Showing posts with label baking. Show all posts
Showing posts with label baking. Show all posts
Photos to make you salivate
Just a few photos of things I haven't written down, but that I have felt were photo-worthy in the last several months. There are more, but the cable for the camera is AWOL at the moment.
Homemade CSA spaghetti sauce with a side of steamed veggies (also from the CSA).
The first round of canning: purple and traditional kraut, kim chee, and salsa made by natural fermentation. I used the Nourishing Traditions cookbook for all of these. We like the purple kraut best. This is the only kraut I will eat. I can't stand the stuff in a can or bag at the store.
Spinach lasagna (used up the CSA loose spinach in this one)
Two cheese grilled cheese on some homemade bread (with the obligatory tomato soup).
Italian pickled garlic and green tomato antipasto. It was inspired by a trip to a local Italian restaurant with a salad bar that had this mixture on it. Matt was hooked, so I figured out how to make it since we had CSA garlic filling our crisper for months and a bunch of tomatoes green on the vine on our little late-fruiting plants.
Second round of canning. This time, only purple kraut, and I cured this batch on the ledge in our basement instead of the counter for only three days and then into the fridge.
Venison Fajitas. We butchered the deer ourselves.
Tomatoes and a jalapeno pepper picked on the second day of December. We had the plants in a greenhouse while we moved and then in the shed with a space heater due to a very late fruiting.
Giant meatloaf (combined ground venison and leftover pork from our wedding), apple tart (apples from a local orchard courtesy of grandma), sweet potatoes with butter and brown sugar and homemade gravy.
My first attempt at a 2 crust pie. The crust made with the lard rendered from the hog from our wedding and the apples from that same local orchard mentioned above.
Another crop of late veggies, this one on December 8.
Into December, we still had a bunch of squash from our CSA (still have a couple actually). Matt fried them up in a pan with some sunflower oil (also from the CSA), butter, garlic and onion.
We learned this one from America's Test Kitchen (on PBS). A diner style omelet. I'll have to spell out how to get this light a fluffy breakfast for everyone sometime. It was huge and amazing, we split it and were still stuffed.
Buckwheat pancakes with pure maple syrup (got the syrup from Matt's uncle who "made" it)
The last of the tomatoes and some more jalapenos. These ones picked 6 days before Christmas! We still have the pepper plants (and our chard) in the basement. Matt picked some more peppers today to use in his homemade venison jerky marinade.Banana Chocolate Chip Muffins
Tonight I made my second batch of the most delicious banana chocolate chip muffins I think I've ever eaten. The first batch went with me to work in 2's as a morning snack (okay a few of them were eaten at home, including the one I had hot out of the oven). It's a super easy recipe and they come out tall and fluffy.
Ingredients:
1 large egg
3 tbsps vegetable oil
3 tbsps milk
3 tbsps citrus juice (I used pineapple this time, but last time it was strawberry/orange/banana)
1 tsp vanilla extract
2/3 cup mashed ripe bananas (I used 2 good sized bananas)
2 cups all purpose flour
½ cup sugar
1 tbsp baking powder
½ tsp salt
1/2 cup chocolate chips
Preheat the oven to 350°F
Place the egg, oil, mashed bananas, juice, vanilla extract and milk in a mixing bowl and mix together until well blended.
Add the flour, sugar, salt, and baking powder .
Stir until evenly blended.
Fold in chocolate chips.
Grease a muffin tin and fill with mix to the top of the openings.
Bake for about 20 - 25 minutes. You don't want the tops to get too brown, pay attention to any sides you can see inside the muffin tins and if they are getting brown, it's time to take them out.
p.s. photo coming as soon as I find my cable for the camera.
Ingredients:
1 large egg
3 tbsps vegetable oil
3 tbsps milk
3 tbsps citrus juice (I used pineapple this time, but last time it was strawberry/orange/banana)
1 tsp vanilla extract
2/3 cup mashed ripe bananas (I used 2 good sized bananas)
2 cups all purpose flour
½ cup sugar
1 tbsp baking powder
½ tsp salt
1/2 cup chocolate chips
Preheat the oven to 350°F
Place the egg, oil, mashed bananas, juice, vanilla extract and milk in a mixing bowl and mix together until well blended.
Add the flour, sugar, salt, and baking powder .
Stir until evenly blended.
Fold in chocolate chips.
Grease a muffin tin and fill with mix to the top of the openings.
Bake for about 20 - 25 minutes. You don't want the tops to get too brown, pay attention to any sides you can see inside the muffin tins and if they are getting brown, it's time to take them out.
p.s. photo coming as soon as I find my cable for the camera.
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