Snacks & Sides

Homemade Cheez-Its

Breads

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 took pity on me and sent a recipe [...]

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Roselle and Quinoa with Basil Pesto

Flavorings & Condiments

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 dose of vitamins C and A as well [...]

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Make Green Bean Pickles

Home Preserving

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 Fresh or dried dill week to taste One [...]

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Lacto-Fermented Dill Baby Carrots

Home Preserving

  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 1 tablespoon salt 1 tsp dried dill Boiled and [...]

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Homemade Sauerkraut

Home Preserving

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 or other lactofermeted liquid Process: Chop or grate [...]

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