Our family has a Thanksgiving tradition of assigning a dish to bring for our gathering. Every year for the past decade or so I have made cranberry chutney. The recipe has changed a little over the years but this year I think is the best change I’ve made. It is kid friendly (without the liquor, baby friendly with maple syrup not honey), approved and uses a natural sweetener that even baby Pidge can enjoy. Given all the antioxidents and good nutrition in the ingredients, I have absolutely no guilt in allowing the boys to eat this with their turkey dinner or as a treat before then. As I was making this batch up last night, Pidge was my helper. He and his brother, Dragon, had to try each ingredient as I was adding them and then once everything was mixed, fussed until I gave him some to try. The two of them proceeded to polish off the chutney in the photo of the finished chutney (it was a small bowl).
This Cranberry Chutney recipe is suitable for those following natural foods diets, including the Paleo Diet. Continue reading →
I love apple butter in the fall! The thought of apples, cinnamon and spices just makes my mouth water. Although we have an apple tree, it will not bear for several years. This Fall, I found a local co-op with a fantastic price for a bushel of apples so I got two bushels. One for making applesauce and apple butter, the other for eating, drying and more applesauce. I found this recipe on BlessingsOverflowing.com for making apple butter in a crockpot and absolutely had to try making my own version! Continue reading →
With the rising cost of cereal and other breakfast foods, I set about trying to find a healthy, filling alternative. We needed something that my husband could grab on his way out the door or the boys could grab to eat for a morning meal or mess free snack. I love foods that don’t make a big mess or take me forever to try to clean up. I don’t know how they do it, but our kids manage to track most foods throughout the house – especially cereal, but I digress.
We came up with an easy alternative to cereal inspired by traditional oat based cakes called bannock bread. Continue reading →
Our oldest son inspired last night’s dinner. We had put away a new carton of a dozen eggs when he came to me and said, “egg drop”. I didn’t think much of it as I followed him into the kitchen to find the dozen eggs on the kitchen floor. After the initial heart attack, we assessed the damage and found that we could salvage about half of the eggs. What to do? Quiche! Continue reading →
Last night for dinner, I had promised my husband a pork roast to celebrate finishing the first day of the work week. Then I realized I had no idea what kind to make. We eat a lot of pork loin for special occasions as all three boys love it! I wanted to try something a little different and make use of ingredients already in the kitchen or garden. Continue reading →
Yesterday, as the boys and I were working outside gathering chamomile, our oldest kept bringing me tomatoes he had picked. The problem – we have not had any ripe tomatoes yet – they were all green. We had an impromptu lesson on waiting to harvest certain fruits and vegetables until they are a certain color, red being the correct for tomatoes (this was a great opportunity as we are currently working on colors). He now understands and has stopped picking green tomatoes, but I was still left with a pile of very green, firm tomatoes. What to do? Continue reading →
This past weekend, I was looking for something from the garden to add a special touch to a lunch for out of town guests. Glancing around the yard, I saw beautiful orange nasturtiums peeking out from between cucumber leaves. The blossoms have a peppery zest not unlike the flavor of watercress or arugula. I had all the ingredients to make nasturtium blossoms stuffed with a fresh chive cream cheese. They were served on a bed of nasturtium leaves as an hors d’oeuvre. The rich, peppery flavor of these would be nice paired with a dry chardonnay or iced sweet tea. Overall they were a hit and I would make them again and again.