Muffins for Mom

Liquids

8 eggs
1/2 c oil
1/4 c molasses or less
Banana - the rest is yogert or mashed bannanas to make 3 to 4 cups
Apple - use yogert to make 3 cups liquid and use 3 to 4 cups chopped apples

Dry

4 cups of stuff (mixed non wheat flours and oats, no more that 1/2 c coconut flour)
3/4 c white sugar
2 - 3 t mixed spices
3 t baking powder
1 t baking soda
1 cup broken nuts (walnuts, almonds, or pumpkin seeds)
Banana - use 1 cup chopped dates, 1 cup flaked coconut
 Apple - use 1 cup currents or raisins

Add more milk if all the coconut stuff is making it to dry.  Bake at 350 for 30 min.

makes 2 doz small muffins.  use muffin cups from smart and final.  make them small so they don't overflow then you don't have to clean the pan.  If muffins don't rise it is from too thick of batter add a little more liquid.   Muffins made with this many eggs are always nice and soft, even if they don't rise.  Freeze extra muffins.

Fencing is keeping things alive so far

I have peas parsley an borage.

Future dinner plans

Hopeing I can get some chicken next weekend.  one of the little roosters made his first crow.

Testing

Test

Mia's taste

I have to post more of Mias outfits.  This is her casual running moms garage sale outfit. 

Just like everyone else

I guess superbowl is like Thanksgiving.  With chile instead of turkey.  This has beef heart chopped up small, beans, beef and bacon. I think I will bake it cause it is so full.  I added several cups of bone broth and I will bake it 4 hrs.

Spinach souffle

This was really good tasting, easy, and grain free.  Don't get too caught up in exact measurements.  Don't chop the spinach to fine, it feels more manly if it has a few larger bits in it.  Arrowroot powder is obtained cheaply from Penzy's spices or Asian markets, it is a good thickener to replace flour in many things.

1 T Butter
1 T Cream
3 to 4 cups chopped raw spinach
1/2 t Salt and pinch pepper
4 eggs separated
1 T arrowroot powder
1/4 c water
1/4 c cream
1/2 c grated asiago cheese

Preheat oven to 400 and butter a 1 quart casserole dish.  Saute the butter, cream, salt, pepper, and spinach covered while you whip your egg whites by hand.  This passes for aerobic exercise here.  Whip them to soft peaks.

Now mix arrowroot powder with water and cream and add to the spinach.  Cook till thick which is less than a minute.  Temper your egg yolks with 1/4 of this, then mix egg yolks and spinach together.   Add 1/4 of this to egg whites and fold in.  Add the rest of the spinach and cheese to whites and gently fold in.  Pour into casserole dish and bake for 15 to 20 minutes, till it is puffed and golden brown.

To serve gently separate into quarters with two forks just like Julia C.

This is a test

This was the turkey I got my run away dog.  Now I just have a turkey.

Butter and Sugar!!

What was in my Texas sheet white cake?  No not butter and sugar, Vanessa.  Go here

 http://www.food.com/recipe/easy-mousse-cake-filling-any-flavor-215952

I put in 3 cups cream  and one package pudding to have enough for the sheet cake.  Glad you liked it.

This one is for Pam

Pam is my second subscriber and chocolate hound buddy.  This will not have a picture, cause taking pictures of sourdough waffles with chocolate spread is impossible.  You can't find the camera before you have eaten it.  So Pam, take a Tablespoon of the chocolate stuff we made, add a teaspoon of butter and honey or maple syrup, mix it up and spread on waffles or toast.  It is very yummy, and makes you perky.  Now that you are hungry go cook!

Tortilla Soup

This is a recipe from World Wide Recipes by California Home Economics Teachers 1994.

Tortilla Soup with my adjustments to make it cooks choice

1/2 lb cooked pintos or chopped cooked chicken
small can enchilada sauce or 4 red chili pods soaked
4 corn tortillas
1 onion chopped
4 cloves garlic chopped
3 cups assorted veg (zucchini, corn, cabbage, carrots, celery, etc) pick 3 or 4
2 cups fresh or canned tomato

2 cups chicken broth
1 T chili powder
4 t cumin

2 T salt (check broth for salt)
Garnish:
1 T lime or lemon juice
1/2 c cilantro chopped
1 c green onions chopped
sour cream
olives, sliced
Fresh fried tortilla chips or bagged chips

Blend tortillas with enchilada sauce or soaked chili pods and soaking water, blend till smooth.  Combine broth, tomatoes and 3 cups water with onions, garlic, vegs, and tortillas from the blender and cook 30 min. Add chicken or beans and the chili powder and cumin, check for salt. If this is to thick add more chicken broth and cook at least 15 more minutes. Serve very hot with the garnishes

Optional garnishes would be fermented salsa, spanish pickle, and homemade yogurt or kefir. 

Looks bigger.

I like Pauls picture but this looks like more Jars! I made canned tomatoes, spiced pickled peaches, dill pickles, peach/pear jam, peach jam, tomato jam, spiced tomato jam, tomato marmalade, peach syrup, peach nectar, green chile sauce, 2 kinds of red enchilada sauce, and peach pie filling,  

You have not had jam until you have had tomato jam. 

Cold pack tomatoes

Mia filmed while I squished tomatoes in to jars.  I boiled the jars 40 minutes in a boiling water bath. 

Finally canning

Here is a short video to show you how I can.  Everything is out and the Jars sanitize in the dishwasher. Everything I know about canning I learned from books.  I really like the recipes in the very old books, but post war books and pamphlets have safer processing times.  So I combine the two.  

The thing that takes the longest is feeling like you are ready to can, that you picked out the recipes, you found the ingredients, you have the time, cleaned the kitchen, and told everyone they will have to get their own dinner.  See, it takes less time to actually can than do all that. 

Fermented things

I made some fermented salsa, fermented peach chutney and fermented Worcestershire Sauce.  The salsa is really really good.  Here is where I got my recipe http://www.cookinggodsway.com/lacto-fermented-roasted-tomato-salsa/ .  Left out the spices and chopped everything in small chunks.  

Okra for all.

this is the last dinner I remember, I have been canning a bunch of stuff.  The okra faerie came and we have had a lot of okra to eat, here is how I make it.

Ferment this today

Here is the Spanish Vegetable Pickle:

Veruras en Escabeche

2 heads finely chopped cabbage

18 cucumbers sliced and drained

36 small pearl onions, whole

7 new mexico chilies, chopped

2 oz mustard seed

1 oz celery seed

1 oz turmeric

2 lb brown sugar

8 oz of ground mustard

1/2 Gallon pineapple vinegar

Mix all the above together and bring to a slow boil and cook for 30 minutes.  

So I did not do this, I cut the receipt in half, used a regular onion and anahiem chilies.  I found a pickling spice in the mexican food spice section, no ground mustard or sugar.  I added salt and fermented this for 2 days.  Very yummy & crunchy -  great with meat.  This is from Mission cookery by Mark Preston.

You missed dinner

Marinated and cooked these country style pork ribs in my fermented tomato juice very yummy.  receipt here http://www.food.com/recipe/beer-n-bbq-braised-country-style-pork-ribs-88486.  No beer though.  The spanish pickles were great with it.  Andrew catch up.

  I got some smooth skinned pickling cucumbers, they seemed a bit watery, and I did not think they would ferment well.  So I made the kosher dills off the Morton Salt web site.  Just used dill seed, who has fresh dill heads?   Also very exciting news there is a real veg farmer in Ahwahnee and I got 25 lbs of tomatoes.  She has 8 to 10 foot fences, Paul.

Started tomato jam tonight and I know you are all green with envy.  There is nothing better than tomato jam on a bagel with cream cheese and sausage.  Here is the Kerr receipt from 1946.

5 lb tomatoes

5 cp brown sugar

2 1/2 cp vinegar

3 cp raisins

1 T whole cloves, allspice & stick cinnamon

Cut tomatoes in pieces after peeling. Add supar and viegar, and spices in a cheesecloth.  Boil slow for 2 hours, add raisins, chopped, and boil 1 hour longer.  Remove spices and pour into Kerr Jars and seal.

I think I will skip the raisins, and some of the vinegar for lemon slices and lemon juice.     

Clean house

Didn't get much cooking done.  Made a Tortilla Espanola for Paul and Nick to tell me it did not taste like the ones in Spain.  This is Spanish Pickle and it is really good.  I will post the receipt tomorrow.  

So the tomato stuff.  It is always a surprise how good it tastes.  I save the watery part for drinking, soup and marinade.  Put the pulp in the food drier, when it is pasty I pack it in a jar & put some oil on top and keep in the fridge.  Sadly I have yet to make enough to last more than a week, it is very yummy and adds a big flavor boost to anything you put it in.  I am picking up more tomatoes tomorrow so I am working on getting a few jars for the winter.  I will post the original receipt for this, in case you can find a roof to dry your paste on.

The last thing you do.

 

After getting your husband to pull the meat off the bones, by making promises you may or may not keep, throw the bones, the skin, any left over veg and 1 to 2 T vinegar and salt.  Cook overnight or in a crock pot.  No your house won't burn down.  It is never the chicken broth, its cigarettes and Christmas lights.  So make your bone broth and stop buying those ridiculous glucosamine tablets.