No great recipe today, just wanted to show off some eggs. We don’t have our own chickens yet but I’m so thankful that I’ve got some friends who raise their chickens on pasture/non-gmo feed—heavy on the pastured part!
It’s amazing to me how much extra nutrition is in a pastured egg as well as pastured meats and dairy!! I’m dreaming of the day when we have our own source of these items but in the meantime, I’ll enjoy and greatly appreciate the sources I’ve got availability. 🥚 ♥️
My friend Julie made us this meal a couple weeks ago and it was so delicious I had to make it!
Cheesy Potato Casserole
Parboil about 8-10 peeled and cubed potatoes (medium sized potatoes)
Brown 2lb Italian sausage
Make cheddar roux (I used this recipe but doubled it.)
Combine all and top with cheddar and Parmesan. Broil until cheese is melted and browned to preferred darkness.
So y’all know I love raw milk. I also love to make butter from said milk. Which brings me to our discovery that scooping some of the goodness that is whipped cream prior to the separation of butter and butter milk, makes for THE BEST chai latte.
Simply make your chai tea per directions, scoop some whipped cream into your mug, pour tea over cream and add maple syrup to taste and a sprinkle of cinnamon (I used some ground and Ceylon), nutmeg, and cloves. 💥 Then simply enjoy.
So last night I was searching for my recipe for soaking oats. However, I found the recipe I’d been saving for cinnamon rolls instead.
Perhaps tomorrow I’ll serve yummy nutritious oatmeal. Today we feast on amazing buns.
Here’s a link to the recipe I used. The only thing I modified was the frosting. I combined a recipe I had for carrot cake with this one because my family likes a little less cream-cheesy flavor that I worried this one might bring.
https://www.tastesoflizzyt.com/homemade-cinnamon-rolls/
Ugh! I’ve done a terrible job of consistently posting here! Today will be worth the look though!
Honeydew Smoothie!
Honeydew Smoothie
•Approximately 3 c frozen honeydew
•2.5 c milk
•1 very ripe banana
•splash of vanilla
•approx. 1/8 c maple syrup
Blend it all together and enjoy. My 15 year old said it tastes like bubblegum!
Long time no read! Things have been pretty busy over here. We have bought a home and moved in, and I’ve just gotten my baking boots back on! Can’t wait to share some pictures of the new house with you!
Who doesn’t love ice cream?! I made vanilla ice cream for Memorial Day, but I couldn’t wait to modify the recipe for some chocolate-y goodness! This recipe is a custard based ice cream and is sooo creamy! Of course I used pastured eggs and raw milk and cream, because if I’m going to eat a treat I want it to be as nutritious as possible! 😉
Chocolate Ice Cream
• 16 egg yolks
• 4 cups milk
• 2 cups sugar
• 1/2 cup cocoa
• 1/4 cup sugar (yes, another)—whisk with cocoa above
• 4 cups cream
• 32oz bag milk chocolate chips
Mix egg yolks and 2c of sugar. Heat milk to 180° without stirring (do skim the film off the top as needed). Combine the milk slowly with the yolk and sugar mixture and heat to 165°. Whisk in the cocoa and sugar while warm. Chill mixture to 65°.
Heat the chocolate chips and cream in double boiler til chips are melted. Chill to 65°.
Combine both and pour into ice cream maker and follow directions of machine to make the ice cream.
We started homeschooling January 2020. Who would have thought that we would choose to begin this journey as a huge crisis took the world by surprise.
Nevertheless, we took the plunge and have {mostly} loved our journey. Today we had a STEM lesson with my middle son’s birthday gift. We built a tanker!
We use My Father’s World for our main curriculum and then supplement with videos, The Recipe for Reading, and other materials. I taught public school before I taught my own kids, and it’s been a challenge to find balance between creating public school at home and really embracing all that homeschooling can be. 🙈 I love that we can pause what we are scheduled to learn to fun activities like the tanker without worrying about a change in schedule!
What kind of schooling does your family do?
I love to read articles from Nourished Kitchen. If you haven’t checked out her site, you really should! Recently I reread her basic tips for eating and decided that adding fermented foods was my new endeavor seeing how we were doing most of the other things she had listed already.
Then I stalled out and didn’t start my sauerkraut days ago as planned. Do you ever get nervous about trying something completely new? 🙇🏼♀️✋🏼 Today, I bit the bullet and got started. The kids helped and we had a great time and only a couple of calls to my dad for advice. 😅
Here’s the link to the recipe I followed: https://nourishedkitchen.com/homemade-sauerkraut/. The only difference was that I added about a 1/2 cup of brine (salted water) to each half gallon jar to be sure there was enough moisture—not sure it was necessary but my dad insisted, so I did it.
I’ll touch base and let you know how our sauerkraut tastes!
Yesterday I tried my hand at bread pudding. I had made bread last week that didn’t quite rise appropriately and was quite dense. We’d eaten some of it, but I hated to waste the rest so bread pudding it was to become.
I’d made rice pudding last week and so after searching for recipes for bread pudding, I combined some of them with some of what I did for the rice pudding. Here’s the finished product.
▢ 3/4c cream
▢ 1 1/4c milk
▢ 4 tbsp butter
▢ 3/4c sugar
▢ 2 tsp Vanilla
▢ 5-6c cubed bread
▢ 4 eggs, beaten
Place cubed bread in an oiled 9×9 casserole. Warm first four ingredients until the butter melts. Add vanilla. Stir well and pour over bread.
Allow mixture to sit for 30 minutes. Preheat oven to 350°. Bake for 30-45 minutes until the custard sets and the bread edges brown.
This dish is best served warm or at room temperature.
The bulk buying club I’m part of is ran by a wonderful lady who posted about a similar recipe. I decided to make it myself with few changes based on what I had on hand. It turned out tasty!
This delicious treat was made fresh, local milk & cream! What kind of milk does your family enjoy?
▢ 8-10 satsumas (mandarin oranges), peeled and frozen
▢ 1 c cream
▢ 1/4 c milk
▢ 1/3 c + 2 TBSP sweetened condensed milk
▢ 2 tsp vanilla
Put all ingredients into blender on high until smooth.
The Rejoicing Life