The weekend was pretty prosperous. Hubby needs a motorcycle helmet, so he offered to tote the younger two around for their needs (one is attending prom next month), while I stayed home.
Although two kiddos were out, two were also in. That gave me more dog walkers, so I stocked up on homemade condensed cheddar soup. Two more "cans" made it to the freezer.
I also tried a new recipe I've been wanting to try for a while now - Homemade Buttermilk Ranch Dressing. It's the same as the packet, only homemade and no additives.
I am excited to keep this recipe around. It felt good to use my homemade garlic, onion and cayenne powders, along with homemade onion flakes. I had to buy dill though. I am out until next harvest. I also had to use store bought salt, sugar, pepper and dry buttermilk.
Here is the link to the site I follow: Simply Scratch
Here is second new recipe - Maple Almond Fudge. It said to use a 9 x 9 pan, and it spreads out pretty thin. Not like a real fudge. However, it includes healthy ingredients, so I wanted to try it.
I would love to keep some in the freezer for hot summer work days. If you google for the recipe, several versions will come up. I used organic almond butter, organic coconut virgin oil, pure maple syrup, and topped with non-gmo melted chocolate bits and a bit of coconut oil. You freeze it and keep it in the freezer. This recipe won blue ribbons with my family. One bite is all it took. I kind of think of the taste of a peanut butter chocolate candy, but no peanut butter. The only downside, is that organic/non-gmo almond butter is not inexpensive.
I have one more new recipe to share. There are several recipes online, but we used a cookbook recipe I had at home (hand-me-down cookbook).
First, peel and dice butternut squash (about 2 cups) into small bite sized pieces. Heat a pan on medium heat with olive oil and cook for a few minutes. I cooked mine longer to ensure they would be soft by the time I served.
Add a finely diced shallot, and cook a few more minutes. Add 1/2 teaspoon organic paprika, 1/4 tsp. salt, 1/4 tsp. dried thyme (I added more), 1/4 tsp. black pepper, and 1 cup non-gmo arborio rice.
Turn heat to low and add 1/4 cup dry white wine. Stir and cook until wine evaporates. Increase heat to medium, and pour in 1/2 cup vegetable broth. When broth is absorbed into the rice, continue to add 1/2 cup broth at a time, until the rice is creamy and tender. I used 4 cups (Imagine brand, Vegetarian no-chicken broth). You can use vegetable broth most likely. It's what I had in the pantry.
Top with Parmesan or Romano cheese when served. We skipped the cheese and there was not a drop of this leftover. I'll be making it again, and adding some type of greens to it. Maybe dandelion or spinach.
Although two kiddos were out, two were also in. That gave me more dog walkers, so I stocked up on homemade condensed cheddar soup. Two more "cans" made it to the freezer.
I also tried a new recipe I've been wanting to try for a while now - Homemade Buttermilk Ranch Dressing. It's the same as the packet, only homemade and no additives.
I am excited to keep this recipe around. It felt good to use my homemade garlic, onion and cayenne powders, along with homemade onion flakes. I had to buy dill though. I am out until next harvest. I also had to use store bought salt, sugar, pepper and dry buttermilk.
Here is the link to the site I follow: Simply Scratch
(Before the chocolate/coconut oil is drizzled)
(Drizzled and spread around using a toothpick)
I would love to keep some in the freezer for hot summer work days. If you google for the recipe, several versions will come up. I used organic almond butter, organic coconut virgin oil, pure maple syrup, and topped with non-gmo melted chocolate bits and a bit of coconut oil. You freeze it and keep it in the freezer. This recipe won blue ribbons with my family. One bite is all it took. I kind of think of the taste of a peanut butter chocolate candy, but no peanut butter. The only downside, is that organic/non-gmo almond butter is not inexpensive.
I have one more new recipe to share. There are several recipes online, but we used a cookbook recipe I had at home (hand-me-down cookbook).
Add a finely diced shallot, and cook a few more minutes. Add 1/2 teaspoon organic paprika, 1/4 tsp. salt, 1/4 tsp. dried thyme (I added more), 1/4 tsp. black pepper, and 1 cup non-gmo arborio rice.
Toss to coat.
(Before the broth was completely soaked into the rice).
Turn heat to low and add 1/4 cup dry white wine. Stir and cook until wine evaporates. Increase heat to medium, and pour in 1/2 cup vegetable broth. When broth is absorbed into the rice, continue to add 1/2 cup broth at a time, until the rice is creamy and tender. I used 4 cups (Imagine brand, Vegetarian no-chicken broth). You can use vegetable broth most likely. It's what I had in the pantry.
Top with Parmesan or Romano cheese when served. We skipped the cheese and there was not a drop of this leftover. I'll be making it again, and adding some type of greens to it. Maybe dandelion or spinach.
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