I keep thinking I’ve come to the end of this seasons canning but I had some extra apples and pears and saw this recipe and well I now have a few more jars of marmalade to fill my pantry! It’s an unusual combination but is very tasty.
Pear Apple Ginger Marmalade
1 ½ cups water
4 cups sliced peeled pears
4 cups sliced peeled apples
½ tsp baking soda
4 cups sugar
3 Tbsp finely chopped candied ginger or crystallized ginger
Remove the thin outer rind from the lemons with a vegetable peeler or a zester.
Place in a large stainless steel saucepan. Remove the white rind in large pieces from the lemons and place in the saucepan. Add the water and bring to a boil over high heat, cover, reduce heat and boil gently for 20 minutes.
Finely chop lemon pulp in a food processor. Add lemon, pears, apples and baking soda to the saucepan. Bring to a boil over high heat, cover, reduce heat and boil gently for 20 minutes, stirring frequently. Using tongs, remove and discard the large pieces of rind.
Add sugar and ginger to the saucepan. Return to a boil over high heat and boil rapidly uncovered, until mixture will form a gel, about 20 minutes, stirring frequently. Remove from the heat.
Ladle into sterilized jars and process in your water bath canner for 15 minutes.
Makes about 6 cups.
This recipe is from my all time favorite book on canning called Small Batch Preserving by Ellie Topp & Margaret Howard.
This is the third recipe I’ve shared with the Grain Mill Challenge. Using a WonderMill grain mill you don’t have to limit yourself to grinding wheat berries. The WonderMill is also great for making gluten-free flours such as brown rice, white rice, sorghum, quinoa, millet, amaranth, bean, corn or other gluten free flours.
Wild Rice Pancakes are made from wild rice flour. I decided to use my grain mill to make my own wild rice flour. We have a good friend who lives in Wisconsin. During the early fall he has the opportunity to collect wild rice. He was gracious enough to share his Wild Rice Pancake recipe with me.
Wild Rice Pancakes
Start by cooking ¼ cup of wild rice in a couple of cups of water.
Bring to a boil and cook for several minutes. Then let it sit while you combine the other ingredients. It is easier to drain the rice when cooked rather than adding the exact amount of water to cook such a small amount of rice.
1 cup of wild rice flour
1 ½ tsp baking powder
½ tsp salt
1 lightly beaten egg
1 cup milk ( or more according to your taste)
oil for frying
Mix together the dry ingredients.
Then add the beaten egg and the cooked rice and stir in the milk until the batter is the consistency that you like.
Drop by spoonfuls onto a well-oiled griddle or fry pan. Cook until golden on each side.
Makes about 16 medium sized pancakes.
Note: this recipe is also adaptable for camping or backpacking. Make the mix beforehand; substituting powdered whole egg and 1/3 cup powdered milk for the wet ingredients. All you have to do is add water and fry them up! Makes a great breakfast on the trail!
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This week the giveaway is a brand new WonderMill Grain Mill! I am currently taking part in the Grain Mill Challenge and WonderMill was kind enough to send me a grain mill. Since I already own one I decided to give it away to one of my readers. Click here to enter!
The hardest part of the Grain Mill Wagon Challenge has been deciding which recipes I will share. Since we’ve been using our own milled grains for quite some time I have an abundance of recipes using whole wheat.
This is a delicious brownie recipe that is even better if allowed to sit overnight. This gives the bran a chance to soften, giving them a more pleasing texture. You can almost convince yourself that they are good for you!
Double Decadent Brownies
1 cup butter, unsalted
2 cups brown sugar
¾ cup Dutch-process cocoa
1 tsp salt
1 tsp baking powder
1 tsp espresso powder (Optional)
1 Tbsp vanilla
4 large eggs
1 ½ cups whole wheat flour
2 cups semisweet chocolate chips
Preheat your oven to 350 degrees.
In a saucepan over low heat, melt your butter.
Then add the sugar and stir to combine. Continue to heat until the mixture is hot and just starting to bubble.
Stir in the cocoa, salt, baking powder, espresso powder, and vanilla. Cool the mixture until you can actually stick your finger in the batter and it just feels warm. Whisk in the eggs, stirring until smooth and then add your flour and chocolate chips, stirring until smooth.
Spoon the batter into a lightly greased 9 x 13 pan or two 8 x 8 pans.
Bake the brownies for 3o minutes until a sharp knife poked into the center reveals wet crumbs but not raw batter. The brownies should feel set on the edges and in the center. Remove from the oven and let cool before cutting and serving.
As I mentioned they are even better if allowed to sit overnight, if you can wait that long!
Next week I will be giving away a WonderMill Grain Mill, be sure to check my blog Monday to enter! If you don’t win one we will be selling these fantastic grain mills in the Prudent Living Market when it opens soon!
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Have you ever made your own noodles? Last year our youngest son went to visit his oldest sister. While there the two of them took a noodle making class. My son came home inspired and it wasn’t long before we had our own pasta maker. I’ve made noodles a couple of times but my son is the one who is the best pasta maker! He can make a batch of noodles in no time, which is just what he did a few weeks ago. There is nothing like a fresh batch of noodles with some homemade sauce.
First the noodles:
Making noodles you basically need two ingredients, 200 grams of tipo “00” flour and 2 eggs. Place the flour on your counter, make a well in the center and crack the eggs into the flour. Using your fingers work the eggs into the flour, a little at a time until everything is combined.
Knead the dough until it is a smooth lump of dough.
Wrap in plastic wrap and let sit in the refrigerator for ½ hour to chill.
While the dough is chilling make your sauce. For this recipe we made a delicious light sauce using peas, asparagus and pancetta.
3 oz pancetta or bacon, chopped (Op)
1 ¼ pounds asparagus, trimmed, cut on diagonal into 1 inch pieces
2 cups of frozen peas (do not thaw)
1 bunch of scallions, thinly sliced
2 garlic cloves, pressed
½ cup finely grated Parmesan cheese
1/3 cup whipping cream
3 Tbsp extra virgin olive oil
3 Tbsp fresh lemon juice
1 Tbsp finely grated lemon peel
¼ cup chopped fresh Italian parsley, divided
¼ cup thinly sliced fresh Basil, divided
Cook pancetta in a large skillet until crisp. Transfer to paper towels to drain.
Pour off all but 1 tsp drippings. Add asparagus to drippings and sauté for 3 minutes. Add peas, scallions and garlic and sauté until vegetables are just tender, about 2 minutes. Remove from heat.
Following the directions from your pasta maker form your noodles.
Add to boiling water and cook just for about two minutes and drain, reserving the cooking liquid. Add the vegetable mixture, ¼ cup pasta cooking liquid, ½ cup Parmesan, cream, olive oil, lemon juice, lemon peel, half of the parsley and half of the basil. Toss, adding more cooking liquid if needed. Season with salt and pepper. Transfer to a large bowl. Sprinkle pancetta, remaining parsley and basil over the top. Serve, passing additional Parmesan if desired. Bon Appetite!
Linked to: SpatulasOnParade, PremeditatedLeftovers, 21stCenturyHousewife, HomemaidSimple, SimpleLivingDianeBalch, RattlebridgeFarm, NotYourOrdianryRecipes, SimplySweetHome, AnnKroeker, MomTrends, JulieJewels1 , Meet Penny, AtThePicketFence, Stuff-and-Nonsense, WalkingOnSunshine, NoOrdinaryHomestead, TheCountryCook, CrumbsandChaos, TutusandTeaParties, CheeriosandLattes, YoungNesters,EverydayMomsMeals, IAmAddictedToRecipes, MyFavoriteFinds, MakeAheadMealsForBusyMoms. MrsHappyHomemaker, SweetSav, OurDelightfulHome, DelightfullyDowling,
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I was torn between sharing this recipe or the recipe we enjoyed in our home last week, Homemade Noodles with Peas, Asparagus and Pancetta. After much debate and the fact that this post was already written, I decided to share my delicious lasagna recipe. I will share the other recipe soon, promise!
I’ve been known to tweak a recipe now and then. When making this lasagna I looked over a few other recipes and decided to completely make my own version. The result was excellent, and after serving it to our company, there was nothing left!
Spinach, Butternut Squash and Leek Lasagna
Made one 9 x 13 pan
6 lasagna noodles
2 small packages of frozen butternut squash ravioli
2 Tbsp butter
5 medium leeks, thinly sliced and washed thoroughly (about 6 cups)
½ cup flour
4 cups milk
1 tsp thyme
1 tsp salt
3.4 tsp grated nutmeg
½ tsp freshly ground pepper
1 cup Parmigiano-Reggiano cheese, grated
1 cup Asiago cheese, grated
¼ cup toasted pine nuts
1 tsp olive oil
¼ tsp crushed red pepper
4 garlic cloves
18 oz fresh baby spinach
¼ tsp salt
Preheat your oven to 350 degrees. Coat a 9×13 pan with cooking spray.
Bring a large pot of water to a boil, cook noodles until not quite done about two minutes less than the package directions. Drain; return the noodles to the pot and cover with cold water. Cook the ravioli until not quite done.
Melt butter in a heavy pan over medium heat. Add leeks; cook, stirring often until softened, about six minutes. Sprinkle flour over the leeks and stir well. Cook, stirring constantly, for 2 minutes. Whisk in milk and cook, whisking constantly, until thick and bubbling, 8-10 minutes. Whisk in thyme, salt, nutmeg and pepper. Remove from the heat.
In another non-stick pan combine 1 tsp oil, red pepper, and garlic over medium heat; cook 2 minutes, stirring constantly. Add spinach, a little at a time and cook until wilted, stirring frequently. Add ¼ tsp salt and cook until liquid evaporates. Remove from heat.
To assemble lasagna spoon about 1/3 cup of the leek mixture on the bottom of your 9×13 pan. Arrange 3 noodles over the leek mixture; top with some of the spinach, some pine nuts, ¼ cup Asiago cheese and ¼ cup Parmigiano-Reggiano cheese.
Instead of arranging more lasagna noodles over the cheese; arrange half of your butternut squash ravioli over the cheese.
Repeat layering the leek mixture, spinach, cheese and the rest of your ravioli. Repeat layering with the leek mixture, the rest of the spinach, cheese and top with your remaining lasagna noodles.
Pour the remaining leek mixture over the lasagna noodles and top with the remaining cheese.
Cover with foil and bake for 50 minutes, uncover and bake until bubbling and lightly browned, about 30-45 minutes. Let stand for 10 minutes before serving. Enjoy!
Unfortunately in the busyness of company arriving and serving the lasagna, I did not take a picture before serving. You’ll have to use your imagination! By the time dinner was over there was nothing left to take a picture of! Take my word for it, it was delicious!
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