Real Food Eggnog- all natural, raw dairy

I love eggnog- this is a recipe I adapted from Alton Brown's recipe- he has a cooked one too, but with raw milk, I keep it uncooked.

Real Eggnog

4 egg yolks
1/3 cup sucanat
1 pint whole milk (raw)
1 cup cream (raw)
3 ounces liquor- I like dark rum personally ;)
1 1/2 teaspoons freshly grated nutmeg
4 egg whites

In mixer, beat your egg yolks until lemon-colored (depending on your eggs, pastured ones never really get this light for me.) Add the sugar and mix thoroughly. Add the milk, cream, rum and nutmeg and stir to combine.
Put your egg whites in a bowl and beat together until in firm peaks. Whisk the egg whites into the eggnog mix. Chill well before serving, preferably with some whipped cream and grated nutmeg on top!

I am happy to share this at Real Food Wednesdays and Fight Back Friday.

Don't forget to sign up for my giveaway- "Real Meal" planners- meal planning with real food, made real easy!

Natural Sprouted-Flour Cookies with variations

New Butter Cookie Dough

(makes about 30, depending on size)

1/4 lb. butter
2 hard boiled egg yolks- secret ingredient
3 Tablespoons sucanat
1-2 eggs, beaten (if planning on rolling the dough out I use two, the dough holds together better)
1 cup sprouted flour (I used plain hard wheat)
1/2 teaspoon vanilla extract- the real one, not imitation

Heat oven to 320 degrees F. Cream the butter until smooth, and add in the egg yolks and sugar (I like to push the yolks through a sieve to break them up, or try a fork.) When well mixed, add in the eggs and combine. Add in the flour, and vanilla, combining together well. I like to form these by rolling in a log and wrapping in plastic wrap or parchment, then chilling in the fridge. This way, I can make the dough and the cookies on two different days, and the dough can just be sliced off with a sharp knife into thin rounds. Made this way, the cookies hold together well and cook evenly, in just about 12 minutes.

After combining well, you may also divide the dough into equal portions (four portions if planning on using all the following variations.) Refrigerate at least 3 hours until firm, or for up to 1 week.
This dough may be rolled and cut, or shaped as desired. Bake at 325 degrees for about 12-15 minutes depending on thickness.

Variations: Orange-Chocolate; Ginger-Spice; Snowballs

Orange-Chocolate
1 Tablespoon orange zest (organic oranges recommended)
2 oz. bittersweet chocolate, melted
Add in the zest to the cookie dough. When cookies are baked cool on rack, then drizzle melted chocolate on top.

Ginger-Spice
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon allspice (may substitute 1/4 teas. each of ground cinnamon and clove)
These are especially nice formed into balls, pressed down flat with a glass, and sprinkled with sugar.

Snowballs
1 cup pecans, almonds or other nut diced finely (best if almost ground, use a food processor or grinder)
1/2 cup unsweetened coconut flakes + 1/4 cup minced in processor for decorating
Add nuts and coconut to dough, and shape into medium balls, about 1 tablespoon of dough per ball. Bake, and when out of the oven for 1-2 minutes but still warm, roll into coconut. An alternative decoration is to drizzle with white chocolate.

Additional ideas/ tips:
I like to make these three variations, leaving one quarter of the dough to make plain rolled cookies which I shape by cookie cutters, and decorate with diced fruit, sprinkled sucanat or homemade natural royal icing. These are especially fun to make with children. This dough is very versatile, consider altering the recipes above to suit your family's tastes.

I am happy to share this for Gnowfglins Gallery of Christmas Cookies.

For more great info on natural cookies, consider my e-cookbook.


See this Martha Stewart article, which inspired the idea of this dough and the recipes.

Real Food Thanksgiving Sides

Thanks to Wardeh for another great idea: Real Food Thanksgiving Sides Gallery- be sure to check it out!
I'm sharing two recipes that I posted for the Holiday series:

Mashed Yams - (self-explanatory!)

Green Beans "Uncasserole"- (beans w/ homemade hollandaise- yummy and easy)

slowcooker carnival- crock pot meals

Pot Roast
I adapted my basic pot roast for the crockpot, just to make it easier.

1 large onion, sliced
2 cloves garlic, crushed
4-6 lb chuck roast, seasoned with salt and pepper (and browned on all sides if desired)
2 cups beef stock
2-3 Tablespoons tomato paste
2 teaspoons dried thyme
2 potatoes, diced
4 carrots, sliced

Place crockpot to low. Add in the onions and garlic, rest the roast on top. Mix the stock with the tomato paste and thyme, and pour in. Cook for about 4 hours. Add in the potatoes and carrots, and cook for another 1-2 hours.

Refried Bean "Enchiladas"
I created this meal out of mostly pantry ingredients (although they were homemade), from desperation at having very little to cook. It's a time-light meal, only 2 hours on high.

4-6 tortillas, homemade (purchased okay)
1 1/2 cups refried beans-homemade preferred
1 cup each of cheddar and monterey jack cheese, mixed (all one type okay also)

Spread tortillas with beans, and sprinkle each filled tortilla with about 2 Tablespoons cheese. Layer into crockpot

2 cups tomato puree
1 cup salsa (homemade preferred, or add in 1 tomato, 1/2 onion, and 1/2 jalapeno, chopped)

Mix together, and pour over tortillas. Sprinkle remaining cheese over top. Cook for 2 hours on high, or 4-5 hours low.
Additions- try more hot peppers, sliced olives or sweet bell peppers on top.

This post was inspired by Passionate Homemaking's Slowcooker Carnival- check it out!

Homemade Soaked Crackers

This recipe was adapted to soaking based on a Fannie Farmer recipe (yes, that cookbook again) It is very simple and makes a delicious cracker. My next few tries will be to alter it into a cheese cracker (to replace the dreaded goldfish that Big Boy somehow became obsessed with before I ever bought them- and which DH continues to buy for him.)

Soaked Crackers
3/4 c. real cultured buttermilk, or yogurt thinned with a bit of milk
1/4 butter, slightly softened
2 cups whole grain flour (I use "white" soft wheat, but imagine you could use your favorite)

Mix together the yogurt and butter until well combined. Add in the flour, and let sit at least 8-12 hours, up to 24 hours. (I usually let it sit overnight and part of the next morning.)
Roll out thinly, using plain white or sprouted flour to dust the surface and rolling pin. Cut into squares (or use cookie cutters for shapes- I have a fish one!) and place on a baking sheet, preferably lined with parchment paper. Sprinkle with salt, pepper or other seasoning as desired.
Bake at 425 degrees for approximately 10 minutes. Alternatively, if desiring a "raw food" product these may be dehydrated at a low temperature, and will take from 4-8 hours.
I am happy to share this post at Pennywise Platter Thursdays- check out all the great frugal, real food posts!

Homemade Candy Recipes

Chocolate Truffles
8 oz. bittersweet chocolate, chopped
3/4 cup heavy cream
2 Tablespoons butter
flavoring- optional (1 teas. real extract of vanilla, mint, orange, etc. or 1 Tables. fruit jam)

Melt chocolate, heavy cream, and butter in a double boiler. Alternatively, heat the cream and butter in a saucepan, add the chocolate and take off the heat, stirring occasionally until melted. Mix in the flavoring if desired, and spread into a shallow baking dish. Refrigerate for at least 2 hours, or up to 4 days. Scoop out, and roll into balls. Refrigerate on parchment lined baking sheets for at least 30 minutes. Coat truffles, if desired, in cocoa powder, melted chocolate, coconut, or diced nuts. Refrigerate, will keep for up to 2 weeks (if they last that long!)

Sponge Candy
1 cup honey
1 cup sugar (raw unrefined sugars work well in this recipe)
1 Tablespoon baking soda (non-aluminum)
1 Tablespoon vinegar (I prefer apple cider)

Prepare a shallow baking dish or a baking sheet by liberally coating with melted butter.
Melt honey and sugar in a saucepan over medium-high heat. Cook until thick and medium brown, at a temperature of 300 degrees (hard-crack stage, using a candy thermometer is recommended) stir in the vinegar. Remove from heat, and sift in the baking soda. Stir a few times, and pour quickly into your dish. You must get the candy into the dish/ sheet fast; this sets up in very little time. Spread out as best you can, score into squares with a buttered knife if desired, and let sit until cooled. Break into pieces. Coat with melted chocolate to finish. This will keep for a few days, or refrigerated up to a week and a half.

Two Good Fat-full Sauces

that are easy and delicious...

Hot Bacon Dressing

This is a family recipe, of Pennsylvania Dutch origin, traditionally served over dandelion greens. Yes, I mean the weed in your lawn! Dandelions are slightly bitter, and delicious. Substitute endive and escarole, or another sharp salad green. I've also used this over spinach and steamed broccoli. It's very flexible and could go over pretty much anything else you can think of.

1-2 tablespoons reserved bacon fat (I always save this- in keeps so well in refrigerator)
1 tablespoon honey (adaptation- this is traditionally sugar)*
1/4 cup apple cider vinegar*
2 hard boiled eggs, chopped (separate some of the yolk and put aside)
2 slices bacon, cooked and crumbled
2 green onions, chopped (optional)

In a pan over medium low heat, melt bacon fat. Add in honey, stir until melted through. Add in the vinegar, and about two teaspoon of the separated egg yolk. Whisk together until heated through and the egg yolk is broken up and thickens the dressing.**
Take off the heat, add in the eggs, bacon, and onions. Pour immediately over your salad and stir to wilt the greens. Serve while warm.

*- This is the ratio we like- add in the honey and vinegar to suit your own tastes.
**- The thickening is traditionally accomplished with flour. I omit this as it can clump if you're not careful. The egg yolk thickens well, and makes it free of gluten.

Blender Hollandaise

For slightly overworked (or just lazy like me) cooks, hollandiase can seem overwhelming. Try this, adapted from Fannie Farmer (one of my favorite cookbooks) made in the blender- so simple!

3 egg yolks
2 tablespoons boiling water (may be replaced with broth for additional flavor and nutrition)
1/2 pound of melted butter
1 1/2 tablespoons lemon juice*
salt and pepper to taste

Put the egg yolks in blender. Turn on to the lowest speed, and slowly add the water. Add in the butter, also very slowly. Mix until thick and lemon-colored. Add in the lemon juice and flavorings, pulsing lightly for only a few seconds. This will last in the refrigerator for about a week.
If reheating, place in a jar. Put jar in warm water, and stir sauce. Change water a few times until sauce is warmed through. I have also reheated this sauce in a bowl over hot water (as in a double boiler.)
If you have heated this sauce over straight heat and it separates (curdles), try adding a few drops of hot water and whisking quickly. As a last resort, you can try adding a bit more butter or egg yolk. The whisking quickly is what will really bring it back together.
*Again, you can play around with the amount of lemon juice to taste. Also, make a mock Bearnaise sauce by adding in some tarragon. You might also try some parsley, chives or other herbs, or try replacing the lemon juice with lime juice. This is a versatile sauce and can be changed around, and used on just about anything.

This post was inspired by Katie at Kitchen Stewardship- I am pleased to share this at this week's October Fest carnival- for her Fat-Full Fall. This is also shared at Fight Back Friday by FoodRenegade- check out the great ideas and recipes.

Soaked Empanada Dough

This recipe was super easy to convert to soaking, as it already had an acidic liquid included. Traditionally the liquid is white wine, I've made it this way also and it works very well. Either way, this is very simple and delicious.

Empanada Dough

3 cups whole grain flour (I like plain wheat for this)
3/4 cup lard (butter may be substituted with good results, some bacon fat is also delicious!)
3/4 cup water + 2 Tablespoons apple cider vinegar (or replace with another acid)

Mix together, until dough forms a loose shaggy ball. You might not need all of the liquid, try to use the least amount that will make the dough come together in one mass. Let this sit for 8-12 hours to "soak" the flour.
Chill for at least 1/2 hour in refrigerator to make rolling easier. I like to roll this out between parchment paper, and separate the dough into two pieces. Roll each piece out to about 1/8- 1/4 inch thickness, or a bit thinner than you would for a pie crust.
Cut the dough into circles, I use a large can from canned tomatoes. The larger the form is, the easier that it will be to fill the pies and seal them.
For filling, you may use any meat pie recipe, I have also had seafood fillings and vegetarian fillings with summer squash, onions, peppers, etc. See below for my filling recipe. Place about a tablespoon of the filling on one half of the circle, and fold dough over, and seal edges. This is similar to the process for a ravioli. The dough shouldn't need a water seal on the edges, but sometimes the dough is a bit too dry. If sealing is difficult, simply use your finger, dip in water and brush over one half of the edge (in a semi-circle on the edges.) Then fold over and seal.
Fry in a pan with lard (traditional), a mix of butter and unrefined oil (such as regular olive oil) can be used also. Cook for 2-3 minutes over medium heat each side. Dough will be nicely browned and crisped when done.

Traditional Empanada Meat Filling
8- 10 oz. of ground meat (a mix of beef and pork is delicious) but chicken is also very good
1 onion, diced
2-4 cloves garlic, minced
1 teaspoon dried oregano or 1 Tablespoon fresh
1 teaspoon paprika (optional, but good to include)
1 ripe tomato (optional)
2 Tablespoons tomato paste

Brown meat over medium heat, add in onion and garlic after about 3-4 minutes in pan. Cook until meat is done through. Add in the seasonings, tomatoes and paste. Turn heat off and stir to combine. It is a good idea to let the filling sit for a few minutes, and then put in a colander or strainer to get the liquid out. This will make the filling drier and easier to use as filling in the dough. This may be made a few days ahead and kept in the refrigerator, or even frozen for a month or two.

I am happy to post this at Pennywise Platter Thursday and Real Food Wednesdays- stop by to see lots of great recipes!

Homemade Foods

... in place of storebought

This post was inspired by Katie over at Kitchen Stewardship, whose October Carnival this week features on taking processed foods and making them at home. Check it out here. Some of my favorite homemade goodies to take you through your day:



Morning



Granola (soaked recipe)

Buttermilk Muffins

Pancakes (includes recipe for pancake mix)



Afternoon/Evening



Tortillas

Pasta (soaked recipe)



Extras/ All the time



Flavored vinegars

White Sauce (with updates)

Limeade

Pie Crust (soaked recipe)

I am happy to share this post at Food Renegade's weekly Fight Back Friday- check it out for lots of great posts, recipes and ideas!

Soaked Pasta

I love this recipe, based on my mother's. Mixing the dough in a food processor makes it simple.

Soaked Pasta

2 cup flour
1/2 teas. salt (optional, might inhibit the "soak" of the flour)

Mix together in food processor, or by hand in large bowl.
4 1/2 Tablespoons ( or 1/4 cup + 1 Tablespoon) water
1/2 Tablespoon vinegar (I like apple cider)

Mix the liquids together. Slowly add to the flour, while pulsing on your processor, just until the dough comes together into a ball. You might not need quite all of it, try not to add in too much water. If hand mixing, a fork works well. Continue pulsing/ mixing for 1-2 minutes (on low.) If you will be using a pasta machine to roll out the noodles, you are done. Just leave at room temperature for 8-12 hours to "soak" the flour. If you will be rolling out the noodles by hand, you will want to knead the dough for about 5-8 minutes.
After the soaking time is up, roll the dough out by hand or through your machine. If using a machine, roll the dough 3-4 times on the thickest setting to take the place of kneading. You might need to add some flour to roll the dough out, if doing this by hand you can reduce the flour needed by rolling between parchment/ wax paper. ( Sprouted flour works well here, though for reducing my budget I do use unbleached white all-purpose flour. It mostly boils off anyway, at least that's my thought on it!) Cut as desired- see here for great photos if making by hand.
When cooking fresh noodles, I bring the water to a boil and add in a good helping of salt- especially if dough is unsalted. Reduce to a heavy simmer (or a light rolling boil) and add in the noodles. You might want to add in some olive oil, as it helps prevent sticking. Keep an eye on the noodles, and stir them a few times, again to prevent sticking. Fresh noodles will cook much quicker than dried, usually in a few minutes. They are finished after all they float to the top and stay there fow a minute.
This recipe can also be used to make lasagna (do parboil noodles), ravioli, or any other filled noodle. Be creative in making them your own, they really are adaptable to anything. I guarantee that once you and your family are used to freah pasta, you won't want storebought again!
I am happy to post this at Pennywise Platter Thursdays and Fight Back Friday- come by and see all the great posts!
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Soaked Pie Crust recipe

I was worried about this, but it was actually super simple, and came out flaky and yummy!

makes enough for 1 - 9 in. crust and 1 top, or 2 crusts, or about 14 - 4 in. rounds for turnovers

2 1/2 cups flour
3/4 teas. salt
3/4 teas. sugar

Mix together

1/4 oil or melted butter
1/2 cold butter or lard, cut in slices or chunks

Stir the flour mixture and oil in a large bowl together. Cut in the butter with a pastry cutter or fork and knife, combining the butter until the pieces are small and mostly uniform or "pea-sized."

2 Tablespoons cultured yogurt or buttermilk
5-6 Tablespoons ice water

Mix together. Add into flour and butter mixture, combining until it makes a dough. If you do not wish to incorporate soaking, put the dough into the fridge for 1 hour, then roll out as desired.
To soak dough, leave out for 8-12 hours, in a cool area (preferably 50-68 degrees.) Refrigerate for at least 2 hours, to overnight. Roll out and use as desired.
This dough is fairly forgiving, but over manipulation when rolling or cutting will make the dough less flaky. Try to work the dough as little as possible. Use lots of flour for rolling out (a good use for sprouted flour) and try to roll onto waxed/ parchment paper. You may then fold over in half, and place into the pie plate to minimize cracking. See this post for a helpful tutorial with pictures. I am happy to post this at Food Renegade's Fight Back Friday.

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Soaked Granola

UPDATE- a new recipe variation for apple cinnamon flavor!

I've always loved granola, and was so sure it was good for me. Imagine how upset I was to find that this wasn't the case. Luckily, there's some great soaked recipes out there, so I went about revamping them a bit to come up with one I really like.


Soaked Granola

2 1/2 cups oats
2 cups water
4 tablespoons yogurt, cultured buttermilk, kefir *
1/4 cup wheat flour
Combine these ingredients and soak for at least 12 hours, preferably 24.

2/3 cup unsweetened coconut
2/3 cup dried fruit (raisins, cherries, apricots etc.)
1 1/3 cup "crispy" nuts and seeds **
Mix above ingredients into the soaked oat mixture.

Variation- Apple Cinnamon Granola
1/3 cup coconut or crispy nuts
1 cup dried apples, cut into medium chunks
1/4 cup melted coconut oil, or 1/8 cup ea. coconut oil and olive oil
2 tablespoons melted butter or coconut oil
1/2-3/4 cup natural sweetener (honey, maple syrup, palm sugar, agave)
1/8 teaspoon salt
Combine ingredients and pour over oat mixture, stir thoroughly.

Variation- Apple Cinnamon
To above ingredients, add in 1-2 teaspoons ground cinnamon

Spread granola mixture on lined baking sheets or dehydrator trays. Dehydrate at 150 degrees F
or bake at your oven's lowest temperature. Depending on your method and how thinly you spread your granola, it will be dry in 4-24 hours.

Notes
* To make this dairy free, try reducing acid medium to 2-3 tablespoons of apple cider vinegar or lemon juice. I used vinegar the first time I made this and it was just fine, you might need to alter the amount of sweetener to your taste.
** "Crispy" seeds/nuts as per NT- I soaked for 8-12 hours then dried them

The different options allow you to change the recipe around as you like. One of my favorite combinations is dried apricot and papaya, with almonds or peanuts and sunflower seeds. Really yummy with the coconut. Sometimes, when it's dried, I add chocolate chips (don't tell on me!) This is really flexible, so play around to find out what your family likes best.
I am happy to post this at Pennywise Platter Thursday- lots of yummy things!
Also, posted at Real Food Wednesdays - check out all the great ideas!

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Cobb Salad Reinvented

I love Cobb Salad- avocado, bacon, blue cheese- everything about it! The problem for many people is its' high fat content. Now, if you follow the NT/WAPF* ideas you'll be less concerned about this, as you'll know that saturated fat, especially the good kind, isn't really the issue we once thought it was. Even so, this classic could definitely use an update, so here goes mine...



New Cobb Salad



2 hearts of romaine or 1 head of bibb, chopped



Toppings

2 fresh tomatoes, preferably heirloom, chopped

1 avocado, sliced thinly

1/2 cup cooked and diced chicken breast

2 hard cooked eggs, chopped

3-4 strips cooked bacon, preferably nitrate-free, crumbled



Dressing

2-3 oz. crumbled blue cheese

1/4 cup buttermilk or 2 tablespoons yogurt with enough milk to make 1/4 cup

1 tablespoon extra virgin olive oil

2 cloves roasted garlic, smashed, optional

2 tablespoons chopped chives, or scallions, optional

To make dressing, just mix all ingredients together.



This is pretty easy, since all of your ingredients will be prepped as above (which is not required but a traditional Cobb Salad is a "chopped salad" and I love all my salads like this anyway!) Simply plate your lettuce greens, dress, and add the toppings- usually in separate mounds or rows- over the greens. (I admit that I prefer the toppings mixed myself, though it isn't an original presentation.) Drizzle with more dressing and serve.

This is such an easy salad, and with all of the protein can be a main dish for any meal. Do you have any favorite salad recipes? Please share- I'd love to see them!



*Nourishing Traditions/ Weston A. Price

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Buttermilk Muffin Recipe

I apologize for letting this one get away from me- this weekend was busy, and I waited until the last moment to finish my schoolwork this week. I talked about how things will always fall through the cracks: this week it was this post. I hope I didn't leave anyone hanging...

Buttermilk Oatmeal Muffin Recipe (adapted from Fannie Farmer Irish Oatmeal Muffins)

2 cups buttermilk
1 cup oats
2 eggs
1/2 cup honey
1/4 cup molasses
1 Tablespoon oil or melted butter
1 2/3 cup whole grain flour
2 teaspoons baking soda
1 teaspoon salt

Combine the buttermilk and the oats in a bowl, and refrigerate at least 12 hours, or overnight.
Preheat oven to 400 F. Prepare muffin pans. Beat the eggs in a bowl, add in the honey and molasses, mix together. Add in the oat mixture, and stir well. Add in flour, soda, salt and stir lightly until combined- do not overbeat.
Fill muffin tins 3/4 full with your batter. Bake for 15-20 minutes, until tops are lightly browned and the crumb inside is finished (toothpick check.) Cool on a rack, serve. (I eat mine hot, split open with more butter ;) but they do hold together better if you wait.)

This is a recipe adapted from Fannie Farmer, I think the idea of soaking the oats works well into my new cooking philosophy for grains. I'll have more on this coming up later today, or check out some of these great links:

Food Renegade How to Eat Grains
Natural News The Whole Grain Scam
Kelly The Kitchen Kop Grains & Nuts- Healthy Preparation
Nourishing Gourmet Soaking Grains

I am happy to post this at Homemaker Mondays- be sure to visit for more great ideas!
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Weekly Menu Planning

This week will begin a concentrated effort towards my new philosophy: SOLE food
(Sustainable, Organic, Local, Ethical) see this post for more on my changes.
This week's menu is based around natural beef tenderloin, and local produce including squash, beans, corn, and heirloom tomatoes (so yummy).

Sat B: Scrambled eggs, home fries
L: BLT's
D: BBQ at a friend's house- I'm bringing my panzanella

Sun B: buttermilk oatmeal muffins- recipe tomorrow!
L: turkey corn soup
D:grilled steaks and zucchini

Mon: crock pot meal "Pot Roast"
Tues: Cobb Salad reinvented- recipe
Wed: Beef and Vegetable Shish Kabobs
Thurs: Clean out Refrigerator day - "Burgundy Beef"- beef, mushrooms, onions and wine gravy
Fri: Meatless Day- Homemade Smoked Salmon, green bean salad and grilled tomatoes

This is only a baby step to my goal of SOLE eating. Local and organic is the most difficult for me, but I am trying to incorporate this as best I can. Please join me this next week as I share why I started this new journey, and how I will fit it into my life (on the time restraints and economical challenges of eating SOLE.) I will be addressing this in some of my upcoming posts.
Be sure to come back tomorrow and Tuesday for recipes, and on Friday for my "smoking without a smoker" post.

I am happy to link to Fight Back Fridays on Food Renegrade for the first time. Visit this site for lots of great posts and information!
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Pancake Recipe

Here is the promised recipe: pancakes that are simple, fluffy, and delicious. Make extra dry ingredients mix, and never use *bisquick* again!

1 Recipe

dry ingredients (see below for multiplied amounts)

1 cup flour
2 Tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda

wet ingredients

1 cup buttermilk (or sour milk- 1 1/2 teas. vinegar, and add milk to make 1 cup. Let sit 15 min. )
2 tablespoons oil or melted butter
1 egg, beaten

Add together all of the dry ingredients, sifting if desired. Blend together the wet ingredients well, and add the dry in, stirring to combine. I let this sit for 10-15 minutes, but you can make the pancakes right away. Make blueberry (or other fruit) variation by adding 1/2 cup fruit to batter.

Multiplied recipe (mix may be stored for 4-6 months as you would flour)

4X recipe

4 cups flour
1/2 cup sugar
1 tablespoon + 1 teaspoon baking powder (or 4 teaspoons)
2 teaspoons salt
2 teaspoons baking soda

To make one recipe, scoop out 1 heaping cup + 1 heaping tablespoon, and mix with the wet ingredients in proportions as listed above. The original recipe makes about 6 pancakes, depending on size.

Hope you all enjoy this recipe. Check in tomorrow for some updates, and the next post in the DOC series.

Easy Tortilla Recipe

Another UPDATE- an alternative with half corn flour for an different flavor and texture!
UPDATE to include my long overdue soaking method!

These are made in the Sonoran style, the very thin tortillas with no leavening used. They are simple, and more delicious than you can imagine! Based from: The Border Cookbook : Authentic Home Cooking of the American Southwest and Northern Mexico*

Easy Tortillas (makes 12-14)

2 cups white wheat flour (spelt may be substituted); or use half wheat flour and half corn flour (not cornmeal)- make sure it's organic to avoid GMO products!
3/4 teas. salt
3 Tablespoons lard, or butter
1/2 - 3/4 cup cool water
2 teaspoons of acid medium- I use cider vinegar, but lemon juice or even whey would work fine.

Mix flour and salt together. Slowly blend in the water, until the dough comes together in a shaggy ball. Let soak at room temperature for 6-8 hours.

Add in the butter in small chunks (or other fat) and then cut into the batter with a fork or pastry cutter.
Roll dough into 12-14 equal sized balls. The smaller they are, they smaller your tortillas will be when rolled, and easier to work with.

Let these rest for about 10-15 minutes. To avoid sticking, you will want to oil them slightly.

After the dough is done resting, you will need to roll out the balls into circles, approximately 1/16 inch think, or as thin as you can get them. I find this is easiest if the surface, dough, and your rolling pin are all well-floured. Roll out the dough about halfway, then flip it to further reduce sticking. I roll all the dough out at once, then cook them. If you do this make sure not to put the tortillas on top of each other because they will stick. I lay mine out on a baking sheet with towels in between the layers.

To cook, simply turn a dry pan (I use a cast iron skillet to ensure they do not stick) to medium low, and place the dough in. After 1-2 minutes, flip and cook for another minute. These can be used in any dish where you would normally use purchased tortillas.

The update of half wheat flour and half corn flour is very tasty. It makes them more like corn tortillas in taste, but they are still very soft and light since the flour is ground so fine. If you are using your own homemade or puchased corn meal, the recipe should still work. However, you will almost surely need a tortilla press to make them!

I hope you try these out- be sure to leave a note if you do and let me know how it goes!

This is posted at Homemaker Mondays on 11th Heaven's Homemaking Haven - visit to see lots of great posts!


*(link to Amazon will take you to an affiliate link, but this book is a wonderful resource and I do recommend it for true Mexican cooking)

Beef "Pot Roast" Stew Crockpot- Easy as 1,2,3

It's time for another Easy as 1,2,3 recipe! Only three ingredients, plus my basics- see my last one for more information. Today's is a usage for leftover beef...

Easy as 1,2,3 - Crockpot Beef "Pot Roast" Stew

2 1/2 cups cooked beef, cubed
1 cup raw carrots, chopped
1 cup raw potatoes, chopped

1 cup beef broth
1 teaspoon thyme
salt and pepper to taste

Heat the crockpot to high, and mix together the broth, thyme, and salt and pepper in your crockpot's bowl. Add in the carrots and potatoes, and let cook until tender, approx. 2-3 hours. Add in the beef, and reduce heat until low. Let on about 30-45, or until the beef is fully reheated through. Remove the meat, and vegetables, saving about 1/4 of each. Mashing these 1/4 of potatoes and carrots into the reserved broth will serve to thicken as for gravy. Serve with the meat and vegetables.
This may be adapted to run on the low setting, and the vegetables will take approx. twice as long to cook until tender. Times may vary depending on the size that you have cut them. Generally, potatoes cook slightly faster, so you will want them to be in somewhat larger chunks.

How do you like to use leftover meat? I love hearing your comments, so please share. Come back tomorrow for our recipe for homemade tortillas- yum!

Grilled Vegetable Panzanella (bread salad) recipe

In summer, I love having grilled vegetables. The charred flavor always just tastes like summer to me. Even though I fully enjoy grilled vegetables, sometimes you just need a change. My fix is easy- vegetable panzanella. This is a generally Italian way of using up stale bread. The recipe is quite simple:

2 cups grilled vegetables, chopped or sliced (I like red peppers, onions, and tomatoes as a base, add in others that you have such as summer squash and zucchini)

1 cup cubed stale good-quality bread (I let mine sit out for a day or two in the bakery bag)

vinaigrette
2 tablespoons olive oil
1 tablespoon vinegar (red wine or cider)
salt and pepper to taste
fresh herbs, chopped (optional- try basil or oregano)

Just mix together the vegetables and bread, then toss with the vinaigrette. That's it! Enjoy your summer's bounty, just about any veggies will work. Feel free to add your own touches, maybe some roasted garlic in the vinaigrette? Please share if you like this...

Meal Planning- Week Menu

highlights: all-natural beef loin on sale 4.99 lb, a little splurge this week, features in 4 days meals

Sat B: omelets
L: BLT's
D: strip steaks, * cut from loin* roasted brussel sprouts and potatoes (my fam actually likes the sprouts)
(Sat. is a reward day for DH- hard week for him- we don't usually eat like this!)
Sun B: french toast w/ peaches (grilled last night & leftover from dessert)
L: grilled veggie panzanella (recipe coming tomorrow!)
D:stir-fry with veggies and chicken
Mon: crockpot "pot roast" stew (easy as 1,2,3 recipe- visit on Monday) *loin again*
Tues: leftover steaks *from loin* in quesadillas w/ homemade tortillas and salsa
Wed: citrus tomato steamed white fish with peppers and squash
Thurs: (switch from Friday's usual no meat day) hummus w/ veg and pita chips, broccoli quinoa
Fri: friends over for steak shish-kabobs *last of the loin*

Some repeat offenders for this week in addition to the beef: green squash (Sun lunch, Wed) and red bell peppers (Sun lunch & dinner, Tues, Wed, Fri- whew!). Do you use one ingredient in multiple meals for the week? Do you think it saves money and time? Leave me a note and let me know- and don't forget to come by to see the recipes on Saturday and Monday!