Category Archives: Recipes

Presto, It’s Pesto! Use Fresh Herbs to Make Savory Sauces

pesto

Ah, pesto! We can thank the Italians for this simple, savory sauce. The traditional version, classic “Pesto Genovese” (recipe below), is so easy to make and has only five ingredients: basil, pine nuts, garlic, olive oil, and parmesan cheese.

There’s no better time to make pesto than when your garden is overproducing herbs at the end of summer. Of course, pesto is delightful anytime! But buying herbs in large quantities at the supermarket off-season can get expensive. So take advantage of those garden herbs now, when they’re practically free! Pesto is a great way to preserve your herbs, too, so you can enjoy them long after your garden has stopped producing. The homemade kind keeps about two weeks in the refrigerator and can be frozen for up to four months. Continue reading

Cookbook Spotlight: Cooking Up a Storm

Cooking Up a Storm Cookbook

Cooking Up a Storm: Recipes Lost and Found from the Times-Picayune of New Orleans

Edited by Marcelle Bienvenu and Judy Walker
2015, 368 pages, Hardcover

When Hurricane Katrina ripped through New Orleans in 2005, many residents lost their homes. Along with their homes went all the contents, which included countless regional recipes from the Times-Picayune. These recipes had been clipped from the newspaper, saved, and cherished for generations.

To preserve the city’s culinary legacy, the people of New Orleans banded together to recoup these lost recipes, one by one. This book is a collection of the recipes recovered as a result of this effort. Each recipe has a story.

In this cookbook, you will find an impressive range of recipes, including appetizers, drinks, special Lenten dishes, and desserts. These foods are eaten as part of everyday life in the Big Easy. The recipes are favorites from both home kitchens and restaurants. Nothing says “comfort food” like Louisiana cooking!

This cookbook truly is a work of love and a symbol the city’s residents’ determination to recover from, and triumph over, extreme adversity.

Learn How to Make Creole Cream Cheese

Love cream cheese? Then be sure to check out How to Make the Best Cream Cheese in the World, featuring a recipe for Creole Cream Cheese from Cooking Up a Storm. Creole Cream Cheese is a unique, regional breakfast food that is served in a bowl and eaten with a spoon. You can sprinkle some sugar on top, or shake on some salt and pepper, or top it with your favorite fruit. No matter how you serve it, Creole Cream Cheese is a nutritious and satisfying food.

Why not make some and tell us what you think in the comments section at the bottom of this page?

Hat Tip!

We wish to thank a lovely customer of ours named Libby W. for bringing this unique cookbook to our attention. Libby kindly shared her recipe for Creole Cream Cheese with us, so we could share it with y’all. Thanks, Libby!

How to Make the Best Cream Cheese in the World

cream cheese cover

When it comes to cream cheese, there’s nothing like the homemade kind. It is more delicious than even the most popular store brand. The superb flavor of homemade cream cheese comes from quality ingredients.

Did you know that when you make cream cheese at home using a recipe that calls for cheese cultures, you can even tweak the flavor to suit your taste? Make it mild or aromatic (and slightly sharper) — it’s entirely up to you!  The flavor just depends on which of the recommended cheese cultures you choose. Continue reading

Sun Dried Crispy Italian-Flavored Tomato Chips

crispy tomato chipsSolavore in actionNow you can use the power of the sun to dehydrate your favorite foods! Our Solavore Sport solar oven works beautifully as a dehydrator.

With the Solavore Sport, it’s very easy to make a crispy tomato chip that has the perfect amount of flavor and crunch! These chips make a great snack all by themselves. Or, you can use them as a delicious addition to other foods.

Crispy Italian-flavored tomatoes, beets, and sweet potatoes

Crispy Italian-flavored tomatoes, beets, and sweet potatoes dehydrated in the Solavore Sport

burgerCrumbled tomato chips add zing as a tasty topping for casseroles, like macaroni and cheese. Or, you can use them as condiment at the table to sprinkle over a baked potato, a bowl of soup, or any other favorite foods. Crispy tomato chips are simply sensational on grilled cheeseburgers. Simply add a couple of slices on top of the cheese while it’s melting to take your burger from “everyday” to “gourmet.”

 

Sun Dried Crispy Italian-Flavored Tomato Chips

5 minutes

Sun Dried Crispy Italian-Flavored Tomato Chips

Ingredients

  • Garden fresh tomatoes
  • 1 cup organic, virgin coconut oil
  • Italian Seasoning (see Note below)
  • Salt and pepper to taste (optional)
  • Aluminum foil or wax paper

Instructions

  1. Slice garden fresh tomatoes about 1/4" thick and place them in a large bowl.
  2. Gently warm coconut oil, just until it becomes a clear liquid.
  3. Pour coconut oil over the tomato slices a little at a time, and toss gently. Add more coconut oil until all the slices are lightly coated with oil. (The coconut oil helps the seasonings adhere to the tomatoes.)
  4. Carefully line the bottom of your Solavore oven with foil or wax paper. (This keeps the dehydrated tomato slices from sticking.)
  5. Place individual tomato slices on the foil in a single layer. Leave a little space between the slices for the air to circulate.
  6. Sprinkle the tomato slices with Italian Seasoning to taste. If desired, sprinkle with salt and pepper.
  7. Place the Solavore oven in the sun. Prop the top of the cover open with a small piece of wood to create a narrow opening that will allow the humidity that forms inside the oven during the dehydration process to escape.
  8. Leave the Solavore in the sun for approximately 4 hours, or until the desired level of crispiness is achieved. (Dehydrating times will vary depending on the amount of sunlight and other environmental conditions.)
  9. If the tomato slices are still leathery after 4 hours, just leave them in the sun longer...unless you prefer tomato leather.

Note: You can use any commercial brand of Italian Seasoning, or make your own using the recipe below. Alternatively, substitute your favorite combination of herbs, such as rosemary, thyme, basil, etc.

Recipe Management Powered by Zip Recipes Plugin
http://www.homesteadersupply.com/blog/2016/07/sun-dried-crispy-italian-tomato-chips.html

Homemade Italian Seasoning

Ingredients

1-1/2 tsp. dried oregano
1 tsp. dried marjoram
1 tsp. dried thyme
1/2 tsp. dried basil
1/2 tsp. dried rosemary
1/2 tsp. dried sage

Directions

Italian seasoningPlace all the ingredients in a small bowl and stir well. Use immediately, or transfer into an airtight container and store for future use.

Yield: About 5 tsp.

 

 

© 2016 www.HomesteaderSupply.com

4 Fun & Easy Slushie Recipes

slushie

 

When it’s hot outside, there’s no better way to cool down than with an ice cold slushie. If you ever went to the beach or an amusement park as a kid and got a snow cone at the refreshment stand on a sweltering summer’s day, these will bring back some happy memories.

Unlike back in the old days, most commercial slushies now are made with syrups full of GMO high fructose corn syrup, artificial flavorings, and chemical food coloring. If that’s been holding you back from enjoying one of your favorite treats, then wait no more! Continue reading

Making Healthy Eating More Affordable – Part 1 (Bowls)

bowls

This is the first in our series of articles on making healthy eating more affordable. The Internet is flooded with money-saving ideas, but most of them focus on the smart shopping aspect. Here, we’re going take a different tack and talk about things you can do to bring down your food costs after you’ve left the grocery store. One topic that’s largely ignored is how you can save money by changing the way you present (or serve) the food you’ve already purchased and prepared. And that, my friend, is the subject of our first article!

During the Great Depression, home economists and women’s magazines taught housewives how to “stretch” their food budget because food was scarce back then. They learned how to make pricier ingredients, like meat, go farther by combining them with less expensive ingredients, like macaroni. And so, casseroles became very popular, as did meals that consisted of a little bit of meat in a sauce or gravy that was poured over a starchy food, like biscuits or a potato. Of course, nowadays, meals like chipped beef on toast are considered old fashioned and aren’t particularly well-liked in the United States, with possibly a few regional exceptions.

Today, we have a healthier option that’s based on the idea of “stretching,” yet allows us to enjoy a wider variety of healthy and delicious whole foods and more sophisticated flavors. The very simple concept of a “meal in a bowl” (called a bowl for short) has gained enormous popularity in recent years and seems to be taking the culinary world by storm because the food combinations are virtually limitless. This leaves plenty of opportunities for home cooks and professional chefs to improvise and experiment with new flavors. You can make your bowl as humble or as refined as you like. But, even the humblest combination of ingredients can pack a serious nutritional punch!

A bowl is an attractive layered meal intended for one person. When making a bowl, you typically start with a base of whole grains, on top of which you pile a variety of vegetables in layers. Here’s where you get to go wild with your colors! Remember, everything doesn’t need to be raw. Keep things interesting by adding some roasted, grilled, pickled or fermented veggies, and maybe even a little fruit (like grilled pineapple). Then, on top of the veggies, add two or three ounces of meat or other protein (like fish, egg, cheese, beans or other pulses, baked tofu or tempeh that’s been marinated and sautéed). Choose a sauce that compliments the flavors in the meal and then drizzle (or pour, if you a like a lot!) it over everything. Finish up by adding a layer of crunchy ingredients, like nuts or seeds, on top to give the meal some texture. Optionally, you can sprinkle on some fresh herbs or other zesty ingredients (like pickled ginger) to make the flavors pop even more.

One of the greatest things about a bowl is its versatility. Bowls allow a great deal of flexibility as far ingredients are concerned. It’s easy enough to mix-and-match ingredients, and to substitute one ingredient for another. No spinach? Use Swiss chard or your favorite green. Out of rice? Substitute quinoa. It’s as easy as that! You can serve your bowl hot or cold, simply by varying the ingredients.

Another wonderful thing about a bowl is that you can put a meal together quickly, and it’s not a lot of trouble to prepare a meal for one when dining alone. It can be very easy, and it never has to be boring. Many ingredients can be prepared in advance. For example, you can pre-cook your grains or meat, divide it into portions, and freeze it. When planning your next meal, just take as many portions as you’ll need out of the freezer and defrost them. Similarly, you can hard boil eggs and keep them (unpeeled) in the refrigerator for up to a week.

Sturdier vegetables like onions, carrots, bell peppers, and cabbage can be sliced, chopped, or shredded ahead of time and stored in air-tight containers in the refrigerator to be used in the next day or two. Fruits that won’t turn brown when exposed to the air can be stored similarly. Try a variety, like cherries, grapes, kiwis, citrus, pineapple, and mango.

Sauces like store-bought salsa are a cinch. There are also other reasonably healthy commercially prepared sauces available, like Trader Joe’s Teriyaki sauce. But, you don’t need to buy any fancy sauces. Most people can whip up a tasty sauce pretty quickly just using ingredients they already have on hand, such as soy sauce or tamari, toasted sesame oil, olive oil, balsamic vinegar, prepared horseradish, Dijon mustard, mayonnaise, Sriracha sauce, harissa, peanut butter, honey, garlic, ginger, wasabi, lime and so on.

As we’ve seen, a bowl can be very easy to prepare, but you can make it as elaborate as you want. If you’re so inclined, you can create a bowl that’s a gourmet’s delight. More exotic combinations are often inspired by international flavors. In fact, many cultures around the world have their own traditional versions of a bowl. For an example, since ancient times, Koreans have been making a mouthwatering dish called bibimbap, which is served as bowl of warm white rice topped with seasoned sautéed vegetables. For the sauce, they use a combination of chili paste, soy sauce, and fermented soybean paste. Customarily, the bowl is topped with a bit of sliced beef or an egg (either raw or fried).

Bowls rely heavily on plant-based ingredients. Despite all the controversy among the top experts in the field of nutrition today, the one thing they all agree on is that a plant-based diet is ideal. When building bowls, animal products are used in small amounts, if at all. Meat takes a backseat to the veggies and grains, and becomes more like a condiment, adding flavor but not all the saturated fat, cholesterol, hormones, and excess protein that our bodies turn into fat. (Did you think that only excess carbohydrates turn to fat? Not true! Protein does too, if you eat too much.)

Plant-based diets are by far less expensive than eating conventional meals where meat takes center stage. Moreover, eating this way fills you up. You can eat a lot more volume because these foods are low in calories. They’re also loaded with fiber, which helps keep you full longer. And, they’re nutrient dense, so you’re getting loads of antioxidants, vitamins, enzymes, pre-biotics, pro-biotics, and more. Plus, when you’re body’s getting all the nutrition it needs, you tend not to get as hungry, so you eat less food less often. All of these things translate to savings on your food budget.

Furthermore, a plant-based diet is by definition alkaline. Alkaline diets have been shown to strengthen our body’s defenses, help cells regenerate and repair, and protect the kidneys. They also improve our energy, digestion, joints, sleep, and resistance to colds, flu, and severe illnesses like autoimmune disease and cancer. You really can’t go wrong by making bowls a central part of your diet.

 

So, what would you like in your bowl? Share your ideas with us in the comments!

 

 

 

Legal Disclaimer
This article is for educational use only and is NOT intended as medical advice. The information presented herein is based on the opinions of the author, unless otherwise noted. Any statements or claims about the possible health benefits conferred by any foods or supplements have not been evaluated by the Food & Drug Administration (FDA) and are NOT intended to diagnose, treat, prevent or cure any disease or condition. We encourage you to do your own research and consult a qualified health professional before making any health-related changes.
This article may not be downloaded, reproduced, republished or otherwise copied without express written permission of the author and of Homesteader’s Supply.

All rights reserved ©2016 Anna Paige