Recipes

Seasonal Eating

Instead of including a ton of recipes here, I am going to add the like to my Fall recipe's Pinterest board. Hope you enjoy them.

Orange scented cleaner

While using my favorite Orange Oil cleanser I wondered, is it possible to make your own?

I did find a recipe for Orange oil cleanser but it included an ingredient that I have yet to find. It began with saving peels from oranges or any citrus fruit, drying them out either naturally or in a dehydrator. Then when you have collected a large amount you grind the dried peels and add the alcohol based ingredient I have yet to find, let it sit, strain and use.

So while my peels were dehydrated and ground these steps are not necessary, and using full wet peels look much better in the jar and makes removing them that much easier. The benefit to the dehydrated-ground method is concentration, this mixture is much stronger than anything made with fresh peels.

The method is extremely easy.
Ingredients:

• Citrus peels ( orange, grapefruit, lemon, lime, or any combination of them)
• White vinegar
• a Jar

Place peels in a jar
Add enough vinegar to cover the peels
Leave to sit for two weeks or longer
Remove peels and prepare to clean something!

For most uses 50% cleaner to 50% water is the ideal ratio

I love this as a general cleanser and really like that my pets or child can touch the freshly cleansed surface and not worry about toxic residue.

The downfall is that due to the vinegar, I don't think it can be used on wood, which was what I was looking for but until then, this is a great addition to my cleaning regimen.

Kale Chips

Kale chips are extremely trendy lately, I took these pictures a year ago and never got around to posting the recipe! I know everyone out there knows what it is like to fall short of your own expectations but kale chips are a trend that luckily I think will stick around. They are a little bit of work but they get eaten up almost as fast as I can make them.

1. First tear or cut freshly washed kale into bite sized pieces. 

2. In a bowl drizzle with olive oil, sprinkle with salt or flavoring of choice. Stir.    

3.spread out evenly on cookie sheet or other pan (I used my cast iron skillet but doing so means smaller batches, taking a lot longer to finish). I have used my toaster oven, skillet on the stove and a dehydrator, to make these. All turned out good, but the lower the cooking temperature the more "fresh" taste there is. I like it best at a higher temperature in the oven but you have to watch it closely so it doesn't burn. I found around 250-300 degrees celsius works best.

4. when pieces are crispy remove from pan and into a container of your choice. On the few occasions that we have had leftovers, the chips absorb moisture and become soggy over time. If you can't eat them all within 24 hours, reheat to crisp up again.

 

Spontaneous cider

• 4 liters fresh apple juice

1. Leave the cider out at room temp, with the cap removed, cover the top with cheese cloth to keep flies out but give yeast access



2. After a few days taste it, and continue to taste at frequent intervals.

Wild fermentation notes: after 3 days-bubbly, mildly alcoholic, sweet. 5 days-lost its sweetness, still bobbly, not at all sour. After a week-starts to have a sour edge.

Left for a few more weeks it will be apple-cider vinegar.

Crab-apple cider vinegar

• 1/4 cup sugar


• 1 liter water


• crab-apples

Vinegar is a great use for any fruit or fruit pieces that are too bruised or over ripe for anything else.
Process:

1. in a jar or bowl, dissolve the sugar in water. Coarsely chop fruit and add to the sugar water mix. cover with cheese cloth to keep flies out and leave at room temp to ferment.

2. when you notice the liquid darken (about a week), strain fruit.

3. ferment the liquid 2-3 weeks more, stirring or agitating periodically.

Dandelion Syrup

As I looked out over my growing lawn and around the neighborhood, I was thinking how badly the lawn needs to be cut and what a waste it would be to chop up and leave all those beautiful dandelion flowers to feed the remaining grass.

So I went looking for something to use them for and settled on Dandelion Syrup

It was extremely simple and after trying it, I am hooked.
     

• 1 part dandelion flowers green parts cut off
• 2 part waters divided
• 2 parts sugar
• slices of citrus to taste (I used grapefruit)

Bring flowers and 1 part of water to a boil, remove from heat and place in a clean jar with a lid to steep for 24 hours.
Strain out petals, add tea and 1 part water into a pot, heat, add sugar and citrus, bring to a boil and simmer for 15-30 mins.
Pour into a bottle and keep in fridge or use proper canning method.

I have taken to using the syrup in my tea instead of sugar, don't be limited by tradition, learn from it and explore beyond it.

Simple Syrup

 

After making the Dandelions syrup, I came across the vanilla beans and cinnamon  sticks I bought months ago and have yet to make simple syrup for my coffee. They are of course simple to make.

Vanilla syrup
Ingredients:

• 2 cups water                                                                                      
• 2 cups sugar
• 1 Vanilla bean

Place water in pot or sauce pan, score vanilla bean length wise and place in pan. While heating to a boil, stir in sugar until completely dissolved. Let boil for 5-10 mins and place in a clear container.