Category: Waste not want not

Posted on

Fire roasted tomatoes and easy tomato paste

Roasted Tomatoes

Roasting vegetables and fruit is a great way to bring out their naturally rich flavors.  Roasting tomatoes before adding them to a sauce or hot dish will intensify the flavors and take that sauce to a new level.  Here are three ways to roast tomatoes, and how to make a tomato paste from the roasted tomatoes. 



1 – Grill them…  Place the tomato right on the grate or in a grill basket.  When the tomato skin gets slightly charred flip the tomato to the opposite side and repeat.  This method will give you the most flavor and will add a slight smokiness to the tomato.
2 – Broil them …  Arrange the tomatoes in a single layer on a cast iron pan or heavy cookie sheet.  Place the pan directly under the broiling flames or heating element.  Keep a close eye on them because this will only take a few minutes.  When the first side is slightly charred flip the tomatoes and repeat.
3- Sear them … heat a heavy duty skillet or dutch oven to medium high heat.  Once the pan is hot add medium sized tomatoes.  Toss the tomatoes around with a spoon until desired char level is reached on the tomato’s skin.
Quick and easy fire roasted tomato paste
This paste uses the sear method mentioned above.  
  • After the tomatoes have reached the desired char level turn down the heat to medium.  
  • Use a potato masher to smash each tomato.  
  • Add a pinch of salt and stir the tomatoes until the desired consistency is reached.  
  • Add 1/8 cup of cold water and stir for a few seconds – then remove the pan from the heat.  Stir the paste to incorporate all the “flavor” on the bottom of the pan.  

This paste can be used right away, canned or stored in the freezer (ice cube trays are a great way to freeze them).

*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!! 

Posted on

Bone broth – liquid gold fountain of youth

I recently posted a picture on our Facebook page of a large pot of bone broth and received lots of questions.   Here are a few answers.

Bone broth is a nutrient, mineral and collagen rich broth that has a long list of health and beauty benefits.  To name a few – it aids in joint health, digestion,  building the immune system and is great for hair, skin and nails.  A cup a day in cooking or just to sip warm out of a mug is recommended.

Bone broth with rosemary and pink salt

Here is how I make mine.  (Note: you can use any kind of roasted bones for this broth.  I’ve tried it with beef, lamb and turkey as well)

Ingredients:

  • Roasted chicken (bones must be roasted for optimum benefits and taste)
  • Apple cider vinegar
  • Veggies (I use onions, carrots, celery, and garlic)
  • Bay leaves
  • Pepper corns
  • Salt
  • Chicken feet (cleaned, skinned and declawed, this is optional but they significantly increase the collagen)

Instructions:

  1. Roast a chicken for 75min at 350°F with salt/ pepper and whatever else we want to spice it with for dinner (last night I used it for onion chicken). 
  2. Pull off all the meat for dinner and put the bones in a large pot. Cover with cold water and 2 Tbls of apple cider vinegar and let it sit for 20 min. 
  3. While waiting prepare the veggies (I use onions, carrots, celery, and garlic). 
  4. Add veggies and throw in some bay leaves, pepper corns and salt. 
  5. If you also have the cleaned chicken feet throw them in there too (I know it sounds weird but the collagen boost is worth it!!). 
  6. Fill the pot with cool water and simmer on low for 12-24 hrs.  *Update* I now only use the crackpot for this recipe as it produces a richer more flavorful broth.  I start it on high for 6 hours and then let it run overnight on low for at least another 10hrs.
Large pot of bone broth that has been simmering for 16hrs 

After the broth is done cooking let cool and strain.  You can freeze, can and refrigerate this broth.  Consume one cup a day in cooking or just sip warm out of a mug.  Flavor with herbs, spices and salt/pepper when sipping it or using it in cooking.

Cheers to yummy health!

Posted on

How to ferment and save seeds

Seed fermenting 101

Last year I fermented some seeds as an experiment.  This year we planted those seeds and we’re BLOWN AWAY!  The seeds had a 100% germination rate – yes, every single one sprouted and produced a very healthy strong and beautiful plant!  Here is why, what and how to ferment.

*other great resources are at the bottom of this article*

Why ferment?
Fermenting wet seeds will remove the gel coating from the seed that prevent it from germinating.  It is also helps you weed out the non viable seeds.  Saving your own seeds will also strengthen the seeds year over year and get the seeds better acclimated to your environment.

What to ferment?
Wet seeds (such as tomato or squash) are the only candidates for fermentation.  Seeds that do not originate in a wet environment will naturally dry out for use in the following year.
Choose the best fruit from the strongest plant.  That will give you similar plants the following year.

How to ferment?
1) Select fruit from a healthy strong plant.  The fruit/veggie you select should be the best one on your plant – no imperfections if possible.

2)  Scoop or squeeze out the pulp and seeds.

3)  Place pulp and seeds in a jar.  Add filtered water, the ratio is one part pulp and seeds to three parts water.

4)  Place in a warm place with a loose lid.  The lid is only there to keep bugs out and the smell in.

5)  After a 5-7 days the viable seeds will sink and the bad seeds and most of the pulp will float.   Pour off the bad seeds and pulp that rose to the top (and any white film that may have formed).

6)  Rinse the remaining viable seeds .

7)  Place seeds on a flour sack cloth or paper towel to dry compleatly. (1-2 days)

8)  Store seeds in dark paper envelope labeled with the seed name/type and year.  Store in a cool dry place for next season.

Other great resources:
Seed to seed (book)
I will add more to this list as I find them!

*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!!

Posted on

Quick and yummy lentil pork chop soup

I was organizing my pantry and found a bag of dried lentils – it was great timing because we had leftover smoked pork chops from the night before … so how about a lentil and pork chop soup?

It was DELICIOUS … our guests thought so to and asked for the recipe!   So here it is 🙂

Ingredients:

2-3 pork chops diced
1 large onion diced
3 Tbls Olive oil
1 bag frozen chopped spinach (12-16 oz)
1 bag of dried lentils (2 lbs rinsed/sorted)
1 Tbls thyme
1/2 Tbls garlic powder
Salt/pepper to taste

•Saute onions and a pinch of salt and pepper in olive oil on medium heat in heavy stock pot.   Stir frequently until light brown and lightly caramelized (about 10min).

•Turn heat up to medium high and add in diced pork chops,  thyme,  garlic,  and another pinch of salt/pepper.  Until golden brown.

•Saute in spinach another pinch of salt/pepper until evenly incorporated.

•Add lentils and fill pot with water.  (The amount of water you add depends on how thick you like your soup.  I filled mine 3/4 full.)  Bring to a boil, cover and simmer on med low for 10min.  After 20 min taste the broth and add salt/pepper to taste (be careful it’s very hot!).  Let simmer for another 40 min stirring occasionally.

That’s it … easy peasy lentil and pork chop soup!

Posted on

Clean your microwave using lemon scraps!

Clean your microwave the easy, chemical free way!

We use LOTS of lemons around here!!  A great way to use leftover lemon rinds is to clean the microwave.

Fill a heat resistant glass container with water and the lemon rind.  Microwave on high for 8 min.  Leave the microwave door closed for another 2 minutes giving the steam time to work the baked on gunk loose.  Wipe down with clean towel … it’ll come right off!!

Before:

After:

Once you try it, it’ll be the only way you clean your microwave … at least that’s what happened at our house 🙂