Gajimos?

 The other night I desperately needed a new vegetable idea to go with the cornbread and beans that I made.  Endlessly searching cooks.com, allrecipes.com, cooksrecipes.com, many other cooking websites I have stashed in my favorites (and also a lot of our cookbooks), I finally found this recipe for parmesan fried tomatoes.  (And this was great because we have a lot of tomatoes in the garden!)

Parmesan Pan Fried Tomatoes

1 C. flour

1 T. onion powder

2 t. garlic

1 t. salt

1/2 t. ground black pepper

1 C. parmesan cheese

1 C. Panko Japanese bread crumbs

12 slices tomatoes, sliced 1/2-inch thick

2 large eggs

2 T. mustard

3 T. olive oil

1. Combine flour, onion powder, granulated garlic, salt and pepper. Mix well.
2. In separate bowl combine panko and Parmesan.
3. In third bowl combine eggs and mustard.
4. Take slices of tomato and dip in flour, dust off excess. Then dip in egg mixture, letting excess drip off. Finally dip in parmesan/panko mixture, pressing Parmesan mixture onto slices for good coverage. Repeat until all slices are breaded. These should be stored in a single layer dusted lightly with extra crumbs.
5. Heat olive oil in non-stick frying pan, over medium-high heat. Place 3 slices in pan, and let cook about 1 1/2 to 2 minutes on each side, until just golden brown. Don't flip too soon or Parmesan mix will fall off. Serve hot.

Makes 4 servings.

And since it only made 4 servings, I doubled the flour mixture (which I really didn't need to do! You can dip as many tomatoes as you want in the 1 C. of flour and still have left overs!), and used enough tomatoes for all of us, and used a lot of parmesan cheese! I didn't really even need to measure that. 

Oh yes. And I didn't use the Panko Japanese bread crumbs because at the time I didn't even know what those were, and we had no bread to replace it. But they still turned out fine.

 But why is this post titled "Gajimos"? What does that have to do with me needing a vegetable idea and making tomatoes fried in parmesan cheese?

While I was making these, one of the younger girls asked me what those "things" were. Cassia told her that they were "gajimos".  (She just made up a word that sounded like a foreign language.)

"What's gajimos?"

"Uhh...some kind of vegetable. It's new. We got it through co-op."

"Ooh. Susannah, what are those?"

 "Didn't Cassia tell you?"

"Yea, but what are they?"

"It's a fruit." (You know, tomatoes are a fruit)

"Ummm... I know! It's hotdogs! See...there is the mustard and ketchup!" (the ketchup was the tomatoes!)

"You really think so?"

"I don't know, but Susannah, what are those?"

And finally I told her that they were just tomatoes that were fried in parmesan cheese :-)

I think most of everybody liked them. I couldn't judge by my own tastebuds because I don't like tomatoes anyways. :-)  But I will probably make them again....because Daddy did like them! :-)

~♥~♥~♥~♥~♥~

Kitchen Carnival

       Sisterlisa has added our Recipes post to the Kitchen Carnival over at GGM.  There are so many yummy looking recipes over there, from frappacinos to homemade hamburger buns,  vegetable pasta salad, and potatoes with a twist--be sure click on the Kitchen Carnival picture link and look them up!    

~♥~♥~♥~♥~♥~

Recipes...

Iced Peach Tea

Bring 8 cups of water to a boil.  Put 4 peach tea bags and 5 big (the kind that are called "family size" or "flow" tea bags) Luzianne or Lipton tea bags in the boiling water and let steep for 5 min.  Sweeten with sugar, to taste.  We usually do 2/3 of a cup.  Pour tea into a gallon pitcher.  Add 8 cups of ice water and stir.  You can do other flavors by substituting the peach tea bags, for whatever other flavor you like. 

Broccoli ~ Cauliflower Salad

1 bunch fresh broccoli, washed, and chopped into little flowerets

1 head cauliflower, washed and chopped

3 to 4 T. chopped red onion (we've used regular onion)

2 c. celery, chopped

1 lb. bacon, fried crisp, and crumbled

1 c. hulled sunflower seeds

1 c. raisins

Dressing:

1 1/2 c. mayonnaise

1/2 c. sugar

1/4 c. vinegar

          Combine salad ingredients together in large mixing bowl. Set aside. Combine dressing ingredients together thoroughly.  Pour dressing over salad ingredients; stir to blend.  Serve chilled. Refrigerate leftovers.  Makes about 24 servings.  This is enough to feed our family twice : )

Sarah's Delicious Homemade Bread

makes 8 loaves

       This recipe comes from a friend of mine : )  She made this for me once and it was SO good and lighter and fluffier than our bread, so of course I asked her for the recipe : )  I usually only make half a recipe.

4 c. warm water (100 degrees)

1 c. vital wheat gluten

2/3 c. olive oil

4 T. yeast

5 c. unbleached flour

1 c. honey

      Mix and let sit for 15 minutes.  Then add:

2 T. salt

1/2 t. vitamin C powder

1 c. cold water (optional)

           Turn mixer on and add 7 to 10 cups of freshly ground whole wheat flour (I have used not-so-freshly-ground before, and still got pretty good results : ) until it makes a soft, light, firm dough.  Pretty much when the dough has just crossed over from being gloppy, to nice soft dough.  Divide dough into eight equal portions.  Shape into seven loaves, using the eighth one to even out each of the other loaves.  Let them rise in a warm oven with the light on, but no heat, for about 1 hour.  Bake loaves at 350 degrees for 30 min. or until golden brown on top and hollow sounding.  They should feel light for their size. 

            Tonight, I only made half a recipe, and made one loaf, a pan of rolls, and a pan of cinnamon rolls.  If you shape them into rolls, be sure to make them  only about the size of a golf ball, because they will really rise!

Buffalo Chicken

This recipe is from Kelsey, another friend of mine : )  It is sooo good!

1 stick of butter

1/3 c. apple cider vinegar

2/3 c. lemon juice

2/3 c. Frank's Red Hot sauce

1 whole chicken, cut into parts (we like to do just several legs and wings)

                Melt all together in a sauce pan.   Grill chicken, basting all pieces on one side with sauce.  Flip. Baste other side and continue in same manner until all the sauce is gone.  Once the chicken comes off the grill, melt equal parts of butter and hot sauce (1/2 c. each).  You can either pour over the grilled chicken, or let each person put however much they want on their piece.  The chicken without the sauce isn't too hot...just a nice spicy flavor.  The extra sauce steps it up a little bit : ) 

A picture of the finished product(s) 

~♥~♥~♥~♥~♥~

Making Homemade Crackers and Cheese

Due to having lots of extra milk, and since we are already making kefir and sour cream (and yogurt that I started this afternoon), we needed to do something with the extra milk. LOTS of extra milk.  So today I made soft goat milk cheese and crackers to eat it with.  It is SO good!!!

Making Cheese, Butter & Yogurt by Phyllis Holborn

 This book has a lot of recipes and this recipe (from this book) if a favorite one.

                                            The finished result...but I'm getting a little ahead of myself. ;-)

Add 2 cups of starter (buttermilk) to 1-1/2 gallons of warm raw milk. Cover and set in a warm place 12 to 24 hours or until thick and clabbered. 

Place a small container into a larger one filled with warm water, double-boiler style, and heat the curds and whey slowly at the rate of 2 degrees every 5 minutes. Heat to a temperature of 100 degrees F. in 30 to 40 minutes, then hold at this temperature until the curds had developed the desired firmness. Keep stirring gently to prevent the cubes of curd from sticking together and forming lumps. As it becomes firmer, the curd will need less stirring to keep it from lumping. 

Test the curd for firmness by squeezing a small handful gently, then releasing it quickly.  If it breaks apart easily and shows very little tendency to stick together, it is ready. The curd should reach the stage 1-1/2 to 2-1/2 hours.  When the curd is firm, remove the container from the warm water.

Pour the curd and whey into a colander that is lined with cheesecloth and that sets into a large container. Then, lift the cheesecloth with the curd inside and let it drain.

When most of the whey has drained off, remove the curd from the cheesecloth and put it in a container.  Stir the curd or work it with your hands to keep the curds separated. When it had cooled to 90 degrees F., then you need to press it for one hour.

If you do not have a cheese press, a colander lined with cheese cloth works too. To weight it, place a plate that just fits into the colander and place a few bricks (or another heavy object) on it.  That is how we pressed our cheese before we got this nifty-difty cheese press from Hoegger's Goat Supply!

 (In case you are wondering, "What do I do with all that whey?" [as there is lots!], some people use it in cooking to replace milk, or, you can feed it to your animals! It is very nutritious and they like it too! I have only given it to the cats and dogs, but have read that it can be given to chickens and pigs also.)

Then add 4 tablespoons of butter and 3/4 teaspoon of baking soda. Chop until the curd is quite fine, and the butter and soda are thoroughly mixed in.

Press mixture down into a bowl or crock and let it stand in a warm place for 2-1/2 hours. Then, put the curds into a double-boiler with 2/3 cup sour cream and 1-1/4 teaspoons salt, and heat slowly.

As the mixture begins to heat, stir until all ingredients melt into a mass. Then pour it into a well-greased bowl and allow it to cool. It is ready as soon as it is cold.  Enjoy it with your homemade crackers!

It is quite important to plan what time you set out the milk in the evening...and what time you start it in the morning. Unless, like I did once, you want to be making cheese from late at night into the wee hours of the morning!  This batch took a little over 7 hours! But each batch varies.

Homemade Wheat Thins

1 1/2 C. all-purpose flour

1/2 C. whole wheat flour

1/2 C. sugar

1/4 t. salt

2 T. butter, softened

1/2-1/3 C. milk

salt for the tops (optional)

Preheat the oven to 325°F.

In a large bowl, combine the flours, sugar,  and salt.  Cut the butter into the flour until the mixture resembles a course meal.                                                                                                                    

Blend in the milk slowly, using only enough to form a dough that will hold together in a ball.

Divide the dough onto two well-greased baking sheets and roll out very thin. If desired, lightly sprinkle the dough with salt.  Prick them with a fork. 

Bake in the preheated oven for 20 to 25 minutes, or until lightly browned. Cool and break up. Store in a sealed container.  Yield: about 50 crackers.  

  Ahh...I'm about to go get some more to eat! They are SO good!!

~Susannah

~♥~♥~♥~♥~♥~

Simple and Healthy Recipes

I have kept meaning to post these recipes...but never got to it till now :-)  Here and there, since I have been cooking a lot more, I (a few are from my sister) found recipes here and there (and changed a few ) for those things that people always buy. So, I will post some or all of them here for others who want to save and to cook healthy! (Think of all that unnecessary stuff they put in the canned foods! Yuck!)

Instant Vanilla Pudding

Makes the amount of a big box

3/8 C. Sugar

1/8 C Flour

1/4 t. Vanilla

Mix together and it's ready to use! 

Ketchup

A really simple, quick, easy to throw together when you need it!

Makes about 3-1/2 cups

1 can (15 oz.) of tomato sauce

1 can (6 oz.) tomato paste

1 C. sugar

4 t. salt

1/2 C. vinegar

Mix together and it's ready to use!

Uncanned Condensed Soup

Cream of Chicken, Cream of Mushroom, Tomato Soup, Mushroom Celery Soup, Cream of Cheese soup, etc....

Makes one 15 oz. can

3 T. butter or oil

3 T. flour

1/4 t. salt

dash of pepper

1-1/4 C. milk

In a saucepan, melt butter and stir in flour. Add seasonings and cook over medium heat until bubbly. Add milk stirring with a wire whisk until thick.

For Tomato Soup: use tomato juice instead of milk. Add dashes of garlic and onion powder, basil and oregano.

Mushroom/Celery Soup: Sauté 1/4 C. chopped mushrooms or celery and 1 T. minced onion in butter before adding flour.

Cream of Mushroom/Chicken Soup: Sauté mushrooms or chicken in butter before adding flour.

Shortcut Refried Beans

Makes 2 (15 oz.) cans

3/4 C. dried pinto beans

1/2 t. salt

1/2 t. ground cumin

1/2 t. chili powder

2-1/2 C. warm water

1/2 C. salsa

Grind pinto beans until fine using a food grinder. Place in a saucepan, and whisk in salt, cumin, chili powder, and warm water. Bring to a boil over medium heat, and cook until thick--about 15 minutes.  When thick, remove from heat and stir in salsa.

Chili Seasoning Mix

Makes 6 packages

1-1/8 C. flour

1/3 C. chili powder

2 T. ground cumin

1-1/2 T. minced garlic

2 t. sugar

3/4 C. minced onion

2 T. salt

1 T. hot pepper flakes

Combine and divide into 6 containers.  1 package to 1 pound of hamburger.

Alfredo Sauce  

4 servings

1/4 C. butter

1 C. heavy cream

1/4 t. minced garlic

1-1/2 C. parmesan cheese

1/4 C. chopped fresh parsley

Melt butter in a medium saucepan over medium/low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.

What do you use the Alfredo Sauce for? Try....

Overstuffed Shells

Serves 12

10-oz. package frozen spinach, thawed and drained

2 C. mozzarella cheese, shredded

1 C. cooked ham, diced

2 C. chicken, cooked and shredded

15 oz. container cottage cheese

1/2 C. grated Parmesan cheese

1/2 C. fresh parsley, minced

1-1/2 t. garlic powder

1-1/2 t. onion powder

2 recipes of Alfredo Sauce, divided

12 oz. package jumbo shell pasta, cooked

Garnish: parsley and tomato, chopped

 Mix spinach, 1-1/4 C. mozzarella cheese, ham, chicken, cottage cheese, parmesan cheese, parsley, garlic and onion powders together; set aside. Spread 2 cups Alfredo Sauce into the bottom of an ungreased 9" X 13" pan and one cup in an ungreased 8" X 8" pan. Spoon about 2 T. of filling into each pasta shell; arrange shells in a single layer on top of Alfredo Sauce. Bake at 350° for 35 minutes or until sauce starts to bubble; sprinkle remaining cheese over top. Bake for an additional 5 minutes or until cheese melts; garnish with parsley and tomato.  Serve with garlic bread.

10-Minute Enchilada Sauce

Makes 2 (15 oz.) cans

1/4 C. oil

2 T. flour

1/4 C. chili powder

8 oz. tomato sauce

1-1/2 C. water

1/4 t. ground cumin

1/4 t. garlic powder

1/4 t. salt

Mix all ingredients well, heat, and it's ready to serve!! 

Taco Seasoning Mix

Makes 1 package

2 t. minced onion

2 t. chili powder

1 t. salt

1 t. ground cumin

1/2 t. minced garlic

1/2 t. cornstarch

1/2 t. oregano

1/2 t. basil

Mix all ingredients together. Store in an air-tight container.

When ready to use: Brown one pound of hamburger. Add Taco Seasoning Mix, 2 T. sugar, 1/2 C. water, and 1/4 C. ketchup. Cook until water is evaporated.

Sausage

Makes one pound

1 lb. hamburger

1/2 t. nutmeg

1/2 t. sage

1/2 t. thyme

1/8 t. cayenne pepper

1 t. salt

Cook all ingredients together. This has been a life saver for those times when I needed sausage and we had none!!!

Veggie Dip

1 C. sourcream, cottage cheese or plain yogurt

1 C. mayonnaise

dash of soy sauce

1 t. dill weed

1/2 t. onion powder

1 t. garlic powder

salt and pepper to taste

Mix all ingredients and serve with vegetables.  Very yummy and, in my opion, better than store bought!!

French Dressing

 1 C. oil

1/2 C. water

1/2 C. apple cider vinegar

1 C. sugar

2/3 C. ketchup

2 t. salt

2 t. paprika

2 T. mustard

1/4 medium onion

Blend all ingredients together in blender until smooth.

 Blender Mayonnaise

Makes 2 cups

2 eggs, at room temperature

2 T. lemon juice

1/2 t. salt

1 t. dry mustard 1-1/4 C. oil

2 T. honey

Combine all ingredients except oil in blender at high speed for 1 minute. Slowly and gradually add oil. Refrigerate in a  non-metal container.

Western Dressing

Makes 1 (16 oz.) bottle

2 C. Miracle Whip

1 C. sugar

1/4 C. vineger

1/2 C. ketchup

2 t. mustard

1 t. paprika

4 t. water

1/2 C. oil

1/2 t. salt

Blend all together in blender.

~Susannah

~♥~♥~♥~♥~♥~

Rail road town--and recipes!!

Here Is a train town that we built a few days ago!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

And now for the recipes : )

 ~Chocolate Chip Blondies~

11/2 c.brown suger

1/2 c. melted butter

2 eggs beaten

1 tsp.vanilla extract

1 1/2 c. all-purpose flour

1/2 tsp. baking powder

1/2 tsp. salt

semi sweet chocolate chips

In a large bowl, combine brown suger, butter, eggs, vanilla. Mix just untill blended. In seprate bowl mix flour, baking powder, and salt.  Then add to brown suger mix. Stir in chocolate chips. Spread in greased 13x9x2-inch pan.  Bake at 350 for 18-20 minets

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

~Cream cheese sheet cake~

 1c. plus 2 tablespoons butter, softened

2 pkgs.(3 oz each) cream chees, softened

2 1/4 c. suger

6 eggs

3/4 Tsp vanilla extract

2 1/4 c. flour

Frosting: ! c. sugar

1/3 evaporated milk

1/2 c. butter

1/2 c. semisweet chocolate chips

In mixing bowl, mix cream butter, cream cheese, and sugar. Add eggs one at a time, beating well after each one, beat in vanilla. add flour : mix well , poor into a greased 15"x10"x  pan. bake at 326 for 30-35 min. cool complety before frosting.  For frosting combine sugar and milk in sauce pan: bring to a boil over med. heat, cover and  cook for 3 min. stir in butter and chocolate chips until melted, cool slightly stir, spread over cake .  ~ Enjoy!

~~~~~~~~~~~~~~~

~Manhole cover cookies~

2 c. oil

3 c. sugar

4 eggs

2 c. buttermilk

6c. flour

6t. baking powder

3t. vanilla

2 t. salt

Beat all ingredients togther very well. (This is the secret of the recipe!: )   Drop on cooking sheet , Sprinkle with suger, bake 6 min 375. dough well be like cake batter , Can be frosted.

Well, I guess that is all for now

 Bye!!

~Anna

~♥~♥~♥~♥~♥~

Contest of Lemon Recipes!!!

I was browsing random blogs and came across this one about a contest of lemon recipes.  Marie, at pumpkinsmomma, is hosting this contest in order to use up her lemons. So I decided to enter for fun : )  And, I do like Pampered Chef!

So, she is going to give away 2 $20 Pampered Chef gift certificates!

Here are the rules for the contest:

You have 3 ways to win! (So actually the same person could win twice!)

• 1st way is probably more fun - post any of your favorite lemon recipes on your blog and then explain her contest and link to her post so others can see the contest too. (and post a comment on her blog so I know she posted recipes, and on mine because we will both get benifits from it.

• 2nd way - is if you visit her Pampered Chef website and place an order for Pampered Chef products then she will enter you into the drawing for one of the gift certificates.

• 3rd way - you get your name in an extra time in one of the drawings if someone comes from your blog and enters her contest and gives the credit to you! And that person will get the small seasonal cookbook for free!
  

The contest will end Friday the 20th 2009. All recipes need to be in by the night before so she can announce the winners Friday.

So, if you have any favorite lemon recipes, (and like Pampered Chef ; ) please enter!!! And be sure to mention me when you comment on her blog so I can be entered again!!

Here are my recipes...both are absolutely delicious!!!!

  We get these at the 4-H fair all the time and love them!!  So we found a recipe that almost tastes like the bought ones.

~Lemon Shake Ups~

Serves 2

3/4 C. Water

1 Lemon, Peeled and halved-take seeds out

Dash of lemon peel

1/4-1/3 C. Sugar

Crushed ice

~~~~~~~~~~~~~~~

Put all ingredients in blender except ice. Put crushed ice into 2 cups. Blend ingredients together and pour into cups.  Delicious!!!

Here is another beverage that we all like a lot from missladybugs family. 

~Orange Lemonade~

SERVINGS: 12

TIME: Prep: 20 min. + cooling

Ingredients:

• 1-3/4 cups sugar
• 2-1/2 cups water
• 1-1/2 cups fresh lemon juice (about 8 lemons)
• 1-1/2 cups fresh orange juice (about 5 oranges)
• 2 tablespoons grated lemon peel
• 2 tablespoons grated orange peel
• Water

Directions:

In a large saucepan, combine sugar and water. Cook over medium heat until sugar is dissolved, stirring occasionally. Cool.
    Add juices and peel to cooled sugar syrup. Cover and let stand at room temperature 1 hour. Strain syrup; cover and refrigerate.
    To serve, fill glasses or pitcher with equal amounts of fruit syrup and water. Add ice and serve. Yield: 12 servings.

~Susannah

~♥~♥~♥~♥~♥~

~Goat Milk Soap Recipe~

 A friend asked for homemade soap recipes and my two older sisters made this soap last year and it turned out really well.  Another friend gave the recipe to us. 

~Simple Goat Milk Soap~

• 3 pints of ice cold goat milk
• 1  12 oz. can of Red Devil Lye 
• 5 1/2 pounds of lard
• 2 oz. glycerin
• 2 T borax
• 1/3 Cup Honey

Be very careful when handling lye!  Wear rubber gloves.

You can find the lye in the drain cleaner section of your grocery store, make sure it say 100% lye. Before you buy the lye, shake the can and listen to it to make sure it's free flowing and has no lumps in it (you do not want lumpy lye).

Glycerin (liquid) can be found at your drug store. It gives the soap more moisturizing qualities.

Borax can de found in the laundry detergent section of the grocery store. This boots cleaning ability, soften the water and helps with sudsing.

Lye heats the milk up very hot; the sugar in the milk will "caramelize" and this soap will be tan in color.

Soap made with 100% lard will not lather a whole lot, but make a good cleaning, very gentle, moisturizing soap. Lathering and cleaning ability have nothing to do with one another.

Use a stainless steel or unchipped enamel pot for your soapmaking. Slowly (very slowly) pour the lye into the ice cold milk (the milk could even have small bits of frozen milk floating in it), stirring constantly with a wooden spoon.  The milk will heat up very quickly due to the addition of the lye.  If you add the lye too fast, the milk may scorch and curdle. The milk will turn an orange color and curdle a little bit, don't worry. Add the honey.  Let the mixture cool down to 85*.

While the lye/milk is cooling, warm the lard to 90*.  Slowly pour the lard into the lye/milk, stirring constantly.  Add the glycerin, borax.

The best thing to stir soap with is an electric handheld "stick blender".  You really need to stir the heck out of the soap mixture it to get it to "trace".   The "wimpier" and/or slower your stirring is, the longer it will take to trace.  You cannot just let it be, or go away and let it sit; if you do not stir constantly, the soap will never "trace".

Add the glycerin and borax.

Keep stirring until the mixture starts to thicken like thin pudding nice "traces". The mixture "traces" when a small amount of the solution drizzled across the top of the main solution's surface leaves a faint pattern before sinking back into the mass. A trace should be reached within 10 to 20 minutes of hand stirring, or 5 to 10 minutes of stirring with a "stick blender". 

Add any essential oils you wish to add to sence the soap at this point.  Stir it in well.

Pour the mixture into your molds.  I use the box my keyboard came in lined with a plastic kitchen garbage bag.  Cover the mold and then cover it with a blanket.  Leave it undisturbed overnight.

The next day you can cut the soap into bars using fishing line.  Stack the bars on a cookie sheet lined with a large paper bag.  It is not ready to use yet; the mixture needs to "saponify" and cure.

Let the soap cure for at least 6 weeks before use.

Be aware, you cannot make bar soap at home without lye (sodium hydroxide). Do not worry, correctly made and cured homemade soap is milder than anything you can buy. The fats and lye go through a chemical reaction, or "saponify" and become soap; the end product no longer contains any lye.

 So, I hope everybody that tries this enjoys it!!!  I want to make it myself sometime, but we are still using soap from the batch my sisters made.

And of course, how can I resist not putting a picture on of our goats?!?! This is goat milk soap!!! 

~Susannah

~♥~♥~♥~♥~♥~