An extra spiced, dense gingerbread loaf that's absolutely to die for.
Ingredients:
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cup all-purpose flour
1 1/2 cup whole wheat pastry flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1/8 teaspoon ground mace
2 eggs
1/3 cup canola oil
1/4 cup unsweetened applesauce
1 cup brewed coffee, at room temperature
1 cup molasses
Preheat oven to 350°F. Butter or oil a 9x5x3-inch loaf pan.
In a large bowl, whisk together baking powder, baking soda, flours, ginger, cinnamon, cloves, allspice and mace. In a second large bowl, whisk together eggs, oil, applesauce, coffee and molasses. Pour egg mixture into flour mixture and stir just until combined. Transfer batter to prepared pan and bake until a toothpick inserted in the center of the loaf comes out clean, about 1 hour. Cool on a rack for 30 minutes before removing from the pan and serving.
10/7/13
Autumn Yams
I don't know about you, but I'm not a fan of the overly sweet candied yams that get passed around during the fall and winter months. This has just the right amount of tart to stop the yams from being too sweet.
Ingredients:
5 lbs orange-fleshed yams, peeled & cut into 1-inch pieces
1 cup pure maple syrup
8 tablespoons butter, melted
1/2 cup orange juice
2 teaspoons grated orange peel
3/4 cup dried cranberries
Preheat oven to 350 degrees and bring a large pot of salted water to a boil. Cook cubed yams in the water until they just begin to soften (about 3 minutes). Drain and transfer to a 13×9 baking dish.
In a saucepan, melt butter over medium heat and add orange juice and maple syrup. Return to a gentle boil and simmer until it thickens just a bit, 3-5 minutes. Pour mixture over yams.
Bake yams uncovered just until tender, about 30 minutes, stirring gently every 10-15 minutes. Mix in cranberries. Continue baking until yams are very tender and juices form a thick glaze around the yams, about 15 minutes longer. Remove from oven, stir, and serve!
Ingredients:
5 lbs orange-fleshed yams, peeled & cut into 1-inch pieces
1 cup pure maple syrup
8 tablespoons butter, melted
1/2 cup orange juice
2 teaspoons grated orange peel
3/4 cup dried cranberries
Preheat oven to 350 degrees and bring a large pot of salted water to a boil. Cook cubed yams in the water until they just begin to soften (about 3 minutes). Drain and transfer to a 13×9 baking dish.
In a saucepan, melt butter over medium heat and add orange juice and maple syrup. Return to a gentle boil and simmer until it thickens just a bit, 3-5 minutes. Pour mixture over yams.
Bake yams uncovered just until tender, about 30 minutes, stirring gently every 10-15 minutes. Mix in cranberries. Continue baking until yams are very tender and juices form a thick glaze around the yams, about 15 minutes longer. Remove from oven, stir, and serve!
Chai Tea Concentrate
Rather than running to Starbucks to get one, keep this made ahead in your fridge.
Ingredients:
5 cups water
3 inches fresh ginger, sliced into coins
2 cinnamon sticks
3 star anise
1 tablespoon black peppercorns
60 cardamom pods
20 whole cloves
1 teaspoon whole coriander
1 orange peel
1/2 cup whole leaf loose black tea (or 18 tea bags)
3/4 cup honey, more or less to taste
1 tablespoon molasses
1 1/2 tablespoons vanilla extract
1 tablespoon fresh lemon juice
Place the water, ginger, cinnamon, star anise, peppercorns, cardamom, cloves, coriander, and orange peel in a wide saucepan and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes.
Remove from heat and add in the tea. Let steep for 7-9 minutes, then strain the entire mixture through a fine sieve into a large bowl. Stir in the honey, molasses, vanilla, and lemon juice, then pour into a mason jar or other airtight storage container and store in the refrigerator for up to 1 week (the concentrate may be frozen for up to six months).
To serve
Serve with milk in a ratio of 1:1. To serve hot, heat 1/2 cup chai concentrate with 1/2 cup whole milk or almond milk.
Ingredients:
5 cups water
3 inches fresh ginger, sliced into coins
2 cinnamon sticks
3 star anise
1 tablespoon black peppercorns
60 cardamom pods
20 whole cloves
1 teaspoon whole coriander
1 orange peel
1/2 cup whole leaf loose black tea (or 18 tea bags)
3/4 cup honey, more or less to taste
1 tablespoon molasses
1 1/2 tablespoons vanilla extract
1 tablespoon fresh lemon juice
Place the water, ginger, cinnamon, star anise, peppercorns, cardamom, cloves, coriander, and orange peel in a wide saucepan and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes.
Remove from heat and add in the tea. Let steep for 7-9 minutes, then strain the entire mixture through a fine sieve into a large bowl. Stir in the honey, molasses, vanilla, and lemon juice, then pour into a mason jar or other airtight storage container and store in the refrigerator for up to 1 week (the concentrate may be frozen for up to six months).
To serve
Serve with milk in a ratio of 1:1. To serve hot, heat 1/2 cup chai concentrate with 1/2 cup whole milk or almond milk.
9/18/13
Almond Raspberry Coconut Joy Bars
For my gf friends who need a goodie..
Ingredients:
1 cup ground hazelnut or almond flour
1/2 cup sorghum
1/4 cup coconut flour
1/4 cup tapioca starch/flour
1 cup light brown sugar, lightly packed
1 teaspoon xanthan gum
1/2 teaspoon fine sea salt
1/4 teaspoon baking powder
1/8 teaspoon nutmeg
3/4 cup Spectrum Organic Shortening or Earth Balance stick, or coconut oil
1 teaspoon bourbon vanilla
Topping ingredients:
14 oz. really good raspberry jam or preserves
For the crumble topping:
1/2 cup sorghum or brown rice flour
1/2 cup light brown sugar
1/2 teaspoon bourbon vanilla
5 tablespoons Spectrum Organic Shortening or Earth Balance stick
For the coconut-almond topping:
1 cup sweetened flaked coconut
2/3 cup sliced almonds
4 tablespoons vegan buttery spread (I used Earth Balance)
1/2 teaspoon bourbon vanilla extract
Pre-heat the oven to 350ºF. Prepare a 9x13-inch baking pan by lining it with parchment paper. Cut a piece large enough to extend up both long sides of the pan- so you can grip it later, after baking, and lift the cookie bars out in one piece.
First, make the bottom cookie crust. In a large mixing bowl, whisk to combine the flours, sugar, xanthan gum, salt and spices. Cut in the shortening and vanilla- I use the whisk attachment on my Kitchen Aid stand mixer to cut the shortening into the flour blend. You could also use an old fashioned pastry cutter. The dough should be crumbly, a bit sandy, but moist enough that it sticks together when you pinch it.
Scoop the dough into the prepared baking pan and press it out evenly to form a cookie crust. Bake the crust in the center of a preheated oven for 7 minutes- just to "set" it. Remove from the oven and set aside. Keep the oven heated.
In a bowl, combine the sorghum flour and brown sugar. Drizzle with the vanilla extract and dabs of the shortening. Rub together with the palms of your hands to create crumbles. Set aside.
To make the coconut-almond mixture- gently melt the vegan butter in a saucepan. Add the flaked coconut, sliced almonds and vanilla and stir to coat. Remove from heat and set aside.
While the crust is still a bit warm, spoon on the raspberry jam and using the back of a spoon spread it evenly over the crust, up to the edges- leaving about 1/4-inch bare crust on all sides. Sprinkle on the crumble topping. Spoon on the coconut-almond mixture and spread it evenly all over the top.
Bake in the center of the preheated oven for 22 minutes. The raspberry jam will be bubbling and the crumble topping will be golden and the coconut toasted. The center of the top may still feel a bit soft- that's okay; it will set as as it cools.
Remove the pan to a wire rack to cool. When the cookie bars are completely cool, gently loosen any stuck edges around the sides of the pan. Place a sturdy cutting board next to the pan (at least the same size as the pan). Lift the bars from the pan using the parchment paper as a grip on each side and move the whole big piece to the cutting board. Place the board in the freezer to chill the bars. Say, twenty minutes or so. Remove the bars and slice with a large sharp knife.
Makes 18 generous bars. You could skimp on size to squeeze more serving pieces out of the recipe. But. Then you'll probably end up eating two, anyway.
Wrap leftover bars, bag and freeze.
Ingredients:
1 cup ground hazelnut or almond flour
1/2 cup sorghum
1/4 cup coconut flour
1/4 cup tapioca starch/flour
1 cup light brown sugar, lightly packed
1 teaspoon xanthan gum
1/2 teaspoon fine sea salt
1/4 teaspoon baking powder
1/8 teaspoon nutmeg
3/4 cup Spectrum Organic Shortening or Earth Balance stick, or coconut oil
1 teaspoon bourbon vanilla
Topping ingredients:
14 oz. really good raspberry jam or preserves
For the crumble topping:
1/2 cup sorghum or brown rice flour
1/2 cup light brown sugar
1/2 teaspoon bourbon vanilla
5 tablespoons Spectrum Organic Shortening or Earth Balance stick
For the coconut-almond topping:
1 cup sweetened flaked coconut
2/3 cup sliced almonds
4 tablespoons vegan buttery spread (I used Earth Balance)
1/2 teaspoon bourbon vanilla extract
Pre-heat the oven to 350ºF. Prepare a 9x13-inch baking pan by lining it with parchment paper. Cut a piece large enough to extend up both long sides of the pan- so you can grip it later, after baking, and lift the cookie bars out in one piece.
First, make the bottom cookie crust. In a large mixing bowl, whisk to combine the flours, sugar, xanthan gum, salt and spices. Cut in the shortening and vanilla- I use the whisk attachment on my Kitchen Aid stand mixer to cut the shortening into the flour blend. You could also use an old fashioned pastry cutter. The dough should be crumbly, a bit sandy, but moist enough that it sticks together when you pinch it.
Scoop the dough into the prepared baking pan and press it out evenly to form a cookie crust. Bake the crust in the center of a preheated oven for 7 minutes- just to "set" it. Remove from the oven and set aside. Keep the oven heated.
In a bowl, combine the sorghum flour and brown sugar. Drizzle with the vanilla extract and dabs of the shortening. Rub together with the palms of your hands to create crumbles. Set aside.
To make the coconut-almond mixture- gently melt the vegan butter in a saucepan. Add the flaked coconut, sliced almonds and vanilla and stir to coat. Remove from heat and set aside.
While the crust is still a bit warm, spoon on the raspberry jam and using the back of a spoon spread it evenly over the crust, up to the edges- leaving about 1/4-inch bare crust on all sides. Sprinkle on the crumble topping. Spoon on the coconut-almond mixture and spread it evenly all over the top.
Bake in the center of the preheated oven for 22 minutes. The raspberry jam will be bubbling and the crumble topping will be golden and the coconut toasted. The center of the top may still feel a bit soft- that's okay; it will set as as it cools.
Remove the pan to a wire rack to cool. When the cookie bars are completely cool, gently loosen any stuck edges around the sides of the pan. Place a sturdy cutting board next to the pan (at least the same size as the pan). Lift the bars from the pan using the parchment paper as a grip on each side and move the whole big piece to the cutting board. Place the board in the freezer to chill the bars. Say, twenty minutes or so. Remove the bars and slice with a large sharp knife.
Makes 18 generous bars. You could skimp on size to squeeze more serving pieces out of the recipe. But. Then you'll probably end up eating two, anyway.
Wrap leftover bars, bag and freeze.
Taglietelli ala Veronica
I made this particular pasta up after watching a friend play a Resident Evil game. Thus the Veronica part.
Ingredients:
1 lb of spaghetti or tagliatelli or spaghetti
2 teaspoons butter
2 cloves garlic, peeled and sliced
14 oz fresh spinach washed and finely sliced
4 fl oz double cream
5 oz mascarpone cheese
2 handfuls of grated parmesan cheese
Salt, pepper & olive oil
Bring a large pan of salted water to the boil and add the pasta. Cook according to the instructions on the packet
Meanwhile get a large frying pan or wok. Add a splash of olive oil, the butter and the garlic. When the butter has melted add the spinach. Cook for about five minutes. Season with salt and pepper to taste. Add the cream, mascarpone and a small ladle of cooking water from the pasta. Let it simmer gently until you have a creamy sauce.
Drain the pasta but save some of the water. Stir the pasta into the spinach sauce and add the parmesan. If the sauce is too sticky add a little of the reserved cooking water until it is smooth and runny. Serve immediately.
Ingredients:
1 lb of spaghetti or tagliatelli or spaghetti
2 teaspoons butter
2 cloves garlic, peeled and sliced
14 oz fresh spinach washed and finely sliced
4 fl oz double cream
5 oz mascarpone cheese
2 handfuls of grated parmesan cheese
Salt, pepper & olive oil
Bring a large pan of salted water to the boil and add the pasta. Cook according to the instructions on the packet
Meanwhile get a large frying pan or wok. Add a splash of olive oil, the butter and the garlic. When the butter has melted add the spinach. Cook for about five minutes. Season with salt and pepper to taste. Add the cream, mascarpone and a small ladle of cooking water from the pasta. Let it simmer gently until you have a creamy sauce.
Drain the pasta but save some of the water. Stir the pasta into the spinach sauce and add the parmesan. If the sauce is too sticky add a little of the reserved cooking water until it is smooth and runny. Serve immediately.
Slow Roasted Lemon Pepper Chicken
I get asked quite a lot why I cook my chickens breast down. I do this because the white meat gets just as juicy as the dark meat does. For me the golden skin is less important than the meat being juicy.
Ingredients:
1 (4-4 ½ lb) whole chicken
1 onion, quartered
½ teaspoon salt
¼ teaspoon pepper
6 garlic cloves, minced
2 teaspoon olive oil
1 cup chicken broth
juice of one lemon
1/8 teaspoon sage
zest from one lemon
1/4 teaspoon paprika
350°. In a small bowl, salt, pepper, paprika, lemon zest and sage. Remove the giblets from chicken and place in the bottom of a shallow roasting pan alongside the onion and garlic. Add the broth and lemon juice. Loosen the skin of the chicken and pat the rub gently in. Stuff the remaining lemon in the chicken cavity. Place the chicken, breasts down, with the wings tucked under over the giblets and sprinkle with the oil. Bake covered for 1 hour, then uncovered for 1 hour.
Ingredients:
1 (4-4 ½ lb) whole chicken
1 onion, quartered
½ teaspoon salt
¼ teaspoon pepper
6 garlic cloves, minced
2 teaspoon olive oil
1 cup chicken broth
juice of one lemon
1/8 teaspoon sage
zest from one lemon
1/4 teaspoon paprika
350°. In a small bowl, salt, pepper, paprika, lemon zest and sage. Remove the giblets from chicken and place in the bottom of a shallow roasting pan alongside the onion and garlic. Add the broth and lemon juice. Loosen the skin of the chicken and pat the rub gently in. Stuff the remaining lemon in the chicken cavity. Place the chicken, breasts down, with the wings tucked under over the giblets and sprinkle with the oil. Bake covered for 1 hour, then uncovered for 1 hour.
Navy Bean and Ham Soup
Growing up, my momma would have called this poor people food- even though we were pretty much poor people. The irony is great. This needs to be served with golden cornbread and some pepper sauce or Tabasco.
Ingredients:
1 lb dry navy beans, washed & picked through
1 cup cubed smoked ham
½ cup yellow onion, chopped
½ teaspoon salt
½ teaspoon black pepper
1 bay leaf
water
Place beans in large pot. Cover beans with 6 cups of water and bring to a boil. Turn the temperature down and place a lid on the pot (if you have a ham bone add it in now). The beans should cook at a soft boil. Check and stir from time to time and make sure the beans have 2" - 2 1/2" of water covering beans. Add more water if necessary.
When beans are getting a little tender add the onions and ham. Replace the lid and simmer until soup is completely cooked. Add salt and pepper when ham, onions, and beans have cooked for 1/2 hour. Add salt and pepper to your taste. Seasoning depends on the salt content of the ham.
Ingredients:
1 lb dry navy beans, washed & picked through
1 cup cubed smoked ham
½ cup yellow onion, chopped
½ teaspoon salt
½ teaspoon black pepper
1 bay leaf
water
Place beans in large pot. Cover beans with 6 cups of water and bring to a boil. Turn the temperature down and place a lid on the pot (if you have a ham bone add it in now). The beans should cook at a soft boil. Check and stir from time to time and make sure the beans have 2" - 2 1/2" of water covering beans. Add more water if necessary.
When beans are getting a little tender add the onions and ham. Replace the lid and simmer until soup is completely cooked. Add salt and pepper when ham, onions, and beans have cooked for 1/2 hour. Add salt and pepper to your taste. Seasoning depends on the salt content of the ham.
9/9/13
Peach Rosemary Jam
Thank you Gobo Root for this recipe. Makes 6 x 250ml jars
Ingredients:
10 cups peaches, crushed (I throw it into a Vitamix for 5 sec.)
1 apple, unpeeled, cut into wedges including the core, then roughly chopped
½ cup freshly squeezed lemon juice
A few small knobs of ginger, peeled
2 teaspoons fresh or dried rosemary, finely chopped
6 cups granulated sugar or more*
A pinch of salt
* Depending on the amount of juice you get from peaches. The rule of a thumb is that the proportion of the sugar in preserves needs to be 60 % or higher in order to prevent it from spoiling.
Sterilize the jars. I immerse the jars in a large pot filled with water and bring it to a roiling boil for at least 2 minutes. Remove from the heat. Remove the hot jars, draining well, and then place on a baking sheet in the oven set to the lowest possible temperature (in my case, 170F) until the jam is ready to be poured. You can flip the jars once to ensure even drying. By the time the jam is ready, the jars will be nicely dried. Sterilize the lids in boiling water and dry as well.
Place a small plate in a refrigerator (you are going to use this in order to test the setting point later). Place the peach, apple and lemon juice in a large, heavy-bottomed pot, and bring to a boil. Make a few slits in the knobs of ginger and add to the pot along with the rosemary. Simmer until apple pieces are soft. Skim off the scum as needed.
Add the sugar, stir to dissolve and bring to a boil. Add the salt, and boil rapidly without stirring until the setting point is reached, for about 10 to 15 minutes. Test the setting point by dropping a small amount of the jam onto the cooled plate. Let sit for a bit, then using your fingertip, gently push the jam. If it crinkles, it is set. In order to make smooth-textured jam, I removed apple pieces and peels from the jam (and served it with sharp cheddar cheese next day). The apple was needed for its high pectin content to help the peach jam to set.
Remove the jam from the heat. Remove the jars from the oven. Pour the hot jam into the warm sterilized jars and seal tightly. Store in a cool, dry place and use up within 12 months or so. Once open, the jam should be refrigerated.
Ingredients:
10 cups peaches, crushed (I throw it into a Vitamix for 5 sec.)
1 apple, unpeeled, cut into wedges including the core, then roughly chopped
½ cup freshly squeezed lemon juice
A few small knobs of ginger, peeled
2 teaspoons fresh or dried rosemary, finely chopped
6 cups granulated sugar or more*
A pinch of salt
* Depending on the amount of juice you get from peaches. The rule of a thumb is that the proportion of the sugar in preserves needs to be 60 % or higher in order to prevent it from spoiling.
Sterilize the jars. I immerse the jars in a large pot filled with water and bring it to a roiling boil for at least 2 minutes. Remove from the heat. Remove the hot jars, draining well, and then place on a baking sheet in the oven set to the lowest possible temperature (in my case, 170F) until the jam is ready to be poured. You can flip the jars once to ensure even drying. By the time the jam is ready, the jars will be nicely dried. Sterilize the lids in boiling water and dry as well.
Place a small plate in a refrigerator (you are going to use this in order to test the setting point later). Place the peach, apple and lemon juice in a large, heavy-bottomed pot, and bring to a boil. Make a few slits in the knobs of ginger and add to the pot along with the rosemary. Simmer until apple pieces are soft. Skim off the scum as needed.
Add the sugar, stir to dissolve and bring to a boil. Add the salt, and boil rapidly without stirring until the setting point is reached, for about 10 to 15 minutes. Test the setting point by dropping a small amount of the jam onto the cooled plate. Let sit for a bit, then using your fingertip, gently push the jam. If it crinkles, it is set. In order to make smooth-textured jam, I removed apple pieces and peels from the jam (and served it with sharp cheddar cheese next day). The apple was needed for its high pectin content to help the peach jam to set.
Remove the jam from the heat. Remove the jars from the oven. Pour the hot jam into the warm sterilized jars and seal tightly. Store in a cool, dry place and use up within 12 months or so. Once open, the jam should be refrigerated.
Now That's A Spicy Meatball
I like these meatballs. My oldest son, not so much. These have a red pepper punch to them: be warned!
Ingredients:
1 pound extra lean ground beef
1/2 teaspoon sea salt
1 small onion, diced
1/2 teaspoon garlic
1 1/2 teaspoons Italian seasoning
3/4 teaspoon dried oregano
3/4 teaspoon crushed red pepper flakes
1 dash hot pepper sauce
1 1/2 tablespoons Worcestershire sauce
1/3 cup skim milk
1/4 cup grated Parmesan cheese
1/2 cup seasoned bread crumbs
Preheat an oven to 400 degrees F (200 degrees C). In a bowl, combine oregano, red pepper flakes, hot pepper sauce, and Worcestershire sauce; mix well. Add the milk, Parmesan cheese, and bread crumbs. Mix until evenly blended, then form into 1 1/2-inch meatballs, and place onto a baking sheet.
Bake in the preheated oven until no longer pink in the center, 20 to 25 minutes.
Ingredients:
1 pound extra lean ground beef
1/2 teaspoon sea salt
1 small onion, diced
1/2 teaspoon garlic
1 1/2 teaspoons Italian seasoning
3/4 teaspoon dried oregano
3/4 teaspoon crushed red pepper flakes
1 dash hot pepper sauce
1 1/2 tablespoons Worcestershire sauce
1/3 cup skim milk
1/4 cup grated Parmesan cheese
1/2 cup seasoned bread crumbs
Preheat an oven to 400 degrees F (200 degrees C). In a bowl, combine oregano, red pepper flakes, hot pepper sauce, and Worcestershire sauce; mix well. Add the milk, Parmesan cheese, and bread crumbs. Mix until evenly blended, then form into 1 1/2-inch meatballs, and place onto a baking sheet.
Bake in the preheated oven until no longer pink in the center, 20 to 25 minutes.
Old Fashioned Roast Beef Hash
This is truly to die for. I make whole roasts just to make this because there's never any left after it is done.
Ingredients:
2 tablespoons butter
1/2 cup chopped onion
1 1/2 cups diced potatoes
3 cups cubed leftover roast beef
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
1 cup milk
1/2 cup leftover gravy
In large skillet, cook onion in butter until tender crisp. Add remaining ingredients except milk and gravy. Whisk milk and gravy together until smooth. Add to skillet. (If there is no leftover gravy, just increase milk to 1 1/2 cups.) Stir all together and bring to a boil. Reduce heat and simmer, uncovered, for approximately 20 minutes or until potatoes are done. The liquid should be absorbed.
Ingredients:
2 tablespoons butter
1/2 cup chopped onion
1 1/2 cups diced potatoes
3 cups cubed leftover roast beef
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
1 cup milk
1/2 cup leftover gravy
In large skillet, cook onion in butter until tender crisp. Add remaining ingredients except milk and gravy. Whisk milk and gravy together until smooth. Add to skillet. (If there is no leftover gravy, just increase milk to 1 1/2 cups.) Stir all together and bring to a boil. Reduce heat and simmer, uncovered, for approximately 20 minutes or until potatoes are done. The liquid should be absorbed.
Portabello Cream Pasta Sauce
Ingredients:
1/2 pound portabello mushrooms
1 onion
2 garlic cloves
2 tablespoons olive oil
1/2 cup chicken stock
1 1/2 cup cream
2 tablespoons chopped fresh dill
parmesan cheese
pasta noodles
salt and pepper to taste
Start by cutting up 1/2 LBS mushrooms and finely chop 1 onion and 2 garlic cloves. Heat up a pan and saute mushrooms, onion and garlic in 2 tablespoons olive oil until the mushroom starts to golden and the onion is soft. Add 1/2 cup chicken stock, 1 1/2 cup cream and 2 tablespoons chopped fresh dill. Let it simmer for 5 minutes and season with salt and pepper.
Serve with shaved Parmesan on top.
1/2 pound portabello mushrooms
1 onion
2 garlic cloves
2 tablespoons olive oil
1/2 cup chicken stock
1 1/2 cup cream
2 tablespoons chopped fresh dill
parmesan cheese
pasta noodles
salt and pepper to taste
Start by cutting up 1/2 LBS mushrooms and finely chop 1 onion and 2 garlic cloves. Heat up a pan and saute mushrooms, onion and garlic in 2 tablespoons olive oil until the mushroom starts to golden and the onion is soft. Add 1/2 cup chicken stock, 1 1/2 cup cream and 2 tablespoons chopped fresh dill. Let it simmer for 5 minutes and season with salt and pepper.
Serve with shaved Parmesan on top.
Crockpot Apple Butter
Aaron loves apple butter. I hate buying it at the store though because they taste so strongly of clove that you lose the apple. This is a good compromise.
Ingredients:
Approximately 3 lb. apples ( make sure 1/2 are Granny Smith )
Gala , Fugi, Or Granny Smith
3 cups sugar
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon cloves
dash of salt
3/4 cup water or fresh apple cider
Fill Crock-pot 3/4 full with peeled, cored and sliced apples. Add the remaining ingredients and stir until evenly mixed. Cover and cook on low setting overnight or until the butter is of a thick, spreadable consistency.
If apple butter has too much liquid, remove lid and cook on high until thickened. Stir often as butter thickens to prevent scorching.
Mash Apple Butter until chunky or smooth with hand held masher or blender
Store in refrigerator for up to 6 weeks. Freeze for longer storage.
Put in jars with water bath processing also.
Ingredients:
Approximately 3 lb. apples ( make sure 1/2 are Granny Smith )
Gala , Fugi, Or Granny Smith
3 cups sugar
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon cloves
dash of salt
3/4 cup water or fresh apple cider
Fill Crock-pot 3/4 full with peeled, cored and sliced apples. Add the remaining ingredients and stir until evenly mixed. Cover and cook on low setting overnight or until the butter is of a thick, spreadable consistency.
If apple butter has too much liquid, remove lid and cook on high until thickened. Stir often as butter thickens to prevent scorching.
Mash Apple Butter until chunky or smooth with hand held masher or blender
Store in refrigerator for up to 6 weeks. Freeze for longer storage.
Put in jars with water bath processing also.
Crockpot Cinnamon Almonds
At the movie theatre my one vice is cinnamon almonds or pecans. Here's how to make them at home.
Ingredients:
1 1/2 cups sugar
1 1/2 cups of brown sugar
3 tablespoons cinnamon
1/8 teaspoon salt
1 egg white
2 teaspoons of vanilla
3 cups almonds
1/4 cup of water
In a medium sized bowl, mix together sugars, cinnamon, and salt. Set aside. In another medium sized bowl, whisk the egg white and vanilla until it’s a little frothy. Add almonds. Make sure the almonds are thoroughly coated in the egg white mixture. Add cinnamon mixture to the almonds and toss until coated.
Thoroughly spray with the stoneware of your crock pot with non-stick cooking spray and add the mixture of almonds and sugars.
Cook on low ( with the lid on) 3-4 hours stirring every 20 minutes. In the last hour, add the 1/4 C. of water and stir well. This ensures a crunchy yummy coating. (*make sure after you've added the water that you continue to cook the nuts for another 45 minutes to an hour.)
You have to stir really well, especially as it gets later in the cooking process.
Line a baking sheet with parchment and spread the almonds flat to cool. The almonds will be sticky at this point, so make sure you separate them a little and have no large mounds.
Ingredients:
1 1/2 cups sugar
1 1/2 cups of brown sugar
3 tablespoons cinnamon
1/8 teaspoon salt
1 egg white
2 teaspoons of vanilla
3 cups almonds
1/4 cup of water
In a medium sized bowl, mix together sugars, cinnamon, and salt. Set aside. In another medium sized bowl, whisk the egg white and vanilla until it’s a little frothy. Add almonds. Make sure the almonds are thoroughly coated in the egg white mixture. Add cinnamon mixture to the almonds and toss until coated.
Thoroughly spray with the stoneware of your crock pot with non-stick cooking spray and add the mixture of almonds and sugars.
Cook on low ( with the lid on) 3-4 hours stirring every 20 minutes. In the last hour, add the 1/4 C. of water and stir well. This ensures a crunchy yummy coating. (*make sure after you've added the water that you continue to cook the nuts for another 45 minutes to an hour.)
You have to stir really well, especially as it gets later in the cooking process.
Line a baking sheet with parchment and spread the almonds flat to cool. The almonds will be sticky at this point, so make sure you separate them a little and have no large mounds.
6/2/13
Homemade Cream Soda
My youngest Jack adores cream soda. This is much better than what you get in a 2 liter at Wal*Mart.
Ingredients
2 cups cane sugar
Juice of 1 lemon
1 vanilla bean, split and seeded
Ice cubes, for serving
Seltzer water, for serving
Place sugar and 1/4 cup water in a medium nonreactive saucepan. Heat over medium-high heat until sugar is caramelized. Carefully add 2 cups water and lemon juice; add vanilla bean and seeds and bring to a boil. Remove from heat and let stand for 1 hour.
Discard vanilla bean and transfer syrup to an airtight container. Syrup may be kept, refrigerated, for up to 2 weeks. To serve, fill a 16-ounce glass with ice cubes and add 1 1/2 ounces syrup; top with seltzer and stir to combine.
Ingredients
2 cups cane sugar
Juice of 1 lemon
1 vanilla bean, split and seeded
Ice cubes, for serving
Seltzer water, for serving
Place sugar and 1/4 cup water in a medium nonreactive saucepan. Heat over medium-high heat until sugar is caramelized. Carefully add 2 cups water and lemon juice; add vanilla bean and seeds and bring to a boil. Remove from heat and let stand for 1 hour.
Discard vanilla bean and transfer syrup to an airtight container. Syrup may be kept, refrigerated, for up to 2 weeks. To serve, fill a 16-ounce glass with ice cubes and add 1 1/2 ounces syrup; top with seltzer and stir to combine.
Grand Marnier
Crepes Suzette Here I come! Ohh, I love this stuff on ice cream or on fresh berries. It'll be even better if I make it myself.
Ingredients
6-8 Oranges, unsprayed or organic
1 Liter Brandy
1 cup water
2 cups sugar
Peel oranges into long strips using a vegetable peeler, taking only the rind and none of the white pith. If some of the white pith is on the peels, use a paring knife to trim it away and discard. Place Orange peels into a 2 quart glass jar, pour in brandy and stir gently. Cover jar and store in a cool dry place for 4 weeks, stirring once a week.
After brandy mixture has been stored for 4 weeks, stir together water and sugar in a medium saucepan over medium-high heat, until sugar is completely dissolved. Let sugar mixture cool completely. In a fine mesh sieve strain orange peels out of the brandy mixture and discard peels. Stir in sugar syrup into the brandy. Line the strainer with a coffee filter and pour the Grand Marnier through the filter. Once all of the mixture has filtered through replace with a new filter and strain again. Repeat this process 2-4 more times until Grand Marnier is clear. Transfer the Grand Marnier to bottles and refrigerate before serving.
Store in the refrigerator or freezer for up to 1 year. In addition to prep/active time please allow 4 weeks for mixture to process
Ingredients
6-8 Oranges, unsprayed or organic
1 Liter Brandy
1 cup water
2 cups sugar
Peel oranges into long strips using a vegetable peeler, taking only the rind and none of the white pith. If some of the white pith is on the peels, use a paring knife to trim it away and discard. Place Orange peels into a 2 quart glass jar, pour in brandy and stir gently. Cover jar and store in a cool dry place for 4 weeks, stirring once a week.
After brandy mixture has been stored for 4 weeks, stir together water and sugar in a medium saucepan over medium-high heat, until sugar is completely dissolved. Let sugar mixture cool completely. In a fine mesh sieve strain orange peels out of the brandy mixture and discard peels. Stir in sugar syrup into the brandy. Line the strainer with a coffee filter and pour the Grand Marnier through the filter. Once all of the mixture has filtered through replace with a new filter and strain again. Repeat this process 2-4 more times until Grand Marnier is clear. Transfer the Grand Marnier to bottles and refrigerate before serving.
Store in the refrigerator or freezer for up to 1 year. In addition to prep/active time please allow 4 weeks for mixture to process
Chamomile Tincture
I am a raging insomniac. At least 4 days a week I can't sleep at night between nighttime allergies, restless leg syndrome, fibro, the dogs being cranky, my idiot neighbors or some random thing. For 7 years I had to take sleeping pills to get more than two hours of rest. Now I can sleep (during the day) for three to four hours a shot. Wellness Mama has put up this recipe that is not only great for adults, if the booze is allowed to burn off is great for teething infants and colic and a general calmative.
Ingredients
1/2 to 1 cup of fresh or freshly dried chamomile flowers
approximately 1 1/2 to 1 3/4 cups boiling water
approximately 1 1/2 to 1 3/4 cups vodka or rum
quart size glass jar with airtight lid
Put fresh or dried Chamomile flowers in clean quart size glass jar. Pour boiling water over flowers to just cover them (may have to stir). Fill the rest of the jar with vodka or rum (do not use rubbing alcohol or non-consumable alcohol!) and tightly cover with airtight lid.
Store in a cool, dark place and shake daily for 4-6 weeks. This will make a strong tincture! After 4-6 weeks, remove from cabinet, and pour through a cheesecloth or strainer. Store in a jar or in tincture vials for easy use.
Normal dose for adults is up to 1 tsp 1-3 times a day as needed. For infants, only a few drops are needed, and often it can be rubbed on the gums or stomach for teething or colic pain. For toddlers and older children 1/4 to 1/2 tsp can be taken 1-3 times a day while needed. It is especially useful for babies and young children who are having difficulty sleeping. A dose right before bedtime can help relax and sooth them for more peaceful sleep.
Ingredients
1/2 to 1 cup of fresh or freshly dried chamomile flowers
approximately 1 1/2 to 1 3/4 cups boiling water
approximately 1 1/2 to 1 3/4 cups vodka or rum
quart size glass jar with airtight lid
Put fresh or dried Chamomile flowers in clean quart size glass jar. Pour boiling water over flowers to just cover them (may have to stir). Fill the rest of the jar with vodka or rum (do not use rubbing alcohol or non-consumable alcohol!) and tightly cover with airtight lid.
Store in a cool, dark place and shake daily for 4-6 weeks. This will make a strong tincture! After 4-6 weeks, remove from cabinet, and pour through a cheesecloth or strainer. Store in a jar or in tincture vials for easy use.
Normal dose for adults is up to 1 tsp 1-3 times a day as needed. For infants, only a few drops are needed, and often it can be rubbed on the gums or stomach for teething or colic pain. For toddlers and older children 1/4 to 1/2 tsp can be taken 1-3 times a day while needed. It is especially useful for babies and young children who are having difficulty sleeping. A dose right before bedtime can help relax and sooth them for more peaceful sleep.
Ricotta Cheesecake
My favorite celebri-chef is Robert Irving. This is his recipe. It doesn't have his muscles or his big heart but it tastes wonderful!
Ingredients
2 pounds ricotta cheese
2/3 cup sugar
6 large eggs
1/4 cup plus 1 tablespoon all-purpose flour
1 tablespoon orange zest
1 teaspoon orange-flavored liqueur, such as Grand Mariner
1 teaspoon vanilla pulp
1/8 teaspoon salt
Pinch ground cinnamon
Preheat the oven to 300 degrees F. In a large bowl, blend the ricotta until smooth. Then whisk in the sugar and flour. Next, whisk in the eggs one at a time. Then finish with the orange zest, liqueur, vanilla, salt and cinnamon. Once mixed, pour the batter into a sugared springform pan bake until set and golden brown, 1 hour 15 minutes.
Remove and allow to cool for 30 minutes before refrigerating. Portion into 9 to 16 slices.
Ingredients
2 pounds ricotta cheese
2/3 cup sugar
6 large eggs
1/4 cup plus 1 tablespoon all-purpose flour
1 tablespoon orange zest
1 teaspoon orange-flavored liqueur, such as Grand Mariner
1 teaspoon vanilla pulp
1/8 teaspoon salt
Pinch ground cinnamon
Preheat the oven to 300 degrees F. In a large bowl, blend the ricotta until smooth. Then whisk in the sugar and flour. Next, whisk in the eggs one at a time. Then finish with the orange zest, liqueur, vanilla, salt and cinnamon. Once mixed, pour the batter into a sugared springform pan bake until set and golden brown, 1 hour 15 minutes.
Remove and allow to cool for 30 minutes before refrigerating. Portion into 9 to 16 slices.
Watermelon Cooler Punch
Watermelon and I don't get along. My kids can't get enough of the stuff. I think I'll make this for them for July 4th and listen to them ooOOoo over having a fancy drink. this recipe is from the ever elegant Better homes and Gardens website.
Ingredients
3 cups coarsely chopped seeded watermelon
3/4 cup sugar
1/2 cup lightly packed fresh mint leaves
2 cups white grape juice
1 tsp. finely shredded lime peel
3/4 cup fresh lime juice, chilled
32 oz. (4 cups) club soda, chilled
fresh mint sprigs (optional)
Place watermelon in a blender or food processor. Cover and blend until smooth. Strain watermelon puree through a fine mesh sieve;
In a large bowl combine sugar and mint. Using the back of a wooden spoon, lightly crush mint by pressing it against the side of the bowl. Add grape juice, lime peel, lime juice, and watermelon puree, stirring until sugar is dissolved. Stir in club soda. Serve in glasses over ice. If desired, garnish with mint sprigs and watermelon wedges or balls. Serve immediately. Makes 9 servings.
Ingredients
3 cups coarsely chopped seeded watermelon
3/4 cup sugar
1/2 cup lightly packed fresh mint leaves
2 cups white grape juice
1 tsp. finely shredded lime peel
3/4 cup fresh lime juice, chilled
32 oz. (4 cups) club soda, chilled
fresh mint sprigs (optional)
Place watermelon in a blender or food processor. Cover and blend until smooth. Strain watermelon puree through a fine mesh sieve;
In a large bowl combine sugar and mint. Using the back of a wooden spoon, lightly crush mint by pressing it against the side of the bowl. Add grape juice, lime peel, lime juice, and watermelon puree, stirring until sugar is dissolved. Stir in club soda. Serve in glasses over ice. If desired, garnish with mint sprigs and watermelon wedges or balls. Serve immediately. Makes 9 servings.
6/1/13
Italian Cream Soda
If I'm ill (or pregnant) this is my go to feel better drink. There''s just something in it that soothes the belly no matter what flavor or type. My flavor of choice is vanilla.
Ingredients
1/2 cup half & half
1 cup flavored syrup
2 1/2 cups club soda
Ice
Mix all ingredients and serve over ice.
Ingredients
1/2 cup half & half
1 cup flavored syrup
2 1/2 cups club soda
Ice
Mix all ingredients and serve over ice.
Scalloped Potatoes with Cheese
Most people think that scalloped potatoes equates cheesey potatoes. In traditional recipes there is no cheese, just heavy cream, nutmeg and salt and pepper to add flavor. This is more of the updated recipe.
Ingredients
2 tablespoons unsalted butter
1 small onion, minced
2 garlic cloves, minced
3 cups heavy cream
1 cup whole milk
4 sprigs fresh thyme
2 bay leaves
2 teaspoons salt
½ teaspoon ground black pepper
4 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices or finer
1 cup shredded cheddar cheese (about 4 ounces)
Heat oven to 350 degrees F. Meanwhile, melt butter in large Dutch oven (or large, heavy-bottomed saucepan) over medium-high heat until foaming subsides, about 1 minute. Add onion and saute until it turns soft and begins to brown, about 4 minutes. Add garlic and saute until fragrant, about 30 seconds. Add cream, milk, thyme, bay leaves, salt, pepper, and potatoes and bring to a simmer. Cover, adjusting heat as necessary to maintain a light simmer, and cook until potatoes are almost tender (paring knife can be slipped into and out of center of potato slice with some resistance), about 15 minutes.
Remove and discard thyme sprigs and bay leaves. Transfer potato mixture to a 3-quart gratin dish and sprinkle with cheese. Bake until the cream has thickened and is bubbling around sides and the top is golden brown, about 20 minutes. Cool for 10 minutes before serving.
Ingredients
2 tablespoons unsalted butter
1 small onion, minced
2 garlic cloves, minced
3 cups heavy cream
1 cup whole milk
4 sprigs fresh thyme
2 bay leaves
2 teaspoons salt
½ teaspoon ground black pepper
4 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices or finer
1 cup shredded cheddar cheese (about 4 ounces)
Heat oven to 350 degrees F. Meanwhile, melt butter in large Dutch oven (or large, heavy-bottomed saucepan) over medium-high heat until foaming subsides, about 1 minute. Add onion and saute until it turns soft and begins to brown, about 4 minutes. Add garlic and saute until fragrant, about 30 seconds. Add cream, milk, thyme, bay leaves, salt, pepper, and potatoes and bring to a simmer. Cover, adjusting heat as necessary to maintain a light simmer, and cook until potatoes are almost tender (paring knife can be slipped into and out of center of potato slice with some resistance), about 15 minutes.
Remove and discard thyme sprigs and bay leaves. Transfer potato mixture to a 3-quart gratin dish and sprinkle with cheese. Bake until the cream has thickened and is bubbling around sides and the top is golden brown, about 20 minutes. Cool for 10 minutes before serving.
Coq Au Vin (Chicken with Wine)
This is one of the first recipes that you're taught in traditional culinary school, and one of my favorites for fancy French cuisine, even if it is homey.
Ingredients
3 lb fryer chicken cut up
½ C all purpose flour
1 t salt
¼ t pepper
6 slices of bacon
6 small onions
½ lb mushrooms quartered
4 carrots, julienne sliced
1 C chicken broth
1 C red wine
1 clove garlic, crushed
2 shallots, minced
1 bouquet garni
extra flour
Bouquet Garni:
1/2 teaspoon thyme leaves
1 bay leaf
2 large sprigs parsley
Tie in a cheesecloth bag or place into a tea ball.
If desired, bone chicken parts. Wash chicken parts and pat dry. In a large skillet, saute bacon on medium heat to render fat. Remove bacon, crumble and set aside.
Mix flour, salt and pepper. Coat chicken parts with flour mixture. Brown chicken in hot bacon drippings. Push chicken to one side; add carrots and onions. Stir until onions are tender, adding garlic and shallots after 2-3 minutes of cooking. Do not allow garlic to brown.
Drain off fat. Add bacon, broth, wine, and the Bouquet Garni.
Bring to a boil, reduce heat and simmer for 15 minutes. Add mushrooms and simmer, uncovered, for 30 to 45 minutes more or until chicken is tender.
Remove chicken, onions, carrots, and mushrooms to a heated platter with a slotted spoon. Remove and discard Bouquet Garni.
Thicken cooking liquid by stirring in 1 to 2 tablespoons flour and simmering for a few minutes. Spoon some sauce over chicken.
Serve remaining sauce as an accompaniment. Skim off excess fat. Serve in pan in which Coq Au Vin was cooked or a large shallow serving dish.
Ingredients
3 lb fryer chicken cut up
½ C all purpose flour
1 t salt
¼ t pepper
6 slices of bacon
6 small onions
½ lb mushrooms quartered
4 carrots, julienne sliced
1 C chicken broth
1 C red wine
1 clove garlic, crushed
2 shallots, minced
1 bouquet garni
extra flour
Bouquet Garni:
1/2 teaspoon thyme leaves
1 bay leaf
2 large sprigs parsley
Tie in a cheesecloth bag or place into a tea ball.
If desired, bone chicken parts. Wash chicken parts and pat dry. In a large skillet, saute bacon on medium heat to render fat. Remove bacon, crumble and set aside.
Mix flour, salt and pepper. Coat chicken parts with flour mixture. Brown chicken in hot bacon drippings. Push chicken to one side; add carrots and onions. Stir until onions are tender, adding garlic and shallots after 2-3 minutes of cooking. Do not allow garlic to brown.
Drain off fat. Add bacon, broth, wine, and the Bouquet Garni.
Bring to a boil, reduce heat and simmer for 15 minutes. Add mushrooms and simmer, uncovered, for 30 to 45 minutes more or until chicken is tender.
Remove chicken, onions, carrots, and mushrooms to a heated platter with a slotted spoon. Remove and discard Bouquet Garni.
Thicken cooking liquid by stirring in 1 to 2 tablespoons flour and simmering for a few minutes. Spoon some sauce over chicken.
Serve remaining sauce as an accompaniment. Skim off excess fat. Serve in pan in which Coq Au Vin was cooked or a large shallow serving dish.
Rose Petal Wine
Yet another pretty wine that I'd love to get a chance to make. It seems like it'd be so light and aromatic.
Ingredients
16 cups rose petals
1 gallon water
3 orange rinds, chopped
3 ½ lbs sugar
5 whole cloves
5 pepper corns
1 package yeast
2 cups orange juice
Combine petals, orange rinds and sugar in a large pot. Boil water in a separate container and pour over petal mixture. Bring to a simmer for 30 minutes. Cool to room temperature.
Add prepared yeast (Follow directions for proofing yeast, which may recommend dissolving in warm, not hot, water.) Add orange juice and spices. Cover and set aside for three weeks to a month in a dark place to ferment.
Strain and decant into sterilized jars. Let wine season for three months or so before serving.
Ingredients
16 cups rose petals
1 gallon water
3 orange rinds, chopped
3 ½ lbs sugar
5 whole cloves
5 pepper corns
1 package yeast
2 cups orange juice
Combine petals, orange rinds and sugar in a large pot. Boil water in a separate container and pour over petal mixture. Bring to a simmer for 30 minutes. Cool to room temperature.
Add prepared yeast (Follow directions for proofing yeast, which may recommend dissolving in warm, not hot, water.) Add orange juice and spices. Cover and set aside for three weeks to a month in a dark place to ferment.
Strain and decant into sterilized jars. Let wine season for three months or so before serving.
Hawaiian Bread
These are so much more yummy than most white bread. The key is the splash of pineapple juice.
Ingredients
6 cups all-purpose flour, plus an additional 1/2 cup flour, divided
3 eggs
2 cups pineapple juice, room temperature
3/4 cup sugar
1/2 teaspoon ginger
1 teaspoon vanilla
2 (1/4 ounce) envelopes yeast
1/2 cup butter, melted
In a small bowl, beat your 3 eggs. Add the 2 cups pineapple juice, sugar, ginger, vanilla, and melted butter. Measure 3 cups of the flour into a separate large bowl. Stir in your egg mixture until well-combined. Sprinkle in the yeast packets, one at a time, mixing well.
Add the remaining 3 cups of flour and mix well. If it becomes to difficult to stir with a wooden spoon, just use your hands! Make sure all of the flour is well incorporated—the dough should be tacky to the touch but not overly sticky. If it appears too wet, sprinkle in a bit of extra flour, just a tablespoon or so at a time. Cover your bowl with a clean kitchen towel and set it in a warm place to rise for 1 hour.
Remove your dough from the bowl and knead in an additional ½ cup of flour. I kneaded mine 10 to 15 times, making sure the flour was well incorporated.
Divide the dough into three equal parts. You may either bake 3 loaves of bread, form the dough into rolls, or a combination of the two. I baked one loaf of bread, forming the remaining dough into 15 rolls and baking in a 9x13 pan. Cover and place in warm place to rise for an additional hour, or until the dough doubles in size.
Bake at 350 degrees for 25 to 30 minutes, or until golden brown. Brush tops with melted butter, and serve warm.
Makes 3 loaves.
Ingredients
6 cups all-purpose flour, plus an additional 1/2 cup flour, divided
3 eggs
2 cups pineapple juice, room temperature
3/4 cup sugar
1/2 teaspoon ginger
1 teaspoon vanilla
2 (1/4 ounce) envelopes yeast
1/2 cup butter, melted
In a small bowl, beat your 3 eggs. Add the 2 cups pineapple juice, sugar, ginger, vanilla, and melted butter. Measure 3 cups of the flour into a separate large bowl. Stir in your egg mixture until well-combined. Sprinkle in the yeast packets, one at a time, mixing well.
Add the remaining 3 cups of flour and mix well. If it becomes to difficult to stir with a wooden spoon, just use your hands! Make sure all of the flour is well incorporated—the dough should be tacky to the touch but not overly sticky. If it appears too wet, sprinkle in a bit of extra flour, just a tablespoon or so at a time. Cover your bowl with a clean kitchen towel and set it in a warm place to rise for 1 hour.
Remove your dough from the bowl and knead in an additional ½ cup of flour. I kneaded mine 10 to 15 times, making sure the flour was well incorporated.
Divide the dough into three equal parts. You may either bake 3 loaves of bread, form the dough into rolls, or a combination of the two. I baked one loaf of bread, forming the remaining dough into 15 rolls and baking in a 9x13 pan. Cover and place in warm place to rise for an additional hour, or until the dough doubles in size.
Bake at 350 degrees for 25 to 30 minutes, or until golden brown. Brush tops with melted butter, and serve warm.
Makes 3 loaves.
Poor Man's Goulash
This is a simple meal to make in a hurry when you want to please kids and men (or larger kids). It can be dressed up with a layer of mozarella if need be.
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 lb ground beef, browned and drained
2 (16 ounce) cans stewed tomatoes
1 (16 ounce) can water
8 ounces elbow macaroni, uncooked
salt, to taste
diced red and green peppers (optional)
pepper, to taste
parmesan cheese (optional)
Saute onions and garlic in olive oil until translucent. Brown ground beef and drain. Add ground beef, tomatoes, water, raw macaroni, salt and pepper to the onion and garlic mixture. Cook for 15 to 20 minutes or until macaroni is tender. If desired, top with Parmesan cheese.
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 lb ground beef, browned and drained
2 (16 ounce) cans stewed tomatoes
1 (16 ounce) can water
8 ounces elbow macaroni, uncooked
salt, to taste
diced red and green peppers (optional)
pepper, to taste
parmesan cheese (optional)
Saute onions and garlic in olive oil until translucent. Brown ground beef and drain. Add ground beef, tomatoes, water, raw macaroni, salt and pepper to the onion and garlic mixture. Cook for 15 to 20 minutes or until macaroni is tender. If desired, top with Parmesan cheese.
5/31/13
Elderberry Cold/Flu Syrup
When I was little my grandfather worked for Savage Labs and they made Elderberry Syrup. A pharmaceutical company! They went out of business, so now you have to make your own. Thank you Joanie and Alicia at The Soft Landing for this.
Ingredients
2/3 cup dried black elderberries
3 1/2 cups water
2 tablespoons of fresh ginger (peeled and sliced)
1 1/2 tablespoons cinnamon powder
1 teaspoon of clove powder
1 cup of raw, local honey
Add first 5 ingredients (everything except honey) to a medium size saucepan. Bring to a boil, reduce heat. Let simmer for 3- 4 hours to reduce by nearly half, stirring occasionally. Remove from heat and strain liquid to remove elderberries and ginger, discard or compost. Once completely cooled, add honey and mix well. Store in air tight container and keep refrigerated (the syrup lasts about a month when refrigerated).
The standard dosage is 1/2 to 1 teaspoon for kids daily and 1/2 to 1 tablespoon for adults daily for prevention of cold and flu during the toughest part of the season. If the flu strikes, take the normal dosage every 2 to 3 hours until symptoms disappear.
Ingredients
2/3 cup dried black elderberries
3 1/2 cups water
2 tablespoons of fresh ginger (peeled and sliced)
1 1/2 tablespoons cinnamon powder
1 teaspoon of clove powder
1 cup of raw, local honey
Add first 5 ingredients (everything except honey) to a medium size saucepan. Bring to a boil, reduce heat. Let simmer for 3- 4 hours to reduce by nearly half, stirring occasionally. Remove from heat and strain liquid to remove elderberries and ginger, discard or compost. Once completely cooled, add honey and mix well. Store in air tight container and keep refrigerated (the syrup lasts about a month when refrigerated).
The standard dosage is 1/2 to 1 teaspoon for kids daily and 1/2 to 1 tablespoon for adults daily for prevention of cold and flu during the toughest part of the season. If the flu strikes, take the normal dosage every 2 to 3 hours until symptoms disappear.
Flavored Simple Syrup Master List
Use it in your coffee, iced tea, cocktails, cake layers, whipped creams, ice cream, baking: you can do so much with flavored syrups! I personally love Italian Cream Sodas and Italian Sodas. They're very refreshing and settle the stomach.
Almond Simple Syrup
1 cup white sugar
1/2 cup water
almond extract
In a saucepan, combine the sugar and water and bring to a rolling boil. Stir to prevent scorching. Remove from heat. Cool slightly and stir in extract to desired strength, starting with 1/2 teaspoons. Store in a closed container in the refrigerator for up to a week.
Amaretto Simple Syrup
1 cup water
1 cup sugar
Amaretto, to taste
In a medium saucepan, combine water and sugar over medium-high heat. Cook, stirring, until sugar is dissolved. Stop stirring, and bring to a boil. Reduce to a simmer and cook for 5 minutes. Remove from heat, and add Amaretto. Cool to room temperature. Will keep, refrigerated in an airtight container, for up to 1 month.
Basil Lime Simple Syrup
handfull of basil leaves
zest and juice of three limes
2 cups prepared Simple Syrup (in list)
Add a handful of basil leaves and the zest and juice of 3 limes to infuse in your warm simple syrup for about 20 minutes. Strain before chilling.
Bay Simple Syrup
5 large bay leaves
3 cups white granulated sugar
3 cups water
Add bay leaves, sugar and water to a pot and place on medium heat. Stir with a wooden spoon until the sugar is dissolved. Bring the mixture to a boil; reduce heat to low and simmer for 4 minutes. Remove from heat and let the syrup cool completely before removing the bay leaves and discarding. Pour syrup into a sterilized bottle and store at room temperature or in the refrigerator.
Blackberry Simple Syrup
1 1/2 cups granulated sugar
1 cup water
2 cups frozen or fresh blackberries
Combine sugar, water, and blackberries in a small saucepan, and bring to a boil over medium-high heat, stirring occasionally. When mixture boils, reduce heat to medium low and simmer for 5 minutes, gently crushing blackberries against side of pan. Remove the pan from heat and let mixture steep for 15 minutes. Strain blackberry syrup through a fine mesh strainer into a clean container. Refrigerate until cold, and store covered in the refrigerator for up to 7 days.
Blood Orange Simple Syrup
1/2 cup sugar
1/2 cup water
1/4 cup blood orange juice, strained
Combine sugar and water boil until sugar is dissolved. Remove from heat and stir in juice. (To make a thicker syrup, boil again until the sugar begins to expand greatly in volume, then remove from heat and cool.)
Blueberry Simple Syrup
2 cups sugar
2 cups water
1 pint blueberries, washed and stemmed
In a medium sauce pot add sugar and water. Heat the pot over high heat and stir a few times to prevent the sugar from burning. When the sugar has dissolved and the liquid is clear add the blueberries and reduce the heat to low. Cook the blueberries until a few split open. Turn the heat of and let the syrup cool to room temperature. Transfer to a sealable container and store in the refrigerator.
Blueberry Basil Simple Syrup
2 cups blueberries
1 cup water
1 cup sugar
6-8 fresh basil leaves
salt
Preheat oven to 400 degrees F. Place blueberries on a nonstick baking sheet with a pinch of salt. Place in the oven and roast for 15-20 minutes, or until berries start to burst.
While blueberries are roasting, combine water and sugar in a small saucepan and add basil leaves. Bring to a boil and let sugar dissolve, then turn off heat and let cool completely, about 20 minutes. Combine simple syrup + roasted blueberries in a blender/food processor and blend until combined.
Cantaloupe Simple Syrup
1 small cantaloupe (about 1 pound)
2 cups Simple Syrup (in list)
Seed and peel cantaloupe; cut into chunks. Transfer to a food processor or blender; process until very smooth. In an open airtight container, combine 2 cups cantaloupe puree with the simple syrup. Refrigerate, covered; use syrup within 2 days.
Cardamom Simple Syrup
1 cup water
1/4 cup whole cardamom
1 1/2 cups sugar
Bring water and cardamom to a boil. Stir in sugar until fully dissolved. Remove from the heat and allow to cool. Keep in the refrigerator for 3 days, then remove the cardamom.
Chai Simple Syrup
12 green cardamom pods
1 teaspoon fennel seeds
1/2 teaspoon black peppercorns
1/2 teaspoon coriander seeds
1/2 teaspoon whole cloves
1 cinnamon stick
3 tablespoons chopped fresh ginger
1 teaspoon pure vanilla extract
1 cup sugar
1 cup water
Preheat oven to 350° F / 175° C. Lightly crush the cardamom and black pepper. Place all the spices except the ginger and vanilla on a cookie sheet or in a baking pan, and toast until very aromatic (about five minutes).
Place the spices, ginger, vanilla, sugar and water into a small pot on medium heat. Bring to a boil then simmer gently for five to ten minutes, stirring often. The longer you simmer the mixture, the stronger the spice flavors will become, but be careful not to make the syrup too thick or it will be difficult to use and may crystallize when cool.
Strain the syrup through a fine meshed sieve and pour into a very clean jar with a tight-fitting lid. Keep refrigerated. Has a shelf life of about six months. To extend the shelf life, mix in about one ounce of vodka as the syrup cools.
Cherry Simple Syrup
3 cups water
1 cup sugar
1 cup fresh sweet cherries, halved and pitted
Combine water and sugar in small saucepan; add halved cherries. Bring mixture to boil; reduce heat and simmer 5 minutes. Remove from heat and cool to room temperature. Strain syrup into container with tight fitting lid; discard cherries. Refrigerate syrup until cold. Store in refrigerator up to one week.
Cinnamon Simple Syrup
1 cup white sugar
1 cup water
1 teaspoon ground cinnamon
Mix cinnamon with sugar then add to water in a small saucepan over medium-high heat and bring to a low boil, stirring often. Boil for 5-7 minutes, or until all sugar has dissolved. Remove the pan from the heat and allow to cool. Store in a sealed container in the refrigerator for up to two weeks.
Cranberry Simple Syrup
2 1/4 cups fresh or frozen cranberries (8 ounces)
1 cup sugar
1 cup water
In a medium saucepan, bring cranberries, sugar, and water to a simmer over medium. Reduce heat to medium-low and cook until cranberries are tender but haven't burst, 10 minutes. Let cool, then strain through a fine-mesh sieve. Discard cranberries.
Cranberry Orange Simple Syrup
2 cups sugar
1 cup cranberries
1 cup orange juice
1/2 cup water
1/2 cup ice cubes
Bring sugar, cranberries, orange juice, and water to a boil in a medium saucepan. Cook 2 minutes or until sugar dissolves. Remove from heat, and pour through a wire-mesh strainer, pressing berries with back of a spoon. Discard solids. Stir in ice cubes; freeze 20 minutes.
Eucalyptus Simple Syrup
2 cups water
2 cups sugar
5 1/3 tablespoons dried eucalyptus
Mix sugar with water and bring to a boil. Simmer for 1 minute, add eucalyptus leaves. Put in a bowl and cover in cling film for 15 minutes, then refrigerate. Pour syrup through a fine sieve into an airtight container; discard pulp.
Ginger Simple Syrup
1 cup water
1 cup sugar
4 oz fresh ginger
Bring the sugar and water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Add ginger; bring to a simmer. Remove from heat, and let steep 30 minutes. Pour syrup through a fine sieve into an airtight container; discard ginger. Refrigerate up to 1 month.
Hazelnut Simple Syrup
1 cup white sugar
1/2 cup water
hazelnut extract
In a saucepan, combine the sugar and water and bring to a rolling boil. Stir to prevent scorching. Remove from heat. Cool slightly and stir in extract to desired strength, starting with 1/2 teaspoons. Store in a closed container in the refrigerator for up to a week.
Honey Simple Syrup
1 cup honey
1 cup water
Place honey in a small saucepan along with 1 cup water. Heat over medium heat until water and honey are well combined; do not boil. Let cool completely before using.
Honeydew Simple Syrup
2 pounds honeydew melon, seeds and rind removed, cut into medium pieces
2 cups prepped simple syrup (in list)
Place the honeydew pieces in a food processor or a blender. Process until very smooth. Strain the honeydew puree through a medium sieve placed over a glass measure or an open airtight container. Pour in the simple syrup, and stir to combine. Honeydew syrup may be covered and refrigerated for up to 1 day before using.
Honey Lavender Simple Syrup
1 cup honey
2 teaspoons dried lavender
1 cup water
In a medium saucepan, combine honey and the water over medium heat. After the honey has dissolved and is still warm, add a handful of fresh lavender or 2 teaspoons dried. Strain and chill before using.
Lemon Simple Syrup
1 cup sugar
1 cup water
12 strips lemon zest (from 2 lemons)
Heat sugar, water, and lemon zest in a small saucepan over high heat, stirring occasionally, until sugar dissolves. Let stand until cool, about 20 minutes. Syrup can be refrigerated for up to 1 week.
Lemongrass Simple Syrup
1 cup water
1 cup sugar
1/2 cup chopped lemongrass
Bring the sugar and water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Add lemongrass; bring to a simmer. Remove from heat, and let steep 30 minutes. Pour syrup through a fine sieve into an airtight container; discard lemongrass. Refrigerate up to 1 month.
Lemon Ginger Simple Syrup
1/2 cup sugar
1/2 cup water
1/2 cup fresh lemon juice
2 tablespoons peeled, chopped fresh ginger
Bring all ingredients to a boil over medium-high heat. Reduce heat. Stirring often, simmer the mixture for seven to ten minutes, or until the mixture has reduced to about half its original volume. If you prefer a thicker syrup, simmer for more time.
Filter through a strainer, discarding the ginger root. (If your syrup is very thick, strain it slowly or use the back of a spoon to press it through the sieve.) Store in a clean jar with a tight lid (such as a Mason jar). Refrigerated, this syrup will keep fresh for up to six months.
Lemon Mint Simple Syrup
zest and juice of two lemons
handful of mint leaves
2 cups Simple Syrup (in list)
Infuse a handful of mint leaves and the zest and juice of 2 lemons in your warm syrup mixture for about 20 minutes. Strain and chill before using.
Lemon Verbena Simple Syrup
1 cup water
1 cup sugar
1/2 cup fresh lemon verbena leaves
Bring water and sugar to a boil in a saucepan, stirring to dissolve sugar. Add lemon verbena. Reduce heat, and simmer 10 minutes. Let cool. Strain, discarding lemon verbena. Syrup can be refrigerated in an airtight container for up to 1 month.
Orange Simple Syrup
1 whole orange (peeled, rinds roughly chopped, pith and inside added whole)
3 cups water
2 cups white sugar
1/2 cup real honey
In a medium sauce pan add all the ingredients and bring to a boil. Reduce to simmer, and let it simmer for 30 minutes until thickens. Turn off heat and let cool for 1 hour. Remove large orange parts and strain.
Orange Thyme Simple Syrup
2 cups prepared Simple Syrup (in list)
handfull of thyme
zest and juice of one large orange
Add a handful of thyme and the zest and juice of 1 large orange to your warm simple syrup. Let it infuse for 20 minutes. Strain and chill before using.
Orange Vanilla Simple Syrup
2 cups water
2 cups sugar
1 orange
1 vanilla pod or 2 teaspoons vanilla extract
Combine sugar and water in a medium saucepan over medium high heat. Stir occasionally until sugar dissolves. Using a vegetable peeler, remove the peel of the orange in strips, avoiding the bitter pith. Add to the saucepan. Juice the orange and add to the saucepan. Remove the seeds from the vanilla pod and reserve for another use. Add the pod (or extract) to the syrup, and simmer for 15-20 minutes, until reduced by 1/3, or until you reach the desired consistency. Remove the pod and peel, cool syrup to room temperature, and enjoy.
Peach Simple Syrup
1 cup water
1 cup sugar
2 peaches, peeled, pitted and chopped
In a medium saucepan, stir together water, sugar and peaches. Bring mixture to a boil, then reduce heat and let mixture simmer until sugar is completely dissolves. Remove from heat, cover and let steep for 25 minutes. Strain peaches from syrup mixture and let cool completely before using. Store in the refrigerator.
Peppermint Simple Syrup
¾ cup water
¾ cup sugar
½-1 tsp. peppermint extract
Combine the water, sugar, and candy cane in a small saucepan. Heat over medium-high, stirring occasionally, just until the sugar is dissolved. Remove from the heat and pour through a fine mesh sieve into a liquid measuring cup. Stir in the peppermint extract - ½ teaspoon is a good starting point and then you can add an additional ½ teaspoon if you desire. Transfer to a storage container and refrigerate until ready to use.
Pomegranate Simple Syrup
4 cups pomegranate juice
2 1/2 cups sugar
1 teaspoon lemon juice
In a saucepan, combine pomegranate juice, sugar, and lemon juice over medium heat. Stir until sugar has completely dissolved. Allow to cook over medium high heat for 20-25 minutes, or until juice is the consistency of syrup. Remove from heat and allow to cool. Store in airtight container in the refrigerator for up to two weeks.
Raspberry Simple Syrup
1 cup sugar
1 cup water
¾ cup raspberries, preferably fresh
Combine the sugar, water and raspberries in a small saucepan. Heat the mixture over medium-high, stirring occasionally, until the sugar has dissolved. Reduce the heat to low and let simmer, about 10-15 minutes. Remove from the heat and pour through a fine mesh strainer to remove the berry solids. Let cool. Store in the refrigerator.
Rhubarb Simple Syrup
1 cup sugar
2 cup water
1 cup chopped rhubarb
Bring the sugar and water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Add rhubarb; bring to a simmer for 15 minutes or until tender. Remove from heat, and let steep 30 minutes. Pour syrup through a fine sieve into an airtight container; discard rhubarb.
Rum Simple Syrup
1 cup sugar
1 cup water
2 tablespoons light rum
In a medium saucepan, combine sugar and the water over medium-high heat. Cook, stirring, until the sugar dissolves. Continue cooking, without stirring, until mixture reaches a boil. Reduce heat to a simmer, and cook 5 minutes more. Remove pan from heat, and stir in rum. Let cool to room temperature.
Simple Syrup Base
1 cup water
1 cup sugar
Put both in a small saucepan over medium-high heat and bring to a low boil, stirring often. Boil for 5-7 minutes, or until all sugar has dissolved. Remove the pan from the heat and allow to cool. Store in a sealed container in the refrigerator.
Spiced Simple Syrup
1 cup sugar
4 whole black peppercorns
2 whole cloves
1 cinnamon stick
1 star anise
1 strip (2 1/2 inches) orange zest
Bring sugar, 1 cup water, the peppercorns, cloves, cinnamon stick, star anise, and zest to a boil in a small saucepan. Reduce heat, and simmer 5 minutes. For milder flavor, remove star anise, and discard; simmer 10 minutes more. Remove from heat. Let cool completely. Pour through a sieve into a bowl; discard solids.
Strawberry Balsamic Simple Syrup
1 pint strawberries
1 tablespoon white balsamic vinegar
2 cups prepared Simple Syrup (in list)
Roast 1 pint of quartered strawberries tossed with white balsamic vinegar in a 350-degree oven until very soft: about 15 minutes. Infuse the fruit mixture in your warm syrup for about 20 minutes. Strain and chill until ready to use.
Tangerine Simple Syrup
1 cup sugar
1 cup water
peels of three tangerines
Heat sugar, water, and tangerine zest in a small saucepan over high heat, stirring occasionally, until sugar dissolves. Let stand until cool, about 20 minutes. Syrup can be refrigerated for up to 1 week.
Vanilla Simple Syrup
1 cup sugar
1 cup water
1 vanilla bean, split lengthwise
1 tsp. vanilla extract
Combine the sugar and water in a small saucepan. Scrape the seeds from the vanilla bean into the pan and throw in the pod. Heat the mixture over medium-high, stirring occasionally, until the sugar has dissolved. Reduce the heat to low and let simmer, about 10-15 minutes. Remove from the heat, discard the vanilla bean pod and stir in the vanilla extract. Let cool. Store in the refrigerator.
Almond Simple Syrup
1 cup white sugar
1/2 cup water
almond extract
In a saucepan, combine the sugar and water and bring to a rolling boil. Stir to prevent scorching. Remove from heat. Cool slightly and stir in extract to desired strength, starting with 1/2 teaspoons. Store in a closed container in the refrigerator for up to a week.
Amaretto Simple Syrup
1 cup water
1 cup sugar
Amaretto, to taste
In a medium saucepan, combine water and sugar over medium-high heat. Cook, stirring, until sugar is dissolved. Stop stirring, and bring to a boil. Reduce to a simmer and cook for 5 minutes. Remove from heat, and add Amaretto. Cool to room temperature. Will keep, refrigerated in an airtight container, for up to 1 month.
Basil Lime Simple Syrup
handfull of basil leaves
zest and juice of three limes
2 cups prepared Simple Syrup (in list)
Add a handful of basil leaves and the zest and juice of 3 limes to infuse in your warm simple syrup for about 20 minutes. Strain before chilling.
Bay Simple Syrup
5 large bay leaves
3 cups white granulated sugar
3 cups water
Add bay leaves, sugar and water to a pot and place on medium heat. Stir with a wooden spoon until the sugar is dissolved. Bring the mixture to a boil; reduce heat to low and simmer for 4 minutes. Remove from heat and let the syrup cool completely before removing the bay leaves and discarding. Pour syrup into a sterilized bottle and store at room temperature or in the refrigerator.
Blackberry Simple Syrup
1 1/2 cups granulated sugar
1 cup water
2 cups frozen or fresh blackberries
Combine sugar, water, and blackberries in a small saucepan, and bring to a boil over medium-high heat, stirring occasionally. When mixture boils, reduce heat to medium low and simmer for 5 minutes, gently crushing blackberries against side of pan. Remove the pan from heat and let mixture steep for 15 minutes. Strain blackberry syrup through a fine mesh strainer into a clean container. Refrigerate until cold, and store covered in the refrigerator for up to 7 days.
Blood Orange Simple Syrup
1/2 cup sugar
1/2 cup water
1/4 cup blood orange juice, strained
Combine sugar and water boil until sugar is dissolved. Remove from heat and stir in juice. (To make a thicker syrup, boil again until the sugar begins to expand greatly in volume, then remove from heat and cool.)
Blueberry Simple Syrup
2 cups sugar
2 cups water
1 pint blueberries, washed and stemmed
In a medium sauce pot add sugar and water. Heat the pot over high heat and stir a few times to prevent the sugar from burning. When the sugar has dissolved and the liquid is clear add the blueberries and reduce the heat to low. Cook the blueberries until a few split open. Turn the heat of and let the syrup cool to room temperature. Transfer to a sealable container and store in the refrigerator.
Blueberry Basil Simple Syrup
2 cups blueberries
1 cup water
1 cup sugar
6-8 fresh basil leaves
salt
Preheat oven to 400 degrees F. Place blueberries on a nonstick baking sheet with a pinch of salt. Place in the oven and roast for 15-20 minutes, or until berries start to burst.
While blueberries are roasting, combine water and sugar in a small saucepan and add basil leaves. Bring to a boil and let sugar dissolve, then turn off heat and let cool completely, about 20 minutes. Combine simple syrup + roasted blueberries in a blender/food processor and blend until combined.
Cantaloupe Simple Syrup
1 small cantaloupe (about 1 pound)
2 cups Simple Syrup (in list)
Seed and peel cantaloupe; cut into chunks. Transfer to a food processor or blender; process until very smooth. In an open airtight container, combine 2 cups cantaloupe puree with the simple syrup. Refrigerate, covered; use syrup within 2 days.
Cardamom Simple Syrup
1 cup water
1/4 cup whole cardamom
1 1/2 cups sugar
Bring water and cardamom to a boil. Stir in sugar until fully dissolved. Remove from the heat and allow to cool. Keep in the refrigerator for 3 days, then remove the cardamom.
Chai Simple Syrup
12 green cardamom pods
1 teaspoon fennel seeds
1/2 teaspoon black peppercorns
1/2 teaspoon coriander seeds
1/2 teaspoon whole cloves
1 cinnamon stick
3 tablespoons chopped fresh ginger
1 teaspoon pure vanilla extract
1 cup sugar
1 cup water
Preheat oven to 350° F / 175° C. Lightly crush the cardamom and black pepper. Place all the spices except the ginger and vanilla on a cookie sheet or in a baking pan, and toast until very aromatic (about five minutes).
Place the spices, ginger, vanilla, sugar and water into a small pot on medium heat. Bring to a boil then simmer gently for five to ten minutes, stirring often. The longer you simmer the mixture, the stronger the spice flavors will become, but be careful not to make the syrup too thick or it will be difficult to use and may crystallize when cool.
Strain the syrup through a fine meshed sieve and pour into a very clean jar with a tight-fitting lid. Keep refrigerated. Has a shelf life of about six months. To extend the shelf life, mix in about one ounce of vodka as the syrup cools.
Cherry Simple Syrup
3 cups water
1 cup sugar
1 cup fresh sweet cherries, halved and pitted
Combine water and sugar in small saucepan; add halved cherries. Bring mixture to boil; reduce heat and simmer 5 minutes. Remove from heat and cool to room temperature. Strain syrup into container with tight fitting lid; discard cherries. Refrigerate syrup until cold. Store in refrigerator up to one week.
Cinnamon Simple Syrup
1 cup white sugar
1 cup water
1 teaspoon ground cinnamon
Mix cinnamon with sugar then add to water in a small saucepan over medium-high heat and bring to a low boil, stirring often. Boil for 5-7 minutes, or until all sugar has dissolved. Remove the pan from the heat and allow to cool. Store in a sealed container in the refrigerator for up to two weeks.
Cranberry Simple Syrup
2 1/4 cups fresh or frozen cranberries (8 ounces)
1 cup sugar
1 cup water
In a medium saucepan, bring cranberries, sugar, and water to a simmer over medium. Reduce heat to medium-low and cook until cranberries are tender but haven't burst, 10 minutes. Let cool, then strain through a fine-mesh sieve. Discard cranberries.
Cranberry Orange Simple Syrup
2 cups sugar
1 cup cranberries
1 cup orange juice
1/2 cup water
1/2 cup ice cubes
Bring sugar, cranberries, orange juice, and water to a boil in a medium saucepan. Cook 2 minutes or until sugar dissolves. Remove from heat, and pour through a wire-mesh strainer, pressing berries with back of a spoon. Discard solids. Stir in ice cubes; freeze 20 minutes.
Eucalyptus Simple Syrup
2 cups water
2 cups sugar
5 1/3 tablespoons dried eucalyptus
Mix sugar with water and bring to a boil. Simmer for 1 minute, add eucalyptus leaves. Put in a bowl and cover in cling film for 15 minutes, then refrigerate. Pour syrup through a fine sieve into an airtight container; discard pulp.
Ginger Simple Syrup
1 cup water
1 cup sugar
4 oz fresh ginger
Bring the sugar and water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Add ginger; bring to a simmer. Remove from heat, and let steep 30 minutes. Pour syrup through a fine sieve into an airtight container; discard ginger. Refrigerate up to 1 month.
Hazelnut Simple Syrup
1 cup white sugar
1/2 cup water
hazelnut extract
In a saucepan, combine the sugar and water and bring to a rolling boil. Stir to prevent scorching. Remove from heat. Cool slightly and stir in extract to desired strength, starting with 1/2 teaspoons. Store in a closed container in the refrigerator for up to a week.
Honey Simple Syrup
1 cup honey
1 cup water
Place honey in a small saucepan along with 1 cup water. Heat over medium heat until water and honey are well combined; do not boil. Let cool completely before using.
Honeydew Simple Syrup
2 pounds honeydew melon, seeds and rind removed, cut into medium pieces
2 cups prepped simple syrup (in list)
Place the honeydew pieces in a food processor or a blender. Process until very smooth. Strain the honeydew puree through a medium sieve placed over a glass measure or an open airtight container. Pour in the simple syrup, and stir to combine. Honeydew syrup may be covered and refrigerated for up to 1 day before using.
Honey Lavender Simple Syrup
1 cup honey
2 teaspoons dried lavender
1 cup water
In a medium saucepan, combine honey and the water over medium heat. After the honey has dissolved and is still warm, add a handful of fresh lavender or 2 teaspoons dried. Strain and chill before using.
Lemon Simple Syrup
1 cup sugar
1 cup water
12 strips lemon zest (from 2 lemons)
Heat sugar, water, and lemon zest in a small saucepan over high heat, stirring occasionally, until sugar dissolves. Let stand until cool, about 20 minutes. Syrup can be refrigerated for up to 1 week.
Lemongrass Simple Syrup
1 cup water
1 cup sugar
1/2 cup chopped lemongrass
Bring the sugar and water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Add lemongrass; bring to a simmer. Remove from heat, and let steep 30 minutes. Pour syrup through a fine sieve into an airtight container; discard lemongrass. Refrigerate up to 1 month.
Lemon Ginger Simple Syrup
1/2 cup sugar
1/2 cup water
1/2 cup fresh lemon juice
2 tablespoons peeled, chopped fresh ginger
Bring all ingredients to a boil over medium-high heat. Reduce heat. Stirring often, simmer the mixture for seven to ten minutes, or until the mixture has reduced to about half its original volume. If you prefer a thicker syrup, simmer for more time.
Filter through a strainer, discarding the ginger root. (If your syrup is very thick, strain it slowly or use the back of a spoon to press it through the sieve.) Store in a clean jar with a tight lid (such as a Mason jar). Refrigerated, this syrup will keep fresh for up to six months.
Lemon Mint Simple Syrup
zest and juice of two lemons
handful of mint leaves
2 cups Simple Syrup (in list)
Infuse a handful of mint leaves and the zest and juice of 2 lemons in your warm syrup mixture for about 20 minutes. Strain and chill before using.
Lemon Verbena Simple Syrup
1 cup water
1 cup sugar
1/2 cup fresh lemon verbena leaves
Bring water and sugar to a boil in a saucepan, stirring to dissolve sugar. Add lemon verbena. Reduce heat, and simmer 10 minutes. Let cool. Strain, discarding lemon verbena. Syrup can be refrigerated in an airtight container for up to 1 month.
Orange Simple Syrup
1 whole orange (peeled, rinds roughly chopped, pith and inside added whole)
3 cups water
2 cups white sugar
1/2 cup real honey
In a medium sauce pan add all the ingredients and bring to a boil. Reduce to simmer, and let it simmer for 30 minutes until thickens. Turn off heat and let cool for 1 hour. Remove large orange parts and strain.
Orange Thyme Simple Syrup
2 cups prepared Simple Syrup (in list)
handfull of thyme
zest and juice of one large orange
Add a handful of thyme and the zest and juice of 1 large orange to your warm simple syrup. Let it infuse for 20 minutes. Strain and chill before using.
Orange Vanilla Simple Syrup
2 cups water
2 cups sugar
1 orange
1 vanilla pod or 2 teaspoons vanilla extract
Combine sugar and water in a medium saucepan over medium high heat. Stir occasionally until sugar dissolves. Using a vegetable peeler, remove the peel of the orange in strips, avoiding the bitter pith. Add to the saucepan. Juice the orange and add to the saucepan. Remove the seeds from the vanilla pod and reserve for another use. Add the pod (or extract) to the syrup, and simmer for 15-20 minutes, until reduced by 1/3, or until you reach the desired consistency. Remove the pod and peel, cool syrup to room temperature, and enjoy.
Peach Simple Syrup
1 cup water
1 cup sugar
2 peaches, peeled, pitted and chopped
In a medium saucepan, stir together water, sugar and peaches. Bring mixture to a boil, then reduce heat and let mixture simmer until sugar is completely dissolves. Remove from heat, cover and let steep for 25 minutes. Strain peaches from syrup mixture and let cool completely before using. Store in the refrigerator.
Peppermint Simple Syrup
¾ cup water
¾ cup sugar
½-1 tsp. peppermint extract
Combine the water, sugar, and candy cane in a small saucepan. Heat over medium-high, stirring occasionally, just until the sugar is dissolved. Remove from the heat and pour through a fine mesh sieve into a liquid measuring cup. Stir in the peppermint extract - ½ teaspoon is a good starting point and then you can add an additional ½ teaspoon if you desire. Transfer to a storage container and refrigerate until ready to use.
Pomegranate Simple Syrup
4 cups pomegranate juice
2 1/2 cups sugar
1 teaspoon lemon juice
In a saucepan, combine pomegranate juice, sugar, and lemon juice over medium heat. Stir until sugar has completely dissolved. Allow to cook over medium high heat for 20-25 minutes, or until juice is the consistency of syrup. Remove from heat and allow to cool. Store in airtight container in the refrigerator for up to two weeks.
Raspberry Simple Syrup
1 cup sugar
1 cup water
¾ cup raspberries, preferably fresh
Combine the sugar, water and raspberries in a small saucepan. Heat the mixture over medium-high, stirring occasionally, until the sugar has dissolved. Reduce the heat to low and let simmer, about 10-15 minutes. Remove from the heat and pour through a fine mesh strainer to remove the berry solids. Let cool. Store in the refrigerator.
Rhubarb Simple Syrup
1 cup sugar
2 cup water
1 cup chopped rhubarb
Bring the sugar and water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Add rhubarb; bring to a simmer for 15 minutes or until tender. Remove from heat, and let steep 30 minutes. Pour syrup through a fine sieve into an airtight container; discard rhubarb.
Rum Simple Syrup
1 cup sugar
1 cup water
2 tablespoons light rum
In a medium saucepan, combine sugar and the water over medium-high heat. Cook, stirring, until the sugar dissolves. Continue cooking, without stirring, until mixture reaches a boil. Reduce heat to a simmer, and cook 5 minutes more. Remove pan from heat, and stir in rum. Let cool to room temperature.
Simple Syrup Base
1 cup water
1 cup sugar
Put both in a small saucepan over medium-high heat and bring to a low boil, stirring often. Boil for 5-7 minutes, or until all sugar has dissolved. Remove the pan from the heat and allow to cool. Store in a sealed container in the refrigerator.
Spiced Simple Syrup
1 cup sugar
4 whole black peppercorns
2 whole cloves
1 cinnamon stick
1 star anise
1 strip (2 1/2 inches) orange zest
Bring sugar, 1 cup water, the peppercorns, cloves, cinnamon stick, star anise, and zest to a boil in a small saucepan. Reduce heat, and simmer 5 minutes. For milder flavor, remove star anise, and discard; simmer 10 minutes more. Remove from heat. Let cool completely. Pour through a sieve into a bowl; discard solids.
Strawberry Balsamic Simple Syrup
1 pint strawberries
1 tablespoon white balsamic vinegar
2 cups prepared Simple Syrup (in list)
Roast 1 pint of quartered strawberries tossed with white balsamic vinegar in a 350-degree oven until very soft: about 15 minutes. Infuse the fruit mixture in your warm syrup for about 20 minutes. Strain and chill until ready to use.
Tangerine Simple Syrup
1 cup sugar
1 cup water
peels of three tangerines
Heat sugar, water, and tangerine zest in a small saucepan over high heat, stirring occasionally, until sugar dissolves. Let stand until cool, about 20 minutes. Syrup can be refrigerated for up to 1 week.
Vanilla Simple Syrup
1 cup sugar
1 cup water
1 vanilla bean, split lengthwise
1 tsp. vanilla extract
Combine the sugar and water in a small saucepan. Scrape the seeds from the vanilla bean into the pan and throw in the pod. Heat the mixture over medium-high, stirring occasionally, until the sugar has dissolved. Reduce the heat to low and let simmer, about 10-15 minutes. Remove from the heat, discard the vanilla bean pod and stir in the vanilla extract. Let cool. Store in the refrigerator.
Dandelion Wine
I'm sure at some point I'll have an excuse to make this. Maybe for a holiday gift or a theme party. It sounds too pretty to not give it a try.
Ingredients
10 to 12 cups dandelions (Flowers only not treated with pesticides)
1 cup honey
2 ½ lbs sugar
1 orange rind, chopped
1 lemon rind, chopped
1 gallon Water
2 tablespoon fresh, chopped ginger
5 whole cloves
1 package yeast
1 cup orange juice
1/2 cup Lemon juice
Combine dandelion flowers, honey, sugar, orange rind, and lemon rind in a large pot. Boil water in a separate container and pour over flower mixture. Bring back to a simmer for 30 minutes. Cool to room temperature. Add prepared yeast (Follow manufacturer's directions for proofing yeast before adding it.) Add orange juice, lemon juice, and spices.
Cover in a non-reactive container (like ceramic, glass, or enamel) and set aside for a month in a dark place to ferment. Strain and decant into sterilized jars. Seal. Let wine season for three months or so in a cool, dark place before serving.
Note: If you want to accumulate 12 cups of dandelions, try harvesting them a little at a time and freezing them until you have enough.
Ingredients
10 to 12 cups dandelions (Flowers only not treated with pesticides)
1 cup honey
2 ½ lbs sugar
1 orange rind, chopped
1 lemon rind, chopped
1 gallon Water
2 tablespoon fresh, chopped ginger
5 whole cloves
1 package yeast
1 cup orange juice
1/2 cup Lemon juice
Combine dandelion flowers, honey, sugar, orange rind, and lemon rind in a large pot. Boil water in a separate container and pour over flower mixture. Bring back to a simmer for 30 minutes. Cool to room temperature. Add prepared yeast (Follow manufacturer's directions for proofing yeast before adding it.) Add orange juice, lemon juice, and spices.
Cover in a non-reactive container (like ceramic, glass, or enamel) and set aside for a month in a dark place to ferment. Strain and decant into sterilized jars. Seal. Let wine season for three months or so in a cool, dark place before serving.
Note: If you want to accumulate 12 cups of dandelions, try harvesting them a little at a time and freezing them until you have enough.
Slow Cooker Apple Butter
Aaron loves apple butter. He'll stick a spoon in the jar and just eat it all childlike without anything to dip in it or spread it on.
Ingredients
5 1/2 pounds apples - peeled, cored and finely chopped
4 cups white sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well. Cover and cook on high 1 hour.
Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.
Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness. Spoon the mixture into sterile containers, cover and refrigerate or freeze.
Ingredients
5 1/2 pounds apples - peeled, cored and finely chopped
4 cups white sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well. Cover and cook on high 1 hour.
Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.
Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness. Spoon the mixture into sterile containers, cover and refrigerate or freeze.
Straw and Hay
If you're looking for a very light and beautiful pasta dish, this is what I turn to. The noodles truly get to shine instead of an overpowering sauce.
Ingredients
2 tablespoons butter
2 ¾ cup milk
1 small yellow onion, chopped
1 tablespoon cornstarch
8 oz. fresh mushrooms, sliced (2 ½ c)
½ cup frozen baby peas, thawed
8 oz. egg fettuccine
8 oz. spinach fettuccine
4 oz. thinly sliced ham
¼ teaspoon black pepper
½ cup grated parmesan cheese
pignoli nuts (optional)
Melt butter over medium-high heat in a skillet. Add in the onions and sauté for 2 minutes. Add in the mushrooms and sauté until the ‘shrooms are soft: set aside. Cook the pasta in a separate pot until firm and drain and pat dry.
Whisk the milk and cornstarch together, then add to the skillet along with the peas, ham and pepper. Raise the heat to high and bring to a boil (do not scorch the milk). Lower the heat to simmer and stir for 2 minutes, or until thickened. Fold in the fettuccine and cheese and heat for 1 minute to cook through.
Ingredients
2 tablespoons butter
2 ¾ cup milk
1 small yellow onion, chopped
1 tablespoon cornstarch
8 oz. fresh mushrooms, sliced (2 ½ c)
½ cup frozen baby peas, thawed
8 oz. egg fettuccine
8 oz. spinach fettuccine
4 oz. thinly sliced ham
¼ teaspoon black pepper
½ cup grated parmesan cheese
pignoli nuts (optional)
Melt butter over medium-high heat in a skillet. Add in the onions and sauté for 2 minutes. Add in the mushrooms and sauté until the ‘shrooms are soft: set aside. Cook the pasta in a separate pot until firm and drain and pat dry.
Whisk the milk and cornstarch together, then add to the skillet along with the peas, ham and pepper. Raise the heat to high and bring to a boil (do not scorch the milk). Lower the heat to simmer and stir for 2 minutes, or until thickened. Fold in the fettuccine and cheese and heat for 1 minute to cook through.
Cider Baked Pork Chops
Simple to make and full of flavor, these pork chops are an easy, homey way to add a special flair to the meal.
Ingredients
½ cup apple cider
4 teaspoons lemon juice
2 teaspoons honey
4 loin pork chops with bone, 1” thick
In a large shallow baking dish mix the liquids together and lay the chops over it, turning to coat. Cover with plastic wrap and refrigerate for 2 hours to overnight.
400°. Drain off all but ¼ C of marinade and set aside. Bake chops uncovered, turning once, basting frequently with marinade for 25 minutes.
Ingredients
½ cup apple cider
4 teaspoons lemon juice
2 teaspoons honey
4 loin pork chops with bone, 1” thick
In a large shallow baking dish mix the liquids together and lay the chops over it, turning to coat. Cover with plastic wrap and refrigerate for 2 hours to overnight.
400°. Drain off all but ¼ C of marinade and set aside. Bake chops uncovered, turning once, basting frequently with marinade for 25 minutes.
Tuscanny Chicken Stew
This is a hearty, rustic stew full of bold flavors that I utterly slaughter by serving over yellow rice. It's good that way. Heh.
Ingredients
½ teaspoon kosher salt
½ teaspoon black pepper, freshly ground
1 teaspoon tarragon
1 teaspoon thyme
1 teaspoon oregano
3 lbs boneless skinless chicken thighs
2 stalks celery, finely chopped
2 medium yellow onions, finely chopped
1 red bell pepper, seeded, finely chopped
2 (15 ounce) cans Italian tomatoes, chopped
1/2 cup dry sherry (drinking not cooking)
1 cup chicken stock
1/2-1 teaspoon crushed red pepper flakes
Cooked rice
375°F. Mix the first 5 herbs and spices in a large plastic bag. Wash chicken and pat dry. Place chicken, one piece at a time, in the spices, close the bag, shake to thoroughly coat. set aside. Heat a dutch oven over a medium high burner. Add oil, onions, celery, and bell pepper. Sauté 'til onions are translucent then set aside. Brown chicken in dutch oven with remaining oil then return vegetables to the pot.
Add tomato sauce, tomatoes, sherry, chicken stock, and red pepper flakes. Mix well. Bake, covered, 60 minutes. Uncover, bake another 30 minutes or more to reduce the sauce. Stir occasionally to keep the thighs from raising to the top and drying out.
Ingredients
½ teaspoon kosher salt
½ teaspoon black pepper, freshly ground
1 teaspoon tarragon
1 teaspoon thyme
1 teaspoon oregano
3 lbs boneless skinless chicken thighs
2 stalks celery, finely chopped
2 medium yellow onions, finely chopped
1 red bell pepper, seeded, finely chopped
2 (15 ounce) cans Italian tomatoes, chopped
1/2 cup dry sherry (drinking not cooking)
1 cup chicken stock
1/2-1 teaspoon crushed red pepper flakes
Cooked rice
375°F. Mix the first 5 herbs and spices in a large plastic bag. Wash chicken and pat dry. Place chicken, one piece at a time, in the spices, close the bag, shake to thoroughly coat. set aside. Heat a dutch oven over a medium high burner. Add oil, onions, celery, and bell pepper. Sauté 'til onions are translucent then set aside. Brown chicken in dutch oven with remaining oil then return vegetables to the pot.
Add tomato sauce, tomatoes, sherry, chicken stock, and red pepper flakes. Mix well. Bake, covered, 60 minutes. Uncover, bake another 30 minutes or more to reduce the sauce. Stir occasionally to keep the thighs from raising to the top and drying out.
5/30/13
Liquid Multivitamin Tincture
I found this on accident today and thought it was good to pass on. I'm always out of energy. If it'll do you good, here you go! Thank you Wellness Mama!
Ingredients
Alfalfa
Red Raspberry Leaf
Dandelion Leaf
Stevia (optional-for taste)
I chose these specific herbs for a reason…
Alfalfa is often called “nature’s multivitamin” for its high concentration of many vitamins and minerals. Most notably, it contains eight essential amino acids, Vitamin K and has the highest chlorophyll content of any plant.
Red Raspberry Leaf is one of my favorite herbs, and I take it during the latter half of my pregnancies. It contains B-Vitamins, Vitamins C, E and A, as well as calcium, magnesium, potassium and phosphorus. It is a favorite for pregnant women for its ability to tone the uterus and make labor easier (and I wonder if this is due to its magnesium content, as magnesium was extremely helpful to me during pregnancy).
Dandelion leaf is also very high in vitamins and minerals, especially calcium. It is the same type of dandelion that grows as a weed in your backyard, and its root, leaves and even flowers can be used in many ways! Dandelion leaf is said to be great for the digestive system, liver, pancreas gall-bladder and circulatory system.
Stevia is simply used for taste, and I’ve also used peppermint leaf in the past for the kids, but prefer not to use large amount of this during pregnancy or in very small children, so I usually leave it out of the multivitamin tincture.
Supplies
clean glass jar (at least pint size) with lid
consumable alcohol like vodka or rum (at least 80 proof) or food grade vegetable glycerine
herbs of choice
Alcohol Tincture:
I mix in whatever quantity needed, usually 1 part=1/4 cup -or by weight 1 part=1 ounce.
Fill the jar 1/3 to 1/2 full with dried herbs. Filling half full will make a stronger tincture. Do not pack down. Pour boiling water to just dampen all of the herbs. Fill the rest of the jar with alcohol and stir with a clean spoon.
Put the lid on the jar. Store the jar in a cool/dry place, shaking daily, for at least three weeks and up to six months. (I usually leave herbs for six weeks). Strain through cheesecloth and compost the herbs. Store the tincture in colored dropper bottles or clean glass jars.
NOTE: The alcohol can be evaporated before use by adding it to a hot liquid.
Glycerine Tincture
Fill the jar 1/3 to 1/2 full with dried herbs. Filling half full will make a stronger tincture. Do not pack down. Pour boiling water to just dampen all of the herbs. (This step is optional but helps to draw out the beneficial properties of the herbs). Fill the rest of the jar (or the entire jar if not using hot water too) with glycerine and stir with a clean spoon. Put the lid on the jar.
Place a wash cloth or silicon baking mat (to keep jar from breaking) in the bottom of a crock pot with a “keep warm” or very low setting. Fill the crock pot up with water to cover 3/4 of the jar (don’t cover the lid!) and turn on the lowest setting.
Keep in slow-cooker/crock pot for at least 1 day on this setting, adding water as needed (I’ve done up to three days). Let cool, strain and use as a regular tincture.
Note: Glycerine tinctures are sweeter and not considered as strong as alcohol tinctures! Be careful when buying glycerine to make sure that it is food grade and not made from Corn (often GMO!)
How Much to Take?
The standard adult dose we take is 1 teaspoon up to three times a day as needed (or 1 tablespoon in the morning). Kids usually get 1/2 to 1 teaspoon per day.
Ingredients
Alfalfa
Red Raspberry Leaf
Dandelion Leaf
Stevia (optional-for taste)
I chose these specific herbs for a reason…
Alfalfa is often called “nature’s multivitamin” for its high concentration of many vitamins and minerals. Most notably, it contains eight essential amino acids, Vitamin K and has the highest chlorophyll content of any plant.
Red Raspberry Leaf is one of my favorite herbs, and I take it during the latter half of my pregnancies. It contains B-Vitamins, Vitamins C, E and A, as well as calcium, magnesium, potassium and phosphorus. It is a favorite for pregnant women for its ability to tone the uterus and make labor easier (and I wonder if this is due to its magnesium content, as magnesium was extremely helpful to me during pregnancy).
Dandelion leaf is also very high in vitamins and minerals, especially calcium. It is the same type of dandelion that grows as a weed in your backyard, and its root, leaves and even flowers can be used in many ways! Dandelion leaf is said to be great for the digestive system, liver, pancreas gall-bladder and circulatory system.
Stevia is simply used for taste, and I’ve also used peppermint leaf in the past for the kids, but prefer not to use large amount of this during pregnancy or in very small children, so I usually leave it out of the multivitamin tincture.
Supplies
clean glass jar (at least pint size) with lid
consumable alcohol like vodka or rum (at least 80 proof) or food grade vegetable glycerine
herbs of choice
Alcohol Tincture:
I mix in whatever quantity needed, usually 1 part=1/4 cup -or by weight 1 part=1 ounce.
Fill the jar 1/3 to 1/2 full with dried herbs. Filling half full will make a stronger tincture. Do not pack down. Pour boiling water to just dampen all of the herbs. Fill the rest of the jar with alcohol and stir with a clean spoon.
Put the lid on the jar. Store the jar in a cool/dry place, shaking daily, for at least three weeks and up to six months. (I usually leave herbs for six weeks). Strain through cheesecloth and compost the herbs. Store the tincture in colored dropper bottles or clean glass jars.
NOTE: The alcohol can be evaporated before use by adding it to a hot liquid.
Glycerine Tincture
Fill the jar 1/3 to 1/2 full with dried herbs. Filling half full will make a stronger tincture. Do not pack down. Pour boiling water to just dampen all of the herbs. (This step is optional but helps to draw out the beneficial properties of the herbs). Fill the rest of the jar (or the entire jar if not using hot water too) with glycerine and stir with a clean spoon. Put the lid on the jar.
Place a wash cloth or silicon baking mat (to keep jar from breaking) in the bottom of a crock pot with a “keep warm” or very low setting. Fill the crock pot up with water to cover 3/4 of the jar (don’t cover the lid!) and turn on the lowest setting.
Keep in slow-cooker/crock pot for at least 1 day on this setting, adding water as needed (I’ve done up to three days). Let cool, strain and use as a regular tincture.
Note: Glycerine tinctures are sweeter and not considered as strong as alcohol tinctures! Be careful when buying glycerine to make sure that it is food grade and not made from Corn (often GMO!)
How Much to Take?
The standard adult dose we take is 1 teaspoon up to three times a day as needed (or 1 tablespoon in the morning). Kids usually get 1/2 to 1 teaspoon per day.
Coffee Shop Style Iced Coffee Base
Why.. Didn't I think of this? I mean- with as much iced coffee as I drink, shouldn't this be a no brainer? Anyhow- I found this uncredited gem on facebook. Viva la book!
Ingredients
1 pound Ground Coffee (good, Rich Roast)
8 quarts Cold Water
In a large container, mix ground coffee with water. Cover and allow to sit at room temperature eight hours or overnight.
Line a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour coffee/water mixture through the strainer, allowing all liquid to run through. Discard grounds.
Place coffee liquid in the fridge and allow to cool. Use as needed.
Ingredients
1 pound Ground Coffee (good, Rich Roast)
8 quarts Cold Water
In a large container, mix ground coffee with water. Cover and allow to sit at room temperature eight hours or overnight.
Line a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour coffee/water mixture through the strainer, allowing all liquid to run through. Discard grounds.
Place coffee liquid in the fridge and allow to cool. Use as needed.
Homemade Peanut Butter
I had no idea that it is this easy to have homemade peanut butter. We literally go through two 28 oz. jars a week in this house because we're all terrible about snacking at them with a spoon. Averie of Averie Cooks supplied this little gem along with an amusing dialogue.
Ingredients
16 ounces honey roasted peanuts
Add peanuts to the canister of a food processor, process on high power until creamy and smooth, about 5 minutes, stopping to scrape down the sides of the canister if necessary.
The peanuts will go through stages of: crushed, crushed into a fine powder, a paste, a thicker paste, a big "dough ball", and then the ball will break down into runnier peanut butter. At the point the peanut butter is runny, continue processing for about 1 more minute, making sure the peanut butter is as smooth as desired.
If it wasn't for taking pictures, in my food processor, it takes about 4 minutes and I did not need to scrape down the sides; there was very little splatter.
I store my peanut butter in an airtight container or jar in the refrigerator, where it keeps for many weeks. I prefer thicker peanut butter and the refrigerator helps it to stay thicker. You can store the peanut butter at room temperature where it will keep for at least a week. As with any food that has no preservatives, use common sense in terms of storage duration but in my experience, it will last for at least a month in the refrigerator, if not devoured much sooner.
Substitutions and Flavoring Suggestions
*Substitute dry roasted, salted, or unsalted peanuts, mixed nuts, seasoned, or spicy nuts; I do not suggest raw nuts because they don't have enough flavor depth for me but theoretically they will "work", just a matter of taste preference.
*Salt, to taste (I added none)
*Seasonings or flavorings to try and add in the final moments of processing and process until incorporated: cinnamon, pumpkin pie spice, nutmeg, cardamom, brown sugar, vanilla extract, coffee extract, specialty oils and extracts from LorAnn, a pinch of cayenne or chili powder or savory spices, cocoa powder, chocolate/white chocolate/butterscotch/peanut butter chips and just pulse to incorporate; a handful of peanuts just pulsed to incorporate at the very end of processing to create a chunky-textured peanut butter. Add egg-less cookie dough chunks, dried fruits like raisins or dates; a splash of Baileys Irish Cream, Kahlua, Frangelico, Chambord, Godiva Liqueur; have fun with it.
Ingredients
16 ounces honey roasted peanuts
Add peanuts to the canister of a food processor, process on high power until creamy and smooth, about 5 minutes, stopping to scrape down the sides of the canister if necessary.
The peanuts will go through stages of: crushed, crushed into a fine powder, a paste, a thicker paste, a big "dough ball", and then the ball will break down into runnier peanut butter. At the point the peanut butter is runny, continue processing for about 1 more minute, making sure the peanut butter is as smooth as desired.
If it wasn't for taking pictures, in my food processor, it takes about 4 minutes and I did not need to scrape down the sides; there was very little splatter.
I store my peanut butter in an airtight container or jar in the refrigerator, where it keeps for many weeks. I prefer thicker peanut butter and the refrigerator helps it to stay thicker. You can store the peanut butter at room temperature where it will keep for at least a week. As with any food that has no preservatives, use common sense in terms of storage duration but in my experience, it will last for at least a month in the refrigerator, if not devoured much sooner.
Substitutions and Flavoring Suggestions
*Substitute dry roasted, salted, or unsalted peanuts, mixed nuts, seasoned, or spicy nuts; I do not suggest raw nuts because they don't have enough flavor depth for me but theoretically they will "work", just a matter of taste preference.
*Salt, to taste (I added none)
*Seasonings or flavorings to try and add in the final moments of processing and process until incorporated: cinnamon, pumpkin pie spice, nutmeg, cardamom, brown sugar, vanilla extract, coffee extract, specialty oils and extracts from LorAnn, a pinch of cayenne or chili powder or savory spices, cocoa powder, chocolate/white chocolate/butterscotch/peanut butter chips and just pulse to incorporate; a handful of peanuts just pulsed to incorporate at the very end of processing to create a chunky-textured peanut butter. Add egg-less cookie dough chunks, dried fruits like raisins or dates; a splash of Baileys Irish Cream, Kahlua, Frangelico, Chambord, Godiva Liqueur; have fun with it.
Jungle Cookies
This recipe is making rounds on le book of faces, so I thought I'd pass it on.It looks wholesome.
Ingredients
3 ripe mashed bananas
1/3 cup applesauce
2 cups oats
1/4 cup almond milk
1/2 cup raisins
1 teaspoon vanilla extract
1 teaspoon cinnamon
Bake at 350F for 15-20 minutes.
Ingredients
3 ripe mashed bananas
1/3 cup applesauce
2 cups oats
1/4 cup almond milk
1/2 cup raisins
1 teaspoon vanilla extract
1 teaspoon cinnamon
Bake at 350F for 15-20 minutes.
Fresh Broccoli Pasta
I found this recipe on accident over at Rosy-Posy. I'm so excited to try it!
Ingredients
11 ounces broccoli
1 tablespoon dried basil
3 eggs
2 tablespoon olive oil
3 cups of flour
3/4 teaspoon salt
2 tablespoon olive oil
1 tablespoon lukewarm water
I started by steaming just under 3/4 of a pound of broccoli. I weighed it on my kitchen scale and it was 11 ounces before it went into the steamer. As soon as it was just tender I removed it from the heat and let it cool completely before moving on to the next step of pureeing it along with 1 egg and 1 tablespoon of dried basil in my blender until it was nice and smooth.
Place your flour and salt in a large bowl or directly on your counter and make a nice big well in the center. In the well add your eggs, oil, water and broccoli puree.
With a fork slowly start to beat your eggs, mixing them into your broccoli puree and then start to gradually pull the surrounding flour into your wet ingredients until it has taken on a dough like consistency and you can start to work it with your hands.
This is probably the only part of making homemade noodles that really requires any elbow grease *grin*. Keep working your dough kneading in a little bit of flour at a time until you have a smooth and silky feeling dough. It took me about 10 minutes and around a 1/4 cup of extra flour to get my dough to a gorgeous soft green stage. Once you've finished kneading cover your dough with a greased bowl and let it rest for 20 minutes.
While your dough is resting you can bring out your pasta machine and clamp it to your counter so you are ready to start rolling :) Don't worry if you don't have a pasta machine. You can roll the dough by hand with your rolling pin and use your pizza cutter to make strips to!
Cut off a chunk of dough a little bigger than a golf ball but not as big as a tennis ball. Does that work for mental imagery? *grin*. Dust your chunk of dough with flour so that it won't stick to the rollers and with your machine set to the widest width start cranking your dough through. Repeat this step 2 or 3 times at that width dusting with flour as necessary and then reduce the roller width one setting. Carry on rolling and dusting as necessary until you have a nice thin sheet of dough roughly 3 mm thick.
Next switch your handle to the noodle cutting rollers and feed your sheet of dough through the fettucine roller from start to finish. That's it! You now have a handful of fresh fettucine noodles to dry!
I don't have a fancy place to hang my fresh noodles so I use the railing of our stairs covered with tea towels that have been dusted with flour so the noodles won't stick as they dry. Let them dry completely if you want to store them or if you plan to eat them for dinner right away let them hang there about 15 minutes before cooking them. They cook up really quickly! I usually boil them 5-6 minutes but if you like yours a little more al dente I'd cut the cooking time by a couple of minutes :)
Everyone just raved over our noodles so I can't wait to make them again! If you have fussy eaters this is a fabulous way to get them to eat their broccoli without even knowing it as the noodle doesn't actually taste like broccoli at all. It just gives it the lovely green color and the basil that I added gave the noodles a deliciously sweet basil taste. Mmmm so good *grin*.
Ingredients
11 ounces broccoli
1 tablespoon dried basil
3 eggs
2 tablespoon olive oil
3 cups of flour
3/4 teaspoon salt
2 tablespoon olive oil
1 tablespoon lukewarm water
I started by steaming just under 3/4 of a pound of broccoli. I weighed it on my kitchen scale and it was 11 ounces before it went into the steamer. As soon as it was just tender I removed it from the heat and let it cool completely before moving on to the next step of pureeing it along with 1 egg and 1 tablespoon of dried basil in my blender until it was nice and smooth.
Place your flour and salt in a large bowl or directly on your counter and make a nice big well in the center. In the well add your eggs, oil, water and broccoli puree.
With a fork slowly start to beat your eggs, mixing them into your broccoli puree and then start to gradually pull the surrounding flour into your wet ingredients until it has taken on a dough like consistency and you can start to work it with your hands.
This is probably the only part of making homemade noodles that really requires any elbow grease *grin*. Keep working your dough kneading in a little bit of flour at a time until you have a smooth and silky feeling dough. It took me about 10 minutes and around a 1/4 cup of extra flour to get my dough to a gorgeous soft green stage. Once you've finished kneading cover your dough with a greased bowl and let it rest for 20 minutes.
While your dough is resting you can bring out your pasta machine and clamp it to your counter so you are ready to start rolling :) Don't worry if you don't have a pasta machine. You can roll the dough by hand with your rolling pin and use your pizza cutter to make strips to!
Cut off a chunk of dough a little bigger than a golf ball but not as big as a tennis ball. Does that work for mental imagery? *grin*. Dust your chunk of dough with flour so that it won't stick to the rollers and with your machine set to the widest width start cranking your dough through. Repeat this step 2 or 3 times at that width dusting with flour as necessary and then reduce the roller width one setting. Carry on rolling and dusting as necessary until you have a nice thin sheet of dough roughly 3 mm thick.
Next switch your handle to the noodle cutting rollers and feed your sheet of dough through the fettucine roller from start to finish. That's it! You now have a handful of fresh fettucine noodles to dry!
I don't have a fancy place to hang my fresh noodles so I use the railing of our stairs covered with tea towels that have been dusted with flour so the noodles won't stick as they dry. Let them dry completely if you want to store them or if you plan to eat them for dinner right away let them hang there about 15 minutes before cooking them. They cook up really quickly! I usually boil them 5-6 minutes but if you like yours a little more al dente I'd cut the cooking time by a couple of minutes :)
Everyone just raved over our noodles so I can't wait to make them again! If you have fussy eaters this is a fabulous way to get them to eat their broccoli without even knowing it as the noodle doesn't actually taste like broccoli at all. It just gives it the lovely green color and the basil that I added gave the noodles a deliciously sweet basil taste. Mmmm so good *grin*.
Iced Almond Joy
Sometimes we all need to be a little bad and have a goodie. Almond Joys! Without that much guilt! Thank you Delia Creates!
Ingredients
2 cups coconut milk
2 cups almond milk
1/3 cup semi-sweet chocolate chips
1/4 cup sugar (or less, depending on how sweet you prefer it)
Combine 1/2 cup of one of the milks, chocolate chips, and sugar in a medium sized pan on medium heat. Stir until melted and well combined. Take off heat and let it cool. Refrigerate until chilled. Add the remaining milk. Blend or vigorously whisk together.
Serves 4.
Ingredients
2 cups coconut milk
2 cups almond milk
1/3 cup semi-sweet chocolate chips
1/4 cup sugar (or less, depending on how sweet you prefer it)
Combine 1/2 cup of one of the milks, chocolate chips, and sugar in a medium sized pan on medium heat. Stir until melted and well combined. Take off heat and let it cool. Refrigerate until chilled. Add the remaining milk. Blend or vigorously whisk together.
Serves 4.
Zuppa Toscana
This is one of my favorite sick food soups. It even has kale- which I normally shudder at and then replace with fresh spinach.
Ingredients
1 lb Italian sausage (I like mild sausage)
2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
1 large onion, chopped
1/4 cup bacon bits (optional)
2 garlic cloves, minced
2 cups kale or 2 cups swiss chard, chopped
2 (8 ounce) cans chicken broth
1 quart water
1 cup heavy whipping cream
Chop or slice uncooked sausage into small pieces. Brown sausage in your soup pot. Add chicken broth and water to pot and stir. Place onions, potatoes, and garlic in a separate pot. Cook on medium heat until potatoes are done. Add sausage and bacon. Salt and pepper to taste. Simmer for another 10 minutes. Turn to low heat. Add kale and cream. Heat through and serve.
Ingredients
1 lb Italian sausage (I like mild sausage)
2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
1 large onion, chopped
1/4 cup bacon bits (optional)
2 garlic cloves, minced
2 cups kale or 2 cups swiss chard, chopped
2 (8 ounce) cans chicken broth
1 quart water
1 cup heavy whipping cream
Chop or slice uncooked sausage into small pieces. Brown sausage in your soup pot. Add chicken broth and water to pot and stir. Place onions, potatoes, and garlic in a separate pot. Cook on medium heat until potatoes are done. Add sausage and bacon. Salt and pepper to taste. Simmer for another 10 minutes. Turn to low heat. Add kale and cream. Heat through and serve.
Ricotta Ice Cream
Ooooo I can sit and eat ricotta cheese with a spoon and nothing else. Ricotta ice cream is like a richer, sweeter yummy that will get your bottom fat extra fast.
Ingredients
2 cups quality ricotta cheese
3/4 cup white sugar
10 1/2 oz whipping cream, softly whipped
Blend ricotta and sugar in food processor till smooth. Transfer to a large bowl. Fold cream through ricotta. Transfer to a freezerproof container. Freeze for 6 hours. Serve scoops with fruit.
Ingredients
2 cups quality ricotta cheese
3/4 cup white sugar
10 1/2 oz whipping cream, softly whipped
Blend ricotta and sugar in food processor till smooth. Transfer to a large bowl. Fold cream through ricotta. Transfer to a freezerproof container. Freeze for 6 hours. Serve scoops with fruit.
Vanilla Extract Two Ways
Vanilla extract is used in so man dishes. If you're like me, you won't use imitation extract. And if you're like me, that tiny bottle from the supermarket doesn't last long. However, vanilla extract can be made with either vodka or burbon an the tastes are decidedly different.
The first vanilla extract is vodka based. The recipe is Ina Garten of the Barefoot Contessa.
Vodka Based Extract
12 vanilla beans
1 bottle vodka
Combine the vanilla beans and vodka in a jar tall enough to hold the vanilla beans. Allow the mixture to sit at room temperature for at least a month until the vodka becomes vanilla extract and the beans are soft enough to cut the end and squeeze the seeds out. Add more vanilla or beans, as needed. The extract can sit at room temperature indefinitely.
Burbon Based Extract
32 vanilla beans
1/2 gallon of bourbon
Split the vanilla beans in half, lengthwise. Scrape out the seeds. Put the seeds and beans in a clean half gallon jar and pour in the 1/2 gallon of bourbon. Cover the jar, then shake it gently. Put the jar in a dark cupboard. Shake it up every few days. Ready for use after 8 weeks.
The first vanilla extract is vodka based. The recipe is Ina Garten of the Barefoot Contessa.
Vodka Based Extract
12 vanilla beans
1 bottle vodka
Combine the vanilla beans and vodka in a jar tall enough to hold the vanilla beans. Allow the mixture to sit at room temperature for at least a month until the vodka becomes vanilla extract and the beans are soft enough to cut the end and squeeze the seeds out. Add more vanilla or beans, as needed. The extract can sit at room temperature indefinitely.
Burbon Based Extract
32 vanilla beans
1/2 gallon of bourbon
Split the vanilla beans in half, lengthwise. Scrape out the seeds. Put the seeds and beans in a clean half gallon jar and pour in the 1/2 gallon of bourbon. Cover the jar, then shake it gently. Put the jar in a dark cupboard. Shake it up every few days. Ready for use after 8 weeks.
Dense and Rich Pumpkin Spice Bread
I love eating bread. If it can somehow manage to be healthier for me, then I eat it even more. This is a year round fixing in my house.
Ingredients
1 (15 oz) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Preheat oven to 350F. Grease and flour three 7x3 inch loaf pans or 2 loaf pans and a dozen muffins.
In a large bowl, mix together pumpkin, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
Ingredients
1 (15 oz) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Preheat oven to 350F. Grease and flour three 7x3 inch loaf pans or 2 loaf pans and a dozen muffins.
In a large bowl, mix together pumpkin, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
5/29/13
Shirin Polo
I tore this recipe out of a magazine, but the magazine name is missing. If I find out where it is from, I'll gladly attribute it to them later.
Ingredients:
Skin from one orange (preferably organic), cut into thin strips
1/2 cup butter
3 carrots, cut into thin sticks
1 cup whole blanched almonds
3/4 cup sugar
1 teaspoon saffron threads
1/4 cup chopped unsalted pistachios
1/4 cup vegetable oil
2 onions, thinly sliced
3 lb. chicken breasts, cut into 6-8 pieces
5 cups water
Salt & pepper
4 cups hot cooked rice
Peel the orange skin in long strips, do not include the pith. Slice into thin strips. Place the orange zest in a small saucepan. Cover with water and bring to a boil. Remove from the heat, rinse under cold water and drain.
Melt the butter in a saucepan. Add the carrots and cook for 10 minutes or until the carrots are tender. Place 1 or 2 tablespoons of the sugar and the saffron in a mortal and pestle. Crush together into an orange powder. Dissolve the saffron powder in a glass with 2 tablespoons very hot water. Add the orange zest, almonds, sugar and saffron to the carrots. Cover and cook over low heat for 20 minutes. Add the pistachios and cook 5 minutes longer.
Peel and thinly slice onions. Fry in oil until slightly golden. Remove onions and drain on paper towel. Add chicken to the same pan and brown on both sides. Remove the chicken and pour off the fat and return the chicken to the pan.
Season the chicken with salt; arrange the onions on top; pour the water over and bring to a boil over high heat. Cover and reduce the heat and simmer for 20 - 30 minutes or until the chicken is cooked and tender. Remove the chicken and onions to a dish. Save 1/2 cup of cooking liquid. Let chicken cool.
Layer 1/2 chicken pieces over the bottom layer of rice, then layer 1/2 of the orange carrot mix. Add another layer of 1/3 rice, then layer rest of chicken and orange carrot mix. Cover with remaining rice. Pour the reserved chicken juice over the rice. Place a kitchen towel over the top of pot to prevent steam from escaping. Place pot in a 350 degree oven for 30-40 minutes. Serve hot.
Ingredients:
Skin from one orange (preferably organic), cut into thin strips
1/2 cup butter
3 carrots, cut into thin sticks
1 cup whole blanched almonds
3/4 cup sugar
1 teaspoon saffron threads
1/4 cup chopped unsalted pistachios
1/4 cup vegetable oil
2 onions, thinly sliced
3 lb. chicken breasts, cut into 6-8 pieces
5 cups water
Salt & pepper
4 cups hot cooked rice
Peel the orange skin in long strips, do not include the pith. Slice into thin strips. Place the orange zest in a small saucepan. Cover with water and bring to a boil. Remove from the heat, rinse under cold water and drain.
Melt the butter in a saucepan. Add the carrots and cook for 10 minutes or until the carrots are tender. Place 1 or 2 tablespoons of the sugar and the saffron in a mortal and pestle. Crush together into an orange powder. Dissolve the saffron powder in a glass with 2 tablespoons very hot water. Add the orange zest, almonds, sugar and saffron to the carrots. Cover and cook over low heat for 20 minutes. Add the pistachios and cook 5 minutes longer.
Peel and thinly slice onions. Fry in oil until slightly golden. Remove onions and drain on paper towel. Add chicken to the same pan and brown on both sides. Remove the chicken and pour off the fat and return the chicken to the pan.
Season the chicken with salt; arrange the onions on top; pour the water over and bring to a boil over high heat. Cover and reduce the heat and simmer for 20 - 30 minutes or until the chicken is cooked and tender. Remove the chicken and onions to a dish. Save 1/2 cup of cooking liquid. Let chicken cool.
Layer 1/2 chicken pieces over the bottom layer of rice, then layer 1/2 of the orange carrot mix. Add another layer of 1/3 rice, then layer rest of chicken and orange carrot mix. Cover with remaining rice. Pour the reserved chicken juice over the rice. Place a kitchen towel over the top of pot to prevent steam from escaping. Place pot in a 350 degree oven for 30-40 minutes. Serve hot.
Canned Dill Green Beans
I've just started canning. It's a wonderful idea for people who want to control what is in their canned foods. My problem thus far is what to do about flavorings. These green beans are full of flavor.
Ingredients:
2 lbs tender green beans - stringless type
2 cups water
2 cups white distilled vinegar
1 1/2 teaspoons pickling salt or to taste
1/3 cup sugar
2 bay leaves
2 small onions - peeled and thinly sliced
8 red hot peppers
8 cloves garlic, peeled
8 sprigs fresh dill
Wash beans and snip off ends. Discard any that are wilted or discolored. In a saucepan combine water, vinegar, pickling salt, sugar, bay leaves, and onions. Bring liquid to a boil and simmer for 10 minutes. Drop beans into boiling water and cook for just 5 minutes. They must still be crisp. Drain immediately and rinse in cold water.
Pack beans upright in 8-ounce jars with a couple of slices of onion. Add 1 hot pepper, 1 clove garlic,
and a sprig of dill to each jar and pour hot vinegar mixture over the beans to overflowing. Seal immediately.
Makes eight 8-ounce jars.
Ingredients:
2 lbs tender green beans - stringless type
2 cups water
2 cups white distilled vinegar
1 1/2 teaspoons pickling salt or to taste
1/3 cup sugar
2 bay leaves
2 small onions - peeled and thinly sliced
8 red hot peppers
8 cloves garlic, peeled
8 sprigs fresh dill
Wash beans and snip off ends. Discard any that are wilted or discolored. In a saucepan combine water, vinegar, pickling salt, sugar, bay leaves, and onions. Bring liquid to a boil and simmer for 10 minutes. Drop beans into boiling water and cook for just 5 minutes. They must still be crisp. Drain immediately and rinse in cold water.
Pack beans upright in 8-ounce jars with a couple of slices of onion. Add 1 hot pepper, 1 clove garlic,
and a sprig of dill to each jar and pour hot vinegar mixture over the beans to overflowing. Seal immediately.
Makes eight 8-ounce jars.
Gastrointestinal Blackberry Tea
Blackberry leaf is a very diverse herb with many uses. In this instance it is used to soothe stomach upset, diarrhea and intestinal cramping. There are two versions of this recipe: a light and a heavy or a tea and a decoction. Choose depending on the severity of your symptoms. Please remember that I am not a doctor and cannot dispense medical advice for others. I only list the recipes that I use in my own home. Please note that peppermint cannot be given to small children as it can have the opposite reaction due to the menthol.
Ingredients:
1 ounce blackberry leaves
1 ounce raspberry leaves
1 ounce chamomile flowers
1 ounce peppermint leaves
Prepare this mixture and boil a handful in 1 quart of water until about half of water has boiled off. This herbal tea mixture will combat intestinal gas and mild diarrhea. This tea warms the stomach and soothes intestinal inflammation.
For a stronger decoction continue to cook down the recipe until the liquid reduces by half. Drink 2-3 small cups daily.
Ingredients:
1 ounce blackberry leaves
1 ounce raspberry leaves
1 ounce chamomile flowers
1 ounce peppermint leaves
Prepare this mixture and boil a handful in 1 quart of water until about half of water has boiled off. This herbal tea mixture will combat intestinal gas and mild diarrhea. This tea warms the stomach and soothes intestinal inflammation.
For a stronger decoction continue to cook down the recipe until the liquid reduces by half. Drink 2-3 small cups daily.
Strawberry Basil Hand Pies
I adore hand pies. They make me feel like I'm visiting some little bit of yeasterday when your meal is completely encased in a little bit of flaky sweet crust, folded in wax paper and stowed in a satchel. This recipe comes to us from Rose and Henry in the Kitchen.
Ingredients:
2 1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1 tablespoon granulated sugar
1/2 cup cold shortening
1/2 cup cold, unsalted butter
1 egg, lightly beaten
3-5 tablespoon ice water
filling:
3 cup fresh strawberries, hulled and quartered
2 tablespoon granulated sugar
1 tablespoon cornstarch
1 tablespoon honey
1/2 teaspoon minced fresh basil
glaze:
1 egg
sanding sugar
In a large bowl, whisk together flour, baking powder, salt and sugar. Cut butter and shortening into small pieces and add to flour mixture. Cut in with pastry blender until mixture resembles coarse crumbs. Add the beaten egg and toss into flour mixture with a fork.
Add ice water, one tablespoon at a time, tossing with a fork after each addition. Add enough water so that dough sticks together without being crumbly. This dough should be slightly wetter than regular pie dough. Divide dough into two pieces, flatten into disks about one inch thick, wrap well and refrigerate for about two hours.
In a separate large, heavy saucepan, combine all filling ingredients and stir to mix well. Place over medium heat and cook until thickened and bubbly, stirring periodically in the beginning, and constantly for the last few minutes. The filling should take 5-10 minutes to thicken. Remove from heat, cover and chill along with dough.
Preheat oven to 375 degrees. Remove dough from refrigerator one disk at a time. Knead dough on a lightly floured surface a few times. Roll out, using a little flour to prevent sticking, to about a 1/4" thickness. Cut into 3 1/2" rounds with a large biscuit cutter. You should be able to get five or six rounds out of each disk of dough.
Roll each small round out to about 6" in diameter and about 1/8" thick. (In case you are wondering: NO, you do not have to use an exact 3 1/2" biscuit cutter, and YES, you can just roll the dough out to 1/8" thick and cut 6" rounds from it. I suggest the smaller cutter because that is what most people have. Do whatever works for you.)
In a small bowl, beat one egg. Using a pastry brush or your finger, run a line of egg wash along the edge of each piece of dough, going only halfway around.
Mound one generous tablespoonful of filling in the center of each piece of dough. Fold dough in half over the filling, making sure that each pie is "glued" closed by egg wash all the way around. Press with your fingers to seal and then crimp edges with the tines of a fork.
Transfer pies to parchment-lined baking sheets.* Brush the top of each pie with the egg wash and sprinkle with sanding sugar. Poke a few holes in the top of each pie with a toothpick or the tip of a sharp knife. Bake for 18-22 minutes, or until crust is golden brown. The filling will ooze out of the vent holes a little bit. That's okay!
*I recommend making half the pies first, and making the second half while the first batch bakes. These pies are best baked one pan at a time.
Makes about one dozen.
Ingredients:
2 1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1 tablespoon granulated sugar
1/2 cup cold shortening
1/2 cup cold, unsalted butter
1 egg, lightly beaten
3-5 tablespoon ice water
filling:
3 cup fresh strawberries, hulled and quartered
2 tablespoon granulated sugar
1 tablespoon cornstarch
1 tablespoon honey
1/2 teaspoon minced fresh basil
glaze:
1 egg
sanding sugar
In a large bowl, whisk together flour, baking powder, salt and sugar. Cut butter and shortening into small pieces and add to flour mixture. Cut in with pastry blender until mixture resembles coarse crumbs. Add the beaten egg and toss into flour mixture with a fork.
Add ice water, one tablespoon at a time, tossing with a fork after each addition. Add enough water so that dough sticks together without being crumbly. This dough should be slightly wetter than regular pie dough. Divide dough into two pieces, flatten into disks about one inch thick, wrap well and refrigerate for about two hours.
In a separate large, heavy saucepan, combine all filling ingredients and stir to mix well. Place over medium heat and cook until thickened and bubbly, stirring periodically in the beginning, and constantly for the last few minutes. The filling should take 5-10 minutes to thicken. Remove from heat, cover and chill along with dough.
Preheat oven to 375 degrees. Remove dough from refrigerator one disk at a time. Knead dough on a lightly floured surface a few times. Roll out, using a little flour to prevent sticking, to about a 1/4" thickness. Cut into 3 1/2" rounds with a large biscuit cutter. You should be able to get five or six rounds out of each disk of dough.
Roll each small round out to about 6" in diameter and about 1/8" thick. (In case you are wondering: NO, you do not have to use an exact 3 1/2" biscuit cutter, and YES, you can just roll the dough out to 1/8" thick and cut 6" rounds from it. I suggest the smaller cutter because that is what most people have. Do whatever works for you.)
In a small bowl, beat one egg. Using a pastry brush or your finger, run a line of egg wash along the edge of each piece of dough, going only halfway around.
Mound one generous tablespoonful of filling in the center of each piece of dough. Fold dough in half over the filling, making sure that each pie is "glued" closed by egg wash all the way around. Press with your fingers to seal and then crimp edges with the tines of a fork.
Transfer pies to parchment-lined baking sheets.* Brush the top of each pie with the egg wash and sprinkle with sanding sugar. Poke a few holes in the top of each pie with a toothpick or the tip of a sharp knife. Bake for 18-22 minutes, or until crust is golden brown. The filling will ooze out of the vent holes a little bit. That's okay!
*I recommend making half the pies first, and making the second half while the first batch bakes. These pies are best baked one pan at a time.
Makes about one dozen.
4/21/13
Wild Berry Cordial
This is a 'by ear' recipe, so improvised based on the tools that you have at hand.
Ingredients:
80 proof brandy
blackberries, raspberries or blueberries
real grade B maple syrup
Pick enough berries to fill a clean glass jar in the size of your choice at least a third, and up to a half, full. I use about two quarts of berries for a gallon of cordial. If those lovely wild blackberries don't grow in your neighborhood, you can substitute raspberries or blueberries. The little wild blueberries will give your cordial a more intense flavor than the larger cultivated ones, but either way blueberries are relatively tough-skinned and you will need to macerate them - crush or grind coarsely - before adding the other ingredients.
Fill the jar to the top with equal parts of maple syrup and 80 proof brandy. Put the cover on the jar and shake to mix. Label, date, and leave the fruit to infuse for at least 10 days, and up to 6 weeks. Shake occasionally when you think of it. Strain out the fruit (marvelous over ice cream) and decant the cordial into glass jars or bottles. Keeps for years without refrigeration.
Ingredients:
80 proof brandy
blackberries, raspberries or blueberries
real grade B maple syrup
Pick enough berries to fill a clean glass jar in the size of your choice at least a third, and up to a half, full. I use about two quarts of berries for a gallon of cordial. If those lovely wild blackberries don't grow in your neighborhood, you can substitute raspberries or blueberries. The little wild blueberries will give your cordial a more intense flavor than the larger cultivated ones, but either way blueberries are relatively tough-skinned and you will need to macerate them - crush or grind coarsely - before adding the other ingredients.
Fill the jar to the top with equal parts of maple syrup and 80 proof brandy. Put the cover on the jar and shake to mix. Label, date, and leave the fruit to infuse for at least 10 days, and up to 6 weeks. Shake occasionally when you think of it. Strain out the fruit (marvelous over ice cream) and decant the cordial into glass jars or bottles. Keeps for years without refrigeration.
Dashi
It's kind of like a Japanese stir fry using root vegetables and a very thin, sweet sauce.
Ingredients:
1/2 lb thinly sliced beef loin cut into 1 ½” pieces
4 potatoes, cut into quarters
1 onion, cut into wedges
1/4 lb carrots, cut into bite size chunks
1/2 package shirataki noodles
2 1/2 C dashi soup
2 T mirin
2 T sugar
4 T soy sauce
1 T of vegetable oil
Heat 1 tbsp of vegetable oil in a deep pot and saute beef quickly on high heat. Add onion, carrot, potato, and shirataki in the pan and saute together. Pour stock in and bring to a boil. Turn down the heat to low and skim off any foam or impurities that rise to the surface. Simmer until potatoes are softened. Add sugar and mirin and put a drop-lid. Simmer for about 5 minutes and add soy sauce. Simmer until the liquid are almost gone.
Ingredients:
1/2 lb thinly sliced beef loin cut into 1 ½” pieces
4 potatoes, cut into quarters
1 onion, cut into wedges
1/4 lb carrots, cut into bite size chunks
1/2 package shirataki noodles
2 1/2 C dashi soup
2 T mirin
2 T sugar
4 T soy sauce
1 T of vegetable oil
Heat 1 tbsp of vegetable oil in a deep pot and saute beef quickly on high heat. Add onion, carrot, potato, and shirataki in the pan and saute together. Pour stock in and bring to a boil. Turn down the heat to low and skim off any foam or impurities that rise to the surface. Simmer until potatoes are softened. Add sugar and mirin and put a drop-lid. Simmer for about 5 minutes and add soy sauce. Simmer until the liquid are almost gone.
Hemp Milk
Personally, I've never tried this recipe yet. I've only had a friend swear by it.
Ingredients:
2/3 cup hemp seeds
4 cups water
Place hemp seeds that still have their shells in a food processor and continuously blend until it forms a moist meal. Add a few ounces of filtered water until well blended and creamy. Add mixture into a blender if your food processor cannot withstand 4-5 cups of water; and blend thoroughly. Pour into a pitcher with a lid, strain shells as you pour.
Ingredients:
2/3 cup hemp seeds
4 cups water
Place hemp seeds that still have their shells in a food processor and continuously blend until it forms a moist meal. Add a few ounces of filtered water until well blended and creamy. Add mixture into a blender if your food processor cannot withstand 4-5 cups of water; and blend thoroughly. Pour into a pitcher with a lid, strain shells as you pour.
Almond Milk
I'm not very fond of most of the almond milk choices. Either you get the vanilla flavored and it's too sweet or you get the unflavored and it's too bland. Cold is pricey and boxed is sort of nasty. Here's a way to make your own.
Ingredients:
1 cup raw almonds
1 cup water + 3 cups water
2 dates (optional)
1/2 tsp vanilla (optional)
Soak the almonds in the 1 cup of water overnight or for at least 6 hours. Drain the water from the almonds and discard. Blend the 3 cups of water, almonds and dates until well blended and almost smooth. Strain the mixture using a cheesecloth or other strainer.
**Raw almond milk will keep well in the refrigerator for three or four days.
Ingredients:
1 cup raw almonds
1 cup water + 3 cups water
2 dates (optional)
1/2 tsp vanilla (optional)
Soak the almonds in the 1 cup of water overnight or for at least 6 hours. Drain the water from the almonds and discard. Blend the 3 cups of water, almonds and dates until well blended and almost smooth. Strain the mixture using a cheesecloth or other strainer.
**Raw almond milk will keep well in the refrigerator for three or four days.
Flourless Peanut Butter Cookies
I'm not much of a fan of most peanut butter cookies. These, however, I love because they are chewy and just the right amount of sweet to crisp ratio.
Ingredients:
2 cups sugar
2 eggs
2 tsp gf vanilla extract
2 cup gf peanut butter
Raw sugar crystals
325°. Mix ingredients. Drop by the rounded teaspoonful onto an ungreased cookie sheet. Press fork over the cookies in a thatch pattern and sprinkle with raw sugar before baking. Bake for 10 minutes and let cool on the cookie sheet completely.
Ingredients:
2 cups sugar
2 eggs
2 tsp gf vanilla extract
2 cup gf peanut butter
Raw sugar crystals
325°. Mix ingredients. Drop by the rounded teaspoonful onto an ungreased cookie sheet. Press fork over the cookies in a thatch pattern and sprinkle with raw sugar before baking. Bake for 10 minutes and let cool on the cookie sheet completely.
4/20/13
Cold and Flu Tea
When you’re huddled at home nursing a cold or flu, a warm cup of herb tea is comfort in itself. An advantage to drinking tea is that the liquid thins congestion and flushes out toxins. Drinking two to three cups of the following tea, nice and hot, will make you sweat and lower a fever. If possible, tuck yourself into a warm bed afterwards.
Ingredients:
1/2 teaspoon Yarrow flowers
1/2 teaspoon Elder flowers
1/2 teaspoon Peppermint leaves
1/2 teaspoon Echinacea root
1/2 teaspoon Schisandra berries
3 cups boiling water
Combine the herbs in a teapot and pour the boiling water over them. Steep for at least 20 minutes. Strain and drink throughout the day. You can make a double batch and keep it in the refrigerator, just be sure to warm it before drinking.
Cold and Flu Tea recipes reprinted with permission from The Herb Companion magazine, a division of Ogden publications. Recipes written by Kathi Keville. Kathi Keville is the author of eleven books, including Aromatherapy: A Complete Guide to the Healing Art and Herbs for Health and Healing. She teaches herb and aromatherapy seminars throughout the United States and is director of the American Herb Association (www.ahaherb.com).
Ingredients:
1/2 teaspoon Yarrow flowers
1/2 teaspoon Elder flowers
1/2 teaspoon Peppermint leaves
1/2 teaspoon Echinacea root
1/2 teaspoon Schisandra berries
3 cups boiling water
Combine the herbs in a teapot and pour the boiling water over them. Steep for at least 20 minutes. Strain and drink throughout the day. You can make a double batch and keep it in the refrigerator, just be sure to warm it before drinking.
Cold and Flu Tea recipes reprinted with permission from The Herb Companion magazine, a division of Ogden publications. Recipes written by Kathi Keville. Kathi Keville is the author of eleven books, including Aromatherapy: A Complete Guide to the Healing Art and Herbs for Health and Healing. She teaches herb and aromatherapy seminars throughout the United States and is director of the American Herb Association (www.ahaherb.com).
Chicken Paprikash with Spaetzle
This is a classic Hungarian dish that is mild and warm. Very much a comfort food.
Ingredients:
Chicken:
1-3 lb chicken parts
1 medium onion, diced
1 tablespoon smoked paprika
2 tablespoons butter or margarine
1 tablespoon oil
4-6 cups water
1 (8.16 ounce) container sour cream
Spaetzle:
2 cups all-purpose flour
2-6 eggs
salt and pepper
Start by heating the oil in a large pot and browning your chicken parts. Remove the chicken and add the butter or margarine to the pot. Sauté the onion in the melted butter until transparent. Add paprika, chicken, and water, bring to a boil then reduce to simmer for 45 minutes. Chicken should be very tender and about to fall off bones. Remove chicken and set aside.
Add enough fresh water to pot to bring back to original level. Check flavor of broth. If flavor is weak add a bullion cube to produce a well flavored broth. Bring broth to boil. Combine flour, salt, and pepper with eggs (the more eggs the richer the batter but two is OK) to form a thick batter. Drop batter in boiling broth in 1/8 to 1/4 teaspoon amounts until all batter is in pot and cooked. Spaetzle is cooked when it floats on surface. You may need to remove some to get it all in the pot. With all spaetzle cooked and in pot you now add your sour cream to broth (the amount is individual according to how creamy you wish the sauce to become and how much water you started with).
Ingredients:
Chicken:
1-3 lb chicken parts
1 medium onion, diced
1 tablespoon smoked paprika
2 tablespoons butter or margarine
1 tablespoon oil
4-6 cups water
1 (8.16 ounce) container sour cream
Spaetzle:
2 cups all-purpose flour
2-6 eggs
salt and pepper
Start by heating the oil in a large pot and browning your chicken parts. Remove the chicken and add the butter or margarine to the pot. Sauté the onion in the melted butter until transparent. Add paprika, chicken, and water, bring to a boil then reduce to simmer for 45 minutes. Chicken should be very tender and about to fall off bones. Remove chicken and set aside.
Add enough fresh water to pot to bring back to original level. Check flavor of broth. If flavor is weak add a bullion cube to produce a well flavored broth. Bring broth to boil. Combine flour, salt, and pepper with eggs (the more eggs the richer the batter but two is OK) to form a thick batter. Drop batter in boiling broth in 1/8 to 1/4 teaspoon amounts until all batter is in pot and cooked. Spaetzle is cooked when it floats on surface. You may need to remove some to get it all in the pot. With all spaetzle cooked and in pot you now add your sour cream to broth (the amount is individual according to how creamy you wish the sauce to become and how much water you started with).
Flourless Fudge Cookies
These are sumptuous, rich cookies that just melt in your mouth. GF notes in purple.
Ingredients:
2 1/4 cups confectioners' sugar
1/4 tsp salt
1 tsp espresso powder
1 cup cocoa powder
3 large egg whites
2 tsp vanilla extract or gf vanilla extract
Preheat the oven to 350°F. Lightly grease two baking sheets. Or line with parchment, and grease the parchment. Stir together all of the ingredients till smooth. Scrape the bottom and sides of the bowl, and stir again till smooth. Drop the soft, batter-like dough onto the prepared baking sheets in 1 1/2" circles; a tablespoon cookie scoop works well here.
Bake the cookies for 8 minutes; they should spread, become somewhat shiny, and develop faintly crackly tops. Remove the cookies from the oven, and allow them to cool right on the pan.
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