Ham and Bean Soup

Ham and Bean Soup
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This is a must when you have leftover ham
Servings Prep Time
8 10-15 minutes
Cook Time Passive Time
95 minutes 8 + hours
Servings Prep Time
8 10-15 minutes
Cook Time Passive Time
95 minutes 8 + hours
Ham and Bean Soup
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This is a must when you have leftover ham
Servings Prep Time
8 10-15 minutes
Cook Time Passive Time
95 minutes 8 + hours
Servings Prep Time
8 10-15 minutes
Cook Time Passive Time
95 minutes 8 + hours
Ingredients
Servings:
Units:
Instructions
  1. The night before, rinse the beans, then cover with water and soak overnight. The next day, drain the beans.
  2. In a large pot, add the water and salt and bring to a boil. Add the ham bone, beans, onion, celery, carrots, garlic, mustard and bay leaves. Give a stir and reduce heat and simmer for an hour or more.
  3. Remove the ham bone. My dogs love these yummy leftovers. At this point, add the chopped ham and the ground pepper, and simmer for another 30 to 45 minutes.
Recipe Notes

This is a great soup to make ahead, enjoy some now and freeze some for later.
Enjoy!!!

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Tomato Juice

Tomato Juice
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A tasty version without any chemicals, preservatives or any added ingredients.
Servings Prep Time
10-12 quarts 5 minutes
Cook Time
30 minutes
Servings Prep Time
10-12 quarts 5 minutes
Cook Time
30 minutes
Tomato Juice
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A tasty version without any chemicals, preservatives or any added ingredients.
Servings Prep Time
10-12 quarts 5 minutes
Cook Time
30 minutes
Servings Prep Time
10-12 quarts 5 minutes
Cook Time
30 minutes
Ingredients
Servings: quarts
Units:
Instructions
  1. Wash tomatoes well and place them in a large pot and cook over medium to low heat, stirring occassionally. Depending on how many you do, this will take any where from 20-30 minutes.
  2. When they are soft and they have released juices, turn off the heat. Using a sieve, press the tomatoes, a few at a time, through the sieve to release the juice. You will end up with tomato skins and seeds, which are great composted or I feed them to my chickens, they love them.
  3. Have your clean, hot jars ready. An easy way to heat your jars, place on a cookie sheet and put into a 300 degree oven for approx. 10 minutes.
  4. Put the hot juice into the jars adding a teaspoon of salt. More or less to your liking. Place a hot lid and ring on the jar and place into your hot water bath canner or use a pressure canner. That's my preference but use what you have.
  5. If processing using a hot water bath, bring water to a boil, place jars into pan, making sure the jars are covered and return water to a boil and process for 10 minutes. If using a pressure canner, process for 25 minutes at 10 pounds of pressure.
  6. Remove hot jars and let cool, label and enjoy!
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Beet and Spinach Salad

Beet and spinach salad

Beet and Spinach Salad
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When I was at my Mom's recently, there was access to fresh spinach and beets from the garden. My brother's friend can't do too many raw vegetables, so this was a way to utilize fresh produce and accomomdate a cooked vegetable that isn't cooked too much. Hope you enjoy my adaption.
Servings
4 servings
Cook Time
20 minutes
Servings
4 servings
Cook Time
20 minutes
Beet and Spinach Salad
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When I was at my Mom's recently, there was access to fresh spinach and beets from the garden. My brother's friend can't do too many raw vegetables, so this was a way to utilize fresh produce and accomomdate a cooked vegetable that isn't cooked too much. Hope you enjoy my adaption.
Servings
4 servings
Cook Time
20 minutes
Servings
4 servings
Cook Time
20 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Place spinach in a large bowl.
  2. Heat oil in a large cast-iron skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. Add tomatoes, olives, parsley and garlic and cook, stirring, until the tomatoes begin to break down, about 3 minutes.
  3. Add beets, vinegar, salt and pepper and cook, stirring, until the beets are heated through, about 1 minute more. Add the beet mixture to the spinach and toss to combine. Serve warm.
Recipe Notes

Note: I peeled, cut and steamed the beets separately. This takes approx. 15 minutes as you want them slightly crisp, not mushy.

The original recipe, minus my tweaks came from Eatingwell.com

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Chicken Fajitas

Chicken fajitas

Chicken Fajitas
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Servings
4 servings
Servings
4 servings
Chicken Fajitas
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Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Units:
Instructions
  1. Combine first 6 ingredients, stirring well. Place chicken in a zip-top plastic bag. Add 3/4 cup beer mixture to bag; seal. Reserve remaining beer mixture. Marinate in refrigerator for 1 hour, turning occasionally. Combine onion, bell peppers, and remaining beer mixture in a zip-top plastic bag, and seal. Marinate for 1 hour at room temperature.
  2. Heat a grill pan or basket over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade. Sprinkle chicken evenly with salt and black pepper. Add chicken to pan; cook for 2 minutes on each side or until done. Remove chicken from pan; keep warm. Remove onion and bell peppers from bag, and discard marinade. Add onion mixture to pan; cook for 6 minutes or until tender, turning after 3 minutes. Toast tortillas in pan, if desired. Place 2 tortillas on each of 4 plates, and divide chicken mixture evenly among tortillas. Divide onion mixture evenly among servings. Garnish with jalapeño slices. Serve with salsa, sour cream, and cilantro, if desired.
  3. Recipe adapted from www.cookinglight.com
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No-Knead Kefir Bread

Kefir Bread

No-Knead Kefir Bread
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Rating: 4
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Yields 2 loaves
Servings
2 Loaves
Cook Time
35-45 Minutes
Servings
2 Loaves
Cook Time
35-45 Minutes
No-Knead Kefir Bread
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Yields 2 loaves
Servings
2 Loaves
Cook Time
35-45 Minutes
Servings
2 Loaves
Cook Time
35-45 Minutes
Ingredients
Servings: Loaves
Units:
Instructions
  1. Combine salt and flour in a bowl. Pour in melted coconut oil and enough kefir to create thick dough. Use your hands to knead the ingredients together until you have slightly sticky, firm dough.
  2. Cover and let sit for 18 hours at room temperature.
  3. Turn dough out on a lightly floured surface. Divide into two pieces and carefully shape the dough into loaves. Place in greased bread pans. Cover and allow to proof for 4 to 6 hours in a warm place free from drafts. The dough might not look like its risen much. It depends on the strength of your kefir. It should rise a lot in the oven.
  4. Bake for 35 to 45 minutes at 350 degrees Fahrenheit. The crust will be quite brown, and if you knock on the bottom, it should sound hollow. You can also test for doneness by placing a meat thermometer into the middle of the loaf. The internal temperature should read 200 degrees Fahrenheit.
Recipe Notes

Note: This recipe uses less salt than other bread recipes because salt inhibits yeast growth, yet creates an optimal environment for lactobacillus bacteria. Because kefir contains both organisms, we want to limit the salt so that the lactobacillus does not get too prolific and make our loaf too sour. For a more sour loaf, increase salt to 2 teaspoons. I also have found this bread does best with more humid conditions. The more humidity, the better the rise.

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German Pancake

German Pancake

German Pancake
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Servings
4
Cook Time
15-20 minutes
Servings
4
Cook Time
15-20 minutes
German Pancake
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Servings
4
Cook Time
15-20 minutes
Servings
4
Cook Time
15-20 minutes
Ingredients
Servings:
Units:
Instructions
  1. Preheat oven to 450 degrees F.
  2. Melt butter in a 9x9 or a 10” round pie pan and swirl to coat sides of pan or dish.
  3. Meanwhile, mix eggs, flour and salt until well blended.
  4. Pour into buttered dish and bake for 15-20 minutes. Sides will rise and top will be golden brown.
  5. Serve immediately with warm maple syrup or your favorite topping.
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Breakfast Porridge

Yogurt with granola

Breakfast Porridge
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Servings
4 Servings
Servings
4 Servings
Breakfast Porridge
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Servings
4 Servings
Servings
4 Servings
Ingredients
Servings: Servings
Units:
Instructions
  1. Mix oats with warm water mixture (which includes the whey, yogurt, kefir or buttermilk), cover and leave in a warm place for at least 7 hours and as long as 24 hours.
  2. Bring an additional 1 cup of water to a boil with salt. Add soaked oats, reduce heat, cover and simmer several minutes.
  3. Meanwhile, grind flax seeds, if using, in a mini grinder or coffee grinder.
  4. Remove the oats from the heat, stir in flax seeds and let stand for a few minutes. Serve with plenty of butter or cream and if you'd like some maple syrup.
  5. Recipe courtesy of Nourishing Traditions
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Sourdough Honey-Spelt Pizza Crust

Sourdough Pizza Crust

Sourdough Honey-Spelt Pizza Crust
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One of the items that I have played with off and on for my family is homemade pizza crust. Since the ones found in the store are made of junk products, I have now decided to offer these to my customers. More work for me, but in the end worth it for all those eating them. The beauty of pizza is that it can be created anyway you and your family love it. This one I got creative with and used leftovers and cheese curd from my friend Amber. I hope you enjoy it and if you don’t want to make it, hook up with me or a friend and get them to make it for you.
Servings
2 12-14" crusts
Servings
2 12-14" crusts
Sourdough Honey-Spelt Pizza Crust
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One of the items that I have played with off and on for my family is homemade pizza crust. Since the ones found in the store are made of junk products, I have now decided to offer these to my customers. More work for me, but in the end worth it for all those eating them. The beauty of pizza is that it can be created anyway you and your family love it. This one I got creative with and used leftovers and cheese curd from my friend Amber. I hope you enjoy it and if you don’t want to make it, hook up with me or a friend and get them to make it for you.
Servings
2 12-14" crusts
Servings
2 12-14" crusts
Ingredients
Servings: 12-14" crusts
Units:
Instructions
  1. Combine the sourdough starter, water, oil, honey and salt in a large bowl.
  2. Add the spelt flour and mix well. Add the all-purpose flour until you get a smooth dough ball.
  3. Sprinkle a light coating of flour on a clean work surface and knead the dough for several minutes until you get a nice smooth dough with elasticity.
  4. Oil the bowl, put the dough into the bowl, turning once to cover with oil, cover with a towel and place in a warm place for 6-8 hours, or until doubled in size.
  5. Divide the dough and roll out, top with whatever you desire. Bake in a hot oven at 400 degrees F for 16-20 minutes. If you like a crispy crust, bake directly on the oven rack. When it’s golden and bubbly, remove, slice and enjoy.
  6. In this picture, I used some leftover pastured barbeque chicken, sliced, some fresh parsley, homemade cheese curd and freshly grated raw mozzarella cheese. Oh and some red sauce. The choices are unlimited. Use your imagination and whatever ingredients you have.
  7. For market, I prebake the crust, so when using a prebaked crust, cut the oven time down to 8-10 minutes or until hot and bubbly.
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Rhubarb Upside-Down Cake

Upside down Rhubarb cake

Rhubarb Upside-Down Cake
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Though it’s fine leftover, this cake tastes best fresh out of the oven while the rhubarb is still warm.
Servings
8-9 servings
Cook Time
30-35 minutes
Servings
8-9 servings
Cook Time
30-35 minutes
Rhubarb Upside-Down Cake
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Though it’s fine leftover, this cake tastes best fresh out of the oven while the rhubarb is still warm.
Servings
8-9 servings
Cook Time
30-35 minutes
Servings
8-9 servings
Cook Time
30-35 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Preheat oven to 350˚F.
  2. In an 8-inch square or 9-inch round cake pan, toss rhubarb and 1/2 cup sugar and spread evenly. Drizzle cream over rhubarb.
  3. Stir together flour, baking powder and salt in a medium bowl. Set aside.
  4. In a large mixing bowl, blend butter and remaining sugar. Add egg, milk, vanilla and lemon zest; cream until light and fluffy. Stir in flour mixture until just combined.
  5. Pour cake batter over rhubarb mixture. Bake 30 to 35 minutes or until a toothpick inserted through cake (but not rhubarb) comes out clean.
  6. Cool cake 10 minutes on a wire rack, then turn it onto a serving plate so the rhubarb is on top. Serve warm.
  7. Recipe adapted from www.motherearthliving.com
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Sourdough Texas Sheet Cake

Sourdough Texas Sheet Cake

Sourdough Texas Sheet Cake
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Servings
8-9 servings
Cook Time
30-35 minutes
Servings
8-9 servings
Cook Time
30-35 minutes
Sourdough Texas Sheet Cake
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Servings
8-9 servings
Cook Time
30-35 minutes
Servings
8-9 servings
Cook Time
30-35 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. In a bowl, stir together the sourdough starter, kefir, water and flour to combine. Cover and set aside in a warm place for 8-12 hours.
  2. After more than 8 hours, melt butter in a small saucepan. Add in sucanat and cocoa powder, stirring until combined. Allow the mixture to come to a boil, immediately remove from the heat and add the vanilla and salt, mix together. Allow this to cool until it's lukewarm.
  3. Preheat oven to 350 degrees F. Grease and 8x8 or 9x9 pan and set it aside
  4. Beat egg into the cooled chocolate mixture. Add chocolate mixture to the bowl of starter-flour mixture and work in until smooth and combined. Quickly whisk in baking soda until evenly mixed. Pour batter into prepared pan. Bake in preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean. Meanwhile, make the frosting recipe. Pour warm frosting over the slightly warm cake, spreading out evenly, if using chopped pecans, sprinkle those on top.
  5. Buttermilk-Fudge Frosting
  6. 2 tbsp. butter
  7. 2 ounces semi-sweet chocolate chips or chocolate chopped up
  8. 2 tbsp. honey or maple syrup
  9. 1/4 tsp. vanilla extract
  10. Pinch of unrefined sea salt
  11. 4 tbsp. kefir or buttermilk
  12. 1-1 1/2 tbsp. unbleached all-purpose flour
  13. Melt butter and chocolate in a double-boiler over simmering water. Stir in honey or maple syrup to dissolve, followed by vanilla, salt and kefir. Add in the flour, a little at a time, until thickened to your liking. Keep in mind that the frosting will thicken up a little more as it cools.
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