Simple Strawberry Jam, Pomona Style

This is the method of making strawberry jam using Pomona pectin. The same recipe will work with these different fruits: kiwi, currant, raspberry, gooseberry, sour blackberry, sour cherry, sour plum and pineapple.

Simple Strawberry Jam

8 cups mashed fruit (that's about 16 cups whole fruit)
1 1/2-4 cups sugar, to taste
4 tsp pectin
4 tsp calcium water

Put mashed berries into pot. Add calcium water and stir well. Measure out sugar in a separate bowl and mix in pectin powder. Be thorough!

Bring fruit to boil. Mix in sugar/pectin mixture and stir vigorously for 1-2 minutes. Be sure the pectin is dissolved. Bring fruit back to a boil. Remove from heat.

Ladle into prepared jars and process in a BWB for 10 minutes, or more, depending on your elevation. Check my sidebar for a link, if you need a lesson on BWB canning.

Strawberry Mint Jam

I found this over at Mrs. Wheelbarrow's blog. I'm trying to track down some peppermint to try it!

Strawberry Mint Jam

4 c. strawberries, rinsed and hulled, halved or quartered
Juice of one lemon
5 black peppercorns, crushed
Four large stalks of peppermint, tied together
2 tsp calcium water
1.5 c sugar
2 tsp Pomona pectin
1/2 tsp butter, optional

Crush the strawberries a bit with a potato masher. You want some whole pieces.

In a large glass heavy bottomed preserving pot, gently toss the berries with the lemon juice. Add the mint springs and the crushed peppercorns. Allow to sit, at least two hours.

Get the water in the canner boiling. Get a small pot boiling with the rings. Stir together sugar and pectin.

Add the calcium water to the fruit and bring to a full rolling boil that cannot be stirred down. Remove the mint sprigs.

Add the sugar and pectin and stir vigorously for two full minutes.

Bring the jam back to a boil, then add the butter, stir well to dissolve foam.

Ladle the jam into sterilized 1/2 pt. jars. Wipe the rims, add lids and tighten rings.

Place the jars in the canner, make sure they are covered by at least an inch or two of water, then bring the water to a full boil

Once the water starts boiling, being timing the processing. Process for 10 minutes.

Remove the jars from the canner to a clean towel. Allow the jars to cool.

Healthy Homemade Mayo

This is from Wellness Mama. I love her blog!

Healthy Homemade Mayo

4 egg yolks, room temperture
1 Tbsp lemon juice or ACV
1 tsp mustard or 1/2 tsp dry mustard
salt and pepper
2/3 cup olive oil
2/3 cup coconut or macadamia oil

Put egg yolks into blender and blend till smooth.

Add lemon juice or ACV, mustard and spices. Blend.

SLOWLY drizzle in olive oil, while blending on slow speed. Start with just a drop at a time..Be SLOW! Add remaining oil. Store in refrigerator for up to a week.

Easy Summer Squash

This is one of my favorite sides dishes. It's something I made up and I don't really measure, so these measurements are my best guesses. Use more or less of anything as you see fit.

Easy Summer Squash

6-8 small summer squash, assorted colors and kinds
1 Tbsp bacon drippings or butter
1/4 cup chicken broth
kosher salt and pepper to taste
1/4 cup cheddar cheese
sprinkle of Parmesan cheese

Melt bacon drippings in saute pan. Meanwhile, wash and dry squash, then slice into rounds. Add to hot drippings. Sprinkle with salt and pepper to taste. Saute for five minutes. Add a splash of chicken broth and continue cooking for two or three minutes. Allow most of the chicken broth to be absorbed or cook off. Turn off heat. Sprinkle on cheddar and Parmesan and allow to melt. Serve hot.

You could also cook the squash in an ovenproof skillet and finish it in the oven if that fits better with your main dish.

Sweet Fennel Pork Sausage

Here's a recipe from Mark's Daily Apple for fresh sausage. I've been making variations of sausage for a while now, but I always appreciate a new version!

Sweet Fennel Pork Sausage

2 pounds of pork butt, cut into 1-inch chunks (include all fat)
1 tablespoon fennel seeds (toasted or not, your choice)
2 garlic cloves, finely chopped
2 teaspoons allspice
2 teaspoons kosher salt
1/2 teaspoon black pepper
1/4 cup finely chopped fresh parsley
3 tablespoons red wine vinegar

Sprinkle seasonings and parsley on the chunks of meat. Mix well.

Bacon Fat Mayonnaise

This sounds heavenly!

Bacon Fat Mayonnaise

5 egg yolks
1 tablespoon mustard
7 teaspoons freshly squeezed lemon juice
1 1/4 cups rendered bacon fat
1/2 teaspoon fine sea salt
Freshly ground black pepper to taste

Put the egg yolks, mustard and 1 1/2 teaspoons of the lemon juice into a blender or mixing bowl. Beat on high for 2 minutes, until well blended. Add the bacon fat gradually, continuing to beat until the mixture is thick. Slowly blend in the remaining lemon juice, sea salt and pepper, blending it continuously throughout. Adjust the seasoning to taste.

Absolutely Fabulous Greek/House Dressing

This is from AllRecipes.

Absolutely Fabulous Greek/House Dressing

2 cups olive oil

1 tablespoon and 2-1/4 teaspoons garlic powder

1 tablespoon and 2-1/4 teaspoons dried oregano

1 tablespoon and 2-1/4 teaspoons dried basil

1 tablespoon and 1 teaspoon pepper

1 tablespoon and 1 teaspoon salt

1 tablespoon and 1 teaspoon onion powder

1 tablespoon and 1 teaspoon Dijon-style mustard

2-2/3 cups red wine vinegar

In a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.

Honey Muffins

I found this looking for more Primal coconut flour recipes. Most at the link have unacceptable levels of sugar, but this one could be a once in a while treat.

HONEY MUFFINS

This is a basic coconut flour muffin recipe you can use to make a variety of muffins.

6 eggs
1/4 cup butter, melted
1 /4 cup coconut milk or whole raw milk
6 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 cup sifted coconut flour
1/2 teaspoon baking powder

Blend together eggs, butter, coconut milk, honey, salt,
and vanilla. Combine coconut flour with baking
powder and thoroughly mix into batter until there are
no lumps. Pour batter into muffin cups. Bake at 400
degrees F (205 C) for 15 minutes.

Makes 12 muffins.

Dill Vinaigrette

This was featured in a Mark's Daily Apple article of homemade salad dressings I read.

Dill Vinaigrette

1/2 cup olive oil
1/4 cup red wine vinegar
2 tbsp honey
1 tsp dried dill weed
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp dry mustard
Salt and pepper to taste

Method:
In a blender, combine the oil, vinegar, sugar, dill weed, onion powder, garlic powder, dry mustard. Blend until smooth. Add salt and pepper to taste. Cover and refrigerate until chilled.

Seared Mahi Mahi with Zesty Basil Butter

I found this on the Food Network. It sounds like an excellent recipe!

Seared Mahi Mahi with Zesty Basil Butter

9 tablespoons unsalted butter
4 1/2 teaspoons freshly squeezed lemon juice
2 large garlic clove, finely chopped
3/4 teaspoon salt, plus additional for seasoning
3/4 teaspoon freshly ground black pepper, plus additional for seasoning
4 1/2 tablespoons chopped fresh basil leaves
9 tablespoons olive oil
12 (6 to 8-ounce) mahi mahi fillets (or similar fish)

Zesty Basil Butter:

Combine the butter, lemon juice, garlic, salt, pepper, and basil in a medium saucepan and cook over low heat, stirring until the butter melts. Cover and keep warm over low heat.

Heat the oil in a large skillet over medium heat. Season the fish with salt and pepper, to taste. Cook the fish for 3 minutes; then turn and cook until just opaque, about 3 to 4 minutes more. Transfer the fillets to individual plates.

Spoon the warm basil butter over the fish and serve.

Spicy Tuna Salad Recipe

I found this tasty-sounding recipe on the Mark's Daily Apple Forum. I adapted it to our family size and tastes. Can't wait to try it!

Spicy Tuna Salad Recipe

4 Cans tuna
4 Serrano chiles minced
2 Tomatoes diced
1 Small onion diced
2 Medium avocados diced
2 Medium carrots shredded
3 Sprigs of cilantro diced
4 Cups lettuce finely shredded
8 Tablespoons mayonnaise
Juice from 4 limes
Salt and pepper to taste
Hot sauce

Add all of the ingredients to a large bowl. Mix thoroughly.

Tuna Salad Recipe Serves 8-12

Zucchini Hummus

This is sure to appear on my table often throughout the summer. I found it at The Culinary Life.

Zucchini Hummus

2 zucchini, peeled and chopped
1/2 cup raw tahini
1/3 cup fresh lime or lemon juice
1/4 cup cold pressed olive oil or flax seed oil
4 cloves garlic, minced
1 teaspoon celtic sea salt
1/2 tablespoon ground cumin

Blend ingredients in a high speed blender until smooth, adding more salt and lemon juice to taste if you like.

Grilled Veggie and Cheese Sandwich

Adapted from a recipe on Beef 4 Breakfast.

Grilled Veggie and Cheese Sandwich

Basic Grain-Free Bread

Fresh Basil, salt, pepper and Italian spices
Celery, Onion, Green onion
Mushrooms
1/2 Avocado
Cheese of choice
Butter
Spinach

1. Chop the basil, celery, onion, green onion, avocado, mushrooms and spinach into tiny pieces
2. Mix the chopped ingredients with the spices and spread on the bread
3. Cut the cheese and place 3-4 pieces on the other piece of bread
4. Combine the bread to make a sandwich and butter the outsides of the sandwich with plenty of butter
5. Toss in a heated pannini grill or on a cast iron skillet until crispy and cheese is melting.

Basic Grain Free Bread

I found this on the MDA forum, but it's originally from Emily's blog, Joyful Abode. It's another to-try-when-the-oven-gets-fixed recipe.

Basic Grain-Free Bread

• 1 cup coconut flour, sifted
• 1 cup flax seeds, ground and sifted (I'll discard the hulls that wouldn’t sift through)
• 1 teaspoon salt
• 2 teaspoons baking soda
• 10 eggs
• 1/2 cup coconut oil, melted
• 1/3 cup plain full-fat yogurt (optional)
• 1 Tablespoon apple cider vinegar

Preheat your oven to 325 degrees Fahrenheit.
Mix together flour, flax, salt, and baking soda.
In a separate bowl, whisk together eggs, coconut oil, yogurt, and vinegar.
Pour the dry ingredients into the wet ingredients, mixing after each addition
Pour into a greased loaf pan, and bake 50-70 minutes, depending on size of loaf pan.
Cool 10 minutes in the pan, then turn out onto a cutting board. Allow to cool completely before slicing.
18-22 slices

Primal Banana Muffins

These are grain-free muffins! I am looking forward to trying them when my oven works again. This recipe makes only one dozen...many fewer than most of the recipes I post here!

Primal Banana Muffins

1/2 cup coconut flour
1/2 tsp salt
1/4 tsp baking soda
1/8 tsp baking powder
6 eggs
1/2 cup oil (coconut, olive, grapeseed, whatever flavor you prefer)
1/2 cup honey or agave nectar
1 tablespoon vanilla extract
1 mashed ripe banana
dash of cinnamon

Preheat oven to 350, grease muffin tin or use muffin cup liners.
Mix all wet ingredients in a small bowl. Mix dry ingredients in a large bowl. Combine all ingredients and mix until well blended. Pour into muffin tin... this recipe will make 12 muffins. The batter will be very runny. Bake for 20 minutes. Serve warm with butter.

Creamed Spinach

This is heavenly! I found it on the forum at Mark's Daily Apple.

Creamed Spinach

4 pounds fresh spinach, washed and tough stems removed
1/4 cup unsalted butter
2 teaspoons minced garlic
1 1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon nutmeg
1 cup heavy cream

Bring a pot of salted water to a boil over high heat. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.

Melt the butter in medium saute pan over medium-high heat. Add the garlic and cook, stirring, until soft and fragrant, about 2 minutes. Add the spinach and cook, stirring, just until the liquid is released. Add the cream, salt, pepper, and nutmeg, and cook until the cream is reduced by half, about 4-5 minutes. Remove from the heat and serve immediately.

Feeding the Crew Gets Honored

Katherine at Homestead Garden and Pantry, honored me with the Stylish Blogger Award. Granny Miller, as she goes by, is the writer of *the* most inspiring blog I have come across. I've read her blog for years and implemented ideas as I am able on my little Urban Homestead. Is it childish to admit how giddy I was when I realized that she was aware of my blog?

The rules of the game are that I must divulge seven things that you may not know about me and pass the honor along to fifteen other bloggers. Therefore:

1. I had several pet tarantulas as a child. I was fascinated by them. I brought them to school for show and tell once and was told by a girl that I was weird.

2. I am double-jointed in my hands and legs. I should have challenged that girl to a game of Mercy! Double-jointed-ness can lead to arthritis. I had a lot of pain in my hands and other joints several years ago that was cured by drinking kombucha.

3. I didn't know how to cook when I got married. I knew how to prepare Rice-a-Roni, Top Ramen, and Mac and Cheese. My husband asked for mashed potatoes and I said, "OK, I'll go get a box." He said, "No, real mashed potatoes!" It was an epiphany. I had never thought of making mashed potatoes from potatoes, just from a box of flakes. It didn't turn out well that first time. I have improved since then.

4. I love books! If you read at my other blogs, you already know that. I am currently cataloging my books so I might buy fewer duplicates. I have a friend who is waiting eagerly to hear the end number. My suspicion is so that she can say to her husband, "At least I'm not a bad as HER!"

5. I grew up in a very small town. The speed limit downtown was 15 MPH. In the outlaying roads, it was 30. You could go all of 55 on the highway, but I wasn't out there often. When I moved to Sacramento, CA, I was a wreck! I was afraid to drive the forty mph speed limit in town. My sister-in-laws, aged 12 and 13 at the time, thought this terribly funny.

6. I am a planner. I write lists of everything. However, I often forget my shopping lists at home. This makes my dear husband laugh and roll his eyes. "Good thing you are cute", says he.

7. I told my husband when we met (at age 15) that I wanted 22 children. I thought that would scare him off. :) It did not. He negotiated down to 10. That seemed like ever so many, back then. Now I wish I had stuck with a dozen or more. We have eight living children and two with the Lord, so he says we are finished.

Now to bestow the Stylish Blogger Award to fifteen others....

1. Mrs. O'Melay
2. Heartchild
3. MotherHen
4. Maureen at Suburban Sharecroppers
5. One Acre Homestead
6. Paisley at Vacation Schooling
7. Ginger at Clark Chatter
8. Stephanie at Our Little Library
9. Laurie at Common Sense Homesteading
10. Woody Farm
11. Veee at Acknowledging Him
12. Not Dabbling In Normal
13. La-Mama-Loca
14. Bison
15. Pudge and Biggie's Mom

Lemon Pepper Chicken Thighs

I am trying to add more and more meat to our diets and less carbs. This is a simple meal we have all enjoyed.

Lemon Pepper Chicken Thighs

10-12 thighs, skin on

1/4 cup butter
1/2 tsp cayenne pepper
1 tsp salt
1 tsp pepper
the juice and zest of 1 lemon

Combine all ingredients but chicken. Rub chicken generously with spice mixture. Lay chicken in a baking dish. Add any leftover spiced butter to top of chicken. Bake at 350 for 45 minutes or until done. Thicken resulting broth, if desired, for a sauce.

Chas' Hamburger Buns

This is on my list of things to try when I get my mill back (it's being replaced by the company) and my oven works again (repairman is scheduled to visit on Thursday). I got it from Chas who blogs at Heritage Acres.

Chas' Hamburger Buns

2 cups whole wheat pastry flour
2 cups all purpose flour
2 Tbsp yeast

Mix and proof.

Combine in saucepan:

1 cup milk
3/4 cup water
1/2 cup oil
3 Tbsp honey
1 tsp salt

Bring just to warm and combined.

Add wet to dry ingredients,. Knead briefly. Let rise 10-15 minutes. Knead a few times. Form into buns. Rise. Bake at 350 for 15-20 minutes.

Garlic Salad Dressing

We've added more and more salads to our meals and a variety of dressings are a nice way to brighten them up. My Lambies think it tastes like liquid hot dogs. Serve at room temperature.

Garlic Salad Dressing

1 tsp salt
1/2 tsp pepper
1/4 tsp cayenne pepper
1/4 tsp dry mustard
2 Tbsp raw apple cider vinegar
1 tomato, cut in chunks
1 dash Tabasco sauce
1/2 cup olive oil
2 Tbsp bacon drippings
1 clove of garlic

Add all ingredients to the blender and puree until smooth.