Recipes

Yummy Giveaway + Organic Black Tea & Lemon Jelly Recipe

UPDATE! THIS GIVEAWAY IS OVER. THE WINNER HAS BEEN NOTIFIED. THANK YOU SO MUCH FOR ENTERING! I’d never heard of tea jelly before I started seeing Davidson’s Organic Tea demonstrate how to cook with the stuff.  Such as . . . White Pomegranate Tea Jelly Gastrique Earl […]Read the full article...

How to Brew Fresh Ginger Tea and a Discount Code For You

I’m a tea drinker. I brew a pot of tea every day, just for myself, sometimes two pots. If that isn’t enough, there’s tea bags to brew it by the cup. Several years ago, my blog partner/bud, Deanna, had one of her babies and we had a […]Read the full article...

New Year’s Eve Recipes for the Figgy Pudding-Weary

If you’re like me at this time of year, you’re one table full of sweet, highly-refined and fatty treats from running for the hills to subsist off roots and berries. But there is one more culinary hurdle to leap before the party season takes a breather: New […]Read the full article...

Passion Fruit Ice Cream Recipe

After staring down this ever growing bowl of passion fruit for a week, searching passionately for passion fruit recipes, I decided to make my own recipe. This is a creamy-smooth, less-sugar, custard-style homemade ice cream that walks the line between sophistication and kids-still-love-it. Grown ups just go […]Read the full article...

Making and Freezing Pesto

  One day I’m searching the bare earth for signs of life, tiny green cotyledons shaped like a pair of back-to-back capitol letter Ds. Baby basil. The next day, it’s months really, but where did they go? I’m pinching, pinching, the fuzzy flowering tips with a sense […]Read the full article...

A Very Excellent Granola

With well over a thousand posts and goodness-knows-how-many recipes, it came as a shock for me to realize we only had ONE granola recipe. That is unacceptable for such a crunchy blog. Our only recipe (until now, that is) is Deanna’s delicious grain-free version, but for those […]Read the full article...

What I Put In My Smoothies These Days

I usually have a smoothie for breakfast, especially in the growing season when fresh greens and herbs are blowing up in the garden, and it’s too hot to want to stand in front of the stove. Since we keep the air very high, around 85+ degrees, we […]Read the full article...

Spicy Sauteed Sweet Potato Greens With Thyme and Fresh Garlic

I only recently learned you can eat sweet potato greens. Apparently entire continents already knew this, which leaves me feeling a bit left out, like I did when I learned you can eat squash greens, too. For my maiden voyage with this new-to-me green, I went the […]Read the full article...

How to Make the Best Cup of Tea You’ve Ever Had

America may have its legendary tale of the Boston Tea Party of 1773 (when Samuel Adams and the Sons of Liberty threw more than 340 chests of tea off three ships moored in Boston harbor), but when it comes to making the perfect cup of tea, it […]Read the full article...

Daisy’s Rules of Pie

Pie is the best. Or the worst. Like so many things, a good pie is GREAT, and a bad pie is terrible. When something has so much potential, sub-par renditions are made execrable by comparison. I hear so many people say they don’t know how to make […]Read the full article...

Taco Pockets Reboot: Cheap and Healthy Version

Back in the day, I was drowning in little kids and the only structure I could create was around meals.  I made this hilarious, totally bad for you, not frugal summer menu.  It was just EASY.  A couple of folks complained that it wasn’t healthy or it […]Read the full article...

Making Crackers From Discarded Sourdough Starter

I’m finally getting back into sourdough after a long hiatus. Not only is it delicious, of course, but the sourdough process does this fermenting goodness to the grain that is so healthful. If you’ve developed a sourdough starter yourself, you know that while building it up, you […]Read the full article...

Persimmon-Pecan-Cranberry Muffins

‘Tis the season to pick delicious things up off the ground. So far this fall I’ve picked up about 35 pounds of pecans (pre-shelled weight unfortunately), and enough persimmons to make 10 cups of persimmon puree. Today I looked at them and decided they looked like muffins. […]Read the full article...

Zowie! Smoothie

I wanted a smoothie this morning that would give me a kickstart, so I gathered up spicy, tingly, hot, and tangy ingredients, along with a banana and yogurt to balance it all out. I also topped it off with a passionfruit, because I’m crazy for passionfruit and […]Read the full article...

Amazing Kamut Blueberry Muffins

Any muffin with this amount of blueberries in it is bound to be at least good. Add tender, sweet, freshly milled kamut flour, vanilla and almond extract, freshly laid eggs, coconut oil, and a sprinkle of organic cane sugar, and well, you’ve got the picture. Here’s the […]Read the full article...

Clean Cornbread

I grew up eating cornbread at least once a week. That would be six times a week fewer than my grandmother made cornbread for my father’s family. The drill back then was biscuits for breakfast and cornbread for lunch, every day. With plenty of pinto beans, turnip […]Read the full article...

Purslane and Cucumber Salad

Deanna’s been talking weeds lately, so I thought I’d continue the theme with one of my favorite weeds, purslane. Purslane is unique among weeds in that it lacks the bitterness typically associated with many of the common weeds we eat, like dandelion and dock or plantain. Especially […]Read the full article...

Feel Good Biscuits

In an effort to feed my family a better “everyday” biscuit, I adapted a traditional drop biscuit recipe. With oat flour, whole wheat, flaxseed and coconut oil, I think I have a winner. They’re a little bit crumblier than your usual biscuit, but they still hold together […]Read the full article...

Columba di Pasqua–Re-post

Note:  This is a repeat of a recipe I try to re-post each year.  I want to make another one this year.  (And guard it better from certain people this time). This is a fun Easter bread, Italian style. It’s basically just a rich egg bread decorated […]Read the full article...

How to Make the Best Snow Ice Cream

I suppose I should have known I was tempting fate when I declared our last snow/sleet as the Last Hurrah of winter. We got about 4 inches of perfect, fluffy snow last night, and today had snow ice cream written all over it. Encouraged by one of […]Read the full article...

Easy Homemade Vegetarian Vegetable Soup

If you’re like me, you salivate over gourmet soup recipes with exotic, esoteric, and expensive ingredients, elaborate preparation techniques, and great gobs of cream and butter. Then you go to the pantry and ask yourself what’s for dinner that won’t clog your arteries, require you to take […]Read the full article...

Pumpkin Seed Taste Test

My husband LOVES Halloween and we have FIVE kids, so that means LOTS of jack-o-lanterns.  And LOTS of seeds. I checked out THIS POST to remind myself how to cook them.  I was really dreading unloading the oven of all my cast iron.  Two dutch ovens plus skillets and lids? […]Read the full article...

REAL Smoked Almonds

Mmmmm, smoked almonds.  And not the kind with “smoke flavoring added.”  The real thing. You will need: 2 lbs raw almonds 6 Tbs Worcestershire sauce 3 tsp Onion Powder 3 tsp Garlic Powder 1 tsp Cayenne Pepper 1 tsp Sonny Salt 1 tsp ground mustard 4+ dashes […]Read the full article...

Lemon Poppyseed Buttermilk Pancakes

I could eat the same thing for breakfast day in and day out, but my kids like for me to mix things up. Sometimes I grumble a bit about this, but I hunt around and find a new recipe or make something up and then, I confess, […]Read the full article...

AMAZING Herbal Smoothie

I was feeling sort of yuck one afternoon; I think it was the weather, raining one minute and sunny, hot, and desperately humid the next.  Then more rain. Stuck inside the house under those meteorological circumstances wasn’t doing me any good. I decided what I needed was […]Read the full article...

Easy Awesome Smoked Ribs/Chicken

Mr. Caswell loves his smoker. He is a smoked meat fanatic.  He has tried every recipe under the sun, taken classes, and even become a barbecue judge for the Memphis Barbecue Network.  Everywhere he travels, he finds the local BBQ masters and picks their brains.  Well, this last […]Read the full article...

Recipes From Elk River Guest Ranch: Cowboy Beans

Another recipe from my buddy Bex at Elk River Guest Ranch in beautiful CO, this time a standard of ranch cooking: Cowboy Beans At the ranch after a day of riding, hiking, and biking,  whitewater rafting or fly fishing, this is a SIDE DISH. At home, though, […]Read the full article...

Food From Elk River Guest Ranch: Peppery Pork and Vegetable Roast

Not to complain, but recipe posts are some of the hardest. If you blog, you may understand. Having to stop multiple times in the middle of cooking to arrange and photograph, wiping messy hands for the camera, trying to stir or pour or slice and shoot at […]Read the full article...

How to Use a Smoker

The easiest way to get a smoker started, that I’ve found, is the following method. 1.  Gather supplies.  You will need:  scrap paper, a digital thermometer that YOU have tested in boiling water, lighter fluid, a charcoal chimney, a long lighter, a cheapo stepping stone (otherwise your […]Read the full article...

Smoked Pork Loin (and sandwiches)

Ooohhhh, the sandwiches.  Below is the whole routine for making smoked pork loin and not cooking for a week. 1.  THE NIGHT BEFORE, make a brine.  Smoked meat gets too dry without it.  Follow the below recipe for a 4 to 5 lbs loin. 8 cups of […]Read the full article...

New Favorite Thing: Fresh Herbal Tea

I love herbal tea. I have an embarrassment of fresh herbs in my garden. It is summertime. Why have I been using dried up, store-bought tea bags year-round? I think maybe I tried fresh herbs as tea a few times and it turned out sort of watery […]Read the full article...

Rustic Berry Tart

This is less of a real recipe than an excuse to post pictures of berries. They’re just so beautiful.  And so special. I love berries and they’re packed with nutrition. The strawberries were first, then the black raspberries, and at last the blackberries begin to ripen along […]Read the full article...

Personal Pancakes

Ever woken up early on a weekend, everyone else is still asleep, and you think, “Pancakes sound really good right now.” But you don’t want to stand at the stove for thirty minutes making a whole batch of pancakes that will be cold by the time everyone […]Read the full article...

Freezer Cooking Winner: Ground Beef and Sausage

Of all the things I’ve frozen, this has been the most useful.  Whenever I go to the store for the “big trip” of the month, I buy LOTS of ground beef, a bag of onions, and a pile of sausage.  The first night that I cook anything, […]Read the full article...

DIY Custom Freezer Cooking Plan

  My friend Missy and I were pouring over freezer cooking plans in an effort to give us some short cuts in feeding our nine picky kids and hubbies.  We found that NOTHING fit our families.  Between the two of us, we have so many dietary restrictions […]Read the full article...

Freezer Cooking Win…and Fail: Baked Bacon

  Those biscuits were awesome, btw, but I will get to those in another post.  Right now we need to talk PIG. My children really latched onto that “World Bacon Shortage” story back in September.  I think it’s a self-fulfilling prophesy, as they are eating bacon like […]Read the full article...

Poor Man’s Tahini Sauce

If you love falafels, but, like me, the price of tahini for the tahini sauce sends you stumbling backwards a few steps in the grocery aisle, you might want to give this recipe a try. It has the essence of tahini sauce, without having to pop out […]Read the full article...

Southern Greens Tutorial

You will need: 1lbs of frozen greens, we like collards best “drippins” from 1/2 lb bacon salt garlic powder, onion powder (optional) stevia or other sweetener 1. Cook bacon and save the fat. 2. Pour fat from 1/2 lbs bacon into the frozen greens. Add salt, garlic […]Read the full article...

Practically Green: Putting up Summer Produce No Sweat

  Going green in midsummer isn’t just about buying locally grown produce and keeping your lawn free from chemicals. If you’re really eco-smart, you’ll be putting up locally grown produce for the fall and winter. In January, those sorry winter tomatoes trucked from the other side of […]Read the full article...

Strawberry Pie

After a trip to a Pick-Your-Own strawberry patch this past weekend, I had some berries begging for something more than smoothies or cereal.  Here’s what I came up with.  It’s a no-sugar (just honey) added, flourless pie with a combination cooked puree filling and fresh berries. As […]Read the full article...

Crockpot “Hollandaise” Roast Chicken

Crockpot “Hollandaise” Chicken one hen, icky gibblet bag removed salt (and/or preferred seasoning blend) Aluminum foil 3-6 egg YOLKS 1-2T lemon juice pinch salt possible extra slosh of olive oil or wad of butter if you can have it 1.  Place rinsed, dried hen in crockpot, breast […]Read the full article...

Hard Cheese

The title of this post sounds like I’m telling someone to get over it, and while I do have reason to say words to that effect on a regular basis (she said nyah nyah to me!, she wooked at me!), I did literally make hard cheese for […]Read the full article...

Turnips Twelve Ways–Recipe Round-Up

Thanks to the many, delicious responses to my plea for ways to prepare the huge basket of turnips I harvested, I have a great selection now. I didn’t want to hog them all to myself, though, especially since many of the suggestions came direct to email instead […]Read the full article...

Easy Chocolate Strawberry Shortcake

I’ve decided it’s spring.  June, even. We may get a blizzard next week, but I don’t care.  I’m ready for some strawberry shortcake. This is inspired by thekitchn.com’s No-Bake Strawberry Icebox Cake. I’ve never been much of a regular graham cracker fan, though, and I wanted to […]Read the full article...

Preserved Lemons

  Preserved lemons add a clear lemon flavor to all kinds of dishes, from tagines to couscous to stewed chicken or fish.  They aren’t difficult at all to make, and they can add a touch of exotic flavor to everyday dinners. To make it easy on myself, […]Read the full article...

Wild Flavors: Summer Rolls for Spring/Summer

I made summer rolls from Didi Emmonds’ new book, Wild Flavors. It was an unassuming recipe and I didn’t have huge expectations because of its simplicity. But when I served it and we dug in, I kept saying to my husband, “This is really good, isn’t it?  […]Read the full article...

How to: French Press Method Coffee, and Giveaway

Today, in addition to showing us how to make coffee French Press Style, the artisanal roasting company, JBrooks Coffee Roasters, is giving away three of their 3-bag Combo Packs.  The combo has 3 different coffees – one light, one medium, & one dark roast, in either ground […]Read the full article...

Brew Coffee Like a Pro

Guest posting today is our friend John Pitman of J.Brooks Coffee Roasters.  Earlier in the week he soundly educated our readers on multiple coffee fronts.  Today he shows us how to make the perfect home brew. After this I have no excuse for pretending to my husband […]Read the full article...

Gado-gado

Gado-gado is an Indonesian dish of vegetables covered with a seasoned peanut sauce.   It’s very versatile because you can use whatever fresh vegetables you have on hand, although cabbage, particularly nappa cabbage, bean sprouts, green beans, bitter melon (seeds removed) and corn are traditional.  You can vary […]Read the full article...

Homemade Cheez-Its

The following is a fabulous guest post from Kris Bordessa of Attainable Sustainable.  Do me a favor and go say something nice on her blog or her facebook page so she’ll write more of these for us!    After reading my true confession about Cheez-Its, a reader […]Read the full article...

Fresh Fig Tart with Almond Crust

This post is brought to you by Jenny, from Nourished Kitchen, this weeks giveaway product vendor.  Click HERE for a sneak peek.  See the THURSDAY post to enter. I love desserts (especially healthy, real food desserts), and this fresh fig tart is no exception. And I don’t believe […]Read the full article...

Roselle and Quinoa with Basil Pesto

Waiting and waiting for the roselle in the garden to bloom.  It seems like it’s taking forever.  Meanwhile, I’ve decided to use the delicious, tart leaves while I’m waiting.  They taste a lot like sorrel, tender with a nice, slightly sour tang.  Nutritious, too, with a healthy […]Read the full article...

Make Green Bean Pickles

This recipe comes to us from our giveaway sponsor this week: Cultures for Health Naturally Pickled Green Beans Recipe   Ingredients: 1/2 lb. Green Beans or similar bean 3 cups. Water (approximate) A few cloves of garlic, chopped A few red pepper flakes Freshly ground black pepper […]Read the full article...

10 Ways to Use a Food Dehydrator

This guest post is courtesy of our giveaway vendor Cultures for Health, who is giving away an EXCALIBUR FOOD DEHYDRATOR on Thursday!!!  Stay tuned for a chance to win beginning with our Thursday Giveaway Post. Food Dehydrators can be the ultimate multi-tasking tool in your kitchen.  Go […]Read the full article...

Breakfast Slow Cooker Baked Apples

This post comes courtesy of Cara at Health, Home, Happiness, this week’s giveaway provider. Even if you are a morning person, waking up to a hot cooked cinnamon-sweet breakfast is a welcome treat! For those who are not morning people, having something ready to serve the kids […]Read the full article...

Grain-Free Tortillas, Wraps, and Tostadas

This post comes courtesy of Cara at Health, Home, Happiness, this week’s giveaway provider.  And I have to tell you, we use her recipes every day around my house, especially this one!  These versatile wraps work fantastic for tacos, fajitas, and rolled sandwiches. Soft Tortillas Makes 8-12 […]Read the full article...

Breakfast Zucchini Recipe

Got too much overblown zucchini?  Then like me, you’re looking for anywhere to use it.  Here’s my new favorite. Egg in a Zucchini Basket 1.  Slice overgrown zucchini very thickly. 2.  Cut seeds out of the center and cook over med-hi in olive oil. 3.  When almost tender, crack […]Read the full article...

Grain-Free Waffles

These waffles are the most bread-like recipe I’ve come across in my grain-free journey.  They won’t get crispy for you, at least mine don’t, but they’re very good indeed. Grain-free Waffles 6 eggs 1/2 c coconut flour 1/4 tsp baking soda 1/2 tsp salt 2T honey or […]Read the full article...

Lacto-Fermented Dill Baby Carrots

  Timeframe: 1 week Special Equipment: One-quart jar, preferably a fermenter Cut up flexible coffee lid that can be folded through the mouth and expands approximately to width of jar Optional weight.  I used an Eggsact Egg timer. Ingredients (for 1 gallon): 1-2 bags of baby carrots […]Read the full article...

Homemade Sauerkraut

Timeframe: 1 week Special Equipment: One-gallon jar, preferably a fermenter Plasticware lid that can be folded through the mouth and expands approximately to width of jar Ingredients (for 1 gallon): 5 pounds cabbage 3 tablespoons sea salt Boiled and cooled tap water Optional splash of Bubbies juice […]Read the full article...

How to Make Water Kefir

photo by Floridecires We all know that yogurt is good for you because of the beneficial bacteria.  Well, kefir has even more!  It has all different kinds of beneficial bacteria and good-guy yeasts.  You can buy it in milk, but for those of us that can’t do […]Read the full article...

Great Grain-Free Granola

This is my favorite cereal ever.  It crunchy and sweet and salty.  It never gets soggy in milk.  I could eat bowls and bowls of it.  And I have. Ivory’s Favorite Grain Free Granola 1 cup salted sunflower seed kernels 1 cup raisins 1 cup frozen blueberries […]Read the full article...

Grain-free Zucchini Noodles

Zucchini makes a good twirl-able noodle.  However, it’s all about the gadget you use, not the process or recipe.  I’ve used a vegetable peeler in the past, but the product wasn’t a convincing noodle. Now I use the above Titan Julienne peeler that I got at BBY […]Read the full article...

Sunflower-Pumpkin Seed Pancakes

Some things grind in a coffee grinder better than others.  Seeds, for instance do much better than nuts.  I don’t know why.  I think it’s the size and the fact that they’re a drier product.  Anyway, here’s another set of grain free pancakes.  I’m addicted to them.  […]Read the full article...

Cajun Chicken Soup

This is one of those recipes born of having a bunch of odds and ends and not wanting to go to the store.  But YUM! Cajun Chicken Soup 2 T olive oil 1 onion, chopped 2 stalks celery, chopped clove garlic, pressed 3-5 andouille chicken sausage links […]Read the full article...

Grain-Free Porridge

This is one of those I-haven’t-had-grain-in-so-log-I’m-dying recipes.  It’s NOT something you’d eat if you could have real oatmeal.  It’s gritty and sticks in weird places in your mouth, but if you’re missing hot cereal as much as I am, it’ll do. You’re basically going to make a […]Read the full article...

Chicken Vegetable Soup

I once served this soup to a man recently in the US from his native Peru. He said it was the first dish he had tasted in America that he actually liked. I was both flattered . . . and embarrassed for my great nation. Here’s the […]Read the full article...

Home-Fried Tostada Shells (or Tortilla Chips)

This is one of those head-slap recipes where we all wonder why we haven’t been doing this all along.   Don’t blink, the recipe is going to be over in two seconds. 1.  Heat an inch of oil in a skillet over med to med-hi heat. 2.  Open […]Read the full article...

Grain-Free Burger Buns

Thank you, Jesus, I found the macro button before we ate them all.  Like last post, the rest of these picks are terrible, but I’m second trimester and am totally not making these buns again today.  Forgive?  Thanks. Grain-Free Hamburger Buns (4 buns, 7 carbs each) 1.  […]Read the full article...

Grain-free Pancakes

First, let me apologize for these pictures.  I have a new camera and I didn’t find the macro button until 30 seconds ago.  So, this and the next post WILL BE GRAINY, though the recipes are not.  HA!  I hate puns. Anyway, a friend of mine with […]Read the full article...

Tabasco Pepper String

I’ve made pepper sauce (simple whole peppers in vinegar), tabasco sauce, and still they keep coming, so I strung string after string of these and hung them up in the kitchen window. Pretty and useful.  When they are completely dried I can crumble one off as needed […]Read the full article...

Fried Green Tomatoes

The paths between three of my raised beds were so overgrown with untamed tomato vines that I had to walk all around the perimeter to get into the garden.  This puts me near the chicken yard which makes one squawky Australorp, the one who’s always eyeballing me, […]Read the full article...

Oatmeal Raisin Walnut Cookies–No added Sugar

I appreciate trying to live within ones means. What does this have to do with cookies?  My nephew was married last week and, besides the wedding cake, the reception was cookies and punch, supplied by family and friends. I hope the trend away from the extravagant wedding […]Read the full article...

Fried Squash

I’m going to have to buy squash to make this from now on because my eight squash plants produced a total of 4 squash before I ripped them out.  They were infested with squash borers and squash bugs and I gave them to the chickens.  I hope […]Read the full article...

Garlicky Sauteed Greens

I love old-fashioned Southern-cooked-to-death greens as much as the next girl from here ’round, but I really love these more.  Don’t tell anybody. This method works best with younger, more tender leaves.  If you have more mature greens, trim the stems and cook it a little longer […]Read the full article...

Real Cinnamon

I’m feeling a little snookered.  What I’ve always thought was cinnamon is something called cassia. On the right is cassia, what I’ve always known and loved as cinnamon sticks. On the left is cinnamon.  Thin and brittle, unlike the thick, woody cassia on the right. Most ground […]Read the full article...

Fresh Asparagus Pie

Another asparagus recipe to follow the Asparagus Soup, this time a main course.  If you like, you can call it a quiche. Fresh Asparagus Pie 1 single pie crust 1/2 bunch fresh asparagus 1 onion, sliced into strips 2 cloves sliced garlic olive oil 1/3 cup chopped […]Read the full article...

Falafels

Falafels are a Mid-east staple but less common in Mid-America, which is a shame, they’re so tasty.  We eat falafels around here in pitas, on salads, and on their own.  If you make them smaller they make a tasty appetizer. With tahini sauce. Mmmm.  Tahini sauce is […]Read the full article...

Soft-Boiled Eggs 101

I know,  know. You’re thinking next I’ll be posting a tutorial on how to blow your nose. But, talking to Ivory the other day about how hard it is to shell fresh, hardboiled eggs, (yes, we are exciting people, I believe it is our fourth conversation on […]Read the full article...

Asparagus Soup with Roasted Garlic & Sun-Dried Tomatoes

I wanted a soup with depth of flavor but without cream or butter.  Roasting the garlic and the asparagus tips and caramelizing the onion gives it a richness without the dairy.  The family gave it an A+. This is a non-dairy soup and if you make it […]Read the full article...

Great Grits!

Great Grits Really excellent grits are never soupy.  They are sticky like sushi rice and could likewise be eaten with chopsticks if necessary (which I totally did in college cause our suite-mates kept thieving the silverware and it was all I had left.) 1.  Boil one jar’s […]Read the full article...

No-Fail Homemade Mayo

Oh.  My. Gosh.  Homemade mayo is amazing!  I mean, just LOOK at that picture! NOTHING like store-bought mayo.  NOTHING.  If you’ve never had fresh mayo, you haven’t yet begun to live, my friend. Ivory’s No-Fail Mayo Instructions 1 egg yolk 1 tsp lemon juice 1 pinch salt […]Read the full article...

Banana Bread a la MIL

My mother in law is one of those magic bakers.  Cookies, brownies, basically sweets of all kinds, even those from a box come out HEAVENLY when they pass through her kitchen.  I can make exactly the same thing at my house and it will NOT taste the […]Read the full article...

Gluten-Free Pancakes

Rice Flour Pancakes 1 cup rice flour 1 egg pinch salt 1T sugar 1T baking powder 1T canola oil 1/2 cup water or milk 1.  Combine all ingredients. 2.  Drop by spoonfuls on hot griddle. 3.  Turn when they look like this: Will have the consistency of […]Read the full article...

Ivory’s Chili

At my house, there really are no recipes.  So this is most properly called Ivory’s February 2010 Chili…as it will never be the same again. I have really enjoyed forcing my kids to eat by hanging the Wii over their heads as a carrot.  Two nights ago, […]Read the full article...

Iced Green Tea

Iced Green Tea I drink iced decaf green tea.  It sounds insane, but it’s delicious.  Even the kids love it. 16 1 cup bags of decaf green tea 10 packets Truvia 2 packets yellow, pink, or blue fake sugar ~1.5 gallon container water 1.  Dump tea and […]Read the full article...

My Daddy’s Oatmeal

My Daddy’s Oatmeal mason jar of water 1/2 mason jar of old fashioned oats handful of raisins 1T cinnamon sugar or brown sugar 1T salty butter or margarine shredded coconut milk optional crushed walnuts 1.  Toss raisins in pan of water and heat to boiling. 2.  Stir […]Read the full article...

Salmon Patty Puffs (Gluten-free)

My hubby says that these are like salmon hush puppies, fish hush puppies…FUSH-puppies. That’s what he settled on.  Fush-puppies.  So here you go!  And since I can’t have flour, they’re gluten free.  I suppose any coarse flour would work.  Whole wheat, cornmeal, what-have-you, but mine are from […]Read the full article...

Perfect Cinnamon Toast

I learned to make cinnamon toast at my father’s knee.  Incorrectly made cinnamon toast, like incorrectly made oatmeal, was simply not fit to eat!  So for all those whose parents were uneducated in the ways of proper cinnamon toast, I offer the following tutorial. Daddy’s Cinnamon Toast […]Read the full article...

Gluten Free Flour

That’s rice flour, my friend.  Ground in my very own kitchen!  My MIL got me this cool hand crank grinder for Christmas.  I wouldn’t recommend handcranking enough for a fat loaf of bread, but for a few cups here and there, it’s perfect. I just clamp it […]Read the full article...

Amy’s Awesome Sweet Potato Casserole

Truly an awesome dish. Much requested at the holiday table, but too good to save for special occasions. This recipe has no added sugar.  Pray the Miniature Marshmallow Consortium and Brown Sugar & Pecan Board don’t take this personally. They are very powerful forces, apparently. Sweet Potato […]Read the full article...

Zesty Tuna Steak Fajitas

Tuna Steak Fajitas makes 8 fajitas 1 package of 2 frozen tuna steaks, or fresh equivalent, thawed and sliced into strips 1/3 cup lime juice 1 tsp cumin 1 tsp smoked Spanish paprika (don’t put this away yet, you will need it and the cumin again) 1/2 […]Read the full article...

7 Uses for Marigolds

I mentioned a while back that I was determined to get the most out of my marigolds–a huge mound of them occupying space I coveted for cold weather goodies like cabbage and broccoli. I wasn’t kidding and have been giving that plant a workout. Here’s the current […]Read the full article...

Crispy Green Tomato Pickles

As the days grow shorter, my tomatoes just aren’t ripening. And, I suppose, the SEVENTEEN STRAIGHT DAYS OF RAIN we’ve had haven’t helped much. If you decide to pull ’em green like I have, pickling is a one way to preserve them. These are tangy-sweet, with a […]Read the full article...

Thai Fried Rice

This is a restaurant recipe cut down a bit, but it still makes a whole lot of fried rice. It’s vegetarian, but if you prefer you can go vegan and remove the eggs, or go carnivore and substitute your favorite meat for the tofu. I often substitute […]Read the full article...

Callie’s Dessert

My daughter’s invention. Bananas, smashed beyond recognition. A generous sprinkle of cinnamon sugar. A generous sprinkle of coconut. YUM! Incidentally, her other favorite dessert at grammy’s house is similar. Bananas, sliced. Peanut butter between ritz crackers, then crumbled. Drizzle of honey. She’s an evil genius. IvoryRead the full article...

Making Homemade Tabasco Sauce

OR—How To Pepper-Gas Your Entire House So. I got ready for a normal post–here are the ingredients, here it is cooking, here’s the finished product, etc. I took the ingredient photo: Put the ingredients on to simmer for a few minutes. And went outside for a second. […]Read the full article...

Freezing Produce by the Handful

My Gran always called it ‘putting up the ______’.  It took a whole day for each crop.  Putting up the tomatoes.  Putting up the squash.  Putting up the peppers. I am not my Gran. For one, I can’t get all my produce to appear at the same […]Read the full article...

Perfect Microwave Eggs

It’s not possible.  I know.  But trust me.  It all works off that ‘eggs continue cooking after they leave the stove’ thing. 1.  Place eggs in CERAMIC bowl and scramble well. 2.  UNDERCOOK them. For my micky, it’s 30 seconds per egg. This is too wet: What […]Read the full article...

Roasted Acorn Squash

The surprise success of the garden this year was acorn squash, for two reasons. One is that I seldom have much success with squash, what with fighting squash bugs, borers, and beetles. The other reason is that I didn’t plant any acorn squash. HA! So what to […]Read the full article...