Last Friday, I decided to make some pumpkin muffins. Rich’s family planted a whole field of pumpkins this year and some were rather small. I took a couple of them and made puree from scratch.
I just cut it up into chunks, removed the innards and baked on a rack in the oven at 350 until the pumpkin “meat” was nice and soft. I also find that if you add a little water to the pan, it prevents everything from drying out too much.
Once I removed the skin by scoping the pumpkin off with a spoon, I reserved everything into a bowl. While it cooled, I started looking up some recipes online. I happened to stumble across this one: Pumpkin Muffins and decided I would give it a try with some slight alterations.
Instead of adding in pumpkin puree and water, I assumed (yeah, I know…shame on me) they were using canned pumpkin which is much thicker. Instead, I decided that since the homemade puree was a little more watery I would just add 3 cups of pumpkin. In addition to this, I also added 1 teaspoon of ground cinnamon.
Everyone who had any gave rave reviews. They were moist and very flavorful. I will be making more in the very near future. I may even try some with cheese cake frosting too.
When you open the link, you will find all sorts of alterations that can be done as well. If you make some, feel free to share your results!
Okay…so I’m a day late. Been some issues around here with our furnace and our dog. They were more important than a blog post but I’m still here today.
Today, I want to share a recipe for something that we all know and love! Noodles! You can’t make chicken noodle soup or chicken alfredo without them.
I don’t have any photos but will get some the next time I actually make some.
My recipe comes from an old Fannie Farmer cookbook. It was originally published in 1896 and is hands down my favorite cookbook. You can get new prints used through Amazon for around $5 and it’s well worth it, especially if you like old fashioned recipes with grandma’s home cooking tastes.
The recipe is called Homemade American-Style Noodles.
Directions: Beat the yolks and egg until they are light. Beat in the salt and 3 tablespoons of cold water. Using your hands, work the flour into this mixture to make a stiff dough. Cut into three equal parts. Cover with plastic wrap and let rest a few minutes. Dust a board or pastry cloth with flour and roll out one part of the dough as thin as possible. Cover with a dishcloth and let rest for 10 minutes. Repeat with the other two pieces. Sprinkle one sheet of dough very lightly with flour and roll up like a jelly roll. With a sharp knife, cut across the roll into 1/8″ wide strips for fine noodles and 1/2″ wide for broad noodles. Open out the strips and hang over a broomstick or chair to dry. (I use wooden spoons over a stock pot).
They will be ready to cook when they have lost their surface dampness. About ten minutes should be enough. Bring a large pot of boiling salted water to a boil and drop the noodles in. Boil vigorously until just tender, roughly 5-10 minutes depending on how thin the noodles are. Pull one out with a fork to taste and determine doneness.
Following this recipe in the cookbook is also a recipe for Alfredo’s Noodles.
1/4 pound noodle, 1/4″ thick
1/4 pound unsalted butter, melted
1 cup heavy cream, warmed
3/4 cup freshly grated Parmesan cheese
Salt to taste
1/4 teaspoon freshly ground pepper
Have a large cowl warmed and ready before you cook the noodles. Drain the cooked noodles and put them into the bowl. Quickly add remaining ingredients, tossing briskly to coat all the noodles, and serve at once.
There are about 20 different recipes for these noodles with a multitude of variations. You can also flavor your noodles too. Instead of adding cold water, you can use cold carrot or spinach puree. I’m thinking of trying some with pumpkin and the alfredo topping, just to see what it tastes like as a nice fall alternative.
If you try any recipe shared, we would love your feedback and to hear of any successful alternatives or even failures! Just leave a comment or a link if you repost!
Everyone seems to be buzzing this year on social media about milks in Lattes at certain coffee houses. In an effort to demonstrate the ingredients used and give you a choice an how to make your own at home, I did some research and some taste testing.
I used fresh, raw milk straight off the farm but you can use any milk, so long as it’s whole milk. I’ve read where others have used substitute items like coconut milk but I don’t keep those on any trees in my lawn.
I will tell you that I like a little vanilla flavoring, so I did a splash of extract to both the tea and the milk. This was especially delicious when I used peach tea instead of black tea.
I would love your feedback and recommendations on anything you try! Here is the base recipe I used:
Ingredients for Tea
• 2 cups water
• 2 black tea bags (add additional from stronger tea flavor)
• 2 whole cloves
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon nutmeg
• 1/8 teaspoon ground allspice
• 2 tablespoon maple syrup
Ingredients for Latte (Milk mixture)
• ¾ cup whole milk
• 1 tablespoon maple syrup
• Pinch of ground cinnamon
• 2-3 tablespoons pumpkin puree (or other fruit if you desire flavoring)
For tea, bring water and spices to a boil. Turn off and steep for 5 minutes. Turn heat back on, add tea bags and maple syrup. Return to a slight boil. Turn off again and steeping for an additional 5 minutes. Remove bags and strain through a fine mesh sieve. Use ½ cup (per serving), reserve the rest in the fridge.
In a medium saucepan, bring the milk, maple syrup, cinnamon and any optional fruit puree (whisk this in milk as it heats) to a slight boil. Make sure to stir often. Remove from heat and use a submissersion blender until milk is frothy.
Pour tea to use in a mug, slowly add the frothy milk to the tea. Garnish with a pinch of cinnamon and serve hot.
It’s been a rough week around here with freezing cold temperatures, massive sinus issues (Doreen) and major organization (aka spring cleaning with a twist). Since Mr. Farmer had Monday off from work for MLK day, I decided to make an extra treat this week full of goodies that I’m not really meant to have in my diet.
It’s rare that you will have me share recipes that include so much of these ingredients, but these are too good to not share!
3 tbsp milk
3 tbsp boiling water
1 tsp dry active yeast
2 cups all purpose flour (actually you will want slightly less and I recommend starting with about 1-1/2 cups then add a little until you get the right consistancy of “sandiness” when mixturing with butter)
3 tbsp of sugar
1/4 stick of butter at room temperature
Oil enough to cover a few inches in the bottom of a deep pan or a deep fryer.
In a large measuring cup, combine milk and boiling water. Add in one teaspoon of the sugar and yeast. Stir gently to combine and then leave in a warm place until the yeast mixture foams.
In a large mixing bowl, combine dry ingredients. Cut in butter with a fork or pastry blender until it looks like crumbles.
Add in the egg after a quick beat (I do this with my finger or fork right in the flour butter mixture prior to mixing it in) and add the yeast mixtures. Mix until dough is smooth. This could take a little time, so be patient.
Turn the dough onto a light floured counter and knead for 5-10 minutes. You will notice a springy texture and air bubbles forming in the dough when it is ready. Place it back in the bowl, allow to raise for about an hour or it’s double in size in a warm location. After it has doubled in size, you can either flatten the dough to cut into round donuts or just form balls for holes. Once you have the desired shapes, set them on a baking sheet, again in a warm location and cover with a towel. Let donuts raise while you are heating the oil to 375 degrees. Fry for approximately 2 minutes per side.
I use powdered sugar and a liquid (I will discuss the further in just a second) until it forms an running sauce for applying. There really is no need to measure this. Start by adding powdered sugar into a bowl, add a little bit of liquid and stir with a spoon. Keep adding a little liquid until the mixture is able to be poured from a spoon.
For the liquid to go into the glaze, you can add just about anything. To give your donuts a little pick me up kick, you can use orange juice or lemon juice. Want a little alcohol, you can add in a little tequila (works perfect with lime zest inside the donut and all you have to do is mix it in with the yeast) or even bourbon. You can even use melted butter for a creamier glaze.
So there you have the treat this week. Granted it’s not all that healthy but hey, it’s homemade! Hope you enjoy!
For a little background, I found this amazing recipe over on Give Recipe while doing an internet search for ravioli. Boy am I glad I did!
She calls it Thimble Soup or it’s called yüksük çorbası. It’s actually a popular wedding dish in Turkey according to her blog. We sure didn’t celebrate a wedding but the marriage of ingredients made my mouth very happy. I did have to change up the ingredients from her original recipe due to some dietary restrictions…so here is what I came up with.
Dough for dumpling wrappers
4 cups flour
2 cups water (I need WAY less, so I recommend adding about a 1/2 cup and then a little at a time until it balls together)
2 tsp salt
Mix ingredients, by hand mixing and kneading (wet hands to prevent sticking) until the dough doesn’t stick to you hands. Divide into 4 big equal parts.
1 lb Ground Beef
1 tsp salt
1 tsp paprika
1 tsp black pepper
Mix all ingredients together.
Now flour the counter and place a dough ball. Flour the top and flatten with your hands. I used a rolling pin to roll it out, dusting with flour to prevent sticking until I got it very thin. I could almost see through it at this point. You can now use a knife or pizza cutter to cut squares or you can use a small 2″ biscuit cutter. Now place a small bit of the meat filling into the center. Pull up edges and combine corners. There are many different methods to choose from. I like the referenced one in the link above or even small half moons. I actually have a tart crimper that would work perfect for this task! One sealed, set aside on a tray with a small space around each one.
Now that you have your dumplings built, it’s time to boil them in broth. Use a large stock pot for this.
2 cups beef broth
2 cups chickpeas (I used home canned sweet corn instead)
1 lemon (juiced)
4 cups water
I actually did 6 cups of beef broth instead of the broth and water since I also altered away from the chickpeas.
Bring to a boil, slowly add the dumplings. As they begin to float, in roughly 10 minutes, remove from heat and add one cup of cold water.
*Since I had several pots full because I made all of the dough and filling instead of cooking them in the oven for a later date, I would pull them out of the broth bath and submerge into a bowl of cold water with just enough to cover them until the pot was refilled. These have very good flavor at this point and could be topped with just about anything or eaten plain, as is (I had to taste test them at this point). I then added them into the sauce base after draining the water.
2 tbsp olive oil
1 tsp pepper paste (I used 1 tsp of red pepper flake)
1 tsp dried mint
Paprika powder to taste
2 grated tomatoes (I used stewed tomatoes we had canned up this last year)
Once the sauce is heated and the tomatoes are just pulp, remove from heat. This is the stage that I just added the boiled dumplings. Once all of your dumplings are cooked, then go ahead and add in 1 cup of water to the last batch of boiling dumplings after removing from heat. Stir in your sauce base and pre-cooked dumplings and it’s all ready to be served.
On the page I pulled this recipe from, I noticed that she also tops with a yogurt and garlic cream. It’s 1 cup of yogurt with three mashed cloves of garlic combined. I think sour cream would work just as good or maybe even a cream cheese and garlic. For those that can’t have dairy, I recommend using mashed cauliflower and garlic.
So there you have it. The best overall meal I think I have ever experimented with. Not too overly spicy and perfect for subzero temperature days!
I have been waiting for a couple of reviews to come back on this sauce. But the overwhelming majority love it…with a few minor tweaks to the original. When I first made the sauce, I just kept adding ingredients until I thought it tasted right…never did get it perfected but I knew I was close to have a really good all around sauce that could be used on beef, pork and poultry.
The original recipe is:
3 cups Ketchup
1-1/2 cups Chive Vinegar (follow the link for instructions)
1/3 cup brown sugar
1/2 cup granulated sugar
1/3 cup honey
3-4 tbs. black pepper (use less for fresh ground)
2 tbs worcestershire sauce
Blend all the ingredients over low heat and allow to simmer until the sauce thickens. Once it starts to “stick” to a wooden spoon, it’s done.
The feedback is that it has a little too much vinegar (which you could allow to cook out for a little longer) and that it’s a got a little too much pepper. I think it depends on what meat you are applying it too. I like a little more pepper when dealing with beef, but ultimately, the taster (you the cook) can decide.
It’s snowing like crazy here in Upstate NY today. The roads are slick and I sure don’t have any desire to brave the snow, the cold or the wind to go anywhere. I’ve spent the day preparing myself to get better organized for 2014, so I can stay on top of things and give myself some budgeted time to blog more often.
As part of that “planning”, I decided to add in a menu planning section too! You see, someone is HORRIBLE at remember to take food out of the three full stocked freezers to prep for the evening meal. Oops. I’m going to explore some new recipes in these age old cook books I have and maybe throw a little of my own flair in there too. Since almost everything I cook comes from scratch, I decided that maybe it would be good to share my favorite recipes via this blog page. Once a week, I will share my favorite recipe or food good I made! Tasty Thursdays we will call it!
So for my first Tasty Thursday, I’m going to share my good old chips! This year on New Year’s Day, these were a huge hit and I couldn’t make them fast enough!!! Ahem, I was the only one eating them but hey, they were good!
I just used regular white potatoes. I scrub them clean and use a mandolin to slice them nice and thin.
Next I put them into the fryer at 350 degrees for about three minutes. Flip them a couple times with a slotted spoon. Once they start to brown (do not brown them all the way this time), remove from oil. I preheat the oven to about 300 degrees and line a cookie sheet with a paper towel. Place the sheet into the oven to keep them hot. I do a couple of batches this way (about two whole potatoes). I turn the heat up on the fryer to about 375 degrees and refry the chips. Keep flipping them until the center of the chips turns a nice golden brown. Remove and drain on paper towel. I like to sprinkle a mixture of salt and garlic powder on as quickly as possible. Shake them around and dump into a bowl. Serve hot or cold! Simple, easy and delicious. I’m sure that you can mix up 1,000 different things from the spices you have that would taste excellent.
Since many have been asking….”how’s the chive vinegar doing?”
Here’s the answer!
We still have one more week to go. I will be posting another update sometime around the 20th of the process of straining and making of the actual salad dressing. I am excited to try it! I have been tempted to pop open a jar now, just to see how flavorful it really is…but I am TRYING to be patient! 🙂
So far today I have spent time weeding out the small chive and onion raised bed right outside the from door, harvested some of both items and transplanted some of the herbs.
I guess I will start with the onions…they are green onions. To harvest them, I just take a sharp knife or a pair of scissors and snip the tops off. I then bring them inside and wash them up with cold water. I shake the water off and then snip or chop them into pieces. After that, I pack them into either a food saver bag or a canning jar. Once they are packed, into the freezer they go. For ease of use, I prefer the canning jar. And yes, I do put them in the freezer. If I want green onions, I just twist the top off, shake a few out and add to whatever I am cooking. If you thaw them prior to use, they will lose a little bit of the flavor.
For the chives, I snipped about half of the plants off. After cleaning them up and setting the flowers aside, I start packaging them. Some of them get chopped in the food processor and then froze. Others just get cut into three inch long strips and the remainder I dice. All of these go into the food saver bags in portion sized packages. When I need them, I pull out what I need and use them. You can air dry these too but I prefer the strong flavor that I associate with fresh chives, so I freeze them. You can also chop them up fine and freeze them in an ice cube tray, removing them once they are solid and storing them in a ziplock bag or container.
Now, back to the chive flowers. I read online last night about this guy that takes his flowers and soaks them in vinegar to use for salad dressing. It sounded really interesting so I stole his recipe…..
Take 10-15 flowers for each 1/2 cup of white vinegar. He recommended white wine varieties but I don’t care for them, so plain ol’ distilled it is! And besides…it’s what I had available! I trimmed and cleaned about 30 flowers for every pint (oh yes…there are those mason jars!). After stuffing the flowers into the pint jar, I covered them with vinegar, place on the seal and set them on my porch railing.
Why my porch railing? The key to this recipe is the sun. The natural sunlight will brew the cocktail much like sun tea! You can leave the mixture for up to two weeks. The longer it “brews” the richer the flavor. As you can see in the photo below, some of the pinkish color is already starting to blend into mine…and it’s been about two hours!
After completing my chives, onions and vinegar brew, I decided it was time to start transplanting some of my herbs that I plan on keeping inside for every day use. I designed a little basket with some rosemary and majorium, used old pots for mint and rosemary and then mason jars (I think I just have a thing for clear glass!) with one each of sage, oregano and basil. My house smells so good right now…it makes me want to disrupt the leaves every time the wind blows so it stays like this!!!
Now I need to get off my butt and back outside so that I can start building my new herb garden for the dill, the rest of the basil, oregano, and sage along with the parsley. I found an awesome idea on Pinterest that I have got to make…especially considering all of these shale stones we have around here. I will update with photos once it is complete. But again…if I don’t get moving, I won’t get it started!
Saturdays are always days of cooking one thing or another here on the farm. One week it could be a really long cheese recipe that takes up the majority of the day or it could just be a quick and easy recipe.
Today is all about the easy and simple stuff. I seem to have the worst habit of getting ideas from the Cooking shows on TV….not good but usually the results are tasty!
Yesterday one of the shows covered cream puffs. I haven’t had them in years and oh boy, oh boy did they look good. So…needless to say, today is cream puff day.
To those of you that didn’t know, Eclairs are just an elongated version of those cream puffs that we all adore. Instead of a spoonful of dough, you pipe the dough into a length of about 4 inches or so.
You bake them up and then cut just a little bit of the top off, scoop out any of the insides that may be in the way.
And then after they cool for a few minutes, load them full of filling or pudding.
Put the tops back on, coat with melted chocolate and serve!
The recipes are as follows:
1/2 cup water
4 Tablespoons butter
1/2 cup flour
2 eggs at room temperature
Preheat oven to 375 degrees. Combine water and butter in a saucepan and bring to a boil. Remove from heat, add all of flour and stir vigorously with a wooden spoon. Return to moderate heat, continue stirring until the dough forms a ball and pulls away from the sides. Remove from heat, allow to cool for about 5 minutes. Add eggs, one at a time, beating vigorously until the mixture is smooth.
Pipe or spoon onto a cookie sheet (I used a spoon and ladled out to about 4 inches in length) and bake for about 25-30 minutes or until golden brown. Remove from oven, gently cut of tops and cool on a baking rack.
Basic Cream (Custard) Filling
1 cup milk
1/2 cup sugar
3 tablespoons flour
1/8 teaspoon salt
2 egg yolks, slightly beaten
2 teaspoons vanilla extract
Heat the milk in a heavy bottom sauce pan until very hot but not boiling. You will notice small bubbles forming on the sides of the sauce pan. Mix sugar, flour, and salt in a bowl. Stir in the hot milk and beat until well blended. Pour back into the pan and heat over low heat for 4-5 minutes, continue vigorous stirring during this step. It will become very thick and smooth. At this point, add the yolks and cook for a few more minutes. Remove from heat and begin cooling. Stir from time to time until the mixture is cool but not cold. Add the vanilla and mix throughly.
3 ounces of semi-sweet chocolate (I used chips)
2 tablespoons of butter
Mix in a heavy bottom pot of medium heat until chips are completely melted. Spoon over puffs and serve.
I hope you make these and enjoy your time in the kitchen as much as I do…and that you get to surprise your significant other like I did this morning with some googy goodness!