Category Archives: Recipes

Strawberry Rhubarb Jam

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I got this recipe from http://www.frugalupstate.com/recipes/recipe-cheaters-strawberry-rhubarb-jam/

Cheater’s Strawberry Rhubarb Jam

(freezer jam or boiling water bath canned)

Ingredients:
7-8 C of rhubarb cut into 1 inch chunks
3 cups of sugar to taste
1- 3 oz pkg strawberry Jell-O

Directions:

1.  Wash and cut up rhubarb stalks into half inch pieces and place in a large bowl.

Tangy tart rhubarb mixed with sugar.

2.  Mix sugar in with the rhubarb chunks.   Cover & let sit for at least an hour until the juices come out of the rhubarb.

Look at all that liquid that just steeped out of the rhubarb.

3.  Stir in the jello into the rhubarb juice mixture.

 

3.  Cook rhubarb/jello mixture over medium high heat, stirring and mashing a bit until it is soft and the pieces of rhubarb have mostly disintegrated.

This is what it looks like when you start.

And this is what it looks like when it is done.

(note: if you want you can cook the rhubarb to mush first THEN add the jello and heat it through.  Your choice.)

5.  At this point you can pour into freezer containers for freezer jam OR can in a hot water bath (1/2 inch of headspace, 10 minutes)

Yields about 3 pints

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Fermented Salsa

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I got this recipe from http://www.cheeseslave.com/lacto-fermented-salsa/

Fermented Salsa

Ingredients

Chili peppers (1-2 serranos or 1/2-1 jalapeno, depending on how hot you like it)
Medium fresh tomatoes (4), or canned tomatoes (1 pound), organic if possible
Medium white or yellow onion, organic if possible (1)
Garlic cloves (2)
Lemons or 3 limes, organic if possible (2)
Sea salt (1 TBS) — where to buy sea salt or
whey (2 TBS) — if you don’t have any whey, use an additional 1 tablespoon salt
Optional: 1 bunch oregano, fresh (or 1 teaspoon dried)
Optional: cilantro (1 bunch), fresh
Optional: Filtered water

Equipment

Rubber gloves
Quart-sized mason jar with lid
Optional: Food processor

Directions

1. Wearing gloves, cut open the chiles and discard the stems and seeds (If you don’t wear gloves, you risk burns — trust me, I’ve done it. I advise wearing the gloves.) Set aside.

2. If using fresh tomatoes, peel and deseed them: Fill a large saucepan halfway with water, set on high heat and bring to a boil. Carefully set tomatoes in saucepan and let sit for 5-10 seconds, then remove with a slotted spoon or tongs. Cool and peel. Cut tomatoes in half and gently squeeze out the seeds, or scoop out with a spoon, and discard. Set aside.

3. Peel and quarter the onion and peel and smash or crush the garlic.

4. If using fresh herbs, rinse, dry and chop them, discarding the stems.

5. Place the peppers, tomatoes, onion, garlic, and optional herbs into the food processor (you can also do this by hand — just dice everything with a sharp knife).

6. Squeeze the 2 lemons or 3 limes and add the juice.

7. Add the sea salt and whey.

8. Pulse several times (more or less for desired consistency).

9. Transfer to quart-sized mason jar. Add a little filtered water if necessary (if you like it more liquid and it’s too chunky). If you add water, put the lid on and shake it up so it’s incorporated. Make sure to leave at least an inch of space from the top of the jar.

10. Cover and keep at room temperature for 2-3 days before transferring to the fridge. Salsa will keep for weeks or months in fridge.

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TERIYAKI SAUCE

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  • ¼ cup vegetable oil
  • ¼ cup soy sauce (I prefer reduced-sodium)
  • 2 Tbsp ketchup
  • 1 Tbsp white vinegar
  • ¼ tsp pepper
  • 2 cloves garlic, finely minced
  • make teriyaki sauce by combining all the ingredients listed. Set aside.

I got this recipe from   http://hiddenponies.com/2013/02/teriyaki-chicken-stirfry-with-homemade-teriyaki-sauce/

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Graham Granola

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Graham Granola   I got this recipe from http://homejoys.blogspot.com/

6 cups quick oatmeal
3 cups whole wheat flour
1 cup coconut
1 1/2 tsp soda
2 tsp salt
1 cup honey
1 1/2 cup butter or coconut oil

Mix dry ingredients together. Melt butter and honey together in saucepan. Pour over dry ingredients and stir well. Spread on a baking sheet and bake for 30 minutes at 275 degrees. Stir every 10 minutes.

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Crock Pot Lasagna

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I got this recipe from facebook

1 pound Ground Beef
Lasagna noodles
1 jar spaghetti sauce
1 1/2 cups cottage cheese
1 1/2 cups shredded Mozzarella cheese
2 tablespoons grated Parmesan cheese
Directions
Brown ground beef and drain. Spoon 1 C. spaghetti sauce in bottom of 4 quart crock pot. Mix remaining sauce with beef. Place 2 uncooked lasagna noodles on sauce in crock pot. Spread 1/3 meat mixture on top of noodles. Spread 3/4 C. cottage cheese over meat. Sprinkle 1/2 C. mozzarella cheese over cottage cheese. Add another layer of uncooked noodles, 1/3 meat mixture, the remaining cottage cheese and 1/2 C. mozzarella cheese. Place another layer of uncooked noodles, meat mixture, and mozzarella cheese. Sprinkle Parmesan cheese over top. Cook on low for 4 hours.
If cooked much longer, it gets a bit well done.

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Rhubarb Upside Down Cake

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I got this recipe from http://homejoys.blogspot.com/2013/05/rhubarb-upside-down-cake.html

2 cups fresh rhubarb (approx. 3/4 lb.)

1 cup brown sugar

2 tablespoon butter

 Batter:

1/4 cup butter

1 cup sugar

1 egg

2 cups flour

2 1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup milk

1 teaspoon vanilla

Choose fresh, crisp rhubarb. Chop rhubarb into 1/4-1/2″ pieces. Melt butter in a medium-size skillet over low heat. Add brown sugar and diced rhubarb. Continue to fry for 2 more minutes. Remove from heat and set aside. If you are not using a cast iron skillet remove the rhubarb from the pan to a small baking pan.

Batter: In a small mixing bowl cream together butter and sugar. Add egg and vanilla, mix until incorporated. Combine flour, salt, and baking powder. Add flour mixture and milk to batter and mix until combined. Pour batter over the rhubarb. Bake at 375 degrees for 40 minutes. Remove from oven, and run a knife along the edges to loosen cake. Turn upside down onto a plate. Serve hot or cold with milk or cream if desired.

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Mongolian Beef

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This recipe from thefamilyhomestead.com    Crystal Miller

2 lbs round steak, cut into small pieces

2 T soy sauce

2 T cornstarch

4 carrots, peeled and sliced very think

1 bunch green onions, cut into 2” lengths

6 large mushrooms, sliced very thin

¼ cup olive oil, divided

 Sauce

¼ c soy sauce

1 T cornstarch

1 t cane juice crystals

2 t red pepper flakes (this makes this dish quite spicy.. so reduce if you don’t like your food real spicy)

1 t salt

pepper, a few shakes

1 ½ cups water

 In a medium size bowl combine meat, 2 T soy sauce and 2 T cornstarch and let sit for a few minutes.  In a small bowl combine sauce ingredients.

Heat a large frying pan and add half the olive oil.  Add meat and cook until meat is no longer pink.  Remove from pan and put in a bowl.  Add rest of oil to frying pan and add carrots.  Cook until the carrots are just tender and add onions and mushrooms.  Stir fry these until the veggies are soft.  Add the meat and heat.  When everything is hot add sauce ingredients and cook and stir until sauce is thick and bubbly.

 Serve over brown rice..

 

 

 

 

 

¼ c soy sauce

 

 

 

 

 

 

 

 

 

 

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Rosemary Marinade for Meat

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I have had this recipe for a long time.  I am not sure where I got it from.  It is Dave’s favorite marinade for pork on the grill.

1/3 cup soy sauce, 1/4 cup lemon juice, 2 tbsp. olive oil, 2 tsp. minced garlic, 2 tbsp. minced fresh rosemary.  Combine all ingredients and pour over meat.  Let sit overnight or at least a few hours.  As in all marinades, overnight is better but not always possible.  I have made this plenty using dried rosemary and even not using any rosemary at all.  It is still delicious either way.

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Microwave Popcorn

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INGREDIENTS
6  tablespoons popcorn kernels
1  tablespoon olive oil
1/4 -1/2  tsp salt

DIRECTIONS
In a large microwave-safe glass bowl (a 2.5 quart mixing bowl or larger ) add olive oil and salt. Microwave for 20 seconds to help the salt dissolve.

Remove from the microwave, stir oil and salt, then add the popcorn kernels. Stir the kernels until they are all coated with the olive oil. Press the kernels into a single layer on the bottom and sides of the bowl as best you can. (You end up with less un-popped kernels when they are in a single layer.)

Cover the bowl of kernels with a lid that allows for venting. I used a plastic pyrex lid set askew so that the top of the bowl wasn’t totally covered, but the opening wasn’t large enough to let any popcorn fly out. You could also cover the bowl in parchment paper, and tuck the ends underneath the bottom of the bowl, then poke holes in the paper on top.

Place the covered vented bowl back in the microwave and heat for about 3-4 minutes on high or until there is 2 seconds between pops. It may take less or more time depending on your microwave. Bowl will be hot. Toss the popcorn to evenly coat with the oil/salt.

I got this recipe from http://penniesandpancakes.blogspot.com

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