Category Archives: Recipes

Ideas to get you started with healthy foods.

What I put on my skin

Posted on by under Recipes

Slowly, we have been transitioning to a healthier way of life, including the products we put on our body. I’ve read about the possible problems about putting petrolatum (carcinogenic), parabens, BHT, methylisothiazolinone, and chemical after chemical on the largest organ of my body, my skin. For a long time I hesitated to buy a lotion because of this (and because of the high monetary cost).

Furthermore, my second son has ichthyosis, which makes his skin look like the most scaly skin you’ve ever seen. Continue reading →

Braised Peanut Chicken

Posted on by under Recipes

P1070889This is a recipe we enjoy and it works so well with children. Not only do my kids have fun preparing this with me (Silas helped me peel the carrots and garlic tonight), but they also love eating it. I suppose anything with peanut butter is a hit in our house. I received this recipe as part of a cookbook put together by a group of wives of pastors and apprentices of the Bethlehem Institute (now Bethlehem College and Seminary). I can never leave a recipe alone, so I’ve made a few changes.

I’m excited for this recipe in more ways than one. Soon we will be eating our own pastured poultry. As Mat says in our most recent newsletter:

“We are now up to 4 batches of chickens (approx. 400 birds). We have ages ranging from 9 weeks down to 6 days. Soon we will begin processing our chickens right here on the farm…We might even take our maiden voyage with the equipment during this upcoming work weekend with a few of our bigger birds. If you are interested in purchasing some healthy, pastured poultry you can either contact us directly by email or phone to place an order or you can fill out our order form and send it in.”

I recommend serving this recipe with apples, since they are so tasty dipped in the extra sauce…

Click here for the recipe!

Oatmeal and Raisins…trying a gluten free, vegan cookie

Posted on by under Maple Syrup, Recipes

Mat is out in the woods all day and night boiling the last of this years sap to make some excellent maple syrup. My boys and I occupied ourselves with a new project today and needed some vegan and gluten free treats.

First, I found this:
Healthier Peanut Butter Balls

Second, I found this:
The Ultimate Vegan Oatmeal Raisin Cookie

My boys and I made the peanut butter balls and cut the sugar in half, as I do with most recipes. It turned out not as yummy as I thought it should be. Then we made the cookies. I didn’t cut the sugar in half because of my peanut butter ball mistake. I wish I had (a good excuse to make them again). They did turn out rather yummy, so I wanted to share what I did for all my gluten free loved ones…

Oatmeal Raisin Cookies with Coconut flour

  • Servings: 26
  • Difficulty: medium
  • Print

1 & 3/4 cups pecans, toasted
2 cups regular oats, divided
1/4 cup coconut flour
1/2 cup brown sugar (I will definitely try 1/4 cup next time)
1 tsp baking soda
1/2 tsp cinnamon
1/2 cup pure maple syrup
2 tbsp almond milk
3.5 tbsp coconut oil
2 tsp pure vanilla extract
2/3 cup raisins

Directions: Coat pecans in tiny amount of oil, a touch of maple syrup and a sprinkle of salt. Toast pecans on a baking pan for 10 minutes. Let them cool. Put in a blender until coarsely chopped (put only half in at a time if you have a small blender). Combine flour, baking soda, 1 cup oats, cinnamon, and sugar. Add the nuts to the dry ingredients. In a separate bowl, melt the coconut oil, then add maple syrup, almond milk, and vanilla. Add wet ingredients to the dry and mix well. Stir in the remaining 1 cup of oats and the raisins. Make a ball with the dough, put it on the cookie sheet and flatten it. Bake for 10-12 minutes at 350 degrees. Remove from oven and let sit on baking sheet for 2 minutes before putting on a cooling rack. This made about 26 medium sized cookies.

This follows the original recipe quite closely, so much thanks to ohsheglows.com, a website I plan to visit again.

Homemade granola bars

Posted on by under Honey, Maple Syrup, Recipes

Granola BarIt hit the 55 degrees mark today. That means we pull out the shorts and T-shirt and go BBQ in Minnesota, don’t ‘cha know. Now that spring might poke its buds out, I’m thinking of warm weather food.
This is one of my favorite snacks. It doesn’t require baking and is stored in the fridge. That makes it perfect for those stuffy hot days. Enjoy!
Click here to see the recipe

Hearty baked apples

Posted on by under Maple Syrup, Recipes

P1070494It was 4 degrees when I woke up this morning. Needless to say, I’ve been trying to heat up the house with some baked goods. We have an abundance of apples for some reason. No worries because we all seem to love them. I thought it would be fun to try some baked to see if the kids like them.

I haven’t made them more than a few times and can’t remember the last time I ate one. What a surprise when my tummy felt warm and satisfied. Have you ever gotten that hearty, healthy, satisfied feeling from food? Mmm. These were good.

Continue reading

Yummy Yellow Snow?

Posted on by under Farm, Maple Syrup, Recipes

P1070482

Ok, ok, bad title. Maybe I should have called this one maple syrup snow cones. Either way, it sure was tasty eating our maple syrup snow last night.

Recipe:
Scoop of clean snow
Drizzle of maple syrup fresh from our farm
Enjoy

Chicken Stock

Posted on by under Recipes

Crockpot BrothThe best way to get the most from a high quality chicken is to boil the bones to make a broth. This is super nutritious as well as yummy. Though I’m sharing a recipe with you, broth is so simple you won’t even have to look at it. Add chicken, water, maybe a few organic veggies and spices if you’d like, and simmer it for hours and there you have it, yum.

I love using my broth in homemade cream soup for recipes like Chicken Pot Pie, Cub scout supper, or Broccoli Chicken Bake (recipes to come in future weeks). Just read the ingredients on a can of the expensive store bought stuff and you’ll know why.

I have to say that you will want a quality chicken. I once used a carcass given me that had been a rotisserie chicken from a large grocery store. It basically made slightly flavored water. Quality chickens will give a thick almost gelatin like stock. Drink it fresh from the pot and it soothes.

This can also be done with beef, ham, goat, etc.

When you are sick, what can be better than a bowl of Chicken Noodle Soup or, in my opinion, Vietnamese Pho? There is a reason for that…

Here’s a great post on the nutrition benefits of broth at kitchenstewardship.com.

Chicken Stock Recipe

  • Servings: 2 1/2 quarts
  • Difficulty: easy
  • Print

• 1 whole chicken carcass (separate the meat and eat it or put it in other recipes)
• 4 cloves garlic, crushed (peel if dirty)
• 1 medium onion, quartered (peel if dirty)
• 3 stalks celery or leeks, cut into pieces (optional)
• 2 teaspoons apple cider vinegar
• 5 whole peppercorn
• 1 teaspoon salt
• Spices – about one teaspoon of your favorite
• 3 quarts water

Place all the ingredients in a large stock pot and bring to a boil. Reduce heat and simmer for about 3 hours.
Another option is to place it all in the crockpot overnight.
Cool and strain broth, throw away the vegetables and bones (some people use the bones immediately for a second batch if the chicken is high quality).

Store the broth in a glass container and put in the refrigerator or freezer till it is ready for use. I like to use it within one week if not frozen.