Archive for the ‘{Recipes}’ Category

Sorry for not posting much this winter/early spring.  My husband and I are almost done going through our entire apartment.  We’ve done some construction projects, thoroughly cleaned, decluttered & organized every square inch.  It will be so nice to be done with that project!  I’ll post some pictures after we do the final cleanup.

Meanwhile, on the homesteading front… I’ve started a few garden plants inside and will start planting cold weather crops in my garden space soon.  The meat chickens at my parent’s are almost ready to be harvested & our meat cows are busy eating grass and will have a nice long summer ahead of them to fatten up.  🙂

This coming weekend I’m hosting another Food Swap in Bozeman so I decided to make some tasty mustard to trade.  I’m sure I’ll bring a few other items but my jam and dried goods supply from last year is starting to run low.

Mustard Fixings

Mustard Fixings

{Recipe} Honey-Dijon Mustard
(Adapted from ‘The Art of Preserving’)
2 cups mustard powder
3/4 cup filtered water
1 bottle dry white wine
1 onion, chopped
5 garlic cloves, minced
3 tsp sea salt
3 Tbsp honey
3+ Tbsp whole mustard seeds, optional

Whisk mustard powder and water together in a bowl.  In a saucepan combine the wine, onion & garlic.  Bring to a boil over high heat, add the sea salt, reduce heat to medium, and simmer for 20 minutes.  Put a strainer over the mustard mixture and add in the flavored wine.  Compost the onion/garlic or add to a pot of soup.

Whisk the mustard mixture well and add the honey.  Put the mustard back into the saucepan and simmer for 10-15 minutes or until it reaches your desired consistency, stirring frequently.  If adding the mustard seeds, put them in for the last 5 minutes of cooking.  Ladle into jars and store in the fridge.  The mustard is best after sitting for a couple weeks and will last a year.

A Couple Batches of Dijon-Style Mustard

A Couple Batches of Dijon-Style Mustard

Have you ever made mustard?  I’m looking forward to experimenting with this recipe later this year to make a fruit mustard… huckleberry or rose hip perhaps?


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I’m a sucker for items that can be dipped into or spread on any variety of foods; as you can probably tell from my ever growing Pinterest Board of appetizers that are mostly dips.

pint copy

Salsa, hummus, pesto, pate, dips… are all great to pair with one of my other favorite items, crunchy food!  Chips, crackers, pretzels, raw veggies… oh my!  With the Super Bowl last weekend and a WAPF potluck I had some great opportunities to get a few recipes off my “to make” list.  I didn’t have my camera with me so I only got a few pictures of the pate while I was making it, sorry!  Everything turned out delicious so I wanted to share links to the recipes I used.  They are definitely going into my pile of keeper recipes.

* Beer-Cheese Dip – I made this with raw sharp cheddar but it didn’t look as cool because the cheddar wasn’t dyed.  It was great with some thick pretzels dipped in and I’m going to put some of the leftover dip on burgers later this week, yum!

* Moroccan Carrot Dip – this was really good!  Even though the carrots are cooked they stay a really bright color and don’t have that gross cooked carrot taste.  I let it cool and then put it in my food processor so the texture was a little more fluffy then their picture.

* Chicken Liver Pate – I’m still trying really hard to eat liver on a regular basis.  So far I’ve been able to handle swallowing frozen, raw elk liver “pills” but most of the other dishes I’ve made are hard for me to swallow.  I’ve liked a few purchased liver mousses so this recipe with awesome ingredients like bacon and apples made me give it a go.  It was very mild and I’m actually excited that there are still 2 small bowls in the freezer that my husband and I can enjoy later.  When we do I’ll try and get some better pictures.

Did you make any delicious apps for Super Bowl that I should put on my “to make” list?  🙂

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Being on the GAPS diet has left me with a ton of egg whites that I didn’t want to throw away.  I’ve been freezing them daily with the plan on making a dessert out of them for Thanksgiving.  Angel food cake was always my choice of birthday cake growing up and it’s been a while since I’ve had one so that was my choice.

Made early in the week & stored in a tin.

To make it a little healthier I used sucanat (evaporated cane juice) as the sugar and a local, whole white wheat pastry flour.  It ended up not rising as high but it was still awesome.  The molasses flavor of the sucanat came through and the darker flavor of the whole wheat was really nice.  Topped with a ginger-berry compote & whipped cream made it Thanksgiving worthy (I wasn’t suppose to eat any of the cake but I had to try it)!  Later in the evening on Thanksgiving my parent’s had the leftovers without any of the toppings, they just wanted to taste the cake.  It really was delicious!

I wish I had a piece right now!

{Recipe} Angel Food Cake
(adapted from Martha Stewart)
1 cup whole white wheat pastry flour
1.5 cups sucanat, ground fine in food processor
1-3/4 cups egg whites, room temp
1 Tbsp warm water
1/2 tsp sea salt
1 tsp cream of tartar
1 tsp vanilla extract

Preheat oven to 350*.  Sift flour, salt and half the sugar together.  In a mixer beat the egg whites and warm water until foamy; add the cream of tartar and beat until soft peaks form.  Gradually add in the other half of the sugar and vanilla.  Beat until stiff peaks form.

Gently fold the flour mixture into the egg whites in 6 batches.  Gently spoon the cake batter into an ungreased angel food pan.  Run a knife through the batter to break up any air bubbles and smooth the top.  Bake for 35-40 minutes or until golden brown and the cake springs back.  Invert on pan’s legs or a bottle for an hour to cool.  Run a knife around the pan to remove it and let cool completely.  Store in a tin.
*** Note: the cake was a little moist so I didn’t cover it tightly for the few days it hung out until Thanksgiving.

Having a freezer full of local fruit comes in handy!

{Recipe} Ginger-Berry Compote
(adapted from Martha Stewart)
1.5 pounds frozen berries (I used: cranberries, sour cherries, huckleberries, blueberries & strawberries)
4 Tbsp sucanat
2 tsp grated lemon zest
2 tsp grated fresh ginger

Place everything in a saucepan and cook until the berries are soft, about 10 minutes.  Cool and store in fridge until ready to serve on cake.

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My parent’s counter was getting too full of tomatoes at the end of the growing season so my Mom & I made up a batch of tomato sauce to enjoy over the winter.

I used this recipe from Better Homes & Gardens because the brown sugar & balsamic vinegar will really help take the bite out of the amount of lemon juice you have to add to each jar.  Plus the fresh herbs (basil, rosemary, parsley, lemon thyme & marjoram) will really make this a bright & summery sauce to enjoy when the snow starts to pile up!

Bring on the pasta!

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My parent’s have a few lovely crab apple trees that line their driveway.  I love when they start to turn bright red and after last year’s harvest I was excited to put more of them up again.  Last year I dried a few large bucketfuls & fermented some (I didn’t really like the texture they ended up at).

I picked a large bucketful on Monday and half of it went into my steam juicer.  I cut off the blossom end, stem and cut them in half.  I used my knife tip to remove all the large seeds because I knew I wanted to use the mash that was left over.  I let the steamer go until I had 7 cups of juice and I put it into the fridge because I’m not a fan of canning into the wee hours of the morning 🙂

I love the beautiful color!

{Recipe} Crab Apple Jelly
(full USDA directions here)
7 cups crab apple juice
7 cups organic sugar

Start to heat up the juice and slowly stir in all the sugar to dissolve it.  Bring the mixture up to a boil.  Use a candy thermometer to watch when it’s at a full boil and let it go until the mixture is 8 degrees F above that temperature.  Remove from heat, quickly skim off foam, and ladle into sterile, hot canning jars.  Put on lids & rings and process in a hot water bath for 10 minutes (for 5k’ elevation).  Let cool and check seals.

A nice fruit butter with a little zing!

The steam juicer basket was full of beautifully mashed crab apples so I decided to make some crab apple butter with the remains.  I ran the mash through my chinois to remove the skins and core pieces.  Making 2 quarts of puree was enough of an arm workout so I stopped there 🙂

{Recipe} Crab Apple Butter
(adapted from Preserving in Today’s Kitchen)
2 quarts crab apple puree
4 Tbsp sucanat or organic sugar (add more if you want it sweeter)
1/8 tsp ground ginger
1/4 tsp ground cinnamon
1/4 tsp ground coriander

Put all of the ingredients into a dutch oven or heavy bottomed pot and heat to a boil.  Simmer until you reach your desired consistency.  Put into jars, cool and freeze for later use.
* Note: I’m sure you could can this but I didn’t feel like it.

I plan on drying a few batches of crab apples again, I love snacking on them.  If I get really motivated I might make a crab apple marmalade that was also in the Preserving book linked to above & some pancake syrup.

How do you put up crab apples?

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After making a big batch of raspberry items over the weekend I wanted to make a batch of seedless jam.  Usually I leave the seeds in to save time but one batch of seedless will be fun to have for special occasions.  When I went to pick raspberries I stopped by to pick up my Grandma who wanted to go along.  It’s too bad I didn’t take a picture because it’s great fun to see my Grandma (who will be 90 this year) picking raspberries even though her eyesight is very bad.  She can see the red and just feels them to see if they are ready.  She’s still going strong and picked a whole row & a half!  She likes to freeze her raspberries with a little sugar and puts them over cheesecake flavored pudding in the winter 🙂

It gets most of the seeds out.

{Recipe} Seedless Raspberry Jam
(Yield: 6 jelly jars)
3 lbs raspberries
2 lbs organic sugar

Run the raspberries through a chinois to remove the seeds or mash and push thorough a fine mesh strainer.  The chinois gets most of the seeds out but I also ran the puree through a strainer to get it even more velvety smooth.  Place the puree in a big pot, add the sugar, and stir to dissolve (you can put this mixture in the fridge if you run out of time).  Bring to a rapid boil over medium high heat, stirring continuously.  The mixture will foam up high so make sure your pot has high sides.  Turn down the heat and boil for 10 minutes.

Test the set of the jam by placing a spoonful on a frozen saucer, put back into the freezer for 4 minutes and then remove and tip the saucer.  It should slowly slide down the saucer in a glob when it’s set.  If it runs quickly keep cooking the jam and test again.

When done to your liking, ladle into sterile, hot canning jars.  Put on lids & rings and process in a hot water bath for 15 minutes (for 5k’ elevation).  Let cool and check seals.

It turned out beautiful!

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After I got sick of pitting sour cherries I borrowed a steam juice extractor from a friend and filled it up.  It was so much fun seeing the beautiful juice come out that I asked for one for my birthday!  My birthday’s coming up soon so I think I’m going to get it early and use it on some raspberries this coming weekend 🙂

The steam juicer ready to go.

Since I was juicing at my parent’s house I didn’t put the juice directly into canning jars but I’m excited that, that is possible.  The juice comes out piping hot and with very little sediment.

{Putting Up} Sour Cherry Juice
Juice your sour cherries in a steam juicer or heat them in a large pot and strain out the pits and pulp.  Bring the cherry juice up to a boil and ladle it into hot, sterile pint jars.  Wipe the rims and seal.  Process the jars for 15 minutes (for 5k’ elevation) in a hot water bath.  Let cool and check the seals.

I love the bright color!

This juice is very good for you but is rather tart!  I plan to add it to homemade beverage concoctions or cook it down with a little sugar to make a syrup.  There was a little juice left over so I did cook that down with some sucanat and it’s a wonderful syrup that I’ve been adding to my kombucha.

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