I’m not a big fan of green beans. I mean, they’re okay if they’re fresh, tolerable if frozen – canned aren’t even worth discussing. Thus, I am always looking for ways to make them more palatable. If you like green beans, you’ll love this recipe. If you are completely ambivalent, you might start to like them. If you hate them…well, give it a try anyway. I tried roasting green beans. You take fresh beans, toss them in olive oil, spread them on a baking pan, sprinkle with salt and sesame seeds (or almonds, or pecans) and roast them at 350 … Continue reading Green Beans, my style.
Here on Osage we try to live frugally. At first, it was a matter of necessity, and indeed it still is, but as we got into the groove of it, it became a way of challenging ourselves and taking pride in what we’d accomplish with a little bit of work.
Let’s do the math first, before we start the process. Making liquid laundry soap is trivial once you’ve done it one or twice, but the first time through the steps might be a little off-putting, so I’d like to offer some motivation. Continue reading “Homemade Laundry Soap”
This recipe is another staple in my box. I use it for dinner rolls, sandwich buns, as a base for Hot Cross Buns and for other places where a sweeter dough is needed. I’m just going to put the basic directions for making the rolls here. I thought I had a picture somewhere, but I can’t find one. Currently I have a batch rising. You really don’t want a picture of dough. I’ll get pictures of these for the future though. Oven at 350 degrees/Bake for 15 minutes or until golden brown 1/2 Cup 110 degree water 1/2 Cup 110 … Continue reading Sweet Roll Recipe
I have a post percolating about getting back to basics in the desire to have a natural lifestyle while living the modern world of two children in different schools, Minecraft, dance classes three days a week, day jobs, night jobs, you know… the craziness that is life on Osage. We’ll get to that in a bit. Until that happens I don’t want to ignore the present. Tonight I started with bread. That very basic staple that in our household is one thing that means home and health. I pulled out my reliable recipe that I haven’t used in over a … Continue reading Basic White Bread Recipe
I stand before the refrigerator, staring into the void, wondering what to make for lunch. When I’m home, I’m just not content with PB&J, you know?
I start thinking Noodles & Company. I love their Japanese Pan Noodles, with the shitake mushrooms and light sesame flavor. Unfortunately, we’re broke, and even if I had the available cash, I don’t want to go out. I just don’t.
I get online and go searching for a recipe. I can’t find the exact recipe, but I do find a recipe posted by someone who (supposedly) is (or was) the executive chef in the Noodles & Company corporate kitchen.
Awesome, I think to myself. We’ll go with that.
We tend to amass ingredients around our house. A couple of months ago, we discovered a huge oriental market within driving distance, and stocked up on basics: dried noodles, dried mushrooms, vinegars, and so on, at surprisingly low prices (a package of twenty-four, individual-serving bundles of dried noodles for about a dollar, for instance).
I had everything except the teriaki sauce, so I improvised a sauce using soy, hoisin, and honey. Not perfect, but it worked. I also left off the sprouts, sesame seeds, and cilantro.
One of the things I like about Autumn is the combined smell of cinnamon and nutmeg. I made these muffins this morning, based on another recipe I found for carrot muffins. I like the pumpkin better. The recipe could still use some tweaking, and as I perfect it I’ll come back and post the changes. The “crumb” is completely optional, but I like crumb toppings, so I put it on. This will be one of the few recipes where I recommend a canned product (the pumpkin): you can make your own if you like, but the canned stuff is just … Continue reading Pumpkin Muffins
I went all Iron Chef-y this morning at breakfast.
Most Saturday mornings I make pancakes for the family. (I don’t much care for them, myself.) Sometimes I get fancy and make a fruit syrup or toss in some blueberries, but usually it’s a straight ol’ pancake with butter and maple syrup. This morning, with my neck feeling better, I was feeling kinda creative.
I decided to go for a variety and did Silver Dollar Pancakes, Three Ways: Banana Pecan with Maple Syrup, Pecan with Black Raspberry Syrup, and Cranberry with Orange Syrup.