The Urban Homemaker Blog

Category: Recipes

  • Homemade Bone Broth

     

    Recipe for homemade Turkey Broth

     

    Ingredients

    • bones of 1 whole turkey
    • gizzards and neck from turkey (optional but more nutritious)
    • Turkey feet, peeled and talons removed (optional, but if you get past the less than pleasant appearance, they are loaded with gelatin!)
    • 1 large onion, coarsely chopped
    • 2 carrots peeled, coarsely chopped
    • 2-3 stalks of celery, coarsely chopped
    • scraps of miscellaneous vegetables like carrot tops, leeks, parsley, ends of other vegetables (reduces waste and adds nutrition)
    • 2-4 garlic cloves
    • 1 tablespoon whole black peppercorns
    • 2-3 bay leafs
    • 2 T apple cider vinegar

     

    Instructions

    1. Separate bones into several pieces and place all remaining ingredients in large stock pot, Dutch oven or slow cooker.
    2. Fill with cold filtered water.  This is important; starting with cold water is essential.  As the water warms up, the fibers start to release all their flavors and let’s face it, it is all about the flavor, right!  The vinegar will help impart the vitamins and minerals.
    3. Set on medium-high and bring to a low boil.  Remove any scum that forms on the surface (this scum will take away from all that flavor).
    4. Cover and reduce to a low simmer for 6-24 hours.  Longer equals more flavor and nutrition.
    5. Let cool and strain with fine mesh strainer.  Compost the vegetable scraps, the bones can be frozen and used again later.
    6. Refrigerate and remove any hardened fat on top.  You know if have a good batch if it congeals like Jello!  Use in 3 days or put in pint or quart jars, bags, containers and freeze, then use for future recipes.
    7. Sea salt to taste afterwards.

     

    Benefits of homemade bone broth

    Before our culture became the fast food nation that buys everything boneless and in a neat package, people got their meat from a butcher who sold it to them on the bone.  Our thrifty ancestors used every part of the animal and especially the bones.  In some villages, the bone would be passed from house to house every night to be put into the family’s soup pot until it was used up.  People would make broth and stock out of the bones to use to make other meals or to flavor their whole grains.

    Chicken broth using chicken feet

    Meat and fish stocks are used traditionally in almost every culture in the world.  However, they have almost entirely disappeared from our modern American family kitchen as all of our food has become so processed and “fast.”  This is really a shame because it is so delicious, very easy to make and has incredible health benefits.

    Bone broth is very easy to make.  It takes time to cook it, but you can make a lot of it at one time and freeze it for use as a base for soups, stews and whole grains; or just consume it by itself for a quick and healthy snack or meal.

    The main components of bone broth are cartilage, bone marrow, amino acids, collagen and gelatin, and minerals. Cartilage is formed from collagen and elastin proteins and contains glycosaminoglycans (GAGs), chondroitin sulfate, keratin sulfate and hyaluronic acid.  It can be used to treat arthritis, degenerative joint disease, inflammatory bowel disease and will boost your immune system.

    You have probably heard of the supplement Glucosamine Chondroitin.  Lots of people take it to alleviate joint pain.  Usually the pill is made up of about three of the most common types of glucosamines.  However, there are over 100 kinds that exist in natural cartilage and when you make bone broth, these are released and you get the extra benefits of these (especially when you use knuckles, feet and ribs to make your broth).

    Bone marrow is an important source of immune support factors and nutrition in the bone broth.  There is research that suggests that it boosts immunity and reduces inflammation; so there may be something to the legend of Grandma’s cure-all chicken soup, after all!

    Chicken (or Turkey) feet make great bone broth

    Glycine and Proline are amino acids that are present in traditionally-made bone broth.  Glycine is an amino acid that is essential for the production of other amino acids.  Proline is an amino acid that is used in the structure of collagen (essential for firm skin, ladies!) as well as for bones, ligaments, skin and cartilage.

    Collagen makes up about 25% of the protein in the body.  There are fifteen types of it.  It is the same as gelatin.  Gelatin usually refers to extracted collagen.  Collagen is what it is called when in the bodily form.  Most processed commercial gelatin is made from animal skin and contains MSG.  But homemade bone broth has a much more nutritious (and delicious!) gelatin that has lots of different minerals and amino acids.

    The biggest benefits from collagen and gelatin are its soft tissue and wound healing properties.  It also aids in healing cartilage and bones.  Basically, what’s inside and around the bones heals our bones and tissues.

    Cooking the bones releases the nutrients into the broth

    You have probably also heard how our modern foods are insufficient in minerals due to our depleted soils.  Never fear!  Real bone broth is here!  Bone broth is an excellent source of calcium and phosphorus.  It also contains magnesium, sodium, fluoride, sulfate and potassium.  So, no need to run out and buy those expensive bottles of trace minerals if you are consuming your traditional bone broth.

     

     

     

     

     

    This article is contributed by Hans Taub, a life long friend of the Urban Homemaker who is currently pursuing his Nutritional Therapist Certification with the Nutritional Therapy Association; a holistic nutrition program promoting a diet of nutrient-dense whole foods that are properly prepared.

     

     

     

     

     

     

  • Make Your Own Whole Grain Pancake Mix

    Store the final mix in n airtight container or freeze

     

    The original recipe inspiration came from Make A Mix by Karine Eliason. This basic mix can stand alone or be varied in a number of ways. Make this mix and put it into a container to store in the freezer; this will help keep it fresh. You can half this recipe to go smaller; with 5 people in our family we refill our pancake mix container 2-3 times per month.

     

    Ingredients

    • 16 C freshly ground Hard White Wheat (see variations below)
    • 4 C Powdered Milk (you can use Buttermilk powder too)
    • 1 C Sugar
    • 16 tsp baking powder
    • 8 tsp baking soda
    • 4 tsp salt
    Mix all dry ingredients together

     

    Directions

    Mix all dry ingredients together until thoroughly blended. Store in an airtight container.

     

    Custom Mix Variations

    This is the best part! Our whole grain pancake mix is very forgiving and amazingly versatile. Pancakes are one of the oldest forms of quick breads, and as such the ingredients are so simple that failure is really quite difficult.

    We love to customize our homemade pancake mix with custom flour mixtures. Mix any variation: Hard Red Wheat, Hard White Wheat, and Soft White Wheat. Barley only, Barley with Hard White. Rye and Hard White, Kamut, 9-grain, Oats, Spelt, or all the above! Grind and mix any whole grain variation that sounds yummy or interesting to you. Even if you use a grain that is low gluten; it’s no matter because pancake batters are forgiving when using low gluten grain!

    Use a grain mill like the Wondermill or Nutrimill for fresh flour

    If short on time or grains, use what you have in whole or part. There really are very few rules when it comes to pancakes. For those coming off of store bought mixes, yes it is ok to put in partial amounts of unbleached flour until the family doesn’t realize they are 100% whole wheat/whole grain! Just keep slipping in more and more of those healthy whole grains during the transition process.

     

    Basic Pancake Batter

    • 1 egg
    • 2 T Olive or Coconut oil (the Olive Oil adds a unique hint that really compliments the flavor)
    • 1-2 tsp pure Vanilla extract
    • 1.5 – 2 C of you homemade Pancake Mix
    • 1 C water (Add more for thinner pancakes and less for thicker; we tend to like our pancakes a little thinner)

    Directions

    Add egg, oil, vanilla and Pancake mix to bowl. Add any additional mix-in or stir in (see below) before adding water. Add water and stir with a whisk until blended to desired consistency. Cook on a preheated griddle using coconut oil or olive oil; medium heat works best for thorough cooking to eliminate doughy spots in the middle.

    Serve hot with 100% real Maple Syrup. We like to substitute the syrup with homemade jam as a nice change of pace or a combination of jam and yogurt (a real treat from our point of view).

    Variations

    Here are some popular variations to spice up your basic Pancake Batter:

    • Mix in Applesauce,  pumkin, pureed Bananas or peanut butter
    • Add a splash of lemon or orange juice for a light zesty flavor
    • Include ground Flax, Almonds, or crushed Pecans
    • Add Cinnamon or nutmeg
    • Mix in fresh Blueberries, Chocolate Chips, or Yogurt (gives nice texture)

  • Roasted Red Pepper Soup with Parmesan Croutons

    Ingredients

    • 1 tsp olive oil
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 4 red bell peppers
    • 4 large tomatoes – peeled, seeded and chopped (may use canned)
    • 1 1/2 tsp dried thyme
    • 2 tsp paprika
    • 1/8 tsp white sugar
    • 6 cups chicken broth
    • Salt and pepper to taste
    • 1 pinch ground cayenne pepper
    • 1 dash hot pepper sauce
    • 2 Tbsp butter
    • 1 1/2 Tbsp all-purpose flour
    • 6 Tbsp sour cream
    • 1/2-1C milk for a creamier soup, optional

    Parmesan crouton

    • Sliced whole-wheat baguette (or bread of your choice)
    • 3 Tbsp olive oil
    • 1/4 cup grated Parmesan cheese

     

    Directions

    Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside.

    Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.

    Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.

    Strain soup, reserving broth. Place solids in food processor, blender or use a stick blender, and process until fairly smooth. Add puree back into broth.

    Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.

    Parmesan crouton: Heat oven to 350°F. Toast sliced bread on a baking sheet until golden. Remove and brush with olive oil and sprinkle with the Parmesan cheese.   Return to oven and bake until the cheese melts.

    Slice crouton diagonally and serve on top of soup with a fresh parsley garnish.

     

  • Cheese Dip with Olive Oil and Garlic

     

    Ingredients

    • 2 (8 ounce) tubs whipped cream cheese
    • 2 cloves garlic, chopped
    • 3 Tbsp olive oil
    • 1 cup firmly packed fresh basil leaves
    • 3/4 cup finely shredded Parmesan cheese
    • 1/2 cup firmly packed fresh parsley leaves
    • 1/4 cup pine nuts or slivered almonds, optional
    • 1 medium tomato, seeded and finely chopped, optional

     

    Directions

    Thoroughly mix all ingredients together, chill and serve with an artisan bread or pita chips.

  • Cinnamon Swirl Whole Wheat Bread Recipe

    Ingredients

    Hand Method: (yields 2 loaves)

    • 1/3 cup honey
    • 1/3 cup oil
    • 2 1/2 cups warm water (110°F)
    • 1 1/2 Tbsp SAF Instant Yeast
    • 2 1/2 tsp salt
    • 6 – 7 cups fresh whole wheat flour (room temperature)
    • 1 1/2 Tbsp Dough Enhancer, optional
    • 1/3 cup Vital Wheat Gluten, optional

    Cinnamon filling

    • 2 Tbsp butter (melted)
    • 1/3 cup sugar
    • 1 Tbsp ground cinnamon

     

    Large Mixer Method: Yields 4-6 loaves

    • 2/3 cup honey
    • 2/3 cup oil
    • 6 cups warm water (110°F)
    • 3 Tbsp SAF Instant Yeast
    • 1 1/2 – 2 Tbsp salt
    • 14 – 18 cups fresh whole wheat flour (room temperature)
    • 2 Tbsp Dough Enhancer, optional
    • 2/3 cup Vital Gluten, optional

    Cinnamon filling

    • 4 Tbsp butter (melted)
    • 2/3 cup sugar
    • 2 Tbsp ground cinnamon

     

    Directions

    Hand Method

    Combine the warm water, yeast, and 2 cups of fresh whole wheat flour in a large mixing bowl. Allow to sponge for 15 minutes. Add the honey, oil, dough enhancer, salt and 4-5 cups additional flour until the dough begins to clean the sides of the mixing bowl.

    Knead the dough by hand 7-10 minutes or until it is very smooth, elastic and small bubbles or blisters appear beneath the surface of the dough. When hand kneading, oil your kneading surface and your hands with 1-2 tsp of oil to help reduce stickiness.

    Place dough onto a lightly floured surface and divide in half. Roll each portion into a rectangle (approx.  10” x 8”) and brush with butter.  In a separate dish, combine sugar and cinnamon and sprinkle evenly over dough.

    Form dough into two loaves by tightly rolling up “jelly-roll” style from the short side. Gently seal ends and place seam side down into greased bread pans. Allow the dough to rise in a slightly warmed oven (85-100°F) or other warm place until doubled in size, about 30-60 minutes.

    Bake the loaves for 25-30 minutes at 350°F. Preheating the oven is not necessary. Bread is done when the top, sides, and bottom are nicely browned in color, or 180°F to 200°F is reached on an instant-read thermometer. Over baked is better than under baked.

     

    Large Mixer Method

    Combine the honey, oil, warm water, yeast, dough enhancer, and 2 cups of the whole wheat flour in the mixing bowl; sponge for 15 minutes. Add the salt and 14-18 cups additional flour, 1 cup at a time, while the mixer is running until the dough is stiff and cleans the sides of the mixing bowl.

    Knead the dough for 6 minutes on speed #1 (or low speed) to develop the gluten if you are using fresh flour. Allow the dough to rise until doubled, about 30-60 minutes. This first rising is optional if you are in a hurry.

    Form dough into 4-6 loaves by tightly rolling up “jelly-roll” style from the short side. Gently seal ends and place seam side down into greased bread pans. Allow the dough to rise in a slightly warmed oven (85-100°F) or other warm place until doubled in size, about 30-60 minutes.

    Bake loaves for 25-30 minutes in a 350°F oven. Bread is done when the top, sides, and bottom are nicely browned in color, or 180°F to 200°F is reached on an instant-read thermometer.

     

  • Jalapeno Ranch Whole Wheat Bread Recipe

    Ingredients

    Hand Method: (yields 2 loaves)

    • 1/3 cup honey
    • 1/3 cup oil
    • 2 1/2 cups warm water (110°F)
    • 1 1/2 Tbsp SAF Instant Yeast
    • 2 1/2 tsp salt
    • 6 – 7 cups fresh whole wheat flour (room temperature)
    • 1 1/2 Tbsp Dough Enhancer, optional
    • 1/3 cup Vital Wheat Gluten, optional
    • 1/2 Cup grated sharp cheddar cheese (you can experiment with any number of cheeses)
    • 2 Tbsp ranch salad dressing mix
    • 2 chopped fresh jalapeno peppers (seeds removed)

    Large Mixer Method: Yields 4-6 loaves

    • 2/3 cup honey
    • 2/3 cup oil
    • 6 cups warm water (110°F)
    • 3 Tbsp SAF Instant Yeast
    • 1 1/2 – 2 Tbsp salt
    • 14 – 18 cups fresh whole wheat flour (room temperature)
    • 2 Tbsp Dough Enhancer, optional
    • 2/3 cup Vital Gluten, optional
    • 1 Cup grated sharp cheddar cheese (you can experiment with any number of cheeses)
    • 4 Tbsp ranch salad dressing mix
    • 4 chopped fresh jalapeno peppers (seeds removed)

     

    Directions

    Hand Method

    Combine the warm water, yeast, and 2 cups of fresh whole wheat flour in a large mixing bowl. Allow to sponge for 15 minutes. Add the honey, oil, dough enhancer, salt, ranch salad dressing mix, chopped jalapenos and 4-5 cups additional flour until the dough begins to clean the sides of the mixing bowl. This is true whether you are mixing by hand with a wooden spoon or using a dough hook attachment with an electric mixer.

    Mix the cheese in near the end of the kneading process and distribute as desired. Some people like clumps of melted cheese and others prefer the cheese evenly distributed throughout the dough. Knead the dough by hand 7-10 minutes or until it is very smooth, elastic and small bubbles or blisters appear beneath the surface of the dough. When hand kneading, oil your kneading surface and your hands with 1-2 tsp of oil to help reduce stickiness to avoid adding too much flour.

    Form the dough into 2 loaves and place into greased bread pans. Allow the dough to rise in a slightly warmed oven (85-100°F) or other warm place until doubled in size, about 30-60 minutes.

    Bake the loaves for 25-30 minutes at 350°F. Preheating the oven is not necessary. Bread is done when the top, sides, and bottom are nicely browned in color, or 180°F to 200°F is reached on an instant-read thermometer. Over baked is better than under baked.

     

    Large Mixer Method

    Combine the honey, oil, warm water, yeast, dough enhancer, and 2 cups of the whole wheat flour in the mixing bowl; sponge for 15 minutes. Add the salt, ranch salad dressing mix, chopped jalapenos and 14-18 cups additional flour, 1 cup at a time, while the mixer is running until the dough is stiff and cleans the sides of the mixing bowl.

    Mix the cheese in near the end of the kneading process and distribute as desired. Some people like clumps of melted cheese and others prefer the cheese evenly distributed throughout the dough. Knead the dough for 6 minutes on speed #1 (or low speed) to develop the gluten if you are using fresh flour. Allow the dough to rise until doubled, about 30-60 minutes. This first rising is optional if you are in a hurry.

    Form the dough into four to six loaves and place into greased bread pans. Allow the bread dough to rise in a slightly warmed oven (85-100°F) or other warm place until doubled in size (about 30-60 minutes).

    Bake loaves for 25-30 minutes in a 350°F oven. Bread is done when the top, sides, and bottom are nicely browned in color, or 180°F to 200°F is reached on an instant-read thermometer.

     

    Another good recipe for Jalapeno Bread can be found here.

     

  • Grandma Marilyn’s Famous Whole Wheat Bread Recipe

    Ingredients

    Hand Method: (yields 2 loaves)

    • 1/3 cup honey
    • 1/3 cup oil
    • 2 1/2 cups warm water (110°F)
    • 1 1/2 Tbsp SAF Instant Yeast
    • 2 1/2 tsp salt
    • 6 – 7 cups fresh whole wheat flour (room temperature)
    • 1 1/2 Tbsp Dough Enhancer, optional
    • 1/3 cup Vital Wheat Gluten, optional

     

    Large Mixer Method: Yields 4-6 loaves

    • 2/3 cup honey
    • 2/3 cup oil
    • 6 cups warm water (110°F)
    • 3 Tbsp SAF Instant Yeast
    • 1 1/2 – 2 Tbsp salt
    • 14 – 18 cups fresh whole wheat flour (room temperature)
    • 2 Tbsp Dough Enhancer, optional
    • 2/3 cup Vital Gluten, optional

     

    Bread Machine Method (we recommend the Zojirushi Bakery Supreme)

    • 2 Tbsp honey
    • 2 Tbsp oil
    • 1 1/2 C water (110°F)
    • 1 1/2 tsp SAF Instant Yeast
    • 1 1/2 tsp salt
    • 3 1/2 C fresh whole wheat flour (room temperature)
    • 2 tsp Dough Enhancer, optional
    • 3 Tbsp Vital Wheat Gluten, optional

     

    Directions

    Hand Method

    Combine the warm water, yeast, and 2 cups of fresh whole wheat flour in a large mixing bowl. Allow to sponge for 15 minutes. Add the honey, oil, dough enhancer, salt and 4-5 cups additional flour until the dough begins to clean the sides of the mixing bowl. This is true whether you are mixing by hand with a wooden spoon or using a dough hook attachment with an electric mixer.

    Knead the dough by hand 7-10 minutes or until it is very smooth, elastic and small bubbles or blisters appear beneath the surface of the dough. It is a common mistake of beginners to add too much flour.

    When hand kneading, oil your kneading surface and your hands with 1-2 tsp of oil to help reduce stickiness to avoid adding too much flour.

    Form the dough into 2 loaves and place into greased bread pans. Allow the dough to rise in a slightly warmed oven (85-100°F) or other warm place until doubled in size, about 30-60 minutes.

    Bake the loaves for 25-30 minutes at 350°F. Preheating the oven is not necessary. Bread is done when the top, sides, and bottom are nicely browned in color, or 180°F to 200°F is reached on an instant-read thermometer. Over baked is better than under baked.

     

    Large Mixer Method

    Combine the honey, oil, warm water, yeast, dough enhancer, and 2 cups of the whole wheat flour in the mixing bowl; sponge for 15 minutes. Add the salt and 14-18 cups additional flour, 1 cup at a time, while the mixer is running until the dough is stiff and cleans the sides of the mixing bowl.

    Knead the dough for 6 minutes on speed #1 (or low speed) to develop the gluten if you are using fresh flour. Allow the dough to rise until doubled, about 30-60 minutes. This first rising is optional if you are in a hurry.

    Form the dough into four to six loaves and place into greased bread pans. Allow the bread dough to rise in a slightly warmed oven (85-100°F) or other warm place until doubled in size (about 30-60 minutes).

    Bake loaves for 25-30 minutes in a 350°F oven. Bread is done when the top, sides, and bottom are nicely browned in color, or 180°F to 200°F is reached on an instant-read thermometer.

    Bread Machine Method

    Combine ingredients according to the instructions given by your bread machine manufacturer.

  • An Urban Homemaker’s Breakfast: Part II

    One of my homemaking goals is to use what I have and enjoy the process of finding the recipes which are now becoming traditions.  Breakfast is also a favorite mealtime and I have recipes that I am asked to share over and over again. These items may use a same basic ingredient at times, but when you buy in whole grain bulk embrace it!

     

    Special Pancake- aka German Pancake, Puff Pancake:

    This recipe is often requested and I make it for guests or just on Saturday mornings when I have more time. I have everything to make this and by the time the oven preheats the batter is ready to go and once again I have used one of my favorite kitchen tools: The Vita-Mix Blender. For small batches of flour, I can quickly mill the soft white wheat for this recipe in the dry blade container and then switch to the wet blender container and mix my batter!

    We triple this recipe as our family of 5 will eat it! I use a Superstone: Deep Dish Baker and a 9×13.

    Preheat oven at 425. Spray pan with olive oil, smear bottom of Deep Dish Baker with 1 T coconut oil or butter.

    Into blender:

    3/4 C milk

    3 eggs

    1/4 tsp salt

    1/2 tsp vanilla

    2 T sugar

    1/2 C freshly milled soft white wheat ( or 1/4 C white flour & 1/4C  hard red or white wheat) (Lighter the flour , lighter the rise of the pancake. More whole wheat the denser the pancake, but just as yummy!)

    Mix till blended, pour, then bake! This recipe serving will fill a pancake pan. Double it or triple it and use bakeware sizing which is appropriate, i.e. 9×13= doubling, deep dish baker=single, both= triple!!!

    Favorite toppings include- but not aren’t limited to: syrup, lemon juice and powdered sugar, vanilla yogurt and fresh berries, jam of any variety. Yogurt with jam is our favorite!

    There is more!

    On the go?- Make it ahead! or heck, surprise everyone and take it camping already made! I made this dish for 10 of my closest triplet mom friends who came for a girls’ “Mother’s Escape” Weekend, i.e no kids, no husbands, just us girls! and it was a hit. I take it often to brunches with an empty bowl to take home. It is yummy..

    Cold Porridge!

    I make this for visitors with a blender muffin and fresh fruit! You make this recipe the night before guests or for a camping trip. It is welcomed all through the day!

    1 C oatmeal- ( can sub 7 grain flakes)

    3/4 C milk

    1/4 C nuts of choice (almonds, pecans, hazelnuts, seeds: pumpkin!)

    1/4 C sugar

    1 large GREEN apple (unpeeled coarsely grated)

    1/3 C raisins or currants (optional)

    2 T lemon juice

    1/2 C plain yogurt or vanilla

    Mix into a pretty batter bowl , cover and refrigerate over night. Garnishes: fresh whipped cream, honey, nuts, muesli, and fruits. This makes 4 large helpings. I double this for when guests are present.

     

    May you enjoy-    Kathy

     

     

  • An Urban Homemaker’s Breakfast

     

    May I be completely honest? I am burned out with the same old, same old breakfast items and due to the fact that I own a plethora of whole grains I might as well move beyond baked goods and stretch the proverbial wings.  So here is my creativity for 2 breakfast options for the busy and not so busy “Urban Homemaker” come the wee hours of a work/school day… Let me back up and provide a bit of background: I have 2 big boys and 1 big girl, all age 8, and all three grow so fast I am shocked at the difference from a few months ago to now. I also feel motivated as I was when they were born to put into them the good things in life and leave out the bad as much as I can. In doing so, I happen to enjoy the pay off and the cost savings with living “granola like” and making my own. Also, I find myself a worker-bee right about dinner time through bedtime and can prep these breakfasts the night before and then place the welcomed postie note on the coffee pot so my dear Mr. Urban Homemaker can preheat the oven on occasion! The other night my croc pot was on making the house smell WONDERFUL.. I  simply got motivated by a friend’s FB request for croc pot recipes:

     

    Slow Cooker/Croc Pot Apple Spice Steel Cut Oats

    2 cups diced apple 2 Cups Steel Cut Oats 1 cup dried cranberries 1/4 cup almond meal 1/3 cup finely chopped pecans 3 cups water (Filter it! Multi-Pure water filter) 1 cup milk 1 tablespoon ground cinnamon 1 teaspoon pumpkin pie spice 2 teaspoons butter Directions

    1. Combine the oats, apple, cranberries, almond meal, pecans, water, milk, cinnamon, pumpkin pie spice, and butter in a slow cooker. Stir it up good, and then lid on-don’t touch till morning! Cook on Low overnight for 8 hours.
    2. I start this at 11pm for an 8am eat…. adjust if you have to be out of the house!

     

    Another FAVORITE: Banana Baked Oatmeal

    I got the original recipe from Sonrise Mountain Ranch in Cimarron, CO. I have tweaked it some to fit our preferences! But they get all the credit. Spray a 9×13, preheat to 350 degrees In Mixer, place the following: 1 C Coconut oil (sub. Olive or your choice) 4 Eggs 1 1/2 C Sugar 1 tsp Cinnamon 6 C 7 Grain flaked (can sub Oatmeal) 1T +1tsp Baking Powder 2 C Milk 1 C Mashed bananas ( about 2 medium) 1/2-3/4 C Chopped nuts * Mix all ingredients together, bake for 45 min at 350 degrees F. ** Kid-friendly version: mix all, but the nuts, together, put into pan, sprinkle chopped nuts on half, bake for 45 min *** Can make this the night before storing in the fridge. ****Toppings: Syrup is always good, but Vanilla yogurt +/- berries are fabulous! I mainly serve it with yogurt. This baked oatmeal is a favorite year around, at potlucks, made into muffins and frozen and used for an on the go breakfast! We love it for lunch and a midafternoon snack! Leftovers are fought over. So there you have it.. Two options for everyday or a special day, using the healthy whole grains your body needs to fuel it till lunch! May they soon become a family favorite and a tradition that brings the family together!

     

  • Top 10 Kitchen Herbs

    Marilyn’s Top Kitchen Herbs: Every pantry should have these top ten basic culinary herbs either fresh or dried:

    • Basil – for pesto, Italian sauces, soups and stews
    • Dill – Not just for dill pickles, use in cottage cheese, cream cheese, goat cheese, omelets, seafood (especially salmon), potato salad and breads
    • Chives – Great in everything from eggs to potatoes
    • Cilantro – Essential ingredients for any salsa and many Indian curry
    • Mint – fabulous with beverages like lemonade, desserts with chocolate or with lamb
    • Oregano – Great in Italian sauces , soups, and stews
    • Parsley – blends flavors, adds color, and garnishes any dish beautifully
    • Sage – primarily used in sausages and turkey stuffing
    • Tarragon – fish, omelets, and chicken cooked with mustard, and it’s a crucial component of Bearnaise sauce
    • Thyme – French herb primarily used in beef burgundy, soups and stews