A Distinctly Different Homestead

Blackeyed Peas in Tomato Sauce

{ 04:45, Wednesday, May 14, 2008 } { Posted in Main Dish } { 0 comments } { Link }

I saw this today at Food is Love.

I haven't yet tried it, but want to save it here for future reference. I think I'll double it, at least!

Black eyed peas in Tomato Sauce

-6 cloves garlic

-1 yellow onion

-pinch saffron

-olive oil

-butter

-salt

-dash of red wine

-1/4 cup cream

-1 cup black eyed peas, soaked overnight and rinsed

-1 1/2 cups tomato sauce

-1/2 bunch kale

-parmesan cheese to taste

black pepper to taste

Soak the peas overnight and rinse. Boil in a pot of water with a piece of kombu (to make them less gas-inducing) until they’re soft with just a bit of bite to the texture. Remove from heat and water.

Chop the onions and garlic. In a large, heavy pan, sauté onions in butter and olive oil until they’re clear and a little browned. Halfway through cooking, add a pinch of saffron, and a generous pinch of salt, and stir. The onions are properly salted when you can smell them cooking more intensely than you could without salt. Add the garlic and stir more. Add half the cream and let the onions absorb it, stirring as needed.

Pour in the drained black eyed peas and a dollop of red wine. Stir to coat the peas. Let it cook about two minutes. Add the tomato sauce and stir again, then cook covered for ten minutes.

Remove cover and add leaves of kale, chopped into large pieces. Turn heat to low. Add the rest of the cream, salt to taste, and serve with pepper and parmesan when it tastes just right to you.

Homemade Hamburger Helper

{ 02:17, Tuesday, May 13, 2008 } { Posted in Main Dish } { 0 comments } { Link }

This is last night's meal. Everyone liked it and there were only a little bit of leftovers. It makes a great quick meal!

Homemade Hamburger Helper

Boil 1 1/2 pounds of pasta (I used elbows) and:

Brown:
1 pound of ground beef
2 stalks celery, chopped
1 small onion (or 2 tsp. onion powder)
salt and pepper to taste

Stir in:
1 (15 oz) can of tomato sauce
1 (28 oz) can of diced tomatoes, undrained
1/2 pound of frozen veggie of your choice (I used corn)
the cooked pasta

Simmer a few minutes, then stir in 4 oz of cream cheese.

When the cream cheese is melted, serve and top with shredded Monterey Jack cheese.

I served this with a green smoothie for our veggie servings. Enjoy!

Homemade Mayo

{ 11:08, Friday, April 25, 2008 } { Posted in Homemade Mixes and Sauces } { 3 comments } { Link }

This recipe is from one of my favorite food blogs, The Nourishing Gourmet. I haven't yet made this, but am excited to get the ingredients I lack so I can! I encourage you to go visit Kimi and learn, learn, learn!

Homemade Mayo

2-4 egg yolks (I use farm fresh eggs from my local farmer)

½ tsp. mustard

1-2 Tbsp. lemon juice (of course fresh is optimal)

1 tsp. balsamic vinegar

2 tsp. white wine vinegar

1 tsp. celtic sea salt

¾ c. oil- hemp or grapeseed (I use grapeseed)

1. Combine everything EXCEPT the oil. I use a container just large enough for the stick blender to go into.
2. Mix with a stick blender until creamy.
3. While blending, add the oil in small increments and mix until it’s homogenized. My daughter holds the container in place while I pour oil with one hand and with the other I lift the blender up and down as it’s blending- the quick up and down motion helps the mixture to homogenize, and it will thicken right up. That’s it! This mayonnaise lasts about 2 weeks in the refrigerator.

Strawberry Crepes

{ 07:05, Saturday, April 12, 2008 } { Posted in Dessert } { 0 comments } { Link }

Strawberry season is in full swing here in Central CA, and we are taking full advantage of it! Besides serving them over Incredible Pound Cake (which is my favorite) we make these delicious dainties. Enjoy them!

Strawberry Crepes
Make a batch of Strawberry Sauce, using fresh berries.

Have a small bowl full of unsweetened sliced strawberries ready.

Prepare the crepes as follows:
In a large bowl combine:
1 1/2 cup milk
1 cup flour
2 eggs
1 Tbsp oil
2 Tbsp sugar

Beat with whisk or beater until well blended. Heat a lightly greased 8" skillet. Pour 1/4 cup of batter into pan and cook until well set. Flip and cook just for a few seconds.

Slide crepe onto a plate. Spoon strawberry sauce onto crepe. Fold with a fork. Add more strawberry sauce to top of folded crepe. Spoon on sliced berries, top with whipped cream. Serve with a smile!

I doubled this recipe for our family and had enough to serve ten eager people two, and for some, three, each!

Lemon Garlic Chicken

{ 06:58, Friday, April 11, 2008 } { Posted in Crock Pot Dishes } { 0 comments } { Link }

I made this yummy recipe tonight and all the children like it! That's saying something!

Lemon Garlic Chicken
1 whole chicken
3 small lemons
3 large cloves garlic
1 tsp salt
1 tsp pepper
1/4 tsp EACH oregano, basil, rosemary, thyme
2 tsp lemon juice

Slice lemons and garlic into slices. Lay 1/2 of the lemon slices and 2/3 of the garlic slices on the bottom of the crockpot or baking dish. Place remaining lemon and garlic under the chicken's skin. Season chicken with salt, pepper, herbs. Sprinkle chicken with lemon juice. Bake at 400 degrees for 45-55 minutes OR cook in crockpot on high for 4 to 4 1/2 hours. Remove chicken from pan and let stand for 10 minutes. Meanwhile, remove lemons and garlic from bottom of pan and thicken juices to serve over the chicken.

I served it with brown rice cooked in chicken broth and butter, and steamed mixed veggies.

Speedy Spaghetti

{ 06:50, Friday, April 11, 2008 } { Posted in Main Dish } { 0 comments } { Link }

Here's another version of spaghetti that I use. I double everything but the meats and it makes enough for dinner for our family. My most used spaghetti recipe is a family secret from my dear mother-in-law's father. This one is good, but no match to Grandpa John's recipe. I will not be posting that one. Sorry!

Speedy Skillet Spaghetti
1 pound Italian sausage
1 pound ground beef
2 cups water
2 cans (15 oz.) diced tomatoes
2 cans (15 oz.) tomato sauce
1 tsp Italian allspice
1/2 tsp EACH oregano, basil, parsley
1/4 tsp thyme
sprinkle of onion and garlic powders
8 oz. pasta, broken into pieces

Brown meats, drain if needed. Add all other ingredients and bring to a boil, stirring. Cover and reduce heat to simmer. Simmer, stirring occasionally, 16-18 minutes, until pasta is done.

Quick Spaghetti For A Bunch!

{ 06:18, Wednesday, April 9, 2008 } { Posted in Main Dish } { 0 comments } { Link }

I made this one up by combining a few different recipes. It's good with garlic bread!

Quick Spaghetti For A Bunch
1.5 to 2 pounds of ground beef
1 pound of Italian sausage
2-3 large cloves garlic, minced
1 1/2 Tbsp, Italian seasoning
2 tsp EACH basil, chives
1 tsp EACH sage, oregano, thyme, rosemary
5 cups water
1 #10 can of tomato sauce
2 pounds (7 cups) salad macaroni

Cover the bottom of a large pan with olive oil. Add garlic and sautè lightly. Brown the meats with the garlic. When meat is done, add the remaining ingredients. Bring to a boil, then reduce heat to a simmer. Cover and simmer, stirring often, for 20-25 minutes, until pasta is done. Serve with green salad and garlic bread.

This makes enough for dinner and lunch the next day for our big family! It works just as well if you leave out the meat.

The Best Chocolate Muffins

{ 12:00, Monday, April 7, 2008 } { Posted in Breakfast } { 2 comments } { Link }

I haven't yet made these, but I think they sound good. I'll update when I have made them once or twice.

The Best Chocolate Muffins
2 cups applesauce
2 tsp olive oil
1 cup sugar
2 1/2 tsp vanilla
1 1/2 cup oat flour
2/3 cup unsweetened cocoa
4 tsp baking powder
1 tsp baking soda
1 tsp salt
1/4 cinnamon
1 cup chocolate chips

Preheat oven to 350.
Combine wet ingredients,
Combine dry ingredients.
Then mix together just until moistened.
Bake 20-22 minutes.
Makes about 20 muffins. I'll probably double the recipe.

Garlic Storage

{ 08:26, Monday, April 7, 2008 } { Posted in Kitchen Tips } { 2 comments } { Link }

I've been very disappointed with the freshness of the garlic I've been buying. It seems to be sprouting in a matter of days! So I researched garlic and how to store it and found out this:

Never store the garlic in the fridge, as it causes quick sprouting and a bitter taste.

To store garlic longterm, divide the heads into cloves, leave the paper on, and freeze in a sealed baggie. Take out as needed! What could be easier than that? I bought a BIG bag of garlic at Costco this weekend and will be prepping it for the freezer today!

Chocolate Delight Smoothie

{ 06:56, Sunday, April 6, 2008 } { Posted in Beverages } { 1 comments } { Link }

We had this new smoothie this afternoon, and the Lambies all loved it! It may not be on the menu every week, but it will make an appearance often! This came from Happy Foody, but I adapted it a little to our tastes.

Chocolate Delight Smoothie
3 sweet bananas
2 cups kefir
2 cups water
4 Tbsp dutch cocoa powder
1 tsp vanilla
1/4 cup sugar (more or less to taste)
pinch of salt
ice

Combine all ingredients in a blender until smooth.
Enjoy! This will make wonderful popsicles this summer!

Incredible Pound Cake

{ 08:36, Friday, April 4, 2008 } { Posted in Dessert } { 1 comments } { Link }

I made this to go along with fresh strawberries and cream. I haven't made a pound cake before, but this came out WONDERFUL! It's another great find from Recipezaar.

Incredible Pound Cake
8 oz. cream cheese, softened
1 1/2 cup butter, softened
3 cups sugar
1 1/2 tsp vanilla extract (or almond, if desired)
6 eggs
3 cups flour

Blend together cream cheese and butter for 2 minutes.
Gradually add the sugar and beat for 5 full minutes.
Add the vanilla and then the eggs, one at a time, beating well after each.
Gradually add the flour, mixing on low. Mix until blended, but do not overbeat.

Grease and flour a 10" tube pan. Bake at 325 for 90 minutes. Cool about ten minutes, then remove to a cooling rack.

I don't have one so I used 2 loaf pans. I should have used three, fwiw. I used granulated sugar instead of flour and it made a very good crust.

*UPDATE- I purchased a 10" bundt pan and made this again today. All the batter fit well in the pan and the cake came out great. I used powdered sugar this time rather than granulated. Everyone preferred the caramelized granulated crust.

Another Breakfast Cookie

{ 12:02, Friday, April 4, 2008 } { Posted in Breakfast } { 0 comments } { Link }

I found this recipe at Baker's Dozen, a blog I found just tonight, and am really enjoying! We are big fans of breakfast cookies around here, and can't wait to try this variation!

Breakfast Cookies:
Cream 1 cup butter
1 1/2 cup natural peanut butter
2 cups sugar (white or brown)

add 4 eggs
1 Tablespoon vanilla
3/4 cup milk

Combine separately
3 1/2 cups flour (freshly ground whole wheat, or white, or a blend)
2 teaspoons baking soda
1 teaspoon salt
4 cups oats (rolled)
3/4 cup sunflower seeds

Combine wet and dry ingredients. Mix very well. Spoon onto cookie sheet. These have more of a cake texture and will not spread out much during baking. I like to make them big, since they are breakfast cookies.

Bake at 350 for 12 minutes, or until done.

A Cheap Dinner

{ 11:38, Thursday, April 3, 2008 } { Posted in Main Dish } { 2 comments } { Link }

I was blog-hopping this afternoon and found this recipe. It had no title, so I'm calling it "A Cheap Dinner". We had it and all but one liked it, despite being such a cheap dinner. I wish I could remember what blog it was on to give credit, but, alas, my mind, it fails me...

A Cheap Dinner
Soak 1 pound of lentils (and a handful or two of barley if you want) in water for a few hours.
Drain and put in a large pot with:
1 bay leaf
6 cups water or broth (I used homemade chicken broth)
2 tsp salt
Bring near a boil and then simmer for 30 minutes, stirring a few times.
Meanwhile, brown 1 or 1/2 pounds ground beef (or chicken, I guess)
Add to the simmering lentils along with:
2 cans of tomato sauce (I used diced tomatoes with the liquid and liked it)
4 stalks of celery, with leaves, chopped
2 carrots, chopped
1 onion, chopped (I used only about 1/4 of an onion)
2 cloves garlic, minced (I thought 3 would have been better)
1 Tbsp salt (yes, more, it won't kill you!)
1 tsp dried oregano

Bring back almost to a boil, then cover and simmer for one to one and a half hours, stirring more frequently than I did, for I had a scorched pan to deglaze and clean. But I'm painting my bedroom and was trying to do too many things at once and have an excuse! You certainly will not scorch your children's dinner...I know you better than that!

Let me know what you think!

Everyday Bread

{ 10:27, Thursday, March 27, 2008 } { Posted in Bread } { 3 comments } { Link }

Everyday Bread
I have a Bosch, so the method would be different by hand. this recipe makes 6 8" loaves.

Combine:
6 cups warm water
3 Tbsp SAF yeast
1 cup honey or brown sugar
1 cup oil
6 cups freshly ground wheat flour

Let sponge for 15-20 minutes.

Add:
2 Tbsp salt
3 Tbsp dough conditioner (opt.)
1/2 cup vital wheat gluten (opt.)
Mix and add remaining flour, 1 cup at a time until the dough cleans the sides of the bowl. Knead 7 minutes all together.

Turn out onto an oiled surface. Divide into 6 parts. Shape into loaves and put into lightly greased pans. Place in oven and let rise for about 20 minutes. Bake at 350 for 25-30 minutes, or until lightly browned. I bake at 325 on the convection setting for 22 minutes.

I use this recipe to make bread, rolls (freeze right after shaping for homemade rolls anytime...defrost and rise (covered)for four hours, bake at 350 for 15-18 minutes) and cinnamon bread (brush dough with softened butter, spread with brown sugar and cinnamon, then shape into loaves and bake at 350 for 25-30 minutes. You can add raisins to it as well.

Enjoy!

Migas Con Huevos

{ 12:21, Monday, March 24, 2008 } { Posted in Breakfast } { 4 comments } { Link }

Here's another traditional Mexican breakfast that we enjoy. I plan on serving it tomorrow.

Migas Con Huevos
5 corn tortillas, torn or cut into small bits
10 eggs, lightly beaten
10 Tbsp (or more, to taste) tomato sauce
2 1/2 Tbsp minced onions
oil
salt
1 cup shredded cheese

Begin frying tortilla bits in hot oil. Just before they are crispy, stir in onions. Drain excess oil. Add eggs, tomato sauce, cheese, and salt to taste.
Scramble eggs until done. Serve hot.

Cheesecake Cookies

{ 06:38, Saturday, March 22, 2008 } { Posted in Dessert } { 2 comments } { Link }

These speak for themselves!

Cheesecake Cookies
10 Tbsp. butter, softened
2/3 cup brown sugar
2 cups flour
1 cup sugar
16 oz cream cheese, softened
2 eggs
4 Tbsp. milk
2 Tbsp lemon juice
1 tsp vanilla

Preheat oven to 350. Mix butter, brown sugar and flour until crumbly. Set aside 1 cup of crumbs. Lightly grease a 9x13. Press remaining crumbs into bottom. Bake for 15 minutes.

In another bowl, combine sugar and cream cheese until smooth. Beat in egg, milk, lemon juice and vanilla. spread over crust and sprinkle with topping. Bake 25 minutes. Cool, then chill 25 minutes. Cut into squares.

You can also spread your favorite preserves over bottom crust before adding the cheesecake mixture. Bake as directed.

Italian Salad Dressing

{ 06:34, Saturday, March 22, 2008 } { Posted in Homemade Mixes and Sauces } { 1 comments } { Link }

Here's a great homemade salad dressing. Enjoy!

Italian Salad Dressing
3/4 c vegetable or olive oil
1/4 cup cider vinegar
2 Tbsp water
1 tsp minced garlic
2 tsp sugar
1 1/2 tsp salt
1/2 tsp pepper
1 tsp grated Parmesan cheese

Combine and shake well. Let sit at least a couple of hours to blend flavors.

French Bread Rolls

{ 06:14, Saturday, March 22, 2008 } { Posted in Bread } { 0 comments } { Link }

Here are the rolls I prepared for Easter this year. Delicious!

French Bread Rolls
3 cups water
2 Tbsp yeast
4 Tbsp sugar
4 Tbsp olive oil
2 tsp salt
8 cups bread flour

Mix water, yeast and sugar; let proof (sit) for 10 minutes. Then add oil, salt and 2 cups of the flour. Stir well. Add remaining flour slowly and then knead into a soft dough. I kneaded in my Bosch for 4 minutes.

Turn out into oiled bowl, cover and let rise for 1 hour. Punch down and divide into 36 rolls. Let rise on slightly greased pans for about 40 minutes. Bake in a 400 degree oven for 18-20 minutes. If you wish to have a crustier crust, place a pan of water in the bottom of the oven while baking.

Huevos Rancheros

{ 06:42, Friday, March 21, 2008 } { Posted in Breakfast } { 0 comments } { Link }

I made this for dinner this evening, and it was great! I have never made it, or even tasted it before. I found the recipe on Recipezaar.

Huevos Rancheros
2 tablespoons olive oil
1/2 cup chopped onions
1 green pepper, chopped
1 tomato, peeled and chopped
1 clove garlic, minced
1 jalapeno pepper, chopped (optional, I left it out)
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1 teaspoon hot pepper sauce(Tabasco is good, I used Tapatio)
1(8ounce)can tomato sauce
1/2 cup water
6 eggs

Heat the oil in a skillet. Add in the onions and bell peppers. Saute until softened. Add the remaining ingredients except the eggs. Bring nearly to a boil, then cover and simmer 20 minutes. Crack eggs, one at a time into a cup and slip into the sauce. Cover and simmer 5 minutes. Serve with warmed tortillas and shredded cheese.

I did double this for our family. Yummy!

The Best Carrot Cake Ever

{ 06:41, Friday, March 21, 2008 } { Posted in Dessert } { 0 comments } { Link }

I was going to write out a recipe and tell a story, but Ree did it first and better than I ever could! I could not, would not and will not ruin a good frosting with pecans, though. I have to fault her there. Go see The Pioneer Woman for the best carrot cake ever but use my frosting!

Cream Cheese Frosting

{ 09:39, Monday, March 17, 2008 } { Posted in Dessert } { 0 comments } { Link }

I'm very fond of cream cheese frosting. I like to make things that can be spread with it, just for its sake! I made a homemade spice cake the other day, pairing with this frosting. It wasn't a very good cake recipe so I won't share it here, but the frosting was delicious!

My Favorite Cream Cheese Frosting
8 oz. cream cheese
1/4 cup butter
1 pound powdered sugar
2 tsp. vanilla extract
pinch of salt
up to 3 Tbsp. cream or milk to thin, if needed

Blend softened cream cheese and butter in mixer. Beat in sugar, salt and vanilla. If needed, beat in tiny amounts of cream or milk to bring to spreading consistency. I have never needed to add any.

I'll add a yummy recipe to go with the frosting soon!

Best Bean Blend

{ 08:33, Monday, March 3, 2008 } { Posted in Soup } { 0 comments } { Link }

I love soups and stews and all winter foods! Here's a blend that you can mix in bulk and have on hand all year round!

Best Bean Blend
Equal parts of these dried beans:
navy beans
great northern beans
pinto beans
red beans
yellow split peas
green split peas
black eyed peas
lentils
large lima beans
small lima beans
barley, hulled or pearled (hulled is much better!)

To use, soak overnight in water, then rinse and cover with salted water. Bring to a boil and then cover and simmer for several hours until softened. Use in any soup recipe.

Ranch Dressing

{ 08:54, Sunday, March 2, 2008 } { Posted in Homemade Mixes and Sauces } { 4 comments } { Link }

I'm not a fan of Ranch Dressing, but my Honey and Lambies like to dunk carrots into it. It hasn't been in my fridge for over a year, but I came upon this recipe at A Mixed Bag of Nuts and thought I'd try it. I'll update when I have an opinion (from my family, not me).

Ranch Dressing

1 ½ Cups Mayonnaise (preferably homemade)
½ Cup Sour Cream
¼ Cup heavy cream (from our raw milk)
2 Tbsp. Lemon Juice
ALL SPICES BELOW ARE TO TASTE
½ - 1 tsp. Garlic powder
½ - 1 tsp. Dry dill weed
½ - 1 tsp. Black Pepper
½ - 1 tsp. Onion Powder
½ - 1 tsp. Salt (best is Celtic sea salt or real salt)

Dump all the ingredients in a blender and blend on medium to high speed for 1 ½ minutes or until the mixture looks runny. Taste test and sprinkle in more seasonings as you see fit. Bottle and enjoy. Mixture will thicken more as it stands.

Savory Carrot Salad

{ 01:39, Sunday, March 2, 2008 } { Posted in Side Dish } { 1 comments } { Link }

I saw this recipe today while browsing my favorite food blogs. It was on The Nourishing Gourmet. I will make it later this week and let you know how it goes over!

Savory Carrot Salad
4 Carrots, shredded
2 Tbsp of Balsamic Vinegar
2 Tbsp of Extra virgin olive oil
2 tsp of Dijon Mustard
2 garlic cloves, crushed
1 tspof basil
A dash or two of salt and pepper

Put shredded carrots in a bowl, mix the rest of the ingredients in a small bowl and pour over carrots. Gently toss. Taste and adjust with salt, pepper and extra vinegar and oil, if needed.

You can serve right away, or chill before serving. Beware that the carrots will start losing their crispness if you let it sit to long in the vinaigrette.

Orange Lemonade

{ 07:42, Monday, February 18, 2008 } { Posted in Beverages } { 1 comments } { Link }

I made this refreshing drink this evening, and everyone liked it!

Orange Lemonade
In your blender or VitaMix, combine:

6 cups of water
3/4 cup sugar or honey
2 peeled oranges
2 peeled lemons

Whir for 30 seconds on 10, then on high for 30 more seconds.

If you want, add some ice for a colder, thicker smoothie.

{ Last Page } { Page 1 of 5 } { Next Page }