Fun with Ferments – 3 new ferments in my kitchen

I had fun with ferments in my kitchen today. Two old favorites – Beets with clove and cardamom, and Jalepeno, Garlic and Onion Relish. And new to me, making my own Apple Cider Vinegar using apple scraps. You can read the fermenting instructions by visiting Maggie’s Cellar. I find ferments to be so fascinating. I hope you try it.

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Dehydrating Tomatoes

I decided to take the advice of my friend Carolyn Thomas at Homesteading Family and dehydrate some of my end of the season tomatoes. It was fun and easy.

We’re still getting the last of the ripe tomatoes off our cherry tomato plants. Since this is about the only vegetable that I seem to be able to grow prolifically, sometimes we don’t eat them up fast enough. Enter my dehydrator.

I simply sliced them in half, and seasoned them with a bit of salt, pepper, granulated garlic, oregano, and savory. You could use any seasonings you like.

Lay them out on the dehydrator tray and dehydrate at a temp below 150 degrees until they are crisp.

If you have a few that are past the point of saving, then squirt out the seeds into a bowl, cover with water for a day or two to loosen all the gel, and then lay out on a paper plate to dry for the next year’s growing season.

Cotton-lined Dishwashing Gloves

I posted about these originally in 2014. See post here. Try are back in stock and I just ordered more. Here is a non-affiliate link. I’m looking forward to using less lotion this winter for my chapped hands thanks to these. Happy dishwashing.

A Week of Waffles

A Week of Waffles

We eat waffles for breakfast every morning. Why you ask? Because when members of your family are allergic to oats, eggs, and pork you’re pretty limited on your breakfast food. This is something that I can make that everyone can eat. So, I make a HUGE batch every Saturday to last us the week. If you want a week’s worth of waffles, try this recipe.

Waffles:

4 eggs (I use 8 egg yolks as we can’t use the whites)

1 cup mild tasting oil (I use light olive oil)

1 tsp. Vanilla

1 tsp. Salt

Stir.

4 cups buttermilk (I sour milk with vinegar)

Add to egg mixture and stir.

5 – 5 1/2 cups flour (I usually use 2 cups all purpose, 2 cup whole grain spelt or whole wheat, and 1 cup millet)

1 tbls. Cinnamon

1 tsp. Baking soda

Stir. If you used whole grain flour, let it sit a few minutes so that the flour can absorb all the liquid. If your batter is still too runny add a half cup of all purpose flour.

Cook in my favorite Cast Iron Waffle makers. 🙂

Store in the fridge for up to one week, or freeze.

Enjoy your pre-made breakfast.

Click this link for some tips on using these cast iron waffle makers to their full advantage.

Reviving my Kombucha


So I decided to revive my kombucha. I hadn’t made any since before our last move. Somehow between packing and morning sickness at the time, I couldn’t keep up. So, I put it in a jar with some of the kombucha liquid, stuck it in the fridge and it has sat there ever since. Two years later I’m finally ready to try again.

Tea and sugar water cooling.

I took my jar out and let it sit on the counter overnight so that it could warm up to room temperature. The next day I made up my sugar and tea mixture. For more specific directions on how to brew kombucha see my other posts – (Cranberry Ginger Kombucha).

I brewed three batches before I started drinking it again to be sure that it would revive. I’m pouring up a new batch today.

Ferments amaze me. The fact that all those little bacteria do what they do fascinates me. I think I need to start another ferment. Maybe I’ll go back to one of my favorites – Garlic, Onion, Jalepeno Relish. Or maybe I’ll try beets. Fermented beets are delicious. Until I get around to that, I think I’ll go enjoy my kombucha.

Double time it on the Waffles please

Waffles for my hungry kid this morning are brought to you by my favorite cast iron waffle maker.


See my post on Cast Iron Waffles for the many reasons why I love them. But what I’m loving most lately is that I have two of them. My mom gave me another one for my birthday. Two waffle irons for this family of six makes up a weeks worth of waffles in no time which is good for me. The other good thing is that because these are much less bulky than their electric counterparts, they both slide right in beside my pans and take up hardly any cabinet space at all. Who wants waffles now?

Quick and Easy Apple Cobbler

 

apple  cobbler cast ironI’m making this tonight for our family visiting for the weekend.

 

Sugar-Free Apple Cobbler: 

This recipe is free of sugar, eggs, wheat, corn and nuts.

Ingredient List: apples, butter, white spelt flour, cinnamon, cloves, salt, heavy cream, baking powder.

First, grease a casserole dish, cake pan or pie plate with butter.

Peel, slice and chop 4 large apples. Choose a sweet, red variety like Fuji or Braeburn. No Granny Smith’s here please.

Sprinkle 2 tsp. cinnamon, a dash of cloves and 1/2 tsp. of salt over the apples and stir to coat.

Next, melt half a stick of butter in a large (cast-iron if you have it) skillet. Toss in the apple and begin to saute them over medium heat in the butter.

Sprinkle 2 tbls. of white spelt flour over the apples and stir until all the flour is combined with the butter and apple juices. This will make a roux which will thicken your cobber base.

After a few minutes of cooking pour 1 1/2 cups of heavy cream over the apples stirring and simmering until thickened. Remove from heat. The sweetness of the cream combined with the apple juices adds just enough sweet to make this naturally sweet and delicious without needing sugar. (Note: if you wanted it a little sweeter you could substitute 1/2 of apple juice for 1/2 cup of the cream.)

Now, for the topping. This is basically like making homemade biscuits.

In a large mixing bowl add 3 cups white spelt flour (you could use any flour of your choice here, but I think baked goods come out particularly well with this spelt flour), 2 tsp. baking powder, 1 tsp. salt. Stir to combine and then cut in 1/2 stick of butter using a pastry blender. Pour in 1 cup of heavy cream and stir quickly until it all just starts to come together adding a dash more cream if the mixture is too dry. Try to avoid overmixing. The cream here too adds a touch of sweetness so that you don’t need to add sugar to the pastry.

140128_0000Spoon your apple mixture into your greased casserole dish. Now, using a large spoon or cookie scoop add dollops of the dough. Don’t worry about filling in every space with dough as it will rise as it cooks and all the nooks and crannies will get filled in.

Bake at 350 for about 35 minutes or until your biscuit topping is golden. Serve with whipped cream if desired. It’s delicious! Enjoy!

Note: If you are diabetic and trying to avoid sugar, the fat (cream and butter) in this recipe will help you metabolize the carbs from the apples and dough.

All Done.

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