Category Archives: Recipe

Rehydrating Potatoes and Our Garden Meal

Hello and welcome!

We dehydrated a second batch of potatoes over the weekend. This time rather than slicing them we decided to do shredded potatoes – like would cook up into hashbrowns. After peeling them my husband boiled them until they were nearly done. He then used the food processor with the shredding blade to cut them up. It took about 6 hours at 125 degrees in the dehydrator to dry them.

We packaged the shredded dehydrated potatoes in two-ounce packages.

I had found instructions online that said when rehydrating vegetables, a rule of thumb was to use two parts water to one part vegetable so that’s where I started. I’m not sharing the link because I found out it was inaccurate.

I put the dehydrated potatoes in a metal bowl on the scale. It read 1.9 ounces.

I then reset the scale to zero and added twice as much boiling water as I had potatoes – 3.8 ounces. (I know the scale says 3.9 – .1 ounce over is acceptable.) Hot or boiling water speeds up the rehydration process. I stirred the potatoes and water together and found that once all of the water was absorbed some of the potatoes were still too dry. I again zeroed out the scale and added another 1.9 ounces of water.

I again stirred the mixture and once all of the water was absorbed I had perfectly rehydrated potatoes to make into hashbrowns.

I learned that in order to rehydrate these potatoes I need a 1:3 ratio of potatoes to water.

I put some butter in the cast iron skillet and cooked up these wonderful hashbrowns that tasted as fresh as if I had just dug the potatoes.

It was a breakfast for dinner night, so I cooked up a garden omelet to go with the hashbrowns and sausage. It’ not pretty but it was delicious.

I started, of course, with farm fresh eggs. Added some sautéed Swiss chard, a diced banana pepper, a diced jalapeno pepper and a diced tomato. I then topped it with American cheese which did not come from our farm but was the perfect finishing touch.

Yum!!!

Thanks for visiting.

Fond Memories

Hello and Welcome!

It seems like each time I get together with all of my daughters they will begin reminiscing about their childhood(s). Fun or funny things that happened, favorite teachers, holidays with family, and many more topics have all been discussed as fond memories.

I am first struck by the fact that my little girls are now grown women reminiscing about childhood. (Where did the time go?) I am then delighted and most of all grateful that they have so many fond memories, and that they have each other to share them with.

Last Sunday when we had a (pre) Easter family dinner. I made a special treat knowing it would evoke memories for the girls.

Jell-O Pinwheels (click for recipe) they are a fun and yummy treat.

When the girls were in grade school it was common practice for each student to bring a special treat to share with the class on their birthday. (I’m not sure if this is done nowadays.) It was important to send a few extras so the student could take them to the office to share them with anyone working in the office that day, or perhaps take one to the counselor or another teacher that they were fond of. I always liked to send a homemade treat – cookies, cupcakes or brownies. At some point I began making Jell-O pinwheels for them to take. Apparently they were a big hit, because when I pulled them out of the refrigerator on Sunday the girls immediately began sharing memories of when I made them for their birthday treat. 🙂

Twenty-some years ago, when I was making those simple Jell-O pinwheels, I never realized that I was also creating memories that would last a lifetime.

What’s your favorite way to eat Jell-O? Do you have a Jell-O recipe you’d like to share?

Pumpkin Recipes

I finally made pumpkin pie for my husband. It was a nice birthday treat for him. 🎈🙂

Since we have had such a bountiful pie pumpkin harvest this year we have given some to family and friends, and in doing so I promised to pass along my pumpkin pie recipe to a couple of people. I had planned on just reblogging a post from a couple of years ago that included that and some other recipes for them but for some reason new editor would not allow me to do so. The feature that used to allow me to “copy a post” is now missing as well, so I have copied and pasted several of the recipes from that post into this. For long time readers recipes 2-6 are repeats from the previous post. Recipe #1 however is new to this post. I hope you enjoy.

Pumpkin Recipe # 1

Begin by measuring the circumference of the pumpkin. Write down that number. Then measure the diameter of the pumpkin and remember or write that number down. Lastly divide the circumference by the diameter. You now have pumpkin Pi. 😁

LOL! (You can thank my dad for that one.)

Pumpkin Recipe # 2 – Pumpkin Puree

If you have never cooked a pumpkin before it is very simple. Usually the small pumpkins are use for cooking, but larger ones are just as edible. While there are other ways to cook pumpkin, this is the way I do it. Cut the pumpkin in half,  scoop out all the seeds and gunk? goo? slimy stuff? You probably know what I’m talking about. Put the pumpkin halves in a baking dish with a small amount of water in the pan and cover it with foil. Bake at 350 degrees until it is soft probably 60-90 minutes. Allow it to cool, then scoop the pumpkin out of the shell. Your pumpkin is now ready to eat, or at this point you can put it in a food processor to puree it before using it in other recipes. Here are a few recipes you might try.

Pumpkin Recipe # 3 – Easy Pumpkin Pie

2  cups pumpkin puree

1 can sweetened condensed milk

2 eggs

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. salt

1/2 tsp. ginger

1 unbaked deep-dish pie shell (I usually buy these but you certainly can make your own)

Mix first 7 ingredients until thoroughly mixed. Pour into pie shell. Bake at 425 for 15 minutes then reduce heat to 350 and bake for another 35-40 minutes.

Pumpkin Recipe # 4 – Pumpkin Cake

2 cups flour

2 tsp. baking powder

2 tsp. ground cinnamon

1 tsp. salt

1 tsp. baking soda

1 1/2 cups sugar

1 cup canola oil

4 eggs

1 3/4 cups pumpkin puree

Preheat over to 350. Grease 9×13 pan. Mix together flour, baking powder. baking soda, salt, and cinnamon. Mix together sugar and oil until well blended then add eggs and mix well. Mix in pumpkin. Add flour mixture and mix until thoroughly blended. Pour into prepared pan. Bake 30-35 minutes, until the top springs back when lightly touched.  I love this cake and it pares well with a cream cheese or vanilla frosting.

If you have baked more pumpkin than you need for a specific recipe this puree freezes well. I usually measure it out, (2 cups for pie) then put it in plastic freezer containers.

Pumpkin Recipe #5 – Roasted Pumpkin Seeds

Now I hope you didn’t throw away those seeds that you scraped out of the pumpkin, because roasted pumpkin seeds are also a great snack. While I have only made the regular salted variety this link has several different ways to try them.  http://www.foodnetwork.com/recipes/food-network-kitchens/pumpkin-seeds-recipe.html

Pumpkin Recipe #6 – Facial Mask

Lastly if you would like to try pumpkin on your skin you could make a pumpkin facial mask by blending together 1/4 to 1/2 cup pumpkin puree, 1 egg, 1 tsp. honey and 1/2 tsp. cinnamon. Apply to face and allow to sit and dry for 15 minutes before rinsing off with warm water. If you have any left over dispose of it. This product should be used immediately after it is prepared and it will not keep.

Thanks for visiting.

Garden Meals – Eating Well

Despite not following some of the gardening strategies that I had mentioned earlier this year, like planting by the moon and companion planting, our gardens have produced abundant crops. For the last several weeks we have been blessed to be enjoying meals prepared with fresh home grown vegetables. We are thankful to be eating well.

Some of the meals we’ve enjoyed include:

Yesterday’s DinnerBeef Stew (with home grown potatoes, swiss chard, celery, tomatoes and garlic)

Thursday’s Dinner Pepper Steak over White Rice (with home grown bell peppers, tomato and garlic)

Wednesday’s Dinner T-bone Steak, Garlic Mashed Potatoes, Acorn Squash and Sautéed Swiss Chard. (with home grown potatoes, garlic, squash, and Swiss chard)

Eggplant Parmesan

Stuffed Cabbage

Spaghetti – with home made/ home grown sauce

Corn on the Cob

Green Beans with Garlic Butter

Swiss Chard

Cucumber Salad

Tomato Sandwich

Banana Pepper Poppers

All this, my friends, is why we do what we do.

The Banana Pepper Poppers are one of our favorite side dishes. They are easy to make so I decided to share the recipe. (Please note that I am one of those cooks who does “a little of this and a little of that” so the amounts do not need to be exact. Feel free to put the word “about” in front of each ingredient listed.)

Banana Pepper Popper Recipe

6 – 3 to 4 inch banana peppers

4 ounces cream cheese softened

1/4 cup shredded mozzarella cheese

1/4 cup grated parmesan cheese

three strips of bacon cooked and cut into bits

a few shakes of crushed red pepper (optional)

bread crumbs (optional)

Slice peppers in half lengthwise and remove stem and seeds. Place in baking dish. Mix together the cream cheese, mozzarella cheese, parmesan cheese, bacon bits and crushed red pepper. Fill each pepper half with cheese mixture. Sprinkle each pepper with bread crumbs (optional). Bake at 350 degrees Fahrenheit for 20 to 30 minutes (until peppers have softened). Enjoy! 🙂

Leftovers keep well in the refrigerator they are even good eaten cold.

Are you eating any in season vegetables?

Do you have a favorite seasonal recipe you would like to share?

55 Things #30 – A Summer Recipe

Click here to learn more about my “55 Things” and here to view previous posts in this series.

We have cucumbers coming in fast and furious so it is the perfect time of year to enjoy a cucumber salad with very fresh ingredients.

To make my cucumber salad I simply peeled and sliced three cucumbers and dressed them with my Garlic Dill Dip (recipe below). For three cucumbers I cut the dip recipe down by half.

Garlic Dill Dip – 1 pint of sour cream (you can use low fat or whatever you prefer) add several cloves of fresh, minced garlic, 1 or 2 tbsp. of dill either fresh of dried, and about a tsp. of sea salt. Mix all ingredients well. It can be eaten immediately, but the flavor improves if it sits for at least 15 minutes before eating. (I love this for potato chips, Fritos, or as a veggie dip.)

Enjoy!

What is your favorite way to eat cucumbers?