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Paprika Shrimp & Green Bean Saute Recipe. Peach and bean pasta: a recipe. It's peach season -- and I couldn't be happier. I've been eating and cooking with them almost as fast as I've been slicing them up and freezing them using my new handheld vacuum sealer. (If you freeze much, you need one of these things. NEED.) As everyone else does, I love all the sweet and desserty possibilities of peaches: crumbles, tarts, muffins, jams, galettes, smoothies ... the list is seemingly endless. But I also learned a few years ago that peaches are amazing when grilled and paired with cheese at dinnertime. They get all warm and practically melty, just perfect in a nice salad or next to a gorgeous grilled piece of beef. Or chicken, in this case. Oh. This dish is one of those recipes that I'm going to insist that you put on your to-make list immediately. Can you boil water and light the grill? Less than 20 minutes to the table but it tastes like a million bucks.

So, let's get to it, shall we? Chicken jerky: a recipe. I already know that this won't be one of my more popular posts, but hey, I'm in charge here and I love jerky. At least, I love homemade jerky. Do not call Slim Jims or that other crap that they sell at gas stations or the packy "jerky" -- bleeeeccckkk. Jerky is nothing more than dried meat and spices, so if you like meat and have never tried it because you thought jerky = Slim Jim, I urge you to reconsider. Jerky is a great snack to have on hand when you want something a little salty, and the portability makes it ideal for hikes, lunch boxes, road trips, etc. Not to mention that jerky is an incredibly high-value dog treat -- the Ninjette will pretty much do any kind of trick you ask and never take her eyes from mine when I'm holding even the tiniest bit of this jerky. I make my jerky in a dehydrator, but you could make this by drying the meat on cookie sheets in a low (200 degree) oven as well.

(Can you tell yet that I'm a big fan of the dehydrator?) How to Make Homemade Peppermint Extract | Whole Natural Life. Part of the reason that I decided to grow mint this year was so that I could try making my own peppermint extract. Jesse and I are pretty much obsessed with mint (especially mint plus chocolate) so we go through a lot of mint extract. Even though I buy my extracts through Azure Standard, they’re not exactly cheap, so making my own seemed like a great way to save some money. I finally got down to it last weekend. The extract has only been sitting for a few days so far so I can’t tell you how it came out, but I wanted to share the method now in case anyone else has an abundance of mint just begging to be used for something. How to Make Peppermint Extract I did a quick Google search and found a multitude of recipes, all of which followed the same basic outline. Taking direction particularly from this recipe from Crunchy Betty and this recipe from Saved by the Egg Timer, here’s what I did: Harvest a bunch of mint leaves from your mint plant.

Harvested mint leaves Mint leaves ready to be rinsed. Creamy Coconut Oatmeal. Creamy Coconut Oatmeal 1 cup organic rolled oats – where to buy oats1 cup warm water2 tablespoons whey, yogurt, kefir, lemon juice, or vinegar1/2 teaspoon sea salt – where to buy salt2-4 tablespoons palm sugar or raw honey – where to buy natural sweeteners1 cup whole coconut milkshredded coconut, toasted (optional) – where to buy coconut products Mix warm water and whey (or other choices) with rolled oats. Cover bowl with towel and soak 8 – 24 hours. (note: soaking oats in whey or vinegar helps to break down phytic acid in the oats. Read more about phytic acid here.) Drain soaked oats. Serve and enjoy! No related posts found About the author: Tiffany is a real food mama who lives in Oregon. No Bake Coconut Recipes for Hot Summer Days. For hot summer days when you do not want to heat up your kitchen using the oven or stove, but still want to incorporate coconut and coconut oil into your diet, consider these no bake recipes!

Most of them require refrigeration or putting into the freezer, so not only are you not heating up your kitchen and house, but you have something cool to put in your mouth and cool yourself down! Click on each picture to go to the actual recipe. No Bake Fruit Tart Recipe with coconut and coconut oil No Bake Coconut Cookie Bites with coconut and coconut oil Recipe No Bake Chocolate-Peanut Butter-Oatmeal Cookies with coconut cream concentrate and coconut milk Recipe Coconut Oil Chocolate Covered Strawberries Recipe Coconut Oil Chocolate-Walnut Freezer Fudge Recipe Almond Coconut Bars with coconut flour and coconut oil Recipe Healthy Nutbutter Cups with coconut oil Recipe Healthy Mounds or Almond Joy Bars with coconut and coconut oil Chocolate Coconut Macadamia Nut Bark with coconut oil Recipe. How to Make Almond Milk. Do you remember the dairy free sour cream I made last year? Who knew that making a casein free alternative to sour cream was even possible? Inspired by another visit from my gluten free and casein free best friend, I needed an alternative to the milk I use to make Cafe con Leche each morning.

I added almond milk to my grocery list and then I remembered that I could make it instead. I've been hearing for years now that making almond milk at home was a simple thing. I found directions here, here, here and here. How to Make Almond Milk Yield: 4 cups(printable recipe) 1 cup raw almonds 4 cups filtered water pinch of salt Optional: 1 teaspoon vanilla and honey, to taste Soak the almonds overnight in filtered water. Rinse the soaked almonds with water and place in the blender. Set a fine mesh strainer over a bowl and then line it with a thin tea towel, cloth napkin or cheesecloth.

Carefully pick up the cloth by the corners and wring the rest of the milk through the strainer into the bowl. Coconut Oil Chocolate: The Ultimate Metabolism-Boosting Snack. “I can’t overdo it on the chocolate or my bed sheets get drenched with sweat.” -Matt Stone, Eat for Heat Whew! How’s that for a snack to get your temperature rising?! In more ways than one, I can assure you. Chocolate really is pretty magical. And that’s a very important thing—because metabolism is about a whole lot more than feeling warm and toasty. You can go ahead and start doing just that, by simply making this homemade chocolate and chowing some down.

Yeah, you heard me right. (I know. Ingredients: Instructions: Melt the coconut oil in a small saucepan, then add in the rest of the ingredients (except the fleur de sel). To make chunky dark chocolate bars, line a baking dish with parchment paper, and pour in the chocolate. You can also use this chocolate for dipping things like fruits, nuts, marshmallows, or pretzels (one of my favorites!) If you’re wondering just how this chocolate will make you sweaty-sheets-warm from your burning hot metabolism, here’s why that’ll happen. Healthier Chocolate Chip Cookie Recipe. "My kids love those chocolate chip cookies sold at the mall. I know I can bake them at home much cheaper, but how do I make them healthier? " –Trish Beyers, Omaha, NE We've got you covered with this lighter—but just as tasty! —recipe. Our version has 67% less saturated fat, 50% more fiber, and 16% fewer calories than a standard 2-ounce mall cookie.

Chunky Chocolate Chip Cookies Work Time: 15 minutes Total Time: 45 minutes Servings: 16 1 1/2 c whole wheat flour 1 tsp baking soda 1/2 tsp ground cinnamon 1/2 tsp salt 1/2 c canola oil 2/3 c granulated sugar 2/3 c brown sugar 2 lg egg whites 1 1/4 tsp vanilla extract 1/2 c old-fashioned rolled oats 3/4 c semisweet chocolate chips or chunks (4 oz) 1. 2. 3. 4. Nutritional Info Per Cookie (4" diameter): 218 cal, 3 g pro, 32 g carb, 2 g fiber, 10 g fat, 2 g sat fat, 0 mg chol, 162 mg sodium Craving A Change? Published November 2011, Prevention Recommended For You recommended by Zergnet.

The View from Great Island | Black Bottom Coconut Squares. Walking on Sunshine: Homemade Queso Dip... I don't know about you but I love Queso Dip... BUT I don't like fake cheese... And as much as I like the jar version, I knew I could do better... I went on a search for a recipe I could easily create in my own home that we would enjoy and I came up with one that is delicious and EASY. 1 tablespoon butter1 tablespoon flour1 to 2 Jalapenos, seeds removed and diced1 can of green chillies, chopped2 cloves of garlic, chopped1/2 cup milk or half and half1 can Rotel tomatoes, mild or whatever strength you desire3 cups shredded cheese, I used a combination of cheddar and pepper jack1/4 cup Greek yogurt or sour creamsalt and pepper to taste ***Depending on how "hot" you want your dip, you may want to add some of the seeds and/or ribs from the jalapeno In a heavy saucepan, melt the butter and then add the flour.

Let the flour cook for a few minutes until slightly browned. Add the jalapeno, garlic and green chillies and cook for a few minutes. Then add the 1/2 cup of milk and stir until slightly thickened. Summer Squash Gratin. Homemade Seasoning Salt. How to Make Sauerkraut. Sauerkraut has been around for at least a couple of thousand years. If you’d like a more detailed history, you can take a peek at this article. It was eaten by workers on the Great Wall of China, packed by Captain Cook to prevent scurvy, and valued by Northeastern Europeans as a staple food through the long winters. While the name may mean “rotten cabbage”, if you do it right it should be quite the opposite, staying fresh for an extended period of time. We began our sauerkraut adventure with a couple of heads of cabbage from the fall garden. Here are the official instructions from www.wildfermentation.com, which are the same as those in the book Wild Fermentation.

How to Make Sauerkraut Timeframe: 1-4 weeks (or more) Special Equipment: Ceramic crock or food-grade plastic bucket, one-gallon capacity or greater Plate that fits inside crock or bucket One-gallon jug filled with water (or a scrubbed and boiled rock) Cloth cover (like a pillowcase or towel) Ingredients (for 1 gallon): Process: . Tip Tuesday: Dairy Free Whipped Cream (Coconut Whipped Cream) Refrigerate 1 can of coconut milk (I use this brand because it is BPA free and additive free) Open coconut milk and scoop off the coconut cream. The cream will be very thick and should easily scoop off from the top.Place cold coconut cream into a bowl and whip it with an electric mixer.Whip until coconut cream is fluffy.

Feel free to add vanilla extract or your sweetener of choice to flavor this whipped cream. About the author: Tiffany is a real food mama who lives in Oregon. She is a stay at home mom of three coconut babies. Cucumber Cups Stuffed with Spicy Crab. Barbecue season is upon us. And as much as we need a great sundress and cute pair of wedge heels, we also need great party recipes. What makes a party food recipe great? Three qualities: 1. Tasty (obviously) 2. Travels well (in the event of off site parties) 3. Possible to sit at room temperature for a period of time without becoming a huge mess (sorry cheese dip and ice cream cake, we still love you) Here are some of my favorites: 1. 2. 3. 4. 5. I saw these a few years ago on Iron chef. For a vegetarian filling, check out my Cucumber Cups With Goat Cheese Caprese Cucumber Cups Stuffed with Spicy Crab Ingredients 3 long cucumbers 1/4 cup sour cream 1/4 cup cream cheese, softened 3/4 cup crab meat, excess water removed 1 tsp hot pepper sauce (Tabasco or tapito) 1 tsp brown mustard Salt and pepper to taste 1 tbs minced green onion Garnish with chili powder or paprika if desired Instructions Remove the peel from the cucumbers using a vegetable peeler.

Copyright DomesticFits.com. Biscuit Mix Recipes. The following recipes are to use my homemade biscuit mix. Of course you can also use them with the store bought kind if you’re so inclined. Biscuits: 2 1/2 cups Biscuit Mix2/3 cup milk or buttermilk Combine the ingredients in a bowl. Mix to a soft dough. Knead 10 times. Roll out the dough to 1/2 or 3/4 inch thickness. Emergency or Drop Biscuits: Prepare the above recipe, increasing the milk to 1 full cup. Pancakes: 2 cups Biscuit Mix1 1/3 cups milk or buttermilkFat for frying Combine the biscuit mix and milk in a large bowl. Muffins: 2 1/4 cups Biscuit Mix1/4 cup sugar2 tablespoons oil1 egg1 cup milk In a bowl combine the biscuit mix and sugar. Dumplings: 2 cups of Biscuit Mix1/2 to 3/4 cups of milk Mix the biscuit mix and milk, starting with 1/2 cup. All of these are great breakfast bread recipes, as is my personal favorite – this banana muffin recipe. Please don't forget to "Pin" this post, it helps get the word out about our site.

The Hillbilly Housewife Recommends: Egg Drop Soup. Egg Drop Soup with a flavorful chicken broth base and light wisps of egg throughout is a perfectly light and simple soup. The first time I made this soup, my kids went crazy over it and devoured every single sip. They requested it again the very next day for lunch. I've made this soup a few times now and the recipe is quite versatile. It doubles nicely and the addition of an extra egg makes it a bit heartier as well.

Egg Drop Soup recipe adapted from Tyler Florence and For the Love of Cooking Yield: 6 small servings(printable recipe) 5 cups chicken stock 1/2 teaspoon freshly minced fresh ginger 2 tablespoons soy sauce 1/2 - 3/4 teaspoon kosher salt, adjust to taste 1/4 teaspoon white pepper, freshly ground black pepper will work as well, adjust to taste 2 tablespoons arrowroot or cornstarch, plus 2 tablespoons water 2 eggs, beaten 2 green onions, sliced thin Combine the chicken stock, ginger and soy sauce in a large pot and bring to a boil.

ONE YEAR AGO TODAY: Filipino Lumpia. How to Preserve Meat with Salt. Salting Meats for Preservation and Flavor There are several processes that have been developed for the preservation of meats over the centuries. Beef jerky is a dried form of meat that is salted in various ways before it is dried. Hams are also salted as part of the curing process. Corned beef is made from brisket that is soaked for about a week in a pickling brine which can have several different recipe variations. Sausage making also is dependent on salts as a part of the curing and preservation process, as are sandwich meats. Here I discuss these processes and talk about the basics, so you can learn how to preserve meat with salt.

I give several specific methods for preparing dried meats and meats seasoned in pickling solutions to provide you with the means of making your own. Salt Preservation Basics There are several salts that are used to cure, or preserve, meat. Obviously, in addition to preservation, these salts add flavor. Why Does Salt Preserve Meat? Use lean meat. Make-Ahead Mixes for Convenience and Gifting - MomPrepares. All Natural Mosquito Spray. Easy and Delicious Refrigerator Pickles. How To: Make Apple Vinegar From Scratch | 17 Apart: How To: Make Apple Vinegar From Scratch. Natural Gatorade Alternative- Healthy Sports Drink Recipe. Meal Planning: 40 Recipes For Shredded Chicken Moms by Heart: Savings for Your Home & Family | momsbyheart.net.

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