Healthy homemade recipes that will get you started and give you the confidence to experiment in the kitchen. Real food cooking doesn't have to be hard.
There is nothing quite like having a home cooked meal on the table every night, but there isn’t always a lot of time to devote to cooking. I get it. My husband works long days out of the home and I’m caring for livestock, gardens, and all the other things that make a homestead run. Time is rarely on my… Read More
Gingerbread pancakes are amazing any time of the year, but this time of year they just seem to taste even better. Made with brown sugar and molasses, these pancakes melt in your mouth. We have a tradition of doing a huge brunch on Christmas morning and these are a hit every year. Are you ready to try them?
I have been on a soup bender this week. Soup is a great way to use up your left over garden produce, and is a super great brunch or lunch option. This leek, garlic and potato soup is a great way to use up the last of your winter stored potatoes that are getting floury. The garlic adds an… Read More
My very best friend in the whole wide world is Fijian Indian and she makes the best curries. This is my take on her chicken curry. They don’t have fancy names like what you see in Indian restaurants, but this is so yummy, it doesn’t need a fancy name. Surprise your Guests with a Traditional Fijian Indian Curry from Scratch This curry… Read More
A roasted ham dinner is so delicious and really, so very easy to make. A meal like this is wonderful for Sunday dinners and it’s easy to make lots so there will be leftovers. Maybe with the last of the left over ham, we will dice it up and turn it into lentil soup! A favourite for us is roasted… Read More
My dear friend Angi from SchneiderPeeps sent me a box full of beautiful of Meyer lemons for Christmas. Obviously we had to make some lemonade (don’t worry, I’m sharing that recipe as well), and there will be sweets, but my daughter and I really wanted to use lemons in a savory dinner. I had made this recipe with regular lemons and cream, but with the sweetness of Meyer lemons that you don’t get in regular lemons, I wanted to try it omitting the cream. So my daughter and I donned our aprons and headed to the kitchen on a mission.
By this time of year, we’ve all heard the ominous warning from family members and friends: this winter is going to be one of the worst we’ve seen. Never mind that they foretell the same bad weather every year, and that there doesn’t seem to be a way they obtain some insider knowledge about meteorology.
Hopefully they’re wrong about all of the inclement weather, but there’s no doubt that winter is nearly here. And the best way to prepare, besides getting out your winter clothing, is to gather soul-warming soup recipes.
If you are like so many others, time is a real commodity. Our everyday lives are so busy and it can become easy to think that eating real, healthy, homemade food is too time consuming and expensive. I am here to tell you that is it not. All you need is one, glorious, easy to use kitchen appliance – a crockpot.
I don’t know about you, but I personally feel that even better than the Thanksgiving meal itself are the leftovers. Who’s with me? I even go to the point of roasting an extra-large turkey and including more sides than my family of five needs just so that we can have those yummy leftovers. Aside from just heating them up the next day, I try to make creative meals with them. Today I’m sharing a couple of options of what you can do with those leftovers.
I’m starting this recipe with a confession. I am not known for my astounding cooking abilities. I can grow it, I can preserve it, but I tend to be a disaster in the kitchen. Why am I sharing this? Why am I letting you know that I’m real? Because that way you know you can handle any recipe I share here on The 104 Homestead. This broccoli rice casserole is a perfect example.
My friend brought by some flax seed crackers for me to try and I was instantly smitten. Her’s were a straight flax seed cracker, but it got me thinking about the wonderful potential for this amazing potato chip alternative. Based on the seasonings you add, you can tailor them any topping you have on hand (hummus, goat cheese, salsa, dip) or eat them just as they are.
With or without a goat or cow, you can make your own butter from raw milk. While homemade butter made from store-bought raw milk may only save you about 7¢ a stick, butter made from raw milk that came from your own animals can save you, well, 100%.
Learn how to separate cow and goat’s milk, as well as four fun ways to make homemade butter. Did your butter not come out how you expected? Here’s so troubleshooting tips.
Sage (Salvia officinalis) is commonly referred to as common sage, or garden sage, but common doesn’t do it justice and it deserves a bit of space in the garden. Don’t worry, forming a 2′ ball at full-size, it won’t take up much space. With it’s woody stems and soft, silver leaves, sage can be planted in an ornamental garden and none would be the wiser. It is a perennial plant, so you need only plant it once and you can use enjoy it for 3-4 years before it begins to look lackluster.
You can make polenta for scratch, but a busy lady has to decide what is important in life. In my case, making polenta from scratch isn’t important to me. I’m happy to purchase it premade from time to time. Premade polenta may appear a bit odd. Many people see it in the health food store and just keep on walking, but you don’t want to miss out on this awesome side dish substitute.
This hush puppies recipe uses the broccoli stems instead of the head. Sounds weird right? Aren’t you suppose to throw the broccoli stem in the trash, or better yet the compost bin? No way! Broccoli stems are chock full of vitamins and nutrients. They have the same taste as broccoli heads, just a bit milder.