How To Cook And Puree A Butternut Squash

 Homesteading, In the Kitchen, Recipes  5 Responses »
Oct 092011
 

This time of year gardens and stores are filled with a bounty of different squashes.  Squash is one of my favorite foods, it can be cooked in so many ways from veggie side dishes to pies and cakes.  The flavor of home cooked squash can not compare the cans you buy in the store.  Fresh squash has a rich taste that even my 2 year old says is “delicious”!  We were blessed with a good yield of Butternut squashes this year.  I’m busy baking and pureeing it up to preserve for the winter.

To bake a butternut squash lay it on it’s side and carefully press a knife through the center.  Cut down towards the bottom end, then turn the squash around and cut from the middle back to the top.  Open the squash and remove the seeds that are in the bottom of the squash.

Place them upside down in a baking tray and add about 3 cups of water.  This will help keep the squash from sticking to the pan as it cooks.  Cover with foil.

Bake at 350F for about 45 minutes.

To tell if the squash is done, gently press with a fork.  If the fork easily presses through the squash you know it’s done!  Let it cool until it’s easy to handle.  Turn the squash over and scoop out the the cooked flesh.  Puree this in a food processor or a blender.  If you don’t have one you can also use a potato masher and hand mixer.

If your not wanting to use the puree right a way, you can freeze it in storage containers or freezer bags. I prefer to measure mine out in 2 cup portions, I find most of my recipes use this amount.  You can also dehydrate the puree.  I will be adding a video on how to do that soon.

This same basic method can be used for most squashes and butternut puree can be substituted easily in any recipe calling for pumpkin puree.

 

 

Kim Mills on Google+

Real Food Face Off: Homestead Acres vs. Living the Local Life

 In the Kitchen  3 Responses »
Feb 112010
 

Today I’m featured on the Real Food Face Off along with Virginia at Living the Local Life.  The Real Food Face Off is a gathering of “real food bloggers” and is hosted by Kitchen Stewardship.   Twice a week 2 bloggers are featured together to share their thoughts on what real food is and share tips and tricks.  Check out Kitchen Stewardship to visit with many great food bloggers!

Some questions and answers that didn’t go live:

1.  If you only had energy for ONE make-from-scratch food, what would it be?  Is your preference for taste or health? One thing that I prefer to buy is Chinese chicken balls!  I have yet to find a good recipe for them so this is an occasional treat.


2.  What’s your favorite real/traditional food? I have two favorites.  My husbands pizza with garlic bread and salad.  Second is chicken and dumplings.


3.  If you had only $20 to spend in a week on real food, what would you buy and what would you make? If I only had $20 I would buy wheat berries (or flour), rice, beans, lard, butter, sugar, bananas, apples, celery, carrots and yeast.   With these ingredients you could make many different breads and stir fry’s.  Fruits would be saved for snacks.


Kim Mills on Google+

Family Favorite Sheppard’s Pie Recipe

 Casseroles, Dinners, Recipes  2 Responses »
Jan 272010
 

One of my hubby’s favorite suppers is Sheppard’s pie.  I’ve experimented with different variations over the years.  So far this is our favorite.  I made this for supper yesterday, all the ingredients except the beef were from our gardens last summer.  The beef is from a local farmer.  I love having home canned foods on hand to make cooking go quicker!

A note on the recipe below.  The spice measurements are approximate, by “eyeball”.  I rarely measure spices when I’m cooking.  Before serving simply adjust the spices to suit your family’s taste.

Print
Family Favorite Sheppard’s Pie Recipe

Rating: 51

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Ingredients

  • 1 lb ground beef
  • 1 medium onion
  • 1 quart crushed tomatoes
  • 1 pint (2 cups) peas
  • 1 tps salt
  • 1 heaping TBS parsley
  • 1 heaping TBS basil
  • 1 heaping TBS garlic powder
  • 1/2 TBS pepper
  • mashed potatoes

Instructions

  1. Fry ground beef until browned. Add onions and cook until meat is done and onions start to soften.
  2. Add tomato sauce, spices and peas. Bring to a boil and cook 10 minutes.
  3. Spread meat mixture into a baking pan and top with mashed potatoes.
  4. If desired sprinkle with shredded cheddar cheese and parsley.
  5. Bake at 350F for 30 minutes or until the top starts to crisp.
http://homestead-acres.com/blog/recipes/family-favorite-sheppards-pie-recipe/

Kim Mills on Google+

4 Reasons To Keep A Pantry

 In the Kitchen, Preparing  No Responses »
Dec 182009
 

I have always been inclined to have a pantry, perhaps it comes from being around my Grandma.  Who’s generation lived through the depression and was very skilled at stretching things.  It seems that more and more people have fallen into the practice of shopping weekly for all their grocery’s.  Keeping just enough food on hand for a few days.   Through out my live I’ve seen many times why this is not a good idea.  You really never know when having some staples stored up will be a huge help.

Storms

We live in a snow belt.  Just last week the schools were closed for 3 days and the roads also.  Yes they did open for short spells, but do you really want to drive on bad roads and then get stuck at town when they close again?  It’s a wonderful feeling to see the snow falling and not have to worry that your short on food, water and other supplies.  In the summer like wise storms can knock power out for hours or days.

Job loss

Another good reason for stocking a pantry is income loss.  I can’t count the times hubby has been laid off work with little notice, or weather has reduced his work hours.  Even a tax mix up can happen leading to your refunds being cut off.  Yes that happened to us a few years ago.   We went to town to shop and found a bill in the mail.  We knew we didn’t owe it but it took months to sort out.  Our income was greatly reduced during that time and we were able to live almost entirely off our pantry stores.

Price increases

Prices are always going up.  In the past few years we have seen more frequent price jumps as inflation affects all sectors.  Do you remember the grain crises a few years ago?  Almost over night a 8 kg bag of rice went from $6.00 to nearly $20.00!  Like wise wheat berries, as well as processed flour more then doubled.   With the price of grains rising it drove the prices of all grocery’s up.   Having a good stock of goods at home can help protect you from sudden increases.  It allows you time to save up to restock your goods, and to watch for sales.

Savings

Keeping a pantry saves a lot of money!  I don’t buy the same things every week.  Instead I have a master list of what our family uses.  I keep a base amount on hand at all times.  I mark off a list how many we have used and when I see a good sale I can replace them.   It’s even better if you can use coupons on sale items.  This helps since I normally don’t get caught having to replace all items that go up in price at the same time.

Check back soon to learn how to keep track of your pantry.

Kim Mills on Google+

What to do with left over turkey

 In the Kitchen, Recipes  No Responses »
Nov 272009
 
After a holiday do you still have lots of turkey left?  Our family loves to have Thanksgiving or Christmas dinner the next day, after that it’s time for a change.  I cut up the turkey meat and freeze it in 2 cup portions.  I also like to can the meat in pint jars.  Both work well and I always have meat that’s ready for a stir fry or casserole.
But our favorite meal to make is chicken/turkey and dumplings.  Check out my post here to see how I make mine.
Another favorite is turkey and broccoli pie.  Here is my recipe.

Turkey(or chicken) Broccoli Pie
Half a kg package of frozen chopped broccoli
2 cups shredded cheddar cheese
1 onion diced
2 cups diced turkey
1 cup quick mix (bisquick type mix)
4 eggs
2 cups milk
1 tsp salt
1/5 tsp pepper
Thaw broccoli under hot water and drain well.  Place in a food processor and chop fine.
Mix together broccoli, chicken, onion and 1 1/2 cups of the cheese.
Press into the bottom of a casserole dish.
Mix together quick mix, eggs, milk, salt and pepper.
Pour over top.
Bake for 35 min or until done at 400F.
Sprinkle the remaining cheese over top and bake until melted.
Kim Mills on Google+

How to Make Chicken and Dumplings

 Recipes, Soup  1 Response »
Nov 132009
 

After you’ve finished your roast chicken or turkey, don’t toss the bones!  You can create more delicious meals from them.

Print
Chicken and Dumplings

Rating: 51

Ingredients

    Stock
  • Chicken bones
  • Water
  • Salt
  • Pepper
  • Garlic
  • Onions
  • Other favorite seasonings
    • Dumpling
  • 1 1/2 cups flour
  • 1/2 tsp salt
  • 3 tsp baking powder
  • 1/4 cup butter, lard or shortening
  • 1/2 cup cold water

Instructions

  1. To make stock place chicken bones in a crock pot, fill with water and turn on low over night. If you don’t have a crock pot use a stock pot and simmer all day.
  2. Strain out bones, set broth in the fridge to cool over night. The fat will rise to the top and form a hard white layer. Skim this off.
  3. Bring the stock back to a boil and add chopped carrots, potatoes, meat and any other veggies you like.
  4. Add salt, pepper, garlic and other seasonings to taste.
    5. Dumplings
  5. Mix the dry together, cut in butter.
  6. Add water, stir until it just sticks together.
    7. Final Prep
  7. Mix up dumpling recipe and drop on top of the soup. Cover and simmer for 15 min.
http://homestead-acres.com/blog/recipes/homestead-series-how-to-make-chicken-and-dumplings/

 

Kim Mills on Google+

Homestead Series How To Roast A Chicken Or Turkey

 In the Kitchen, Recipes  No Responses »
Nov 112009
 

Every year around this time I see questions popping up on forums all over the internet.  How do I cook a chicken or turkey?  There are many things we didn’t learn at our mothers knee.  But there is no need to be afraid to cook tasty meals for your family.

Another problem I see often is “Help, I forgot to that the turkey!”.  Really unless your wanting to stuff the bird, there is no need to thaw.  Except for one Thanksgiving year, I have always cooked my chickens/turkeys from frozen.  This saves a lot of space in the fridge, since you don’t have a big bird taking up space all week.


How To Cook a Chicken or Turkey
  • Remove chicken from it’s bag and rinse well.  Place in a roasting pan.
  • Add a little water to the roasting pan.  I use a cup or so.
  • Sprinkle desired seasonings over the bird.  I like garlic powder, pepper, rosemary, marjoram
  • Place your bird in the oven at 350F.  I usually cover my roaster as I find the breast meat is more tender that way.  But if the lid doesn’t fit it’s not a big deal.  Add a cover of tin foil in the last hour of cooking.  This will help keep the ends of the legs from burning.
  • Check on your bird every few hours and baste with cooking juices.
  • For a dark brown skin, brush with olive oil.
  • Cook the bird for 20 minutes per pound.  If you have a thermometer the temperature in the thigh should be 180F. If you do not have a thermometer, your bird should be nicely browned the legs should be loose and movable away from the body.  Cut between the leg and the body and the juices should be clear.
Our video showing step by step, how to roast a chicken.

Kim Mills on Google+

How To Make Cranberry Sauce and Can It

 Canning, Recipes  2 Responses »
Nov 102009
 

Making your own fresh cranberry sauce taste so good. It also saves a lot of money.  In our area one small can is close to 3.00.  You can make your own for much less.

Print
Homestead Series How To Make Cranberry Sauce and Can It

Homestead Series How To Make Cranberry Sauce and Can It

Ingredients

  • 1 cup water
  • 1 cup sugar
  • 1 bag cranberries (3 cups per bag)

Instructions

  1. Bring water and sugar to a boil.
  2. Add cranberries, return to a boil. Turn down and simmer for 10 minutes.
  3. If your using it now, cool to room temp then chill in the fridge. If you would like to can it, pour into jars.
  4. Remove air bubbles, wipe rims.
  5. Place lids on and can for 15 min in a water bath canner.
http://homestead-acres.com/blog/recipes/homestead-series-how-to-make-cranberry-sauce-and-can-it/

 

 

 

 

 

 

Kim Mills on Google+

Homestead Series Making sausage For Pizza

 Homemaking, Homesteading, In the Kitchen, Recipes  1 Response »
Jul 082009
 

This is how we make sausage for our pizzas. We make it a little stronger then normal to stand out on pizza.
If you wanted to make sausage patties then reduce the salt and pepper to taste.

 

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Kim Mills on Google+