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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Mango and Quinoa Salad w/Dressing

Mango and Quinoa Salad

Mango and Quinoa Salad w/Dressing
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I made this yummy salad right after the new year because I was craving clean and fresh and I happened to have mangos, which I don’t usually, so what a perfect pairing. Try it out and see what you think. I’ve eaten most of this as a quick meal that’s light, clean and full of flavor. I adapted the original recipe from something I saw on Food52.
Servings
4 servings
Cook Time
15 minutes
Servings
4 servings
Cook Time
15 minutes
Mango and Quinoa Salad w/Dressing
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I made this yummy salad right after the new year because I was craving clean and fresh and I happened to have mangos, which I don’t usually, so what a perfect pairing. Try it out and see what you think. I’ve eaten most of this as a quick meal that’s light, clean and full of flavor. I adapted the original recipe from something I saw on Food52.
Servings
4 servings
Cook Time
15 minutes
Servings
4 servings
Cook Time
15 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Cook the quinoa: In a saucepan bring the quinoa and water to a boil. Reduce the heat to a simmer, cover and cook until most of the water has been absorbed, which takes about 15 minutes. Fluff it up with a fork.
  2. Chop the onion and set aside.
  3. Pit and slice the mangos. Squeeze the mango seeds as there is quite a bit of juice and add to the mangos.
  4. Make the dressing. Whisk the juice, oil, ginger and salt and pepper together.
  5. Mix the quinoa, mango, beans and cilantro or parsley together. Place the greens on a plate, top with the quinoa mixture, add some onions and avocado slices and drizzle with the dressing. Add further salt and pepper if you desire. Enjoy…so yummy!
Recipe Notes

If using as a side dish, it will serve more like 6-8

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Soaked Pancakes

Soaked Pancakes

Soaked Pancakes
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Aubrie and Ava love these wonderfully light and fluffy pancakes. Usually the night before we talk about what they’d like for breakfast and in having these conversations lets me prepare ahead of time. One of the great things about this recipe is that you can make the full batch and store the extra batter in the fridge and make them when you want them or cook extra pancakes and just eat them as snacks or another meal later. The benefits of soaked vs. traditional is really for two main reasons….reducing the phytic acid that makes it more nutritious and easier to digest, two important reasons. I use a blender for this, but if you don’t happen to have one, mix up in a bowl and cover overnight. I’m sure you’ll enjoy these as much as we do. Enjoy!
Servings
6-8 people
Cook Time
2-3 minutes ea
Servings
6-8 people
Cook Time
2-3 minutes ea
Soaked Pancakes
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Aubrie and Ava love these wonderfully light and fluffy pancakes. Usually the night before we talk about what they’d like for breakfast and in having these conversations lets me prepare ahead of time. One of the great things about this recipe is that you can make the full batch and store the extra batter in the fridge and make them when you want them or cook extra pancakes and just eat them as snacks or another meal later. The benefits of soaked vs. traditional is really for two main reasons….reducing the phytic acid that makes it more nutritious and easier to digest, two important reasons. I use a blender for this, but if you don’t happen to have one, mix up in a bowl and cover overnight. I’m sure you’ll enjoy these as much as we do. Enjoy!
Servings
6-8 people
Cook Time
2-3 minutes ea
Servings
6-8 people
Cook Time
2-3 minutes ea
Ingredients
Servings: people
Units:
Instructions
  1. In a blender or a bowl, mix up the flour, water and kefir together for a couple of minutes, to thoroughly incorporate. Cover and let it sit overnight at room temp.
  2. The next morning, add to your soaked mixture; egg, baking powder, baking soda, salt and vanilla.
  3. Blend or mix all together until nice and smooth.
  4. You can add your favorite fruit or seasonings at this point and mix in by hand. We like blueberries when in season or you could add bananas or pumpkin and cinnamon or just plain and really it’s about making what you like.
  5. Add coconut oil to a hot cast iron skillet and pour in batter to make the size pancakes you like.
  6. Add butter and syrup and enjoy!
Recipe Notes

This recipe makes quite a bit and keeps well in a glass jar in the refrigerator so it's ready when you decide pancakes sound great for breakfast, lunch or dinner.

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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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Strawberry-Rhubarb Quinoa Pudding

Strawberry rhubarb quinoa pudding

Strawberry-Rhubarb Quinoa Pudding
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Think of quinoa pudding as a delicious whole-grain cousin of tapioca pudding. This healthy quinoa pudding recipe is flavored with tart rhubarb and sweet strawberries and topped with sweetened, creamy yogurt for a delicious,
Servings
6 servings
Cook Time Passive Time
25 minutes 1 hour
Servings
6 servings
Cook Time Passive Time
25 minutes 1 hour
Strawberry-Rhubarb Quinoa Pudding
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Think of quinoa pudding as a delicious whole-grain cousin of tapioca pudding. This healthy quinoa pudding recipe is flavored with tart rhubarb and sweet strawberries and topped with sweetened, creamy yogurt for a delicious,
Servings
6 servings
Cook Time Passive Time
25 minutes 1 hour
Servings
6 servings
Cook Time Passive Time
25 minutes 1 hour
Ingredients
Servings: servings
Units:
Instructions
  1. Combine 2 cups water in a medium saucepan with rhubarb, strawberries, quinoa, cinnamon and salt. Bring to a boil over high heat, then reduce heat to maintain a simmer. Cover and cook until the quinoa is tender, about 25 minutes. Stir into the quinoa mixture, return to a simmer and cook, stirring constantly, for 1 minute.
  2. Stir in 1/2 cup sugar and lemon zest. Whisk cornstarch with the remaining 1/4 cup water in a small bowl.
  3. Remove from heat. Divide the pudding among 6 bowls. Refrigerate until cool, about 1 hour.
  4. Just before serving, combine yogurt, vanilla and the remaining 1 tablespoon sugar in a small bowl. Top each serving with a generous dollop of the vanilla yogurt and fresh strawberries, if desired.
Recipe Notes

TIPS & NOTES

Make Ahead Tip: Prepare pudding (Steps 1-2), cover and refrigerate for up to 2 days. Make the topping (Step 3) just before serving.

Recipe courtesy of www.eatingwell.com

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Rhubarb Dumplings

Rhubarb Dumplings

Rhubarb Dumplings
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Servings
18-20 servings
Cook Time
35-40 minutes
Servings
18-20 servings
Cook Time
35-40 minutes
Rhubarb Dumplings
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Servings
18-20 servings
Cook Time
35-40 minutes
Servings
18-20 servings
Cook Time
35-40 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Prepare your biscuits, roll out to about 1/2" thick and cut into 3" rounds or if you'd like larger dumplings, use a 4" cutter.
  3. Place several pieces of rhubarb in the center of each piece of dough and fold over, place the pinched side down into a greased 9x13" pan.
  4. In a small saucepan, add the remaining ingredients, except the cinnamon and cook for about 5 minutes to melt the butter and thicken the sauce just slightly.
  5. Pour the sauce over the dumplings.
  6. Sprinkle the cinnamon over the top and bake for approx. 35-40 minutes or until golden brown.
  7. Serve warm. You may like to add milk or ice cream. Enjoy
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Elderberry Syrup – Immune Boosting

Elderberry Syrup

Elderberry Syrup – Immune Boosting
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Elderberry syrup is a proven remedy for preventing and recovering from the flu, colds, excessive mucus, sore throats, and contains large amounts of antioxidants, potassium, beta carotene, calcium, phosphorus and Vitamin C. Serving size 1 tablespoon daily and if sickness strikes, 1 teaspoon every 4 hours.
Servings
1 quart
Servings
1 quart
Elderberry Syrup – Immune Boosting
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Elderberry syrup is a proven remedy for preventing and recovering from the flu, colds, excessive mucus, sore throats, and contains large amounts of antioxidants, potassium, beta carotene, calcium, phosphorus and Vitamin C. Serving size 1 tablespoon daily and if sickness strikes, 1 teaspoon every 4 hours.
Servings
1 quart
Servings
1 quart
Ingredients
Servings: quart
Units:
Instructions
  1. Add the berries, water, cloves, ginger and cinnamon stick to a large pot and bring to a boil.
  2. Once boiling, reduce the berry mixture to a simmer. Allow to simmer for 30 minutes.
  3. After 30 minutes, remove from the heat. Using a potato masher, mash the berries (still in the now juice mixture) to remove any extra juices.
  4. Smash and think of the savings in the pot.
  5. Strain the berries from the juice. I use a cheesecloth and small mesh sieve over a bowl. Push the berries in the strainer down with the back of a wooden spoon to remove any extra juice.
  6. Stir in the honey. The berry mixture should still be warm, not hot, and just slightly warm.
  7. Keep in the fridge. Take 1 tablespoon daily by spoon or mix it in a smoothie.
  8. Recipe and photo courtesy of www.livesimply.me
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