Garlic and Basil Tomato Pasta

Simple and fast! This is a great recipe for using all those fresh tomatoes and basil from the garden!

Recipe

1 pound uncooked whole wheat pasta (I like angel hair)

4-5 pounds tomatoes, large or cherry cut in half or bite size chunks

2 tablespoons garlic, minced

1/2 cup fresh chopped basil

2 tablespoons olive oil

2 tablespoons butter

salt and pepper to taste

1/4 cup Parmesan cheese, shredded

Cook your noodles following the directions on the package. In the meantime, chop the tomatoes, garlic and basil and place in large bowl with oil and butter. Remove the noodles from the pot and strain. Pour them while still hot over the tomato, basil mixture and let melt the butter. Add salt and pepper to taste and the cheese. Toss well and serve.

August 27, 2014August 27, 2014

Chocolate Coconut Sourdough Bread

It’s so good you could almost call this a dessert! Tender and chocolatey, this bread is a nice treat!

Recipe

2 cups water

1/2 cup starter

1/2 cup coconut oil, melted

1/2 cup honey

2 teaspoons salt

1/2 cup cocoa powder

2 cups whole wheat flour

4-5 cups all-purpose flour

In a large electric bowl fitted with a dough hook attachment, mix together the water and starter. Add the oil, honey salt and cocoa powder. Add the whole wheat flour then the remaining flour one cup at a time until the dough pulls away from the sides of the bowl. Place the dough into a large glass bowl and cover with plastic wrap. Let stand and raise for 12-24 hours. I like to let mine sit overnight.

Once raised to double in size push down the dough and divide in half. Make into round boules. Sit them on their own piece of parchment paper and cover with plastic wrap. Let raise until double, about another 2 hours. Heat the oven to 500 degrees with a cast iron dutch oven. Remove the hot pot from the oven and place the bread with parchment inside. Cover the pot with lid and place in the oven. Turn the heat down to 425 degrees and cook for 20 minutes. Remove lid and cook for another 20 minutes. Let cool on a wire rack. Repeat for the second loaf.

August 27, 2014

Fresh Canned Peaches

I love this time of year when the fruit is on in abundance. Peaches are one of my favorites! This recipe is simple and a healthier version of the stuff processed in syrup. I usually buy 2 large boxes form the farmer’s market to make 20 quarts plus some for making fruit leather or jam.

Recipe

Fresh Peaches

1 tablespoon organic sugar per quart

1 teaspoon citric acid per quart

Boiling hot water

Blanch the peaches for 30 seconds. Remove the skin and pit and cut into slices. Place peaches in jar filling to rim. Add the sugar and citric acid. Pour boiling hot water into the jar until there is a 3/4 inch space to the top. Clean the edges and put on lids and rings. Process for 25 minutes.

August 27, 2014August 27, 2014

Homemade Canned Tomatoes

A much healthier and inexpensive alternative to store bought canned tomatoes. This recipe is simple, but just takes a bit of time. A day of canning tomatoes is always worth the year’s supply! I usually by 3 large boxes from the farmer’s market to produce 30 quarts. We go through a lot of tomatoes through the year, using it in soup, chili and stews.

Recipe

Fresh tomatoes

1/4 teaspoon sea salt

Blanch the tomatoes in boiling water for 1-3 minutes depending on how ripe the tomatoes are. Remove skin and core. Cut in to quarters and tightly pack into clean quart size glass jars. Place in hot water bath. I like to have water boiling to add to the bath to keep it warm. Just before putting the lids on add the salt. Depending on how large your processor is you should be able to fit 5-6 quarts inside. Process for 45 minutes.

August 27, 2014

Cinnamon Pear Jam

This jam is the essence of fall! It’s so good on toast or even with savory pot stickers! Delicious! This recipe is simple and requires no pectin. Makes 8 pints of jam.

Recipe

16 cups pear puree

8 cups sugar

4 teaspoons cinnamon

1 teaspoon ground cloves

Process the pears through a Victoria Strainer and pour the puree into a large pot. Add the sugar, cinnamon and cloves. Bring to a boil and simmer on medium heat until thickened, about 45-60 minutes. Place in pint glass jars and process for 10 minutes.

August 27, 2014August 27, 2014

Spiced Pear Sauce

The pears are on! This year I decided to try making pear sauce as suggested by a friend and it worked out beautifully! Just wish I had more pears! This recipe is simple and taste wonderful! We like to eat it with our pancakes instead of syrup or with plain yogurt. Makes 6 quarts.

Recipe

16 cups pear puree

4 lemons juiced

4 teaspoons cinnamon

2 teaspoons ginger

2 teaspoons vanilla

Process the pears through a Victoria Strainer and add the puree to a large pot. Add the lemon juice, cinnamon and ginger. Bring to a boil and simmer for 10minutes. Add the vanilla and pour into quart bottles. Process for 20 minutes.

August 20, 2014

The Art of Tincturing

Tincturing and making medicine with herbs has become a lost art in many ways. For over a century now we have put most of our faith in conventional medicine and have forgotten how to use the herbs God has given us. We have forgotten what it is like to connect with mother earth and what she has to offer. As a Latter Day Saint I often reflect upon the word of wisdom given to Joseph Smith in D&C 89:10-11, “And again verily I say unto you, all wholesome herbs God hath ordained for the constitution, nature and use of man. Every herb in the season thereof, and every fruit in the season thereof; all these to be used with prudence and thanksgiving”. I come from a family who is well immersed in the medical field and I strongly believe there is a place for both herbal or allopathic and conventional or western medicine. One is holistic, gentle and preventative. The other is life saving in emergencies when one suffers from acute injuries like broken bones, excessive bleeding or other major ailments like asthma attacks. However, conventional medicine rarely treats the root of certain illnesses. Where allopathic medicine along with lifestyle choices can be changed over time. Herbs do work, but usually at a much longer duration then prescription drugs. Understanding herbs gives us a sense of becoming self-sustaining and empowered. There have been many summer mornings I have taken my kids up to the family cabin and foraged for wild herbs! What a blessing it is to know that there are plants that can be used from our own mountains and backyards that can help heal and even stop bleeding in emergencies! We just have to know what they are!

I have been tincturing for a few years now and always find myself in awe when they work! I don’t know why it surprises me still, I suppose I am constantly going through a paradigm shift myself. I love being able to take my health and my families into my own hands through the knowledge of herbs and making medicine. Herbs are idiosyncratic, meaning they are effective but can have different reactions for different people. It is similar to a person with an allergic reaction to strawberries. Are strawberries bad for everyone? No. They just aren’t right for that particular person. The beauty about herbs is that they have multiple benefits and some with similarities so there usually are more than one or two options for a certain problem. Certainly there are poisonous herbs that can be harmful and I encourage everyone to do their own research. I really like the book by Linda Kershaw, “Edible & Medicinal Plants of the Rockies” for identification and descriptions of many of the plants that grow in the Utah area. Most herbs that are available commercially are very safe.

There are many recipes you could use for multiple purposes. I will share a few ideas, but it is best for you to do your own research and find what fits your lifestyle and needs. In addition to the above book mentioned I also recommend my favorite called “Medicinal Herbs A Beginner’s Guide”, by Rosemary Gladstar. It is a fabulous step by step guide on how to make simple herbal medicine.

Where To Begin?

There are several methods for making tinctures. Some are very exact and precise in their measuring and weighing. But I really like Rosemary Gladstar’s way of doing it. It’s very easy, safe and effective! All that is needed is a medium or base and herbs with a few pieces of equipment and amber colored bottles (I like to get mine at Industrial Container and Supply in Utah). I prefer using dried herbs, but there are instances where fresh is required. We’ll talk about that in a little bit. There are a few mediums or bases to chose from. I mostly use 1/2 vegetable glycerin, 1/2 purified water for children and babies (plus its sweet tasting) or 100 proof vodka making a stronger medicine. The main difference between the two is that the glycerin has a shelf life of 2-3 years and the vodka has a shelf life of 25-30 years and sometimes longer. When I think about future preparation I go with the vodka. Apple Cider Vinegar can also be used but only has a shelf life of 1 year and is not as strong.

The first step is to place your herbs in a clean clear glass jar. Pour enough alcohol over the herbs to completely cover them by 2-3 inches. Some herbs will float to the top, but they should settle in a day or two. As long as they are covered you should be okay. Seal the jar with a tight fitting lid and place on counter out of direct sunlight. Be sure to label your jars, I promise you won’t remember what’s in it in a few weeks. Shake once a day for 6 weeks.

From this point you will want to strain the herbs through a mesh strainer.

You can also use a cheese cloth at the same time with the strainer or strain a second time to get rid of any extra particles. Be sure to squeeze the herbs as much as possible to get out any extra medicine.

Pour through a funnel into a sterilized amber bottle. To sterilize I spray all my equipment down with hydrogen peroxide first and let air dry. You can also boil the equipment too. Store in a dark cool place and don’t forget to label every bottle.

To Use

For acute problems – 1/4 to 1/2 teaspoon of herbal tincture every hour, for a total of up to 6 teaspoons daily. 1 dropperful is 1/4 teaspoon

For chronic problems – 1/2 to 1 teaspoon of tincture two to three times daily, for a total of 3 teaspoons daily. 1 dropperful is 1/4 teaspoon

Herbal Combinations

Master Cold and Flu – use equal parts, fresh cayenne pepper, fresh garlic chopped, fresh ginger chopped, fresh horseradish chopped, echinacea root, marshmallow root

Headache – equal parts dried peppermint, feverfew and chamomile

Cayenne – 90,000 IU’s cayenne pepper (very effective for stopping heart attacks and stopping bleeding when used externally)

Sleep Aid – 1 cup valerian root, 1/2 cup hops strobile (flower), 1/4 cup lavender buds

There are many other combinations that are fabulous to use. Be sure to do your own research and find what is best for your family! Other single herb tinctures that are a must at our house are yarrow, goldenseal and dandelion.

August 19, 2014

Raspberry Ganache Brownies

There aren’t too many things better than this rich dessert! I love dense rich brownies and with the raspberry ganache on top it is to die for good!

Recipe

Batter

10 ounces bitter or semi sweet chocolate baking chips or bar chopped

3/4 cup butter

1/3 cup seedless raspberry jam

5 large eggs

1 cup organic sugar

1/3 cup all-purpose flour

1 teaspoon baking powder

Preheat the oven to 350 degrees. Line a 9×13 pan (square edges is best) with foil that overhangs around the edges. Spray with cooking spray, getting into the corners well. Set aside.

In a large sauce pan melt the butter and chocolate over low heat until smooth. Add the jam and whisk until melted. Cool slightly.

Beat eggs and sugar in an electric bowl fitted with a paddle attachment until very thick (about 6 minutes). Add flour and baking powder into egg mixture and gently fold in the chocolate as well. Pour into prepared pan and bake for 40-45 minutes. Let cool and make the glaze.

Glaze

1/2 cup whipping cream

1/2 cup raspberry seedless jam

12 oz. bitter or semi sweet chocolate chips or bar chopped

2 pints fresh raspberries

Over medium heat combine cream and jam. Bring to a boil and remove from heat. Add the chocolate and allow to melt and whisk until smooth. Spread over cooled brownies evenly and place one raspberry for each piece you will cut. Chill in the fridge for at least 4 hours or overnight. Pull the foil sling out of the pan and cut into pieces just before serving. These are very rich so be sure to cut them small. I can get at least 30 out of the pan.

August 19, 2014

Old Fashioned Potato Salad with Dill

I’m not a big fan of potato salad, mostly because I can’t stand the taste of miracle whip, nasty sweet pickles or a mouthful of mayo… blah! But there is something different about this salad! It’s full of flavor and not to heavy on the mayo! I love that it’s ingredients are simple. Its been a big hit every time I’ve served it!

Recipe

3 pounds small red potatoes

1 cup good mayo

1/4 cup buttermilk, milk or white wine

2 tablespoons Dijon mustard

2 tablespoons whole grain mustard

1/2 cup fresh dill, chopped

Fresh ground black pepper and kosher sea salt

1/2 cup diced celery

1/2 cup small-diced red onion

Place the potatoes in a large pot of water. Bring it to a boil, then lower the heat and simmer for 15-20 minutes, until the potatoes are barely tender. Drain the potatoes and then put back into the pot off the heat and cover with the lid. Leave the potatoes to steam for another 20 minutes, until tender but firm.

Meanwhile in a large bowl mix together the mayo, buttermilk, Dijon and whole grain mustard, dill, celery, onion, 1 teaspoon salt and 1 teaspoon pepper. Set aside.

When the potatoes are cool enough to handle, cut into quarters or halves, depending on their size. Add the potatoes to the dressing and toss gently until blended. Refrigerate for a few hours or overnight. Check for seasonings before serving. Serves 8-10