Lentils and Barley

I like lentils.  It's one of those foods that gives me a warm, fuzzy feeling.  Must be a fond childhood memory from childhood that I can't quite place... kind of like Dad's homemade ice cream and Mom's warm, homemade bread.  

Back to lentils.  They are high in fiber and a good source of iron, protein and potassium, to name only a few.  There are many more health benefits, but I'm not a nutritionist.  I just like 'em.  (Look up more benefits here.)

It's not pretty, but this is my new favorite stew.  I've never cooked with barley before trying this recipe.  I very much like the taste and texture.

Lentil Barley Stew

(original recipe here)

Ingredients:

1/4 c fat (butter, coconut oil, etc.)
3/4 c celery, chopped
3/4 c onion, diced
6 c water or broth
3/4 c lentils, uncooked
1 qt tomatoes, canned (puree in blender if you don't like chunks)
3/4 c barley, uncooked
2 tsp salt
1/4 tsp pepper
1/4 tsp rosemary
1/4 tsp garlic (or a few shakes, we like a lot of garlic)
1/2 c shredded or diced root vegetable (sweet potato, carrots, etc.)
1 c diced leftover meat, optional (makes my boys happy if I add chicken)

Directions:
1. Saute oil, celery and onion for five minutes or until onion is translucent.  (I like to add minced garlic to the celery and onions.)
2.  Add broth and lentils.  Cook 20 minutes.
3.  Add tomatoes and seasonings.  Simmer an additional 45 minutes.
4. Add veggies and meat (optional).  Simmer an additional 15 minutes or until veggies are tender.

Serves about 6.

Hope you enjoy it, too!
~Katrina

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Brighten whites naturally

A friend of mine recently shared this blog with me for a better-than-Oxiclean recipe.  I've tried it twice now with good results.  It's simple and since we make our own laundry soap we already have the ingredients on hand.

Toss 1/2 cup Arm & Hammer Super Washing Soda and 1/2 cup hydrogen peroxide into a load of whites with your regular laundry soap.  Let it sit overnight (or at least for a couple of hours) and run your load normally.  I thought my whites were noticeably whiter.

If you haven't tried making your own laundry soap yet, you are missing out on huge savings.  Pop over here to see the recipe we use.

If you try the whitener recipe, let me know how it works for you.

~Katrina

P.S.  So... I always love sharing book ideas and hearing some from you.  The boys (now 9 and almost 6... what happened?!) have just finished The Wright Brothers by Quentin Reynolds.  They very much enjoyed this book.  It encourages the reader to be inventive and work hard.  Inspirational really.  I wanted to go out and build something every time we read another chapter.  Some days they colored in this book while we read which details the history of flight.  The coloring book was delightfully informative for my fact-seeking 9-year-old and contained well-drawn aircraft that was fun to color for my almost 6-year-old.

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A Wonderful Soup

Where is everyone when I can't sleep?  It's too late to make phone calls or do anything productive.  So I'll just do something fun.  I'll post a recipe. :)

We ate this one for supper tonight.  Man, I couldn't believe all three boys had two bowls apiece!  We've had three new stew-type dishes in the past couple of weeks and they have all been met with (mostly) success!  To please them all tonight was a true hurrah, so I will share that one with you first.

Most of our meals are free of common allergens.  This stew is free of wheat, dairy, soy, nuts and eggs.


Tri-Bean & Corn Soup

Ingredients:
1 lb ground beef or sausage (see my homemade beef sausage recipe here) or tofurkey, optional
2 Tbsp. olive oil
1 onion, chopped
3 cloves garlic, minced
2 Tbsp. chili powder
2 Tbsp. ground cumin
2 Tbsp. garlic powder, optional (we love garlic)
4 c. vegetable stock
2 c. canned or frozen corn
2 cans black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can pinto beans, rinsed and drained
Tortilla chips, optional

1.  In large saucepan, brown meat (optional) in olive oil.
2.  Add onion, minced garlic, chili powder and cumin; cook until onion is tender.
3.  Add remaining ingredients.
4.  Bring mixture to boil, then reduce heat and simmer 10 minutes or so to blend flavors.
5.  If desired, serve with tortilla chips. (And add ice cubes for the babies.)


This can easily be modified to be beef or vegetarian or whatever...  It doesn't need the meat, really.   It's a good stew. (Original recipe here if you are interested.)

Don't forget to add a dark green leafy salad on the side, take Vitamin C, and get lots of exercise and rest!  We've been fighting the flu around these parts.

Stay healthy and eat well!
~ Katrina :)

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Healthy snacks

Am I the last to hear about no-bake energy balls?  Man, I love these yummy, healthy bites.  If you haven't heard of them either, this blog's for you.  (I took no pictures because my first attempts at making this snack were yummy, but not pretty! See pretty picture here.)

If you like oatmeal like me--granola, no bake cookies, granola bars, cooked oatmeal, you name it--you will also love these no bake energy balls.  I have doubled the recipe each time.  They are quick and simple to make and I don't feel guilty eating them!  These are great for breakfast, dessert or anything in between.


No Bake Energy Balls

1 cup dry, old-fashioned oats
1/2 cup peanut butter
1/2 cup sliced almonds
1/2 cup flax seeds or chia seeds (you can find these at Kroger or a health food store)
1/3 cup honey
1 tsp. vanilla

Stir all ingredients together.  Refrigerate for half an hour.  Roll into balls and store in the refrigerator for up to two weeks.   I admit, I found myself sneaking them between meals when the kids weren't looking.


The original recipe suggested coconut and chocolate chips, which I left out but sounds really good.  It's a versatile recipe.  Add or subtract ingredients as long as you keep enough honey to hold the balls together.  Try other grains, nuts/seeds, or dried fruits.  Lemme know if you come up with something great.

If you really like pumpkin, try these Pumpkin No Bake Energy Balls from the same website.  My family all really liked this recipe, too.

Yum, yum!
~ Katrina

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Zucchini Potato Soup

The label may not sound terrific, but it's a pretty good soup!  In fact, everyone in the family liked it except for my middle angel, who is our picky eater.  With a garden full of zucchini, we have to come up with a few new recipes.

I found the original recipe here, but I tweaked it a little due to what I had on hand and other reviews.  Prep time was only about 15 minutes with an additional 15 minutes cook time.

Zucchini Potato Soup

5 1/2 cups vegetable broth
4 small zucchinis, thinly sliced
2 yellow potatoes, halved and thinly sliced
2 red potatoes, halved and thinly sliced
5 carrots, thinly sliced
1 Tbsp. olive oil
1 onion, diced
3 cloves garlic, minced
1 Tbsp. dill
Salt and pepper, to taste

Heat olive oil in saucepan.  Add onion and garlic and cook until tender, about 5 minutes.  Bring broth to a boil.  Add remaining vegetables and cover.  Simmer 15 minutes or until vegetables are tender.  Stir in dill; season with salt and pepper.  Serve immediately.  (Serves 8-10)

Happy cooking!
~ Katrina

P.S.  Doing any summer reading?  The boys really liked Robert McCloskey's Homer Price.  Fun reading for boys age 5 and up, I'd say.

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The garden's in

New garden :)

I'm back!  It's been a busy season and we've been treading water.  You know how it goes.

Isn't this the best time of year? Everything is green and in bloom.  The birds sing all day long.  School is almost out! And the garden's planted. Now we get to watch all the little seeds take root and grow, grow, grow.

I get more excited each year as we try planting a larger variety of fruits, veggies and herbs. I always think this year will be our best year yet. :)  Last year shield bugs ate a substantial part of our garden, but our tomatoes did very well.  I have some tricks up my sleeve to fight the shield bugs this year.  And hopefully our pet bunny won't eat our garden when I'm not looking.

I cannot wait to make the refrigerator pickle recipe we made last year . Here's what you need:

• Cucumbers (from your garden, the farmer's market, or the grocery store)
• 3 Cups Water
• 6 Tbsp. White vinegar
• 3 Tbsp. Kosher salt
• Minced garlic
• Fresh dill

You've got to try it.  It took the boys and me literally 10 minutes to prepare, and two days later... viola!  We had two jars of very yummy pickles in the fridge.

Would love to hear your favorite garden recipe to try this summer! Please post in comments.

Happy gardening. :)
~Katrina

P.S.  Almost forgot to include what we're reading.  We've read so many great books for our curriculum and just for fun this year.  But I'll keep it short.  If you (the adults in the audience) haven't read Jane Eyre... read it NOW.  (Kindle edition is free on Amazon.)  I read it as I cooked.  I couldn't stop reading.  It had been awhile since I'd enjoyed a good book of my own.

The boys and I are currently reading Mr. Popper's Penguins by Richard and Florence Atwater.  It's a Newbery Honor Book; silly, cute and fun. I'm glad I have a rabbit.  It's smaller and less smelly than a penguin. And it can sleep outside in it's hutch.

P.P.S.  The boys are also loving "living" history books.  We recently read Molly Pitcher by Augusta Stevenson and are currently reading Thomas Jefferson by Helen Albee Monsell.  I'm happy (and mildly embarrassed) about how much we "grown-ups" are learning reading these Childhood of Famous American history books.  These are great for long car rides if you can handle reading aloud.

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Pizza You'll Feel Good About Eating

We forgot to take a picture of the beautiful pizza before we devoured it.

My husband and kids rave about our homemade pizza.  The whole thing is from scratch and, as far as pizza goes, it's pretty healthy for you.  Personally, I like it veggie-style with onions, peppers, roma tomatoes and olives, but my guys like meat.  And they really like my homemade sausage.

This recipe is very forgiving.  I make my own crust, my own sausage and sometimes my own seasonings or pizza seasoning.  I have often thought I've messed it up this time! and everyone was still happy.

Thanks to my dear friend, Mandi, for this terrific recipe.


Pizza

1/2 lb. sausage (see recipe below)
1 tube (13.8 oz) refrigerated pizza crust (or use my recipe below)
2 teaspoons melted butter or olive oil
1 teaspoon garlic powder
2 cups (8 oz) shredded mozzarella cheese
2 medium Roma tomatoes, thinly sliced (or re-hydrated sun-dried tomatoes)
2 teaspoons Italian seasoning

Press pizza dough into a greased 13-inch 9-inch by 2-inch baking dish (I personally swear by stoneware). Brush with butter or olive oil; sprinkle with parmesan cheese and garlic powder. If you have made your own crust, bake for 5 minutes before adding toppings.  Layer with 1 cup mozzarella, sausage and tomatoes.  Sprinkle with remaining mozzarella and Italian seasoning.  Bake at 400 for 20-25 minutes or until crust is golden brown and cheese is melted.


Pizza Dough

3 1/2 cups all-purpose flour (we use whole grain flour, freshly ground in our Vitamix blender)
1 1/2 teaspoons salt
1/4 cup olive oil
1 1/3 cup water
1 3/4 teaspoons (1 pkg.) yeast

Combine last four ingredients and slowly add in flour.  Mix on "knead" setting for 8 minutes.  Remove from mixer and cut into two pieces.  Knead a couple of times.  Rise under moist towel 30 minutes. (Freezes well.)


Homemade Sausage

1 lb. ground turkey or beef
3 Tablespoons minced onion
1/4 teaspoon cumin
1/4 teaspoon marjoram
1/4 teaspoon ground pepper
1/4 teaspoon oregano
1/4 teaspoon ground nutmeg
1/4 teaspoon ginger
1/8 teaspoon cayenne pepper
1/2 teaspoon dried basil
1/2 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon sea salt

Combine all seasoning ingredients in small bowl.  Feel free to ad lib (i.e. rosemary is a good addition).  Mix seasonings with ground meat and brown in skillet.

I'd love to hear if you try this one and what changes you make to it!

~ Katrina

P.S.  What are you reading?  I have been absent from Blogger through the holidays, but we have still been reading!  We read some lovely Christmas books.  (Let me know if you would like that list.)  This month, the boys and I have been reading Just David by Eleanor H. Porter.  Written in 1916, it is a sweet tale of an innocent which sparks interesting conversation and teachable moments.  It makes me look at the beauty in the world around me in a fresh way... but we're only only on Chapter 6.  I would recommend this one for ages 5 and up.  The Kindle version is free on this link.

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Apples!

Apples are one of my favorite fruits.  We took a field trip to a local orchard in early September to pick a few apples.  It ended up being around 100 degrees, one our hottest days of the summer, but it was worth it.

I love the little secluded orchard we visit.  The boys got to pick apples, eat apples and climb trees.   Plus they were free to run to their heart's content.

We made blueberry applesauce, apple butter, an apple cake, dehydrated apples and just sliced and ate some raw. All the recipes turned out super!

Here's a delicious apple cake that I discovered online.  It pleased both my family and company and is sweetened only with honey.  I cheated and served it with vanilla ice cream. You could substitute applesauce or another oil for the butter. Original recipe here.

Healthy Apple Cake

2 cups whole white wheat flour
4 medium apples, peeled and diced
1/2 c. butter
3/4 c. honey
2 eggs
2 1/2 tsp. baking powder

1/4 tsp. sea salt

1 tsp. nutmeg
1 tsp. cinnamon

Preheat oven to 350 degrees Fahrenheit and grease a 9-inch round baking pan.  In a large bowl, mix together butter, honey and eggs. Beat well.  In a separate bowl whisk together flour, baking powder, salt, nutmeg, and cinnamon and fold into large bowl.  Stir apples gently through batter and pour into prepared cake pan. Bake approximately 45 minutes or until a toothpick is pulled clean from center of cake.  Turn out onto wire rack and cool.

Enjoy!
~ Katrina

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Bruschetta: My favorite garden recipe

Bruschetta is one of my all-time favorite garden recipes.  My adopted mom got me hooked on this years ago. I like to chop things and usually have tomatoes and basil growing in the garden.  It's delicious on toast, french bread, bagel chips or plain old tortilla chips.  I encourage you to try this one while there are still fresh tomatoes available.

Bruschetta

10 Roma* tomatoes, chopped
1 onion, chopped
1/4 cup basil, chopped
3 gloves garlic, chopped
1 Tbsp. olive oil
salt and pepper, to taste

Chop it up, mix it up, serve it up.

This can be made to taste.  Chop in large pieces or dice small.  Add extra of anything.  I delight in never making it the same way twice. You really can't mess this up.

Delish.
~ Katrina

* Roma are less juicy, but I make do with whatever I have on hand.  If it is a watery batch, I strain the bruschetta before adding olive oil, salt and pepper.

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Eggplant Ideas

I am experimenting with eggplant.  We are a part of a vegetable co-op this summer so we have been getting our share of eggplant. Even though it's not our favorite vegetable, I can't stand to see any food go to waste.  Especially healthy food.

We tried baba gnoush.  It's a middle eastern dip, similar to hummus but using eggplant instead of chickpeas.  I tried a substitute for tahini paste after failing to find it in the grocery store.  Let me just say that I do not recommend using peanut butter instead of tahini.  The Pioneer Woman was right: "for baba ghanoush, you simply must have tahini."  Christian thought the dip was OK, but I thought it had an unmistakable (possibly overpowering) hint of peanut butter.  I will search harder for the tahini paste next time, perhaps calling ahead. The boys tasted this one, but didn't like it.  They like hummus and they like peanut butter, so I don't get it. :)

A good friend visited recently and told me to try broiling eggplant. Just slice it up about 1/4 inch thick, sprinkle with a little olive oil and your favorite seasonings and broil until tender.  I liked it.  The kids ate it with some hesitation (minor threats involved).  I think you could get a similar result from grilling or roasting.  Roasting seems to be my method of choice for veggies this summer.  I may try this recipe for roasting next.

I saved the best for last.  One of my Facebook friends asked for eggplant recipes this week and got this onehttp://www.eatingwell.com/recipes/ratatouille_la_casablancaise.html, which I gave a shot. Just the name Ratatouille a la Casablancaise made me excited to try it. I had all the fresh produce on hand: eggplant, squash, peppers, tomatoes, garlic.  Quite good!

~ Katrina

P.S.  Years ago, I tried eggplant parmesan and didn't like it.  Does anyone have a tried-and-true recipe to share for eggplant parmesan? Or any other eggplant recipe that isn't mushy or slimy?

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Sun-Dried Tomatoes

I've got a lot of tomatoes on my hands.

Canning salsa sounded fun, so I impulsively purchased this inexpensive Ball home canning kit at Lowe's.  After reading tips at Tipnut.com and having never canned a thing, I opted not to risk botulism.

So I pulled out my dehydrator.  I've been dying to do that, anyway.

After scanning a few recipes, I chose this one from PickYourOwn.org. The easier, the quicker, the better.  They said water baths and scraping out seeds are optional.  If you don't have a dehydrator, this website gives you instructions for making sun-dried tomatoes in the oven or in your car (no kidding).

To be safe, I started with a small batch...

First, I sliced the tomatoes and sprinkled with sea salt and dried basil.

Then, I placed on trays in the dehydrator for 8-10 hours.  About half the tomatoes were done at 8 hours and the rest required closer to 10 hours.

After cooling, I sealed the dehydrated tomatoes in a freezer bag.

Easy!  And the finished product smelled heavenly.

The kids could definitely help with this one.  They happened to be at Grandma and Grandpa's this time, but next time they can slice tomatoes, sprinkle seasonings and arrange on trays.

If anyone uses their car to sun dry tomatoes, please let me know how they turn out!
~ Katrina

P.S.  Today we read The Littles Take a Trip by John Peterson.  It is a chapter book about a tiny family and their big adventures.  We read the whole book today after several shouts of "One more!"  Charming, entertaining, and fun.

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Roasted Okra

We tried another new vegetable.  Okra.  The okra patties I tried first were too greasy... So we tried roasted okra.  Much better!  Not very slimy, thank goodness.  

If you are an okra fan, you should definitely try this recipe.  Being in the high 90's outside, we put ours on the grill (instead of heating up the house by using the oven).  Easy and nutritious.

According to WikiAnswers, "It is a good sources of Vitamin C, Folic Acid, essential B vitamins as well as magnesium, manganese and potassium.  Okra is also high in dietary fibre."


Next experiment: eggplant. I'm going to try my hand at baba ghanoush!

~ Trina

Editor's note: The best okra I've ever had was at a restaurant called Lambert's Cafe in Sikeston, Missouri.  Lambert's is a lot of fun.  At any time during the meal, if you see the lady that serves dinner rolls walking around, you hold up your hand and she will wing (a.k.a. throw with gusto) a dinner roll from where ever she happens to be standing, to your table.  Another lady walks around with a big bowl of fried okra and offers it to anyone interested ("Okra, hon?" or something like that).  Fried okra is likely not good for you but if you're ever driving the I-55 in southern Missouri, Lambert's is worth a stop.  Even if it isn't lunchtime. ---Christian

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Ummm... granola

Granola.  It makes me smile just to say it.  It reminds me of my mom. It fills a hungry belly.   It's fun to make. It's a healthy snack. It's just plain good.

Everyone should make granola once if only for the experience.  Get the kids involved, too.  It's fun to mix it up with your hands like edible play dough.

My Granola Recipe

1 box oats
1 1/2 cups sliced almonds
1 lb. sesame seeds
1 lb. sunflower seeds
1 lb. unsweetened coconut
1 c. honey
1 c. oil
1 c. water
1 Tbsp. vanilla
1 Tbsp. maple flavoring
1 Tbsp. salt
Optional: dried fruit

1.  Combine all ingredients in a very large mixing bowl.
2.  Combine liquids and salt (and chopped dried fruit, if desired); Pour over dry ingredients and mix with hands.
3.  Bake slowly at 275°F until golden brown, stirring often (every 15 minutes or so).
4.  Allow it to cool before placing in a storage container.

You can't mess this up.  I usually leave out sesame seeds, coconut and maple flavoring, adding an extra tablespoon of vanilla.  You can leave out the salt or just put in a small amount.  I simply MUST have dried fruit--dried apricots, cranberries, raisins, pineapple and dates. Dates are our favorite.

Serve with milk or over yogurt or ice cream.  Or, when no one is looking, eat it by the handfuls like Cookie Monster.

Not that I've ever done that.

~Katrina

P.S.  We're reading Little House on the Prairie as a family.  It seems to be age-appropriate for my 7-year-old and somewhat boring to my 4-year-old.  I love the descriptive nature of the narrative.  It also plants little seeds of good manners throughout.  Perhaps we will watch an episode or two from the good old days when we are finished.  I remember thinking Michael Landon was so handsome when I was a little girl. :)

As for me, I am trying to finish Disciplines of a Godly Family, which I started an embarrassingly long time ago.  It is such a good book that maybe it is just as well that I have chewed on small bits at a time.  Right now I'm learning about teaching my children good manners, but I've gleaned much from this book from establishing a family heritage and traditions to praying for my children.  It's a great book full of wholesome advice.  I highly recommend it.

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Collard Greens

Another good-for-you recipe.  I don't remember ever tasting or seeing the whole leaf of a collard green until this year.  Not so bad for wet lettuce.  Here's to collard greens without ham hocks.

Sweet & Tangy Sauteed Collard Greens

1 Tbsp. vegetable oil
1/2 sweet onion, sliced
1 1/2 lbs. collard greens, rinsed, trimmed and chopped
1/2 C. water
3 Tbsp. balsamic vinegar
2 Tbsp. honey
1 tsp. grated fresh ginger root
5 Tbsp. melted butter
Salt and pepper to taste

Heat oil in large skillet over medium heat.  Add onion and cook, stirring until softened, about 5 minutes.  Stir in collard greens until they wilt slightly and all fit in the skillet.  Pour in water and cook, stirring occasionally, until bright green and tender, 5 to 7 minutes, regulating heat to prevent burning.  Drain.

Meanwhile, whisk vinegar, honey, ginger and butter together in a serving bowl for dressing.  Add greens to bowl and toss with dressing.  Season to taste with salt and pepper.  Serve warm.

My sister made this for me.  I was impressed.  We didn't have ginger root and it was still good.  I will try this recipe myself sometime.

~ Katrina

P.S.  Wikipedia says collard greens are a good source of Vitamin C and soluble fiber and contain multiple nutrients with potent anti-cancer properties.  So eat collard greens and feel good about yourself. :)

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Beet It

Our family is experimenting with garden vegetables this summer.  Here's a beet recipe that we all enjoyed.

Tangy Buttered Beets & Greens

1 1/2 pounds beets, with stems and greens attached

6 Tbsp. water

2 Tbsp. butter

2 Tbsp. Dijon mustard

Salt and pepper to taste

Roughly chop beet greens and transfer to a small bowl.  Cut stems into 1-inch pieces and transfer to a large bowl.  Peel and cut beets into 1-inch chunks and transfer to bowl with stems.

Bring water to a boil in a large skillet over medium high heat.  Add beets and stems.  Cover and cook until somewhat tender, 5 to 7 minutes.  Uncover, sprinkle greens over top, cover and cook until beets, stems and greens are tender, adding more water if needed, about 5 minutes.  Remove from heat, toss with butter, Dijon mustard, salt and pepper and serve hot, at room temperature or cold.

Rich in antioxidants and other health benefits: yummy, fresh beets.

~ Katrina

P.S.  I have good intentions of finishing some books this summer that have fallen by the wayside.  No lessons to prepare = no excuses.  I'm currently reading Bringing Up Boys by James Dobson.  If you have a boy or are a role model for one, you may also benefit from some of the practical advice and encouragement in this book.

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Gluten-Free Blueberry Muffins

We tried a new gluten-free blueberry muffin recipe from Food Network today.  As usual, I tweaked the recipe with what I had on hand, but this time it turned out OK.  Olive oil replaced canola, honey replaced agave nectar, frozen instead of fresh blueberries and a little less salt.

These muffins were dense, but good.  Bonus that it's an egg-free and sugar-free recipe.  I felt a little cheated, since I ended up with 10 muffins instead of 12.  But they tasted good and looked exactly like the photo.

Ingredients

2 c gluten-free all-purpose baking flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt
1 tsp xanthan gum
1 tsp ground cinnamon
1/2 c canola oil
2/3 c agave nectar
2/3 c rice milk
1 Tbsp vanilla extract
1 c fresh blueberries

Directions

Preheated oven to 325 degrees F.  Line a 12-cup muffin tin with paper liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, xanthan gum, and cinnamon.  Add the oil, agave nectar, rice milk, and vanilla to the dry ingredients and stir until the batter is smooth.  Using a plastic spatula, gently fold in the blueberries just until they are evenly distributed.

Pour 1/3 cup of batter into each prepared cup, almost filling the cup. Bake the muffins on the center rack for 22 minutes, turning 180 degrees after 15 minutes.  The muffin will bounce slightly when pressed and a toothpick inserted in the center will come out clean.

Let the muffins stand for 15 minutes, then transfer to a wire rack and cool completely.  Store the muffins in an airtight container at room temperature for up to 3 days.

Yum.
~ Katrina

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Homemade Bread in Five Minutes a Day

If you are anything like me, you might like the idea of making homemade bread but don't want to invest the time.  This artisan bread is yummy and quite simple to make.  Follow the instructions carefully (i.e. only use unbleached flour, let rise appropriate amounts of time, store in refrigerator overnight before baking, etc.).  The only way I deviate from their recipe is to decrease the amount of salt.

Jeff and Zoe have even created a gluten-free artisan bread recipe.  Find the recipe here.  If you don't have a dutch oven, watch the video for how to bake it in a conventional oven.

I've had great success with this recipe.  Besides being scrumptious, it makes an especially pretty addition to the table.

Feel free to email me if you have any questions!

Happy baking!

~ Katrina

P.S.  Books!  We just finished listening to A Wrinkle In Time by Madeleine L'Engle on tape.  You heard me right.  We still have a cassette player in one of our cars.  I am in complete denial that the age of cassette tapes is coming to an end!  A Wrinkle In Time was a super read, er... listen--an exciting fantasy fit for adults and children alike.  Some parts might be a tad too spooky for younger listeners (i.e. a giant disembodied brain, aliens, time travel and some dude with red eyes), but my 7-year-old loved it.  Always on the lookout for excellent reading material.  What books are on your reading list?

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Homemade Crackers

I got a dehydrator for Christmas!  I am super stoked. You might think that's a goofy thing to get excited about. Welcome to my husband's world.

I'm really looking forward to dehydrating produce from my garden in the summer.  But, in the meantime, I just can't let this baby sit around doing nothing...

So I made my first batch of flax seed crackers.  The first batch came out a little more like fruit leather.  I turned up the dial for the second batch.  Not bad, but still less crunchy than I hoped.  This may take a couple of tries to perfect.

I combined 1 cup of milled flax seed to 2 cups of water and let it sit an hour or two.  Then I added some honey for sweetness.  Next time, I think I'll add some sunflower and sesame seeds.  I plan to use these for snacks, sandwiches, and chips.  This is an inexpensive gluten-free "cracker".

If you'd like to give this a try, I found my recipe here.  She's got me super interested in making kale chips.  But that's another post.

Go dehydrate something!
~ Katrina

P.S.  What are you reading?  The boys and I are reading Because of Winn-Dixie by Kate DiCamillo.  We read 7 chapters today.  They just kept begging for more.  I love when they do that.

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Not Just Another Stew

This stew was a major success at our house.  Bonus that it is free of most allergens.  When all the boys love it and even hint that the little onions taste like candy, Mommy adds it to the list of family recipes.

Check out our new favorite stew at Gluten-Free Goddess's website. Sadly, the stew is not for vegetarians, but she has lots of gluten-free vegan recipes, as well.  Great website.

Crank up the crock pot and enjoy!
~ Katrina

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A Good Gluten-Free Grain

Have you heard of millet?  It's inexpensive, versatile and quite good for you.  If you are gluten intolerant, I recommend picking up some millet from a local health food store and trying out a recipe or two.  

In lieu of oatmeal, I devour (literally) a bowl of cooked millet for breakfast with dried fruit, fresh fruit, milk and honey.  

Are you wondering how to cook millet?  Check it out here.  To use as a breakfast cereal, rinse and soak overnight.  Then use 1 cup millet to 2 cups water ratio and boil until water is absorbed.  More helpful tips here. 

I found a very informative article and a recipe for black bean millet salad and millet muffins here.

Last week I tried millet loaf.  I used GF flour in place of whole wheat flour and left out the thyme (yuck).  I recommend it!  It was a little dry and needed a gravy or ketchup.  If you are vegetarian or like to try new things, try it!  But don't expect it to taste like meat.  :)

~ Katrina

P.S.  Quinoa and amaranth, both very high in protein, are also versatile gluten-free grains.  So far, millet is my favorite because of texture and cost.

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