Feeding the Crew

Meyer Lemon Vinaigrette

2012-01-14T23:34:00.000-08:00

I found this tasty dressing at Pragmatic Paleo. I have a huge supply of Meyer lemons, so this will come in handy.

Meyer Lemon Vinaigrette

2 1/2 Meyer lemons (about 1/2 cup juiced)

2 tablespoons red wine vinegar

2 garlic cloves

1 tablespoon whole grain mustard

1 tablespoon dried italian herbs

2 tablespoons honey

1 1/2 cups extra virgin olive oil

Blend all ingredients but the oil together in the blender.
Drizzle the oil in till smooth.

Primal Patties

2012-01-10T18:36:00.000-08:00

I made this for dinner for myself and my husband. It tasted really good! I got the idea from the MDA forum, but adapted it a little.

Primal Patties

1 pound ground beef
1/2 Tbsp coconut oil or butter, melted
1 1/2 Tbsp ketchup
1 clove garlic, minced
1 egg, beaten
1/2 Tbsp coconut aminos
1/2 tsp salt
1/2 tsp pepper
1/2 Tbsp A&D seasoning (or chili powder or other favorite seasoning blend)
a sprinkling of dried minced onion
3 oz cheddar cheese, shredded

Mix all ingredients together until well blended, being gentle with your mixing. Form into patties and cook in a greased pan (cast iron is the best!) over medium heat until done.

2011 Canning Inventory

2012-01-01T21:05:00.000-08:00

I canned a lot more this year! I know that I need more canned pintos, more chili, and I need to focus on getting some meat dishes canned. I'm pretty happy with what I got done, though.

18 pints chili
7 quarts OJ (don't can OJ, it gets bitter...this was a waste)
42 pints strawberry jam
21 quarts pinto beans
15 pints Creamsicle jam
10 pints strawberry boysenberry jam
22 pints mixed fruit jam
6 pints boysenberry jam
9 pints gingered plum jam
4 quarts picante sauce
68 quarts green beans
3 quarts tomato juice
10 pints pizza sauce
12 pints mock pineapple
4 quarts elderberry syrup
3 pints elderberry syrup
7 quarts peaches
7 pint-and-a-half peaches
3 pints peaches
20 pints peach-blueberry jam
7 quarts pears
11 pints pear syrup
35 quarts applesauce
8 pints apple butter
4 pints pickled habenero and jalepenos

Primal Vanilla Pancakes

2011-12-30T18:53:00.000-08:00

These are from The Food Lover's Primal Palate. SO good! Keep the heat lower than you would with flour pancakes.

Primal Vanilla Pancakes

1 cup coconut flour
16 eggs
1/4 cup water
1/4 cup vanilla extract
1 tsp baking soda
1/4 tsp salt

Blend all ingredients EXCEPT coconut flour in a large bowl with a hand mixer. Eggs should be frothy. Add the coconut flour and mix till well blended and smooth. Let stand a minute to thicken. Adjust consistency with additional water or flour as you prefer. Cook on a well buttered pan (seasoned cast iron is perfect!) till done.

Almond Flour Pancakes

2011-12-30T18:43:00.000-08:00

These were really good. Cook them at a lower temperature than a wheat flour pancake and know that they will not get dry on the edges or bubbly across the top when they are ready to turn. Watch carefully!

Almond Flour Pancakes

6 cups almond meal
4 eggs
1 cup water
1/2 cup melted butter or oil
1 tsp salt
1/4 cup honey or other sweetener

Mix all ingredients together and cook on med-low heat in buttered cast iron or on a griddle. Flip when browned and continue cooking till done.

Herbed Pepper Rub

2011-12-13T18:50:00.000-08:00

I found this at allrecipes.com. There, it was used on a pork loin and that's how I used it the first time. It's also good on other meats.

Herbed Pepper Rub

2 Tbsp freshly cracked black pepper

2 Tbsp freshly grated Parmesan cheese

2 tsp basil

2 tsp rosemary

2 tsp thyme

1/4 tsp garlic powder

1/4 tsp salt

Combine and rub generously on meat. Cook as desired.

Primal Cheesy Garlic Quick Bread

2011-12-11T20:03:00.000-08:00

I am missing garlic bread, so searched out some internet recipes and came upon this one. It's from Tropical Traditions.

Primal Cheesy Garlic Quick Bread

6 eggs

1/2 cup butter, melted

2 Tbsp honey (optional)

1/2 tsp salt

3/4 cup coconut flour

black pepper to taste

flax seed meal if desired (about 1/4 cup)

1/2 -1 tsp garlic powder (to taste)

1/2-1 cup shredded cheese

Preheat the oven to 350 degrees.
Blend all ingredients except cheese with whisk until there are no lumps. If the batter is a little dry just add a tablespoon of water as needed. It should be a pretty moist, almost pourable batter. Stir in cheese. Pour into greased bread pan.
Bake in preheated oven for 40 minutes or until done (toothpick inserted in center comes out clean).

Cajun Sweet Potato Fries

2011-12-10T18:25:00.000-08:00

Oh, these are so good! They are from The Food Lover's Primal Palate.

Cajun Sweet Potato Fries

3 large sweet potatoes

1 Tbsp EACH salt, pepper, garlic powder, onion powder, paprika and cayenne pepper

3 Tbsp olive oil

Preheat oven to 400. Wash and dry potatoes. Cut into spears. Combine spices in a bowl. Lightly coat with olive oil, then dust with spices. Place on baking sheets and bake for 30 minutes.

1:1 Breakfast Sausage Spices

2011-12-08T17:06:00.000-08:00

Here's a handy breakfast sausage recipe for one pound of meat. Use ground pork, beef, turkey or whatever other meat you'd like.

1 pound meat

Mix in:

1 tsp finely minced garlic

1 tsp paprika

1/2 tsp sage

1 tsp fennel

1/4 tsp cayenne

1/4 tsp white pepper

1/2 tsp salt

1/2 tsp black pepper

Chorizo Sausage

2011-12-07T16:00:00.000-08:00

I loved my father-in-law's chorizo and eggs on Saturday morning. One day I looked for chorizo in the store to make it myself. BLECH! Have you ever READ that ingredient list?! I haven't had chorizo for years now, but recently stumbled across this recipe from The Homesick Texan. Chorizo will be on my breakfast plate again soon! I like many, many recipe from The Texan's site. Make sure to go visit!

Homemade Chorizo

1 pound of ground pork
3 dried guajillos
1/4 cup apple cider vinegar
1/4 medium onion, diced
3 cloves of garlic, chopped
1/4 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon oregano
1/4 teaspoon cayenne
2 teaspoons salt

Rinse the dried guajillos, and then remove the stem and seeds. Heat the chiles for a couple of minutes on each side in a cast-iron skillet on high heat. Let soak for half an hour in water.

After chiles are moist, drain the water and place the chiles and vinegar in a blender, also adding the diced onion and chopped garlic. Puree until a smooth, bright red paste is formed (can add a splash of water or vinegar if it's too dry to blend). It will look like ketchup.

Add the chile puree to the ground pork, along with the rest of the spices. Mix well. To test the flavors, pinch off a small piece and fry it up in a skillet for a minute or so. Taste it and add more spices if needed.

You can let it sit for a few hours so the flavors will meld, but I find it’s delicious just after making as well. Will keep in the refrigerator for a few days, and it freezes nicely.

Fluffy Coconut Flour Pancakes

2011-12-07T10:12:00.000-08:00

These are an excellent, filling, nourishing breakfast. Even my coconut-haters will eat these and enjoy them. They are from Nourishing Days.

Fluffy Coconut Flour Pancakes

12 eggs, room temperature

3 cups milk, goat, cow or coconut can be used interchangeably

2 Tbsp. vanilla extract

3 Tbsp. honey

1 1/2 cups coconut flour

1 Tbsp baking soda

1 1/2 tsp sea salt or fine kosher salt

Preheat griddle to medium high. Beat eggs until frothy, about two minutes. Add in milk, vanilla and honey. In a separate bowl, combine coconut flour, baking soda and salt. Stir wet ingredients into dry just until moistened.

Grease your griddle with butter. Spoon out a couple of tablespoons of batter onto griddle. Keep pancakes small. When top is bubbled and edges are dry, carefully flip. Cook a few more minutes till done. Serve immediately with jam, honey, syrup or fruit.

The Best Homemade Cocoa

2011-12-04T15:35:00.000-08:00

This is my favorite-of-all-time hot cocoa, but tastes great cooled and served as chocolate milk as well. It has no powdered milk in it which I LOVE. It tastes rancid to me, so no mix using it tastes good.

The Best Homemade Cocoa

1/2 cup dutch cocoa powder

1 cup sugar

1 cup water

8 cups milk

Heat the cocoa, sugar and water together for 1-2 minutes, till cocoa and sugar are dissolved. Add milk and heat until warm as you desire. Add some vanilla extract if you wish. Serve hot or chilled.

Sweet Potato Chowder

2011-11-28T13:37:00.000-08:00

This great soup idea is from Growing Up Paleo. I'll be making this as written to see the yield, then adjusting measurements to make it the size I need.

Sweet Potato Chowder

2-3 large sweet potatoes

2 cups of cut up chicken

2 cans of chicken stock or broth

1/2 cup of coconut milk or heavy cream

1 small onion chopped

2 celery stalks chopped

2 jalapenos chopped

2 TBS butter or olive oil

Bake sweet potatoes at 350 till soft. Remove the skin and place sweet potato in a food processor or blender and puree. Add chicken broth during the puree process to help smooth it out. Saute onion and celery in the butter or olive oil until tender. Add pureed sweet potatoes, remaining chicken broth and bring to a slow boil. Add the 1/2 cup of coconut milk, jalapenos, chicken, and a little salt. Reduce to a simmer for about 10 minutes.

Lasagna Casserole

2011-11-22T23:48:00.001-08:00

I found this at Food.com, like many of the other meals we love! I also baked a spaghetti squash and made a smaller serving on the side for the gluten-free members of our family. It was just as good (better, imo) as the pasta version!

Lasagna Casserole

1 lb ground beef, uncooked1 lb Italian sausage, hot or mild
1/4 cup onions, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 (16 ounce) packages pasta shells, cooked
6 cups mozzarella cheese24 ounces cottage cheese
2 eggs
1/3 cup parmesan cheese
2 tablespoons parsley
2 quarts spaghetti sauce
Cook beef and sausage with onion, salt and half of the pepper. Add spaghetti sauce and store together.In bowl, combine 3 cups mozzarella cheese, cottage cheese, beaten eggs, parmesan cheese, parsley, remaining pepper and cooked pasta.Divide pasta mixture into two greased 9x13's, top with meat sauce. Sprinkle with remaining mozzarella cheese. Bake, uncovered, at 350 for 30 minutes or until hot.

Slow Carb Tomato Soup

2011-11-21T14:00:00.000-08:00

I found this recipe on Slow Carb Foodie and adapted it to my tastes and needs. It's excellent!

Slow Carb Tomato Soup

2 Tbs red palm or olive oil

1 onion, peeled and chopped OR 1 tsp dried minced onion

2 carrots, peeled and chopped

1-3 cloves garlic, chopped

1 15-ounce can chickpeas, drained and rinsed

1 28-ounce can crushed tomatoes OR 1 quart home canned tomatoes

3 cups homemade chicken or veggie stock

1 bay leaf

1/2-1 teaspoon red pepper flakes

1 tsp salt

1/2 tsp freshly ground black pepper

Put oil in a large soup pot over medium-high heat. Add the onion, carrots, and garlic and cook until the vegetables are tender, about 5 minutes.
Add the chickpeas, tomatoes, broth, bay leaf and red pepper flakes.
Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 30 minutes, covered.
Remove the bay leaf. Use an immersion blender to puree the soup until smooth. Alternatively, you can puree the soup in a blender in batches, but be careful – it will be hot and messy!
Return the soup to a soup pot and keep warm over low heat. Add a splash or two or heavy cream if desired. Season with salt and pepper to taste. Serve immediately or this will keep for a few days in the fridge.

The Perfect Primal Pumpkin Pie

2011-11-14T19:36:00.000-08:00

These recipes are from The Nutty Kitchen. I can't wait to try them for fall desserts.

The Perfect Primal Pumpkin Pie

Crust:

1/4 cup semi-melted butter, unsalted
2 tablespoons Coconut Oil, soft
1 cup coconut flour
3 eggs
1 tbsp honey
pinch of salt
1/2 cup shredded coconut
1 tablespoon water

Add all ingredients together and blend well with a hand mixer, line a deep 9 inch pie pan equally thick throughout.

Filling:

1 can of pure pumpkin (29 oz)
3 “real” cage free eggs if you can get them (if they are really small, add a fourth)
1 cup coconut milk
1/4-1/2 cup local honey, to taste
1 tsp vanilla
1/2 tsp ground cloves
1/2 tsp cinnamon
1/2 tsp fresh ground nutmeg
pinch of sea salt

Beat eggs, honey, vanilla until frothy, then add all the other ingredients and carefully blend until even and smooth. Fill pie pan with crust and bake on convection at 350 F for about 50 minutes. Check it to make sure that it’s not burning and ultimately check with a toothpick to see if anything sticks, if not it’s done.

Sage Rice

2011-11-02T20:49:00.000-07:00

This simple side dish appears often on our table; my husband loves it!

Sage Rice

2 Tbsp butter
2 cups rice
1/2 Tbsp kosher salt
1 tsp black pepper
1 tsp rubbed sage
4 cups chicken broth

Melt butter over low heat. Add rice and saute 4-5 minutes. Add spices and chicken broth. Bring to a boil, then cover and simmer 20 minutes. Stir before serving.

Homemade Chicken Sausage

2011-10-20T06:43:00.000-07:00

I found this at Lexie's Kitchen. She's got a great site....go over and check it out!

Homemade Chicken Sausage

12 ounces organic ground chicken
1 tablespoon grapeseed oil
2 teaspoons granulated onion
1 teaspoon granulated garlic
1 teaspoon Cholula hot sauce
1/2 teaspoon ground sage
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon ground allspice

Combine all ingredients. Form into patties using wet hands and fry in oil until browned and cooked through.

Spices Apple Cider

2011-10-19T19:31:00.000-07:00

This is an Allrecipes recipe.

Spiced Apple Cider

1/2 teaspoon whole allspice
1 teaspoon whole cloves (or less, this can be strong)
1 cinnamon stick
1/4 teaspoon salt
1 pinch ground nutmeg
1 large orange, quartered with peel
2 quarts apple cider

Put spices in a coffee filter or cheesecloth and tie closed with a ribbon or kitchen twine. Combine all ingredients in crockpot. Cook on high till warm, then lower heat to warm.

Alternately, heat together on the stovetop rather than in a crockpot.

Tuna and Veggie Salad

2011-10-19T09:24:00.000-07:00

I found this recipe at One Heart; One Mission, and, as usual, changed it a bit to fit our needs. It's an easy and tasty lunch.

Tuna and Veggie Salad

2 cans chunk light or chunk white tuna
1 zucchini
1 summer squash
2 tomatoes
2 carrots, grated
1/2 a yellow, red, or orange pepper
1/4 cup lemon juice
dried or fresh basil (mince if using fresh)
coconut oil or bacon drippings for sauteing

Dice veggies, heat fat in pan. Toss veggies in, except for the tomatoes, and saute until tender. Drain tuna and mix in with the veggies. Add tomato, cook just until heated through, then add lemon juice, stir to coat. Mix in basil. Salt and pepper if desired. Serve over salad or in a lettuce wrap.

You could substitute diced chicken or beef for the tuna, if you prefer.

2011-10-18T18:05:00.000-07:00

This is from BlendTec.

Pumpkin Pleaser

1 C orange juice
1 C vanilla yogurt
1 C pumpkin puree
1 tsp pumpkin pie spice
1 1/2 bananas, 6 quarter pieces frozen
1 C ice cubes

Blend and enjoy.

For a Cranberry Orange Smoothie, substitute the pumpkin puree and pumpkin pie spice for 1 cup cranberries and 1 tsp vanilla extract.

Tomato Kombucha Salad Dressing

2011-10-17T17:09:00.000-07:00

I found this at Cultures for Health.

Tomato Kombucha Salad Dressing

1/4 cup Tahini
6 tablespoons Olive Oil
6 tablespoons Water
1 tablespoons Sesame Seeds
1/2 teaspoon Sea Salt
2 cloves Garlic
1/4 cup Tamari
6 tablespoons Kombucha

Combine all ingredients except olive oil in a blender or food processor. Process until smooth. Slowly drizzle in the olive oil. Serve immediately.

GF Pumpkin Applesauce Cake

2011-10-17T14:23:00.001-07:00

This recipe is perfect for healthier autumn desserts. It's from EatingRules.

GF Pumpkin Applesauce Cake

4 Eggs
2 cups Raw or Less-Processed Sugar
2 cups cooked/canned pure Pumpkin Puree
1 cup unsweetened, natural Applesauce
1/2 cup Extra Virgin Olive Oil
2 cups any Gluten-Free Flour Mix
1 tsp Sea Salt
1 tsp Baking Soda
2 tsp Baking Powder
2 tsp Cinnamon

Preheat oven to 350 degrees F. In a large bowl, beat eggs until fluffy. Blend in sugar, pumpkin, applesauce, and oil by hand or with a mixer on low just until combined. Do NOT overmix!Add all dry ingredients, one at a time, blending together. Pour batter into a large, greased bundt pan and bake for 1 hour. Check with a toothpick/knife to make sure it’s cooked through. If cake sticks to the utensil, bake 5 more minutes and test again. When done, cool, and enjoy!

Tips:
Freeze left-overs, wrapping in parchment paper before storing.
Do NOT try to make this cake in any regular pan. Because of its moisture level, it will only cook normally in a bundt pan.

Primal Cream of Vegetable Soup Master Recipe

2011-10-14T12:50:00.000-07:00

I found this recipe at This Primal Life. It will make good make ahead lunches, if frozen.

Primal Cream of Vegetable Soup Master Recipe
Yield: 8 servings

3 lbs vegetables, chopped – mix and match, if you like, or stick to a single vegetable. Some ideas are: broccoli, cauliflower, asparagus, carrot, squash, peas, mushrooms, kohlrabi, turnips, beets.
1 onion (or 1/2 tsp onion powder)
2 tsp coconut or any other kind of oil
2-5 cloves of minced garlic
6 1/2 cups chicken broth
1 cup cream or coconut milk
salt, pepper, nutmeg to taste

Saute the onion with the oil in a large pot on medium-low heat for 10 minutes, covered, until softened. Add garlic and stir until fragrant. Add vegetables and broth, bring to a boil, reduce heat, cover, and cook 10 minutes more, until vegetables are tender. Puree with immersion blender until smooth. Add cream or coconut milk, salt, pepper, and nutmeg. Heat until warm but not boiling and serve. Alternatively, allow to cool, transfer to containers and freeze.

To reheat the soup, run hot water over the container to loosen the soup from the sides of the container. Heat the soup in a saucepan over medium-low heat until it becomes mostly liquid. Then increase the heat until hot, but not boiling.

Cher's Breakfast Casserole

2011-10-12T20:25:00.000-07:00

This is a recipe from a facebook group. I'm looking forward to this! I love making things in the evening and cooking them in the morning for an easy beginning of the day.

Cher's Breakfast Casserole

1 lb ground sausage

3-4 cups shredded cheddar cheese

1 large pepper, green, red or yellow

1/2 lb of ham chopped

1/2 med white onion ( chopped )

6-8 slices of Crisp Bacon chopped

16 eggs

1 quart heavy whipping cream

Preheat oven to 350 degrees F.

Grease 13 x 9 x 2 inch pan or dish with bacon grease, olive oil or coconut oil.

1. Cook ground sausage until done ( drain ).

2. Layer shredded cheese evenly. Layer sausage atop the cheese.

3. Layer the green, red, or yellow chopped pepper next.

4. Layer the ham next.

5. Layer the chopped onion next.

6. Layer the chopped cooked - bacon next.

7. Beat 16 eggs with 1 quart of heavy whipping cream and pour over the top of

the onions.

Bake 350 degrees F. 55-60 min. Sides and top should be golden brown.

Take out set on wire rack. Serve warm.

This can be prepared the night before. Cover with foil and set in the

refrigerator. The next morning set in oven uncovered, set oven to 350 add 10 min to cooking

time. Serve warm.

Homemade Worcestershire Sauce

2011-10-12T14:30:00.000-07:00

I found this on a facebook group's page. I haven't tried it yet, but it sure would fill a hole in my seasonings. Now I use coconut aminos to sub for Worcestershire and it works, but the taste isn't exactly the same.

Worcestershire Sauce

(1 inch) fresh Ginger, bruised

2 cloves Garlic, bruised, (not even necessary to peel, just toss them in)

6 teaspoon whole Cloves

4-3/4 cups Vinegar

1/4 teaspoon Cayenne pepper

1 teaspoon Salt

2 cups molasses

Optional: Use 2 Tablespoons of the oil off a can of Anchovies for flavor, but it’s not necessary, will taste just as good without.

Place all ingredients in a large saucepan; stir to combine. Cover and bring to a boil. Simmer for 20 minutes. Remove from heat and let stand overnight.

Next day; strain into bottles and seal tight. Store.

***Can be used straight away, but does improve with age.

Zucchini and Carrot Ribbons

2011-10-11T23:07:00.000-07:00

Zucchini and Carrot Ribbons

2 carrots, washed but not peeled, ends removed
1 tablespoon butter
1 tablespoon minced garlic
2 medium-size zucchini, blossom and stem ends removed
Salt & pepper

Cut the carrots into ribbons, then in half. Heat the oil or butter in a large skillet until shimmery. Add the garlic and the carrots, stirring to coat with fat. Let cook, stirring often, while cutting the zucchini. Add the zucchini to the skillet, stirring to coat and to distribute the heat. Cook until soft (or al dente if you prefer). Season with salt and pepper. Serve hot.

Jackie Clay's Ham and Beans

2011-10-11T14:59:00.000-07:00

This is from Jackie's column at Backwoods Home.

Jackie Clay's Ham and Beans

2 qts. dried navy or other smaller beans
1 lb. thickly sliced bacon or salt pork (or ham)
6 large onions, diced
1 1/2 cups brown sugar
4 tsp. salt
4 tsp. dry mustard
1 1/3 cups molasses

Sort beans, rinse, then cover with 6 quarts fresh water; let stand overnight in a cool place. Drain. Cover beans with 6 quarts water in large stockpot. Bring to boil; reduce heat. Cover and simmer until skins begin to crack. Drain, reserving liquid. Pour beans into turkey roaster or other very large baking dish. Add bacon,ham, and remaining ingredients and 8 cups reserved liquid. Ladle sauce over beans and bake, covered, at 350 degrees for about 3 hours. Add water or cooking liquid to keep wet enough; you don’t want them dry but watery. Pack hot beans and sauce into hot jars, leaving 1 inch of headspace. Process pints for 80 minutes and quarts for 95 minutes at 10 pounds pressure.

Lemon Spinach

2011-10-10T14:50:00.000-07:00

I found this at A Veggie Venture. I plan on making it for a lunch for myself, with some cooked chicken sprinkled into the bowl. If I made it for a dinner side dish, I would double the recipe.

Lemon Spinach

1 pound fresh spinach
1 tablespoon unsalted butter
1 tablespoon olive oil
Grated zest of a lemon
Salt and pepper

Clean spinach well, drain but allow droplets to remain. Heat butter and oil over medium heat in a large, deep skillet with a cover. Add spinach in a big heap. Cover and let cook 3 minutes. Uncover and continue cooking, stirring occasionally until spinach wilts and water evaporates. Remove from heat. Add lemon zest. Season and serve.

Mexican Zucchini Oven Fries

2011-10-09T14:31:00.000-07:00

Mexican Zucchini Oven Fries

4 medium zucchini, cut into 1/4-inch square 3-inch long sticks
Coconut oil or lard
2 tablespoon dried oregano
2 tablespoon ground cumin
4 teaspoons A&D seasoning (it's a local spice I get)
Chili sauce or mild taco sauce for dipping

Preheat oven to 500 degrees F. Arrange zucchini on non-stick cookie sheet. Lightly coat zucchini with coconut oil or lard. Combine spices and sprinkle over the zucchini "fries." Place in very hot oven and cook 15 to 18 minutes. Serve hot. Dip or top with spoonfuls of chili sauce or taco sauce.

Spicy Parmesan Green Beans and Kale

2011-10-06T17:35:00.001-07:00

I adapted this recipe from Stuff I Make My Husband.

Spicy Parmesan Green Beans and Kale

1 quart home canned green beans, drained
1/4 cup chicken broth
1/2 teaspoon red pepper flakes, plus extra for sprinkling
1 bunch kale (1/2 pound), rinsed, stemmed, and roughly chopped
2 tablespoons lemon juice (about 1/2 a lemon)
3 tablespoons finely grated Parmesan, plus extra for sprinkling
1 tablespoon butter
Salt and pepper to taste

DIRECTIONS:
Heat broth, red pepper flakes, and the kale, toss in a large, heavy saute pan over medium-high heat and cook until kale is tender. Add the green beans, lemon juice, butter and the Parmesan cheese. Toss to coat, taste, and add butter, salt and pepper to taste. Serve with extra pepper flakes and Parmesan sprinkled on top.

Chili Con Carne

2011-10-04T21:16:00.000-07:00

I can this very basic recipe in pints so we can have home-cooked chili for chili dogs quickly, without having leftovers. You could vary the meat, use fresh onion rather than dried or home canned tomatoes instead of purchased sauce.

Chili Con Carne

6 1/2 cup pinto beans, soaked overnight
7 1/4 cup water
2 Tbsp salt, divided
2 pounds ground beef
1 1/2 Tbsp dried minced onion
1 1/2 tsp black pepper
3 Tbsp chili powder
10 1/2 cups tomato sauce

Drain beans and rinse. Cover with fresh water and 1 heaping Tbsp of salt. Bring to a boil, cover and simmer for 30 minutes. When done, drain. Return to pot.

Meanwhile, cook ground beef and onion till done. Drain fat. Add beef, remaining salt, pepper, chili powder and tomatoes to the beans in pot. Simmer together for 5 minutes. Do not thicken.

Prepare jars, lids and rings.

Fill hot jars to 1" headspace. Process pints 75 minutes, quarts, 90 minutes. Yield is about 18 pints.

Crock Pot Chicken Taco Chili

2011-09-25T14:11:00.000-07:00

I found this from redsie05. I certainly don't do Weight Watchers, but this recipe is yummy! I changed it around to suit our tastes and cooking style, of course.

Crock Pot Chicken Taco Chili

1/2 onion, chopped
10 oz (dry) EACH black beans and pinto beans, soaked and cooked (can sub 16 oz canned beans if desired)
16 oz can tomato sauce
1 pound bag frozen corn kernels
2 14.5-oz cans diced tomatoes w/chilies
1/4 cup taco seasoning
2 tbsp cumin
2 tbsp chili powder
4-5 boneless skinless chicken breasts
chili peppers, chopped (optional)
chopped fresh cilantro (optional)

Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Sprinkle with fresh cilantro, if desired. Top with shredded cheese and sour cream.

Zucchini Pizza Crust

2011-09-24T18:23:00.000-07:00

This is an excellent alternative to traditional pizza crust. I adapted it from one I found at Your Lighter Side. I made it for the first time tonight. I was so impressed! I cut up one of my slices and took it out to my children, and the neighborhood kids who were with them. I gave each a bite before telling what it was made with. One of the visitors, who had declared his bite to be very good, was shocked when I told them it had zucchini in it. He exclaimed, "But I don't LIKE zucchini!" I said, "Yes, you do, you just told me you did!" and he grinned.

Zucchini Pizza Crust

Medium raw zucchini, shredded (between 1.-1.5 cups)
1 egg
1 cup shredded mozzarella cheese
Optional spices: pinch of salt, hearty pinch of Italian seasoning, garlic and onion powder

Preheat oven to 450 degrees.

Grease 9" glass pie plate.

Shred a zucchini. Squeeze handfuls of zucchini to remove excess water. Add egg and cheese, along with any spices you wish, and mix well in bowl.

Spread the dough in pan and bake for 12-15 minutes, or until the crust is cooked. Cover with sauce and topping. Bake another 3 minutes, till cheese is melted and topping, warm. Let cool/rest.

Makes one personal sized crust

Mountain Home Marinade

2011-09-23T16:06:00.001-07:00

This recipes came from MDA but we used it for the first time when we were camping in Mountain Home Forest, hence the name.

Mountain Home Marinade

1/2 cup olive oil
2 Tbsp salt dissolved in 2 oz. HOT water
2 cloves garlic, minced
1/4 cup lime juice
1 tsp red pepper flakes
1 tsp cumin
2 tsp honey

Mix together in a gallon sized zippy bag. Add 3-4 pounds of meat and squish around well. Marinate at least an hour. Prepare meat as desired.

Pumpkin Pie Smoothie

2011-09-21T10:41:00.000-07:00

This came from FastPaleo. It's perfect for fall weather!

Pumpkin Pie Smoothie

3/4 cup canned pumpkin
1/2 cup canned full fat coconut milk
1/2 cup water
1 cup crushed ice
1-2 tsp organic raw honey or maple syrup
1 tsp ground cinnamon
1/2 tsp pumpkin pie spice
1/2 tsp ground nutmeg

Blend and enjoy. Makes one serving.

Nut Free Granola

2011-09-21T06:49:00.000-07:00

This is a recipe from Lynn's Kitchen Adventure. I'm always on the lookout for new granolas for breakfast.

Nut Free Granola

2/3 cup brown sugar
2/3 cup oil
1 cup honey
4 teaspoons vanilla
6 cups old fashioned oats
8 cups quick oats
2 cup coconut
2 teaspoon cinnamon

In a small saucepan mix together brown sugar, oil, and honey. Bring to a boil. Remove from heat and add vanilla and cinnamon. In a large bowl combine oats, coconut, and sugar/oil mixture. Stir until oats are well coated and everything is combined.

Spread into 4 9x13 pans. Bake at 350 degrees for 10 minutes. Stir, turn off your oven, and put the granola back into the oven for 3-4 hrs. The heat left in the oven will finish cooking this. Remove from oven after 3-4 hours. Let cool and store in an air tight container.

Apple Granola

2011-09-18T17:19:00.000-07:00

This is from Joy in the Kitchen. I like how very simple it is. It still doesn't beat Vanilla Granola, but it is a good change of taste, especially for autumn and it has much less sugar. I'm sure it will be in our rotation for quite a while.

Apple Granola

12 C oats
1/2 C applesauce
1 tsp. cinnamon
1 C brown sugar

Combine applesauce (do not use chunky applesauce), cinnamon and brown sugar in a saucepan and cook over medium heat until mixture boils. You may need to add 1/4-1/2 C water to thin the mixture.

Pour the mixture over the oats and stir to combine.

Place granola on a cookie sheet, and bake at 350 for 20 minutes, stirring after 10 minutes.

Turn off the oven, and allow the granola to crisp up in the oven. Be careful to crack open the oven door so the granola does not burn.

Store in an airtight container in your pantry.

Chipolte BBQ Sauce

2011-09-17T23:19:00.000-07:00

This is a recipe from Food.com. I have adapted it for our family.

Chipolte BBQ Sauce

6 chipotle chiles
1 cup boiling water
1 onion, chopped
1/4 cup honey
1/2 cup apple cider vinegar
1/2 cup water
1 (12 ounce) can tomato paste
4 cloves garlic, minced
2 tablespoons butter
1 tablespoon coconut aminos
1 1/2 teaspoons cumin
1 1/2 teaspoons thyme
1 1/2 teaspoons dry mustard
1 teaspoon Tabasco sauce

Place the chiles in the 1 cup of boiling water. Let soak for 1 hour. Remove stems and seeds and chop finely. Melt butter in a saucepan and add onion, garlic, cumin and thyme. Saute until the onion is soft and translucent. Add chiles (with the water), and remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for 30 minutes. Transfer to a blender and process until smooth.

Honey Garlic BBQ Sauce

2011-09-07T08:02:00.000-07:00

This yummy sauce is from The Foodie and the Family. I adapted it for our family's tastes. Yum, yum, yum!

Honey Garlic BBQ Sauce

1 tablespoon olive oil

1/4 onion, finely chopped

3 tablespoons minced garlic

3 tablespoons honey

5 1/2 oz can tomato paste

1 cup beef broth

1/2 teaspoon mustard powder

2 tablespoons cider vinegar

salt and pepper, to taste

1/4 teaspoon coconut aminos

generous pinch cayenne pepper

In a medium sized pot, over medium-high heat, heat olive oil. Saute the onions and garlic for 5-7 minutes, until the onions are softened and opaque. Reduce heat to medium and stir in honey and tomato paste until the honey is runny. Stir in beef broth, mustard powder, cider vinegar, salt, pepper, aminos, and cayenne pepper. Bring to a boil and reduce heat to low.

Simmer over low for 20-30 minutes, until the sauce thickens (to your liking). Use immediately or refrigerate for up to 1 week.

Grain-Free Blueberry Muffins

2011-09-05T08:33:00.000-07:00

This is from The Foodie and the Family. It makes but a dozen, but when I serve Primal muffins, since they are more expensive, I serve them alongside a couple of eggs, a fruit and a green smoothie for a complete meal.

Grain-Free Blueberry Muffins

2 1/2 cups almond meal
3 eggs
1/4 cup honey
1/2 teaspoon baking powder
1/2 teaspoon sea salt
1 tablespoon vanilla
1 cup blueberries

Preheat oven to 300°. Line 12 muffin cups with muffin liners (or grease each cup well with coconut oil).

In a large bowl, whisk together everything but the blueberries until fully combined. Gently fold in the blueberries to incorporate.

Fill each liner 3/4 full with batter and bake for 30-40 minutes. The top should be spongey but firm when pressed and your finger should not go through into the muffin. Cool for 5 minutes and remove from muffin pans.

Peach Honey

2011-09-01T16:29:00.000-07:00

This is an incredible recipe. I found it at pickyourown, which is a very useful and often visited (by me) site.

Peach Honey

When peeling peaches to can, save peelings in a large pot. Rinse them, if not previously washed.

Cover peelings with water and cook peels until they are soft. I let my peelings sit in water overnight, since it was late when I was finished with the peaches.

Strain the water, which is now peach juice, off of the peels and measure. Pour juice in a pot and add half the measure of sugar, ie: 10 cups juice, 5 cups sugar. Compost peelings. Bring the juice and sugar to a boil, then transfer to a crockpot. Cool on low until juice is thickened. I cooked it half a day, then overnight and it was ready in the morning. The juice has thickened into 'honey' and tastes great! Use in recipes calling for honey, as a spread on a peanut butter sandwich, to stir into oatmeal, etc.

If you wish to can your honey, fill jars to 1/4", and do a Boiling Water Bath for 5-7 minutes.

Fajita Chicken Salad

2011-08-31T20:40:00.000-07:00

This is a recipe from The Foodie and the Family. It sounds wonderful!

Fajita Chicken Salad

1 cup salsa
1/4 cup chicken broth
1 tablespoon chili powder
1/2 teaspoon salt
1/2 tablespoon paprika
2 teaspoons minced garlic
1 teaspoon onion powder
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper
pinch red pepper flakes
1/2 cup olive oil (divided)
2 limes, juiced (divided)
12 boneless, skinless chicken thighs
2 heads romaine lettuce, chopped into bite sized pieces
1 each red, yellow, & orange pepper, cut into strips
1 large onion, halved and sliced
additional olive oil to cook chicken and vegetables.

In a large bowl, stir together salsa, chicken broth, chili powder, salt, paprika, garlic, onion powder, cumin, cayenne pepper, red pepper flakes, 1/4 cup olive oil, and juice from 1 lime. Reserve 1/4 cup of this mixture. Add the chicken thighs to the bowl and stir around to coat. Marinate in the refrigerator for at least 1 hour (and up to 24 hours).

Heat a bit of olive oil in a large frying pan over medium-high heat. Cook the chicken thighs (in batches, if necessary) for 5-7 minutes per side, until cooked through. Remove from pan, cut into strips, and keep warm.

Wipe pan clean and add more olive oil. Saute peppers and onion for 5 minutes, until softened but still slightly crisp.

Whisk the reserved 1/4 cup of marinade with 1/4 cup olive oil and juice from 1 lime in a small bowl. In a large serving bowl, layer romaine lettuce, sauteed vegetables, and sliced chicken. Top with dressing and serve.

Debra's Coconut Energy Squares

2011-08-30T10:51:00.000-07:00

I read this in a comment on a post about coconut manna. Debra's name was not linked to a blog, so I can not give her credit, but I think it's worthy of it's own post! Debra. if you read this, thanks!!

Debra's Coconut Energy Squares

Warm some coconut manna so it is mixable. Stir in your choice of chopped nuts, dried fruit (a little), chia seeds, other seeds you like, raw cacao nibs, shredded coconut, etc. Add some sweetness if you like with raw honey or several drops of stevia extract. Spread out in a layer about 1/2 inch thick on a sheet of parchment or waxed paper and let firm up. When firm but not too hard, cut into small squares (1 inch). Wrap individually in waxed paper. They are energy powerhouses!

P.S. They will melt in your bag or pocket if they get too warm, so watch this.

Mock Pinapple

2011-08-29T16:38:00.000-07:00

I found this recipe at TennZen. I am hoping that these jars will make winter muffins and perhaps even fruit salads moister and tastier.

MOCK PINEAPPLE

4 quarts peeled, cubed zucchini or peeled, shredded zucchini - SEEDS REMOVED
46 OZ. canned/bottled unsweetened pineapple juice
1 1/2 cups bottled lemon juice
3 cups sugar

In a large saucepan, mix all ingredients and bring to a boil. Simmer 20 minutes.

Clean and sterilize 9 pint canning jars. Keep jars hot. Clean canning lids and rings. In a small pot of water, simmer the lids but DO NOT BOIL. Fill boiling water canner with water (enough to cover pint jars plus at least another inch of water), cover and bring to a boil.

Fill jars with hot mixture and cooking liquid, leaving 1/2 inch headspace. Remove any air bubbles by running a rubber spatula or bubble freer wand in the sides of the jar and gently pressing against the zucchini.

Wipe the rim of each jar with a clean, damp rag. Place the canning lid on the jar and screw on the canning ring to finger-tight. Place jars into the boiling water canner.

Place the lid on the canner and bring to a boil. As soon as the water starts boiling, set your timer to process the jars for 15 minutes (pints) or 25 minutes (quarts).

After the processing time is complete, remove the lid and turn off the heat. Let the jars sit in the canner for 5 minutes, then remove the jars from the canner without tilting them. Let jars sit undisturbed on a towel for 24 hours.

Zucchini Cobbler

2011-08-29T08:37:00.000-07:00

This is another Taste of Home recipe. It's sounds like a great, if unusual, dessert.

Zucchini Cobbler

8 cups chopped seeded peeled zucchini (about 3 pounds)
2/3 cup lemon juice
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Crust:

4 cups all-purpose flour
2 cups sugar
1-1/2 cups cold butter, cubed
1 teaspoon ground cinnamon

In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender. Add the sugar, cinnamon and nutmeg; simmer 1 minute longer. Remove from the heat; set aside.

For crust, combine the flour and sugar in a bowl; cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half of remaining crust mixture into a greased 15-in. x 10-in. x 1-in. baking pan. Spread zucchini over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon.
Bake at 375° for 35-40 minutes or until golden and bubbly.

Yield: 16-20 servings.

Zucchini Cupcakes with Caramel Frosting

2011-08-28T14:30:00.000-07:00

This is a Taste of Home recipe. I may make these to take to church one day!

Zucchini Cupcakes with Caramel Frosting

3 eggs
1-1/3 cups sugar
1/2 cup oil
1/2 cup orange juice
1 teaspoon almond extract
2-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1-1/2 cups shredded zucchini

Frosting

1 cup packed brown sugar
1/2 cup butter, cubed
1/4 cup milk
1 teaspoon vanilla extract
1-1/2 to 2 cups confectioners' sugar

In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini.

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.

For frosting, combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm.

Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes.
Yield: 1-1/2 to 2 dozen.

Switchel

2011-08-24T13:25:00.000-07:00

I got this recipe from The Old Farmer's Almanac. Switchel, or Haymaker's Punch, is a classic beverage, made by colonial farmers for drinking while they were working hard in the fields. It's quite refreshing and nourishing on those hot days!

Mix 1 quart water, 1/2 cup molasses, 1 teaspoon powdered ginger, and the juice of 1 lemon. Serve ice-cold.

2011-08-24T11:04:00.000-07:00

This is from bettycrocker.com. Hopefully these will be as tasty as the others we tried recently.

Cake Doughnuts

4 cups all-purpose flour
1 cup sugar
3 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon nutmeg
1 cup buttermilk
1/4 cup butter or margarine, melted
1 teaspoon vanilla
2 eggs, slightly beaten
Oil for deep frying

1. In large bowl, combine flour, sugar, baking powder, baking soda, salt and nutmeg; mix well. Add all remaining ingredients except oil for frying; stir just until dry ingredients are moistened. If desired, refrigerate dough for easier handling.

2. Fill large saucepan or electric skillet 2/3 full with oil. Heat to 375°F.

3. On well-floured surface, knead dough 1 to 2 minutes or until no longer sticky. Roll half of dough at a time to 1/2-inch thickness. Cut with floured doughnut cutter.

4. With pancake turner, slip doughnuts and holes into hot oil. Fry doughnuts and holes 1 to 1 1/2 minutes on each side or until deep golden brown. Drain on paper towels. If desired, roll doughnuts and holes in powdered or granulated sugar, cinnamon-sugar mixture or drizzle with glaze.

Yield: 30 doughnuts

Chipotle Roast

2011-08-23T19:13:00.000-07:00

I adapted this recipe from, where else?, Recipezaar or Food.com as it's now called. It's my favorite chipotle meat yet! I even took a picture of the finished product.

Chipotle Roast

3 lbs chuck roast, trimmed of visible fat
1 teaspoon salt
1 teaspoon pepper
2 teaspoons chili powder
2 teaspoons cumin
3 chipotle chiles in adobo
1 (4 ounce) cans green chilies (I used homemade)
1 (7 ounce) cans salsa verde (I used Green El Pato)
1 cup sliced onions, optional
3 teaspoons minced garlic
1 cup beef broth or water

Place roast in crockpot. Place all the other ingredients in a blender and liquify. Pour over roast and cook on high for 5-8 hours, the longer the better. When done, remove from crockpot and shred. Put back in crockpot liquid and mix. Serve.

Nearly Primal Meatballs

2011-08-19T17:20:00.000-07:00

This is my adaptation of a MDA recipe. We have not incorporated almond meal into our diet, so we still use oatmeal for a binder. Use the almond meal and it's a totally primal dish! Alternatively, leave out the cream and you likely won't have to use any flour or oatmeal.

Nearly Primal Meatballs

2 lb ground beef (or bison)
2 lb sweet Italian sausage
2 cloves garlic, minced
2 sprig fresh rosemary, minced OR 1 tsp dried rosemary, crushed
6 sprigs fresh thyme, minced OR 1 Tbsp dried thyme, crushed
2 long sprig fresh oregano, minced OR 2 tsp dried oregano, crushed
1/2 cup roughly chopped flat leaf parsley OR 2-3 Tbsp dries parsley, crushed
1 cup almond meal OR 1 cup oatmeal ONLY if needed. I often do not need any binder.
4 eggs, whisked
2 tsp red pepper flakes
1/2 cup chopped onions OR 1 tsp onion powder (optional)
Several grinds black pepper (we use a teaspoon)
1/2 cup cream (optional)
1 cup finely shredded Parmesan (optional)
1/2 cup bacon fat or more, as needed

Remove sausage from casing, if needed. Mix all of the ingredients, except bacon fat, together until well combined. Heat bacon fat in a large cast iron pan. Use a disher to scoop meatballs out of bowl. Drop into hot fat and fry 5-7 minutes. Turn meatballs to opposite side and fry until that side is nicely browned, another 5-7 minutes. Cut one open to determine if it is fully cooked on the inside. If not quite done, turn heat to low and cover pan for a few more minutes or put meatballs in a warm oven while you fry another batch.

Wilted Swiss Chard with Garlic

2011-08-11T12:23:00.000-07:00

This recipe came from a page of chard recipes that my favorite farmer was giving out at market. Chard is one of the only greens that will grow well here in the summer. It's one of my perennial favorites!

Wilted Swiss Chard with Garlic

2 pounds Swiss chard, washed well, stems stripped and coarsely chopped,; leave wet
3 Tbsp olive oil
2 cloves of garlic, minced
salt and freshly ground black pepper, to taste
fresh lemon juice, optional

Heat a large, deep skillet over medium-high heat. All olive oil and garlic; saute 15 seconds. Add the wet chard, a handful at a time,. Stir after each addition. After all chard has been added, reduce heat to low, cover and cook 5 minutes. Chard should still be bright green, but wilted. Remove lid, raise heat to high and cook until liquid has evaporated; 2-3 minutes. Season with salt and pepper and lemon juice, if desired.

Homemade Poultry Seasoning

2011-08-10T18:25:00.000-07:00

I needed poultry seasoning while I was making dinner tonight, and my jar was empty! Off I went to Food.com (which used to be called Recipezaar) for help. They gave me this recipe, which worked wonderfully. Hooray for homemade seasoning blends!

Homemade Poultry Seasoning

Blend together:

2 teaspoons ground sage
1 1/2 teaspoons ground thyme
1 teaspoon ground marjoram
3/4 teaspoon ground rosemary
1/2 teaspoon nutmeg
1/2 teaspoon finely ground black pepper

Sizzling Green Beans

2011-08-06T13:55:00.001-07:00

This recipe is one of my favorite ways to serve green beans. Such a good blend of flavors!

Sizzling Green Beans

1 pound green beans, topped, tailed and snapped
1/4 cup olive oil
1/2 tsp crushed red pepper flakes
2 cloves garlic, minced
1-2 large tomatoes, chopped
2 Tbsp fresh parsley, minced
2 tsp dried basil
1 tsp EACH thyme and oregano
salt and pepper to taste
Parmesan cheese

Boil beans in water for 5 minutes, then plunge into ice water. Heat olive oil in skillet and add peppers. Cook one minute. Remove pepper flakes. Add garlic tomato and seasonings, except cheese. Turn heat to low, cover and simmer 20 minutes. Add beans and heat through. Sprinkle with Parmesan cheese and serve hot.

Spicy Tuna Steaks

2011-08-05T16:22:00.000-07:00

I found this, along with a ton of other tuna recipes here.

Spicy Tuna Steaks

1/4 cup oil
6 cloves garlic, minced or pressed
3 tablespoons coconut aminos or soy sauce
1/4 teaspoon dry mustard
3 tablespoons fresh lemon juice
1/2 teaspoon freshly ground pepper
2 pounds tuna steaks
1 lemon, cut in wedges

In a medium bowl, combine oil, garlic, soy sauce, mustard, lemon juice and pepper. Mix well. Rinse fish under cold running water and pat dry. Place fish in a shallow bowl and cover with marinade. Refrigerate for 1 hour. Cook fish under a preheated broiler for 5 to 7 minutes on each side or until opaque or grill fish on an outdoor barbecue. Serve with lemon wedges. Serves 8.

Cumin Roasted Sweet Potatoes

2011-08-01T18:03:00.001-07:00

I found this recipe tonight at The Foodie and the Family, just after a dinner of roasted chicken, green beans and green salad. Too bad I didn't see it earlier. I would have bought some sweet potatoes! I imagine that this will be more of a winter side dish, since I don't use the oven all that often in the heat of the summer.

Cumin Roasted Sweet Potatoes

4 large sweet potatoes

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon pepper

2 teaspoons ground cumin

Preheat oven to 425°F.

Cut sweet potatoes into 1/2 " cubes and lay on a baking sheet in a single layer. Pour olive oil over sweet potatoes and toss to coat. Sprinkle evenly with salt, pepper, and cumin. Toss to coat.

Bake in preheated oven for 30-35 minutes, flipping halfway, until the sweet potatoes are tender inside.

Cinnamon Power Smoothie

2011-07-30T21:30:00.000-07:00

This is from Primal Toad. He has a Smoothie e-book available with lots of other recipes, too. Just check his blog for the info.

Cinnamon Power Smoothie Recipe

3 Large Eggs (pastured only, please)
1/2 Cup Almond Milk
1 Pear, Chopped (can sub other fruit, if desired)
3 TBSP (1/2 Medium) Avocado
2 tsp Cinnamon
1/4 Cup Ice

Blend and enjoy!

S'More Bars

2011-07-30T18:56:00.001-07:00

This is a recipe from Taste of Home, slightly adapted. Oh, it sounds so good! It's another one I'll try sometime in the future, for a birthday or Christmas or something...

S'More Bars

1 cup butter, softened
1 1/2 cup sugar
2 egg
2 teaspoon vanilla extract
2-2/3 cups all-purpose flour
1 1/2 cup graham cracker crumbs
2 teaspoon baking powder
1/4 teaspoon salt
10 milk chocolate candy bars (1.55 ounces each)
1 package mini marshmallows
3 Tbsp butter

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cracker crumbs, baking powder and salt; gradually add to creamed mixture. Set aside 1 cup for topping. Melt marshmallows over low heat in 3 Tbsp butter.

Press remaining mixture into a greased 9 x 13 baking pan. Place candy bars over crust; spread with melted marshmallows. Crumble remaining graham cracker mixture over top.

Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in an airtight container.

Krispy Kreme Copycat Doughnuts

2011-07-29T19:50:00.001-07:00

I am craving sweets. I saw this recipe at Candace's Kitchen and am really craving maple doughnuts now! Maybe posting this here will allow my brain to release the craving......to YOU!

Krispy Kreme Copycat Doughnuts

2 TBSP yeast
1/4 cup water
1 1/2 cups lukewarm milk (scalded, then cooled)
1 cup sugar
1 tsp salt
2 eggs
1/3 cup shortening (melted and cooled)
5 cups all purpose flour
oil for frying

Glaze
1/3 cup butter
2 cups powdered sugar
1 1/2 tsp vanilla OR 2 1/2 tsp maple extract
4 - 6 TBSP hot water

Dissolve yeast in warm water in large mixer bowl. Add milk, sugar, salt, eggs, shortening and 2 cups flour. Beat on low for 30 seconds, scraping sides of bowl. Beat in medium speed for 2 minutes, scraping sides of bowl occasionally. Stir in remaining flour until smooth. Make sure the dough is soft - yet not sticky. Put dough into a greased bowl - turning once. Cover and let rise until double - about 1 hour.

The dough will not rise significantly like a bread dough would. The dough is ready when an indentation remains when touched. Turn dough onto floured surface; roll around lightly to coat with flour.

Gently roll dough 1/2 inch thick with floured rolling pin. Cut with doughnut cutter. Place cut doughnuts on a clean kitchen towel. Cover and let rise for about 40 minutes. They will get bigger this time. I promise.

Heat oil in deep fryer if you have one. Otherwise if you are like me - I use a large pan with 3 inches sides. Or you can use a dutch oven. Heat oil to 350 F. Slide doughnuts into hot oil with wide spatula. A metal one works best. Turn doughnuts as they rise to the surface. Fry until golden brown on each side. This part goes really fast so you have to watch carefully! :)

Remove carefully from oil and place on an elevated cooling rack.

Glaze
Heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water - 1 TBSP at a time until desired consistency.

Using a spoon - spread a little glaze over each doughnut until your glaze is all used up. You just might have to go back and add glaze a second time!

Chocolate Zucchini Cake

2011-07-29T14:30:00.000-07:00

I found this cake recipe on Mary Hunt's Debt-Proof Living site. I might make it for a Saturday Night dessert. I happen to have all of the ingredients on hand.

Chocolate Zucchini Cake

Cake:

2 cups sugar

1/2 cup oil

1/2 cup butter, softened

3 eggs

2 1/2 cups all-purpose flour

1/4 cup cocoa

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon sea salt

1/2 cup milk

2 cups peeled and grated zucchini, drained very well

1 tablespoon vanilla extract

Frosting:

1/2 cup butter

1/4 cup cocoa

6 tablespoons evaporated milk

1 pound confectioners' sugar

1 tablespoon vanilla extract

Preheat oven to 375F. In a large mixing bowl, combine sugar and oil. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, baking soda, baking powder and salt; gradually add to the egg mixture alternately with the milk. Stir in the zucchini and extract. Pour into a greased 15 x 10 x 1-inch. baking pan. Bake for 25 minutes or until cake tests done. While cake is baking, combine all frosting ingredients. Mix until smooth. Spread frosting over cake while hot. Cool on wire rack.

Oopsie Rolls

2011-07-26T21:42:00.000-07:00

This recipe is all over the Internet, but this version is from Your Lighter Side.

Oopsie Rolls (Gluten-Free Buns)

3 large eggs
pinch of cream of tartar (1/8 tsp)
3 ounces cream cheese (Do not soften)

Preheat oven to 300 degrees F.

Separate the eggs and add cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you're using the same mixer, mix the whites first and then the yolk mixture). Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.

Bake about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool. Store in a loosely open sack and allow to rest on the counter before use (otherwise they might be too moist). Can be frozen.

Picnic Pies

2011-07-26T15:50:00.000-07:00

I found this at The Farm Chicks. They sound like the perfect summer treat!

Picnic Pies

Crust:
3 1/2 cups flour
1/2 cup graham cracker crumbs
1 1/2 cups cold butter, cut into small pieces
1 egg
1/2 cup cold water

Combine the flour and graham cracker crumbs in a large bowl. Cut in the butter using a pastry blender or your fingers until the mixture resembles course meal. Whisk the egg and water together and mix into the flour mixture until just combined. Transfer to a clean work surface and gently press to form a dough. Wrap the dough in plastic wrap, press into a disk shape, and chill for at least one hour.

While dough chills, prepare Strawberry Pie Filling.

Strawberry Pie Filling:
4 cups strawberries, hulled and quartered (cut into eighths if the berries are huge)
1 cup brown sugar (not packed)
1/4 cup flour
1 teaspoon ground cinnamon

Preheat oven to 400 degrees. Combine all ingredients into a medium bowl and stir together until flour and sugar are mixed in. Set Pie Filling aside. Line two large baking sheets with foil or parchment and lightly grease.

Roll out dough onto a floured work surface and roll out to a 1/8" thickness. Use a cereal bowl for a guide, and trace with a knife.

Repeat until the dough is all used up. (Should make about 16-18 dough circles). Divide pie filling evenly between the dough circles, folding and pressing each one closed as you go. Press edges with a fork and prick center for steam to escape. Place the pies on the baking sheets.

Bake at 400 degrees for 30 minutes, or until crust is golden brown and filling is oozing out from steam holes. Remove pies immediately to a wire cooling rack and allow to cool completely. (They will harden up as they cool to room temperature).

Notes:

These pies will ooze filling as they cook, as the strawberries are very juicy. If you prefer a less juicy/messy pie, don't use all of the juice from the filling mixture when filling the pies.

Your baking sheets will look somewhat - a lot juicy when you remove the pies from the oven. Don't worry, this is normal. Just make sure to remove the pies while they're hot so the filling doesn't stick to the foil/parchment.

I definitely recommend using foil or parchment, rather than placing these directly on the baking sheet. this way, you won't have a huge clean-up when you're done!

Picnic Pies are rustic and don't need to be perfect. They're meant to be enjoyed!

Italian Herb Bread

2011-07-25T15:11:00.001-07:00

Italian Herb Bread

3 Tbsp yeast
6 cups water
6 Tbsp sugar
3 Tbsp salt
3/4 cup olive oil
1 1/2 tsp basil AND oregano
3/4 tsp garlic AND onion powders
1 1/2 cups Parmesan cheese
18 cups of AP flour

Sponge yeast, sugar and water together till foamy. Add salt, oil. spices, cheese and 6 cups flour. Combine. When combined, add remaining flour as mixer is working. Knead 4-5 minutes. Form into loaves and put in greased loaf pans. Let rise till double, about 20 minutes at 100 degrees, longer on the counter top. Bake at 325 in convection oven for 30 minutes. In a standard oven. bake at 350 for 40-45 minutes.

Zucchini Slaw

2011-07-25T09:39:00.000-07:00

I love a good slaw during the summer! This one is from Martha Storey's cookbook.

Zucchini Slaw

1 medium zucchini, grated
1 medium carrot, grated
1 stalk of celery, chopped
1/2 medium green bell pepper, chopped
1/2 head of cabbage, green or red, grated
1/3 cup olive oil or homemade mayo
2 Tbsp lemon juice
1 tsp mustard, dijon or yellow
salt and freshly ground black pepper to taste

Toss veggies in a bowl. Combine oil, lemon juice, mustard and spices. Pour over veggies and stir to coat. Refrigerate at least 1 hour before serving.

Sausage Seasoning

2011-07-22T13:16:00.000-07:00

Here's another homemade sausage seasoning. I bought a 25 pound pork butt roast that is going to supply our Italian sausage for the next few months.

Sausage Seasoning

1 1/2 teaspoons salt
3 1/2 teaspoons paprika
2/3 teaspoon garlic granules or 2/3 teaspoon garlic powder
1/3 teaspoon fennel seed
1 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes

Mix into 1 pound ground pork, turkey, beef, etc. Multiply recipe as desired.

BLT Salad

2011-07-19T22:34:00.000-07:00

I found this at She Cooks, He Cleans. It sounds like it could be a summertime dinner staple! No measuring on this one, just throw together enough to feed your crowd!

BLT Salad

Vine-ripened tomato
Bacon strips, cut into 2-inch pieces
Lettuce, torn into bite-sized pieces
2-3 tablespoons mayonnaise (preferably homemade)
splash of balsamic or apple cider vinegar
several generous grinds of black pepper
touch of honey
feta cheese (optional)

Fry up the bacon pieces in a skillet over medium heat. Set aside on a paper towel.

Mix the mayonnaise, to taste, with vinegar, pepper, and honey. If adding feta, mash the cheese into the mayonnaise mixture to break up any large clumps.

Assemble the salad by placing lettuce in bowl, slice the tomato into bite-sized pieces and add to the lettuce. Top with bacon and mayonnaise dressing. Eat and Enjoy!

Primal Banana Pancakes

2011-07-18T10:36:00.000-07:00

I found this recipe at Primal Kitchen. Dairy-free, gluten-free, grain-free and sugar-free...it sounded intriguing, so I made it for breakfast right then and there. Two of my children really liked it and ate several cakes, three liked it so-so and ate one each and the others tried a bite and rejected it. The banana flavor comes through, and a couple of mine hate banana, so that explains that. It made 10 pancakes.

Primal Banana Pancakes

2 medium bananas
3 eggs
1 tsp. cinnamon
1/2 tsp. ground ginger
Dash vanilla extract
Pinch nutmeg
Pinch salt

Blend all the ingredients together in a blender on high for at least 2 minutes, until perfectly smooth and there are lots of air bubbles whipped into the batter.

Heat a couple of tablespoons of stable cooking fat such as butter, coconut oil, or macadamia oil in a large pan on medium heat. When the oil starts to shimmer, pour in the batter to make 2.5" cakes. Allow the cakes to cook in the pan until almost all the way done before flipping; you'll see bubbles pop and stay "popped" when they are ready to flip. Continue cooking the rest of the cakes, adding a little more cooking fat to the pan before each new set of pancakes.

Serve warm with fresh fruit and butter to top, if desired. I served it with creamy almond butter.

Superb Carne Asada Marinade

2011-07-15T08:05:00.000-07:00

I found this marinade on Food.com. I have adapted it to our family's tastes and needs. It's my favorite marinade of all times. I use it for carne asada, roasts and shredded beef. I'm sure it would be good on poultry or pork, too.

Superb Carne Asada Marinade

2 jalapeno peppers, minced
2 garlic cloves, pressed
1 lemon, juice and zest of
1 lime, juice and zest of
1 orange, juice and zest of
1/2 cups chicken broth
1 tablespoon olive oil
2 teaspoons sea salt
1/2 teaspoon fresh ground black pepper
1 teaspoon crushed red pepper flakes
1/4 cup coconut aminos
1 teaspoon ground cumin
2 teaspoons oregano

Marinate meat from 2-24 hours and cook as desired. You can cook the marinade into a sauce or gravy to serve with the meat, if desired. Make sure to bring it to a boil to kill any bacteria from the raw meat.

Mark's Primal BBQ Sauce

2011-07-10T15:41:00.000-07:00

This recipe was featured on Mark's Daily Apple. It sounds yummy! We....or should I say, my husband, uses the BBQ all the time. Three and a half seasons around here! A new sauce is always a welcome change.

Mark's Primal BBQ Sauce

1/3 cup (about 3 ounces) tomato paste
2 tablespoons melted butter
1/2 – 1 teaspoon hot sauce
1 – 2 tablespoons honey
2 – 3 tablespoons apple cider vinegar
2 teaspoons tamari
1/2 teaspoon mustard
2 tablespoons water
1⁄4 teaspoon ground allspice
1⁄4 teaspoon ground cinnamon
1⁄4 teaspoon ground black pepper
1⁄2 teaspoon chili powder
1⁄2 teaspoon paprika
1/2 teaspoon onion powder

In a small bowl mix together tomato paste, butter, hot sauce, honey, vinegar, tamari, mustard and water.

In another small bowl mix together allspice, cinnamon, pepper, chili powder, paprika and onion powder.

Mix the spices in with the wet ingredients.

Brush on meat before grilling or dip cooked meat into the sauce.

Strawberry-Sbanana-Spinach-Spirulina-Smoothie

2011-07-10T14:39:00.000-07:00

Strawberry-Sbanana-Spinach-Spirulina-Smoothie

1 cup raw goat milk yogurt
1 cup raw milk

*If you are dairy-free, use coconut milk instead)

1 tsp spirulina powder
2 cups frozen strawberries
1/4 cup honey
big 'ol handful of spinach (about 2-3 cups)
1 ripe to overripe banana
water and ice

Blend and enjoy!

Patrice's English Muffins

2011-06-29T20:01:00.000-07:00

This is from Patrice's blog, Rural Revolution. It is one of my daily reads. She also has a great book out called The Simplicity Primer. I haven't ordered my copy yet, but it is on my "GET SOON" list.

ENGLISH MUFFINS

5 1/4 to 5 1/2 cups flour
4 1/2 tsp active dry yeast
2 cups milk
1/2 cup butter
2 tablespoons sugar
1 teaspoon salt
Cornmeal

In a mixing bowl, combine 2 cups of the flour and the yeast. In a saucepan, heat and stir milk, butter, sugar, and salt until warm (120-130F) until the butter almost melts. Add to flour mixture. Beat with a mixer on low speed for three minutes. Using a spoon, stir in as much of the remaining flour as you can.

Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes). Shape into a ball. Place in a greased bowl; turn once to grease surface. Cover and let rise in a warm place until double (about one hour).

Punch dough down. Turn out onto a lightly floured surface. Cover and let rest ten minutes. Roll dough to slightly less than 1/2 inch thick. Cut with a 4-inch round cutter, rerolling scraps. Lightly brush muffins with water and dip both sides into cornmeal. Cover, let rise in a warm place until very light (about 30 minutes).

Cook muffins in an ungreased pan or griddle on low temp for 30 minutes, turning every 5 minutes. Yield: about 18 muffins.

Carrot Zucchini Breakfast Cookies

2011-06-29T09:03:00.000-07:00

I adapted these for breakfast this morning, They are yumm-my!

Carrot Zucchini Breakfast Cookies

1 cup butter
1 cup coconut oil
1/4 cup applesauce
1 1/2 cups sugar (you can use less, if desired)
3 eggs
1 Tbsp vanilla
7 cup flour
1/2 cup ground flax
2 Tbsp baking powder
1 1/2 tsp baking soda
2 Tbsp cinnamon
3 cups grated zucchini
1 1/2 cup grated carrots
1 cup raisins (optional)

Cream butter, oil, applesauce and sugar. Add eggs and vanilla and mix well. Combine dry ingredients, including veggies, in a separate bowl. Add dry ingredients to the wet ones and combine just until mixed. Bake at 350 degrees for 12 minutes.

Banana Split in a Jar

2011-06-18T20:21:00.000-07:00

This is a delicious sounding recipe I found at Chickens in the Road. If you've never checked out the cooking section of her blog, remedy that situation quickly! You'll be glad you did.

Banana Split in a Jar

2 cups mashed bananas
1/2 cup lemon juice
2 cups crushed strawberries
1 1/2 cups crushed pineapple
1 cup halved maraschino cherries
1 package powdered pectin
5 cups sugar
1/2 cup chopped walnuts (optional)

Mix lemon juice into bananas immediately after mashing to retain the fresh color then combine all the fruit and the pectin in a big pot. Bring to a boil, stirring frequently. Add sugar (and a dab of butter to reduce foaming). Bring to a rolling boil; boil hard one minute. Remove from heat and add nuts (if using). Ladle into jars, leaving 1/4-inch headspace. Process in a boiling water bath 15 minutes. Serve over ice cream with whipped cream and chocolate syrup.

Primal Deviled Eggs

2011-06-14T08:49:00.000-07:00

This recipe is from the great new blog CAVEMomma.

Primal Deviled Eggs

Hard boil 12 eggs and let cool. While they’re cooling (in ice water), open 2 avocados and place in a small bowl. Add two tsp evoo or coconut oil, and pass two cloves of garlic through a press (or cheat and throw some garlic powder in). If desired, finely chop green onions and throw those in, too. Mash it all together with a fork. Slice eggs in half long ways, remove yolks and place them into the bowl with the avocado-aise. Smash it all together with a fork and whip into a nice thick paste. Spoon back into eggs. Sprinkle with Dill weed.

Mexican Pot Beans

2011-06-07T20:05:00.000-07:00

And not that kind of pot, you sickos! I don't know where I got this recipe, but I have used it for several years. I often make it just to put the beans in the refrigerator. My teenage son eats them cold when he's famished ten minutes after a meal. Enjoy!

Mexican Pot Beans

2 pounds pintos, soaked overnight
1/4 cup bacon drippings
1 small onion, chopped OR 1 tsp onion powder
2 tsp dried oregano
salt to taste (add later)

Combine everything except salt in crock pot. Add 3 cups water. Cook on high for 5-6 hours till done. Add salt to taste. Lower temp to low or warm until serving.

If you forget to soak the beans, you can still make this recipe. Just add more water at the beginning and leave it on high all day.

Zucchini Carrot Muffins

2011-06-06T20:07:00.000-07:00

I adapted these from a recipe on Simply Recipes.

Zucchini Carrot Muffins

5 cups grated fresh zucchini
1 cup grated carrots
1 1/3 cup melted butter
2 2/3 cup sugar
4 eggs, beaten
4 teaspoons vanilla
4 teaspoons baking soda
Large pinch salt
6 cups all-purpose flour
4 teaspoons cinnamon
1 teaspoon nutmeg
1 cup almonds
1 cup raisins or dried cranberries

Preheat the oven to 350°F In Bosch, combine the sugar, eggs, and vanilla. Stir in the grated zucchini and carrot, then the melted butter. Sprinkle the baking soda and salt over the zucchini mixture and mix in. In a separate bowl, mix together the flour, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in almonds, raisins or cranberries.

Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.

Makes about 3 dozen

Useful Strawberry Facts

2011-05-20T09:28:00.000-07:00

I found these facts at What's Cooking America.
Fresh Strawberries:

1 basket = 1 pint strawberries = 7 cups whole berries = 2 1/4 cups sliced (1/4-inch thick) strawberries = 1 2/3 cups pureed strawberries. Basket of strawberries refers to the market package. 1 tray or flat of strawberries = 12 baskets or pints.

1 quart whole strawberries = 1 1/4 to 1 1/2 pounds strawberries = 7 cups whole strawberries = 4 cups sliced (1/4-inch thick) strawberries = 4 to 5 servings.

1 1/2 quarts fresh strawberries are needed for one 9-inch pie.

1 pint = 1/4 pound whole strawberries = 12 large strawberries = 24 medium strawberries = 36 small strawberries = 2 to 2 1/2 cups sliced (1/4-inch thick slices) strawberries = 1 1 /4 cups pureed strawberries.

1 cup whole strawberries = 4 ounces strawberries = 1/2 cup strawberry puree.

12 pounds or 8 quarts of fresh strawberries = approximately 13 pints of frozen berries.

Frozen Strawberries:

20-ounce bag frozen whole strawberries = 4 cups whole strawberries = 2 1/2 cup sliced strawberries = 2 1/4 cups pureed strawberries.

10-ounce package frozen sliced sweetened strawberries =
1 1/4 cups strawberries in syrup.

Chocolate Drink

2011-05-20T08:18:00.000-07:00

I read this on the facebook FatHead group. I think it sounds good for breakfast!

Chocolate Drink

1 can coconut milk
2 tsp cocoa powder
1/2 tsp pure stevia extract powder
1/2 tsp vanilla extract

Blend together and enjoy.

ETA: I much prefer it with a handful of strawberries thrown in. I guess I am not much of a chocolate-only girl!

Gluten-Free Cheesy Biscuits

2011-05-18T12:56:00.000-07:00

Oh, these sound wonderful! I am going to try them the next time I make soup. They are from Peace.Love.Nature.

Gluten-Free Cheesy Biscuits

2/3 cup butter, plus a little more for the pan
12 eggs
1 cup coconut flour
1 tsp salt
2 tsp baking powder
2 tsp baking soda
2 cups cheddar or Colby Jack cheese, shredded
1/4 cup chives

Melt butter, stir in eggs.
Add coconut flour, chives, salt, baking powder and baking soda.
Stir in cheese.

Grease a cookie sheet. I like to use coconut oil, the original post calls for more butter. Drop large spoonfuls onto the cookie sheet.

Bake at 350 for 12-15 minutes, depending on the size of the biscuits. Use the toothpick test to see if they are finished. You can also melt a little more cheese on top of them, if you would like. This should make about 2 dozen biscuits depending on size.

Simple Strawberry Jam, Pomona Style

2011-05-18T09:50:00.000-07:00

This is the method of making strawberry jam using Pomona pectin. The same recipe will work with these different fruits: kiwi, currant, raspberry, gooseberry, sour blackberry, sour cherry, sour plum and pineapple.

Simple Strawberry Jam

8 cups mashed fruit (that's about 16 cups whole fruit)
1 1/2-4 cups sugar, to taste
4 tsp pectin
4 tsp calcium water

Put mashed berries into pot. Add calcium water and stir well. Measure out sugar in a separate bowl and mix in pectin powder. Be thorough!

Bring fruit to boil. Mix in sugar/pectin mixture and stir vigorously for 1-2 minutes. Be sure the pectin is dissolved. Bring fruit back to a boil. Remove from heat.

Ladle into prepared jars and process in a BWB for 10 minutes, or more, depending on your elevation. Check my sidebar for a link, if you need a lesson on BWB canning.

Strawberry Mint Jam

2011-05-08T20:58:00.001-07:00

I found this over at Mrs. Wheelbarrow's blog. I'm trying to track down some peppermint to try it!

Strawberry Mint Jam

4 c. strawberries, rinsed and hulled, halved or quartered
Juice of one lemon
5 black peppercorns, crushed
Four large stalks of peppermint, tied together
2 tsp calcium water
1.5 c sugar
2 tsp Pomona pectin
1/2 tsp butter, optional

Crush the strawberries a bit with a potato masher. You want some whole pieces.

In a large glass heavy bottomed preserving pot, gently toss the berries with the lemon juice. Add the mint springs and the crushed peppercorns. Allow to sit, at least two hours.

Get the water in the canner boiling. Get a small pot boiling with the rings. Stir together sugar and pectin.

Add the calcium water to the fruit and bring to a full rolling boil that cannot be stirred down. Remove the mint sprigs.

Add the sugar and pectin and stir vigorously for two full minutes.

Bring the jam back to a boil, then add the butter, stir well to dissolve foam.

Ladle the jam into sterilized 1/2 pt. jars. Wipe the rims, add lids and tighten rings.

Place the jars in the canner, make sure they are covered by at least an inch or two of water, then bring the water to a full boil

Once the water starts boiling, being timing the processing. Process for 10 minutes.

Remove the jars from the canner to a clean towel. Allow the jars to cool.

Healthy Homemade Mayo

2011-05-05T17:17:00.000-07:00

This is from Wellness Mama. I love her blog!

Healthy Homemade Mayo

4 egg yolks, room temperture
1 Tbsp lemon juice or ACV
1 tsp mustard or 1/2 tsp dry mustard
salt and pepper
2/3 cup olive oil
2/3 cup coconut or macadamia oil

Put egg yolks into blender and blend till smooth.

Add lemon juice or ACV, mustard and spices. Blend.

SLOWLY drizzle in olive oil, while blending on slow speed. Start with just a drop at a time..Be SLOW! Add remaining oil. Store in refrigerator for up to a week.

Easy Summer Squash

2011-04-24T21:38:00.000-07:00

This is one of my favorite sides dishes. It's something I made up and I don't really measure, so these measurements are my best guesses. Use more or less of anything as you see fit.

Easy Summer Squash

6-8 small summer squash, assorted colors and kinds
1 Tbsp bacon drippings or butter
1/4 cup chicken broth
kosher salt and pepper to taste
1/4 cup cheddar cheese
sprinkle of Parmesan cheese

Melt bacon drippings in saute pan. Meanwhile, wash and dry squash, then slice into rounds. Add to hot drippings. Sprinkle with salt and pepper to taste. Saute for five minutes. Add a splash of chicken broth and continue cooking for two or three minutes. Allow most of the chicken broth to be absorbed or cook off. Turn off heat. Sprinkle on cheddar and Parmesan and allow to melt. Serve hot.

You could also cook the squash in an ovenproof skillet and finish it in the oven if that fits better with your main dish.

Creamsicle Jelly

2011-04-14T22:49:00.000-07:00

This turned out wonderfully.

Creamsicle Jelly

8 cups fresh orange juice
4 tsp calcium water
2 cups sugar
10 tsp Pomona pectin
1 Tbsp + 1 tsp vanilla extract
2 cups additional sugar (or to taste)

Bring OJ and calcium water to a boil. While heating, whisk pectin into 2 cups sugar, very well. When juice is boiling, whisk in pectin sugar mixture. Continue whisking continually and boil for 1-2 minutes. Add vanilla. Whisk in additional sugar, if desired, up to three cups, to desired taste. I used 2 cups. Cook until sugar is dissolved. Skim foam.

Pour into prepared jars and do a ten minute boiling water bath. If you are not familiar with proper canning procedures, go learn how to do it right. I like this tutorial.

This recipe yielded 5 pints.

Sweet Fennel Pork Sausage

2011-04-12T20:09:00.000-07:00

Here's a recipe from Mark's Daily Apple for fresh sausage. I've been making variations of sausage for a while now, but I always appreciate a new version!

Sweet Fennel Pork Sausage

2 pounds of pork butt, cut into 1-inch chunks (include all fat)
1 tablespoon fennel seeds (toasted or not, your choice)
2 garlic cloves, finely chopped
2 teaspoons allspice
2 teaspoons kosher salt
1/2 teaspoon black pepper
1/4 cup finely chopped fresh parsley
3 tablespoons red wine vinegar

Sprinkle seasonings and parsley on the chunks of meat. Mix well.

Bacon Fat Mayonnaise

2011-03-22T18:16:00.000-07:00

This sounds heavenly!

Bacon Fat Mayonnaise

5 egg yolks
1 tablespoon mustard
7 teaspoons freshly squeezed lemon juice
1 1/4 cups rendered bacon fat
1/2 teaspoon fine sea salt
Freshly ground black pepper to taste

Put the egg yolks, mustard and 1 1/2 teaspoons of the lemon juice into a blender or mixing bowl. Beat on high for 2 minutes, until well blended. Add the bacon fat gradually, continuing to beat until the mixture is thick. Slowly blend in the remaining lemon juice, sea salt and pepper, blending it continuously throughout. Adjust the seasoning to taste.

Absolutely Fabulous Greek/House Dressing

2011-03-18T20:06:00.000-07:00

This is from AllRecipes.

Absolutely Fabulous Greek/House Dressing

2 cups olive oil

1 tablespoon and 2-1/4 teaspoons garlic powder

1 tablespoon and 2-1/4 teaspoons dried oregano

1 tablespoon and 2-1/4 teaspoons dried basil

1 tablespoon and 1 teaspoon pepper

1 tablespoon and 1 teaspoon salt

1 tablespoon and 1 teaspoon onion powder

1 tablespoon and 1 teaspoon Dijon-style mustard

2-2/3 cups red wine vinegar

In a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.

Honey Muffins

2011-03-18T10:16:00.000-07:00

I found this looking for more Primal coconut flour recipes. Most at the link have unacceptable levels of sugar, but this one could be a once in a while treat.

HONEY MUFFINS

This is a basic coconut flour muffin recipe you can use to make a variety of muffins.

6 eggs
1/4 cup butter, melted
1 /4 cup coconut milk or whole raw milk
6 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 cup sifted coconut flour
1/2 teaspoon baking powder

Blend together eggs, butter, coconut milk, honey, salt,
and vanilla. Combine coconut flour with baking
powder and thoroughly mix into batter until there are
no lumps. Pour batter into muffin cups. Bake at 400
degrees F (205 C) for 15 minutes.

Makes 12 muffins.

Dill Vinaigrette

2011-03-17T09:09:00.000-07:00

This was featured in a Mark's Daily Apple article of homemade salad dressings I read.

Dill Vinaigrette

1/2 cup olive oil
1/4 cup red wine vinegar
2 tbsp honey
1 tsp dried dill weed
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp dry mustard
Salt and pepper to taste

Method:
In a blender, combine the oil, vinegar, sugar, dill weed, onion powder, garlic powder, dry mustard. Blend until smooth. Add salt and pepper to taste. Cover and refrigerate until chilled.

Seared Mahi Mahi with Zesty Basil Butter

2011-03-16T10:20:00.000-07:00

I found this on the Food Network. It sounds like an excellent recipe!

Seared Mahi Mahi with Zesty Basil Butter

9 tablespoons unsalted butter
4 1/2 teaspoons freshly squeezed lemon juice
2 large garlic clove, finely chopped
3/4 teaspoon salt, plus additional for seasoning
3/4 teaspoon freshly ground black pepper, plus additional for seasoning
4 1/2 tablespoons chopped fresh basil leaves
9 tablespoons olive oil
12 (6 to 8-ounce) mahi mahi fillets (or similar fish)

Zesty Basil Butter:

Combine the butter, lemon juice, garlic, salt, pepper, and basil in a medium saucepan and cook over low heat, stirring until the butter melts. Cover and keep warm over low heat.

Heat the oil in a large skillet over medium heat. Season the fish with salt and pepper, to taste. Cook the fish for 3 minutes; then turn and cook until just opaque, about 3 to 4 minutes more. Transfer the fillets to individual plates.

Spoon the warm basil butter over the fish and serve.

Spicy Tuna Salad Recipe

2011-03-11T19:47:00.000-08:00

I found this tasty-sounding recipe on the Mark's Daily Apple Forum. I adapted it to our family size and tastes. Can't wait to try it!

Spicy Tuna Salad Recipe

4 Cans tuna
4 Serrano chiles minced
2 Tomatoes diced
1 Small onion diced
2 Medium avocados diced
2 Medium carrots shredded
3 Sprigs of cilantro diced
4 Cups lettuce finely shredded
8 Tablespoons mayonnaise
Juice from 4 limes
Salt and pepper to taste
Hot sauce

Add all of the ingredients to a large bowl. Mix thoroughly.

Tuna Salad Recipe Serves 8-12

Zucchini Hummus

2011-03-09T19:22:00.000-08:00

This is sure to appear on my table often throughout the summer. I found it at The Culinary Life.

Zucchini Hummus

2 zucchini, peeled and chopped
1/2 cup raw tahini
1/3 cup fresh lime or lemon juice
1/4 cup cold pressed olive oil or flax seed oil
4 cloves garlic, minced
1 teaspoon celtic sea salt
1/2 tablespoon ground cumin

Blend ingredients in a high speed blender until smooth, adding more salt and lemon juice to taste if you like.

Grilled Veggie and Cheese Sandwich

2011-03-08T20:43:00.000-08:00

Adapted from a recipe on Beef 4 Breakfast.

Grilled Veggie and Cheese Sandwich

Basic Grain-Free Bread

Fresh Basil, salt, pepper and Italian spices
Celery, Onion, Green onion
Mushrooms
1/2 Avocado
Cheese of choice
Butter
Spinach

1. Chop the basil, celery, onion, green onion, avocado, mushrooms and spinach into tiny pieces
2. Mix the chopped ingredients with the spices and spread on the bread
3. Cut the cheese and place 3-4 pieces on the other piece of bread
4. Combine the bread to make a sandwich and butter the outsides of the sandwich with plenty of butter
5. Toss in a heated pannini grill or on a cast iron skillet until crispy and cheese is melting.

Basic Grain Free Bread

2011-03-07T19:38:00.000-08:00

I found this on the MDA forum, but it's originally from Emily's blog, Joyful Abode. It's another to-try-when-the-oven-gets-fixed recipe.

Basic Grain-Free Bread

• 1 cup coconut flour, sifted
• 1 cup flax seeds, ground and sifted (I'll discard the hulls that wouldn’t sift through)
• 1 teaspoon salt
• 2 teaspoons baking soda
• 10 eggs
• 1/2 cup coconut oil, melted
• 1/3 cup plain full-fat yogurt (optional)
• 1 Tablespoon apple cider vinegar

Preheat your oven to 325 degrees Fahrenheit.
Mix together flour, flax, salt, and baking soda.
In a separate bowl, whisk together eggs, coconut oil, yogurt, and vinegar.
Pour the dry ingredients into the wet ingredients, mixing after each addition
Pour into a greased loaf pan, and bake 50-70 minutes, depending on size of loaf pan.
Cool 10 minutes in the pan, then turn out onto a cutting board. Allow to cool completely before slicing.
18-22 slices

Primal Banana Muffins

2011-03-06T18:00:00.000-08:00

These are grain-free muffins! I am looking forward to trying them when my oven works again. This recipe makes only one dozen...many fewer than most of the recipes I post here!

Primal Banana Muffins

1/2 cup coconut flour
1/2 tsp salt
1/4 tsp baking soda
1/8 tsp baking powder
6 eggs
1/2 cup oil (coconut, olive, grapeseed, whatever flavor you prefer)
1/2 cup honey or agave nectar
1 tablespoon vanilla extract
1 mashed ripe banana
dash of cinnamon

Preheat oven to 350, grease muffin tin or use muffin cup liners.
Mix all wet ingredients in a small bowl. Mix dry ingredients in a large bowl. Combine all ingredients and mix until well blended. Pour into muffin tin... this recipe will make 12 muffins. The batter will be very runny. Bake for 20 minutes. Serve warm with butter.

Creamed Spinach

2011-03-05T21:14:00.000-08:00

This is heavenly! I found it on the forum at Mark's Daily Apple.

Creamed Spinach

4 pounds fresh spinach, washed and tough stems removed
1/4 cup unsalted butter
2 teaspoons minced garlic
1 1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon nutmeg
1 cup heavy cream

Bring a pot of salted water to a boil over high heat. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.

Melt the butter in medium saute pan over medium-high heat. Add the garlic and cook, stirring, until soft and fragrant, about 2 minutes. Add the spinach and cook, stirring, just until the liquid is released. Add the cream, salt, pepper, and nutmeg, and cook until the cream is reduced by half, about 4-5 minutes. Remove from the heat and serve immediately.

Feeding the Crew Gets Honored

2011-02-28T07:08:00.000-08:00

Katherine at Homestead Garden and Pantry, honored me with the Stylish Blogger Award. Granny Miller, as she goes by, is the writer of *the* most inspiring blog I have come across. I've read her blog for years and implemented ideas as I am able on my little Urban Homestead. Is it childish to admit how giddy I was when I realized that she was aware of my blog?

The rules of the game are that I must divulge seven things that you may not know about me and pass the honor along to fifteen other bloggers. Therefore:

1. I had several pet tarantulas as a child. I was fascinated by them. I brought them to school for show and tell once and was told by a girl that I was weird.

2. I am double-jointed in my hands and legs. I should have challenged that girl to a game of Mercy! Double-jointed-ness can lead to arthritis. I had a lot of pain in my hands and other joints several years ago that was cured by drinking kombucha.

3. I didn't know how to cook when I got married. I knew how to prepare Rice-a-Roni, Top Ramen, and Mac and Cheese. My husband asked for mashed potatoes and I said, "OK, I'll go get a box." He said, "No, real mashed potatoes!" It was an epiphany. I had never thought of making mashed potatoes from potatoes, just from a box of flakes. It didn't turn out well that first time. I have improved since then.

4. I love books! If you read at my other blogs, you already know that. I am currently cataloging my books so I might buy fewer duplicates. I have a friend who is waiting eagerly to hear the end number. My suspicion is so that she can say to her husband, "At least I'm not a bad as HER!"

5. I grew up in a very small town. The speed limit downtown was 15 MPH. In the outlaying roads, it was 30. You could go all of 55 on the highway, but I wasn't out there often. When I moved to Sacramento, CA, I was a wreck! I was afraid to drive the forty mph speed limit in town. My sister-in-laws, aged 12 and 13 at the time, thought this terribly funny.

6. I am a planner. I write lists of everything. However, I often forget my shopping lists at home. This makes my dear husband laugh and roll his eyes. "Good thing you are cute", says he.

7. I told my husband when we met (at age 15) that I wanted 22 children. I thought that would scare him off. :) It did not. He negotiated down to 10. That seemed like ever so many, back then. Now I wish I had stuck with a dozen or more. We have eight living children and two with the Lord, so he says we are finished.

Now to bestow the Stylish Blogger Award to fifteen others....

1. Mrs. O'Melay
2. Heartchild
3. MotherHen
4. Maureen at Suburban Sharecroppers
5. One Acre Homestead
6. Paisley at Vacation Schooling
7. Ginger at Clark Chatter
8. Stephanie at Our Little Library
9. Laurie at Common Sense Homesteading
10. Woody Farm
11. Veee at Acknowledging Him
12. Not Dabbling In Normal
13. La-Mama-Loca
14. Bison
15. Pudge and Biggie's Mom

Lemon Pepper Chicken Thighs

2011-02-24T09:19:00.000-08:00

I am trying to add more and more meat to our diets and less carbs. This is a simple meal we have all enjoyed.

Lemon Pepper Chicken Thighs

10-12 thighs, skin on

1/4 cup butter
1/2 tsp cayenne pepper
1 tsp salt
1 tsp pepper
the juice and zest of 1 lemon

Combine all ingredients but chicken. Rub chicken generously with spice mixture. Lay chicken in a baking dish. Add any leftover spiced butter to top of chicken. Bake at 350 for 45 minutes or until done. Thicken resulting broth, if desired, for a sauce.

Chas' Hamburger Buns

2011-02-22T21:11:00.000-08:00

This is on my list of things to try when I get my mill back (it's being replaced by the company) and my oven works again (repairman is scheduled to visit on Thursday). I got it from Chas who blogs at Heritage Acres.

Chas' Hamburger Buns

2 cups whole wheat pastry flour
2 cups all purpose flour
2 Tbsp yeast

Mix and proof.

Combine in saucepan:

1 cup milk
3/4 cup water
1/2 cup oil
3 Tbsp honey
1 tsp salt

Bring just to warm and combined.

Add wet to dry ingredients,. Knead briefly. Let rise 10-15 minutes. Knead a few times. Form into buns. Rise. Bake at 350 for 15-20 minutes.

Garlic Salad Dressing

2011-02-14T16:00:00.001-08:00

We've added more and more salads to our meals and a variety of dressings are a nice way to brighten them up. My Lambies think it tastes like liquid hot dogs. Serve at room temperature.

Garlic Salad Dressing

1 tsp salt
1/2 tsp pepper
1/4 tsp cayenne pepper
1/4 tsp dry mustard
2 Tbsp raw apple cider vinegar
1 tomato, cut in chunks
1 dash Tabasco sauce
1/2 cup olive oil
2 Tbsp bacon drippings
1 clove of garlic

Add all ingredients to the blender and puree until smooth.