Additional Pages

Monday, February 13, 2017

Potato Tacos

This is a mish-mash of a couple of recipes plus what I like.  I make these often and really enjoy them.  Quick and easy as well as delicious.

5-6 large potatoes
1 onion
1 can garbanzo beans (or about 2 cups cooked beans)
2 cloves minced garlic
1 cup vegetable broth
1/4 cup nutritional yeast
Cilantro leaves
Sour cream if you want (or vegan sour cream)

In a saute pan add diced potatoes.  I use like 5 or 6 peeled large potatoes or for added flavor I use the small purple potatoes or red potatoes and leave the skins on.  The amount depends on the number of people you are feeding really. Also add one diced onion, minced garlic and a can of garbanzo beans, drained and rinsed.

Add in about 1/4 cup of vegetable broth bring it to just a simmer.  Put the lid on the saute pan and cook for about 15 minutes, until the potatoes are knife tender.  Check often and add more vegetable broth as you need it.  You don't want a lot of liquid left but you also don't want the pan to go dry either.

Once that is cooked add the spinach leaves, roughly chopped.  I add two large handfuls, but you can add as much or as little as you like. Wait just another minute for the spinach to wilt.  Add in the nutritional yeast and the taco seasoning.  I make my own taco seasoning so I know what is in it. But if you prefer you can use the small packets you buy.  

Warm up your tortillas.  If I am using store bought I just put about 10 between two dinner plates and microwave for about 45 seconds.  So they are warm, soft and flexible.  Serve with cilantro for topping and sour cream if you like sour cream (my boys do).  I love the taste of potatoes and taco seasoning.  

Thursday, October 13, 2016

Spicy Cabbage Stew

The boys like this soup, Jackson and I love this soup.  It is a hearty soup that has a little bit of spice to it.

1 quart pureed tomatoes (I used my home canned tomatoes)
1 quart vegetable broth
3 cups organic tomato based vegetable juice
2 TBSP tomato paste
1 medium head of cabbage chopped
1 large onion chopped
1 TBSP thyme
1 TBSP oregano
2 tsp paprika
S&P to taste
(I added above ingredients to a slow cooker and cooked on low all day, about 12 hours, you could simmer on stove top for about an hour instead.)

About an hour before serving (if using slow cooker) add 1 cup brown rice
1 package Quorn crumbles

While the rice is cooking I toast up 1 package of vegan chorizo in a pan.  Once rice is cooked, add the chorizo, stir and serve.  

You could easily use ground beef and chorizo.  I also think kidney beans would be a great addition.  If you like things really spicy add some hot sauce or cayenne pepper.  

Wednesday, July 13, 2016

Berry Cobbler

This is a crowd favorite and a quick and easy dessert.  I have made it for the boys many times and for picnics, and cook outs.  I use any berry that I happen to have, three weekends ago I made the boys a blackberry cobbler and then the next weekend it was blueberry.  Jackson picked some blackberries this past weekend so I made another blackberry cobbler.  A month or so ago I used rhubarb and it was delicious!

Start out with about 6 cups (maybe 8 cups depending on your casserole dish) of whatever berry you want to use.  I add about 1/2-3/4 cup sugar, more sugar for something tart like blackberry, or rhubarb (even though that isn't a berry), and less sugar for blueberry. Then add your favorite spice. I might add 1/2 tsp cinnamon and/or a pinch of nutmeg, or 1/4 tsp cardamom. Or nothing but sugar is fine as well.  Then add 1/4 cup flour, or a gluten free flour mix.  Mix all that together and put it into an oven safe casserole dish.  Top with shortcake dough.

Shortcake recipe:
(This is actually half of a short cake recipe, but more than enough to top a cobbler)

1 cup flour, you can substitute a gluten free flour
1 tsp baking powder
1/2 tsp salt
2 tbsp sugar
1/4 cup shortening
1/3 cup milk or vegan milk alternative

This recipe is just as delicious gluten free and vegan.

Add all dry ingredients to a bowl, cut in the shortening with two knives or a pastry blender until crumbly. Then add the milk (or vegan milk alternative).  Stir with a fork, this will be thicker, like a biscuit dough NOT thinner like a cake batter. Spread the dough on top of the berry mixture.  I just take it by the fork full and pull it apart a little and set it on top.  It does not have to cover the entire top.

Cook in a 400 degree oven for 30-40 minutes.  The top will be slightly brown and the shortcake will be cooked through, while the berries will be bubbly and smell delicious!

If you double the shortcake recipe, place it in a 10 in square baking dish, cook at 425 for 20-25 minutes and it is great for strawberry shortcake. I just cut into squares and cut the square in 1/2 and layer with strawberries and whipped cream (this is my husbands favorite as it isn't too sweet).

Wednesday, June 22, 2016


I enjoy it as the summer gets rolling along and everything is coming into season.  I just feel like there is so much abundance, and that makes me feel safe for some reason, secure.  Violet helped me harvest some oregano yesterday. Here she is, I think she enjoys the process as much as I:

And here is my oregano.  We use so much oregano throughout the year, so any that I can grow here at home, is fresh and delicious and it is oregano I don't have to buy at the store.  Love oregano.  Love going out and harvesting.  And the house smells so delicious as it dries.

My youngest, Phillip, and I harvested blackberries yesterday as well.  These are wild and just grow on our property....all over our property.  But of course we had to earn our blackberries, as these have THORNS from hell and are also mixed in with poison ivy.  This morning I can see a couple of poison ivy patches welling up. 

We did manage to harvest enough for a blackberry cobbler, although I didn't have a chance to get a picture as it was gone within an hour.  They were not all ripe yet, so many still on the vines that are red, maybe later on in the summer I will have enough for some jam, as well as another cobbler for the boys.

I hope you all are having a plentiful summer, get out there and see what is growing, head to your local farmer's market and talk to the local farmers, see what they have growing.  

Wednesday, June 8, 2016


Great garlic harvest this year!!

Thursday, April 14, 2016

German Sweet Chocolate Cake

German Sweet Chocolate Cake 1, that is what it is called, but in all our time in Germany, I don't think we ever had a cake as sweet and gooey as this one.  Hmmm.  Here is Phil's requested birthday cake.  I only made one change to the instructions.

You can find the cake recipe here at the All Recipes Site, German Sweet Chocolate Cake 1

I did not use squares of German Sweet Chocolate, as I didn't have any at the house.  So I used chocolate chips, about 1/2 cup, melted.  I did not mix the chocolate with the water.  Instead I added them separately to the batter.  The picture on the site is a round layered cake.  But I used a 9X13 pan as the directions said, and it worked great.  Phillip loved it!

Tuesday, April 12, 2016

Wow What an EGG!

My hens have been laying for a couple of years now, so we have seen our share of large eggs, double yolk eggs and even tiny eggs.  But this is the LARGEST egg I have seen yet.  SO HUGE!  I feel for the poor hen that laid this egg.  Whew, what a hen! As a comparison, most of the other eggs in that carton are also large, so large that the lid does not shut.