This is a staple in our home. I make this just about every week and eat it for breakfast with yogurt or soy milk and maybe some fresh fruit.
Homemade Healthy Granola
3 1/2 cups rolled grains
1/2 cup chopped nuts/seeds
1/8 teaspoon salt
5 teaspoons canola oil
5 Tablespoons honey, maple syrup, agave nectar
1/2 teaspoon vanilla or other extract
1/2 cup dried fruit, diced (if desired)
Mix this all (except dried fruit) together and bake in a 325-degree oven for about 30 minutes, stirring once about half through. Mix in the dried fruit, if using, when the granola comes out of the oven.
Cool completely and store in a sealed container for up to 2 weeks.
You can use all rolled oats in this recipe, or mix the grains any way you'd like. I really like rolled barley, but you can use rolled rice, rye, spelt, triticale, anything you like.
You can mix nuts, seeds, grains, and fruits a thousand ways. Choose flax seeds, pumpkin seeds, shredded coconut, raisins, dates, dried mango, cranberries, blueberries - yum! Mix it up anyway you would like and enjoy a healthy homemade breakfast!
Sunday, July 18, 2010
Thursday, July 15, 2010
Wholesome Food: Beans
We learned a really easy way to cook beans. Dried beans are very inexpensive and very nutritious. They are a good buy for your money when you are trying to spend as little as possible.
Put your beans in an oven proof pot - or get an oven proof casserole out to pour the beans into - and cover with water. Bring to a boil.
Set the oven for 325 degrees.
When beans boil, put pot into oven, or pour into oven proof casserole and then carefully place in oven.
Check your beans about 30 minutes apart. Most will take about 2 1/2 to 3 hours.
You can cook several pots/bowls of beans at once this way.
When the beans are done to your liking, remove from oven and allow to cool completely. Scoop one or two cup servings and freeze in heavy freezer bags.
The beans are one of the best freezable foods there is. To thaw, place in microwave (we don't own one, so can't tell you for how long), thaw on counter or in refrigerator - even in a bowl of cool water if you're in a hurry (and don't have a micro-thingy)
Put your beans in an oven proof pot - or get an oven proof casserole out to pour the beans into - and cover with water. Bring to a boil.
Set the oven for 325 degrees.
When beans boil, put pot into oven, or pour into oven proof casserole and then carefully place in oven.
Check your beans about 30 minutes apart. Most will take about 2 1/2 to 3 hours.
You can cook several pots/bowls of beans at once this way.
When the beans are done to your liking, remove from oven and allow to cool completely. Scoop one or two cup servings and freeze in heavy freezer bags.
The beans are one of the best freezable foods there is. To thaw, place in microwave (we don't own one, so can't tell you for how long), thaw on counter or in refrigerator - even in a bowl of cool water if you're in a hurry (and don't have a micro-thingy)
Monday, July 12, 2010
Storms - a lesson
We were hit pretty hard with storms this afternoon. No bodily harm or property damage, but this made us realize the seriousness of growing your own food when you really need to.
The corn
beans and Hungarian peppers
beets
a very destressed peach tree
blown over elderberry
lettuce
poblano peppers
and just when you are so depressed you cry, you find:
standing tall sunflowers
and
quinoa
and
some very scared, but safe girls :)
Hope you all have faired well!
Dharma Dogs
Sunday, July 11, 2010
Preserving the Harvest: Zucchini Relish
Admit it, those first few little zucchini that point proudly at you every year are a delicacy. You can't wait to saute those gorgeous little nutritious nuggets and enjoy them for dinner.
But then something happens, that little zucchini plant becomes Audrey, Jr, screaming 'Feed me Seymour
' while belching zucchini at you. When you've eaten all the zucchini lasagna, zucchini parmesan, zucchini bread, zucchini fritters, and sauteed zucchini you can stomach - you do the unthinkable - ignore little Audrey Jr - just for a day. Hey, we all need a break - we have a life, right? Just a day, and there it is, the 8 lb zucchini that was hiding under those monstrous leaves just two days ago.
' while belching zucchini at you. When you've eaten all the zucchini lasagna, zucchini parmesan, zucchini bread, zucchini fritters, and sauteed zucchini you can stomach - you do the unthinkable - ignore little Audrey Jr - just for a day. Hey, we all need a break - we have a life, right? Just a day, and there it is, the 8 lb zucchini that was hiding under those monstrous leaves just two days ago.
Well, here is a tasty way to preserve that bumper crop of zucchini we all seem to have every year. This relish makes a very tasty complement to burgers, hot dogs, or sausages. It also makes an interesting meatloaf addition. If you like Jamaican jerk dishes, this is a good relish to have on the side also. We adapted this recipe from the Ball Complete Book of Home Preserving
.
. This is a two-day process.
Zucchini Relish
Day 1
12 cups chopped zucchini
4 cups chopped onion
2 red bell peppers, chopped
1 green bell pepper, chopped
The size you make these chopped vegetables is dependent on how you would like to use it. If you like very fine relish to use as a condiment, you may want to use a food processor to make quick work of this. If you like relish on the side, you might want a larger dice.
When chopping large zucchini, you will likely want to scoop the inner seeds and membrane. If you happen to have chickens, they love this!
When chopping large zucchini, you will likely want to scoop the inner seeds and membrane. If you happen to have chickens, they love this!
Put all of the above in a large glass or stainless steel bowl and mix with 1/3 cup canning/pickling salt. Cover and allow this to sit overnight.
Day 2
In the morning, place the zucchini mixture in a colander in the sink or over a bowl and allow to drain for an hour or two.
Wring all the moisture you can out of the vegetables and place in a large pot, then add:
2 cups granulated sugar (original recipe calls for 2 1/2 cups, but we find this too sweet)
2 1/2 cups white vinegar
1 Tablespoon ground Allspice (original recipe calls for Nutmeg)
1 Tablespoon ground Turmeric
4 Tablespoons prepared horseradish
1 chopped chili pepper (any you have on hand: wax, cayenne, jalapeno, serrano, fresno)
Mix all together in the large pot and bring to a boil over medium high heat.
Reduce heat and boil this gently until it is the consistency you'd like - I usually cook it down for about an hour.
Prepare your jars, lids, rings and set the canner on the stove filled with water and heat to boiling.
Ladle the relish into hot jars, leaving 1/2-inch head space. Place lids and finger-tight rings and carefully place jars into canner, making sure jars are covered with at least 1/2 inch of water.
Bring to boil and process for 15 minutes. Leave in canner for 5 minutes, then remove to towel and allow to seal.
Happy relish making!
Tuesday, July 6, 2010
Preserving the Harvest: Canning Beets
We're doing things a little backwards since so much has gone on that we haven't had a chance to post the beginnings of the gardens. It is now time to begin harvesting - along with weeding and watering. Today, let's harvest and preserve the beets.
Begin by pulling the beets from the ground and holding the beet in one hand, twist the greens from the top and place the beet in a container you've brought along for the harvest. At this point, the greens can be put in the compost pile, fed to the chickens, or - my favorite - preserved also. Beet greens are very nutritious and can be simply torn into a salad, lightly sauteed in olive oil or butter with a little garlic, or lightly steamed, cooled, and frozen for winter soups and stews.
Wash the beets with a stiff brush and set aside.
Before going any further, you will want to assemble the following:
A large pot filled with water and placed on the stove to boil. This pot is to heat the beets through and aid in removing the skins. When the water is near boiling, place all of your beets in and allow to cook for 15 to 25 minutes. Check the beets regularly, smallest first. You don't want them to be mush - just cooked until a knife can be gently inserted.
A pressure canner - be sure to check that the steam vent is clear and the gauge is securely attached before every use.
A kettle set on the stove with water to boil. You will likely fill this a few times.
Clean canning jars - when choosing the size of the jar, think about how many beets (or other harvest) your family will eat at a meal. We rarely would use more than a pint of beets at a time, so this is what we are using. When reusing jars, be sure to check for cracks or chips before every canning session. Wash your jars in warm soapy water, rinse well and set aside.
Clean screw bands - check these regularly and do not use those with any signs of rust for canning.
New canning lids - these come in two sizes, be sure to get the ones that match the opening of your jar - regular or wide-mouth. Place the lids and bands into a pot and cover with boiling water - keep these on low until needed.
A jar lifter.
A magnetic lid lifter comes in handy.
A large slotted spoon to lift beets from the cooking water.
Place the pressure canner on the stove and add 3 and 1/2 quarts of water. Turn the heat to about medium and allow the canner and water to warm.
Pour boiling water into empty jars to warm them.
As beets are ready, remove from boiling water and carefully trim off root, stem, and peel (these will come off pretty easily after cooking). Leave small beets whole if you'd like, and slice or cube larger beets as desired. Pour water from hot jars one at a time and fill, leaving one inch of headspace - this is about to the first band at the top of the jar or just above the shoulders of the jar. When the jar is full of beets, fill the jar with boiling water from the kettle - only to the one-inch mark.
The beet trimmings are awesome compost material!
Clean the top of the jar with a clean cloth, place a lid on the jar, then a band and tighten just until band is snug. You want to be sure the jar is tight enough to not allow liquid to escape in processing, but not overly tight.
When all jars are full, place in pressure canner and allow water to come to a boil.
At this point, you will want to be sure to follow the instructions that come with your particular pressure canner. This is what we do:
Place lid on pressure canner and lock. Keep canner on a relatively high heat and watch for steam to flow freely from vent. When this occurs, set the timer for 10 minutes. This gives you a little time to clean up - the rush is over - now is the waiting.
After 10 minutes of free steam flow - it is time to pop the pressure regulator on the vent pipe, leave the heat relatively high and carefully watch the pressure gauge.
For beets, we want the pressure to reach 11 lbs. At this point, we can begin timing. The heat should be turned down to maintain 11 lbs of pressure. From experience with an electric stove, this means turn the heat WAY DOWN and watch the gauge. Adjust as necessary to maintain the proper pressure throughout the processing time. For our pint jars, this will be 30 minutes; for quarts, 35 minutes. (at high altitudes, all of this information changes-read instructions carefully)
While you are nervously (or otherwise) pacing the kitchen watching the pressure gauge, get yourself a clean dry towel and lay out on a counter with the jar lifter.
After 30 minutes processing time, we remove the pressure canner from the heat and place aside to cool. Do NOT remove the lid. Allow the pressure to drop naturally and remove pressure regulator and lid only when pressure gauge reads 0.
When pressure has dropped and lid is removed, we allow another 15 minutes or so before removing the jars.
Remove jars carefully and place on clean dry towel. We cover the jars with the towel to further regulate the slow cooling process.
Now the music of your harvest begins - all of your hard work glorified in the popping and pinging of the food you and Mother Earth brought to the pantry. Leave jars overnight and check in the morning to be sure each lid is securely sealed. The lid should pull down into the jar and seat fimly, no popping noise when carefully pressed. Any that have not sealed can be refrigerated and eaten within a week or two, depending on the veggie.
We do not add salt to canned vegetables. If you'd like to, you may add 1/2 teaspoon to each pint, or 1 teaspoon to each quart before adding beets, water, and lids.
Most vegetables can be processed in this manner. Here is the timing for a few:
Green Beans - 20 min pints; 25 min quarts
Pinto Beans - 40 min pints; 50 min quarts
Corn - 55 min pints; 85 min quarts
Carrots - 25 min pints; 30 min quarts
Peas - 40 min pints and quarts
We highly recommend the book - Ball Complete Book of Home Preserving
. This book has all of the basic canning information you will need as a beginner. Recipes for pantry items you can make with your own produce, such as mustards, ketchup, tomato sauce, and salsa, are a a big help when growing and producing your own food. There are also some very creative recipes to help you preserve your produce as gifts and special treats.
Happy Harvesting!
Dharma Dogs Farm
Begin by pulling the beets from the ground and holding the beet in one hand, twist the greens from the top and place the beet in a container you've brought along for the harvest. At this point, the greens can be put in the compost pile, fed to the chickens, or - my favorite - preserved also. Beet greens are very nutritious and can be simply torn into a salad, lightly sauteed in olive oil or butter with a little garlic, or lightly steamed, cooled, and frozen for winter soups and stews.
Wash the beets with a stiff brush and set aside.
Before going any further, you will want to assemble the following:
A large pot filled with water and placed on the stove to boil. This pot is to heat the beets through and aid in removing the skins. When the water is near boiling, place all of your beets in and allow to cook for 15 to 25 minutes. Check the beets regularly, smallest first. You don't want them to be mush - just cooked until a knife can be gently inserted.
A pressure canner - be sure to check that the steam vent is clear and the gauge is securely attached before every use.
A kettle set on the stove with water to boil. You will likely fill this a few times.
Clean canning jars - when choosing the size of the jar, think about how many beets (or other harvest) your family will eat at a meal. We rarely would use more than a pint of beets at a time, so this is what we are using. When reusing jars, be sure to check for cracks or chips before every canning session. Wash your jars in warm soapy water, rinse well and set aside.
Clean screw bands - check these regularly and do not use those with any signs of rust for canning.
New canning lids - these come in two sizes, be sure to get the ones that match the opening of your jar - regular or wide-mouth. Place the lids and bands into a pot and cover with boiling water - keep these on low until needed.
A jar lifter.
A magnetic lid lifter comes in handy.
A large slotted spoon to lift beets from the cooking water.
Place the pressure canner on the stove and add 3 and 1/2 quarts of water. Turn the heat to about medium and allow the canner and water to warm.
Pour boiling water into empty jars to warm them.
As beets are ready, remove from boiling water and carefully trim off root, stem, and peel (these will come off pretty easily after cooking). Leave small beets whole if you'd like, and slice or cube larger beets as desired. Pour water from hot jars one at a time and fill, leaving one inch of headspace - this is about to the first band at the top of the jar or just above the shoulders of the jar. When the jar is full of beets, fill the jar with boiling water from the kettle - only to the one-inch mark.
The beet trimmings are awesome compost material!
Clean the top of the jar with a clean cloth, place a lid on the jar, then a band and tighten just until band is snug. You want to be sure the jar is tight enough to not allow liquid to escape in processing, but not overly tight.
When all jars are full, place in pressure canner and allow water to come to a boil.
At this point, you will want to be sure to follow the instructions that come with your particular pressure canner. This is what we do:
Place lid on pressure canner and lock. Keep canner on a relatively high heat and watch for steam to flow freely from vent. When this occurs, set the timer for 10 minutes. This gives you a little time to clean up - the rush is over - now is the waiting.
After 10 minutes of free steam flow - it is time to pop the pressure regulator on the vent pipe, leave the heat relatively high and carefully watch the pressure gauge.
For beets, we want the pressure to reach 11 lbs. At this point, we can begin timing. The heat should be turned down to maintain 11 lbs of pressure. From experience with an electric stove, this means turn the heat WAY DOWN and watch the gauge. Adjust as necessary to maintain the proper pressure throughout the processing time. For our pint jars, this will be 30 minutes; for quarts, 35 minutes. (at high altitudes, all of this information changes-read instructions carefully)
While you are nervously (or otherwise) pacing the kitchen watching the pressure gauge, get yourself a clean dry towel and lay out on a counter with the jar lifter.
After 30 minutes processing time, we remove the pressure canner from the heat and place aside to cool. Do NOT remove the lid. Allow the pressure to drop naturally and remove pressure regulator and lid only when pressure gauge reads 0.
When pressure has dropped and lid is removed, we allow another 15 minutes or so before removing the jars.
Remove jars carefully and place on clean dry towel. We cover the jars with the towel to further regulate the slow cooling process.
Now the music of your harvest begins - all of your hard work glorified in the popping and pinging of the food you and Mother Earth brought to the pantry. Leave jars overnight and check in the morning to be sure each lid is securely sealed. The lid should pull down into the jar and seat fimly, no popping noise when carefully pressed. Any that have not sealed can be refrigerated and eaten within a week or two, depending on the veggie.
We do not add salt to canned vegetables. If you'd like to, you may add 1/2 teaspoon to each pint, or 1 teaspoon to each quart before adding beets, water, and lids.
Most vegetables can be processed in this manner. Here is the timing for a few:
Green Beans - 20 min pints; 25 min quarts
Pinto Beans - 40 min pints; 50 min quarts
Corn - 55 min pints; 85 min quarts
Carrots - 25 min pints; 30 min quarts
Peas - 40 min pints and quarts
We highly recommend the book - Ball Complete Book of Home Preserving
. This book has all of the basic canning information you will need as a beginner. Recipes for pantry items you can make with your own produce, such as mustards, ketchup, tomato sauce, and salsa, are a a big help when growing and producing your own food. There are also some very creative recipes to help you preserve your produce as gifts and special treats.Happy Harvesting!
Dharma Dogs Farm
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