Pesto Pasta

For years I have heard of Pesto but never tried it. When I finally did buy some I bought two kinds which I'm glad now that I did. One was original or no flavor which my husband and son weren't very found of. I think the other one was sun-dried tomato which was received much better.

I have only made it a couple of times however it's easy, great for picnics or camping and you can use a variety of pastas, pesto and/or fruit.

Pasta

Pesto

Onion (optional)

Cherry tomatoes (optional)

Peppers, cucumber, zucchini... you get the point

In this one I used normal pasta since I had run out and that was all the corner store had. I prefer to use whole wheat pasta. Boil is according to the package instructions. Between 7-11 minutes.

While it's boiling chop up what you want to add to it. I only used cherry tomatoes and onion in this one since that was all I had on hand.

Drain the pasta and combine it all. I used about half of the jar of pesto. Use as much or as little as you want.

Refrigerate until needed.

Berry Jam

I have discovered how easy it can be to make homemade jam. Once I learned a couple of things that is...

This one is blueberry. The first one I tried was strawberry and rhubarb. We were all pleasantly surprised at how good it was. I have since figured out some tips on getting it to set or thicken up as my first attempt was a little runny.

Credit goes to this recipe: How To Make Fruit Jam

berries
sugar
lemon juice (optional)
chia seeds (optional)

The ratio for berries to sugar seems to be in the neighborhood of 2 to 1/2 cups. For 2 cups of berries, 1/2 cup of sugar. I have read some recipes with a lot more sugar and some with less. In this one I used 2 cups of berries and 1/2 cup of sugar.

What I did learn was that just getting it to boil and simmer was not good enough. It has to reach a temperature around 210 F. I used my meat thermometer. It has to be continuously stirred while reaching this temperature. One reason is to limit the splatter :).

The lemon juice, it seems, can help to offset the bitter taste of some berries. I used a squirt or two.

The chia seeds can help to thicken the jam if you find it doesn't set after boiling and simmering it. I tossed in about 1-2 tablespoons since they are a healthy additive either way.

I let mine simmer for about 15-20 minutes. I let it cool down some then poured into a jar.

Refrigerate and enjoy!

Easy Homemade Pie

My husband loves apple pie. At first I was a little daunted reading the instructions on the pie crusts and the pie filling as each says to follow the instructions on the other... Turned out it wasn't so daunting after all.

2 frozen pie crusts
1 can pie filling
1-2 teaspoons cinnamon (optional)
1 teaspoon sugar (optional)

Following pie crust instructions let them defrost on the counter for 10-15 minutes.

Fill one with the can of pie filling. Top with cinnamon if adding.

Turn the second pie crust upside down and centering it, place it on top of the first one.  Use a fork to get the edging. Carefully cut some slits with a knife or puncture some holes with a toothpick for steam to escape. Top with sugar if adding.

Note: You can use an egg wash to baste the top. I didn't in this one. Egg wash is 1 egg with 1 tablespoon of water.

Place in pre-heated oven at 425 F for 10 minutes. Then bake at 375 F for an additional 30 minutes or so, until crust is desired color.

Remove and let cool... Enjoy!

You can make this totally homemade by making your own pie crust and using about 3-4 peeled and cored apples.

Chunky One Dish Microwaved Potato Salad

Have you pretty much given up on the idea of cooking potatoes to the right consistency for chunky potato salad? Have you tried cooking them with the skin on?

One day I found references to microwaving the potatoes instead. It works great AND you can cook, mix and serve it in the same dish when you use a microwavable dish.

4- 8 Potatoes

1 Cup mayonnaise/miracle whip/salad dressing

2 Tsp mustard

1/4 to 1/2 onion

1/4 to 1/2 Tsp white sugar

salt and pepper to taste

dill, basil or another herb

1-2 eggs for topping (optional)

Can also add 1/4 - 1 Tsp vinegar.

Use honey mustard, spicy mustard or whatever kind/type you prefer. Use green onion, white onion, purple onion... You get the picture. Same with herbs. I tend to use different ones. This one I used basil and cilantro. I only used 1/4 Tsp of sugar. I use celery salt and sometimes lemon pepper.\

If using fresh herbs. I find the easiest way to chop them up is in a little cup with scissors.

I'm horrible at measuring things so please use your own judgement.

I didn't want a big salad so I used 4 regular sized potatoes. Can use any kind of potato that you prefer. Peel, cut in cubes, rinse and put into microwavable dish. Microwave on high with the lid on for 9-15 minutes depending on number of potatoes. I did 11 minutes. Do not add any water as there is enough in the potatoes already.

Remove and test using a fork to see if at the consistency you want. Microwave longer if needed. Poor out any excess water if there is any. Cover and let cool. Removing the lid may cause discoloring.

Once cool combine all the ingredients by folding/stirring them in with the potatoes so as not to break up the potatoes any further. 

If you want to take it one step further which I didn't did this time. Hard boil 2 eggs. Slice them and add to the top. Sprinkle with cayenne, paprika... I have used turmeric. 

Homemade Beef Soup in the slow cooker

1 package of beef cubes or stewing beef
Potatoes
Carrots
Onion
Beef Bouillon
Seasoning

Sorry I don't measure...

Add 1 package of beef cubes to bottom of the slow cooker.

Cut or cube potatoes, as many as you like. If using white or yellow skinned and/or mini potatoes then I usually don't peel them. Add on top of the beef cubes.

Carrots as many as you like. I cut them in smaller pieces. Add on top of the potatoes.

About 1/4 of an onion chopped or diced. Add on top of the carrots.

Seasoning - I use a little thyme and I mean a little, celery salt, lemon pepper, cilantro or coriander, garlic or garlic powder, dill or whatever spices and seasoning you want to use.

I pour about 2 cups of water over it all. Enough to cover all of the ingredients. Add more or less water depending on how you like your soup.

Crumble one package of beef bouillon over it all.

Cook on high for about 8 hours.

Grain and Seed Round Loaf

This recipe was adapted from this one: No-Knead Harvest 8 Grain Wheat Bread

I'm afraid my recipe calls for kneading. Now that I know that no-knead recipes call for you to leave your dough to proof or knead itself for 8-24 hours, I may try the no-knead method next time.

3 Cups flour (bread, white, whole wheat or combination)
1 Tbsp sugar
1 1/2 Tsp salt
1 1/2 - 2 Tsp yeast
2/3 Cup grains
1/4 Cup seeds (flax, chia, sesame or sunflower)
1 Tbsp oil
14 Oz cool tap water

In a bowl mix flour, sugar, salt and yeast. Add grains and seeds and mix. Add oil and water. Mix/stir until the dough starts to thicken and pull away from the sides of the bowl. Add more flour if necessary.

I guessed at the yeast since the original recipe called for 1/2 Tsp as it seems that no-knead recipes need less yeast.

Grains refers to any type of multi-grain cereal mix that has a mixture of grains in it like oats, bran and seeds. Use whatever type of seeds you prefer.

Cover and let rise in a warm place for about 1 hour. Punch down, knead and shape it into the shape you want.

Side note: Mine didn't rise during that hour so I didn't need to punch it down. I don't think I added enough flour so I added more when I kneaded and shaped it.

I didn't have a dish like in the video so I used a square casserole dish with a lid. I also lined the dish with parchment paper. The bread came into contact with the casserole dish lid and it didn't harm the loaf.

Preheat oven to 450 F. Bake for 30 minutes with the lid on. Then bake for an addition 3-15 minutes with the lid off.

Cranberry and Raisin Protein Bars

I started making these for my husband for a work snack instead of us buying protein meal replacement bars. I adapted the recipe a bit from this one:

Cranberry Protein Bars (Sweetened Only With Raw Honey)

I do believe the above recipe's ingredients is also geared to include the Paleo Diet. Personally I don't follow Paleo so I changed some of the ingredients.

3/4 Cup shredded coconut (sweetened or unsweetened)
1/3 Cup sesame seeds
1/4 Cup pumpkin seeds
1/4 Cup sunflower seeds

1/4 Cup flax seeds
1/4 Cup cranberries
1/4 Cup raisins
1/4 Tsp salt

1/4 Cup honey
1/4 Cup sunflower seed butter (smooth or chunky)

olive or coconut oil
parchment paper
8 x 8 pan

Ingredients can be bought in bulk and no-name brands. I substituted pecans with raisins. I choose not to use ground flax seeds and used whole ones instead. Normal table salt instead of sea salt. Roasted or non-roasted seeds will work. Mix and match based on your own preferences.

Preheat oven to 350 F. Prepare a 8 x 8 baking dish by lining it with parchment paper and lightly oiling with olive or coconut oil.

I find cutting the parchment paper bigger then the pan is best. I can use the paper to pull the bars out of the pan, once cooled, for cutting. Don't throw out the parchment paper. It can be reused.

In a non-stick skillet/frying pan, lightly toast or brown the coconut, sesame seeds, pumpkin seeds and sunflower seeds over medium heat. About 5 minutes.

In a medium bowl combine the flax seeds, cranberries, raisins and salt. Once toasted add the above ingredients into the bowl. Then add the honey and sunflower butter. Mix well.

Measure the honey first then the sunflower butter. The sunflower butter won't stick to the measuring cup the same.

Transfer to baking dish making sure to pack down tightly so that it doesn't fall apart later. I packed it tighter the second time around.

I find using a metal spoon rather then a wooden one makes it easier for packing. Doesn't seem to stick to the spoon as much.

Bake for 15 minutes. Let it cool completely and cut into bars.

Once I cut into bars, I place them individually in zip-lock bags and put them in the refrigerator. All my husband has to do when making his lunch in the morning is grab a bag from the fridge.