Vintage Recipes: 4 recipes from my grandma weisbeck


Just a quick post today. My youngest son is home from college for spring break, so I’ll be spending the week with him. Thus, this will be my one and only post for the week on both of my blogs: Purple Almond Wellness and The Purple Almond Wellness Kitchen.

Grandma Weisbeck on her 100th birthday!

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My maternal Grandmother’s birthday was this past week. She would have been 103. She passed away in May, 2018 at the age of 101, but her memories live on in her 10 children, and dozens of grandchildren, great grandchildren and great- great grandchildren.

Back in 2018, I published 4 of her recipes, in a series called “In loving memory“. Today, I decided to remember her once more in honor of her birthday, by reposting all 4 recipes here in one article.

Cheese Buttons (Kase Knepfela)

My Grandma came from a large German family, who farmed on the beautiful South Dakota prairie. Born in 1917, she talks about the lack of running water and electricity in their farm house, when she was a girl. Part of their daily chores involved hauling buckets of water to the house each day, and reading by oil lamps in the evening.

Hard work and exercise are the key, she says. The farming and chores they did each day weren’t enough exercise. So they would take walks to the road and back, each night after dinner.

Cheese buttons, an affectionate American name for German Kase Knepfela, were a frequent food at the dinner table. I have fond memories of making these delightful treats, a traditional German cheese dumpling, with my Grandma, Mom and sister. AND, I’d like to share her recipe with you now. ENJOY!

INGREDIENTS:

  • DOUGH:
    • 3 cups flour
    • 1/2 teaspoon salt
    • 2 eggs
    • water (to make a soft dough)
  • FILLING:
    • 2 cups DRY cottage cheese (MUST be dry!)
    • 2 eggs
    • salt and pepper

Roll the dough out to 1/4 inch thickness and cut into 4 inch squares. Place a spoonful of filling on each square and seal. Drop into boiling water to which salt has been added. Boil aout 10 minutes, and drain. Fry with butter and chopped onion.

Summer Sausage

My absolute favorite meal was my grandmother’s fried potatoes, German sausage and her homemade dill pickles. I can still picture her in the kitchen, the smell of onions, potatoes and sausage lingering in the air. When I first posted the articles about my favorite meal, people asked about the recipe for German sausage. The recipe from the small town grocer is a secret family recipe. In the past, they would ship sausage across the country. However, sadly, they no longer make this sausage, which I consider the best I’ve ever tasted.

While researching recipes and sources for German sausage, I came across the recipe above, which is from NDSU German’s From Russia Heritage Collection. The recipe below is for my Grandmother’s personal summer sausage recipe.

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Dill Pickles

Spain, Homemade, Pickles, Canning, Dill, Food, Snack

My Grandmother was famous for her dill pickles. Of course the cucumbers and dill were always fresh from her own garden.They were amazing…of course I’m a bit biased. 🙂 My Grandma would give my mom several jars, and my friend Bobbie and I used to sneak some from my mom’s fridge. Bobbie loved these pickles…I think everyone did. Anyway, here is the recipe!

  • 16 cups water
  • 1 cup pickling salt
  • 2 cups vinegar

Bring all 3 ingredients to a boil. Wash cucumbers and pack them in jars. In each jar place the following:

  • Dill
  • 1 clove garlic
  • 1 teaspoon pickling spice
  • Jalepeno pepper (if you like heat)

Pour boiling water over mixture in jars and seal. Put in a 200 degree oven for 1 hour.

Jam

Good morning sunshine!” This was what greeted me each morning when I stayed with my Grandparents. I would walk down the stairs of the old farmhouse, on the beautiful South Dakota prairie, and into the kitchen, the smell of cut grapefruit and freshly toasted bread in the air.

My Grandpa would be at the kitchen table, to greet me and my sister, eating cereal, grapefruit and toast with my Grandma’s homemade jam on it. These are such precious memories for me, and I’d like to share them with you in the form of two recipes: 1 jam recipe and 1 fruit butter recipe. I hope you enjoy them as much as I have over the years.

Closing thoughts…

Simplicity Quotes And Sayings. QuotesGram

I hope you’ve enjoyed this little vintage recipe trip I’ve taken down memory lane. So often, we get caught up in modern times, modern conveniences and, worst of all, our modern day problems. I find it calming and comforting to take a look back at simpler times, a time of hard work, family, good times and delicious, nutritious food made from scratch. Hopefully, these four recipes from my beautiful Grandmother will inspire you let go of things that complicate life and return to that simplicity.

Until next time… Namaste my friends

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15 Pioneer Recipes That Survived The Oregon Trail

Just think about riding in a covered wagon across the United States. Weeks upon weeks of travel in all sorts of terrain and weather conditions. The early settlers were a hardy and brave group of people. 

One route traveled was the Oregon Trail. This was a 2,170 mile wheeled wagon route which connected the Missouri River with Oregon. The trail crossed the current states of Kansas, Nebraska, Wyoming, Idaho and Oregon.

My Oregon Trail Adventure - J. Dawg Journeys

The route was first laid out by fur traders beginning in 1811. The first wagon trains filled with emigrants set out in 1836 from Independence, Missouri. 

That begs the question…what type of food or recipes did these adventurous groups of people prepare along the way? I found a wonderful article from homesteading.com which lists 15 recipes that survived the Oregon Trail. 

Here are a few of those recipes:

Potato Cakes

Johnny Cakes

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Molasses Stack Cake

Side Pork And Mormon Gravy

Chocolate Caramels

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 Butterless, Eggless, Milkless Cake

Swiss Apple Cherry Pie


Check these pioneer recipes handed down from generation to generation and from one continent to the other–a gifts from our forefathers!

For the complete list along with the recipes, follow this link:

15 Pioneer Recipes That Survived The Oregon Trail

Saw this delightful recipe and couldn’t resist. It looks divine and I can’t wait to try it!

Ok, so maybe squash isn’t exactly a spring veggie… but it’s still super healthy and pretty darn yummy! Plus, it’s one of my very favourite vegetables, so I figured that I ought to share this brand new recipe that I came across that makes that ingredient the star. It’s called Spaghetti Squash Cheesy Bread, and […]

FOLLOW THIS LINK FOR THE

SPAGHETTI SQUASH CHEESY BREAD RECIPE

 Celebrate spring with vegetables! — nutritionnut84

Healthy Holiday Recipes: Perfect Prime Rib

This week, we’re continuing  the quest for healthy holiday recipes. With all the sweets and fattening treats around this time of year, it can’t hurt to have a few healthy recipes on hand.

Today we have the PERFECT PRIME RIB RECIPE from Food Wishes.

Perfect Prime Rib

  • Servings: depends on size of roast
  • Difficulty: easy
  • Print

The prefect main dish for your holiday table. It's so elegant and delicious! You'll never believe how easy this is to prepare!

Ingredients

  • 4 to 8 pound Prime Rib of Beef, BONE-IN, fat cap removed (ask the butcher to explain)
  • kosher salt as needed
  • 1/4 cup soft butter
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon Herbes de Provence (this is just a dried herb blend – you can use any thing you like, or just salt and pepper)

Directions

  1. Leave prime rib on counter for at least 6 hours – preferably longer. (It must be at room temp, or the recipe won’t work.)
  2. Preheat oven to 500 degrees
  3. Mix butter, Herbes de Provence and black pepper together and spread all over prime rib.
  4. Sprinkle salt liberally over the buttered prime rib
  5. Cook the beef at 500 degrees for 5 minutes per pound. Multiply size of roast (from packaging) by 5. This is the length of time you’ll cook the beef at 500 degrees. For example, if your roast is 4 pounds multiply 4 X 5 = 20, so you’d cook the beef at 500 degrees for 20 minutes.
  6. After the allotted time, turn oven off and leave for 2 hours. DO NOT OPEN THE DOOR.
  7. Remove from the oven and serve. Bones can be removed if desired prior to serving.

14 Healthy Kid-Friendly Recipes for the Holiday Season

My quest for healthy recipes, led me to this article at cookstory.com with healthy holiday recipes for kids. There’s a little of everything, 14 recipes in total:

Balsamic Chicken & Stuffing Muffins

Creamed Spinach & Mushrooms

Fruity Pumpkin Pie Smoothie

Pear-Stuffed Baked Apples

Pork Chops & Cinnamon Apples

Raspberry Chicken

Slow Cooker Ham & Pineapple

Slow Cooker Mashed Potatoes

Sweet Potato Casserole

Apple Pumpkin French Toast Muffins

Citrus & Sage Roasted Turkey

Cranberry Apple Crisp

Holiday Leftovers Shepherd’s Pie

Nutty Apple Pancakes


holiday-recipes-collage

For the main article, follow this link:

 Healthy Holiday Recipes for Kids and Grown Ups Too

30 Healthy Christmas Recipes | Taste of Home

I continue my quest to find healthy holiday recipes…today, I found 30 recipes from Taste of Home. You’ll find soups, salads, sides, main dishes… a bit for everyone. ENJOY!


You and your family will love these healthy dishes.

FOLLOW THE  LINK BELOW FOR THE RECIPES

30 Healthy Christmas Recipes | Taste of Home

Recipe for the Course: Wild Salmon Kebabs with Asian Pesto

Hello everyone! You guys are part of an assignment for my current course. You see, each class at Hawthorn comes with a recipe of the course. We are often asked to prepare the recipe, write about our experiences, as an assignment, and share it with someone else…THAT’S YOU! First, I’ll describe the assignment, and the health benefits of salmon, as it relates to each life stage, then I’ll give you the recipe itself, and  finally, you’ll find my assignment at the bottom, which includes my experiences preparing this dish.


For this assignment, we were asked to select a recipe from the Rebecca Katz Recipe Box website. Most of our course recipes come from Rebecca, a phenomenal chef.  Rebecca has authored 5 cookbooks and is the creator of the legendary MAGIC MINERAL BROTH recipe. You can find that recipe HERE.

Rebecca also is the founder of the non-profit organization the Healing Kitchens Institute. Through this organization, Rebecca works “closely on healing through food with survivors and health professionals in major US cancer centers.”

So, as I looked through Rebecca’s “recipe box“, I found this salmon recipe and immediately knew this was the one. I loved the combination of herbs, the lime juice and the jalapeño. I also remembered the Bok Choy with Sesame and Ginger from the last course and thought the two recipes would make a good pair and served the salmon with this equally tasty Bok Choy recipe.

My course is “life cycle nutrition”. So, one additional aspect of this assignment, is to explain the health benefits of salmon as it relates to each life cycle. (Don’t worry, I’ll be brief.)

Health benefits of salmon (1,2)

12 Wonderful Benefits of Salmon | Organic Facts
SOURCE

Salmon, one of the most popular fish, is a wonderful source of protein and healthy fatty acids. Salmon contains high amounts of omega-3 fats, as well as vitamins A, D, B and the minerals selenium, zinc, phosphorus, calcium and iron. All of nutrients are beneficial in all stages of life:

    • Prenatal
      • Provide healthy fats and nutrients to prepare the female body for pregnancy.
    • Pregnancy
      • The fats and nutrients help the developing fetus thrive. The fetus needs these nutrients to develop all internal organs, skin, muscles, bones and hair. The nutrients, especially the fatty acids, help with brain development.
    • Childhood – birth to 10 years
      • These nutrients help infants and children with healthy bone and muscle growth, as well as brain development.
    • adolescence – 10 years to 20 years
      • At this stage, children go through numerous growth spurts. These nutrients will support the fast growth of their bones and muscles, as they grow into adulthood.
    • early adulthood – 20 years to 40 years
      • During the young adult years, the nutrients support and promote healthy metabolism, bones, joints, brain, nerves, and skin.
    • middle age – 40 years to 60 years
      • Over the age of 40, the metabolism slows and the muscle tissue begins to weaken and deteriorate. These nutrients, along with the protein support a healthy body, metabolism and muscle growth. They also slow other signs of aging, such as wrinkles, and poor eyesight.
    • old age – over 60 years
      • In older adults, the nutrients fight inflammation, improve heart health, reduce risk of cancer, improve memory and protect the brain.

The recipe:

Wild Salmon Kebabs with Asian Pesto

  • Servings: 4
  • Difficulty: easy
  • Print

This delightful recipe is packed with flavor and will have you coming back for more.

Ingredients

    *ASIAN PESTO
  • 1 tablespoon minced ginger
  • 1 clove garlic, minced
  • 1 scallion, chopped
  • 1 tablespoon finely chopped seeded jalapeño
  • 3/4 cup tightly packed cilantro leaves
  • 1/4 cup tightly packed fresh mint leaves
  • 1/4 cup tightly packed flat-leaf parsley
  • 3 tablespoons extra-virgin olive oil
  • 1/4 teaspoon sea salt
  • 2 tablespoons freshly squeezed lime juice
  • 1/4 teaspoon Grade B maple syrup
  • *FISH
  • 1 pound wild salmon fillet, skin and pinbones removed
  • sea salt
  • black pepper

Directions

  1. Line a baking sheet with parchment paper. Place bamboo skewers in a bowl of water for a few minutes, until soaked through.
  2. Make the Asian pesto: add ginger, garlic, scallion, jalapeño, cilantro, mint, parsley, oil, salt, lime juice, and maple syrup into a small food processor or blender. Blend until smooth, about a minute.
  3. Place the salmon on a cutting board and cut it lengthwise, then crosswise into 8 equal pieces.
  4. Put the fish on the prepared baking sheet. Insert a 6-inch bamboo skewer into each block of salmon
  5. Sprinkle a bit of salt and pepper over each piece. Using half the pesto, spread it on all sides of each piece of salmon. Cover and refrigerate for 30 minutes.
  6. Preheat the oven to 400°F.
  7. Remove the salmon from the refrigerator, uncover, and slide the baking sheet into the oven. Bake just until an instant-read thermometer inserted into the center of the salmon registers 120°F, 7 to 9 minutes depending on the thickness of the fillets. The flesh should be just opaque and beginning to flake.
  8. Transfer the kebabs, skewers and all, to a serving plate. Add a dollop of the remaining pesto to each piece of salmon and serve Immediately.
  9. COOK’S NOTES: To get pieces that are of even thickness, purchase the center cut of the salmon rather than the tail.

    Optionally: Cut the baked salmon up into smaller pieces and stick in toothpicks. Serve with the additional pesto on the side for great little appetizers.

    PHOTO CREDIT: https://www.rebeccakatz.com/recipe-box/wild-salmon-kebabs-with-asian-pesto


Closing thoughts:

Well there you have it. I hope you found this little assignment interesting and informative. Try this recipe, I think you’ll be pleasantly surprised. It’s packed with flavor from all those wonderful herbs. I only have one more course before I do my research project, so this may be the last recipe for the course. But don’t worry, when I’m done with school, I’ll be developing my own recipes, which I’ll be sharing with all of you.

Until next time…namaste my friends.

Tamara


HERE’S MY ASSIGNMENT, AS IT WAS TURNED IN:

Choose a recipe to prepare and share with others from http://www.rebeccakatz.com/recipe-box. Explain to those you share the recipe with how it supports health and contributes to health during specific stages of the life cycle. Describe your experience.

 

 

 

I chose to make “Wild Salmon with Asian Pesto”, which I served over “Bok Choy with Sesame and Ginger”. The Bok Choy recipe was from the practical activities for course MHNE 602 (Katz, 2008). They have similar flavors and go well together.

I gathered the ingredients for the salmon and prepared the recipe as directed. As the salmon marinated, I prepared the ingredients for the Bok Choy, then, as the salmon baked, I began making the Bok Choy. Once everything was complete, I spooned the Bok Choy onto a serving platter, and topped it with the salmon.

When I share this recipe on my blog, I will relay the many health benefits of salmon at all stages of life. Salmon is a good source of lean protein, and omega-3 fatty acids (Patil, 2018). It is also high minerals such as iron, calcium, selenium and phosphorus as well as vitamins A, B, and D. All of these nutrients are essential at all stages of life. Prenatally, they provide women with healthy fats and nutrients, which help prepare the body for pregnancy (Fallon, 2015). During pregnancy, the fats and nutrients are needed to help the developing fetus thrive (Fallon, 2015).

During infancy, and throughout childhood, these nutrients help with healthy bone and muscle growth, as well as brain development (Fallon, 2015). During the adult years, the nutrients promote healthy metabolism, bones, joints, brain, nerves, and skin (Patil, 2018). In older adults, the nutrients fight inflammation, improve heart health, reduce risk of cancer, improve memory and protect the brain (Patil, 2018).

Overall, this recipe was easy to prepare and was a big hit, with my son taking seconds. I thoroughly enjoy cooking Ms. Katz’s delightful recipes. I will be sharing these recipes on my blog, www.thepurplealmond.com, on Monday, December 10, 2018.  My followers love healthy recipes and I’m confident they will enjoy it as much as we did


PHOTO CREDIT: https://www.rebeccakatz.com/recipe-box/wild-salmon-kebabs-with-asian-pesto

SOURCE:

  1. https://www.organicfacts.net/salmon.html
  2. Fallon-Morell, S., (2015). The nourishing traditions book of baby & child care. Washington, District of Columbia: New Trends Publishing Inc.

Got leftovers? Turkey Jambalaya

I don’t know about you, but I still have some turkey left from Thanksgiving. This week, I’m going to focus on recipes to use up that turkey!

This recipe will really jazz up your leftover turkey! Using leftover turkey in jambalaya is a wonderful idea, by giving your leftover turkey a whole new twist.

 

Enjoy!

Until next time… Namaste my friends

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Got leftovers? MAKE PHO!

I don’t know about you, but I still have some turkey left from Thanksgiving. This week, I’m going to focus on recipes to use up that turkey!

I absolutely LOVE pho! If you’ve never had it, pho is a Vietnamese noodle soup, with a beautiful and tasty clear broth, jam packed with flavor. It’s DELICIOUS!

Enjoy!

Until next time… Namaste my friends

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Healthy Overnight Oats Recipes [Infographic]

We are HUGE fans of overnight oats at our house. They take minutes to put together and save tons of time in the mornings. All you do is grab and go. You can eat them hot or cold. That’s why I was so excited to find this great post from ecogreenlove.com, which contains 10 recipes for overnight oats, including great infographics. ENJOY!

ecogreenlove

Ahh, mornings. Some people love them and consider themselves to be “morning people,” waking up with a smile on their face, but it seems as though a larger number of individuals would rather hit snooze over and over again than get their day started.

If you consider yourself the latter, you need to add overnight oats into your routine! They take just a few minutes to prepare the night before, and are packed full of healthy carbs, nutrients, and cholesterol fighters to help aid your heart health.

Overnight oats are super versatile, and can be combined with an endless number of ingredients and toppings to cater to any palate. Take a look at these 10 tasty overnight oats recipes from Personal Creations that are sure to get your day started on a positive note!

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