A Spicy Gift

Spice mixes can make the cook's job so much easier.
With ingredients already combined,
just a pinch or two of favorite seasonings
can change a dish from blah to brilliant!
Even better is when those spices are homemade.
That's why we are working toward creating a pantry full
of delicious and easy-to-use seasonings for our everyday scratch cooking.

How about preparing jars for holiday gifts? 
How fun to give it as sand art and have the recipient shake the contents to get this:

Anyone who enjoys time in the kitchen
will appreciate this thoughtful offering.
It's the gift that keeps on giving.

Every time they use it, they'll think of you.
They may even be inspired to generate their own pantry full of homemade goodies!


House Seasoning
(Paula Deen)
1 C sea salt
1/4 C ground black pepper
1/4 C garlic powder
Add ingredients to a glass jar and shake!
Enjoy!

Or try:
 pistou
seasoned salt

Frigid Friday (or "Fridged" Friday)

We've been enjoying temps in the 40's each morning,
with highs during the day in the 60's and 70's.
Perfect weather this time of year, if you ask me.
We wanted to bring a little of the chill inside.

This should probably be a "Thrifty Thursday" post,

but I'm a day behind.

I spotted some of these cute refrigerator makeovers while internet cruising

and we just had to participate.

So easy, yet it adds so much punch to our holiday decorations.

We'll be doing this every year!

 We have a white fridge, but since it's a side-by-side, 

decorating the front didn't work so well.

We simply moved our artwork to the side facing the rest of the kitchen.

 I made up a bow using some holiday ribbon,

cut out a few stars with a paper punch

and free-handed a few coals for eyes, the mouth, the hat,

and the all-important organic paper carrot for the nose!

The fun thing is to mix and match what you have to customize your snowperson!

A simple, cheery addition to the kitchen this holiday season.
Mix up a scratch batch of cocoa mix and have a toast!

Enjoy!

Homemade Mayo

Mayonnaise is one of those condiments
that can be used to make everything from
salad dressings to desserts.
This recipe is quick and easy,
and tastes so much better than what you can buy in the store.
In just a few minutes' time,
you'll be savoring this scrumptious homestead staple.
Another thing to cross off of my weekly shopping list!

Homemade Mayonnaise
1 egg & 1 egg yolk
(I use the leftover white in my breakfast eggs)
1 1/2 T lemon juice
1 t Dijon mustard
1 C olive oil
salt to taste

Add all ingredients except oil to food processor or blender.
Slowly drizzle oil until mixture is well blended.
Enjoy!

Stores in the fridge for up to 3 weeks, 
but trust me, it won't last that long!
*For ranch dressing, add onion powder.

Try it in:
deviled eggs
df ranch salad dressing
or on your favorite sandwich! 

Homemade Cereal

This recipe was garnered from a book I recently read (and reviewed),
Rural Renassaince.
They call it granola, I call it cereal.
All I know is that I will never buy cereal again.
It's so easy to make and tastes delicious!
Most store-bought cereals (even the healthier versions)
are too sweet for me.
This one contains absolutely ZERO sugar,
and the touch of honey makes it just sweet enough.
The ingredients are merely suggestions,
as any combination of your favorite nuts, seeds or dried fruit would fill the bill quite nicely.
So get creative and you'll be enjoying this yummy concoction too!

Inn Serendipity Granola

(Rural Renaissance)

6 C old-fashioned oats

1 C nuts, chopped

1/2 C coconut

1/2 C sesame seeds

2/3 C oil (coconut)

1/2 C honey

2 T water

1 1/2 t vanilla

In bowl, combine dry ingredients.  
In a saucepan over medium heat, add wet ingredients except for vanilla.  

Do not boil.  

Preheat oven to 275 degrees.  
Remove warmed liquids and stir in vanilla.  
Pour over oat mixture and stir to coat.  
Transfer onto sheet pans lined with parchment.  
Spread evenly and baked 60 minutes, stirring every 15 minutes.

Makes 6 C

I couldn't find unsweetened coconut, so I omitted it, but used coconut oil to get the same flavor.

We didn't have sesame seeds, so we substituted sunflower seeds and threw in some flax seeds as well.
Wouldn't toasted pumpkin seeds from your jack-o-lantern be divine!

Add whatever you like and savor the satisfaction of 
another homemade goody.
Enjoy!

I love me some pecans!

Rice Crust Quiche

This has to be one of the best things I've ever made.
We had an abundance of eggs this week,
and it just felt like a great thing to do with them.
We also had some leftover yellow rice,
which is just Jasmine rice with a bit of tumeric added.
It's gluten-free, since cooked rice acts as the crust,
and it can be made vegetarian by keeping out the meat,
or dairy-free by substituting your favorite alternative milk and cheese.
Here's our version and a link for the original at the end of this post.
Get cookin'!

Rice Crust Quiche

Butter a 9" pan and press cooked rice to form crust.

Bake for 3 minutes at 350 degrees.

Add 1 C each of cheddar and Swiss cheese,

plus any cooked veggies you may have in the fridge.

In a bowl, combine 4 eggs, 3/4 C milk and 1/4 C parsley, along with these spices:

1/8 t paprika, 1/8 t onion powder, 1/8 t garlic powder, salt & pepper to taste.

Beat the liquids and spices together in a bowl and pour them over the rice crust mixture.

Bake at 350 degrees for about 30 minutes.

Enjoy!

This is a great way to use up leftovers in the fridge.
What a wonderful alternative for those who are unable to consume the conventional flour crust.
The next time you have a truckload of eggs and some leftovers,
I hope you'll give this a try.

Here's the original recipe.

Rural Renaissance Book Review

Rural Renaissance 
by John Ivanko and Lisa Kivirist

"Blending inspiration with practical how-to's, Rural Renaissance captures the American dream 
of country living for contemporary times.  Journey with the authors and experience their lessons, 
laughter and love for the land as they trade the urban concrete maze for a five-acre organic farm 
and bed and breakfast in southwestern Wisconsin.  
Among the many topics explored in Rural Renaissance are:

*"right livelihood" and the good life

*organic gardening and permaculture

*renewable energy and energy conservation

*simplicity, frugality and freedom

*green design and recycled materials

*independence and interdependence 

An authentic tale of a couple whose pioneering spirit and connection to the land 
reaches out to both the local and global community to make their dream come true,  
Rural Renaissance will appeal to a wide range of free agents, conservation entrepreneurs 
and both arm-chair and real-life homesteaders, regardless of where they live."

What struck me most when reading this book was the absolute awakening concerning creating a life that feels right.  By following one's heart, good things will happen.  The authors explain how they forged a unique trail 
for their bed & breakfast, unlike any other.  Rather than following conventional standards, they fashioned their inn after their own heartfelt desires.  

Some of the differences you'll find at their getaway are:

1)  Reused and repurposed furnishings
2)  The use of homemade, natural cleaners
3)   Homegrown, organic food
4)  An emphasis  on creating an environmentally
and socially responsible haven for guests. 

It's no wonder that those who flock to their establishment
are of like minds.  What a great way to not only enjoy a needed vacation, 
but to support a business that believes in doing the right thing.  That's a winning combination.
This book was an interesting read and it made me want to book a reservation.
It's definitely worth your time.

Water Kefir

Water kefir is a refreshing drink that is loaded with health benefits.
Including fermented foods to our diet is another way to
help our son with his digestive issues,
which is common with kids on the spectrum.
He has many food sensitivities which somewhat limit his diet.
The good yeast and bacteria in this concoction
allow the digestive system to work at peak performance.
And when it tastes this good, it's so much easier than 
trying to get him to take supplements.
(Although these are called kefir grains,
there are no grains in them,
so they are safe for those on a grain-free or gluten-free diet.)

We're both enjoying this sweet treat.
I make a batch almost every day and we both drink 1-2 glasses a day.

It couldn't be easier to make.
A bit of distilled water is warmed on the stovetop.
Meanwhile, 1/4 cup of organic sugar is added to a quart-sized mason jar.
When the water is hot, it gets added to the jar.
The water is swirled or stirred to dissolve the sugar
(this takes only about 10 seconds).

Then the jar is filled to the top with room temperature or cold water,
mostly to bring the temperature down.
(Kefir grains won't survive in very hot water.)
After the water in the jar is cool to the touch,
the kefir grains are added.
A paper towel (or coffee filter) is placed on top of the jar 
and secured with a rubber band.
It stays on the kitchen counter from 24-48 hours.
I indicate the date and time on the jar,
so I remember when it is ready.

Pop it in the fridge and you're on your way to enjoying this wonderful drink!
Our son likes to add a bit of grape juice or lemonade to it,
but I enjoy it straight up or with a bit of lime juice.
Cheers!

Here's a great tutorial on making water kefir,
as well as a resource for the kefir grains. 
The folks at Cultures for Health have been so helpful
for this newbie 
and answered all of my questions via the chat feature on their website. 
(I'm not compensated for sharing their site,
I just like to pass along the good stuff.)