Tag Archives: Salt And Pepper

Tweetsie Trip

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Hello everyone!  I am sorry that it has been a while since I made a post.  Seems like we have been super busy here.  Last Tuesday, the girls and I went to Sam’s Club.  Wednesday, we went to the Pastor’s.  They gave us 2 bushels of grapes and I have no idea how much corn-enough to make 31 qts in the freezer.  So, I guess you know what we did Thursday.  Friday we finished up the grapes and corn, cleaned the church and started revival.  Saturday, we decided it was time to play.  We met Dave, Jess and kids at Tweetsie for a fun day.  We left about 9:00 A.M. and got back home about 9:00 P.M.  It was a long day but SO much fun.  Sunday finished up our revival.  Today we are making peach and grape jelly.

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They have these horses all around Tweetsie.  The boys climbed up on them as soon as we got there.  They really enjoyed seeing MawMaw climb on one.  My mother was such a fun person.  She loved doing things out of the box.  She always wore a hat.  One of her favorites was a bright silver one.  As soon as I climbed up on the horse, Jess said all I needed was a silver hat.  I think that is how I want my children and grandchildren to remember me.  I want to be a person who is fun to be with.

Some of you mentioned that you were interested in knowing how to cook the dried beans.  I’m sure there are lots of ways to cook them but the way we always do is just put them in a  kettle, cover with water, add some bacon grease, salt and pepper.  Mom always added a some navy beans to cook with them.  It takes a while for them to cook and you will have to  add water as needed.   In my opinion, these are best with corn bread, but then most things are.

Well, I better get busy.  I have so many blogs to get caught up on reading.  Enjoy your day and God bless.

Oven Roasted Asparagus

  • 1 bunch thin asparagus spears, trimmed
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons grated Parmesan cheese (optional)
  • 1 clove garlic, minced(optional)
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon lemon juice(optional)
This recipe came from allrecipes.com

Directions

  1. Preheat an oven to 425 degrees F (220 degrees C).
  2. Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
  3. Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

Chicken Noodle Soup with Homemade Egg Noodles

Egg Noodles

Printed from Pennies & Pancakes

~ adapted from Better Homes and Gardens

*Makes about 1 pound of dry noodles


INGREDIENTS

2 cups all-purpose flour (plus more for rolling out the dough)

1 tsp salt

2 egg yolks, beaten

1 egg, beaten

1/3 cup water

1 tsp. vegetable oil


DIRECTIONS

In a large bowl stir together the flour and the salt. Make a well in the center of the flour mixture. In a small bowl stir together egg yolks, whole egg, water, and oil. Add egg mixture to flour mixture; mix well.

Sprinkle a kneading surface with flour. Turn dough out onto floured surface. Knead until dough is smooth and elastic (8 to 10 minutes total). Cover and let the dough rest for 10 minutes.

On a lightly floured surface, roll the dough to about 1/16 inch. Let stand, uncovered, for at least 20 minutes.

Lightly dust the dough with flour. Using a pizza cutter, cut the dough into strips. The original recipe recommends 1/4 inch wide and 2-3 inches long. I cut mine larger, because that’s how we like them. How you cut them depends on how you like your noodles. They will expand when cooked.

To serve immediately, cook until tender but still firm, with no doughiness in the middle. Drain.

To store cut noodles, let them dry about 1 hour or until completely dry. I turn them over so that both sides get exposed to the air. Place dry noodles in an airtight container or ziplock bag and refrigerate for up to 3 days. Or place in a freezer bag or freezer container and freeze for up to 8 months.

Favorite Chicken Noodle Soup

Printed from Pennies & Pancakes

*Makes 6 servings (about 12 cups)

INGREDIENTS

8 cups chicken stock (or chicken broth)

1 cup cooked chicken, chopped

3 large carrots, peeled and chopped

1 large celery stalk, finely chopped

1 1/2 cups homemade egg noodles (or 2 cups store-bought)

1 dried bay leaf, crushed (opt.)

1/2 tsp. salt

1/8 tsp. pepper

 

DIRECTIONS

In a large pot, bring chicken stock, carrots, celery, crushed bay leaf, salt, and pepper to a boil over medium-high heat, then reduce heat to medium-low, cover, and let cook till carrots are softening, but still mostly firm (8-10 minutes).

Add the chicken and noodles, cover, and let cook, uncovered, until the noodles are completely cooked through (15 -20 minutes). Taste, and adjust salt and pepper if desired.

Serve immediately, or store in covered containers in the refrigerator for 2-3 days, or in the freezer 2-3 months.

Chili Beans

1 lb ground beef, 1 lg onion-chopped, 1 med green pepper-chopped.  Brown together in large skillet.  Pour into large pot.

Add:  1 pt tomatoes or 1 qt home canned tomato juice, 1 small can tomato sauce or 1 small can tomato paste, 1 pkg chili seasoning mix (I prefer Chili-O brand), 1 tsp. chili powder, 1 tsp cumin, 3 cans kidney beans.   If this looks too thick, add water till reach desired consistency.  Salt and pepper to taste.  I also add garlic salt.

To can this pressure pints 75 min, qts 90 min on 10 lb pressure.

Kielbasa with Cabbage and Noodles

I found this recipe at Johnsonville Sausage.  I altered it a little to fit our taste.

5 cups cabbage,-chopped, 1 onion-diced, 1/4 cup butter, 1 package kielbasa chopped, small amount of jalapena pepper-chopped, 1 clove garlic-minced, 1 cup sliced mushrooms,  4 cups egg noodles cooked according to package directions.    In a large skillet saute cabbage, onion, pepper and garlic.   Add the kielbasa, noodles, salt and pepper.  Cook until heated through.

Tuesday

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I thought I would give you all a break from festival pictures today.  Underneath these two trees sits my “green swing” which as you know I dearly love.

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This is a picture of a late blooming hollyhock.  See how tall it is.  Our house is a two story house and if you look in the upper left corner of the picture you can see the edge of the roof on the house.  Just look at how blue the sky is today.  God is so good!

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Our grapevine getting ready to rest for the winter.

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Cows in the field behind our house.

Today I am trying a new recipe.  Well, not completely new, I have made it once before.  The other time I made it in the oven.  Today, I am making it in the crockpot.    The recipe is called Honey Baked Lentils and Rice.  

1 cup lentils, 1 cup brown rice, 4 1/2 cups water, 2 tbsp honey, 2 tbsp soy sauce, 2 tbsp olive oil, 2 tbsp minced onion, 1/2 tsp ginger, 1/2 tsp garlic powder, salt and pepper to taste (I used 1/4 tsp each).  Place in crockpot, cook on low for about 4 hrs or until lentils are done.  You can also cook this in the oven in a casserole dish for 1 1/2 hrs at 350 degrees.

School today as usual.  It is an absolutely beautiful day here in Floyd.  I am doing another batch of apples in the steam juicer and will be making applesauce later on today.  I also want to go up on the hill and gather some mullein leaves to dry for making tea.   This tea is very good hot or cold and it is very good for respiratory ailments.  I usually just pick it in the summer and make a cold tea from it.  I have never tried drying it before. 

Our supper tonight will be bbq made from the remainder of the roast I coooked yesterday.  Homemade buns, home fries and the honey baked lentils.   I think we will have peaches for dessert.  Enjoy your day and God bless.

More Fall Pictures

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Here are a few more fall pictures.  These was taken last Saturday during our hike at Bottom Creek Gorge.

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Fall is such a beautiful time of the year.  We have been working on school, cleaning up the garden for fall plowing and working on an afgan.  Not a lot going on.  Yesterday evening we gave Mr. Rooster away.  YEAH!  We gave him to a family that wants to hatch baby chicks for their young daughter to take of.   He will be so happy.

Yesterday, it was rainy and foggy here.  Then the temperatures dropped quite a bit during the night.  It was 36 degrees this morning when we got up.  The sun is out now though and it looks like it will be a beautiful day.  Yesterday, I was reading a blogger friend’s post, http://theboydbunch.wordpress.com/, and she was having crockpot parmesan chicken for supper.  I thought that sounded good and I had already planned on having chicken for supper so I looked up a recipe for it.  I’m not sure if this is the same recipe she used or not but it was really good.  I got my recipe from betty crocker.  I did make a few changes. 

Slow Cooker Chicken Parmesan with Penne Pasta

1 egg, 1/3 cup bread crumbs, 1/3 cup parmesan cheese, 1/2 tsp. italian seasoning, 1/4 tsp. salt, 1/4 tsp. pepper, 4 boneless, skinless chicken breast, 1 jar spaghetti sauce, 1/2 cup shredded cheese, 2 2/3 cups penne pasta.

1.  Spray crockpot

2.  In a small bowl, beat egg until foamy.  In another bowl, mix bread crumbs, parmesan cheese, italian seasoning, salt and pepper.  Dip chicken into egg, then coat with bread crumb mixture.  place in crockpot.  Cover chicken with spaghetti sauce.

3.  Cover and  cook on low for 5 to 6 hrs.   (I cooked mine on high for 4 1/2 hrs.)

4.  Cook and drain pasta.  Serve chicken on top of pasta.   Sprinkle shredded cheese on top.  (I used mozarella).

Makes 4 servings.

I hope you all enjoy your day and God bless.

 

 

New Apron

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This is a picture of the latest apron I made.  Remember last week, I told you all I was taking the laundry soap and some dishcloths to a local store.  Well, she wanted them to sell and she said she would try to sell my aprons as well.  I hope to take her this one tomorrow.  Wouldn’t it be a blesssing if some of my homemade stuff starting selling?  I hope to use the money I make from selling my stuff to purchase school books for next year.

Today we are having a new soup recipe I got from a blogger friend, who got it from another blog.  I altered the recipe a little to better fit what I had on hand.  The recipe is

Super Easy Crockpot Hamburger Veggie Soup

1lb hamburger (I used london broil leftover from the other night chopped into small pieces)
1 onion, chopped and 1 tbsp. chopped garlic
1 can green beans, drained
1 can corn, drained
1 can diced tomatoes
3 cups water
1 T chicken or beef broth powder
2 T Worcestershire sauce
1 can organic cream of mushroom soup (a brand such as Amy’s, found in health food stores)
Salt and pepper to taste

Brown hamburger and onions until meat is no longer pink and onions are soft. Add to crockpot. Add remaining ingredients, stir. Cook on low for 7 to 8 hours. Serve with some hot homemade dinner rolls for a great meal.  I am hoping to do lots more crockpot meals.  The crockpot doesn’t heat up the house like using the stove does and it is easy (I think).

When I started making this soup, I realized I did not have any cream of mushroom soup.  I went on line and found this easy recipe to make my own.  I found it at CheapCooking.com The recipe is:

Make your Own “Cream of …” Soup

Whether you want to control the chemicals or the fat, making your own white sauce and flavoring it is cheaper and better for you than those canned cream of whatever soups.

  • 2 Tbs butter
  • 2 Tbs flour
  • 1/4 tsp salt (optional)
  • 1 cup milk

In a heavy saucepan, melt the butter. Sprinkle the flour over it and stir to incorporate. Cook over medium low heat for 2-3 minutes, stirring constantly. Slowly whisk in the milk.

Cream of chicken

If you want to make a cream of chicken flavored sauce, use half broth and half milk. If you have troubles getting this to be smooth, try heating the milk or broth before adding to the flour and butter. Bring to a simmer and cook over low heat, barely simmering, for a few minutes until thick.

Cheese sauce

To make a cheese sauce, add grated cheese and stir until melted.

Cream of celery or mushroom

To make a cream of some vegetable soup, saute 1/4 cup or so finely chopped celery, mushrooms, or onion in the butter before adding the flour and use half broth and half milk.

I am making cinnamon rolls for dessert so I guess I better get busy.  Enjoy your day and God bless.

Snow

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We are getting snow today.  It started out as rain, changed to sleet and now it is all snow.  Predictions are 4-6 in.  We’ll see.  Anyway, it looks pretty coming down. 

Tonights menu is meatloaf, cheesy pototoes, home canned green beans and fresh rolls.  The recipe I use for the meatloaf is:

2 lb hamburger, 2 tbsp bbq sauce, 1 cup milk, 1/2 tsp chili powder, 1 sleeve crackers crushed, 1 egg, 1/2 cup chopped onion, salt and pepper to taste.  Bake for 1 hr 15 min at 400 degrees.  Topping for meatloaf- l cup ketchup, 1/2 cup brown sugar. 

Cheesy Potatoes:

In a casserole dish, layer sliced potatoes, chopped onions, salt, pepper, sprinkle on 1 tbsp flour, shredded cheddar cheese, shredded mozzarella–repeat layers pour 1 cup milk over the entire dish and bake at 400 degrees for 45 min or until pototoes are done.

It certainly will smell good in your home while these are baking.  Our rolls are baking as I type.  I think I am getting hungry.  Enjoy your day and God bless.