March Challange Day 3- Squash

Today’s choice food was picked because I needed to make loaf for breakfast/snacks, and I just happened to have some pumkin that are on their last legs from the garden that need to be used up. I have been able to order Sweet Meat Squash seeds this year and have heard that they are amazing keepers so I am quite looking forward to seeing if they will last as long here as I have heard. Did a fresh food update on the March Challange page so that you can see what was in the house fresh on March 1st and what all is coming from my pantry/freezers or cold storage or fresh from the farm. Its at the bottom of the page listed under update.

Hubby used the last of the homemade waffles, so will need to make a batch of pancakes for his breakfasts for the rest of the week, (note) Didn’t get the pancakes made on Day 2

Breakfast- FG- Red River Porridge with a bit of sheep milk on top

DH-Rubarb Cake, Scrambled Eggs, Potato Bread for toast/Jam, Orange

Lunch -FG-Leftover Potato Soup with Potato bun.

DH-Leftovers from Supper Last night, Dried Fruit/Nuts, Pumpkin Chocolate Loaf

Dinner- Easy Cabbage Rolls with Goat, Meat, Onion, Garlic, Diced Cabbage, Leftover Rice two tbsp of cooked Pumpkin mashed in, with the last of a homemade BBQ sauce added with large Shell pasta cooked, drained, then layered with fresh cottage cheese and some beet greens from the freezer, topped with a pint jar of homemade pasta sauce and into the oven to heat though, will be served with buns . Thought I had pulled Lamb, but it was goat instead and so a change of plan was in order to deal with a much stronger flavored meat.

Extras- Homegrown Pinto Beans, I don’t have many left that I have grown myself but have a cup soaking overnight, and ready to be cooked today.

Snacks:

Desserts in the house-Pumpkin Chocolate Chip Loaf

Pumpkin Loaf Recipe

  • 1/4 cup Oil or Butter
  • 1/2 cup Sugar
  • 2 eggs
  • 1 cup Pumpkin
  • 1 cup Sheep Milk (whole)
  • 1/2 tsp salt
  • 1 tbsp of Baking Powder
  • 2 cups of flour
  • 1/2 cup of dark chocolate Chips

Bake at 350 till knife comes out clean.

Drinks-Water, Chokeberry Cold Tea, Tea

1/2 Pint of Chokeberry syrup mixed with one cup of boiling water to melt and mix, then add to 1 liter of cold water, stirred together, chill in the fridge for juice.

Where do you even start with squash, there is summer and winter kinds to grow, they have so many different sizes and colors and flavors, some really have no flavor and others are so distinct, think pumpkin pie and like it or hate it, you know the taste.

I eat alot of summer squash in summer/fall, I grate and keep some for winter use, I can some in different ways and really enjoy it that way but during fall/winter and early spring, I mainly eat winter storage squash only..  I am always trying new kinds to grow and to see how it keeps and what its uses are..

So what is your favorite squash? How do you like to cook it? What’s your best recipe? Do you eat summer squash  in winter or do you eat in season?

Posted in March Challange | 4 Comments

Weigh in Week 9/11

Thanks goodness for cold hoop houses because as you can see, my main garden is still very much frozen and under yet another new blanket of snow..

Well, I can’t say I’m surprised, I am still not back to my regular workouts and so I have done nothing this week, at least I didn’t gain..so in total down 50.6 pds since Feb 2010.  Going to start doing DH’s totals, he has lost 12.3 pds since Feb 2010.

Goals for this past week

  • No eating after eight  4-7 days, not so good this week
  • Drink my jug of Water -Yes
  • Walk 3 times this week -No, only one good walk.
  • Reduce my portion sizes-NO seconds unless its veggies or salad. -Yes
  • Make sure I have protein for breakfast -Yes for 5 out of 7

Goals for the coming week..

  • No eating after 8 6 out of 7 days
  • 3 walks this week
  • Start some weight workouts this week
  • No Seconds this week at meals
  • Sprout more greens and use them this week.
Posted in Goals | 1 Comment

ChokeBerry

How do you have “fresh” juice in winter in canada, you use your canned fruit syrups or jellies to make your own homemade versions of the frozen store bought.

I grew up in Western Canada, and we had a red fruit that we picked called chokecherry,  it was not go for fresh eating but it makes truly wonderful syrup and jelly, so when I moved to Ontario, I was trying to learn what the local fruits were and at a garden center when DH called out Chokeberry, I thought he made a mistake, and that he meant Chokecherry, nope, it was a little bush, that said fruit was good for jelly, but showed black fruit, and that the bush does not get that big.. unlike a Chokeberry tree which can indeed get quite tall..

So I snarled at the price and brought home two of those little 14 dollar plants, then that very summer I was walking the edge of one of the local fields and found a old patch of this very plant, its about 20 feet by ten feet plus and it produces Buckets after Buckets of fruit yearly for me, plus with permission, I have transplants a number of free babies to my own farm since.

Turns out that this fruit is very healthy for you..

Health benefits of chokeberries

  • Chokeberries are low in calories and fats but are rich source of vitamins, minerals, antioxidants and dietary fiber.
  • Black chokeberries compose significantly high amounts of phenolic flavonoid phyto-chemicals called anthocyanins. Total anthocyanin content in the choke berries is 1480 mg per 100 g of fresh berries, and proanthocyanidin concentration is 664 mg per 100 g (Wu et al. 2004, 2006). Scientific studies have shown that consumption of berries on regular basis offers potential health benefits against cancer, aging and neurological diseases, inflammation, diabetes, and bacterial infections. (- By Dr. Paul Gross, 2007-07-09).
  • Laboratory analyses of anthocyanins in chokeberries have identified the following individual chemicals: cyanidin-3-galactoside, quercetin, peonidin, delphinidin, petunidin, epicatechin, caffeic acid, pelargonidin and malvidin. These flavonoid poly-phenolic antioxidants have proven health benefits through scavenging dangerous oxygen free radicals from the body.
  • Cancer research on anthocyanins, where black choke berry preparations were first used to inhibit chemically induced cancer in the rat esophagus by 30-60% and of the colon by up to 80%. Effective at both the initiation and promotion/progression stages of tumor development, choke-berries are a practical research tool and hold a promising therapeutic source, since they contain highest amount of anthocyanins among native North American berries [J. Agric. Food Chem. 50 (12): 3495–500].
  • They also rich in flavonoid anti-oxidants such as carotenes, luteins and zeaxanthins. Zeaxanthin has photo-filtering effects on UV rays and thus protects eyes from age related macular disease in the elderly (ARMD).
  • Chokeberries are also good source of many antioxidant vitamins like vitamin-C, vitamin A, vitamin E, beta carotene and folate and minerals like potassium, iron and manganese. 100 g of fresh berries provide about 35% of daily recommended levels of vitamin C.
  • The oxygen radical absorbency capacity or ORAC (measurement of antioxidant strength of food items) demonstrates choke berry with one of the highest values yet recorded -16,062 micro moles of Trolox Equivalents (TE) per 100 g.

I make many pints of this berry’s syrup for winter keeping, I find its taste wise to be very like if you had mixed grape/pear juice together.  To date, I have only been able to find the black ones locally.

Posted in gardens, wild foods | 6 Comments

March Challange Day 2- Potato

Well its day two and my biggest challange has been to figure out what I want to highlight as the food today.. went in the kitchen to check something I have started last week and it was ready so its all about the Potato.. hold onto your seats folks.. lets see if I can use potato in ever single thing today with recipes included.

Breakfast- Frittata with Potato crust

  • One large Potato-Peeled and Sliced very fine
  • 2 Large Duck eggs or 3 chicken
  • 1 tsp milk
  • 1 tsp Diced Onion
  • 1 tsp Diced Mushroom or peppers or bacon etc
  • Salt/Pepper
  • Touch of grated cheese

You can use either a small cast Iron Frying Pan or a glass dish, grease your pan, I used my homemade Lard, then layer your finely sliced potatos as the crust on the side and bottom. Then mix your eggs, milk, onion and one extra, pour into your potato crust and into a very hot oven at 400 and cook till the the middle comes clean with a knife, let cool for just a min or two, and then run a metal pie lifter to run around the outside and down the potato crust and either cut into portions or if using a small cast iron, just lift out and serve, which is what I did in the photo above

DH-Breakfast- 4 Homemade Waffles, Orange, High Bush Cranberry Syrup

DH-Lunch/snacks-Cream of Brocolli Soup, Rubarb Cake, Half a cup of mixed raw nuts/dried fruit, 6 cups of air popped popcorn with a little butter.

Lunch – FG-Cream of Potato Soup with Fresh Potato bread.

Cream of Potato Soup Recipe

  • 4 Large Potato’s peeled and Diced -Cook but reserve water
  • 1 Large Onion Peeled and Diced-Cook in a bit of oil till clear
  • 2 cloves of Garlic-Peeled-Diced and Cooked with Onion
  • 6 to 8 Mushrooms-Washed, Diced and Cooked with Onion/Garlic
  • 1/2 cup of whole milk-Cow, Sheep or Goat
  • Salt, Pepper, Turmic, Garlic Powder

Cook the potato’s first, drain/Mash/reserve the water, Then in your steel pot, put a bit of oil in it, I used bacon dippings about 1/2 tsbp, in which I cooked the onion, garlic and mushrooms, once the onion was clear, I put the mashed potato’s back into the mix and added the reserved water till I had a good thick soup, then I added my half cup of rich milk to it, and gave it another mash, at that point, I added in my Salt, Pepper, Garlic Powder, Turmic mix, and tasted it.. needed a bit more.. and done..

Now this soup just begs you to use up leftovers out of the fridge, got leftover veggies or meat or seafood, chop it into bite size peices and add it in, got old cheese that needs to be used up, grate it in and give it a stir, Switch out the milk for yogurt, sour cream, cream cheese or even blended cottage cheese that needs to be used up..

Supper – Chicken Shepards Pie Recipe

  • One fresh Chicken Breast-Diced into bite size peices
  • One Pint of Chicken Bone Broth
  • 1 Large Onion-Peeled and Diced
  • 3 cups of frozen mixed veggies

Brown your meat and the onion together with a bit of oil or lard, then add the broth and the veggies and simmer till cooked thought, thicken with corn starch.

In a second pot cook up a pot of peeled and diced potato’s for mashed (I want leftovers so I make a full pot) but if making just for this recipe, I would say, three large ones. Mash with butter or milk, salt and pepper them..

Take a glass dish, and pour your chicken stew in and then cover the top with your hot mashed potatos and then pop into the oven to simmer and heat though and brown the top, Oven at 350.

You can make a double batch if you want, allow to cool and then make up two serving dishes of this and then pop in the fridge till cold, then cover with tinfoil and then into big heavy duty freezer bags and put on your freezing flat board, once frozen solid, they can be stacked at that point, can thaw them in the fridge overnight and bake off for later use.

Bread- Potato Bread and Potato Starter

Raw Potato Starter out of my favorite Bread Book

  • 1 cup of warm water
  • 1 cup of all-purpose Flour
  • 1 tsp each of salt an Sugar
  • 1 med potato, peeled and grated

In a 2 cup measure, mix together the water, flour, salt and sugar, add in the grated potato

Put in Jar with room to expand, I used a glass bowl, cover with cheese cloth and let it go in a warm place for 24 hours, then stir and cover with a plate lid, they said it would take 2 to 3 days to become light and foamy and have that sour smell.. for me it was two days.. Pour the fermented starter into a glass jar with lid and store in fridge, let it ripen until you have a clear liquid collects on the top of the mixture, again this only took 48 hours for mine to do so, perhaps because I made it with homegrown spud, perhaps it takes longer with store bought?

Sourdough Potato Bread Recipe

Sponge

  • 1 cup of raw Potato Starter
  • 1 cup of flour
  • 1/4 cup of sugar
  • 1/2 tsp of ground ginger
  • 1 cup water
  • 1 cup of cold leftover mash potatos. or half a cup of instant mashed flakes

 Make this the night before and let it sit, it will be ready in the morning.. it should have a yeasty, slightly sour smell and look just a bit puffy

Dough

  • 1/2 cup hot water
  • 1/3 cup of Dry milk or buttermilk powder
  • 3 to 4 cups flour
  • 1/4 cup oil
  • 1 tsp of salt

Make like normal, Rise twice, bake at 375 for 45 min, make sure you allow the bread to cool before slicing, its a wonderful sandwhich or toast bread.

Yes, I started planning to make this a week ago.. plus now I have both sour dough starter and potato starter in the house for bread making as well as yeast..

Snacks;  Morning Snack, One half egg sized fresh Bread dough stretched out thin, cooked in the Cast Iron Fry Pan, with a bit of butter and orange marmalade 

Dessert-Carrot Pudding with carmel sauce.

Drinks-Water, Tea

Extras-

Now lets talk Potato.. Did you know that 2008 was the year of the potato? This site has more info on a potato, its just amazing.. go over and give it a browse..

Flipping over to homesteading, if you have land and you are want to feed yourself, then at least in most parts of Canada (and the rest of the world) growing potato’s is a huge part of being able to do just that. The returns are amazing.. on averge for every 5 pds of seed potato’s planted I get between 60 to 100 pds of potato’s in return depending on the type and how good the year was.

Do you grow your own potato’s? What is your favorite Potato recipe? Do you make Potato bread? Have you ever used Raw Potato starter? What is your favorite color potato, I like Pinks, their flavor is amazing, and they make the most amazing homebaked oven fries.

Posted in March Challange | 4 Comments

Hertitage Harvest Seed Catalog

Hello Folks

I just have to send a bit of praise out for one of the little seed catalogs that has come in over the past while, I am not related or get anything back for writing about them, I just happen to really like the fact that they are canadian, and that they have an amazing selection of Heritage Seeds

They are the first catalog that carries Vegetable Marrow (1824) I have ordered the seed and will need to grow it to be totally sure but I swear by what the write up is, that this is “the marrow” that was grown for the orginal mock Pinnapple recipe by Grandma.

This Catalog section of old beans, melons, and tomato’s is stunning to say the least, the rest is wonderful and I like the write ups of how some of the plants came over in the 1800 hundreds with families and have been grown in such and such part of canada for the next 3 or 4 generations and are now available.

If you order from them and grow something different, please feel free to come back and do a guest write up on how the plant did in regards to growth, yeild, flavor etc.

Posted in gardening, gardens | Leave a comment

No Buy Feb -Overview

Well, it was very interesting to do No Buy Feb, Thanks for hosting Xan, I am so glad I found your site and took the challange.

I was surprised to see that I was able to cut out well over a hundred dollars spending per week out of my regular budget, I did notice that this took out my “little treats” on the other hand, can one really call spending between 400 to 500 per month little.. It seemed so because it was spent in small amounts or added into my grocery shopping time but really that is a big old chunk of change..

That does not even begin to touch the savings I had because I didn’t do any extra shopping for the month, I have never been so good about writing my list and sticking to it.. It made for speed shopping this month or price shopping online or by newspaper before I got to the store so that I coudl walk in.. get it and walk back out..

I enjoyed the fact that DH was fully onboard and even called me a few times on things I was doing without thinking in the stores. It was a great way to really make you think about your choices and purchases and to remind you to go thought your belongings to see if you can find something that will work or can be re-used or re-purposed to do the job.

Posted in Life moves on daily | 3 Comments

March Challange Day 1-Barley

The March Challange is here.. I promised to write up my meals, with at least one recipe used that day..

Breakfast- FG-Creamy Barley Pudding, DH-Four Homemade Waffles, with Orange Marmalade, and fresh WaterMelon.

Lunch-ABC Soup with soft wheat bread.

Dinner-DH’s B-day Supper, Deep Dish Meat Pizza, Greek Salad, Nine chicken Wings with Chocolate German Cake for Dessert.

Snacks- Current in the house, Homemade Oatmeal Raison Cookies and two pieces of Rubarb Cake

Drinks- Water, Tea, Hot Chocolate

Extra’s -Made the last of the war bread into dried bread crumbs

Recipe-Creamy Barley Puddin

This is best to make the day after you cook up a nice big pot of barley and have leftovers to use up, but if not, cook up a cup of Barley in six to eight cups of water for 30 to 45 min till its cooked though, it will still be chewy, you can save the water for use in soups/stews.

2 cups of whole milk-I have made it with Cow/Goat or Sheeps Milk, I have also make it with canned milk.

2 tbsp of Brown Sugar or Honey or Maple Syrup (I find I need an extra tbsp for the maple)

1/2 cup of dried Cranberries or any other dried fruit, (I really like black currents)

a pinch of salt,  I like to put a little homegrown Lemon Mint in a tea ball and soak it in the warm simmering milk/barley for about five min, This is a way to replace the typical lemon or orange zest, as these don’t grow locally.

So take above and gently simmer for ten min, then take an extra half cup of milk, blend it with one large duck egg or a large chicken egg or two med eggs, take pot off heat.. then slowly pour in while stirring to create a creamy texture, cook another one or two min (if needed) till the pudding thick’ns up, I find that the heat from the steel pots I cook in will do the job. Makes four big servings or six dessert servings.

This can be served warm as a filling breakfast meal or it can be served chilled as a dessert.

Lets Talk about Barley for a bit shall we.. most folks talk about it as nutty, but I have always found Barley to be a mild flour when used in baking. Its very low in gluten, but when cooked Barley’s soluble fiber becomes Viscous (just like chia seeds do), this viscosity is translated in our mouth to being a buttery or fat feeling, which makes this flour a great addition to most baked goods.

Barley is currently the world’s 4th largest grain crop but its one of the oldest cultivated crops, they say that it came along at the same time as wheat around 10,000 years ago. Canada is the 3rd biggest producer of Barley behind Russia and the Ukraine.

The Babylonians used Barley as their main currency, In Europe, Barley became the chief grain used for bread, at least until the 16th century, However since Barley has almost no gluten, it was made into trenchers, which were in fact edible plates to which the rest of the meal was placed on top.

Barley water (the water in which barley was boiled in) can be used to calm upset tummies, just sip it and if you have the ability mix it half and half with a bone broth for a true healing drink.

Health notes, Barley is high in protein, a cup has as much as a glass of milk, its low in fat and high in antioxidants and fiber, including soluble fiber which is proven to lower cholesterol.  Barley is digested quite slowly and has a very low glycemic index, it has nearly twice the amount of fiber as the same serving of cooked brown rice.

Do you use Barley in your meals, if so, how do you use it, soups? Stews? Baking? Side Dish? Porridge? Please share your favorite recipe with us..

Posted in March Challange | 4 Comments

Farm Sales -How to find them and a few guidelines

Got a great question from Queen of String.. Started to answer and it got long enought  that instead of a reply, it turned into its own post.. so for those new to farm sales, here is some basic info for you.

Any thoughts on how I would find out about farm sales? Plenty of farms here, never seen a sale advertised?

Morning,

I would google auctions and your closest big town or city, and see if a on-line lists of local sales come up.. or ask at your local feed store, most times they will list the flyers as will our local hardware stores.  Do you have a flea market, go ask the vendors who the local auctioneers are, they will know as they will be coming to the sales looking to buy the best stuff or at least good qaulity at the right price.

Once you find some names, have a good look at their sites and flyers, and you will soon see the difference, some will be only selling really higher end stuff that tends to be sold at their own buildings or at community Centers, but someone’s flyers will show that they sell “on the farm” or “at the home of” those are the sales you want, they are harder to get to, typically you bring your own chair or stand, and you have to hunt for your good buys, because unlike the higher end sellers, everything can be at a farm sale, good an bad.

If you have never been to a live farm sale, here is the basic buying guide, check those box lots, they are often a great deal, but be aware they tend to put one or two higher value items with a number of lower items as sell it as a lot.. “IF”  you know the auctioneer well enough, you can ask him to pull something out of a box, but if you do that, you can not expect to get it for a dollar or two, if you want or hope to get it as a “two” buck buy, you take the box and you deal with the extras.

But lets back up a step, you will have your card and your list of what you want, sit down and write out a list of what items you would like to add to your farm or house.. Here is a few things on my list at the moment, beside the list, you need your top price, you will want to get it as low as possable but for the sale itself, you want to see the top price you will drop out at..

Collecting : Animal Teapots, Handmade Wooden Rolling Pins, old Cookbooks

Farm things, Ceder Fence posts, Metal Gates, Rabbit hutches, Stone boat

House things, Trunks, Glass pie plates, Towels.

Now, that you have your list, you will need to figure out how much you are willing to spend on them, and for me that starts with what is new worth..  So as an example, a new cedar post will cost me 6 dollars plus tax, and gas, so if I can get the same Cedar post for 50 percent or under, its a good deal.

But if its the glass Pie Plates currently new for 10 dollars plus tax, I want them for less then ten percent the going value or better, because I know there will be lots at the different sales, so I am looking for a box lot of 3 to 6 plus extra for 2 to 5 dollars total..  so on somethings I pay between 1% to 10% of the current value and then I out of the bidding and will let someone else take it.

Typically, they will sell things in three ways,

  • Single item held up and sold,
  • A couple of same type of items held up, buyers choice, you can buy one or all at that final price,
  •  by lot sales, which can be sold as you are bidding on one X the number or sold as a unit..

A good seller will be very clear on what its selling as but pay attention as they talk fast!

So we will buy my chairs again… So he starts high, someone is holding up the chair for everyone to see, and they call the wood and that its been redone by XX in 2004 for the seat covers, and its a set of four.. one price X 4 takes them all.. He calls out, who will start me at 100, how about 50? 20.. Good chairs, nice and solid.. yup yup.. who will give me ten.. now come on, I sold just those chairs at so an so’s sale just a few weeks ago, and they went for 20 each… who will give me ten.. well how about five, anyone interested in five.. come on now, don’t anyone want these chairs.. ok, I will set them as a lot.. now its four chairs for the price of one… how about ten, anyone going to give me ten.. At that point, I lift my card in the air, and in a low but clear voice call “Yup” and its picked up and he starts his ramble.. I got ten, Anyone else want in, if not, I’m going to sell it.. Anyone, anyone.. Last chance.. Sold, and its yours..

Now lets try that again when someone else wants what you are after.. So lets take my teapot..Start that again, Its a rare teapot, bla, Bla, lets start at 50, no, and down he goes till he gets to five dollars and someone else bids, do I hear ten, I yup(I want a nice good jump up to tell the other buyer that I am interested, otherwise, you can call out something like Eight and get in on the sale but give the idea that you might or might not really want it) goes to the other person, and he asks for 15, the other does the draw out, and he drops it down to 12, after a moment the person nods head and they call out… 12, looks at second buyer (me) and says 15? clear, low and firm barely looking up, out come the Yup with the flick of my card, now act like a pro, learn your card number, and when they ask the first time, hold it up and call it out, after that.. just call it out, like the regulars do.. other buyer see’s I don’t hum or think about it, its clear and direct with no signs of dropping out, and so they do.. and its mine for 15.

Its worth noting that at most sales, I will bid into something at a lower starting price 3 to 5 times for ever time I in fact buy something, its important to remember when you hit that price paper, you drop out and let someone else take it.. there will always be another sale. Its fun to bid but don’t let the buying fever cost you in the end.

Last but not least, keep track of what you buy and their costs on the back of your number, you should have come to the sale with a firm amount in your mind of what your budget was in terms of money.. did you come with 20, 50 or 100 or more depending on what you were looking to get. Did you have a part set for one item only, or did you come open ended, as in I have 50 dollars today to spend as I see fit? It really helps to see that total growing so that you don’t go crazy and suddenly owe a extra hundred at the end because you lost track of what you bid on and bought..

Keep track of what you got and its price and always double check  that list to your cash out list, sometimes they miss things or odd time they will charge you for something you didn’t buy or they have the wrong price down.. it does not happen often but if you have your list you can check to make sure everything is good.

Posted in farm sales | 2 Comments

Curry Chicken Liver and Potato Soup Recipe

Sometimes the day after a butcher, you want to really show off those wonderful fresh organ meats, and some days you don’t.. you still need to use them and they are so good for you.. but sometimes its nice to hide it.. Truly you could serve this as Curry Potato Soup and no one would know from the taste about the extra’s.

Curry Chicken Liver and Potato Soup Recipe

  • 1 Chicken liver, heart and Gizzard -All cleaned, trimmed and diced very fine.
  • One small onion-Peeled and diced fine
  • 2 cloves garlic-Peeled and diced fine
  • 1 stock of celery- Trimmed and diced fine -or a tablespoon of diced dried celery
  • 2 large potato’s-Peeled and Diced
  • 1 heaping tbsp of curry mix, salt, pepper to taste.

I cooked the meats, onion and garlic first, took it out of pot, and put the potato’s and celery in and covered with just enough  water to cook, and spices, when they are cooked, add the meat mix back into the pot and allow to meld, then take the blending stick and blend into a thick smooth soup, serve with a dollop of fresh yogurt in the middle with a bit of fresh diced green onions on top with a crack of fresh black pepper.

Lets step back to this wonderful mix of organ meats, onion and garlic shall we.. here are just a few ways I have taken this and used it in meals.

  1. Add sour cream or heavy cream , some wilted greens or veggies of choice and serve up over top of cooked rice or mashed potato’s or cooked pasta
  2. Mix with bread cubes, spices and bone broth, make a wonderful  baked stuffing.
  3. Add to scrambled eggs for a hearty breakfast.
  4. Mix in with stew meat or ground meats into pot pies.
  5. Grind till smooth, add salt/pepper to taste and chill, use in sandwhichs with fresh greens.

What you make if this was your start?

Posted in Food Production and Recipes, Soups and Stews | Tagged , , | 3 Comments

Lets Talk Mayo…

Mayonnaise has gotten a bad rap over the past twenty years, because of the fats and the eggs and yet despite the slapdown by the low fat movment, somehow almost every single home I know has Mayo or a Whipped version of it in their pantry..

I like to make homemade Mayo and its many different versions, and thought I would share some with you all today..

Basic Mayo

  • 2 egg yorks
  • 1/2 cup of your best oil, I tend to use olive oil but any will do
  • 2 tablespoons of any kind of wine vinegar
  • Salt/Pepper to taste
  • I also like a pinch of dry keens mustard.

In a bowl beat the egg yolks and spices till thick with a whisk if you want to do it by hand, which I typically do, you can use your mixer or food processer.

Then add drop by drop of your oil, by the time you add 2 tbsp of oil, it will be quite thick, then add one tbsp of vinager and then add a little more oil, it will be quite a bit thicker then store bought.

When you go to use it for dressing in salads, you can thin it out a little with either hot water, milk or cream, your choice.

Now that you have your basic mayo.. its time to dress it up..

Dill Mayo

  • 1/2 cup of Mayo
  • 1 tsbp of dried Dill
  • 1 tsbp of sugar

Mix together and use on basic cabbage salad, try adding in some dried canberries and chopped up apple in with your chopped cabbage with this dressing.

Green Mayo

  • 2 TBSP of Finely chopped Parsley
  • 1 TBSP of Finely Chopped Chives
  • 1 TBSP of Finely Chopped Tarragon
  • 1 TBSP of Finely Chopped Dill
  • Mix with one and half cups of homemade Mayo.

This dressing rocks as a veggie dig, or on meat sandwhiches, or consider it as a dressing for a mixed green salad.

Best to mix and then chill for at least a couple hours to let the flavors blend together.

Tomato Mayo

  • 1 and half cups homemade Mayo
  • 1 TBSP of Tomato Paste

I love this dressing on fresh veggie salads in summer or on green salads.

Now, take your Tomato Mayo and make quick Thousand Island Dressing

  • 1 cup of Tomato Mayo
  • 1/2 cup of green relish

Mix together and use in place of store bought dressing how ever you like to use it.

Posted in food, Food Production and Recipes, frugal | 3 Comments