The Homesteader School » Cooking
How to Make Homemade Vanilla Flavored Coffee Creamer
Do you just love the convenience of flavored coffee creamers? But maybe you don’t want to ingest all those unpronounceable ingredients…or you’d like to save a little money…or you just prefer making things from scratch? Bethany recently posted a how-to on our blog The Homesteader Kitchen. Not only does she show us how to make the creamer, but she has some out of the box (and out of the coffee cup) ideas for using it. Read Bethany’s post here…then enjoy your next cup of coffee! … Read entire article »
Filed under: Making Your Own Basics
How to Make Homemade Garlic Powder
Something we often take for granted is those little jars of garlic powder that we buy at the grocery store. Many people don’t realize just how easy it is to make granulated garlic powder at home, though. You can make garlic powder from garlic you grew in your own garden or even the store-bought kind. It’s generally preferable to use home-grown, if possible. There are thousands of different varieties of garlic, and by growing your own you can … Read entire article »
Filed under: Making Your Own Basics
How to Use the Whole Pumpkin – Part 2 of 2
After baking the pumpkin halves for a looooong time, scoop out the seeds and stringy pulp first. Set them aside to puree after you’ve processed the flesh. Then scoop the thicker flesh out of each pumpkin shell. There are several ways to process the flesh. We have used a KitchenAid food strainer but truth be told we wouldn’t recommend using it for this–we think it’s a bit overkill for pumpkin. On the other hand, our Ninja Kitchen System works like a charm. … Read entire article »
How to Use the Whole Pumpkin – Part 1 of 2
One of our favorite things about autumn is pumpkins! A field of ripe pumpkins is a beautiful sight, with shades of orange among browns and greens of drying vines and leaves. Pumpkins decorate our porches and countertops and the kids enjoy carving faces and lighting the orange lanterns up at night. But the best thing about pumpkins is that they make wonderful eating. We use them for sweet baked goods and savory side dishes. Have you … Read entire article »
Filed under: Cooking
Cast Iron Recipes – Southern-Style Biscuits and Gravy
Hello everyone! Today I’m featuring a post in our “cast iron recipes” series, written by my sister Kimber who makes some phenomenal Southern-style biscuits & gravy. Enjoy! – B I was raised about as far away from the southern USA as you can get, and I had never tasted biscuits and gravy till just a few years ago. My husband, on the other hand, has lived in the South. He loves biscuits and gravy and knows … Read entire article »
Filed under: Cast Iron Recipes
Homemade Convenience Food – Precooked Chicken
As a continuance to Marie’s post last week about How To Use The Whole Chicken, I wanted to go into a little further detail about what we do here in our little family. Precooked chicken is one of my favorite homemade convenience foods, which will become more and more important during the busy spring planting season. Even now, when I am out until early evening pruning and doing yard cleanup, I am very glad that I … Read entire article »
Filed under: Making Your Own Basics
Recipe – Whole Wheat Pancakes with Blueberries
A favorite standby recipe of mine is my whole wheat pancakes. Made with 100% white wheat flour, they are nutritious and hearty but still fluffy and tender. Blueberries are also a delicious and healthy touch! This recipe is one of my “cast iron recipes” because they taste SO much better when cooked in a cast iron skillet. I grind my own white wheat flour from wheat I buy in bulk, but if you don’t … Read entire article »
Filed under: Cast Iron Recipes
How To Use The Whole Chicken – Part 2 Of 2
Continued from Part 1 Render Some Fat: While animal fats in the diet are controversial today, they were commonly used before the invention of processed shortening and the availability of vegetable oils. Today, some cultures still traditionally use animal fats, and others choose to use drippings or fat in some or all of their cooking. Many people also feed animal fat to their pets. In dire straits this would also be a way to get some “free” … Read entire article »
Filed under: Cooking
Cast Iron Recipes – An Introduction
Welcome to my Cast Iron Recipes series! Here we will take a look at some of my own and other “donated” recipes that I have found work really well in cast iron. The truth is, you can do pretty much any recipe in a cast iron skillet or dutch oven. My family has noticed that our food cooked in cast iron generally tastes better. Some recipes especially taste really good when cooked that way. Cooking in … Read entire article »
Filed under: Cast Iron Recipes
How To Use The Whole Chicken – Part 1 of 2
A good-sized whole chicken will provide at least eight servings of meat. After all visible meat is picked off, the carcass can be used to make a rich chicken broth. The chicken skin can be cooked down to render a usable fat, and fat can also be skimmed from the surface of the broth after it settles. During the process of using up a chicken, take care to abide by safe temperature and handling guidelines. To … Read entire article »
Filed under: Cooking
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We may not be able to be with you in person, but you can still attend our school! Here you’ll find out how to do lots of things around your home and property. Our posts are written by people who are right here beside you, learning to homestead and loving it!
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