Making Yogurt
The process for making yogurt is very similar to the process for making buttermilk, but it uses a thermophilic culture, which needs heat to work. The milk must be at 110°F to 120°F in order to culture. There are a … Read More
recipes
How To Make Granola
We started making our own granola when our first child was a baby. That was about 13 or 14 years before we moved out to the country to start growing our own food. Making your own granola is one … Read More
Egg Noodles
Although noodles are not expensive to buy, they cost only pennies to make, and you can use your own organic eggs. They are also delicious and incredibly easy to make. These noodles make a great chicken soup when cooked with … Read More
Gluten Free Crustless Quiche
Crustless quiche is one of our “fast food” recipes that we fall back on when we are too busy to cook. Within a few minutes, it can be in the oven where it requires no attention for 40 minutes. We’ve … Read More
Stuffed Spaghetti Squash
My love of spaghetti squash is one reason I garden. Until recently you never saw it in grocery stores. Thankfully it is gaining in popularity, and I can buy it at the store if we run out of homegrown. It … Read More
Indian Goat and Sweet Potatoes
Although you can use goat meat in place of beef or pork in your usual recipes, I don’t really like to do that. When I eat chili, for example, I expect it to taste like pork. If it tastes like … Read More
Nigerian Dwarf Meat and Goat Goulash Recipe
We have fallen in love with goat meat all over again, and it’s all because of a goat we called Horny Dude. Time for true confessions here. In the fall of 2016, a doe gave birth to a single buckling, … Read More
Butternut Squash Soup is So Easy!
One of the quickest and easiest recipes I have is for butternut squash soup. This is one of my “fast food” recipes. Just cook the squash, add 3 tablespoons of butter, sprinkle with a five-spice blend (if desired), then blend … Read More
Flourless Peanut Butter Brownies
When I discovered I had a gluten sensitivity, it meant a huge shift in the way that I cooked. I used to eat breakfasts filled with flour — homemade pancakes, biscuits, waffles, French toast and plain toast from our … Read More
