Friday, April 28, 2006

Homestead Kitchen: Sweet and Spicy Kielbasa over Brown Rice

Friday’s here on the Homestead Blogger is the Homestead Kitchen Day.  So I like to share any new recipes I have made during the week.



Sweet and Spicy Kielbasa over Brown Rice


Admittedly, kielbasas are not the healthiest foods to eat.  But every now and again I get a desire for some.  I buy mine at Costco because they are the best tasting, at leas in my opinion. 


This recipe can be simmered on the stove or it can be put in the crockpot.  Either way it is yummy. 


2 lbs. kielbasa or so, I never really measure them out

1 cup Sucanat

4 to 6 T spicy mustard, I use Grey Poupon

2 or 3 green onions, sliced


Begin by slicing all the kielbasa into small pieces.  Sometimes I will cut them in half the long way and then slice them. 


In your pot or crockpot combine the Sucanat, mustard and green onions.  If you are doing this on the stove, I turn the heat to medium low and stir until the Sucanat melts and the mustard is mixed in well.  Add the sliced kielbasa and stir to cover it all with the sauce.  If you are doing this in the crockpot stir every thing up, and then remember to come back in 15 or 20 minutes to stir again.  After that it should be fine.


On the stove top, turn to low and cover.  Let it simmer for 20 or so minutes, checking now and again to stir.  If in the crockpot, turn to low and let it cook about 2 ½ to 3 hours.


Serve over brown rice. 

Wednesday, April 26, 2006

Sourdough Bread Success!!

Today was a very busy day for me, but before my day got to far advanced I was able to mix up my first batch of sourdough bread.  I followed Sally Fallon’s recipe (from her book Nourishing Traditions..  a really wonderful book if you are interested in improving your health!)  Her recipe called for the sourdough starter, wheat flour (I used hard white wheat and a little spelt), salt and water.  Pretty plain and simple!!  I mixed it and kneaded it and formed it into 3 loaves.  The recipe says to let it rise 4 to 12 hours.  I left and went to town to go to the eye doctor for my daughter and then into the big city to buy groceries and run a couple of errands.  I got home and the bread had risen beautifully!!  It had been 7 hours and I was very impressed.  I baked the bread for 1 hour as the recipe states. 


After I had removed my starter for today’s bread I fed the starter again with 1 cup of rye flour and 1 cup of water.  Already this evening it looks like it bubbling and doing great.  So in a few days I will be able to make more bread!!  :)


Here are pictures of the loaves:




Sourdough Starter

This is a repost from my homeschoolblog site.  I thougth I would post it here for those that don't read both of my blogs! :)  Today, I make sourdough bread so I will be updating this shortly.  Crystal :)




About 5 days ago I started a batch of sourdough starter.  I am using Sally Fallon’s recipe from her book  Nourishing Traditions.    She uses equal parts freshly ground rye berries and water.  


I started with 2 cups of each (per her instructions)  I ground the rye berries up in my mill... 



and mixed with water in a bowl......



Then poured into a gallon size glass jar.  I put a double layer of cheese cloth over the top and secured it with a rubber band. 



After 24 hours I poured the whole mix into a clean bowl and fed my starter with 1 cup freshly ground rye berries and 1 cup water and poured it all into a new clean gallon size jar.  


I have been repeating these steps each day.  At the end of 7 days, which will be this Wednesday, I will be ready to use it in various recipes.  I plan on trying out her bread recipe and maybe do a bit of experimenting on my own. 


After one week, you can put it in the refrigerator in an air tight jar and feed it less often, unless you are using regularly then you can feed it daily.  Sourdough that is fed and cared for can last for years.  I am not sure how long mine will last as I have done this once before and kept it going for awhile before I forgot all about it! I will keep you posted on my progress!    

Tuesday, April 25, 2006

Delicious Bagels

Delicious Bagels





2 c warm water

1 T yeast

2 T honey

2 T molasses

1 t. coconut oil

2 t. salt

4 c whole wheat bread flour

1 to 1 ½ cups unbleached white flour

1 T Sucanat or cane juice crystals



I use my Bosch to make these in, but a Kitchen Aid will do the trick as well.  In the bowl of your mixer combine water and yeast.  Let sit a minute or two and add honey, molasses, coconut oil and salt.  Stir this up a little.  Now add 4 cups of the whole wheat bread flour and knead.  It will be sticky and you will need to add the unbleached white flour a little at a time while the mixer is kneading.  Knead and add flour until the dough no longer sticks to the side of the bowl. 


At this point, knead for another 4 to 7 minutes (the longer time with the Kitchen Aid).  Cover the mixing bowl with a towel and let it rise for 30 minutes. 


Turn on the mixer and punch it down.  Divide the dough into 16 small pieces.  Form each piece into a bagel.  The way I do this is as follows:  Roll the dough into a small circle.  Flatten it between my hands.  Roll the outer edge of the dough under to make a nice round shape and at the same time use your thumbs to push through the center.  It takes a little time and practice to get this down, but before you know it.. your dough will actually look like a bagel! 


Lay each bagel on a cookie tray that has been sprayed with non-stick spray.  I use two cookie trays.  Cover with a towel and let rise until double in bulk.  This will take about 20 to 30 minutes. 


Preheat oven to 400.


When the bagels have risen get a small sauce pan and fill about half way with water and add the 1T of Sucanat.  Bring to a boil. 


Carefully lift each bagel from the tray and set it in the boiling water.  I use a spatula to do this.   Cover the pan and let it boil for 20 seconds.  Uncover and turn the bagel over, cover with the lid and boil for another 20 seconds.  Remove from pan and place back on cookie tray.  Repeat this for all bagels.


After the first tray has been boiled, put them in the preheated oven and bake for about 23 to 25 minutes.  You don’t want them too dark or they will be to crusty on the outside and that does not make for very enjoyable eating! 


While those are baking, do the second tray of bagels and just let them sit on the counter until the first tray is done.  Then bake the second tray.


Enjoy these delicious bagels with cream cheese and honey or fruit sweetened jam!  Yum!! 


NOTE: I have used half wheat and half kamut flour in place of the all whole wheat flour and found them equally delicious! 

Sunday, April 23, 2006

This Weeks Menu



Breakfast: Oatmeal

Lunch: tortilla pizzas

Dinner: chili, cornbread, salad



Breakfast: Oatmeal

Lunch: hot dogs or corn dogs

Dinner: pork chops, mac & cheese (homemade), peas & carrots



Breakfast: eggs & toast

Lunch: grilled cheese sans

Dinner: meatloaf, potato casserole, coleslaw



Breakfast: pancakes

Lunch: wrap sandwiches

Dinner: sweet&spicy keilbasa, buttered noodles, broccoli salad



Breakfast: granola

Lunch: corn chowder

Dinner: oven fried chicken, brown rice, salad



Breakfast: waffles & bacon

Lunch: turkey sandwiches

Dinner: tacos w/trimmings



Breakfast: scrambled eggs & bagels

Lunch: taco salad

Dinner: homemade pizza and party goodies for Emily


Saturday, April 22, 2006

Sewing Project Finished!! :)

Sierra and I finished her sewing project this afternoon!!  Yea!!  She made a skirt and top (with a little help from mom) from the book I listed a few blog posts back. 


Here is her handy work!!


My Newest Babies

Here are some pics of the newest kids on my homestead.  They are part Saanan and part Nubian. They are pretty playful because they are bottle babies.  That is one of the nice things about bottle fed kids.. they just love people! 


Here they are running with Hannah:



Playing in the yard:



On the stairs:



And finally a front view (very hard to get!  They see me and run towards me!! So Sierra and Isaac are helping me out  )…





Friday, April 21, 2006

Homestead Kitchen: Creamy Broccoli Soup

I am a little late here in the day for Food Blogging Friday.  But I wanted to share a soup I just made this afternoon.  It was delicious!!


Creamy Broccoli Soup

Crystal Miller


1 -2lb pkg. frozen broccoli, cooked and drained

2 or 3 green onions, sliced

4T butter

2 -8oz pkgs. cream cheese

2 c cream, half-n-half or whole milk (I use whole goats milk)

2 chicken bouillon cubes, optional (If you don’t use them, you may want to add extra salt)

2 cups water

1 t salt

Pepper, to taste


Saute onion in butter.  When the onion is soft add cream cheese and cream.  Stir this over medium heat until the cream cheese melts and it is smooth.  Add bouillon cubes and water.  Stir and let this heat to almost simmering.  Then add the cooked and drained broccoli.  Add salt and pepper and taste.  Add more salt or pepper if you would like. 




I made another batch of my pepperoni bread (there is instructions on making the bread w/pictures too!) to serve with the soup and it was a very yummy lunch! 

Tuesday, April 18, 2006

Lisa… The Sewing Book


Lisa asked me what the name of the sewing book that I bought for my 10 year old daughter was.


The book is called  “Sew Kool 4 Kids”



Here is a list of what the book has in it (take from the front cover):


5 patterns for kids sizes 4 to 16

6 sewing machine craft projects

14 patterns for 18” dolls

7 hand embroidery projects with stitch instructions


I bought my copy of the book from Newark Dressmakers Supply.  It is only listed in the catalog, it is not in the online store.  I do recommend getting their catalog as they have a ton of really neat stuff!! 


I found the pattern book on line here:  

Tuesday on the Homestead

I have granola on my to-do list this morning!!  I am completely out and the kids are clamoring for more..  it seems to be one of those items that is hard for me to keep up on!


I also have the monthly homeschool meeting this afternoon.  My girls do the child care for the meeting. 


Jacob, Sierra and Isaac have swim lessons this morning and Hannah will take them and then pick up milk for my kid goats.  The lady who gave me the kids, is giving me the milk to feed them too..  what a deal!!  J


Starting today Emily will have a new go at her contacts.  She lost one over the weekend and I called the dr.’s office yesterday and they had an extra set.  So Hannah went and picked them up after her vet volunteer time.  Now if she can keep these until the next appt. everything will be great!! 


I almost have the rest of my diapers for my daughter done.  I am now working on the flat fold ones. And I hope to finish the last 3 this morning and then I will box them up send them to her. 


After that I have a skirt pattern for Sierra to make.  I bought the greatest teach your child to sew type book, came complete with patterns!  So for starters Sierra will make herself a skirt and then maybe the little top to match.  She is really enjoying learning to sew.  I don’t think there will be any time for sewing today, but maybe I can trace the patterns out for her this evening and she can iron her fabric and tomorrow we can cut it out.  


I also have fabric for a skirt and need to trace my pattern.  So I may do the same thing while I supervise Sierra on hers. 


Then we will have to make a matching outfit for her doll!  The pattern book has patterns for matching doll clothes.


My new kid goats are doing great!  They are still on 3 bottles a day, but that should drop to 2 bottles by sometime this week.  Tomorrow I disbud everyone. 


That seems to sum up my Tuesday on the Homestead!! 

Monday, April 17, 2006

Menu For the Week

This weeks Menu:

I wrote this Menu on Saturday as my weeks start on Sunday (my hubby goes back to work on Sunday)


Easter Sunday:

(Main Meal Only)

Lamb in honey/orange sauce (that was very yummy!)

Steamed red potatoes

Green beans

Hot cross buns



breakfast: yogurt w/honey and flax seeds, toast

Lunch: pb&j sandwiches

Dinner: Split pea soup w/ham, salad, corn bread



Breakfast: Eggs, fruit

Lunch: quesadillas

Dinner: Spaghetti on whole wheat noodles, salad, garlic toast or French bread



Breakfast: granola

lunch: Pepperoni Bread

Dinner: Pork roast, baked beans, coleslaw



Breakfast: breakfast burritos

Lunch: creamy broccoli soup

Dinner: black bean sloppy joes on toast, salad



Breakfast: Omelets and bacon

Lunch: Tortilla Pizza’s

Dinner: Hamburger noodle soup, muffins



Breakfast: Waffles

Lunch: leftovers

Dinner: cajun baked chicken, brown rice pilaf, peas & carrots


Saturday, April 15, 2006

Saturday on the Homestead


Our week has been busy, as usual.  Tobin has taken a few extra days off in the last few weeks in order to take care of other projects (like working to get a rental of ours ready to be rented).  


The children and I are working to keep the home fires burning and keep everything in our life moving forward! 


I was just given 2 new goat kids..  so I will need to get a pic of them soon.  A friend of mine used my buck for service last fall and did not want the kids; she just wants milk and does not want to mess with the bottle feeding.  So we are bottle feeding these little cuties.  They are half Nubian and half Saanen.  One doe, one buck and I plan on keeping the doe.  However right now I just did a count of goats and I am at 16!  So something has to be done as that is more than I want to feed through the winter.  I think I have a couple of them that are destined for the freezer, and a couple does I could sell, but not sure I want to do that..  THAT is the big problem with goats; they are so easy to get attached to! 


On the family front, I am happy to say that my little Isaac has finished his school work for the year!!  One down, 4 to go!  He still has some workbooks to mess with and reading we will continue to do, but all the official school work is done.  Sierra and Jacob will be next. 


Today we take a break from this.  Tobin and I are going to the city to do some shopping and enjoy an afternoon together.  The kids will stay home and make cut out sugar cookies.  I found cookie cutters that were a church, a lamb, a cross and what I think is supposed to be a scroll.  I was thinking of doing colored eggs, but not sure how brown eggs would look.. never have done that! LOL..   


Tomorrow my Easter Dinner will be Lamb.  I have several cuts of lamb given to me by my generous Mother-in-law that I am going to think of the best way to cook.  Plus there will be potatoes, veggies, salad and maybe something else, have not figured that out yet (I know I seem to be waiting till the last minute!)


So all in all the Saturday here on the homestead will be a mellow one and I will be in town with my hubby enjoying an afternoon together. 



Friday, April 14, 2006

Homestead Kitchen: More Recipes to Share!

Homestead Kitchen:


Well it is Friday again and it is Homestead Kitchen Day here at Homestead Blogger so I thought I would share a couple of recipes that I tried this week.



The first recipe was for homemade corndogs.   I know that hotdogs are not a good food for you, but occasionally I sucuumb to my children’s pressure and buy a few.  I was reading a friend, Casondra’s, blog and she had a link to a recipe for corndogs (thanks Casondra for the great recipe links!).  I took that basic recipe and made healthier choices on the ingredients.  My kids loved them!!


Here is the recipe (this is the healthy version):


Corn Dogs


1 c corn meal, freshly ground

1 ¾ c whole wheat pastry flour

2 t. baking powder

2 t. salt

1 egg (farm fresh, if possible J )

1/3 cup cane juice crystals

milk, enough to make batter a pancake like consistency


hot dogs, amount desired (I made 15 corndogs and still had batter leftover)

wooden skewers, I used shish kabob skewers

Oil for frying,  I used canola oil


Before you begin heat up a couple of inches of oil in a fry pan to above 300 degrees.  Combine the first 7 ingredients to make a batter that is the same consistency as pancakes.  As I experimented, I found that if my batter was too thick the coating fell off or cracked and if too thin slid off the hot dog before I could even get them in the oil.


After you have made your batter, insert the skewer on the hot dog.  Dip in batter.  Lay in hot oil, I let it cook for a few minutes on one side and then using a fork I gently flipped the hotdog over and let it cook longer on the second side.  Sometimes the batter slid a bit, but it all cooked and stayed on the hot dog after doing the second side.  It does take some practice getting this down and by the end my corn dogs were looking pretty good!!


As for taste..  my kids loved them!!   They can’t wait for me to do this again.  If you try this recipe I hope you enjoy them as much as we did! 



Now for another recipe..  actually this is more a how to rather than a specific recipe.


Pepperoni Bread


I made a 2 loaf batch of my homemade bread.  I rolled it out into a thin rectangle, like I would cinnamon rolls.  I beat 1 egg and spread this over the bread and then place pepperoni slices on top of the egg, then sprinkled a generous amount of mozzarella cheese over this, and then sprinkled parmesan cheese and a little Italian seasoning over the mozzarella.  Starting at the small end of the rectangle I rolled up the whole thing and pinched the end to seal it closed and laid this on a large baking sheet that I had sprayed with a non-stick spray.  I repeated this with the other loaf. 


I let it rise until it had doubled in size and then baked it in a 350 degree oven for about 35 minutes.


We sliced this for lunch and I served it with soup and fruit.  It was a huge hit and my 6 kids managed to consume both loaves!! 



Sunday, April 9, 2006

In the Sewing Room: Skirts


My daughters have been doing a lot of sewing lately.  I mentioned in another blog posting about the skirt pattern they were using ( the Cute Skirt Pattern from Favorite Things Pattern Design.  I bought my pattern from: Newark Dressmakers Supply).  This skirt has 3 different options and Hannah on the left has made it with one of those options, and Leanne’s was the basic pattern, and Emily’s skirt was one she made from a pair of blue jeans.  I have info on my website on turning a pair of jeans into a skirt:


Friday, April 7, 2006

Homestead Kitchen: Recipes to Share


Since Friday is the Homestead Kitchen Day here on the Homestead Blogger, I thought I would share a little from my kitchen.


Here are some recipes and pictures from yesterday’s baking and cooking at my house.   


I baked 6 loaves of whole wheat bread.  I or one of my “Homemakers in Training” (read teenage daughters) bakes all of our bread.  We don’t have a regular day to bake bread, we just do it when we run out.. which with 6 hungry kids at home can be quite often!  Here is the recipe and a picture of yesterday’s efforts.


If you want to make the 6 loaf recipe, here is the link to that:


If you only need a couple loaves, here is the same recipe scaled down a bit:





Also one of our favorite desserts is brownies and vanilla ice cream.  Emily made brownies for our dessert last night.  Here is the recipe and a picture of those:


Here is the recipe:



1/2 C or 1 cube butter
1 3/4 C sucanat
2 tsp vanilla
2 eggs
1 1/3 C whole wheat pastry flour
2/3 C. unsweetened baking cocoa
2 tsp baking powder
chocolate chips, grain sweetened and sprinkled over the topÂ… this is purely optional and may not be something in your pantry!

In medium saucepan, melt butter and remove from heat. Stir
in sucanat.  Sucanat needs a few minutes to soften so take an extra few minutes stirring this in. It may even help to have the Sucanat on the stove to still feel some of the heat.  Then stir in the vanilla and egg and beat well. Add the flour and baking powder and blend well.  The mixture will be quite stiff and that is normal.  Spread it into an ungreased 9x9 pan. Bake in a 350 degree oven for 20 to 25 minutes until they are golden and chewy. Cool, cut and serve to your family to enjoy!!



And finally my daughter Hannah made coleslaw to go with our dinner tonight.  I love coleslaw.  Since I don’t like to go to the grocery story very often I find cabbage a good ‘second week’ veggie to keep in my fridge.  It keeps longer than lettuce and still allows us to have a fresh type salad.



Here is the recipe:


Crystal Miller

1 medium head cabbage, chopped very finely
¼ cup shredded carrot
1/3 cup fructose, or cane juice crystals
½ t. pepper
¼ cup milk
½ cup mayonnaise
¼ cup buttermilk
1 T white vinegar
2 T lemon juice

Put chopped cabbage and shredded carrots in a large bowl.  Combine remaining ingredients in a separate bowl.  Add this to the cabbage and mix until cabbage is well coated with dressing.  Cover and refrigerate for minimum of 2 hours before serving

Tuesday, April 4, 2006

Goat Pics!

I have lots to do today but thought I would first update my blog.  I took some pics this morning in the barn.  I had new kids born late on Saturday night.  And like I mentioned earlier they look just like the 2 that were born a few weeks ago!


Here are their pics:




They are cuties!  Here are pics of all my goats (except for my bucks and 2 kids) eating hay this morning..



Here is also the picture of the Lamancha (in the blue collar) and her buckling kid that I got about a month ago.  She is a very mellow goat, I really like her.  We named her Milkshake.. which was not our original name but the daughter of the friend who delivered her to me called her that and it stuck!! 



Finally here is Hannah milking Josie.  Right now she is the only goat we are milking, we will start milking Pepper in a couple of weeks. 



More updates about my day can be found on my other blog: 


Hope you all have a great Tuesday on your homesteads!!