Garden Surprise ~ A "Get'er Done" Project

From the Homesteading Journal . . .

Garlic was planted this weekend.  It will be harvested next spring. The heat wave we had is over, and they are calling for much cooler weather. 


I also made homemade seasoned salt. I used my homemade garlic and onion powder to make it.  It's the first time making it, so I am comparing it to the smell and taste of Lawry's from the store.

Recipe I used:

Tidbits ~ Ham and Pea Pasta

I'm very concerned about Hubby.  His long hours have totally exhausted him and he's not feeling well. Wednesday night was the first time he would try one of my tinctures for sinus pressure (and it worked and he wanted it this morning).  I brewed a tea infusion for him, for exhaustion.  He was willing to trudge out to the coop and help me fix that hole, but I could tell he didn't want to do anything but eat dinner and lay in bed.

As the holidays approach, I thought it would great to share this comfort food recipe we love.  Although homemade noodles are wonderful, I made it this time with organic/non-gmo macaroni noodles.

Have leftover ham?  Make this delicious garden to table casserole!

Ham and Pea Pasta

1 cup diced  home grown onions
1 Tbsp. of organic butter*  
Saute together until onions are clear, then add 1 cup diced ham, and cook about 5 minutes.  Remove from heat.

3 cups organic/non-gmo pasta (cook and drain while you saute onions).  I like to use homemade pasta if I have it on hand.  Lately, I've found inexpensive organic pasta at our local store.

In a large mixing bowl mix the following ingredients:
1 "can" of homemade cream of chicken soup*
1 cup of home raised milk, or organic milk
2 1/2 cups organic shredded cheddar cheese
1 cup homegrown garden peas, cooked and drained*
1/2 tsp. homemade onion powder
1/2 tsp. homemade garlic powder
 - thyme, to your taste
 - salt and pepper
Add the cooked onions and ham, and cooked and drained macaroni noodles.  Mix well.

Pour into an oiled or sprayed (non-stick organic spray) 9 x 13 inch baking dish.  Bake for 35 minutes.  Remove from oven and sprinkle homemade dried onion flakes on top (optional).  Bake 10 more minutes.

Optional:  add 1/2 cup organic sour cream to the mix

*organic cream of chicken from the grocery can be used, or you can make your own (Simply Scratch online recipes)  You can also substitute with homemade condensed cream of celery soup.

*frozen organic peas can be used, simply thaw prior to adding

Sweet Potato Breakfast "Bowl"

Today I am sharing how I made these delicious breakfast "bowls" by starting with sweet potatoes.

The first time I made these, I used organic hannah sweet potatoes, and this second time I used locally grown sweet potatoes (which both were very good).

Prepare fresh spinach, by cleaning it, and then slicing it.  Set aside.  I used two bundles of fresh spinach.  Set aside

Prepare homemade cilantro-lime sauce.

In a food processer, mix 2 full cups of cleaned organic (or home grown) cilantro and:

-1/2 cup organic plain Greek yogurt (I have yet to use homemade for this), plus more to thicken to your taste

-juice from one lime (not the bottled kind)

-1 small can of organic salsa verde (or homemade), or about 14 Tbsp.  (cut the recipe in half to reduce the amount, but we really like the sauce on this breakfast dish)

-2 cloves of garlic, minced

-about 1/4 tsp salt and 1/4 tsp pepper

Process until smooth, and like I mentioned above, add extra yogurt to make your sauce as thick as you like. 

(I pack this separate to pack a breakfast to go)

Clean and dice some garden green onions (I also pack these separate for a breakfast to go).  Set aside.

1.  Wash, peel and dice enough sweet potatoes for your family.  I cut up about 3-4, depending on size.  Roast them in a stove top pan, using oil, salt and pepper and 1/2 tsp. of homemade garlic powder.  I have not used freshly minced yet, but will be trying that next time.  Set aside.  I use this as our first layer in the "bowls" I created.

2. Rinse and drain 1 can of organic black beans, and add that to a stove top pan, along with 1  1/2 cups organic frozen corn (I do not thaw mine).  I heated this up with some cumin (give it a taste test to your liking), until heated throughout.  Set aside (second layer of the breakfast).

3. Dice one onion, and add the same amount of diced bell peppers (I used frozen bell pepper from the garden).  Heat until both are cooked. I added salt and pepper.  Keep in the pan.  Add your prepared spinach, and cook down.  Set aside (third layer in this breakfast).

4. Cook two eggs.  Layer as I did, and top with homemade cilantro-lime sauce.  I prepared bacon the second time I made this and added a few slices to the top.  

To serve, layer ingredients and enjoy.  I prepare everything ahead of time, then I reheat each morning, layer and cook two eggs per breakfast.  Top the eggs with the sauce and diced green onions.  Add bacon if you want that too.  Delicious and healthy.

I know this all sounds like a lot of work, but it was very good and worth the work.  I got the idea from a dish that Bob Evans now has on their menu.  I have not tried their version, but I looked it up online and re-created it with my own ingredients here at the homestead (based on what they say is in their "bowl").

Sweet Potato Breakfast "Bowl"  © Mar 2024 by Kristina at Pioneer Woman at Heart

Homemade Fajita Dry Mix

 It's very convenient to buy the packets of dry fajita mix at the grocery store, but you can make it yourself.  I've been making our dry taco mix for several years now.  

You most likely will have all of the ingredients to make this at home.  I buy some of my ingredients in organic/non-gmo bulk, which saves us money and allows me to have extra on hand to make many other dry mixes homemade.  Let me know if you make your dry Fajita mix without the sugar, and if it changes the flavor.  

Homemade Fajita Dry Mix

(makes about a 1/4 cup of dry mix)

I use all organic/non-gmo ingredients, and bulk buy some of them, as I make a lot from scratch

4 tsp. Chili Powder ( I buy bulk)

2 tsp. Ground Cumin (I buy bulk)

2 tsp. Paprika (I buy bulk)

1 tsp. Garlic Powder (we use homemade from homegrown)

1/2 tsp. Cayenne Pepper (use more for more heat)

1 1/2 tsp. salt

Optional:

1/2 tsp or more of onion powder (we make this homemade)

1-2 Tbsp. sugar or brown sugar if your heat seasonings are on the spicy side, otherwise there is no need for sugar

2 Tbsp. = 1 store packet of dry mix

Turkey Zucchini Meatballs

I like to freeze these uncooked, because they cook up pretty quickly.  It's a great way to use zucchini too.  I double this and use my large pampered chef cookie scoop, getting about 34 to 35 meatballs.

Turkey Zucchini Meatballs
1 lb. ground turkey, organic
1 cup shredded zucchini*
1 tsp. homemade Italian seasoning
1/2 tsp. homemade garlic powder
1/2 tsp. homemade onion powder
1/4 tsp. organic (or homemade) crushed red pepper flakes
1/2 tsp. salt
1/4 tsp. pepper

*if using thawed, frozen shredded zucchini, squeeze out liquid before adding.

Shape into balls and freeze or cook.  To freeze, I put them on a try and freeze, then remove and freeze in an airtight freezer container or freezer bag.

To Bake (thawed):
Preheat oven to 400°F.  Line a baking sheet with parchment paper or use a pampered chef stoneware bar pan.  Bake 16-18 minutes, or until done.

To Bake Frozen:
Bake 20-25 minutes or until done.

I like to bake the meatballs about an hour to an hour and a half, prior to dinner.  Place them in a crock pot on low and top with a sauce.

Sauces we love:
Homemade marinara sauce
Hot pepper mustard sauce
Home canned BBQ sauce
Mixing home canned ketchup with home canned grape jelly

We've also considered using our habanero/apricot jelly in place of grape, as well as our hot pepper jelly.  It all depends on what you like.  It make a super easy meal.

These sauces are terrific with beef/pork meatballs as well.

Mexican Lasagna ~ Taco Bar Meal Ideas

 

I happened to see this recipe in a cookbook from my Mom's old work place, and thought, "hm, I should try this."  Ha ha!  I love this cookbook, but this recipe was the most poorly written recipe I have ever tried.  The photo is putting the dish together sadly written instructions.

I didn't read the instructions when I shopped for ingredients, and what do you know?  There were ingredients in the instructions not listed at the top, and the layering of it all was not correct.  I decided to re-write the recipe, and share it.  You could make homemade corn tortillas for this.  We indulge maybe once (or twice) a year for this, as the corn tortillas spike my husband's sugar.

Here is the recipe they way I make it now:

We top ours with either onions/tomatoes or pico de gallo, shredded lettuce and sour cream.

Note:  I thaw tomatoes I froze from the garden, drain and add them vs. canned tomatoes (in case you grow a garden).  I cut the recipe in half for us.  Recipe is full recipe for a 9 x 13 in. baking dish.

Mexican Lasagna

In a large skillet brown:

2 pounds organic ground beef

1 onion, diced

Drain the grease off, and add either 4 Tbsp. of homemade taco seasoning, or add the following seasonings:

1/4 tsp. garlic powder

1 tsp. salt

1 Tbsp. chili powder

1/4 tsp. ground red pepper

1 tsp. pepper

Add 16 oz. diced tomatoes (one can with juice or home canned/frozen thawed).

For the cheese filling, mix together in a bowl:

24 oz. cottage cheese*

8 oz. Monterey Jack cheese, shredded

1 egg

12 corn tortillas

Layer in a lasagna pan (or pan the same size), 6 corn tortillas, then layer half of the meat mixture, then half of the cheese mixture.  Repeat one more time.

Heat at 350°F for 30 minutes or until heated.

Top with shredded lettuce, pico (or diced tomatoes and onions), and sour cream.  Add anything you like, for example more grated cheese, olives, etc.

*I've used half cottage cheese and half ricotta and it tasted wonderful as well.

 

We tried a new homemade queso recipe.  I have made this with other cheese and homemade taco dry mix, but we liked this version better.  We are not vegan, but the nutritional yeast, does give it a nice cheesy flavor, and it reheats nicely. It is a small batch version, which we also like. I have only tried one crock pot version once, and we did not like it.

Homemade Queso

1 cup cottage cheese, blended smooth with a food processor or blender.

Add:  4 Tbsp. Bragg's Nutritional Yeast (non-gmo)

and 1 Tbsp. Homemade Fajita Dry Mix

Blend well, and heat to enjoy with your choice of dip chip or vegetable.

We love to make Mexican corn bread for when we attend/host a taco bar night/day.  

I am still on the hunt for a good, crock pot Mexican rice recipe.

A delicious crockpot side for Mexican Lasagna, and utilizes frozen off the cob corn (if you froze any), is Slow Cooker Creamed Corn (online recipe with The Southern Lady Cooks). 

I freeze my corn off the cob corn with butter, so I thaw the corn and only add half the butter the recipe calls for.  We love it!

I found another recipe to try soon, which involves sweet potatoes and a crock pot.  It's called Tex-Mex Sweet Potatoes and Onions from the cook book, The Clean Eating Slow Cooker.

Mexican Lasagna ~ Taco Bar Ideas  © Feb 2024 by Kristina at Pioneer Woman at Heart

What's Cookin'?

We had a high of 77°F, Hubby had to work, so I worked around the house etc.  Even though we took a nice long ride with our motorcycle friends, I logged 20,000 steps on my fitbit.

Here's a few pictures of what's been cookin'.

 Sun dried tomato hummus.  Recipe to come.

Mustard dip for the pretzels.

Whiskey Stix with homemade garlic powder and organic cayenne.

Crock pot chicken and wild rice (no cream sauce) and roasted asparagus with rosemary.  This was a new recipe and very good despite no cream sauce in the rice.  One daughter, who hates mushrooms, ate her entire plate.  The recipe is online at "Today" and is called Slow-Cooker Chicken and Wild Rice Casserole.

Easy Broccoli and Cheese Egg Bake
Recipe is online at "It's a Veg World After All" and I just adapted organic ingredients and added garlic powder.  I like to use a large onion with this recipe.  The crunch and flavor from the onion is great together in this recipe..

Healthy Breakfast Sides

I'm cutting breakfast costs down, by eliminating organic/natural boxed breakfast cereals.  That cuts down on buying organic milk as well.  

That leaves breakfast to some type of egg dish, because our faithful chickens are supplying us an abundance right now.  So, in search for a veggie side (that was not a bread or meat, or a vegetable mixed into the eggs) that I can add to scrambled eggs, I found several.

It's tough to find time to roast vegetables, so I roasted them for dinner, making extra for leftovers.  Then I simply re-heat them as a side for breakfast.

What did we try?

Recipe Requests

There were a few requests interested in the recipe for the breakfast casserole.  The recipe is online from AllRecipes (Easy Broccoli-Cheese Casserole).  I simply used organic ingredients, and added 1 tsp. homemade garlic powder and a 1/4 tsp. homemade fire powder to add flavor.  In all honesty, I think this recipe would make a great side dish as well for family get togethers.  I like this one particularly because it uses less eggs.  

As for the family's recipe for Hot Cranberry Punch.  I have the recipe on my blog - HERE.  It's been a tradition in our family for years and years, and my youngest daughter wanted to have some with her cookies I baked (and wanted to learn how to make it).  It was sort of something to take her mind to a peaceful place I think, and I was thrilled she wanted to make it herself.

How to make Fire Powder:
Dehydrate a mix of hot peppers according to your dehydrator instruction book.  Grind the dried peppers in a coffee grinder.  Store in an airtight spice jar.  Add to anything to spice up a recipe.

Garden ~ Baked Flounder

I started the day rather slower yesterday.  My achy body didn't want to get going.  I did my yoga stretches as usual, and got busy.  First, with rain in the forecast, I went to the kitchen.

My new oven mitts.  These were a gift at the big birthday bash from an old friend.  They are longer than they look in the photo, and withstand up to 500°F.  I love them.

I baked us some blueberry banana bread.  I different recipe, but used up a few lingering over-ripe bananas.  My freezer is still full of blueberries (thankfully).

Tuesday Tidbits ~ Homemade Croutons

I had my first yarn stolen by Romeo.  Sigh.  Goodbye Blue Hawaii crochet thread, and hardly used.  A chair was left out and not pushed in and in a millisecond, he was up on the chair and out with the yarn.

Got three sticky notes taken down and off the to-do list.  Woohoo for that.  Propane is on the way.

I got one of our 3 porches cleaned up.  Flower pots dumped, coolers put away, and other misc. items.  One down, two to go.  I do need to re-do the outdoor winter cat house.  It needs cleaned out and re-packed with straw.

Homemade Croutons
6 slices organic whole wheat bread (or baked bread)
2 tsp. homemade Italian Seasoning
1 tsp. homemade garlic powder
1/2 tsp. salt
1/4 cup organic olive oil

Preheat oven to 350°F.  I like to put everything in a bowl and toss as I drizzle the oil, but you could also do it all on the baking dish.  Bake 14-16 minutes or until crisp enough.  

Freeze until needed.  We add these to soups and salads

Tip:  I used these for "bread crumbs" in recipes.  I bring them to room temperature, from the freezer, and grind them up in my food processor.

Tip:  Too lazy to bake bread?  Or no time?  Look for day old marked down organic bread at the grocery store.  I got one loaf for $1.29 and sometimes they are $.99.  I was able to get two batches from one loaf.  The last few pieces were tossed to the chickens.

We were very blessed with sunny weather yesterday, and a high of 67°F.  I took advantage of it and cleaned the side door porch completely off.

Guess what I saw on the front porch?

A wheel bug.  Apparently, after asking what it was, I found out it's a wheel bug.  It was put to it's death quickly.  I am told they come form TX via semi shipments etc.  Lovely.  We had our share of semi's this summer with another highway closed.  It's back open, but now I'm wondering how many more I have around the front porch.  I read it's bite is nasty and worse than a bee.  Can anyone verify this?  I have never seen this bug in the entire time we've lived here.

I called the surgeon's office finally.  They re-sent the "under the knife" procedure to the insurance now.  Not what I wanted but I will update once insurance takes their good ol' time answering this request. 

Update:  Our son-in-law is now in ICU.  I will update as we get them.  Thank you for good thoughts, vibes and prayers.

Romeo ~ Baking ~ Rooster

Romeo strikes again.  He hates it when his Mom goes to school.  He's been putting his paws into the cat hole in the kitchen gate and yanking it open, when she goes out the door.  He actually did it so fast he got outside!  We got him in, but now I need a different gate there, but Tiger needs access too. 

I got another batch of fruit/nut bars made.  I have made many "granola" bars, but we love these the best.  Less fruit, more nuts and seeds.  Yum (King Arthur recipe online)!

Here is the recipe for the "Low Carb" Garlic Cheddar Biscuits I made the other day:

1 1/2 Cups Organic almond flour (superfine)
1/4 tsp. salt
1 Tbsp. baking soda (non-gmo)
1/2 tsp. homemade garlic powder (organic)
1/2 tsp. homemade onion powder (organic)
2 large farm fresh eggs
1/2 cup organic sour cream
4 Tbsp. organic butter, melted
1/2 cup organic shredded sharp cheddar cheese

Mix dry ingredients in a bowl, set aside.  Mix we ingredients, then add we to dry and mix well.

I lined my muffin pan with parchment cups for easier removal (which worked great), otherwise use a non-stick spray.

Makes 12 muffins. Batter is slightly thick, but bakes up so nice.

Bake at 450°F for 10 minutes.

Note:  I freeze organic sour cream, and had thawed it, stirred it and used it in this recipe.  It will be a thinner texture of sour cream, but worked great for baking.

Note:  I accidentally baked these the first time without the butter, and they were so tender and flavorful.


If you are looking to buy a bookmark from my other blog, the purple one is no longer available.  Thank you for your support too!  Every bit counts towards a new coop or dog fence.  Not to mention a grad party this summer.  

I posted some heart embellished paper clips on my Rooster's Crow Handicraft Blog.  

I went to the coop to feed the chickens, and guess what?  Russell Crow (aka Rooster) attacked me. Not once, but twice.  He's about to get the boot and a different rooster put in with the ladies.  I don't know why he's turned on me after I raised him and he was nice all this time.  Until yesterday.  Do rooster's change on a dime like that?  Turn from nice to mean?  Sparta was such a good rooster and lived 10 years, so this boggles my mind.

Winston Update ~ Jam ~ Leftover Chicken

 (Winston, playing under the rug during a snowstorm)

I don't know if you remember or not, but last winter (before last Christmas) we found this cat in one of our barns - declawed, neutered, and the best behaved, loving cat I ever met.

Unfortunately, with 3 indoor cats already, and two that are males, spraying was a huge problem.  Unable to find a home for him myself, he went to a shelter about 1 hour away. I don't think I even blogged about it either.  It was just a sad moment for me.

Birthday Dinner ~ Sorghum Candy Making

Youngest asked for me (for her 13th birthday dinner) to make a few new recipes - Pumpkin and Sage Baked Macaroni, and Italian Oven Roasted Cauliflower. 

(Cauliflower dish)

(Pumpkin Macaroni Dish)

Both were super easy to make,

Reflections of 2013

 

I enjoy reflecting on the previous year, as we bring in a new year.  So grab of cup of coffee, tea, or your favorite beverage, and join me.
 

Made my first hay net. 

Click on "read more" for more reflections in no particular order, and definitely not all of them. . .

Tuesday Tidbits

Yesterday morning I piddle-dinked away on the procrastination station (computer). I picked out some new recipes to try, printed out a crochet pattern, and after 15 attempts to get the wood stove fired back up, I finally went out to the barn to retrieve cut barn wood boards for kindling.

Although I said yesterday that I'd take the day slow, I decided to wash bedding, remake the bed.  Boy oh boy, was Tiger mad at me - kept meowing until the bed was remade (ha ha ha!).

It'll be the first year my husband and I won't exchange gifts.  We would like to buy ourselves a new TV (if the price is right).  We are gifting the girls that are living here, and one has a birthday just before Christmas.  No gift card buying either.  I'm afraid I'd get them for each, and the business could close from another shutdown (local winery, brewery, gift shops etc).

My dehydrated onions came in handy yesterday for dinner prep.  I didn't want to cut a fresh onion for only 3 Tbsp.  Here is how I made them (BBQ Turkey Cutlets)

6 turkey breast cutlets

Mix:

1/4 cup organic sorghum molasses

1/4 cup Bragg's organic apple cider vinegar

1 - 4 oz. home canned ketchup

3 Tbsp. Worcestershire sauce

1 tsp. garlic salt (see note below)

3 Tbsp rehydrated, dehydrated diced onion, drained

2 Tbsp. organic light brown sugar

1/4 tsp. organic black pepper

Place cutlets in a crock pot, pour mixture over and cook on low for 4 hours.  I served ours with organic wild rice, but you could use any rice or even quinoa.

Note - Garlic salt:  Mix 1 Tbsp. homemade garlic powder with 3 Tbsp. salt.  Store in a spice jar.

Rain ~ Cold Temps

Rain moved in yesterday as predicted. Our temperature is to drop considerably tonight.  They say the rain will go on for 36 hours.

I went from "I'll just clean the hallway" (where people just drop stuff on the floor coming in and the boot pile is a mess), to "I think I should make...." and here is what got done . . .

Homemade English Muffins were made.

Einkorn Peanut Butter Cookies were made.

Einkorn pizza dough was made for the freezer.

I would have made pie crust crumbles, but I need to get some flour.  It remains on the re-stock it list.

I got zero cleaning done, other than dishes.  Our 20 year-old daughter came out for dinner, and helped with making it.  I was totally excited she wanted to help.  Although I told my husband he would only get homemade corn dogs once a year, he got them.  I told them no "french fries" though.  They got oven roasted potato wedges and they were fantastic.  I used a recipe online (Tasty) with homemade garlic powder, Parmesan cheese, etc.

Update on our SIL - he's still in ICU due to experiencing Afib.  

Wacky Weather

I woke up to checking the weather yesterday, and saw rain was 60% at 10am and 90% at 1pm.  So, I adjusted my day.  I started by making 3 "cans" of homemade condensed mushroom soup.  Smelled so good too.  I love the smell of shallots cooking in butter.  Mmm.  The "cans" went into the freezer.  By the way, this soup on top of turkey breast, in the crock pot, tastes amazing.

At 11am the rain had not arrived.

At noon, no rain.  At 1:30pm?  No rain.  I chopped up a head of cauliflower to prep for dinner early.  Put that in the fridge and checked the weather again. 

A Whole Lot Goin' On

Beets are finally filling up my freezer this fall.  

We have a good supply of shredded zucchini, so the next ones went in the freezer sliced.  I know these sometimes thaw watery and softer, but I just drain the water and cook.  We use these mainly in our teriyaki dish over winter, but have added them to other casserole dishes and mixed vegetable sides.  I'll be honest, I'm surprised my zucchini is still producing.  It looks terrible right now.  I doubt I'll get much more, but would be blessed to get a few more.

I purchased some large head garlic (organic) at the Farmer's Market, which is much easier to slice and dehydrate than my homegrown this year.  It's much smaller (in fact there were farmer's selling the smaller size for $.25/each as well).

Normalcy

We've hit the 20's here lately, and dipping into the teens at night.  The cold can really get to you, but I'm taking advantage of it with indoor jobs etc.

Now that the house is getting back to normal, I can get back to the kitchen.

Garlic powder and granulated garlic was made.  Just one more way to preserve my garlic without a root cellar (basement or proper storage area).  I then use these to make homemade spice/herb mixes, including homemade seasoned salt.

Strained another tincture.  

Found a quick fix for the coop door that leads out to the outside ramp.  It'll go on the inside, so both sides are secured.  I'm without "wheels" again (Big Red just needs replaced in my opinion), so it was work with what I had.  There has been no animal sightings whatsoever.  Hubby feels that the idiots in the woods (most likely illegal hunters) were the cause, but we still don't know.

I still had one daughter's dog (Mia) yesterday.   She is getting homemade food.  Her Mom didn't leave me enough of her dry dog food, so her belly is happy.  She was picked up last night.

I've been trying to squeeze in crochet time to work on the 11 "f" bombs.  I have 7 more to make.  In the midst, I'm getting some plans in motion for Christmas gifts for next Christmas.  Thank goodness for my notebook.