We have awesome and generous friends!

Big thanks to Laura and Max for our homemade apple sauce. Max picked about ten pounds of apples last week and they still have some left. This was the first time Laura made applesauce. She did not make it too sweet and is not sure why it turned out the color of apple butter. The recipe did not say to skin the apples so maybe that is why? Or maybe she did not use enough protector to preserve the color? Who knows and who cares because it tastes great!

So thankful!

Freezing Blueberries

It is very easy to freeze blueberries. I helped pick 15lbs of blueberries last weekend with my family. I split them with my mother in law.

1. Do not wash the blueberries.
2. Clear a shelf in your freezer big enough to fit a jelly roll pan or you can do smaller pans, but it will just take longer.
3. Place unwashed blueberries in the pan and arrange in a single layer. Do not overlap blueberries.
4. Place tray in freezer and leave inside until frozen. This could take a few hours.
5. Once frozen, place in a freezer bag.
6. If you want you can use a straw to create a vacuum seal. Place the straw on one side of the bag. Seal the bag until it meets the straw. Suck in on the straw and it will create a vacuum seal. Slip the straw out quickly and seal.
7. Place in freezer until needed.
8. Wash before use.

Blueberry Pickin'

It did not take long to fill up the buckets. We picked 15lbs of blueberries!

Homemade Meatballs

This recipe is easy but a tad time consuming.  A friend told me how she makes hers but really you can add whatever you want.  She does not really measure so a lot of it was guess work.

2 lbs lean ground beef
1 egg
1/2 cup bread crumbs
2 tbs minced garlic
2 sprigs fresh rosemary
1/4 cup fresh parsley, chopped
1 tbs dried oregano (I could not find fresh)
1/2 cup parmesan cheese (but honestly you could use anything- asiago, romano, locatelli...)
1 tbs sugar
1 tsp salt
A lot of pepper- I did not measure I just kept shaking

I unwrapped the beef and put it in a bowl and mashed it together.  I added the eggs, breadcrumbs, garlic, salt, pepper and sugar and mixed. I plucked off the rosemary and broke it up. Add the oregano.  Chop the parsley and mix.

You can make them any size you like. I guess mine were medium. I made one and cooked it in a skillet to see if I needed to add anything. Once I was happy I rolled them all into balls and placed them in a greased baking pan.  Cook at 350 for 15-30 minutes depending on how big or small you made them.

They freeze well.  Arrange them on a pan or in a large plastic ware container and put them in the freezer until hard. Bag them in freezer bags or in containers that freeze well.

Cream Cheese Frosting

No need to buy cream cheese frosting.  It is four ingredients!  I do not see the need to purchase something I can make so easily. Also, it does not have all the extra crap in it like the store bought kind does.

2 cups powdered sugar, sifted
1 1/2 tsp vanilla extract
1 eight ounce package of cream cheese, softened
1/4 cup butter, softened

Add butter and cream cheese to a bowl and mix on low til blended.  Add vanilla to bowl.  Add 1 cup of powdered sugar to the sifter. Add powdered sugar little by little to the bowl.  Mix on low until all is blended.

Freezes well for up to one month in an air tight container.

Beef and Turkey Chili

This could be done in the morning during the work week if you pre-chop the night before. Otherwise, best to save it for the weekend.

1 lb 85/15 ground turkey
1 lb 85 or 90 percent lean ground beef
2 tablespoon vegetable oil
2 medium onions, chopped
1 medium red bell or orange pepper, stemmed, seeded, and chopped
1/4 cup chili powder
1 tablespoon cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
6 garlic cloves minced
2 teaspoons dried oregano
2 tablespoons unsweetened cocoa powder
1 tsp cinnamon
1 (28oz) can tomato puree
1 (28oz) can diced tomatoes
2 (15.5oz) cans red kidney beans, rinsed
pepper to taste

I used my 5 quart crock pot.  Turn crock pot on high and let it get hot. I chopped the onions and red pepper and set aside. Heat oil in the crock pot and let it bubble. Add onions and bell pepper along with chili powder, salt, cumin, and cayenne pepper.  Cook until vegetables are softened, about 5 minutes.  Add garlic, stir and cook another minute or so.  Add beef and turkey. Break up and stir. Add oregano, cocoa powder and cinnamon.  Cook for 10 minutes.  Stir in tomato puree and diced tomatoes.  Cook on high for 4-5 hours or turn down to low and cook 6-7 hours.  Stir in kidney beans 1 hour before the chili is done.  Taste and add salt and/or pepper.  Top with shredded cheese, scallions, sour cream or whatever your heart desires!

I made cornbread using the Jiffy Cornbread Mix. I used my cast iron skillet so it would be crispy on the bottom.

Freezes well for about 4-6 months so long as you put it in an air tight container.

Beef Stew with Dinner Rolls

Beef Stew:

1.5 pounds stewing beef cut into pieces
3 cups beef broth
4 cups water
1 can (10.5 ounces) of condensed French Onion soup
1.5 ribs of celery, sliced
1/2 cup of chopped onion
2 medium carrots washed and sliced
3 medium red potatoes, peeled and cut into chunks
3/4 cup canned corn or frozen
1/2 tsp ground cloves (or 6 whole cloves)
1 bay leaf
1/2 tsp dried thyme
1/2 tsp whole black peppercorns
1/2 tsp sea salt
1/4 tsp black pepper
4 tablespoons flour mixed with 4 tablespoons of cold water

In a stockpot combine beef, broth, onion soup, water, celery, onion and all seasonings. Bring to a rolling boil. Turn heat back so it is at a simmer and then cook uncovered for 10 minutes. Cover and cook over low heat for about 45 to 60 minutes. Add carrots and potatoes and cook for 20 minutes more.  Add corn. Cover and cook for about 10-20 minutes. Combine the flour and water in a separate bowl. Stir into the stew mixture. Continue to cook, stirring occasionally for about 10 to 20 minutes, until thickened and flour is dissolved.

Dinner Rolls:

1 package quick-acting active dry yeast
1 1/3 cup milk, slightly warmed
3 cups flour 
3 tablespoons olive oil
1 tablespoon sugar
1 teaspoon sea salt
1 tablespoon melted butter
1 tablespoon honey
coarse sea salt

Preheat oven to 400 degrees. Dissolve yeast in warm milk and sugar in a big enough bowl to use an electric mixer.  Stir in 1 cup of the flour, oil, and salt.  Beat until smooth.  Stir in the remaining flour and beat again.  Cover and let rise in warm place until it double which is about 45 minutes. Punch dough down and fold a few times half way through rising time.

Spray muffin tins with cooking spray. Fill cups a little less than half way full. Melt butter in a microwave safe bowl and add honey.  Brush with butter and honey mixture. Sprinkle with coarse sea salt. Bake 12-15 minutes or until crust is a light golden brown. Remove from pan and serve!


When the stew was about 15 minutes from finishing up the first 45 minutes, I started the rolls.

The soup freezes well for about 4-6 months so long you put in an air tight container.

Homemade Chicken Stock

When you roast a chicken you should not throw anything away and make homemade chicken stock.  Freeze it for later use.

After picking the chicken toss everything left over in a pot including the pan drippings.  Any juice left on the plate from carving the chicken can be tossed in. It will only add more flavor.  I also added two quartered medium onions, 2 chopped carrots, 2 chopped ribs of celery with the leaves still on, 2 bay leaves, 1/2 tablespoon fresh rosemary and thyme, and 10 whole black peppercorns. Add about 2 quarts of cold water. Bring to boil then simmer for 2 and a half hours.  Taste and add salt if needed.

Strain and put into a container.  Leave in refrigerator for 24 hours.  Skim the fat off and then you can freeze it.

Lentil Herb Soup

2 slices bacon chopped (optional) or 2 tbsp olive oil
(You keep the fat and add to pot to sauté onions/carrots/garlic but I found the bacon didn't produce 2 tbsp so I used the bacon grease and then added a tbsp of olive oil)
1 1/2 cups chopped carrots
1 1/2 cups chopped onions
4 small to medium red potatoes (optional)
1 14oz can diced tomatoes with juice
1 lb bag lentils
4 cloves of garlic, peeled and chopped
1 tsp Italian herb blend
8 cups chicken stock and/or water

Optional:
1/4 cup cilantro, chopped and 1 jalapeño, seeded and chopped (add during last 5 minutes of cooking time)

Cook bacon if desired. Place grease and olive oil (if needed) into large soup pot and heat over medium heat. Add carrots, garlic, and onions and simmer til onions are golden brown (about 6-8 minutes). Add diced tomatoes with juice, Italian seasoning, lentils and chicken stock/water. Bring mixture to a boil. Reduce heat to low and cover. Let simmer for about 35-40 minutes or until lentils are tender.

This is when I cook the potatoes. I leave the skin on but you can peel them. Quarter them and cook to desired softness. I let them cool and then at the last 5 minutes of cooking I added them to the soup pot. You do not want them too mushy, which is why I do not cook them with the soup. Add the bacon if desired. Add salt and pepper to taste

You can also use homemade chicken stock. I am working on a homemade chicken stock recipe I got from a family member. You can freeze the stock into small jars already measured out so when you need it for recipes likes this, you don't have to thaw all of it.

Serve soup with Caesar salad and garlic French bread.

Freezes well for about 4-6 months so long you use air tight containers.

Strawberry Banana Freezer Jam

Freezing is a great way to preserve produce if you do not have the time to go through the canning process. It is also nice way to preserve produce, if you do not have much left over. A lot of canning recipes require many ingredients in large quantities. Ball makes BPA-free plastic freezing containers. The glass mason jars are able to be put in the freezer, but you would still need to pressure cook or use the water bath canning process before placing it in the freezer.

3 large bananas, yellow but not too over ripe
3 cups crushed strawberries (two 16 oz packs)
1 1/2 cups sugar
1 pouch freezer jam pectin

Preheat oven to 400 degrees. Cover a baking sheet with aluminum. Place bananas on baking sheet; do not peel. Bake for 15 minutes. Let cool then peel and crush bananas with potato masher. I cut the strawberries in quarters and mashed a handful together in a separate bowl until I got a cup and then added it to the banana bowl. Do this until you have 3 cups. Combine sugar and pectin in a different bowl until well mixed. Add fruit to sugar/pectin combo. Stir for a good 3 minutes. Ladle jam into jars. Fill to line leaving 1/2 inch headspace, wipe clean and top with lid. Makes 5 half-pints. Let stand for 30 minutes to thicken. Label then freeze.



419 calories per jar.

Pesto Pasta Salad

This is a new recipe for me and I love it. A much needed break from regular Italian dressing style pasta salad.

First we need to make the pesto. After making your own pesto and realizing how easy is it, you will not need to buy pesto again! For those who grow a lot of basil, you can double/triple this recipe and freeze it in small containers.



2 cups fresh basil leaves, packed
3 garlic cloves, minced
1/3 cup pine nuts
1/2 cup extra virgin olive
1/3 cup of nutritional yeast or Parmesan-Reggiano or Romano cheese
Salt and Pepper to taste

Pluck off basil leaves and measure 2 cups packed. Add to processor along with pine nuts. Pulse a few times until basil is chopped. Add garlic and pulse a few more times. Combine a little oil and pulse. Keep doing so until you used 1/2 cup of oil. Add yeast/cheese and pulse until blended.

If you are dairy-free then nutritional yeast is good to have on hand. When kept in a cool dark place and in an air tight container, it can last indefinitely. It is an inactive yeast and found in the bulk aisle of natural food markets. It is a complete protein and has some the of B-complex vitamins too. It has a cheesy/nutty flavor and can be used in many recipes to thicken or add that cheese flavor.

This can be frozen in an air tight container as well.

Now for the pasta. I use rotini pasta because the pesto get tucked into the little spirals. I cook the pasta, drain, place in a bowl, set in refrigerator and then move on to making the pesto.



Almost a full box of pasta which is about 4 cups and some will be left over
1 cup pesto
1/4 cup pine nuts
1 cup frozen peas, cooked
1 tbsp extra virgin olive oil, plus a few drops extra
12 oz cherry tomatoes, halved
Salt and pepper to taste

Cook pasta and refrigerate. Make pesto. Add pesto to pasta along with pine nuts, and tomatoes. Mix. If you feel it is a bit dry then add a few drops of oil and mix again. Sprinkle with salt and pepper and refrigerate. You could also add olives, but we aren't fans. I was going to add goat cheese since it has a low lactose count, but I got the wrong kind. This serves about 6-8 people. I am in a family with big eaters so if they were all coming to dinner I would double it. I had an uncle who could eat about 5 dinner rolls so when planning out the food, you always had to count him as 2-3 extra people.