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Custard Quiche

For a standard 9-inch quiche, you should use 3 to 4 large eggs. The secret to a perfect, silky custard texture lies in the ratio. According to The Kitchen, the golden ratio is 1 large egg to 1/2 cup of dairy. Using too many eggs will make the quiche rubbery and omelet-like. Conversely, adding too much dairy prevents the custard from setting properly.

Custom-Style Customizable Quiche

This master recipe utilizes the time-tested 4-egg custard base. It yields a perfectly rich, velvety slice that holds its shape beautifully.

The Custard Base

  • 4 large eggs
  • 1 cup heavy cream (for premium richness)
  • 1/2 cup whole milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pinch (1/8 tsp.)ground nutmeg (optional, but adds authentic French warmth)

The Structure & Fillings

  • 1 unbaked 9-inch pie crust (deep dish is preferred)
  • 1 cup shredded cheese (such as Gruyère, sharp Cheddar, or Swiss)
  • 1 cup cooked add-ins (e.g., crumbled bacon, chopped ham, sautéed spinach, or onions)

Instructions

  1. Blind-Bake the Crust
  • Preheat your oven to 350°F (175°C).
  • Roll out your dough into a 9-inch pie plate and crimp the edges.
  • Line the inside with parchment paper and fill it with pie weights, dried beans, or raw rice.
  • Bake for 20 minutes. Remove the weights and paper, then bake for another 6 to 8 minutes until the base looks dry and lightly golden.
  1. Prep the Custard & Fillings
  • Whisk the eggs, heavy cream, milk, salt, pepper, and nutmeg together in a medium bowl until thoroughly combined and slightly frothy. Pro tip: Do not over-beat the eggs, as this makes the custard rubbery rather than silky
  • Ensure your chosen add-ins (like mushrooms or spinach) are fully cooked and squeezed completely dry. Wet ingredients will ruin the custard.
  1. Layer and Assemble

Lower your oven temperature to 350°F

  • Scatter half of your shredded cheese across the bottom of the warm, blind-baked pie crust.
  • Spread your cooked mix-ins evenly over the cheese layer.
  • Pour the egg and dairy mixture slowly over the top.
  • Sprinkle the remaining cheese over the surface.
  1. Bake and Set
  • Place the quiche on a rimmed baking sheet.
  • Bake on the middle rack for 40 to 50 minutes. The edges should be golden brown, but the very center should still jiggle slightly when nudged.
  • Cool on a wire rack for at least 20 minutes before slicing. The filling will finish firming up as it cools.

 

Lemon Loaf

The Best Lemon Loaf (Better-Than-Starbucks Copycat) Jess’s Favorite By Averie Sunshine
Servings:10

Ingredients Lemon Loaf
3 large eggs
1 cup granulated sugar
1 cup (8 ounces) sour cream or Greek yogurt
½ cup canola or vegetable oil
2 tablespoons lemon zest
1 to 2 tablespoons lemon extract, to taste (not teaspoons)*
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt, or to taste
Lemon Glaze
1 cup confectioners’ sugar
3 tablespoons lemon juice, or as necessary for consistency
Instructions
Preheat oven to 350F. Spray a 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
Make the Loaf:
To a large bowl, add the eggs, sugar, sour cream, and whisk vigorously until smooth and combined.
Drizzle in the oil while whisking to combine.
Add the lemon zest, lemon extract, and whisk to combine. Note – I used 2 tablespoons of lemon extract because no actual lemon juice is used in the loaf and I found 2 tablespoons lemon extract necessary for full-bodied lemon flavor, but add to taste.
Add the flour, baking powder, salt, and stir until just combined, don’t overmix. Some lumps will be present and that’s okay, don’t try to stir them smooth.
Turn the batter out into prepared pan, smoothing the top lightly with a spatula.
Bake for about 50 to 52 minutes, or until top is domed, set, and toothpick inserted in the center crack comes out clean or with a few moist crumbs but no batter. In the last 10 minutes of baking, tent pan with foil (loosely drape a sheet of foil over pan) to prevent excessive browning on the top and sides of bread before center cooks through.
Allow loaf to cool in pan on top of a wire rack for at least 30 minutes (I cooled 4 hours) before turning out onto rack to cool completely before glazing.
Make the Lemon Glaze:
To a small bowl, add the confectioner’s sugar and slowly drizzle in the lemon juice while whisking until smooth and combined. You may need to play with the sugar and lemon juice amounts a bit as necessary for desired consistency and flavor.
Evenly drizzle glaze over bread before slicing and serving.
Extra glaze can be spread on the cut surface of the bread like you’d spread butter on toast and it soaks right in making the bread even moister and more lemony. Or you can halve the glaze recipe if you’re not a glaze person.
Notes
*Don’t use lemon oil and lemon extract interchangeably because they’re not; oil is much more potent and intense. Don’t use lemon juice in place of lemon extract because it’s not strong enough and the acidity can alter the overall results.
Bread will keep airtight at room temperature for up to 5 days or in the freezer for up to 6 months; I don’t recommend storing it in the fridge because it’ll dry out.
Nutrition: Serving: 1, Calories: 329cal,

Published
Categorized as Desserts

Peach Cobbler

Brown Butter & Herb Peach Cobbler The Farmer’s Table
Smaller Peach Cobbler the reg. recipe is below*

Smaller recipe of Brown Butter & Herb Peach Cobbler

Ingredients

1 sticks butter (salted)

For Peach mixture:

3-4 cups sliced peaches, fresh, frozen or canned (drain if using canned)

½ – ½ cup brown sugar (use less if you’re using canned peaches, as they are likely already sweetened)

1 tsp. ground cinnamon

¾  Tbs. corn starch or arrowroot (use 1 1/4 TBS if you are finding your fresh or frozen peaches produced a lot of liquid in cooking down)

3 sprigs thyme

For batter:

1cups flour

1cups suger

1cups milk

½  Tbs baking power

½  Tbs vanilla extract

Directions

Preheat oven to 400

Put butter in baking dish into hot oven to brown. This should take about 10 minutes. Keep an eye on it, you don’t want it to burn.

In a pan over medium heat on the stovetop, combine all ingredients for peach mixture. Cook for 7-10 minutes, stirring regularly, until everything is soft and combined. Frozen peaches may need a few extra minutes.

In a bowl, combine the flour, sugar, and baking powder. Stir in the milk until well incorporated. Stir in vanilla.

Remove the baking dish with brown butter from the oven.

First, pour the batter evenly over the butter. No need to stir it.
Next, evenly spoon the peach mixture over the better. Again, no stirring.

Cook for 40-45 minutes in the 400* oven.

*Larger Brown Butter & Herb Peach Cobbler 

Ingredients

2 sticks butter

For Peach mixture:

6-8 cups sliced peaches, fresh, frozen or canned (drain if using canned)

½-1 cup brown sugar (use less if you’re using canned peaches, as they are likely already sweetened)

2 tsp. ground cinnamon

1 ½ Tbs. corn starch (use 2 ½ TBS if you are finding your fresh or frozen peaches produced a lot of liquid in cooking down)

6 sprigs thyme

For batter:

2 cups flour

2 cups suger

2 cups milk

1 Tbs baking power

1 Tbs vanilla extract

Directions

Preheat oven to 400

Put butter in baking dish into hot oven to brown. This should take about 10 minutes. Keep an eye on it, you don’t want it to burn.

In a pan over medium heat on the stovetop, combine all ingredients for peach mixture. Cook for 7-10 minutes, stirring regularly, until everything is soft and combined. Frozen peaches may need a few extra minutes.

In a bowl, combine the flour, sugar, and baking powder. Stir in the milk until well incorporated. Stir in vanilla.

Remove the baking dish with brown butter from the oven.

First, pour the batter evenly over the butter. No need to stir it.
Next, evenly spoon the peach mixture over the better. Again, no stirring.

Cook for 40-45 minutes in the 400* oven.

 

Published
Categorized as Desserts

Beet Kraut/sweet and sour

Beet Kraut/sweet and sour

AI easy recipe

Ingredients

  • 1 small to medium head of cabbage (about 1.5 lbs, red or green)
  • 1-2 medium beets (peeled and grated)
  • 1 tbsp fine sea salt or mineral salt (avoid iodized salt, as it can hinder fermentation)
  • Optional additions: 1 clove of minced garlic, 1 tsp grated fresh ginger, or 1/2 tsp caraway seeds

Instructions

  1. Prep the vegetables: Remove the outer leaves of the cabbage and set 1-2 large leaves aside. Finely slice or shred the rest of the cabbage. Grate your peeled beets using a box grater or food processor.
  2. Combine and salt: Place the shredded cabbage, grated beets, and any optional add-ins into a large mixing bowl. Sprinkle the salt evenly over the mixture.
  3. Massage the mix: Using clean hands, vigorously massage and squeeze the vegetables for 5 to 10 minutes until they begin to wilt and release their natural juices. The liquid combined with the salt will create the brine.
  4. Pack the jar: Transfer the mixture into a clean 1-quart glass mason jar. Tamp it down tightly with your fist, a muddler, or a wooden spoon as you go to remove air pockets. Pour any remaining brine from the bowl into the jar. [
  5. Submerge the kraut: The vegetables must stay completely submerged in the brine to prevent mold. Fold one of the reserved whole cabbage leaves and place it on top of the kraut as a barrier. Top this with a glass fermentation weight (or a small, food-safe weight) to keep everything pushed down under the liquid.
  6. Ferment: Leave at least 2 inches of space at the top of the jar. Cover the jar loosely with a cloth and a rubber band, or use a specialized airlock lid. Store the jar in a cool, dark place (between 65°F and 72°F) away from direct sunlight.
  7. Wait and taste: Let it ferment for 3 to 7 days, tasting a little bit each day after the 3rd day until it reaches your preferred tanginess.
  8. Refrigerate: Once it is fermented to your liking, remove the airlock, cap the jar tightly, and store it in the refrigerator to slow down fermentation. It will stay fresh and crunchy for several months.

 

 

 

 

 

 

Ingredients

Units USM

  • 3 cups (720 ml) cabbage, finely sliced
  • 1 cup (240 ml) grated beet (or substitute with an extra cup of cabbage or grated carrot)
  • 1/8-1/4 cup (30-60 ml) sliced onion (optional)
  • 1 tsp kosher salt
  • 1 tsp caraway seeds (optional)
  • 1 clove minced garlic (optional)

Instructions

  1. Finely slice the cabbage and grate the beets. You need about 4 cups total of vegetables.
  2. If using, add the sliced onion and minced garlic to the bowl.
  3. Place the vegetables in a large bowl and sprinkle with 1 tsp of kosher salt.
  4. Massage the salt into the vegetables for about 5-10 minutes until they start to release their juices.
  5. Pack the mixture tightly into a clean mason jar or fermentation crock, pressing down firmly to ensure the vegetables are submerged in their own juices.
  6. Cover the jar with a lid or cloth and let it sit at room temperature for 3-7 days, depending on your taste preference. Taste it every few days until it reaches your desired level of tanginess.
  7. Once fermented to your liking, store the sauerkraut in the refrigerator where it will continue to ferment slowly and develop more flavor.

 

 

Mother Earth News Beet Kraut

 

Ingredients

  • 1 medium head (about 2/3 pounds) cabbage, shredded
  • 2 medium beets (about 1-1/2 pounds), grated
  • 1–1-1/2 tablespoons salt

Directions

Finely slice your cabbage into shreds and place in a bowl. Grate your beets and place them in the same bowl.

Massage in one tablespoon of salt. Taste – it should be like a salty chip, you should taste salt but it shouldn’t be at all briny.

By now your brine will be developing. Continue to massage the veggies. (As if you are kneading bread.) When the veggies are glossy and there is a liquid at the bottom of your bowl you will begin to press them in your jar or crock. Start by putting a little of your kraut in the bottom of your vessel, press until compacted and continue until all of the kraut is pressed in the jar—air bubbles are out and brine is on top.

There are many ways to add pressure to ensure that your kraut stays under the brine once the fermentation starts bubbling. The simplest fermentation method for a small jar batch is to use a zip-style plastic bag. Open the bag and place in the jar on top of the vegetables, wedging it along the top edges. Fill the bag with salt-water brine until all the air spaces are filled. Seal the top of the bag.

The first day or so you will see your beet kraut get a layer of pink foam—think cotton candy. If you are using a plastic bag for the weight, it will ooze up the sides of the bag. This is our friends the LAB, eating the sugars and exhaling the CO2. A few days later, this foam can have a nasty brown muddy color with the remaining bubbles looking almost metallic. It can be alarming. Keep breathing; it is still okay—lift out your bag and rinse the bag with clean water, set aside. If you have plenty of brine, gently ladle this scum off using a clean utensil. If you are a little low on brine your best bet is to use a clean cloth to clean the sides of the jar and then return the bag to the top of the kraut.

 

Cinnamon Rolls from Jess

Cinnamon Rolls (with make-ahead instructions)
The Farmer’s Table- Jess Sowards
Yield One 9 x 12 pan of 12 rolls

Ingredients

Dough
2 1/4 teaspoons active dry yeast
1/2 cup lukewarm water
1/2 teaspoon granulated sugar
3 tablespoons softened butter
1/2 cup granulated sugar
4 1/2 cups flour, plus more as needed
1 cup warm water
1 large egg, beaten
1 1/2 teaspoons salt

Filling
8 tablespoons softened butter
1 cup loosely packed brown sugar
1 1/2 tablespoons ground cinnamon
1 teaspoon vanilla extract

Cream Cheese Icing
4 ounces softened cream cheese
4 tablespoons softened butter
2 cups powdered sugar
1 teaspoon vanilla paste or extract

Method
Dissolve yeast and 1/2 teaspoon sugar in lukewarm water. Set aside until foamy.

Combine softened butter and sugar in mixer. Mix in warm water.

Add egg, salt, then yeast mixture. Stir to combine.

Add 1 cup of the flour and mix until smooth. Continue adding remaining flour gradually until a soft dough forms.

Knead on medium high speed for 4 minutes, until smooth and elastic.

Place dough in a greased bowl, cover, and let rise until doubled, about 30 minutes. This dough rises quickly due to the sugar.

Flour a work surface. Turn dough out and roll into a rectangle about 12 x 18 inches and roughly 1/2 inch thick.

In a small bowl, mix softened butter, brown sugar, cinnamon, and vanilla into a smooth paste. Spread evenly over the dough.

Roll up tightly long ways and cut into 12 rolls. Place in a greased 9 x 12 pan.

If baking right away:

Cover and let rise for 20 minutes.

Pour 1/2 c. heavy cream over rolls

Bake at 375 for 30 minutes, until golden and cooked through.

For freezing, place cut rolls in the pan, cover tightly, and freeze before the second rise.

To bake from frozen, remove pan from freezer and let thaw at room temperature for 45 minutes to 1 hour. Pour 1/2 cup heavy cream evenly over the rolls. Bake at 375 for 35 minutes.

For Icing: 

Beat cream cheese and butter until smooth. Add vanilla and mix. Then, one cup at a time, mix in powdered sugar and beat until creamy.

Spread icing over warm rolls.

Notes from the Table
Bread flour, all purpose flour, or whole wheat flour can be used. Whole wheat produces a heartier, toothier roll.

Freezing before the second rise makes these easy to prepare ahead. The cream poured over before baking keeps the rolls soft and rich.

Storage
Baked rolls keep at room temperature for one day or refrigerated. Freeze unfrosted rolls for longer storage.

 

Arepas

Ingredients

  • 2 cups pre-cooked cornmeal arepa flour (such as P.A.N. or Donarepa)
  • 1 teaspoon salt
  • 2.5 cups warm water (or more as needed)
  • Oil or butter for cooking as needed

Instructions

  • Combine the arepa flour, salt and water together in a mixing bowl. Mix well and let rest for 5 minutes.
  • Mix the dough again until smooth. It should have the consistency of playdough and not stick to your hands. If it is too dry, add a tablespoon of water and mix until smooth.
  • Hand form the arepas dough into 8-10 small patties, about 4-5 inches across and ½ inch thick.
  • Heat a grill pan or cast iron pan to medium heat and lightly oil or butter. Cook the arepas until golden brown on each side, about 10 minutes total. The outer shell will harden and form a crisp crust, with a softer or hollow interior. (NOTE: You can also pan cook them until crispy on the outside, then finish them in your oven or air fryer at 350 degrees F/177C for 8-10 minutes).
  • Cool slightly and serve as desired.

Arepa Flour Substitute

If you can’t find pre-cooked corn flour, this homemade blend works in a pinch, though the flavor and texture will be a little different. Thanks, Jérémie!

  • 1 1/2 cups masa harina
  • 1/4 cup coconut flour or almond flour
  • 1/4 cup gluten-free flour or arrowroot starch
  • 1 teaspoon baking powder

Serving Arepas

These wonderful corn bread cakes are incredibly versatile and can be served as a simple snack, as a supporting player to any meal, or even as the star. They’re great for breakfast, lunch, or dinner. Here are some serving ideas.

  • Snack. Serve with butter or cream to be enjoyed on their own.
  • Top Them. Use them as a base and top them with your favorite meats like shredded pork, chicken or cooked chorizo along with shredded or crumbled cheeses, guacamole, chopped tomatoes or other vegetables and more.
  • Arepas con Queso. Thicker arepas can be stuffed with cheese, like mozzarella cheese, cream cheese or goat cheese for this famous version.
  • Other Stuffings. You can also stuff them with meats or a combination of meats and cheeses. Consider stuffing them with ground or chopped beef, pork, ham, chicken, seafood, black beans or vegetables.
  • Breakfast. Replace your morning toast with arepas. They’re great as they are with a bit of butter, or topped with fried eggs.
  • On the Side. Serve them to accompany any grilled meats, with thick soups or stews, or other meals.
  • Sweets. Serve with honey or brown sugar as a sweet dessert.

Storage & Reheating

Arepas are best enjoyed fresh, while they’re warm and crisp. Store any leftover cooked arepas in an airtight container in the refrigerator for up to 3-4 days.

To reheat, warm them in a hot skillet for a few minutes per side until heated through and crisped back up. You can also reheat them in a 350°F oven for 8-10 minutes, or in the air fryer at 350°F for 4-6 minutes. Avoid microwaving if possible, as it can make them soft or chewy.

You can also freeze cooked arepas. Let them cool completely, then wrap them individually and freeze for up to 3 months. Reheat from frozen in the oven or air fryer until warmed through.

If making stuffed arepas, store the arepas and fillings separately when possible so the arepas don’t get soggy.

How to Clean an Oven With Vinegar

How to Clean an Oven With Vinegar

  1. Let steam soften the oven mess.Fill a two-quart or larger oven-proof bowl or baking dish with cool water and add 1 cup of distilled white vinegar. Place it on an oven rack and set the oven temperature to 450°F. Let it “bake” for 30 minutes, or 60 minutes if especially greasy. Turn off the oven and leave the door closed until the oven has cooled completely.
  2. Remove the racks for cleaning.Place the racks in a large, heavy-duty black plastic trash bag and spray them liberally with undiluted vinegar. Sprinkle on some baking soda, and when the foaming stops, add enough hot water to fully cover the racks. Close the bag with a twist tie and let them soak for at least one hour or overnight. You can also do this in the bathtub or a large plastic container.
  3. Wipe down the interior of the oven.Mix a 1:1 solution of vinegar and warm water. Dip a sponge or microfiber cloth in the solution and wipe down all the surfaces in the oven’s interior. Rinse your sponge often and change the vinegar solution midway through cleaning, if needed.
  4. Reassemble the oven.Remove the racks from the soaking water and wipe away any remaining grime with a sponge. Rinse with warm water, dry with a soft cloth, and put them back in the oven.

How to Remove Extra Stubborn Grease From an Oven

If you haven’t cleaned your oven regularly and there is burnt-on food and heavy, greasy buildup, it’s time to bring in the baking soda to help scrub the mess away.

  1. Steam cleans the oven.Use the vinegar and water steaming method to loosen grease and follow the same rack cleaning steps.
  2. Make a baking soda paste.Combine 1 cup of baking soda and two tablespoons of water in a small bowl. The paste should be thin and spreadable.
  3. Spread the paste over the entire oven interior.Do not cover any exposed heating elements. The paste is safe to use on both metal surfaces and glass oven doors. Close the oven door and allow the paste to work for at least an hour or overnight.
  4. To remove the grease and grime, use a sponge or microfiber cloth dipped in warm water. Rinse it out often as you work. To get rid of final traces of grease, mix a solution of one part water and one part distilled white vinegar in a bucket. Use a sponge or cloth to wipe away any remaining residue.
  5. Reassemble the oven racks.Don’t forget to wipe down the outside of your oven door to remove any spatters.

4 Other Household Items to Bust Grease on an Oven

While vinegar is a wonderful homemade solution, there are a few other things in your kitchen you can use to bust that oven grease.

Dishwashing Liquid

You can boost the grease-cutting strength of the baking soda paste by replacing one tablespoon of water with one tablespoon of a dishwashing liquid that contains a degreaser like Dawn.

Lemons and Salt

The citric acid in lemons will break the bond between grease molecules and oven surfaces.

Cut a lemon in half and dip the cut edge in salt or baking soda to provide some abrasive action. Scrub greasy surfaces with the lemon. Finish by wiping the grime away with a damp sponge or microfiber cloth.

Dishwasher Tablet

Use a damp dishwasher tablet (not a pod) to scrub away grease from the inside of your glass oven door without scratching. Run the tablet under some warm water to dampen and soften it. Don’t wet too much because it should still hold its shape.

Wear rubber gloves because the cleaning ingredients are harsh, and scrub the inside of the oven door. Wipe away the residue with a damp microfiber cloth, rinsing it often. Use a clean, dry cloth to dry the oven glass to prevent streaks and spotting.

Citric Acid Powder

If you don’t have lemons on hand, citric acid powder works equally well, and it is shelf-stable in the pantry.

Add 1 tablespoon of citric acid powder per 1 cup of hot water to a spray bottle. Shake well to mix. Spray the greasy oven surfaces and let the solution work for at least 30 minutes. Wipe away with a cloth dipped in warm water. Add some baking soda to scrub stuck-on food.

 

Prepsteaders How to Make Ghee (Clarified Butter)

Heavy bottom pan

Med. High heat

1lb unsalted butter

Simmer boil about 8 minutes stirring every once in a while.

As milk solids start to stick to bottom, stir for another  6-8 minutes but don’t stirrup the bottom.

Ghee will become more clear and you can tilt the pan to see browning milk solids that are attached at the bottom.

Strain and pour into jars

Let cool down before sealing

Clarified Butter and Ghee

Homestead Wife Life · Clarified Butter & Ghee
Two foundational methods from the Homestead Wife Life kitchen. Both begin the same way — the difference is how far you take it.
Clarified Butter (1 lb)
Ingredients: 1 lb (454 g) unsalted butter
Method: Place the butter in a heavy saucepan over low heat.
Allow it to melt slowly without stirring. As the butter melts, foam
will rise to the surface while milk solids sink to the bottom. Skim
off the foam with a spoon. When bubbling subsides and the
butterfat appears clear and golden, remove the pan from the
heat. Carefully pour the clear butterfat through a fine mesh
strainer or cheesecloth into a clean jar, leaving the milk solids
behind.
What to look for: Pale golden color · Clean buttery aroma · No
browning or nutty scent
Storage: Room temp (cool): up to 1 week · Fridge: several
months · Freezer: up to 1 year
Ghee (1 lb)
Ingredients: 1 lb (454 g) unsalted butter
Method: Begin exactly as for clarified butter, melting the butter
slowly over low heat and skimming off the foam. Once bubbling
slows, continue cooking without stirring. Watch the milk solids
on the bottom of the pan as they shift from pale to golden. When
the butterfat deepens in color and smells warm and nutty,
remove the pan from the heat immediately. Strain the ghee
through a fine mesh strainer or cheesecloth into a clean jar,
leaving all solids behind.
What to look for: Deep golden color · Toasted nutty aroma ·
Solids golden (not dark brown)
Storage: Room temp: several months · Fridge: up to 1 year ·
Freezer: up to 2 years
Notes from My Kitchen
• Clarified butter and ghee start the same way — the difference is patience at the end. • If the milk solids darken too much, ghee can taste
bitter; when in doubt, stop early. • Always use clean, dry jars and utensils to maximize shelf life. • I keep ghee on hand for flatbreads,
sautéing, and spice blooming.

Having small bubbles in your homemade ghee after straining is completely normal and safe. These bubbles are almost always just trapped air from the pouring and straining process, or residual water vapor escaping as the hot ghee begins to cool and solidify. 
Why the Bubbles Happen
  • Trapped Air: Pouring the hot liquid ghee through a strainer incorporates a little air, which gets trapped as the fat begins to cool and thicken. 
  • Evaporation: Even after straining, tiny amounts of residual moisture can cause gentle bubbling or a foamy layer at the top as the ghee sets. 
How to Tell if It’s Safe
  • Harmless Bubbles: The ghee will have a uniform golden color, and the bubbles will remain stationary or slowly dissipate as the ghee hardens. [1, 2]
  • Spoiled Ghee: You should only be concerned if the bubbles are active, moving, expanding, or fizzing upwards. If the ghee smells rancid, sour, or has foamy spots, it has gone bad.

Ghee From RoseRed Homestead

6 qt Pot

6 – ½ pint jars sterilized -hot jar-200 degrees will sterilizes the jars and glass measuring cup. Don’t need to do the rings and lids.

3lbs butter

Boil the butter- the mixture on medium, will make brown milk solids are collected or stuck to the pot. Foam will be a lot less than in the beginning of the boil. The clarity of the butter and the brown thickness of the solids on the bottom will be the best clue the ghee is done.

You should be able to see threw the butter oil to the bottom.

When ready make the jars from the oven and pour the ghee threw strainer and cheese cloth into measuring cup.  Do not let any milk solids get into the ghee as that is what can spoil the ghee. Then pour into hot jars. Wipe rims of jars and place lids on and screw the rings on tight.

 

 

Pizza Sauce in a Jar

Ingredients:

1 Cup Tomato Powder

1/4 Cup Italian seasoning

1/4  Cup Arrowroot Powder

3 Tb Sugar

1 Tb Garlic Powder

2 tsp Onion Powder

2 tsp Salt

1 tsp Black Pepper.

Directions:

Shake Jar before measuring out.

3 Tb dry mix

1/2 C water

1 Tb oil

Warm up, stirring constantly as it will burn fast.

 

 

Crisco Flaky Old Fashioned Biscuits

Crisco Flaky Old Fashioned Biscuits

Ingredients

  • 4 cups all-purpose flour
  • 2 tablespoon baking powder
  • 2 tablespoon granulated sugar
  • 2 teaspoon salt
  • ⅔ cup butter or shortening
  • 2 cup milk or buttermilk
  • 4 tablespoons butter melted (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Use an ungreased baking sheet or line it with parchment paper.
  2. In a large mixing bowl, stir together 4 cups all-purpose flour, 2 tablespoon baking powder, 2 tablespoon granulated sugar, and 2 teaspoon salt.
  3. Grate ⅔ cup butter (cold) using a cheese grater and stir into the flour mixture OR cut butter into small pieces and use a pastry cutter to cut the fat into the flour mixture until it resembles coarse meal or sand.
  4. Gradually pour in 2 cup milk or buttermilk while stirring until the dough just comes together. Avoid overmixing to keep the biscuits tender.
  5. Turn the dough out onto a clean, lightly floured countertop. Gather it into a ball and press it down until it is about 1 inch thick.
  6. Use a circle biscuit cutter or the rim of a drinking glass to cut out your biscuits. Collect any dough scraps, press them back together, and continue cutting until all the dough is used. This recipe makes anywhere from 6 large biscuits to 10 smaller.
  7. Place the cut biscuits onto the prepared baking sheet. Bake in the preheated oven for 12-15 minutes or until the tops are golden brown. The size of your biscuits will alter the cooking time slightly so watch closely.
  8. Remove from the oven and brush the tops with melted butter for added flavor and a glossy finish.

Notes

PRO TIPS:

  • Keep your butter or shortening as cold as possible. Place it into the freezer for 10 to 15 minutes before using in the recipe for extra flaky results.
  • Handle the dough with your hands as little as possible.
  • Work quickly to keep your dough cold. If you need to, pop the formed biscuits into the fridge for 15 to 30 minutes to chill before baking.

Nutrition

Serving: 1 biscuit | Calories: 232kcal | Carbohydrates: 27g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 32mg | Sodium: 388mg | Potassium: 234mg | Fiber: 1g | Sugar: 3g | Vitamin A: 373IU | Calcium: 110mg | Iron: 2mg

 

Published
Categorized as Breads

Fruit Cocktail Bread

Fruit Cocktail Bread

Yield: 1 loaf

Ingredients:

2 c. flour

2/3 c. sugar

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/4 tsp. nutmeg

1 tsp. cinnamon

————————————————————-

1/3 c. whipped butter

2 eggs

1/4 c. milk

1 (17 oz.) fruit cocktail, drained

1/4 or more chopped dried apricots (optional)

1/2 c. chopped nuts (optional)

1/4 cup raisins (optional)

 

Directions:

Cream butter and sugar until light and fluffy.

Add eggs, one at a time, beating well after each addition. Blend in milk.

Add drained fruit cocktail and nuts; mix well. Add combined dry ingredients, mixing just until moistened.

Pour batter into greased and floured 9×5-inch loaf pan.

Bake at 350 degrees 50-55 minutes or until wooden pick comes out clean.

Vintage Fruit Cocktail Cake

Vintage Fruit Cocktail Cake

Servings: 9 Servings

Ingredients

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • ¼ teaspoon salt
  • 1 teaspoon baking soda
  • ½ cup light brown sugar
  • —————————-
  • 15 oz. can fruit cocktail
  • 1 large egg

Makes: 8 x 8inchrectangle, 2inch height

Instructions

  1. Preheat oven to 300°F and grease an 8-inch square baking dish with nonstick cooking spray.
  2. In a medium mixing bowl, stir together the 1 cup all purpose flour, 1 cup granulated sugar, ¼ teaspoon salt, and 1 teaspoon baking soda.
  3. Add the 1 large egg and 15 oz. can fruit cocktail along with all of the juices from the can. Stir until uniform.
  4. Pour the cake batter into prepared baking dish. Sprinkle the ½ cup light brown sugar over the batter.
  5. Bake for 60-70 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs.
  6. Allow to cool for 10-15 minutes before serving on its own or with whipped cream or ice cream.

Notes

You can easily reduce the sugar in this recipe if your want. The granulated sugar can be reduced to 2/3 cup and 1/4 cup of brown sugar can be used on the topping.

Feel free to stir in a little bit of cinnamon and nutmeg and/or ginger if you like a spicier cake.

 

Zucchini Bread

Zucchini Bread

Yield 2 loaves (12 pieces each)

Test Kitchen Approved

Turn your garden harvest into a treat! We’ll teach you how to make zucchini bread that’s perfectly snack-able.

Ingredients

2 cups sugar

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon baking powder

————————————————–

1 cup canola oil

3 large eggs, room temperature

2 teaspoons vanilla extract

1 teaspoon grated lemon zest

2 cups shredded zucchini (about 2 medium)

1/2 cup chopped walnuts or pecans

Directions

Preheat oven to 350°. Grease two 8×4-in. loaf pans. In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, salt, baking soda, lemon zest, cinnamon and baking powder; gradually beat into sugar mixture, mixing just until moistened. Stir in zucchini and walnuts.

Transfer to prepared pans. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool.

Nutrition Facts

1 piece: 229 calories, 11g fat (1g saturated fat), 26mg cholesterol, 165mg sodium, 29g carbohydrate (17g sugars, 1g fiber), 3g protein.

Pineapple Zucchini Bread

Yield 2 loaves (16 pieces each)

Meals are even more memorable when I compliment them with this light zucchini bread with pineapple. The zucchini makes it so moist and tender…and the pineapple lends a delicate tropical twist to every delicious slice. —Shirley Boulet, Whitefield, New Hampshire

Ingredients

3 cups all-purpose flour

2 cups sugar

2 teaspoons baking soda

1-1/2 teaspoons ground cinnamon

1 teaspoon salt

3/4 teaspoon ground nutmeg

1/2 teaspoon baking powder

3 large eggs

1 cup canola oil

2 teaspoons vanilla extract

2 cups finely shredded zucchini

1 can (8 ounces) crushed pineapple, drained

1 cup chopped nuts

1 cup raisins, optional

Directions

  1. Preheat oven to 350°. Coat two 8×4-in. loaf pans with cooking spray; dust with flour, tapping out extra.
  2. In a large bowl, combine the flour, sugar, baking soda, cinnamon, salt, nutmeg and baking powder. In another bowl, whisk the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the zucchini, pineapple, nuts and, if desired, raisins.
  3. Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Loosen sides from pans with a knife. Cool in pans 10 minutes before removing to a wire rack to cool.

Nutrition Facts

1 piece: 202 calories, 10g fat (1g saturated fat), 20mg cholesterol, 166mg sodium, 27g carbohydrate (16g sugars, 1g fiber), 3g protein.

 

Pineapple Zucchini

Pineapple Zucchini

Brine and Water bath Can
Take fresh zucchini, peel it, cut it into chunks, and process it in a brine of pineapple juice, lemon juice, and sugar. The end result genuinely tastes like canned pineapple. But it’s zucchini.
zucchini on its own is a low-acid vegetable, which means you normally can’t safely water bath can it. But the pineapple juice and lemon juice bring the acidity level up enough to make this recipe safe.
For the brine, you’ll need:
• 64 oz jug of pineapple juice
• 1½ cups lemon juice
• 3 cups sugar
Bring it all to a boil. Add your peeled and chunked zucchini and simmer for 20 minutes. Fill your jars to ½ inch headspace and water bath can for 15 minutes.
A quick tip on zucchini variety: Any zucchini works, but if you grow the vining type called zucchini rampicante (also known as trumpet squash), you’ll get a much bigger harvest. It can be trellised, stands up better to squash bugs and vine borers, and the seeds are all concentrated in the bulb end—so you just cut that off instead of scooping seeds.
The recipe is built around one 64 oz jug because that’s the standard juice size. Your yield depends on how much zucchini you have. Whatever doesn’t fit in jars, pour the remaining brine over it, refrigerate, and snack on it fresh. Or soak it in juice for a few days, then dehydrate for a chewy pineapple-style trail mix treat. Our kiddos love it.

Coffee Cake Pantry Mix


How to Make a Coffee Cake Pantry Mix (Plus a Genius Jam Trick)

• 3/4 cup sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 cup buttermilk powder
• 1 1/2 cups all-purpose flour
A Note on Buttermilk Powder
Can you use regular milk powder? You can—but it will change the flavor. The buttermilk powder gives this coffee cake that subtle tang that makes it taste like something from a real bakery. If you can find it, use it. It’s worth it.
In a mixing bowl, combine:
1 egg
1/4 cup water
1/2 cup oil (avocado or coconut both work great here)
Give that a good stir, then dump in the contents of your quart jar. Mix until combined. The batter will be thick—that’s exactly what you want. If it feels too stiff, add a small splash of water and stir again until it loosens up slightly. It should still be very thick, but pourable.
Adding the Jam
This is the part that makes this recipe fun. We’re doing a layered jam swirl, which sounds fancy but is really simple.

Pour half the batter into your buttered loaf pan and spread it out evenly.
Add 2 spoonfuls of jam on top and swirl it in gently with a chopstick or skewer. Try not to poke all the way through to the bottom—otherwise the jam sinks.
Pour the remaining batter on top.
Add 2 more small dollops of jam and swirl again.
If your jam is on the thinner side, you can drizzle it on. Thicker jams—like our home-canned blueberry vanilla—are best applied by the spoonful and swirled in.
It won’t look perfectly bakery-pretty, and that’s okay. It’ll still taste wonderful.
Bake at 350°F for 50 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on it near the end—if the top is getting dark, tent it loosely with foil.

Sweet Onion Relish


This one has been the most requested recipe on our channel, and once you taste it, you’ll understand why. Sweet onion relish made with apple cider vinegar—sounds strange, tastes incredible.

Small about 4 pint batch size recipe

Ingredients

  • Onions: 5 lbs. sweet onions (e.g., Vidalia), finely chopped
  • Vinegar: 2 cups apple cider vinegar (at least 5% acidity)
  • Sugar: 1 to 1 ½  cups granulated sugar (adjust to your sweetness preference)
  • Salt: 2 tablespoons sea salt or canning salt
  • Spices: 1 tablespoon mustard seeds, 1 tablespoon celery seeds, and ½  teaspoon turmeric

Instructions

  1. Prep & Drain: Combine chopped onions and salt in a large bowl. Massage lightly and let sit for 30 to 60 minutes. Squeeze out excess liquid using a colander or cheesecloth and discard the liquid.
  2. Simmer: In a large pot, combine the drained onions, vinegar, sugar, and spices. Bring the mixture to a boil, then immediately reduce to a gentle simmer for 10–15 minutes, stirring frequently until thickened.
  3. Jar & Process: Ladle hot relish into sterilized half-pint or pint jars, leaving a ½ inch headspace. Remove air bubbles, wipe rims clean, and place on lids and rings
  4. Water Bath Canning: Process the jars in a boiling water bath for 10 to 15 minutes (adjust 1-2 minutes for higher altitudes). Carefully remove and let cool undisturbed overnight

——————————————————————————-
We made 24 pints last June and they lasted our family almost exactly one year. So this is the batch size my recipe is built for.
You’ll need:
• 25 lbs onions (weigh with skins on)
• 10 tbsp salt (for drawing out moisture)
• 10 cups apple cider vinegar
• 5 cups sugar
• 5 tablespoons mustard seed
• 5 teaspoons dry mustard powder
Pay close attention here: That’s 5 TABLESPOONS of mustard seed but 5 TEASPOONS of dry mustard powder. I made the mistake of using tablespoons for both one year and ruined the entire batch.
Run the onions through a food processor to mince. Salt them and let them sit 45 minutes to draw out moisture. Rinse and drain well.
Bring the brine to a boil, add onions, return to boil, and simmer 20-30 minutes. You’ll notice the relish takes on a pink-orange hue during cooking. That’s totally normal.
Fill jars to ½ inch headspace and water bath can for 15 minutes.
We use this as a mix-in for cold pasta salads, but it’s also fantastic on burgers and hot dogs.

Roasted Tomatoes for water bath canning

Roasted Tomatoes for water bath canning
Canning tip: 1 tb vinegar to canning water keeps hard water scum off lids.
Flash freezing makes it easy to peel them. Save peelings to dehydrate and make tomato powder. Let the frozen tomatoes thaw over a bowl to save liquid. (Peel then at this time.)

Roasted Tomato Sauce
Yield: 7 half pints
Ingredients
• 12 lbs tomatoes (fresh or frozen)
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 1/2 cups chopped onions
• 3 cloves garlic (minced)
• 1 tablespoon canning salt
• 1/2 tablespoon dried oregano
• 1/2 tablespoon dried basil
• 1 teaspoon black pepper
• Bottled lemon juice (for canning)
Cook Mode Prevent your screen from going dark
Instructions
1. Preheat your oven to 425°F.
2. Measure out 12 lbs of tomatoes. If using fresh tomatoes, cut them in half for even roasting. If using frozen tomatoes, you can use them whole. Set them aside. You’ll place them on top of all the other ingredients below.
3. Drizzle 1 tablespoon of olive oil equally between two roasting pans.
4. Add all ingredients except the tomatoes and bottled lemon juice, divided evenly between your two roasting pans.
5. Place the tomatoes on top of the seasoned vegetables, again divided evenly between the two pans.
6. Roast in the oven for about 40 minutes. Keep an eye on the liquid level and remove excess liquid if necessary.
7. After roasting, let the tomatoes cool slightly, then remove the skins from the tomatoes.
8. Transfer the roasted vegetables to a large pot. Use an immersion blender to blend the mixture until smooth.
9. Bring the sauce to a boil, then reduce to a simmer.
10. Simmer for about 45 minutes to an hour, or until the sauce reaches your desired thickness. Stir occasionally to prevent scorching.
11. Fill jars with the sauce, leaving 1/2 inch of headspace.
12. Add bottled lemon juice to each jar:
½ tablespoon for half-pints
1 tablespoon for pints
2 tablespoons for quarts
13. De-bubble the jars and wipe the rims clean. Apply lids and rings, tightening to fingertip tight.
14. Process the jars in a water bath canner: 35 minutes for half-pints and pints, 40 minutes for quarts.
15. Remove jars and let them cool for 12-24 hours before checking the seals.

Vegetable Fry Coating

Veg. fry coating for squash and okra or any other vegetable you want to fry.

You can have this recipe or double it. You will be coating the veg. with buttermilk. If out of buttermilk, mix 1Tb per cup of white vinegar into regular milk and it will curdle into buttermilk.
2 C flour
2 TB Arrowroot powder (makes it crispy) or cornstarch
2 tsp baking powder
A bit of salt and pepper
A little garlic powder
Some onion powder

Mix well. Clean veg., cut into frying size you want and soak into 2 cups of buttermilk mixture. Ake sure all veg. are coated well. Transfer veg. into flour mixture.
Coat all pieces with flour mixture.
Either fry now, or flash freeze and bag for later.
Don’t thaw out before frying or it will get mushy. The frozen veg. are fryer ready frozen.

Dehydrating Tomato’s, Potato’s and Cabbage and More


Dehydrating Tomato’s, Potato’s and Cabbage and More Veg.

Tomato’s
https://www.youtube.com/watch?v=dnI-U5Vf-Uo&t=276s can make tomato paste, sauce, juice and catsup.
Sun Dried Tomato’s


Directions:
2 qts water 1 cup vinegar to boil the tomatoes 2 minuets.
Pat dry and place on tray.
Sprinkle with salt (no iodized)
Dry (make take up to 4-5 days in sun) and pack in oil with dry spices.
Check Jars in a couple of days and oil if needed. Only use a clean utensil to pack tomato’s down with.
Leave in oil at least 2-3 weeks before opening. Dried in the sun with a little salt taste the best but looks the worst. When taking tomatoes from oil always use a clean utensil, to fingers or what you are cooking other food with.
Save oil to use again in cooking.
Tomatoes 3 kg
Salt NOT iodized
Water 1 liter
1/2 cup white vinegar
5 laurel leaves
Oregano
Garlic 1 clove
Extra virgin olive oil 1/2 liter

Making tomato paste, sauce and juice with tomato powder. Very Good

Paste: 6 Tb tomato powder – ½ Cup Water.
Sauce: 1/3 Cup tomato powder – 1 Cup hot water. a pinch of salt & sugar. ½ pint Jar
Juice:1/2 Cup Tomato Powder into qt. jar and fill with water and shake very well. A pinch of salt if you like.

BBQ sauce (1 Quart)
½ cup powder to 1 ½ cups of water in a pan. Wisk all together and on med.
Heat add 1C brown Sugar.
1/3 cup apple cider vinegar. 1
TB Worchester
sauce.
3 TB lemon juice
Stir and add
½ TB prepared Mustered
½ TB onion powder
1 TB paprika (smoked is good)
½ TB sea salt
1tsp pepper
½ tsp garlic powder
Stir and bring to boil and 1 TB arrowroot powder of cornstarch. Boil till it is the consistency you like.

Potato’s:

½ cup peroxide and a sink full of water to scrub potatoes. No green potatoes.
Soak ready potato’s about 10 min.
Blanch 2-4 min. (don’t start timing until water comes back to a boil) Timing depends of shredded or
diced, and size of pot and how full.
Put in ice water as soon as you take them out of blanch water, so potatoes stop cooking process.
When cooled down a little run under cold running water to remove as smutch starch and cool the potatoes more.
Drain and spread on trays. You can pat dry as much as possible.
Dehydrate at 125 about 12 or more hrs.

Diced potatoes:
Dehydrating diced potatoes is a great way to preserve your harvest for long-term storage. To ensure they retain their natural color and rehydrate well, you must par-boil or steam them to deactivate the enzymes before drying.
Here is the quick process:
1. Prep: Wash, peel (optional), and dice potatoes into uniform ¼ to ¼ inch cubes.
2. Blanch: Steam for 5-6 minutes or boil for 3-4 minutes until fork-tender but not fully cooked.
3. Shock: Plunge into a bowl of ice water to stop cooking, and then drain well.
4. Dehydrate: Spread in a single layer on dehydrator trays and dry at 125°F (52°C) to 135°F for 8 to 12 hours. They are finished when they are completely crisp and shatter when snapped.

Cabbage:
Outer leaves powder only they are tough.
Clean, core, I blanch it so it rehydrates easily
1 head cabbage fills a quart jar
Re-hydrate with boiling water is far better than warm. Side dish is cabbage, bacon and onion.
Frozen mixed vegetables. They are ready to dehydrate. Just open bag and spread on tray. Great for pot pie filling. Rice and vegetables, just add to the rice with a little more water.
Maurepas
2 parts onion
1part carrot
1 part celery
Re-hydrate 1 part Maurepas 2 parts hot water.
Sauté it in butter or bacon fat, for recipes.

Cajun Trinity
Ingredients:
2 large yellow or sweet onions, diced
1 medium green bell pepper, diced
1 bunch celery, diced
3–4 cloves garlic, minced (traditionally added near the end, referred to as “the pope” or holy trinity.
Sauté it in butter or bacon fat for recipes.

Making Laundry Soap Powder

https://www.thespruce.com/how-to-make-your-own-laundry-detergent-1387952#toc-what-to-avoid-in-a-laundry-detergent

When supplies run short see 2nd recipe amounts below*

1 Cup  Zote or Castile flakes or grated bar.

2 Cups Borax laundry booster

2 Cups washing soda (sodium carbonate) laundry booster

You can add one cup of baking soda to the recipe to increase the cleaning power of your homemade laundry detergent. You can also add a few drops of your favorite essential oil to the detergent mixture, stirring it thoroughly.

Mix well with a wooden spoon and promptly seal the container. Do not vacuum seal or us oxygen absorbers.

Add the detergent directly to the washer drum before loading the dirty laundry. Do not use it in an automatic dispenser, as the soap flakes may cause clumping that can clog the dispenser.

To soften clothes safely when using homemade laundry powder, add white vinegar to the rinse cycle

Bleach

Avoid adding bleach to homemade laundry detergent. Bleach can unintentionally stain or discolor clothing and cause skin irritation, especially in sensitive people.

When handwashing, add one tablespoon of homemade laundry detergent to one cup of hot water to help the mixture dissolve. Then, add the water and detergent solution to a sink filled with warm or cool water before adding the dirty clothes.

Washer Type Load Size Amount of Detergent
Standard Top Loader Small 2 tablespoons
Standard Top Loader Medium 3 tablespoons
Standard Top Loader Large 1/4 cup
Front Loader & HE Washer Small 1 tablespoon
Front Loader & HE Washer Medium 1 tablespoon
Front Loader & HE Washer Large 2-3 tablespoons
Handwashing Small 1 tablespoon

The powdered laundry detergent generally will not expire or lose effectiveness unless exposed to excess moisture.

If the detergent becomes hard or develops clumps due to moisture, discard it. It will not dissolve well in the washer and can leave soap residue on your clothes.

 

How to Make DIY Laundry Powder

Smaller amounts used for hard to get supplies

How to Use

  • Use 1 heaping tablespoon for a regular load of laundry.
  • Use 2 tablespoons for large loads, extra-dirty clothing, or if you have hard water.
  • For best results in cold water: Dissolve your DIY powder in a cup of hot water before pouring it into the washer drum, or add the powder directly to the empty drum before loading your clothes

Ingredients

  • 1 cup Borax (boosts cleaning and brightens whites)
  • 1 cup Arm & Hammer Super Washing Soda (cuts through grease and hard water)
  • 1 cup Baking soda (deodorizes and softens fabrics)
  • 1  cup Zote
  • Optional: 1 cup of Oxygen bleach powder (like OxiClean) for tough stains
  • Optional: 10 to 20 drops of essential oils (such as lavender, lemon, or tea tree) for scent

Instructions

  1. Grate the Soap if using zote bar: Use a fine cheese grater or a food processor to grate your bar of soap until it resembles fine crumbs or coarse powder. Finely processing the soap is essential so it fully dissolves during your wash cycle.
  2. Combine Ingredients: In a large bowl with a wooden spoon, or a large sealable bag (like a 1-gallon Ziploc), thoroughly mix the borax, washing soda, baking soda, and your grated soap. If you are using oxygen powder or essential oils, add them in at this step and stir until evenly distributed
  3. Store: Transfer your finished mixture to an airtight glass or plastic container. Store it in a cool, dry place out of reach of children and pets.
  4. To soften clothes safely when using homemade laundry powder, add white vinegar to the rinse cycle

 

Green Chile Pork Tamales

https://www.youtube.com/watch?v=f-sc6J3k4kM

Cook the pork

3.5 lbs pork shoulder roast

Salt and black pepper, generous

2 TBSP avocado oil

10 cups of water

1 head garlic

1 ea white onion

3 ea bay leaves :

1/2 ea bunch cilantro

Green sauce

1 lb tomatillos

4 ea poblanos

2 ea jalapeños

1/2 ea onion

6 ea garlic cloves

4 ea whole cloves

1/2 tsp cumin seeds

1/2 tsp whole all spice

1 tsp Mexican dry oregano :

1/2 bunch cilantro

3 cups pork broth, warm

2 ea TBSP avocado oil

Kosher salt to taste

26 ea corn husk plus 10-15 additional ones : https://amzn.to/3bEO0Tk

Masa Dough

6 cups masa harina 2 1/2 tsp kosher salt

1 TBSP baking powder

1/2 cup pork lard

1 cup avocado oil

2 cup of green sauce – reserved

2 cups pork broth, warm

10 cups water to the pot – for cooking

Published
Categorized as Mexican

Green Chile Corn Tamales


Wash and separate corn husks and be sure to soak corn husks t in hot water for a minimum of 2-4 hours before making your tamales.
For the Masa:
6 cups of Masa Harina
1 Tbsp. baking powder
2 tsp. salt
1 tsp. garlic powder
1 tsp. green Chile powder (optional)
1 lb. or 2 cups of lard
5 cups of broth (I use chicken broth, but any kind will do)

Start by whipping the lard. I do this using a stand mixer and I let it whip for 10 -15 minutes until it’s light and airy. (This is the secret to light & fluffy tamales).
While that’s whipping, combine all the dry ingredients in a separate bowl. Then slowly begin adding the dry ingredients to the stand mixer, while alternating with the liquid. Once all the ingredients have been incorporated into the bowl, continue to let it mix a few more minutes. Then, stop the mixer and do a “Ice Water Float Test.” Take a small piece of masa and drop it into a glass or water. If it floats, your masa is ready. If it sinks to the bottom, try adding a Tbsp. or two more broth and let it continue to whip. Once ready, set aside.
For the filling:
2 cups of Hatch green chilies (roasted, peeled, de-seeded, & chopped)
16 oz. roasted corn (If using canned corn, drain liquid)
4 cups shredded cheese of your choice (I used pepper jack in this video)
OR
Poblano and Cheese (Rajas con Queso)
Ingredients:
• 4 fresh poblano peppers
• 1.5 cups Oaxaca, Asadero, or Monterey Jack cheese (shredded or in strips)
• 1/2 white onion, thinly sliced
• 1 tbsp vegetable oil
Instructions:
1. Roast the Peppers: Char the poblano peppers directly over a gas flame or under a broiler until blackened. Place in a bowl, cover for 10 minutes, then peel off the skins and slice into thin strips.
2. Sauté: Heat the oil in a skillet and cook the sliced onions until soft. Add the poblano strips and cook for 3-5 minutes.
3. Assemble: When building the tamale, place a spoonful of the pepper and onion mixture onto the dough, and top with the cheese).
Please, refer to video for differing ways to assemble your tamales. Then place in large steam pot with plenty of water for steaming at the bottom. Cover with a lid, place on stovetop. Tamales should steam for 1 1/2 hours over medium heat. Make sure water on bottom does not go dry. Tamales should be steaming the entire time. After 1 1/2 hours, turn off heat and let set at least 10 minutes before trying. The tamales should easily pull away from the husk, and they should be firm but still very moist.

Published
Categorized as Mexican

Crisco Empanadas Sweet & Savory

 

Ingredients

2 C. all-purpose flour

3/4 tsp. Baking Powder

1/2 tsp. salt

1/2 stick Crisco® Baking Sticks Shortening (Non-Stick type Crisco =1/2 Cup)

4 to 6 Tbsps. ice water

For Sweet add1/2 to 1 TB Sugar 

Directions

  1. COMBINE flour, baking powder and salt in medium bowl. Cut in chilled shortening cubes with pastry blender until mixture resembles coarse crumbs with some pea-size pieces of shortening remaining.
  2. Sprinkle 2 Tbsp. ice water over flour mixture. Using a fork, draw flour from bottom of bowl to the top, distributing moisture evenly throughout flour mixture. Add additional water, 1 Tbsp. at a time, just until dough is moist enough to hold together when pressed into a ball. Shape into a 1/2-inch thick disk. Wrap in plastic wrap; chill 30 minutes.
  3. CUT pastry dough into 10 equal pieces. Shape into 10 small patties.
  4. Roll out one piece on a lightly floured surface to a 6-inch circle. Place filling on pastry circle, slightly off center. Brush edges of pastry with water. Fold pastry in half, covering filling. Seal edges with tines of fork or crimp edges to seal. Repeat to make 9 additional empanadas. Cover and chill until ready to cook.
  5. HEAT 1 1/2inches canola oil in heavy large saucepan or electric fryer over medium-high heat to 350°F. Cook empanadas, in batches, 2 to 3 minutes or until golden brown, turning halfway through cooking time. Drain on paper towels. Let cool 15 minutes. Sprinkle generously with powdered sugar just before serving.

 

Published
Categorized as Mexican

High Protein No Bake Snack

No-Bake Protein Balls
Serves 18

3 C whole rolled oats
½ C chia seeds or ¼ C ground Flaxseed
½ C protein powders (vanilla)
Pinch of salt
———————————————
1 C peanut butter powder or 3/4C reg. peanut butter
¼ C water if using peanut butter powder
———————-
2/3 C Honey
2 tsp vanilla extract
1 C chocolate Chips

Mix together and form  1 inch balls or bars

Recipe #2

Ingredients

1½ cups whole rolled oats
1 cup creamy natural peanut butter
¼ cup ground flaxseed
¼ cup honey
2 scoops protein powder, ¼ cup (I use 365 Organic Pea Protein, Unflavored)
1 teaspoon vanilla extract
6 tablespoons mini chocolate chips
Pinch sea salt

Instructions

In a large bowl, mix together the oats, peanut butter, flax, honey, protein powder, vanilla, and chocolate chips. The mixture will be thick.

Use a 2-tablespoon cookie scoop to scoop the mixture, then use your hands to roll it into balls.

Chill in the fridge for 1 to 2 hours, or until firm.

The protein balls keep well in the fridge for up to a week. They also freeze well.

Master Bread Dough

Master Bread Dough Yield 1 Quart

3 ¼ cups all-purpose flour
1½ tsp salt
2 Tbs sugar
2 Tbs whole milk powder

Directions:

Place all ingredients into a quart jar. Optional: Vacuum seal.

A single quart jar of mix contains enough dry ingredients for one 2-pound loaf of bread. Prepare additional jars based on how many loaves you want to make in advance.

Tip: Where’s the yeast?  Salt can inhibit yeast, and sugar is known to feed it, so it’s best to keep them separate until you’re ready to bake. If you like, you can add 2 tsp instant yeast to a baggie and store the baggie inside the jar.

Sandwich Loaf   Yield: 2 loves

1 ¼ cups warm water
1 ½ Tbs oil of choice
1 jar master bread dough mix
2 tsp instant yeast

Directions:

1.Add ingredients to a bread machine in the order given (or in a mixing bowl if kneading by hand).

2.Following your bread machine’s user manual, select the appropriate cycle to bake bread. If baking manually, bake for 30 minutes at 375°F(or until a toothpick comes out clean).

 

Easy Mayo Reicpe

Easy Mayo Reicpe | Creamy Homemade Mayonnaise in 2 Minutes

Melissa Norris
Skip the store-bought jar and make this easy mayo recipe at home in just 5 minutes. Rich, creamy, fresh, and perfect for sandwiches, dips, dressings, and salads with simple pantry ingredients.
16 servings Calories 93 kcal

Equipment: immersion blender
Ingredients

1 whole egg
1 teaspoon mustard
1/2 teaspoon salt
2 teaspoons lemon juice
1 teaspoon organic white vinegar
3/4 cup oil

Instructions

Crack an egg into a pint-sized wide-mouth Mason jar.
Add mustard, salt, lemon juice and white vinegar.
Add oil on top and allow it to sit for a few seconds so the ingredients separate and the oil floats on top.
Gently place your immersion blender into the jar until it’s to the bottom.
Turn the immersion blender on and leave it at the bottom until the mayonnaise begins to emulsify.

Slowly bring the immersion blender up and back down, incorporating the remaining oil until all the contents are thick, creamy and completely emulsified.
Add a lid to the jar and store it in the refrigerator for up to two weeks (see my tips on storing below).

Recipe Tips:
Use room temperature ingredients to prevent the mayo from breaking
Start blending from the bottom to help the emulsion form quickly
If your mayo is too thick, add a teaspoon of water to loosen it
If it doesn’t emulsify, try blending in another egg yolk to bring it back together
Choose a mild oil for the best flavor

Serving Suggestions:
Spread on homemade sandwiches or wraps
Mix into chicken, egg, or this red potato salad recipe
Use as a base for homemade buttermilk ranch dressing or garlic aioli
Add to burgers for extra richness
Stir into deviled eggs for a creamy filling
Use as the secret ingredient in this velvety, delicious chocolate mayo cake recipe.

Storage Instructions:
Store your homemade mayonnaise in an airtight container in the refrigerator for up to one week. Because this recipe uses raw egg, it’s best enjoyed fresh and kept properly chilled. Do not freeze, as it will separate and lose its creamy texture.
Nutrition
Serving: 1Tablespoon
Calories: 93kcal

Easy Homemade Graham Crackers

Easy Homemade Graham Crackers
There’s something incredibly satisfying about making your own pantry staples, and these homemade graham crackers are no exception. With just a handful of real-food ingredients, about 10 minutes of hands-on time, and a simple, foolproof method, you can have crisp, lightly sweet crackers that taste far better than anything from the store.

1 cup whole wheat flour
1 cup all-purpose flour
2 teaspoons ground cinnamon I recommend Ceylon cinnamon
1 teaspoon baking soda
½ teaspoon sea salt
7 Tablespoons butter melted
⅔ cup honey
⅔ cup light brown sugar packed
3-5 Tablespoons water as needed
Optional Toppings
2 Tablespoons sugar
1 teaspoon ground cinnamon

Instructions

In a large mixing bowl whisk together the flours, cinnamon, baking soda, and salt.
Add the butter, honey, and brown sugar until combined.
Stir in the water 1 tablespoon at a time until the dough is soft and slightly sticky.
Divide the dough in half, flatten into disks, wrap tightly and refrigerate for at least 1 hour.
Preheat the oven to 350°F (180°C).
Roll out each disk between two sheets of parchment paper (or on a silicone baking mat with one sheet of parchment paper on top) to ⅛-inch thickness. Trim off any excess dough to make square edges. Form the excess dough into a separate cracker. Place dough onto a baking sheet.
Using a knife or pizza cutter, score the dough into rectangles approximately 2 ¼ x 4 ¾ inches. Poke the rectangles with a fork multiple times to keep the dough from inflating during baking.
Sprinkle on toppings, if using. Bake for 15 minutes, until edges are set and golden brown.
Remove from oven. Rescore, if needed and let cool completely on the baking sheet to crisp up, then break apart.

Store in an airtight container at room temperature for 1-2 weeks or freeze for up to 3 months.

Pro Tips:
If crackers inflate too much during baking, poke again and re-cut lines immediately upon removal from the oven, then allow to cool and break apart.
If the crackers get soggy, crisp them back up by placing them in a 325°F (160°C) oven for about 5 minutes.
Nutrition
Serving: 2crackers | Calories: 292kcal | Carbohydrates: 54g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 295mg | Potassium: 93mg | Fiber: 2g | Sugar: 35g | Vitamin A: 248IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 1mg

Published
Categorized as Desserts

Homemade Pancake Mix

Homemade Pancake Mix
Skip the boxed mix and make this homemade pancake mix recipe instead. Fluffy, budget-friendly, and made with simple pantry staples, this from-scratch mix comes together in minutes and makes the best light and tender pancakes every time. Perfect for busy mornings, gifting, or stocking your pantry with wholesome convenience.
Pint-sized Mason jars
Ingredients
Ingredients for each 16 oz. pint-sized Mason jar
1½ cups flour
3½ teaspoons baking powder
1 Tablespoons sugar
1 teaspoon salt

Cooking Ingredients
1 jar pancake mix
1¼ cup buttermilk or non-dairy milk of choice
1 egg
3 Tablespoon butter melted (or substitute coconut oil)
1 teaspoon vanilla extract optional
Instructions
For the Pancake Mix

Layer ingredients into jars, seal with a lid and store in a cool, dark location until ready to bake.
To Make Pancakes
Dump pancake mix into a large bowl.
Add milk, egg, melted butter and vanilla extract. Stir until just incorporated (don’t overmix).
Heat a lightly greased skillet over medium high heat and pour batter in, approximately ¼ cup at a time to make your pancakes.
Brown on both sides and serve warm.

Recipe Tips:
Do not overmix. Stir just until the flour disappears. Overmixing leads to tough pancakes.
Watch for bubbles. Flip only when small bubbles form across the surface.
Use medium heat. Too hot and the outside browns before the inside cooks through.
Grease lightly. Too much oil will cause uneven browning.

Serving Suggestions:

Pancakes are wonderfully versatile and can be dressed up or kept simple.
Fresh blueberries or mashed bananas folded into the batter.
Topped with maple vanilla baked pears.
Spread with homemade blueberry jam or strawberry jam without pectin.
Sprinkled with chopped walnuts or pecans or spread with this homemade peanut butter recipe.
Studded with chocolate chips.
Served the classic way with butter and pure maple syrup.
Storage Instructions:
Store sealed jars of dry mix in a cool, dark pantry for up to 6 months. For longer storage, vacuum-seal the jars or store them in the freezer for up to 1 year.
Once mixed with wet ingredients, cook immediately for the best texture.
Allow leftover pancakes to cool completely, then stack with parchment paper between each one to prevent sticking. Store in an airtight container in the refrigerator for up to 4 days
To freeze, lay the cooled pancakes in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and freeze for up to 3 months.
Warm refrigerated or frozen pancakes in a toaster, skillet over low heat, or a 300°F oven until heated through. Avoid microwaving if possible, as it can make them rubbery.
Nutrition
Calories: 324kcal | Carbohydrates: 44g | Protein: 9g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 73mg | Sodium: 1067mg | Potassium: 185mg | Fiber: 1g | Sugar: 7g | Vitamin A: 446IU | Vitamin C: 0.003mg | Calcium: 316mg | Iron: 3mg

Apple Pie Dump Cake

Apple pie dump cake is the perfect shortcut dessert. Made with apple pie filling, cake mix, and butter, it bakes into a warm, bubbly apple dessert with a golden crumb topping that tastes like a cross between apple cobbler and apple crisp.

Servings 12  Calories220 kcal
1 pan 10-12″ cast iron pan, or standard 9×13″ pan.

Ingredients

4 cups apple pie filling I used my home-canned apple pie filling recipe
1 recipe cake mix grab my cake mix recipe here, or use a box
10 Tablespoons butter

Instructions

Preheat the oven to 350°F.
Dump the fruit into your pan and spread evenly with a spatula.
Dump the cake mix over the top of the fruit, covering all the fruit evenly. DO NOT STIR!
Add optional spices.
Add pats of butter over the entire surface of the cake mix, trying to get all surface area covered with a pat of butter.

Bake for 45-60 minutes until the top is crispy and the fruit is hot and bubbly. (Pro Tip: Remove after 30 minutes and check for any dry spots, add more butter to those areas and continue baking until golden brown and bubbly.)
Remove from the oven and let sit for about 10-15 minutes.
Serve with optional whipped cream or ice cream.

Recipe Tips:
Don’t Mix the Layers – The biggest mistake when making a dump cake is stirring the ingredients together. Dump cakes rely on layered ingredients, so the fruit moisture hydrates the cake mix while baking, creating a soft center and crisp topping.
Spread the Butter Evenly – As much as I try to spread the butter evenly, inevitably, there are still areas of dry cake mix. This is why step 6 is so important (see the recipe instructions above). Slice or drizzle the butter evenly across the cake mix so there are no dry patches.
Use the Right Baking Dish – A 9×13-inch baking dish or a 10-inch cast iron skillet works best to ensure even baking.

Add Extra Flavor – Try adding cinnamon, nutmeg, or caramel sauce for a more apple-pie-like flavor.
Serve Warm – Apple dump cake tastes best served warm with ice cream or whipped cream (or a dollop of homemade yogurt if serving for breakfast).

Storing & Reheating Instructions
Room Temperature – You can leave the cake covered at room temperature for up to 2 days.
Refrigerator – Store leftovers in an airtight container in the refrigerator for 4–5 days.
Freezing – Apple dump cake can be frozen for up to 3 months. Best if stored in a freezer-safe container, but you can freeze the entire 9×13 pan. Allow the dump cake to cool completely, cover with plastic wrap, then a double layer of tinfoil. Label and date. Thaw overnight in the refrigerator before reheating in the oven.
Reheating – Warm individual portions in the microwave for about 20–30 seconds, or reheat in the oven at 300°F until warmed through.
Nutrition
Serving: 1slice
Calories: 220kcal

Best Fudgy Brownies

Homemade Brownie Mix | Best Fudgy Brownies From Scratch
MelissaKNorris

This homemade brownie mix is the perfect pantry staple for rich, fudgy brownies anytime! Easy to prep, gift in jars, and bake fresh whenever chocolate cravings hit.
Servings 9
8×8 baking pan, and parchment paper. 1 quart wide-mouth Mason jar.

Brownie Mix:
3/4 cup cocoa powder
1.25 cups sugar can increase sugar to 1 1/2 cups is preferred
1 cup flour
1/8 teaspoon sea salt I love Redmond Real Salt.
1/2 cup semi-sweet chocolate chips or more if you’re a die hard chocolate fan

Additional Ingredient for Brownie Batter:
1 cup butter Melted. For dairy-free folks, 2/3 cup melted coconut oil
2 large eggs
2 teaspoons vanilla extract

To make the brownie mix in a Mason jar:
To make the mix in the jar for gift giving, layer sugar, cocoa powder, flour, salt, and chocolate chips in a 1 quart wide-mouth Mason jar.
Once all ingredients are in the jar, add a two-piece lid, some twine and my printable tags with baking instructions.

To bake the brownies:
Preheat oven to 350°F.
Add melted butter, eggs, and vanilla extract to dry ingredients and mix it all up until just combined. Don’t overmix or you’ll end up with tough brownies.
Pour into an ungreased 8×8 pan (parchment paper is your friend and is what I line my pans with) OR a 10 inch cast iron skillet. You can also double the recipe and use a 9×13 pan.
Bake for 30 to 35 minutes. Take it out of oven while it still seems kind of gooey in the center, but not raw. The magic happens in this recipe by not over baking them.

Let cool COMPLETELY before cutting. This step is important. If you want amazing gooey brownies, you cannot cut them when they’re still warm or they’ll crumble!

Homemade Cake Mix Recipe

Make this homemade cake mix and never use a box recipe again! Easy to whip up, no preservatives, and the taste is top-shelf. Make a vanilla (yellow or white), chocolate or spice cake mix!
Servings: 12 servings Calories: 207kcal Author: Melissa Norris

1 quart-sized Mason jar

Dry Ingredients
1.5 cups cake flour
¾ cup sugar
1 teaspoon baking powder
½ teaspoon salt
Wet Ingredients (For Time of Baking)
½ cup butter softened
½ cup milk
2 large eggs or 4 egg whites for a white cake
2 teaspoons vanilla extract

For Cake Mix in a Jar

Add all dry ingredients into a quart-sized Mason jar.
Add a two-piece lid and label and date the jar.

Baking Instructions
Preheat the oven to 350°F.
In a large bowl, combine eggs and vanilla.
Add dry cake mix ingredients and stir to combine.
Add softened butter and milk and stir until smooth.
Pour batter into greased and floured pans. (Recipe makes one 9-inch square cake or 12 cupcakes.)
Bake at 350°F for 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Bake cupcakes for approximately 16 minutes.
Allow to cool completely before frosting.
Notes
This recipe makes one 9-inch square cake or 12 cupcakes. Nutrition facts are calculated for 1/12th of the recipe.
Cake Mix Variations

Vanilla Cake: When baking, if you’d like to keep your vanilla cake mix white, omit the two eggs and use four egg whites instead.
Spice Cake: For a spice cake, add to the dry mix 2 ½ teaspoons ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon ground ginger, ½ teaspoon allspice, and ¼ teaspoon ground cloves.
Double Chocolate: To add depth of chocolate flavor, you can add ½ cup of cocoa powder and ¼ cup of chocolate chips to the jar. At time of baking, omit the water, butter and eggs and replace them with ½ cup brewed and cooled coffee and ¾ cup mayonnaise.
Nutrition
Serving: 1slice | Calories: 207kcal | Carbohydrates: 24g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 226mg | Potassium: 35mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 27IU | Calcium: 36mg | Iron: 0.2mg

Homemade Crackers (Ready in Minutes)

Ingredients

1 1/4 cups flour Whole wheat, fresh ground, all-purpose, or use your favorite gluten-free blend.
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
1/4 teaspoon smoked paprika regular paprika works as well
4 Tablespoons butter
1/4 cup water
1 Tablespoon honey
sea salt I love Redmond Real Salt. Use code “Pioneering” for 15% off.
Instructions

Preheat oven to 400°F.
Measure flour and seasonings into a large mixing bowl.
Add cubed butter and cut in with a pastry cutter or two butter knives until it looks like pea-sized clumps.
Add water and honey, stir until just combined. Pro Tip: A few crumbly or dry pieces are fine, they’ll incorporate as you knead the dough together a few times.
Place the ball of dough on a baking sheet or stone. Roll dough out until it’s 1/16th to 1/8th of an inch thick. Pro Tip: Press harder from the center of the dough and lighter as you reach the edges to try and maintain the same thickness throughout.
Use a pizza cutter and cut into desired shapes.
Pierce each cracker with the tines of a fork to keep them from puffing up.
Sprinkle with sea salt or additional seasonings and bake at 400°F for 10 minutes.
After 10 minutes, remove the outer crackers to keep them from burning and return the rest to continue baking, if needed, for 2-3 minutes.
Allow the crackers to cool completely on the baking sheet. Once completely cool, transfer to an airtight container and store for up to a week.

Published
Categorized as Breads

Bread Mix in a Jar Recipe

Ingredients for the Jar
• 3 ½ cups Bread Flour You can substitute all-purpose flour, but if using whole wheat, cut back to 3 cups.
• 2 teaspoons Instant Yeast
• 2 teaspoons Salt
Ingredients for Baking
• 1 ¼ cups Water
• 1 Tablespoon Raw Apple Cider Vinegar

Instructions for the Jar
1. Whisk together flour, yeast, and salt.
2. Place a canning funnel on top of the jar and transfer the mixture into the jar.
3. Place a lid on the jar and decorate as you wish.
4. If you are giving the jar as a gift, write the remaining ingredients and instructions for baking on a card and attach it to the jar.

Instructions for Baking the Bread
1. Pour the jar’s contents, water, and vinegar into a mixing bowl.
2. Stir until no dry patches remain, and a ball of dough can be formed. No need to knead!
3. Cover the dough ball with a kitchen towel and let it rise in a warm, room-temperature area of your kitchen for 1½-2 hours. It should double in size.
4. Preheat the oven to 450°F. If using a baking stone or cast iron, preheat that as well.
5. Punch the dough, remove it from the bowl, and turn it onto a lightly floured surface.
6. Using your hands, pull down the sides until the dough forms a round loaf. It will be more rustic and less elastic than a typical loaf because we’re skipping the kneading portion.
7. Place on a piece of parchment. Let rest for 40 minutes.
8. Before baking, dust the top with a small amount of flour and gently rub it over the surface. Slash it with a bread lame into any pattern you’d like.
9. Remove the stone or cast iron from the oven and carefully transfer the dough with the parchment onto the baking stone.
10. Bake for 30 minutes, uncovered, or until golden brown on top.
11. Let cool completely on a wire rack before slicing and eating.

Flavor Variations
This bread easily adapts to your main dish. Simply add different flavor variations to change it up! You might even find you’re baking homemade bread for dinner every night of the week!
Variation Description
Herbs Stir in your favorite herbs when you mix the bread. Rosemary, sage, or basil are great! If you are new to growing herbs, learn how easy it is to grow and dry herbs at home.
Garlic Who doesn’t love garlic? Mince two garlic cloves and add them to the dough during the mixing step. By the way, fall is the time to plant garlic if you want to grow it in your garden.
Parmesan Mix ¼ cup of parmesan cheese into the dough and make some cheesy bread.
Salt Sprinkle coarse and flaky sea salt on the loaf before baking.
Nutrition
Serving: 1slice | Calories: 208kcal | Carbohydrates: 41g | Protein: 8g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 586mg | Potassium: 85mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 11mg | Iron: 1mg

No-Knead Artisan Bread | Easy Dutch Oven Bread


From: Melissa Norris

Make bakery-style no knead artisan bread at home with just 4 ingredients and no mixer needed! This easy Dutch oven bread has a crispy crust, chewy crumb, and incredible flavor. Perfect for beginners, soups, sandwiches, and everyday homemade bread baking.
Servings32 servings-Calories93 kcal

Ingredients
3 cups water lukewarm (about 120 degrees)
1 1/2 Tablespoons yeast
1 1/2 Tablespoons salt kosher or coarse sea salt is best
1 1/2 Tablespoons apple cider vinegar
6 1/2 cups flour unsifted, all-purpose or bread flour (see notes for whole wheat)
Instructions

1. In a large bowl, dissolve yeast and warm water. Allow to sit for 6 to 8 minutes until water is foamy.
2. Add salt and vinegar. Mix in flour a cupful at a time until it’s all incorporated. Dough will be slightly wet.
3. Cover your dough with a tea towel and set it on top of the fridge (or a draft free warm place) to rise for about 2 to 3 hours, or until the dough has at least doubled in size.
4. Cover dough (make sure it can still breathe, don’t seal completely) and place in fridge for 8 hours.
5. Take 1/2 of the dough (or 1/3 for a smaller loaf) out of the bowl, it’s very wet, so lightly flour your hands, and pull it into the shape of your loaf. Dust the top with flour and slash it with a sharp knife (flour keeps your blade from sticking) and let it rise for about 40 minutes.
6. Preheat oven to 450°F with cast iron Dutch oven inside.
7. Remove dutch oven from stove and carefully place one loaf into Dutch oven. Cover with the lid and bake for 25 minutes, remove lid and bake for another 10 minutes until golden on top. (No cast iron Dutch oven, see notes for alternate baking instructions)

Recipe Tips:
If dough feels too sticky to handle, dust lightly with flour. A wetter dough creates the best artisan texture, so resist the urge to add too much flour.
Long fermentation builds flavor naturally. For extra flavor, refrigerate the dough after the first rise for up to 3 days.
Preheating the Dutch oven creates steam for that crisp crust.
If you don’t have a Dutch oven, you can use a cookie sheet for your bread (parchment paper is still helpful), and place a metal broiling pan on the lowest rack in the oven. Preheat both pans to 450°F. Put your loaf in the oven, then quickly pour a cup of HOT water into the broiler pan and shut the oven. Bake for 45 minutes.
Use parchment paper for easy transfer.
Try to wait at least 20 minutes before slicing into your loaf. If you slice into a hot loaf, you’ll end up with a gummy center that will seem underbaked.
If you’re not a fan of the crispy, crunchy crust, you can immediately brush your loaf with butter as soon as it comes out of the oven. This will soften the crust just a bit, making it less crunchy.
Storage Instructions:
This no-knead artisan bread is best enjoyed fresh, but it stores well if you have leftovers. Keep the loaf at room temperature in a linen bread bag, wrapped in a clean kitchen towel, or loosely covered on the counter for up to 2 days. This helps preserve the crust while keeping the inside soft.
I don’t recommend storing bread in the refrigerator, as it tends to dry out much faster and lose its fresh texture.
For longer storage, slice the loaf first, then place it in an airtight freezer-safe bag or container and freeze for up to 3 months. When you’re ready to enjoy it, thaw slices at room temperature or pop them straight into the toaster.
Check out how to store homemade bread for a complete guide to keeping it fresher longer.
Nutrition
Calories: 93kcalCarbohydrates: 19gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 329mgPotassium: 29mgFiber: 1gSugar: 1gCalcium: 4mgIron: 1mg

Published
Categorized as Breads

My Apricot Chicken

Apricot sauce:
Chicken:
2 lbs chicken thighs, chicken tenderloins strips
or chicken breasts bone in, skin on.
½ cup plain flour to dredge chicken
salt and pepper (to taste)
1 tablespoon vegetable oil

Heat 1-2 Tb oil in a skillet.
Dredge chicken in flour, sprinkle on salt and pepper. Cook until chicken is lightly browned. 15-20 min.
Drain and make sauce.

Sauce:
½ to 2/3 cup fresh apricots, sliced in half. If using dried apricots either reconstitute or slice small and let them swell in the sauce.
Orange juice for liquid: 3-4 cups
¼ cup soy sauce* low sodium
2 tablespoons Dijon mustard (optional)
1 – 2 cup apricot preserves
½ sliced onion
1 teaspoons kosher salt
2 teaspoons granulated garlic
just a small pinch of teaspoon crushed red pepper
Instructions:
Sauté onion slice in pan used to cook chicken. If needed add a little orange juice to deglaze pan and sauté the onions.
After about 4 min. turn onions, and add the apricots and sauté them. Again if needed add a tablespoon or so of orange juice to the pan. When onions are sautéed add other ingredients, including the chicken.
Cook until sauce and chicken is simmering for 15-20 min.
Add a cup or2 of orange juice as the thermal pot needs to be 3/5 full.
Pour into thermal pot, and clamp down lid.

Chicken & Sweet corn Soup

Serves 4

1 Tbsp. oil
1 litre Chicken Stock
2 420gm can creamed corn
1 onion, diced
500gm chicken, diced
1-2 carrots, diced
4 sticks celery, chopped
1 cup water
Optional: add 1 stock cube for extra flavour

Method:
Place the inner pot of the thermal cooker on your stovetop. Heal oil & brown chicken & onion. Add stock, creamed corn, corn kernels, carrot, celery & water over medium-high heat. Cover bring to the boil & simmer for 15 mins.
Place lid on the large inner pot, turn off the burner, and put inner pot into the outer pot of the thermal cooker. Close the lid on the outer pot and let sit before serving.

Peanut granola bars

Peanut granola bars

Ingredients:
3 cups old-fashioned rolled oats
1/2 cup  unsalted peanuts, chopped
3/4 cup natural unsweetened peanut butter
3 tablespoons flaxseed meal
1/3 cup  pure maple syrup
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/4 cup + 1 tablespoon  mini chocolate chips or finely chopped chocolate
1/4 teaspoon fine sea salt, optional, see notes

Directions to Make Bars
1 Heat the oven to 350°F (177°C). Line the bottom and sides of an 8-inch or 9-inch square pan with aluminum foil, or use parchment paper.
2 Spread the oats and chopped peanuts onto a baking sheet, bake for 5 minutes, stir, and bake another 3 to 5 minutes, or until lightly toasted. Allow to cool.
3 While the oats and peanuts bake, make flax eggs by stirring three tablespoons of flaxseed meal with six tablespoons of water in a small bowl. Refrigerate for 10 minutes. During this time, the flaxseed meal will absorb most, if not all, of the water.
4 In a large bowl, stir together the peanut butter, maple syrup, cinnamon, vanilla, and flax eggs. If using salt, add it now.
5 When the oats and peanuts have cooled, stir them into the peanut butter mixture. The mixture will be sticky. Thoroughly mix everything so that all the oats are well coated. Add up to 1/4 cup more peanut butter if the mixture seems dry.
6 Stir in 1/4 cup of the chocolate chips. Save the remaining tablespoon for topping the bars.
7 Transfer the granola bar mixture to the prepared pan, and then use a rubber spatula or damp fingertips to press it into the pan firmly so the bars stay together once cooled and cut. One trick is to add a sheet of parchment paper on top and then use the bottom of a glass or measuring cup to press the oat mixture down into the pan.
8 Scatter the remaining tablespoon of chocolate chips over the pressed granola mixture, using a rubber spatula to push them into the top. Cover and refrigerate for at least 2 hours. If you are in a rush, you can freeze them for about 30 minutes. The bars will be too soft if cut before they are thoroughly chilled.
9Remove the chilled block of granola mixture from the pan, then peel away the foil or parchment. Cut into 12 bars.
• Storing
1Store granola bars in an airtight container for up to one week. For the softest bars, keep them at room temperature (note that room-temperature bars may fall apart more easily than cold bars). For slightly harder bars, store them in the fridge (this is what I do). When wrapped well, bars will keep in the freezer for up to three months.
Adam and Joanne’s Tips
• While we have had the best results with peanut butter, you can try substituting it for another nut butter, like almond or cashew butter. You should also be able to make them nut-free and use sunflower seed butter (you will also need to remove the peanuts for nut-free bars).
• Honey works well in these bars. Use the same amount of honey as maple syrup called for in the recipe above.
• If the nut butter is unsalted, add 1/4 teaspoon salt to the granola bar mixture.
• The nutrition facts provided below are estimates.
Nutrition Per Serving Serving Size 1 bar (12 total) / Calories 262 / Total Fat 12.7g / Saturated Fat 3.2g / Cholesterol 0mg / Sodium 4.5mg / Carbohydrate 27.4g / Dietary Fiber 4.3g / Total Sugars 10.1g / Protein 8.4g

Instant Beef and Vegetable Soup in a Jar

Instant Beef and Vegetable Soup in a Jar
Ingredients:
1/3 cup Dehydrated rice Use any dehydrated grain
1/3 Cup Freeze-dried beef Use any protein that you prefer or leave it out
1/2 Cup Dehydrated vegetables Use whichever you prefer
1 tbsp Dehydrated onions
1.5 teaspoon bouillon use beef, chicken or vegetable
1.5 teaspoon Italian seasonings Use any blend that you like
1/2 teaspoon garlic
1/4 teaspoon black pepper or to taste
1/4 teaspoon salt Don’t add if using bouillon
2 cups Water Or use broth if you don’t want to use bouillon
Instructions:
Layer ingredients into a canning jar
Use a canning lid for an airtight seal
To Cook
Place ingredients plus 2 cups of water and bring to a simmer in a medium sauce pan. Allow to simmer for fifteen minutes or until vegetables are rehydrated and soft.
Alternative #2: Place ingredients and water in a microwave-safe bowl or cup; run on high for 2-3 minutes (until water boils)
Remove carefully, cover, and allow to sit until vegetables have absorbed water and are soft.
Alternative #3: boil water in a kettle, pour over ingredients that are in a heat-proof bowl or container, allow to cook for fifteen minutes or so.

Banana Bread Mix In A Jar

Banana Bread Mix In A Jar

Ingredients:
• 1¾ cups Flour
• 2 tsp Baking Powder
• 1/4 tsp Baking Soda
• 1/2 tsp Salt
• 2/3 cup Sugar
• 1/4 cup Walnut Pieces
• 1/4 cup Mini Chocolate Chips
Instructions:
In a quart mason jar, layer the ingredients in the order given above.
Put a lid on the jar and add a label with the instructions given in the next step.
You will also need:

2 large ripe bananas
2 eggs
1/3 cup vegetable oil.

In a large mixing bowl mash the bananas and then stir in the eggs and oil. Add in the contents of the jar and mix everything together. Pour the batter into a greased loaf pan and bake at 350 degrees for 45 minutes or until a knife or toothpick inserted comes out clean.
Notes:
To make the recipe without eggs or oil, change the instructions to read “Add a flax egg replacement made with 2 Tbl Ground Flax Seed + 1/3 cup Water, and 1/3 cup Applesauce”. Omit the chocolate chips for this mix option, or use the Enjoy Life non-dairy brand of chocolate chips.
White whole wheat flour, and organic cane sugar can also be used when layering this jar.

Naan Mix in a Jar and Storing

Storing Dry Naan Mix in a Jar
If you want to create an easy pantry “Naan Mix” that you can scoop out whenever you’re ready to bake, you can store your dry ingredients in a jar.
Dry Ingredients (Mix and store in a 1-quart jar)
• 4 cups all-purpose flour
• 1 ½ tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 tbsp sugar
• Optional: ½ -1 tsp of garlic
How to Bake from the Jar
When you are ready to make naan, take 1 cup of your dry mix and add:
• 1 ¼ cup plain Greek yogurt
• 2 tbsp warm milk
• 1 tbsp melted butter or ghee
Mix until it forms dough, let it rest for 10 minutes, then roll and cook in a hot skillet.

Nann Bread in a Jar very good

Naan dough can be prepped, portioned, and stored in a Mason jar for easy on-the-go meals or quick dinners. Simply layer your wet and dry ingredients (or drop pre-rolled dough balls brushed with oil) directly into the jar, and refrigerate for up to 3 days or freeze for up to 2 months. Before you cook the bread, see Problem Chart below.
How to Make It
If you want to have fresh, homemade naan ready at a moment’s notice, you can easily use an airtight container or Mason jar.
1. The Mix-and-Go Method (Dry/Wet Layering)
• The Dry: In a 1-quart Mason jar, mix 2 cups of all-purpose flour, 1 ½ tsp baking powder, and 1 tsp salt.
• The Wet:In a separate container, combine 1cup plain yogurt, 1/4 cup milk, and 1 tbsp olive oil. Pack this separately in a smaller jar or tightly sealed container.

• To Cook: When you are ready to eat, simply combine the wet and dry ingredients, knead for 5 minutes, roll into thin circles, and pan-fry over medium-high heat for about 1.5 to 2 minutes per side until puffy and slightly charred.
2. The Pre-Portioned Dough Method
If you already have a prepared dough recipe, you can portion it out and store it to cook later.
• Prepare your naan dough and divide it into individual portions (roughly 50g-60g balls).
• Coat each ball lightly with cooking oil to prevent sticking.
• Place them into a wide-mouth Mason jar and seal it tightly.
• Storage: Store in the refrigerator for up to 3 days.

Cooking & Reheating Tips
• Room Temp is Key: If you are using pre-portioned dough balls from the fridge, let them rest on the counter at room temperature for 3 to 4 hours before rolling and cooking. This allows the dough to puff up nicely and prevents it from tearing.
• Cooking: Cook each rolled-out flatbread in a hot, dry cast-iron skillet. Brush with a little melted ghee or butter right after flipping.
• Reheating Pre-cooked Naan: If you made extra and stored it, simply wrap the naan in a damp paper towel and microwave for 15-20 seconds, or reheat on a preheated skillet for 1-2 minutes per side
. Problem Cause Solution
Naan is too hard Overcooked or too much flour Reduce cooking time, use less flour
Not enough rise Old yeast or cold dough Use fresh yeast, warm the dough before cooking
Lacks flavor Not enough salt or garlic Adjust seasoning, use fresh garlic

Freeze-Dried Chicken Noodle Soup Mix

Freeze-Dried Chicken Noodle Soup Recipe
Add ingredients in order listed
Ingredients
• 1 T chicken bullion
• 1/2 cup bechamel sauce powder (a white sauce made with butter, flour, milk base)
• 1/4 cup dehydrated carrots,
• 1-1/2 cups freeze-dried vegetables
• 1/3 cup freeze-dried onion
• 1 cup freeze-dried chicken
Directions
Place oxygen absorber in jar, seal lid.
Add note: Add 8 cups water, simmer 5 minutes. Add noodles, 1 cup water and simmer until noodles are tender.

2 Ingredient Naan Flatbread (And Garlic Naan too!)

Easy 2-Ingredient Naan right at home! These soft and fluffy naan are so simple to make, you can turn them into garlic naan too and still use less than 5 ingredients! Perfect to serve with stews, butter chicken curry or chana masala! Recipe Tip
If you don’t have self-rising flour, you can use regular flour and make your own self-rising flour.
Start with 3 ¼ cups all purpose flour, add 5 teaspoons baking powder and 1 teaspoon of kosher salt. You’ve got homemade self-rising flour.
Servings: 10 naan
Calories: 241
Ingredients
• 3 ⅓ cups self-rising flour
• 1 ½ cups plain greek yogurt
• 2-4 tablespoons water
• oil for brushing (optional)
• 1 teaspoon flaked salt for topping (optional)
Instructions
1. DOUGH: Combine the self-rising flour and greek yogurt in the bowl of an electric mixer fitted with the hook attachment. This can also be done by hand using a silicone spatula. Mix the ingredients until the dough starts to form. If the dough is dry, add 1 tablespoon of water. Continue to knead and bring the dough together. If the dough is still barely holding together, add another tablespoon of water. Repeat with more water if needed, until the dough comes together.
2. ROLL: Dump the dough out onto a clean, lightly floured surface. Work the dough out into a large disc. Divide the dough into 10 equal pieces. Roll each piece out until it is about 1/3 inch in thickness and has a 6-inch diameter.
3. FLATBREAD: Place a griddle pan over medium-high heat and let it get very hot. Cook the naan on each side for about 2 minutes. The flatbread should puff up and have a light char. If desired, brush each side with olive oil and a small pinch of sea salt. See notes for flavor variations!
Notes
To make garlic naan:

Combine the 2 tablespoons oil (or melted ghee/butter)

2-3 cloves grated garlic,

2 tablespoons chopped cilantro, and a pinch of salt in a bowl; stir. Once the first side of the naan is cooked, flip the naan over and brush the cooked side with the prepared garlic oil.
 to make sesame naan: brush with a little olive oil when the naan is done cooking and sprinkle 1 side with sesame seeds. Place the sesame seed side of the naan onto the cooking surface for just a few seconds to seal the sesame seeds into the surface of the naan.
Nutrition
Calories: 241kcal | Carbohydrates: 31g | Protein: 8g | Fat: 9g | Fiber: 1g | Sugar: 1g

Published
Categorized as Breads

Hot Corn Dip

Original Recipe by Emeril Lagasse

Freeze Dried Ingredients:
3 1/2 c. Freeze-dried corn kernels
1/2 tsp. salt
1/8 tsp. freshly ground black pepper
1 c. finely chopped yellow onions
1/2 c. finely chopped red bell peppers – I
1/4 c. chopped green onions
1 jalapeno, seeded and minced or 1/4 tsp smoked paprika
2 tsp. minced garlic

To Make the Dip

2 Tbsp. butter
1/2 c. mayonnaise
1 can black beans, rinsed and drained (optional)
4 ounces monterey jack or cheddar, shredded- I used pepperjack
4 ounces sharp cheddar, shredded
Tortilla chips, for dipping

Preheat the oven to 350 degrees F.

Reconstitute the corn, and other vegitables with hot water, drain and pat dry.
Melt 1 Tbsp. of the butter in a large heavy skillet over medium-high heat.
Add the corn, salt, and black pepper.
Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Transfer to a bowl.

Melt the remaining tablespoon of butter in the skillet.
Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes.
Add the beans (if using them) green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened.
Transfer to the bowl with the corn.

Add the mayo, cayenne pepper, half of the monterey jack and half of the cheddar and mix well.
Pour into an 8-inch square baking dish (or something equivalent) and sprinkle the remaining cheese on top.
Bake until bubbly and golden brown, 10 to 12 minutes.
Serve hot with tortilla chips.

 

Creamy Tomato Basil Pasta

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• Ingredients:
1 cup small pasta (like macaroni or rotini),
¾ cup freeze-dried diced tomatoes, and ¼ cup freeze-dried onions.
• Seasoning Pack:
1tbsp tomato powder,
1tsp basil,
½ tsp garlic powder,
2 tbsp. powdered milk (or powdered heavy cream).
• To Cook: Add the dry mix and jar contents to 2 cups of boiling water. Stir well, cover, and let it sit off the heat for 10-15 minutes until the pasta is fully cooked and the sauce has thickened.

Chili Mix

Dry Chili Mix
Recipe from Rainy Day Food Storage

1 1/4 c. instant red beans
1/2 c. tomato powder
1 c. freeze dried beef (I used 1/2 hamburger, 1/2 roast beef)
1/2 c. dehydrated mixed bell peppers
1/2 c. freeze dried tomato dices (i omitted these)
1/4 c. freeze dried chopped onions
1/4 c. freeze dried celery
1 Tbsp. beef bouillon
2 tsp. chili powder
1/4 tsp. garlic powder
1/2 tsp. cumin
1/4 tsp. crushed red pepper
salt and pepper, to taste

To make the chili:
Add 8 cups of water to a pot over high heat.
Add entire contents of jar and bring to a boil.
Simmer over medium heat until beans are cooked through, 20-30 minutes.
This chili will thicken up quiet a bit during the final minutes of cooking time, so don’t panic if it looks too watered down, just keep boiling.

Serve with shredded cheese, optional.

Chicken Salad Mix

Servings 2

In a pint mason jar, layer in the following order:
1 c. freeze dried chicken
1/3 c. dehydrated apples (or freeze dried), broken into pieces
1 Tbsp. freeze dried green onions
2 Tbsp. freeze dried celery
salt and pepper to taste
1/4 c. freeze dried grapes (or chopped freeze dried pineapple)
Mayo packets, if adding, can be placed on the top.

To make:
Remove mayonnaise packets.
Add water to jar, until just barely beneath the top of the food.
Add the lid back to the jar and shake.
Let stand for 3 minutes, then turn the jar upside down.
Let stand for 1 minute.
Remove lid and add mayonnaise.
Stir to combine.
Serve with crackers, on bread, or plain.

 

Mac & Cheese in a Jar

Dry Ingredients:

• 2 2/3 cups elbow macaroni
• 2/3 cup cheese powder
• 2 tablespoons instant non-fat dry milk
• 4 teaspoons butter powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon ground mustard (powdered mustard, not prepared  OPTIONAL)
• 1/4 teaspoon garlic powder
Instructions:
• Place pasta in clean, wide-mouth quart-size mason jar.
• Place remaining ingredients in small sandwich bag.
• Twist or seal sandwich bag and place on top of dry pasta in jar.
• Place new canning lid on top of jar. Using wide-mouth attachment for a FoodSaver, vacuum seal lid onto jar following instructions from your FoodSaver manual. (You can also insert an oxygen absorber before putting on lid if you’d like.)
• Remove vacuum attachment and put ring on. Tighten by hand, but don’t over tighten.
• Label and date. Be sure to include the instructions from the package for cooking the pasta. Store in cool, dry location.

Meals in a Jar Tips

A jar of dried ingredients for making soup

Meals in a Jar Substitution Tips:
• Many of these recipes may contain products from a specific freeze-dried company. You do not have to use ingredients from that company. You can use your own dehydrated foods, or a freeze-dried company of your choice.
• Use approximately 1/2 of the quantity of dehydrated foods when they call for freeze-dried, as freeze-dried foods don’t shrink. Quantities aren’t written in stone. You can change the mixes up easily to your preference.
• Give yourself a little extra time in rehydrating/cooking when using dehydrated vs freeze dried. It may take a little longer.
• Use a thermos to rehydrate/cook in if you are on the go
• If you need a truly instant-meal, precook all of your ingredients before dehydrating.
Freeze-dried meals in a jar provide shelf-stable, “just-add-water” convenience, combining freeze-dried proteins, vegetables, and starches with seasonings for quick, homemade meals. Popular recipes include hearty stews, chicken broccoli alfredo, and various soups that can last for years when sealed with oxygen absorbers.
Popular Freeze-Dried Meal-in-a-Jar Recipes
• Chicken Broccoli Alfredo: Freeze-dried chicken, broccoli florets, pasta, and parmesan sauce powder.
• Beefy Vegetable Stew: Freeze-dried ground beef, potatoes, peas, carrots, and beef bouillon powder.
• Bean & Rice Fajita Casserole: Instant rice, freeze-dried black beans, corn, bell peppers, and taco seasoning.
• Chicken Noodle Skillet Meal: Egg noodles, freeze-dried chicken, celery, onions, and chicken bouillon.
• Creamy Tomato Soup: Tomato powder, freeze-dried onions, and powdered milk.
• Buttermilk Pancake Mix: A simple jar mix of flour, sugar, and buttermilk powder for fast breakfasts.
Key Tips for Success
• Layering: Place dense items at the bottom and lighter items on top.
• Storage: Use Mason jars with oxygen absorbers for long-term storage to keep food fresh for up to 5-10 years depending on the ingredients.
• Preparation: Most recipes are prepared by adding the jar contents to boiling water and simmering for 15–20 minutes, or until ingredients are tender.
• Seasonings: Use powdered versions of sauces and seasonings to prevent clumping and ensure fast rehydration.

Chicken noodle skillet meal in a jar

Dry Ingredients:
2 cups egg noodles
1 tablespoon dehydrated minced onions
1/3 cup instant non-fat dry milk
1 1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter powder
1/2 cup freeze-dried vegetable mix
1/3 cup cheese powder
1 cup freeze-dried diced chicken*

Layer ingredients into clean, wide-mouth mason jar in the order listed above. Shake to settle contents.
Place new canning lid on top of jar. Using wide-mouth attachment for a FoodSaver, vacuum seal lid onto jar following instructions from your FoodSaver manual. (You can also insert an oxygen absorber before putting on lid if you’d like.)
Remove vacuum attachment and put ring on. Tighten by hand, but don’t over tighten.
Label and date. Store in cool, dry location.
To cook:
Empty contents of jar (minus oxygen packet if present) into large skillet. Add 3 1/2 cups water and bring to a boil over medium-high heat. Reduce heat and simmer for 12-15 minutes, stirring frequently. Remove from heat and let sit 3-5 minutes to allow sauce to thicken.
NOTES
You can substitute chicken TVP for the freeze-dried diced chicken.
If you are having a hard time finding freeze-dried vegetable mix (do not use dehydrated), you can substitute freeze-dried corn or peas or a combination of both!
NUTRITION
Serving: 6people | Calories: 397kcal | Carbohydrates: 31g | Protein: 21g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 550mg | Fiber: 2g | Sugar:

Chicken Broccoli Alfredo Meal in a Jar

Dry Ingredients:
2 cups dry penne pasta
1/2 cup freeze-dried broccoli florets & stems
3/4 cup freeze-dried chicken chunks
2 packets Knorr alfredo sauce mix
1/2 teaspoon garlic powder

To Make the Meal in a Jar:
Wash and thoroughly dry a quart-size wide-mouth mason jar.
Place items for meal into mason jar in the following order: dry pasta, broccoli, chicken.
Pour contents of alfredo sauce mix packets and the garlic powder into a small snack- or sandwich-sized plastic baggie.
Place baggie on top of ingredients in the jar.
Lay oxygen absorber on top of ingredients (if using).
Wipe off rim of mason jar to allow for a good vacuum seal with the lid.
Place new canning lid on top of jar. Using wide-mouth jar sealer attachment, vacuum seal the lid onto your jar following the instructions for your vacuum sealer model.
Once seal is done, remove jar sealer attachment and place ring on jar. Tighten by hand, but do not over tighten.
Label and date. Be sure to include baking instructions.
Store in a cool, dry location away from direct sunlight.
To Cook:
Remove lid and oxygen absorber and discard.
Pour contents of baggie into medium bowl. Add 4 cups of boiling water and whisk gently to combine.
Pour remaining contents of jar into a medium baking dish (8×8 or slightly larger works well).
Pour sauce mixture over contents and stir to wet all ingredients.
Cover dish with aluminum foil and allow to sit for 10 minutes.
Remove foil and bake at 350 degrees Fahrenheit for 30-35 minutes, being sure to stir every 10 minutes to avoid burning or scorching.
Once sauce has thickened and pasta can cooked through, remove from oven and serve. Garnish with fresh Parmesan cheese, black pepper, and fresh parsley if desired.
NOTES
Shelf life is 10 years, potentially up to 25, as long as the jar remains fully sealed and it has been stored appropriately.
Be sure to check on your stored jar regularly to verify that seal is still intact. If seal has broken, discard contents.
NUTRITION
Serving: 1.5cups | Calories: 334kcal | Carbohydrates: 55g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Cholesterol: 23mg | Sodium: 996mg | Potassium: 130mg | Fiber: 2g | Sugar: 2g | Vitamin C: 0.01mg | Calcium: 12mg | Iron: 1mg

Cranberry Orange Muffins with Dried Cranberries

Dry Ingredients
2 cups All-purpose flour
1/2 cup Sugar
2 teaspoons Baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
Wet Ingredients
2 large eggs
2 teaspoons vanilla extract
1/2 cup whole milk
1/2 cup orange juice
1/2 cup vegetable oil Any neutral flavored oil will do or applesauce
2 cups Freeze-dried cranberries Can use dehydrated as well

Instructions
1. In large bowl, blend dry ingredients with a whisk.
2. In a separate bowl, whisk eggs, then add wet ingredients.
3. Put cranberries into the wet ingredient bowl, mix well, and let them sit for about five minutes to rehdyrate.
4. Fold wet ingredients into the dry ingredients just until well incorporated, then stop.
5. All batter to sit for about five minutes while you prepare your muffin tins.
6. Place papers or silicone cups into muffin tins or spray muffin tins with baking spray.
7. Fill muffin tins (cup or paper) with batter to the top.
8. Bake at 350°F/76C for 20-25 minutes until a knife or toothpick comes out clean.

Freeze-Dried Spaghetti

freeze dried vegetables sliced in glass jars in a shop window

Freeze-Dried Spaghetti Recipe in a Jar
Add all ingredients in order listed
Ingredients
• 1/2 cup tomato powder
• 1-1/2 tsp. parsley
• 1-1/2 tsp. basil
• 1-1/2 tsp. oregano
• 1-1/2 tsp. Italian seasoning
• 1/4 cup brown sugar
• 1 T. freeze-dried onion
• 1-1/2 – 2 tsp. salt
• 1-1/2 T. garlic powder
• 1 cup freeze-dried sausage crumbles or ground beef crumbles
• 1 cup freeze-dried mushrooms
• 1 cup freeze-dried tomatoes, diced
Directions
Place oxygen absorber in jar and seal tightly.
Add note to jar: Add 4 cups water, simmer until meat is hydrated. Serve over spaghetti. Store box of spaghetti with sauce jar.

Ramen Noodle & Mix

Ramen Noodle Mix
To make a “beef” version, substitute beef broth powder, for the chicken broth powder.
Yield 1 Pint
1 cup ramen noodles or one “nest”
½ cup freeze-dried mixed vegetables (or ¼cup dehydrated)
1 Tbs arrowroot powder (or cornstarch)
1 Tbs chicken broth powder
Place all ingredients into a pint jar. Optional: Vacuum seal.
To Make the Soup
1 ramen noodle soup jar
2 cups water
1.Dump the jar into a saucepot along with 2 cups of water.
2.Bring to a boil, then lower to a simmer and cook for 5-7 minutes or until vegetables and noodles are tender.
3.If using dehydrated vegetables, you may need toad up to ½ cup water more—just monitor and add if needed.

Chicken Noodle Soup & Mix

Chicken Noodle Soup Mix
Try it with any kind of noodle. If using a small noodle like elbow macaroni or broken fettuccine, reduce the noodle amount to 3/4 cup.
1 Pint
Ingredients:
1 ¼ cup egg noodles
2 Tbs dried minced onions
2 Tbs dehydrated carrots
2 Tbs dehydrated celery
1 Tbs dehydrated peas
1 Tbs chicken broth powder
1 tsp dried parsley
¼ tsp garlic powder
¼ tsp pepper
1 bay leaf
Place all ingredients into a pint jar. Optional: Vacuum seal.
To Make Soup
For Classic:
1 chicken noodle soup jar
3 ½ cups water
1 (12.5 oz) can chicken
To make classic chicken noodle soup, dump the jar into a saucepot along with 3 1/2 cups ofwater.
Bring to a boil, then lower to a simmer and cook for 15 minutes or until vegetables and noodles are tender. Add cooked chicken and heat through.
For Creamy:
1 chicken noodle soup jar
2 Tbs butter
2 Tbs flour
3 cups water
½ cup half and half (or heavy cream)
1 (12.5 oz) can chicken
To make a creamy version, melt 2 Tbs butter over medium heat. Whisk in 2 Tbs flour and cook for 1-2 minutes until bubbly. Whisk in 3 cups water until smooth.
Add the entire jar of soup mix and bring to boil. Lower to a simmer and cook for 15 minutes or until vegetables are tender and noodles cooked. Stir in cooked chicken and heat through. Remove from heat, and slowly stir in 1/2 cup half and half or heavy cream.

Split Pea Soup & Mix

Split Pea Soup Mix
The dehydrated carrots and celery can be diced, sliced, or shredded. Also, you can use freeze-dried vegetables. Freeze-dried vegetables don’t shrink as much as dehydrated, so consider using less—but it’s your soup, so make it how you like it.
Yield 1 pint
Ingredients:
1 ½ cups dried, split green peas
¼ cup dehydrated carrots
3 Tbs dehydrated celery
1 Tbs dried minced onion
1 Tbs dried minced garlic
1 Tbs ham broth powder (or chicken)
1 bay leaf
Place all ingredients into a pint jar. Optional: Vacuum seal.
To Make Soup
6 servings
1 jar split pea soup mix
5 cups water Optional: Cooked, chopped ham
1.Dump the jar mix into a large saucepot or Dutch oven along with 5 cups of water. (Optional: If you want to leave out the ham broth powder, you can use ham broth—or any kind of broth—instead of water here.)
2.Bring to a boil, then reduce heat to low, and simmer about 30 minutes.
3.If desired, add cooked, chopped ham to the last15 minutes of simmering.4.Remove the bay leaf before serving. Season to taste with salt and pepper.

Taco Soup & Mix

Taco Soup Mix 
To dehydrate beans, cook them as if you were making them fresh, then dehydrate at 125 F until done. you have freeze-dried ground beef, you can add ½ cup to your jar mix

Yield: 1 Quart
Ingredients:
1½ cup dehydrated pinto beans1
cup instant rice
½ cup dried, minced onion
¾ cup dehydrated corn
½ cup tomato powder
⅓ cup dried, minced bell peppers
1 tsp Italian seasoning
2 Tbs taco seasoning
Place all ingredients into a quart jar. Optional: Vacuum seal.
To Make Soup
Yield: 8 cups
1 taco soup jar
8 cups beef broth or (8cups water and
⅓ cup beef broth powder)
1.Empty contents of the jar into a large Dutch oven or pot.
2.Add broth (or water and broth powder).
3.Bring to a boil, then lower to a simmer. Cover and cook for 30 minutes, stirring occasionally.
4.Garnish with fresh avocado, cheese, and cilantro, if desired.

Chipotle Black Bean Soup & Mix

Chipotle Black Bean Soup Mix
Yield: 1 Pint
To make this an “instant” soup, use dehydrated beans. To dehydrate beans, cook them as if you were making them fresh, then dehydrate at 125 F until done.
Ingredients:
1 ½ cup dried black beans
3 Tbs dehydrated corn
1 Tbs chipotle powder
1 Tbs taco seasoning
1 tsp cumin
1 tsp smoked paprika
1 tsp dried oregano
1 tsp garlic powder
½ tsp cayenne(optional for extra kick)
Place all ingredients into a pint jar. Optional: Vacuum seal.
To Make Soup
1 black bean soup jar
6 cups water (or broth of choice)
Directions:
1.Dump the jar into a large saucepot or Dutch oven.
2.Add water or broth. Bring to a boil, and boil for 5minutes.
3.Reduce heat to low, and simmer about 2 hours or until beans are tender. Note: If you used dehydrated beans, reduce the water to
4 cups and simmer for only 25-30 minutes.

Caesar Dressing & Mix

Caesar Dressing Mix
Besides salad dressing, use this mix to season vegetables for roasting.
Ingredients:
1 Pint
½ cup lemon pepper
⅔ cup dried oregano
⅓ cup dry mustard
¼ cup garlic powder
3 Tbs onion powder
2 Tbs lemon powder
1 Tbs salt
Place all ingredients into a pint jar. Optional: Vacuum seal.
To Make Dressing
Yield: 1 Pint
2 Tbs dry Caesar dressing mix
½ cup Greek yogurt
¼ cup mayonnaise
2 Tbs parmesan cheese, grated
Whisk all ingredients together. Store in the refrigerator, and enjoy within one week.
Note: If you find yourself missing that anchovy taste, try adding a splash of Worcestershire sauce!

Green Goddess Dressing & Mix

Green Goddess Mix
Besides salad dressing, use this mix to make a pasta salad! Just mix ¼ cup with 1 cup mayonnaise, 2 cups cooked pasta, and any mix-ins you like—try mozzarella balls and cherry tomatoes.
Yield 1 Pint
1 cup dehydrated green onions
¾ cup sugar
¼ cup Italian seasoning
4 tsp garlic powder
4 tsp salt
2 tsp pepper
Grind the dehydrated green onions into a powder, then mix with all remaining ingredients.
Store in a pint jar. Optional: Vacuum seal. Note: You’ll need to shake and tap the jar to make
the contents settle enough to fit.
To Make Dressing
Yield ½ pint
3 Tbs dry Green goddess dressing mix
2 Tbs red wine vinegar
1 cup mayonnaise
Make1.Whisk all ingredients together.2.Store in the refrigerator, and enjoy within two weeks.

Beef Stew & Mix

Beef Stew Seasoning
Use 2-3 Tbs per pound of meat. This mix is good for more than just stew—try it on pot roast, shepherd’s pie, and even as a savory gravy.
Yield: 1 Pint
Ingredients:
1 cup flour
2 ½ Tbs garlic powder
2 ½ Tbs paprika1
Tbs Italian seasoning
1 Tbs celery seed1
tsp basil
2 ½ tsp salt
1 ½ tsp pepper
Place all ingredients into a pint jar. Optional: Vacuum seal.

Making the Beef Stew
Yield: 3 Quarts – 6-8 servings
Ingredients:
1 quart canned cubed venison, cubed beef, or ground beef
1 quart canned potatoes, drained and rinsed
3 cups broth (any kind)
¼ cup BBQ sauce
1 pint canned carrots
½ medium onion, diced
2 celery stalks, diced
3 Tbs beef stew seasoning
3 Tbs butter
3 Tbs flour
Optional: Fresh parsley for garnish
Directions:
1. In a large pot or Dutch oven, melt butter, then add flour, cook about 1 minute until bubbly.
2.Add onion, celery, beef stew seasoning, and small splash of broth to keep from burning as you cook until onions have softened (about 5minutes).
3.Add all remaining ingredients. Bring to a boil, then lower to a simmer and cook for 15-20minutes.
4.Optional: Garnish with fresh parsley before serving.

BBQ Sauce & Mix

BBQ Sauce Mix
Makes 1 Quart
2 cups brown sugar
1½ cups tomato powder
½ cup dried, minced onions
2 Tbs mustard powder
2 Tbs smoked paprika
1½ Tbs salt
1 Tbs Worcestershire powder
1 Tbs lemon powder
1 tsp pepper
1½ tsp garlic powder
Dire1.Place all ingredients into a quart jar. (Do not vacuum seal because it will cause the brown sugar to harden. You can seal brown sugar in a separate pouch and grind it up if it gets hard.
BBQ Sauce
1 Cup BBQ sauce dry mix
1 ⅓ cups water
¼ cup molasses
5 Tbs apple cidervinegar
1 Tbs Worcestershire sauce (if you didn’t add powder to the mix)
Optional: 1 Tb arrowroot powder or cornstarch (if you prefer thick sauce)
Directions:
In a small pot, mix everything except the arrowroot powder (if using).
Bring to a boil, then lower to a simmer and cookfor 10-15 minutes.
At 10 minutes, taste to see if it’s as sweet as you like it. If not, add honey, maple syrup, or more brown sugar to taste. Cook for 5 more minutes.
If you like your barbecue sauce a little thicker, you can add 1 Tbs of arrowroot powder (or cornstarch) once the mixture is boiling. Mix thoroughly, then lower to a simmer and continue with your 10-15 minute cook time. Note: If using arrowroot powder, the sauce will thicken further upon cooling.

Vegetable Dip & Mix

Vegetable Dip Mix

¼ cup beef broth powder
1 Tbs arrowroot powder
2 tsp dried minced onion
1 tsp garlic powder
1 tsp tomato powder
1 tsp onion powder
1 tsp salt
¼ tsp turmeric powder
3 Tbs dried tomatoes, crushed
3 Tbs dried carrots, crushed
2 Tbs dried cabbage, crushed
2 Tbs dried peas, crushed
2 Tbs dried peppers, crushed
½ cup freeze-dried mixed vegetables, powdered (or ¼cup dehydrated mixed vegetables, powdered)
1.Place all ingredients into a pint jar. Optional: Vacuum seal.
If you need to keep this vegetarian, you can substitute the beef broth powder with a vegetable-based powder. Also, anything “dried” can be either dehydrated or freeze-dried.

Making the Vegetable Dip
Yield: 2 cups
½ cup vegetable dip mix
8 oz sour cream
1 cup mayonnaise
Mix all ingredients together until well combined.
Serve with fresh raw vegetables, chips, or pita bread.

Turkey Sausage & Sausage Mix

Sausage Mix
Yield: 1 pint
Ingredients:
1/2 cup salt
A scant 1/2 cup pepper
1/2 cup dried sage (rubbed)
1/2 cup dried basil
1/4 cup onion powder
2 Tbs marjoram
Directions
Use about 1 Tablespoon per pound of meat anytime you want more of a sausage-y flavor.
1. Mix all the ingredients together until well combined and transfer to a pint jar.
Optional: Vacuum seal.

To Make the Sausage
Yield: 7-8 Patties
Turkey Sausage
1 lb ground turkey
1 Tbs sausage seasoning
1.Mix the two ingredients together until well combined.
2.Form patties, and fry them in a skillet until no longer pink in the center.

Herbed Chicken & Rice

Herbed Chicken & Rice Mix

Ingredients:
4½ cups rice
2¼ cups vermicelli, broken into half-inch pieces
⅔ cup chicken broth powder
¼ cup dried parsley
2 Tbs onion powder
4 tsp garlic powder
2 tsp ground thyme
Directions:
1.In a large mixing bowl, mix all ingredients until evenly combined.
2.Pour into a half-gallon jar. Optional: Vacuum seal.
This large batch makes approximately 8 cups, which is why we store it in a half-gallon Mason jar. If you don’t have half-gallon jars, a 1.9 liter or 64-ounce pantry container works well too.

To Make the Rice

Servings-4
Ingredients:
1 ¾ cups herbed chicken rice blend dry mix
2 Tbs butter
3 cups water
Directions:
1.In a pot or skillet, melt the butter.
2.Add the dry mix and sauté until the mix look slightly brown and toasted.
3.Add water, and bring to a boil then lower to a simmer.
4.Cover and cook 15-20 minutes, stirring occasionally, until water is fully absorbed and rice is tender.

Italian Dressing mix

While we use this to make salad dressing, it can be used as a seasoning format too. It’s great on a Crock-Pot roast! It’s also wonderful for quick meatballs—just mix 2 Tbs with 1-lb ground beef, roll into balls, and bake.
Yield: 1 pint
Ingredients:
½ cup onion powder
¼ cup dried parsley
¼ cup dried oregano
¼ cup dried, minced onion
¼ cup dried basil
¼ cup salt
2 Tbs sugar
2 Tbs garlic powder
2 tsp black pepper
1 tsp ground celery seed
½ tsp ground thyme

Place all ingredients into a pint jar. Optional: Vacuum seal.

To Make Italian Dressing (makes 1 half pint)
2 Tbs dry Italian dressing mix
¼ cup white vinegar
½ cup avocado oil (or oil of choice)
1 tsp Dijon mustard
Whisk all ingredients together. Store in the refrigerator, and enjoy within two weeks.

Greek Dressing

Yield: 1 ½ cups

Besides salad dressing, use this mix to make a quick tzatziki sauce! Just mix with 1 Tbs of Greek seasoning with 2 cups Greek yogurt and ½ cup finely minced cucumber. Chill for at least an hour, then enjoy with some pita bread

Ingredients:

1/4 cup dried oregano
1/4 cup dried basil
1/4 cup dried chives
1/4 cup sugar
4 tsp dried thyme
4 tsp dried marjoram
4 tsp onion powder
4 tsp garlic powder
4 tsp salt
4 tsp black pepper

Place all ingredients into a pint jar. Optional: Vacuum seal.

To Make Dressing

1 Tbs Greek dressing mix
⅓ cup olive oil
⅓ cup white wine vinegar
.Whisk all ingredients together.

Store in the refrigerator, and enjoy within two weeks.

 

Shrimp Scampi

This easy shrimp scampi recipe is a simple but elegant shellfish dish.

Servings:4

Ingredients
1 (8 ounce) package angel hair pasta
½ cup butter, or to taste
1 pound shrimp, peeled and deveined
4 cloves minced garlic
1 cup dry white wine
¼ teaspoon ground black pepper
¾ cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
4 lemon wedges

Directions

Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain; transfer pasta to a serving bowl and keep warm.

Melt butter in a large saucepan over medium heat. Stir in shrimp and garlic; cook and stir until shrimp turns pink, 3 to 5 minutes.

Stir in white wine and pepper; bring to a boil. Cook and stir for 30 seconds.

Pour shrimp with sauce over pasta in the serving bowl; toss well. Sprinkle with Parmesan cheese and parsley.

Serve with lemon wedges.

Nutrition Facts (per serving)

704        Calories

32g        Fat

65g        Carbs

38g        Protein

Published
Categorized as Main Dish

Hollandaise Sauce (The Playboy Gourmet)

Hollandaise is a classic French mother sauce perfected in The Playboy Gourmet (edited by Thomas Mario). It is an emulsion of egg yolks, melted butter, and a hint of citrus or vinegar. To master this velvety, rich sauce at home, you will need the specific proportions and steps outlined below.

Playboy Gourmet Hollandaise Ingredients

  • Egg Yolks: 3 large yolks (at room temperature)
  • Butter: 1/2 cup (1 stick) unsalted butter
  • Lemon Juice: 1 tablespoon freshly squeezed
  • Water: 1 tablespoon (warm)
  • Seasoning: 1/4 teaspoon salt, plus a tiny dash of cayenne pepper

How to Prepare It (Double Boiler Method)

  1. Melt the Butter

Melt the unsalted butter in a small saucepan over low heat until it is completely liquid and foamy. Remove from heat and keep it warm. [1]

  1. Whisk the Egg Mixture

In a heatproof bowl (like a stainless steel or glass mixing bowl), vigorously whisk together the 3 egg yolks, warm water, salt, and cayenne pepper until the mixture is smooth and frothy.

  1. Emulsify over Heat

Place the bowl directly over a saucepan filled with 1–2 inches of gently simmering water. Ensure the bottom of the bowl is not touching the water. Whisk continuously and rapidly for 2 to 3 minutes until the eggs thicken and double in volume. [

  1. Add the Butter

Remove the bowl from the heat. While whisking constantly, very slowly drizzle the warm (but not scalding hot) melted butter into the egg mixture. Take your time here; pouring too fast will break the sauce. [1, 2, 3]

  1. Finish and Serve

Once all the butter is incorporated and the sauce is thick and glossy, whisk in the fresh lemon juice. Taste and adjust with more salt or cayenne if necessary. Serve immediately over asparagus, fish, or Eggs Benedict.

The Secret to a Perfect Hollandaise

Hollandaise is notoriously finicky, so following these tips will ensure you get it right every time:

  • Temperature control: If your eggs get too hot over the double boiler, they will scramble. If your butter is too hot when you add it, it will split the emulsion.
  • Fixing a broken sauce: If your sauce separates or looks greasy, don’t throw it out. Put a fresh egg yolk and a teaspoon of warm water into a clean bowl, and slowly whisk the broken sauce into that new yolk.
Published
Categorized as Breakfast

Instant Pot Beans from Jess

By Jess Sowards – The Farmer’s Table

Prep time: 15 minutes
Cook time: 1 hour 15 minutes (including pressure and natural release)
Serves: 6

Ingredients
1 lb dried pinto beans, rinsed and sorted
2 tablespoons oil or fat
1 large onion, diced
2 stalks celery, diced
6–8 cloves garlic, minced
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 tablespoon dried thyme
½ teaspoon cayenne (or to taste)
6 cups broth (or water)
Salt, to taste

Directions:

  1. Rinse and sort the beans, removing any debris or shriveled beans.
  2. Set the Instant Pot to sauté. Add the oil, onion, and celery. Cook until softened and lightly golden, about 5–6 minutes.
  3. Add the garlic and cook for 30 seconds, just until fragrant.
  4. Stir in the smoked paprika, garlic powder, onion powder, cumin, thyme, and cayenne. Toast briefly, stirring constantly, about 30 seconds.
  5. Add the beans and broth. Stir to combine, scraping up any browned bits from the bottom of the pot.
  6. Secure the lid and cook on high pressure for 45 minutes. Allow a natural release for at least 10–15 minutes before opening.
  7. Taste and season with salt. If desired, mash some of the beans and turn the sauté function back on to thicken the broth slightly.

Notes:

Soaking
If you prefer, soak the beans overnight in water with 1 tablespoon salt. Soaked beans will need 3–4 cups liquid and cook faster.

Liquid
For a soupier pot, use up to 8 cups broth.

Vegetable additions
Bell peppers, carrots, kale, or collards can be added for extra nutrition and to stretch the meal.

Meat options
Add a smoked ham hock, turkey leg, neck bones, or diced sausage after the liquid is added. These are for flavor more than bulk.

Vegetarian option
Leave out the meat entirely and add a few drops of liquid smoke for depth.

Serving ideas
Serve over rice, with skillet cornbread, or mash and simmer for refried-style beans.

Storage
Keeps in the refrigerator for up to 5 days or can be frozen in portions for later meals.

 

You can use slow cooker recipes in your thermal cooker

Food Prep guide:
You can use slow cooker recipes in your thermal cooker, just bring all the ingredients to a boil at the start. Like a slow cooker, the amount of liquid that goes into the pot at the beginning will be retained, so adjust traditional recipes accordingly. Read more on using a thermal cooker.
Yes, you can absolutely use slow cooker recipes in your Stanley vacuum cooker (often called a thermal cooker or Camp Crock), but you cannot use them exactly like a standard electric slow cooker.
Because a Stanley uses vacuum insulation rather than a plug-in heating element to continuously cook, you have to adapt your method:
1. The Prep
You still prepare your ingredients (stews, soups, curries, or braised meats) in your standard slow cooker recipe. However, instead of immediately dumping everything into the Stanley, you must heat the food to a rolling boil on a stove first.
• If cooking raw meats: Boil the food on the stove for at least 15 to 30 minutes so it has enough thermal energy to finish cooking.
• If using pre-cooked or no-meat recipes: Boiling for 3 to 5 minutes is generally sufficient.
2. The Cook
Immediately transfer the boiling pot of food directly into the Stanley vacuum cooker and clamp the lid shut. The vacuum insulation will retain the heat, allowing the food to slowly continue “cooking” without any power or electricity.
• Because it slowly loses residual heat, your food needs to sit in the vacuum cooker for at least 6 to 8 hours to tenderize meats properly
3. Key Rules for Success
• Fill it up: Thermal cookers rely on mass to retain heat. Your inner pot should be at least 2/3 full.
• No peeking: Do not open the lid during the process. Every time you open it, you let out the heat needed to safely cook the food.
• Liquid levels: Use a little more liquid or stock to ensure the food stays submerged, as there will be no evaporation.
For tips on how to prepare your thermal cooker meals to be hot, ready, and safe to eat out in the field:

Orange Chicken In a Thermal Cooker

The main principle for success with the thermal cooker is that everything goes into the cooker at once, and all of it needs to be boiling hot. We made Asian Orange Chicken, and since rice, small pieces of chicken, and sauce only take a few minutes to get that way, this is a super quick recipe. In the video, we doubled the recipe, so be aware of that when you look at these quantities and then watch the video. We have the original recipe below, but you can use your favorite. (Be aware that breading isn’t ideal in the cooker; that’s why I left the flour out.)

Here’s the recipe for 4-5 servings: (the cooker needs at least this much mass inside to keep it cooking)
2 boneless, skinless chicken breasts, cut into 1 inch pieces
1/4 teaspoon salt
dash pepper
3 Tablespoons olive oil
1 1/2 cups water
3 Tablespoons orange juice
1/3 cup lemon juice
3 Tablespoons rice vinegar
2 1/2 tablespoons soy sauce
1 Tablespoon grated orange zest
1/2 cup packed brown sugar
1/2 teaspoon minced fresh ginger root
1 teaspoon minced garlic
2 Tablespoons chopped green onion
1/4 teaspoon red pepper flakes
3 Tablespoons cornstarch
2 Tablespoons water