Pan-Seared Chicken Breast with Chive and Lemon Pan Sauce

Pan-Seared Chicken Breasts
Serves 4. Published March 1, 2010. From Cook's Illustrated.

For the best results, buy similarly sized chicken breasts. If your breasts have the tenderloin attached, leave it in place and follow the upper range of baking time in step 1. For optimal texture, sear the chicken immediately after removing it from the oven.


Ingredients
4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat

2 teaspoons kosher salt or 1 teaspoon table salt
1 tablespoon vegetable oil
2 tablespoons unsalted butter , melted
1 tablespoon unbleached all-purpose flour
1 teaspoon cornstarch
1/2 teaspoon ground black pepper
1 recipe pan sauce (see recipes below)

Instructions
1. Adjust oven rack to lower-middle position and heat oven to 275 degrees. Using fork, poke thickest half of each breast 5 to 6 times; evenly sprinkle each breast with ½ teaspoon kosher salt (or ¼ teaspoon table salt). Place chicken, skinned side down, in 13 by 9-inch baking dish and cover tightly with foil. Bake until thickest part of breast registers 145 to 150 degrees on instant-read thermometer, 30 to 40 minutes.

2. Remove chicken from oven and transfer, skinned side up, to paper towel-lined plate and pat dry with paper towels. Heat oil in 12-inch skillet over medium-high heat until smoking. While pan is heating, whisk butter, flour, cornstarch, and pepper together in small bowl. Lightly brush top side of chicken with half of butter mixture. Place chicken in skillet, coated side down, and cook until browned, 3 to 4 minutes. While chicken browns, brush with remaining butter mixture. Using tongs, flip chicken, reduce heat to medium, and cook until second side is browned and thickest part of breast registers 160 to 165 degrees on instant-read thermometer, 3 to 4 minutes. Transfer chicken to large plate and let rest while preparing pan sauce.

Lemon and Chive Pan Sauce
Makes about 3/4 cup. Published March 1, 2010. From Cook's Illustrated.


Ingredients
1 medium shallot , minced (about 3 tablespoons)
1 teaspoon unbleached all-purpose flour
1 cup low-sodium chicken broth
1 tablespoon juice from 1 lemon
1 tablespoon minced fresh chives
1 tablespoon unsalted butter , chilled
Table salt and ground black pepper

Instructions
Add shallot to now-empty skillet and cook over medium heat until softened, about 2 minutes. Add flour and cook, stirring constantly, 30 seconds. Add broth, increase heat to medium-high, and bring to simmer, scraping pan bottom to loosen browned bits. Simmer rapidly until reduced to ¾ cup, 3 to 5 minutes. Stir in any accumulated chicken juices; return to simmer and cook 30 seconds. Off heat, whisk in lemon juice, chives, and butter; season with salt and pepper. Spoon over chicken and serve immediately.

Whole Grain Muffins

Basic Muffins

2 ½ cups freshly milled flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 cup buttermilk (see buttermilk Substitution?)
1 egg
½ oil or melted butter
½ honey (or ½ cup honey ¼ cup sucanat) http://en.wikipedia.org/wiki/Sucanat

Add all dry ingredients to a mixing bowl. In a separate bowl mix liquids and add to dry bowl, mixing until just blended. Drop by spoonfuls into greased 12 cup muffin pan. An ice scream scoop or a Pampered Chef (shown to the left) medium scoop works great.

Bake at 400 for 12-15 minutes.

NOTE: you may mill your flour and mix your ingredients the night before and place in a mason jar.


Helpful Hint: Your add ins opportunities are limitless, however no more than 1 cup more liquid and 1 cup more dry may be added. For example, 1 cup blueberries and 1 cup of nuts would be my limit of add ins for one batch of muffins.

Blueberry or Peach muffins
Add 1 cup of frozen or fresh fruit to the DRY MIX and coat the fruit to prevent it all from going to the bottom of the muffin. Add 1 tsp cinnamon, ½ - 1 tsp. nutmeg, and 1 tsp of vanilla to the liquid mix. Once you have all the spoonfuls dispensed place 3-5 blueberries on top. This makes for a great presentation.

Spice Muffin
Add 1 mashed banana, 1 tsp cinnamon, 1 tsp. nutmeg, and 2 tsp of vanilla to the liquid mix.

Banana Muffin
Add 2-3 mashed bananas, 1 tsp cinnamon, ¼ tsp. nutmeg, and 1 tsp of vanilla to the liquid mix.
Budget wise: Freeze your too ripe banana in its skin. When you want a banana muffin trim with a pairing knife off the skin and then mash the banana.

Chocolate Chip Muffin
Add 1 cup chocolate chips to the DRY MIX and coat the fruit to prevent it all from going to the bottom of the muffin. Add 1 tsp cinnamon, ½ tsp. nutmeg, and 1 tsp of vanilla to the liquid mix. Once you have all the spoonfuls dispensed place 3-5 chocolate chips on top. This makes for a great presentation. Also I would use ½ honey and 1/2 sucanat as the sweetener, sucanat has a brown sugar like taste.

Buttermilk Substitution
Use this simple substitute, and you won't need to buy any:
Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients:
•Milk (just under one cup)
•1 Tablespoon white vinegar or lemon juice

Preparation:
1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.
2. Add enough milk to bring the liquid up to the one-cup line.
3. Let stand for five minute. Then, use as much as your recipe calls for.

Apple Sauce

Apple Sauce
























Makes about 8-pint jars or 4-quart jars

12 lbs apples, peeled, cored, quartered, treated to prevent browning (treatment 4cups water 1 cup bottled lemon juice)
water
3 cups granulated sugar (optional)
4 tablespoons bottled lemon juice (NOT optional)

1. Prepare canner, jars and lids.




2. In large stainless steel pot, combine apples with just enough water to prevent sticking. Bring to a boil over med-high heat. Reduce heat and boil gently, stirring occasionally for 5-20 mins, until apples are tender. (If you use the corer/peeler the cook time will be 5-10 minutes http://www.pamperedchef.com/ordering/prod_details.tpc?prodId=229&words=apple ). Remove from heat and let cool slightly, about 5 minutes.




3. Working in batches, using a slotted spoon transfer apples in batches to a food mill or food processor fitted with a metal blade and puree until smooth.

4. Return apple puree to large stock pot (if you had extra liquid dump it out). Add sugar, if using and lemon juice, bring to a boil, stirring frequently to prevent sticking Reduce heat and maintain a gentle boil over medium heat while filling jars.

5. Ladle hot apple sauce into hot jars, leaving 1/2 inch head space. Remove air bubbles and adjust head space, if necessary, by adding more apple sauce. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to finger-tip tight.

6. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 20 mins (quarts and/or pints). Remove canner lid and wait 5 minutes, then remove jars, cool and store.

Note: In step 4, add 4 tsp of spice of your choice, such as cinnamon, nutmeg, or allspice.

NY Strip Steak with Spicy Hoisin Sauce and Cucumber Relish

Note: Picture was taken from my phone, so it tasted much better than this picture looks.











LOCAL Strip Steak with Spicy Sauce and Cucumber Relish

Yield: Makes 6 servings
Adapted from Bon Appétit January 2010 and California Healthy & Longevity Institute near Los Angeles , CA



Sauce:
1 tablespoon olive oil
4 medium shallots, thinly sliced
1/4 cup coarsely chopped fresh cilantro
3 garlic cloves, minced
1 tablespoon finely grated peeled fresh ginger
1/2 teaspoon dried crushed red pepper
1/2 cup 365 low-sodium chicken broth
1/4 cup hoisin sauce
3 tablespoons soy sauce
2 tablespoons honey

Relish:
2 unpeeled English hothouse cucumbers, cut into 1/4-inch cubes
1/4 cup seasoned rice vinegar
1 tablespoon toasted sesame seeds
2 teaspoons minced peeled fresh ginger

Steak:
2 1-pound New York strip steaks (each about 1 inch thick)
2 Maui or Vidalia onions, cut into 1/2-inch-thick rounds
Olive oil

For sauce: Heat oil in medium saucepan over medium heat. Add shallots and next 4 ingredients; sauté 5 minutes. Add broth, hoisin, and soy sauce; boil until slightly thickened, about 5 minutes. Stir in honey. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm sauce before using.



For relish: Mix all ingredients in large bowl. Season with salt and pepper.



For steak:

Prepare broiler or barbecue (medium-high heat). Brush both sides of steaks and onion slices with oil. Brush steaks with some of sauce. Broil steaks until cooked to desired doneness, about 5 minutes per side for medium-rare. Transfer to work surface to rest. Broil onions until charred, about 4 minutes per side.



Thinly slice steak. Separate onion rings. Spoon relish into 6 bowls; place 1 bowl on each of 6 plates. Divide steak, onions, and sauce equally among plates.



Per serving: 355.5 kcal calories, 31.1% calories from fat, 12.3 g fat, 4.3 g saturated fat, 75.6 mg cholesterol, 22.8 g carbohydrates, 1.8 g dietary fiber, 12.4 g total sugars, 21.0 g net carbohydrates, 36.9 g protein

Nutritional analysis provided by Bon Appétit



Original recipe: http://www.epicurious.com/recipes/food/printerfriendly/Grass-Fed-Strip-Steak-with-Spicy-Hoisin-Sauce-and-Cucumber-Relish-356949#ixzz0walQzLHA

Canning Peaches

Equipment:
Canner (not pressure canner) http://www.walmart.com/ip/Granite-Ware-21.5-Quart-Canner-With-Rack/10543332
canning jars, prepared (clean in dishwasher or boil them)
lids, prepared (in simmering water bath)

Honey-Spiced Peaches
makes about six pint jars
1 cup graduated sugar
4 cups water
2 cups honey, liquid
8 pounds small peaches, peeled, halved, pitted, treated to prevent browning and drained
6 cinnamon sticks
1 1/2 tsp whole allspice
3/4 tsp whole cloves

1. Prepare peaches:

• Boil water in a large pot boil
• Prepare a large bowl with water and ice
• Prepare a large bowl with 8 cups water and 1 cup lemon juice
• With a small knife make a "x" on the bottom of the peach
• Once the water is gently boiling place prepared peaches in water for 2-3mins remove peaches from boiling water and place into the ice water for several minutes.
• Repeat the above until all peaches are completed
• With the pairing knife remove skin, cut peach in 1/2 and place into the lemon water. Repeat with all peaches.

2. In a large stainless steal pan, combine sugar, water and honey. Bring to a boil over med-high heat, stirring until sugar dissolves. Reduce heat until low, add peaches one layer at a time and warm until heated.

3. Using a slotted spoon, pack hot peaches, cavity side down into hot jars with generous 1/2 inch of top jar. Add 1 cinnamon stick, 1/4 tsp allspice, 1/8 tsp clove to each jar. Ladle hot syrup into jar to cover peaches, leaving 1/2 inch at the top for head space. Remove air bubbles and adjust head space, if necessary, by adding hot syrup. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.

4. Place jar in canner, ensuring they are completely covered with water. Bring to a boil and process for 25 minutes. Remove canner lid. Wait 5 minutes, then remove, cool and store.

Adventures in Canning

This is my first year canning. These are the books that have helped me through the process. Thus far, I have canned tomatoes, basil and tomato sauce, green beans, beets, and peaches.

Tiramisu Cheesecake

Makes one 9-inch cake.

Ingredients
Crust (NOTE: I do not usually put a crust on my cheesecake)
5 ounces graham crackers (9 whole crackers), broken into large pieces
3 tablespoons granulated sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons unsalted butter , melted

Filling
1 cup granulated sugar

1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

1/2 teaspoon table salt
1/4 and 1/8 cup strong coffee

1 1/2 pounds cream cheese , cut into 1-inch chunks and left to soften at room temperature, about 30 minutes

1 8 ounce, container Italian mascarpone cheese
1 tablespoon vanilla extract
1 tablespoon lemon juice from 1 lemon
5 large eggs , left at room temperature, about 30 minutes

1/3 cup sifted cocoa powder
1 cup heavy cream

Instructions
1. FOR THE CRUST: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray bottom and sides of 9-inch springform pan evenly with nonstick cooking spray. Pulse crackers, sugar, and spices in food processor until evenly and finely ground, about fifteen 2-second pulses. Transfer crumbs to medium bowl, drizzle melted butter over, and mix with rubber spatula until evenly moistened. Turn crumbs into prepared springform pan and, using hand, spread crumbs into even layer. Using flat-bottomed ramekin or drinking glass, press crumbs evenly into pan bottom, then use a soup spoon to press and smooth crumbs into edges of pan. Bake until fragrant and browned about the edges, about 15 minutes. Cool on wire rack while making filling.

2. FOR THE FILLING: Bring about 4 quarts water to simmer in stockpot. Whisk sugar, spices, cocoa and salt in small bowl; set aside.

3. In standing mixer fitted with flat beater, beat cream cheese at medium speed to break up and soften slightly, about 1 minute. Next beat in mascarpone. Scrape beater and bottom and sides of bowl well with rubber spatula. Add about one third of sugar mixture and beat at medium-low speed until combined, about 1 minute; scrape bowl and add remaining sugar in two additions, scraping bowl after each addition. Add vanilla, and lemon juice and beat at medium speed until combined, about 45 seconds; scrape bowl. Add 3 eggs and beat at medium-low until incorporated, about 1 minute; scrape bowl. Add remaining 2 eggs and beat at medium-low until incorporated, about 45 seconds; scrape bowl. Add coffee and heavy cream and beat at low speed until combined, about 45 seconds. Using rubber spatula, scrape bottom and sides of bowl and give final stir by hand.


4. Set springform pan with cooled crust on 18-inch-square doubled layer heavy-duty foil and wrap bottom and sides with foil; set wrapped springform pan in roasting pan. Pour filling into springform pan and smooth surface; set roasting pan in oven and pour enough boiling water to come about halfway up side of springform pan. Bake until center of cake is slightly wobbly when pan is shaken, and center of cake registers 145 to 150 degrees on instant-read thermometer, about 1 1/2 hours (see note). Set roasting pan on wire rack and use paring knife to loosen cake from sides of pan. Cool until water is just warm, about 45 minutes. Remove springform pan from water bath, discard foil, and set on wire rack; continue to cool until barely warm, about 3 hours. Wrap with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days.


5. TO SERVE: Slide thin metal spatula between crust and pan bottom to loosen, then slide cake onto serving platter. Let cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve.

Pumpkin Cheesecake

Makes one 9-inch cake, serving 12 to 16. Published November 1, 2003 from Cooks Illustrated

Depending on the oven and the temperature of the ingredients, the cheesecake may bake about 15 minutes faster or slower than the instructions indicate; it is therefore best to check the cake 1 1/4 hours into baking. Although the cheesecake can be made up to three days in advance, the crust will begin to lose its crispness after only one day. To make slicing the cheesecake easy and neat, use a knife with a narrow blade, such as a carving knife; between cuts, dip the blade into a pitcher of hot water and wipe it clean with paper towels. The cheesecake is good on its own, but the Brown Sugar and Bourbon Cream (related recipe) is a grand addition.




Ingredients
Crust
5 ounces graham crackers (9 whole crackers), broken into large pieces
3 tablespoons granulated sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons unsalted butter , melted
Filling
1 1/3 cups granulated sugar (10 1/3 ounces)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/2 teaspoon table salt
1 can (15 ounces) pumpkin
1 1/2 pounds cream cheese , cut into 1-inch chunks and left to soften at room temperature, about 30 minutes
1 tablespoon vanilla extract
1 tablespoon lemon juice from 1 lemon
5 large eggs , left at room temperature, about 30 minutes
1 cup heavy cream

Instructions
1. FOR THE CRUST: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray bottom and sides of 9-inch springform pan evenly with nonstick cooking spray. Pulse crackers, sugar, and spices in food processor until evenly and finely ground, about fifteen 2-second pulses. Transfer crumbs to medium bowl, drizzle melted butter over, and mix with rubber spatula until evenly moistened. Turn crumbs into prepared springform pan and, using hand, spread crumbs into even layer. Using flat-bottomed ramekin or drinking glass, press crumbs evenly into pan bottom, then use a soup spoon to press and smooth crumbs into edges of pan. Bake until fragrant and browned about the edges, about 15 minutes. Cool on wire rack while making filling.

2. FOR THE FILLING: Bring about 4 quarts water to simmer in stockpot. Whisk sugar, spices, and salt in small bowl; set aside. To dry pumpkin (see illustrations below): Line baking sheet with triple layer of paper towels. Spread pumpkin on paper towels in roughly even layer. Cover pumpkin with second triple layer of paper towels and press firmly until paper towels are saturated. Peel back top layer of towels and discard. Grasp bottom towels and fold pumpkin in half; peel back towels. Repeat and flip pumpkin onto baking sheet; discard towel.

3. In standing mixer fitted with flat beater, beat cream cheese at medium speed to break up and soften slightly, about 1 minute. Scrape beater and bottom and sides of bowl well with rubber spatula. Add about one third of sugar mixture and beat at medium-low speed until combined, about 1 minute; scrape bowl and add remaining sugar in two additions, scraping bowl after each addition. Add pumpkin, vanilla, and lemon juice and beat at medium speed until combined, about 45 seconds; scrape bowl. Add 3 eggs and beat at medium-low until incorporated, about 1 minute; scrape bowl. Add remaining 2 eggs and beat at medium-low until incorporated, about 45 seconds; scrape bowl. Add heavy cream and beat at low speed until combined, about 45 seconds. Using rubber spatula, scrape bottom and sides of bowl and give final stir by hand.


4. Set springform pan with cooled crust on 18-inch-square doubled layer heavy-duty foil and wrap bottom and sides with foil; set wrapped springform pan in roasting pan. Pour filling into springform pan and smooth surface; set roasting pan in oven and pour enough boiling water to come about halfway up side of springform pan. Bake until center of cake is slightly wobbly when pan is shaken, and center of cake registers 145 to 150 degrees on instant-read thermometer, about 1 1/2 hours (see note). Set roasting pan on wire rack and use paring knife to loosen cake from sides of pan. Cool until water is just warm, about 45 minutes. Remove springform pan from water bath, discard foil, and set on wire rack; continue to cool until barely warm, about 3 hours. Wrap with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days.


5. TO SERVE: Slide thin metal spatula between crust and pan bottom to loosen, then slide cake onto serving platter. Let cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve.




Step-by-Step
Drying Pumpkin with Paper Towels



1. Line baking sheet with triple layer of paper towels. Spread pumpkin on paper towels in roughly even layer.

2. Cover pumpkin with second triple layer of paper towels and press firmly until paper towels are saturated.

3. Peel back top layer of towels and discard.

4. Grasp bottom towels and fold pumpkin in half; peel back towels. Repeat and flip pumpkin onto baking sheet; discard towels.

Orange Chicken

Orange-Flavored Chicken
Recipe by Cook's Illustrated
Photo by the cook...Denny Wayson

Note: It is easiest to grate the orange zest and remove the strips of orange peel before juicing the oranges; use a sharp vegetable peeler to remove the strips. For extra spiciness, increase the cayenne added to the sauce to 1/2 teaspoon. The whole dried chiles are added for appearance, not for flavor, and can be omitted. To fry the chicken, use a Dutch oven or a straight-sided sauté pan (with at least 3-quart capacity); do not use a 12-inch skillet with sloped sides, as it will be too small to contain the oil once the chicken is added. White rice and steamed broccoli are good accompaniments.


Ingredients
Marinade and Sauce
1 1/2 pounds boneless, skinless chicken thighs , trimmed and cut in 1 1/2-inch pieces
3/4 cup low-sodium chicken broth
3/4 cup orange juice , plus 1 1/2 teaspoons grated zest, and 8 strips orange peel (each about 2 inches long by 1/2 inch wide) from 2 oranges
6 tablespoons distilled white vinegar
1/4 cup soy sauce
1/2 cup packed dark brown sugar (3 1/2 ounces)
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
1 piece fresh ginger (about 1 inch), grated (1 tablespoon)
1/4 teaspoon cayenne pepper
1 tablespoon cornstarch , plus 2 teaspoons
2 tablespoons water (cold)
8 small whole dried red chiles (optional)

Coating and Frying Medium
3 large egg whites
1 cup cornstarch
1/4 teaspoon cayenne pepper
1/2 teaspoon baking soda
3 cups peanut oil

Instructions
1. FOR THE MARINADE AND SAUCE: Place chicken in 1-gallon zipper-lock bag; set aside. Combine chicken broth, orange juice, grated zest, vinegar, soy sauce, sugar, garlic, ginger, and cayenne in large saucepan (with at least 3-quart capacity); whisk until sugar is fully dissolved. Measure out 3/4 cup mixture and
pour into bag with chicken; press out as much air as possible and seal bag, making sure that all pieces are coated with marinade. Refrigerate 30 to 60 minutes, but no longer.


2. Bring remaining mixture in saucepan to boil over high heat. In small bowl, stir together cornstarch and cold water; whisk cornstarch mixture into sauce. Simmer sauce, stirring occasionally, until thick and translucent, about 1 minute. Off heat, stir in orange peel and chiles (sauce should measure 1 1/2 cups); set sauce aside.

3. FOR THE COATING:

• Place egg whites in pie plate; using fork, beat until frothy. In second pie plate, whisk cornstarch, cayenne, and baking soda until combined.


• Drain chicken in colander or large mesh strainer; thoroughly pat chicken dry with paper towels.


• Place half of chicken pieces in egg whites and turn to coat; transfer pieces to cornstarch mixture and coat thoroughly. P


• lace dredged chicken pieces on wire rack set over baking sheet; repeat with remaining chicken.

4. TO FRY THE CHICKEN: Heat oil in 11- to 12-inch Dutch oven or straight-sided sauté pan with at least 3-quart capacity over high heat until oil registers 350 degrees on instant-read or deep-fry thermometer. Carefully place half of chicken in oil one piece at a time; fry until golden brown, about 5 minutes, turning each piece with tongs halfway through cooking. Transfer chicken to large plate lined with paper towels. Return oil to 350 degrees and repeat with remaining chicken. NOTE: I used a cast iron skillet and 1/2 the oil and flipped the chicken piece over verses submerging them and it it worked well.

5. TO SERVE: Reheat sauce over medium heat until simmering, about 2 minutes. Add chicken and gently toss until evenly coated and heated through. Serve immediately.

Pigs in a Blanket

Currently, I only have a 1 1/2 pound pan for baking bread. So if I make 2# recipe, have 1/2 pound left.

I used my whole grain bread recipe and make a rectangle and then rolled it around the hot dog.

Garden

My father-in-law planted a garden this year and we are really getting a lot of vegetables. I am going to can, dehydrate, and freeze.

Watermelon Ice

1 seedless watermelon.

blender

Cut the pink flesh from the watermelon and blend. Freeze until firm and you have a watermelon Italian ice without CHEMICALS!

Yogurt Popsicles

I have been eying these new Popsicles makers at Whole Foods for two weeks and I finally bought them! I usually make Lemonade popsicles all summer, since the lemonade is on sale, but these were too cute for just lemonade.

So I got a small bag of organic 365 strawberries, 2-3 cups Organic Yogurt, and 1/3 cup maple syprup in my Viti-mix and made these popsicles and they are a hit!

Pancake from Freshly Ground Grain

Basic Whole Wheat Pancakes





Note: a variety of grain flour combonaitons will work. I used 1/2 hard red wheat and 1/2 soft wheat.





3 cups freshly milled flower
1 tsp. sea salt
1 tsp. baking soda*
2 1/2 baking powder
1/3 cup melted butter
4 eggs
3-4 cup buttermilk (may subsistute 1 milk and 2 Tsp of lemon juice for each cup of buttermilk needed)

1. Mix all the dry ingredients.
2. Add liquids.
3. Stir until mixed.
4. Fry on hot pan or griddle.

To make pancakes lighter, seperate the eggs and whip the egg whites and fold into the better gently.

Egg Custard

Egg Custard
By: Denny Wayson

5 eggs
3 cups of whole milk (not low-fat)
1 1/2 tsp of vanilla extract
sweet pick: 1/3 cup maple sugar, 2 TBSP xylitol, 2 packets of Stevia, or 1/3 cup sugar

Preheat oven 325

Prepare 9x12 glass baking dish, by placing 6 glass custard cups inside the baking dish. (Baking dish size doesn’t matter as long as the cups fit inside.)

In a standing mixer beat egg and milk on med-high until the eggs are foamy on top. Then add the vanilla and xylitol.

Pour mixture through a strainer (this gets out all the chalazae) into 6 custard cups. Fill the 9x12 baking dish with enough water that the water level is at least ½ way up the side of the custard filled cups.

Bake for 1 hour.

Remove cups from water and allow to cool slightly. May be eaten warm or refrigerated for up to four days.

Zucchini Sour Cream Casserole

Zucchini Sour Cream Casserole

6 med zucchini (about 2 pounds), cut into ½ inch slices
1-8oz container of sour cream (not low fat)
1 cup of sharp shredded cheddar cheese
2 TBSP butter
1/2 onion, diced
1/3 cup parmesan cheese
1/3 cup chicken broth or water

Preheat oven 350

1. Steam zucchini for 10-15mins, drain well. Pat dry with dish towels.
2. Heat a medium sauté pan, add butter once melted add onion and sauté until golden brown and translucent. Pan should have “fawn” (brown bits). Deglaze pan by adding 1/3 cup of liquid and scraping up the fawn. Boil off the liquid.
3. Off heat, add sour cream and cheese to onions.
4. In a glass dish, lay out one layer of zucchini and add 1/3 of the sour cream mixture. Repeat.
5. Once your final layer in complete sprinkle parmesan on top and bake 25-30mins or until hot

Note: you can change the cheese--parmesan for goat cheese or whatever is your favorite.

Chocolate Mousse

Chocolate Mousse

3 cups heavy cream
½ cup unsweetened cocoa powder
¼ cup xylitol, 2 packets stevia, or 1/3 cup raw sugar
2 tsp vanilla extract
2 tsp Disaronno liquor (optional)

Place all the ingredients into the electric mixer and beat until stiff peaks form. Do not over beat or you will make butter. Place into dessert cups and enjoy!

Cauliflower "Low Carb" Pizza Crust

1 bag of frozen 16 oz cauliflower
1/4 cup chop cilantro or parsley
2 cups mozzarella/Monterrey jack cheese, shredded
1 egg,
1 tsp garlic powder

1. Steam the cauliflower until done.
2. Using a food mill or ricer, process the cauliflower.
3. In a large bowl mix processed cauliflower, cilantro/parsley, cheese, egg, and garlic powder.

You may cook these in several ways:
1. In a cast iron skillet, heat butter and/or coconut oil and "fry" one side of the cauliflower crust and using the broiler in your oven brown the other side, slightly. Then place your sauce, olive oil, cheese and toppings and bake for pizza.

2. Bake in the oven on parchment paper for 10-20 mins, until the bottom is a little brown and then flip the parchment paper over with the "cauliflower crust" and cook on the other side for 10-20 minutes. I will not lye...this isn't easy. However you can mush the cracked crust back together. Then place your sauce, olive oil, cheese and toppings and bake for pizza.

Note: the picture is of the parchement method. I have a small cast-iron, so I don't do this method that often.

I use the chicken sausages from Whole Foods on my pizzas for meat.

Simple Loaf of Bread

2lb recipe from Donna Miller (slightly modified by me)http://www.millersgrainhouse.com/index.html



Ingredients:

1 1/2 cup Warm Water (100-100 degrees F)
1 TBSP oil (olive or melted butter)
1/4 cup sweet stuff ( sugar, honey, or sucanant)
3 1/2 cups freshly milled flour (any combo of wheat--best for newbies to start 1 1/2 cups soft white & 2 cups of hard wheat)
1/4 cup gluten (or 2TBSP gluten and 2TBSP rice brand extract)
1/2 tsp. salt
1 1/2 tsp. Fleishmann's Instant Yeast




1. For Bread Machine: Put ingredients in order given and set to "Dough Setting." Now go relax...all the instructions for "By hand or with mixer/dough hook" will be done in the machine. Begin instructions from Turn-Out.




1. By hand or with Mixer/Dough hook; Mix all the water, oil, sweet stuff together in your mixing bowl Proof your yeast in the liquid if you want to, however instant yeast does not HAVE to be proofed (let it get bubbly) but it won't hurt to do. In a separate bowl, mix all you dry ingredients (flour, gluten, salt, and yeast, if you didn't proof it.)



Slowly add the dry to the liquid stirring until too hard to use a spoon, then start the kneading process (or if in the kitchen aid-start the dough hook)



Knead (by hand, bread hook, or Bosch) minimum 10 minutes -- up to 15 minutes- until the dough feels elastic and looks silky-like or in a Bosch Mixer-it pulls away from the sides.


Cover the bowl with a clean cloth towel.



Let dough rise once in the bowl in semi warm place approximately 30 minutes or until double in size. Lightly punch it down to get all the air out after it rose the first time.



2. Turn-Out onto AN OILED surface (not floured--it makes it heavy and dense) and let it rest for 5mins (this helps the gluten that has formed to relax a bit and not "crack the crust.")



3. Now weigh your dough. This recipe should make a 2 pound loaf.



Here are the dimensions for loaf pans:






2 pound loaf pan 12x4.5x2.5



1 1/2 pound loaf pan 10x4.5x2.5




Divide your dough into the weight needed for your pan.









4. Now form your loaf by flattening by hand and rolling up like a"jelly roll" after tucking the ends in ans seam side down, place it into a greased loaf pan.

5. Cover the pan with a clean towl and let rise in a semi-warm place for another 30 minutes. During the last 10 minutes of rising, preheat the oven to 350 degrees. Be sure your racks are placed so the loaf may bake in center of oven.

6. Bake this 2 pound receipe for 18-22 minutes in the center of the oven. Start checking for golden tops and and hollow sound when top is tapped at about 18 minutes.



7. Take out or pans and cool on wire rack. Wait at least 10 minutes before attempting to cut or it smooshes.






Other SHAPES:


From step 3 above, measure your dough and divide into by the number given below:








Hoagie Rolls: divide dough into 8 equal balls. Roll like a thick play-doh snake and place in casserold dish, not quite touching. Again, they will rise and touch and about 30 minutes. Bake 15mins on 350 degress.








Hot Dog Buns- divide dough into 10 equal balls.Roll like a thick play-doh snake and place in casserold dish, not quite touching. Again, they will rise and touch and about 30 minutes. Bake 15mins on 350 degress

Note--I divided my 2lb dough into 16 balls and make min hot dog buns for sandwhiches and dinner rolls.












I made pigs in a blanket with this bread...I used 11-12oz made a rectangle and rolled it up around the hot dog.

Deer Repellent for Garden

5 gallon bucket with lid

2 bulbs garlic

6 eggs (keep shells)

2 large yellow onions, chopped into 1/4, leave skin on

1 bar Felss Naptha, grated

In a large stew pot, bring water to a boil and add grated soap, stir until soap is dissolved. Pour dissolved soap into a 5 gallon bucket.

In the blender or food processor, place WHOLE eggs, onions, and garlic and pulse until it looks like a smoothie and then add to the 5 gallon soap bucket.

Add more water until you have about 4 gallons of mix. Place outside with the lid on. The stinker it gets the better it works.

Use a toilet brush to "flick" it on your plants and perimeter of your garden. Deer do not like the smell of onions, garlic or eggs.

Note: I keep all my egg shells in a bag for the next batch of repellent.

Freezing Blueberries

Blueberries were on sale, so I washed and took the stems them for preparation for the freezer. Next I used large cookie sheets lined with parchment paper to do a single layer of blueberries and them I placed them into my chest freezer for 24 hours. After they were frozen, I placed them into ziplock freezer bags. They freeze and do not stick together this way. I remember my Nona doing this as a child and I would sneak into her freezer all year long and eat frozen blueberries.

Dehydrating Tomatoes

7 medium tomatoes, sliced thin

1. Place tomato slices into a blender (I use a Vitmix) and puree until a smooth consistency.


2. Pour mixture onto the dehydrator using the ParaFlex nonstick drying sheets. Dehydrate for 14-16 hours or until not sticky.


3. Once the dehydrated tomato is ready, peel off the nonstick sheet and break into pieces and place into the food processor and pulse until the tomato is in a powdered form.

This may be reconstitute to make tomato paste or pizza sauce. I will let you know how this turns out.

Notes

• 100 tomatoes will dehydrate into 1 quart.
• use a thickener is sauce or as a paste, as the powder will absorb liquids
• Pizza sauce: 1/2 cup dehydrated powder, 1/2-3/4 cup warm water, 1/2 tsp garlic salt, oregano, and basil to taste. Stir. The sauce will thicken in a few minutes. This is enough for 1 pizza.
  
  
  

Pickles:Bread and Butter

Bread and Butter Pickles
Recipe from Kathryn Wayson Hutchins

5 gallon bucket, not metal
1 cup Mrs. Wages’ Pickling Lime
12 cups or 4 quarts of cucumbers, sliced ½ inch (approx 7lbs)
2 onions, diced
½ cup pickling salt
3 cups of vinegar (5% acidity)
1 cup water
3 cups sugar
2 tablespoons mustard seed
1/2 tablespoon celery seed
½ teaspoon ginger
½ teaspoon cinnamon
1 teaspoon turmeric

1. In 5 gallon bucket mix:
a. 1 cup pickling lime
b. 2 gallons of water
c. Sliced cucumbers and cover soak for 24 hours.

2. Drain lime solution then rinse cucumbers through several changes of cold water and place cucumbers back into the bucket and cover with fresh cold water and soak for 3 hours. Repeat this three times or until water rinses clear and NOT cloudy.

3. Drain completely.

4. Mix onion, salt, and cucumbers and let stand for five hours in your plastic bucket with lid or towel covering.

5. Drain and set aside.

6. In a large pot or into two pots, boil together for 3 minutes: vinegar, water, sugar, mustard seed, celery seed, ginger, cinnamon, and turmeric. (Note: I needed more juice so I tripled this mixture)

7. Add cucumbers and onions to the vinger mixture and simmer for 10-20 minutes. Pack in hot jars using the hot pack method.

Chicken Skewers

Materials:

wooded bamboo skewers

mason jar with lid

Ingredients:

chicken thighs, cut into bite size pieces and skewered (bone on, if you want to make stock: bone off if you don't)

Dressing: Place all the following into a mason jar and SHAKE

1/3 cup Lemon and or Lime Juice, fresh

1 cup olive oil

1 TBSP Dijon mustard

1/3 cup cilantro chopped

2 TBSP apple cider vinegar

2 TSP onion powder

2 TBSP garlic, chopped or pressed

salt and pepper

Directions place the skewered chicken into a glass dish and marinade with the dressing for 3-4 hours or more. Grill or broil in oven until done. Enjoy.

Note: I did this with terriyaki and it was delicious too.

Frittata

I broke in my Lodge Logic from Whole Foods on this Frittata https://secure.lodgemfg.com/storefront/product1_new.asp?menu=color&idProduct=4099

Ingredients
6 eggs, beaten
1/3 cup of milk
1/2 teaspoon black pepper
Pinch salt
1 teaspoon butter
1/2 pound of cooked Chiptole Cherry Chicken Sausage (made in store fresh at Whole Foods)
1/2 cup of shredded cheddar and jack cheese
1 tablespoon chopped cilantro

Directions
Preheat oven to broil setting.

In medium size bowl, using a fork, blend together eggs, milk and salt. Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add butter to pan and melt. Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Then add chicken sausage and cheese.

Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings. Sprinkle with cilantro. Serve immediately.

Ezekiel Bread French Toast

http://www.foodforlife.com/ Read more about sprouted grain here.



Need:

4 sliced Ezekiel Cinnamon Raisin Bread, thawed (you may toast on light to thaw)
3 -4 eggs (yes those are eggs from my chickens)
1/4 cup of milk
2 tablespoons butter
1-2 tsp of vanilla (optional)

In a bowl wide enough to fit one slice of bread into at a time whip the eggs, milk, and vanilla together. Melt butter in a pan. DO NOT have the heat so high that the butter BURNS. Dip bread into the mixture on both sides and add soaked bread into the hot pan. Cook until the side is golden brown, flip and repeat. Continue until you are finished with the egg mixture. Add more butter as needed. Enjoy with butter and maple syrup, jam, or powder sugar.

Laundry Soap

Need:
Fles-Naptha (usually hardware stores have it for under $2)
5 gallon bucket with lid (hardware store under $5)
1 cup washing powder
1 cup Borax


1. In a large stock pot put about four cups of water into a pan on your stove and turn the heat up on high until it’s almost boiling.
2. While you’re waiting, pull out a grater and start grating the bar of soap. Once the water is almost boiling add grated soap and stir until it dissolved. Keep the heat below a boil. Note: I used a wire whisk and once I didn't have any tiny crumbles on my whisk I knew it was dissolved.

3. Separately, put three gallons of hot tap water into a five gallon bucket. Then mix in the hot soapy water and stir it for a while.
4. Add a cup of washing soda (Arm and Hammer). Keep stirring it for another minute or two then add a cup of borax.
5. Then let this mixture sit overnight to cool.

Note: My friend bought a salad shooter at a yard sale for a $1 to do her soap and it worked GREAT!

Troubleshooting- if your "tap water" isn't warm enough your mix will not do well. You will need to take some of the mixture back out of the 5 gallon bucket and reheat it, so everything mixes well.

Bone-In Chicken Breast with Roasted Red Pepper Relish

Bone-In Chicken Breast with Roasted Red Pepper Relish

Chicken

4 Bone-in Chicken Breast, patted dry with paper towel and seasoned with Borsari

2 tablespoons oil



Sauce

1 tablespoon olive oil

1 tablespoon unsalted butter

1 shallot, minced

1 garlic clove, minced

2 roasted red peppers, chopped fine, equaling I cup (I used jarred peppers)

2 tablespoons red wine vinegar

2 tablespoons fresh basil, minced (may substitute parsley or cilantro)



Chicken

1. Preheat oven to 425 degrees F.

2. Heat a 12 inch pan and then add the oil. Add chicken skin side down and brown for 7-10 minutes until skin is a caramel brown. Flip the chicken and brown on the other side. Note: Do not crowd the pan. Chicken should not touch while browning. Do this in several batches if need.

3. Place chicken back in the pan, if it will fit or on a baking dish and place into the oven for 20-25 minutes and/or the internal temperature reaches 160 degrees F.

4. Remove chicken from pan/dish and tent with foil.



Sauce

1. In the same pan, add the oil and butter to the skillet and return to medium-high heat until butter had melted.

2. Add the shallot and cook until softened, about 2 minutes.

3. Stir in garlic and cook until fragrant, about 15 seconds.

4. Add the roasted peppers and vinegar and cook until warmed through, about 2 minutes.

5. Stir in any accumulated chicken juice.

6. Off heat stir in basil and season with salt and pepper to taste.

Dehydrated Pineapple

1 pineapple, cored, peeled and sliced into quarters

dehydrator-
http://www.excaliburdehydrator.com/


Slice 3/16 setting

(I love the OXO v-mandoline http://www.oxo.com/OA_HTML/xxoxo_ibeCCtpOXOPrdDtl.jsp?a=b&item=80252§ion=10054) and lay each slice on the dehydrator tray




Set temperature for 135 degress for 12 -15 hours.

Zucchini Chips

Zucchini 5-7 large

sea salt

dehydrator- http://www.excaliburdehydrator.com/

Slice zucchini on 3/16 setting (I love the OXO v-mandoline http://www.oxo.com/OA_HTML/xxoxo_ibeCCtpOXOPrdDtl.jsp?a=b&item=80252&section=10054) and lay each slice on the dehydrator tray and sprinkle with salt.

Set temperature for 135 degress for 12 hours.

Colcannon

A St. Patrick's Day must have!

4 lbs potatoes boiled, if possible in the juice of a beef brisket

1 head cabbabe chopped and steamed

1 pound butter, cut into 8-10 cubes

Bosari Seasoning Salt (or salt, pepper, onion salt, garlic powder mix)

Once the potatoes are boils and the cabbage is steamed, saute all both together in a large pot and continue to stir in cubes of butter.

yummy

Mango Salad

This salad is great for kid and adults. Cut up mangos and apples and mix up. Them place in small containers for an on the go snack!

Sweet and Sour Meatballs

Sweet and Sour Meatballs

Meatballs
1 pound ground beef (may substitute ¾ lb beef and ¼ lb ground pork)
2 slices hearty white bread, crust removed, torn into pieces
¼ cup buttermilk
1/3 cup parsley, chopped
½ onion, diced
1 TBSP Worcestershire sauce
1 teaspoon Bosari (seasoning salt)
1 egg

Sauce
1 (20 ounce) can pineapple chunks, drained with juice reserved
1/3 cup water
3 tablespoons distilled white vinegar
1 tablespoon soy sauce
½ cup packed brown sugar
3 tablespoons cornstarch
½ teaspoon ground ginger
½ teaspoon sea salt

Directions
1. Preheat oven to 400 degrees F
2. In a medium size bowl, place the torn bread and butter milk and allow to sit for couple of minutes and then mash the bread into a paste.
3. In a large bowl, thoroughly mix the ground beef, eggs, bread paste, and onion. Sprinkle with ginger, seasoning salt, pepper, Worcestershire sauce and sugar. Shape into one inch balls.
4. Place meatballs in a single layer on prepared baking sheet. Bake in preheated oven for 15 -20minutes; set aside.
5. To make the sauce, mix enough water with the reserved pineapple juice to make 1 cup. In a large pot over medium heat, combine the juice mixture, 1/3 cup water, vinegar, soy sauce, and brown sugar. Stir in cornstarch, ginger and seasoning salt, until smooth. Cover and cook until thickened.
6. Sir pineapple chunks and meatballs into the sauce. Gently stir to coat the meatballs with the sauce. Simmer, uncovered, for about 20 minutes, or until meatballs are thoroughly coated.

To make this a dinner add sautéed carrots and peppers to the sauce and serve over rice.

Pineapple Zucchini fruit leathers

Pineapple Zucchini (I also used yellow squash)
• 1/4 cup of lemon juice
• 1/3 cup of sugar
• 12-oz of pineapple juice which is equal to 2 6oz cans of juice
• 8 cups of zucchini that is peeled and sliced into 1/4-inch pieces

Directions:

1. In a stock pot put the lemon and pineapple juice into a 2 qt sauce pan with the sugar and heat on medium-High.
2. Once it is boiling add the zucchini and place a lid on top. After 5 mins or so you will want to mash it into a liquid and boil for at least 15 minutes or until the zucchini turns to mush.
3. You will need to strain the mixture when done.
4. Place strained mixture into a blender and blend until it is like a smooth consistancy.
5. Once it has cooled, you will need to put it out on the dehydrator sheet with thin plastic sheet or Teflez or other brand.
6. Dried it at 135 degrees F. for at least 3 to a total of 5 hours.
6. Break apart for chips.

Paraflexx, Teflex, and generic sheets are reusable and last for years.