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Homemade Mayonnaise

1 egg 1 Cup extra Light Olive oil 1/4 tsp dry mustard ( a tsp of good dijon will work as a substitute) 1/2 tsp salt Juice of 1/2 lemon (2-3 tbsp)   Combine all ingredients in a Wide mouth cylindrical container ( a mason jar will work) With your emersion blender, place head to the bottom of container and run until you see the emulsion process starting, then slowly raise the blender up to incorporate the rest of the oil. Run blender until your mayo is the right consistency 45 seconds or so  
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Refreshing Gazpacho

I made this for a Ladies group Leslie had here and everyone seemed to love it, so here's the recipe.

 

1 1/2 pounds roma tomatoes chopped24 oz.Tomato juice1 english cucumber, peeled and chopped3 stalks Celery 1/2 cup chopped red & yellow bell pepper1/2 medium red onion chopped1 small jalapeno, seeded and minced1 medium garlic clove, minced1 lime, juiced2 teaspoons balsamic vinegar1 teaspoon kosher salt1/4 teaspoon freshly ground black pepper2 tablespoons fresh basil leaves, chiffonade

If you have a vitamix or similar mixer, combine all ingredients and run on slow speed until desired consistency ( should be plenty of juice but have medium to small chunks for texture)

If you don't have a vitamix take half of all the veggies and puree them in blender or food processor. Take remaining veggies in food processor and pulse 5 or 6 times until veggies are small chunks, combine all ingredients.

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Slow cooker Osso Buco with Sweet Potato Noodles

Slow cooker Osso Buco with Sweet Potato Noodles

So, I've made many an Osso Buco over the years, both traditional and crockpot recipes, but this time I was challenged to make it Whole 30 compliant. This really isn't a big deal except when it comes to "What to serve it over?"

 

Well I've seen and tried recipes for zuchinni noodles but have never had any that really seemed like noodles. I was very hopeful when I saw someone posting about sweet potato noodles so I figured I'd give it a try. WOW they really do eat like noodles and don't have much sweet potato flavor, and they're super easy.

 

You'll need a good mandolin for this or maybe a spiral cutter (but I haven't tried that method). I did try to use a good veggie peeler with very little success, the sweet potatos were to hard and I ended up making very short wierd shaped strips so I went with the mandolin.

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Leslie's Pumpkin Roll

Leslie’s Pumpkin Roll

Loving true scrap 5!! I had a request to post my pumpkin roll recipe. So here it is:  

 Leslie’s Pumpkin Roll   For the Cake: Powered Sugar 3/4 cup flour 1/2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. cinnamon 1/2 tsp. cloves 1/4 tsp. salt 3 large eggs 1 cup sugar 2/3 cup pureed pumpkin   Filling: 1-8 oz. pkg. creme cheese, softened 1 cup powdered sugar 6 tbsp. softened butter 1 tsp. vanilla   For cake: preheat oven to 375. line 15x10 in. jelly roll pan, with parchment and grease. I use coconut oil but any oil or butter will work. Sprinkle a thin kitchen towel with powdered sugar, or you can use parchment paper.   Combine dry ingredients except sugars in a small bowl. Beat eggs and sugar in a large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared parchment in pan. If you would like, sprinkle with nuts.   Bake for 13-15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper and roll up cake and towel together, starting with narrow end. Cool on wire rack.    For filling: beat filling ingredients together.   When cake is cool, carefully unroll the cake. Then spread cream cheese mixture carefully on cake. Re-roll cake, without towel. Wrap in plastic wrap and refrigerate at least an hour. Sprinkle with powered sugar before serving, if desired.   
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The Perfect Pancakes


I think I have found the perfect pancake recipe. Seriously, I think they will use this recipe in heaven. It came from my new favorite cookbook: The Pioneer Woman Cooks. If you have never been to her blog, it is time to stop reading mine right now and head over there. www.thepioneerwoman.comGo now. Do not read any further. You will be hooked. You will forget all about my blog, and never return. But thats ok. She has that effect on people. In fact, I am going to take a little break now and head over there for a while. Oh! I almost forgot....the pancakes!You won't find this recipe on her blog. Not there. Don't know why, but it is in the cookbook. And now it is going to be on my blog. Minus the beautiful step by step photographs. But thats ok. You can figure it out without pictures, right? So heres what you'll need to make these heavenly wonders:

1 C sour cream7 Tbsp flour1 Tbsp sugar1 tsp bkg. soda1/2 tsp salt2 eggs1/2 tsp vanillabutterchocolate chips if desired Now, heres what you're gonna do: Get a griddle or pan nice and hot. While it is getting hot, mix up the batter IN THIS ORDER: 1. mix the sour cream, flour, sugar, soda and salt GENTLY together in a bowl. You should not mix it together fully, but just almost. 2. mix the eggs and vanilla in a small bowl.3. mix the egg mix into the sour cream mixture, again, very gently. Don't worry about totally combining the mixture, as a little lumpy, swirly mix is fine.4. melt some butter in your pan, and take about 1/4 cup of batter and pour it into the hot butter. Cook it for about 1 to 1 1/2 minutes, then sprinkle a handful of chocolate chips on top. Flip and cook another 45 seconds or until done. 5. ENJOY! We don't use syrup, but you could certainly use some if you like.  These were the last three on the plate. I made a double batch and it made about 24 pancakes. AND, since I am now gluten-free, I made an additional batch with gluten free flour, and xylitol instead of the sugar, and they were perfect, too!! So, go make some for yourself, your family and the world. They will love you for it. You will love yourself for it. And you will love me for sharing this perfect recipe with you. And you will do the Pioneer Woman proud. And you will love her too!! 

 

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