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.
Things are heating up in the kitchen. A big part of homesteading is a mindfulness about what foods you put in your body. Discover simple tips and tricks to preparing real food. Learn easy recipes that will thrill your family. Food has never tasted so good.
The 104 Homestead covers everything from real food cooking, food preservation techniques, cooking tips and tricks, and even hot-button food issues like GMOs and processed foods.
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.
Do you have a bunch of squash on hand? Freeze it for later! Freezing spaghetti squash is super easy and takes less than an hour from start to finish. It’s a great way to save your favorite gourd for winter. After you learn how to freeze spaghetti squash, be sure to scroll down to the bottom for some excellent recipe ideas.
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.
Summer is winding down and before you know it all the glorious fresh herbs we’ve been taking advantage of will no longer be available. It’s time to talk about how to dry herbs. You can simply bring them indoors and hang them as bundles from hooks (I like doing this with lavender). You can also make racks/screens like these ones. When you need to preserve a lot at a time, it’s easiest to dry herbs with a dehydrator.
I love dill pickle spears. I prefer spears over coins because they stay crisper. Yes, late at night I sneak to the kitchen to eat them right out of the jar. Shhh, don’t tell my children. There are a lot of dill pickle recipe ideas online, but there is something they all lack. The secret to a crispy pickle. Leaves. Plant leaves.
Specifically, I am referring to grape leaves. Grape leaves contain tannins that inhibit a naturally occurring enzyme in cucumbers that cause them to soften. Other types of leaves (such as oak and cherry) work, but may cause a bitter taste in your pickles.
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.
If you’re like most people, you have days when you feel the extra water weight, or maybe you ate badly the week before and your body is suffering from it. If you’re feeling bloated and you’re looking for a way to detox your body, these healthy drinks may be the solution. These three hot drinks and teas have natural ingredients that replace unnecessary sugars and flush toxins from your body. Instead of reaching for the pot of coffee this week, try replacing it with one of these beverages.
Although it sounds fancy (and therefore difficult to make), crème brûlée is easy to make. It is the perfect dessert to follow a Valentine’s dinner. Heck, you can skip dinner all together and just have the crème brûlée. I won’t judge. It has milk (dairy), vanilla beans (bean = vegetable), fruit zest. A well-rounded meal in my book.
No torch necessary. We are going to caramelize these babies in the broiler.
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.
Our family has made solar ovens in the past from cardboard boxes and aluminum foil. Such a tool made a great Boy Scout or grade school science project when I was young, a curiosity or home school activity more recently. We built devices that could at least warm leftovers on a very sunny day, but never produced anything sturdy enough to last, nor worthy of preservation for repeated use. I all too readily accepted the conventional wisdom that Alaska’s high latitudes made solar ovens all but useless, a tool better suited to sun drenched states in the Lower 48.
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.
I love applesauce. I eat it not only as a snack, but I transform it into other goodies. Don’t worry, I’ll share a few of them at the end of this post. Applesauce is very easy to make and it’s preserved using water bath canning, so it’s good for the beginning canner. Straight apples are enjoyable when you make it at home. You may think you know what applesauce tastes like, but you have no idea unless you’ve had it made fresh with no preservatives and gunk. Sometimes, however, I like to give it some pizzazz.