Vegetarian Shepards Pie

This dish is so good, you won’t even miss the meat! It’s hearty,full of flavor and lots of veggies! And I love that it’s a one dish meal making it easy to clean up!

Recipe:

Wash, peal and boil 4-5 baking potatoes. Drain and place back into pan. Add 1/2 t. dried thyme. Add 1/4 – 1/3c milk or sour cream, a little butter if you want, salt and pepper to taste and beat with an electric mixer until fluffy.

While the potatoes are boiling place 1 c. lentils, 3 clove of garlic, chopped, 2 c. vegetable broth and 3/4 c. water in a large skillet and bring to a boil. Allow to simmer for 20 minutes. Add 1 medium red onion, chopped and 4 medium carrots, chopped. Simmer for 10-15 minutes longer until vegetables and lentils are tender. Add 1 (14 oz.) can of Italian style diced tomatoes, 2 T. tomato paste, salt and pepper to taste.

Top the lentil mixture with mashed potatoes and 1 c. shredded cheese. Bake in the oven at 350` until the cheese is melted and bubbly.

September 23, 2013

Gingerbread with Spiced Berry Sauce

My favorite time of the year is here! I love everything about the Fall, from the flavors, smells, colors and cooler weather! This recipe is so rich with flavor! It’s perfect with your favorite herbal tea for breakfast or dessert!

Gingerbread

2 1/2 cups flour ( I like to use half all-purpose and half wheat or spelt)

2 teaspoons ground ginger

1/2 teaspoon ground allspice

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup organic sugar

1 cup molasses

3/4 cup melted butter

1/2 cup buttermilk, sour cream or plain yogurt

1/2 cup milk ( I used almond milk)

1 large egg

Preheat the oven to 350 degrees. Grease a 10-inch round or square pan. In a large bowl mix together the dry ingredients first. Add the wet and mix until combined and smooth. Pour into prepared pan and bake for 40 minutes. Cool in pan for 10 minutes and then invert onto a wire rack. Flip over and place onto serving plate. Dust with powdered sugar or serve with spiced berry sauce and whip cream for a real treat!

Spiced Berry Sauce

4 cups frozen mixed berries

1/2 cup organic sugar

1/4 cup water

1 stick cinnamon (use 1/2 teaspoon ground if you like)

4 cloves (use 1/2 teaspoon if you like)

Place all ingredients in a medium sauce pan over high heat. Bring to a boil, turn down heat to medium and let simmer for 10 minutes until thickened slightly. Serve warm with gingerbread.

September 23, 2013

Growing and Using Rosemary

Rosemary is one of my most favorite herbs! I love the smell and flavor in many sweet and savory dishes! I throw it into loaves of bread, Sunday roast and even into stone fruit rustic pies! Not only does rosemary have many culinary purposes, but it also has medicinal properties too!

Growing Rosemary

Rosemary doesn’t like really dry soil or really wet soil. However it does do well with moist soil as it grows naturally in places close to the coast with a constant mist of water. If you can keep the soil in between the extremes you will have success. I like growing the variety of rosemary called “Arp”. It is supposed to get through our cold Utah winters in the northern region. I have had some plants die on me though so be sure to plant it next to a fence or house or boulder for added protection. In dry winters it may need to be watered once a month. Rosemary loves fertile soil and full sunlight, although it can tolerate some shade. Rosemary will do well in a pot brought indoors during the winter if placed in a sunny window and misted with a spray bottle and an oscillating fan blown occasionally to prevent fungus growth. If you already have a plant outside, try taking a root and stem cutting and planting in a pot to bring indoors.

Medicinal Uses

Rosemary has been used for centuries to help improve concentration and memory.

Eases headaches, including migraines.

Rosemary is a moderate stimulant because it enhances red blood cell uptake of oxygen increasing a persons energy.

It has anti-inflammatory properties that allow relief for joint arthritis pain and muscle pain.

It can be used fresh or dried as a good digestive aid to assimilate digestive fats and carbohydrates.

Try making a tea with rosemary and lemon thyme instead of coffee or soda to boost energy!

Solar Infused Rosemary Oil

Go to any grocery store that sells infused oils with all kinds of gourmet flavors and you may spend a pretty penny for a small bottle. Try making your own! It is so easy and inexpensive! Rosemary among many other herbs like garlic, basil, sage, thyme and even lemon or orange peel infuse into olive oil very well.

Place herb in bottle and make sure the olive oil covers it completely. Set in a sunny window seal for 2-4 weeks and then use it as dipping oil for a rustic loaf of bread. You can also do this over the stove top if you need the oil sooner. Just warm the oil on low heat for 30 minutes with your herb of choice.

September 11, 2013

9-Grain Cracked Sandwich Bread

This is practically a fool proof recipe for anyone starting out making their own bread! It’s wholesome delicious and can be altered for any sour dough recipe too! I love it’s soft texture and sweet nutty flavor.

9-Grain Cracked Sandwich Bread

2 cups boiling water

1 cup 9-grain cracked cereal

3 tablespoons honey

3 tablespoons organic canola oil or melted butter

2 cups spelt or whole wheat flour

2 cups all-purpose flour

1 envelope or 2 1/4 teaspoons instant yeast

1 1/2 teaspoon salt

Boil water in a tea kettle or pot. Measure out 2 cups of the hot water and pour over the cracked cereal in a large bowl. Cover with plastic wrap and let stand for 30 minutes. Add the honey and oil or butter.

In a large electric bowl fitted with a dough hook mix the flour, yeast and salt.

Add the cereal mixture to the flour in the bowl fitted with the dough hook and mix until the dough pulls away from the sides of the bowl. Add an additional 1/2 cup of flour if it is too sticky. Let knead for about 6-8 minutes. Cover and allow to rise for 1-2 hours until doubled in size.

Place dough onto floured or oiled surface and knead with your hands a few times. Roll out into a rectangle shape. Roll with hands from one end to the other, pinching of the end and tucking in the outside edges to make a loaf shape. Place in a prepared loaf pan that has been sprayed with a non-stick oil. Cover and let raise until doubled, about 40-60 minutes more.

Heat the oven to 350` and bake the loaf of bread for 45 minutes. Cool in the pan for 15 minutes and then flip out onto a wire rack and continue to let cool for another hour before serving.

September 11, 2013

Fresh Herb Fruit Salad

The Farmer’s Markets are booming with all kinds of amazing fresh ripe fruit and veggies this time of year! September has got to be one of my most favorite months! The weather is perfect, the crops are in full production and I only wish it would last a little longer! This salad will win any crowd over! It’s packed full of flavor and brightness! It’s definitely a happy salad! 🙂 You can add any of your favorite types of fruit. Just make sure you have a variety of colors and you simply can’t go wrong!

1 pineapple chopped

1 cantaloupe chopped

3-4 fresh peaches sliced

2-4 cups strawberries hulled and quartered

1-2 cups fresh blueberries

1-2 cups fresh raspberries

2 cups green grapes or 4 chopped kiwi fruit

Dressing

Zest and juice of 2 limes

2 tablespoons raw honey (add more if needed)

1/2 cup fresh chopped mint or 1/4 cup lemon verbena

Gently mix all fruit and dressing together. Place in a pretty bowl and enjoy!

September 11, 2013

Zucchini Bread 3 Ways!

It’s that time of year when the zucchini is coming out of our ears in the garden! There’s so much and if you’re like me I’m not always willing or have the know how to deal with it all! I came across a fabulous basic recipe and altered it a bit to create a few more delicious varieties of zucchini bread. The family loved them all!

Basic Perfect Zucchini Bread

(This recipe is from America’s Test Kitchen with a few alterations)

2 cups shredded zucchini

3/4 cup organic sugar

1 cup all-purpose flour

1 cup whole wheat, spelt, oat or barley flour of your choice ( or do it all with whole grain flour)

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon allspice

1/4 cup yogurt or milk of choice

1 tablespoon fresh squeezed lemon juice

5 tablespoons melted butter or organic canola oil

2 large eggs

Preheat the oven to 375 degrees. Lightly spray a bread loaf pan with Pam or grease with butter.

Shred the zucchini and place in a strainer over a bowl. Mix 2 tablespoons sugar into the zucchini and mix. This will pull the excess water out of the zucchini so it doesn’t make the batter to wet. Squeeze out the excess moisture and continue making the batter until ready to add.

Mix together all the dry ingredients and then gently add the rest including the zucchini. Smooth in prepared pan and bake for 55-65 minutes. Let the loaf cool in the pan for 10 minutes and turn out onto a wire rack. Completely cool and serve.

This one is really a dessert. You could get away with making it with all whole grains and even applesauce to replace the oil or butter.

Chocolate Chocolate Chip Zucchini Bread

2 cups shredded zucchini

2 1/2 cups flour of your choice

1 cup organic sugar

1/2 cup good cocoa powder (dutch processed is always best for baking)

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

3 eggs

1/2 cup melted butter or organic canola oil

2 teaspoons vanilla

1 cup chocolate chips

Preheat the oven to 350 degrees. Lightly spray a bread loaf pan with Pam or grease with butter.

Mix together all the dry ingredients and then gently add the rest including the zucchini. Smooth in prepared pan and bake for 50-60 minutes. Let the loaf cool in the pan for 10 minutes and turn out onto a wire rack. Completely cool and serve.

This recipe is one that reminds me of the beginning of fall! The flavors of orange, spices and cranberries with white chocolate are just wonderful! A fabulous treat to bring to any gathering!

Cranberry White Chocolate Orange Zucchini Bread

2 cups shredded zucchini

3/4 cup organic sugar

1 cup all-purpose flour

1 cup whole wheat, spelt, oat or barley flour of your choice ( or do it all with whole grain flour)

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon allspice

1/4 cup yogurt or milk of choice

Zest of one orange plus 1 tablespoon juice

5 tablespoons melted butter or organic canola oil

2 large eggs

1/2 cup dried cranberries

1 cup white chocolate chips

Preheat the oven to 375 degrees. Lightly spray a bread loaf pan with Pam or grease with butter.

Mix together all the dry ingredients and then gently add the rest including the zucchini, cranberries and chocolate. Smooth in prepared pan and bake for 55-65 minutes. Let the loaf cool in the pan for 10 minutes and turn out onto a wire rack. Completely cool and serve.

September 5, 2013

Raspberry Jam (with or without jalapenos)

The past week I have canned, preserved, dried and slaved over the hot stove! But every jar has been worth it! We will be enjoying the fruits of our labors for months to come! This recipe is intense and wonderful, with or without the hint of jalapenos! Try using it as a spread with cream cheese on crackers as an appetizer!

Recipe

4 cups organic sugar

4 cups fresh raspberries

2-4 jalapenos, chopped and seeded ( I used 2 and it turned out mild)

Place sugar in an ovenproof shallow pan and warm in a 250 degree oven for 15 minutes. (Warm sugar dissolves better)

Place berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing the berries with a potato masher as they heat. Boil hard for 1 minute, stirring constantly.

Add warm sugar, return to a boil and boil until mixture will form a ge, about 5 – 10 minutes.

Ladle into hot jars and process for 10 minutes.

September 5, 2013

Peach Leather

Another great way to use all those peaches! Peach leather is a delicious and healthy treat at our house. It’s even more fun when you can make it with your kids at home! You can try using other types of fruit too!

Recipe

5 cups peaches (blanch if the skins don’t come off easily)

2 tbsp. sugar or honey

2 tsp. fresh lemon juice

Puree in blender or food processor until combined. Pour onto dehydrating trays made for making fruit leather 1/4 – inch thick or line a jelly roll pan with parchment paper and spray with Pam. In dehydrator, dry at 130 degrees for 8-10 hours or in the oven at the lowest setting (about 170 degrees) for 5-6 hours. After 3-4 hours and the edges are firm and easy to lift, flip over and continue drying. Leather should be done when there aren’t anymore soft spots left, but still flexible. Tear into large pieces and store in large gallon plastic bag.

September 5, 2013

Perfect Scrambled Eggs with Homemade Sweet Chili Sauce

My mom used to make this chili sauce for us as kids. The jar was empty in one sitting! This recipe is so good on scrambled eggs! Here is the recipe for both the eggs and chili sauce!

Perfect Scrambled Eggs

2 fresh eggs

sea salt

fresh ground black pepper

homemade onion powder

2-3 tbsp. shredded mozzarella cheese

In a medium frying pan sprayed with Pam, crack eggs over medium high heat. Sprinkle a pinch of sea salt and freshly ground black pepper. Add a pinch or two of onion powder and the cheese. Stir gently with a fork and serve once thoroughly cooked. Serve with sweet chili sauce.

Sweet Chili Sauce

25 large tomaotoes diced (blanch with skin removed first)

4-6 large onions

4 large green bell peppers, chopped

2 jalapeno peppers, chopped with seeds removed

1.5 oz. jar of McCormick’s Pickling Spice wrapped in cheese cloth and tied with string

2 cups apple cider vinegar

3 cups sugar

2 tbsp. sea salt

Add all ingredients into a large stainless steel pot. Cook down to a good consistency until it has thickened to about half in volume. Put in jars no bigger than a pint jar. Process for 10 minutes in caner.

September 5, 2013

Lavender Peach Jam

The peaches are in season and in abundance. Whether you grow them on your own tree or buy them fresh at the Farmer’s Market, now is the time to preserve as much as possible for the colder months. This lovely jam has a hint of lavender making it perfect for any occasion! Leave it chunky or puree your peaches making it a smooth spread.

Recipe

2 tbsp. dried lavender flowers

1/2 cup boiling water

4 cups finely chopped peaches (5-6 peaches)

2 tbsp. fresh lemon juice

6 cups organic sugar

1 pouch liquid fruit pectin

Place lavender flowers in a small bowl. Pour boiling water over flowers and steep for 20-30 minutes. Strain and discard flowers.

Blanch and chop the peaches if the skins don’t come off easily.

Combine lavender liquid, peaches, lemon juice and sugar in a very large stainless steel or enamel saucepan. Bring to a full boil over high heat and oil hard for 2 minutes, stirring constantly. Remove from heat and stir in pectin.

Ladle into hot jars and process for 10 minutes.