Friday, June 29, 2012
Thursday, June 28, 2012
As you can guess by the title we had a run in with wasp today. Which means I didn't get everything finished with the ice cream cones. They are coming I promise!
Caden got stung on the arm 2 or 3 times by a wasp today while playing on the slide. It swelled up really fast and as I ran around giving him Benadryl and putting baking soda on it, I was on the phone to a nurse at his doctor's office. The nurse said I did everything right (which is nice to know) and to just keep an eye on him as this was the first time he has ever been stung. The baking soda must have helped as he was soon back using his arm but it scared me to say the least. He is sleeping next to me right now and it looks like the swelling has gone down almost all the way so I think we are in the clear. What has been a scary moment for you?
Wednesday, June 27, 2012
Monday, June 25, 2012
|It is a jungle out there!|
|All shriveled up, Any idea why?|
|Why are we molding?|
|Found this little gem hiding|
|Anyone know why they are turning yellow?|
|I love how different heritage tomato leaves look|
|More strawberry blooms!|
|This is a surprise|
Friday, June 22, 2012
6 cups pitted cherries
7 cups water
2 cups sugar
2 tsp almond extract
|Such a pretty dark color!|
Place the cherries and water in a large stock pot and bring to a boil over medium high heat. Let simmer for 20 minutes or until the water is dark red and the cherries are light pink. Pour the mixture through a few layers of cheese cloth; do not squish the cherries or your syrup will be cloudy. Return the strained cherry juice to the pot and the sugar, stir till dissolved. Bring the syrup to a boil, then reduce heat to maintain a simmer for 20 minutes. When the 20 minutes is done add in the almond extract and remove from heat. Pour into clean hot jars and process in a boiling water bath for 20 minutes.
|It makes for really good snow cone syrup too!|
Wednesday, June 20, 2012
If you were ever a girl scout, boy scout or camped you might know what I am talking about when I said pie irons. If not this is what you have been missing. Pie irons are two plates of metal that hinge together with a cavity on the inside when they are together. It is in this whole that you place all sorts of yummy fillings and play in the coals of a fire. As you would imagine it gets very hot so you need to be careful with them as they will brand anything and kill the grass when you set them down. I should know, I have a scar on my knee from one when I was young girl scout. Lesson learned, don't repeat my mistake!
As dangerous as they sound they are easy to use and lots of fun in the process. My kids love it when I get our pie irons out because they know some good food is coming soon.
|Fit several extra foil sheets to change out when needed.|
1. Use foil in your pie irons. (It prevents cross contamination but also means you don't have to scrub the clean.)
2. You need a pot holder close as the clasp will get very warm.
3. A good bed of hot coals helps them to cook faster and more even.
4. Have a good imagination and have fun!
Now for the good stuff, recipes
|Gather what you need.|
This one is a classic so I wanted to make it gluten and dairy free for my kids
What you need:
gluten and dairy free bread (I used Udi's at room temp)
pizza sauce (read the label)
Dairy free cheese (I used Daiya)
Pizza toppings of your choice (olives, peperoni, peppers, onions, etc)
|All the pizza yummies piled in.|
Make sure you have a nice bed of coals ready and line your pie irons with foil. Butter two slices of bread and place one slice butter side down on the foil. Now top your bread with the pizza sauce, cheese and any other toppings that you want. Place the second slice of bread butter side up on top of your pizza toppings and close the lid. Latch the pie iron closed and place directly on the coals.
Depending on how hot your coals are it will take about a minute per side. You will want to check it for how brown and toasty you like your bread to be.
|Nice hot red coals.|
Breakfast Pie Irons
What you need:
Precooked frozen gluten free sausage links
Hash-browns (I used soaked dehydrated ones)
|Sausage in first|
|Make a wall to hold your eggs.|
Hamburger and hash-browns
What you need:
Hash-browns (I used soaked dehydrated ones again)
Pat the hamburger into a thin patty that fits into the pie iron. Top with hash-browns and oil the foil that is going to touch the potatoes. Start on the hamburger side but change to the hash-brown side to ensure you don't overcook the hamburger. It will taste almost like a steak when it is done.
Pie Iron Pies (This is the best!)
What you need:
Gluten and Dairy free bread (I used Udi's again.)
Pie filling of choice (Try this one.)
Dairy free butter substitute of choice
|Look at the filling ooze|
Butter your bread and place one slice butter side down in your pie iron. Place your pie filling of choice on top of the bread and top with the other slice of bread butter side up. Place your pie iron in the fire and cook till golden brown. You can top with powder sugar if you want also or eat them as is. The best part about them is the butter makes an almost fried crust to the bread.
Pie Iron Pancakes
What you need:
Add a small amount of oil to the bottom of your pie iron and add enough pancake batter to cover the bottom. Use a paper towel to oil the other side and close the pie iron. Keep it level over the coals and let cook for about a minute before turning. You want to give it time to set up and flip it fast or it will bunch up. Top with your favorite fruit or syrup!
Other ideas to make in pie irons
Taco meat in between bread
Toast with egg in the middle
Have fun and go crazy with your choice of fillings! What are you going to try first?
Tuesday, June 19, 2012
My mom is the youngest of 7 kids and when her mom passed on one of the things I asked for was my grandma's canning stuff. I was looking through the book the other night and came across a really simple recipe to can cherries. My kids love cherries so when they were on sale this past week I knew what I had to do. I decided to can the cherries in a simple simple syrup instead of making pie filling because I will use them more than pie filling. It really doesn't taste that long to make and we even canned them in our camper last night.
Simple Syrup (Medium)
2 cups sugar
1 quart water
Heat the mixture till the sugar is dissolved and the mixture is hot. Do not let this boil or reduce down.
I cold or raw packed my cherries which means that I did not cook them before they went into the jars.
There really isn't a recipe for canning cherries but more of a method of how to can them.
I pitted my cherries before I put them in jars so I don't have to worry about the pits when I use them.
Once your cherries are pitted pack them into clean hot jars and wipe the rim clean. Top with a new hot canning lid and hand tighten the ring. Process 20 minutes in a boiling water bath. They look so pretty when they are all finished and I know we will enjoy them this winter when we can't get fresh cherries.
What is your favorite food to can?
Sunday, June 17, 2012
There are several of us bloggers that can't get on to post, edit our post or see any post that we have saved. I am on my phone posting this but I can't do all the great post I had planned. Hang in there and I will get the waffle cone recipe to you as soon as I can post longer post again. Besides the cones I have pie irons for gluten free camping as well as cherry syrup with no food coloring. Is anyone else having problems?
Monday, June 11, 2012
4 cups fresh strawberries, hulled
4 cups white wine vinegar (I used regular vinegar because it was what I had)
1 Tablespoon grated lemon peel
1 cup loosely packed basil leaves
1 1/3 cup sugar
Puree strawberries and combine with vinegar and lemon peel. Crush the basil till you can smell it. You can use a mortar, wood spoon or an empty spice bottle to crush the basil. Stir the basil into the strawberry mixture.
Place in covered jars and store in a cool dark place for three days. You need to stir the mix once each day during the three days.
On the third day strain the strawberry vinegar through cheese cloth, I squished lightly even though it tells you not to. You no longer need the strawberry and basil solids, so you can throw them away.
Bring the strawberry vinegar to 180 degrees over medium heat. This is where I added in the sugar and stirred to dissolve the sugar. The amount of sugar will depend on how tart or sweet you like your dressing.
I then filled my jars and processed them in boiling water for 10 minutes. (Well, mine was a bit more as we are potty training and I forgot they were on the stove.)
I have so many ideas of where I can use my new strawberry vinaigrette. What would you try it on?
Friday, June 8, 2012
3 Tablespoons unpoped popcorn
1 Tablespoon nutritional yeast
1 teaspoon pizza seasoning
1/2 teaspoon garlic salt
Oil to coat
Place your 3 tablespoons of popcorn in a brown paper lunch bag. (I know high tech right)
Roll the top of the bag a few time and place bag in microwave on the popcorn setting. You will have to watch it because of the small amount to make sure it does not burn.
When it is done poping spray a small amount of cooking spray on the popcorn and dump in seasonings. Refold the bag and shake until everything is evenly covered.
What is you favorite popcorn topping?
Wednesday, June 6, 2012
1 Gluten Free Chocolate Chip cookie mix (I used Betty Crocker)
1/2 to 2/3 cup oil (make it a good quality oil)
1 1/3 cup Gluten free oats (either quick cooking or rolled oats work)
2 Tablespoons molasses
3 teaspoons vanilla
2 to 4 Tablespoons milk substitute of choice (or water)
1 cup dried fruit
Mix together your gluten free oats, oil, molasses, vanilla and milk. The amount of oil and milk depends on how your oats look. You want the mixture to cover your oats with a little extra and let the mixture sit for 15 minutes.
See the extra liquid on top.
Preheat your oven to 375 degrees and line your cookie sheets with parchment paper.
While your oat mixture is soaking mix your eggs together till frothy. Combine with the cookie mix and the oat mixture. It will be a very sticky batter when mixed. Then stir in one cup of dried fruit. You can use any combination of raisins, dates, cranberries, currants or anything else you have on hand.
Spoon the mixture onto your parchment paper lined pans.
Bake at 375 degrees for 15 to 20 minutes. You want them to be set and brown when they are done. Let the cookies set for about 5 minutes before trying to move them to the cooling rack.
These cookies freeze great and my once a month cooking group has made these in the past. I pack them two at a time (depending on the size) and then place the packs into a bigger gallon size bag. When you need a quick bite to eat in the morning put the cookies in the microwave for 15 to 20 seconds.
So, are you going to let your kids have a cookie for breakfast now?
Saturday, June 2, 2012
1 bunch of kale
good cold pressed oil
Wash and dry kale either in towels of in salad spinner.
Break into small pieces removing the hard stems in the process.
Place kale in a single layer on your dehydrator sheets.
Set the temp to 145 degrees and let your kale go for an hour.
In my dehydrator it only took an hour. If your chips are not to your liking you can drop the temp to 115 degrees and let them go for another hour.
This is the first time I used my dehydrator, what is your favorite food to dehydrate?