Wednesday, May 27, 2015

In the Garden!!

Today I was able to get a great start on my garden. My tomato plants were more than ready to be planted. Tobin called them a “forest of tomatoes” when he would see them sitting on my deck.

I'm happy to say that they are in the ground. Well 40 of them are. The rest I'm giving away. I also planted seeds: Royal Burgandy Bush Beans. They grow a dark red/burgandy color, which I just thought would be fun. However when you cook them they turn green. I planted radishes, lots of flowers, bush baby summer squash (zucchini type but you harvest them when they are 6 inches long), and some patty pan squash.

I still have more to plant but after 3 hours in the garden this afternoon I was done! Ha, ha.. still had housework to do, laundry and dinner to make. Which I accomplished! :)

While down at the garden I took a couple more pics. A view looking at the house.. all those bushes/plants going up the hill are blackberries. Should be a huge crop this year!! Actually blackberries, at least in my part, are more of a noxious weed.. they are everywhere and pain to keep under control. But a few batches of blackberry jam in late summer is one consolation.

And our pond.... soon it should be warm enough to enjoy some swim time....


Tuesday, May 26, 2015

Getting Fit in the 50's!!

Quite often when I go out for a walk I do it with one of my children. But often, as they have busy lives, I head out on my own. The other morning when I went out on my walk I realized how much more I saw and heard. The wildflowers, the sound of the creek rushing down, birds, the cows mooing in my neighbors field.

That quiet walk was so enjoyable. I had time to soak it all in, spent time praying for family and friends, and worked on getting more fit. All in all it was a blessed walk.

A few pics from my walk..

The wildflowers...

The creek I pass by...

The neighbors cows...

No matter where you go for your walk.. stop to take notice of God's creation.. it is everywhere!!

Monday, May 25, 2015

Menu Monday!!


This week's menu post is a little later than usual.  My oldest son stopped by yesterday afternoon for a visit and I completely forgot about making this weeks menu :) . So I was scrambling this morning to put it together and get a grocery list made in time to go shopping.

We are not doing a BBQ or anything for Memorial Day. Hubby has to work so it is business as usual for us.

How is your menu planning coming along?

Tacos w/all the trimmings

Homemade pizza

Pork chops, rice pilaf, salad


BBQ chicken legs, mac & cheese, salad

Crockpot tater tot casserole, fruit platter

Grilled cheese sandwiches, tomato soup, veggie platter

Friday, May 22, 2015

Easy Iced Coffee

I love iced coffee in the summer. I’ve been looking for a way to have it that is simple. I think I found it. I made the mix up, stored it in the fridge and enjoyed it over the next few days poured over ice.

I like my iced coffee a little sweet, but not overly sweet. The following recipe would be considered to me to be “lightly sweetened”. If you like sweeter coffee you can taste and adjust the sweetness to your own tastes.

You will need coffee (I grind my coffee and the pic shows beans, you can use any type of coffee you regularly enjoy), white sugar, brown sugar, half in half and vanilla.

Make a full pot of very strong coffee. When it is done mix with the remaining ingredients. Pour into canning jars, allow to cool and store in the fridge..

To use pour desired amount over ice and enjoy!

Easy Iced Coffee

1 pot very strong coffee
2T white sugar
2T brown sugar
½ cup half n half
2t vanilla

Combine hot coffee with remaining ingredients. Pour into canning jars, allow to cool and put in fridge. To use simply pour desired amount over ice and enjoy!


Wednesday, May 20, 2015

Lacto Fermented Sauerkraut

This is a repost from an article I wrote a few years ago when I started making lacto fermented foods.  I have not made anything fermented in some time.  I'm gearing up to do this again.  I love sauerkraut and it is easy to make. 

You will need whey to make this.  Remember the feta cheese I posted about last week?  You can use the whey from that if you make it.  If not, don't worry you can purchase a good quality yogurt (with live cultures) from the store and strain out the whey.   

I don’t have large crocks to ferment food in; you don’t really need these to have success with fermenting. I tried the quart jars as suggested by Sally Fallon of Nourishing Traditions and found that sometimes, for some things, they worked great, but for other things they failed miserably for me. After reading more on the subject I tried using 2 quart jars and gallon size glass jars. These have worked great for me. I highly recommend the gallon size jars for making sauerkraut. You can reuse glass jars if you buy items in those big quantities, like I do ~smile~. You can also purchase gallon size glass canning jars.

I read and learned of the benefits of lacto fermented food. Basically fermentation is taking the carbohydrates of those vegetables and turning them into lactic acid. Lactic acid breaks food down making it easier to digest. The resulting product is full of digestive enzymes and beneficial bacteria. Lactic acid stimulates your digestive system to make it function as it should.

In order to make lacto fermented foods you will need some whey. When I started making lacto fermented food I had goats in milk and I was making a lot of feta cheese and cream cheese. This gave me a large supply of whey. If you are not ready to start making cheese in order to get whey, don’t despair there is another option for you. You can buy good quality yogurt and drain this through cheese cloth or an old pillow case (that has been washed and bleached first) to extract the whey. What is left in the bag is yogurt cheese and can be used similarly to cream cheese.

You can achieve the same results without the whey by using salt only. It just takes longer to get the finished product. By using whey, which is lactic acid and only a little salt you have an edible product in about 3 days. The little bit of salt added is for the benefit of preserving the veggies in the first days, until the lactic acid takes over. This prevents decay. Fermented vegetables are not a dead, decayed food. They are very much an alive food that is FULL of beneficial health promoting properties.

Now to make some sauerkraut....  

Gather together this list of items:
1- 1 gallon glass jar, with lid
1 zip lock type bag, gallon size
Large wooden spoon
A potato masher

And purchase some good quality yogurt (Nancy’s or Brown Cow are two good brands that have active live cultures)
A washed an bleached piece of cloth to drain your yogurt

You will need about ½ cup of whey. I find I can easily get this amount of whey from 16 oz. of yogurt.
To get the whey from yogurt you need to use a washed and bleached piece of cotton cloth and some string.  I use an old ugly piece of fabric I cut from an old sheet.  I scoop out the yogurt, tie it and hang it to drip.

After the whey is collected I put it in a jar in the refrigerator until I need to use it.

I want to share with you how to make a simple basic batch of Sauerkraut. If you would like to ferment other foods and read more on this I highly recommend the book Nourishing Traditions by Sally Fallon. The book is more than worth every penny you will spend on it.

Lacto-Fermented Sauerkraut

Supplies Needed:
1- 1 gallon glass jar, with lid
1 zip lock type bag, gallon size
Large wooden spoon
A potato masher

1 large head of cabbage, fairly heavy and dense or 2 medium heads of cabbage
2 T sea salt
½ cup whey
Optional Ingredients:
~1 carrot, peeled and grated
~1 onion, sliced thinly

Sauerkraut can be made with cabbage only, but I often add the extra veggies to give added taste and color.

Core and slice cabbage into thin shreds. I like this better than grating. I discard a few of the outer leaves of the cabbage. Then I cut it in quarters and core it. I take each quarter and run it through my food processor with a slicing disk. If you don’t have a food processor with a slicing disk, you can do the cutting by hand.

Put cabbage into a large bowl. Add extra veggies if you are using them. Stir them up to mix up the extra veggies.

Sprinkle salt over cabbage.

Sprinkle the whey over the cabbage.

Using a large spoon mix well. Now take the potato masher and begin pounding and mixing and pounding the cabbage. You will notice that soon the volume begins to reduce. I will let my cabbage sit for awhile and then pound and mix again for a few minutes. I take about 30 to 45 minutes to do this, taking breaks as needed.

When this process is done spoon cabbage mixture into one gallon jar. Having a nice wide canning funnel sitting on top of the jar helps this process. Use a wooden spoon to pack and push the cabbage to the bottom of the jar and let any liquid that is there rise to the top.

After all the cabbage has been put in the jar and packed down you can add more water if needed. You need to make sure water is covering the top of the cabbage.

Now take the one gallon size zip lock type bag and put this into the jar, opening the bag up and reaching your hand inside the bag to push it to the edges of the jar. Now fill the bag about half full of water. Using your hand push and make sure the bag is tightly packed around the inside edge of the jar. The water provides the weight to press the cabbage down and keep it down and the bag helps to ensure an oxygen-less environment for the cabbage to ferment.

Fermentation can only take place in the absence of oxygen. So it is important for the bag to seal all the way to the edges and for the water weight to keep the cabbage under the layer of liquid.

Put the lid on the jar and set it on your counter for 3 days.

During those 3 days you will watch your cabbage transform into sauerkraut. Bubbles seen around the glass is normal. After 3 days you can remove the bag and put the sauerkraut into the fridge. It will taste better if left for a few more days.

Temperatures are important too. Fermenting needs to take place between 68 and 72 degrees, officially. I have had success with nighttime temps dropping below 68 in my kitchen and going above 72 during the day if we are doing a lot baking.

If for some reason your sauerkraut did not turn out, that is ok.. Toss it and try again! This is an art and a skill to learn. There is a reason you can’t find fresh, fermented sauerkraut at the stores! It is something that can really only be made one batch at a time right in your own kitchen. And to think that you have the ability to provide a health packed food for your family such as this!!

Monday, May 18, 2015

Menu Monday!


BBQ chicken legs, rice pilaf, salad

Grilled cheese sandwiches, tomato soup, fruit salad

Mac & cheese with hamburger, salad


Hamburger enchiladas, tortilla chips & salsa, salad

Grilled ham steaks, potato salad, fruit platter



Friday, May 15, 2015

Apple Peach Tea

Summer and warm weather is just around the corner and having a cool refreshing drink on a hot afternoon is wonderful.  It's even better if it's on the healthier side and is nice on the budget :) .

This is a nice frugal way to stretch a 12 oz can of apple juice. With a little help from some tea bags I end up with a gallon of yummy apple peach tea. Here is how I do it..

You start with one 12oz can of frozen apple juice concentrate and 3 of your favorite bags of tea. I am using peach tea, but you can use any type you would like.

I put a pan of water on the stove (about 4 cups) and add my tea bags. I bring the water to a boil and remove it from the stove. I let this sit for about 30 to 40 minutes to get nice and strong.


Then I add some sweetener. I am using honey. I add about ¼ to 1/3 cup of honey. You can add sugar if you would like and I would suggest about ½ cup if you do. However if you don’t need your tea super sweet you can skip the sweetener altogether. The apple juice will sweeten it up some too.

Then I pour this mixture into a 1 gallon juice container

Then I add enough water to bring it to the 2 quart mark on the container


Then I add the can of apple juice

Finally, fill the container with water up the gallon mark on the container. That is it! Put it in the fridge to get cold and enjoy!

Wednesday, May 13, 2015

Super Easy Feta Cheese

Years ago when I had goats and an abundance of goat milk I loved making cheese.  There are a lot of basic cheeses that can easily be made at home.  

Feta cheese is a soft cheese.  You don't need a cheese press for this.  Anyone can make this right in their own kitchen.  It is very easy to do.  

You need to purchase cheese cultures and I give a link in the post below for this.  

This is a recipe that was given to me by a friend (thank you Cheryl!). It looked so easy to make that I thought it was to much to believe. So of course I had to make it!

It turned out great!! I took pictures of the process so that if it did turn out I could show you just how easy cheese making can be!!  I buy my cheese cultures and my cheese salt from Leeners  This is a great company to do business with. 

Here is the recipe:
Super Easy Feta Cheese
1 gallon goats milk (any milk would work, I used raw goats milk)
¼ c cultured buttermilk- this must be real cultured buttermilk or 1/8 t. Mesophilic A culture (I use direct set cultures that I buy from Leeners and that is what the pictures show)
¼ c water
20 drops vegetable rennet

Salt (cheese salt works best)
herbs, dried or fresh, your choice (dill, basil, oregano, chives, thyme)
Olive oil

Start with 1 gallon of milk

Heat the milk to 86 degrees for goats milk or 88 degrees for cows milk..

Add the buttermilk or Mesophilic A culture and stir.

Into the ¼ cup of water add 20 drops of vegetable rennet and stir. Add this to the milk and stir.

Let this sit for 2 hours. If my kitchen is not that warm I try and keep the cheese warm for these 2 hours.  I do this by putting about 86/88 degree water in a larger pot and sitting my milk inside that pot on the counter for the 2 hours.  After 2 hours the milk should be gelled.  Stir slowly and carefully to break up the curds.  Let this sit for another 30 minutes or so to help the curds contract.

Drain this for 8 to 10 hours (overnight is handy). Below you will see pics of how I do this.  I use an old pillow case (works better than cheesecloth) that I have washed and bleached and shoestrings that have been washed and bleached to hang my cheese.

Here it is after 8 hours. You can see the bag of cheese is much smaller and there is much more whey in the bowl

Here is what was in the bag:

cut the cheese into chunks.

Layer pieces of cheese, salt and herbs in a quart jar.

View from the top:

Cover with olive oil making sure no cheese is above the level of the oil.

Turn jar several times a day. This is ready to eat in 3 days.