I am having the hardest time with blogger's new format. There are lots of neat and new things, I know but I am not very good with things like this. Everything is all over the place on at least one of the blogs and I wish I had been better at keeping with a main topic so I could have more easily written everything in one place!
I am so tired that I want to cozy up under some covers and read and write until I fall asleep for hours. There is still a lot to be done so I have to keep the idea of comfort on the backburner for awhile longer.
If and when I gather all the recipes I've been making lately, I will have to send them all at once or a few at a time.
Until then, I'll s hare from where -ever...
Sunday, December 4, 2011
Monday, November 28, 2011
Cranberry Corn Bread
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com Your Kitchen Inspiration™ for the iPad
Sent from my iPad
Saturday, November 5, 2011
A scribbled list...
One of my busy kitchen days...
This draft was the start of something I had planned to write but didn't finish. I guess I got too busy doing more of the same or similar. Smiles!
Two whole chickens
Three skillets of ground beef
Two big pans of chicken tenderloins
Kefir
Cleaned and washed dishes
Did laundry
Swept
Delegated trash take out
Checked kids' chores
Worked on menu
Do you write down what you need to do in your kitchen and/or what you've done in a given day?
This draft was the start of something I had planned to write but didn't finish. I guess I got too busy doing more of the same or similar. Smiles!
Two whole chickens
Three skillets of ground beef
Two big pans of chicken tenderloins
Kefir
Cleaned and washed dishes
Did laundry
Swept
Delegated trash take out
Checked kids' chores
Worked on menu
Do you write down what you need to do in your kitchen and/or what you've done in a given day?
Thursday, October 20, 2011
Potato -Salmon Chowder
It was cold here yesterday! All day long, we had chilly weather and I planned to make homemade bread and soup. It was so busy moving around our bedroom remodel project and tending to an under the weather grandbaby that I didn't get to the bread. I did manage a dutch oven full of potato/salmon chowder and served it with turkey sandwiches.
I started this post weeks ago and never finished it! The potato/salmon chowder was similar to the ones I've made (and maybe posted?) in the past.
You can make this kind of thing your own as easy as just about anything. I just peel, quarter and boil some potatoes and boil them until tender. For an added boost of nutrition, I usually throw a peeled clove or few of garlic in the potato water. Speaking of the water potatoes are boiled in --- it works for a great liquid for bread making, to stir into your soup or chowder and more. I drain my potatoes and keep the potato "broth" in a liquid measuring cup so I can easily grab it and pour for the rest of my cooking.
Just saute some chopped onions in olive oil and maybe a pat of butter and towards the end, add some chopped garlic. When the onions and garlic look the way you want them (sometimes we like them with more of a bite and other times, caramelized so it is up to your personal tastes) ... add some sea salt and freshly ground pepper and any seasonings you like. I add whatever strikes me at the moment and for this one, I used garlic salt, and parsley.
Add more olive oil and/or butter if needed to make a good roux (white sauce) and sprinkle some white or whole grain flour over the pan of onions, garlic, oils and seasonings. Whisk it until it is smooth and blended and then add some potato broth, some chicken broth (I use broth I've made and frozen/thawed) and stir well. Add milk or cream, potatoes and any extra seasonings to taste. When the chowder tastes and looks like you want it, add a can of salmon with or without the juice. I usually take the bones out of mine and add to the dog food but my husband's beloved grandmother used a spoon to smash hers all in the meat because she said it was more nutritious and less wasteful.
Many recipes call for a lot of cheese to be stirred into things like this but I don't like the mess or the loss of cheese flavor. I opt to serve it with a generous amount of shredded Parmesan, aged white cheddar, or any other cheese we might have on hand. Sometimes we have a small bowl of sour cream to add a spoon or two of and it looks beautiful with a small sprinkling of parsley, freshly ground pepper or something like that to the top.
We have eaten our chowder with whole grain crackers, homemade bread, or crispy toast from the oven rubbed with garlic cloves.
Toppings are according to preference. Crumbled, cooked bacon and chives are delicious!
Have a blessed day/evening, dear reader.
I started this post weeks ago and never finished it! The potato/salmon chowder was similar to the ones I've made (and maybe posted?) in the past.
You can make this kind of thing your own as easy as just about anything. I just peel, quarter and boil some potatoes and boil them until tender. For an added boost of nutrition, I usually throw a peeled clove or few of garlic in the potato water. Speaking of the water potatoes are boiled in --- it works for a great liquid for bread making, to stir into your soup or chowder and more. I drain my potatoes and keep the potato "broth" in a liquid measuring cup so I can easily grab it and pour for the rest of my cooking.
Just saute some chopped onions in olive oil and maybe a pat of butter and towards the end, add some chopped garlic. When the onions and garlic look the way you want them (sometimes we like them with more of a bite and other times, caramelized so it is up to your personal tastes) ... add some sea salt and freshly ground pepper and any seasonings you like. I add whatever strikes me at the moment and for this one, I used garlic salt, and parsley.
Add more olive oil and/or butter if needed to make a good roux (white sauce) and sprinkle some white or whole grain flour over the pan of onions, garlic, oils and seasonings. Whisk it until it is smooth and blended and then add some potato broth, some chicken broth (I use broth I've made and frozen/thawed) and stir well. Add milk or cream, potatoes and any extra seasonings to taste. When the chowder tastes and looks like you want it, add a can of salmon with or without the juice. I usually take the bones out of mine and add to the dog food but my husband's beloved grandmother used a spoon to smash hers all in the meat because she said it was more nutritious and less wasteful.
Many recipes call for a lot of cheese to be stirred into things like this but I don't like the mess or the loss of cheese flavor. I opt to serve it with a generous amount of shredded Parmesan, aged white cheddar, or any other cheese we might have on hand. Sometimes we have a small bowl of sour cream to add a spoon or two of and it looks beautiful with a small sprinkling of parsley, freshly ground pepper or something like that to the top.
We have eaten our chowder with whole grain crackers, homemade bread, or crispy toast from the oven rubbed with garlic cloves.
Toppings are according to preference. Crumbled, cooked bacon and chives are delicious!
Have a blessed day/evening, dear reader.
Saturday, September 17, 2011
Honey Cough Syrup
Shared with my cleanandcozyhome email discussion list this morning:
Good day, beautiful homemakers!
I have been fighting off something for over a week now
and a part of it the past few days has been coughing. It has gotten worse by
the hour, I think and reached a point where my ribs and back are aching from
it! I have been taking my vitamins, making sure to get enough zinc, drinking my
organic apple cider vinegar “tonics” and getting fresh garlic and ginger in as
much as I can. I have consumed hot, herbal teas, very spicy foods and sipped on
chicken broth, chicken soup and spicy tomato soup. The head congestion and
cough have persisted relentlessly.
Last night, in exhaustion and with a heart of mercy for
my husband --- who has been working almost without stopping and I am sure
hasn’t missed the few hours of sleep he does get --- I tried to think of
anything that could help.
I remembered that years ago, I stopped using as many non
natural medicines as I could unless they were definitely needed [still go by
that after and during prayer over whatever it is] and found a recipe for cough
syrup. It had worked so well for our son that we used little else for cough and
cold.
I had forgotten all about it but I knew it had honey as a
base. I googled honey cough syrup or something along those lines and found a
few. I settled with the one that looked as close to what I remembered as
possible and that I could make quickly.
Here is what I found at ehow.com: * Shared the way I made
it in my kitchenJ*
1 cup of honey
3 T. lemon juice (I used the juice of one lemon and an
additional T. of lemon juice)
¼ cup warm water
Warm the honey in a sauce pan and then add the lemon juice
and stir until blended. Add warm water and let simmer for a few minutes,
stirring frequently. Mine had seeds and little pieces of lemon so I strained it
through a little tea cup insert when pouring in a pint Mason jar and put a lid
on it. I let it cool for a bit and then took 2 or 3 teaspoons (was so tired , I
do not remember which!) and guess what?! It was immediate… literally immediate
relief AND I slept from around 11:00 pm to 5:00 am and then went BACK to sleep
until after 9! So, praising GOD this morning. . .
smiles.
Here is the link for the actual recipe:
Sandy :)
Tuesday, August 23, 2011
Blog writer note -
My kitchen has been as busy as ever but with that and the many other activities going on... posting my recipes has become almost non-existent. Can you tell?!
:)
Anyway, there are easier and easier ways of posting things on these blogs so maybe I'll get it going and keep it flowing at some point. I have four notebooks full of recipes (culinary scrapbooks ... all unfinished!) and I really need to gather all of them, the reviews, pictures, and more and organize them so I can keep a running file of what we make and eat around here!
Just a note to share one of the bits I'm working on right now.
We are making a lot of salads, sandwiches, and quickly prepared stove top dishes to keep the kitchen from getting unbearably hot. No central heat or air so we have to be creative with fans, a couple of air units and baking/cooking schedules.
Until the next recipe or food share . . .
:)
Anyway, there are easier and easier ways of posting things on these blogs so maybe I'll get it going and keep it flowing at some point. I have four notebooks full of recipes (culinary scrapbooks ... all unfinished!) and I really need to gather all of them, the reviews, pictures, and more and organize them so I can keep a running file of what we make and eat around here!
Just a note to share one of the bits I'm working on right now.
We are making a lot of salads, sandwiches, and quickly prepared stove top dishes to keep the kitchen from getting unbearably hot. No central heat or air so we have to be creative with fans, a couple of air units and baking/cooking schedules.
Until the next recipe or food share . . .
Spinach Lasagna... on our menu!
LASAGNA
serves 8
- 2 extra-large eggs (lightly beaten)
- 15 ounces of ricotta cheese
- 10 ounces of frozen spinach - defrost and squeeze dry
- 3/4 cup of grated parmesan cheese - divided
- 1 teaspoon of salt
- 1/3 teaspoon of ground pepper
- 1 teaspoon of oregano
- 26 ounces of spaghetti sauce
- 10 sheets of no-boil lasagna noodles
- 1 pound of shredded mozzarella cheese - divided
Ricotta Mixture:
In a medium bowl combine eggs, ricotta cheese, spinach, 1/2 cup of the parmesan cheese, oregano, salt and pepper.
Layer the ingredients in a 9 x 13 x 1 inch pan, in the following order:
Layer one
3/4 cup of the Sauce
3 Sheets of pasta
3/4 cup of the Sauce
1/2 of Ricotta Mixture
1 and 1/3 cups of the Mozzarella
Layer two
3 sheets of Pasta
3/4 cup of the Sauce
1/2 of Ricotta Mixture
1 and 1/3 cups of the Mozzarella
Layer three
4 Sheets of pasta
3/4 cup of the Sauce
1 and 1/3 cups of the Mozzarella
1/4 cup Parmesan Cheese
Bake for 30 minutes, until the sauce is bubbling.
Let sit for 10-15 minutes before cutting.
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