Recipes

Recipes that I have used and love or want to use and love!

Juice On!!

Today I’m going to share info with you. Info that I spent time searching up that will save you time. I hope you sat down and watched Fat, Sick, and Nearly Dead on Netlix or hulu. If not please make it a point to do it. Dont worry about watching the second one, just watch the first.

Joe Cross has the best site I’ve found for starting to juice. I would suggest if you are starting out to print out is 3 day juice plan and start by using those recipes to juice once a day or however many times you want to. Here is the page with the plans. http://www.rebootwithjoe.com/rebooting/plans/  If you dont have a juicer there are many smoothie recipes on his site as well. Juicing is better if you are going to do it because your body doesnt need to digest anything. It will absorb the juice within 15 minutes. When you blend you still get the juice but with it is the pulp and your body has to take the time and effort to digest the pulp. Depending on why you are doing it, its not always a bad thing. For me my body needed rests throughout the day because I take a long time to digest proteins. So I smoothie or juice for breakfast. I actually get sick if I eat actual food for breakfast. A juice allows my body to take the time it needs to get started in the morning by not having to digest hardly anything. I then do my “juice” for the day and eat a light lunch and light dinner. If I’m hungry after dinner, which is usually my binge time, I will try really hard to grab a handful of seeds or other nuts (not peanuts) because again my body takes forever to digest them so I am full until bedtime.

Here is a great guide to colors of foods and what they do. https://dnetproxy.appspot.com/juicing-for-health.com/color-food-groups.html  This will help you as you put together juices for yourself. I ended up copy pasting into a word document and then printing it out on card stock as references for myself. Many of Joe’s recipes combine a couple, but he sticks to color juices which usually have more of that particular color. My week usually looks like 1 Purple day, 1 orange day, 1 red day, 1 Yellow day, 1 green day and then two days are free for whatever juice I can make with sale items. So lets say blueberries are on sale and black grapes..yup I hit the jackpot this week! I was able to actually make a blue/black day. I try to make two green days if I can and then most of the time I have another orange day. I save my white veggies for dinners and lunches except I drink 8 oz of ginger water each morning while I make my breakfast juice. There are many mornings I am not even remotely hungry. If I drink that ginger water when I wake up. It actually gets me hungry!

Another great site I found the other day is this http://www.justonjuice.com/ It has recipes and stuff on it as well. Their plans and grocery lists suck, but lots of good info you can read while drinking a juice or something!   😉

Those of you that are struggling with multiple food allergies, please look into Leaky Gut. I cant find the article I read last week but it said that once your gut is damaged, one food leaks through. You become intolerant because your body attacks the proteins leaking through. So you eliminate that food, only to find yet another you are intolerant to. Well that is because your gut is not fixed and the food you used to be fine eating has not started leaking through because you took away the other. Now your body is fighting against the new food leaking through. It causes you to keep eliminating “intolerant foods” and pretty soon more items are leaking through. Leaky Gut is a horrid thing. I believe I have this and that is the reason I have my fibromyalgia and chronic fatigue. Leaky Gut takes forever to heal and you need to be on a super strict diet but little to no hope of eating your food again. By eating fruits and vegetables and juicing, for me, it has helped repair my gut enough that I can eat one of my trigger food, not much, once a week. I usually do greek yogurt because it has a lot of bacteria in it that my gut needs. It also talked about rotation of food and to not eat the same food for 4 days but I cant do that. I found this is working and I just keep away from the foods that cause me issues.

As I sit and type I’m regretting the chicken I had in my wrap for lunch.. argh. I found also that by adding Apple Cider Vinegar to my weekly juicing, that helps. If I eat something that is making me feel bad, like this chicken…. I just make a juice that has that in it, and it helps break that down some. Any acidic fruit helps me really. Lemon and ACV are the best. Its along the same line as what a marinade does to meat.  Here is the juice I make when I eat meat. I usually sip on it throughout the night after dinner.

Digestion Drink

  • 4 Carrots
  • 1 Orange Peeled
  • 1 Granny Smith apple(use it because its more bitter)
  • 1 TBS Apple Cider Vinegar (with the mother)
  • 1 small Piece of Ginger

Juice the 4 carrots, orange and apple. Add in ACV and stir. Ginger you have two options. If you like ginger you can juice it too. If not my suggestion is to take some ginger and cut it up. Add a little water into the bottom of the jar to cover part of the ginger. Let that sit overnight and then you can pour off the water into your juice to add the flavor and enzymes. It really needs the ginger to help cover the ACV though so try to add some in. Its great for digestion   🙂

I’ll share one more recipe that I got from an ebook. I made this last night and this is my new go-to pudding. I cant eat pudding anymore..its tragic but dairy hates me although I love it! BTW I hate avocado’s..like mega hate but this is awesome so try it even if you hate them because this is a great way to get some into your diet!

Chocolate Orange Mousse

  • 2 ripe avocados
  • 1 banana
  • 2-3 TBS unsweetened Cocoa powder
  • 1-2 TBS Maple syrup
  • juice of one orange
  • 1/2 tsp orange zest

Blend avocado, banana, cocoa powder, taste and add maple syrup. Add juice of an orange and blend again. Eat or chill in the fridge.

I found that my blender did not want to blend those three ingredients. I would suggest juicing the orange first. Then put the liquid in the blender with the ingredients and blend. In a pinch you can use orange juice. I added my orange pulp into my blender and I also waited on the maple syrup until last and stirred it in by hand. This dessert is 340 cal per serving and serves 2. When I made mine I put it into 3 jelly jars and got 3 servings. Avocados are high in fat and cals but its the good kind so eat up..just not everyday!

 

Happy Homesteading!!   😀

Categories: Juicing, Recipes | 1 Comment

Strawberry Rhubarb Jam

Hi, tis the Jam season! I really do not need more, but this jam really can be multi-purpose. I use it on ice cream, on toast, or on shortcakes.  It is super easy to make. Lots of people use pectin for jams and jellies. I say Phoowey with you all. Why buy an ingredient?? You know my secret?? Corn starch.  Yup. Thickens immediately so no figuring out if it will thicken enough or not.

Now last year I used GMO corn starch because I didnt know any better. This year I am actually going to use Arrowroot powder and see how it goes. I guess if it doesnt work I’ll be adding GMO free corn starch I bought at whole foods.  So here are the strawberries I am going to be using.

strawberries

I picked these from a friend’s house. He said he couldnt look at another strawberry…then proceeded to help my hubby and I pick lol. We will pick again tomorrow and then probably saturday. One batch to my friend Janice and the other frozen for yogurt.

Ok so my canning book says 4 cups of strawberries to 2 cups rhubarb. So that is what I did..then when I had a tad bit more rhubarb left over I dumped that in lol. Then it says to add 5 1/2 cups of sugar. Well that is always too sweet for me. This batch I added 4. When it is minutes from being done I will taste it again.

When you can rhubarb, it absorbs sugar so you always want it a tad sweeter than you normally would eat it.  All is boiling in a pot right now on the stove. Once the boil is achieved, I let it simmer for about an hour. This will make sure that all the rhubarb is soft and the berries are pretty much no existent. I always use my food processor to chop everything up before hand anyway 😉

Here it is cooking away.

jam

 

Once this boils down some and everything is pretty mushy and the foam clears up some, (thats from the sugar) then I will add the arrowroot powder/or corn starch.  If you add water to your cornstarch before you put it in, it wont clump on ya. Be sure to use cold water and just enough to dissolve the powder!  Put in enough that it thickens to your liking and then bottle it up in canning jars. I hot water bath my jars because for some reason I dont get a really good seal on my jars and after a few weeks they look weird in there. I started this practice with all my preserves. It doesnt hurt to water bath stuff and its not that big of a deal for me to do it. The canner just heats up while I am cooking the stuff.

Here is a link of how I make plain Rhubarb jam..so just add strawberries lol. http://simplyhomesteadingblog.blogspot.com/2011/05/how-i-make-rhubarb-jam.html

OHHHH and while your waiting for jam, you should totally make banana chocolate chip muffins..just banana bread recipe with chips added..check it out!

banana chocolate chip muffins

 

Happy Homesteading!!   😀

Categories: Canning, Homesteading, Recipes | 2 Comments

Mini Pie

So I was bored. It was raining..again. I had this can of pie filling. Yes..actual store bought, high fructose, cherry pie filling. Shocker I know, but at one point it was for a church dessert and I didnt need it so there it was on the counter.  I decided to try to make mini pies.  The thing about eating store stuff is that my body cant handle a lot. Rather than make a whole pie which normally gets divided into 6 pieces…4 of which gets split between us all and that leaves two more..one for mom and one for dad..sorry kids.. kids shouldnt eat sweets 😉 ,this makes 12 yummy bite size portions that I can actually eat without it upsetting my digestive system.

I started off with homemade pie crust.  The recipe is this:

Plain Pastry-

1 1/2 c sifted all purpose flour- um I dont sift and I only use white wheat

1/2 tsp salt

1/2 c shortening- I used softened butter

4-5 TBS water

I”m sorry but I”m not going to explain how to make a pie crust..if you need to know because your just starting out, watch a youtube video or find a recipe book with instructions.

Ok anyway I took a muffin tin and left it right side up. It said you could make tart shells by doing it over a custard dish or I could have turned it upside down but maybe if I make a chocolate pudding pie or something I’ll do that.  Anyway regular muffin tin, right side up..I rolled my dough out flat with a rolling pin.

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Then I found a large soup mug and pressed it in the dough.

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Next I took the circle and placed it in my muffin tins. Pardon the stained muffin tins 😉

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I placed cherry pie filling in and baked it for 20 minutes. Yummy. Top with a small scoop of homemade ice cream like I did or some whipped cream.

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Enjoy and Happy Homesteading!!   😀

Categories: Homesteading, Recipes, Uncategorized | 6 Comments

Dry Seasonings

I found these listed on facebook. It was a good thing too because I am almost out of taco seasoning and I wanted to make some instead of buying.  These have have good reviews from people but some say to leave out the salt. Just do what you think is right and to your taste!

Taco Seasoning:

1/2 cup chili powder
1/4 cup onion powder
1/8 cup ground cumin
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon sea salt
Put ingredients into a jar and shake.

Dry Onion Soup Mix:
2/3 cup dried, minced onion
3 teaspoons parsley flakes
2 teaspoons onion powder
2 teaspoons turmeric
1 teaspoon celery salt
1 teaspoon sea salt
1 teaspoon sugar
1/2 teaspoon ground pepper
Mix all ingredients in a jar, then give the jar a good shake. I’d recommend shaking the jar to mix the ingredients well before each use.
Use 4 tablespoons in a recipe in place of 1 packet of onion soup mix. Store this in a dry, cool place.

Ranch:
5 tablespoons dried minced onions
7 teaspoons parsley flakes
4 teaspoons salt
1 teaspoon garlic powder
Mix together and store in an air tight container.
For dressing: Mix 2 tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk or sour cream.
For dip: Mix 2 tablespoons dry mix with 2 cups sour cream.
Mix up a few hours before serving, so the flavors all blend.

 

Happy Homesteading!!   😀

Categories: Homesteading, Recipes, Uncategorized | 4 Comments

Seasoned Salt

Last night I made dinner using Lawry’s Seasoned Salt.  I started looking at the package and it said NO MSG stamped on the front, which tell me it has it in there since they are making a big deal of it. There are many forms of MSG and many times something that is labeled no MSG will say natural flavors. That is a code that a form of MSG could be in there. The more a company tries to say it doesn’t have this or that..or makes a big deal about being natural, I steer clear.

The ingredients in this seasoned salt, which I use a lot by the way, are as follows: Salt, Sugar, Spices (including paprika and turmeric ), onion, corn starch, garlic, tricalcium phosphate(prevents caking), natural flavor, paprika oleoresin(for color).  Then in red print next to the ingredients says No MSG. So twice it has told me hey I’m good!  So after realizing how much we ate of that last night I thought to myself, “Hey I can make this.”  So I set out to do just that.

First I poured myself a little bit of the seasoned salt into a bowl for a taster.  Then I got out 1/4 tsps and 1/2 tsps and all that small stuff. If I screw it up..it won’t be wasting all my spices!  It took me a little bit but I found that I actually liked the one I made better.  So I gave it to my husband to taste. He said, “This isn’t Lawry’s??”  Nope!  I will tell you it does not taste the same. It’s close enough for me..but when I tasted the Lawry’s again I about puked at the amount of salt..literally.  I had my son taste it too because he was curious. He had to rinse his mouth out because of the amount of salt.

Here is the recipe I came up with..oh just a quick side note…..notice up there in the ingredients it says spices but doesn’t say which ones except for paprika and turmeric ?? Well my friends they don’t have to list them if it doesn’t change the nutritional value of the product. I personally think every herb or season would change the nutritional value in some way as far as what the item carries in vitamins or minerals, but the label people don’t require all that stuff on there..just the basics.  Isn’t that sad that all our ingredients don’t have to be listed??  They can simply say “Spices” and get away with it!

OK seriously here is what I put in there. No surprises.. its all on the ingredient label on the Lawry’s bottle! I am listing a big batch..it will fill the economy size bottle about 3/4ths of the way.

Seasoned Saltphoto (7)

2 1/2 TBS Salt

1/4 C Sugar

1/8 c Turmeric

1/4 c Onion Powder

1/4 c Garlic Powder

Up to 1/4 c Paprika- start with half that and add to your taste

That is it. I didnt include anymore “spices” because honestly it tasted great to me. It isn’t overly salty to my taste buds either.  We have yet to try this on potato wedges, which is what we usually eat this on, so it might need to be tweaked with more salt if it doesnt seem enough.  You could even cut the sugar down a bit if you wanted.  Its all up to you and how you like it!

 

Happy Homesteading!!   😀

 

Categories: Homesteading, Recipes | 2 Comments

Raw Milk Ice Cream

I love ice cream. I could eat it in the middle of a blizzard!  When I was on a low fat diet, I pretty much knocked it out of my diet.  It also had a lot of sugar in it and my kids didn’t need anymore.  I’ve tried multiple times to make homemade but it always came out hard.  It got to where I couldn’t even scoop it even after letting it sit out for an hour.  I had thought of buying an ice cream maker but the one I wanted, which did not use rock salt, was $80.  Right now we are trying to save for a house, so buying that was not really an option.

I actually came up with this by accident.  I was going to make some whipped cream, or see if I could out of the cream I skimmed off of the milk.  Usually you have to use heavy cream from the store, but just on a whim I thought I’d try it.  I mean you don’t know till you try right??

I put about 2 cups in a quart jar and used my electric whisk.  It got all foamy but there was still lots of liquid.  It doubled in size and so I added sugar like I normally do with whipping cream.  I also added vanilla and folded it in. Then I froze it.  It turned out the milk froze on the bottom and the whipped part was soft on top.  So I set it out for like 5 minutes and then scooped it out into a bowl and stirred. It was soft and creamy and delicious.  It was a tad sour because I used old cream. If it wasn’t going to turn out I didn’t want to feel like I was throwing away good stuff!

Now the tricky part..had to duplicate it to see if it was a real thing lol.  It was good enough for me..so I’m posting it.  First, let me tell you that you really need to try not to get a bunch of milk.  You need just the main cream part because it will already have enough milk in it.  Don’t skim all the cream off..once you start to see the marbling as you skim STOP. (marbling picture on How to Make Butter)

Ok, First step, skim cream off your milk.  I had 3 gallons and got about 3 cups of cream. I skimmed a bit too much on mine.

icecream1

 

Take an electric whisk, and whisk for what seems to be an eternity.  It was at least 15-20 minutes. It might be less time if you let the cream warm up a bit.  Kinda wished I had something other than a hand mixer when I was done!  It should form enough bubbles to be double in size.  As your whisking, add in sugar.  Taste to make sure its sweet enough.  Next add in vanilla. I used 2 tsp for my 3 cups. Whip that in as well.  Once you have it where it looks double or close..

icecream2

 

Slip it into the freezer- bowl and all.  I left mine in all day because I had to leave to help a friend.  I got it out when I got home after dinner and it was easy to scoop and move around.  The more you can whip it to be whipped cream the better.  Mine had a little bit of ice crystals because, like I said, I had too much milk skimmed in with mine.  I just stirred it up and mashed it around.

icecream3

 

Voila!! Ice Cream.  I grabbed some frozen blueberries, thawed them out some, then stirred them in.

icecream4

 

The kids think this is awesome.  I know exactly what is in it..raw cream, sugar, vanilla, and blueberries. We can make this every week (unless I need butter) and it serves 4 people.  It allows us to have ice cream but not have gallons sitting around loaded with sugar.  It is a sweet treat for one day which is what I want! The best part is… I just saved myself $80!   🙂

 

Happy Sweet Homesteading!!   😀

Categories: Homesteading, Recipes | 5 Comments

Chicken Enchiladas

My mom likes getting free stuff.  Mostly just for the sake of giving it to us girls.  Anything she thinks we will like such as gardening magazines, birthday cards, coupons, and recipe cards.  This recipe was a gift from my mom lol.  It came on a free recipe card from Kraft foods.  She gave me a handful of them and I use the roll recipe all the time, but that is for another post.  Today is Chicken Enchiladas.

Pictures are always a little deceiving.  Of course, professional chefs put these together along with a professional photographer, to make these recipes look like they are simply delicious and you must make it now!  So let me show you how these are suppose to look. Let me take a minute here to say mine have NEVER looked like this.

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I have made this about 3-4 times.  So instead of writing out this whole recipe, I’m going to take a picture.  This card is part of the Easy to Bake, Easy to Make series. It says Card 4 on main dishes and is from 2001.. yes it has taken 10 years to get this recipe onto a plate in my house, but like I said in the last post we don’t eat these very often.  I enlarged it for your viewing pleasure. Pay no attention to the keyboard keys….if you must know it stands for Thank You Ultimate Important Organic People…viewing my blog lol.

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So I’ve changed a few things because I am trying really hard not to buy/eat processed things.  So I use home grown chickens, organic-grown myself bell peppers, still use packaged cream cheese..cant figure out how to make it taste “normal”, salsa (cant find organic), homemade tortillas, raw milk, and no velveeta..eww..I cant even pronounce half that stuff in there.  I just sprinkle mine with shredded cheese- raw if you can find it.

Ok so drumroll please….  Voila! Here is my picture of them. Not too shabby, and oh so delicious!

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Happy Homesteading!!   😀

 

Categories: Homesteading, Recipes | 4 Comments

Homemade Tortillas

There is nothing like a tortilla to bring my kids running. It can only mean one thing..Taco’s!  Well now it means two things Enchiladas lol.  I have had this tortilla recipe since I was like 9ish. My mom used to make them, you know back in the day when she had time…so about twice a year lol.  As we got older we were allowed to help. We ate them more often then.  These are not soaked flour ones, but since we don’t eat them that much (like once every 3-4 months) I’m ok with it.  I use unbleached white flour for these. I have not tried wheat, but feel free to experiment!

First, Soften half a stick of butter. Make sure not to melt it.  You can use vegetable shortening if you want. It was in the original recipe but I’m not ok with shortening anymore..butter all the way!  Once the half stick is softened then you need to put in flour and cut it in like you do for a pie crust.  Add salt and baking powder and cut all that in too.  Then add in hot water. I cut that in also and once most of the dough is soft then I start kneeding.  Here is a pic of everything being cut in.

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Once you get the dough ball kneaded, it will be slightly sticky. Place it on the counter for about 5 minutes. I just take that time to clean up my mess!  Then you need to divide that ball into 4 smaller ones.  Then with a rolling pin, roll them out THIN and wide. Mine come out about 12-14 inches.   You can either throw them into a pan right away or you can place a generous amount of flour between them and freeze them in a stack.   I have not done this personally. I have stacked them with flour and waited about 3 hours until it was closer to dinner time.

To cook these you can use the oven or use a skillet like I do. I use a 14 inch cast iron pan. I spray it lightly with cooking spray and then lay the tortillas inside.  You want the heat about medium and a hair on the low side. They cook fairly fast and you dont want them to burn..not that I would ever do that   😉  Once they are slightly brown on one side, take a fork and your finger (be careful!) and flip them, cooking on that side also.

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They are stiff when you pick them up and you will notice they will not be doughy looking. They will be more white.  If you are not using these right away, take a plate and place a wet paper towel down and then lay the tortilla on it.  Place another wet paper towel down over it and make the next one. Layer the tortillas with wet paper towel and they will stay moist.  I also place foil over it all if it will be a little while.  Not all of us have tortilla keepers and besides I have to make huge ones because my kids eat a ton.

I actually double batch this for our family of 4. Each of us would get two good size taco’s and I can make enchiladas too because the recipe calls for 8.  Tomorrow I will post the recipe for the enchiladas   🙂

Tortillas

2 cups flour                    1 TBS baking powder

1/2 tsp salt                      1/4 c shortening or softened butter

2/3 c hot water

 

Instructions:

  1. Cut shortening and other ingredients into the flour with a fork.  Form into a dough ball and let sit 5 minutes.
  2. divide into 4 pieces for 12-14 inch tortillas, or 8 for 6 inch tortillas.
  3. Using a rolling pin, roll them out to very thin flat tortillas
  4. Warm in an oven at 250 or cook them in a skillet with a little cooking oil.

 

Happy Homesteading!!   😀

Categories: Homesteading, Recipes | 6 Comments

Ginger Bug

In an earlier post I commented that I fed my ginger bug.  This is not a bug per say. I hate bugs. This is a cute sweet ginger bug lol.  I was searching for fermented things on the net when I came across this lady who uses the ginger bug to make ginger ale and also uses it to start ferments.  When I got my Nourishing Traditions (NT) book I found a similar bug, but put it was in a recipe for ginger beer.

Ginger Bug- take a glass container, 1/2 gallon will work.  Chop up 1 inch of ginger, add 1 TBS sugar and 2 Cups of water.  Cover with cheesecloth or coffee filter and let sit. Everyday for 7 days add about 1 inch of ginger and 1 TBS of sugar. That’s it!

Here is the link to her website. A Life Unprocessed

Here is my Ginger Bug.  She’s happily bubbling away!

gingerbug

 

Next step, Honey Wine!   Happy Homesteading!!   😀

Categories: Homesteading, Recipes | Leave a comment

Cream of Mushroom Soup

Well in case you missed it, we are converting the most used soups into homemade and canning those.  We use three in our family for pretty much everything.  Cream of Tomato , Cream of Chicken- yesterday’s post, and today it is Cream of Mushroom.  All of these soups use Chicken Stock or Broth, whatever you want to call it.  The recipe has it’s own page on my site because it is a foundation for a lot of recipes.  Recently I made a gallon and a half worth of stock from one chicken!

This Cream of Mushroom was adapted from a recipe from The Pioneer Woman.  She had this Creamy Chicken Spagetti Casserole (which is awesome but we dont bake it, we just eat it right then) and I loved the cream part of it so much we made it our soup.  So I will break down the Mushroom soup so you dont have to try to figure it out from the recipe like I stupidly do everytime I make it lol.  You’d think I’d write it down or something…

Cream of Mushroom Soup

  • 1 stick -1/2 Cup Butter
  • 16 ounces, weight White Mushrooms, Sliced
  • 1/2 cup Dry White Wine (I use chicken stock)
  • 1/4 cup Flour
  • 2 cups Chicken Broth
  • 1-1/2 cup Whole Milk
  • 1 cup Freshly Grated Parmesan Cheese
  • 1 teaspoon Kosher Salt, Or To Taste
  • Freshly Ground Black Pepper

 

Melt 2 tablespoons butter in a large skillet. Throw in mushrooms, add 1/4 cup white wine or chicken broth, and sprinkle with salt and pepper. Cook over medium heat for 8 to 10 minutes, or until liquid has totally evaporated. Remove mushrooms from skillet. Set aside.

Return large skillet to medium-low heat. Add 6 tablespoons butter. Sprinkle flour over butter, whisking to combine. Cook for 1 or 2 minutes. Pour in 2 cups broth and whisk to combine. Pour in milk, additional 1/4 cup wine or chicken stock, salt and pepper to taste, then cook and bubble until thick. Add Mushrooms back in. Turn off heat, add Parmesan cheese, and stir.

Always taste your soups before you serve them!

Happy Homesteading!!  😀

 

Categories: Homesteading, Recipes | 2 Comments

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