Category Archives: Recipes
It is blue berry season here. This has been the year of the berry. I was so tickled to find these recipes that I had to share them with all of you.
I had said that I would like to learn how to make bread. My husband is the bread baker in our household. I have collected recipes for sour dough starter. >I have found some great sour dough recipes (pizza dough, bagels, English muffins..).
I found this article on why my dough might not be rising. I hope it helps you like it has me.
I am still struggling with baking bread. I am determined not to give up. I plan to try making another sourdough starter. I found this recipe which sound easier than the one I had before. It takes less ingredients to feed it each week.
When one has a great tomato harvest, you need as many recipes to preserve it. I found this great page giving you a multiple options for those green tomatoes. I wanted to post it so I could use it later. Posting it is like bookmarking it for me. I hope you like them as much as I do. http://www.motherearthnews.com/real-food/green-tomato-recipes-zl0z1410zsie.aspx?newsletter=1&utm_source=Sailthru&utm_medium=email&utm_term=RF%20eNews&utm_campaign=10.27.14%20RFSR%20eNews#axzz3HYXQD5zH
I have cooked from scratch all of my life, but with that said I have used short cuts over the last 20 years. I have bought Chili con Carne, Moussaka, Stroganoff… mixes as a base to make my own. I have bought dried gravy packets instead of making my gravy. I thought it was more convenient. I have bought cubed bouillon, because until recently I did not know how to properly make bone broth. If you think about it, most of those things don’t save that much time in preparing the meal you are cooking, except making your own bouillon. Then I learned about all the harmful ingredients inside these products are and have stopped using them.
I read about using herbs and spices for their health benefits and nutritional value. I learned about probiotic foods that aid your digestion and immune system…. We eat parboiled rice, high fiber bread, fish, nuts, lots of fruit and vegetables trying to eat a health conscious diet. I really thought that we were eating healthy. Then I began reading about Organic vs GMO’s. The more I read it was a no brainer to start an organic garden.
I have often wondered why our conventional diets do not meet our daily nutritional needs. I really have been against eating vitamin supplements to get my daily nutritional requirements as much as possible. I would rather get it from my diet and the original source. Recent articles that I have read have answered that question for me. Conventional farming has stripped the soil of nutrients and the food grown in it and live stock feed lacks the nutritional value. Thus we have to supplements what is lacking in our diet. The sales of these products are a multi billion dollar business. Is is any wonder why obesity has become so wide-spread? People are eating more because their bodies are craving nutrients that aren’t in their diet. They are eating the wrong diet and are often unaware of it.
Grass fed and free range animals and organically grown food have higher nutritional value. This information has only strengthen my resolve to continue reading and learning to return to the diet of 100 years ago. Lard, bone broth, quinoa and couscous just to name a few foods if they are organically grown are a better way to eat. Vitamins and supplements for the most part become obsolete.
Here is a recent article from Mother Earth News taking up the issue of traditional food movement and highlighting the nutritional value of Bone broth. I hope you find this as interesting as I have when I read it. I who am borderline for osteoporosis have started making my bone broth from now on.
Food politics of today make no sense to me. Why is it that processed food is cheaper than traditional foods? Shouldn’t it be the other way around? Macaroni and cheese mix is cheaper than making it from scratch. A frozen whole chicken is more expensive than buying frozen cut up chicken thighs. Wouldn’t you think it would be the other way around? I have seen a change in Sweden’s grocery stores, which I have found alarming. Today’s markets have huge frozen precooked food section, frozen dinners and package mixes which you didn’t exist here 10 years ago much less 30 years ago. I am glad to see that trend is starting to reverse because the demand for organic fresh traditional food is on the rise. Just giving you some food for thought.
Bone broth recipe
Bones from poultry, fish, shellfish shells, beef, lamb reminients from meals can be used to make broth. You can freeze these carcasses, until you have time to boil them.
Lay the bones in cold water with 2 tablespoons per quart of vinegar (apple cider- , red-, white-, rice and balsamic vinegar and even lemon juice). Combine bones, water and vinegar in a pot and let it stand for 30 minutes to 1 hours. This helps the vinegar or citric acid leach out the nutrients from the bone. Then bring the pot to a boil remove any scum that rises to the top. I season it to my taste. Reduce the heat to a simmer (6-48 hrs chicken, 12-72 for beef). To reduce cooking time smash or cut the bone. A crock pot is excellent way to make bone broth. If desired, add vegetables scraps in the last 1/2 hour. Strain through a cheesecloth lined colander or sieve. Discard bones and vegetables.
The broth will gel which has important nutritional component. Broth may be frozen for a month or kept in fridge for about 5 days.
We have been blessed with a bountiful tomato harvest this year. I wanted to try to make some sun-dried tomatoes. I found that most sun-dried tomatoes that we buy in the stores are actually dehydrated in machines not in the sun. We rarely find true sun-dried tomatoes in shops today. I went on-line and read how to make them. The finished product is our first batch that is in the glass bowl. I have already started the second batch as you can see in the picture.
I cut the blemishes off the tomatoes, after I washed them in vinegar and water bath 3 times. I sliced the tomatoes about 1/4 inch thick. I seasoned them lightly with salt, garlic powder, ground oregano and ground basil. It took a little more than 24 hours for these to dry. The instructions I read said 6-12 hours. They were using plum or cherry tomatoes. I am using beef tomatoes thus the longer drying time.
* Air dry the tomatoes for two days after you remove them from the dehydrator. I placed a cloth draped over the bowl while they air-dried. You can place them in a jar with a lid. Place them jar in a dry cool dark cabinett.
* Another page I read said after two days of air drying put them in a ziplock bag in the freezer until I want to use them.
Suggestions on how to use Sun-dried tomatoes
*You can re-hydrate them in water and pat dry the water off them. You then could put them in a food processor which makes tomato paste. You might need to add a little water to them.
* You can re-hydrate the tomatoes and dry the water off and place them in virgin olive oil in a glass jar with a lid. Then place them in the refrigerator until you are ready to use them.
One page I read said that if you don’t have an electric dehydrater or a solar one , that you could put the tomatoes on a deep cookie sheet and place them on your dashboard of your car. You might need to place a container under one end to make it level. How many times have you said in the summer time that your car is as hot as an oven. If you didn’t want it to smell like spaghetti or pizza just omit the oregano and basil. You would want to place your car in the sun all day. You would have to bring them in during the night and place them back out on the dashboard for a second day to completely dry them.