For a soy-free sandwich spread, just stir together the following:
1 part dijon mustard
1 part honey
3-4 parts sour cream (put in less if you like a lot of spice)
We like it on meat or veggie sandwiches. You can use what’s left in a salad dressing.
I finally tried my hand at making homemade yogurt. The process is easier than I had expected. (more…)
The question of storing lacto-fermentation has been brought up. One of the beauties of lacto-fermentation is that you don’t have to “can” them in a water-bath or pressure canner. The thought of boiling all that water in the middle of summer is stifling. (more…)
Here’s the bread recipe I am currently using. (more…)
I found and tweaked another recipe. Here it is. (more…)
Last week Doodle helped me make some lacto-fermented cranberry relish. I just winged it, but here’s my recollection of how we did it. (more…)
You’ll only be able to enjoy this recipe if you don’t believe that saturated fats are bad for you. It’s yummy - especially when served with fresh tomatoes and lacto-fermented corn relish. It you add a green salad in the summer and soup in the winter, the quiche will probably last for 2 meals! The leftovers are also great eaten cold. When I was pregnant, I loved eating this spinach quiche cold.
Here’s the recipe. (more…)
Here is the batch of corn relish Sudoku and I made. It is terribly easy to make when you cheat a little like I do. I used a large bag of frozen corn instead of fresh. It makes this process so easy, I have no excuses for not keeping some on hand. Sure, it would be better for us if I used fresh corn. But then, it would probably never get done. So, this is how I make my compromised corn relish. (more…)
High on my to-do list is to make some corn relish. We try to eat a lacto-fermented condiment with at least one meal each day.
What is lacto-fermentation, you may ask? (more…)
When the weather finally cools off in the south, I’m ready to put the ‘ol crock pot to regular use again for, among other things, baked apples. I love seeing the beautiful selection of apples at the grocery store this time of year.
This morning we had buttered toast with baked apples. So easy and very yummy. It can be a side dish, dessert, or breakfast. Here’s how I make it. (more…)
I recently tried an Asian Roll Up recipe. I’ve made a few tweaks to it. This recipe requires no cooking. It’s one that would be easy and fun to do with children; older children who can use knives and a can opener could do this one on their own. We loved it. (more…)