I always make biscotti around the Holidays. I don’t really know why. Maybe it’s because it reminds me of my Italian grandmother. Maybe it’s because great to dip in warm beverages like coffee and coco. Or maybe it’s because it is a good alternative to all those too, too sweet Holiday cookies [...]]]>

I always make biscotti around the Holidays. I don’t really know why. Maybe it’s because it reminds me of my Italian grandmother. Maybe it’s because great to dip in warm beverages like coffee and coco. Or maybe it’s because it is a good alternative to all those too, too sweet Holiday cookies everywhere. Whatever the reason, I love these simple and comforting cookies.

This year I made a change to grandma’s recipe (I think she will forgive me). I was inspired by this cake from 101Cookbooks.com (http://www.101cookbooks.com/archives/lemony-olive-oil-banana-bread-recipe.html) The simple but lovely mixture of lemon and olive oil inspired me to add this to my biscotti.

 Lemon Olive Oil Biscotti

Preheat oven to 350F. Grease a large cookie sheet. Wisk together:

• 3½ cups white spelt flour (or any whole grain flour)
• 3½ tsp. baking powder
• ½ tsp. salt

Set aside flour mixture. Beat on medium speed until well blended:

• ¼ cup fine extra virgin olive oil
• 1¼ cup muscovado or dark brown sugar
• 3 eggs
• zest of one lemon (at least 2 tsp.)
• 1 oz dry sherry
• 1 tsp vanilla

Gradually stir the flour mixture into the egg mixture until well blended and smooth. Stir in:

• ¾ cup slices almonds

Divide dough in half and shape into two logs of even size. Place the logs as far apart as you can on the greases cookie sheet and flatten until about 1½ inch thick. Bake for 25-30 minutes. Remove the sheet to a rack. When the logs are cool enough to touch. Carefully transfer to a cutting board and cut crosswise into slices about 1/2 inch thick. Lay slices flat on the sheet and put back in the oven for 10-15 minutes. Turn the slices over and bake again for 5-10 minutes. Transfer to a rack to cool.

I hope your family enjoys these as much as ours!

What was your favorite cookie this year?

Most people I know associate canning with the end of summer, but we did not get our garden in early enough this year and therefore didn’t get to can our summer harvest (which was practically non-existant). But our few little apple trees produce one bag full of apples in their first year! They are [...]]]>

Most people I know associate canning with the end of summer, but we did not get our garden in early enough this year and therefore didn’t get to can our summer harvest (which was practically non-existant). But our few little apple trees produce one bag full of apples in their first year! They are not great eating apples (as to be expected), but I used them for applesauce just fine! The kids love making applesauce and Ross practically eats it all before I can get it canned. But I managed to save  a little. And this is just the first batch of the season, there will be  more to come as apple season is now upon us! If you do not have all the canning materials, don’t worry. I don’t have any either. I just have my bell jars, a large stock pot, oven mitts, tongs, and follow these simple instructions for water bath canning (For applesauce I usually bath them for 20 minutes once it’s reach a small boil).

The other thing I like to can is left over soup. When I make soup, I like to make at least twice as much as we need and freeze the leftovers for future meals. What does canning have to do with freezing? Well, I was reminded by my friend Shula that you can freeze in glass jars. I had know this was possible, but forgot until I saw the large jars of soup in her freezer. This is a great alternative to plastics and I was very excited to try it. So last week when I made chicken soup, I saved about half of it in individual serving sized jars (I like soup for lunch and I am often the only one home). Just like when you are pressure of water bath canning you want to clean and warm the jars in water before adding hot liquids, so the jars don’t crack. You also have to make sure you leave enough room for the liquid to expand. I like to leave an inch at least when freezing. I then let the jars cool just enough before putting them in the fridge overnight. The next morning I placed them in gallon sized plastic bags before putting them in the freezer. This way if a jar broke, I still can salvage the soup. And if the jars don’t break, I can reuse the clean bags for something else. I am happy to report we had not breakage!

I use purees year round in my baking. This is a great time of year to jar pureed apples, pears, pumpkin, and butternut squash for future use. This is really a great time of year to preserve and most of the supplies are on sale now. So if you think you have missed your opportunity this year, think again! For more help, ideas, and recipes check out these websites:

• 101cookbooks
• Soule Mama: Preserve!
• Applesauce
• Chicken Soup

This week I finally got my act together enough to plan and make meals this week with some measure of success. So I thought I would share this weeks recipes. I usually only plan 3 meals per week because was always have leftovers and I never plan Saturday and Sunday ahead of time. I [...]]]>

This week I finally got my act together enough to plan and make meals this week with some measure of success. So I thought I would share this weeks recipes. I usually only plan 3 meals per week because was always have leftovers and I never plan Saturday and Sunday ahead of time. I never know what the weekend will have in store. I also try to plan meals that compliment each other to minimize the number of items that we purchase.

Monday: Vegetable Polenta with Chicken Sausages

I love this polenta recipe and have posted it before. This week I used the original recipe with zucchini, canned tomatos (fresh are out of season), and parmesean (we always have a block on hand). (If using zucchini make sure you buy enough for the soup later in the week.) But if you want to make sure you use a whole butternut squash this week, you can make it with diced squash and mushrooms instead (any extra mushrooms can go in the soup on Thursday). We bought a chicken sausage that had garlic and artichoke to accompany the ploenta. I would recommend a sausage that is not too spicy or too sweet.

While I am preparing dinner I make sure the chicken is thawed for tomorrow. Once it is thawed, Mark salted it inside and out and placed cloves of garlic under the skin and inside. We use one small whole head of garlic for this.

Tuesday: Roast Chicken with Bacon and Squash Campanelle from Natural Home Magazine.

I like to follow the basic instructions in [amazon-product text="The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution" type="text"]0307336794[/amazon-product]when roasting a chicken (including the seasoning the day before) and try to get it to room temp before roasting. Then I just place lemon slices in and around the chicken in the pan. I then place it in the oven on 400, turning and checking it every 20 minutes.

While the chicken is cooking I made the Bacon and Squash Campanelle. I used brown rice pasta, substituted parmeasean for goat cheese (because I always have it on hand), and left off the bread crumbs.

While putting left overs away, Mark takes all the remaining meat off the bones and bags it for the soup. He also bags the carcas including all the remaining garlic cloves and lemon slices.

Wednseday: Left Over Sausage with Pasta or Polenta

Thursday: Chicken and Brown Rice Soup

Since I make my own stock, I have to save this for a day when I am home for at least 3 hours in a row before 6 pm. This is not as easy as it sounds, and when I was working out of the home, soup had to wait until Saturday. I don’t really use a recipe just throw whatever I have on hand in the pot.

I like using a pasta pot for making stock. First, I add 16 cups of warm water (from the tap) to the pot and a palm full of kosher or sea salt and heat over high heat. Next I put in the chicken carcas and make sure there is enough water to float the carcas. While that is heating up, I quarter a carrot, parsnip, few pieces of celery, and onion and throw them in. Next I add a few cloves of garlic halved and any herbs. I did not have any fresh herbs, so I just threw in 2 bay leaves. I add another palmful of salt with more water (if necessary) and wait for it to boil. Once it boils, I turn it to low to simmer for 2-3 hours. The longer it simmers, the stronger the flavors. When the stock is ready, I lift the pasta strainer out of the pot and discard the everything in it. To get the small pieces remaining in the broth, I pour it though a seive or colander lined with muslin into a large bowl. I measure 8 cups of broth for that night’s soup and put the rest in the refrigerator.

I pour the broth back in the rinsed pot and add 1 cup brown rice. I bring this to a boil and then turn down to a simmer. I set the timer for 10 minutes. Then I add any diced vegetables I have on hand. This week it was zucchini, parsnip, celery, carrots, canned tomato, and onion. After the vegetables are just tender (about 5 minutes), I add the shedded chicken from Tuesday night and simmer until warm. You want the rice to cook at least 20 minutes, or it will be chewy.

After everyone has eaten and the soup has cooled, I add the remaining broth stir and split in two portions. One portion for leftovers that week and the other to freeze and use as needed.

Friday: Left Over Soup with a Fresh Salad

This salad will have whatever vegetables I have remaining. Most likely celery, carrots, bacon bits, and I always have green onions in the fridge. Mix with a little olive oil, vinegar, salt and pepper and dinner is served!

Bon Appetit!

We had a wonderful birthday celebration with Claire’s girl friends from school this year. The girls were all invited over for a tea party with crafts and games. They were are well manned, talented, and fun! Claire and I really enjoyed it, but we were so busy I did not [...]]]>

We had a wonderful birthday celebration with Claire’s girl friends from school this year. The girls were all invited over for a tea party with crafts and games. They were are well manned, talented, and fun! Claire and I really enjoyed it, but we were so busy I did not get any pictures of the girls at the party. I can’t believe it and am still kicking my self!

This year, as with most years, we asked for no gifts, but instead requested a donation be given in honor of Claire’s birthday to Heifer International or World Vision. We always leave this decision up to Claire, but do offer in return that we will give her a gift. (Otherwise the party is her only gift from Mark and I). Claire also helps to choose the organizations. This year we received gift catalogs for both these organizations and Claire likes both because they provide livestock to families. She loves to find out what was given to “the poor children.” I am very proud of her and I think she raised about $100 (that I know of). Thank you to all of you who generously donated!

Before the party I had prepped all the crafts, games, and food, covered the table and bar area in butcher paper, and tied goodie bags to each chair containing their craft supplies. The party started off with painting oversized tea cup planters I found online at Oriental Trading Company. They came as bisque (unfinished and unglazed). I decided to use PermEnamel paints because they air dry, so I had to prepare them with their conditioner before the party. Then the girls painted them with various bright colors. I glazed them on Sunday and brought them to school today. The girls did a great job sharing the paints and not getting any on the chairs. I think they turned out beautiful and each one very unique!

After the painting was all done, we tore off the butcher paper from the table and they did the rest of the crafts on the protective mat over the table. The next craft was to design a quilt square for Claire. I precut some pale green fabric to match the other fabrics Claire chose for her party and quilt. The squares used to spell her name (above) will also be used in the quilt and so will some of the fabric used as a table cloth. I found all the material very reasonable priced at about $3-4 per yard. I set out a bunch of fabric pens and let the girls create their own square for Claire. Then over the Christmas break my mom, Claire, and I will make the quilt. I will be sure to post pictures when it is finished. I am so excited to see how it comes together.

The third craft was to make paper flower bouquets to go in the planter. Since the tea cups would not be ready to plant in for at least a week, I wanted them to have something to go in them. Claire and I found a book of punch out 3-D flowers at Michael’s by American Girls. I pre-punched out all the flowers and leaves before hand, divided them, and placed them in their goodie bags with foam stickers (came with it) and green pipe cleaners. I used the butterflies to decorate their bags and in a game later. I was amazed at how easy it was for all the girls and how cute they looked. I gave them half a styrofoam ball each to stick the flowers into and then place in the cup. Here’s a picture of Claire’s finished cup of flowers. I was really please with how they all turned out!

After all the crafts were complete and all the hands washed, we played a couple of games while my mother (and some of the mom’s who volunteered) set up the table for the cake and tea. The first game was like a modified white elephant gift exchange. I purchased one $1 gift for each of the girls at Michael’s. We wrapped then and placed them in a pile in the middle of the room. Then, starting with Claire, they went around the circle choosing a gift out of the middle or “stealing a gift someone else already choose. Then I let Claire have the option of one more turn at the end. I did not have them open the gifts while exchanging to keep an element of mystery through out the game. The game goes quickly, but I think they all enjoyed it and their gifts. I think I might do this in the future but ask the girls to bring a small gift for the exchange (values at $1-5).

The final game was stick the butterfly on the flower. I asked Claire to draw a big flower before the party and we hung it up. Then played the game like pin the tail on the donkey, but with butterflies from the American Girl’s paper flower craft. In the end they made a pretty a picture of butterflies resting on the flowers.

We ended the party with the Tea. Because of Claire’s intolerances we served dairy free, spelt vanilla cupcakes with pink frosting and yellow flower marshmallows; dairy free, spelt vanilla cupcakes with chocolate hazelnut frosting and sprinkles; gluten free sugar cookies with pink sugar sprinkles; popcorn; satsuma mandarins; organic lemonade with frozen raspberries; chocolate coconut milk; honey kissed chamomile tea; and earl grey tea. (See below for links to all recipes and products). I think considering none of the other children are used to a low gluten and low dairy diet, they all enjoyed the food and ate like little ladies!

After the party, Claire got to open her presents from the grandparents, Her big present for the year…drum role…Rebecca from the American Girl’s dolls. They have been inseparable ever since and always wear their matching PJs to bed.

I think Claire had a wonderful birthday and I would like to thank all those who helped to make it so memorable!

Recipes and Resources:

• dairy free spelt cup cakes
• Select Red/Pink All – Natural Food Coloring
• natural flower marshmallows and Sugar Sprinkles from Natural Candy Store (great for people with food allergies)
• Natural Choco Dream (hazel nut spread)
• Gluten Free Sprinkles from Carnival Let’s Do Sprinkles
• Gluten Free Sugar Cookies from Sun Flour Mills
• Satsuma Mandarins
• Coconut Milk by So Delicious
• Narnia Birthday
• Natural Birthday Party

In the last few weeks our garden has really taken off. Right now we have zucchini, tomatoes, basil, onions, garlic, carrots, green beans, and of course eggs (thanks to Cheeky and Sally). So I am trying to make meals that revolve around what we already have here are a few I have come up [...]]]>

In the last few weeks our garden has really taken off. Right now we have zucchini, tomatoes, basil, onions, garlic, carrots, green beans, and of course eggs (thanks to Cheeky and Sally). So I am trying to make meals that revolve around what we already have here are a few I have come up with this year and links to a few others. I hope you garden is as blessed as ours!

Fried Stuffed Zucchini Blossoms

Ingredients for stuffing:

• 4 oz. chevre goat cheese
• basil, finely chopped
• zest from 1/2 lemon
• salt to taste

Ingredients for the batter

• 1/2 cup white flour (or other light flour)
• 1/2 tsp baking powder
• 3/4 cup white wine (could probably use milk if wanted)
• salt to taste

Others:

• 4 zucchini blossoms
• oil for frying

*If you are picking your own blossoms, be sure to pick them in the morning when they are open. Wash them gently in water. I them put them in the salad spinner to get off extra water. I store them in the fridge wrapped in a towel in a plastic bag until I use them (within a day or two max). If you treat them like delicate salad greens, you should be OK.

First place all the ingredients for the stuffing in a bowl and mix well. Set aside while you prepare the blossoms.

I like cutting the stamen out from the bottom of the flower first, being careful not to cut too much. Then I cut the flower open from the bottom up in one clean stroke. Lay the flowers open to stuff. Stuff each flower with enough cheese mixture, so that it will still close. I used tooth picks to hold my blossoms together. Then set aside.

After the flowers are stuffed, prepare the batter. Put the flour, salt, and baking powder in a bowl and mix well. Then add 1/2 cup of white wine and mix. Keep adding wine until the batter is like runny pancake batter. It will stick, but not clump.

Heat the oil in a skillet (preferably with a high edge). I like using a small skillet and doing the blossoms one at a time because it uses less oil. You want enough oil to at least go half way up the stuffed blossoms. Heat the oil until fragrant. I usually test it putting a drop of batter into the oil. If it sizzles and cooks immediately, you should be OK. Remember to fish this out before cooking your blossoms. Once the oil is hot enough, place the blossom in the oil, it should only take a minute or two. Turn the blossom over if necessary. Place on a plate with paper towels to absorb excess oil. Serve immediately.

Summer Garden Salad

• Blanched Green Beans
• Blanched (small) carrots, quartered lengthwise
• any kind of onion, chopped and marinating in balsamic vinegar
• fresh basil, chopped
• cherry tomatoes, halved
• juice and zest of one lemon
• 1/2 cup extra virgin olive oil
• salt and pepper to taste

Place all ingredients except olive oil, salt and pepper into a large bowl. Add olive oil slowly to taste while tossing gently. Add salt and pepper to taste.

Other Recipes:

• Fried Zucchini Slices
• Sauteed Zucchini from Heidi Swanson
• Cherry Tomato Couscous from Heidi Swanson
• Lemon Pesto from Sunset Magazine
• Disappearing Zucchini Orzo from Animal, Vegetable, Miracle by Barbara Kingsolver and Family

I wish you all a wonderful and flavorful summer!

Please share some of your favorite summer recipes by leaving a comment. Thanks!