Category: Recipes

Fermented Salsa

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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Mint Simple Syrup

1 cup sugar, 1 cup roughly chopped mint, 1 cup water.  Bring to boil, simmer 10 min.  Remove from heat.  Let cool to room temperature.  Use 1 cup syrup to make 1/2 gal. tea.

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Crock Pot Lasagna

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

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

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

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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Homemade Ranch Dressing

Ingredients:
Black Pepper ¼ C
Parsley Flakes 1 1/2 C
Garlic Salt ½ C
Kosher Salt 2 Tbsp
Granulated Garlic ¼ C
Granulated Onion 3/4 C
Dill Weed 2 Tbsp

Procedure:
1. Combine all ingredients, store in an airtight container. Makes about 3 ½ cups of dry mix
2. To Make Dressing, whisk together 2 Tbsp of mix with 2 Cups each of mayonnaise and buttermilk 1 ½ Cups sour cream, & 1 tsp Lemon Juice. Refrigerate for 2 hours. Makes 1 ¾ Quarts

I got this recipe from http://www.thecraftyblogstalker.com
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Homemade Window Cleaner

Jess found this recipe for homemade window cleaner.  It really works!

2 cups warm water, 1 tbsp cornstarch, 1/4 cup alcohol, 1/4 white vinegar.  Mix all ingredients together.  Shake before using.

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Dinner Rolls

BEST EVER LIGHT AND FLUFFY DINNER ROLLS

4 cups all-purpose flour
1/3 cup sugar
1 teaspoon salt
1 package dry yeast
1 1/2 cups hot tap water
1 egg
1/3 cup softened butter or vegetable shortening (I used margarine today)

Sift together two cups of the flour with the sugar, and stir in the yeast. With mixer at low speed, blend shortening or butter into the flour mixture. Add the hot water (the hottest it comes from your tap, all at once, with mixer running. Add the egg, and continue mixing.
Add in the remaining two cups flour to make a soft dough.
(At this point, I changed my mixer beaters for dough hooks and let the mixer knead the dough for about ten minutes and then put it into an oiled bowl to rise.)
OR YOU CAN DO IT THIS WAY.
Knead lightly on a floured board and shape into a ball. Put into an oiled bowl, cover with a towel, and allow to rise in a warm spot until doubled, about two hours. Punch dough down. At this point it can either be refrigerated or shaped in rolls or loaves and allowed to rise a second time until doubled. Bake in a preheated 375 degree oven until barely brown. May be frozen after baking and reheated to serve.

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Homemade Mosquito Repellent

Homemade Mosquito Repellent

Materials:

15 drops lavender oil
3 Tbsp of vanilla extract
10 drops of citronella oil or lemon-eucalyptus oil
1/4 Cup lemon juice
Spray bottle

Directions:

Combine above ingredients in spray bottle. Fill remainder of bottle with water, water/vodka or water/witch hazel mixture.

Spray yourself and any objects or areas you wish to keep mosquito free!

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