As more and more places around the world decide to implement lockdowns, it’s likely many of us will run out of many of the pantry staples we are used to purchasing at our local grocer. We take advantage of the fact that our favorite ketchup, mayonnaise, crackers, spice rub, bbq sauce, etc will simply be on the shelf when we want it. Unfortunately, I’m finding that not to be the case and I began to look for ways to make my own. When I stumbled across this article from Kitchn.com, I wanted to share it with all of you, because it has recipes for everything from mayonnaise and ketchup to spice rubs and crackers. Here are links to a five I think you’ll like:
You’ll find the other 15 recipes at the link below. Eventually, we’ll get back to business as usual. For now, I’m enjoying delving into making my own things. After all, the adventurous and creative nature of all humans is inside us. Our pioneer ancestors made do with what they had on hand, and we can do the same.
Think about some of the staples you keep in your pantry or fridge and use on a daily basis — peanut butter, marinara sauce, tomato paste, mayonnaise, granola, chicken (or vegetable) stock, spice blends. The list could go on and on. Have you tried to make these things yourself? If not, you should! You might not always save time making these everyday items, but they’ll taste fresher, you’ll have fun making them, and it might even save you a little money.
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!
3 cups flour
1/2 teaspoon salt
water (to make a soft dough)
2 cups DRY cottage cheese (MUST be dry!)
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.
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.
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:
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.
“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.
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.
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 […]
Raili, originally from Finland, moved to Australia with her family when she was just a little girl. She also met and married a fellow Finn in the “desert heat of Mt Isa in North Queensland” of all places! Here’s how Raili describes herself:
“I think of myself as an Aussie-Finn. My family is a mini melting pot of nations – Finnish, Indian and Filipino born first generation Australians. You might have guessed by now that our kids are adopted. Our extended family too is a riotous mix of races, cultures, traditions and beliefs.”
She spent her career working as a nurse in the field of mental health. She says
“the privilege of working with some of most disenfranchised people in the community was humbling, enriching, challenging. I learnt so much about life, the universe, and everything.”
My special “soul gift” from Raili
At the end of November, 2018, I was surprised by my wonderful friend Raili, as a recipient of her “soul gift” for the month of December. Here is a quote from Raili’s blog, explaining “soul gifts.” :
“This is my way of saying thanks to those who visit or follow my blog. I wanted to do it in a unique way. I like gifting. I like surprising people in a nice way. So here’s what I have come up with. I call it Soul Gifting – a small token of my appreciation for your presence on my blog – a published thank you with a link to yours, posted, at random times. Surprise!”
I thought it entailed a mention in her blog, but it didn’t stop there! She sent me a message, asking for my mailing address because she had a special gift to send me!
Inside the card is a delightful recipe on the left called “Finnish Beetroot Christmas Salad” (Which is SO good, I’ll be eating all year – NOT just at Christmas!) On the right is a note from Raili:
I know people probably don’t use old fashioned cloth hankies anymore, but here’s one for you. I crocheted an edge too. You could use it as a doily I suppose. Anyway, a little bit of Australia winging it’s way to you for Christmas. Hope you have a happy one!
The handkerchief is lovely, with a map of Australia in the middle, with 4 animals unique to Australia in each corner. The edge of the handkerchief is lined with Raili’s beautiful and delicate handiwork. I can tell you, it has a prominent place in my office. THANK YOU RAILI!
With Raili’s permission, I’m posting the salad recipe below. I highly encourage you to make it…IT’S VERY GOOD! (Even my son liked it!)
The salad, which I made with the help of my 18 year old son, is wonderful and beautiful. Here are a few pics of the steps I took. The ingredients I used are below. I chose to use pre-cooked beetroot from the produce section. I drained the beetroot juice in the package, to save for the dressing. Then I cooked the carrots/potatoes, and chopped the remaining ingredients. Next, I added everything to a bowl and stirred in just 1/2 the dressing. I ended up using 4 potatoes, as mine were very small. I also used sweet apples, as I didn’t have any tart on hand.
1 small can diced beetroot (or cooked beet from scratch)
1 onion (finely chopped)
2 tart apples (finely chopped)
1 gherkin – (finely diced)
salt and pepper to tasted
FOR THE DRESSING
200 ml heavy cream
1 tsp white vinegar
2 tsp beet juice
1/2 tsp salt
pinch of white pepper (I used black, it’s what I had)
Boil veggies – cool, peel and chop
Add all ingredients to bowl
Mix dressing ingredients. Raili indicates to serve on the dressing on the side. I decided to go ahead add the dressing to the salad, to get the full effect. I ended up using only 1/2 of it. The salad is delicious! Will absolutely make again!
BEST MADE THE DAY BEFORE.
Thank you so much Raili for these beautiful gifts. It was such a wonderful surprise. Thank you for including me in on such a wonderful tradition. Thank you, also, for following my blog and supporting me over the years. God bless you!
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)
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:
Provide healthy fats and nutrients to prepare the female body for 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.
1 pound wild salmon fillet, skin and pinbones removed
Line a baking sheet with parchment paper. Place bamboo skewers in a bowl of water for a few minutes, until soaked through.
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.
Place the salmon on a cutting board and cut it lengthwise, then crosswise into 8 equal pieces.
Put the fish on the prepared baking sheet. Insert a 6-inch bamboo skewer into each block of salmon
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.
Preheat the oven to 400°F.
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.
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.
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.
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.
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
Here is a delightful recipe, full of flavor, packed with vegetables and quinoa. I’m always looking for creative and tasty ways to eat as many veggies as I can. Head over the Introverted Blogger’s page for this recipe.
Dinner in our home starts off with a salad at the table. Always. Typically it is a garden salad, but on occasion I will try to jazz things up and make something different. Sometimes the new salads …
For the rest of the article and the recipe follow this link:
Each morning this week, I’ve posted a recipe which can help boost your immunity. This morning, I decided to search wordpress, for an article to reblog, which featured immune boosting recipes, and boy did I hit the jackpot! I just love this article!
In my search, I stumbled across the blog for the Little Fighters Cancer Trust. This is a non-profit organization based in South Africa, that provides aid and support for children with cancer and their families. Here is a quote from their blog:
“In South Africa especially the majority of these families are not well-to-do; many of them are rural. A diagnosis of cancer can wipe out any family’s finances, let alone a poor family. The costs of special medications, special diets, hospital stays, transport to and from the hospital or clinic and accommodation and food costs for the mother who spends most of the time at her child’s bedside are astronomical. These are the people and problems that fall through the cracks, and these are the people that Little Fighters Cancer Trust has pledged to help in any way possible.”
The article I found, “Boost your Immune System with these Herb Recipes“, highlights 11 different herbs, with over 20 recipes. I decided to do a bit of research into just what makes these 11 herbs so incredibly healthy. Below, you’ll find the 11 herbs, with 5 health benefits listed for each herb. Keep in mind, all of these herbs have MANY more health benefits, but in the interest of space, I’ve limited it to 5 each. If you’d like to skip the benefits and head over and check out the recipes FOLLOW THIS LINK for the main article.
Benefits of herbs used in the Little Fighters Cancer Trust Recipes:
Aloe Vera (1)
inhibits cancer growth
Anti-inflammatory and anti-oxidant
protects liver and blood vessels
heavy metal detoxifier
protects body from oxidative stress
anti-anxiety & improved sleep
heart disease protection
lower blood sugar levels
improve risk of heart disease
improves asthma symptoms
helps relieve hay fever symptoms
stimulates digestive enzymes
prevents memory loss
improves bone health
good source of anti-oxidants
enhanced brain function and neurological protection
Thank you for stopping by today. There is an impressive array of recipes in this article. You’ll find everything from smoothies and sauces to stir fry and pizza. I hope you head over and check out the article and their website. Give one of these tasty immune boosting recipes a try. After all, during this time of year, with cold and flu season among us, we need all the help we can get.
About LFCT: This is a blog about CHILDHOOD CANCER and CHILDHOOD CANCER AWARENESS Little Fighters Cancer Trust is a non-profit organization that offers support and aid to Children with Cancer and their families. When a child is diagnosed with cancer it affects the whole family. One of the parents, usually the mother, must give up their job to care for the child and this creates financial problems for the family. In South Africa especially the majority of these families are not well-to-do; many of them are rural. A diagnosis of cancer can wipe out any family’s finances, let alone a poor family. The costs of special medications, special diets, hospital stays, transport to and from the hospital or clinic and accommodation and food costs for the mother who spends most of the time at her child’s bedside are astronomical. These are the people and problems that fall through the cracks, and these are the people that Little Fighters Cancer Trust has pledged to help in any way possible. LFCT takes a holistic approach to assisting the Children with Cancer and their Families, with the main aim to be the preservation of individual dignity and pride. Little Fighters Cancer Trust also focuses on promotion and advocacy of National Childhood Cancer Awareness in an effort to increase awareness of Early Warning Signs of Childhood Cancer. This would result in earlier diagnosis, giving the Child with Cancer more of a chance at Treatment and Survival. See “About” for more Background info