Wanna make THE BEST cabbage recipe ever? Check this out. If you think you don’t like cabbage, I bet if you tried this you would change your mind. It’s super easy to grow in fall or spring, click here to see how to grow it.
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Making homemade cheese is not as hard as it may sound. Mozzarella is by far the easiest cheese I have made. It also takes the least amount of special equipment. All you need is milk, citric acid, liquid rennet, and cheese salt. You will also need a big heavy stock pot to cook it in and a heat proof bowl to continue to heat it in as you knead it.
Healing salve is great for healing up chapped lips, dry skin, cuts, scrapes, bruises or just about anything else you can think of. It helps heal bites, burns and other skin irritations as well. I don’t know what I would do without my little tin of salve. It does a great job at helping me heal up all of my mishaps and garden accidents.
Making my own Sore Away Topical Pain Relieving Cream is amazing. All you have to do is rub it on and in a few minutes, your sore muscles or aching back feels so much better. Once you try this Sore Away, you’ll wonder how you ever lived without it!
Do Terra essential oils are pure and cut way down on my allergy troubles that can occur with essential oils. Information shared on this blog is not intended to diagnose, treat, cure, or prevent any disease, and has not been evaluated by the FDA. These are simply recipes that I use.
Using natural ingredients on my body makes me feel great.
- ½ C. Coconut Oil
- ½ C. Olive Oil
- ¼ C. Beeswax
- 2 Tablespoons Lanolin
- 10 Drops Lavender Essential Oil
- Place beeswax and oils in a mason jar in a pan of water.
- Heat over low heat, stirring until all beeswax is dissolved.
- Add lanolin and stir over heat until melted.
- Remove from heat and add Lavender Essential Oil
- Pour into containers to cool. I use empty Altoids tins.
- ½ C. Coconut Oil
- 15 Drops Lavender Essential Oil
- 10 Drops Peppermint Essential Oil
- 10 Drops Eucalyptus Essential Oil
- 5 Drops Lemon Essential Oil
- 5 Drops Wild Orange Essential Oil
- Place coconut oil in a mason jar in a pan of water
- Heat on low heat until coconut oil melts.
- Remove from heat and add essential oils.
- Pour into containers and let come to room temperature and harden.
- This cream will melt when temperatures are above 74 or so degrees, so make sure you keep it in a sealed container if it won’t be just sitting on a counter.
We love peaches around Little Sprouts. We LOVE eating peach crumble too! We have an amazing peach barn called Livesay’s in a nearby town and we LOVE to frequent it all summer long. From about June to about September, they are cranking out peaches and we are enjoying them. Click here to see how we save peaches for a taste of summertime in winter.
One of our favorite recipes is peach crumble.
I don’t like pie crust and it takes time to make it, so I just make the kids this pie with no crust at all. I just toss the fruit in the pan and cover it with a yummy crumble and everyone is happy.
Who doesn’t like peaches? I mean, wow, they are so good. We freeze them in summer to have them all winter. This peach crumble is a great recipe for frozen or fresh peaches. Make sure you start with really tasty peaches. Don’t use those nasty Styrofoam tasting grocery store peaches. You’ll be disappointed with anything you make from them. They just don’t taste good.
- 4 cups sliced peaches
- 1/2 cup raw sugar
- Pinch salt
- ¼ c. whole wheat flour
- ½ c. old fashioned rolled oats
- ½ c. (one stick) butter
- ½ c. raw sugar
- ½ c. flour
- Toss peaches in salt, ¼ c. flour and ½ cups sugar.
- Place in a 9 x 13 baking dish.
- Preheat oven to 350.
- Cut butter into cubes.
- Add oats, remaining flour and sugar.
- Work together with your hands until chunky.
- Pour over top of fruit.
- Bake at 350 until fruit is bubbly, about 45 minutes.
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I am working on a new menu for my Little Sprouts and I needed to come up with some new items. I decided to add empanadas to the cycle. Menu planning can be daunting. It’s hard to find enough things that are affordable, well liked, and not too time consuming.
Summer time brings on the bug bites like crazy. You can make your own anti itch sticks that work wonderfully to take the itch out fast. I love making my own products because I know what’s going on my skin and my kid’s skin.
Making traditional foods like bone broth is good for your family, good for your health, and good for your wallet. All you need is a little know how to easily provide the most nourishing diet for your family. It’s so worth taking the time to make real food from whole, unprocessed ingredients so you know what you are putting in your bodies and you can have the most nutritious diet possible on the budget you have.
Processed foods are full of chemicals that not only do not nourish you, they can make you sick. Anything you purchase for your family to eat should have as few ingredients as possible for optimal health. If you can’t pronounce what’s in your food, you probably shouldn’t be eating it.
Bone broth is teeming with benefits and it’s super simple to make. If you are cooking with store bought stock, you are missing out on a ton of flavor, and the opportunity to cook with a lot more nutrients. Not only that, the store bought stock is full of salt and artificial flavorings that don’t provide health for those you love.
Bone broth is one of my favorite traditional foods because you can make it for just about free. You just take bones you would have otherwise thrown away, and extract all the delicious nutrients contained inside them. You can also use scraps from other cooking to enhance the flavor and nutrition of your stock.
Bone broth has innumerable health benefits. It’s full of anti-inflammatory properties and body healing and building benefits. Click here and here to read about the amazing things traditional bone broth has to offer.
A great time to make stock is after a holiday meal when you have a carcass of a turkey or a big ham bone available. If you can’t cook it up right away, just wrap it up and toss it in the freezer for a time when you can.
A great stock making tip is to save the ends of your onions, carrots, and garlic, or the peels and ends of other foods in a zip lock bag in the freezer. Every time you prepare a meal, put your trimmings in the bag until you have a full bag, then you can make vegetable stock, or add in bones and make bone stock. If you boil or steam veggies on the stove, you can put your leftovers in the stock bag and even the liquid. Cooking liquid is full of nutrition from those veggies. It will add flavor and nutrients to your homemade stocks.
Stock can be used to make soups and stews, but it’s also a great ingredient for casseroles, pot pies and dressing. You can cook your pasta or rice in it to add amazing flavor or you can even cook your mashed potatoes in it for an amazing punch of flavor. You can use it for the cooking water to steam your veggies or even add it to stir fries and other dishes. It’s super versatile.
Bone broth is so nutritious, you’ll want to find as many ways as possible to get it into your diet. When you’re sick, broth is a great healer, just heat some up in a mug and sip away. You’ll be feeling better in no time. It’s also very comforting.
When you cook your bone broth, you just throw everything in a big stock pot and fill your pot with water. Turn it on high and put the lid on. Using the lid helps steam the bones and extract more nutrients, but it also saves water and energy by making the liquid heat up faster. Once the water is boiling, you’ll want to turn the heat as low as it will go. If you get distracted by a child needing help snapping their pants in the bathroom, the juice will boil over all over the top of your stove. I’m not saying that’s happened, I’m just saying it can.
Once the stock is boiling, you’ll want to continue to let it boil for at least 4 hours and up to 48. You can also add a teaspoon or two of vinegar to help the bones release their nutrients. Don’t use any salt or pepper when you’re boiling the stock, you can add that at the end to taste if you wish. If you add it in the beginning, it will concentrate as it cooks and become too salty.
Let the broth cool and strain out all the solids and pack in containers to store in the freezer. I use quart size containers and even mason jars will work if you don’t like using plastic. I never remember to thaw them out to use them, so I like the open top containers that the giant block of stock ice can plop out of. Remember for any container to leave an inch of space at the top so the liquid has room to expand.
Gravy is super simple to make and costs very little, but it gives wonderful flavor and texture to your meal. In the south, gravy is a staple food. There are brown gravies and white gravies. White gravy is made with fat and flour along with milk. Brown gravy is made with meat drippings and corn starch. Gravy from the turkey drippings is brown, generally speaking.
Besides saving money, it’s a great idea to make your own gravy because then you know exactly what’s in it. Store bought mixes and gravies are filled with flavor enhancers, artificial flavors, preservatives, and other chemicals that may not be the most healthy to put in your body. I have multiple chemical sensitivities and many of these additives can give me migraines, diarrhea or other unpleasant symptoms. Even if you don’t have chemical sensitivities, additives have many health concerns. Know what’s in your food.
Another great reason to make your gravy from scratch is flavor. Nothing equals the pure taste of homemade food. Store bought is not even in the same universe as homemade. Do yourself a favor, and learn this skill.
My grandmother was a master of gravy. Grandpa wanted gravy at every meal and when Grandpa wants it, Grandma masters it. Her food was oozing with love. She nourished people with her cooking. I love that. I want that. My Mom does that as well and her gravy is just as good as Grandma’s ever was. She’s an amazing cook too. I hope to be as good as them. I have the key ingredient, love. Food nourishes minds, bodies, and souls. It’s important.
From as far back as I can remember, my Grandma served gravy in a turquoise gravy boat. When she passed away, I got to take it home and now I serve gravy from it on special occasions. I love it because it reminds me of her.
Mastering the art of gravy takes a little bit of finesse, but once you get it down, it’s super simple. There are a few key things to remember.
- Stir, stir, stir! No one likes lumpy gravy!
- The longer you cook gravy, the better it tastes. Good things come to those who wait, so be patient with your gravy.
- Tasting is important to adjust your seasoning.
Now let’s focus on the making of brown gravy. First you need the drippings from some meat you’ve cooked. Brown gravy can be made from chicken, beef, pork, whatever type of meat you’re roasting. If you’ve cooked a turkey, lift it out and pour everything from the bottom of the pan into a bowl. Set a strainer over your sauce pan and pour the drippings into your pan, straining out any bits as you pour. Let your juice sit for a while and settle. It might take 30 minutes or so for the fat to rise to the top.
Take a spoon and skim the fat off the top of your liquid and discard it. You just need the juice for brown gravy. Too much fat will make it separate as it sits.
Take a small amount of your liquid and put it in a separate bowl. Put your pan with the remaining liquid on medium heat and bring it to a boil. Make sure to watch it, sometimes it will try to boil over.
Add a few tablespoons of corn starch to your bowl of liquid and whisk it thoroughly with a fork until you don’t see any clumps of corn starch. Depending on how much total liquid you got from your turkey, you should need 2-4 tablespoons. Your liquid should still be somewhat warm, if it’s cold, you need to heat it a little before you add the corn starch so it will incorporate correctly.
Homemade Turkey Gravy is so easy to make yourself!
Put your strainer back over your saucepan when the liquid is at a full rolling boil. Add your corn starch, liquid mixture back into the boiling liquid straining out any small clumps that didn’t get broken up.
Boil gravy, whisking constantly until it thickens and has the desired consistency. Be sure to cool a spoon full of gravy and taste it to see if it needs additional seasoning. Typically with turkey gravy, the seasoning from the meat is perfect for the gravy and it doesn’t need any additions.
What special family traditions do you love?
Are there other basic cooking skills you’d like to learn? Comment here and I’ll write a post about them if it’s something I know how to do.
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My Aunt Pat is world famous for her delicious Sweet Potato Casserole recipe. I remember her making it year after year for our family get togethers and some how it just made the meal super special. I love spending time with my family and my Aunt Pat has always held a super special place in my heart.
A few years ago, she put together a family recipe book and she included this recipe. It’s super special to get to have it and make it for my family now.
I have made a few changes to her recipe over the years. The flavor of this sweet potato dish puts those canned lumps covered in marshmallows to shame. Another great thing about the casserole is that it’s made with real food ingredients, which I am all about!
Aunt Pat used bourbon in her sweet potatoes, but I never have any around my house, so I have always just left that out. I have had it both ways, and can honestly tell you, I can’t really tell the difference.
We grow our own sweet potatoes for this dish. Click here to check out my kids and their sweet potato adventures.
Step one is to roast and mash 3-4 Cups of sweet potatoes. I just wash them off and toss them in the oven at 350 and roast for about an hour or when they are fork tender. It depends on the size of your potatoes how long they will take to roast, but you want them nice and soft.
- 3-4 c. sweet potatoes, mashed
- 1/2 c. raw sugar
- 1/2 c. melted butter
- pinch salt
- 2 beaten eggs
- 1/3 c. bourbon (optional)
- 1/2 c. whipping cream
- 1/3 c. melted butter
- 1 c. raw sugar
- 1/2 c. flour
- 1 c. chopped pecans (I am allergic to tree nuts, so I replace this with old fashioned rolled oats)
- Roast and mash sweet potatoes. (I dump them into my kitchen aid and mix them up good)
- Mix 1/2 c. raw sugar, 1/2 c. melted butter, salt, eggs, bourbon and whipping cream together with sweet potatoes.
- Put into a 9 x 13 baking dish.
- Mix rest of ingredients and sprinkle over top of potato mixture.
- Bake at 350 for 25 minutes.
I know this recipe will knock your socks off. You will never want to go back to canned sweet potatoes again. When you’re making it, think about my sweet Aunt Pat and all the love she put into cooking it for my family. It’s good stuff!
Spice mixes and store bought sauces can be overrun with chemicals. I like to make my own mixes and sauces as much as possible to avoid many of these preservatives and additives that I don’t want in my body or the body of my family and children. BBQ rub and sauce is easy to make and tasty too. It’s less expensive as well.
Homemade spice mixes make great ingredients and great gifts as well.
I have multiple chemical sensitivity, so many preservatives, especially MSG and sulphites cause me to have an uncomfortable reaction. I like to avoid them as much as possible. Even if you don’t have sensitivities or allergies to things, they are just plain not good for you to consume!
When cooking at home, I make chemical free mixes such as this BBQ rub that my sister gave me the recipe for. When you make your own spice mixes, you can also tailor them to your needs and desires, such as gluten free, Paleo, or other eating plans you may be on. Click here to see how to make homemade taco seasoning mix and here to see how to make homemade ranch dip mix.
This recipe is delicious as well and it couldn’t be easier.
Check out the BBQ spice rub here:
- 1/4 C. raw sugar
- 1/4 C. paprika
- 2 T. black pepper
- 3 T. sea salt
- 2 tsp. garlic powder
- 2 tsp. smoke flavoring
- 2 tsp. onion powder
- 2 tsp. celery seed
- 1/4 tsp. dried cayenne
- Mix ingredients.
- Rub meat generously with spices, using 1 T. per pound of meat
Check out the BBQ sauce here:
- 1 T. BBQ rub mix
- 1 C. tomato sauce
- 1/2 C. honey
- 3 T. molasses
- 2 T. apple cider vinegar
- All ingredients can be dumped into slow cooker with 1 pound of meat and cooked on low for 6-8 hours.
- Sauce can be made in a saucepan and cooked until thickness desired.
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