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Tuesday, November 22, 2011

Quick Quinoa Salad

I had some left over quinoa in the refrigerator so I decided to whip up a quick salad type of dish for lunch one day.  It was delicious and I will be making this again!

1 1/2 cups cooked quinoa
1 onion minced
2 celery spears chopped
1/2 red bell pepper chopped
1/2 green bell pepper chopped
1 cup corn
2 cups cooked garbanzos
1/2 cup veggie broth
2-3 Tbsp your favorite Italian dressing

Cook the onion, celery and bell peppers in the vegetable broth, covered on med/high heat,  for about 5 minutes, until onion is translucent.  Add corn, garbanzos and quinoa, stir and cook for just a couple of minutes, covered, until everything is hot.  Take off the heat, and add Italian dressing.  Mix well and serve warm (also great cold).

Tuesday, November 15, 2011

Potato Pancakes

We had this dish with a salad last night for supper.  A new recipe for us and the boys, all 3, loved it.  So this will go on our menu list.  The original recipe came from a book that has been on my shelf for a long time.  The Complete Book of Vegetarian Cooking.  I just looked and the copyright is 1997, I think I picked this up at the post book store in Germany.  I like the book a lot, every recipe has a picture.  I so enjoy cookbooks with pictures, I guess I eat with my eyes long before I taste the food, LOL.  I find it hard to read a recipe and be able to see what I think it will look like when it is finished.

Anyway back to the recipe, I changed it a bit so here is my adaptation:

1 small onion chopped
2 cloves of garlic chopped
1 TBSP Olive Oil
3 medium potatoes grated
1 cup frozen corn
1/2 tsp oregano
pinch S&P
2 eggs
1/2 cup shredded mozzarella cheese
2 TBSP Peanut Oil

First I heated the O Oil in a pan and cooked the onion and garlic just a bit, maybe 5 min.  I did not brown the onion.  Then I added the potatoes, thawed corn, oregano, S&P, eggs and 1/4 cup cheese into a bowl and stirred.  Then add the onion and garlic to the bowl.  Make sure this is all mixed will.  Add the peanut oil to an oven safe pan.  Heat on the stove at a medium heat.  This mixture will make 4 large "pancakes" or fritters, not sure exactly what to call them.  Spoon 1/4 of the mixture into the pan and shape into a pancake with your spatula, do the same until you have 4 good sized pancakes in your pan.  Let this cook covered for just a couple of minutes, then decrease the heat to Lo, and let it cook, covered, for about 10-15 minutes.  I used a lo heat so the bottom would not burn but the potatoes would be cooked through.  Check a couple of times to make sure nothing is burning.  When the top is soft to touch, OK so be careful, but this was the only way I could test to see if the potatoes were cooked, add the last 1/4 cup cheese to the top of the pancakes and put the pan in a 350 degree oven for about 10 minutes until the cheese is melted.  Serve hot.  They were delicious!

Tuesday, November 8, 2011

Turnip Side Dish

With this dish I was actually searching out turnip recipes.  I have turnips in the garden now and want to use them, but know they can be a challenge.  I do remember that much from my childhood.  My mother would cook them up and just add a little butter and some S&P, and I remember choking down that strong vegetable.

So I looked at a few recipes and decided to sort of follow the recipe on this page.  Although I did alter it a bit.  Here is my adaptation:

-about 3-3 1/2 cups of turnip, peeled and cut into bite size cubes
-2 carrots sliced
-water to just cover the turnip and carrots
-1 1/2 cups of the cooking liquid
-1 diced onion
-2 tbsp O Oil
-1/2 cup milk
-2 tbsp flour
-s&p to taste
-1/2 cup shredded cheddar cheese

Simmer the turnip and carrots in water for about 10-15 minutes until done.  Strain and reserve the liquid.  In a pan, add the O Oil and the diced onion, cook until the onion is translucent but not browned.  Add the flour, S&P and mix well.  Now add 1 1/2 cups of the hot reserved cooking liquid.  Mix this well, let it come to a boil and it will thicken.  Add the milk and stir.  Now pour the thickened mixture back over the turnips and carrots.  Add the shredded cheese and turn to mix everything.  Let it sit for just a few minutes for the cheese to melt and serve.

It was delicious, my dh really enjoyed this dish.  Phil liked it and Dallen did not.  I think for Dallen the taste of the turnip was just too much for him, it still has that bite to it, but not nearly as strong with the cheese mixture in there.

Monday, November 7, 2011

Why Lovin' the McRib Isn't Heart Smart

An eye opening article for my meat loving friends.  Although really the meat loving friends I have are not "into" McDs.  But if you should read this first, just so you know what you are putting into your body!

In part the article reads:
"Blink and it's gone. The ephemeral McRib sandwich appears at McDonald's infrequently and only for a limited time. If you haven't indulged in one yet, here's what you're missing: azodicarbonamide, ammonium sulfate and polysorbate 80 — those are just three of the 70 ingredients (34 in the bun alone) that go into the BBQ pork sandwich, according to the restaurant's website...."

More Chicken Tractor

As promised, here is a picture of the completed Chicken Tractor in use.  They are really enjoying it!

Sunday, November 6, 2011

New Chicken Tractor

We have a small chicken tractor,  but it really isn't meant for cooler weather and we can't keep baby chicks in it, just not warm enough. So Jackson and I put our heads together and came up with this new design.  It is strong enough to hold up for at least a few years, light enough to be pulled by our tractor.  It is water tight, so no wet chicks!  And has just a bit of ventilation at the top.  So no cold breezes!  It is tall enough for me to stand up in, in the center, and we can add a heating light if we need it (which we do right now).  Easy to clean out (bonus!), and the chickens are loving it.  We recycled a small trailer that a guy had for sale for very cheap, it used to hold an old generator.  It is a bit taller than I wanted but the chickens are having no trouble getting in and out.

Right now we have broilers in it, and we are using the mesh poultry fencing to keep out dogs.  The broilers will be old enough to be processed in about another 3 weeks.  And I am hoping in the spring to use it for chicks, I will need to get more broilers, followed by more layers.  So this is a great addition to the farm.  The boys and I just need to get out there with paint brushes.

I will take more pictures later on today so you can see the "chicken steps", and see the tractor in use!

Thursday, November 3, 2011


OK so today my oldest son, Dallen, and I wanted some hummus, and since I just cooked up garbanzo beans yesterday decided to make our own.  Here is what we came up with after looking at lots of recipes online, and adapting them to our own tastes.

-5 cups cooked garbanzo beans
-3/4 cup tahini
-1/2 cup lemon juice
-2 1/2 tsp salt
-6 crushed cloves of garlic
-3 TBSP Olive Oil
-1 pinch paprika
-1/2 cup water (add water until you reach the consistency you like)

Dallen really loves the lemon flavor, if I were making it just for me, I would probably decrease the lemon juice just a bit.  He took 1/2 of the mixture out of the food processor for himself at this point.  Then I added:

-1 1/2 tsp ground black pepper
-1/2 tsp onion powder

Wednesday, November 2, 2011

Banana Bread

OK I am giving out my mom's Banana Bread recipe.  Everyone always loves this bread (well except Jackson, he doesn't like anything with bananas).  So here it is.  It is simple, and (I think) the key is to bake it low and slow:

3 mashed bananas
1/2 tsp salt
1 cup sugar
1/2 cup melted butter, I use earth balance and that works equally well
2 eggs
1 tsp baking soda
1 tsp vanilla
2 cups flour
1/2 cup walnuts, optional (I leave these out)

Bake at 300 degrees for 1 hour - 1 hour 15 minutes.  My mom's recipe says 1 hour, but my oven takes 1 hour 15 minutes.

If you have small bananas use 4.

Very moist and tasty!