Feeds:
Posts
Comments

Posts Tagged ‘recipes’

IMG_4052I remember reading recently that a celebrity chef had refined his previous blueberry muffin recipes.  I pulled up the latest version and started to print it out, when I noticed the massive quantities of saturated fat and refined sugar.  No, that won’t do, I thought.  I started combing the internet for better options, but I kept finding unhealthy stuff like crumb toppings.  Back to the cookbooks I went, and then I started substituting.  The result are these high-fiber yet soft muffins, for your eating pleasure and heart health.

Blueberry Muffins: Truly tasty, healthy version
Makes 6 muffins.

Wet ingredients:IMG_4053
1 ½-2 eggs*
2 tablespoons sugar
¼ cup ground flax seed (meal)
6 tablespoons to ¼ cup milk (use less with the egg and a half version)
optional:  a few squeezes of fresh lemon or lime juice
Dry ingredients:
1 cup whole-grain oat flour
1 ½ teaspoons baking powder
½ teaspoon salt
optional:  fresh lemon or lime zest
Fruit:
½ – 1 cup blueberries (frozen will hold up well)
Topping(s):
optional: lightly chopped slice almonds (a few tablespoons)
pinch of turbinado or demerara sugar (raw sugar)

Instructions:
Preheat oven to 400 degrees F. Grease 6 muffin cups.

In one medium bowl, mix the eggs and sugar together and then add the flax meal and milk. In another bowl, mix together the dry ingredients well. Add the dry ingredients to the wet ingredients and incorporate thoroughly, without overmixing. Add the blueberries.

Using an ice cream scoop or spoon, divide into the six prepared muffin cups. Drop on almonds and sprinkle a pinch of raw sugar on each muffin. Bake for 20 minutes at 400 degrees. Remove from muffin tin promptly.

Nutrition per muffin, with all optional ingredients:  176 calories, 23 grams carbs (lots of heart-healthy water soluble fiber!), 6 grams protein, 7 grams fat.
Eliminating the optional ingredient and extra egg and milk will bring you to about 150 calories per muffin.IMG_4055

*Where do you find half an egg?  I get mine from my Partridge Silkie hens.

For another blueberry muffin recipe, try this peach blueberry muffin recipe.  Are you looking for a savory blueberry breakfast?  Try this easy egg custard with sausage and blueberries!  

Advertisements

Read Full Post »

Mmmmmmm. Peace ice cream.

This summer we’ve toyed with triple-digit temperatures repeatedly, something that is increasingly becoming the new norm.  When the thermometer on our north-facing, shady porch says it’s 100 degrees F, it’s time for ice cream!  It’s peach season in Arkansas, so I can’t resist finding ways to use peaches. Why not ice cream?  Today’s recipe is for a peach ice cream that’s not too sweet, letting the natural goodness of the peaches shine.

Making ice cream at home is easy, as long as you have lots of ice, a little bit of patience, and an ice cream maker.  No, I’m not talking about Mr. Homesteader.  I’m talking about an electric machine.  I remember fondly the days that my family and friends took turns on a hand-crank ice cream maker.  I also remember when we bought our electric machine.  It’s the same one I use today, decades later.  Still, if you’ve got the muscles and time, go for a hand cranker, and burn off the ice cream before you ever eat it!

Now, let’s talk about two crucial ingredients that don’t go in the ice cream.  You need lots of cubed or crushed ice, at least one large bag if you need to buy it.  You’ll also need rock salt, also known as ice cream salt.  Some stores keep ice cream salt in the seasonal section, while others keep it with spices, salts, and baking staples.  We’ll use about a cup of rock salt today.

Peach Ice Cream

makes about 1 1/2 quart

Ice Cream Ingredients

As always, you should be able to find everything listed here in organic form, so buy organic if you can.

  • 4 egg yolks (Save the whites!  Use them for an egg white omelet with seasonal vegetables, and you’ll have a light, fluffy, flavorful summer breakfast.  Ask me if you want a recipe.)
  • 1/2 cup sugar
  • optional:  1/4 cup nonfat dried milk
  • 2 cups half and half (or whipping cream if you’re feeling decadent)
  • 2 cups milk (whole or 1%)
  • 1/4 teaspoon salt
  • 2 tablespoons real vanilla extract
  • 4-5 ripe peaches

Method

Using a whisk, stir together the egg yolks, the sugar, and at least one cup of the cream in a heavy-bottomed pot.  (Whisk in the nonfat dried milk too if you are using it.)  Heat over medium heat, whisking regularly, until the mixture is too hot to stick your finger in and hold but not boiling.  Adjust heat to hold it there as necessary.  If you have a candy thermometer, we’re looking for about 140 degrees F, held for 5-10 minutes.  Whisk more as the temperature rises.  The mixture should thicken a little as the egg cooks, but don’t let the milk curdle!  Now take the mixture off the heat and add the rest of the half and half, milk, and vanilla.

Next peel and pit the peaches and dice them.  You can do this step in the early stages of cooking the egg mixture if you’d like.  Add the diced peaches and any liquid they’ve given off to the mixture.  Chill it well, even to the point of putting it in the freezer if you’re planning on making the ice cream in a few hours.

Is your mixture good and cold?  Break out that ice cream machine.  Using the method that comes with your ice cream maker, put the ice cream mixture in the cylinder, add the paddles, secure the top, and pour in the ice and salt, alternating as you add them.  We let our ice cream mix inside, in the air conditioning.  At 100 degrees F outside, the ice cream may never properly freeze.  Inside at about 80 degrees F, it freezes easily.  You’ll know your ice cream is ready when the paddles slow down and the machine starts to sound labored.  Hand-cranked machines will get harder to turn as the ice cream freezes, so save your best muscle at the party for last!

Quickly scoop the finished ice cream into a freezer container, being sure to share the paddles with your favorite people before the ice cream melts.  Avoid letting the ice cream thaw and re-freeze, as without commercial emulsifiers the ice cream can become hard.  You can dish up the ice cream immediately soft serve, or let it freeze a bit harder for those perfect round scoops!

Our next dessert will be rich chocolate ice cream, but before that I’ll post a tasty ratatouille Provençal recipe, to help you use up your bounty of summer garden and market vegetables.

Copyright Ozarkhomesteader 2011, including photographs.

Read Full Post »

As regular readers know, a few months ago I was the fortunate recipient of some sourdough starter that’s older than most college students. Historically, sourdough starters were a precious family legacy, a means of making yeast-risen bread without relying on little store-bought packages. You can make starter yourself, but getting it from a friend makes it much easier! My friend sent my starter with three pages of instructions (including feeding it every single day), which I read thoroughly and then filed for safe keeping. (No, really, I know exactly where they are.) Then I started messing around with it, seeing how long I could go without feeding the starter (when the storms hit and work got too busy, I went close to 4 weeks without feeding it) and how many recipes I could modify to use it. (more…)

Read Full Post »

Since my long run on March 6, I’ve been recovering and trying to get caught up on life.  Unfortunately, I did have a Lyme relapse, but it was manageable–and a sign that it’s just not time to stop fighting.  I also, however, received a gift that has taken a bit of my time, another microscopic form of life that’s much nicer than Lyme spirochetes.  I got a preview of the gift, a.k.a. my new pets, a week before the race when this showed up in my office mailbox:

Sourdough Bread

Isn’t it gorgeous?  It’s a huge half-loaf of homemade sourdough bread.  You see, I had to attend a weekend conference back in February, but out of that loss of my weekend I got to talk with a colleague (a lot) on four long plane flights.  We discovered that his wife and I share a love of baking.  First came the bread.  Then not quite two weeks ago I got the holy grail:  her sourdough starter, now almost a quarter of a century old.  Sourdough starter saves you from buying little packages of yeast, some with chemicals added.  You can use it to make baked goods with all organic ingredients.  Sourdough starter really is magic.

My benefactor sent with the starter her own sourdough recipe.  It looked good (and I know it tasted good, because we’d gotten the first gift!) but used handmade proofing baskets and a 24-hour rising period.  The starter also (apparently) needed to be fed once a day.  Well, you know me.  I can’t stand to throw stuff out, so I determined to test refrigerating the starter to delay feeding (which definitely works) and reduce how much starter I had and to use the starter in other ways.  Since I got the starter, I’ve made several loaves of whole-grain bread, pancakes, and even pumpkin-chocolate chip muffins.  Yes, the recipes will all follow, and I promise to post them with alternatives for making them without sourdough starter.

The votes are in! Whole-wheat sourdough and whole-wheat bread are now posted here. Next up will be pumpkin-chocolate chip bread!

Do you bake with sourdough?  Did you create your own starter, or did you receive it as a gift?  How long have you kept a sourdough starter going?

Copyright 2011 Ozarkhomesteader.

Read Full Post »

Buffalo Shrimp

Got a big pigskin party coming up?  Would you like something other than traditional wings?  How about crunchy, spicy buffalo shrimp?  These are so quick and easy that you can make enough to feed a crowd!  A delicate tempura-type coating encases the tender, spicy shrimp.  Try them piled on a plate to pass, or serve them on a bed of crunchy salad greens with celery and homemade blue cheese dressing.  

Ingredients for two servings (1/4 pound each)

  • 1/2 pound of medium or larger shrimp, peeled and cleaned
  • 1 tablespoon lime juice
  • 2 tablespoons of tabasco or your favorite vinegar-based hot sauce
  • [really, really optional:  1 teaspoon honey for the wimps out there who can’t take the heat!]
  • 1/2 cup of corn starch
  • oil for frying
  • optional:  salt for sprinkling

Peel and clean the shrimp.  I like to cut along the back of the shrimp from head end first with kitchen scissors and then slide off the peel and remove the “vein” all at once.  Pile the shrimp in a glass bowl and add everything except the corn starch and oil.  Marinate the shrimp for at least an hour.

Drain the shrimp,  not bothering to make them really dry.  We want some of that spicy goodness to cling to them!  Dredge the shrimp in the corn starch, taking care to keep the corn starch as dry as possible.

Buffalo Shrimp

Set the shrimp aside for a few minutes and then heat your oil to about 350-375 degrees F.  I actually use a wok for small batches of this recipe, but a deep Dutch oven would work well if you’re feeding a crowd.  Fry the shrimp, a few at a time, for a couple of minutes until both sides are golden.  Be careful; shrimp always cook quickly!  Drain carefully as you remove the shrimp and sprinkle lightly with salt if you want.

Serve with blue cheese dressing, made simply of buttermilk, mayonnaise,  and about crumbled blue cheese.  Use about 1/3 cup buttermilk, 1/4 cup mayonnaise, and 2 tablespoons crumbled blue cheese for about 2/3 cup dressing.  If you want to herb it up, try adding snipped chives or even a good quality ranch dressing mix like Simply Organic if you want.  (No, they’re not paying me.  I just like the product.)

Ingredients per pound of shrimp

  • 1 pound of medium or larger shrimp, peeled and cleaned
  • 2 tablespoons lime juice
  • 4 tablespoons of tabasco or your favorite vinegar-based hot sauce
  • [really, really optional:  2 teaspoons honey for the wimps out there who can’t take the heat!]
  • 2/3 cup corn starch
  • oil for frying
  • optional:  salt for sprinkling

Ingredients per four pounds of shrimp

  • 4 pounds of medium or larger shrimp, peeled and cleaned
  • 1/2 cup lime juice
  • 1 cup of tabasco or your favorite vinegar-based hot sauce
  • [really, really optional:  1-2 tablespoons honey for the wimps out there who can’t take the heat!]
  • 3 cups corn starch
  • oil for frying
  • optional:  salt for sprinkling

buffalo shrimp salad, awaiting blue cheese dressing

Copyright 2011 Ozarkhomesteader, including photographs.

Read Full Post »

Fried Pumpkin Ravioli

Sometimes I think that nature gives us warm, sweet flavors that keep in storage from fall to winter to balance the chilly days until spring.  Winter squash and pumpkin have those comforting flavors, and I can’t resist enjoying them in not only pie but also in soup, bread, and even pasta.  Today let’s try pumpkin raviolis two ways:  regular and fried. For once, we’re going to short-cut the process by using wonton wrappers instead of homemade pasta dough, meaning you can have these little gems ready in a matter of minutes.  Serve them for appetizers, or make a whole bunch for a full meal.  The fried raviolis are great to pass at your Super Bowl gathering, or call them pumpkin pasties and serve them up for your next Harry Potter party.  No matter how you use them, they’ll be a tasty addition to your table.

Ingredients: makes about two dozen raviolis

  • 1/2 cup pumpkin or winter squash purée (home made or canned)
  • 1-2 cloves roasted garlic), smashed (For great roasted garlic, bake garlic cloves, covered, at about 350 degrees for 20 minutes.  Store in olive oil.  If you’re feeling really lazy, substitute 1/2-1/2 teaspoon powdered garlic).
  • 1 ounce grated parmesan (about 1-inch cube before grating)
  • tablespoon or two of ricotta for extra creaminess
  • pinch of nutmeg
  • salt and pepper to taste (I confess:  I used a seasoning mix called Beaverfork Blend that I get through my Locally Grown network.)
  • pinch of dried sage
  • package of wonton wrappers

Mix together all of the ingredients except the egg roll wrappers.  Place an egg roll wrapper on your prep surface.  Put about a tablespoon of pumpkin mix slightly off center in the wrapper.  Using your finger, wet two adjoining edges of the wrapper.  Fold over the dry side of the wrapper, encasing the pumpkin mixture. Use a fork to gently crimp the dry edges to the wet edges.  Set the wrapper aside and repeat steps with more wrappers until you have as many ravioli as you want.

For traditional boiled ravioli, slide raviolis one at a time into rapidly boiling water. You can cook a few at a time, as long as you’re careful not to crowd the pot.  They’ll cook really quickly (in about a minute and a half).  Use a perforated spatula to lift raviolis from water one at a time, drain well, and serve tossed with butter, garlic, and parmesan, or make a quick creamy garlic cheese sauce from minced garlic lightly cooked in butter then cooked with cream and finished with a little cheese.

For fried ravioli, follow the same procedure as above, but instead of cooking in boiling water, heat several inches of a neutral oil that can take high heat to about 350 degrees to 375 degrees in a deep fryer or heavy Dutch oven.  (If you don’t have a thermometer, you can determine when the oil is ready by pressing the tip of a wooden spoon handle or chop stick directly in the bottom of the pan.  When little bubbles emanate from the tip as it’s pressed in, you’re ready to fry.) Slide each ravioli in the hot oil and let it fry on each side until golden brown.  The time will be quick–no more than two minutes.  Drain each ravioli and set aside to keep warm until you’re ready to serve.  Garnish with fresh chopped herbs like basil or sage or just a dusting of good parmesan.

Would you like magically quick, sweet pumpkin pasties instead?

Ingredients: makes about two dozen pumpkin pasties

  • 1/2 cup pumpkin or winter squash purée (home made or canned)
  • tablespoon or two of ricotta for extra creaminess
  • pinch of ginger
  • 1/2 teaspoon of cinnamon
  • pinch of nutmeg
  • pinch of salt
  • 1 tablespoon sugar
  • package of wonton wrappers

Follow directions for raviolis, using the fried version.  Dust finished pasties with powdered sugar.

Copyright, text and illustrations, 2011 by Ozarkhomesteader.


Read Full Post »

Nothing smells like home-baked bread on a cold winter afternoon–or any time, now that I think about it!  Thank goodness making bread at home is easy and even quick, if you just leave the dough on its own as it rises (and why wouldn’t you?).  Today we’re going to make a remarkably soft but also hearty, healthy whole-wheat and oatmeal bread that makes great breakfast toast, super sandwiches, and even tasty croutons.  You can add walnuts or seeds for a bread fit for the Woodstock generation, or try using herbs or garlic to turn it into rustic supper rolls, as I did with a little of the dough the last time I made this bread.  You can even make fresh, hot homemade glazed doughnuts for breakfast and still have enough dough left for a good-sized loaf of the bread in the afternoon.

Bread is really easy , as long as you remember three keys for making good yeast bread.  The first key to baking any yeast bread is to remember that yeast is a living organism.  It’s going to be happiest (and help your bread rise best) if you start with fresh (live) yeast and wake it up in a nice warm (not hot) bath.  The second thing you need to know is that yeast likes to eat, but it doesn’t like to binge; keep your yeast feed slow.  The third key is remembering that wheat gluten is your friend when it comes to yeast bread.  Wheat gluten is the substance that helps build structure to work with all the gas produced by your happy yeast.  Put together happy yeast and wheat gluten, and you’ll have great homemade yeast bread.

Ingredients

Remember to use organic when you can!

  • 1 tablespoon yeast
  • 1 teaspoon sugar
  • 1/4 cup warm water (comfortable for your skin)
  • 1 cup old-fashioned (not quick cooking) rolled oats (a.k.a. oatmeal before steel-cut Irish oats and Scottish oats invaded the US)
  • 1 1/4 cup boiling water
  • 1/2 milk
  • 2 tablespoons butter
  • 2 tablespoons ground flax seeds (optional:  if you don’t have flax seeds, try using another tablespoon of butter)
  • 2 teaspoons salt
  • 2-3 tablespoons honey
  • 4 cups whole-wheat flour
  • 1 teaspoon aluminum-free baking powder
  • 1/4 cup whole-grain oat flour (or just add another 1/4 cup whole-wheat flour if you don’t have oat; I keep both in my pantry, and the oat flour helps provide softness)
  • 1/4-1/3 cup wheat gluten (Gluten has gotten a really bad rap in recent years, but it’s a must if you want to make whole-grain bread and still get the flexibility that contributes to sustaining the rise.  Gluten, by the way, also raises the protein content of the bread, so if you’re not sensitive to it, use it!)
  • 1/2 cup more warm water (same as before–like a nice hot bath but not so warm that it hurts you or the yeast)

Begin by dissolving the yeast and sugar in the 1/4 cup warm water in a large bowl (preferably 4-quart, although a 2.5 quart will work in a pinch).  You’re proofing the yeast.  If it’s good, in a few minutes you should have woken up your yeast, and they should have started making a foamy mess in your bowl.  That’s what we want to see!

Meanwhile, pour the 1 1/4 cup boiling water over the oatmeal.  I use a 2-cup heat-safe pyrex measuring cup for the oatmeal, and then I can just add everything else except the flour.

Next scald the milk by bringing it to the edge of a boil, until tiny bubbles appear around the edges of the pot.  Remove the pot from the heat and stir in the butter, salt, and honey until they dissolve.  Add them to the oatmeal.

As soon as the oatmeal mixture reaches that good bath-water temperature, add the oatmeal to the yeast mixture in your really big bowl, add the flax seed, and start working in your flour, baking powder, and wheat gluten, alternating so that they all three get thoroughly mixed.  Knead the flour in until you think you can’t add more, then do the easy thing and add the last 1/2 cup warm water–yep, bathwater temperature again.  Knead a few minutes more, until all of the flour is incorporated.  Then cover the bowl and set it in a warm place to start rising.  Thanks to the extra water, it will keep developing the gluten on its own, without too much kneading from you.

For the next twenty-four hours or so, let the dough rise.  When you notice that it’s doubles, form your hand into a fist and slam it into the middle of the dough.  Punch it down.  Give it a few good kneads.  Re-cover it and walk away again.

When you’re ready to bake, you’ll need at least two hours with the dough.  Start by punching down and kneading the dough one last time.  Then put it in a warm (not hot), buttered bread loaf pan, 9×5.  (You can use an 8×4 if you’ve taken a bit out for other purposes–see below.)  Let it rise for an hour in a warm (not hot) place for an hour.  Start pre-heating your oven to 375 degrees F.  The dough is ready for the oven when an indentation you make with your finger still bounces back but just barely.  Put the dough in the oven and bake for 40 minutes.  The bread is done when you knock on the bottom and it sounds hollow.  Cool in the pan a few minutes and then cool on a rack.

The Bonus:  Rolls or Doughnuts!

Now, I happen to know that this dough makes an ample loaf, so ample in fact that you can pull out a bit of dough for something else and have enough left.  Let’s say that you start this bread Sunday afternoon.  How about if you take out dough about the size of two or three chicken eggs that very night?  Turn that into three dinner rolls, let rise for about an hour in a warm spot, and then bake them for dinner, about 20-30 minutes at 375 degrees F.

Or you can do what we did this morning, having started the dough yesterday.  Make doughnuts! Take out a scant 1/2 cup dough.  Add 1/2 a chicken egg (or one bantam egg), beaten with a sprinkle of sugar (no more than 1/2 teaspoon) and 1/2 teaspoon vanilla.  Knead it together until the egg is well incorporated.  You’ll have a very soft dough.  Sprinkle about 2 tablespoons of flour on a bread board and then pull out three or four balls of dough.  First form rounds, and either cut out the middle or use the handle of a wooden spoon to poke through a hole and enlarge it.  Use flour as needed to keep the dough from sticking.  Let the doughnuts rise for a half hour.  Heat oil of two or three inches to 350 to 375 degrees F in a Dutch oven or other heavy pot.  Drop doughnuts in one at a time and fry until almost done on one side, and then flip to the other side.  Remove, drain, and drizzle with glaze.  Glaze:  three tablespoons of powdered sugar, 1/2 teaspoon vanilla, and enough milk, by the drop, to make your glaze.  Take it slow with the milk and stir with every addition; you can easily go from not enough to too much.

Read Full Post »

Older Posts »