for two hours, or until cooked
- Cool completely; layer into serving dish and cover with liquid from the pot, placing leaves on top for reheating, or freezing
Jarring Fresh Grape Vine Leaves
adapted from kalofagas.ca
6 medium Sterilized Mason jars
approx 360 fresh grape vine leaves, stems snipped
1 cup pickling salt
12 cups of water
1 egg
- Wash and pat dry your grape vine leaves and then divide them into piles of 20. Roll each pile like a cigar or multi-leaved dolma and place three rolls into each jar.
- In a large pot, add your water and pickling salt and bring to a boil. In order to test if your brine solution is salty enough, carefully drop an egg into the brine. If the egg floats, then your brine ratio is suffice.
- Take your brine off the heat and carefully pour the solution into each jar, enough to cover your grape vine leaves. When you’re done filling up all the jars, pour more brine into any jars that have absorbed the liquid.
- By this time, you will have noticed that the brine has changed the color of your leaves from a vibrant green to olive hue. It’s perfectly normal.
- Using a tea towel, place the lids on each of the jars and tighten. A seal should form for each jar.
- Store in your cellar for up to one year.
SPICY ROSEMARY ROASTED NUTS
adapted from gourmandeinthekitchen
Ingredients:
- 5 cups assorted unsalted, raw mixed nuts such as almonds, cashews, pecans, walnuts and brazil nuts
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh rosemary, finely chopped
- 4 teaspoons flaky sea salt
- ½ teaspoon cayenne pepper
- A pinch of red pepper flakes (optional, for extra heat
- Preheat the oven to 350°F and arrange a rack in the middle.
- Place nuts on a parchment lined baking sheet. Add remaining ingredients and mix with your hands to evenly coat. Spread out nuts in a single layer on the baking sheet.
- Bake until nuts are lightly browned and toasted, stirring occasionally, about 10 to 15 minutes.
- Let cool on the baking sheet, transfer to a bowl, and serve.
- Store leftover nuts in an airtight container at room temperature.
Four Thieves Vinegar & Vinaigrette Recipe
adapted from The Mountain Rose Blog
Ingredients
1 tbsp organic sage leaf
1 tsp organic lavender flowers
1 tsp organic rosemary leaf
½ tsp organic thyme leaf
½ tsp organic peppercorns
16oz raw organic apple cider vinegar
Directions:
Place the herbs in a pint jar and fill to the top with gently warmed apple cider vinegar. You don't want to boil the vinegar, just heat it on low for a few minutes until it reaches the temperature of warm bath water. This will help get the extraction process going. Close with a plastic lid or place a piece of natural parchment paper under the lid to keep the vinegar from touching the metal. Allow to extract for four weeks. Next, strain the vinegar into a clean glass jar.
For the vinaigrette
organic extra virgin olive oil
2 cloves of organic garlic, crushed
prepared mustard
Salt and pepper
Directions:
To make the vinaigrette, mix together 1 part vinegar, 3 parts olive oil, and 1/2 part prepared mustard. Add crushed garlic, salt and pepper to taste. Whirl the mixture together in a blender until combined or shake vigorously in a capped glass jar.
Sourdough Cornbread
adapted from thepocketfarmer.com
What else can you make with your starter? How about this lovely sourdough corn bread? It has a great texture and corn presence. A little flaky on top and just the right firmness without being dry.
Method
In a medium size bowl, stir together sourdough starter, milk, corn meal, and flour. Add more flour as necessary to achieve a thick batter. Cover and allow to sit on counter for at 8-24 hours.
Ingredients
‣ 1/4 cup maple syrup (more or less)
‣ 2 eggs
‣ 1/2 cup oil (such as 1/4 cup lard and 1/4 cup butter, or your choice)
‣ 1 teaspoon sea salt
‣ 2 teaspoons baking powder
‣ 1/2 teaspoon baking soda
Add-ins like:
‣ eliminate sweetener and add chopped green onion, shredded cheese, and mustard powder
‣ use sweetener of choice and stir in dried or fresh cranberries with orange zest (optional)
‣ use maple syrup as sweetener, lard as all or part of your oil, and stir in or sprinkle on top crispy bacon crumbles
‣ fresh corn niblets (thawed if frozen)
Method
Grease 12 to 18 muffin cups, 1 8 inch cast iron skillet or two 5" x 9" pans. Preheat oven to 350 degrees
Fahrenheit. In a small bowl whisk together the melted oil(s), eggs, maple syrup, and sea salt. Pour onto the soured batter.
Stir to combine. If you are desiring add-ins, stir them in here. Sprinkle on baking powder and baking soda. Stir carefully and well to incorporate.
Pour batter into prepared baking dish, skillet or muffin cups. Bake 15 to 35 minutes depending on choice of baking dish.
Remove when golden brown and a toothpick inserted in center comes out clean. Cool pan on cooling rack for at least 10 minutes before enjoying.
This bread freezes beautifully and stores well in a sealed container in the refrigerator.
Savory Roasted Butternut Squash
adapted from ohsweetmercy.com
2 Butternut Squash, (about 5 pounds), cleaned and cubed
1-2 Tbs virgin coconut oil
2-3 cloves fresh garlic, minced
1 Tsp dried minced onions
1 Tbs. dried parsley
1/2 - 1 Tsp salt
1/2 Tsp black pepper
Directions: Melt oil in casserole bowl, throw in all ingredients and toss to coat well. Bake at 375 degrees for 35-45 minutes, stirring about every 15 minutes, or until tender and lightly browned.
Italian Beef Soup
1 Pound Ground Beef
1 Large Can Tomato Sauce
2 Cups Water
1 Tbs. Beef Bullion
1 Tbs. Italian Seasoning or to taste
1 Bag Frozen California Blend
Brown ground beef and drain excess grease. Put ground beef and all the other ingredients into large pan and bring to boil. Simmer until everything is heated through. Add salt and pepper to taste.
Amish Lemon Bars
adapted from gracefullittlehoneybee
For crust:
1 cup flour
1/2 cup or 1 stick softened butter
1/4 cup powdered sugar
For filling:
2 eggs, beaten
3 tbsp lemon juice
1 cup sugar
2 tbsp flour
1/2 tsp baking powder
Step 1: Preheat oven to 350. Step 2: Mix crust ingredients with fork or pastry cutter until crumbly. Step 3: Pour Mixture into greased 8×8 pan and bake for 15 minutes. Step 4: Combine filling ingredients in order given and pour over baked crust. Step 5: Bake for 25 minutes and cut into bars once cooled.
Cheesy Chile Rice
adapted from foodnetwork.com
Directions:
Mix 2 cups cooked rice, 1/2 cup sour cream, 1 cup chopped scallions, a 4-ounce can chopped green chiles (drained), 1 cup shredded cheddar, and salt and cayenne to taste. Butter a casserole dish and sprinkle with parmesan. Spread the rice mixture in the dish, sprinkle with more parmesan and dot with butter. Bake 20 minutes at 450 degrees.
Beginner Sourdough Sandwich Loaf
adapted from the kitchn.com
Makes 2 loaves
1 1/4 cup (10 ounces) water
1 1/2 teaspoons yeast
2 cups (16 ounces) ripe sourdough starter (See Recipe Notes)
4 to 4 1/2 cups (18-20 1/4 ounces) all-purpose flour
1 tablespoon kosher salt (or 1 scant tablespoon table salt)
Combine the water and the yeast in the bowl of a stand mixer or in a large mixing bowl. Give the yeast a few minutes to dissolve completely. Stir in the sourdough starter until the starter is mostly dissolved (a few stringy bits are ok).
Add 4 cups of the flour and the salt, and stir to make a shaggy dough. With the dough hook attachment and your mixer on low speed, knead the dough for about 8 minutes. Alternatively, turn the dough out on a lightly floured counter and knead by hand. Add flour 1 tablespoon at a time as needed if the dough becomes sticky like bubble gum, but try to avoid adding too much. The dough is finished kneading when it comes together into a smooth ball that's slightly tacky to the touch and holds a ball-shape in your hand.
Clean out the mixing bowl, film it with a little oil, and return the dough to the bowl. Turn it a few times to coat with oil, then cover. Let the dough rise at warm room temperature until doubled in bulk, 1 1/2 to 2 hours.
Once risen, turn the dough out onto a lightly floured counter and divide it in two. Shape each half into rough balls and let them rest for 20 minutes. Meanwhile, grease two 8 1/2 x 4 1/2 loaf pans.
Shape each half into a sandwich loaf. Transfer the loaves to the loaf pans and cover loosely. Let the loaves rise until they're starting to puff over the rim of the pan, 1 to 1 1/2 hours. Alternatively, put your loaves in the refrigerator and let them rise slowly overnight.
When you see the loaves just starting to reach the rim of the loaf pans, begin preheating the oven to 450°F.
Slash the top of the loaves a few time with a serrated knife or baking lame, and slide them immediately into the oven. For a crispier crust, spritz the inside of the oven with water using a water spritzer before closing the oven. Bake for 10 minutes, then reduce the heat to 400°F. Continue baking for another 25 to 30 minutes, until the tops of the loaves are deep golden brown and the loaves sound hollow when tapped on the bottom. (Total baking time is 35 to 40 minutes.)
Shake the loaves out of the loaf pans and let them cool completely on a cooling rack.
Recipe Notes
- Make sure your starter is fully ripe before using. It should be bubbly and smell very sour.
- You can use any amount of starter in this recipe up to 2 cups. If you're using less, make up the difference with equal parts flour and water by weight.
- Whole Wheat and Whole Grain Loaves: You can swap up to 2 cups of the all-purpose flour in this recipe for whole wheat or another whole grain flour.
- Round Artisan Loaves: Alternatively, shape this bread into round loaves and bake them either on a baking stone or inside a Dutch oven. If baking in a Dutch oven, preheat the Dutch oven with the oven and bake as usual, removing the lid in the last half hour of baking.
How To Make Your Own Sourdough Starter
adapted from thekitchn.com
Instructions:
Day 1: Make the Initial Starter
4 ounces (3/4 cup + 2 tablespoons) all-purpose flour
4 ounces (1/2 cup) water
Weigh the flour and water, and combine them in the container. Stir vigorously until combined into a smooth batter. It will look like a sticky, thick dough. Scrape down the sides and loosely cover the container with plastic wrap or the lid (left ajar).
Put the container somewhere with a consistent room temperature of 70°F to 75°F (like the top of the refrigerator) and let sit for 24 hours.
Day 2: Feed the Starter
4 ounces (3/4 cup + 2 tablespoons) all-purpose flour
4 ounces (1/2 cup) water
Take down your starter and give it a look. You may see a few small bubbles here and there. This is good! The bubbles mean that wild yeast have started making themselves at home in your starter. They will eat the sugars in the the flour and release carbon dioxide (the bubbles) and alcohol. They will also increase the acidity of the mixture, which helps fend off any bad bacterias. At this point, the starter should smell fresh, mildly sweet, and yeasty.
If you don't see any bubbles yet, don't panic — depending on the conditions in your kitchen, the average room temperature, and other factors, your starter might just be slow to get going.
Weigh the flour and water for today, and combine them in the container. Stir vigorously until combined into a smooth batter. It will look like a sticky, thick dough. Scrape down the sides and loosely cover the container with plastic wrap or the lid (left ajar). Put the container somewhere with a consistent room temperature of 70°F to 75°F (like the top of the refrigerator) and let sit for 24 hours.
Day 3: Feed the Starter
4 ounces (3/4 cup + 2 tablespoons) all-purpose flour
4 ounces (1/2 cup) water
Check your starter. By now, the surface of your starter should look dotted with bubbles and your starter should look visibly larger in volume. If you stir the starter, it will still feel thick and batter-like, but you'll hear bubbles popping. It should also start smelling a little sour and musty.
Weigh the flour and water for today, and combine them in the container. Stir vigorously until combined into a smooth batter. It will look like a sticky, thick dough. Scrape down the sides and loosely cover the container with plastic wrap or the lid (left ajar). Put the container somewhere with a consistent room temperature of 70°F to 75°F (like the top of the refrigerator) and let sit for 24 hours.
Day 4: Feed the Starter
4 ounces (3/4 cup + 2 tablespoons) all-purpose flour
4 ounces (1/2 cup) water
Check your starter. By now, the starter should be looking very bubbly with large and small bubbles, and it will have doubled in volume. If you stir the starter, it will feel looser than yesterday and honeycombed with bubbles. It should also be smelling quite sour and pungent. You can taste a little too! It should taste sour and somewhat vinegary.
Weigh the flour and water for today, and combine them in the container. Stir vigorously until combined into a smooth batter. It will look like a sticky, thick dough. Scrape down the sides and loosely cover the container with plastic wrap or the lid (left ajar). Put the container somewhere with a consistent room temperature of 70°F to 75°F (like the top of the refrigerator) and let sit for 24 hours.
Day 5: Starter is Ready to Use
Check your starter. It should have doubled in bulk since yesterday. By now, the starter should also be looking very bubbly — even frothy. If you stir the starter, it will feel looser than yesterday and be completely webbed with bubbles. It should also be smelling quite sour and pungent. You can taste a little too! It should taste even more sour and vinegary.
If everything is looking, smelling, and tasting good, you can consider your starter ripe and ready to use! If your starter is lagging behind a bit, continue on with the Day 5 and Beyond instructions.
Day 5 and Beyond: Maintaining Your Starter
4 ounces (3/4 cup + 2 tablespoons) all-purpose flour
4 ounces (1/2 cup) water
Once your starter is ripe (or even if it's not quite ripe yet), you no longer need to bulk it up. To maintain the starter, discard (or use) about half of the starter and then "feed" it with new flour and water: weigh the flour and water, and combine them in the container with the starter. Stir vigorously until combined into a smooth batter.
If you're using the starter within the next few days, leave it out on the counter and continue discarding half and "feeding" it daily. If it will be longer before you use your starter, cover it tightly and place it in the fridge. Remember to take it out and feed it at least once a week — let the starter sit out overnight to give the yeast time to recuperate before putting it back in the fridge.
How to Reduce the Amount of Starter:
Maybe you don't need all the starter we've made here on an ongoing basis. That's fine! Discard half the starter as usual, but feed it with half the amount of flour and water. Continue until you have whatever amount of starter works for your baking habits.
How to Take a Long Break from Your Starter:
If you're taking a break from baking, but want to keep your starter, you can do two things:
- Make a Thick Starter: Feed your starter double the amount of flour to make a thicker dough-like starter. This thicker batter will maintain the yeast better over long periods of inactivity in the fridge.
- Dry the Starter: Smear your starter on a Silpat and let it dry. Once completely dry, break it into flakes and store it in an airtight container. Dried sourdough can be stored for months. To re-start it, dissolve a 1/4 cup of the flakes in 4 ounces of water, and stir in 4 ounces of flour. Continue feeding the starter until it is active again.
Chicken Broccoli Lasagna
adapted from Taste of Home
Ingredients:
- 6 tablespoons butter, divided
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- 3 eggs, lightly beaten
- 3/4 cup grated Parmesan cheese, divided
- 1 teaspoon salt, divided
- Pinch ground nutmeg
- Pinch cayenne pepper
- 1 cup chopped onion
- 1 garlic clove, minced
- 2 cups diced cooked chicken
- 1 package (16 ounces) frozen chopped broccoli, thawed and drained
- 1/2 cup shredded carrot
- 1/4 cup minced fresh parsley
- 1/4 teaspoon pepper
- 9 lasagna noodles, cooked and drained
- 4 cups (16 ounces) shredded part-skim mozzarella cheese
- 1. In a large saucepan, melt 4 tablespoons butter; stir in flour until smooth. Gradually add milk and broth; bring to a boil. Boil and stir for 2 minutes. Whisk half into eggs; return all to pan. Cook and stir over low heat for about 1 minute or until mixture reaches at least 160°. Remove from heat; add 1/2 cup Parmesan, 1/2 teaspoon salt, nutmeg and cayenne. Set aside.
- 2. In a large skillet, saute onion and garlic in remaining butter until tender. Add the chicken, broccoli, carrot, parsley, pepper and remaining salt; cook for 3 minutes. Spread 1/2 cup of the Parmesan custard mixture into an ungreased 13-in. x 9-in. baking dish.
- 3. Layer with a third of the noodles, half of the chicken mixture, 1/2 cup Parmesan custard, a third of the mozzarella cheese and 1 tablespoon Parmesan cheese. Repeat layers. Top with remaining noodles, mozzarella and Parmesan custard. Sprinkle with remaining Parmesan cheese.
- 4. Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Let stand 10 minutes before serving. Yield: 12 servings.
Basic Polenta
adapted from foodnetwork
Ingredients:
6 cups water
2 teaspoons salt
1 3/4 cups yellow cornmeal
3 tablespoons unsalted butter
Directions:
Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.
Homemade Brownie Mix
by raininghotcoupons.com
Ingredients:
- 1 Cup Sugar
- 1/4 teaspoon Salt
- 1/4 teaspoon Baking Powder
- 1/2 Cup Flour
- 1/3 Cup Cocoa
- Mix everything together and put in a ziploc bag or mason jar.
- On a label or on the bag write "Add: 2 Eggs, 1/2 Cup Vegetable Oil, 1 teaspoon Vanilla. Bake at 350F for 20-25 minutes in a 9x9 pan"
Roasting Pumpkin Seeds
Adapted from Food Network Magazine
Directions:
Seed the pumpkin: Preheat the oven to 300 degrees F. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl.
Clean the seeds: Separate the seeds from the stringy pulp, rinse the seeds in a colander under cold water, then shake dry. Don't blot with paper towels; the seeds will stick.
Dry them: Spread the seeds in a single layer on an oiled baking sheet and roast 30 minutes to dry them out.
Add spices: Toss the seeds with olive oil, salt and your choice of spices (see below). Return to the oven and bake until crisp and golden, about 20 more minutes.
Sweet Toss with cinnamon and sugar or I use my Dessert Blend Seasoning (do not use salt in step 4).
Indian Toss with garam masala; mix with currants after roasting.
Spanish Toss with smoked paprika; mix with slivered almonds after roasting.
Italian Toss with grated parmesan and dried oregano or I like to use Italian Seasoning with the grated parmesan.
Barbecue Toss with brown sugar, chipotle chile powder and ground cumin.
Spicy with red pepper flakes; smoked paprika; cayenne pepper (my favorite)
Cheesy with Parmesan or Pecorino cheese; coarsely ground black pepper
Windowpane Cookies
Adapted from Taste of Home
Ingredients:
- 1 cup butter, softened
- 1-1/4 cups sugar
- 1 egg
- 2-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking soda
- 1/8 teaspoon salt
- 1 cup finely chopped pecans
- 3/4 cup red and/or green candied cherries
- 1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and candied cherries.
- 2. Shape into four 8-in. rolls; wrap in plastic wrap. Refrigerate for at least 4 hours or until firm. Excellent for freezing ahead.
- 3. Unwrap and cut into 1/8- to 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 7-8 minutes or until lightly browned and edges are set. Cool for 1-2 minutes before removing to wire racks. Yield: 13 dozen.
Dessert Crackers
Adapted from a recipe given by my sister-in-law
Ingredients:
1 Box Club Crackers
3 Sticks unsalted butter
3 Tbs. White Corn Syrup
1-1/2 Cups Sugar
3 Tsp. Vanilla
3 Tsp. Dessert Blend or (Cinnamon)
2-3 Cups finely chopped pecans
Directions:
Preheat Oven to 350 degrees. Line a cookie pan with parchment paper.
Lay 1 package of club crackers out on parchment paper.
Melt 1 stick of butter in small saucepan, add 1 Tbs. White Corn Syrup, 1/2 cup Sugar, 1 Tsp. Dessert Blend and bring to a boil. Allow to boil 1 minute. Add 1 Tsp. Vanilla, stirring and taking off stove, immediately pouring over crackers, making sure to cover all the area of the crackers. Sprinkle pecans on top and put in oven for about 5 minutes (until you notice the crackers are just barely starting to turn brown). Then take out of oven immediately. Wait about 15-30 seconds and take crackers off parchment paper and put on another cooling pan. When cooled, package as desired.
Do the second and third packages as before.
Will last for a month or more in an airtight container.
Apple Crisp Baked Brie
Adapted from Betty Crocker
Ingredients:
- 1 round (16 oz) Brie cheese
- 2 cups old-fashioned oats
- 1/4 cup packed brown sugar
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 1/2 cups pecan pieces
- 3/4 cup unsalted butter, softened
- 2 small to medium red apples, chopped small
- Crackers or toasted bread, as desired
- Heat oven to 350°F. Grease 10- to 12-inch round pie plate or baking dish with shortening or cooking spray.
- Place round of Brie in middle of pie plate. Trim rind off the top of the Brie.
- In medium bowl, mix oats, brown sugar, salt, cinnamon and pecans. Add butter, and use your hands to incorporate softened butter into dry mixture. (You just want everything to be moist.) Mix in apples.
- Spread mixture over top of Brie and around sides.
- Bake 20 to 25 minutes or until the crisp topping is browned. Serve hot with crackers or toasted bread.
By Taste of Home
Ingredient:
- CRUST:
- 1 egg yolk, beaten
- 1 cup all-purpose flour
- 1/2 cup butter, softened
- 2 teaspoons grated lemon peel
- 1/2 teaspoon salt
- FILLING:
- 3 packages (8 ounces each) cream cheese, softened
- 3 tablespoons all-purpose flour
- 4 eggs, lightly beaten
- 1 cup grated Parmesan cheese
- 2/3 cup minced fresh parsley
- 1 small onion, chopped
- 1/2 cup chopped pepperoni
- 2 tablespoons lemon juice
- 1 tablespoon each minced fresh basil, tarragon and oregano or 1 teaspoon each dried basil, tarragon and oregano
- 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon hot pepper sauce
- Assorted crackers
- 1. In a small bowl, combine the crust ingredients. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 325° for 15-20 minutes or until lightly browned. Cool on a wire rack.
- 2. In a large bowl, beat cream cheese and flour until smooth. Add eggs; beat on low speed just until combined. Stir in the Parmesan cheese, parsley, onion, pepperoni, lemon juice, herbs, garlic, salt and pepper sauce. Pour into crust.
- 3. Bake at 325° for 45-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool l hour longer. Refrigerate overnight. Serve with crackers. Yield: 16 servings.
Cranberry Walnut Biscotti
Adapted from Taste of Home
Ingredients:
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 3 eggs
- 1-1/2 teaspoons vanilla extract
- 1 cup chopped walnuts, toasted
- 1 cup dried cranberries, chopped
- 1/2 cup milk chocolate chips
- 1 teaspoon shortening
- 1. Preheat oven to 350°. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk eggs and vanilla; add to dry ingredients just until moistened. Fold in walnuts and cranberries (dough will be sticky).
- 2. Divide dough in half. On a greased baking sheet, with lightly floured hands, shape each half into a 10x2-1/2-in. rectangle. Bake 20-25 minutes or until golden brown.
- 3. Carefully remove to wire racks; cool 10 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 1-in. slices. Place cut side down on ungreased baking sheets. Bake 8-10 minutes on each side or until lightly browned. Remove to wire racks to cool completely.
- 4. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over biscotti. Let stand until set. Store in an airtight container. Yield: about 1-1/2 dozen.
Chocolate-Nut Pinwheel Cookies
Adapted from Taste of Home
Ingredients:
- 2/3 cup butter, softened
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1-3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup ground almonds
- 1/4 teaspoon almond extract
- 1/4 cup baking cocoa
- 1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Divide dough in half; add almonds and almond extract to one portion. Add cocoa to remaining portion.
- 2. Roll out each portion between two sheets of waxed paper into a 16x8-in. rectangle. Refrigerate 30 minutes. Remove waxed paper. Place almond layer over chocolate dough. Roll up tightly jelly-roll style, starting with a long side; wrap in plastic wrap. Refrigerate overnight or until firm.
- 3. Preheat oven to 350°. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until set. Remove to wire racks to cool. Yield: about 5 dozen.
Mini-Miniature Cheesecakes
Adapted from Cheesecakes by Philadelphia Cream Cheese
Ingredients:
1 Box Mini Nilla Wafers
3 8-oz packages of cream cheese, softened
3/4 cup sugar
4-1/2 Teaspoons lemon juice
3/4 Teaspoon vanilla
3 eggs
Cherry Pie Filling or fruit preserves
Directions:
Combine cream cheese, sugar, juice and vanilla. Mix until well blended. Blend in each egg. Pipe into mini-cupcake papers 3/4 full. Bake at 325 degrees for 25 minutes. Cool before removing from pan and top with preserves or cherry pie filling. Makes approximately 100.
Holiday Cheese Ball
Adapted from spiceplace.com
Ingredients:
- Two 8 ounce packages cream cheese softened
- 8-1/2 oz can crushed pineapple (drained)
- 2 cups chopped pecans
- 1/4 cup chopped green or red peppers
- 2 Tbs. chopped onions(I use dried onions)
- 1 Tbs. Lawry's Seasoned Salt (I make my own)
- Gradually stir in crushed pineapple to softened cream cheese.
- Stir in 1 cup chopped pecans, pepper, onion, and seasoned salt.
- Chill mixture well.
- Once chilled form into a ball and roll in remaining 1 cup chopped pecans.
- Chill Holiday Cheese Ball until ready to serve.
Seasoned Salt
Ingredients:
1/3 cup sea salt
3 Tsp. Sugar
1 Tsp. Cornstarch
1 Tsp. Celery Seed Powder
1 Tbs. Paprika
1-1/2 Tsp. Onion Powder
1 Tsp. Garlic Powder
1 Tsp. Turmeric Powder
1/2 Tsp. Cayenne Powder
Directions: Mix together and store in an airtight container.
Homemade Raspberry Mint Vinaigrette from Scratch
Adapted from: My Healthy Green Family
Ingredients:
- 8 cups raspberry juice
- 1½ cups organic cane sugar
- 1 cup apple cider vinegar
- 8 tbsp. balsamic vinegar
- 2 tbsp. dry mustard powder
- 6-8 sprigs (stem and leaves) fresh mint
- Prepare raspberry juice. Place frozen berries in large thick-bottomed pot and heat on low to thaw. Strain through a fine sieve to remove seeds.
- Measure and add remaining ingredients except mint. Heat to almost a boil. Whisk well; sugar should be dissolved.
- Add mint. Remove from heat and steep mint in vinaigrette until it is cooled. Remove mint.
- Pour into prepared jars. Wipe rims clean, add lids and rings. Process for 10 minutes in a boiling water canner. Remove from canner and cool. Store, without rings, for 12 months or more.
- When you open the jar, pour into a larger jar and mix 2:1 vinaigrette to oil of your choice.
Makes 6 pint sized jars.
Feel free to sub lime juice for the mint, or remove the mint altogether.
You can use therapeutic-grade peppermint essential oil in place of fresh peppermint if you like. Start with just a few drops... it's powerful!
My Personal Hand Sanitizer
Ingredients:
¼ cup Aloe Vera Gel
½ Tsp. Glycerine
1 Tsp. Alcohol (for children 1 Tsp. Distilled water or omit entirely)
20 drops lavender essential oil
10 drops cinnamon essential oil or sweet orange essential oil
10 drops tea tree essential oil
Directions:
Put all ingredients in a glass measuring cup. Mix together and pour into container.
Homemade Chocolate Syrup
Adaped from momables.com
Ingredients:
- ½ cup sugar or sucanat
- 1 tablespoon unsweetened cocoa powder
- 2½ teaspoons cornstarch
- ½ cup water
- 1 teaspoon vanilla extract
- In a small saucepan, combine sugar, cocoa, cornstarch and water.
- Over medium-high heat, bring to a boil, then reduce heat.
- Stir continuously until thickened to a sauce consistency.
- Remove from heat. Add in vanilla and stir.
- Pour into a separate container and allow to cool before using.
- To make chocolate milk use 1-2 tablespoons of chocolate syrup per 1 cup of milk.
Creamy Confetti Corn with Bacon
Adapted from Mel's Kitchen Cafe
Ingredients:
Adapted from Mel's Kitchen Cafe
Ingredients:
- 8 slices bacon, chopped
- 2 12-ounce packages frozen corn kernels, white or yellow(I used one of my quart freezer bag full of corn)
- 1/2 cup chopped onion, white, yellow or red
- 1/2 cup finely chopped red bell pepper(I used half-frozen red peppers chopped up)
- 1 (8-ounce) package cream cheese, light or regular, cubed
- 1-2 tablespoons milk
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 4 green onions, green parts finely chopped (white parts discarded)(I used fresh chives, chopped)
- In a large nonstick skillet, cook the chopped bacon until golden and crisp. Scoop the bacon to a paper-towel lined plate and discard all the bacon grease except for a thin coating on the pan, maybe a teaspoon or so.
- Add the corn, onion, and red pepper, and cook over medium heat, stirring every so often, until the vegetables are tender and the corn is heated through, 6-8 minutes. Add the cream cheese and milk, stirring until the cream cheese melts and the mixture is evenly combined.
- Stir in the sugar, salt and pepper. Add more salt to taste if needed. Stir in the green onions or chives.
- Serve warm topped with the reserved crushed bacon sprinkled on top.
- This dish can be made up to 2 days ahead of time. Scoop the creamy corn mixture into an oven-safe dish, sprinkle with the bacon and cover with a lid or plastic wrap. Store in the refrigerator. When ready to eat, heat the corn dish in a 325 degree oven for 15-20 minutes until heated through.
- Serves 6-8 as a side dish.
How to Soak and Cook Beans from Scratch
adapted from dontwastethecrumbs.com
Ingredients:
- 1lb dry beans
- water
- 3-5 Tbsp whey or lemon juice (if making black beans)
- Place beans in a colander and rinse well. Remove any whole or partial beans that are significantly discolored. You also want to check for pebbles and clumps of dirt.
- Measure beans into a large stock pot. Add 4 cups of water for every 1 cup of beans. One pound of dry beans yields 3-5 cups, depending on the beans, so you'll need approximately 3-5 quarts of water.
- If you're making black beans, add 1 Tbsp whey or lemon juice for each cup of dry beans.
- Allow the beans to sit undisturbed for at least 8 hours, or up to 24.
- After soaking, strain beans into the colander and rinse very, very well with cold water.
- Return the beans to the stock pot and add the same amount of water you originally used, plus an extra cup for each cup of beans.
- Place the beans on the stove top and bring the water just to a boil. Turn off the heat and cover the beans. Allow the beans to sit undisturbed, for 2-8 hours.
- Strain beans into the colander and again, rinse very, very well with cold water.
- Return the beans to the stock pot and cover with water so that the water line is at least 2" above the beans. Bring the beans to a very low simmer and allow them to cook until desired tenderness. For partially-cooked beans, this will take anywhere from 45-90 minutes. For fully-cooked beans, this will take anywhere from 45 minutes to 2 hours.
- Periodically check the beans for doneness and add more water as needed to ensure the beans do not dry out while cooking. Season with salt and pepper to taste when the beans are almost done.
- Drain and allow the beans to cool before storing.
DIY Herbal Cough Drops: Sore Throat Remedy Ingredients
adapted from 20somethingallergies.com
Ingredients:
Homemade Natural Vapo-Rub Recipe
adapted from wellnessmama.com
Ingredients:
adapted from 20somethingallergies.com
Ingredients:
- 1 Tablespoon Slippery Elm Root, powdered
- 1 Tablespoon Marshmallow Root, powdered
- 1 1/2 teaspoons Raw, Local Honey (commercial honeys often contain corn syrup or other sugar syrup without being labeled as such)
- Combine all ingredients and mix with a spoon until they form a paste.
- Scoop mixture with 1/8 teaspoon (or 1/4 teaspoon and cut in half) onto a plate and refrigerate 3-8 hours to firm up.
- Remove from fridge and quickly shape into balls or lozenge-shapes. Store in covered container or twist up in pieces of parchment paper.
Homemade Natural Vapo-Rub Recipe
adapted from wellnessmama.com
Ingredients:
- 1/2 cup olive oil, coconut oil, or almond oil
- 2 level tablespoons of beeswax pastilles
- 20 drops of Eucalyptus Oil
- 20 drops Peppermint Oil
- 10 drops Rosemary Oil
- 10 drops cinnamon or clove oil (optional)
- Melt beeswax with oil of choice in a double boiler until just melted.
- Add the essential oils (use half the amount for a baby version or dilute with coconut oil before using)
- Stir until well mixed and pour into some type of container with a lid to store. Little tins work well, as do small jars. I also always make a few in lip chap sticks to keep in my purse or use on baby feet.
- Use as needed to help sooth coughing and congestion.
The Viking’s Elderberry Syrup Recipe
adapted from lilsuburbanhomestead.com
Ingredients:
2 C. fresh elderberries (1 cup dried elderberries)
4 C. water
6 cloves of garlic
2 TBSP. grated ginger (fresh is best)
1 TBSP. cinnamon
2 C. honey (raw is best)
Instructions:
Dosage is as follows:
Children – ½ tsp to 1 tsp 1 X per day for prevention (children over 1 year of age-never give honey to children under 1 year of age)
Adult – ½ Tbsp to 1 Tbsp 1 X per day for prevention
If you contract the flu every 1-3 hours until symptoms alleviate.
adapted from lilsuburbanhomestead.com
Ingredients:
2 C. fresh elderberries (1 cup dried elderberries)
4 C. water
6 cloves of garlic
2 TBSP. grated ginger (fresh is best)
1 TBSP. cinnamon
2 C. honey (raw is best)
Instructions:
- Rinse elderberries thoroughly and remove all stems.
- Add all ingredients in a shallow pan or pot on stove except for the honey. Bring mixture to a boil and let simmer for about 30 minutes or close to it.
- Strain the mixture through a cheesecloth or sieve as best you can you may have to wring the cloth out several times.
- Add honey and mix up thoroughly.
- Place syrup in jars and refrigerate. If you make a large batch you can process it in a water bath like we did we used the small jelly jars and processed for 20 minutes.
Dosage is as follows:
Children – ½ tsp to 1 tsp 1 X per day for prevention (children over 1 year of age-never give honey to children under 1 year of age)
Adult – ½ Tbsp to 1 Tbsp 1 X per day for prevention
If you contract the flu every 1-3 hours until symptoms alleviate.
Chicken and Vegetable Soup
adapted from oursimplelife-sc.com
adapted from oursimplelife-sc.com
- 1/2 whole chicken
- 4 cups chicken stock
- 1 cup of diced onion
- 1 cup diced carrots
- 1 cup diced celery
- 2 minced cloves of garlic
- 2 small bay leaves
- 1 teaspoon dried basil (replaced basil and thyme with homemade Herbes de Provence)
- 1 teaspoon dried thyme (replaced basil and thyme with homemade Herbes de Provence)
- 1/2 teaspoon black pepper
- 2 teaspoons salt
- 1 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 6 tablespoons cold butter
- 2/3 cup of milk
- Dice onions, carrots, celery, and mince the garlic. In the crockpot layer chicken vegetables and spices. Pour 4 cups of chicken stock over them and stir until combined. Turn crockpot on low for eight hours or on high for four.
- After the four or eight hours check to see if the chicken can easily be removed from the bone. If so, remove the chicken from crockpot and pick all the chicken from the bones. Keep the lid on the crockpot to retain the heat of the soup mixture while de-boning the chicken.
- Add the shredded chicken back to the crockpot. With the chicken soup still cooking mix up your dumpling batter.
- Mix flour, sugar, salt and baking powder in a separate a bowl. Cut in the cold butter with a pastry blender or two forks until it resembles fine sand. Slowly add the milk with the flour mixture until it is combined. Your batter will be sticky.
- Remove cover from the crockpot and drop large tablespoons of dumpling mix into the hot chicken soup. Return the cover and let stem for 30 minutes. After 30 minutes they may still look sticky on the outside, but they will be flaky and done in the center.
Get Well Soon Spray
adapted from http://strangersandpilgrimsonearth.blogspot.com
In a small glass bowl or measuring cup, add the following ingredients:
1 Tsp. vodka, to disperse the oils, acts as a preservative and is also a disinfectant and antibacterial.
1 drop of eucalyptus essential oil - antiseptic, antibacterial and deodorizing
2 drops of lavender essential oil - antiseptic, detoxifier and deodorizing
4 drops of lemon essential oil - antiseptic, antibacterial and air purifier
1 drop of tea tree essential oil - antiseptic, antiviral and antibacterial
1 cup distilled water
Pour all into a spray bottle and use as a sick room deodorizer. (I wait until hubby goes to work, open all the windows and when house is aired out, I close all the windows, then spray through the entire house. I also spray the bed linens if not changing the beds.
Can prepare without the use of alcohol if you are using the spray on a regular basis since this is only a 1-cup recipe and the essential oils will most likely not lose their potency for the time period it takes to use the spray up.
Shake before each use.
Restful Tea
1 Part Lemon Balm leaves
1 Part Chamomile flowers
1 Part Hops, whole strobiles
1 Part Passion Leaf
1/2 Part Skullcap leaves
1/2 Part Lemon Peel, powder
Put everything in the food processor with metal blade and process about 30 seconds. Bag tea or put in teabags. OR Get out your mortar and pestle, grind and mix your herbs to desired consistency and then bag up or put in teabags. A coffee mill pulverizes the herbs, and while usable, not preferred.
Tonic Tea
2 Cups Red Clover Blossoms
2 Cups Nettles
2 Cups Oatstraw
1 Cup Alfalfa
1 1/2 Cups Peppermint Leaves
1/3 Cup Calendula Blossoms
1/4 Cup Stevia
Take a 2 quart pot and put 1/2 cup of mixture in the pot and bring it up to almost boiling point. Turn the stove off, stir and let sit for 15 minutes. Repeat process. Strain and pour into pitcher. Add honey if desired. I like it just as is. The stevia gives it just enough edge of sweetness for me. For those of you who do not care for the taste might add more peppermint.
Pork N Beans
adapted from canninggranny
2 lb s.Navy or great northern beans
1/4 cup brown sugar
2 medium onions, chopped
3/4 teaspoons prepared yellow mustard
2 tablespoons cane syrup/molasses or honey
2-15 oz. cans tomato sauce
3 cups water
1-1/2 teaspoon to 3 tablespoons salt, optional – I don’t use any
8 pieces 2″ each of bacon/salt pork/fatback
Prepare 8 pint canning jars and lids.
In each jar, place ½ cup beans. Distribute onions evenly into jars. Mix in a saucepan... brown sugar, yellow mustard, molasses, tomato sauce, water, bring to a boil. Add one cup sauce to each jar of beans.
Add 1 piece of pork and push under liquid. Fill remainder of space in jars with boiling water, leaving a one inch headspace. Clean jar rims and adjust lids. Process at 10 pounds pressure for 75 minutes.
Homemade Granola Cereal
adapted from oldworldgardenfarms.com
Ingredients:
5 cups of rolled oats (old fashioned)
1/2 cup of slivered almonds (or whatever nut you prefer)
1/4 cup ground flax seed (hemp seed is terrific too)
1/2 cup of pure honey
1/2 cup of pure maple syrup
1 Tablespoon of cinnamon + 1/2 teaspoon to sprinkle on top
1/2 teaspoon nutmeg
Instructions:
1. Preheat oven to 300 degrees F.
2. Place oats, almonds, and flax seed in a large mixing bowl and combine.
3. While stirring, add in honey, syrup, 1 Tablespoon of the cinnamon, and nutmeg. Combine well.
4. Once the mixture is evenly combined, place on 2 large baking sheets lined with parchment paper.
5. Evenly distribute the mixture on each baking sheet and sprinkle with the remaining cinnamon.
6. Place in preheated oven and bake for 15 minutes, stirring half way through. Watch the mixture closely so it does not over bake.
7. Remove from oven, let cool. Store in an air tight container. (I store mine in the frig)
All-Day Apple Butter
Adapted from Taste of Home
Ingredients:
Lucy's Chocolate Gravy and Biscuits
by Lucy
Ingredients:
1 Cup Sugar
2 Heaping Kitchen Tablespoons Cocoa
2 Heaping Kitchen Tablespoons Flour
1-2 Qt. Water
Directions:
Stir all dry ingredients together.
Put in medium pan and add water. Stir over medium heat until starts to boil and thickens and turn down. Add water if too thick.
Serve with biscuits and real butter.
Cowboy Candy
adapted from Tasty Kitchen.com
Description These little beauties are so addictive: sweet, spicy, and tangy. Once you start eating these, you’ll find all sorts of places to stash them—sandwiches, potato salad, grilled meat, and pasta, just to name a few.
Ingredients
Preparation Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems.
Slice the peppers into uniform 1/8-1/4 inch rounds. Set aside. (I used my food processor and made short order of slicing the peppers)
In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.
Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.
If you do not want to can these to the point of shelf stable, you can simply put the jars in your refrigerator and store them there. I prefer to keep the fridge space free so I can them. If you wish to can them, follow the instructions below.
Note: If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It’s wonderful brushed on meat on the grill or added to potato salad or, or, or … in short, don’t toss it out!
To can, place jars in a canner and cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth, then label.
Campfire Beans
adapted from Country Ground Beef
1/3 cup packed brown sugar
1/2 cup ketchup
1 tsp dry mustard
1/2 cup barbecue sauce
1/3 cup sugar
1/2 Tsp chili powder
1/2 Tsp salt
1/4 Tsp pepper
1/2 pound ground beef, browned and drained
1/2 chopped onion stirred into ground beef while browning
1/2 pound bacon, cooked, drained and crumbled
1/2 pound bratwurst or summer sausage, cut into 1-inch slices, cooked and drained
1 Can (15 oz) kidney beans, rinsed and drained
1 Can (16 oz) pork and beans
1 Can (15 oz) chili pinto beans in sauce
1 Can (16 oz) green lima beans, rinsed and drained
Stir ingredients together. Pour into a 2 qt. casserole. Bake uncovered at 350degrees for 1 hour or until heated through. Yield 10-12 servings.
Spice Cupcakes with Mocha Frosting
Adapted from Taste of Home
Ingredients:
1/2 cup butter, softened
1/2 cup sugar
1 egg
1/2 cup molasses
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon each ground cinnamon, cloves and nutmeg
1/2 cup buttermilk
Frosting:
1-3/4 cups confectioners' sugar
1 tablespoon baking cocoa
2 tablespoons strong brewed coffee
1 tablespoon butter, softened
1/4 teaspoon vanilla extract
Chocolate-covered coffee beans and assorted candies, optional
Directions:
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, baking soda, salt, cinnamon,cloves and nutmeg; add to creamed mixture alternately with buttermilk. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. In a small bowl, combine confectioners' sugar and cocoa. Stir in the coffee, butter and vanilla until smooth. Frost cupcakes. Garnish with coffee beans and candies if desired. Yield: 15 cupcakes.
Grandmother's Pound Cake
Fannie Farmer Cookbook
Butter and flour a large loaf pan or two or more small ones. Set the oven at 300 degrees.
Cream until light and fluffy
1 cup butter
1-2/3 cups sugar
Beat in, one at a time
5 eggs
When creamy, fold in
2 cups pastry or cake flour
1/4 tsp. salt
Spoon into the pan.
Bake about 1-1/2 hours.
(For Ginger Pound Cake. Add 2 tablespoons yellow ginger to the mixture.)
(For Imperial Cake. Cut 1/2 pound, seeded raisins in pieces and dredge lightly with flour. Break 1/2 cup walnut meats in pieces. Grate the rind of 1/2 lemon. Prepare the cake batter and add 2 teaspoons lemon juice. Fold in the raisins, nuts and lemon rind, and bake.)
Jalapeno Poppers
Adapted from Author: Stephanie via CopyKat Recipes
Ingredients:
Prepare seasoned flour by placing the flour into a small shallow bowl. Add salt, pepper, paprika, chili powder, and garlic powder to the flour. Blend spices into flour until it has a uniform appearance. Place milk into a separate shallow bowl. Dip stuffed jalapeno into the flour, and then roll into the seasoned flour. Place floured pepper on a baking sheet with a rack. Let the peppers "dry" for about 10 minutes. This step is crucial for the peppers. The flour layer will help the stuffing remain inside the pepper, and give the bread crumbs something to hold onto.
Pour bread crumbs into a separate bowl. Dip floured jalapeno pepper into the milk and then into the bread crumbs. Place pepper back on the rack. Preheat oil to 350 degrees. The bread crumb coating needs about five minutes for its drying time.
Fry peppers one or two at a time until golden brown. This will only take a minute or two. Remove from oil and drain on a baking rack.
How to cook them from a frozen state:
Heat oil to 350 degrees and cook until golden brown.
May also bake peppers (fresh or frozen) in a 350 degree oven for approximately 20 minutes.
Lemon Basil & Lime Granita
adapted from Mother Earth Living
• 3¼ cups water
• 2 cups lemon basil leaves, gently packed
• 1 cup sugar
• ¼ cup fresh lime juice
1. Bring some water to a boil in small saucepan. Add basil leaves; cook 10 seconds. Drain and plunge basil into cold water. Drain again. This procedure will enable your granita to maintain a beautiful green color.
2. Puree sugar, the 3-1/4 cups water, lime juice and blanched basil leaves in blender on high speed for about 1 minute, or until you have a smooth, bright-green liquid. Pour through fine-meshed strainer.
3. Pour into a 9 x 13 pan and slide into the freezer. Every 15 minutes or so, go in and scrape the ice that will be forming in the pan, until you end up with ice that looks like ice in a sno-cone. Put a lid on it when finished and leave in freezer until ready to serve.
Red-Hot Sauce
(to can or freeze)
from Stocking Up III
24 long hot chili peppers (about 1-1/2 cups chopped)
12 large red, ripe tomatoes (about 8 cups chopped)
4 cups vinegar
2 Tbs. Pickling Spice
1/2 cup honey
Wash and drain peppers and tomatoes. Remove seeds from peppers. You may want to wear gloves if your peppers are really hot. Core and chop tomatoes. Add 2 cups vinegar to the vegetables and boil in a stainless steel or enamel saucepan until soft. Press through sieve or food mill. Place pickling spice in a cheesecloth bag. Put this bag in a pot with the strained vegetables and boil until thick. Add remaining 2 cups vinegar and the honey. Boil 15 minutes, or until as thick as wanted.
Can or freeze. To can, pour into hot, scalded half-pint jars. Seal and process 20 minutes in a boiling water bath.
Whole Pickling Spice
adapted from Stocking Up III
2 Tbs. bay leaves
1 Tbs. cardamom seeds
1 Tbs. dried ginger root
1 stick of cinnamon
1-1/2 whole dried chili peppers (more can be used if you like it hot)
2 Tbs. mustard seeds
1 Tbs. whole allspice
1 Tbs. coriander
1 Tbs. peppercorns
Crush bay leaves. If you have cardamom in the pod, pound it with a mortar and pestle to extract seeds. Also pound dried ginger root (you can also buy dried ginger cut and sifted) and break cinnamon stick into small pieces to distribute flavors. Dried chilies can be broken or crushed into small pieces.
Combine bay leaves, cardamom seeds, ginger, cinnamon, chili peppers, mustard seeds, allspice, coriander, and peppercorns. Blend, and store in an airtight container. Use as directed in recipes.
Baked Tomatoes Provencal
from Real Simple
Ingredients:
1/2 cup panko bread crumbs
1/2 cup grated Parmesan (2 ounces) - (I use Mozzarella in a pinch)
2 Tbs. olive oil
1 Tbs. dried oregano - (I use 1 Tbs. Italian Seasoning or Provencal Seasoning depending on the meal)
3/4 Tsp. salt and 1/4 Tsp. black pepper
1-1/2 pounds sliced beefsteak tomatoes, 1/2 inch thick
Directions:
Heat oven to 350 degrees. In a small bowl, toss together the panko, parmesan, oil, oregano, salt and pepper. Place the tomatoes in a baking dish, overlapping them slightly. Sprinkle with the panko mixture and bake until golden brown, 20 to 25 minutes.
Garden Pest Spray
2 chopped up onions
4-6 garlic cloves, crushed
1 Tsp. crushed red pepper or substitute cayenne pepper
1 Tbs. cheap dish soap
1 Tbs. canola oil
Fill with water and let sit for 2 weeks.
Strain and add enough water back to fill the 2 quart pitcher. Spray plants.
Chocolate Zucchini Cake with Custard Sauce
adapted from Taste of Home
Ingredients:
Directions
Fresh Peach Cake
Recipe courtesy of Ina Garten
Ingredients :
1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
2 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
3 large ripe peaches, peeled, pitted and sliced
1/2 cup chopped pecans
Directions:
Preheat the oven to 350 degrees F. Grease a 9-inch-square baking pan.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top and sprinkle with the remaining sugar mixture and the pecans.
Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
Pineapple Crisp
adapted from Melissa's Southern Style Kitchen
Ingredients:
Filling:
2 Pints crushed pineapple zucchini
3 Tbsp brown sugar
2 Tbsp all-purpose flour
1/4 tsp ground ginger
Topping:
1/2 cup all-purpose flour
1/4 cup quick cooking oats
1/4 cup brown sugar, packed
1/4 cup granulated sugar
6 Tbsp cold butter
1/4 cup almond slices and 1/4 cup pecan pieces
Directions:
Preheat the oven to 350°F and butter a 3 quart casserole. Toss the pineapple zucchini with 3 Tbsp brown sugar, 2 Tbsp all-purpose flour and 1/4 tsp ground ginger. Pour into the dish.
Sift together the all-purpose flour, quick cooking oats, brown sugar and granulated sugar for the topping. Cube the butter, and cut into the dry ingredients until it resembles coarse crumbs. Mix-in the nuts by hand.
Sprinkle on top of the pineapple. Bake for 30 minutes or until the topping is golden and the edge is bubbly. Serve with fresh whipped cream or vanilla ice cream. Yield: 8 servings
Homemade Cheese Crackers
Ingredients:
8 tablespoons (1 stick) of cold butter, diced
1 cup of cheddar cheese or whatever cheese desired
1/2 tsp. salt
1/8 tsp. white pepper
1 pinch of cayenne pepper
1 cup plus 2 Tbs. white flour
Pinch of dried oregano and basil
Directions: Take first 5 ingredients and pulse in food processor until mixture forms small curds. Add flour and continue to pulse until dough forms a ball. Dump onto a lightly floured surface and knead the dough a couple times; shape into a disc, wrap in plastic wrap and chill for at least an hour.
Preheat oven to 350 degrees. Roll dough out really thin; about 1/4 inch thick. Take a pizza cutter and cut the dough up into 1 inch squares. Place them on a cookie sheet and poke a hole in the center of each. I used the blunt end of a wooden chopstick.
Bake for about 15 minutes until the tops darken slightly.
Cool completely and store in airtight container.
Cucumber Stuffed Cherry Tomatoes
by Taste of Home
Ingredients:
Cheesy Squash Casserole
by Paula Deen
Ingredients:
1 tablespoon vegetable oil
6 medium yellow summer squash, thinly sliced
1 large Vidalia onion, thinly sliced
1 tablespoon butter
1/2 cup grated Parmesan
1 cup shredded sharp Cheddar
1/2 cup sour cream
Salt and freshly ground black pepper
1 sleeve crackers, crushed medium to fine (recommended: Ritz)
Directions:
1. Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish.
2. Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste.
3. Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.
Egg Casserole
9 eggs
3 Cup Milk
3 slices white bread, cubed
1-1/2 tsp. salt
1-1/2 tsp. dry mustard
1-1/2 lbs. bacon, fried crisp & cubed
1-1/2 cup grated cheese
Directions: 9x13 buttered pan - 350 degrees - approx. 45 minutes
Fry and drain bacon. Cut up. Beat eggs in large bowl and add other ingredients in order and stir in cheese and bacon. Place in buttered pan. Refrigerate overnight. Bake 350 for 45 minutes. May use sausage, ham or any combination. I also sometimes add onion and mushrooms.
Lemon-Basil Flavored Water
Ingredients:
1 quart of water
1 lemon cut in 8 pieces
Approximately 1/4 to 1/2 cup fresh basil leaves
Directions:
Put in a quart jar, cover and put in frig overnight. Next day pour over ice and enjoy!! Try innumerable combinations such as Strawberries and Mint or Lemon Balm; Raspberries and Lemon Thyme, etc. The combinations are endless! Don't forget to decorate your drink with a sprig of whatever herb you've used as flavoring. Makes you feel special - cause you are!!!
Honeysuckle Jelly
Ingredients:
4 cups honeysuckle flowers
4 cups water
1/4 cup fresh lemon juice
4 cups sugar
1 packet liquid pectin
Directions:
First you need to make an infusion to draw all the goodness from the flowers.
Bring 4 cups of water to a boil in a large pan. As soon as it comes to a boil, turn the heat under the pan off and add the honeysuckle flowers and push them all down under the water. Put a lid on the pan and steep for about an hour, stirring several times off and on.
After about an hour, strain the flowers from the liquid. Take two cups of the infusion and put it back into the pan, add the lemon juice, sugar and while stirring, bring it all to a boil that will not stir down. Add the pectin and boil for another 2 minutes. You may have to reduce the heat to avoid the mixture boiling over.
Pour the jelly into sterilized jars and put on lids and rings. Put them in a water bath canner and boil for 10 minutes. Turn off canner and lift jars out to cool for 24 hours. Enjoy!!
Butter and Sage Sauce
by Mario Batali
Ingredients:
Pasta, of choice
4 tablespoons butter
8 sage leaves
1/2 lemon, juiced
1/4 cup grated Parmigiano-Reggiano
Directions:
While your pasta cooks, melt butter in a 12 to 14-inch saute pan and continue cooking until golden brown color ("noisette") appears in the thinnest liquid of the butter. Add sage leaves and remove from heat. Add lemon juice and set aside. Drain the pasta, but leaving some cooking water, and gently pour into saute pan and return to heat. Add the cheese, toss to coat and serve immediately. Makes 4 servings.
Pasta e Fagioli
by simplelifemom
Dandelion Fritters
by pixiespocket.com
Dandelion Blossom Bread
by Rose Barlow
2 cups flour
2 tsp baking powder
1/2 Teaspoon salt
1 cup dandelion blossoms, all green sepals and leaves removed
1/4 cup oil
4 Tablespoons honey
1 egg
1 1/2 cups milk
Combine dry ingredients in large bowl, including petals making sure to separate clumps of petals. In separate bowl mix together milk, honey, oil beaten egg. Add liquid to dry mix. Batter should be fairly wet and lumpy. Pour into buttered bread tin or muffin tin. Bake 400F. For muffins 20-25 min, bread for bread up to twice as long. Test for doneness.
Cream of Dandelion Soup
by Eatyourweeds
4 cups chopped dandelion leaves
2 cups dandelion flower petals
2 cups dandelion buds
1 Tbsp butter or olive oil
1 cup chopped wild leeks (or onions)
6 cloves garlic, minced
4 cups water
2 cups half-n-half or heavy cream
2 tsp salt
1. Gently boil dandelion leaves in 6 cups water. Pour off bitter water. Boil gently a second time, pour off bitter water.
2. In a heavy-bottom soup pot, sauté wild leeks and garlic in butter or olive oil until tender.
3. Add 4 cups water.
4. Add dandelion leaves, flower petals, buds, and salt.
5. Simmer gently 45 minutes or so.
6. Add cream and simmer a few minutes more.
Garnish with flower petals.
Flour Tortilla Recipe
by oldworldgardenfarms.com
Ingredients:
*makes 8-10 tortillas
2 cups flour
1 tsp. baking powder
1 tsp kosher salt
2 Tbs. shortening (or lard)
1/2 cup very warm water
Instructions:
Slowly add the hot water into the dry ingredients. You may have to add a little extra water if the dough is a little dry.
1. Combine flour, baking powder and salt in a medium size mixing bowl. Whisk together to mix evenly.
2. Add shortening/lard. Using a pastry cutter, combine the ingredients. Continue to cut mixture until it resembles coarse crumbs.
3. Slowly pour in water (you want it hot, but not boiling). Stir to bring mixture together.
Knead the dough and let the dough rest. Don’t skip this step – it makes a huge difference in the end result.
4. Lightly knead dough on a lightly floured surface – approximately 30 times. You can stop when your dough becomes a cohesive ball and is less sticky. You can add small amounts of water as needed. Cover with a tea towel and allow dough to rest for 45 minutes.
5. Divide dough into equal portions - roughly the size of table tennis (ping-pong) balls. Place onto a plate and cover and let rest for 20 minutes.
Roll out each dough ball as thin as you can.
6. Roll out each individual ball of dough on a lightly floured surface until very thin. Heat a non-stick skillet to medium/medium-high heat. Place one tortilla onto the griddle. Cook on each side for 20 to 30 seconds, removing it while the tortilla is still soft but slightly brown in spots.
Brown on each side – don’t leave the stove – it happens very quick!
7. Repeat until all tortillas are browned. Stack tortillas and cover with a towel to keep warm. Serve immediately or allow to cool before storing tortillas in an air tight container.
Tortilla ready to be filled!
*You can freeze tortillas for several months. Just pull out the amount that you need, wrap them in aluminum foil and warm them in the oven.
Homemade Refried Beans
adapted from moneysavingmom.com
To prepare dry beans, place the beans in a large bowl, cover with an ample amount of water and allow to soak overnight. (Keep in mind that 1 cup of dry beans equals approximately 3 cups of cooked beans).
The next day, drain and rinse the beans. Cover them generously with fresh water and simmer for several hours or until tender. A slow cooker works wonderfully for this as well!
In a large pot or saucepan, saute the onions in the fat until they are soft and translucent. Add the minced garlic and cook for 1-2 minutes more.
Add the beans. If your beans are without liquid, you may need to add extra water or milk at this point. (I prefer to leave a little of the bean broth in with the beans when I freeze them.)
Stir in the cumin, paprika, salt, chili powder, and black pepper. Bring to a slow simmer and allow it all to cook on low heat for 10-20 minutes, stirring occasionally.
If the mixture is dry, you may need to thin it with a splash of milk or water at this point. However, if you started out with extra liquid in your cooked beans, you may not need to add anything.
Once the beans have cooked down for a while and the flavors have had time to incorporate, mash them with a potato masher, fork, or my personal favorite: an immersion blender. I prefer slightly chunky beans, versus a super-smooth “puree” consistency.
Homemade Scrub Free Daily Shower Cleaner
by Mother Nature Network
Ingredients:
1 cup water
1/2 cup hydrogen peroxide
1/2 cup white vinegar
1 tsp. castille soap
Essential Oil for scent, 20 drops (I used bergamot)
Mix together and spray immediately after taking shower.
Homemade Glass Cleaner
Ingredients:
1/4 cup white vinegar
1/4 tsp. liquid soap
2 cups water
15 drops essential oil (I used bergamot)
Mix together and spray glass. Wipe clean!
Cheddar and Applesauce Homemade Dog Biscuits
by The Scrumptious Pumpkin
Ingredients:
3/4 cup whole wheat flour (or rye flour or brown rice flour)
1/2 cup cheddar cheese, grated
3 Tbs. all-natural applesauce
2 Tbs. water
Instructions:
Preheat oven to 350 degrees.
Combine all ingredients in a large mixing bowl.
Knead dough on a lightly floured surface and roll out to about half an inch thick. Cut treats with a cookie cutter and place on a parchment-lined baking sheet. Bake for about 10 minutes, or until treats are firm to the touch.
Before freezing or storing, allow cookies to cool and harden, about 50 minutes.
Homemade Orange Peel Cleaner
by Fresh Eggs Daily
Ingredients:
Four oranges (or six limes, four lemons or two grapefruit or a mix)
Two cinnamon sticks
Two vanilla beans
Bottle of white vinegar
Two canning jars
Spray bottle
Peel the oranges and divide the peels between the two canning jars.
Break the cinnamon sticks in half and add two halves to each jar.
Slit the vanilla beans, cut in half and add two halves to each jar.
Pour in enough vinegar to completely cover.
White vinegar is a natural disinfectant. It has antibacterial properties, kills mold and is also an ant repellent. Apple cider vinegar, while great for adding to your chickens water and drinking yourself for all its health benefits, shouldn't be used here - only white vinegar. Apple cider vinegar will attract fruit flies.
Then set the jars in your pantry, in the cupboard or on the kitchen counter to 'age' for about a month. Shake the jars every few days to reinvigorate the contents. The mixture should start to turn orangish-tan and smell fragrant.
When ready to use, strain the contents into a spray bottle to use full strength or pour into a bucket and dilute with water. Use the spray bottle to spray roosts and then use the mixture diluted in a pail with a mop to scrub the coop walls and floors.
White Chocolate-Cranberry Biscotti
Taste of Home
Ingredients:
Directions:
Baked Fontina
Adapted: Barefoot Contessa
Ingredients:
1 1/2 pounds Italian Fontina cheese, rind removed and 1-inch-diced
1/4 cup good olive oil
6 garlic cloves, thinly sliced
1 tablespoon minced fresh thyme leaves
1 teaspoon minced fresh rosemary leaves
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 crusty French baguette
Directions:
1. Preheat the broiler and position the oven rack 5 inches from the heat.
2. Distribute the cubes of Fontina evenly in a 12-inch cast-iron pan. Drizzle on the olive oil. Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and olive oil. Sprinkle with the salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and starts to brown.
3. Serve the baked Fontina family-style-right out of the oven in the cast-iron pan with crusty chunks of bread for everyone to dip.
4. (Folks, this is my go-to appetizer in case of an emergency.)
Turkey Tetrazzini
Ingredients:
4.5 oz. jar of sliced mushrooms, chopped
1 TBS olive oil
4-5 garlic cloves, minced
12 oz. noodles, cooked until al dente
2 TBS of butter
1/4 cup flour
2 cups turkey broth
2 cups milk
1 cup sour cream
2 cups frozen peas
2-3 cups turkey, chopped
3-4 sprigs thyme, stripped or 1/2 tsp dried thyme
1/2 tsp pepper
salt to taste
1-1/2 cup Parmesan cheese, divided
1 cup Panko breadcrumbs
Directions:
Preheat oven to 350 degrees and butter a 9 x 13 casserole dish.
Heat the tablespoon of olive oil in a large pan over medium heat and saute minced garlic until soft and then add mushrooms and stir-fry until warm.
Add the butter and stir until melted.
Sprinkle the flour over the mushroom mixture and cook, stirring constantly until the mushrooms are coated with the flour.
Slowly stir in broth, cooking until thickened.
Stir in the milk, sour cream, thyme leaves and pepper and cook for a few minutes until it comes together like a creamy soup. Taste and adjust seasonings at this time. (Also, if you like mushroom soup, stop and serve - it's ready!)
Combine turkey, peas, noodles and 1 cup of Parmesan cheese in a large heat-proof bowl.
Pour the mushroom soup over the turkey mixture and stir until combined. The noodles will soak up a lot of the soup but if it looks too dry you can add milk.
Spread the Tetrazzini mixture into the casserole dish. Mix together the leftover 1/2 cup Parmesan cheese and the cup of Panko breadcrumbs and spread over the casserole.
Bake until piping hot and is bubbling. May turn a little brown on top but don't let it burn. It's delicious!
Spinach and Apple Salad with Sweet Italian Dressing
byTara @ wegotreal
Ingredients
Cranberry Fruit Conserve
By Barefoot Contessa
Ingredients:
1 (12-ounce) bag of fresh cranberries, cleaned
1 3/4 cups sugar
1 Granny Smith apple, peeled, cored, and chopped
1 orange, zest grated and juiced
1 lemon, zest grated and juiced
3/4 cup raisins
3/4 cup chopped walnuts or pecans
Directions :
Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Let cool, and serve chilled.
White Chili
by Taste of Home
6 Servings
Prep: 15 min.
Cook: 70 min.
Ingredients:
Charlotte's Belgian Salad
1 can sliced green beans, drained
1 can small peas, drained
1 can corn, drained
1 medium onion, chopped fine
1 large green pepper, chopped fine
½ cup celery, chopped fine
Dressing: ¼ cup oil, ¼ cup vinegar, 1/4-1/2 tsp pepper and salt, ¾ cup sugar (heat through until sugar is dissolved.)
Pour over salad and put in frig.
Jalapeno Cheese Dip
by Birdlady
1 8-ounce cream cheese
3/4 cup mayo
3/4 cup shredded chicken
Chopped jalapenos to taste
1/4 Cup shredded cheddar cheese
Bring 8-ounce cream cheese to room temperature and mix all ingredients together and put in a small baking dish.
Bake 20 minutes at 350 and sprinkle with shredded cheddar when you take it out of the oven.
Crock-Pot Pizza
from Taste of Home
6-8 Servings Prep: 20 min. Cook: 3 hours
Ingredients -
Hamburger Helper
adapted from The Homesteading Hippy
Ingredients:
Pecan Tarts
by Taste of Home
(20 Servings)
by Rosemary Gladstar
7 Tbs. Water
1 Tbs. Vodka or Witchhazel Extract
5-10 drops Lavender Essential Oil
1 4-oz. spritzer bottle
Directions: Combine the water, vodka, and essential oil in the spritzer bottle. Shake well before use. Handy if you're a traveler, for hotel rooms
Echinacea Spray for Sore Throats
by Rosemary Gladstar
1/4 cup Echinacea tincture
1/8 cup water
1/8 cup vegetable glycerin or honey
1-2 drops Peppermint essential oil
Directions: Mix together the Echinacea tincture, glycerin (I use honey), and water. Add the Peppermint essential oil drop by drop until the spray has the right flavor for your taste. Pour into a spritzer bottle. Spray directly onto the back of the mouth, toward the throat, once every half hour or as often as needed.
Elderberry Cough & Cold Syrup
adapted from Evo Terra
8 oz. Elderberries
2 oz. Ginger Root
1/4 cup Licorice Root
1/4 cup Marshmallow
2 Tbs. Goldenseal
2 Tbs. Cinnamon Chips
2 Cups Raw Honey
8 Cups Distilled Water
1/4 Cup Brandy
Directions: Put the first 6 ingredients into the 8 Cups Distilled Water. Bring to a boil, turn down cover and let simmer for 40 minutes. Strain mixture and add honey and brandy to the liquid on a low heat, stirring with a wooden spoon. Pour syrup into dark glass bottles and store in frig. Will last through the Winter due to the brandy as a preservative. I pitch whatever is left over and unused and make fresh each Fall. Evo Recommends as follows: For adults: take a good healthy slug off the bottle every 90 minutes for the first day or two. For children: 1 tsp., 3 to 4 times a day.
Rosehip Jelly
Rosehip Jelly Ingredients
Makes approximately 5-8 oz. jars
Rosehip Jelly Method
Rinse the rose hips thoroughly. Cut off the scraggly ends and discard.
Place rose hips in a large pot. Add 1 1/2 quarts of water. Bring to a boil and reduce heat to simmer. Cover and cook for 1 hour (or longer), until rose hips are soft and mashable.
Use a potato masher to mash up the rose hips into a rough purée. Set up a jelly bag, or a large very fine mesh strainer, or 4 layers of cheesecloth over a bowl or large pot. Transfer the rose hip mixture into the jelly bag/strainer/cheesecloth. Let strain into the bowl for at least an hour. Squeeze the jelly bag or cheesecloth to get more remaining juice out.
Measure the juice. You will need 3 cups of juice for this recipe, so if you have less than 3 cups, add more water to the mixture (you can also add some boiling water to the jelly bag if you still have it set up, allowing more liquid to drain out).
Place 3 cups of the rose hip juice in a large, wide pot. Add the lemon juice and pectin. Bring to a boil, dissolving all of the pectin. Add the sugar. Once the sugar has dissolved, add the butter. Bring to a hard boil (one that you can not reduce by stirring). The mixture will bubble up considerably. Boil for exactly one minute. Then remove from heat and pour off into prepared canning jars, leaving 1/4-inch headspace from the rim.
If any jelly falls on the rim as your pour it into the jars, wipe the rim with a damp paper towel. Place sterilized lids on jars and rings to secure. To ensure a good seal, and to guard against mold, you can process the jars in a water bath for 10 minutes (bacteria is already killed by the sugar). To process, place the jars on a rack in a large, tall stock pot. Cover with an inch of water and bring to a rolling boil for 10 minutes. Then turn off the heat, remove the jars from the water, and let cool. As the jars cool you should hear a popping sound as the lids seal. The lids should seal; if not, store in the refrigerator.
Southwestern Oil
3 Dried Hot Red Peppers
1 Garlic Clove
1 Small Bunch Cilantro
1 Tsp. Cumin Seeds
4 Sprigs Oregano
1 Quart Olive Oil
Herb-infused olive oil is fantastic for making a special salad dressing, drizzling over a dish of pasta, or simply as an appetizer with chunks of great artisan bread or flavoring cheeses. Making it yourself is super easy - and can make a great DIY gift to share with your friends! Start with the best ingredients you can find or afford. Using good quality olive oil, fresh herbs, and organic ingredients will give you a cleaner and stronger flavor in your finished olive oil.
Wash all the ingredients going into your oil and let them dry - preferably overnight. Bacteria can't grow in the olive oil itself, but it can grow in the water left on the ingredients going into the oil so you do want your herbs to not have any water on them. ( I have a little trick I use with my herbs. I go out the evening before I am planning on cutting herbs for use and rinse them. I don't pick them I wash them right where they are and then the next day right after the sun has just dried the dew on the herbs I cut them and give them a shake just in case anything or any dusty has landed on the herbs during the night. Generally, the herbs do not require a major washing doing it that way and leaves your herbs in much better shape and not totally drenched so they don't take as long to dry before using.)
Also, find a jar or bottle that has a good seal. Canning jars work well, but if you want something more elegant, look for a container that has a rubber stopper. Wash and dry your bottle thoroughly.
Bruise your herbs gently to start to expose their oils and put them in a quart jar. Spices can be lightly toasted and crushed in a mortar and pestle. Fruits like chili peppers can be left whole or as with lemons, can be sliced thinly. In this recipe I pierce the peppers and put them in whole. (What does bruising mean? Take a handful of your herbs and squeeze or crush them in your hand/bruise them).
Cover the ingredients with olive oil, cap the quart jar, and let it sit in a cool, dark place for 1-2 weeks before using it. The oil will slowly infuse over this time. Do a taste test every so often so see how it's coming along. Strain out the solids and re-bottle the oil once the flavor is to your liking.
You can also heat the oil and ingredients in a saucepan on medium-low heat (cook to 180°), let the oil cool, and then strain out the ingredients before bottling the infused oil. This makes the oil infuse more quickly and reduces some of the risk of bacteria growth, but it can also affect the flavor and quality of the olive oil.
Botulism is definitely a concern when making any kind of infused olive oil, especially with garlic-infused olive oil. Infused olive oil will generally keep for up to one month, especially if kept refrigerated. If the ingredients in the olive oil start to show any signs of spoilage, discard the rest of the oil immediately.
(I like to err on the side of caution. When I store any herb-infused oil - I store it in the frig. I take no chances. I'm probably too over cautions but . . . your choice!)
Country Spinach Salad
1 Pound Fresh Spinach
Leaves from 1 generous bunch of basil (about 2 cups)
1 Small sweet Red Onion, thinly sliced
3 Beets, cooked and sliced
1 Cup shaved Parmesan Cheese
4 Slices Prosciutto, julienned
1 Cup Walnut Halves
Vinaigrette -
2 Tbs. Italian Country Vinegar
1 Tsp. Herbed Mustard
6 Tbs. Olive Oil
Salt and Pepper to taste
Directions: Wash the spinach carefully in several changes of water. Dry well, if large leaved tear into manageable pieces, and combine in a salad bowl with the washed basil leaves. Scatter the onion, beets, cheese, prosciutto and walnuts over the top.
Place the vinegar and mustard in a bowl and whisk in the oil until well blended. Season with salt and pepper to taste. Pour the dressing over the salad and toss well. Serves 4-6
Italian Country Vinegar
from The Herbal Pantry
2 Sprigs Rosemary
4 Sprigs Oregano
1 Sprig Sage
3 Small Stems Basil
2 Sprigs Parsley
1 Garlic Clove
1 Tbs. Black Peppercorns
1 Quart Red Wine Vinegar
Put all of this together and let it sit on a windowsill in the sun for 2-3 weeks turning the bottle every couple days, then strain and put in a pretty bottle with a couple fresh sprigs of herbs and cap - or - you can put the vinegar into a pan and heat it up to the boiling point, remove from stove and pour over herbs. Let steep until cool, strain and put in pretty bottle, etc. I like the old-fashioned way just because I like the hands-on of turning my bottle and watching the sun do its work. Something about doing things the natural way just does it for me.
Salad Bouquet Vinegar
from The Herbal Pantry
2 Sprigs Marjoram
2 Sprigs Salad Burnet
1 Sprig Thyme
2 Sprigs Tarragon
2 Sprigs Parsley
5 Chive Blades
1 Quart White Wine Vinegar
Put all of this together and let it sit on a windowsill in the sun for 2-3 weeks turning the bottle every couple days, then strain and put in a pretty bottle with a couple fresh sprigs of herbs and cap - or - you can put the vinegar into a pan and heat it up to the boiling point, remove from stove and pour over herbs. Let steep until cool, strain and put in pretty bottle, etc. I like the old-fashioned way just because I like the hands-on of turning my bottle and watching the sun do its work. Something about doing things the natural way just does it for me.
Nettle and Tomato Butter
There's really no recipe to this and yes, I know, I should be ashamed for not measuring it out. In truth though it's all "to taste."
First, make sure 2 sticks (salted or non-salted, I used salted) butter are at room temperature and put in a mixer and mix till nice and smooth.
Second, take about a 1/2 cup of dried nettles, soak them for about 15-30 minutes and then squeeze all the water out. Set aside.
Use 2-3 Tablespoons of olive oil a couple large shakes of garlic salt and 2 chopped cloves of garlic. Stir fry it up to soften the garlic. Add 3 or 4 sliced cherry tomatoes and nettles plus you may need 1 Tablespoon of the nettle water, because nettles are very dry. Stir fry that for about 30 seconds to a minute so your tomatoes soften up. Turn heat off and let cool to room temperature.
Take butter and smooth it out, sort of flat, in a rectangle on a piece of saran wrap. Put the nettle/tomato mixture on top and drag the mixture through the butter and then roll the butter up and put it in the refrigerator to cool and set up.
This was raved over by the herb club!! Go figure!!
Pear Jam, cardamom and ginger
on Gojee.com
Ingredients
Pears 1 kg
700 g sugar
Whole cardamom seeds 6
Ground ginger 1 / 2 tsp
Procedure
- Peel the pears, cut into pieces and place in a big pan.
- With a piece of cloth, canvas type, make a bag of shells and the centers of the pears.
- Add to the pan the sugar, cardamom seeds, ginger and bag of shells.
- Cook until thickened, about 1 / 2 hour, testing density with a spoonful on a cool plate.
- Pour while hot in sterilized jars, put the lid on and turn upside down.
- When opening the jar, keep it in the refrigerator.
RISOTTO WITH NETTLES
by Joanne Weir
6 ounces nettles, stems removed
2 cups homemade chicken stock
2 cups water
2 tablespoons extra virgin olive oil
1 small yellow onion, minced
1 cup Arborio, vialone nano or carnaroli rice
3/4 cup dry white wine, preferable Sauvignon Blanc
Salt and freshly ground black pepper
¾ cup finely grated Parmigiano Reggiano
1 tablespoon unsalted butter
To remove the stems from the nettles, be sure to use latex gloves.
Place the chicken stock and water in a sauce pan and heat until it is hot but not boiling. Reduce the heat to low and maintain the heat just below a simmer. Place a ladle in the pan.
Warm the olive oil in a large heavy casserole over medium heat. Add the onions and cook, stirring occasionally, until soft, 10 minutes. Add the rice and nettles and stir for 2 to 3 minutes to toast the rice and coat with oil.
Add the wine and simmer, stirring constantly, until the wine has reduced by half, 3 to 4 minutes. Add a few ladlefuls of stock to the rice and stir to wipe the rice away from the sides and the bottom of the pot. Continue to stir until most of the liquid has been absorbed. Add another ladleful of stock and continue to stir until the liquid has been almost absorbed. Continue to add stock and stir in the same manner until the rice is no longer chalky, 20 to 25 minutes total, depending upon the variety of rice. Season with salt and pepper. Remove the pan from the heat and add another ladleful of stock, the butter and the half of Parmigiano. Cover the pan and let sit covered off the heat for 5 minutes.
Remove the cover and stir. Place the risotto in a bowl and serve immediately. Pass a bowl of Parmigiano alongside
Serves 4
Nettle Risotto
1/4 pound young nettles
11 oz risotto rice (i.e. arborio)
2 leeks or 1 onion, cleaned and chopped small
2 Tablespoons butter or olive oil
1/2 cup dry white wine
6 cups or slightly less chicken or vegetable stock
1 oz grated Parmesan cheese
S & P to taste
Heat the stock in a large saucepan. Wash the nettle leaves. Blanch for 2 minutes in boiling salted water, drain and chop very finely. Cook leeks/onions gently in half the butter in a large saucepan for a few minutes until tender. Add the prepared nettles and cook for 2-3 minutes, stirring. Add rice and cook over a slightly higher heat for 2 minutes while stirring. Pour in the wine. Cook, uncovered, until all the wine has evaporated, then add about 1 cup boiling hot stock; leave the risotto to cook, stirring occasionally and adding about 1/2 cup boiling stock at intervals as the rice absorbs the liquid. After about 14 - 15 minutes' cooking time the rice will be tender but still have a little 'bite' left in it when tested; take off the heat and stir in the remaining butter which will melt and make the rice look glossy; sprinkle with the freshly grated Parmesan cheese. Add salt and pepper to taste, stirring gently.
Nettle Tisane
Nettle tea is pleasantly herbaceous without tasting like you are steeping a suburban lawn. I find the afternotes' especially pleasant and mellow. Nettle tea is reported to be a great blood and liver tonic. A nice thing about this recipe: you can use the whole leaf and stem, no need to remove the leaves from the stems. I use a little tea strainer when pouring the final tisane into cups.
1 pyrex measuring cup
boiling water
nettles to loosely fill 1/3 to 1/2 of the measuring cup
1. Soak the nettles in cool/cold water for a few minutes.
2. Boil the water
3. Rinse nettles, using tongs or dishwashing gloves to not sting your hands.
4 Place cleaned nettles in measuring cup or teapot or glass bowl, pour water over to fill cup, and steep the tisane' (a tea made with fresh herb) for 5 or so minutes. Enjoy.
Sauteed Nettles with Green Garlic & Olive Oil
By Armando "Tiny" Maes
Serves 6
1 Pound Nettles, Cleaned
3T Green Garlic (Chopped)
1/2 cup Olive Oil
Salt & Pepper (To Taste)
First preheat a large saute pan on medium high heat, (one large enough to accommodate the nettles, you can even use a large pot as well). Second pour 1/4 cup of the olive oil into the preheated pan. Then put all of the green garlic into the pan saute briefly for about 30 seconds, just enough time for the green garlic to release its essential oils, being sure not to brown or burn the green garlic. Place the nettles into the pan and give it a good stir, let sit for just a second and then continue the stirring process. Once the nettles are completely wilted place them on a plate, drizzle with the rest of the olive oil and place a couple of lemon wedges for garnish.
Note: The nettles do not have the water content like spinach or other similar greens. So it might help to put a couple Tablespoons of water into the pan after the nettles have started cooking, just to hurry the cooking process. Myself I do not put the water, because I like the texture of the nettles when you saute them. It is like little crispy nettle leaves and it also brings about a certain nuttiness.
Fettuccine with Nettle & Ricotta Pesto
By Armando "Tiny" Maes
Serves 8
1 Pound Fettuccine (Preferably Fresh)
1/2 pound Nettles
6 oz. Ricotta
5 oz. Pine Nuts
1/4 cup Pecorino
2 T Parmesan
3 T Green Garlic (Chopped)
1 cup Olive Oil
8 T Sea Salt
6T Butter
First you blanch the nettles in salted water. Bring 1 gal. of water and 4 T of sea salt to a boil. Then place the nettles into the boiling water, just blanching them for about 1 minute. Take them from the water and place them into a strainer so that the excess water can drain away and so they can cool down to room temperature. Then rough chop the nettles and squeeze them dry as best you can. Place the nettles into a blender or food processor; add your oil, 4 ounces of pine nuts(saving the rest as a garnish) and the Green Garlic. Blend until all ingredients are combined about 30 seconds to 1 minute. Place the combined ingredients into a bowl, add your pecorino, parmesan and ricotta. Finish the pesto by folding in the three cheeses just until it looks like everything has come together.
In a separate pot bring 2 qt. Water and 4 T sea salt to a boil to cook the pasta (you should be able to taste the salt in the water, if not add more). In a separate large sauce pan or large saute pan place about just less then half of the pesto mixture, 6 T butter and about a 1/4 cup of the pasta water, heat all ingredients just till hot but not boiling or popping. In the pot cook the pasta for approximately 2-4 minutes pull the pasta from the water and toss with the warmed pesto sauce, cook on medium heat for just about 2-3 minutes so that the sauce has time to infuse into the pasta.
Martin's Nettle-Topped Linguine
1/2 pound linguine, cooked during nettle prep
2 Tablespoons olive oil
1 Tablespoon unsalted butter
1 bunch green garlic, or 4 cloves garlic
1 shallot or small onion
Salt and Pepper
3/4 pound of fresh Nettles
fresh Parmesan or Pecorino cheese to grate
Nettle Preparation: Soak in cold water for at least 5 minutes while you put together the other ingredients. Completely submerge the nettles in cold water. Take care not to touch them yet. With a glove, remove the leaves from the largest stems. Some folks eat the stems too, it's up to you.
Cook shallot and garlic in the oil and butter over medium heat. Spin dry nettles in a salad spinner. Toss the dried-off nettles into the garlic/oil pan when the shallot is softening and toss with tongs until the nettles are wilted. At 1/4 cup or so water, turn to low heat, then cover, simmer until soft. Add cooked noodles, season to taste, and serve with grated cheese.
Potato Nettle Soup
2 cups Nettle Leaves (young shoots)
1 Onion
6 small Potatoes
8 cups Water
1 tsp salt
1 tsp. Parsley
3 cloves Garlic OR 3 stalks green garlic
Puree onion, garlic, and nettles with 1 cup of water. Cut potatoes into small pieces. Simmer pureed mixture with potatoes and remaining water for 45 minutes or until tender. Use a potato masher to mash the potatoes making the soup thick and creamy.
Garlicky Nettle Pesto
Time: 25 minutes active time
Makes: 1 generous cup
1/2 pound nettles
4 large garlic cloves, smashed
1/2 cup toasted pine nuts
1/2 teaspoon salt
Freshly ground pepper
1 tablespoon freshly squeezed lemon juice
1 1/4 cups extra virgin olive oil
1/3 cup grated Parmesan cheese
Bring a large pot of salted water to a simmer for the nettles. Add the nettles directly from their bag and cook, stirring continuously, for 2 minutes. (This denatures their sting.) Dump into a colander to drain. When the nettles are cool enough to handle, wrap them in a clean dishtowel and wring out as much moisture as possible, like you would for spinach. You’ll have about a cup of cooked, squished nettles.
In the work bowl of a food processor fitted with the paddle attachment, whirl the garlic, pine nuts, salt, and pepper to taste until finely chopped. Add the nettles, breaking them up as you drop them in, and the lemon juice and whirl until finely chopped. With the machine running, add the oil in a slow, steady stream, and process until smooth. Add the cheese, pulse briefly, and season to taste with additional salt, pepper, or lemon juice.
Spring Lasagna with Asparagus, Peas and Stinging Nettles
from TheBittenWord.com
Serves 6-8
1 pound sweet Italian sausage, casings removed
3 tablespoons extra-virgin olive oil, divided
2 pounds asparagus, trimmed
1 medium white onion, diced
5 cups loose stinging nettle leaves (see note); baby spinach can be substituted
2 cups fresh or frozen peas
6 tablespoons unsalted butter
1/2 cup all-purpose flour
4 1/2 cups whole milk
1/2 cup finely grated Parmesan cheese
4 ounces mild goat cheese
Coarse salt and freshly ground pepper
2 lemons, very thinly sliced
12 no-boil lasagna noodles
Note on preparing stinging nettles: Wearing gloves, place fresh nettles on a cutting board. Separate the leaves from the stalk. You can use the stems and leaves from the top 6 or 8 leaves on each stalk. You can also use the lower leaves, but discard the thicker stems as well as the main stalk, as they will be too thick and reedy to eat.
DIRECTIONS
Preheat oven to 350 degrees. Prepare stinging nettle leaves (see note above), and prepare asparagus: Cut the tips off of each asparagus spear and reserve them. Then cut asparagus spears into 1/2-inch pieces and set aside.
In a large saucepan over medium high heat, cook sausage, breaking up pieces, until no longer pink, about 6 minutes. Using a slotted spoon, transfer sausage to paper towel-lined plate.
Into same saucepan, add 1 1/2 tablespoons olive oil, then the pieces of asparagus spears. Sauté asparagus until crisp-tender, about 4 minutes. Remove from pan and set aside.
Add remaining olive oil to pan, then add diced onion and sauté until just softened and beginning to turn golden brown, about 3 minutes. Add stinging nettle leaves and sauté until wilted and cooked through, about 3 more minutes. Remove from heat and set aside.
Cover lemon slices with cold water by 3 inches in a saucepan. Bring to a boil. Reduce heat; simmer for 7 minutes. Transfer to a paper-towel-lined plate using a slotted spoon.
Make the roux: Melt butter in a different saucepan over high heat. Stir in flour; cook for 2 minutes. Whisk in milk. Bring to a boil, stirring. Reduce heat. Simmer for 1 minute. Remove from heat. Whisk in Parmesan and goat cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Spread 1/4 cup of the roux in a 9-by-13-inch baking dish, then top with a layer of noodles. Top with sautéed asparagus, half the sausage, one third of the remaining roux, and another layer of noodles. Top that with sautéed nettles and onions, peas, half the remaining roux, half the lemon slices, the remaining sausage and another layer of noodles. Arrange the remaining lemon slices and the reserved asparagus tips on the top layer, then pour on the remaining roux.
Cover dish with parchment-lined aluminum foil and bake 28 minutes, until top is golden and bubbly. (You may want to finish it under a broiler for 2 minutes.) Let stand 10 minutes.
Creamy Nettle and Potato Soup
by Daniel Delong
Sweet Potato Casserole
From the Henderson Family
Ingredients -
Filling:
3 cups mashed sweet potatoes
1 cup sugar
1/2 cup melted butter
2 eggs, beaten
1 teaspoon vanilla extract
1/2 cup milk
Topping:
1 cup brown sugar
1/2 cup all-purpose flour
1/3 cup melted butter
1 cup chopped pecans
Directions -
Preheat the oven to 350 degrees F.
Filling:
In a large bowl combine all the filling ingredients. Transfer to a buttered 1 1/2 quart casserole dish.
Topping:
In a medium bowl combine the brown sugar, flour, and butter until moist and the mixture clumps together. Stir in the pecans and spread over the top of the sweet potatoes in an even layer. Bake until the top is golden, about 25 to 30 minutes. Remove from the oven and serve hot.
Styptic Powder
from Rosemary Gladstar
Gather fresh yarrow leaves and flowers.(Cut the flower and stem, like you would be cutting them as flowers to put in a vase. Strip the lower 1 inch of leaves, gather a small bundle and wrap a rubberband around the part of the stem where you stripped the leaves and hang them in a somewhat cool, dark, dry place and let them dry. Do not forget to pack them away when they are dry so they will not gather dust.) Dry them, finely powder the dried herb, and store the powder in a jar or tin.
To Use: Sprinkle a small amount of the styptic powder directly on an open wound to slow the bleeding. To stop a nosebleed, sprinkle a small amount of powder on the inside of the nostril that's bleeding. The powder will usually slow or stop the flow of blood within minutes.
You can also take powdered yarrow internally to help stop the flow of blood. Stir 1/4 to 1/2 tsp. of powdered yarrow into a small amount of water an drink it down.
HOMEMADE FIG NEWTONS
Tomato Ketchup
by Ball Home Preserving
Makes about 7 (16 oz) pints
Much tastier than store-bought, this ketchup is also lower in sugar and salt than commercial brands.
You will need:
3 Tbsp celery seeds
4 tsp whole cloves
2 cinnamon sticks, broken into pieces
1-1/2 tsp whole allspice
3 cups cider vinegar
24 lb tomatoes, cored and quartered (about 72 medium)
3 cups chopped onions (about 4 medium)
1 tsp cayenne pepper
1-1/2 cups granulated sugar
1/4 cup Salt for Pickling & Preserving
7 (16 oz) pint glass preserving jars with lids and bands
Directions:
1.) TIE celery seeds, cloves, cinnamon sticks and allspice in a square of cheesecloth, creating a spice bag.
2.) COMBINE vinegar and spice bag in a stainless steel saucepan. Bring to a boil over high heat. Remove from heat and let stand for 25 minutes. Discard spice bag.
3.) COMBINE tomatoes, onions and cayenne in a clean large stainless steel saucepan. Bring to a boil over high heat, stirring frequently. Reduce heat and boil gently for 20 minutes. Add infused vinegar and boil gently until vegetables are soft and mixture begins to thicken, about 30 minutes.
4.) TRANSFER mixture, working in batches, to a sieve placed over a glass or stainless steel bowl and press with the back of a spoon to extract all the liquid. This can also be done using a food mill. Discard solids.
5.) RETURN liquid to saucepan. Add sugar and salt. Bring to a boil over medium heat, stirring occasionally. Reduce heat and boil gently, stirring frequently, until volume is reduced by half and mixture is almost the consistency of commercial ketchup, about 45 minutes.
6.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
7.) LADLE hot ketchup into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
8.) PROCESS jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Grilled Polenta
4 Cups water
1 Tsp. salt (may need more or less but add gradually)
2 cups medium course cornmeal
1 cup coconut, soy, rice, oat, goat or almond milk
2 cloves garlic, minced
1/2 cup sundried tomatoes soaked until soft, drain, and chopped
1 Tbs. fresh basil, minced
1 Tbs. fresh parsley, minced
Heat water to boiling in a 4-qt. saucepan.
In a small pan, saute' the chopped red onion and the 2 cloves of minced garlic in olive oil. (This will be added to the cooked polenta later.)
When the water has boiled add the cornmeal and salt and simmer gently over medium heat stirring frequently with a wire whisk, being careful that it does not boil over. Add milk and whisk until liquid is absorbed and polenta is smooth, about 5-10 minutes. Add additional salt at this point if necessary.
Add the sauteed red onion, sun-dried tomatoes, and basil and parsley to polenta and stir well. Turn off heat.
While the polenta is still creamy, pour it out onto a baking sheet, loaf pan or cake pan - whatever shape you want it in once it's "set". Cover and chill for at least an hour to set, but you can chill overnight. Once it's set, cut into 12 squares, and brush each side with olive oil.
Place squares on a hot grill, and cover. Grill until polenta is golden brown, about 3 minutes per side. Top with sauteed veggies, toasted pine nuts, or serve with a dollop of sour cream or serve as is.
To serve creamy, serve immediately off the stove and to make it even creamier, you can add a few teaspoons of olive or butter.
Stuffed Tomatoes
Chef's Magazine
Ingredients:
1/2 cup brown rice
1 tablespoon olive oil
1 medium onion, chopped
1-1/4 pound ground beef, lean
1/3 cup mint leaves, chopped
1/2 teaspoon ground cinnamon
Salt and pepper
6 large tomatoes
1/2 cup feta cheese, crumbled
1/4 cup panko bread crumbs
Cooking Instructions:
Preheat oven to 425 F. Lightly grease 15-1/2 x 10-1/2-inch baking sheet.
Cook rice according to directions.
In a nonstick skillet, heat oil over medium heat. Add onion and saute until translucent, 8 to 10 minutes. Add ground beef, half of the mint, cinnamon, and season with salt and pepper to taste. Cook until ground meat is cooked through and browned, 6 to 8 minutes, breaking up the meat into small bits with cooking spoon. Remove from heat, and stir in remaining mint. Check and adjust seasoning.
Cut each tomato in half, horizontally. Using a scoop or spoon, scoop out tomato pulp and seeds from each half. Reserve 1 cup of chopped tomato pulp in a bowl. Place tomatoes, cut side up, on baking sheet.
In a large bowl, combine cooked rice, meat mixture, reserved tomato pulp, and feta cheese. Stir to blend. Fill each tomato half with 1/2 cup of the rice and meat mixture. Sprinkle panko across the tops of the filled tomatoes. Bake in preheated oven 20 to 25 minutes or until panko is toasted and filling is heated through. If desired, garnish with additional chopped mint. Makes six servings.
Grilled Corn Salsa
adapted from Michael Chiarello
Ingredients:
10 large ears corn, husked
1/3 cup extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
8 vine-ripened tomatoes, about 1 pound total
1 cup diced red onion, 1/4-inch dice
4 tablespoons red wine vinegar, or more to taste
1/2 cup julienne fresh basil leaves
Directions:
Brush the corn liberally with olive oil and season well with salt and pepper. Grill, turning every few minutes, until light gold all over and cooked, about 12 minutes. Let cool and cut off the kernels. Discard the cobs.
Core the tomatoes and cut a small X on the bottom of each. Brush with olive oil, season with salt and pepper, and place on the grill, X side down, away from direct heat. Cover the grill and cook until the tomatoes begin to soften but are not cooked all the way through (or they will melt through the grate!), about 15 minutes. Set aside until cool enough to handle, then peel. Cut the tomatoes in half crosswise and squeeze out the juice and the seeds through a sieve into a bowl. Reserve the juices and chop the flesh.
Put the onions in the non-reactive medium bowl and toss with 2 tablespoons of the vinegar. Let marinate until the color changes, about 10 minutes.
Add the chopped tomatoes, reserved tomato juice, onions, basil, and 1/3 cup olive oil to the corn. Toss well. Taste for seasoning and adjust with salt, pepper, and remaining vinegar. The salsa is best eaten the same day but will keep, covered and refrigerated, a day or so.
Serve with tortilla chips or as a topping for tacos.
Roast Bacon
adapted from Barefoot Contessa
Ingredients:
8 to10 slices smoked bacon
Directions:
Preheat oven to 400 degrees F.
Lay the bacon on a sheet pan and bake for 15 to 20 minutes until the bacon is really crispy. Dry on paper towels and serve.
Sauerkraut Recipe
adapted from Stocking Up
Many recipes suggest that the following items can be added to sauerkraut:
Grate carrots for a coleslaw-like kraut. Other vegetables include onions, garlic, seaweed, greens, Brussels sprouts, small whole heads of cabbage, turnips, beets, and burdock roots. You can also add fruits (apples, whole or sliced, are classic), and herbs and spices (caraway seeds, dill seeds, celery seeds, and juniper berries are classic, but anything you like will work). Experiment.
Sterilize the jars by putting the jars and lids in a large pot of cold water and bringing water to a boil for 10 minutes. Jars can also be sterilized in the oven by slowly heating them to 225 degrees F for 10 minutes. Let the jars cool before filling them.
Be careful when heating up or cooling down glass because the glass will break if it isn’t done slowly. It's dangerous to just drop cold glass jars into boiling water or cool down hot jars with cold water. Also be extremely careful with hot jars so that you don't get burned.
Cut cabbages into quarters and then slice thinly. Slice the cabbage about the thickness of a dime.
Fill the jars with cabbage and compress it fairly tightly, but leave about a half-inch of space at the top.
Put 1/2 teaspoon of honey and 1 teaspoon of salt on top of the cabbage.
Each jar will be filled with cabbage and covered with a little bit of honey and salt at the top.
Slowly pour boiling water over the cabbage. The boiling water will dissolve the honey and salt and distribute them in the jar.
Use a dull knife to work out any air bubbles. Leave about a half an inch of space at the top of the jar, while making sure that the cabbage is covered with water.
Cap the jar tightly, and put in a dark place that is about 65-70 degrees F. The jars may leak fermented cabbage juice, so be careful where you place the jars, and check them every few days.
You can open the sauerkraut after two weeks and it is tasty. It's even better if opened at six weeks. It is actually officially ready after six weeks, and if you are going to store it for longer than a month after that, the jars should be processed by boiling the jars in water for 20 minutes.
Opening the sauerkraut in between the two week and six-week point results in a very sour sauerkraut. This might be because of the three stages of fermentation that sauerkraut goes through:
The fermentation process has three phases. In the first phase, anaerobic bacteria such as Klebsiella and Enterobacter lead the fermentation, and begin producing an acidic environment that favors later bacteria. The second phase starts as the acid levels become too high for many bacteria, and Leuconostoc mesenteroides and other Leuconostoc spp. take dominance. In the third phase, various Lactobacillus species including L. brevis and L. plantarum ferment any remaining sugars, further lowering the pH.
If everything goes as planned, you should end up with a few week's supply of delicious and healthy sauerkraut!
Delicious Tomato Salsa
by W.J.King at food.com
Ingredients:
14 cups roma tomatoes, chopped (you can substitute 'standard' tomatoes, but they will be juicier)
3 cups onions, chopped
1/2 cup jalapeno pepper (chopped or minced)
1 cup green pepper, chopped
1/2 cup vinegar
1/2 cup tomato sauce
3 tablespoons salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 1/2 teaspoons cumin
5 tablespoons Clear Jel, that will not break down in high heat during processing. don't substitute (Clear Jel is a modified food starch (powdered form)
5 garlic cloves, peeled and minced (optional)
Directions:
1 Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split.
2 Dip in cold water, slip off skins, and remove cores.
3 Chop all the vegetables and place them into a large saucepan.
4 Stir in next six ingredients.
5 Mix ClearJel with a little water until smooth; add slowly to chopped vegetables.
6 Heat to boil and simmer 10 minutes.
7 Fill jars, leaving 1/2-inch headspace.
8 Place lids, screw on bands fingertip-tight and process in a boiling water bath for 15 minutes at up to 1000 feet in elevation; 20 minutes up to 6000 feet in elevation and 25 minutes over 6000 feet.
Peach Vine Chutney
Ingredients:
Cook's Notes: ”This is a sweet/hot chutney and is amazing poured over goat cheese and other cheeses and cheese-type recipes.”
Pecan Sandies
by Taste of Home
Ingredients:
1/2 cup butter, softened
1/4 cup sugar
1 Tsp. vanilla extract
1 cup cake flour
1/2 cup finely chopped pecans
Directions: In a bowl, cream butter and sugar; stir in vanilla. Add flour; mix on low until well blended. Stir in pecans; mix well. Chill for 30 minutes. Roll into 1-inch balls; place on a greased baking sheet. Bake at 350 degrees for 15-18 minutes or until bottom edges are golden brown. Cool on a wire rack. Yield: about 1-1/2 dozen.
Tomato Powder for Instant Paste
by Eve Foster
Ingredients:
Dehydrated Tomatoes, make sure the tomatoes are over ripe to get the best outcome. It will take several gallons of tomatoes to dry down to a quart of tomato powder. Just how many depends upon the type of tomato used. It is not necessary to remove the seeds and skins. They will powder along with the rest of the tomato. (This will make them more nutrient dense, as well.)
Directions:
Slice the tomatoes 1/4 to 1/3 inches thick and dehydrate until crisp. Allow to cool making sure they are completely dry. Place the tomatoes in a blender and powder the tomatoes. Store in a glass jar, not plastic.
To make 6-8 oz. tomato paste use 1/2 cup of tomato powder, 1 cup water, 1 tsp. of sweet pepper flakes, and 1 tsp. of salt. Paste will thicken as it absorbs the water.
Old-Fashioned Peach Cobbler
Fannie Farmer
2 Cups peeled and sliced peaches(or quart freezer bag of peaches, thawed)
Few grains of salt
Sugar to taste
1 egg well beaten
Mix together and put in buttered 8 x 8 baking dish
Set oven temperature at 425 degrees
Dry Mixture
Now sift together 1-1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup sugar
Wet Mixture
Mix 1 well beaten egg
1/2 cup cold milk
1/2 cup butter, melted
Stir wet mixture into flour mixture and pour over peaches. You may need to add a little more milk to make it pourable. Sprinkle sugar on top before putting in oven.
Bake until brown and crusty (20 to 25 minutes).
Pour heavy whipping cream or ice cream over each warm serving for a decadent dessert!!
Grilled Peaches
Serves: 4
.
2 Peaches
2 Tbs. olive oil
Honey
Basil
Ice Cream (optional)
Wash and cut your peaches in half and take out the seed. Brush your grill with olive oil and put cut side down on grill on low heat. Brush outside of peach with more olive oil. Grill until peach gets nice grill marks and take your tongs and turn peach halves over. Grill until the juice begins to puddle in each peach. Serve with a very small scoop of vanilla ice cream in the center(optional) with a chiffonade of basil sprinkled over the top and then drizzle honey and serve.
Baked Peach Butter
from Stocking Up III
12 cups peeled, pitted, and sliced peaches (about 8 pounds)
4 cups water
3 Tbs lemon juice
1/2 cup honey
Place sliced peaches and water in an 8 quart stainless steel or enamel pot and cook over medium heat until peaches are soft, about 20 to 25 minutes. Stir frequently to prevent peaches from sticking. When fruit is tender, add lemon juice and honey and stir to combine. Put the peach mixture through a food mill, blender, or food processor and blend until smooth. Pour and divide the puree into two shallow 9 x 13 inch baking pans or roasting pans and bake uncovered for 1 hour at 325. Continue baking stirring every 15 to 20 minutes until the butter is thick. This will take approximately 1 to 1-1/2 hours. The peach butter will be thick, fine textured, and a rich reddish-amber color. Ladle it into hot, scalded half pint jars, leaving 1/2 inch headspace, and seal. Process for 5 minutes in a boiling water bath. Yield: 3 half pints.
Grilled Zucchini Rolls with Herbs and Cheese
by Ellie Krieger
Ingredients:
3 zucchini (about 1/2 pound each), sliced lengthwise into 1/4-inch slices
1 tablespoon olive oil
1/8 teaspoon salt
Pinch freshly ground black pepper
1 1/2 ounces reduced-fat soft goat's cheese or cream cheese
1 tablespoon freshly minced parsley leaves
1/2 teaspoon lemon juice
2 cups baby spinach leaves
1/3 cup basil leaves
Directions: Discard the outermost slices of zucchini and brush the rest of the slices with the oil on both sides. Season with salt and pepper. Place on a preheated grill or grill pan for about 4 minutes on each side, or until tender.
In a small bowl combine the goat cheese, parsley leaves and lemon juice, mashing with a fork.
Put 1/2 teaspoon of the cheese mixture about 1/2-inch from the end of a zucchini slice. Top with a few spinach leaves and 1 small, or half of a large basil leaf. Roll up and place seam side down on a platter. Repeat with the rest of the zucchini slices.
Lemon Sherbert
Ingredients:
3 cups whole milk
2/3 cup sugar
6 Tbs. freshly squeezed lemon juice (2-3 lemons)
1 Lemon
Directions: In a medium saucepan mix 1 cup of milk with sugar. Grate the zest of the lemon directly into the saucepan. Heat, stirring frequently, until the sugar is dissolved. Remove immediately from the heat and add the remaining 2 cups milk, chill thoroughly.
Stir lemon juice into the milk mixture. If it curdles a bit, whisk it vigorously to make it smooth again. Freeze in your ice cream maker.
Dill Pickle Relish
Adapted from Tasty Kitchen
Yield: 4 pints
3 pounds or 6 medium cucumbers
1 large sweet yellow onion
1/4 cup pickling or kosher salt
3 cups white vinegar
2 Tbs sugar
4 cloves garlic, minced
2 Tsp dill seed
2 Tsp mustard seed
2 Tsp celery seed
1/2 Tsp turmeric
1 whole flowering head of fresh dill and the dill leaves(dill weed) chopped up
Directions: Finely chop or put in food processor(but be careful not to over process) cucumbers and onions and put in large nonreactive bowl. Sprinkle with pickling salt and stir well. Allow to stand for 1 hour.
Drain in colander, rinse with cold water and drain well again.
In large pan bring all the rest of the ingredients to a boil over medium high heat. Add the drained cucumbers and onion mixture and return to boil, stirring frequently. Reduce the heat to medium low and simmer for 10 minutes.
Pour into sterilized jars, leaving 1/2 inch head space Seal with lids and rings and process the jars in a boiling water bath canner for 10 minutes.
Raw Beet & Carrot Salad
Ingredients:
1 pound julienned beets (very fine chop or shred also works)
1 pound julienned carrots (very fine chop or shred also works)
2 cloves garlic, finely minced, or 1 Tsp. garlic paste
1 Tbs. hazelnut oil, or walnut or olive oil
1 Tbs. honey vinegar, cider or balsamic vinegar
1 Tsp. Dijon mustard
Tabasco sauce or pepper flakes, to taste
Salt and Pepper.
Directions:
Wash and peel the beets and carrots. Mix rest of ingredients altogether. Optional add-ons could be leafy fresh herbs, toasted nuts, shaved parmesan, feta, or crumbed blue cheese, spinach leaves, grated apple or shallot. Let salad stand for about 30 minutes and if you don't have time or if you feel it's not quite moist enough, add a dash of citrus juice, tomato juice or whatever you have on hand.
Zucchini-Pineapple
Procedure: Peel zucchini and either cut into ½-inch cubes or shred. Mix zucchini with other ingredients in a large saucepan and bring to a boil. Simmer 20 minutes. Fill pint jars with hot mixture and cooking liquid, leaving ½-inch headspace. Adjust lids and process in water bath canner for 20 minutes.
Savory Coeur a la Creme
adapted from Ina Garten
Ingredients:
12 ounces cream cheese, at room temperature
1 cup heavy cream
1 lemon, zested
1 tablespoon freshly squeezed lemon juice
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 Tsp. chopped fresh lemon thyme
1 Tsp. chopped dried dill weed
1 bottle chutney
Crackers, for serving
Directions: Place the cream cheese in the bowl of an electric mixer fitted with the whisk attachment and whip until it is firm like whipped cream. With the mixer on low speed, slowly add the cream, lemon zest, dill weed, lemon thyme, lemon juice, salt and pepper. Beat on high speed until the mixture is very thick.
Line a 6-inch coeur a la creme mold or 6-inch sieve with a few layers of cheesecloth, allowing the excess to drape over the sides. Pour the cream mixture into the cheesecloth and smooth the top with a rubber spatula. Fold the excess cheesecloth over the top of the cream. Place the mold on a plate or suspend the sieve over a small bowl. Cover with plastic wrap, and refrigerate overnight.
When ready to serve, unmold the creme upside down onto a plate and pour the chutney over the top, allowing it to drip down the sides. Serve chilled with crackers.
Fever-Reducing Tea
from Rosemary Gladstar
1 Part Elder Flower
1 Part Peppermint Leaf
1 Part Yarrow Flower and Leaf
To make the tea: Prepare a strong infusion of the herbs.
To use: Drink 1/2 cup every 30 minutes to bring on a good sweat. Once you begin to sweat, reduce the amount of tea to 1/2 cup every hour and continue until the fever subsides.
Real Whip Cream
adapted from Barefoot Contessa
Serves: 6
Ingredients:
1 Cup Heavy Cream-chilled
2 Tbs. Sugar
1/2 Tsp. Pure Vanilla Extract
Directions: Whip the cream in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Add the sugar and the vanilla and continue to beat until the peaks are stiff. Enjoy!!
Insalata Caprese Salad - Mozzarella, Tomato and Basil Plate
Cuisine: Italian
Yields: 4 servings
Prep time: 10 min
Ingredients:
1/2 pound fresh mozzarella cheese sliced 1/4-inch thick
2 large vine-ripened tomatoes, sliced 1/4-inch thick
1 cup fresh basil leaves
Garlic Salt
1/4 cup extra-virgin olive oil
Balsamic Vinegar
Preparation:
In a circular design around the side of a serving plate, alternate fresh mozzarella slices on a large platter (or on individual plates if you are doing individual portions) with sliced tomatoes and basil, overlapping for effect.
Just before serving, drizzle on some top-quality extra-virgin olive oil. NOTE: Insalata Caprese should never be allowed to sit in oil for any length of time and become soggy, and no vinegar of any kind goes on true Insalata Caprese! (The Americanized version uses a top-quality balsamic vinegar and very lightly shake a few drops of vinegar over the salad, just the bare, bare minimum of droplets and a slight dash of garlic salt.) It's insanely delicious with crusty Italian Bread.
Makes 4 servings.
Note: Insalata Caprese is one of the simplest and most delicious of salads. It requires only the right ingredients and the right season. The season first. This is basically a summer dish from which follow the ingredients: it should be made only with local vine-ripened tomatoes that are red, juicy and flavorful but not overly soft, and preferably unrefrigerated.
The next ingredient should be truly fragrant, flavorful young basil: green basil grown in the earth and sun, not the hydroponically grown giant leaf variety which has little flavor. The next essential ingredient is good quality fresh, moist mozzarella. Good fresh cow's milk mozzarella (called Fior di latte) does just as well. Never use the yellow plastic-sheathed supermarket variety! Finally, you need genuine extra-virgin olive oil and only olive oil, the best you can afford. With a good quality fresh bread and a glass of cool or slightly chilled white wine, this makes an excellent summer lunch or, in a small portion, an ideal first course for a summer meal.
Rosehips & Hibiscus Tea
2 Cups Hot Water
2 Tsp. Dried & Seeded Rose Hips
10-12 Dried Hibiscus Flowers
1 Tbs. Fresh Pineapple Sage or Apple Mint Leaves
2 Tsp. Dried Raspberry Leaves
2 Cups Cold Water & Ice
Apple Juice for sweetening and apple slices (optional) for garnish
Directions: Steep hips, flowers and leaves in hot water for about 3 minutes. Cool slightly, strain and add cold water and ice. Pour tea over additional ice and add apple slices for garnish. Add apple juice if desired for sweetness.
Lemon Burst Broccoli (for a crowd)
Yield: 24 Servings
3/4 Cup Lemon Juice
3/4 Cup Vegetable Oil
3 Tbs. Sugar
3 Tbs. finely chopped onion
3 Garlic Cloves, minced
1-1.2 Tsp. Salt
3/4 Tsp. Paprika
6 Lbs. Fresh Broccoli, cut into florets
Directions: In a jar with a tight-fitting lid, combine the lemon juice, oil, sugar, onion, garlic, salt and paprika; shake well. Refrigerate for at least 1 hour.
Place broccoli in a steamer basket over 1 inch of boiling water in a large kettle or Dutch oven. Cover and steam for 8-10 minutes or until crisp-tender. Transfer broccoli to a serving dish. Shake lemon dressing and pour over broccoli; toss to coat.
Mullein Flower Ear Oil
from Rosemary Gladstar
Pick 1/4 cup Mullein Flowers just as they open on the flower stalk. Place the flowers in a pint jar and cover with olive oil. Set the jar in a warm, sunny spot and let infuse for 2 weeks. Strain and bottle. Or make double-strength mullein flower oil; replace the spent flowers with fresh flowers and let infuse for another 2 weeks. This will make an even more effective remedy.
To Use: Warm the mullein flower oil over very low heat, until it's the temperature of, say, mother's milk. Be sure the oil is warm not hot. If in doubt, do a test drop in your own ear. Dispense 2 or 3 eye dropperfuls of the warm oil down each ear. The ear canals are connected and the infection can move back and forth, so always treat both ears. Repeat two or three times daily or as often as needed.
Note: This oil is not effective for "swimmer's ear" and other infections caused by water entering the ear; it will actually make these types of infection worse. It is not recommended for severe infection, when there's the possibility of eardrum perforation.
Grilled Three-Cheese Potatoes
adapted from Taste of Home
Serves 6-8
Ingredients:
6 large potatoes, sliced 1/4 inch thick
2 medium onions, chopped
1/3 cup grated Parmesan Cheese
2 cups (8 oz.) shredded sharp cheddar cheese
1 pound sliced bacon, cooked and crumbled
1/4 cup butter, cubed
1 Tbs. minced chives
1-2 Tsp. seasoned salt
1/2 Tsp. pepper
Directions:
Divide the potatoes and onions equally between two pieces of heavy-duty foil that have been coated with cooking spray or olive oil. Combine Parmesan cheese and cheddar cheese; sprinkle over potatoes and onions and season with seasoned salt and pepper. Top with bacon, butter, chives. Bring opposite ends of foil together over filling and fold down several times. Fold unsealed ends toward filling and crimp tightly. Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender. Remove from the grill. Open carefully and enjoy. Also great in oven. 350 degrees for 1 hour.
Gorgonzola Bruschetta
Ingredients:
Loaf of French Bread
Olive Oil Spray (or drizzle olive oil on Bread)
Garlic Salt
Gorgonzola Cheese
Honey
Directions:
Slice some 1/2 inch slices of French Bread; spray Olive Oil on both sides of the bread and sprinkle a small amount of garlic salt on both sides. Put in 350 degree oven and toast.
Take out of the oven and put Gorgonzola Cheese on the bread and slide it back into the oven to warm - about 5 minutes. When you take it out of the oven, drizzle with honey. Serve warm.
Creamy Cole Slaw
Adapted from Bobby Flay
Ingredients:
1 Head Cabbage, finely shredded
2 Large Carrots, finely shredded
3/4 Cup Mayonnaise
2 Tbs. Sour Cream
2 Tbs. Grated Onion
2 Tbs. Sugar, to taste
2 Tbs. White Vinegar
1 Tbs. Dry Mustard
1 Tsp. Celery Seed
Salt and freshly ground pepper
Directions: Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.
Rose Hip Tea
1/3 Cup Chopped Dried Rose Hips
2 Quarts Water
Bring to boil and let sit for 20 minutes; strain.
Make your own style black tea and then use the following proportions:
Black Tea - 1/4
Rose Hip Tea - 3/4
Add sugar to taste.
(Rose Hip Infusion (no black tea added) is delicious hot with honey.)
Summer Veggie Cheese Ball
Ingredients:
1/4 Cup chopped chives (try dill, salad burnet, borage, or any number of herbs as well)
Handful of assorted carrots, celery, onions (options include any assortment of veggies you have leftover in the frig)
Salt - Pinch
2 - 8 oz. Cream Cheese
Milk - just enough to make consistency desired
Directions:
Blend, roll into a ball, cover with plastic wrap and refrigerate.
Dandelion Mocha
by Rosemary Gladstar
3 Tbs. Roasted Dandelion Root
1 Tbs. Raw Cocoa Ribs or Raw Chocolate
1/2 Cup Milk or Almond Milk
1 Tbs. Maple Syrup or Honey
1/2 Tsp. Cinnamon Powder
1/2 Tsp. Vanilla Extract
A dash of nutmeg or clove powder
Decoct the roasted dandelion root and cocoa nibs in 3 cups water, letting the mixture simmer for 30 minutes. Strain, then add the remaining ingredients, stir to combine, and reheat if necessary.
If you want to cut down on your coffee consumption, try drinking Dandelion Mocha in place of coffee, perhaps mixing in a small amount of coffee so that you get a little of the buzz.
To Roast Dandelion: Preheat the oven to 350 degrees. Slice or chop dandelion. Spread roots evenly over a cookie sheet. Bake for 30 to 40 minutes, or until the roots are a dark brown. Let cool, then grind in a coffee grinder or blender. Store in airtight, glass container.
Cheeseburger Quiche
from Country Ground Beef
1/2 pound ground beef
1/3 cup chopped onion
1/2 cup mayonnaise
1/2 cup milk
1/8 tsp. dried oregano
1/2 tsp. salt
1/8 tsp. pepper
3 eggs, beaten
1-1/2 cups shredded cheddar cheese, divided
1 unbaked pie shell (9 inch)
Directions: In a skillet, brown ground beef and onion; drain and set aside. In a mixing bowl, combine mayonnaise, milk, oregano, salt and pepper; beat in eggs. Stir in beef mixture and 1 cup cheese. Pour into pie shell. Bake at 350 degrees for 35-40 minutes or until set. Remove from oven and sprinkle with remaining cheese. Allow to stand 5 minutes before cutting. Yield: 6 servings
Roasted Cauliflower with Parmesan and Pancetta
by Giada De Laurentiis
Ingredients:
1 head cauliflower, cut into pieces (about 6 cups)
4 ounce piece pancetta, diced or approximately 4 slices of bacon, diced
1/4 cup butter
1/4 cup all-purpose flour
1-1/2 cups milk
1 clove garlic, whole
1 Tsp. red pepper flakes
1 cup grated Parmesan
1/4 Tsp. salt
1/4 Tsp. freshly ground black pepper
1/8 Tsp. freshly grated nutmeg
1/3 cup bread crumbs
Directions - Preheat the oven to 350 degrees. Bring a large pot of salted water to a boil over high heat. Blanch the cauliflower for 2 minutes. Transfer the cauliflower to a buttered 9 by 13 baking dish and let cool, about 5 minutes. In a small skillet over medium-high heat, brown the pancetta. Transfer to a small bowl and set aside. In the same skillet, melt the butter. Add the flour and stir until combined. Continue stirring for 2 minutes to cook the flour. Slowly pour in milk, stirring continuously until the milk has incorporated and there are no lumps. Add the garlic clove and red pepper flakes and sauce over low heat until the mixture coats the back of a wooden spoon. Add the Parmesan, salt, pepper, nutmeg, and the browned pancetta. Stir co combine. Pour the sauce over the cauliflower to cover. Top with a sprinkling of bread crumbs. Bake until the breadcrumbs are golden and the cauliflower is cooked, about 25 minutes. Serve immediately.
(If using frozen cauliflower, drop the frozen cauliflower into pan of warm water and allow to thaw, then drain and transfer to butter dish.)
(The garlic clove adds just a faint touch of garlic flavor and is the prize! It is cooked perfectly.)
Nuts on a Hot Tin Roof
from Stop and Smell the Rosemary
Ingredients:
1-1/2 Tbs. unsalted butter
2 Cups salted cashews
1/4 Tsp. cayenne pepper
1/2 Tsp. ground cumin
1/2 Tsp. ground coriander
Directions: Melt butter in a small saucepan. Add cashews and saute about 3 minutes. Drain on paper towels. Combine cashews, cayenne, cumin, and coriander. Stir well. Store in an airtight container.
Best Egg Salad
Serves 4
4 large hardboiled eggs, peeled
2-3 green onions, minced
2 ribs celery plus some leaves, chopped
1/3 cup mayonnaise
1 Tbs. Dijon Mustard
1 Tbs. chives, chopped
Salt (to taste)
Freshly ground pepper (to taste)
8 slices bread
While eggs are still warm, place in a bowl and chop with a pastry cutter. Add onion, celery, mayo and mustard. Season with salt and pepper. Combine well and chill. Make sandwiches.
Slow Cooker Spinach Dip
adapted from Food Network
Mix 1 cup grated mozzarella, 1/2 cup grated parmesan, 8 oz. cream cheese, 1 minced garlic clove, 1 10 oz. box of chopped frozen spinach, 1 8.5 oz. chopped artichokes, 1/2 cup mayonnaise, salt and pepper, in a slow cooker. Cover and cook on high for 2 hours.
Sloppy Joes
by allrecipes
Ingredients:
1 Pound Ground Beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 Tsp. garlic powder
1 Tsp. prepared yellow mustard
3/4 cup ketchup
3 Tsp. brown sugar
salt and pepper to taste
Directions: In a medium skillet over medium heat, brown the ground beef, onion and green pepper; drain excess liquid off. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat and simmer for 30 minutes. Season with salt and pepper.
*Note: I find that the recipe will need some extra water in order to allow the mixture to simmer for 30 minutes. I added a little water and it was ready in about 15 minutes. Simple, easy and pretty darn good!! Makes 6 sandwiches.
Baking Powder Biscuits
adapted from Fannie Farmer Cookbook
Ingredients:
2 cups all purpose flour
2 Tsp. double action baking powder
1 Tsp. salt
2 Tbs. shortening (I use butter)
2/3 cup milk plus more
Directions: Stir dry ingredients together; drop cold butter or shortening into the flour mixture and with your fingertips try to get the butter and the flour mixture to work up so that the butter becomes like little pearls or grainy feeling. Gradually stir in the milk. Stir in more milk until the dough is soft and light but not real sticky. Turn onto a floured board. Knead 10-20 times then roll out lightly until about 3/4 inch thick. Using biscuit cutter, cut out and lay on a cookie sheet or on oven proof dish. I like to butter lightly the bottom of my dish but the original recipe calls for an ungreased dish. Bake 12 to 15 minutes at 450 degrees. Depending upon the size of your biscuits, will make anywhere from 9 to 12 biscuits.
For Cheese Biscuits add 1/2 to 3/4 cup cheese to the dry mixture and then continue with recipe.
*My secret to good biscuits is for my dough to not be too dry.
Southwest Sausage Bake
by Taste of Home Holiday Collection
Ingredients:
6 flour tortillas (10 inches), cut into /2-inch strips
4 cans (4 ounces each) chopped green chilies, drained
1 pound pork sausage, cooked and drained
2 cups or 8 ounces shredded Monterey Jack cheese
10 eggs
1/2 cup milk
1/2 tsp. each of salt, garlic salt, onion powder, pepper and ground cumin
Paprika
2 medium tomatoes, sliced
Sour Cream and Salsa
Directions: In a greased 13 x 9 x 2 baking dish, layer half of the tortilla strips, chilies, sausage and cheese. Repeat layers. In a bowl, beat the eggs, milk and seasonings pour over cheese. Sprinkle with paprika. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 50 minutes. Arrange tomato slices over the top. Bake 10-15 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Serve with sour cream and salsa. Yield 12 servings.
*This is well received always!!
Vanilla Coffee Creamer
1 Cup Whole Milk
1 Cup Heavy Cream
1/4 Cup Maple Syrup
1 Tbs. Vanilla
Combine all ingredients in a pan over medium heat. Once cream starts to simmer turn off heat immediately. Pour the hot cream mixture into jars, leaving 1/2" space at the top. Put the lids on and let cool on the counter. Store in refrigerator.
Savory Green Beans
Yield: 6-8 servings
2 - 3 pounds Fresh Green Beans trimmed
4 Tbs. Olive Oil
1/2 Tsp. Salt
1/2 Tsp. Pepper
½ - 1 Cup Water
3 - 4 Tbs. Unsalted Butter
3 - 4 Tbs. Flour
1 ½ Cup Milk (plus water or milk as needed for thinning)
1 Tsp. Summer Savory
1 Tsp Chives
Put 4 Tbs. Olive Oil in Saute Pan. Heat oil and saute washed trimmed green beans for about 4-8 minutes. Put ½-1 Cup Water into pan, cover, lower heat & let cook and steam.
Take another pan and make a roux with 4 Tbs Butter, 4 Tbs. Flour, cooking til smooth and then add Milk and stir until thickened. Incorporate summer savory and chives into the roux and pour over green beans.
Potatoes Colcannon
6-8 Potatoes, peeled and cubed
1 large onion, chopped
1/2-3/4 cup milk
6-8 slices of bacon, fried crisp and crumbled
1/2 head cabbage, chopped (chopped cabbage from the freezer works well too)
1/2 cup butter, melted
Salt and Pepper to taste
Directions: Fry bacon until crisp, crumble and set aside. Keep bacon drippings in pan and add cabbage and onion, salt and pepper, saute' until soft. You may need to add some water but cook until good and soft and most of the liquid is cooked out. While cabbage and onion are cooking up boil potatoes. When fork tender mash potatoes with milk just like you would be making mashed potatoes for a regular meal. Fold in cabbage and onion and 5-6 pieces of crumbled bacon. Put potato mixture in a 9 x 15 greased casserole and pour 1/2 cup melted butter over top, then sprinkle rest of crumbled bacon. This can be eaten immediately, but I do one more step. I put the casserole in the oven on 375 degrees until the top begins to brown. Believe it or not this is very light on the stomach-so watch it! You'll end up eating way too much!
Mom's Potato Salad
adapted from Mom
Ingredients:
Tomato Soup
Adapted from Real Simple
Ingredients:
2 medium onions, chopped
2 Tbs. olive oil
1/2 Tsp. salt
1 quart of whole tomatoes with juice
4 cups turkey or chicken broth
1 Tsp. dried Oregano
Directions: Cook the onions in the oil with 1/2 Tsp. salt in a large pot over medium heat, stirring occasionally, until softened, about 4-6 minutes. Add quart of tomatoes, broth and dried oregano. Simmer 15 minutes. Transfer to a blender and puree until smooth or use an immersion hand blender.
You can sprinkle croutons on top or Parmesan cheese. Such an easy and tasty recipe.
Common Yellow Mustard
Ingredients:
1/4 cup dried yellow mustard powder*
3/4 cup water
1/2 cup distilled white vinegar
1-1/2 Tsp. flour
1 Tsp. salt
1/2 Tsp. turmeric
1/8 Tsp garlic powder
1/8 Tsp. paprika
Directions: Put all ingredients into a saucepan. Whisk mixture until it's smooth over medium heat, bringing it to a low boil. Reduce heat and allow it to simmer for approximately 5 minutes and stir frequently. Remove the mustard from heat and pour into a container that can be covered. Refrigerate for several hours until fully cooled and thickened.
*(If you start with mustard seeds, toast the seeds in a skillet over medium heat for about one minute or until they start to pop. Remove from heat and cover to stop the popping, cool, then grind the seeds in a spice grinder, coffee grinder or try using a mortar and pestle. A mortar and pestle will make you feel so empowered!)
Strawberry Oatmeal Bars
by Ree Drummond
Ingredients:
1 3/4 sticks salted butter, cut into pieces, plus more for greasing pan
1 1/2 cups all-purpose flour
1 1/2 cup oats
1 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
One 10 to 12-ounce jar strawberry preserves*
Directions:
Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan.
Mix together the butter, flour, oats, brown sugar, baking powder and salt. Press half the oat mixture into the prepared pan. Spread with the strawberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 30 to 40 minutes. Let cool completely, and then cut into squares.
*(I used my own red raspberry preserves, pulled a quart of frozen strawberries out of the freezer, chopped up 1/4 cup and added to the preserves - worked perfectly! Tasted like strawberry preserves but wasn't! This recipe could be used with any fruit preserve!!)
Squash Soup
by Alton Brown
Ingredients:
3 to 3 1/2 pounds butternut squash, approximately 2, seeded and quartered
Unsalted butter, melted, for brushing
1 tablespoon kosher salt, plus 1 teaspoon
1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
3 cups chicken or vegetable broth
1/4 cup honey
1 teaspoon minced fresh ginger
1/2 cup heavy cream
1/4 teaspoon freshly grated nutmeg
Directions:
Heat the oven to 400 degrees F.
Place the quartered squash onto a half sheet pan, brush the flesh of the squash with a little butter and season with 1 tablespoon of the salt and 1 teaspoon of the white pepper. Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender.
Scoop the flesh from the skin into a 6-quart pot. Add the broth, honey and ginger. Place over medium heat and bring to a simmer, approximately 7 to 8 minutes. Using a stick blender, puree the mixture until smooth*. Stir in the heavy cream and return to a low simmer. Season with the remaining salt, pepper, and nutmeg.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Braised Lemon Pheasant
from Allrecipes.com
Serves: 6
Ingredients:
2 pheasants, rinsed, patted dry,and cut into pieces
2 teaspoons salt
1/4 teaspoon pepper
1/4 cup all-purpose flour for dredging
1/4 cup butter
1 clove garlic, minced
1/4 cup lemon juice
1 (10.5 ounce) can condensed beef broth
1 1/4 cups water
Directions:
1. Season pheasant with salt and pepper. Dredge in flour, and shake off excess.
2. Melt butter in a large, heavy skillet or Dutch oven over medium-high heat. Sear pheasant pieces until well browned. Stir in garlic, and cook for a few seconds until fragrant. Pour in lemon juice, beef broth, and water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the pheasant is tender, about 1 hour.
Garlic Mashed Potatoes
Yield: 6-8 servings
3 - 4 Lbs. Potatoes
2 Large Heads of Garlic
4 Tbs. Olive Oil
4 Tbs. Butter
½ - 1 Cup Milk or Cream
1 1/2 Tsp. Salt
1/2 Tsp. Pepper
1/2 Tsp. Lemon Thyme
Slice top one-third of both Garlic Heads off and put larger portions on piece of foil. Pour about 2 Tbs. Olive Oil over them, sprinkle1/4 Tsp. Salt and 1/4 Tsp. Pepper and 1/2 Tsp. Lemon Thyme and seal. Sit in oven-proof dish and slide into oven at 400 degrees for 45 minutes. Then take out and let cool.
Take smaller portions of the garlic heads, chop and saute in 2 Tbs. Olive Oil with 1/4 Tsp Pepper and 1/4 Tsp. Salt until they just barely turn into light golden brown chips. Set aside to cool.
Peel potatoes and cut into medium-size chunks. Put in a pan and cover with water and 1 Tsp. Salt. Boil for approximately 20 minutes.
Drain potatoes, squeeze pulp from baked garlic heads and add garlic pulp, 4 Tbs. Butter and Milk or Cream and mash with hand potato masher and season to taste. Pour garlic chips over top of mashed potatoes.
Elderberry Muffins
from Food.Com
Yields 12 muffins
Ingredients:
1 cup sugar
1/2 cup butter
1 cup milk
1 egg
1 Tsp. nutmeg
1-1/2 cup flour
1/8 Tsp salt
2 Tsp. baking powder
1/2 Tsp cinnamon
3/4 cup wheat germ
3 Tbs. molasses
1/2 cup dried elderberries
Directions:
1. Cream sugar and butter, add additional ingredients and mix until blended.
2. Bake at 425 degrees for 20 minutes in a muffin pan.
Lemon and Garlic Roast Chicken
by Ina Garten
Ingredients:
1 (5 to 6-pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
4 lemons
3 heads garlic, cut in 1/2 crosswise
2 tablespoons butter, melted
1/2 pound sliced bacon
1 cup white wine
1/2 cup chicken stock
Directions:
Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.
Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.
Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.
(Tip: I like to take some of the bacon and some of the chicken and put it aside in the frig and the next day, throw together an awesome salad.)
Marinated Vegetables
Serves 4
Ingredients:
1 TBS Olive Oil
3 TBS Wine Vinegar
1-1/2 Tsp. Salt
1/4 Tsp. Black Pepper
1/2 Tsp. Ground Mustard
1/2 Tsp. Oregano
2 Tsp. Chives (chopped)
1 TBS. Parsley (chopped)
2 Medium Tomatoes
1 Onion
1 Sweet Pepper
1/2 Cucumber (optional)
Directions: Chop assorted vegetables into bite size and put in a bowl. Put everything else together (which serves as a marinade) and drench your veggies. Put in refrigerator for at least 20 minutes. Even better overnight.
Pie Dough
by Anne Burrell
Ingredients:
1 1/2 sticks cold butter, cut into pea size pieces, plus extra for pie plate
1 cup all-purpose flour, plus extra for rolling
Pinch kosher salt
3 to 4 tablespoons ice water
Directions: In the bowl of a food processor combine the butter, flour and salt. Pulse, pulse, pulse until the mixture looks like finely grated cheese. Add half of the ice water and pulse again. The mixture should start to come together to form a rough ball; if it still seems dry add the remaining water and pulse until it has formed a rough ball. Remove the mixture from the food processor to a clean work surface and form it into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour. This can be done a few days in advance.
When using the dough, remove it from the refrigerator 20 to 30 minutes before using to allow it to soften up a bit. Dust the dough and a work surface with flour. Using a rolling pin, roll the dough out evenly in all directions. In between rolls it is a good idea to rotate the dough a quarter of a turn and dust it lightly with flour if it feels tacky. This will prevent the dough from sticking to the work surface and help it to roll out evenly. Roll the dough into a circle about 1/8-inch thick.
Lay the dough in a lightly greased 9-inch pie plate. There should be about a 1/2-inch of dough hanging over the sides of the pie plate. If there is more than that, trim it with a sharp pair of kitchen shears. Fold the dough underneath itself around the rim of the pie plate and pinch or crimp into desired shape.
Makes one 9-inch pie shell.
Artichoke Dip
Ingredients-
Hibiscus Tea
Makes 2 Quarts of Tea
Ingredients:
1/4 cup Hibiscus Flowers
2 Rounded Tablespoons grated fresh Ginger
1 Fresh Lemon sliced.
Start with a 12-cup Teapot. Put all ingredients in the pot and fill with water. Bring to a boil and then let simmer for about 15 to 20 minutes. Let cool. Strain into a pitcher and add enough water to make 2 quarts. Tastes awesome with or without sweetener but if you sweeten it, honey seems to accentuate the flavors. May use stevia or sugar if you wish. Is excellent mixed half and half with black tea and can be mixed with Ginger Ale, 7-up, sprite or seltzer water for a refreshing drink in the summer. Serve in tall clear glasses in the summer with crushed ice for a truly beautiful effect. The color is gorgeous.
Bean Dip
Serves: 6
3 (15-ounce) cans white Italian kidney beans (cannellini beans), drained and rinsed
2 cloves garlic, coarsely chopped
1/4 cup fresh lemon juice
1/2 cup olive oil
1/4 cup sun-dried tomatoes, minced
2 tsp. ground cumin
1 tsp. chili powder
1 Tbs. dried basil or 1/4 cup fresh minced basil
1 tsp. salt
Fresh ground pepper to taste.
Place beans, garlic, and lemon juice in food processor. Puree until smooth. With motor running slowly drizzle in olive oil until emulsified and thoroughly mixed.
Scrape dip into bowl and add sun-dried tomatoes, cumin, chili powder, basil, salt and pepper. Stir.
Serve with crackers, chips or fresh veggies.
Zucchini Bread
2 Loaves
Bake at 350 degrees for 1 hour
Grease and flour pans.
2 Cups grated zucchini (leave most of seeds out)
3 eggs
1 cup oil (I use canola but any vegetable oil will do)
2 cups sugar
1/2 cups nuts (if desired)
3 Tsp. vanilla
3 Cups flour
1 Tsp. Soda
1 Tsp. Salt
1/2 Tsp. Baking Powder
2 Tsp. Cinnamon
In a blender, mix the zucchini, eggs, oil, sugar, nuts and vanilla. In a large mixing bowl, blend the flour, soda, salt, baking powder and cinnamon. Mix together well. Pour in pans. Bake.
Coffee Cookies
Fannie Farmer Cookbook
Butter a cookie sheet. Set the oven at 350 degrees.
Cream together until very light
1/2 cup shortening
2/3 cup sugar
2 Tbs instant coffee
Add
1 egg, slightly beaten
3/4 cup flour
1/4 Tsp salt
1/2 Tsp vanilla
1/2 cup chopped nuts
Mix well. Put on the cookie sheet by teaspoonfuls. Bake until the edges are firm and the tops dry (about 12 minutes). Remove from the cookie sheet immediately. Makes about 36.
Ghee in a Crock Pot
Adapted from Farm Bell Recipes
Ingredients -
Unsalted Butter (I prefer organic unsalted for the health benefits)
Crockpot
Cheesecloth
Small Crock
Directions - Place the unsalted butter in crockpot and set the pot on low. Let it cook for several hours. Foam will appear on top of the melted butter. After awhile the foam disappears and then reappears, turning a light golden brown. At this point, pour the oil through several layers of cheesecloth into a sterilized crock or jar. Do not completely cap the crock or jar until cooled. As the ghee cools it thickens but remains quite soft.
San Francisco Style Sourdough French Bread
by Hiker on food.com
1 1/2 cups water, warm
1 tablespoon yeast
1 cup sourdough starter
3 cups bread flour
2 teaspoons sugar
2 teaspoons salt
1 teaspoon baking soda
2 cups bread flour
Directions:
In a large mixing bowl dissolve yeast in warm water, mix with starter.
Add 3 cups flour, sugar and salt, stir vigorously 2 or 3 minutes.
Cover with a cloth, set in warm place and let rise 1-1/2 to 2 hours or until doubled in size.
Mix baking soda with 1 cup of remaining flour and stir in, the dough should be stiff.
Turn out onto a floured surface and begin kneading.
Add the remaining 1 cup of flour or more or less controlling the stickiness.
Knead until satiny, between 5 and 10 minutes.
Shape into 2 oblong loaves or 1 large round loaf, place on lightly greased cookie sheet.
Cover with a cloth, set in warm place free from drafts and let rise 1 to 2 hours or until nearly doubled in size.
Before baking, brush outside with water and make diagonal slashes across the top with a sharp single-edge razor blade.
Put a shallow pan of hot water in the bottom of the oven.
Bake at 400° F for 45 minutes or until the crust is a medium dark brown.
SourDough Starter
adapted from Lali on Food.com
Ingredients:
2 Cups Flour
2 Cups Water
1 Pkg. Yeast (2-1/4 Tsp.)
Directions:
1. Combine flour, water and yeast in a warm bowl.
2. Use a wooden or plastic spoon to stir mixture until smooth.
3. Cover the container with plastic wrap and place it in a warm, draft-free area for 36-48 hours; your starter should be slightly bubbly and give off a delicious sour, yeasty, aroma.
4. Its consistency will be that of light pancake batter.
5. Cover the sourdough container and put it to rest in the fridge.
6. May use Mason Jar.
7. For every cup of starter used add 1-1/2 cups flour and 1 cup water-stir in starter and let sit out for 30 minutes to an hour and then refrigerate until you are ready to bake bread again.
8. If not using starter should probably take at least 1/2 cup out and feed once or twice a month.
Cold Care Capsules
Medicinal Herbs by Rosemary Gladstar
1 Part Echinacea root powder
1 Part Goldenseal root powder
1/2 Part Marshmallow root powder
1/4-1/2 Part Cayenne powder (depending on your heat-tolerance level)
"00" Gelatin or Vegetable Capsules
To make the capsules: Mix the powders together in a small bowl. Scoop the powder into each end of a capsule, packing tight, and recap. It takes only a few minutes to cap 50-75 capsules, a winter's worth for most families. Store in a glass jar with a tight-fitting lid.
To use: At the first sign of a cold or flu coming on, take 2 capsules every 2-3 hours until the symptoms subside, or up to 9 capsules a day. This is a high dose and should not be continued for longer than 2 or 3 days, at which time you should decrease the dose to 2 capsules three times a day.
Note: There a Capsule Machine that is sold to help you fill your capsules and can be found at some natural food stores and online at Mountain Rose Herbs.
Rosemary's Famous Face Cream
good for mature skin
* 3/4 Cup Calendula Oil, made with equal parts Grapeseed and Apricot Kernel oil
1/8 cup cocoa butter
1/8 cup coconut oil
1 rounded tablespoon grated beeswax
1/4 cup commercially prepared Aloe Vera gel
3/4 distilled water
A few drops of lavender essential oil
To make the cream: Combine the Calendula oil, cocoa butter, coconut oil, and beeswax in a saucepan over very low heat and warm until everything is melted together. Pour into a measuring cup or bowl and let cool for at least several hours or overnight, until the mixture is somewhat firm, thick, and creamy.
Scrape oil mixture into a blender. In a separate bowl, combine the aloe vera gel, distilled water, and essential oil. Turn the blender on at high speed and slowly drizzle the water mixture into the oil, continuing to blend until all the water mixture has been absorbed by the oil. The blender should "choke" as the mixture thickens and becomes white and creamy.
Turn off the blender and scoop the cream into small jars. Apply the lids and store in a cool, dark location,where the cream will keep for up to a year.
* Calendula Oil
To make the oil: Fill a glass quart jar three-quarters full with calendula buds. Fill the jar to within an inch of the top with olive oil for Medicinal preparations) or grapeseed, almond, or apricot kernel oil (for cosmetic preparations). Place in a warm, sunny spot, and let the herbs and oil infuse for 3-4 weeks. Strain and rebottle. (For double-strength calendula oil, add a fresh batch of calendula buds to the strained oil and let infuse for another 3-4 weeks.) Store in a cool place, out of direct sunlight (the refrigerator is fine), where the oil will keep for up to a year. To use: Apply calendula oil topically to skin rashes, eczema, and swollen lymph glands. It makes a wonderful massage oil and is a great addition to any cosmetic recipe calling for oil.
Basil Pesto
(There are dozens of Pesto Recipes but this is the very first recipe I ever made)
2 Cups fresh basil leaves
1/2 Cup parsley leaves
1/2 Cup Olive Oil
3 Tbs Pine Nuts
2 Garlic Cloves, peeled
3/4 Cup freshly grated Parmesan Cheese
2 Tbs soft unsalted butter
Salt to taste
Puree the basil, parsley, olive oil, nuts, and garlic in a food processor or blender Mix the cheese and butter in by hand. Season to taste. Note: If you are not going to use the pesto immediately, pour a thin layer of oil on top of the pesto and store it in the refrigerator. If you prefer to freeze it, add the cheese and butter after thawing.
Venison Succotash
Ingredients:
1/2 Pound Ground Venison
2 Tbs. Olive Oil
1/2 Onion, chopped
3 Garlic Cloves, sliced thin
Corn (I used 2 ears of corn cut off the cob), about 1/2 -3/4 cups of corn
1 boiled or baked medium sweet potato, peeled and diced
1 boiled or baked medium white potato, peeled and diced
1 Pint green beans, drained(save the green bean water)
2 Tbs. chopped Roasted Red Peppers in oil
1 Tsp. Fines Herbes
1/2 Tsp. Garlic Salt
Salt and Pepper to taste.
Put 2 Tbs. olive oil in pan and fry venison until only a slight pink shows, toss in onion, garlic slices, pepper and garlic salt and finish cooking venison. Put in corn, green beans, and stir, then add white potatoes and sweet potatoes. Add fines herbes and Roasted Red Pepper. Stir gently so that the sweet potatoes don't get all smashed up. At any time the dish gets a little dry add some green bean water. This should all be cooked on moderate heat until heated through. Taste for additional seasonings and serve. It's actually quite good. (Strange as it may sound what makes this dish is actually the sweet potato. It gives it the smoothness, plus sweetness of taste which compensates for not having a sauce or gravy in this dish.)
This recipe makes 4 medium or 2 large servings.
Custard Pie
Ingredients
Roasted Garlic
Remove the outer paper layers and slice the very top of the garlic off, just enough that each clove is opened and place it on a piece of aluminum foil. Drizzle with olive and sprinkle thyme, lemon thyme or rosemary over top, loosely wrap and seal in the aluminum foil (may also sprinkle salt and pepper if desired). Set it in an oven proof dish or on a small pan in a 400 degree oven and roast until soft, about 25 to 30 minutes. Delicious spread on bread, whipped into potatoes, or simply mixed into soups and salads. Roasting garlic gives it a sweet, nutty flavor.
Pickled Garlic
By Rosemary Gladstar
Fill a widemouth glass jar with whole peeled garlic cloves. Add enough tamari and/or apple cider vinegar (preferably unpasteurized) to completely cover the garlic. Place the jar in a warm spot near a sunny window and let sit for 3 to 4 weeks. Strain off the liquid. Set half of the liquid aside to be used in salad dressings and marinades. Place the rest of the liquid in a saucepan and add an equal amount of honey. Warm over very low heat, stirring, until the honey is thoroughly mixed into the tamari or vinegar. Pour this sauce back over the garlic, recap, and let sit another 3-4 weeks. Store in a cool, dark location, where it will keep for a year or longer - though it never lasts that long, as it's so good!
Banana Split Cake
2 Cups Crushed Graham Crackers
2 Cups Powdered Sugar
2 Tsp. Vanilla
1 20 oz. Can Crushed Pineapple, drained
2 Sticks Butter or Margarine
2 Eggs
2-4 Bananas
1 Large Container Cool-Whip
1 Jar Maraschino Cherries
Approximately 1/2 Cup Chopped Pecans, or use halves
Mix graham crackers and 1 stick of butter, melted, together. Spread in a 9 x 13 pan. This is the crust. With mixer beat sugar, 1 stick softened butter, eggs and vanilla together for 10 minutes. Pour over crust. Slice bananas and lay on top of filling, spread crushed pineapple on top of bananas and cover with Cool Whip. Top with maraschino cherries and pecans. For a variation, try mandarin orange slices and/or coconut!
Old-Fashioned Snow Ice Cream
a tasty extravaganza
Snow
Vanilla
Sugar
Milk (or canned milk)
Get a huge pan and fill it with clean snow. Take some milk, sugar and vanilla and stir it into the snow and stir altogether, until it looks and tastes "just right". If you like chocolate ice cream try adding Nestle's Quik into the mixture. It's yummy too. Eat it fast cause it melts quickly!!!
Horehound Cough Drops
adapted from The Family Homestead
4 Cups Chopped Horehound
4 Cups Water
1/4 Tsp. Cream of Tartar
1-1/2 Cups Honey
Bring the horehound and water to a boil and let it boil for 2 minutes. Put the lid on the pan and let it sit for about 1/2 hour. Strain the herbs out of the tea using cheese cloth. Take 1 cup of the horehound tea and add 1-1/2 cups honey and 1/4 tsp. of cream of tarter. Attach your candy thermometer to the pan and bring your mixture to a boil and allow it to continue boiling until it reaches 300 degrees. Meanwhile butter a jelly roll pan or something similar and when your mixture is at 300 degrees pour it on your pan and let it cool. Here's where you have 2 options. Let it cool slightly and score the candy to make it easier when you break it up, after it is completely cool; or when it is cool enough to handle but still warm begin to pull some off and roll it into little balls and lay them on a buttered surface to completely cool. When totally cool dust with confectioners sugar.
Taco Dip
Ingredients
adapted from http://strangersandpilgrimsonearth.blogspot.com
In a small glass bowl or measuring cup, add the following ingredients:
1 Tsp. vodka, to disperse the oils, acts as a preservative and is also a disinfectant and antibacterial.
1 drop of eucalyptus essential oil - antiseptic, antibacterial and deodorizing
2 drops of lavender essential oil - antiseptic, detoxifier and deodorizing
4 drops of lemon essential oil - antiseptic, antibacterial and air purifier
1 drop of tea tree essential oil - antiseptic, antiviral and antibacterial
1 cup distilled water
Pour all into a spray bottle and use as a sick room deodorizer. (I wait until hubby goes to work, open all the windows and when house is aired out, I close all the windows, then spray through the entire house. I also spray the bed linens if not changing the beds.
Can prepare without the use of alcohol if you are using the spray on a regular basis since this is only a 1-cup recipe and the essential oils will most likely not lose their potency for the time period it takes to use the spray up.
Shake before each use.
Restful Tea
1 Part Lemon Balm leaves
1 Part Chamomile flowers
1 Part Hops, whole strobiles
1 Part Passion Leaf
1/2 Part Skullcap leaves
1/2 Part Lemon Peel, powder
Put everything in the food processor with metal blade and process about 30 seconds. Bag tea or put in teabags. OR Get out your mortar and pestle, grind and mix your herbs to desired consistency and then bag up or put in teabags. A coffee mill pulverizes the herbs, and while usable, not preferred.
Tonic Tea
2 Cups Red Clover Blossoms
2 Cups Nettles
2 Cups Oatstraw
1 Cup Alfalfa
1 1/2 Cups Peppermint Leaves
1/3 Cup Calendula Blossoms
1/4 Cup Stevia
Take a 2 quart pot and put 1/2 cup of mixture in the pot and bring it up to almost boiling point. Turn the stove off, stir and let sit for 15 minutes. Repeat process. Strain and pour into pitcher. Add honey if desired. I like it just as is. The stevia gives it just enough edge of sweetness for me. For those of you who do not care for the taste might add more peppermint.
Pork N Beans
adapted from canninggranny
2 lb s.Navy or great northern beans
1/4 cup brown sugar
2 medium onions, chopped
3/4 teaspoons prepared yellow mustard
2 tablespoons cane syrup/molasses or honey
2-15 oz. cans tomato sauce
3 cups water
1-1/2 teaspoon to 3 tablespoons salt, optional – I don’t use any
8 pieces 2″ each of bacon/salt pork/fatback
Prepare 8 pint canning jars and lids.
In each jar, place ½ cup beans. Distribute onions evenly into jars. Mix in a saucepan... brown sugar, yellow mustard, molasses, tomato sauce, water, bring to a boil. Add one cup sauce to each jar of beans.
Add 1 piece of pork and push under liquid. Fill remainder of space in jars with boiling water, leaving a one inch headspace. Clean jar rims and adjust lids. Process at 10 pounds pressure for 75 minutes.
Homemade Granola Cereal
adapted from oldworldgardenfarms.com
Ingredients:
5 cups of rolled oats (old fashioned)
1/2 cup of slivered almonds (or whatever nut you prefer)
1/4 cup ground flax seed (hemp seed is terrific too)
1/2 cup of pure honey
1/2 cup of pure maple syrup
1 Tablespoon of cinnamon + 1/2 teaspoon to sprinkle on top
1/2 teaspoon nutmeg
Instructions:
1. Preheat oven to 300 degrees F.
2. Place oats, almonds, and flax seed in a large mixing bowl and combine.
3. While stirring, add in honey, syrup, 1 Tablespoon of the cinnamon, and nutmeg. Combine well.
4. Once the mixture is evenly combined, place on 2 large baking sheets lined with parchment paper.
5. Evenly distribute the mixture on each baking sheet and sprinkle with the remaining cinnamon.
6. Place in preheated oven and bake for 15 minutes, stirring half way through. Watch the mixture closely so it does not over bake.
7. Remove from oven, let cool. Store in an air tight container. (I store mine in the frig)
All-Day Apple Butter
Adapted from Taste of Home
Ingredients:
- 5-1/2 pounds or 1/2 peck apples, peeled and finely chopped(pulse in food processor)
- 4 cups sugar
- 2 to 3 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- Place apples in a 3-qt. slow cooker. Combine sugar, cinnamon, cloves
- and salt; pour over apples and mix well. Cover and cook on high for
- 1 hour.
- Reduce heat to low; cover and cook for 9-11 hours or until thickened
- and dark brown, stirring occasionally.
- Uncover and cook on low 1 hour longer. If desired, stir with a wire
- whisk until smooth. Spoon into freezer containers, leaving 1/2-in.
- headspace. Cover and refrigerate or freeze; or pour into jars and
- process in a water bath for 10-15 minutes. Yield: 4 pints.
Lucy's Chocolate Gravy and Biscuits
by Lucy
Ingredients:
1 Cup Sugar
2 Heaping Kitchen Tablespoons Cocoa
2 Heaping Kitchen Tablespoons Flour
1-2 Qt. Water
Directions:
Stir all dry ingredients together.
Put in medium pan and add water. Stir over medium heat until starts to boil and thickens and turn down. Add water if too thick.
Serve with biscuits and real butter.
Cowboy Candy
adapted from Tasty Kitchen.com
Description These little beauties are so addictive: sweet, spicy, and tangy. Once you start eating these, you’ll find all sorts of places to stash them—sandwiches, potato salad, grilled meat, and pasta, just to name a few.
Ingredients
- 3 pounds Firm, Fresh Jalapeno Peppers, Washed
- 2 cups Cider Vinegar
- 6 cups White Granulated Sugar
- ½ teaspoons Turmeric
- ½ teaspoons Celery Seed
- 3 teaspoons Granulated Garlic
- 1 teaspoon Ground Cayenne Pepper
Preparation Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems.
Slice the peppers into uniform 1/8-1/4 inch rounds. Set aside. (I used my food processor and made short order of slicing the peppers)
In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.
Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.
If you do not want to can these to the point of shelf stable, you can simply put the jars in your refrigerator and store them there. I prefer to keep the fridge space free so I can them. If you wish to can them, follow the instructions below.
Note: If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It’s wonderful brushed on meat on the grill or added to potato salad or, or, or … in short, don’t toss it out!
To can, place jars in a canner and cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth, then label.
Campfire Beans
adapted from Country Ground Beef
1/3 cup packed brown sugar
1/2 cup ketchup
1 tsp dry mustard
1/2 cup barbecue sauce
1/3 cup sugar
1/2 Tsp chili powder
1/2 Tsp salt
1/4 Tsp pepper
1/2 pound ground beef, browned and drained
1/2 chopped onion stirred into ground beef while browning
1/2 pound bacon, cooked, drained and crumbled
1/2 pound bratwurst or summer sausage, cut into 1-inch slices, cooked and drained
1 Can (15 oz) kidney beans, rinsed and drained
1 Can (16 oz) pork and beans
1 Can (15 oz) chili pinto beans in sauce
1 Can (16 oz) green lima beans, rinsed and drained
Stir ingredients together. Pour into a 2 qt. casserole. Bake uncovered at 350degrees for 1 hour or until heated through. Yield 10-12 servings.
Spice Cupcakes with Mocha Frosting
Adapted from Taste of Home
Ingredients:
1/2 cup butter, softened
1/2 cup sugar
1 egg
1/2 cup molasses
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon each ground cinnamon, cloves and nutmeg
1/2 cup buttermilk
Frosting:
1-3/4 cups confectioners' sugar
1 tablespoon baking cocoa
2 tablespoons strong brewed coffee
1 tablespoon butter, softened
1/4 teaspoon vanilla extract
Chocolate-covered coffee beans and assorted candies, optional
Directions:
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, baking soda, salt, cinnamon,cloves and nutmeg; add to creamed mixture alternately with buttermilk. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. In a small bowl, combine confectioners' sugar and cocoa. Stir in the coffee, butter and vanilla until smooth. Frost cupcakes. Garnish with coffee beans and candies if desired. Yield: 15 cupcakes.
Grandmother's Pound Cake
Fannie Farmer Cookbook
Butter and flour a large loaf pan or two or more small ones. Set the oven at 300 degrees.
Cream until light and fluffy
1 cup butter
1-2/3 cups sugar
Beat in, one at a time
5 eggs
When creamy, fold in
2 cups pastry or cake flour
1/4 tsp. salt
Spoon into the pan.
Bake about 1-1/2 hours.
(For Ginger Pound Cake. Add 2 tablespoons yellow ginger to the mixture.)
(For Imperial Cake. Cut 1/2 pound, seeded raisins in pieces and dredge lightly with flour. Break 1/2 cup walnut meats in pieces. Grate the rind of 1/2 lemon. Prepare the cake batter and add 2 teaspoons lemon juice. Fold in the raisins, nuts and lemon rind, and bake.)
Jalapeno Poppers
Adapted from Author: Stephanie via CopyKat Recipes
Ingredients:
- 15 jalapeno peppers
- 1 8 ounce packages cream cheese, soften to room temperature
- 6 ounces shredded Cheddar cheese
- 1 cup milk
- 1 cup flour
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon paprika
- 1/8 teaspoon chili powder
- 1/8 teaspoon garlic powder
- 1 cup seasoned bread crumbs
- 1 quart of oil for frying
Prepare seasoned flour by placing the flour into a small shallow bowl. Add salt, pepper, paprika, chili powder, and garlic powder to the flour. Blend spices into flour until it has a uniform appearance. Place milk into a separate shallow bowl. Dip stuffed jalapeno into the flour, and then roll into the seasoned flour. Place floured pepper on a baking sheet with a rack. Let the peppers "dry" for about 10 minutes. This step is crucial for the peppers. The flour layer will help the stuffing remain inside the pepper, and give the bread crumbs something to hold onto.
Pour bread crumbs into a separate bowl. Dip floured jalapeno pepper into the milk and then into the bread crumbs. Place pepper back on the rack. Preheat oil to 350 degrees. The bread crumb coating needs about five minutes for its drying time.
Fry peppers one or two at a time until golden brown. This will only take a minute or two. Remove from oil and drain on a baking rack.
How to cook them from a frozen state:
Heat oil to 350 degrees and cook until golden brown.
May also bake peppers (fresh or frozen) in a 350 degree oven for approximately 20 minutes.
Lemon Basil & Lime Granita
adapted from Mother Earth Living
• 3¼ cups water
• 2 cups lemon basil leaves, gently packed
• 1 cup sugar
• ¼ cup fresh lime juice
1. Bring some water to a boil in small saucepan. Add basil leaves; cook 10 seconds. Drain and plunge basil into cold water. Drain again. This procedure will enable your granita to maintain a beautiful green color.
2. Puree sugar, the 3-1/4 cups water, lime juice and blanched basil leaves in blender on high speed for about 1 minute, or until you have a smooth, bright-green liquid. Pour through fine-meshed strainer.
3. Pour into a 9 x 13 pan and slide into the freezer. Every 15 minutes or so, go in and scrape the ice that will be forming in the pan, until you end up with ice that looks like ice in a sno-cone. Put a lid on it when finished and leave in freezer until ready to serve.
Red-Hot Sauce
(to can or freeze)
from Stocking Up III
24 long hot chili peppers (about 1-1/2 cups chopped)
12 large red, ripe tomatoes (about 8 cups chopped)
4 cups vinegar
2 Tbs. Pickling Spice
1/2 cup honey
Wash and drain peppers and tomatoes. Remove seeds from peppers. You may want to wear gloves if your peppers are really hot. Core and chop tomatoes. Add 2 cups vinegar to the vegetables and boil in a stainless steel or enamel saucepan until soft. Press through sieve or food mill. Place pickling spice in a cheesecloth bag. Put this bag in a pot with the strained vegetables and boil until thick. Add remaining 2 cups vinegar and the honey. Boil 15 minutes, or until as thick as wanted.
Can or freeze. To can, pour into hot, scalded half-pint jars. Seal and process 20 minutes in a boiling water bath.
Whole Pickling Spice
adapted from Stocking Up III
2 Tbs. bay leaves
1 Tbs. cardamom seeds
1 Tbs. dried ginger root
1 stick of cinnamon
1-1/2 whole dried chili peppers (more can be used if you like it hot)
2 Tbs. mustard seeds
1 Tbs. whole allspice
1 Tbs. coriander
1 Tbs. peppercorns
Crush bay leaves. If you have cardamom in the pod, pound it with a mortar and pestle to extract seeds. Also pound dried ginger root (you can also buy dried ginger cut and sifted) and break cinnamon stick into small pieces to distribute flavors. Dried chilies can be broken or crushed into small pieces.
Combine bay leaves, cardamom seeds, ginger, cinnamon, chili peppers, mustard seeds, allspice, coriander, and peppercorns. Blend, and store in an airtight container. Use as directed in recipes.
Baked Tomatoes Provencal
from Real Simple
Ingredients:
1/2 cup panko bread crumbs
1/2 cup grated Parmesan (2 ounces) - (I use Mozzarella in a pinch)
2 Tbs. olive oil
1 Tbs. dried oregano - (I use 1 Tbs. Italian Seasoning or Provencal Seasoning depending on the meal)
3/4 Tsp. salt and 1/4 Tsp. black pepper
1-1/2 pounds sliced beefsteak tomatoes, 1/2 inch thick
Directions:
Heat oven to 350 degrees. In a small bowl, toss together the panko, parmesan, oil, oregano, salt and pepper. Place the tomatoes in a baking dish, overlapping them slightly. Sprinkle with the panko mixture and bake until golden brown, 20 to 25 minutes.
Garden Pest Spray
2 chopped up onions
4-6 garlic cloves, crushed
1 Tsp. crushed red pepper or substitute cayenne pepper
1 Tbs. cheap dish soap
1 Tbs. canola oil
Fill with water and let sit for 2 weeks.
Strain and add enough water back to fill the 2 quart pitcher. Spray plants.
Chocolate Zucchini Cake with Custard Sauce
adapted from Taste of Home
Ingredients:
- 1-3/4 cups sugar
- 1/2 cup canola oil
- 1/4 cup butter, softened
- 1/2 cup buttermilk
- 2 eggs
- 1 teaspoon vanilla extract
- 2-1/2 cups all-purpose flour
- 1/4 cup baking cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 2 cups finely shredded zucchini
- 1/2 cup semisweet chocolate chips
- 1/2 cup sliced almonds
- CUSTARD SAUCE:
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 3 cups whole milk
- 3 egg yolks
- 3 tablespoons butter
- 1/4 teaspoon almond extract
Directions
- Preheat oven to 325°. Grease and flour a 10-in. plain or fluted tube pan. In another bowl, beat sugar, oil and butter until well blended. Gradually beat in buttermilk, eggs and vanilla.
- In another bowl, whisk flour, cocoa, baking soda, cinnamon and cloves; gradually beat into sugar mixture. Stir in zucchini, chocolate chips and almonds.
- Transfer to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool.
- For sauce, in a large saucepan, mix sugar, flour and cornstarch. Whisk in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
- In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Gently stir in butter and extract. Serve warm with cake. Cover and refrigerate leftover sauce. Yield: 16 servings.
Fresh Peach Cake
Recipe courtesy of Ina Garten
Ingredients :
1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
2 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
3 large ripe peaches, peeled, pitted and sliced
1/2 cup chopped pecans
Directions:
Preheat the oven to 350 degrees F. Grease a 9-inch-square baking pan.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top and sprinkle with the remaining sugar mixture and the pecans.
Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
Pineapple Crisp
adapted from Melissa's Southern Style Kitchen
Ingredients:
Filling:
2 Pints crushed pineapple zucchini
3 Tbsp brown sugar
2 Tbsp all-purpose flour
1/4 tsp ground ginger
Topping:
1/2 cup all-purpose flour
1/4 cup quick cooking oats
1/4 cup brown sugar, packed
1/4 cup granulated sugar
6 Tbsp cold butter
1/4 cup almond slices and 1/4 cup pecan pieces
Directions:
Preheat the oven to 350°F and butter a 3 quart casserole. Toss the pineapple zucchini with 3 Tbsp brown sugar, 2 Tbsp all-purpose flour and 1/4 tsp ground ginger. Pour into the dish.
Sift together the all-purpose flour, quick cooking oats, brown sugar and granulated sugar for the topping. Cube the butter, and cut into the dry ingredients until it resembles coarse crumbs. Mix-in the nuts by hand.
Sprinkle on top of the pineapple. Bake for 30 minutes or until the topping is golden and the edge is bubbly. Serve with fresh whipped cream or vanilla ice cream. Yield: 8 servings
Homemade Cheese Crackers
Ingredients:
8 tablespoons (1 stick) of cold butter, diced
1 cup of cheddar cheese or whatever cheese desired
1/2 tsp. salt
1/8 tsp. white pepper
1 pinch of cayenne pepper
1 cup plus 2 Tbs. white flour
Pinch of dried oregano and basil
Directions: Take first 5 ingredients and pulse in food processor until mixture forms small curds. Add flour and continue to pulse until dough forms a ball. Dump onto a lightly floured surface and knead the dough a couple times; shape into a disc, wrap in plastic wrap and chill for at least an hour.
Preheat oven to 350 degrees. Roll dough out really thin; about 1/4 inch thick. Take a pizza cutter and cut the dough up into 1 inch squares. Place them on a cookie sheet and poke a hole in the center of each. I used the blunt end of a wooden chopstick.
Bake for about 15 minutes until the tops darken slightly.
Cool completely and store in airtight container.
Cucumber Stuffed Cherry Tomatoes
by Taste of Home
Ingredients:
- 24 cherry tomatoes
- 1 package (3 ounces) cream cheese, softened
- 2 tablespoons mayonnaise
- 1/4 cup finely chopped peeled cucumber
- 1 tablespoon finely chopped green onion
- 2 teaspoons minced fresh dill
- Cut a thin slice off the top of each tomato. Scoop out and discard
- pulp; invert tomatoes onto paper towels to drain.
- In a small bowl, combine cream cheese and mayonnaise until smooth;
- stir in the cucumber, onion and dill. Spoon into tomatoes.
- Refrigerate until serving. Yield: 2 dozen.
Cheesy Squash Casserole
by Paula Deen
Ingredients:
1 tablespoon vegetable oil
6 medium yellow summer squash, thinly sliced
1 large Vidalia onion, thinly sliced
1 tablespoon butter
1/2 cup grated Parmesan
1 cup shredded sharp Cheddar
1/2 cup sour cream
Salt and freshly ground black pepper
1 sleeve crackers, crushed medium to fine (recommended: Ritz)
Directions:
1. Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish.
2. Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste.
3. Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.
Egg Casserole
9 eggs
3 Cup Milk
3 slices white bread, cubed
1-1/2 tsp. salt
1-1/2 tsp. dry mustard
1-1/2 lbs. bacon, fried crisp & cubed
1-1/2 cup grated cheese
Directions: 9x13 buttered pan - 350 degrees - approx. 45 minutes
Fry and drain bacon. Cut up. Beat eggs in large bowl and add other ingredients in order and stir in cheese and bacon. Place in buttered pan. Refrigerate overnight. Bake 350 for 45 minutes. May use sausage, ham or any combination. I also sometimes add onion and mushrooms.
Lemon-Basil Flavored Water
Ingredients:
1 quart of water
1 lemon cut in 8 pieces
Approximately 1/4 to 1/2 cup fresh basil leaves
Directions:
Put in a quart jar, cover and put in frig overnight. Next day pour over ice and enjoy!! Try innumerable combinations such as Strawberries and Mint or Lemon Balm; Raspberries and Lemon Thyme, etc. The combinations are endless! Don't forget to decorate your drink with a sprig of whatever herb you've used as flavoring. Makes you feel special - cause you are!!!
Honeysuckle Jelly
Ingredients:
4 cups honeysuckle flowers
4 cups water
1/4 cup fresh lemon juice
4 cups sugar
1 packet liquid pectin
Directions:
First you need to make an infusion to draw all the goodness from the flowers.
Bring 4 cups of water to a boil in a large pan. As soon as it comes to a boil, turn the heat under the pan off and add the honeysuckle flowers and push them all down under the water. Put a lid on the pan and steep for about an hour, stirring several times off and on.
After about an hour, strain the flowers from the liquid. Take two cups of the infusion and put it back into the pan, add the lemon juice, sugar and while stirring, bring it all to a boil that will not stir down. Add the pectin and boil for another 2 minutes. You may have to reduce the heat to avoid the mixture boiling over.
Pour the jelly into sterilized jars and put on lids and rings. Put them in a water bath canner and boil for 10 minutes. Turn off canner and lift jars out to cool for 24 hours. Enjoy!!
Butter and Sage Sauce
by Mario Batali
Ingredients:
Pasta, of choice
4 tablespoons butter
8 sage leaves
1/2 lemon, juiced
1/4 cup grated Parmigiano-Reggiano
Directions:
While your pasta cooks, melt butter in a 12 to 14-inch saute pan and continue cooking until golden brown color ("noisette") appears in the thinnest liquid of the butter. Add sage leaves and remove from heat. Add lemon juice and set aside. Drain the pasta, but leaving some cooking water, and gently pour into saute pan and return to heat. Add the cheese, toss to coat and serve immediately. Makes 4 servings.
Pasta e Fagioli
by simplelifemom
- 1 large Onion, diced
- 2 Garlic Cloves, minced
- 1 lb Ground Beef or Sausage
- Salt and Pepper to taste
- 1 gallon Homemade Beef Bone Broth
- 15 oz (1 can) Tomato Puree
- 3-4 cups cooked Kidney Beans
- 2 Large Carrots, julienned
- 1 cup Green Beans, cut bite size
- 1/2 lb Shell Pasta
- 1 Tbsp Oregano
- Saute onion, garlic, and ground beef in a skillet on medium heat. Salt and Pepper to taste.
- Add bone Broth, Kidney Beans, Oregano, Tomato Puree, Carrots, and meat mixture into a large soup pot. Cook on med-low for 30 min. to 1 hour.
- Add Green Beans and Pasta. Cook until pasta is tender.
- Serve immediately.
Dandelion Fritters
by pixiespocket.com
- The first step is the most fun…wander around outside with a bag or basket, and pull off the heads of the most open, bright, and happy dandelion flowers that you can find! It is best to do this in the early afternoon before the hottest part of the day.
- Bring your flowery disks inside, dump them in a colander, and rinse them gently to dissuade any ants from continuing their habitation of your petaled feast-in-the-making. Don’t go too crazy washing them or you’ll wash all of the pollen away, and then your fingers won’t be yellow! I love having yellow dandelion fingers.
- Shake your flowers in the strainer to get off excess water and set it in the sink to let the angry, wet ants get away.
- Start your frying pan and oil heating, you want to let it get to medium/med-high. Some folks use olive oil, but I tend to use vegetable oil because it was what I had on hand (and is cheaper, alas!). Pour as much oil into your pan as it would take to cover a lovely little flower head covered in batter.
- In a bowl, whisk together one egg, one cup of milk, and a cup of flour. If you want it sweeter, try adding a dribble of honey, maple syrup, molasses, or any other thing your heart desires. A dash of cinnamon and a smaller dash of ginger adds a great rounded flavor, in my opinion. If you are feeling a little more savory than sweet, you can add hot pepper, garlic, salt, black pepper, or any other spices to the batter.
- Get a plate covered in newspaper or paper towels ready for the hot, greasy, crispy flowers!
- Grab yourself a lovely dandelion flower from the strainer, shake off the excess water, trim the stem off as low as you can without losing a place to hold it, and dip it into the batter! Swish the flower around in the batter to make sure it gets completely covered.
- Drop the dripping flower into the hot oil and repeat. Add just a couple at a time until you have an idea of how long it takes for a flower’s batter to brown (Hint: NOT LONG). If I have to tell you to use tongs to carefully flip the flowers, you deserve to cook your fingertips. Just sayin.
- When they are golden brown and lovely, remove them to your draining station. While they are still hot, you have the option of sprinkling them with powdered sugar (alá Funnel Cakes) or cinnamon-sugar or drizzle with honey or mustard or horseradish sauce or, or, or….*sigh*….so many amazing options.
Dandelion Blossom Bread
by Rose Barlow
2 cups flour
2 tsp baking powder
1/2 Teaspoon salt
1 cup dandelion blossoms, all green sepals and leaves removed
1/4 cup oil
4 Tablespoons honey
1 egg
1 1/2 cups milk
Combine dry ingredients in large bowl, including petals making sure to separate clumps of petals. In separate bowl mix together milk, honey, oil beaten egg. Add liquid to dry mix. Batter should be fairly wet and lumpy. Pour into buttered bread tin or muffin tin. Bake 400F. For muffins 20-25 min, bread for bread up to twice as long. Test for doneness.
Cream of Dandelion Soup
by Eatyourweeds
4 cups chopped dandelion leaves
2 cups dandelion flower petals
2 cups dandelion buds
1 Tbsp butter or olive oil
1 cup chopped wild leeks (or onions)
6 cloves garlic, minced
4 cups water
2 cups half-n-half or heavy cream
2 tsp salt
1. Gently boil dandelion leaves in 6 cups water. Pour off bitter water. Boil gently a second time, pour off bitter water.
2. In a heavy-bottom soup pot, sauté wild leeks and garlic in butter or olive oil until tender.
3. Add 4 cups water.
4. Add dandelion leaves, flower petals, buds, and salt.
5. Simmer gently 45 minutes or so.
6. Add cream and simmer a few minutes more.
Garnish with flower petals.
Flour Tortilla Recipe
by oldworldgardenfarms.com
Ingredients:
*makes 8-10 tortillas
2 cups flour
1 tsp. baking powder
1 tsp kosher salt
2 Tbs. shortening (or lard)
1/2 cup very warm water
Instructions:
Slowly add the hot water into the dry ingredients. You may have to add a little extra water if the dough is a little dry.
1. Combine flour, baking powder and salt in a medium size mixing bowl. Whisk together to mix evenly.
2. Add shortening/lard. Using a pastry cutter, combine the ingredients. Continue to cut mixture until it resembles coarse crumbs.
3. Slowly pour in water (you want it hot, but not boiling). Stir to bring mixture together.
Knead the dough and let the dough rest. Don’t skip this step – it makes a huge difference in the end result.
4. Lightly knead dough on a lightly floured surface – approximately 30 times. You can stop when your dough becomes a cohesive ball and is less sticky. You can add small amounts of water as needed. Cover with a tea towel and allow dough to rest for 45 minutes.
5. Divide dough into equal portions - roughly the size of table tennis (ping-pong) balls. Place onto a plate and cover and let rest for 20 minutes.
Roll out each dough ball as thin as you can.
6. Roll out each individual ball of dough on a lightly floured surface until very thin. Heat a non-stick skillet to medium/medium-high heat. Place one tortilla onto the griddle. Cook on each side for 20 to 30 seconds, removing it while the tortilla is still soft but slightly brown in spots.
Brown on each side – don’t leave the stove – it happens very quick!
7. Repeat until all tortillas are browned. Stack tortillas and cover with a towel to keep warm. Serve immediately or allow to cool before storing tortillas in an air tight container.
Tortilla ready to be filled!
*You can freeze tortillas for several months. Just pull out the amount that you need, wrap them in aluminum foil and warm them in the oven.
Homemade Refried Beans
adapted from moneysavingmom.com
- 4 cups cooked pinto beans (You may used canned whole beans if you like. I prefer to use dry beans and cook them myself. Directions follow below.)
- 3 T. healthy fat for sauteing (Butter, coconut oil, beef tallow, or lard would all work here. Avoid olive oil as it isn’t stable at high temperatures.)
- 1 cup chopped onion
- 5 cloves minced garlic
- 2 1/2 t. cumin
- 2 t. paprika
- 2 t. sea salt
- 1/2 t. chili powder (more or less- the intensity of chili powders seems to vary)
- 1/2 t. black pepper
- Milk, as needed (water or bean broth can be used if your family is dairy-free. However, I prefer the richness that the milk adds.)
To prepare dry beans, place the beans in a large bowl, cover with an ample amount of water and allow to soak overnight. (Keep in mind that 1 cup of dry beans equals approximately 3 cups of cooked beans).
The next day, drain and rinse the beans. Cover them generously with fresh water and simmer for several hours or until tender. A slow cooker works wonderfully for this as well!
In a large pot or saucepan, saute the onions in the fat until they are soft and translucent. Add the minced garlic and cook for 1-2 minutes more.
Add the beans. If your beans are without liquid, you may need to add extra water or milk at this point. (I prefer to leave a little of the bean broth in with the beans when I freeze them.)
Stir in the cumin, paprika, salt, chili powder, and black pepper. Bring to a slow simmer and allow it all to cook on low heat for 10-20 minutes, stirring occasionally.
If the mixture is dry, you may need to thin it with a splash of milk or water at this point. However, if you started out with extra liquid in your cooked beans, you may not need to add anything.
Once the beans have cooked down for a while and the flavors have had time to incorporate, mash them with a potato masher, fork, or my personal favorite: an immersion blender. I prefer slightly chunky beans, versus a super-smooth “puree” consistency.
Homemade Scrub Free Daily Shower Cleaner
by Mother Nature Network
Ingredients:
1 cup water
1/2 cup hydrogen peroxide
1/2 cup white vinegar
1 tsp. castille soap
Essential Oil for scent, 20 drops (I used bergamot)
Mix together and spray immediately after taking shower.
Homemade Glass Cleaner
Ingredients:
1/4 cup white vinegar
1/4 tsp. liquid soap
2 cups water
15 drops essential oil (I used bergamot)
Mix together and spray glass. Wipe clean!
Cheddar and Applesauce Homemade Dog Biscuits
by The Scrumptious Pumpkin
Ingredients:
3/4 cup whole wheat flour (or rye flour or brown rice flour)
1/2 cup cheddar cheese, grated
3 Tbs. all-natural applesauce
2 Tbs. water
Instructions:
Preheat oven to 350 degrees.
Combine all ingredients in a large mixing bowl.
Knead dough on a lightly floured surface and roll out to about half an inch thick. Cut treats with a cookie cutter and place on a parchment-lined baking sheet. Bake for about 10 minutes, or until treats are firm to the touch.
Before freezing or storing, allow cookies to cool and harden, about 50 minutes.
Homemade Orange Peel Cleaner
by Fresh Eggs Daily
Ingredients:
Four oranges (or six limes, four lemons or two grapefruit or a mix)
Two cinnamon sticks
Two vanilla beans
Bottle of white vinegar
Two canning jars
Spray bottle
Peel the oranges and divide the peels between the two canning jars.
Break the cinnamon sticks in half and add two halves to each jar.
Slit the vanilla beans, cut in half and add two halves to each jar.
Pour in enough vinegar to completely cover.
White vinegar is a natural disinfectant. It has antibacterial properties, kills mold and is also an ant repellent. Apple cider vinegar, while great for adding to your chickens water and drinking yourself for all its health benefits, shouldn't be used here - only white vinegar. Apple cider vinegar will attract fruit flies.
Then set the jars in your pantry, in the cupboard or on the kitchen counter to 'age' for about a month. Shake the jars every few days to reinvigorate the contents. The mixture should start to turn orangish-tan and smell fragrant.
When ready to use, strain the contents into a spray bottle to use full strength or pour into a bucket and dilute with water. Use the spray bottle to spray roosts and then use the mixture diluted in a pail with a mop to scrub the coop walls and floors.
White Chocolate-Cranberry Biscotti
Taste of Home
Ingredients:
- 1/2 cup butter, softened
- 1 cup sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 3/4 cup dried cranberries
- 3/4 cup vanilla or white chips
Directions:
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Beat in vanilla.
- Combine flour and baking powder; gradually add to creamed mixture and mix well.
- Stir in cranberries and vanilla chips.
- Divide dough into three portions.
- On floured surface shape each portion into a 10-in. x 2-in. rectangle.
- Put on ungreased baking sheets.
- Bake at 350° for 20-25 minutes or until lightly browned.
- Cool for 5 minutes.
- Transfer to a cutting board; cut diagonally with a serrated knife into 1-in. slices.
- Place cut side down on ungreased baking sheets.
- Bake for 15-20 minutes or until golden brown.
- Remove to wire racks to cool.
- Store in an airtight container.
- Yield: 2-1/2 dozen.
Baked Fontina
Adapted: Barefoot Contessa
Ingredients:
1 1/2 pounds Italian Fontina cheese, rind removed and 1-inch-diced
1/4 cup good olive oil
6 garlic cloves, thinly sliced
1 tablespoon minced fresh thyme leaves
1 teaspoon minced fresh rosemary leaves
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 crusty French baguette
Directions:
1. Preheat the broiler and position the oven rack 5 inches from the heat.
2. Distribute the cubes of Fontina evenly in a 12-inch cast-iron pan. Drizzle on the olive oil. Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and olive oil. Sprinkle with the salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and starts to brown.
3. Serve the baked Fontina family-style-right out of the oven in the cast-iron pan with crusty chunks of bread for everyone to dip.
4. (Folks, this is my go-to appetizer in case of an emergency.)
Turkey Tetrazzini
Ingredients:
4.5 oz. jar of sliced mushrooms, chopped
1 TBS olive oil
4-5 garlic cloves, minced
12 oz. noodles, cooked until al dente
2 TBS of butter
1/4 cup flour
2 cups turkey broth
2 cups milk
1 cup sour cream
2 cups frozen peas
2-3 cups turkey, chopped
3-4 sprigs thyme, stripped or 1/2 tsp dried thyme
1/2 tsp pepper
salt to taste
1-1/2 cup Parmesan cheese, divided
1 cup Panko breadcrumbs
Directions:
Preheat oven to 350 degrees and butter a 9 x 13 casserole dish.
Heat the tablespoon of olive oil in a large pan over medium heat and saute minced garlic until soft and then add mushrooms and stir-fry until warm.
Add the butter and stir until melted.
Sprinkle the flour over the mushroom mixture and cook, stirring constantly until the mushrooms are coated with the flour.
Slowly stir in broth, cooking until thickened.
Stir in the milk, sour cream, thyme leaves and pepper and cook for a few minutes until it comes together like a creamy soup. Taste and adjust seasonings at this time. (Also, if you like mushroom soup, stop and serve - it's ready!)
Combine turkey, peas, noodles and 1 cup of Parmesan cheese in a large heat-proof bowl.
Pour the mushroom soup over the turkey mixture and stir until combined. The noodles will soak up a lot of the soup but if it looks too dry you can add milk.
Spread the Tetrazzini mixture into the casserole dish. Mix together the leftover 1/2 cup Parmesan cheese and the cup of Panko breadcrumbs and spread over the casserole.
Bake until piping hot and is bubbling. May turn a little brown on top but don't let it burn. It's delicious!
Spinach and Apple Salad with Sweet Italian Dressing
byTara @ wegotreal
Ingredients
- Spinach
- Apples, thinly sliced
- Red onion, thinly sliced
- Raisins
- ½ c. olive oil
- ¼ c. red wine vinegar
- 1 T. + 1t. honey
- ½ t. sea salt
- 1 t. oregano
- ¼ t. garlic powder
- fresh cracked pepper to taste
- Arrange spinach, red onion, raisins, and apples in a bowl or plate.
- Add all dressing ingredients to a mason jar and shake vigorously until well combined.
- Stir if needed, honey may stick to the bottom.
- Toss dressing with salad and serve.
- Store leftover dressing in the fridge
Cranberry Fruit Conserve
By Barefoot Contessa
Ingredients:
1 (12-ounce) bag of fresh cranberries, cleaned
1 3/4 cups sugar
1 Granny Smith apple, peeled, cored, and chopped
1 orange, zest grated and juiced
1 lemon, zest grated and juiced
3/4 cup raisins
3/4 cup chopped walnuts or pecans
Directions :
Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Let cool, and serve chilled.
White Chili
by Taste of Home
6 Servings
Prep: 15 min.
Cook: 70 min.
Ingredients:
- 1/2 cup chopped onion
- 3 garlic cloves, minced
- 2 tablespoons vegetable oil
- 2-1/2 teaspoons ground cumin
- 1/2 pound ground turkey
- 1 pound uncooked boneless skinless turkey breast, cubed
- 3 cups chicken broth
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 1 tablespoon minced jalapeno pepper
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon dried savory
- 2 teaspoons cornstarch
- 1 tablespoon water
- Shredded Monterey Jack cheese, optional
- In a 2-qt. saucepan, saute onion and garlic in oil for 5 minutes or
- until tender. Stir in cumin; cook for 5 minutes. Add turkey; cook
- over medium heat until no longer pink. Add broth, beans, jalapeno,
- marjoram and savory; bring to a boil. Reduce heat; cover and simmer
- for 45 minutes, stirring occasionally.
- Uncover; cook 15 minutes more. Dissolve cornstarch in water; stir
- into chili. Bring to a boil; cook and stir for 2 minutes. Serve
- topped with cheese if desired. Yield: 6 servings.
- (I used 1/2 pound of chicken chopped finely, and a pound of shredded chicken. Put in one 15.5 oz. can cannellini beans. Chicken was precooked so I didn't have to cook it until no longer pink. Speeds up the whole process. Would be a nice soup to make at last minute with leftover chicken or roasted chicken brought home from the store. The chicken was boiled in salted water but no other salt was added to the soup. I used my own chicken broth.)
Charlotte's Belgian Salad
1 can sliced green beans, drained
1 can small peas, drained
1 can corn, drained
1 medium onion, chopped fine
1 large green pepper, chopped fine
½ cup celery, chopped fine
Dressing: ¼ cup oil, ¼ cup vinegar, 1/4-1/2 tsp pepper and salt, ¾ cup sugar (heat through until sugar is dissolved.)
Pour over salad and put in frig.
Jalapeno Cheese Dip
by Birdlady
1 8-ounce cream cheese
3/4 cup mayo
3/4 cup shredded chicken
Chopped jalapenos to taste
1/4 Cup shredded cheddar cheese
Bring 8-ounce cream cheese to room temperature and mix all ingredients together and put in a small baking dish.
Bake 20 minutes at 350 and sprinkle with shredded cheddar when you take it out of the oven.
Crock-Pot Pizza
from Taste of Home
6-8 Servings Prep: 20 min. Cook: 3 hours
Ingredients -
- 1 package (16 ounces) wide egg noodles
- 1-1/2 pounds ground beef or turkey
- 1/4 cup chopped onion
- 1 jar (26 ounces) spaghetti sauce
- 1 jar (4-1/2 ounces) sliced mushrooms, drained
- 1-1/2 teaspoons Italian seasoning
- 1 package (3-1/2 ounces) sliced pepperoni, halved
- 3 cups (12 ounces) shredded part-skim mozzarella cheese
- 3 cups (12 ounces) shredded cheddar cheese
- Cook noodles according to package directions. Meanwhile, in a large
- skillet, cook beef and onion over medium heat until meat is no
- longer pink; drain. Stir in the spaghetti sauce, mushrooms and
- Italian seasoning. Drain noodles.
- In a 5-qt. slow cooker coated with cooking spray, spread a third of
- the meat sauce. Cover with a third of the noodles and pepperoni.
- Sprinkle with a third of the cheese. Repeat layers twice.
- Cover and cook on low for 3-4 hours or until heated through and
- cheese is melted. Yield: 6-8 servings.
Hamburger Helper
adapted from The Homesteading Hippy
Ingredients:
- 1-1/2 pounds hamburger
- 2 cups jasmine rice
- 4 cups chicken broth
- 3 cups loosely packed chopped swiss chard
- 2 cloves chopped garlic
- 1 small onion, chopped
- salt and pepper
- 2 T. olive oil of choice
- 1 T. chopped jalapeno
Pecan Tarts
by Taste of Home
(20 Servings)
- 1 package (3 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- FILLING
- 1 Egg
- 3/4 cup packed dark brown sugar
- 1 tablespoon butter, melted
- 1 teaspoon vanilla extract
- 2/3 cup chopped pecans
- Maraschino cherry halves, optional
- In a small bowl, beat cream cheese and butter until fluffy; blend in
- flour and salt. Refrigerate for 1 hour. Shape into 1-in. balls;
- press onto the bottom and up the sides of greased mini-muffin cups.
- For filling, in a small bowl, beat the egg. Add brown sugar, butter
- and vanilla; mix well. Stir in pecans. Spoon into tart shells
- Bake at 325° for 25-30 minutes. Cool for 15 minutes before
- carefully removing from pans. Garnish with maraschino cherries if
- desired. Yield: about 20.
by Rosemary Gladstar
7 Tbs. Water
1 Tbs. Vodka or Witchhazel Extract
5-10 drops Lavender Essential Oil
1 4-oz. spritzer bottle
Directions: Combine the water, vodka, and essential oil in the spritzer bottle. Shake well before use. Handy if you're a traveler, for hotel rooms
Echinacea Spray for Sore Throats
by Rosemary Gladstar
1/4 cup Echinacea tincture
1/8 cup water
1/8 cup vegetable glycerin or honey
1-2 drops Peppermint essential oil
Directions: Mix together the Echinacea tincture, glycerin (I use honey), and water. Add the Peppermint essential oil drop by drop until the spray has the right flavor for your taste. Pour into a spritzer bottle. Spray directly onto the back of the mouth, toward the throat, once every half hour or as often as needed.
Elderberry Cough & Cold Syrup
adapted from Evo Terra
8 oz. Elderberries
2 oz. Ginger Root
1/4 cup Licorice Root
1/4 cup Marshmallow
2 Tbs. Goldenseal
2 Tbs. Cinnamon Chips
2 Cups Raw Honey
8 Cups Distilled Water
1/4 Cup Brandy
Directions: Put the first 6 ingredients into the 8 Cups Distilled Water. Bring to a boil, turn down cover and let simmer for 40 minutes. Strain mixture and add honey and brandy to the liquid on a low heat, stirring with a wooden spoon. Pour syrup into dark glass bottles and store in frig. Will last through the Winter due to the brandy as a preservative. I pitch whatever is left over and unused and make fresh each Fall. Evo Recommends as follows: For adults: take a good healthy slug off the bottle every 90 minutes for the first day or two. For children: 1 tsp., 3 to 4 times a day.
Rosehip Jelly
Rosehip Jelly Ingredients
Makes approximately 5-8 oz. jars
- 2 quarts rose hips
- 1 1/2 quarts water
- 1/2 cup fresh squeezed lemon juice
- 1 package SureJell pectin
- 1/4 teaspoon butter
- 3 1/2 cups sugar
- 6 8-ounce canning jars and fresh lids
Rosehip Jelly Method
Rinse the rose hips thoroughly. Cut off the scraggly ends and discard.
Place rose hips in a large pot. Add 1 1/2 quarts of water. Bring to a boil and reduce heat to simmer. Cover and cook for 1 hour (or longer), until rose hips are soft and mashable.
Use a potato masher to mash up the rose hips into a rough purée. Set up a jelly bag, or a large very fine mesh strainer, or 4 layers of cheesecloth over a bowl or large pot. Transfer the rose hip mixture into the jelly bag/strainer/cheesecloth. Let strain into the bowl for at least an hour. Squeeze the jelly bag or cheesecloth to get more remaining juice out.
Measure the juice. You will need 3 cups of juice for this recipe, so if you have less than 3 cups, add more water to the mixture (you can also add some boiling water to the jelly bag if you still have it set up, allowing more liquid to drain out).
Place 3 cups of the rose hip juice in a large, wide pot. Add the lemon juice and pectin. Bring to a boil, dissolving all of the pectin. Add the sugar. Once the sugar has dissolved, add the butter. Bring to a hard boil (one that you can not reduce by stirring). The mixture will bubble up considerably. Boil for exactly one minute. Then remove from heat and pour off into prepared canning jars, leaving 1/4-inch headspace from the rim.
If any jelly falls on the rim as your pour it into the jars, wipe the rim with a damp paper towel. Place sterilized lids on jars and rings to secure. To ensure a good seal, and to guard against mold, you can process the jars in a water bath for 10 minutes (bacteria is already killed by the sugar). To process, place the jars on a rack in a large, tall stock pot. Cover with an inch of water and bring to a rolling boil for 10 minutes. Then turn off the heat, remove the jars from the water, and let cool. As the jars cool you should hear a popping sound as the lids seal. The lids should seal; if not, store in the refrigerator.
Southwestern Oil
3 Dried Hot Red Peppers
1 Garlic Clove
1 Small Bunch Cilantro
1 Tsp. Cumin Seeds
4 Sprigs Oregano
1 Quart Olive Oil
Herb-infused olive oil is fantastic for making a special salad dressing, drizzling over a dish of pasta, or simply as an appetizer with chunks of great artisan bread or flavoring cheeses. Making it yourself is super easy - and can make a great DIY gift to share with your friends! Start with the best ingredients you can find or afford. Using good quality olive oil, fresh herbs, and organic ingredients will give you a cleaner and stronger flavor in your finished olive oil.
Wash all the ingredients going into your oil and let them dry - preferably overnight. Bacteria can't grow in the olive oil itself, but it can grow in the water left on the ingredients going into the oil so you do want your herbs to not have any water on them. ( I have a little trick I use with my herbs. I go out the evening before I am planning on cutting herbs for use and rinse them. I don't pick them I wash them right where they are and then the next day right after the sun has just dried the dew on the herbs I cut them and give them a shake just in case anything or any dusty has landed on the herbs during the night. Generally, the herbs do not require a major washing doing it that way and leaves your herbs in much better shape and not totally drenched so they don't take as long to dry before using.)
Also, find a jar or bottle that has a good seal. Canning jars work well, but if you want something more elegant, look for a container that has a rubber stopper. Wash and dry your bottle thoroughly.
Bruise your herbs gently to start to expose their oils and put them in a quart jar. Spices can be lightly toasted and crushed in a mortar and pestle. Fruits like chili peppers can be left whole or as with lemons, can be sliced thinly. In this recipe I pierce the peppers and put them in whole. (What does bruising mean? Take a handful of your herbs and squeeze or crush them in your hand/bruise them).
Cover the ingredients with olive oil, cap the quart jar, and let it sit in a cool, dark place for 1-2 weeks before using it. The oil will slowly infuse over this time. Do a taste test every so often so see how it's coming along. Strain out the solids and re-bottle the oil once the flavor is to your liking.
You can also heat the oil and ingredients in a saucepan on medium-low heat (cook to 180°), let the oil cool, and then strain out the ingredients before bottling the infused oil. This makes the oil infuse more quickly and reduces some of the risk of bacteria growth, but it can also affect the flavor and quality of the olive oil.
Botulism is definitely a concern when making any kind of infused olive oil, especially with garlic-infused olive oil. Infused olive oil will generally keep for up to one month, especially if kept refrigerated. If the ingredients in the olive oil start to show any signs of spoilage, discard the rest of the oil immediately.
(I like to err on the side of caution. When I store any herb-infused oil - I store it in the frig. I take no chances. I'm probably too over cautions but . . . your choice!)
Country Spinach Salad
1 Pound Fresh Spinach
Leaves from 1 generous bunch of basil (about 2 cups)
1 Small sweet Red Onion, thinly sliced
3 Beets, cooked and sliced
1 Cup shaved Parmesan Cheese
4 Slices Prosciutto, julienned
1 Cup Walnut Halves
Vinaigrette -
2 Tbs. Italian Country Vinegar
1 Tsp. Herbed Mustard
6 Tbs. Olive Oil
Salt and Pepper to taste
Directions: Wash the spinach carefully in several changes of water. Dry well, if large leaved tear into manageable pieces, and combine in a salad bowl with the washed basil leaves. Scatter the onion, beets, cheese, prosciutto and walnuts over the top.
Place the vinegar and mustard in a bowl and whisk in the oil until well blended. Season with salt and pepper to taste. Pour the dressing over the salad and toss well. Serves 4-6
Italian Country Vinegar
from The Herbal Pantry
2 Sprigs Rosemary
4 Sprigs Oregano
1 Sprig Sage
3 Small Stems Basil
2 Sprigs Parsley
1 Garlic Clove
1 Tbs. Black Peppercorns
1 Quart Red Wine Vinegar
Put all of this together and let it sit on a windowsill in the sun for 2-3 weeks turning the bottle every couple days, then strain and put in a pretty bottle with a couple fresh sprigs of herbs and cap - or - you can put the vinegar into a pan and heat it up to the boiling point, remove from stove and pour over herbs. Let steep until cool, strain and put in pretty bottle, etc. I like the old-fashioned way just because I like the hands-on of turning my bottle and watching the sun do its work. Something about doing things the natural way just does it for me.
Salad Bouquet Vinegar
from The Herbal Pantry
2 Sprigs Marjoram
2 Sprigs Salad Burnet
1 Sprig Thyme
2 Sprigs Tarragon
2 Sprigs Parsley
5 Chive Blades
1 Quart White Wine Vinegar
Put all of this together and let it sit on a windowsill in the sun for 2-3 weeks turning the bottle every couple days, then strain and put in a pretty bottle with a couple fresh sprigs of herbs and cap - or - you can put the vinegar into a pan and heat it up to the boiling point, remove from stove and pour over herbs. Let steep until cool, strain and put in pretty bottle, etc. I like the old-fashioned way just because I like the hands-on of turning my bottle and watching the sun do its work. Something about doing things the natural way just does it for me.
Nettle and Tomato Butter
There's really no recipe to this and yes, I know, I should be ashamed for not measuring it out. In truth though it's all "to taste."
First, make sure 2 sticks (salted or non-salted, I used salted) butter are at room temperature and put in a mixer and mix till nice and smooth.
Second, take about a 1/2 cup of dried nettles, soak them for about 15-30 minutes and then squeeze all the water out. Set aside.
Use 2-3 Tablespoons of olive oil a couple large shakes of garlic salt and 2 chopped cloves of garlic. Stir fry it up to soften the garlic. Add 3 or 4 sliced cherry tomatoes and nettles plus you may need 1 Tablespoon of the nettle water, because nettles are very dry. Stir fry that for about 30 seconds to a minute so your tomatoes soften up. Turn heat off and let cool to room temperature.
Take butter and smooth it out, sort of flat, in a rectangle on a piece of saran wrap. Put the nettle/tomato mixture on top and drag the mixture through the butter and then roll the butter up and put it in the refrigerator to cool and set up.
This was raved over by the herb club!! Go figure!!
Pear Jam, cardamom and ginger
on Gojee.com
Ingredients
Pears 1 kg
700 g sugar
Whole cardamom seeds 6
Ground ginger 1 / 2 tsp
Procedure
- Peel the pears, cut into pieces and place in a big pan.
- With a piece of cloth, canvas type, make a bag of shells and the centers of the pears.
- Add to the pan the sugar, cardamom seeds, ginger and bag of shells.
- Cook until thickened, about 1 / 2 hour, testing density with a spoonful on a cool plate.
- Pour while hot in sterilized jars, put the lid on and turn upside down.
- When opening the jar, keep it in the refrigerator.
RISOTTO WITH NETTLES
by Joanne Weir
6 ounces nettles, stems removed
2 cups homemade chicken stock
2 cups water
2 tablespoons extra virgin olive oil
1 small yellow onion, minced
1 cup Arborio, vialone nano or carnaroli rice
3/4 cup dry white wine, preferable Sauvignon Blanc
Salt and freshly ground black pepper
¾ cup finely grated Parmigiano Reggiano
1 tablespoon unsalted butter
To remove the stems from the nettles, be sure to use latex gloves.
Place the chicken stock and water in a sauce pan and heat until it is hot but not boiling. Reduce the heat to low and maintain the heat just below a simmer. Place a ladle in the pan.
Warm the olive oil in a large heavy casserole over medium heat. Add the onions and cook, stirring occasionally, until soft, 10 minutes. Add the rice and nettles and stir for 2 to 3 minutes to toast the rice and coat with oil.
Add the wine and simmer, stirring constantly, until the wine has reduced by half, 3 to 4 minutes. Add a few ladlefuls of stock to the rice and stir to wipe the rice away from the sides and the bottom of the pot. Continue to stir until most of the liquid has been absorbed. Add another ladleful of stock and continue to stir until the liquid has been almost absorbed. Continue to add stock and stir in the same manner until the rice is no longer chalky, 20 to 25 minutes total, depending upon the variety of rice. Season with salt and pepper. Remove the pan from the heat and add another ladleful of stock, the butter and the half of Parmigiano. Cover the pan and let sit covered off the heat for 5 minutes.
Remove the cover and stir. Place the risotto in a bowl and serve immediately. Pass a bowl of Parmigiano alongside
Serves 4
Nettle Risotto
1/4 pound young nettles
11 oz risotto rice (i.e. arborio)
2 leeks or 1 onion, cleaned and chopped small
2 Tablespoons butter or olive oil
1/2 cup dry white wine
6 cups or slightly less chicken or vegetable stock
1 oz grated Parmesan cheese
S & P to taste
Heat the stock in a large saucepan. Wash the nettle leaves. Blanch for 2 minutes in boiling salted water, drain and chop very finely. Cook leeks/onions gently in half the butter in a large saucepan for a few minutes until tender. Add the prepared nettles and cook for 2-3 minutes, stirring. Add rice and cook over a slightly higher heat for 2 minutes while stirring. Pour in the wine. Cook, uncovered, until all the wine has evaporated, then add about 1 cup boiling hot stock; leave the risotto to cook, stirring occasionally and adding about 1/2 cup boiling stock at intervals as the rice absorbs the liquid. After about 14 - 15 minutes' cooking time the rice will be tender but still have a little 'bite' left in it when tested; take off the heat and stir in the remaining butter which will melt and make the rice look glossy; sprinkle with the freshly grated Parmesan cheese. Add salt and pepper to taste, stirring gently.
Nettle Tisane
Nettle tea is pleasantly herbaceous without tasting like you are steeping a suburban lawn. I find the afternotes' especially pleasant and mellow. Nettle tea is reported to be a great blood and liver tonic. A nice thing about this recipe: you can use the whole leaf and stem, no need to remove the leaves from the stems. I use a little tea strainer when pouring the final tisane into cups.
1 pyrex measuring cup
boiling water
nettles to loosely fill 1/3 to 1/2 of the measuring cup
1. Soak the nettles in cool/cold water for a few minutes.
2. Boil the water
3. Rinse nettles, using tongs or dishwashing gloves to not sting your hands.
4 Place cleaned nettles in measuring cup or teapot or glass bowl, pour water over to fill cup, and steep the tisane' (a tea made with fresh herb) for 5 or so minutes. Enjoy.
Sauteed Nettles with Green Garlic & Olive Oil
By Armando "Tiny" Maes
Serves 6
1 Pound Nettles, Cleaned
3T Green Garlic (Chopped)
1/2 cup Olive Oil
Salt & Pepper (To Taste)
First preheat a large saute pan on medium high heat, (one large enough to accommodate the nettles, you can even use a large pot as well). Second pour 1/4 cup of the olive oil into the preheated pan. Then put all of the green garlic into the pan saute briefly for about 30 seconds, just enough time for the green garlic to release its essential oils, being sure not to brown or burn the green garlic. Place the nettles into the pan and give it a good stir, let sit for just a second and then continue the stirring process. Once the nettles are completely wilted place them on a plate, drizzle with the rest of the olive oil and place a couple of lemon wedges for garnish.
Note: The nettles do not have the water content like spinach or other similar greens. So it might help to put a couple Tablespoons of water into the pan after the nettles have started cooking, just to hurry the cooking process. Myself I do not put the water, because I like the texture of the nettles when you saute them. It is like little crispy nettle leaves and it also brings about a certain nuttiness.
Fettuccine with Nettle & Ricotta Pesto
By Armando "Tiny" Maes
Serves 8
1 Pound Fettuccine (Preferably Fresh)
1/2 pound Nettles
6 oz. Ricotta
5 oz. Pine Nuts
1/4 cup Pecorino
2 T Parmesan
3 T Green Garlic (Chopped)
1 cup Olive Oil
8 T Sea Salt
6T Butter
First you blanch the nettles in salted water. Bring 1 gal. of water and 4 T of sea salt to a boil. Then place the nettles into the boiling water, just blanching them for about 1 minute. Take them from the water and place them into a strainer so that the excess water can drain away and so they can cool down to room temperature. Then rough chop the nettles and squeeze them dry as best you can. Place the nettles into a blender or food processor; add your oil, 4 ounces of pine nuts(saving the rest as a garnish) and the Green Garlic. Blend until all ingredients are combined about 30 seconds to 1 minute. Place the combined ingredients into a bowl, add your pecorino, parmesan and ricotta. Finish the pesto by folding in the three cheeses just until it looks like everything has come together.
In a separate pot bring 2 qt. Water and 4 T sea salt to a boil to cook the pasta (you should be able to taste the salt in the water, if not add more). In a separate large sauce pan or large saute pan place about just less then half of the pesto mixture, 6 T butter and about a 1/4 cup of the pasta water, heat all ingredients just till hot but not boiling or popping. In the pot cook the pasta for approximately 2-4 minutes pull the pasta from the water and toss with the warmed pesto sauce, cook on medium heat for just about 2-3 minutes so that the sauce has time to infuse into the pasta.
Martin's Nettle-Topped Linguine
1/2 pound linguine, cooked during nettle prep
2 Tablespoons olive oil
1 Tablespoon unsalted butter
1 bunch green garlic, or 4 cloves garlic
1 shallot or small onion
Salt and Pepper
3/4 pound of fresh Nettles
fresh Parmesan or Pecorino cheese to grate
Nettle Preparation: Soak in cold water for at least 5 minutes while you put together the other ingredients. Completely submerge the nettles in cold water. Take care not to touch them yet. With a glove, remove the leaves from the largest stems. Some folks eat the stems too, it's up to you.
Cook shallot and garlic in the oil and butter over medium heat. Spin dry nettles in a salad spinner. Toss the dried-off nettles into the garlic/oil pan when the shallot is softening and toss with tongs until the nettles are wilted. At 1/4 cup or so water, turn to low heat, then cover, simmer until soft. Add cooked noodles, season to taste, and serve with grated cheese.
Potato Nettle Soup
2 cups Nettle Leaves (young shoots)
1 Onion
6 small Potatoes
8 cups Water
1 tsp salt
1 tsp. Parsley
3 cloves Garlic OR 3 stalks green garlic
Puree onion, garlic, and nettles with 1 cup of water. Cut potatoes into small pieces. Simmer pureed mixture with potatoes and remaining water for 45 minutes or until tender. Use a potato masher to mash the potatoes making the soup thick and creamy.
Garlicky Nettle Pesto
Time: 25 minutes active time
Makes: 1 generous cup
1/2 pound nettles
4 large garlic cloves, smashed
1/2 cup toasted pine nuts
1/2 teaspoon salt
Freshly ground pepper
1 tablespoon freshly squeezed lemon juice
1 1/4 cups extra virgin olive oil
1/3 cup grated Parmesan cheese
Bring a large pot of salted water to a simmer for the nettles. Add the nettles directly from their bag and cook, stirring continuously, for 2 minutes. (This denatures their sting.) Dump into a colander to drain. When the nettles are cool enough to handle, wrap them in a clean dishtowel and wring out as much moisture as possible, like you would for spinach. You’ll have about a cup of cooked, squished nettles.
In the work bowl of a food processor fitted with the paddle attachment, whirl the garlic, pine nuts, salt, and pepper to taste until finely chopped. Add the nettles, breaking them up as you drop them in, and the lemon juice and whirl until finely chopped. With the machine running, add the oil in a slow, steady stream, and process until smooth. Add the cheese, pulse briefly, and season to taste with additional salt, pepper, or lemon juice.
Spring Lasagna with Asparagus, Peas and Stinging Nettles
from TheBittenWord.com
Serves 6-8
1 pound sweet Italian sausage, casings removed
3 tablespoons extra-virgin olive oil, divided
2 pounds asparagus, trimmed
1 medium white onion, diced
5 cups loose stinging nettle leaves (see note); baby spinach can be substituted
2 cups fresh or frozen peas
6 tablespoons unsalted butter
1/2 cup all-purpose flour
4 1/2 cups whole milk
1/2 cup finely grated Parmesan cheese
4 ounces mild goat cheese
Coarse salt and freshly ground pepper
2 lemons, very thinly sliced
12 no-boil lasagna noodles
Note on preparing stinging nettles: Wearing gloves, place fresh nettles on a cutting board. Separate the leaves from the stalk. You can use the stems and leaves from the top 6 or 8 leaves on each stalk. You can also use the lower leaves, but discard the thicker stems as well as the main stalk, as they will be too thick and reedy to eat.
DIRECTIONS
Preheat oven to 350 degrees. Prepare stinging nettle leaves (see note above), and prepare asparagus: Cut the tips off of each asparagus spear and reserve them. Then cut asparagus spears into 1/2-inch pieces and set aside.
In a large saucepan over medium high heat, cook sausage, breaking up pieces, until no longer pink, about 6 minutes. Using a slotted spoon, transfer sausage to paper towel-lined plate.
Into same saucepan, add 1 1/2 tablespoons olive oil, then the pieces of asparagus spears. Sauté asparagus until crisp-tender, about 4 minutes. Remove from pan and set aside.
Add remaining olive oil to pan, then add diced onion and sauté until just softened and beginning to turn golden brown, about 3 minutes. Add stinging nettle leaves and sauté until wilted and cooked through, about 3 more minutes. Remove from heat and set aside.
Cover lemon slices with cold water by 3 inches in a saucepan. Bring to a boil. Reduce heat; simmer for 7 minutes. Transfer to a paper-towel-lined plate using a slotted spoon.
Make the roux: Melt butter in a different saucepan over high heat. Stir in flour; cook for 2 minutes. Whisk in milk. Bring to a boil, stirring. Reduce heat. Simmer for 1 minute. Remove from heat. Whisk in Parmesan and goat cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Spread 1/4 cup of the roux in a 9-by-13-inch baking dish, then top with a layer of noodles. Top with sautéed asparagus, half the sausage, one third of the remaining roux, and another layer of noodles. Top that with sautéed nettles and onions, peas, half the remaining roux, half the lemon slices, the remaining sausage and another layer of noodles. Arrange the remaining lemon slices and the reserved asparagus tips on the top layer, then pour on the remaining roux.
Cover dish with parchment-lined aluminum foil and bake 28 minutes, until top is golden and bubbly. (You may want to finish it under a broiler for 2 minutes.) Let stand 10 minutes.
Creamy Nettle and Potato Soup
by Daniel Delong
- SERVINGS: 6
- MAKE-AHEAD
- VEGETARIAN
- 6 tablespoons unsalted butter
- 4 medium shallots, coarsely chopped
- 4 celery ribs, coarsely chopped
- 1 large leek, white and tender green parts only, halved lengthwise and thinly sliced
- 1 1/4 pounds Yukon Gold potatoes, peeled and cut into 1/4-inch dice
- 1/4 cup dry white wine
- 1 tablespoon fresh lemon juice
- 4 1/4 cups water
- Bouquet garni, made with 1 thyme sprig, 1 tarragon sprig and 1 bay leaf, tied with kitchen string
- 1/2 cup heavy cream
- 10 ounces nettles or spinach or 1 bunch (5 ounces) flat-leaf parsley and 1 bunch (4 ounces) sorrel, stems and tough ribs removed
- Salt and freshly ground white pepper
- Melt 4 tablespoons of the butter in a large, heavy saucepan. Add the shallots, celery, leek and potatoes, cover and cook over moderately low heat, stirring occasionally, until softened, about 8 minutes. Add the wine and lemon juice and cook over high heat until evaporated. Add 4 cups of the water and the bouquet garni and bring to a simmer. Cover and cook over moderately low heat until the vegetables are tender, about 15 minutes. Discard the bouquet garni.
- Working in batches, puree the soup in a blender or food processor until smooth. Strain the soup into a clean saucepan through a fine sieve. Stir in the heavy cream.
- Bring a medium saucepan of salted water to a boil. Add the nettles and cook just until wilted. Drain the nettles and immediately plunge them into a medium bowl of ice water. Transfer the nettles to the blender or food processor and puree them with the remaining 1/4 cup of water. Strain the nettle puree into the soup and season with salt and white pepper. Bring the soup to a simmer over low heat, stir in the remaining 2 tablespoons of butter until melted and serve the soup right away.
Sweet Potato Casserole
From the Henderson Family
Ingredients -
Filling:
3 cups mashed sweet potatoes
1 cup sugar
1/2 cup melted butter
2 eggs, beaten
1 teaspoon vanilla extract
1/2 cup milk
Topping:
1 cup brown sugar
1/2 cup all-purpose flour
1/3 cup melted butter
1 cup chopped pecans
Directions -
Preheat the oven to 350 degrees F.
Filling:
In a large bowl combine all the filling ingredients. Transfer to a buttered 1 1/2 quart casserole dish.
Topping:
In a medium bowl combine the brown sugar, flour, and butter until moist and the mixture clumps together. Stir in the pecans and spread over the top of the sweet potatoes in an even layer. Bake until the top is golden, about 25 to 30 minutes. Remove from the oven and serve hot.
Styptic Powder
from Rosemary Gladstar
Gather fresh yarrow leaves and flowers.(Cut the flower and stem, like you would be cutting them as flowers to put in a vase. Strip the lower 1 inch of leaves, gather a small bundle and wrap a rubberband around the part of the stem where you stripped the leaves and hang them in a somewhat cool, dark, dry place and let them dry. Do not forget to pack them away when they are dry so they will not gather dust.) Dry them, finely powder the dried herb, and store the powder in a jar or tin.
To Use: Sprinkle a small amount of the styptic powder directly on an open wound to slow the bleeding. To stop a nosebleed, sprinkle a small amount of powder on the inside of the nostril that's bleeding. The powder will usually slow or stop the flow of blood within minutes.
You can also take powdered yarrow internally to help stop the flow of blood. Stir 1/4 to 1/2 tsp. of powdered yarrow into a small amount of water an drink it down.
HOMEMADE FIG NEWTONS
- 45 minutes to make
Serves 30
- FOR DOUGH:
- 3 cups all-purpose flour
- 1/2 cup sugar
- 1/2 tsp. salt
- 3/4 tsp. baking powder
- 3/8 tsp. baking soda
- 1/2 tsp. cinnamon
- 12 tbsp. (1 1/2 sticks) unsalted butter at room temperature, cut into pieces
- 4 eggs, divided
- FOR FILLING:
- 2 cups figs, chopped (can use dried)
- 1 cup apple juice
- 1/2 tsp. ground cinnamon
- 4 tbsp. sugar
- 1 tsp. orange peel, or zest of 1 orange
- FOR DOUGH:
- Combine the dry ingredients in a lg. bowl. Using a pastry blender, cut in butter pieces until the dough is sandy looking.
- Whisk 3 eggs together and add to the dough. Mix to combine. Form the dough into a ball, wrap in plastic and refrigerate for 2 hours.
- FOR FILLING:
- Combine all the filling ingredients in a saucepan or skillet and cook over medium heat until all the liquid is absorbed by the figs and the mixture is thick. Stir during cooking.
- Let the filling cool slightly, then puree in a food processor until smooth. Refrigerate until ready to bake.
- Note* : for an easier version, sub the filling with 2 cups of fig preserves.
- When ready to bake, heat the oven to 375F. Make an egg wash by whisking the remaining egg with 2 tsp. of water.
- Divide the dough into 3 equal parts. On a lightly floured surface roll out each portion of dough into a rectangle, about 1/8 inch thick. Work with 1 portion of dough at a time. Cut the dough lengthwise into strips, at least 2 1/2 inches wide.
- Paint around the edges of each strip with egg wash. Spoon the fig filling down the center of the strip and then fold the dough over to enclose the filling.
- Place the tubes, seam side down, on the greased (or lined with parchment paper) cookie sheet. Press down lightly to flatten. Repeat with remaining dough and filling.
- Brush the newtons with the egg wash and bake until light golden brown, about 15 minutes.
- Let cool, then cut with a sharp knife into 1-inch pieces.
Tomato Ketchup
by Ball Home Preserving
Makes about 7 (16 oz) pints
Much tastier than store-bought, this ketchup is also lower in sugar and salt than commercial brands.
You will need:
3 Tbsp celery seeds
4 tsp whole cloves
2 cinnamon sticks, broken into pieces
1-1/2 tsp whole allspice
3 cups cider vinegar
24 lb tomatoes, cored and quartered (about 72 medium)
3 cups chopped onions (about 4 medium)
1 tsp cayenne pepper
1-1/2 cups granulated sugar
1/4 cup Salt for Pickling & Preserving
7 (16 oz) pint glass preserving jars with lids and bands
Directions:
1.) TIE celery seeds, cloves, cinnamon sticks and allspice in a square of cheesecloth, creating a spice bag.
2.) COMBINE vinegar and spice bag in a stainless steel saucepan. Bring to a boil over high heat. Remove from heat and let stand for 25 minutes. Discard spice bag.
3.) COMBINE tomatoes, onions and cayenne in a clean large stainless steel saucepan. Bring to a boil over high heat, stirring frequently. Reduce heat and boil gently for 20 minutes. Add infused vinegar and boil gently until vegetables are soft and mixture begins to thicken, about 30 minutes.
4.) TRANSFER mixture, working in batches, to a sieve placed over a glass or stainless steel bowl and press with the back of a spoon to extract all the liquid. This can also be done using a food mill. Discard solids.
5.) RETURN liquid to saucepan. Add sugar and salt. Bring to a boil over medium heat, stirring occasionally. Reduce heat and boil gently, stirring frequently, until volume is reduced by half and mixture is almost the consistency of commercial ketchup, about 45 minutes.
6.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
7.) LADLE hot ketchup into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
8.) PROCESS jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Grilled Polenta
4 Cups water
1 Tsp. salt (may need more or less but add gradually)
2 cups medium course cornmeal
1 cup coconut, soy, rice, oat, goat or almond milk
2 cloves garlic, minced
1/2 cup sundried tomatoes soaked until soft, drain, and chopped
1 Tbs. fresh basil, minced
1 Tbs. fresh parsley, minced
Heat water to boiling in a 4-qt. saucepan.
In a small pan, saute' the chopped red onion and the 2 cloves of minced garlic in olive oil. (This will be added to the cooked polenta later.)
When the water has boiled add the cornmeal and salt and simmer gently over medium heat stirring frequently with a wire whisk, being careful that it does not boil over. Add milk and whisk until liquid is absorbed and polenta is smooth, about 5-10 minutes. Add additional salt at this point if necessary.
Add the sauteed red onion, sun-dried tomatoes, and basil and parsley to polenta and stir well. Turn off heat.
While the polenta is still creamy, pour it out onto a baking sheet, loaf pan or cake pan - whatever shape you want it in once it's "set". Cover and chill for at least an hour to set, but you can chill overnight. Once it's set, cut into 12 squares, and brush each side with olive oil.
Place squares on a hot grill, and cover. Grill until polenta is golden brown, about 3 minutes per side. Top with sauteed veggies, toasted pine nuts, or serve with a dollop of sour cream or serve as is.
To serve creamy, serve immediately off the stove and to make it even creamier, you can add a few teaspoons of olive or butter.
Stuffed Tomatoes
Chef's Magazine
Ingredients:
1/2 cup brown rice
1 tablespoon olive oil
1 medium onion, chopped
1-1/4 pound ground beef, lean
1/3 cup mint leaves, chopped
1/2 teaspoon ground cinnamon
Salt and pepper
6 large tomatoes
1/2 cup feta cheese, crumbled
1/4 cup panko bread crumbs
Cooking Instructions:
Preheat oven to 425 F. Lightly grease 15-1/2 x 10-1/2-inch baking sheet.
Cook rice according to directions.
In a nonstick skillet, heat oil over medium heat. Add onion and saute until translucent, 8 to 10 minutes. Add ground beef, half of the mint, cinnamon, and season with salt and pepper to taste. Cook until ground meat is cooked through and browned, 6 to 8 minutes, breaking up the meat into small bits with cooking spoon. Remove from heat, and stir in remaining mint. Check and adjust seasoning.
Cut each tomato in half, horizontally. Using a scoop or spoon, scoop out tomato pulp and seeds from each half. Reserve 1 cup of chopped tomato pulp in a bowl. Place tomatoes, cut side up, on baking sheet.
In a large bowl, combine cooked rice, meat mixture, reserved tomato pulp, and feta cheese. Stir to blend. Fill each tomato half with 1/2 cup of the rice and meat mixture. Sprinkle panko across the tops of the filled tomatoes. Bake in preheated oven 20 to 25 minutes or until panko is toasted and filling is heated through. If desired, garnish with additional chopped mint. Makes six servings.
Grilled Corn Salsa
adapted from Michael Chiarello
Ingredients:
10 large ears corn, husked
1/3 cup extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
8 vine-ripened tomatoes, about 1 pound total
1 cup diced red onion, 1/4-inch dice
4 tablespoons red wine vinegar, or more to taste
1/2 cup julienne fresh basil leaves
Directions:
Brush the corn liberally with olive oil and season well with salt and pepper. Grill, turning every few minutes, until light gold all over and cooked, about 12 minutes. Let cool and cut off the kernels. Discard the cobs.
Core the tomatoes and cut a small X on the bottom of each. Brush with olive oil, season with salt and pepper, and place on the grill, X side down, away from direct heat. Cover the grill and cook until the tomatoes begin to soften but are not cooked all the way through (or they will melt through the grate!), about 15 minutes. Set aside until cool enough to handle, then peel. Cut the tomatoes in half crosswise and squeeze out the juice and the seeds through a sieve into a bowl. Reserve the juices and chop the flesh.
Put the onions in the non-reactive medium bowl and toss with 2 tablespoons of the vinegar. Let marinate until the color changes, about 10 minutes.
Add the chopped tomatoes, reserved tomato juice, onions, basil, and 1/3 cup olive oil to the corn. Toss well. Taste for seasoning and adjust with salt, pepper, and remaining vinegar. The salsa is best eaten the same day but will keep, covered and refrigerated, a day or so.
Serve with tortilla chips or as a topping for tacos.
Roast Bacon
adapted from Barefoot Contessa
Ingredients:
8 to10 slices smoked bacon
Directions:
Preheat oven to 400 degrees F.
Lay the bacon on a sheet pan and bake for 15 to 20 minutes until the bacon is really crispy. Dry on paper towels and serve.
Sauerkraut Recipe
adapted from Stocking Up
- 1-quart canning jars
- Some cabbages
- 1 teaspoon of salt per jar
- 1/2 teaspoon of honey per jar
- Three cabbages will fill six or seven jars. That might sound like a lot, but if you like sauerkraut, six jars will rapidly be eaten.
Many recipes suggest that the following items can be added to sauerkraut:
Grate carrots for a coleslaw-like kraut. Other vegetables include onions, garlic, seaweed, greens, Brussels sprouts, small whole heads of cabbage, turnips, beets, and burdock roots. You can also add fruits (apples, whole or sliced, are classic), and herbs and spices (caraway seeds, dill seeds, celery seeds, and juniper berries are classic, but anything you like will work). Experiment.
Sterilize the jars by putting the jars and lids in a large pot of cold water and bringing water to a boil for 10 minutes. Jars can also be sterilized in the oven by slowly heating them to 225 degrees F for 10 minutes. Let the jars cool before filling them.
Be careful when heating up or cooling down glass because the glass will break if it isn’t done slowly. It's dangerous to just drop cold glass jars into boiling water or cool down hot jars with cold water. Also be extremely careful with hot jars so that you don't get burned.
Cut cabbages into quarters and then slice thinly. Slice the cabbage about the thickness of a dime.
Fill the jars with cabbage and compress it fairly tightly, but leave about a half-inch of space at the top.
Put 1/2 teaspoon of honey and 1 teaspoon of salt on top of the cabbage.
Each jar will be filled with cabbage and covered with a little bit of honey and salt at the top.
Slowly pour boiling water over the cabbage. The boiling water will dissolve the honey and salt and distribute them in the jar.
Use a dull knife to work out any air bubbles. Leave about a half an inch of space at the top of the jar, while making sure that the cabbage is covered with water.
Cap the jar tightly, and put in a dark place that is about 65-70 degrees F. The jars may leak fermented cabbage juice, so be careful where you place the jars, and check them every few days.
You can open the sauerkraut after two weeks and it is tasty. It's even better if opened at six weeks. It is actually officially ready after six weeks, and if you are going to store it for longer than a month after that, the jars should be processed by boiling the jars in water for 20 minutes.
Opening the sauerkraut in between the two week and six-week point results in a very sour sauerkraut. This might be because of the three stages of fermentation that sauerkraut goes through:
The fermentation process has three phases. In the first phase, anaerobic bacteria such as Klebsiella and Enterobacter lead the fermentation, and begin producing an acidic environment that favors later bacteria. The second phase starts as the acid levels become too high for many bacteria, and Leuconostoc mesenteroides and other Leuconostoc spp. take dominance. In the third phase, various Lactobacillus species including L. brevis and L. plantarum ferment any remaining sugars, further lowering the pH.
If everything goes as planned, you should end up with a few week's supply of delicious and healthy sauerkraut!
Delicious Tomato Salsa
by W.J.King at food.com
Ingredients:
14 cups roma tomatoes, chopped (you can substitute 'standard' tomatoes, but they will be juicier)
3 cups onions, chopped
1/2 cup jalapeno pepper (chopped or minced)
1 cup green pepper, chopped
1/2 cup vinegar
1/2 cup tomato sauce
3 tablespoons salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 1/2 teaspoons cumin
5 tablespoons Clear Jel, that will not break down in high heat during processing. don't substitute (Clear Jel is a modified food starch (powdered form)
5 garlic cloves, peeled and minced (optional)
Directions:
1 Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split.
2 Dip in cold water, slip off skins, and remove cores.
3 Chop all the vegetables and place them into a large saucepan.
4 Stir in next six ingredients.
5 Mix ClearJel with a little water until smooth; add slowly to chopped vegetables.
6 Heat to boil and simmer 10 minutes.
7 Fill jars, leaving 1/2-inch headspace.
8 Place lids, screw on bands fingertip-tight and process in a boiling water bath for 15 minutes at up to 1000 feet in elevation; 20 minutes up to 6000 feet in elevation and 25 minutes over 6000 feet.
Peach Vine Chutney
Ingredients:
- 8-10 Vine Peaches, chopped small
- 2 Red Jalapenos, chopped small, no seeds
- Juice and zest from 1 lemon
- 1 Medium Green Pepper, chopped small
- 1/4 Tsp Salt
- 1/4 Tsp Ginger
- 2 Cups Sugar
- 3/4 Cup Cider Vinegar
- 1 Cup Cinnamon Pears, chopped
- 3/4 Cup Raisins
Cook's Notes: ”This is a sweet/hot chutney and is amazing poured over goat cheese and other cheeses and cheese-type recipes.”
Pecan Sandies
by Taste of Home
Ingredients:
1/2 cup butter, softened
1/4 cup sugar
1 Tsp. vanilla extract
1 cup cake flour
1/2 cup finely chopped pecans
Directions: In a bowl, cream butter and sugar; stir in vanilla. Add flour; mix on low until well blended. Stir in pecans; mix well. Chill for 30 minutes. Roll into 1-inch balls; place on a greased baking sheet. Bake at 350 degrees for 15-18 minutes or until bottom edges are golden brown. Cool on a wire rack. Yield: about 1-1/2 dozen.
Tomato Powder for Instant Paste
by Eve Foster
Ingredients:
Dehydrated Tomatoes, make sure the tomatoes are over ripe to get the best outcome. It will take several gallons of tomatoes to dry down to a quart of tomato powder. Just how many depends upon the type of tomato used. It is not necessary to remove the seeds and skins. They will powder along with the rest of the tomato. (This will make them more nutrient dense, as well.)
Directions:
Slice the tomatoes 1/4 to 1/3 inches thick and dehydrate until crisp. Allow to cool making sure they are completely dry. Place the tomatoes in a blender and powder the tomatoes. Store in a glass jar, not plastic.
To make 6-8 oz. tomato paste use 1/2 cup of tomato powder, 1 cup water, 1 tsp. of sweet pepper flakes, and 1 tsp. of salt. Paste will thicken as it absorbs the water.
Old-Fashioned Peach Cobbler
Fannie Farmer
2 Cups peeled and sliced peaches(or quart freezer bag of peaches, thawed)
Few grains of salt
Sugar to taste
1 egg well beaten
Mix together and put in buttered 8 x 8 baking dish
Set oven temperature at 425 degrees
Dry Mixture
Now sift together 1-1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup sugar
Wet Mixture
Mix 1 well beaten egg
1/2 cup cold milk
1/2 cup butter, melted
Stir wet mixture into flour mixture and pour over peaches. You may need to add a little more milk to make it pourable. Sprinkle sugar on top before putting in oven.
Bake until brown and crusty (20 to 25 minutes).
Pour heavy whipping cream or ice cream over each warm serving for a decadent dessert!!
Grilled Peaches
Serves: 4
.
2 Peaches
2 Tbs. olive oil
Honey
Basil
Ice Cream (optional)
Wash and cut your peaches in half and take out the seed. Brush your grill with olive oil and put cut side down on grill on low heat. Brush outside of peach with more olive oil. Grill until peach gets nice grill marks and take your tongs and turn peach halves over. Grill until the juice begins to puddle in each peach. Serve with a very small scoop of vanilla ice cream in the center(optional) with a chiffonade of basil sprinkled over the top and then drizzle honey and serve.
Baked Peach Butter
from Stocking Up III
12 cups peeled, pitted, and sliced peaches (about 8 pounds)
4 cups water
3 Tbs lemon juice
1/2 cup honey
Place sliced peaches and water in an 8 quart stainless steel or enamel pot and cook over medium heat until peaches are soft, about 20 to 25 minutes. Stir frequently to prevent peaches from sticking. When fruit is tender, add lemon juice and honey and stir to combine. Put the peach mixture through a food mill, blender, or food processor and blend until smooth. Pour and divide the puree into two shallow 9 x 13 inch baking pans or roasting pans and bake uncovered for 1 hour at 325. Continue baking stirring every 15 to 20 minutes until the butter is thick. This will take approximately 1 to 1-1/2 hours. The peach butter will be thick, fine textured, and a rich reddish-amber color. Ladle it into hot, scalded half pint jars, leaving 1/2 inch headspace, and seal. Process for 5 minutes in a boiling water bath. Yield: 3 half pints.
Grilled Zucchini Rolls with Herbs and Cheese
by Ellie Krieger
Ingredients:
3 zucchini (about 1/2 pound each), sliced lengthwise into 1/4-inch slices
1 tablespoon olive oil
1/8 teaspoon salt
Pinch freshly ground black pepper
1 1/2 ounces reduced-fat soft goat's cheese or cream cheese
1 tablespoon freshly minced parsley leaves
1/2 teaspoon lemon juice
2 cups baby spinach leaves
1/3 cup basil leaves
Directions: Discard the outermost slices of zucchini and brush the rest of the slices with the oil on both sides. Season with salt and pepper. Place on a preheated grill or grill pan for about 4 minutes on each side, or until tender.
In a small bowl combine the goat cheese, parsley leaves and lemon juice, mashing with a fork.
Put 1/2 teaspoon of the cheese mixture about 1/2-inch from the end of a zucchini slice. Top with a few spinach leaves and 1 small, or half of a large basil leaf. Roll up and place seam side down on a platter. Repeat with the rest of the zucchini slices.
Lemon Sherbert
Ingredients:
3 cups whole milk
2/3 cup sugar
6 Tbs. freshly squeezed lemon juice (2-3 lemons)
1 Lemon
Directions: In a medium saucepan mix 1 cup of milk with sugar. Grate the zest of the lemon directly into the saucepan. Heat, stirring frequently, until the sugar is dissolved. Remove immediately from the heat and add the remaining 2 cups milk, chill thoroughly.
Stir lemon juice into the milk mixture. If it curdles a bit, whisk it vigorously to make it smooth again. Freeze in your ice cream maker.
Dill Pickle Relish
Adapted from Tasty Kitchen
Yield: 4 pints
3 pounds or 6 medium cucumbers
1 large sweet yellow onion
1/4 cup pickling or kosher salt
3 cups white vinegar
2 Tbs sugar
4 cloves garlic, minced
2 Tsp dill seed
2 Tsp mustard seed
2 Tsp celery seed
1/2 Tsp turmeric
1 whole flowering head of fresh dill and the dill leaves(dill weed) chopped up
Directions: Finely chop or put in food processor(but be careful not to over process) cucumbers and onions and put in large nonreactive bowl. Sprinkle with pickling salt and stir well. Allow to stand for 1 hour.
Drain in colander, rinse with cold water and drain well again.
In large pan bring all the rest of the ingredients to a boil over medium high heat. Add the drained cucumbers and onion mixture and return to boil, stirring frequently. Reduce the heat to medium low and simmer for 10 minutes.
Pour into sterilized jars, leaving 1/2 inch head space Seal with lids and rings and process the jars in a boiling water bath canner for 10 minutes.
Raw Beet & Carrot Salad
Ingredients:
1 pound julienned beets (very fine chop or shred also works)
1 pound julienned carrots (very fine chop or shred also works)
2 cloves garlic, finely minced, or 1 Tsp. garlic paste
1 Tbs. hazelnut oil, or walnut or olive oil
1 Tbs. honey vinegar, cider or balsamic vinegar
1 Tsp. Dijon mustard
Tabasco sauce or pepper flakes, to taste
Salt and Pepper.
Directions:
Wash and peel the beets and carrots. Mix rest of ingredients altogether. Optional add-ons could be leafy fresh herbs, toasted nuts, shaved parmesan, feta, or crumbed blue cheese, spinach leaves, grated apple or shallot. Let salad stand for about 30 minutes and if you don't have time or if you feel it's not quite moist enough, add a dash of citrus juice, tomato juice or whatever you have on hand.
Zucchini-Pineapple
- 4 qts cubed or shredded zucchini
- 46 oz canned unsweetened pineapple juice
- 1½ cups bottled lemon juice
- 3 cups sugar
Procedure: Peel zucchini and either cut into ½-inch cubes or shred. Mix zucchini with other ingredients in a large saucepan and bring to a boil. Simmer 20 minutes. Fill pint jars with hot mixture and cooking liquid, leaving ½-inch headspace. Adjust lids and process in water bath canner for 20 minutes.
Savory Coeur a la Creme
adapted from Ina Garten
Ingredients:
12 ounces cream cheese, at room temperature
1 cup heavy cream
1 lemon, zested
1 tablespoon freshly squeezed lemon juice
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 Tsp. chopped fresh lemon thyme
1 Tsp. chopped dried dill weed
1 bottle chutney
Crackers, for serving
Directions: Place the cream cheese in the bowl of an electric mixer fitted with the whisk attachment and whip until it is firm like whipped cream. With the mixer on low speed, slowly add the cream, lemon zest, dill weed, lemon thyme, lemon juice, salt and pepper. Beat on high speed until the mixture is very thick.
Line a 6-inch coeur a la creme mold or 6-inch sieve with a few layers of cheesecloth, allowing the excess to drape over the sides. Pour the cream mixture into the cheesecloth and smooth the top with a rubber spatula. Fold the excess cheesecloth over the top of the cream. Place the mold on a plate or suspend the sieve over a small bowl. Cover with plastic wrap, and refrigerate overnight.
When ready to serve, unmold the creme upside down onto a plate and pour the chutney over the top, allowing it to drip down the sides. Serve chilled with crackers.
Fever-Reducing Tea
from Rosemary Gladstar
1 Part Elder Flower
1 Part Peppermint Leaf
1 Part Yarrow Flower and Leaf
To make the tea: Prepare a strong infusion of the herbs.
To use: Drink 1/2 cup every 30 minutes to bring on a good sweat. Once you begin to sweat, reduce the amount of tea to 1/2 cup every hour and continue until the fever subsides.
Real Whip Cream
adapted from Barefoot Contessa
Serves: 6
Ingredients:
1 Cup Heavy Cream-chilled
2 Tbs. Sugar
1/2 Tsp. Pure Vanilla Extract
Directions: Whip the cream in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Add the sugar and the vanilla and continue to beat until the peaks are stiff. Enjoy!!
Insalata Caprese Salad - Mozzarella, Tomato and Basil Plate
Cuisine: Italian
Yields: 4 servings
Prep time: 10 min
Ingredients:
1/2 pound fresh mozzarella cheese sliced 1/4-inch thick
2 large vine-ripened tomatoes, sliced 1/4-inch thick
1 cup fresh basil leaves
Garlic Salt
1/4 cup extra-virgin olive oil
Balsamic Vinegar
Preparation:
In a circular design around the side of a serving plate, alternate fresh mozzarella slices on a large platter (or on individual plates if you are doing individual portions) with sliced tomatoes and basil, overlapping for effect.
Just before serving, drizzle on some top-quality extra-virgin olive oil. NOTE: Insalata Caprese should never be allowed to sit in oil for any length of time and become soggy, and no vinegar of any kind goes on true Insalata Caprese! (The Americanized version uses a top-quality balsamic vinegar and very lightly shake a few drops of vinegar over the salad, just the bare, bare minimum of droplets and a slight dash of garlic salt.) It's insanely delicious with crusty Italian Bread.
Makes 4 servings.
Note: Insalata Caprese is one of the simplest and most delicious of salads. It requires only the right ingredients and the right season. The season first. This is basically a summer dish from which follow the ingredients: it should be made only with local vine-ripened tomatoes that are red, juicy and flavorful but not overly soft, and preferably unrefrigerated.
The next ingredient should be truly fragrant, flavorful young basil: green basil grown in the earth and sun, not the hydroponically grown giant leaf variety which has little flavor. The next essential ingredient is good quality fresh, moist mozzarella. Good fresh cow's milk mozzarella (called Fior di latte) does just as well. Never use the yellow plastic-sheathed supermarket variety! Finally, you need genuine extra-virgin olive oil and only olive oil, the best you can afford. With a good quality fresh bread and a glass of cool or slightly chilled white wine, this makes an excellent summer lunch or, in a small portion, an ideal first course for a summer meal.
Rosehips & Hibiscus Tea
2 Cups Hot Water
2 Tsp. Dried & Seeded Rose Hips
10-12 Dried Hibiscus Flowers
1 Tbs. Fresh Pineapple Sage or Apple Mint Leaves
2 Tsp. Dried Raspberry Leaves
2 Cups Cold Water & Ice
Apple Juice for sweetening and apple slices (optional) for garnish
Directions: Steep hips, flowers and leaves in hot water for about 3 minutes. Cool slightly, strain and add cold water and ice. Pour tea over additional ice and add apple slices for garnish. Add apple juice if desired for sweetness.
Lemon Burst Broccoli (for a crowd)
Yield: 24 Servings
3/4 Cup Lemon Juice
3/4 Cup Vegetable Oil
3 Tbs. Sugar
3 Tbs. finely chopped onion
3 Garlic Cloves, minced
1-1.2 Tsp. Salt
3/4 Tsp. Paprika
6 Lbs. Fresh Broccoli, cut into florets
Directions: In a jar with a tight-fitting lid, combine the lemon juice, oil, sugar, onion, garlic, salt and paprika; shake well. Refrigerate for at least 1 hour.
Place broccoli in a steamer basket over 1 inch of boiling water in a large kettle or Dutch oven. Cover and steam for 8-10 minutes or until crisp-tender. Transfer broccoli to a serving dish. Shake lemon dressing and pour over broccoli; toss to coat.
Mullein Flower Ear Oil
from Rosemary Gladstar
Pick 1/4 cup Mullein Flowers just as they open on the flower stalk. Place the flowers in a pint jar and cover with olive oil. Set the jar in a warm, sunny spot and let infuse for 2 weeks. Strain and bottle. Or make double-strength mullein flower oil; replace the spent flowers with fresh flowers and let infuse for another 2 weeks. This will make an even more effective remedy.
To Use: Warm the mullein flower oil over very low heat, until it's the temperature of, say, mother's milk. Be sure the oil is warm not hot. If in doubt, do a test drop in your own ear. Dispense 2 or 3 eye dropperfuls of the warm oil down each ear. The ear canals are connected and the infection can move back and forth, so always treat both ears. Repeat two or three times daily or as often as needed.
Note: This oil is not effective for "swimmer's ear" and other infections caused by water entering the ear; it will actually make these types of infection worse. It is not recommended for severe infection, when there's the possibility of eardrum perforation.
Grilled Three-Cheese Potatoes
adapted from Taste of Home
Serves 6-8
Ingredients:
6 large potatoes, sliced 1/4 inch thick
2 medium onions, chopped
1/3 cup grated Parmesan Cheese
2 cups (8 oz.) shredded sharp cheddar cheese
1 pound sliced bacon, cooked and crumbled
1/4 cup butter, cubed
1 Tbs. minced chives
1-2 Tsp. seasoned salt
1/2 Tsp. pepper
Directions:
Divide the potatoes and onions equally between two pieces of heavy-duty foil that have been coated with cooking spray or olive oil. Combine Parmesan cheese and cheddar cheese; sprinkle over potatoes and onions and season with seasoned salt and pepper. Top with bacon, butter, chives. Bring opposite ends of foil together over filling and fold down several times. Fold unsealed ends toward filling and crimp tightly. Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender. Remove from the grill. Open carefully and enjoy. Also great in oven. 350 degrees for 1 hour.
Gorgonzola Bruschetta
Ingredients:
Loaf of French Bread
Olive Oil Spray (or drizzle olive oil on Bread)
Garlic Salt
Gorgonzola Cheese
Honey
Directions:
Slice some 1/2 inch slices of French Bread; spray Olive Oil on both sides of the bread and sprinkle a small amount of garlic salt on both sides. Put in 350 degree oven and toast.
Take out of the oven and put Gorgonzola Cheese on the bread and slide it back into the oven to warm - about 5 minutes. When you take it out of the oven, drizzle with honey. Serve warm.
Creamy Cole Slaw
Adapted from Bobby Flay
Ingredients:
1 Head Cabbage, finely shredded
2 Large Carrots, finely shredded
3/4 Cup Mayonnaise
2 Tbs. Sour Cream
2 Tbs. Grated Onion
2 Tbs. Sugar, to taste
2 Tbs. White Vinegar
1 Tbs. Dry Mustard
1 Tsp. Celery Seed
Salt and freshly ground pepper
Directions: Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.
Rose Hip Tea
1/3 Cup Chopped Dried Rose Hips
2 Quarts Water
Bring to boil and let sit for 20 minutes; strain.
Make your own style black tea and then use the following proportions:
Black Tea - 1/4
Rose Hip Tea - 3/4
Add sugar to taste.
(Rose Hip Infusion (no black tea added) is delicious hot with honey.)
Summer Veggie Cheese Ball
Ingredients:
1/4 Cup chopped chives (try dill, salad burnet, borage, or any number of herbs as well)
Handful of assorted carrots, celery, onions (options include any assortment of veggies you have leftover in the frig)
Salt - Pinch
2 - 8 oz. Cream Cheese
Milk - just enough to make consistency desired
Directions:
Blend, roll into a ball, cover with plastic wrap and refrigerate.
Dandelion Mocha
by Rosemary Gladstar
3 Tbs. Roasted Dandelion Root
1 Tbs. Raw Cocoa Ribs or Raw Chocolate
1/2 Cup Milk or Almond Milk
1 Tbs. Maple Syrup or Honey
1/2 Tsp. Cinnamon Powder
1/2 Tsp. Vanilla Extract
A dash of nutmeg or clove powder
Decoct the roasted dandelion root and cocoa nibs in 3 cups water, letting the mixture simmer for 30 minutes. Strain, then add the remaining ingredients, stir to combine, and reheat if necessary.
If you want to cut down on your coffee consumption, try drinking Dandelion Mocha in place of coffee, perhaps mixing in a small amount of coffee so that you get a little of the buzz.
To Roast Dandelion: Preheat the oven to 350 degrees. Slice or chop dandelion. Spread roots evenly over a cookie sheet. Bake for 30 to 40 minutes, or until the roots are a dark brown. Let cool, then grind in a coffee grinder or blender. Store in airtight, glass container.
Cheeseburger Quiche
from Country Ground Beef
1/2 pound ground beef
1/3 cup chopped onion
1/2 cup mayonnaise
1/2 cup milk
1/8 tsp. dried oregano
1/2 tsp. salt
1/8 tsp. pepper
3 eggs, beaten
1-1/2 cups shredded cheddar cheese, divided
1 unbaked pie shell (9 inch)
Directions: In a skillet, brown ground beef and onion; drain and set aside. In a mixing bowl, combine mayonnaise, milk, oregano, salt and pepper; beat in eggs. Stir in beef mixture and 1 cup cheese. Pour into pie shell. Bake at 350 degrees for 35-40 minutes or until set. Remove from oven and sprinkle with remaining cheese. Allow to stand 5 minutes before cutting. Yield: 6 servings
Roasted Cauliflower with Parmesan and Pancetta
by Giada De Laurentiis
Ingredients:
1 head cauliflower, cut into pieces (about 6 cups)
4 ounce piece pancetta, diced or approximately 4 slices of bacon, diced
1/4 cup butter
1/4 cup all-purpose flour
1-1/2 cups milk
1 clove garlic, whole
1 Tsp. red pepper flakes
1 cup grated Parmesan
1/4 Tsp. salt
1/4 Tsp. freshly ground black pepper
1/8 Tsp. freshly grated nutmeg
1/3 cup bread crumbs
Directions - Preheat the oven to 350 degrees. Bring a large pot of salted water to a boil over high heat. Blanch the cauliflower for 2 minutes. Transfer the cauliflower to a buttered 9 by 13 baking dish and let cool, about 5 minutes. In a small skillet over medium-high heat, brown the pancetta. Transfer to a small bowl and set aside. In the same skillet, melt the butter. Add the flour and stir until combined. Continue stirring for 2 minutes to cook the flour. Slowly pour in milk, stirring continuously until the milk has incorporated and there are no lumps. Add the garlic clove and red pepper flakes and sauce over low heat until the mixture coats the back of a wooden spoon. Add the Parmesan, salt, pepper, nutmeg, and the browned pancetta. Stir co combine. Pour the sauce over the cauliflower to cover. Top with a sprinkling of bread crumbs. Bake until the breadcrumbs are golden and the cauliflower is cooked, about 25 minutes. Serve immediately.
(If using frozen cauliflower, drop the frozen cauliflower into pan of warm water and allow to thaw, then drain and transfer to butter dish.)
(The garlic clove adds just a faint touch of garlic flavor and is the prize! It is cooked perfectly.)
Nuts on a Hot Tin Roof
from Stop and Smell the Rosemary
Ingredients:
1-1/2 Tbs. unsalted butter
2 Cups salted cashews
1/4 Tsp. cayenne pepper
1/2 Tsp. ground cumin
1/2 Tsp. ground coriander
Directions: Melt butter in a small saucepan. Add cashews and saute about 3 minutes. Drain on paper towels. Combine cashews, cayenne, cumin, and coriander. Stir well. Store in an airtight container.
Best Egg Salad
Serves 4
4 large hardboiled eggs, peeled
2-3 green onions, minced
2 ribs celery plus some leaves, chopped
1/3 cup mayonnaise
1 Tbs. Dijon Mustard
1 Tbs. chives, chopped
Salt (to taste)
Freshly ground pepper (to taste)
8 slices bread
While eggs are still warm, place in a bowl and chop with a pastry cutter. Add onion, celery, mayo and mustard. Season with salt and pepper. Combine well and chill. Make sandwiches.
Slow Cooker Spinach Dip
adapted from Food Network
Mix 1 cup grated mozzarella, 1/2 cup grated parmesan, 8 oz. cream cheese, 1 minced garlic clove, 1 10 oz. box of chopped frozen spinach, 1 8.5 oz. chopped artichokes, 1/2 cup mayonnaise, salt and pepper, in a slow cooker. Cover and cook on high for 2 hours.
Sloppy Joes
by allrecipes
Ingredients:
1 Pound Ground Beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 Tsp. garlic powder
1 Tsp. prepared yellow mustard
3/4 cup ketchup
3 Tsp. brown sugar
salt and pepper to taste
Directions: In a medium skillet over medium heat, brown the ground beef, onion and green pepper; drain excess liquid off. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat and simmer for 30 minutes. Season with salt and pepper.
*Note: I find that the recipe will need some extra water in order to allow the mixture to simmer for 30 minutes. I added a little water and it was ready in about 15 minutes. Simple, easy and pretty darn good!! Makes 6 sandwiches.
Baking Powder Biscuits
adapted from Fannie Farmer Cookbook
Ingredients:
2 cups all purpose flour
2 Tsp. double action baking powder
1 Tsp. salt
2 Tbs. shortening (I use butter)
2/3 cup milk plus more
Directions: Stir dry ingredients together; drop cold butter or shortening into the flour mixture and with your fingertips try to get the butter and the flour mixture to work up so that the butter becomes like little pearls or grainy feeling. Gradually stir in the milk. Stir in more milk until the dough is soft and light but not real sticky. Turn onto a floured board. Knead 10-20 times then roll out lightly until about 3/4 inch thick. Using biscuit cutter, cut out and lay on a cookie sheet or on oven proof dish. I like to butter lightly the bottom of my dish but the original recipe calls for an ungreased dish. Bake 12 to 15 minutes at 450 degrees. Depending upon the size of your biscuits, will make anywhere from 9 to 12 biscuits.
For Cheese Biscuits add 1/2 to 3/4 cup cheese to the dry mixture and then continue with recipe.
*My secret to good biscuits is for my dough to not be too dry.
Southwest Sausage Bake
by Taste of Home Holiday Collection
Ingredients:
6 flour tortillas (10 inches), cut into /2-inch strips
4 cans (4 ounces each) chopped green chilies, drained
1 pound pork sausage, cooked and drained
2 cups or 8 ounces shredded Monterey Jack cheese
10 eggs
1/2 cup milk
1/2 tsp. each of salt, garlic salt, onion powder, pepper and ground cumin
Paprika
2 medium tomatoes, sliced
Sour Cream and Salsa
Directions: In a greased 13 x 9 x 2 baking dish, layer half of the tortilla strips, chilies, sausage and cheese. Repeat layers. In a bowl, beat the eggs, milk and seasonings pour over cheese. Sprinkle with paprika. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 50 minutes. Arrange tomato slices over the top. Bake 10-15 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Serve with sour cream and salsa. Yield 12 servings.
*This is well received always!!
Vanilla Coffee Creamer
1 Cup Whole Milk
1 Cup Heavy Cream
1/4 Cup Maple Syrup
1 Tbs. Vanilla
Combine all ingredients in a pan over medium heat. Once cream starts to simmer turn off heat immediately. Pour the hot cream mixture into jars, leaving 1/2" space at the top. Put the lids on and let cool on the counter. Store in refrigerator.
Savory Green Beans
Yield: 6-8 servings
2 - 3 pounds Fresh Green Beans trimmed
4 Tbs. Olive Oil
1/2 Tsp. Salt
1/2 Tsp. Pepper
½ - 1 Cup Water
3 - 4 Tbs. Unsalted Butter
3 - 4 Tbs. Flour
1 ½ Cup Milk (plus water or milk as needed for thinning)
1 Tsp. Summer Savory
1 Tsp Chives
Put 4 Tbs. Olive Oil in Saute Pan. Heat oil and saute washed trimmed green beans for about 4-8 minutes. Put ½-1 Cup Water into pan, cover, lower heat & let cook and steam.
Take another pan and make a roux with 4 Tbs Butter, 4 Tbs. Flour, cooking til smooth and then add Milk and stir until thickened. Incorporate summer savory and chives into the roux and pour over green beans.
Potatoes Colcannon
6-8 Potatoes, peeled and cubed
1 large onion, chopped
1/2-3/4 cup milk
6-8 slices of bacon, fried crisp and crumbled
1/2 head cabbage, chopped (chopped cabbage from the freezer works well too)
1/2 cup butter, melted
Salt and Pepper to taste
Directions: Fry bacon until crisp, crumble and set aside. Keep bacon drippings in pan and add cabbage and onion, salt and pepper, saute' until soft. You may need to add some water but cook until good and soft and most of the liquid is cooked out. While cabbage and onion are cooking up boil potatoes. When fork tender mash potatoes with milk just like you would be making mashed potatoes for a regular meal. Fold in cabbage and onion and 5-6 pieces of crumbled bacon. Put potato mixture in a 9 x 15 greased casserole and pour 1/2 cup melted butter over top, then sprinkle rest of crumbled bacon. This can be eaten immediately, but I do one more step. I put the casserole in the oven on 375 degrees until the top begins to brown. Believe it or not this is very light on the stomach-so watch it! You'll end up eating way too much!
Mom's Potato Salad
adapted from Mom
Ingredients:
- 5 pounds white potatoes, peeled and cubed
- 6 chopped boiled eggs
- 1 to 1-1/2 chopped white onion
- 1-8 oz jar dill relish(Mom chopped up dill pickles)
- 1/2 Tsp. Celery Seed or 2-3 stalks chopped celery
- 1- 1/2 cup Mayo
- Salt
- Pepper
Tomato Soup
Adapted from Real Simple
Ingredients:
2 medium onions, chopped
2 Tbs. olive oil
1/2 Tsp. salt
1 quart of whole tomatoes with juice
4 cups turkey or chicken broth
1 Tsp. dried Oregano
Directions: Cook the onions in the oil with 1/2 Tsp. salt in a large pot over medium heat, stirring occasionally, until softened, about 4-6 minutes. Add quart of tomatoes, broth and dried oregano. Simmer 15 minutes. Transfer to a blender and puree until smooth or use an immersion hand blender.
You can sprinkle croutons on top or Parmesan cheese. Such an easy and tasty recipe.
Common Yellow Mustard
Ingredients:
1/4 cup dried yellow mustard powder*
3/4 cup water
1/2 cup distilled white vinegar
1-1/2 Tsp. flour
1 Tsp. salt
1/2 Tsp. turmeric
1/8 Tsp garlic powder
1/8 Tsp. paprika
Directions: Put all ingredients into a saucepan. Whisk mixture until it's smooth over medium heat, bringing it to a low boil. Reduce heat and allow it to simmer for approximately 5 minutes and stir frequently. Remove the mustard from heat and pour into a container that can be covered. Refrigerate for several hours until fully cooled and thickened.
*(If you start with mustard seeds, toast the seeds in a skillet over medium heat for about one minute or until they start to pop. Remove from heat and cover to stop the popping, cool, then grind the seeds in a spice grinder, coffee grinder or try using a mortar and pestle. A mortar and pestle will make you feel so empowered!)
Strawberry Oatmeal Bars
by Ree Drummond
Ingredients:
1 3/4 sticks salted butter, cut into pieces, plus more for greasing pan
1 1/2 cups all-purpose flour
1 1/2 cup oats
1 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
One 10 to 12-ounce jar strawberry preserves*
Directions:
Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan.
Mix together the butter, flour, oats, brown sugar, baking powder and salt. Press half the oat mixture into the prepared pan. Spread with the strawberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 30 to 40 minutes. Let cool completely, and then cut into squares.
*(I used my own red raspberry preserves, pulled a quart of frozen strawberries out of the freezer, chopped up 1/4 cup and added to the preserves - worked perfectly! Tasted like strawberry preserves but wasn't! This recipe could be used with any fruit preserve!!)
Squash Soup
by Alton Brown
Ingredients:
3 to 3 1/2 pounds butternut squash, approximately 2, seeded and quartered
Unsalted butter, melted, for brushing
1 tablespoon kosher salt, plus 1 teaspoon
1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
3 cups chicken or vegetable broth
1/4 cup honey
1 teaspoon minced fresh ginger
1/2 cup heavy cream
1/4 teaspoon freshly grated nutmeg
Directions:
Heat the oven to 400 degrees F.
Place the quartered squash onto a half sheet pan, brush the flesh of the squash with a little butter and season with 1 tablespoon of the salt and 1 teaspoon of the white pepper. Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender.
Scoop the flesh from the skin into a 6-quart pot. Add the broth, honey and ginger. Place over medium heat and bring to a simmer, approximately 7 to 8 minutes. Using a stick blender, puree the mixture until smooth*. Stir in the heavy cream and return to a low simmer. Season with the remaining salt, pepper, and nutmeg.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Braised Lemon Pheasant
from Allrecipes.com
Serves: 6
Ingredients:
2 pheasants, rinsed, patted dry,and cut into pieces
2 teaspoons salt
1/4 teaspoon pepper
1/4 cup all-purpose flour for dredging
1/4 cup butter
1 clove garlic, minced
1/4 cup lemon juice
1 (10.5 ounce) can condensed beef broth
1 1/4 cups water
Directions:
1. Season pheasant with salt and pepper. Dredge in flour, and shake off excess.
2. Melt butter in a large, heavy skillet or Dutch oven over medium-high heat. Sear pheasant pieces until well browned. Stir in garlic, and cook for a few seconds until fragrant. Pour in lemon juice, beef broth, and water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the pheasant is tender, about 1 hour.
Garlic Mashed Potatoes
Yield: 6-8 servings
3 - 4 Lbs. Potatoes
2 Large Heads of Garlic
4 Tbs. Olive Oil
4 Tbs. Butter
½ - 1 Cup Milk or Cream
1 1/2 Tsp. Salt
1/2 Tsp. Pepper
1/2 Tsp. Lemon Thyme
Slice top one-third of both Garlic Heads off and put larger portions on piece of foil. Pour about 2 Tbs. Olive Oil over them, sprinkle1/4 Tsp. Salt and 1/4 Tsp. Pepper and 1/2 Tsp. Lemon Thyme and seal. Sit in oven-proof dish and slide into oven at 400 degrees for 45 minutes. Then take out and let cool.
Take smaller portions of the garlic heads, chop and saute in 2 Tbs. Olive Oil with 1/4 Tsp Pepper and 1/4 Tsp. Salt until they just barely turn into light golden brown chips. Set aside to cool.
Peel potatoes and cut into medium-size chunks. Put in a pan and cover with water and 1 Tsp. Salt. Boil for approximately 20 minutes.
Drain potatoes, squeeze pulp from baked garlic heads and add garlic pulp, 4 Tbs. Butter and Milk or Cream and mash with hand potato masher and season to taste. Pour garlic chips over top of mashed potatoes.
Elderberry Muffins
from Food.Com
Yields 12 muffins
Ingredients:
1 cup sugar
1/2 cup butter
1 cup milk
1 egg
1 Tsp. nutmeg
1-1/2 cup flour
1/8 Tsp salt
2 Tsp. baking powder
1/2 Tsp cinnamon
3/4 cup wheat germ
3 Tbs. molasses
1/2 cup dried elderberries
Directions:
1. Cream sugar and butter, add additional ingredients and mix until blended.
2. Bake at 425 degrees for 20 minutes in a muffin pan.
Lemon and Garlic Roast Chicken
by Ina Garten
Ingredients:
1 (5 to 6-pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
4 lemons
3 heads garlic, cut in 1/2 crosswise
2 tablespoons butter, melted
1/2 pound sliced bacon
1 cup white wine
1/2 cup chicken stock
Directions:
Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.
Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.
Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.
(Tip: I like to take some of the bacon and some of the chicken and put it aside in the frig and the next day, throw together an awesome salad.)
Marinated Vegetables
Serves 4
Ingredients:
1 TBS Olive Oil
3 TBS Wine Vinegar
1-1/2 Tsp. Salt
1/4 Tsp. Black Pepper
1/2 Tsp. Ground Mustard
1/2 Tsp. Oregano
2 Tsp. Chives (chopped)
1 TBS. Parsley (chopped)
2 Medium Tomatoes
1 Onion
1 Sweet Pepper
1/2 Cucumber (optional)
Directions: Chop assorted vegetables into bite size and put in a bowl. Put everything else together (which serves as a marinade) and drench your veggies. Put in refrigerator for at least 20 minutes. Even better overnight.
Pie Dough
by Anne Burrell
Ingredients:
1 1/2 sticks cold butter, cut into pea size pieces, plus extra for pie plate
1 cup all-purpose flour, plus extra for rolling
Pinch kosher salt
3 to 4 tablespoons ice water
Directions: In the bowl of a food processor combine the butter, flour and salt. Pulse, pulse, pulse until the mixture looks like finely grated cheese. Add half of the ice water and pulse again. The mixture should start to come together to form a rough ball; if it still seems dry add the remaining water and pulse until it has formed a rough ball. Remove the mixture from the food processor to a clean work surface and form it into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour. This can be done a few days in advance.
When using the dough, remove it from the refrigerator 20 to 30 minutes before using to allow it to soften up a bit. Dust the dough and a work surface with flour. Using a rolling pin, roll the dough out evenly in all directions. In between rolls it is a good idea to rotate the dough a quarter of a turn and dust it lightly with flour if it feels tacky. This will prevent the dough from sticking to the work surface and help it to roll out evenly. Roll the dough into a circle about 1/8-inch thick.
Lay the dough in a lightly greased 9-inch pie plate. There should be about a 1/2-inch of dough hanging over the sides of the pie plate. If there is more than that, trim it with a sharp pair of kitchen shears. Fold the dough underneath itself around the rim of the pie plate and pinch or crimp into desired shape.
Makes one 9-inch pie shell.
Artichoke Dip
Ingredients-
- 1 15 oz. Can quartered artichoke hearts, drained
- 1 3 oz. Can diced mild green chilies or diced jalapenos
- 1 Cup grated Parmesan Cheese
- 1 Cup Mayonnaise
- 3-4 chopped Green Onions
- 1 8oz. package cream cheese, softened
Hibiscus Tea
Makes 2 Quarts of Tea
Ingredients:
1/4 cup Hibiscus Flowers
2 Rounded Tablespoons grated fresh Ginger
1 Fresh Lemon sliced.
Start with a 12-cup Teapot. Put all ingredients in the pot and fill with water. Bring to a boil and then let simmer for about 15 to 20 minutes. Let cool. Strain into a pitcher and add enough water to make 2 quarts. Tastes awesome with or without sweetener but if you sweeten it, honey seems to accentuate the flavors. May use stevia or sugar if you wish. Is excellent mixed half and half with black tea and can be mixed with Ginger Ale, 7-up, sprite or seltzer water for a refreshing drink in the summer. Serve in tall clear glasses in the summer with crushed ice for a truly beautiful effect. The color is gorgeous.
Bean Dip
Serves: 6
3 (15-ounce) cans white Italian kidney beans (cannellini beans), drained and rinsed
2 cloves garlic, coarsely chopped
1/4 cup fresh lemon juice
1/2 cup olive oil
1/4 cup sun-dried tomatoes, minced
2 tsp. ground cumin
1 tsp. chili powder
1 Tbs. dried basil or 1/4 cup fresh minced basil
1 tsp. salt
Fresh ground pepper to taste.
Place beans, garlic, and lemon juice in food processor. Puree until smooth. With motor running slowly drizzle in olive oil until emulsified and thoroughly mixed.
Scrape dip into bowl and add sun-dried tomatoes, cumin, chili powder, basil, salt and pepper. Stir.
Serve with crackers, chips or fresh veggies.
Zucchini Bread
2 Loaves
Bake at 350 degrees for 1 hour
Grease and flour pans.
2 Cups grated zucchini (leave most of seeds out)
3 eggs
1 cup oil (I use canola but any vegetable oil will do)
2 cups sugar
1/2 cups nuts (if desired)
3 Tsp. vanilla
3 Cups flour
1 Tsp. Soda
1 Tsp. Salt
1/2 Tsp. Baking Powder
2 Tsp. Cinnamon
In a blender, mix the zucchini, eggs, oil, sugar, nuts and vanilla. In a large mixing bowl, blend the flour, soda, salt, baking powder and cinnamon. Mix together well. Pour in pans. Bake.
Coffee Cookies
Fannie Farmer Cookbook
Butter a cookie sheet. Set the oven at 350 degrees.
Cream together until very light
1/2 cup shortening
2/3 cup sugar
2 Tbs instant coffee
Add
1 egg, slightly beaten
3/4 cup flour
1/4 Tsp salt
1/2 Tsp vanilla
1/2 cup chopped nuts
Mix well. Put on the cookie sheet by teaspoonfuls. Bake until the edges are firm and the tops dry (about 12 minutes). Remove from the cookie sheet immediately. Makes about 36.
Ghee in a Crock Pot
Adapted from Farm Bell Recipes
Ingredients -
Unsalted Butter (I prefer organic unsalted for the health benefits)
Crockpot
Cheesecloth
Small Crock
Directions - Place the unsalted butter in crockpot and set the pot on low. Let it cook for several hours. Foam will appear on top of the melted butter. After awhile the foam disappears and then reappears, turning a light golden brown. At this point, pour the oil through several layers of cheesecloth into a sterilized crock or jar. Do not completely cap the crock or jar until cooled. As the ghee cools it thickens but remains quite soft.
San Francisco Style Sourdough French Bread
by Hiker on food.com
1 1/2 cups water, warm
1 tablespoon yeast
1 cup sourdough starter
3 cups bread flour
2 teaspoons sugar
2 teaspoons salt
1 teaspoon baking soda
2 cups bread flour
Directions:
In a large mixing bowl dissolve yeast in warm water, mix with starter.
Add 3 cups flour, sugar and salt, stir vigorously 2 or 3 minutes.
Cover with a cloth, set in warm place and let rise 1-1/2 to 2 hours or until doubled in size.
Mix baking soda with 1 cup of remaining flour and stir in, the dough should be stiff.
Turn out onto a floured surface and begin kneading.
Add the remaining 1 cup of flour or more or less controlling the stickiness.
Knead until satiny, between 5 and 10 minutes.
Shape into 2 oblong loaves or 1 large round loaf, place on lightly greased cookie sheet.
Cover with a cloth, set in warm place free from drafts and let rise 1 to 2 hours or until nearly doubled in size.
Before baking, brush outside with water and make diagonal slashes across the top with a sharp single-edge razor blade.
Put a shallow pan of hot water in the bottom of the oven.
Bake at 400° F for 45 minutes or until the crust is a medium dark brown.
SourDough Starter
adapted from Lali on Food.com
Ingredients:
2 Cups Flour
2 Cups Water
1 Pkg. Yeast (2-1/4 Tsp.)
Directions:
1. Combine flour, water and yeast in a warm bowl.
2. Use a wooden or plastic spoon to stir mixture until smooth.
3. Cover the container with plastic wrap and place it in a warm, draft-free area for 36-48 hours; your starter should be slightly bubbly and give off a delicious sour, yeasty, aroma.
4. Its consistency will be that of light pancake batter.
5. Cover the sourdough container and put it to rest in the fridge.
6. May use Mason Jar.
7. For every cup of starter used add 1-1/2 cups flour and 1 cup water-stir in starter and let sit out for 30 minutes to an hour and then refrigerate until you are ready to bake bread again.
8. If not using starter should probably take at least 1/2 cup out and feed once or twice a month.
Cold Care Capsules
Medicinal Herbs by Rosemary Gladstar
1 Part Echinacea root powder
1 Part Goldenseal root powder
1/2 Part Marshmallow root powder
1/4-1/2 Part Cayenne powder (depending on your heat-tolerance level)
"00" Gelatin or Vegetable Capsules
To make the capsules: Mix the powders together in a small bowl. Scoop the powder into each end of a capsule, packing tight, and recap. It takes only a few minutes to cap 50-75 capsules, a winter's worth for most families. Store in a glass jar with a tight-fitting lid.
To use: At the first sign of a cold or flu coming on, take 2 capsules every 2-3 hours until the symptoms subside, or up to 9 capsules a day. This is a high dose and should not be continued for longer than 2 or 3 days, at which time you should decrease the dose to 2 capsules three times a day.
Note: There a Capsule Machine that is sold to help you fill your capsules and can be found at some natural food stores and online at Mountain Rose Herbs.
Rosemary's Famous Face Cream
good for mature skin
* 3/4 Cup Calendula Oil, made with equal parts Grapeseed and Apricot Kernel oil
1/8 cup cocoa butter
1/8 cup coconut oil
1 rounded tablespoon grated beeswax
1/4 cup commercially prepared Aloe Vera gel
3/4 distilled water
A few drops of lavender essential oil
To make the cream: Combine the Calendula oil, cocoa butter, coconut oil, and beeswax in a saucepan over very low heat and warm until everything is melted together. Pour into a measuring cup or bowl and let cool for at least several hours or overnight, until the mixture is somewhat firm, thick, and creamy.
Scrape oil mixture into a blender. In a separate bowl, combine the aloe vera gel, distilled water, and essential oil. Turn the blender on at high speed and slowly drizzle the water mixture into the oil, continuing to blend until all the water mixture has been absorbed by the oil. The blender should "choke" as the mixture thickens and becomes white and creamy.
Turn off the blender and scoop the cream into small jars. Apply the lids and store in a cool, dark location,where the cream will keep for up to a year.
* Calendula Oil
To make the oil: Fill a glass quart jar three-quarters full with calendula buds. Fill the jar to within an inch of the top with olive oil for Medicinal preparations) or grapeseed, almond, or apricot kernel oil (for cosmetic preparations). Place in a warm, sunny spot, and let the herbs and oil infuse for 3-4 weeks. Strain and rebottle. (For double-strength calendula oil, add a fresh batch of calendula buds to the strained oil and let infuse for another 3-4 weeks.) Store in a cool place, out of direct sunlight (the refrigerator is fine), where the oil will keep for up to a year. To use: Apply calendula oil topically to skin rashes, eczema, and swollen lymph glands. It makes a wonderful massage oil and is a great addition to any cosmetic recipe calling for oil.
Basil Pesto
(There are dozens of Pesto Recipes but this is the very first recipe I ever made)
2 Cups fresh basil leaves
1/2 Cup parsley leaves
1/2 Cup Olive Oil
3 Tbs Pine Nuts
2 Garlic Cloves, peeled
3/4 Cup freshly grated Parmesan Cheese
2 Tbs soft unsalted butter
Salt to taste
Puree the basil, parsley, olive oil, nuts, and garlic in a food processor or blender Mix the cheese and butter in by hand. Season to taste. Note: If you are not going to use the pesto immediately, pour a thin layer of oil on top of the pesto and store it in the refrigerator. If you prefer to freeze it, add the cheese and butter after thawing.
Venison Succotash
Ingredients:
1/2 Pound Ground Venison
2 Tbs. Olive Oil
1/2 Onion, chopped
3 Garlic Cloves, sliced thin
Corn (I used 2 ears of corn cut off the cob), about 1/2 -3/4 cups of corn
1 boiled or baked medium sweet potato, peeled and diced
1 boiled or baked medium white potato, peeled and diced
1 Pint green beans, drained(save the green bean water)
2 Tbs. chopped Roasted Red Peppers in oil
1 Tsp. Fines Herbes
1/2 Tsp. Garlic Salt
Salt and Pepper to taste.
Put 2 Tbs. olive oil in pan and fry venison until only a slight pink shows, toss in onion, garlic slices, pepper and garlic salt and finish cooking venison. Put in corn, green beans, and stir, then add white potatoes and sweet potatoes. Add fines herbes and Roasted Red Pepper. Stir gently so that the sweet potatoes don't get all smashed up. At any time the dish gets a little dry add some green bean water. This should all be cooked on moderate heat until heated through. Taste for additional seasonings and serve. It's actually quite good. (Strange as it may sound what makes this dish is actually the sweet potato. It gives it the smoothness, plus sweetness of taste which compensates for not having a sauce or gravy in this dish.)
This recipe makes 4 medium or 2 large servings.
Custard Pie
Ingredients
- 4 eggs
- 2/3 Cup Sugar
- 1/2 Tsp. Salt
- 1/4 Tsp. Nutmeg
- 1 Tsp. Vanilla
- 2 Cups Whole Milk, scalded, may use 2%
- 1 8-inch pie shell, unbaked
Roasted Garlic
Remove the outer paper layers and slice the very top of the garlic off, just enough that each clove is opened and place it on a piece of aluminum foil. Drizzle with olive and sprinkle thyme, lemon thyme or rosemary over top, loosely wrap and seal in the aluminum foil (may also sprinkle salt and pepper if desired). Set it in an oven proof dish or on a small pan in a 400 degree oven and roast until soft, about 25 to 30 minutes. Delicious spread on bread, whipped into potatoes, or simply mixed into soups and salads. Roasting garlic gives it a sweet, nutty flavor.
Pickled Garlic
By Rosemary Gladstar
Fill a widemouth glass jar with whole peeled garlic cloves. Add enough tamari and/or apple cider vinegar (preferably unpasteurized) to completely cover the garlic. Place the jar in a warm spot near a sunny window and let sit for 3 to 4 weeks. Strain off the liquid. Set half of the liquid aside to be used in salad dressings and marinades. Place the rest of the liquid in a saucepan and add an equal amount of honey. Warm over very low heat, stirring, until the honey is thoroughly mixed into the tamari or vinegar. Pour this sauce back over the garlic, recap, and let sit another 3-4 weeks. Store in a cool, dark location, where it will keep for a year or longer - though it never lasts that long, as it's so good!
Banana Split Cake
2 Cups Crushed Graham Crackers
2 Cups Powdered Sugar
2 Tsp. Vanilla
1 20 oz. Can Crushed Pineapple, drained
2 Sticks Butter or Margarine
2 Eggs
2-4 Bananas
1 Large Container Cool-Whip
1 Jar Maraschino Cherries
Approximately 1/2 Cup Chopped Pecans, or use halves
Mix graham crackers and 1 stick of butter, melted, together. Spread in a 9 x 13 pan. This is the crust. With mixer beat sugar, 1 stick softened butter, eggs and vanilla together for 10 minutes. Pour over crust. Slice bananas and lay on top of filling, spread crushed pineapple on top of bananas and cover with Cool Whip. Top with maraschino cherries and pecans. For a variation, try mandarin orange slices and/or coconut!
Old-Fashioned Snow Ice Cream
a tasty extravaganza
Snow
Vanilla
Sugar
Milk (or canned milk)
Get a huge pan and fill it with clean snow. Take some milk, sugar and vanilla and stir it into the snow and stir altogether, until it looks and tastes "just right". If you like chocolate ice cream try adding Nestle's Quik into the mixture. It's yummy too. Eat it fast cause it melts quickly!!!
Horehound Cough Drops
adapted from The Family Homestead
4 Cups Chopped Horehound
4 Cups Water
1/4 Tsp. Cream of Tartar
1-1/2 Cups Honey
Bring the horehound and water to a boil and let it boil for 2 minutes. Put the lid on the pan and let it sit for about 1/2 hour. Strain the herbs out of the tea using cheese cloth. Take 1 cup of the horehound tea and add 1-1/2 cups honey and 1/4 tsp. of cream of tarter. Attach your candy thermometer to the pan and bring your mixture to a boil and allow it to continue boiling until it reaches 300 degrees. Meanwhile butter a jelly roll pan or something similar and when your mixture is at 300 degrees pour it on your pan and let it cool. Here's where you have 2 options. Let it cool slightly and score the candy to make it easier when you break it up, after it is completely cool; or when it is cool enough to handle but still warm begin to pull some off and roll it into little balls and lay them on a buttered surface to completely cool. When totally cool dust with confectioners sugar.
Taco Dip
Ingredients
- 1 Pound Ground Beef, browned and drained
- 2 Cups Cheddar Cheese
- 1 16 oz. container of Sour Cream
- 1 Pkg. Taco Seasoning
- Paprika and Cayenne for dusting
- Tortilla Chips for dipping
Directions Stir pkg. of taco seasoning into browned ground beef. Put ground beef in bottom of 9 x 11 dish. Put 2 cups shredded cheese on top(hold out a small handful of cheese for sprinkling on top). Spread the entire contents of Sour Cream over top. Sprinkle with some shredded cheese, paprika and cayenne (to taste) Put in oven on 350 until dish has been thoroughly warmed or you may microwave individually.