Homemade Ghee
Ghee, if you haven’t had it before, is a kind of clarified butter, often used in Indian cooking. You can buy it at stores that carry international foods, but it is easy to make. I had some butter left over from holiday baking, so I used some to make ghee.
Ghee has a wonderful, toasted, nutty flavor and it can be used in all sorts of dishes. You can add it to veggies or spread it on toast. I love to add ghee to rice or pasta.
A wonderful bonus when using ghee, because the milk solids have been removed, you can fry foods in it. It doesn’t burn quickly, like regular butter.
Because the solids have been removed, you can store ghee at room temperature. Although, it is recommended to use up home made ghee in a month or so. For longer storage, you can pop it in the fridge, but you don’t have to.
The difference between ghee and clarified butter is that ghee is cooked longer, to develop a darker color and wonderful toasted flavor. The longer cooking also removes any water in the butter, leaving just the fat behind.
There are several methods for making ghee. Some suggest long, slow cooking. Others a little more heat and less cooking time. I prefer the latter. I am not the most patient person.
Here is how I made my ghee.
Start with a pound of unsalted butter. Place the butter in a heavy bottomed, medium sized saucepan. Melt the butter over low heat. As soon as the butter is melted, turn the heat up a bit- to medium. It will start to form foam on the top at this point. After a few minutes, the foaming will stop. Turn up the heat a little more- not high heat, but a little higher medium, if that makes sense. Watch for the second foam to form on the top. This takes about 7-8 minutes. It will have turned a pretty, golden color. At this point, your ghee is done. You’ll have to strain it, to keep out the solids, which will have settled to the bottom of the pan. I strained my ghee twice, through several layers of cheesecloth. Be sure the container you are straining the ghee into is heat proof- it is pretty hot at this point. I used a stainless steel bowl, then transferred the ghee to a canning jar. You could also use a fine mesh strainer, if you don’t have cheesecloth. Store in a container with a tight fitting lid- you don’t want moisture to get to your ghee. It will get more solid as it cools down.
One last thing. I used a stainless steel pot and the brown bits took a bit of scrubbing to get out of the pot. Small price to pay for your own ghee.
That’s all there is to it. Try to use within a month or store in the fridge. Trust me, it never lasts that long around here!!
first foam
second foam
strained, still warm
All cooled down
Super Seedy Crackers
Super Seedy Crackers
I saw these crackers online and knew I wanted to try them. They are very easy to make and taste wonderful. The ingredients also make them gluten free- see note in recipe.
The ingredients are mixed together and allowed to sit just long enough to hydrate. Then you spread out the batter on baking sheets and bake. Part way through the baking, you pull them from the oven and cut them into squares. For a more rustic look, you can bake them uncut, then break cooled crackers off in pieces.
They are very crisp and flavorful. I could see making them often. We had them with hummus. They would go well with cheeses and other traditional cracker toppers.
Super Seedy Crackers
½ c. ground flax seed
½ c. quick oats*
½ c. sunflower seeds
¼ c. pumpkin seeds
¼ c. sesame seeds
¼ c. chia seeds
1 T. pizza seasoning – recipe follows
¾ t. salt
¼ t. cayenne pepper
1¼ c. water
Combine dry ingredients in a medium bowl. Add water and stir until combined. Let mixture sit 10 minutes. Preheat oven to 325 degrees F. On two baking sheets, place either a silicone baking sheet or parchment paper. Divide the cracker dough in half. Spread half of the cracker dough on the baking sheet as thin as you can. I tried to keep the dough into a neat rectangle. Make sure you don’t leaves any holes in the dough. Repeat with the rest of the dough on the second baking sheet. Place in the oven and bake for 25 minutes. Remove from the oven and cut the crackers into small squares. Return to the oven, placing the sheets in reverse order of which baking racks they were on at first. Bake 25 minutes more. Remove from oven and allow the crackers to cool enough to handle. Break apart if they need to be separated. Makes about 70 crackers.
*If you want to be sure that these crackers are gluten free, be sure to use oats that are labeled as gluten free. Oats are gluten free, but are often grown near wheat fields. Cross contamination can happen during harvest. Oats labeled as gluten free are grown far away from wheat.
Ready to add the water
Right out of the oven
Pizza Seasoning
3 T. dried basil
2 T. dried oregano
1-T. red pepper flakes
1 T. dried minced onion
1-T. fennel seeds
1 t. garlic powder
Combine all ingredients and store in a cool, dark, dry place.
To use: Add 1-2 teaspoons per cup of tomato sauce to make pizza sauce. Also good sprinkled on bagels with sauce and cheese or added to any tomato or pepper dish. Also makes a great cheese ball. Add 1-2 teaspoons of the seasoning with a little diced sweet red pepper, a diced green onion and a few slices of cooked, crumbled bacon or turkey bacon with 8-oz. cream cheese.
I did tweak the original recipe, but it is close to the original. The original video came from tastythriftytimely. Nice website- check her out.
Carrot Oat Bran Muffins
These muffins are really good for you, but they taste like a treat. I was never a big fan of bran muffins made with wheat bran. I didn’t like the flavor. But I love the way these muffins taste.
I prefer the taste of oat bran over wheat bran. I find it has a natural sweetness. With the addition of carrots and raisins these muffins are moist, light and slightly sweet. They remind me of a cross between a muffin and carrot cake. Vanilla and orange zest makes them fragrant and tasty, too. With plenty of oat bran, they also provide healthy dietary fiber. I make these often, then freeze some for later. They make a great breakfast and an easy snack.
Carrot Oat Bran Muffins
1 c. milk or buttermilk
1 c. oat bran
1 egg
1/3 c. oil
3 T. brown sugar
1 t. vanilla
1 t. orange peel
1 c. shredded carrots
1 c. flour (all purpose or whole wheat pastry flour)
1 t. baking powder
1 t. baking soda
½ t. salt
½ c. raisins
In mixing bowl combine oat bran and milk. Add egg, oil, sugar, vanilla, peel and carrots. Beat well. Combine remaining ingredients in small bowl and mix well. Gently fold into bran mixture. Divide batter in 12 muffin cups that are either greased or lined with paper cups. Bake in a preheated 375-degree oven for 20-25 minutes. Makes 12.
Beet “Pink” Soup
Since I had a beautiful bunch of beets, I decided to make this soup. On cooler days, I heat it up. On hot days, I serve it chilled. That is one of the nice things about this recipe. This soup is good, what ever temperature you serve it.
It is also a pretty soup. The color is so beautiful. A friend came over and I offered her a bowl. When I set it down in front of her she said, “Wow, this is really pink soup.” I just called it pink soup after that.
People seem to have strong opinions about beets. They either love them or hate them. I love them and I enjoy them in soups, salads, relishes, casseroles and more. The earthy flavor really appeals to me and the color is a delightful bonus. I added some extra veggies for more flavor and sour cream for a tart, creamy flavor and texture element. The result was a very tasty dish that is also sort of striking to look at.
Beet Pink Soup
6 or 7 small beets – or 3 large beets
2 T. olive oil
1 large onion, chopped
2 carrots, peeled and chopped
1 rib celery, chopped
3 medium potatoes, peeled and chopped
6 cups stock- I used chicken but vegetable stock or beef stock would also work
2 t. dill weed
salt and pepper to taste
1 c. sour cream or Greek yogurt- or a little more if you like
Cut beets off of their stems- leaving about 2 inches attached- this will reduce bleeding and retain more color in the beets. Place beets in a pot of water deep enough to cover them and cook until the beets are just getting tender, about 20 minutes – longer for larger beets. Remove and place in cold water. Once the beets are cool enough to handle trim off the stems and slip off the skins. Cut the beets into chunks and set aside. In soup pot, heat the oil and cook the onion until tender. Add the carrots and beets and cook a few minutes longer. Add the rest of the vegetables, stock, dill and simmer, covered, until vegetables are very tender. This will take at least 30 minutes- but cooking longer is better- around an hour. Puree the soup. To add the sour cream place sour cream in a bowl and add a ladle full of the hot soup to the sour cream, whisking until smooth. Add another ladle or two of the soup and whisk again. Return sour cream mixture to the soup. By warming the sour cream gently you prevent it curdling. Adjust seasonings and serve right away, or refrigerate and serve cold. Serves 6-8. Freezes well.
Oatmeal Date Bars
I wouldn’t go so far as to call these granola bars, but they are pretty similar. The dough is made from oats, flour, nuts, brown sugar and butter. There is also the option of making a vegan version with applesauce and olive oil in place of the butter. Both variations are good. Between the dough you add a layer of dates, although you can use any dried fruit you like or happen to have on hand. I have made these with fig jam, raisins and dried cranberries. Once cooked and cooled, you cut them into squares. They keep for days, but can also be frozen. Great for road trips, picnics, boxed lunches, breakfast or just snacking.
Oatmeal Date Bars
4 c. rolled oats
2 c. flour (you can use whole wheat pastry flour, or spelt flour)
½ c. brown sugar or ¼ c. honey
1 c. pecans, chopped
1 t. baking soda
1 t. salt
1 ½ c. butter, melted or 1 c. applesauce and ½ c. olive oil
2 t. vanilla
½ c. water
2 c. pitted dates, chopped- or 2 c. any dried fruit
Zest of 1 lemon
1 t. cinnamon
Non-stick cooking spray
Heat oven to 350. Spray a 9×13-inch pan, set aside. Combine oats, flour, sugar, nuts, soda, salt. Pour in butter and vanilla, stir until well mixed and set aside. Heat together water with dates, zest and cinnamon and bring to a boil. Simmer two minutes and remove from heat to cool a little. Press half of the oatmeal mixture in bottom of prepared pan. Spread the date mixture over the oatmeal mix and then top with the remaining oat mix. Press down firmly. Bake until golden on the top, 35-45 minutes. Cut once cool. Makes 24 bars.
Noodles and Eggs
This is a very nostalgic dish for me. My mom made it for us when we were kids. My Busha, her mother made it, too. The recipe is pretty simple. Cooked egg noodles are heated in butter then beaten eggs are added and cooked with the noodles. Salt and pepper finish the dish. You can add extras for fun, like diced ham, cooked, crumbled bacon or a handful of cheese. I often top with chives or green onions.
My guess is the recipe came about when my grandmother was low on eggs and had breakfast to make. You can get by with an egg per person. My mom always said an egg per person and one for the pan.
I just love it, no matter how many eggs I have on hand. You can use almost any kind of cooked noodle. I have used farfalle, shell pasta and spaghetti.
So here is the family recipe you might want to try sometime.
Noodles and Eggs
1 T. butter or oil
8 oz. cooked noodles- any pasta you like is fine
8 eggs
Salt and pepper to taste
Heat butter in large skillet and add noodles, cooking until heated through. Beat eggs in bowl and add to hot noodle mixture, stirring until eggs are cooked and dish no longer looks wet. Season to taste and serve. Serves 6-8.
Variations: Add diced cooked ham, bacon or Canadian bacon with the noodles. Other options add 1 c. chopped tomato or chopped up cooked veggies. You can add 1-2 c. shredded cheese just after you add the eggs. Sometimes I top with fresh chives, green onions or herbs.
Homemade Granola
One of the advantages of making stuff from scratch, is that you get to control what goes in it. This is really true for granola. The boxed stuff in the store is often full of way too much sugar for my taste. The base for granola is toasted oats, but after that you can get creative. I use plenty of nuts and seeds, sometimes coconut, and finish it off with an assortment of dried fruits. You can use what ever nuts, seeds and dried fruits you have around.
I prefer my granola less sweet than most commercial brands. By making my own, I get to control what, and how much, sweeteners to add. For my granola, I use honey to sweeten it. You can more or less, to suit your taste. You could add some maple syrup, too.
I know granola is most often thought of as a breakfast food, but it makes a great snack, and sprinkled on yogurt it can also be a tasty choice for lunch. Great to take along when hiking or going to the park. I actually like to sprinkle granola on ice cream, too.
Homemade Granola
3 c. rolled oats
1/4 -1/2 c. each of any of the following to equal 1-2 c. total
Sesame seeds, sunflower seeds, chia seeds, wheat germ, peanuts, pecans, almonds, hazel nuts, pumpkin seeds, walnuts, coconut… you get the idea. Don’t forget to chop up any big pieces.
1 t. cinnamon
1 t. orange peel
1/2 t. nutmeg
pinch of salt, optional
1/4 c. oil
1/4 c. honey- or add a little more if you like a sweeter granola
2 t. vanilla
Dried fruit to equal 1 -1 1/2 cups. Some choices could include: raisins, dried cranberries, cherries, pineapple, dates, figs, apricots, bananas, strawberries, blueberries etc. Cut up larger pieces.
In large bowl combine oats with seeds and nuts and toss well with seasonings. Heat together oil, honey and vanilla and pour over oat mixture, tossing to coat evenly. Spread on a cookie sheet and bake in a 300 degree oven for 30 minutes. Halfway through the baking time stir mixture so the edges won’t burn. Remove from oven and return to large bowl. Toss with the dried fruit and allow to cool before storing in an airtight container in a cool, dry place. Use in 1 month or store in freezer or fridge to keep longer. Makes 5-7 cups.
Finnish Nisu Bread
I wanted to share one of my favorite bread recipes. I seem to bake bread more often in winter. This wonderful recipe came from the Finn grandmother of two good friends. I think of her every time I make this bread. She was a sweet and loving woman.
Nisu is a soft, slightly sweet bread, made special with the addition of cardamom.
Cardamom is a spice that has a rich, sweet flavor and fragrance. You can purchase it whole, in pods, or ground. Cardamom is often used in baked goods and adds a nice flavor to frosting and glazes. It is also used to flavor coffee. Cardamom is a little pricey. The good news is a little goes a long way. If you buy ground cardamom, you can store it in the freezer to keep it fresh longer.
This bread is lovely just toasted, and makes great French toast. It is also a nice sandwich bread. The recipe makes three loaves, so you can leave one out and freeze or share the other two.
Nisu
½ c. warm water
2 packages active dry yeast
2 c. milk
½ c. sugar
2-3 t. ground cardamom
1 t. salt
6 T. butter
6-7 c. flour, preferably bread flour
2 eggs
Dissolve yeast in water and set aside. Place milk in large bowl and add the sugar, cardamom, salt and butter. Heat in microwave until liquid is very warm. Butter might not be completely melted. Stir mixture until sugar is dissolved. Place 2 cups of flour in a mixing bowl and add the milk mixture, eggs and yeast mixture. Beat on medium speed for 3 minutes. Add 1 cup more of the flour and beat 2 minutes more. Stir in enough of the remaining flour to make a soft dough. Turn onto a floured surface and knead until dough is firm and smooth, about 10 minutes. Place in an oiled bowl and turn dough to coat. Cover with a towel and allow to rest until doubled in bulk, about 1 hour. Punch dough down and divide into 3 pieces. Roll each piece into a loaf and place in greased 9×5 inch bread pans. Cover and allow to rise until doubled in bulk, about 45 minutes. Bake in a 375-degree oven for 30 minutes or until golden and loaf sounds hollow when tapped lightly. Makes 3 loaves.
Homemade Vegetable Soup Base
I have made a lot of stuff from scratch- could I make my own soup base? I could, and I did! Not soup stock, but the stuff in jars that you just mix with water for instant broth. I wanted a no-meat soup base for when I was cooking meat-free.
I made a vegetable soup base that is a mixture of vegetables, both fresh and dried, herbs, mushrooms, nutritional yeast, spices and salt. There is pretty good amount of salt, but I wanted to be able to store it in the fridge and be safe.
It worked out that every teaspoonful of the finished base has less than 1/4 teaspoon of salt. Not great, but a lot less than bouillon cubes.
If you want to make yours with less salt or no salt- you’ll have to freeze the mixture in ice cube trays and take it out of the freezer as needed. Sort of like your own bouillon cubes.
The nice part is, I can now make a vegetable soup easily and I know exactly what is in it. It can also be added to chicken or other meat-based stocks, in place of the salt, to add extra flavor.
Homemade Vegetable Soup Base
4 carrots, peeled and cubed
3 celery ribs, washed and cubed
1 large sweet onion, peeled and cubed
3 green onions, washed and cut up
1 c. sun- dried tomatoes, soaked in water 30 minutes, and drained
1 c. dried mushrooms, soaked in water 10 minutes and drained
1 c. chopped cabbage
1 c. parsley, chopped
1/2 c. chopped sweet pepper
1/4 c. nutritional yeast, optional
2 T. turmeric
8 oz. salt- I used sea salt and used a scale to weigh it. It’s around a cup but will differ if you are using a coarse salt
Combine all ingredients, except the salt, in a food processor and blend until smooth. I have a decent size Cuisinart and still had to do this in batches. Combine in a bowl with the salt and stir well to blend. Store in a clean jar in the fridge until ready to use. I ended up with about 5 cups of soup base. To use, add about 1 teaspoonful to a cup of hot water for vegetable broth. Use less or more according to your taste. Use in place of salt in other soups, stews and sauces.
Orange and Oatmeal Scones
I love fresh scones, still warm from the oven. Since it is citrus season, I decided to make scones with some seasonal orange flavor. These scones have a nice, crunchy outside and crumbly, tender middle.
The orange juice and orange zest gives them a wonderful flavor. The oatmeal gives them a lovely texture and the raisins add just a bit if sweetness. A very nice combination.
These are great served warm, topped with sweet butter and jam. They are perfect for breakfast or brunch.
You can also use these scones as the base for a berry shortcake. Split, topped with sweetened berries and some whipped cream, they turn into a simple and tasty dessert.
Orange and Oatmeal Scones
2 1/2 cups flour
2 cups rolled oats
1 cup sugar
1 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 cup very cold, unsalted butter – cut into chunks
1 egg
1/2 cup orange juice
2 t. grated orange peel
1 cup raisins – plumped and well dried
Glaze
milk, sugar, orange zest
Line a large baking sheet with parchment paper (double two sheets if you have them – one inside the other). Preheat oven to 425 F. In a large bowl, place flour, oatmeal, sugar, salt, baking powder, baking soda and mix together. Cut or rub in butter to make a mealy mixture. Stir in egg and orange juice. Add orange peel and raisins. Mix to make a soft dough. Turn out onto a lightly floured board and knead for a few minutes. Roll or pat out into a thickness of 1/2 inch. Using a serrated cookie cutter cut into disks or rounds. Brush with milk and sprinkle with sugar and orange zest. Bake until nicely browned – about 14 minutes. Makes about 24.
