Showing posts from February, 2013

Roasted Soybean Recipe

Here is a wonderful recipe for a healthy snack that, even though it is a bean tastes more like a nut when you reach the finished product.

Ingredients needed:
SoybeansSaltGarlic powderOnion powder
Start by soaking the bean for 24 hours.

Drain and then recover with water and cook for 1 hour.

Drain again.

Next, dry the bean on a towel to remove as much moisture as you can.

Place the beans, in a single layer on baking sheets.Then, sprinkle the beans with the seasonings - as much as you desire.

Next, place the baking sheets in a 350 degree Fahrenheit oven for 2 to 3 hours, making sure to rotate the sheets as well as mix the beans every once in a while.

When the beans are dry, they are done.

Homemade Jarlsberg Cheese

Jarlsberg cheese, is one of my favorite cheeses.  I love how firm the texture is along with its incredible melting ability, as well as its slightly strong taste(that has to do with the additional bacteria added to the milk while it is culturing).

To start off, I partially skim the cream off the cream from my milk to get 8 gallons of partially skimmed milk.

Next, after sanitizing my cheese vat, the thermometer, and stirring ladle, I pour all 8 gallons of milk into the vat and set it to medium-high heat on my largest burner.  Until the milk is heated to 92 degrees Fahrenheit, I stir the milk every couple of minutes while checking the temperature.

When the milk gets to 92 degrees.  Turn off the heat and sprinkle 1 teaspoon of thermophilic culture AND 1/2 teaspoon of propionic bacteria powder over the top of the milk.  I get my cultures, rennet, and cheese making supplies from and have found his prices to be spot on competitive.  He also has great turn around o…

The Perfect Cracker

A few years ago, I went in the pursuit of the perfect cracker - one that was just a bit sweet and could be eaten with a sweet accompaniment but at the same time were not too sweet so they could also be eaten with cheese.  After many, many recipes (some that I ended up feeding to the chickens because they were not even good enough for us to eat), I found a recipe for Norwegian flat bread, that with a few tweaks of my own, ended up being exactly what I had been looking for. 

This cracker has now become our family favorite cracker.  I make a quadruple batch each time I make these because they keep so well (4 weeks at least when stored in an air tight container).

Here is what you need for ingredients:
1 cup oatmeal (quick or old fashioned)
1/2 teaspoon baking soda
1/4 cup yogurt
3/4 cup real butter milk
1/4 cup melted coconut oil
2 Tablespoons SUNCANAT
1 1/2 teaspoons salt
3/4 cup whole wheat pastry flour
3/4 cup whole wheat hard flour
(You can equally substitute the yogurt and buttermilk amounts abo…

Making Corn Tortillas

Tacos are one of my oldest son's favorite dinners but buying store bought taco shells or even tortillas is not something I want to add to our diet.  Therefore, a few years ago, I did some research on tortilla presses and started making my own corn and whole wheat tortillas.  In the end, I purchased a 10 inch cast iron press based on all the reviews I read, and I have not second guessed my decision since my purchase.

The recipe I am going to share with you today is for corn tortillas using a special corn flour specifically for making these wonderful Mexican flat breads.

Here is what you will need for ingredients:
2 cups nixtamalina flour
1 1/4 cups water

Mix the water and the flour and then cover and let sit for 15 to 20 minutes.

Next, take a small ball of the dough and lay it towards the back part of the press.

Note:  You will notice the plastic on the press - I use a large baggie cut in half to cover both sides of the press to keep the tortilla from sticking.

Then cook the tortilla on o…

Mark 8 & Leaven

In reading through Mark 8 last week, the one part of the scripture that kept sticking out to me as I read it each day was verse 15, which reads:

Then He charged them, saying, 'Take heed, beware of the leaven of the Pharisees and the leaven of Herod.'”

I think the reason this verse caught my attention, is because for many years I had no thoughts, good or bad, about yeast but all that changed a short 5 years ago. It was then, I learned that the primary cause of the issues my family had been plagued with for years (depression, Asperger Syndrome, Dyslexia, sensory issues, speech issues, anger outbursts, etc.) was rooted in a common yeast infection we shared. Thus, the word “yeast” tends to be one word I take great pains to notice and deal with on a daily basis.
The reality of the bad yeast that had proliferated my digestive system, which had been given the right conditions to flourish because of my prolonged use of antibiotics when I was a teenager (a common scenario for many peo…

Pasta Carbonara

Whenever there is a plethora of eggs in the refrigerator and we have had heavy meat dinners for multiple days in a row, I try to work in a dinner that will use up some of our excess surplus and Pasta Carbonara is one of those dinners.

Here are the ingredients needed to make this recipe:
6 large eggs (or 8 medium ones)2/3 cup whipping cream2/3 cup butter1/2 pound bacon, fried and chopped1 1/2 pounds of egg noodles1 1/2 cups mozzarella cheesesalt and pepper to tasteIn a mixing bowl, mix together the eggs and the whipping cream.

Separately, cook the noodles according to the package directions.

After draining the noodles, melt the butter in the same pot.

Then add the drained noodles back into the pot and coat the noodles with the butter.  Set to the side.

Next, put an oven proof dish in the oven at 325 degree Fahrenheit.  When the dish is heated, put the buttered noodles in the dish and pour the egg and cream mixture over the top of the noodles.  Mix well.

Next add the bacon, cheese, salt and p…