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Friday’s Hunt v2.9

26 Aug

Welcome back to Friday’s Hunt.  I want to thank everyone who joined in last week.  I had a lot of fun visiting everyone who linked up.  It’s very simple.  Anyone can participate.  The link opens at 7pm Central time and will close Sunday at 7pm, so you have plenty of time to enter. Hopefully, you’ll be inspired to visit some of the other entries.

If you didn’t participate this week but would like to next week, the topics will be:  Starts with J, Week’s Favorite, and surprise.  I will always keep a list of the items for the coming week in my sidebar at the top. I am crazy busy on the farm right now, but I will make sure to visit all participants.  Without further ado, here’s my interpretations for the week.

Starts with I:  Instructions for roasted tomato sauce.  I was asked for more instructions on how to do the roasted tomatoes.  I have to give credit to Claire because she was kind enough to tell me how to do it.  I did make a minor adjustment or so, but it’s Claire who deserves credit.

Wash, core and remove any bad spots from the tomatoes.  Then coarsely chunk them into glass baking dishes.  Because it heats the whole house, I prefer to do as many as I can at one time.  I personally add onion, green pepper, and garlic.  You can add whatever you want.  Drizzle the tomatoes with olive oil and put them in a 400*F oven.  Bake it for three hours.  You will have to make sure to carefully stir them to keep the tops from burning.

tomato sauce_4277ews

tomato sauce_4280ews

Then you just put them through the colander.  If you don’t mind the seeds and skins staying in there, you can just put it through a blender.  Then I add seasoning to taste.  For me, it’s some oregano, basil and more garlic.

roasted tomatoes4281ews

Then it’s ready to freeze or can.  I can mine for space reasons, so I add 1/4 tsp. citric acid (1/2 tsp./quart) and process them in a water bath for 35 minutes for pints (40 minutes for quarts).

Week’s Favorite:  I want to thank everyone who has inquired about Cutie.  She’s doing quite well!  The swelling is down and the infection is gone.  The knee still doesn’t bend well, but I’m sure it will take a lot of work to get it back in shape and build muscles.

Cutie Pie Goodberry

Cutie Pie Goodberry

She’s even managed to get in the patio chair for a nap!

kid in chair4660ews

Pink: Going back to work has really taken time away from the farm.  I am going back to more butterfly pictures from earlier in the month for pink.  They just love those pink flowers! It better be close enough to pink because that’s all I’ve got.

Monarch

Monarch

Thanks so much!

Now it’s your turn:

Friday’s Hunt v1.7

12 Feb

Welcome back to Friday’s Hunt.  I want to thank everyone who joined in last week.  I had a lot of fun visiting everyone who linked up.  I’m excited for week seven!  It’s very simple.  Anyone can participate.  The link opens at 7pm Central time and will close Sunday at 7pm, so you have plenty of time to enter. Hopefully, you’ll be inspired to visit some of the other entries.

If you didn’t participate this week but would like to next week, the topics will be:  Starts with H, Week’s Favorite, and family.  I will always keep a list of the items for the coming week in my sidebar at the top. Without furthur ado, here’s my interpretations for the week.

Starts with G:  Yeah.  I could be obvious and go with goat, but I think I’ll do geese instead!

Geese_1454ews

Geese_1483ews

Geese_1487ews

Weeks’ favorite:  I was going to share my favorite pictures of the pair of cardinals from earlier in the week,

Cardinal_1592ews

Cardinal_1598ews

but then I saw the robin again!  There were two of them!  Surely, that means spring is nearly here.

robin_1663ews

robin_1664ews

In my kitchen:  I tried a new recipe this week, lemony chicken enchiladas.

Enchiladas_1551ews

enchilada_1553ews

Enchilada_1556ews

The recipe:

Sauté:
•1/2 cup of peppers (I used bell peppers, but I want to try it with Anaheim chili peppers)
•1/2 cup diced onion
•two sliced chicken breasts (I used fake chicken, but it would work just as well with real chicken)

Add:
•2 Tbsp soy sauce
•2 Tbsp lemon juice

Mix in one cup of Ricotta cheese

Roll into flour tortillas and place in a sprayed baking dish.

Cover with enchalada sauce:
•1 pint tomato sauce (I used my homemade pizza sauce for half and homemade tomato sauce for the other half)
•1 cup vegetable stock (or chicken if you went with real chicken breasts)
•2 Tbsp flour
•1 Tbsp olive oil
•1 Tbsp chili powder
•dash of black pepper
•dash of onion powder

Mix and cover the enchaladas.  Bake at 375*F for thirty minutes.  Cover with cheese (I used a taco blend) and bake until it’s melted.

Now it’s your turn!

I’m also sharing with Bird d’Pot, Camera Critters, Saturday’s Critters and Fun Friday Favorites.

Making Cheeses

4 Nov

I’ve been getting more milk than I know what to do with, so I decided to try a new cheese or two.  I started by making cottage cheese.

Cottage Cheese

It’s not difficult if you find and follow a recipe.  The big thing is separating the curds (solid) and whey (liquid).

making cheese

Then you cut the curds.

Cheese 06ew

As you heat them to cook and stir the curds, they separate into little pieces.

Cheese 45ew

It did add a lot of stuff back into my whey.  I’d forgotten how it did that.  I’m thinking that was not a good thing for my next cheese.

Cheese 47ew

Anyhow, I got my cheesecloth over a pan.

Cheese 044ew

Then I drained the curds.  I did add some milk back to them and a bit of salt.

Cheese 51ew

It turned out pretty good, but I was really interested in the whey.  A friend told me about prim, a soft cheese made from goat whey.  I looked it up and found that all you do is cook the whey all day.  Yep seriously.  So I put it on to cook the next morning.

Cheese 53ew

After about three hours, I called my mom and told her I might have bitten off more than I could stir on my own.  I really was chained to the stove!

Mom

Mom

Well, eight hours later, we had a soft white cheese spread.

Cheese 59ew

In order to keep it from being grainy, you have to whisk it while it cools.  Seriously.  After eight hours of stirring, we cheated on the whisking by using the stick blender.  It worked!

Cheese 61ew

It was pretty good, and then we added a bit of garlic and onion powders to see how that was.  That was pretty good too.

Cheese 57ew

It made quite a bit, so I dug through my spices and got creative.  My sister also gave me a bag of tomatoes she dried.

spices

I crushed the tomatoes with my mortar and pestle.

crushing dried tomatoes

I made tomato and basil cheese dip.

adding herbs to cheese spread

tomato basil cheese spread

Then I did garlic and chives.

Garlic & Chives Cheese Spread

Of course I had to sample all my different kinds.

cheese spread on cracker

I did try freezing some, and it thawed well.  I don’t know how long I’d want to leave it in the freezer, but we might try another batch before I’m done milking for the year. These will be great for the holiday season.  I might also try it with just the whey (not making cottage cheese first) to see if I can get the characteristic brown of prim.