Monday This 'n That

In honor of those who lost their lives while serving our country, we would like to share with you President Ronald Reagan’s 1986 Memorial Day remarks at Arlington National Cemetery:

"Today is the day we put aside to remember fallen heroes and to pray that no heroes will ever have to die for us again. It’s a day of thanks for the valor of others, a day to remember the splendor of America and those of her children who rest in this cemetery and others. It’s a day to be with the family and remember.

I was thinking this morning that across the country children and their parents will be going to the town parade and the young ones will sit on the sidewalks and wave their flags as the band goes by. Later, maybe, they’ll have a cookout or a day at the beach. And that’s good, because today is a day to be with the family and to remember.

Arlington, this place of so many memories, is a fitting place for some remembering. So many wonderful men and women rest here, men and women who led colorful, vivid, and passionate lives. There are the greats of the military: Bull Halsey and the Admirals Leahy, father and son; Black Jack Pershing; and the GI’s general, Omar Bradley. Great men all, military men. But there are others here known for other things.

Here in Arlington rests a sharecropper’s son who became a hero to a lonely people. Joe Louis came from nowhere, but he knew how to fight. And he galvanized a nation in the days after Pearl Harbor when he put on the uniform of his country and said, “I know we’ll win because we’re on God’s side.” Audie Murphy is here, Audie Murphy of the wild, wild courage. For what else would you call it when a man bounds to the top of a disabled tank, stops an enemy advance, saves lives, and rallies his men, and all of it single-handedly. When he radioed for artillery support and was asked how close the enemy was to his position, he said, “Wait a minute and I’ll let you speak to them.” [Laughter]
Michael Smith is here, and Dick Scobee, both of the space shuttle Challenger. Their courage wasn’t wild, but thoughtful, the mature and measured courage of career professionals who took prudent risks for great reward—in their case, to advance the sum total of knowledge in the world. They’re only the latest to rest here; they join other great explorers with names like Grissom and Chaffee.
Oliver Wendell Holmes is here, the great jurist and fighter for the right. A poet searching for an image of true majesty could not rest until he seized on “Holmes dissenting in a sordid age.” Young Holmes served in the Civil War. He might have been thinking of the crosses and stars of Arlington when he wrote: “At the grave of a hero we end, not with sorrow at the inevitable loss, but with the contagion of his courage; and with a kind of desperate joy we go back to the fight.

All of these men were different, but they shared this in common: They loved America very much. There was nothing they wouldn’t do for her. And they loved with the sureness of the young. It’s hard not to think of the young in a place like this, for it’s the young who do the fighting and dying when a peace fails and a war begins. Not far from here is the statue of the three servicemen—the three fighting boys of Vietnam. It, too, has majesty and more. Perhaps you’ve seen it—three rough boys walking together, looking ahead with a steady gaze. There’s something wounded about them, a kind of resigned toughness. But there’s an unexpected tenderness, too. At first you don’t really notice, but then you see it. The three are touching each other, as if they’re supporting each other, helping each other on.

I know that many veterans of Vietnam will gather today, some of them perhaps by the wall. And they’re still helping each other on. They were quite a group, the boys of Vietnam—boys who fought a terrible and vicious war without enough support from home, boys who were dodging bullets while we debated the efficacy of the battle. It was often our poor who fought in that war; it was the unpampered boys of the working class who picked up the rifles and went on the march. They learned not to rely on us; they learned to rely on each other. And they were special in another way: They chose to be faithful. They chose to reject the fashionable skepticism of their time. They chose to believe and answer the call of duty. They had the wild, wild courage of youth. They seized certainty from the heart of an ambivalent age; they stood for something.

And we owe them something, those boys. We owe them first a promise: That just as they did not forget their missing comrades, neither, ever, will we. And there are other promises. We must always remember that peace is a fragile thing that needs constant vigilance. We owe them a promise to look at the world with a steady gaze and, perhaps, a resigned toughness, knowing that we have adversaries in the world and challenges and the only way to meet them and maintain the peace is by staying strong.

That, of course, is the lesson of this century, a lesson learned in the Sudetenland, in Poland, in Hungary, in Czechoslovakia, in Cambodia. If we really care about peace, we must stay strong. If we really care about peace, we must, through our strength, demonstrate our unwillingness to accept an ending of the peace. We must be strong enough to create peace where it does not exist and strong enough to protect it where it does. That’s the lesson of this century and, I think, of this day. And that’s all I wanted to say. The rest of my contribution is to leave this great place to its peace, a peace it has earned.

Thank all of you, and God bless you, and have a day full of memories."


Recycled Backyard
Tire  gardens are becoming popular and what a great way to recycle something you’d  normally toss. You can paint them, stack them or even make them look like flowers! 




This Weeks Menu Plan
Remember ALL the recipes we use are GLUTEN FREE

Monday: Hamburgers, Hot Dogs, Potato Salad, Cole Slaw, S'mores
Tuesday: Salmon with Asparagus, Rice (opt), glazed Carrots
Wednesday: Chicken Fried Steak, Mashed Potatoes, Gravy, Green Beans
Thursday: Gluten-Free Parmesan Chicken, Noodles with Marinara, Super Salad
Friday: Crispy Orange Beef with Broccoli, steamed snow peas
Saturday: Hamburgers, Waffle Fries, Raw Veggie Plate
Sunday Brunch: Gluten-Free Buckwheat Blueberry Pancakes, Sausage Patties Supper: Beef Fried
Rice


KNOW YOUR FARMER!!!!

Do you know your local farmer?  Can you purchase fresh fruits & vegetables, grass-fed beef, free-range chickens, farm fresh eggs and raw milk locally (within 100 miles or less)?  If not, why not? Look for your local farmer, he/she can be found.

This week Grandma Farmer is picking: Broccoli, Snap Peas, Sugar Pod Peas, Turnip Greens, Beet Greens, Rainbow Chard, Spinach, Sage, Spearmint, Oregano, Chives (Garlic & Regular), Dill, Thyme, Green Onions, Red Russian Kale, Aragula

Reading Through the Bible In a Year
We are again attempting to read through the Bible this year. Just joining us or did you get behind? No matter and no need to play catch-up. Start where you are today and go forward.



Friday: Luke 1:1-25, Ephesians 1:1-14, Psalms 119:1-8, 1 Kings 1
Saturday: Luke 1:26-38, Ephesians 1:15-23, Psalms 119:9-16, 1 Kings 2-3
Sunday:  Luke 1:39-56, Ephesians 2:1-10, Psalms 119:17-24, 1 Kings 4-5

We also like to read a Proverb a Day corresponding to the day of the month. This month I am memorizing Psalms 32, could you memorize a Psalm?

101 Herbs That Heal
Below is the First 10 in my list of the 101 Plants/shrubs/Trees on our property that have healing qualities.

1. Aloe
2. Apple Trees
3. Aronia
4. Basil
5. Blackberry
6. Black-eyed Susan (Rudbeckia hirta)
7. Calendula (Calendula officinalis)
8. Catnip
9. Cayenne
10. Chaomile

I only have 58 more plants/trees/shrubs to propigate. (Chuckle) This also means I get to create more beds to plant all these wonderful and beautiful plants. There's nothing like edible landscape, incorporate all these wonderful plants into your landscape and include them in your 'flower' and garden beds. We will discuss two plants a week.

Aronia Berries

What makes Aronia Berries so healthy?

Aronia berries contain what may be the worlds highest concentration of the antioxidant anthocyanin. Anthocyanin is the pigment that makes the berry so dark, (so dark in fact that this berry is the world's best source of natural dye) and like all dark-colored fruits (blueberries, concord grapes, acai, etc.) it has been shown to benefit your body in many ways.

What are the benefits of eating aronia berries?

High concentrations of anthocyanins are well documented in many fruits (most famously the dark grapes that color red wine) to offer almost supernatural benefits. They work by boosting & assisting your body's immune system, so naturally there are few ailments that they DON'T work to fight.

For instance; cancer, heart disease, high blood pressure, diabetes, liver failure, DNA degradation, broken bones, burnt skin, and even viral infections have all been tested against high dosages of anthocyanin, all to impressive results.

In fact, science has clearly shown that the only problems your body could have that anthocyanins cannot help in some way are those that are 'genetic,' because your body's DNA instructions are to make sure that problem exists.

How much it helps your condition, however, has too many personal variables to discuss here, so you should consult a qualified doctor before taking mass dosages of this fruit juice for your individual problem.

Where can I find aronia berries?

Farmers Markets and your Local Farmers like GRANDMA FARMER grow aronia berries right on their farms!

Blackberry



The blackberry is known to contain polyphenol antioxidants, naturally occurring chemicals that can upregulate certain beneficial metabolic processes in mammals. The astringent blackberry root is sometimes used in herbal medicine as a treatment for diarrhea and dysentery.

Blackberries are notable for their high nutritional contents of dietary fiber, vitamin C, vitamin K, folic acid (a B vitamin), and the essential mineral manganese.

Blackberries rank highly among fruits for antioxidant strength, particularly due to their dense contents of polyphenolic compounds, such as ellagic acid, tannins, ellagitannins, quercetin, gallic acid, anthocyanins and cyanidins.

Blackberries have an ORAC value (oxygen radical absorbance capacity) of 5347 per 100 grams, including them among the top-ranked ORAC fruits. Another report using a different assay for assessing antioxidant strength placed blackberry at the top of more than 1000 antioxidant foods consumed in the United States.

Nutrient content of seeds

Blackberries contain numerous large seeds that are not always preferred by consumers. The seeds contain some oil which is rich in omega-3 (alpha-linolenic acid) and -6 fats (linoleic acid), as well as some protein, dietary fiber, carotenoids, ellagitannins and ellagic acid.

Crispy Potatoes for Two....or more

serves two

2 tablespoons coconut or grapeseed oil
2 medium Yukon gold potatoes, peeled, and cut into 1/2 inch cubes
Sea Salt and pepper
1 1/2 teaspoons water
 1 1/2 unsalted butter

Preheat oven to 375 degrees

In a large cast iron pan, heat the oil over medium-high heat.  Add the potato cubes and season with salt and pepper.  Saute stirring frequently, for 5 minutes. 

1. Turn the heat up to high, add the water, stir, and cover the pan with a lid.  Steam the potatoes until the water evaporates, about 3-4 minutes. (open the lid long enough to give the potatoes a quick stir ever 1-2 minutes).  Lower the heat to medium and saute another 1-2 minutes until all traces of water are gone. 
2. Toss in the butter and stir to coat the potatoes. 
3. Spread the potatoes out on a baking sheet.  Bake in the oven until the potatoes are crisp and browned to your liking, about 15-25 minutes. 

Can be doubled or tripled to serve your family.

Next Weeks Meal Plan

Monday - Sweet & Sour Chicken Wings, Refried Rice
Tuesday - Easy Gluten-Free Skillet Lasagna, Super Salad
Wednesday -Stuffed Chicken Breast, Carrot Cucumber Salad
Thursday - Fiery Scallops & Bok Choy over Cello Noodles, steamed sugar snap peas
Friday - Sweet and Sticky Spareribs, Crispy Potatoes, Fennel Cabbage Salad
Saturday - Grilled Steak, Baked Potato, Super Salad
Sunday Brunch: Italian Frittata, Salad;  Supper:  Chicken Salad Sandwiches, Fruit Salad

Our GAME PLAN contains grocery list and a day by day list of to-do's for your meal plan.  We'll send this to you for a $1 donation to Grandma Farmer to PAYPAL at gramafarmer@gmail.com

Monday's This and That

Available this week at Grandma Farmers Garden
Grandma Farmer uses all organic pratices but is not a certified farm.
Beautiful Farm Fresh Chicken, raised on grass and organic grains. 4-5.25 pound birds, frozen (there will be 8 available fresh Wednesday, next week). $2.75 per pound. Supplies Limited.

Farm Fresh Eggs, fed Organic Grains, Kelp, Alfalfa Leaves. Cage Free, plenty of outdoor exercise. Normally $3.00 a dozen, this weeks special $2.50 a dozen while supplies last.

Picking This Week: Asparagus $3 a pound, Baby Turnip Greens 4-oz $2, Rhubarb $3 a pound, Radishes 6-8 Bunch $1.75, Chives (regular or garlic), Oregano, Sage, Cilantro, Mint and Lemon Balm all $2 an ounce, Bok Choy (Baby) 4-oz for $1.15, Green Onions (6-8 bunch) $2,

Red Russian Kale 4-oz for $2

Now available: Clumps of 5-6 fans Daylilies $6 a clump.
CONTACT ME for pick-up.

This Weeks Planting Schedule

This week Grandma Farmer will be planting:  Beets, Lettuce, Radishes, Green Onions, Green Beans (I'm pushing the envelope here) and Kale.  I'll also be planting some Sunflowers (I give heads to the chickens in the winter). 

This week we'll finish planting out the front Iris and Peony Bed.  This is bed is over 200 feet long and has alternating Iris and Peony sections with mums and spring bulbs that will be planted throughout.  I'm hoping to finally have this bed done this year.  I have to get about 8 more Lilacs for the front of the flower bed (street side) and will be planting spring bulbs and mums this fall.  Looks like I'll be looking for about 10 more Peony plants.  If you are thinning Iris and Peony plants, I'm interested.  I can trade Blackberry or Day Lily Plants.

I am looking for ferns and Lily of the Valley plants for my new bed by the house that I am working on.  I can trade Blackberry or Daylily Plants.

I am also looking for COMFREY PLANTS.

One of Nebraska's Finest

Our son and new Nebraska State Trooper Christopher Slocum,
his wife Kandi, and children Danny and Jenny
They will be moving from Omaha to Chris' new post in the Fillmore County, Nebraska area
in the next couple of weeks.  Please pray for them!!

This Weeks Bible Reading
Reading Through the Bible In a Year
We are again attempting to read through the Bible this year. Just joining us or did you get behind? No matter and no need to play catch-up. Start where you are today and go forward.

Monday:  Mark 9:14-32, 1 Cor 16, Psalms 94, Ruth 4
Tuesday:  Mark 9:33-50, 2 Cor 1:1-11, Psalms 95, 1 Samuel 1-2
Wednesday: Mark 10:1-16, 2 Cor 1:12-24, Psalms 96, 1 Samuel 3-5
Thursday:  Mark 10:17-34, 2 Cor 2, Psalms 97, 1 Samuel 6-8
Friday:  Mark 10:35-52, 2 Cor 3, Psalms 98, 1 Samuel 9-10
Saturday:  Mark 11:1-11, 2 Cor 4, Psalms 99, 1 Samuel 11-13
Sunday:  Mark 11:12-26, 2 Cor 5, Psalms 100, 1 Samuel 14

We also like to read a Proverb a Day corresponding to the day of the month.

GLUTEN-FREE Banana Chocolate Chip Cookies

1 cup gluten-free all purpose flour blend

1/2 cup Coconut Flour (this takes the place of whole wheat flour and adds fiber)

1 teaspoon sea salt or Koser salt

1/2 teaspoon baking soda

3/4 cup unsalted butter, softened

1 cup coconut sugar

1 large farm fresh, free range egg

1 1/2 teaspoons vanilla extract

1/2 cup mashed ripe banana

1 cup gluten free rolled oats

1 1/2 cup chocolate chips (more or less)

After you preheat your oven to 375 degrees, whish together the flour, salt and baking soda in a bowl and set aside. Place the butter and sugars into a mixing bowl and beat until it becomes pale and fluffy. This is an important step and takes about 3-4 minutes. Reduce the speed of your mixer and add the egg and vanilla, mixing for another 1-2 minutes. Add the banana and stir to incorporate. Add flour, oats and chips mixing until just combined. Scoop onto a cookie sheet and bake until golden brown and just set, 12-13 minutes. This can also be frozen and baked just a few cookies at a time.

Gluten Free Chocolate Chip Cookies

1/2 cup peanut butter
1/2 cup butter
3/4 cup white sugar
3/4 cup coconut sugar
2 eggs
2 tsp vanilla
1/2 tsp xanthum gum
1 tsp baking soda
1 tsp salt
1/2 cup GF oat flour (put some oats through a blender)
2 cups GF all purpose baking flour
2 cups GF Chocolate Chips

• Preheat oven to 350
• Cream the peanut butter, margarine with the sugars. Then add the eggs and vanilla and blend until smooth. 
• Blend the xanthum gum, baking soda, salt, oat flour and baking flour together then pour into the egg mixture and mix on low until batter forms.
• Gently fold in the chocolate chips.
• Refrigerate overnight. (Optional, but highly recommended!)
• Place the dough in Tablespoon size scoops onto a baking sheet. Bake in the preheated oven for 12 to 14 minutes, or until edges are crispy and soft in the middle.
• Let cool on a cooling rack for a few minutes before serving.

Monday This & That

Angel Food Cupcakes Again

If you saw my Thursdays Tea post you found three delicious Gluten Free recipes.  One was for Lemon Angel Food Cupcakes which was featured on Gluten-Free Wednesdays BLOG last week.  I had never thought that it would be possible to make Angel Food cake into cupcakes but it worked wonderfully and this was the best Gluten-Free Angel Food cake I've made yet.

With just the two of us at home there was plenty of cupcakes to go around and then some so I got some strawberries and sliced them up and served them over the cupcakes which made the perfect round two desert from this batch of cupcakes.

I served it up in my vintage Syracuse China bowls.  This china company makes dishes used by restaurants.  Anyone remember the year(s) this pattern was vogue?



Gluten-Free Lemon Poppyseed Madeleines

2 large eggs
2/3 cup granulated sugar
1 teaspoon vanilla
1/2 teaspoon lemon extract
1 teaspoon grated fresh, organic lemon peel
Pinch salt
1 cup gluten-free all purpose flour mix (plus 1/4 teaspoon xanthan gum if needed)
1 3/4 cup melted butter, slightly cooled
Powdered sugar to dust Madeleines

Preheat oven o 375 degrees F

1. Generouly grease 2 standard madeleine pans with butter
2. Combine eggs and sugar in a large mixing bowl. With electric mixer beat on high until creamy for about 4 minutes
3. Add vanilla and lemon extracts, lemon peel and salt, beat to combine.
4. Gradually add gluten-free flour mix and beat just unil combined.
5. Slowly drizzle melted butter into the mixture while beaing until combined.
6. Spoon batter into prepared Madeleine molds until almost to the top.
7. Bake for 10-13 minutes or until tops are puffed and golden brown.
8. Invert he pans ono wire ricks and give them a hard tap to remove the cookies/cakes from the molds.
9. Serve warm dusted with a bit of confecioners' sugar.

Welcome to the Avoiding April Showers Giveaway Event. This event is hosted by Put A Little Umbrella In Your Drink, My Mommy's World, Taking Time For Mommy and And The Little Ones Too.
The Avoiding April Showers Giveaway Event is now live!  A ton of great things to win!!!  Click this Link to see what Grandma Farmer is giving away!

Food Recalls
A Grandma Farmer Editorial

I thought it was about time for me to take a look at the recent food recalls.  I found it very interesting that of the 15 food related recalls by the FDA so far in 2012 10 of them were for misbranding or mislabeling of product ingredients especially of not informing consumers of Allergy ingredients.  A Chicken Sausage product was recalled because there were foriegn objects in the meat.  Interesting, I wonder what that was.  Three products were actually recalled because they contained ingredients that had not been submitted for inspection.  Several of the products were 'ready-to-eat' products and there were beef, chicken and egg products recalled for Listeria, E-coli and Samonella.

It was the most recent recall that interested me the most.  It was for pink slime.  Yep, the 'meat' with the pink fat filler that has been soaked in Ammonia so that it doesn't get contaminated with bad stuff.  Well, guess what?  April 11th there was a recall of this product, dubbed Pink Slime, due to..........drum roll...........E-Coli.

I went to Wikipedia and looked up Ammonia.  A long and scientifically complicated article ensued.  Skimming past the formulas I picked out information on how Ammonia is a gas, it gives us a streak free shine, can be combined with other chemicals for various effects including the possibility of explosion.  Finally I read that if a person consumes to much Ammonia or has to much Ammonia build up in their system that it can cause Liver Dysfunction among other things.  I also found that, "Ammonia even at dilute concentrations is highly toxic to aquatic animals, and for this reason it is classified as dangerous for the environment.

I just wonder why then the FDA thinks it's okay to approve the use of Ammonia in food........


  The Sweet Shop Talk

Now here's a place to spend some time, especially on Sunday, Monday, Tuesday...... when lots of creative BLOGGERS post their craft ideas.
http://www.thesweettalkshop.com/2012/04/sweettalkin-sunday-link-party-14.html

Actually it looks like Lisa has a virtual Craft Party just about every day of the week.  I could just spend hours there!!!

Not only is LISA creative with crafts she's the one who created my header on my blog and the two buttons I have.

Genealogy 101
Grandma Farmer is researching and writing a series for her new blog www.footstepsbehindme.blogspot.com.  If you are interested in Genealogy but don't know where to start or have done some genealogy but are stagnent OR just want to put some fun challenges into your hobby join us at FOOTSTEPS.  You don't have to be 'family' to have fun o this site.

Visit us:

Mondays:  Genealogy 101
Tuesdays:  Family Trivia Day
Wednesdays:  Picture Wednesday
Thurdays:  Coming --  Tombstone Thursday
Fridays:  Genealogy Challenge Day


COOKING SPRAY -  Possible Source of Gluten Contamination

My DIL @ http://ForHimandMyFamily.blogspot.com first posted this for my eyes.  Homemade Cooking Spray: In a spray bottle combine 1 part oil (I like grapeseed) and 5 parts water. Shake before sraying. Thank you @Nature's Nurture! http://naturesnurtureblog.com/2012/04/03/tiny-tip-tuesday-homemade-cooking-spray

  PLEASE make sure the bottle you use is food grade, we have enough of all those nasty plactic chemicals in our bodies.  Or better yet go here and purchase a container meant for this type of application.

Buy a bottle designed for this application here:
https://www.azurestandard.com/shop/product/3321/

Azure Standard is a GREAT company set up like a Food Coop!  We've been purchasing food and other things from them for well over a year.

Dandilions

The Favorites of Children................Hated by Adults

Did you know that the Dandilion could have so many culinary options?

The dandelion is a hardy plant that grows under most conditions. It is believed that the plant came from Greece, but is now mainly consumed in such countries as the United States and Japan.

Coffee Substitute - You can drink dandelion tea--instead of coffee with caffeine--to give you an energy boost without feeling jittery.  Use the roasted root.

 

Native Americans - Used dandelion tea for medicinal purposes where it is said to support the Liver.

Diuretic -  The tea is used as a diuretic, since it helps the kidnesy flush out fluid and can assist in relieving ailments like hypertension and bloating.

Leaves - The plant's leaves contain a lot of nutrients.  Among them are vitamins A and C, iron, manganese and calcium.

Weight Loss - Drinking several cups of dandelion tea, along with 1 tbsp. of cider vinegar, is said to help you lose weight.

Homemade Tea - You can make the tea by steeping a cupful of UNSPRAYED dandelion greens (don't use the yellow flower) in hot water for 20 minutes, then adding sweetener.

PLEASE NOTE THAT SOME OF THESE RECIPES WERE NOT ADAPTED TO GLUTEN-FREE.  SORRY YOU'LL HAVE TO DO THIS ONE YOURSELF!  HAVE FUN!

Dandelion Fritters anyone?
http://www.learningherbs.com/dandelion_recipes.html

How about Battered and Fried Dandelion Blossoms?
http://hungerandthirstforlife.blogspot.com/2011/04/batter-fried-dandelion-blossoms.html#!/2011/04/batter-fried-dandelion-blossoms.html

Dandelion Blossom Syrup 
recipe from rosesprodigalgarden.org

This is a traditional recipe passed down from the old world Europeans. I use it as a substitute for honey in any recipe that I’m trying to make wild. 1 quart dandelion flowers
1 quart (4 cups) water
4 cups sugar
½ lemon or orange (organic if possible) chopped, peel and all

Note: The citrus is optional, it will give the syrup an orangey or lemony flavor. If you want the pure dandelion flavor, you can skip the citrus. I make it both ways each year.

1. Put blossoms and water in a pot.
2. Bring just to a boil, turn off heat, cover, and let sit overnight.
3. The next day, strain and press liquid out of spent flowers.
4. Add sugar and sliced citrus and heat slowly, stirring now and again, for several hours or until reduced to a thick, honey-like syrup.
5. Can in half-pint or 1 pint jars. This recipe makes a little more than 1 pint. I usually triple or quadruple this, and I make more than one batch when the blossoms are in season to have enough for the year. The syrup makes great Christmas presents, so make plenty!

Dandelion Blossom Cake
recipe from rosesprodigalgarden.org

  2 cups flour
2 tsp baking powder
1½ tsp baking soda
1 tsp cinnamon
1 tsp salt
1 cup sugar
1 cup Dandelion Blossom Syrup
1½ cups oil
4 eggs
2 cups Dandelion blossom petals
1 can crushed pineapple
½ cup walnuts
½ cup coconut

1. Sift together dry ingredients.
2. In separate bowl, beat sugar, dandelion syrup, oil and eggs together until creamy.
3. Add pineapple, walnuts, and coconut, and mix well.
4. Stir dry ingredients into the mixture until well blended.
5. Pour batter into a greased, 9x13 cake pan and bake at 350° for about 40 minutes.

Frosting
1 8-oz package cream cheese, room temperature
1 cup powdered sugar
1 or 2 Tbsp milk

Dandelion Blossom Pancakes
recipe from rosesprodigalgarden.org

  1 cup white flour
1 cup cornmeal
1 tsp salt
2 tsp baking powder
2 eggs
¼ cup oil
½ cup Dandelion Blossom syrup or honey
2 cups milk
1 cup Dandelion blossom petals

1. Mix dry ingredients first.
2. Add wet ingredients and mix together thoroughly (Note: the secret of keeping pancake batter from getting lumpy is to be sure to add all the wet ingredients before mixing.)
3. Adjust consistency by adding a little more milk or a little more flour if it’s too thick or thin. Pancake batter should be thin enough to pour, but not runny.
4. Cook on oiled grill.
5. Top with butter and Dandelion Blossom syrup.

Dandelion Cornbread
recipe from rosesprodigalgarden.org

1 cup cornmeal
1 cup white flour
2 tsp baking powder
¾ tsp baking soda
1 tsp salt
2 large eggs
½ cup Dandelion Blossom syrup (or honey)
¼ cup oil or butter
1 cup milk (buttermilk is best!)
1 cup Dandelion blossom petals

1. Mix dry ingredients together.
2. Add all the rest of the ingredients and blend until smooth.
3. Pour batter into a 9x9 pan, or 10-inch cast iron frying pan.
4. Bake at 375° for 25 minutes.
5. Serve hot with butter and Dandelion Blossom syrup.

Dandelion Chai

recipe from rosesprodigalgarden.org

Chai is a Middle Eastern word that means “tea” but here in America we’ve adapted the term to mean a very spicy tea made with milk and sweetener.

1 cup roasted Dandelion root
6 Tbsp Fennel or Anise seed
36 green Cardamom pods
72 Cloves
6 Cinnamon sticks
2 Tbsp dried Ginger root
1½ tsp black peppercorns
12 Bay leaves

1. Add 1 Tbsp tea mixture for each cup of water.
2. Simmer 5 minutes, then let steep for 10 minutes.
3. Add 1 Tbsp honey or brown sugar (or dandelion syrup) per cup.
4. Add 2 Tbsp milk or cream per cup.
5. Gently reheat and serve.

Dandelion Chai 2
recipe from rosesprodigalgarden.org

This chai is not as spicy as the first recipe but actually has a more ‘chocolatey’ flavor, kind of like an herbal hot chocolate.

2 cups roasted Dandelion root
½ cup Cinnamon bark
½ cup Ginger root
½ cup Cardamom seeds
½ cup Star Anise
Honey
Milk

1. Use 3 Tbsp per 2 cups water. Simmer gently 10 minutes.
2. Add 1 cup milk and 1 Tbsp honey and heat through but don’t boil.
Serve hot or iced.

Warm Winter Spice Tea
recipe from rosesprodigalgarden.org

  1 cup roasted Dandelion root
½ cup dried Orange Peel
½ cup Cinnamon bark
¼ cup dried Ginger root
Use 1 Tbsp per cup water. Simmer gently 10-15 minutes. Sweeten with honey, if desired.

Roasted Dandelion Root Coffee Ice Cream
Here’s a recipe for the really adventurous from the Herbfarm :

2 ½ cups heavy cream
1 ½ cups half-and-half
1 ¼ cups sugar
5 egg yolks

1. Grind Roasted Dandelion Roots roasted Dandelion roots into a powder using a coffee mill and sifter.
2. Place cream, half-and-half and sugar in a medium pot (double boiler might be best, or perhaps a crock pot). Bring it just barely to a simmer, stirring to dissolve the sugar.
3. Add Roasted Dandelion Root powder. Maintain heat at a bare simmer, be sure not to boil.
4. Let the roots steep this way for 45 minutes.
5. Strain out and discard root material.
6. Whisk up egg yolks in another pot. Gradually add the warm Dandelion Root cream.
7. Heat gently and stir until sauce thickens enough to coat the back of a spoon.
8. Strain one more time and chill.
9. Freeze in an ice cream machine according to directions.

Individual Lemon Cheesecakes

This recipe was adapted from a recipe on www.joyofbaking.com.  This yummy Lemon Cheesecake was our submission to Gluten-Free Wednesdays.  Hope you enjoy it!

CRUST:
1 cup Gluten-Free grahm cracker crumbs (I put in a zipper bag and roll with a rolling pin to crush)
1 tablespoon sugar
5 tablespoons melted butter.

Combing the above.  Pres into 4 Mini Tart pans or 8 cups of a paper lined muffin pan.  Cover and refrigerate while you make the filling.

FILLING:
1 8-ounce package full fat cream cheese at room temperature
1/3 cup sugar
pinch salt
1 large eggs at room temperature
1/2 teaspoon vanilla extract
1/4 cup sour cream

In a bowl of your electric mixer beat the cream chees on low speed until creamy and smooth.  Add the sugar and salt and beat until combined, scraping the bowl as needed.  Add the eggs, one at a time, beating after each.  Add the vanilla and sour cream, beating until incorporated.  Remove the crusts from the refrigerator and evenly divide the filling among the tart or muffin pans.

LEMON CURD:

3 large eggs
3/4 up sugar
1/3 cup freshly squeezed lemon juice
4 tablespoons butter
1 tablespoon finely shredded lemon zest (since I did not have organic lemons I omitted this)

In a stainless steel bowl placed over a saucepan of simmering water (or a double boiler, if you have one), whisk together the eggs, sugar, ad lemon juice until blended.  Cook stirring constantly to prevent curdling, until the mixture becomes thick like sour cream.  This will take around 10 minutes.  Remove from heat and immediately pour through a fine strainer to remove any lumps.  Cut the butter into small pieces and shisk into the mixture until the butter has melted.  Add the lemon zest and cover immediately to prevent a skin from forming.  Let cool until it is of pouring consistantly.

This lemon curd is delish served over blueberry scones!

TO SERVE:

Once the cheesecakes have bee chilled, pour a heaping tablespoon or more on top of each cheesecake.  Gently smooth the curd to form an eve layer.  Cover and return to the refrigerator for several hours or overnight.  To serve, gently remove the paper liners.  The ceesecakes can be stored for several days in the refrigerator.

Coconut Baked Brown Rice

1/2 cup full fat coconut milk
2/3 cup water
3/4 cups brown rice
1/2 teaspoon sea salt
Dash of pepper

1. Preheat oven to 375 degrees
2. Add liquid ingredients to saucepan.  Whisk to combine and heat to boiling over med-high heat.
3. Place rice and salt in a 3 cup baking dish
4. Pour boiling liquid over rice and stir.
5. Cover well and then bake for an hour until rice is tender and all liquid is absorbed.
6. Remove cover and fluff with fork.  Cover lightly and let sit for 5 minutes then serve.

Bourbon Chicken

We love Chinese food and miss getting to go to our favorite Chinese restaurant now that I am gluten-free.  I found this recipe after seeing a show on the Food Network and adapeted it from www.food.com to serve the two of us.

3/4 pound boneless chicken breast and/or thigh, but into bite-size pieces
1 tablespoon olive oil
1 small garlic clove, minsed
1/8 teaspoon ginger
1/4 teaspoon crushed red pepper flakes (more if you like it hotter)
2 tablespoons apple juice or white wine
1 tablespoon coconut sugar
1 tablespoon ketchup
1 1/2 teaspoon pure apple cider vinegar
1/4 cup water
1 tablespoon Gluten-Free Tamari sauce

1. Heat the oil in a large skillet
2. Add the chicken pieces and cook until lightly browned.
3. Remove chicken from skillet & reserve.
4. Add remaining ingredients to skillet and heat over medium heat.  Stir until well mixed together.
5. Add chicken back to skillet and bring to a hard boil
6. Reduce heat and simmer for 20 minutes.
7. Serve over Hot Coconut Bake Brown Rice

Asparagus Pasta With Salmon

This recipe is adapted for our Gluten-Free two person family from a recipe found at www.tasteofhome.com.  Multiply for however many is in your family.

The Asparagus is ready in Grandma Farmers Garden.  Did you know that Asparagus is one of the most nutritionally well-balanced vegetables in existence.  It leads nearly all produce itmes in the wide array of nutrients it supplies in significant amounts for a healthy diet.  Asparagus is a nutrient-dense food which is hish in Folic Acid and is a good source of potassium, fiber, bitamin B6, vitamins A and C and thiamin.

Let us know (Contact Us) if you would like to be on the list to recieve freshly cut, naturally grown Asparagus.  Supplies are limited.

1/2 pound salmon fillet
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups Gluten-Free Quiona Pasta (bow tie or spiral)
3/4 pound fresh asparagus, trimmed and cut into 2-inch pieces
1 large leek (white portion only), thinly sliced
1 teaspoon olive oil
1 teaspoon arrowroot or tapioca starch
1/4 cup water
1/4 cup chicken broth
1 1/2 teaspoon dill weed
1 1/2 teaspoon lemon juice

Season salmon with 1/8 teaspoon salt and pepper..  Grill salmon on oils grill race over medium heat for 12-18 minutes (6-9 minutes each side) or until fish flakes easily with a fork.

Meanwhile, cook pasta according to package directions.  In a large skillet, saute asparagus and leeks in oil until asparagus is crisp-tender.  Season with remaining salt and pepper.

In a small bowl, combine the arrowroot, water, broth, dill and lemon juice until smooth; stir into asparagus mixture.  Bring to a boil;  cook and stir until thickened and bubble.  Reduce heat; cook and stir 2 minutes longer.  Drain pasta; toss with asparagus mixture.  Serve with Salmon.

Rosemary Pear Salsa

This recipe was scaled and adapted from a recipe found on www.befreeforme.com.  This recipe serves two people.


2 teaspoons pine nuts
1/2 cup white wine
1/4 cup diced dried apricots (Be sure they are gluten free)
1 ripe pear cut into 1/2 inch pieces
1 teaspoon lemon zest from an organic lemon
1 teaspoon fresh rosemary, chopped very fine

Toast pine nuts and let cool.

In saucepan over high heat combine wine and apricots, brind to a boil, reduce heat to low, cover and cook for 8-10 minutes.  Remove apricots from saucepan to a large bowl.

Core and cut the per into 1/2 inch chunks and plac in second bowl.  Add the lemon juice and zest.  Toss.

Add the pear mixture to the wine and cook over med-low heat, simmering for about 8 minutes.  Add the apricots to the pear mixture, stir in the pine nuts and add the rosemary.  Salt and pepper to taset.  Cover an Refrigerate.

Smother your grilled chicken with the chilled salsa.

Spinach Mushroom Pasta

This recipe is adapted from a recipe I found on www.foodnetwork.com.  It says that it will serve 2 but it is enough for 4 servings since we don't use the huge servings most recipes are made for.  Don't forget that Quinoa Pasta is high is protein, fiber and calcium and an excellant alternative for whole wheat pasta even if you don't have to eat gluten-free.

1 tablespoons olive
1 tablespoon butter (ghee would be better)
8 ounces sliced baby portbella mushrooms
Sea or Kosher salt and pepper to taste
1/2 cup chopped onion
2 teaspoons Italian Seasoning
1 tablespoon diced garlic
1/4 teaspoon crushed red pepper flakes (more or less depending on how hot you like it)
2 cups Organic Baby Spinach
1/4 cup chopped fresh basil (2 tablespoons dried)
1/4 cup freshly grated Parmesan Cheese
6 ounces Quinoa Spaghetti Noodles, cooked (don't forget to salt your water)
1 tablespoon olive oil

In a large skillet over medium heat add the pepper, and cooked until they are soft and even lightly browned.  Add the Italian seasoning, red pepper flakes, and garlic, cook 1 minute.  Stir in the spinach and cook until warmed through (about 2 minutes).  Toss in the warm pasta.  At the last minute stir in the basil, cheese and olive oil.

Creating Next Weeks Menu

Creating a menu for one or two people is a challenge. Some of us are elderly, some are single and loving it, some have empty nests after cooking for 4, 6, 8 or more.

For me I meet a couple of those criteria. We had a large family that hung around for quite some time and suddenly left kind of all at the same time. Additionally I took care of three of my grandchildren for a time which cushioned the blow.

As you know cooking for one or two can be..........well...........rather uneventful. There is just something different about sitting down to a table a happy, busy voices all trying to tell tales of their day all at once to the small section of the table alone or with one other person. Don't get me wrong, I love my husband and I love having him with me. I want to please him with my meals and yet deal with my issue of being gluten-intollerant at the same time.

At any rate, I want to share with you how I go about creating meals for the two of us when we

• Don't want a ton of left-overs (I swear we could eat for a week on some recipes)
• Don't want to throw away a lot of food because you just don't use the whole bag of veggies, etc
• Do want to create healthy yet taste foods that makes a person want to eat
• Can't afford to always eat out or buy convience food

We do work with leftovers...........

When cooking for one or two there is aways left-overs. What can you do to work with those creatively? We purchased some glass one serving dishes with lids. I have an issue with using to much plastic but not only for the planet. I just don't think using a lot of plastic is good for a person, especially if you heat up things in a microwave. The plastic has to get into the food. So I prefer the glass.

If I cooking a meal that I know I'm going to have left-overs I'll have the bowls ready. I will put one serving the the bowl, label the top with what is in it and rewarming directions and put it in the freezer or refrigerator. My husband works 4 days a week. He takes four of these bowls to work with him every week and uses them for lunches. I will keep some of them for my lunches and we're set. Neither of us will get caught missing a meal because we didn't have time to go buy lunch or just didn't want to round something up for one person.

This plan also works well if you are caring for elderly parents. Do you have parents living alone or just the two of them and you notice they aren't eating well? Why not make this plan, label each meal with day, etc. Create a written plan for them to follow and check up with them to make sure they are following the plan.

How I plan my menus...................

I have studied alternative medicine, our food as medicine and more for a good many years. This gives me a head start and I plan to start sharing some of this with you in the weeks ahead so that you can make informed choices for your families. My peditrican appreciated my approach of family self care until and when he was needed for things that were above and beyond my ability. He actually was a wonderful physician who spoiled me for others who didn't/don't understand and/or appreciate my approach. Actually what I had learned was the ebb and flow of the old paths and I followed them well.

When I approach my meal plan there are several things I will take in account.

I can't afford to eat entirely organic on our limited budget. When I can garden it is a big help and grow all my produce orgnically. We raise our own beef, goat (chevon and milk) and chicken (meat and eggs) using organic grains only when necessary preferring grass for feed. This is a luxoury that we can count on for now but know there will come a time when that won't be available to us. I'm hoping by then, since I've been proving food for my children and their families from our excess that some of them will, in turn, provide that for us when we are no longer capable.

When I can't raise something myself I choose which items that I know would be the worst as far as the amount of pesticides and herbicides used on the product and purchase the worst offending to buy organic. This means that all root crops will be purchased organic, as well as greens and cole crops plus apples and a few others like citrus fruits that I'm going to be using the peel on.

PORTION SIZES

We have learned that we eat to large of portions. Actually, what needs to be learned is to scale the portion sizes to the age of the person and the amount of exercise that he/she does. When we worked harder as we gardened a four acre market garden, cared for a herd of goats, dairy cows, beef cows, and a moderate flock of sheep we needed larger portions and even then I think we ate to much as evidenced buy our extra pounds. Now that we've scaled back on physical labor we've scaled way back on portion sizes and have be shedding those extra pounds.

Additionally we eat much to large portions of meat compared to vegetables and then finally fruits. If our plates are comprised of primarily a highly nutritious form of protein (about 3 ounces) and about twice that amount of some good vegetables (low in carbohydrates as potatoes and starch) our meal is fairly complete. We reserve fruits to snacks and desserts.

Planning Meals Wisely.................

My primary plan for wise meal planning is choosing main dishes and sides that use some of the same ingredients so I'm being a good steward of the Lord God's provisions. Do I have to buy a bag of Organic Baby Spinach that I know I won't use up if I'm only planning one dish for the whole bag? No I plan on other dishes that I will make so that the bag is completely used up.

I plan parishable vegetables wisely also. I buy some celery and chop it up and freeze it. Same with peppers, onions and even mushrooms. That way I'm not throwing away a bunch of vegetables for going bad (although my laying hens do enjoy that). I have found that if I take my menu that is carefully planned on Friday, do my shopping and then do my meal prep for all those meals on Saturday that I not only save time on daily meal preperations but reduce my food budget at the same time.

One last thing that is very important. We take advantage of seasonal produce. More on that later.

Now it's time to share this next weeks menu, I'll share more basics as the weeks go on........

Saturday:  Grilled Pork Chops, Potato Salad, Spicy Carrot Coins (some of the kids are coming and they'll bring other things.

Sunday: Spinach Mushroom Pasta, Steak, L/O Spicy Carrot Coins

Monday: Grilled Chicken, Pear Salsa, Asparagus, Garlic Mashed Potatoes

Tuesday: Spinach Pasta Pie, Peas & Carrots

Wednesday: Bourbon Chicken, Coconut Baked Brown Rice, Snap Peas

Thursday: Asparagus Pasta n Salmon, Roasted Zuchinni, Carrots and Brocolli

Friday: Hamburgers (Mike will have a bun and I will not), Sweet Potato Fries for me and regular fries for Mike (I bake these from scratch), Super Salad

Salmon Cakes

2 strips bacon, cooked until crispy, crumbled, bacon fat reserved

1/4 cup chopped onion

1 egg

1/2 cup mayonnaise

2 teaspoons Dijon mustard

1/2 teaspoon sugar

1/2 lemon, zested

1 (14-ounce) can wild salmon, remove large bones

1 baked or boiled russet potato, peeled, and fluffed with a fork

1/4 cup GF bread crumbs

2 tablespoons grated Parmesan

Freshly ground black pepper

1/2 cup coconut oil

Heat 1 tablespoon of the reserved bacon fat in a small saute pan over low heat. Add the onions and cook until translucent. Cool the onions for a bit.

Mix the bacon, onion, egg, mayonnaise, mustard, sugar, and lemon zest in a bowl. Add the salmon and potato, mixing gently after each addition. Form the mixture into 12 small patties. In a shallow dish, combine the bread crumbs, Parmesan, and pepper, to taste. Coat the patties in the bread crumb topping. Heat 1/4 cup of the oil in a large saute pan over medium heat, and cook the salmon cakes in batches until golden, about 3 to 4 minutes per side. Add more oil, as necessary.

Baked Wild Rice Casserole

Makes 4 servings

 

1 1/2 cup Wild Rice Blend (I like Lundberg)

1 red bell pepper, chopped

1 green bell pepper, chopped

1 zucchini, sliced

1 carrot, sliced

1 celery, sliced

1 teaspoon garlic powder

1 teaspoon onion powder

2 tablespoons butter, melted

2 cups beef, chicken or vegetable broth

salt and pepper to taste

Preheat oven to 350 degrees.

Put wild rice blend in a 2 quat casserole dish. Add the peppers, zucchini, carrot and celery. Stir in garlic and onion powder and melted butter. Mix well, pour broth over mixture and cover.

Bake for 30 minutes; check to see if you need to add more water. Bake for another 15-30 minutes or until rice is cooked. Stir well before serving and season with salt and pepper.

Garlic Smashed Potatoes

This is the perfect sie or any meat dish.  You might have to us less garlic for the kids but they love it!

This recipe is scaled for two but can be easily doubled for more servings.

1 pound baking potatoes (russets, yukon gold)
1 talespoon olive oil
1/8 teaspoon dried oregano
2 cloves minced garlic
Salt to taste
3 tablespoons milk
2 tablespoons chopped fresh chives

Preheat oven to 375 degrees

Bake the potatoes for one hour then set aside to cool.

Heat oil over medium heat.  Add garlic and oregano and cook for about 5 minutes.

Cut potatoes in half long-way and spoon insides into bowl.  Discard Skins. Add oil mixture and salt to potatoes. Mash well.  Add milk small amounts at a time while mashing (you don't have to use all the milk).  Continue mashing until fluffy.  Stir in Chives.

14 Tips for Buying Organic, Real food on a Budget

Watch for an article on each of these tips in the coming weeks! Don't be fooled by low prices on food from other countries. Remember they don't follow the same rules as we do.

1. Buy in season. This not only ensures you get the biggest bang for your buck, it also means your produce will taste “as it should” – full of flavor and perfectly ripe.
2. Stretch meals with beans and grains.
3. Become a member of a CSA or Co-op. Get a box of fresh, all organic produce for a fraction of what you’d pay at the store.
4. Find a local Farmers Market and frequent it. Some states have virtual Farmers Markets year round. Nebraska has one, maybe your state does too.
5. Utilize pantry staples. Pantry staples reduce the need or urge to order out by ensuring you can whip up a meal with only a few fresh ingredients from the store.
6. Order organic, unprocessed sweeteners from Amazon. They have a program called “Subscribe and Save” that enables you to buy products at a discount and get free shipping.
7. Make your own junk food. We all like to cut loose at times, but “junk” food can cost a pretty penny and usually isn’t very healthy.
8. Grow your own herbs.
9. Buy in bulk. Check out Azure Standard – it’s a virtual “whole foods” at incredible prices. You can find anything from grain to meat to sunscreen. Azure has drop-off locations through out the US. Place your order online (they also have a catalog) and once a month, meet at a specific spot. A large truck pulls up and the driver hands you your goods.
10. Buy your organic/grass-fed meats straight from the farm and save hundreds each year.
11. Make your own whole grain breads, hamburger buns, pizza crust, and granola bars.
12. Buy whole foods instead of packaged foods. Why pay for cardboard and plastic when you could use that money to buy food?
13. Plan your meals. Meal planning saves money. It limits the spontaneous desire to go out to eat and you also only buy the ingredients you truly need.
14. Be Discerning. If you can’t afford to buy entirely organic, choose wisely which items to pay more for. A good rule of thumb is to buy organic fruits and vegetables that have thin skins (like apples and berries). These foods tend to absorb the most pesticides and herbicides.
15. Find coupons on the internet. A few of my favorites are: Mambo Sprouts, Stonyfield, and Organic Food Coupons.

Lentil Chili

• 1 pound grass-fed ground beef or ground turkey if doing your Healthy Heart Tune-up
•  3 cups homemade chicken bone broth
• 2 cups lentils, rinsed
• 1 (15 ounce) can tomato sauce
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 medium onion, chopped
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon pepper
•  sea salt to taste

In a Dutch oven, cook turkey over medium heat until no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until lentils are tender.

This Weeks Menu

Here is my menu.  Now it's time to check my cupboards and make my grocery list.  Watch for some great recipes coming up!

Saturday:  Chicken Ala King over Angel Biscuits

Sunday: Grilled Steak, Baked Potatoes, Lemon Tarragon Asparagus

Monday:  Cheese Steak Calzones, Spinach Salad

Tuesday:  Spaghatti Squash with Beef Marinara (Spaghatti Sauce with beef), Super Salad

Wednesday: Beef Liver from grass-fed beef,  Green Beans, Garlic Mashed Potatoes

Thursday: Salmon Cakes, Wild Rice Casserole, Brocolli and Carrots

Friday:  Lentil Chili and Cornbread

Asparagus

I can't believe it but I picked my first Asparagus today!  It's really early but with this weather I guess I'm not surprised.  It was only three spears but it will make a yummy dish for me.  Here's a new recipe to try.

 

Lemon-Tarragon Asparagus

• 1 pound asparagus
• 2 tsp olive oil
• ½ tsp minced shallot or green onion
• ½ tsp minced garlic
• ¼ tsp fresh ground pepper
• 1/8 tsp lemon zest
• 1 tbsp lemon juice
• 2 tsp tarragon
• ½ tsp Dijon mustard
• Salt to taste

Cook asparagus in boiling water until crisp tender, approximately 2 minutes. Heat olive oil in sauté pan and sauté onion and garlic. Remove from heat and add remaining ingredients. Stir or whisk together until well blended and drizzle over drained asparagus