Homemade Pork Sausage

Yes, You Can Make That! Sometimes people will ask me why I bother making things like homemade pork sausage instead of just buying it.  The two big reasons for me are taste and control of the ingredients. Sausages of all kinds tend to have ingredients that I choose not to feed my family: preservatives in particular. So, making sausage is a great way to assure that my family is eating healthier. And besides, homemade food always tastes better!

Homemade Pork Sausage

1 lb. ground pork

1 tsp. ground sage

¾ tsp. salt

¼ tsp. ground black pepper

¼ tsp. ground cayenne pepper

¼ tsp. raw or brown sugar

In a bowl, combine all ingredients and mix well with a fork. Spoon out golf ball sized portions of the sausage and shape into patties.  In a skillet over medium heat, fry patties for 3-4 minutes per side until browned or until no longer pink in the center. Yield: About 14 patties.

Or, instead of shaping into patties, crumble the sausage into a skillet and brown loose to be added to eggs or a casserole.

Note: This sausage can be made up ahead of time, rolled into the shape of a log, wrapped in plastic wrap and frozen for later. Or, form into patties and freeze in a single layer on a cookie sheet. Once frozen, place the patties in a freezer bag. (This is perfect for smaller families or for the occasional snack.) Thaw fully in the refrigerator before cooking.

This post has been linked to Mop It Up Mondays.

Folks, This Ain't Normal

Over the last several years, I have learned a lot about food and how it is farmed/raised and processed in our country.  As a result, our family has slowly made the move toward real food. It is an on-going effort that has benefited our family in many ways.  If you have read The Omnivore's Dilemma written by Michael Pollan, you will recognize this week’s author as the owner of Polyface Farm.

Folks, This Ain't Normal written by Joel Salatin

The Polyface Farm is family owned and operated in the Shenandoah Valley of Virginia. It flourishes under the care of Joel Salatin, who is a man with a vision: a vision for responsible living and the belief that everyone can make a difference.  With big business having taken over our food production and the government with its hand tightly clenching the system, Joel is offering an alternative that is more environmentally friendly and healthier for people and animals alike. His approach to farming and to life may seem a bit outdated, but it is a system that works: a system that replenishes the land and nourishes bodies in a far superior way to that of current methodology.  Joel Salatin is a visionary for self sustainable farming and responsible living.

I enjoyed reading about Polyface Farm in The Omnivore’s Dilemma, so I was glad to see this book on the NEW shelf at my library. His writing is entertaining and a bit gruff making for an enjoyable read. Although a bit technical, it was worth the effort to push through it. The most beneficial part of the book is the list of ways to make a difference at the end of each chapter. The inclusion of these tips makes the book both practical and applicable. I would certainly recommend this to anyone concerned with the way food is farmed or raised; or, to anyone convicted enough to make a change for responsible living.

To learn more about this weekly reading report, click on the tab above.

A Special Snack

Every week while I take my son to piano lessons, my oldest stays at home and creates a special snack. The two younger ones truly look forward to this snack. Not all of her special snacks have been edible, but all have been a learning experience for her.

This week during the lesson I received a call from my daughter asking if she could use some “kitchen equipment.”  A little nervous, I asked what exactly she wanted to use. The answer: the mini muffin pan. I breathed a sigh of relief and asked what she was making. Jam Tarts. My daughter has never used the oven by herself before, so I started to get nervous again. But, she was ahead of me. She planned to have the tarts ready to bake when I got home to help her pre-heat the oven and bake them. No problem.

These Jam Tarts were the best special snack she has ever created. So, I asked her to write down the recipe. After reviewing the recipe below, I realized that she needed a lesson on standard units of measure!

Jam Tarts

A hunk of butter

7 cereal spoons of flour

2 sugar spoons of sugar

Jam

Mix butter and flour to bread crumb texture, then mix in sugar. Then mash in the pan. Then cook for 10 minutes. Then put in the jam of any kind and cook it for five more minutes. Yield: 9 mini tarts.

Do your kids like to create in the kitchen?

Today I Am...

... pleased that my daughter loves her "new" backpack. I had told my neighbor that my daughter needed a new one because of a broken zipper. Yesterday, she gave me the one below that her daughter had outgrown. When my little one came home from school and saw it she squealed with joy! She even thanked God for my neighbor and the backpack in her prayers last night. We are so blessed.

... excited to be thrifting today with two friends. I am specifically looking for nightgowns for my little one pictured above. 

... looking forward to testing out this recipe for Tuscan Tomato Bread Soup tonight. I'll let you know how it turns out.

What is going on in your world today?

Fruit Smoothies

Here in Texas, the warm weather has arrived. And, with the heat, I always dust off the blender for the season. Our favorite thing to make is Fruit Smoothies. Sometime we make them thick, more like soft serve ice cream and eat them with a spoon. Other times, we make them with lots of milk and drink them with a straw. Either way, smoothies are perfect for getting another serving of fruit into my kids every day. Many fruits work in a smoothie: strawberries, blueberries, raspberries, peaches, cantaloupe, bananas, grapes, kiwi, etc.  And, when you combine several fruits, you can create signature concoctions. The one pictured above is made with a mixture of strawberries, peaches, grapes, and cantaloupe.

Fruit Smoothies

3 cups frozen fruit (or a 1lb. pkg. frozen fruit)

½ cup plain yogurt (or whatever you have on hand)

1/3-1/2 cup powdered sugar (optional)

Milk

Add fruit, yogurt, and sugar to blender. Pour in a splash of milk. Turn to the drink setting and blend, stopping the blender to stir if necessary until you have reached the desired consistency. With just a splash of milk you will have a soft serve ice cream consistency. Adding more milk will result in a drinkable smoothie consistency. Yield: 5 servings.

Frugal Tip: Although you can use purchased frozen fruit for these smoothies, you can also buy in-season fruit for rock bottom prices and freeze it yourself for the future. To do so, wash and slice (if necessary) and lay out in a single layer on a sheet pan. Freeze for several hours, and then store it in zippy bags for later.

This post has been linked to Frugal Tuesday Tip.

No Bake Cookie Bars

Every Sunday night, I bring a snack for the elementary school girls that I work with at church. Last week, I brought these No Bake Cookie Bars. The next day I got a phone call from a friend asking where on my blog she could find the recipe. She had searched all over and never found it. So, I am posting this recipe per her request.

These are perfect for school lunches. They will stay fresh for close to a week and pack well.

No Bake Cookie Bars

1 ½ cups sugar (white or raw)

½ cup unsweetened cocoa powder

½ cup butter

½ cup milk

4 ½ cusp oats

Measure sugar, cocoa, butter, and milk into a sauce pan. Cook over medium heat, stirring constantly. Bring to a boil. Boil and stir for 2-3 minutes.  Remove from heat and stir in oats. Spread into a greased 9X13 pan, packing it down evenly. Cool completely. Cut into bars and serve.  Yield: 24 bars.

This post has been linked to Mop It Up Mondays.

My Life In France

Well, my local library provided me with another stellar book this week. Over the last six months, I have read a number of books about France, both fiction and non-fiction. And, I am fascinated by its romantic image, artistic fame, and food culture. This book certainly did not disappoint!

My Life in France written by Julia Child

Julia Child moved to France, as a new bride, in the late 1940’s. There, she fell in love with the food at the first meal she ate on French soil, and all other meals were forever measured by those first few bites. As she learned the language and how to negotiate the outdoor food markets, she became determined to learn how to create delicious French food in her own home. Eventually, Julia enrolled at the Cordon Bleu where she learned the techniques necessary to write Mastering the Art of French Cooking.

Julia spent years testing and writing recipes that were easy to follow for the American home cook. This was a daunting task that she tackled with numerous obstacles. The tools needed to be easy for Americans to obtain. The food needed to be readily available and must be found for a reasonable price. And, finally the recipes needed to be written in a way that Americans could duplicate flawlessly.

Julia’s success led her to write multiple books and cookbooks and star in cooking shows. She found her passion in France and shared it with the world.

I thoroughly enjoyed this book. It is one of the best books that I have read this year. Julia Child is an inspiration to home cooks like me. She was an average home cook who followed her passion and found tremendous success. The book was well written and exciting and fun to read. I would recommend it to anyone with a zeal for cooking, or to those who are enamored by all things French.

To learn more about this weekly Reading Report, click on the tab above.

Stove Top Rice Pudding

My oven has been fixed! I told the repair man that he was a hero. My kids jumped for joy and begged for chocolate chip muffins immediately. But, because it was 4pm, I decided that a better option would be to bake biscuits to go along with our dinner. Everyone was satisfied with that. I am breathing a sigh of relief and I am thankful to be back to normal in the kitchen again.

While the oven was broken, I was definitely thinking more creatively about what to cook. In some ways, I found it enjoyable to stretch my mind and we certainly discovered some new favorites. One of the things that I tried for breakfast was Rice Pudding. My favorite recipe requires the oven though, so I altered the recipe a bit to make it on top of the stove. It turned out beautifully. However, my kids would have preferred it without the raisins.

Stove Top Rice Pudding

2 cups cooked brown rice

2 cups whole milk

½ cup sugar (white or raw)

1 ½ tsp. vanilla

¼ tsp. cinnamon

¼ tsp. nutmeg

½ cup raisins (optional)

Measure all ingredients into a sauce pan. Cook over medium heat, stirring occasionally, for 15 minutes, or until thickened. Serve immediately. Yield: 4 servings.

This post has been linked to Try New Adventures Thursday.

Crumpets

These may look suspiciously like pancakes, but do not be deceived. They are more like English Muffins and are absolutely delightful! We enjoy them hot off the griddle with butter, or split open and toasted with butter and jelly. While my oven has been broken, these have become our “bread.”  My kids have enjoyed taking this in their lunches as sandwiches; and, my oldest has even requested that I make these instead of our regular sandwich bread from now on. These freeze well, so don’t be afraid to make a full sized batch.

Crumpets

2 Tbsp. plus ¾ tsp. yeast
¾ cup warm water (100-110˚)
1 Tbsp. sugar (white or raw)
1 cup warm milk
3 eggs
2 cups white whole wheat flour
1 cup all purpose flour
1 ½ tsp. salt
Butter

Mix the yeast, warm water and sugar in a large bowl.  Let the yeast rest for 10 minutes. Stir in warm milk, flour, eggs and salt until no longer lumpy.  Cover with a towel and let rise for 45 minutes.  Heat a skillet/griddle to medium high heat and butter generously.  Scoop out 3 Tablespoons of batter onto skillet for each crumpet. Cook on one side until they appear mostly dry on top.  Then, flip them and cook for another 2-3 minutes, or until browned. Serve immediately. Yield: 18 Crumpets.

This recipe was adapted from this one found on allrecipes.com

Chocolate Oatmeal

This is a variation of the Overnight Oatmeal that we like. However, I have to say that my kids definitely prefer this one! Since my oven is still broken, we are eating a lot of oatmeal for breakfast. And, this is a nice change from the fruit versions. We like it best served with cream on top. Mmmmm. What could be better than chocolate for breakfast?

Chocolate Oatmeal

2 cups old fashioned oats

3 Tbsp. unsweetened cocoa powder

¼ cup sugar (white or raw)

1 cup milk

1 cup water

Stir together all ingredients in a microwave safe bowl. Cover and refrigerate overnight, if desired. To serve: Remove cover and microwave on high for 4-6 minutes, or until heated through. Yield: 4 servings.

Frugal Tip: This Chocolate Oatmeal is a great alternative to pricy individual oatmeal packets.

This post has been linked to Frugal Tuesday Tip.

Quiche

On Friday, at my Investment Cooking Class, we made Quiche filling to freeze for future use. I love having homemade convenience mixes in my freezer and pantry; and, this one is so simple. The nice thing about Quiche is that it is so versatile. Any combination of cheeses, leftover cooked veggies or meat can be used making this a frugal way to eat up food that might otherwise go to waste. And, you can even bake this without a crust, making this recipe even simpler to make.

  

Quiche

4 eggs

1 ¼ cups of milk

2 cups grated cheese (Swiss, Monterey jack, mozzarella, cheddar, etc. or any combination of these)

½ tsp. salt

½ tsp. pepper

½ tsp. nutmeg

1 can (4oz.) diced green chilies

Whisk together all ingredients and pour into a zippy bag. Freeze. Or, pour into a well greased pie pan, non-stick oven proof skillet, or prepared pie crust. Bake at 350˚ for 35 minutes or until golden and set.

For Frozen Filling: Thaw overnight. Pour into a well greased pie pan, non-stick oven proof skillet, or prepared pie crust. Bake at 350˚ for 35 minutes or until golden and set.

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This post has been linked to Mop It Up Mondays.

Country Kitchens Remembered

It has been such a blessing to listen to my youngest read aloud to me every day after school. She is progressing so quickly and she is very pleased with herself. One night as I was headed to her room to tuck her in, I heard her reading Green Eggs and Ham aloud to herself. She is growing up and I am so proud of her!

This week, the kids and I listened to Surprise Island (The Boxcar Children Mysteries #2) on CD. There is something special about listening to a story together. It sparks a lot of discussion at the dinner table and it helps my kids to settle down after a long day. And, honestly, we all enjoy it.

Country Kitchens Remembered: A Memoir With Favorite Family Recipes written by Marilyn Kluger

This book is part memoir, part cookbook. The author tells about her childhood in rural Indiana during the 1930’s. Although much of the nation was struggling through the Great Depression, Marilyn remembers it as a time of plenty on her family farm. This is due to the fact they her parents and both sets of grandparents were almost completely self sufficient. She reminisces about her mother’s kitchen, and both of her grandmother’s kitchens and how nothing was allowed to go to waste. She follows the seasons remembering the rhythms of the farm with anecdotes and recipes.

I have always enjoyed reading about this time period, and this book was no exception. Each chapter concludes with dozens of old fashioned recipes that still hold appeal today. It reminded me of the books I have read about the Amish culture. If you are interested in self sufficiency, more mindful living, and whole food recipes you would probably enjoy this book.

To learn more about this weekly reading report, click the tab above.

Liebster Blog Award

I am so excited! You Can Make That! has won an award. I love sharing recipes, kitchen tips, and frugal ideas with you and I am glad that fellow bloggers are enjoying it too. Sarah at Nature's Nurture passed this award on to me and I feel so honored.

The Liebster Blog award is given by fellow bloggers and recognizes  blogs that are encouraging, inspiring, and enjoyable to read. The word Liebster is a German word meaning "dearest, beloved, favorite." What a privilege to be included as a favorite!

The rules are simple, and keeps the fun going:

• Thank your Liebster Blog award presenter on your blog and link back to them
• Copy and paste the blog award on your blog
• Present the Liebster Blog award to 3-5 other blogs of 200 followers or fewer that you feel deserve recognition
• Let your selected bloggers know they have been chosen by leaving a comment on their blog

And now, it is my turn to recognize some of my favorite new blogs:

• The Christmas Plan - A blog about the joy of doing more with less
• Five Kids & An Acre - A blog about mentoring others to live mindfully
• Plain Jain - A blog about living simply in order to focus on what really matters

Please be sure to check out these insightful blogs. Chances are, if you enjoy my blog, you will enjoy these too!

Corn Cakes

My oven is still broken. The repairman was here this morning and he said that the “bake element” was out. It will be at least a couple of days before he can get the part, possibly longer.  So, more stove top breakfasts for us. This is a variation on pancakes that we love, love, love. These are just like corn muffins, but in pancake form. They taste good with maple syrup, honey, or peanut butter. And, the dry ingredients can be mixed up the night before if you are not a morning person.

Corn Cakes

¾ cup corn meal

¾ cup white whole wheat flour

2 Tbsp. sugar (raw or white)

½ tsp. baking powder

½ tsp. baking soda

½ tsp. salt

1 ¼ cups buttermilk

2 eggs

3 Tbsp. melted butter

Measure the dry ingredients into a bowl. Add eggs, buttermilk, and melted butter. Stir just until combined.  Pour batter onto hot buttered griddle and cook until bubbles on top pop (about 3-4 minutes). Flip and cook for an additional 2-3 minutes, or until thoroughly cooked. Serve hot with butter and pure maple syrup or honey. Yield 12 pancakes.

This post has been linked to The Thrifty Home: Penny Pinching Party.

The Good Green Beans

This is a simple recipe that I like to make for Holiday dinners or when we have company. We like them so much that we now call them “The Good Green Beans.” They can be made up in advance, or be transferred to a slow cooker to keep warm when you need your stove top free for other things. I have even frozen the leftovers with good results. What I like best about these Green Beans is that they go together in just a few minutes and they are super frugal!

The Good Green Beans

1 onion, chopped

½ lb. bacon, chopped

2 lbs. green beans (fresh, frozen, or canned)

3 cups chicken broth

Salt and Pepper to taste

Sauté the onion and bacon in a large pot. When thoroughly cooked, add green beans and chicken broth. Simmer until green beans are tender. Add salt and pepper to taste.

Frugal Tip: Stockpile frozen veggies when they go on sale. This way you will always have a healthy side dish on hand.

This post has been linked to Frugal Tuesday Tip.

Pancakes

Our oven is broken. It has been broken since Thursday; and, I am not exactly sure when it will be fixed. So, we are temporarily restricted from our typical breakfast menu (Biscuits, Muffins, Applesauce Cake, etc.).  However, Pancakes, Oatmeal, and Waffles are still good options, so breakfast will not have to revert to cold cereal and pop tarts. 

I have been making this recipe for as long as we have been married, 17 years. Sometimes I add an overripe banana, or a teaspoon of cinnamon to the recipe. When my husband makes them, he always adds a few chocolate chips to each pancake after he pours the batter onto the griddle. My favorite is blueberry pancakes with real maple syrup. However, we mostly top our pancakes with my homemade Cinnamon Syrup.  The dry ingredients can be measured out the night before, if you like; and, the recipe can be easily multiplied if necessary.  (I typically make a double batch.)

Pancakes

1 cup white whole wheat flour

1 Tbsp. raw sugar (or white sugar)

2 tsp. baking powder

¼ tsp. salt

1 egg

1 cup milk

2 Tbsp. melted butter

Measure the dry ingredients into a bowl. Add egg, milk, and melted butter. Stir just until combined.  Pour batter onto hot buttered griddle and cook until bubbles on top pop (about 3-4 minutes). Flip and cook for an additional 2-3 minutes, or until thoroughly cooked. Serve hot with butter and syrup. Yield 12-16 pancakes.

This post has been linked to Mop It Up Mondays.

Finding Betty Crocker

We had some good finds at the library this week. The kids listened to an Audio CD of Pippi Longstocking  written by Astrid Lindgren. They absolutely adored Pippi, just as I did as a child. I read It's All Too Much: An Easy Plan for Living a Richer Life with Less Stuff written by Peter Walsh and Finding Betty Crocker: The Secret Life of America's First Lady of Food written by Susan Marks.

This is a book detailing the history of Betty Crocker. Although Betty Crocker was not an actual person, many have thought of her as such. Her cookbooks, radio programs, and “personal” correspondence led American women to believe that she was the quintessential homemaker. In her early years, she offered wisdom and encouragement; and, in her later years she offered quick and easy baking solutions with the advent of convenience mixes. Thousands made the trek to visit the Betty Crocker test kitchens only to find that there was no “Betty.” Nonetheless, Betty Crocker has become a beloved household name; which is a triumph for brand recognition and creative marketing.

As a lover of both history and cooking, I thoroughly enjoyed reading this book. I especially appreciated the war time wisdom that Betty gave to help feed families for less: something that we can all benefit from now, many decades later.  Having spent many years working in sales, I also was amazed by the marketing genius behind the Betty Crocker name.  And, the recipes included were the icing on the cake. So, if you enjoy reading about cooking nostalgia, this would be a good read for you.

To learn more about this weekly reading report, click on the tab above.

Cole Slaw With A Twist

Do you ever get into a rut with your cooking? I sure do. And, as a matter of fact, I am in a rut right now. Last night I just didn’t want to fix the Cole Slaw that I usually make. I have made it more that I care to admit lately because it is quick and easy. So, I glanced in my pantry to see if I had some crushed pineapple to add to it, but sadly I did not. However, I did spy a can of green chilies. I thought it over for about 3 seconds and dumped the whole can into my Cole Slaw.  It was just the twist we needed to jazz up the tired old Cole Slaw.

Green Chili Cole Slaw

7-8 cups shredded cabbage (or 16oz. pkg. bagged cole slaw mix)

1 carrot, grated (optional)

4oz. can diced green chilies

½ cup mayonnaise

2 Tbsp. raw sugar

2 Tbsp. white vinegar (or white wine vinegar)

¼ cup milk

In a large bowl, add all ingredients and stir to combine. Refrigerate for 30-60 minutes. Stir and serve.

This post has been linked to Try New Adventures Thursday.

Fascinating Find - Ranch Mashed Potatoes

I finally got around to testing out the Ranch Mashed Potato recipe that I mentioned a couple of weeks ago. I found the recipe on Amber’s blog called The Pless Press. They were simple to make with frugal ingredients and they tasted delicious! I didn’t bother to peel my potatoes, and I used my You Can Make That Homemade Ranch Dressing and Dip Mix. Otherwise, I followed the recipe and we gobbled them up. I would imagine that these could easily be made up ahead of time and reheated later just like my recipe for Make Ahead Mashed Potatoes. These will definitely be on my table again and again. Thank you for sharing your recipe Amber!

Be sure to check out Amber’s blog for more recipes, crafting ideas, and uplifting stories.

Website: The Pless Press

Recipe Link: Ranch Mashed Potatoes

Oatmeal Cookie Pie

This is just a fancy name for Baked Oatmeal. And, as you know, sometimes a name makes all the difference in the world to children when they are grumpy in the morning. Oatmeal Cookie Pie is incredibly versatile: it can be made up and baked immediately; refrigerated overnight before baking; or frozen, thawed and baked later. You could also add nuts, raisins, or chocolate chips. Or, substitute cooked pumpkin for the applesauce.

Oatmeal Cookie Pie

Oatmeal Filling:

½ cup applesauce

½ cup raw sugar (or white sugar)

2 eggs

1 cup milk

½ tsp. salt

1 Tbsp. baking powder

½ tsp. cinnamon

3 cups old fashioned oats

Stir together all ingredients and pour into a greased pie pan.

Topping:

½ tsp. cinnamon

2 Tbsp. raw sugar (or brown sugar)

Combine cinnamon and sugar and sprinkle over oatmeal filling. Cover, and refrigerate overnight, if desired. Place pie in a cold oven, turn the heat to 350˚ and bake for 35 minutes. Serve hot, with additional toppings, if desired (ie. milk, cream, maple syrup, cinnamon syrup, etc.).

Frugal Tip: If you are trying to get away from packaged breakfast foods, this recipe is a great place to start.

This post has been linked to Frugal Tuesday Tip.

Lemon Bars

Last week, we got the chance to visit with a dear friend that we hadn’t seen for a few years. We had a lovely time reminiscing about old times and talking over future plans. We are truly grateful for such a sincere friendship that has stood the test of time and distance. Genuine friendship is a gift from God and we were blessed by our time together.

For dinner that night, we had a simple menu: Chicken Caesar Salad, Artisan Bread, and Lemon Bars for dessert. This is one of those recipes that is NOT low fat, low sugar, or low calorie. But, dessert is not supposed to be health food, right?

Lemon Bars

Crust:
2 cups all purpose flour
½ cup powdered sugar
1 cup butter, softened

Stir together all three ingredients and press into a greased 9X13 pan. Bake at 350˚ for 20 minutes, or until slightly golden.

Filling:
2 cups white sugar
¼ cup all purpose flour
1 tsp. baking powder
¼ tsp. salt
4 eggs
6 Tbsp. lemon juice

Whisk together all ingredients and pour over crust. Return to oven and bake at 325˚ for 20-25 minutes or until set. Cool completely. Sprinkle with powdered sugar and cut into bars.

This post has been linked to Mop It Up Mondays.