Carrie Castillo Salsa

My kids like this! Blend it all up. I blend up everything EXCEPT the tomatoes/Rotel and then those last

 28 oz can whole tomatoes with juice

1 small white onion (I used half a yellow)

2-3 jalapeno peppers seeded

3 cloves garlic

1 tsp salt

1 tsp sugar

1/4 cup cilantro loosely packed

3 tb lime juice

Moms white bread/scones

 Makes 4 loaves or plenty of scones 

4 cups milk -we use powdered milk use warm H20. Original calls for milk that you scald and let sit until lukewarm. Powdered milk is much easier. 

1/2 c margarine (melted) 

1/3 c sugar

4 tsp salt 

1/2c H20

2 tbl yeast

11-13 c flower

Pour milk into the mixing bowl, and add melted margarine, sugar, and salt. Dissolve yeast in H20 and mix it into the milk. Add 1/2 of the flour and mix until smooth and satiny. begin mixing in the rest of the flour until it pulls away from the mixing bowel wall, Mix for 5 min with eh mixer and then 10 min by hand. put into a large greased bowl and let rise for about an hour in a warm place.  punch down and then shape into loaves. let raise and cook at 375 deg for 30 min. turn out onto the cooling rack.

Sourdough

 Single batch

Night before

1 C starter

2 C flour

2 C milk

1 t salt

Mix and set aside

Next day

Return cup of new mix to the old and return to fridge

Add to new mix

2 eggs

2 T sugar

1-2 t baking soda

1/4 C oil

Mix well. Let rise 15 min if possible. 

Griddle should be 375F

Dad

Broccoli Cheese Soup

Broccoli Cheese Soup 

Currently (and we all know this changes) Eric's favorite soup. My kids are not as big of fans. 

I also make Mel's Italian Bread Bowls with this

This is basically Gram's recipe with a few things I have done the last few times :). 

Ingredients

1.5 cups potatoes chopped (I do one huge one or 2 normal-ish ones)

half a crown broccoli chopped

half a crown cauliflower chopped

2-3 carrots chopped

2-3 stalks celery chopped

half an onion chopped

I do 2 cans of chicken broth (which are 14 oz) plus a cup of water and a boulion. Mom does 2 cups chicken broth (so less but she also I think is maybe doing a cup of all the veggies and also I used heavy cream instead of half and half--see below)

1 cup milk

1 cup half and half (I have been using 1 cup of heavy cream instead--I usually use one packet of my shelf stable stuff. It's so good)

1/c flour

2 cups velveeta in cubes (16 oz)

And I add in a handful---maybe 3/4 cup to 1 cup cheddar cheese shredded because I think it just needed a little more salt/taste because I think I added a lot of broth and veggies--this is optional but I think it's better

Optional (but I never do) you can add cubed ham

Directions

So, first put all the veggies and the broth in and you need to get them soft. You have some options. The favorite way is to bring it to a boil and clamp a lid on it and then just let it sit for a while....then you don't have to babysit it. 

Next, I mix the milk, cream/half&half, and flour in a blender so it's smooth!

Make sure the soup is hot but NOT BOILING. Then add the milk mixture, velveeta cut up and the optional cheddar cheese and stir occasionally until all melted. 

Eat! yum

Water Kefir - best practices and recipes

 

Mom gave me some water kefir and I have had fun reading a TON about it and trying a bunch of things. It's kinda like a science experiment! Kefir is a symbiotic relationship of bacteria and yeast and water kefir most likely originates from the lining of the prickly pear cactus. Crazy and cool. 

 I am absolutely amazed at all the probiotics both water and milk kefir have and it also has great antioxidants. I like it because it regrows itself so it’s cheap but powerful.  Way way way more probiotics than yogurt and more of a variety of organisms which of course your gut needs-many dairy options only have a select few varieties. We eat a lot of crap that is constantly killing the flora inside of us. If you google search benefits and recipes and reasons for water kefir you’ll see the list is long and includes help for gut heath, overall health, prevents cancer, removes toxins, helps skin, is a natural “pick me up”, helps with anxiety and depression, etc. it’s gluten free and water kefir is dairy free.   One study said a cup or two depending on fermentation had more probiotic than even the most potent expensive pills. Plus of course absorption rate is better because it isn't in a dormant form. I also am doing a second ferment with some berries that add even more goodness because I like the idea of adding more antioxidants, phytoflavinoids, vitamins, etc. And it looks like because the kefir eats some of this it actually makes it easier for our bodies to digest. I can feel a difference when I am drinking this. I think it works for me. 

But I have also been sharing my kefir with a ton of people and instead of having to send them all the same stuff via text I thought I would quickly write up what I do on this and what I think works best. Feel free to change up whatever :) in this recipe. It's a good starting point. 

I am also going to include some of screen shots of things I have read and things I think are interesting. Worth the read!

Ok, Basic Kefir Recipe

Sugar Mixture - make and keep on your shelf

Almost all of the things I read agree that the kefir should eat most of the sugar up. They say that 8 cups of kefir water has about the same amount of sugar as 1/8-1/3 of a green apple (and you don't drink all 8 cups at once) and could be even less if you let it ferment longer. 

You can use a variety of sugars. Here is what I am doing right now. It is what Mom's friend Natalee does and I have read about this mixture or one very similar in many places. It keeps the kefir happy and growing! 

Big take away though: DON'T USE HONEY. it will kill the bacteria. 

In a big bag mix: 

    4 cups organic cane sugar

    1 cup coconut sugar

    2 TB Himalyan Salt (for minerals)

Shake it up--This will be the sugar mix you use below in the first fermentation

FIRST FERMENTATION

In 2 quart jar Mix:

• 1/4 c kefir grains    
• 1/4 c to 1/2 c Sugar Mix (see above)--if your kefir is new to your house, go with 1/2 cup and then as it grows like crazy you can reduce it. I have read it's like a house plant and sometimes needs the extra sugar when it transitions. Or if you want to share with someone else, use the 1/2 cup
• 7-9 cups water depending on your jar-I just fill it to where it starts to taper in. Use tap water or whatever. Nothing fancy or filtered. 
• Optional but I recommend- 1 prune for taste,  extra fermentation and some minerals/antioxidants
• Optional but I recommend at least every once in a while - 1 lemon slice to help cut down on kahm yeast which won't hurt you but will change the kefir taste and to add flavor (you do want to give it a rest from lemon every 4-6th time from what I have read)

Use plastic self burping lid if you don't want to "burp" it a few times a day (I bought them at walmart for cheap) Or flip a metal inside lid upside down and put on finger tight only and listen. It will slowly release pressure and if you use the metal upside down you may have to open it every once in a while

If you want really good fizz, use a metal lid and tighten but burp every 6-10 hours (I don't do this...I am too forgetful and scared of disaster glass shards)

Let it sit 2-4 days. 

Then, after 2-4 days, strain the water into a different jar or jars (this is what you will drink or do a 2nd ferment with-it's the reward for growing kefir). 

Throw away the prune and lemon

Measure your kefir grains. First take 1/4 cup to put back into the same jar (and to start this entire first fermentation over again). EXTRA? I have some ideas for you for that! See below

Do the recipe again and again to keep your kefir growing and making good kefir water 

Read below for what to do with your liquid!! 

SECOND FERMENTATION

Amber and Rachel-I have changed this from what I told you. So, for now this is what I am liking :). 

Ok, now that you have some probiotic-rich slightly fizzy liquid what should you do? 

You have options! First, you can just drink it. That's totally great! Drink away! Sometimes I do this! It works great. 

Second, you can do a second fermentation. Why would you do this? First, for taste, Second, for more fizz, Third, because it eats more sugar,  Fourth, because you get even more probiotics from it, and fifth because it can introduce other minerals and vitamins from the fruit into your drink

So, for the optional second fermentation. 

I put my kefir water into a few quart jars when I strain it. Then I throw in some fruit! That's it! I used to puree the fruit. I don't even do this anymore. 

Right now, my favorite is to grab a frozen bag mix of raspberries, strawberries, blackberries and blueberries from my freezer and just put enough in to cover the top of the water. I think this is very yummy! 

But you can do other things such as lemons, other berries, apple (which I couldn't taste much),  cranberries, grapes, oranges, cuties that are starting to look sad. I throw in many things fresh or frozen.... Warning: Bananas are gross and oily and slimy. I don't suggest those. 

You can also throw in more sugar. I don't ever do this but you can if you want more sweet. 

Then let it sit on your counter 24-72 hours. 

Then, strain or mash up the fruit and drink. Or you can just throw a straw in the jar and drink up the stuff. Whatever!

EXTRA KEFIR? 

So, you have extra kefir. You measured your 1/4 cup back into your first fermentation jar and it's going well. What should you do with the extra stuff that is now hanging out in your strainer? Here are some options and this is kinda the order I do things in

1. Make a backup jar for your fridge. Ok, this has been fascinating to read about. This backup jar can last for a long time depending on what you do with it. It gives you a backup in case you go on vacation or kill it or have issues with your fermentation jar (or like me you try gross slimy bananas and need to start over). So you get a small jar-like about 8 oz. Throw your extra kefir in (you don't want more than like a 1/2-1 inch in the bottom) then throw in a 1/4 cup to 1/2 cup regular sugar or organic sugar. Fill with water, swish around and put it in your fridge. The fridge and extra sugary solution will keep your kefir happy for a while. For robust grains they say to strain the water weekly. But I have read time and time again that you can go for weeks if you need to like on a vacation or if you need a break or whatever. I even read reports of this kefir working out ok after months in the fridge! Cool!
2. Another option: Share it. Make someone else a jar. 
3. Make a second jar on your counter to ferment with. Do you need more kefir water? Your family going through it? Make a second jar! Even if you have less than 1/4 cup it will grow quick
4. Dry it! Yes! Kefir can be dried and saved for use much later. Throw your kefir out on some parchment paper or a plate (not anything metal). let it dry for 3-8 days. It will look like hard candy nerds or rock candy). You can either put it on your shelf after that in a bag or jar. But many places I read said to put it in your fridge and it can last YEARS that way. (note: the more I read the more I am convinced that you shouldn't freeze it unless it is dry and even then I don't think it's very good...it changes the cells and breaks things down)
5. Blend it up in a smoothie and your kids will never know. It will be packed full of yeast, probiotics and good bacteria
6. Guilt free throw it away!  And don't think about it. You have plenty already! 

If you still want to know more about process---I agree with mom. This is the best website on the "how to" of Kefir

https://www.feastingathome.com/water-kefir/ She has some great ideas

I am also including some screen shots of various things I found interesting about kefir. Enjoy!

Grandma's Sourdough Pancakes

 OK I am surprised this isn't already on here, but here you go! 

I will type it out and also include a photo of Grandma Evy's written recipe. 

I am also including some screen shots of some of the benefits of Sourdough. 

Grandma's Sourdough Pancakes

Night Before: 

    1 cup starter

    2 cups flour

    2 cups milk

    2 tsp salt

Morning: 

    Put 1 cup of starter back in 

    To the batter mixture add: 

        5 TB oil

        2 TB Sugar (you can play with this amount depending on your starter)

        2 tsp baking soda 

        2 eggs

Cook pancakes on griddle 

Lasagna Soup-a mix of a few recipes

I have made this multiple times and it has kinda changed into a soup where I pretty much always have the ingredients on hand. My girls really really love it. Lyndee won't eat it with the cheese stuff. I think the cheese stuff is essential. It's a mix of allrecipes, and the 2 versions Mel has.

So I thought I would post it so I can remember what to do

I keep ricotta and mozzarella and parm frozen for this

You can totally do this in the pressure cooker but I hate cleaning the ring when I do it that way and I don't think it saves me much time so I do it on the stove.

SOUP Part
1 pound ground Italian sausage
1/2 tsp onion powder or flakes
2 cloves garlic
1 big can 28 oz crushed tomatoes
1 15 oz tomato sauce
1 teaspoon dried basil
1 teaspoon italian seasoning
 1/2 teaspoon salt (I use coarse, kosher salt)
 Pinch of black pepper
2 cans chicken broth
1 can water (from broth) plus 2 bouillon
 8 to 12 ounces bowtie pasta

CHEESE TOPPING:
1 cup ricotta cheese
1 cup mozzarella cheese (plus more for serving)
1/2 cup  grated Parmesan cheese
1/2 teaspoon dried basil
Pinch of salt and pepper

INSTRUCTIONS
Put all the soup stuff together EXCEPT the pasta. Bring to low boil

While that is cooking, mix the cheese topping stuff together in seperate bowl and set aside.

Add the pasta and cook about 12 minutes until pasta is al dente

Serve by putting soup in a bowl and scooping cheese mixture on top (add more mozz if you want)

We think it's yummy and easy