Category: Replace the grocery store

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Quick Refrigerator Pickle Recipe

Quick Refrigerator Pickle Recipe

I’ve gotten lots of requests for the refrigerator pickle recipe on the Facebook page (www.facebook.com/MiniSliceOfFarm)  … So here it is!  Enjoy!!

3/4 cup white vinegar
3/4 cup water
1/2 cup sugar (or honey)
1 teaspoons celery seed
1 teaspoon salt

4 medium sliced cucumber
1 small onion, thinly sliced

Place sliced cucumber, onions and celery seed in a large container. In a separate bowl, stir vinegar, sugar, water and salt together until dissolved. Pour liquid over cucumber and onions.  I put a small glass (like a shot glass) on the top to push the cucumbers and onions down before closing the lid.  Refrigerate for 5 to 7 days – lasts about 3 months.

It almost seems too easy doesn’t it? 🙂  Trust me those 5 to 7 days of waiting will be torture lol!!  But the longer you wait the yummier they get.

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Chicken and mushrooms in fire roasted tomato sauce

Growing up we ate a lot of sauce over rice dishes.  I have many favorites but this one tops the list.  I now make a double batch and can half of it for a quick lunch or dinner option!

What you will need:

  • 1 large onion diced
  • 24 oz sliced mushrooms
  • 2 large green bell peppers diced
  • 2 large cloves of garlic grated (or finely diced)
  • 48 oz (3lbs) fire roasted diced tomatoes
  • One whole chicken cut up
  • 2 tsp each:
    • Italian herbs
    • dried thyme
    • garlic powder
    • onion powder
    • garlic powder
    • paprika
    • Salt and pepper to taste

Instructions:

  1. In a large heavy pot (I use a big dutch oven) saute the onion with a smsll pinch of salt and pepper on med/high until translucent.
  2. Add green bell peppers with another small pinch of salt and pepper and saute for another 5 minutes.
  3. Add mushrooms and greated garlic with another small pinch of salt and pepper until the water is released from the mushrooms and re absorbed (about 10min).
  4. Add chicken with salt and pepper.  Stir mixture around for 5 min then add all the rest of the herbs and spices.
  5. Add the tomatoes and 1/2 cup of water.  Stir the mixture to incorporate everything well. Bring to a bubble then reduce heat, cover the pot, and let simmer for 90 minutes stirring occasionally.
  6. Serve over a bed of white or brown rice.  photo I have of this recipe is after I canned a batch.  I will take some next time I make this dish and post them for your reference 🙂

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Homemade cream cheese

A few days ago I shared my momma’s (slightly improved) homemade yogurt recipe.

When I make yogurt I usually do a full gallon because I can turn half of that yogurt into cream cheese by simply pouring it through cheesecloth!

Place a fine mesh colander in a large bowl and line it with a double layer of cheesecloth.  

Pour your yogurt into the cheesecloth and let the whey drip out for one hour undisturbed.

Then pull the sides of the cheesecloth up to form a pouch around the yogurt. Hang that pouch (I use a rubber band) above the bowl and allow to drip for another 24-48 hours.

After the cheese reaches the desired consistency, use a spatula to move it to a container and store it in the refrigerator.

You can also make this in a Greek yogurt mesh sieve, (pressing the cheese with the back of a spatula at the end while its still in the sieve will get it to the desired consistency)


We love it sweet or savory.  Our favorite way to eat it is on fresh bread under a layer of strawberry jam!

Enjoy!



*Note: I am a participant of the Amazon.com associates program.  This is an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.  I have personally purchased or researched all of the products linked and will not suggest a product otherwise.  By purchasing through these links you support this Mini Slice of Farm blog without any extra cost to you and allow us to continue posting great content for you.  Thank you for your support!! 

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How I save over $110/Month on baby food

Oganic non GMO is very important to us as a family.   Since we still don’t have proper GMO labeling and most of the “organic” babyfood had some “natural” preservative or additive we had to come up with an alternative way to feed our precious boy.

When it came time to start feeding our baby solid foods we came up with some delicious, homemade and easy recipes.  I was shocked how much it saved us when I calculated the savings!!

Here is an easy (and incredibly yummy) one to start with.

Roasted butternut squash puree

1 – Preheat oven to 400°F
2 – Wash and cut butternut squash lengthwise
3 – Scoop out seeds using a spoon (save those for later – more on that in a future post)

4 – Place squash cut side down in baking dish with 1″ water
5 – Roast at 400°F for 40 min
6 – Let cool until it’s not too hot to touch and start peeling.  I pull off the peel with my fingers but you can also turn the squash and scoop out with a large spoon.
7 – Puree in a food processor or blender.

And that’s it!  My 1.5lb squash gave me 32oz of baby food.  If I were to buy this in the prepackaged jars I would pay $0.30/oz.  That is $9.60 for 32oz.  I payed $2.20 for the squash, a savings of $7.40.  My baby eats 32oz of food in 2 days.  So that is a savings of $111/mo!!  Not bad for 10min of actual work!  AND it was much yummier than anything prepackaged in a jar … I had to hold myself back from eating it all 🙂

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My Momma’s (slightly improved) homemade yogurt

Recently I posted a picture of milk on my Facebook page with a comment that I’ll be making yogurt later (among other things  … it was three gallons!).  A few people asked me for the recipe – so here it is!  My Momma’s (slightly improved) yogurt recipe 🙂 

We have had homemade yogurt in the refrigerator for as long as I can remember.  Both my grandmothers used to make it, and my mom made a batch every weekend.  So now I make it – although I’ve slightly adapted the technique my mother and grandmothers used (it seemed slightly barbaric … you’ll see what I mean in a bit).  
 So here is my version of momma’s yogurt recipe.  I’ll leave her notes in the parentheses.
What you will need:
Milk (Whole, or 2%) ……………………………………….. 1 Quart
Yogurt (either homemade or store bought) ……. 1/2 Cup
1 – In a stainless steel pot bring milk up to 180oF (if using raw milk for raw yogurt only heat to 120°F and skip step 2) on medium heat stirring constantly to avoid scorching the milk (Mom didn’t have a temp – “heat the milk until its hot but not boiling – it will start to get foamy.  Don’t walk away because it will burn and ruin the flavor of your yogurt”)
2 – Remove from heat and let cool to 120oF.  (Again, mom didn’t have a temp “let it cool down a little bit.  Stick your finger in the milk, if it’s too hot then it will kill the yogurt culture so you have to wati a little longer.  When you can stick your finger in there without it burning, the milk is ready for the yogurt.”)
3 – Take one cup of the 120oF milk and mix it with the yogurt starter.  Then pour the mixture into the pot and combine with the rest of the milk.
4 – Pour the mixture into glass jars, cover with a lid, and wrap with towels and a blanket.  The goal here is to keep the yogurt at 120 so the culture will turn your milk to yogurt. 
**Important note**:  DO NOT MOVE OR DISTURB YOUR YOGURT FOR AT LEAST 6 HRs.  This process works best for me if I keep it in the oven with the light turned on.  It maintains the proper temperature and no one touches it.  I also do this at night and the yogurt is ready by the morning.
5 – Carefully pull off the blanket and refrigerate.  Enjoy your yummy yogurt!!

*Note: I am a participant of the Amazon.com associates program.  This is an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.  I have personally purchased or researched all of the products linked and will not suggest a product otherwise.  By purchasing through these links you support this Mini Slice of Farm blog without any extra cost to you and allow us to continue posting great content for you.  Thank you for your support!!