Festival of Foods

Dear Readers:
My garden this year has produced, and produced and produced (every pun intended). I almost can’t keep up with it-neither can my freezer. I’ve been harvesting daily, canning, freezing, dehydrating and when all else fails, inviting others over to stuff them full of veggies.

I hope to prolong and save back as much of the garden’s goodness as possible. I thought I’d show you all what I’ve been up to.

Roasting whole cherry tomatoes has become a favorite past time. I throw these on a pizza, a sandwich or I just eat them plain. Yum. I’ll do a large batch, freezing several small baggies for later use.

To use up cucumbers, I concocted a cuke salad adding black and red beans, red onions, vinegar and stevia. So tasty.

Of course, canning is a must. I’m set for the next couple of years in the salsa, whole tomatoes, jalapeno pepper department.

My little $5 dehydrator has been pushed to its limit and has seen the likes of tomatoes, green beans, okra and peppers. I freeze most of the dehydrated items to use in recipes down the road.

And Bicep’s favorite are my chocolate zucchini muffins. So, I made lots of them-96 to be exact. Most I freeze, but I pull out a few from time to time if he’s been a good boy.

This is the only thing my garden hasn’t produced, but that I love to make-granola! I make 4 batches at a time and freeze 3 ziplock bags full for the future.

Biceps even got in on the action and for the first time ever, made french baguettes. They were amazing.

My poor little freezer-I have pushed it to the limit. I stuffed it so full of awesomeness that the air wasn’t circulating and nothing was freezing. Our ice cubes were water squares.

I think it’s safe to say that next year, I’m saving up for a chest freezer. End of story.

Homemade Crockpot Yogurt

This past month, I have made it my goal to rid my kitchen of as many store bought products as possible. I know I can’t get rid of everything, but a girl can sure try.

I wanted to find options for condiments, such as ketchup and bar-b-cue sauce (something Biceps consumes by the truckload), butter, yogurt, granola (to replace our cereal), summer drinks and canned anything.

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The process of making it myself had to be simple, cost effective and better tasting to warrant the move.

Last week, I shared with all of you my recipe for Tasty Granola sweetened by Agave Nectar. And what goes better with granola than yummy, creamy, sweet yogurt? I dare say nothing does.

Today, we are going to focus just on the yogurt. The granola will just have to get along on its own, crying by itself in the cabinet. It’s yogurt’s time to shine.

I was on the hunt for an easy, cheap recipe to make my own yogurt-free from things found in the ingredient’s list that I cannot pronounce. After a few tries, I came up with the perfect recipe-and it’s all done in the crockpot and with very little effort.

I start my yogurt in the evening, knowing that the cool down can happen overnight and I can enjoy fresh yogurt in the morning!

Here’s all that you’ll need to make your very own yogurt (makes 1/2 gallon of yogurt):
-1/2 Gallon of Milk* (I used 2%, because that’s what we drink.)
-1 Cup Plain Yogurt with active cultures (after you make your first batch, you save a cup and use on the next batch. No more store bought yogurt!)
-*1/2 Cup Powdered Milk (if using 2% or lower milk, or ultra pasteurized milk)
-Crockpot
-Cooking Thermometer

Pour the 1/2 gallon of milk into the crockpot, cover with the lid and set to high.

Let the milk heat until it’s almost to the boiling stage with the desired temperature of 180. This took my crockpot about 1 1/2-2 hours to do.

Once the milk has reached 180, turn the crockpot off and let it cool down to 115. I would recommend stirring it from time to time to distribute the heat and help it cool down more quickly.

Once the milk has cooled to 115, stir in the 1/2 Cup of Powdered milk if you are using it.

Next, stir in the 1 Cup of Plain Yogurt.

Put the lid back on the crockpot and cover it with a large towel.

Set the crockpot in the oven and let it cool down for 8-12 hours (or overnight).

Write yourself a note so that you won’t accidentally turn the oven on and burn your house down if you are forgetful like me.

In the morning, open the oven, remove the beach towel and see what happened overnight! .

Remember to save back a cup of this yogurt, sticking it in a ziploc bag and placing it in the freezer for your next batch.

Sweeten the yogurt with liquid Stevia (I prefer the Vanilla Creme), add some strawberries and Tasty Homemade Granola and voila-enjoy a delicious breakfast all made by you!

Simple, Tasty Granola

One of God’s finest moments was creating granola and then combining it with yogurt. I was experimenting making my own yogurt, so naturally, I had to make granola. (I’ll be sharing the yogurt recipe with you next week).

Instead of using honey (some people are allergic), molasses (sticky mess) or real maple syrup (expensive), I wanted to experiment with Agave Nectar. And boy, was I not disappointed. Crunchy, slightly sweet and super tasty. Throw some homemade yogurt in the mix, and you will be in heaven.

Here’s all that you’ll need to make your own Simple, Tasty Granola:
4 C Regular Rolled Oats (not the quick kind)
2 C Chopped Walnuts, Almonds, Pecans or a mix of all three
1 C Shelled Sunflower Seeds
1/2 C Toasted Wheat Germ
1/2 C Milled Flax Seed
1 C Agave Nectar (or honey)
4 TBS Cooking Oil
2 C Dried Raisins, Cranberries, Cherries

Spray two 9 x 13 casserole dishes with cooking spray.
Preheat the oven to 300 degrees.

In a very large bowl, measure out 4 Cups Regular Rolled Oats.

Add to the oats the 2 Cups of Nuts and 1 Cup of Sunflower Seeds.

Next, add the 1/2 Cup of Wheat Germ and 1/2 Cup Flax Seed. Stir the dry mixture until everything is evenly distributed.

Measure out 1 Cup of Agave Nectar or Honey.

Add the 4 Tablespoons of Cooking Oil to the Agave Nectar.

Make a well in the middle of the dry mixture and pour the wet mixture all at once. Stir until everything is mixed evenly.

Distribute the granola between the two greased casserole dishes. Pop them in the oven and bake for 30 minutes total, stirring halfway through the cooking time.

Remove from oven and stir in dried fruit.

Spread the granola out on tin foil to cool. (Lock up the kittens at this point).

Once the granola is cool to the touch, store it in an airtight container. It lasts a little over a week. I divide mine in half and put part of it in the freezer for later.

This Simple, Tasty Granola lives up to its name-all by itself-or add a little chilled milk or homemade yogurt. Then, invite a few friends over and show off what you made and enjoy it together!

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