I received all the ingredients for this dinner as part of a baby gift from my mother-in-law. I had to share it.
Super Quick Stew:
1-2 lbs. stew meat
2 cans Italian diced tomatoes
1 can stewed tomatoes
1 packet of onion soup mix (and water required) *
1 small bag frozen mixed veggies
1 small bag frozen broccoli
*can substitute 1 family-size can of french onion soup
Dump it all in the crock-pot and leave on low all day. Super simple. Super delicious!
Blackberries in the Snow
And then everyone compares tongues to see whose is the purplest. How much fun can a bunch of home schoolers have!!
Look at the difference between those two! Somebody earned bragging rights and somebody else got a little pep talk. But boy, that big egg was delicious! Check it out:
(Yes, that's one egg.)
Did you know you can make delicious, healthy yogurt in your crock-pot? I'll never go back to store-bought now that I know how easy and cheap it is. Check it out!
Coconut Oil has been found to be one of the most healthful fats that people can eat, and it has powerful antibacterial and antiviral properties. Populations in southeast Asia and the Pacific islands who use coconut oil as the primary source of fat often have less heart disease than people of other regions.
We use coconut oil as a healthy substitute anywhere we would use butter. Remember the cookies I made once upon a time? (Hey, I may not bake very often, but when I do, it's healthy! Well, healthier anyway.)
So go ahead and bake those chocolate chip cookies you love, but make them with coconut oil. Your body will thank you!
The exceptional nutritional content of Kefir offers a wealth of healthy benefits to people in every type of condition. More than just beneficial bacteria, Kefir contains minerals and essential amino acids that help your body with its natural healing powers and maintenance functions.
You'll need:
Pour the cold kefir over the fruit.
Then blend to your heart's content.
Look at that pink goodness! Yummy!
We affectionately refer to them as kefir "brains" since that's what they look like. You'll need to google to find a local source. They are live, so it's best not to have them shipped to you. And you can't buy them in stores. The grains multiply, so most people are willing to share them for free. Other than (preferably raw) milk, the only other thing you need to make kefir is the brains, I mean: grains.
I've just plopped my kefir grains in the bottom of a big glass jar. Then hubby poured raw milk over them so I could take this picture.
Then I cover the jar with saran wrap.
And put it in a cool, dry place: my cabinet. And I abandon the milk to culture in privacy for 24-48 hours.
I personally like my kefir thick, so I like to let it culture until I can see the whey separate from the kefir. Then I'll pour the whey off the top and into my jar labeled "Whey" in the fridge. (My loving hubby gave me a label maker for my birthday two years ago. He knows me so well!) I use the whey to boost the nutritional value of a bunch of foods, but that's another post.
I plop them back into another jar to make more kefir or I'll cover them with milk and put them in my tiny jar labeled "Kefir Grains" in the fridge. (Thanks again, Kyle, you're the best!)
And no, it's not my own, as much as I hope you get culinary encouragement from my sister site. This is The Pioneer Woman Cooks, the absolute best cooking site I've ever had the pleasure of meeting. The Pioneer Woman gives tons of pictures to help you every step of the way. She cooks like a pioneer woman (go figure) -- real man-pleasing recipes. And she has a killer sense of humor.
Here's my fave of hers, in case you're ever in my neighborhood and wanna let me know how much you love me through food. (Did I mention my birthday is next week?) Check it out!
