from cookinglight.com
sauce
Friday, April 13, 2012
Wednesday, April 11, 2012
scalloped potatoes and ham
from pioneer woman
potatoes and ham
I just read in real simple a quote that goes something like "an eternity is 2 people and a leftover ham"....and we may be living that pretty soon....I LOVE leftover easter ham, but I have a feeling that we will be pretty sick of it soon if I dont find some creative ways of using it!
potatoes and ham
I just read in real simple a quote that goes something like "an eternity is 2 people and a leftover ham"....and we may be living that pretty soon....I LOVE leftover easter ham, but I have a feeling that we will be pretty sick of it soon if I dont find some creative ways of using it!
homeade natural bug sprays
that supposedly work!
bug sprays
at first glance, it looks like a lot of these depend heavily on witch hazel and I believe that has a considerable drying factor on skin, and given my dry skin issues and my younger sons eczema, I'm not sure how well this will work....still researching
bug sprays
at first glance, it looks like a lot of these depend heavily on witch hazel and I believe that has a considerable drying factor on skin, and given my dry skin issues and my younger sons eczema, I'm not sure how well this will work....still researching
sourdough bread bowls
I've been making homemade soudough bread for a few years now and it's pretty much all we eat as far as loaf bread, but I know my husband LOVES soup in bread bowls, so I've been trying to build up the nerve to experiment...here are a few ideas I've found
from food.com
from ehow.com
from food.com
from ehow.com
lamb kebabs with cucumber-feta relish
from real simple
I wonder if I can make this with beef or chicken? I read that this relish would go well with beef too
I wonder if I can make this with beef or chicken? I read that this relish would go well with beef too
Monday, April 2, 2012
Our favorite Granola...so far...
tweaked from a food.com recipe:
4 cups old fashioned oats (sometimes I use a little more
1.5 cup total sliced almonds and pecans and sunflower seeds (or whatever you have on hand)
1/2 cup golden brown sugar , packed
1 cup sweetened coconut
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/3 cup vegetable oil
1 small bottle cracker barrel syrup (I have a ton in my fridge...you can add maple syrup, honey, agave, maybe even molasses or pancake syrup instead)
1/4 cup honey
2 tablespoons sugar
4 teaspoons vanilla extract
2 cups dried fruit of your choice
Directions:
1.Position rack to middle of oven and preheat to 300*.
2.Lightly spray large baking sheet with nonstick spray.
3.Mix next 6 ingredients in large bowl.
4.combine oil, honey and sugar, and syrup in small saucepan; bring to simmer over medium heat.
5.Remove from heat; stir in vanilla.
6.Pour hot liquid over oat mixture; stir well.
7.Using hands, toss mixture until thoroughly mixed.
8.Spread granola on prepared baking sheet.
9.Bake until golden brown, about 30 minutes (stirring every 10 minutes).
10.Transfer sheet to rack and give it one last stir; cool granola completely.
11 .Add dried fruit.
12. (Can be made two weeks ahead. Store in airtight container at room temperature.)
Makes about 8 cups.
4 cups old fashioned oats (sometimes I use a little more
1.5 cup total sliced almonds and pecans and sunflower seeds (or whatever you have on hand)
1/2 cup golden brown sugar , packed
1 cup sweetened coconut
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/3 cup vegetable oil
1 small bottle cracker barrel syrup (I have a ton in my fridge...you can add maple syrup, honey, agave, maybe even molasses or pancake syrup instead)
1/4 cup honey
2 tablespoons sugar
4 teaspoons vanilla extract
2 cups dried fruit of your choice
Directions:
1.Position rack to middle of oven and preheat to 300*.
2.Lightly spray large baking sheet with nonstick spray.
3.Mix next 6 ingredients in large bowl.
4.combine oil, honey and sugar, and syrup in small saucepan; bring to simmer over medium heat.
5.Remove from heat; stir in vanilla.
6.Pour hot liquid over oat mixture; stir well.
7.Using hands, toss mixture until thoroughly mixed.
8.Spread granola on prepared baking sheet.
9.Bake until golden brown, about 30 minutes (stirring every 10 minutes).
10.Transfer sheet to rack and give it one last stir; cool granola completely.
11 .Add dried fruit.
12. (Can be made two weeks ahead. Store in airtight container at room temperature.)
Makes about 8 cups.
Homemade Yogurt in the slowcooker
I've researched several recipes for homemade yogurt, experimented a tiny bit, and developed a recipe that I like:
you will need
1 crockpot (mine are around 2 1/2-3 quart)
1/2 gallon milk
1/2 cup yogurt with active cultures
1/4 cup powdered milk (to aid in thickening)
pour milk and powdered milk into crockpot and turn it on low. Set timer for 2 1/2 hours.
When the timer beeps, unplug the crockpot, set timer for 3 hours.
when the timer beeps, scoop approx. 2 cups of the warm milk into a large bowl and mix in 1/2 cup yogurt. I use a wisk to make sure it is mixed well. Then return the milk mixture to crockpot. At this point the recipes suggested wrapping the crockpot in a towel to insulate....I've had awesome luck putting the crockpot in my oven with JUST the light on. Set the timer for 8 hours. When the timer beeps (usually around bedtime around here) I put the crockpot into the fridge to chill. The yogurt is still a bit thin, perfect to use in smoothies, but We like our yogurt pretty thick so the next morning I start straining the yogurt using a colander lined with 2 paper towels. I usually let it strain until dinner time or so. We love this thick yogurt mixed with homemade granola with a healthy squirt of honey.
yields alittle more than 1 quart yogurt, a little less than 1 quart whey
Helpful hints:
*in order for the yogurt to be done by bedtime (10pm around here) it needs to be started by 8:30 am. However, this means that I can't use my oven in the evening which can be an inconvenience.
*In order for the yogurt to be ready to "culture" overnight, it has to be started by 4:30pm, then put into the lighted but cool oven at 10 pm and taken out to be chilled around 6am (it can be left in a little longer, it will just be more tangy!)
*obviously, you have to plan ahead and know that you wont be using your oven for dinner if you use it to insulate, so if the oven will be occupied, you can use beach towel insulation method, but when I did that, the yogurt was much looser, and when strained it yielded much less yogurt and much more whey. I think the warmer it is insulated, the more actual yogurt is able to culture.
*there are many websites suggesting what to do with whey (just google it)....I've been diluting it and using it in my garden on acid loving veggies like potatoes and radishes., I've also heard it is awesome to put on blueberries...I'm also trying to get my mom to use it on her hydrangeas for more brilliant color. It is also said it can be used in baking and to wash face and hair too!
*Yogurtcan also be used very nicely as a substitute for sour cream...as long as it isnt cooked....I've tried it as a sub for sour cream in a cheesecake and in beef stroganoff with less than stellar results...but as a sub in dips, or as a condiment, YUM!
you will need
1 crockpot (mine are around 2 1/2-3 quart)
1/2 gallon milk
1/2 cup yogurt with active cultures
1/4 cup powdered milk (to aid in thickening)
pour milk and powdered milk into crockpot and turn it on low. Set timer for 2 1/2 hours.
When the timer beeps, unplug the crockpot, set timer for 3 hours.
when the timer beeps, scoop approx. 2 cups of the warm milk into a large bowl and mix in 1/2 cup yogurt. I use a wisk to make sure it is mixed well. Then return the milk mixture to crockpot. At this point the recipes suggested wrapping the crockpot in a towel to insulate....I've had awesome luck putting the crockpot in my oven with JUST the light on. Set the timer for 8 hours. When the timer beeps (usually around bedtime around here) I put the crockpot into the fridge to chill. The yogurt is still a bit thin, perfect to use in smoothies, but We like our yogurt pretty thick so the next morning I start straining the yogurt using a colander lined with 2 paper towels. I usually let it strain until dinner time or so. We love this thick yogurt mixed with homemade granola with a healthy squirt of honey.
yields alittle more than 1 quart yogurt, a little less than 1 quart whey
Helpful hints:
*in order for the yogurt to be done by bedtime (10pm around here) it needs to be started by 8:30 am. However, this means that I can't use my oven in the evening which can be an inconvenience.
*In order for the yogurt to be ready to "culture" overnight, it has to be started by 4:30pm, then put into the lighted but cool oven at 10 pm and taken out to be chilled around 6am (it can be left in a little longer, it will just be more tangy!)
*obviously, you have to plan ahead and know that you wont be using your oven for dinner if you use it to insulate, so if the oven will be occupied, you can use beach towel insulation method, but when I did that, the yogurt was much looser, and when strained it yielded much less yogurt and much more whey. I think the warmer it is insulated, the more actual yogurt is able to culture.
*there are many websites suggesting what to do with whey (just google it)....I've been diluting it and using it in my garden on acid loving veggies like potatoes and radishes., I've also heard it is awesome to put on blueberries...I'm also trying to get my mom to use it on her hydrangeas for more brilliant color. It is also said it can be used in baking and to wash face and hair too!
*Yogurtcan also be used very nicely as a substitute for sour cream...as long as it isnt cooked....I've tried it as a sub for sour cream in a cheesecake and in beef stroganoff with less than stellar results...but as a sub in dips, or as a condiment, YUM!
Subscribe to:
Posts (Atom)
