Since we talked last week about the benefits of culturing dairy, I thought I’d jump right in with one of the easiest and most versatile products you can make: Sour Cream!
Although you can buy a starter culture, or simply set out raw cream to sour, this is our favorite method. You can’t even imagine how easy this is. But first, why make your own sour cream?
You can choose the best possible ingredients, so that you know that your finished product is high quality and full of probiotics. You won’t be adding a bunch of junk, which is found in some store-bought sour cream. It’ll make you feel like Miss Super-home-maker! 😉 How to Make Sour Cream In a clean jar, mix one part real cultured buttermilk (store-bought or homemade) with three parts cream, stirring gently. Cover with a coffee filter (use a rubber-band to hold it on, […]
What do you do with your garden tomatoes when they split before they’re ripe or get blossom end rot?
This is my “Oh, no, the green tomatoes split!” salsa… but you can make it with red tomatoes, too. 🙂
Ingredients: 1 sweet onion 3 cloves garlic 8 medium green tomatoes (or the equivalent) 2 or 3 jalapenos (I used 3 of my green Anaheim peppers) juice of one lime small handful of cilantro one pinch of sugar two pinches of sea salt Directions: Preheat oven to 350 degrees. Coat two baking dishes (one large, on small) with oil. Slice onion in half, leaving skin on, and place it cut-side-down in the smaller baking dish. Place garlic cloves, with skin on, in a square of foil and drizzle with oil. Close foil and put next to onion. Trim any blossom-end-rot from tomatoes and place them whole […]
After having several yogurt makers ruin our yogurt-making attempts, I was thrilled to discover this method! I just might get a cooler exclusively for yogurt making! We use yogurt for smoothies, veggie dip and yogurt cheese. Here’s how to do it.
What You’ll Need Milk (we use raw, whole milk) Yogurt culture Glass jars with lids Cooler (a small one is best, unless you’re making several gallons of yogurt 🙂 ) Pot to heat the milk in Thermometer (I use digital- it’s usually more accurate) Whisk What To Do Pour the milk into the pan and start heating it. Stir occasionally until the temperature reaches 110 degrees. While the milk heats, put your culture into a glass measuring cup and put warm/hot water (115 degrees) into the cooler until it’s about 3 to 4 inches deep. Remove the pan from the heat and ladle some of the milk into […]
Roasted chicken on a bed of cubed potatoes, with plenty of butter, thyme, rosemary and garlic… Yum! This is one of our favorite go-to meals and we eat it all year long. If you don’t know much about cooking, don’t worry! I’ve taken tons of pictures to walk you through it step-by-step.
I’m going to be honest and tell you that I NEVER measure. For you ladies (or gentlemen) who are new to cooking I’ll do my best to guestimate for you. 🙂
Ingredients: Chicken, any size (free-range from a small farm is best) Potatoes, 1 to 2 pounds (we like “new” potatoes, which are just small, young potatoes) 1/2 to 1 cup of butter, room temperature (from grass-fed cows, if possible) 6 to 8 cloves of garlic, chopped or minced 2 tablespoons fresh thyme, chopped (or 1 1/2 tablespoon dried) 3 tablespoons fresh rosemary, chopped (or […]
Do you think that camping means you can’t eat delicious, healthy food? Trust me, you can! And it’s easy, too. We whipped up a frittata in no time, for a hot and filling breakfast.
How delicious does that look?! Frittatas are basically baked eggs with tons of yummy ingredients. I’ll tell you what we used, but be creative and try out different combinations. Here’s a Mexican Frittata!
What you’ll need: A campfire or grill A camping pan (8 to 12 inches wide) 2 to 3 eggs per person Butter or olive oil Fillings (we used asparagus, mixed mushrooms and blue cheese) Seasonings (we used sea salt, but you can add herbs, too) What to do: If using a campfire without a grate, level one side of the fire to set the pan on the wood/coals. Put a few tablespoons of butter or olive oil in the pan and add […]