Tuesday, May 28, 2013

Homemade Hamburger Buns

 They're beautiful.  They're easy.  And once you start making your own, you won't be able to choke down those store bought things ever again.  lol  The last time I was at the store, the price of a brand name bag of buns (8)  was almost 3 dollars !  (Another reason I make my own. The cost of making them is about  a buck for 12.)

 This is an older picture than the ones I made yesterday. I didn't get any pictures, because I was taking them to a bbq and the oven decided to be difficult and wouldn't light FOREVER...we wound up being late and I had a little trouble with the bottoms getting too browned.  I'm afraid a new oven is on the horizon. OR--I will be really motivated to get my cob oven built this summer. Or both.

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  Okay-- I use the bread machine to make these babies. That works best for me, because it does such a better job of kneading for a prolonged period of time than my old hands can manage. I use the dough setting, of course and it gets the job done.  You can also shape this dough into hotdog buns if you need those too. It makes about a dozen really good sized buns or 16 smaller ones. I usually make 12.


  Ingredients:

  1 1/4 cups milk, slightly warmed
  1 beaten egg
  2 tbsp. butter
  1/4 cup white sugar
  3/4 tsp salt
  3 3/4  cups bread flour
  1/4 cup raw wheat germ
  1 1/4 tsp yeast


 Directions:

  Place your ingredients in the pan of your bread machine according to instructions.  I always put the liquids in first, then the butter and then the rest.  Select the dough setting on the machine.  Go sip a pina colada on the patio.   :)


  When the cycle is complete (mine is about an hour and a half), turn the dough out onto a floured surface.  Cut the dough in half, and roll each half out to 1 inch thick circle.  Cut each circle into 3 1/2 inch rounds (I use a floured drinking glass). Place on a greased baking sheet (or parchment paper) , at least 3 inches apart, and brush with melted butter.  Cover and let them rise until they are doubled in size...about an hour, maybe a little more.

  Bake at 350 degrees  for about 10 minutes, or until golden brown.  They are delightful.

  Let me know if you try them...everyone at the get together last night raved about them.  I know we love them.  And you can make them more whole grain-ey if you want. Just replace some of the white flour with whole wheat (not more than a cup), or add some Bob's Red Mill 7 grain cereal to the dough.


Bon Apetit !




Monday, May 6, 2013

Rain, rain...go AWAY !!

I know I'll be singing a different tune soon. I'm trying to be patient. But it's now Monday and has rained here nonstop since THURSDAY.  Enough already!


  I wanted to post today about some of the beautiful salads we've been eating since spring [sort of] arrived.  Even though we have nothing in the garden yet, there has been plenty of wild  stuff everywhere.



 (Now, I know I have a photo of a wild greens salad somewhere...not finding it right now).  Here's one coupled with an omelet. One of my favorite meals.  This one had a little arugula and another lettuce in it too, but basically they consist of what I can find. lol 

 Chickweed, dandelion greens and flowers, violet leaves and flowers. kale (if I happen to find some popping up from last year), wood sorrel, yarrow--if the leaves are young enough to not be too bitter.  I usually have a patch of Egyptian walking onions to cut some tops, or even pull a whole onion (a young one) that has found it's way out of the onion patch. lol



 And then there's this beauty...I posted this recipe on here. Minty peach and watermelon salad. OMGoodness !  If you make this when the peaches just come off the tree and the watermelon is cold, you'll never be sorry. It is magic in your mouth.




Here's a fresh picked batch of organic lettuce just in from the garden (last year) . We finally found 2 lettuces that will produce all summer without bolting, and are sturdy and  they kept us in fresh greens from late April (last year) til October. 



 Salads teamed up with rice and beans, and cheeses and olives and salsa make a great supper. Veggie Taco Salad--all made with ingredients (except the olives)  from right here on Honeysuckle Hill.




Then of course there's the pantry salad. Or, the Lunch Salad Extraordinaire, as we like to call it. This salad has the base salad, and then is topped like a Cobb salad. In this one I used tuna salad, hard boiled eggs, sliced radishes, Cannelini beans, pickled beets, pickled okra, and some sliced carrots and onions.  It's a powerhouse of nutrition, packed with protein and you do NOT go away from the table hungry. The pickled items, courtesy of MOI, thank you very much--add just the right touch.


And finally --this.  Not a salad, but an Asian slaw. Made with Savoy cabbage (because I love the texture) Daikon radish, carrot, onion and ginger. Dressed ion a lovely rice vinegar and sesame oil dressing. With some spices. Oh man. I have spring fever.

 I want to eat salads and slaws and fresh fruits and veggies.  We went to diner the other night and I devoured more than my share of a Caesar salad platter we ordered. 

  It's time.  Winter--Be Gone !   Spring--Come ON !!!!  

   ***Once again, I have forgotten to mention that this is a Harvest Monday--jet on over to Daphne's Dandelions  and check out the goings on !!!!***

Bon Apetit!



Wednesday, March 20, 2013

Hello, Spring....uh...spring ? Are you there ?


 

 Lordy...today is the first day of spring, but spring is hiding out somewhere, because it is 27 degrees with a wind chill of 13.  I just went out to feed the chooks and let them out, and they looked at me like I was crazy.  The wind is howling out there, and it is COLD.  This is a picture of those persnickety hens around this time last year. They look so raggedy right now from moulting and being winter weary that you wouldn't recognize them. And of course, they're fully grown.  

 A few years back (maybe 3)  I took pictures  out back on the first day of spring. There was about 4 inches of snow covering everything.  At least there's no snow today, lol. 

 Yesterday was a bit warmer and actually was sunny all day and the temps got up to 47.  I spent most of it on a whirlwind cleaning tour. I can actually see the top of my desk.  I still have some things left on my list from yesterday, and I may or may not get those done today.  I need to go out for a bit and leave the comfort of my warm house, but I'll be quick and efficient about it and get myself right back here.  

 I need to bake bread today.  I need to plan a supper that will give me some portable leftovers for tomorrow night, since I have PT and we have discussion group at 7. Not much wiggle room there.  Last night we had leftovers for supper, so I freed up some space in the fridge.  Tonight I'll fill it back up again. lol

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  We don't waste much around here. Every now and then, something gets lost in the back corner of the fridge and turns into a mysterious science experiment, but not often.  When that does happen, it just goes straight into the compost bin. We don't eat much meat, although consumption has been on the rise this winter. It just feels more...necessary in the winter time. (And believe me, I know that is not a fact. lol )  That will change as the weather gets warmer and the produce starts pouring in from the garden.  It seems to be a part of our cycle. In the summer, although we will randomly have some bbq'd ribs on the grill, and  eat a little more fish from our pond or the local park, mostly we will eat a plethora of veggies and veggie combinations, cold soups and mega salads.  Cold soba noodle dishes fit right in there too. Any vegetable stuff that starts getting a little outdated I re purpose into soup or I feed it to the chickens or I just compost it. Nothing wasted.


  It's starting to look like the beginning of a new canning season. My cupboards and pantries are starting to show bare spots where food jars USED to be, lol. This is good. I was just thinking too, I need to check the butternut squash in the back room. Maybe that will be supper tonight...a thick stew made with butternut, red onions, black beans,  and kale.  Served over fresh cooked quinoa (because I don't have any leftover) with a nice slab of warm buttered bread on the side, fresh out of the oven.  That stew and quinoa will make a nice wrap for tomorrow's portable supper.  Add a little peach salsa to it and maybe a  drizzle of sour cream (not much though).  Voila !  2 meals in one. 

  Ah, garden time. I can't wait. Here are most of the things we'll be planting this year :

   Kale, beets, spinach, chard, carrots, potatoes (3 kinds), tomatoes, edamame, cabbage, lettuces, radishes, onions, garlic, cucumbers, squash (3 kinds), green beans, sugar peas, sweet potatoes,  lima beans,  lemon grass, rosemary, sage, oregano, thyme, parsley, basil, purslane, anise hyssop, cilantro, jalapenos, bell peppers ... is that all ??   lol  Maybe, maybe not.  Will we put some melons in this year ??  How about strawberries ?  We have a time with those and the rabbits and deer, who sneak in at night and help themselves.  The Irishman says --where?? where will we possibly put them ???   LOL   You know my answer to that question.


*~~**~~**~~**~~**~~*

  Okay, I need to get busy. Plenty of stuff to do today, and plenty of time to do it. Make a little bread, cook up some dried black beans, polish a few household things, and whip up a little culinary magic. Oh..and don't forget to leave time for that new book I'm reading !!  Afternoon tea and feet up time !  That's a winter / early spring luxury...before long there'll not be time for that.


  Happy Spring Dreams, wherever you are.




Bon Apetit!

Saturday, March 9, 2013

Braised boneless pork chops and peach salsa

 Unfortunately, I didn't get a picture of this meal plated. We were rushing around and the Irishman needed to get going (a 2.5 hour trip to southern Illinois) and he dashed off with the plates before I could get the camera.  lol  So, this was the leftovers, which he took with him. With 2 slices of bread, saying he'd have a pork chop and salsa sandwich for his supper.  Gotta love that man.

Remember this ? I canned about 8 jars (I think) of peach salsa, not knowing if we'd really like it for much. O.M.G.  Was I mistaken !  It is incredible with meats, especially pork and chicken. It's almost like a chutney, but not really.  It's really good with tortilla chips, as a dip. I think it would be good with cream cheese and crackers too.  Our peaches were plentiful this past year and I have lots of them in the freezer still. I made a couple of dozen jars of jam and froze the rest. I will definitely can this salsa again. It's really tasty.

  I hadn't eaten any of the canned, although I saved some back and ate it fresh and really liked it. It's even better canned, after the flavors have had a chance to meld and mellow. It was easy to make and is a great thing to have on hand to take to other peoples houses--it wows 'em. 


  I served these chops with a rice dish made with leftover Thai Jasmine rice, sauteed crimini mushrooms, sliced almonds, onion and baby edamame. It was delicious. Took maybe half an hour tops to fix.  Definitely a meal I will make again.



 It's that time of year to start thinking about the gardens of 2013. We spent a couple of hours last weekend going through our old seeds and looking over the garden journal. We're pretty set as far as seeds go, need just a couple of things and seed potatoes. Oh, and sweet potato slips. Trying to decide what to plant again and what to forego. I really would like to plant cabbage this year, because I need to make kraut again.  We've planted it here a couple of times and not had much luck. Time to try again.

 Time to get seeds started too.  I know some people have been doing this already, but I don't. We have a nice long growing season here (last year, I didn't think it was EVER going to be over !!!!!) and I rarely put any garden in until the second week of May.  Too much of a gamble for me. I'm like the tortoise...slow and steady. It wasn't always like that. lol 

  The Irishman finally got out yesterday and planted his Valentine's Day blueberries. I got him 4 pots and a bag of organic sulfur.  :)   He came in and said, "I don't see how I can plant them anywhere but the front yard" and I said--"So ?? Plant 'em in the front yard. Grow food, not lawns!!"  He looked at me like I was crazy. I have always harbored a secret fantasy of having a whole front yard full of cabbages. We already have planted 5 fruit trees in our front yard. 1 garden bed in the side yard. And blackberries all around on the fence perimeters.  More garden, less yard, I say.

  It's beautiful out there right now, after a morning of rain. The sun came out and it's currently 59 degrees. I spent some time outside, and swept the front porch and cleaned the rocking chairs and the front door. Mud splatters and dog prints everywhere.  Such is my life.

  No real recipes for you today, just a lot of jibber-jabber about life on Honeysuckle Hill.  I am lucky to have this life, to be blessed with a man who loves me, loyal and faithful canine companions, and sunshine. Just for today.




Bon Apetit, Baby.


Sunday, February 17, 2013

When the moon hits your eye lilke a big pizza pie....

 Now, THAT'S Amore !!!!!

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  Okay, okay. Maybe I'm a little over the top here. Last night on the way home from  somewhere, the local Jazz station at the University was playing all Brat Pack stuff for a couple of hours. They played several by Dino and it has stuck in my head. I have been meaning to get this post written, as these pictures and pizzas were made on Thursday, Valentine's Day.

  Our discussion group at the La Vista Ecological Center was having a vegetarian potluck, and I opted to make pizzas. Heart shaped pizzas. (One looked vaguely heart shaped. The other- HAH!)  LOL, anyway, they turned out really good except that I didn't get any "out-of-the-oven" pictures because we were rushing off to the potluck and I waited until the very last minute to finish cooking them so they'd be hot or almost hot for supper.

  I started these in the morning on Thursday, got the dough made and put them together and partially cooked them. Then I had to leave for Physical Therapy. I didn't get home til 5:30 and so I put them back in the oven and finished them off so we could leave at  6:15.

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  First, make the dough. I wanted to make a whole grain dough, which is a bit of a challenge when you like your pizza crust a little on the light and airy side.

  Here's how it looks.


 And here's how I made it :

  
3 cups white whole wheat  flour, (Eagle Mills) plus more for kneading
3 cups bread flour
1/4 cup ground flax seed
1/2 cup wheat germ
2 Tbsp. sesame seeds
2 1/2 teaspoons quick rise yeast
1 1/2 teaspoon sea salt
3 teaspoon sugar
3 tablespoon extra virgin olive oil, plus more to coat bowl
2 cup warm water

Add 3 cups  of flour, yeast, salt and sugar to a deep bowl. Whisk to combine. Pour in the water and olive oil. Stir with a wooden spoon to combine—dough will be very wet and sticky. Add enough of the remaining flour, stirring with a wooden spoon, until the dough is tacky, but no longer wet. Sprinkle the rest of the flour on a clean counter or board. Dump the dough onto the floured surface and knead in the remaining flour. The dough will be very soft and smooth, but should be not be tacky—add more flour, 1 tablespoon at a time if you need to.

Lightly coat a bowl with olive oil. Place the dough in the bowl, cover and set aside in a warm area. Let rise until doubled in volume. This will take anywhere from 30 minutes to an hour depending on the temperature in your kitchen.  This is enough dough for 3 large pizzas. If you only want to make one, wrap the dough tightly in plastic wrap and place in fridge or freezer for another time.

  While the dough is rising, you can make your pizza sauce. You can use any number of sauces..home canned marinara is what I use. This time it was a carmelized onion and garlic marinara. You can use store bought pasta sauce if you want.  Set it aside a minute.
   




  Now, assemble your toppings. Once again, I went way overboard on these...but here are the toppings I had and used :

   Thin sliced onion
   Minced garlic
   Sliced mushrooms
   Dried tomatoes, soaked in a little olive oil
   Fresh spinach
   Artichoke Hearts
   Thinly sliced zucchini and yellow crookneck squash 
   Sliced black olives
   Red and yellow bell peppers, sliced into rounds 
  Cheese: I used mozzarella, and shredded colby/jack and shredded parmesan and romano

  Now----get your dough rolled out or patted out or however you like to do it. Using a small fork, stick a bunch of holes throughout the crust-this will keep it from bubbling up and making your toppings slid off into the pan!   I made enough for 3-4 pizzas here--2 to take, and one for my son's supper. Happy Valentine's Day, man-child of my heart!  lol

  Next, using a spoon or a brush, divide your sauce amongst your crusts. Some people like a light sauce. My Irishman likes a lot of sauce.  So, you do what you like best.

 Now...assemble your pizzas !!  A couple of thoughts (from my experience) --you want to put spinach and things that can scorch easily closer to the bottom and covered up with cheese. I put the squash down there too, so it would absorb more liquids as everything cooked. Mushrooms and onions near the top. I put the minced garlic under the mushrooms too, because it scorches easily, and you're going to be cooking this pizza at 500 degrees. Here's what mine looked like before going into the oven:


(oops--same picture as the top one)


  I also shook a little extra parmesan on top and then crunbled a small handfull of my organic dried basil from my garden over the top of it all.


   Place pizza stone on the center rack of your oven. Preheat to 500ºF. Divide the dough into 2 equal balls. Place a lightly floured sheet of parchment paper on top of a round pizza pan or the back of a baking sheet. On the parchment paper, shape each into a 16-inch round, top as desired. Slide pizza onto the pizza stone ( you can pull the parchment out after the crust sets in about 2 to 3 minutes, or just leave it under there and let it cook right on it--it's easier to transport if you're taking it somewhere.). Bake until crust is golden, at least 15-20 minutes and maybe longer.

  I think next time I won't put the sun dried tomatoes on top. They carmelized a little. Tasted REALLY good, but didn't look as great as I'd like.  Or maybe soak them in the olive oil longer might help, because I really like them on top. Might have to make pizza again soon, so I can keep experimenting.  lol

  Pizza is a fun way to eat a lot of vegetables at a time. I don't like a lot of meats on pizzas, though I am partial to a hard salami with onions and mushrooms...mmmm.  lol




Bon Apetit !

PS... http://beingfrugalbychoice.blogspot.com/
Sarah is hosting a Homemade Mondays bloghop. Check it out !!



Sunday, February 10, 2013

Pound cake, anyone ?

  This is one of my favorite recipes. One of my favorite desserts. It's an all around, multi-purpose kind of cake that pairs well with home canned peaches, raspberry sauce and whipped cream,  strawberries and cream in a trifle, or even just all by itself. 

  This recipe is more like a Half a Pound cake...lol...since it only has half a pound of butter in it and  "only" 5 eggs.  Not like the old pioneer recipes that actually used a pound of everything-- maybe they baked them in bigger pans?  All I know is a couple of secrets to a good pound cake are  1) Real butter and 2) the kind of pan you bake it in.  

 When I first got this recipe from my friend Donna (about 1973)  I had a cast iron, enameled bundt pan that I ALWAYS baked it in. That pan has gotten lost in my travels somehow, and I haven't been able to find another one. I  replaced the aluminum one I have a couple of years ago  (that I hate--I almost never would use it because I do not cook in aluminum.)  I bought a pricey Pampered Chef stoneware one and it works as good as the cast iron.  That's my beauty in the picture. 

Okay--back to the recipe!!

 This is a recipe for Aunt Edna's Pound Cake. I believe that is Aunt Edna Sawyer, but I can't remember for sure.  Here's the list of ingredients :

        1/2 cup vegetable shortening
        2 sticks real butter
        3 cups sugar
        3 cups flour
        1 cup milk
        5 eggs
        1/2 tsp salt
        1/2 tsp. vanilla
        1/2 tsp lemon extract

 Okay. In a large mixing bowl,  cream the shortening and butter.  Add the sugar and cream again.


Blend in half the flour and half the milk. Mix well.   Then add the eggs--1 at a time-- with the remaining four and milk. MIx well after each addition.  Mix in the salt and flavorings and pour into an ungreased Bundt pan. (The heavier your pan, the better).


(As you can see, it fills it pretty full, but that's okay.)


Put into a cold oven and then bake it one hour at 325 degrees.  Then turn the heat up to 350 degrees and bake  30 minutes more.  Cool  in pan and turn out onto a cake plate--beautiful !!!!


I have to admit, this one got a little more brown than usual, because I...uh...well...I forgot about it for a bit while I was blogging !!!!   lol  It's still one of the most incredibly moist  and rich pound cakes I've come across.  I made this for the Irishman's birthday Friday. I will probably finish it up on Tuesday and cut it up to make a trifle to take to a potluck I'm attending with some women friends. Trifles are usually made with angel food cake, but they're every bit as good with pound cake.

  Try this recipe--you'll be glad you did !!




Bon Apetit !

Thursday, February 7, 2013

Preppie-doo-daa-day


There's so much talk in blogland about Prepping. About Preppers. About Survivalists.  It scares me AND it certainly makes me think. A lot of people talk like this is something new, and it's not. I'm pretty sure that when our ancestors stored food for the winter, they weren't doing it for any reason besides an effort to ward off starvation.  Most people, from the beginning of time, have opted to LIVE through the winter when there wasn't any food growing out there. lol  One of the things that humans have evolved into is a a big gasbag of ego.  I am stunned by folks that think they invented all this stuff.  And I mean ANY of it...the "prepping", the fear, the techniques.  And I am as bad as anyone--don't get me wrong. I'm not necessarily pointing fingers here...just making observations. 

  My own personal stand here: (like you care, right??) lol  is as much this as anything: We have abused this planet for such a long time and the abuses are getting more and more toxic by the minute.  I have an opportunity to make  a difference in not only my own life, but in the life of Mother Earth. I have the opportunity to do this by nurturing and learning and acting wisely.  



 I prefer homesteading to prepping.  Mostly because, when I look up the word "stead" I get this definition:

tr.v., stead·ed, stead·ing, steads.
To be of advantage or service to; benefit.


  I can be of service, I can benefit, I can be an advantage.  OR--I can hurt and harm and take, take, take.  It's as much a spiritual philosophy as anything, isn't it ?

  When I read  Prepper blogs (which I don't much), I read about extremists a lot, who are stockpiling guns and rations and  supplies.  When I read homestead blogs, I read about real people, growing and putting up real food.  People co-existing with animals, and using them for food, and accepting the responsibilities that go with that.  People learning to live in harmony, not in fear that somebody is coming to take what's yours. 

 Before you start to think that I'm some kind of Pollyanna...I recognize that people who are scared do drastic things. If indeed things got so bad that people started looting and doing whatever they could to feed themselves and their families,  I'm sure it would affect people like me, who do what they can to keep a stocked pantry so my family doesn't go hungry.  Violence might be inevitable. Nobody knows. But my point is that we are not in that situation right now, but constantly focusing on that scenario might bring it sooner rather than later.  It's called Fear Mongering.  That's the stuff that scares me.

 I have a seed vault on my pantry shelf. I make plans every year for more diverse things to grow. I experiment with what I think does well in our ever changing seasons here in the midwest. I inventory my pantries to see what we used more of, or less of, or ran out of too soon. I make lists and I consider all these things. What do we like more? Which lettuce stayed good later into the summer and how did things do in the drought?  I buy canning supplies a little at a time all winter long. I gratefully accept donations of jars and rings by people cleaning out their basements and finding a "stash of old stuff that was my moms, that I have no use for".   I am reading and learning to save seeds. I am getting better and better at raising my own seedlings for the garden instead of buying them...although I do still buy some from the early Farmer's Markets.  Sometimes I buy things there that I don't REALLY need, because I want to spread the wealth around a little.  (Not that I'm wealthy, by any stretch of the imagination, lol..but you know what I mean.)   Someone asked me once if I tithed at church. I said, well....I don't go to church, but I tithe at the farmers market all the time.  lol


  I'm not sure what got me started on this little rant today.  Maybe it's not really a rant, just part of the process of looking inside myself. People say to me all the tme "Why would you put yourself through all this work, when you can just buy this stuff at the store?"  They don't understand.  Some days, I don't understand either.  But that doesn't change anything for me. My heart is in this. I love good healthy organic food. I love getting my hands filthy dirty.  I love gathering eggs every morning.

 I love the feeling that I'm part of something bigger and better and healthier than the status quo.  I love my liuttle piece of dirt out here on Honeysuckle Hill and my fruit trees that I planted myself and my modest little cottage.  I love the blackberries that grow wild and the raspberries that didn't.  I love making peach jam every year and  eating it in the dead of winter...getting that feeling on my tongue of July in the middle of February.  I love making supper and going into the pantry and carrying out jars of green beans and tomatoes and pickled okra.  It feeds my soul.  


 It's a good life. One based on love and service and trust and hard work. And I think I'll keep doing it as long as possible.  We raise chickens and we eat the eggs and the straw and manure nourish the soil. We compost everythng we can and that goes into the soil as well.  We garden organically without the use of pesticides and chemicals, so we know exactly what we're eating.  We live and we learn and we give it all we've got. And most years we prosper and some years we don't. And it's all okay.  It's the circle of life.

  I wouldn't trade it for anything.


  Happy 'Steading, everyone !