Gluten Free Sunday Morning Potato Pancakes…

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Sunday Mornings around here are usually a slower pace, or we try to make them that way after the CRAZY busy year that we’ve had.

We always sit down to breakfast together and one of our favorite additions to breakfast is the potato pancake.

Easy, buttery goodness!  Not from a box or a mix it takes minutes to make and is a great sunday morning comfort food.

Ingredients:

(Organic if possible)

Medium Peeled Russet Potatoes ( you can use what you have, but russets work best and don’t brown as fast)

Butter

Salt and Pepper

Onion powder

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Put a large skillet on medium and add a tablespoon of butter.   Shred the potatoes 2 at a time into a bowl.

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Once the skillet is warm and the butter melted, grab about 1/3 cup of potato shreds and put it into the skillet.  Flatten with your hand.  Repeat until the skillet is full or until you need to shred more.   Sprinkle with salt, pepper and onion powder.  Cook until nicely browned, flip and cook until browned again.  You can hold these in a 200 degree oven until you are ready to serve them.

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Voila! Easy-peasy potato pancakes!  No fillers, no crap… Just delish!

Make extra and freeze ’em!  The freeze great and reheat in an oven or in a skillet super quick!!

These would be a great side to any meal as well, not just breakfast!  You can add rosemary and roasted garlic or jalapeño and cheese…the combinations are endless!

Give ’em a try and let me know what you think! 🙂

The Perfect Sprouted Wheat Pancakes…

I am not afraid to admit when I can’t do something.

I CAN’T make pancakes!

Even after working in restaurants for all of my working years, 4 years of culinary school and owning 2 food service businesses and I still can’t make pancakes.  Normally they turn out too runny, flat, undercooked or just plain burnt.  Whether a mix or not, the only way the I ever got pretty griddle brown pancakes was opening a box of pre-made, pre-beautifully browned pancakes.   If you know me at all, you’d know that I am very anti-processed and pre-made foods, so doing this to satisfy my kids want for pancakes really hurt my heart.

That is until now!

This is the recipe that saved my kids from years of therapy that would eventually stem from my pancake incompetence.

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Wahoo!!  Fluffy AND hard to burn…for whatever reason.

Bonus is that they contain sprouted wheat!

A bit about sprouted grains…

Sprouting grains changes the composition of starch molecules, converting them into vegetable sugars, so the body recognizes and digests sprouted grains as a vegetable

In sprouted grains enzymes are created that aid digestion, complex sugars are broken down which can eliminate painful gas, and vitamin and mineral levels increase.

Sprouting neutralizes potent carcinogens and enzyme inhibitors, as well as an acid that inhibits absorption of calcium, magnesium, iron, copper and zinc.

You can grab sprouted wheat flour

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at just about any grocery store, check out the natural and organic sections or here on Amazon !

Health Benefits abound and the kids were none the wiser !

Without further adieu..

Sprouted Wheat Pancakes

INGREDIENTS:

1 Cup Organic Whole Wheat Flour

1.5 Cups Organic Sprouted Wheat Flour

4 Teaspoons Baking Powder

2 Farm Fresh Eggs

2 (+) Cups Organic Whole Milk

1 Teaspoon Salt

1/4 cup (more or less to taste) Local Honey

Apples, Blueberries, Bananas, Coconut…any thing that you’d like to add

1. Mix together flours and baking powder

2. In separate bowl beat together egg, milk, salt and honey .

3. Stir in flour until just mixed.  Add fruits or nuts

4. Pre-heat griddle or pan over medium heat.  Melt a small amount of butter or coconut oil pan.

5. Ladle small amount of batter, cook until bubbly.  Flip and repeat with the rest of the batter unit you have a stack of golden brown pancakes.

Freeze what isn’t eaten and voila! fast breakfast on a busy morning.

Bacon, Sausage and Lard…

Phew… we’ve had quite the busy week!

2 – 30 lbs hams curing and waiting to be smoked.

13 pints of lard rendered and canned just waiting for pie crust.

100 lbs of sausage (breakfast and Italian) made, stuffed and packaged.

Almost 70 lbs of bacon cured in molasses and maple for 5 days then smoked, sliced and packaged.

~Blueberry Maple Sausage

~Sweet Italian and Blueberry Maple

~Getting a little Maple Yumminess..

~Rubbed and curing for 4 days

~Resting an hour before the smoker

~Smoked for hours and ready for the oven!

We still have so much to do…I must have 80 lbs of fat left to render, but the majority of the hard work is done.

Rendering fat….

Thankfully a friend rendered fat from a pig that she purchased earlier this month and warned of the odor and being very sensitive to odor myself, I am glad that I decided to cook the fat outside on the porch in slow cookers…It definitely had a certain smell to it.  Outside it wasn’t bad, actually we were cleaning up the yard in anticipation of hurricane Sandy and my son yelled “it smells like potato chips!”, which it did. 🙂  That being said, when all was said and done I had the whitest snow-white lard I’ve ever seen.  Because our pigs spent their lives outside in the sun, their fat is chock full of vitamin D, second only to cod liver oil!  Can you imagine??  Have you ever tried to stomach cod liver oil?  Not my favorite by any means.  Good to know that my pastries and morning eggs will have serious amounts of vitamin D…perfect for the winter. Yay!!

Anywho, here is how I did it.  You can literally set-it and forget-it!

~Sunny day rendering a little lard

Cut your fat into small pieces, the smaller the better, the more lard you will render out.

Place it all in a crockpot

Add 1 inch of cold water to the bottom of the pan

Set the crockpot on the lowest setting

Cover and forget for about 6 hours

You’ll see the fat shrink and the lard will begin to fill the pan.  When the fat (which will become cracklings) begins to brown, it’s time to strain, strain through cheesecloth in a strainer.  This will be the whitest of white lard.  Perfect for baking.  Pour hot lard into sterile jars and top with sterile lids.  They will self seal and be shelf stable.

Place the fat pieces back in the pan and continue to render.  When the cracklings resemble bacon pieces, you can strain it a

gain and this straining will be a bit darker and have  a little bit of a bacon/pork flavor, perfect for breads and frying.  Anything that you want to have a little more of an in-depth flavor.  Some people save the cracklings and add them to salads or anywhere else you’d want a little crunch.  I can imagine that a chicken breast coated in panko crumbs and cracklings would be AMAZING!

I, however ended up tossing them as it was really late and I was kinda tired of them…if I’m being completely honest. 😉

~lard, glorious lard

Here is the dream shot, although not a great one…

Our goal….

~Our own eggs AND bacon!!

From the very first egg gathered from our backyard chicken house over 3 years ago we said “wouldn’t it be great to have our own bacon to go with it!”…

 Much to the nay-say of others and many thinking that we are nuts….we did it!

We did it!!

And we will do it again, next spring.

 It has been so much more than a learning experience, it has really made me more aware of where my food comes from and where I WANT my food to come from.

I do have to admit that I can’t wait until next year to have little piggies running around outside…they really are such neat creatures. ❤

If anyone local is interested for next year….let me know.  We would love to share our home grown food. 🙂

The last of the warm summer days…

Every year about this time I look around and think, did I have my windows open enough this summer?

Did we get enough fresh, warm air?

Did we do all that we wanted to this summer?

The answers:

There is never enough open window time. 🙂

The air is always fresh, though not always warm. 🙂

No, the summer escaped us, but all of the major ideas were accomplished.

Our garden was not uber fruitful this year.  We had a giant crop of cucumbers early on, before the beetles got them.  The  tomatoes did well before the hornworms got them.  Zucchini also did well, before the beetles came…We just donated the garden to the pigs, they loved it and are still digging out there, for a few more weeks anyway.

The seasons seem to change so fast around here!  One day it’s sweltering, the next the fire is roaring.  I fear that I’ve hung my last load of laundry on the line until the spring.  As much as I will miss all of the outside doings, I will have more time to take care of things inside now. 🙂  Bring on the baking, blogging, crafting and homeschooling!

I am ready.  We have had a very busy summer and are ready for a little slowdown.  We have some buttoning up of the farm around here, the chicken coop needs to be cleaned out and winterized, the pigs off to the butcher, summer gadgets put away for the winter and on and on….

Now that the warm weather is coming to an end, the grill will go away and so will one of our favorite meals.  It’s quick, a great vessel for leftovers and tastes great…

Since this is a quick grilling pizza, your sauce and toppings must be warm when they are put onto the pizza.

We used some leftover bacon from breakfast and garden goodies to make this one…

Pre-flip…

Post Flip.

Grilled Pizza!!

1 Dough ball

Leftovers from the fridge, garden etc…

Sauce

Cheese

 You can buy dough at the store or make your own.  I always pick one up while shopping, it keeps great in the freezer and is so quick and useful.  This dough was an organic sample given to us (perks of the “other” job)

Pre-heat grill to high, scrape your grill clean.  It often helps to take an old, clean towel drizzle  it with  olive oil and rub down the hot grill grates (quickly) using tongs to hold the towel.

Let dough sit out at room temp for about 20 minutes.  Rub a little olive oil on a sheet pan (leaving the corners dry).  Hand stretch the dough then place it on the tray.  Stretch the dough to the corners of the tray pressing the dough into the dry corners  (it helps the dough from shrinking back).

Meanwhile heat your sauce stove top.

Sauté all of your toppings.  I often just do this in a pan on the grill, top down with the pan handle sticking out while it is heating up….why waste the heat. 😉

Now….

Turn your grill to medium-high.  Slide your dough off the pan an onto the grill.  Close the grill and wait a few minutes.  Your dough will rise.  You are looking for nice grill marks on the underside and a nice crust.  Once that is formed, using a big spatula, place the spatula under the dough and begin to lift, quickly place your other hand to guide the top when flipping and continue the flip.

Now it’s time to top your pizza with the warm sauce, cheese and toppings.  Close the cover and allow cheese to melt and bottom to get a nice crust.  Once this is done, lift one side of your pizza, slide your original pan underneath and Voila! Dinner!

So Easy…you can omit the sauce and make it into a flatbread….

Pre-cook eggs, add salsa instead of sauce and you’ve got breakfast pizza…

Give it a try!  It’s an easy way to keep the kitchen clean and cool. 😛

If anyone out there has any organic remedies for squash beetles and hornworms, I’d love to know! 🙂

Bacon Jam!!!

 Now I figured with a name like Bacon Jam, that THIS would be a recipe that I would really like…Man, was I wrong!  I am IN LOVE with bacon jam…I mean really in love.

This is our new go-to condiment.  It goes on burgers, in grilled cheese, with cream cheese on crostini, in chicken salad, on baked potatoes and we’ve only had it in the house less than a week!  I would venture to say that it would be amazing with a little vanilla ice cream! Yum!!

I brought a jar to a family cook out and made everyone try it!  Unless everyone was just being polite…the reviews were (as I suspected…) “where can we get some?!?”

(My husbands bacon jam filled dinner plate! Ha, ha)

Looks like I’ll be putting Bacon jam on my Christmas gift list!

Want some of your own…

Here ya go!

 After my family filled their plates the first night right out of the crock-pot I filled 3 jelly jars and 4 smaller jars

3 lbs bacon

4 medium onions sliced

8 cloves garlic

1 cup apple cider vinegar

1 cup brown sugar

1/2 cup maple syrup (the real stuff)

1.5 cups brewed coffee

1/4 cup molasses

2 bay leaves

Chop the raw bacon into small pieces and cook in a skillet (render out the fat) until the bacon is nice and crispy.

Remove the bacon and set aside.  Cook onions and garlic in remaining bacon fat until translucent.

In the meantime, put the rest of the ingredients in a crock pot.  Transfer the onion and garlic mixture and the bacon bits into the crock pot and set on high for 3-4 hours or until you have a runny jam like consistency.

I got impatient and put it into a wok and reduced it that way (the smell was intoxicating and I just couldn’t wait anymore!)

Pull out the bay leaves and zip it all in the food processor until the bacon is broken up, just a few spins.

Put it into jars and refrigerate.  Add to everything!!

My favorite so far is store-bought natural rotisserie chicken, pulled and mixed with mayo and bacon jam! Delish!!

I would think you could can in a pressure canner, but I will ask the experts before I make that claim for sure. 🙂

Next time I think I’ll experiment with a savory bacon jam.  This one is on the sweet side, I can just imagine one with a bit more garlic and rosemary….Mmmm….

Be mine….Oh, wait you already are.

Happy Valentines Day!  

Ahhh, Yes, Valentine’s Day!  This day in my life has had many meanings as the years have ticked away.  When I was little, it was another excuse to get candy.  When I was in grade school it was an excuse to find out who liked you.  Once in grade school, maybe 3rd or 4th grade, a boy from my school dropped off a dozen red roses to me at my house!  Crazy, I thought, but  hey, that’s how I rolled with the grade school boys! 😉   As a teenager Valentine’s day was a reason to ogle the boys and try to figure out what that girl had that I didn’t.  As a twenty something, it was known as Black *insert day of the week here*, mainly because we ladies never seemed to have steady beaus around that time.  I do believe that there is too much pressure on Valentine’s day for the daters of the world, but that is a different post all together.  Now, it’s for my little ones, a chance for them to get chocolate, heart-shaped breakfast and learn that giving and showing love is not just a February 14th occasion, but an everyday occasion.

I love my kids, sometimes they would say too much.  But when I hug and kiss them, I make sure to give them a special little squeeze because I know that there are so many little ones that don’t get nearly the amount of love that my little ones get.

So forget the cards, and candy (well chocolate is always a good thing) and instead give a little extra squeeze to the ones you love and tell them why you love them, they’ll appreciate it more than that piece of paper in the long run. ❤