With the temps soaring again, all eyes turn to the freezer for relief. We've been tinkering with making homemade snow cones, and this recipe is our favorite so far!
First, the best way I've found so far to make homemade lemonade apart from squeezing my own lemons: 1 bottle Minute Maid lemon juice. Make lemonade according to directions on the box; I think it is 4 cups of water and 3/4 c. of sugar.
Then, fill a blender as much as you like with ice. Pour lemonade until within one inch of top of ice, and blend everything on "ice crush" setting. If you leave it as is, you have a wonderful FG stage 1 recipe.
However, we have been enjoying some natural maraschino cherries as a special anniversary treat (from me to Eric). I found these on sale at our local health food store. The cherries are incredible, but what to do with the leftover juice? DON'T throw it away!!!! Pour it on top of the snow cone (or in with the blender with the lemonade) and mix with straw.
Soooo refreshing!!! And in my case, one very happy husband.
Showing posts with label FG2. Show all posts
Showing posts with label FG2. Show all posts
Tuesday, July 17, 2012
Sunday, July 15, 2012
homemade fruit leather
A friend recently pointed me to this great recipe. It is sooo easy, and can be made stage 1 for FG by using only banana (not pretty, but very yummy) or adding mango or another stage 1 fruit instead of strawberry. I also tried strawberry/raspberry/blueberry (definately stage 2). The results were a bit messy, but they are delish!!
Strawberry Banana Fruit Leather
Strawberry Banana Fruit Leather
Friday, May 11, 2012
Cooking Around the World: Africa
Our tour of the Eastern Hemisphere...is almost finished.
Next week, we complete our Sonlight Core and shut the book on a fabulous journey around the world. While remaing in Illinois physically, our minds and hearts have been captivated by peoples, foods, and cultures on the other side of the world.
Our last section of study was the continent of Africa. The history and stories have been fascinating, but once again, when choosing a project, my children chose to sample the food.
Here is the last stop on our cooking around the world series. If the sighs and delighted sounds at supper were any indication, it was perhaps the favorite!!
From East Africa, Micah chose to make Ethiopian Flat Bread (Injera):
Injera
3 c. warm water
2 1/2 c. self-rising flour
3 T. club soda
vegetable oil
Pour warm water into blender or food processor. Add the flour, cover, and blend on low for 10 sec. Turn blender on high and mix for 30 sec., until smooth. Pour batter into mixing bowl and add club soda. Mix with spoon. The batter should have the consistency of heavy cream.
Bring 10 inch skillet to medium heat. Spread 1/2 t. oil over the pan with a pastry brush or paper towel. Use a ladle to pour 1/2 c. of the batter to one side of the pan. Quickly tilt pan to spread the batter evenly over the bottom. Small bubbles will soon appear on surface and edges of "pancake" will curl away from pan. After 1 minute, use spatula to flip. Once done, place on paper towel to cool. Repeat process until batter is used up.
Fold each injera in quarters and stack on a plate to serve.
These injeras can be made FG stage 1.
From North Africa, Rachel and made meatballs which are gluten free, and when made without the sauce, FG stage 1:
Meatballs in Tomato Sauce with Eggs (Tagine Kefta Mkawra)
1 1/2 lb. ground lamb (or beef)
2 c. finely chopped onion
3 T. finely chopped fresh parsley (we used dried parsley from last year's garden)
1 tsp. cumin
1 tsp. ground cinnamon (I think you could substitute allspice if cinnamon is not well tolerated)
3/4 tsp. salt (we used 1/2 tsp.)
1/2 tsp. ground ginger
1/4 tsp. black pepper
Cooking spray (we used coconut oil)
Preheat oven to 400. Combine all ingredients except cooking spray in medium bowl. Mix well. Shape mixture into 1 inch meatballs. Spray 9x13 inch baking pan with cooking spray. Arrange meatballs in pan and bake for 25 min. Drain in colander before adding to sauce.
Sauce:
3 T. olive oil
3 c. chopped onion (we used 1/2 of an onion, but more would have been very good)
4 c. chopped tomato (about 1 1/2 lb., we ran ours through food processor to take out lumps)
1 tsp. sugar
1/2 tsp. salt
2 garlic cloves, minced
1 jalapeno pepper, seeded and finely chopped (use gloves)
3 T. chopped parsley
3 T. minced cilantro
3 large eggs
cilantro sprigs for garnish (optional)
Heat oil in large, heavy Dutch oven. Add onion and cook about 3 min, stirring occasionally. Stir in tomato, sugar, salt, garlic, and jalapeno pepper and bring to simmer over medium high heat. Reduce heat to medium and cook 20 min, stirring occasionally. Stir in parsley and cilantro. Add meatballs. Gently break eggs over simmering liquid. Cover and cook 10 min, or until eggs are set. Garnish with cilantro sprigs, if desired, and serve with warm bread.
My kids asked that we not add eggs to their meatballs, so most were made without. However, I was curious what the recipe would taste like when made according to directions, and made part with one egg. Eric and I loved it!
Recipes taken from Cooking the North African Way and Cooking the East African Way. We are thankful there is a good ethnic food selection of cookbooks in our children's library!
Next week, we complete our Sonlight Core and shut the book on a fabulous journey around the world. While remaing in Illinois physically, our minds and hearts have been captivated by peoples, foods, and cultures on the other side of the world.
Our last section of study was the continent of Africa. The history and stories have been fascinating, but once again, when choosing a project, my children chose to sample the food.
Here is the last stop on our cooking around the world series. If the sighs and delighted sounds at supper were any indication, it was perhaps the favorite!!
From East Africa, Micah chose to make Ethiopian Flat Bread (Injera):
Injera
3 c. warm water
2 1/2 c. self-rising flour
3 T. club soda
vegetable oil
Pour warm water into blender or food processor. Add the flour, cover, and blend on low for 10 sec. Turn blender on high and mix for 30 sec., until smooth. Pour batter into mixing bowl and add club soda. Mix with spoon. The batter should have the consistency of heavy cream.
Bring 10 inch skillet to medium heat. Spread 1/2 t. oil over the pan with a pastry brush or paper towel. Use a ladle to pour 1/2 c. of the batter to one side of the pan. Quickly tilt pan to spread the batter evenly over the bottom. Small bubbles will soon appear on surface and edges of "pancake" will curl away from pan. After 1 minute, use spatula to flip. Once done, place on paper towel to cool. Repeat process until batter is used up.
Fold each injera in quarters and stack on a plate to serve.
These injeras can be made FG stage 1.
From North Africa, Rachel and made meatballs which are gluten free, and when made without the sauce, FG stage 1:
Meatballs in Tomato Sauce with Eggs (Tagine Kefta Mkawra)
1 1/2 lb. ground lamb (or beef)
2 c. finely chopped onion
3 T. finely chopped fresh parsley (we used dried parsley from last year's garden)
1 tsp. cumin
1 tsp. ground cinnamon (I think you could substitute allspice if cinnamon is not well tolerated)
3/4 tsp. salt (we used 1/2 tsp.)
1/2 tsp. ground ginger
1/4 tsp. black pepper
Cooking spray (we used coconut oil)
Preheat oven to 400. Combine all ingredients except cooking spray in medium bowl. Mix well. Shape mixture into 1 inch meatballs. Spray 9x13 inch baking pan with cooking spray. Arrange meatballs in pan and bake for 25 min. Drain in colander before adding to sauce.
Sauce:
3 T. olive oil
3 c. chopped onion (we used 1/2 of an onion, but more would have been very good)
4 c. chopped tomato (about 1 1/2 lb., we ran ours through food processor to take out lumps)
1 tsp. sugar
1/2 tsp. salt
2 garlic cloves, minced
1 jalapeno pepper, seeded and finely chopped (use gloves)
3 T. chopped parsley
3 T. minced cilantro
3 large eggs
cilantro sprigs for garnish (optional)
Heat oil in large, heavy Dutch oven. Add onion and cook about 3 min, stirring occasionally. Stir in tomato, sugar, salt, garlic, and jalapeno pepper and bring to simmer over medium high heat. Reduce heat to medium and cook 20 min, stirring occasionally. Stir in parsley and cilantro. Add meatballs. Gently break eggs over simmering liquid. Cover and cook 10 min, or until eggs are set. Garnish with cilantro sprigs, if desired, and serve with warm bread.
My kids asked that we not add eggs to their meatballs, so most were made without. However, I was curious what the recipe would taste like when made according to directions, and made part with one egg. Eric and I loved it!
Recipes taken from Cooking the North African Way and Cooking the East African Way. We are thankful there is a good ethnic food selection of cookbooks in our children's library!
The kids were being absolutely goofy in the kitchen, obviously enjoying themselves very much. I have about 4 pictures like this one.
Now, finally a nice picture!
It has been fun to see how open the kids have been to trying different foods this year, and they have both learned a lot about cooking. Micah seems to enjoy frying things in oil...
Josiah enjoyed his meatballs but also had a good old North American hot dog.
Micah, a look of delight beginning to form on his face. He savored his meal.
As you can see, Rachel is once again sharing this moment with today's favorite critter.
Eric had worked hard digging holes in the yard all afternoon, and said this meal filled the hole in his stomach!
Wednesday, October 12, 2011
time for soup!!
It has been the most beautiful fall I can remember, but today there was enough chill in the air to make soup. This recipe from my aunt is sooo easy and a family favorite!! There is even enough for leftovers, which are becoming a rarity around this house with growing children.
Taco Soup
1-2 lb. ground beef
1 tsp. cumin
1-2 onions
2 jars Pace Picante Sauce
1 can whole kernel corn (undrained)
1 can red beans (undrained)
1 can black beans (undrained)
Toppings:
Fritos
shredded cheese
sour cream
Cook taco meat and onions. Add picante sauce; add rest of ingredients and simmer, simmer, simmer. (You can use a crockpot if desired.) To serve put Fritos in bottom of bowl; add soup, top with cheese and sour cream.
Taco Soup
1-2 lb. ground beef
1 tsp. cumin
1-2 onions
2 jars Pace Picante Sauce
1 can whole kernel corn (undrained)
1 can red beans (undrained)
1 can black beans (undrained)
Toppings:
Fritos
shredded cheese
sour cream
Cook taco meat and onions. Add picante sauce; add rest of ingredients and simmer, simmer, simmer. (You can use a crockpot if desired.) To serve put Fritos in bottom of bowl; add soup, top with cheese and sour cream.
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