Nita's Sweet Potato Pie

My friend Jo shared Nita's great recipe for Sweet Potato Pie. When I spoke with Nita she said I could share it.  I know you will love this.  This pie is easy and so good.  My Grandson JT2 loved it.

Just a couple of things about this recipe.  First, most sweetened condensed milk is gluten free.  About 90% of the varieties.  But to be on the safe side check the label and/or manufacturer.  Also, for those of you who like dairy free, then check out my recipe for making sweetened condensed milk gluten free and my way. 

The original recipe calls for sugar but I use coconut sugar because it does not raise your blood sugar so much.  Also, I use gluten free pie crusts.  I was not happy with the pie crusts this time.  They were quite hard and difficult to eat.  I will definitely try another brand next time.

Ingredients:

3 medium sweet potatoes baked and mashed
2 cups of sugar or  substitute equivalent in coconut sugar
1 can of sweetened condensed milk
3 large eggs
2 teaspoons of real g/f vanilla
1 stick of butter softened g/f

Steps:

Bake sweet potatoes in the oven until done.  Cool, peel and mash.
Mix all the rest of the ingredients in bowl with a mixer.
Pour into 2 g/f pie shells deep dish because it makes a lot.

Rim the crust with foil.
Bake at 350 for 40 minutes.

Remove Foil after baking and cool.

Eat and Enjoy

Jo's Drunken Gluten Free Pound Cake

 My friend Jo and I are still experimenting.

This is a variation of Paul Deen's Southwest Georgia Cake.  Here is our gluten free version that we made.  http://sharpshooter77.blogspot.com/2015/03/gluten-free-south-west-georgia-pound.html

This  is another variation.  At some point it quits being Paula Deen's cake but maybe not yet.  She is such a fabulous cook.  I also think you can use coconut sugar to replace the sugar. 

I know you will enjoy this one.

Ingredients

1 cup (2 sticks) unsalted butter, softened
3 cups sugar
6 large eggs
3 cups gluten free Bisquick (Do not use all-purpose flour)

Do not use  (1/2 teaspoon baking powder)

1/2 teaspoon salt
1 cup heavy cream
2 teaspoons pure vanilla extract (you may use lemon or almond flavoring instead)
2 oz. Coconut Rum
1/4 Cup chopped Walnuts
1/4 Cup Brown Sugar (or Coconut Sugar)
1/4 Cup Shredded Coconut (Optional)

Topping:
1 oz. of coconut rum.

Steps:

Generously grease and flour a 10-inch bundt pan.
In the bottom of the bundt pan sprinkle with  nuts, brown sugar, and coconut if you want to use that. 
Do not preheat the oven.

Using an electric mixer, cream the butter and sugar together until fluffy. Add the eggs one at a time, beating well after each addition. Sift together flour, baking powder, and salt. Alternately add flour mixture and heavy cream and rum to butter-sugar mixture, beginning and ending with flour. Stir in flavoring.

Pour batter into prepared pan. Put into a cold oven and set the temperature to 325 degrees F. Bake for 1 hour 15 minutes without opening the oven door. Bake for an additional 15 minutes if necessary. Remove from the oven and cool in pan for 15 minutes.

 Invert cake onto cake plate.  Let it cool an additional 15 minutes.
Poke holes into the cake and drizzle 1 oz of rum over the top of the cake.

Enjoy.

Jo's Delicious Homemade Tomato Soup

My friend Jo who is visiting with me this week made this delicious tomato soup.  Yum, we made some tomato and bacon sandwiches to go with it.  I had to go back and get a second bowl it was so good.

We used the tomatoes we had on hand which was a combination of fresh and my organic frozen one's out of my garden freezer.  You can of course substitute a can of diced  tomatoes.   Hope you enjoy.


Ingredients:

4 Roma Tomatoes washed and diced
2 quart packages of my garden organic tomatoes thawed
2 Tablespoons EVOO or coconut oil
1 can of beef consume soup - organic or (substitute boullion cubes with 1 cup of water or any beef soup that you might have on hand)
1 Tablespoon Italian seasoning
1 Tablespoon garlic powder
1 Tablespoon Braggs Liquid Aminos
Salt to taste

Steps:

Saute tomatoes in EVOO
Add in beef consume soup and other ingredients
Cook on low for about 20 to 30 minutes.

After cooking pour into  a blender or food processor and blend until almost smooth
We left it so there were bits of tomatoes. 
Put back in pot and cook an additional  15 minutes

Delicious.

Enjoy

Gluten Free Sweetened Condensed Milk - My way

I was thinking today why I started this recipe blog.  One of the reasons for me was very personal.  I wanted to keep my favorite recipes online and be able to find them.  I haven't done a very good job of recording them but I am working on it.  Here's one I think you might be able to use.  It is very basic to a lot of recipes. 

If you are like me, you have a number of recipes that would not be the same without sweetened condensed milk.  I just love the stuff.   To make it dairy free and healthier than  try making it from scratch. 

I must warn you that it might have a slightly brown sugar taste from the coconut sugar.  If you don't care about the calorie count or don't worry about the glycemic index then just use regular sugar.

Give it a try and if you don't like it,  leave me a comment and I will work on it.  If I don't have any canned coconut cream/milk on hand then I always have my unsweetened Almond/Coconut milk in the refrigerator as a substitute.  The regular Almond Coconut milk is a little more difficult to deal with as it may take a little longer to cook.   I store the condensed milk in the refrigerator until I am ready to use. 

Ingredients:

1 can (about 14 fluid ounces) canned (not low-fat) coconut milk or cream

1 cup coconut sugar
1/8 teaspoon kosher salt

Steps:
Place  ingredients in a medium-size heavy bottom saucepan.
Whisk to combine well and bring the mixture to a simmer over medium heat.

Stirring the mixture, continue to simmer until it is reduced by about 1/2 and has begun to thicken (approximately 12 minutes).
Pour mixture into a heat-safe container until cooled completely.
Cover tightly and store in the refrigerator.
Try to use within 2 to 4 weeks.

Enjoy.

Gluten Free South West Georgia Pound Cake

My friend Jo and I took Paula Dean's South West Georgia Pound Cake (http://www.foodnetwork.com/recipes/paula-deen/southwest-georgia-pound-cake-recipe.html) and made it gluten free.  We also plan to make this with a lower glycemic load later on.  One step at a time though.  The idea is to keep the quality of the pound cake and work on making it healthier.  I also like to keep things easy.  In my thinking the fewer changes the better.  I am sure Paula would try to make this healthier now as well.  Love Paula's cooking.  We did use more heavy cream than Paula called used. 

This is very good.  I think it will be easy to substitute coconut sugar instead of sugar.  Everyone loved it.

Ingredients

1 cup (2 sticks) unsalted butter, softened
3 cups sugar
6 large eggs
3 cups gluten free Bisquick (Do not use all-purpose flour)

Do not use  (1/2 teaspoon baking powder)

1/2 teaspoon salt
1 cup heavy cream (we also added 1/2 cup of heavy cream - use if you need additional cream)
2 teaspoons pure vanilla extract (you may use lemon or almond flavoring instead)

Read more at: http://www.foodnetwork.com/recipes/paula-deen/southwest-georgia-pound-cake-recipe.html?oc=linkback

Steps:

 

We followed Paula's directions to the letter.

Generously grease and flour a 10-inch bundt pan. Do not preheat the oven. Using an electric mixer, cream the butter and sugar together until fluffy. Add the eggs one at a time, beating well after each addition. Sift together flour, baking powder, and salt. Alternately add flour mixture and heavy cream to butter-sugar mixture, beginning and ending with flour. Stir in flavoring.

Pour batter into prepared pan. Put into a cold oven and set the temperature to 325 degrees F. Bake for 1 hour 15 minutes without opening the oven door. Bake for an additional 15 minutes if necessary. Remove from the oven and cool in pan for 15 minutes. Invert cake onto cake plate. For a real treat, serve yourself a slice while it's still warm.

Read more at: http://www.foodnetwork.com/recipes/paula-deen/southwest-georgia-pound-cake-recipe.html?oc=linkback

Enjoy.

Jo's Skinny Shake

Here is another fabulous shake by Jo with my input.

Ingredients:

1 cup of ice cubes
1 cup of almond/coconut unsweetened milk (or your own non-fat milk)
1 banana
1 Tablespoon Hershey's Cocoa powder (no sugar)
1 dropper Liquid Stevia
1 Tablespoon Protein Powder (optional)  I use Sun-Warrior vegetarian brand
1 Tablespoon fine milled flax chia seeds.(optional)

Steps:

In blender or food processor
chop ice until fine
Add other ingredients - put seeds on top
Blend about 2 minutes until well blended

Enjoy
 

Jo's Tropical Smoothie

Here is a great little Smoothie recipe.  My friend Jo drinks this smoothie and loves it.  I loved it too.  Hope you will enjoy.  


Ingredients

1 cup diced or chopped pineapple - fresh if you have it. 
1 cup  almond/coconut milk (or non-fat milk of your choice).
1 8 oz. Light and Lively Greek coconut yogurt that is 80 calories
1 cup of ice cubes
1 dropper of liquid Stevia
1 Tablespoon protein powder (optional) I use Sun Warrior brand.
1 Tablespoon fine milled flax and chia seed (optional)
(Makes enough for 2 shakes)

Steps:

In blender or food processor
chop ice until fine
add other ingredients and blend (2 minutes)

Drink and enjoy.

Jo's Crock Pot Chicken and Vegetables and Cast Iron Skillet Fried Cauliflower Rice

My friend Jo is up from Florida and decided to fix us a crock pot full of vegetables and chicken with fried cauliflower rice.  Very low carb, low fat, low glycemic index, low in calories and gluten free.  Very easy and with most of my recipe's you can vary the vegetables to suit yourself.  Cauliflower rice can be a meal unto itself.  Just  use it  like rice.  Today,  we decided to have the crock pot chicken and vegetables with it.  This was absolutely delicious.  Jo did a wonderful job.  Love having her visit.

Crock Pot Chicken and Vegetables
Ingredients:

2.5 pounds of boneless, skinless chicken tenders or breasts
4 cups of Vegetable Blend (frozen) 
Salt and pepper to taste
chicken or beef bouillon - 3 cubes
1/4 cup balsamic vinegar or red wine vinegar
1/2 cup of hot water
2 Tablespoons of extra virgin olive oil
1 cup mushrooms sliced
2 droppers of liquid Stevia
1 Tablespoon garlic minced (optional)

Steps:

EVOO in bottom of crock pot 
Place chicken in bottom
Salt and pepper chicken
Place Vegetable Blend on top
Place Mushrooms on top of Vegetables
Salt and Pepper to taste
Add Garlic

Let cook1 hour

Take 1/2 cup hot  water and mix bouillon in with the water.
1/4 cup balsamic vinegar
Stevia
Add into crock pot over vegetables
Cook until chicken is tender - about 3 hours on high.

Cast Iron Skillet Fried Cauliflower Rice

Ingredients:

1 small head of cauliflower
1 small package of mixed vegetables (frozen)
3 Tbls Braggs Liquid Aminos - (Can substitute low sodium soy sauce g/f)
2 teaspoons minced garlic
1/2 cup diced onion

Salt and Pepper to taste
2 teaspoons Extra Virgin Olive Oil

Steps:

Cut cauliflower in small pieces
Put in Blender
Blend until it is the consistency of rice

In Black Cast Iron Skillet add olive oil, mixed vegetables, and cauliflower
Add in onions and garlic
Add salt and pepper to taste
Saute on medium heat until it changes colors about 2 to 3 minutes

Add in Liquid Aminos and heat for another minute.

Serve hot.

Serve with  crock pot chicken and vegetables.

Enjoy

Cast Iron Skillet Potatoes

Several times a week, I use my cast iron skillets.  I have a variety of sizes and love to use them.  They are so versatile.  Use on the stove or pop into the oven.  They are just great.  

 This is a  recipe that you can change  up in so many different ways.   Just change the ingredients and add  your favorite vegetables.  For instance, just leave out the ham or Canadian bacon.   I have even taken bacon and topped the potatoes with it while they were cooking.  I know you will enjoy using this recipe and making it your own.



 Ingredients:

1/4 cup bell pepper (red, orange or green or a mixture)  (chopped)
1/4 cup onion (chopped)
1/4 cup cooked ham or Canadian bacon (optional)
1/4 cup mushrooms (optional)
3 to 4 tbls. coconut oil

salt and pepper

4 or 5 potatoes thinly sliced with skins (or amount needed to fill skillet.)
salt and pepper

garlic to season

Italian seasoning - Sprinkle to your liking

1/2 to 1 cup of grated cheese

Steps:

Saute in a black cast iron skillet the veges and ham (if using)  in coconut oil.
Season with salt and pepper.
Remove vegetable mixture and set aside to use later.


Slice potatoes thinly and arrange loosely in a circle around skillet
Season with salt and pepper, garlic and Italian seasoning.
Cover pan and cook potatoes on 375 degrees for about 1 hour.

Remove from oven.
Add veges on top
Add cheese -  mozzarella or parmesan are great.

Put back in oven for about 15 minutes or until cheese melts. 

Yum
Skillet potatoes

Black Skillet Frittata

I love this recipe because it is so easy and fun to make.  It is all made in one small black skillet and a bowl.  This means easy clean up.  Also, I enjoy varying the ingredients to make it taste different.  The recipe here can be varied by changing the vege's, adding or changing the meats, or simply changing the cheese in the recipe.  I think it is very healthy and adds quite a bit of protein to your diet.   It is also gluten free.   Try it, I think you will enjoy.

Preheat over to 375 degrees:

Ingredients:

Fluff  in a bowl and set aside:
5 large eggs
1/4 cup unsweet almond coconut milk
salt and pepper
1/2 cup mozzarella cheese

In small black skillet:

Add 2 to 3 tablespoons olive oil or coconut oil  to saute your ingredients:  (Feel free to vary or change up)

1/4 cup bell pepper
1/8 cup onion
1/4 broccoli florets
1/4 cup chopped canadian bacon (or ham, etc.)
1 Tbls chopped tomatoes or salsa

Saute ingredients until soft.  Pour fluffed egg mixture on top of vegetables.  Let sit on hot eye that has been turned off  about 1 minute.  Place in the oven and cook 10 to 15 minutes.  Serve hot.

These amounts and ingredients can change.  My Mom is now on a soft foods diet and she likes it.  I serve this for breakfast, brunch or lunch.  Really anytime I need a quick meal.

Vege Sandwich - Nice and Easy

A friend, recently asked me to prepare some finger sandwiches for her open house.   I made cream cheese and pineapple which is a very easy recipe and one that almost everyone knows.  I also made some Vege Sandwiches.    The only skill needed is to be able to chop vegetables or use a food processor to do the chopping.  I prefer to chop by hand. 

The sandwiches were so easy to make and I had several requests for the recipe.     They are gluten free and can easily be made on gluten free bread.  This recipe cut in half makes a vegetable spread to eat with crackers.  Enjoy...

Ingredients:

2 packages of  8 oz cream cheese
1 package of Broccoli Cole Slaw
1/2 small onion
1/2 teaspoon garlic power
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper (optional)

Let cream cheese sit out and become room temperature.  Much easier to mix this way.

Chop broccoli cole slaw and onion  into very small pieces.   For those who do not like to chop by hand then simply put in your food processor.

Mix all ingredients together and you have enough to do a loaf of bread with leftovers to eat as a cracker spread.

 I let the mixture cool in the refrigerator and then spread on the bread.  That made the spreading a little more difficult but it did not require cooling the sandwiches.  I think it would be alright to do either way. 

Enjoy...

HomeFront Cooking: Gluten Free Corn Cornbread

HomeFront Cooking: Gluten Free Corn Cornbread: Recipe: Gluten Free Corn Cornbread I was thinking up ways to use some Thanksgiving Leftovers. I was reminded of my Cousin's Corn Cornbr...

Gluten Free Corn Cornbread

Recipe:  Gluten Free Corn Cornbread

I was thinking up ways to use some Thanksgiving Leftovers.  I was reminded of my Cousin's Corn Cornbread Recipe recently when I read a blog on Skinnytaste.com about Corn Casserole.  I couldn't find my cousin's  recipe but went from memory.  I think it turned out very well.  I love this recipe.  You can work with this in so many ways to use food that has been left over from your Thanksgiving Meal.  And it is so easy to make gluten free.

 To mix with the gluten free corn meal I am using Gluten Free Bisquick.  I have been experimenting with this to see how it turns out in different recipes.  I can pick it up in most grocery stores that I am shopping in and it so simple to use.  If you do not have this just use any gluten free flour baking mixture and add in baking power or Xanthum as needed.

For this recipe I am using yellow sweet corn but  cream style corn is delicious with this recipe.  In fact, I am pretty sure that my cousin's recipe called for cream style corn. 

If you are not feeding a large family like I do then you may want to make half this recipe to make a thinner smaller pan. This makes a huge black skillet full.
Ingredients:

• 2 cups of Gluten Free Self Rising Corn Meal
• 1 cup of Gluten Free Bisquick Mix
• 3 to 4 cups of corn
• 2 cups of buttermilk (Optional:  Greek Yogurt) For Vegans:  2 cups almond milk with 1 tsp. vinegar added to milk
  
• 1/3 cup  cooking oil (Optional:  butter)
• 3 eggs (Optional:  1/2 c of egg whites) (For Vegans substitute a commercial egg replacer)
• 1 cup of sweet onions (Optional)
  
• 5 Tbls. cooking oil or cooking spray  (to grease the pan)

OTHER OPTIONAL INGREDIENTS:

Add jalapenos or hot peppers to your own taste.  If you do this it comes out similar to Mexican cornbread only this version will have much more corn.


Directions:
In a large bowl combine all the ingredients and mix with a spoon.  If you are use to making corn bread than you will know that it will not be runny but a medium thick batter that pours easily.   Pour into a greased iron skillet if you have one and bake on 3:75 degrees 55-60 minutes, or until the edges are golden.  If you prefer, you may also use muffin tins or a baking dish.   You may have to adjust your baking time.   Let it cool a few minutes before cutting.

I have butter beans left over and green bean casserole to serve with the corn cornbread.  And of course, turkey and ham for those who wish to partake.

I love cooking so come back often.

Sharpshooter77

HomeFront Cooking: Garlic: It is that time of year to plant my garl...

HomeFront Cooking: Garlic:

It is that time of year to plant my garl...: Garlic: It is that time of year to plant my garlic beds. Many Southern gardeners don't bother with it but I am one that loves it. The ...

Planting Garlic

Garlic:

It is that time of year to plant my garlic beds.   Many Southern gardeners don't bother with it but I am one that loves it.  The garlic is much more flavorful than what you buy in grocery stores and you can be assured it is organic.

I have two containers that I plan on cleaning and degrassing.   I want to plant my garlic around my garden space to deter insects as well.  Garlic is useful against Japanese beetles and aphids.  I love to have it planted throughout my garden area.

Time to plant:

In my region (Southern - North Carolina) you can plant anytime between Mid October to the first of the year and some have even planted later.   October-planted garlic grows a strong root system during our mild autumn, so it is ready to grow rapidly in the spring.

I want to get  a good start.  Growing conditions are the same for all varieties.  Garlic requires a cold period for the roots to develop before the  tops emerge in early spring, so try to  plant it  before the end of the year.  Plant individual cloves (pointy ends up) in deep, rich, loamy, well-drained soil, in full sun.  Plant them two inches deep and five inches apart.  If you are planting in a container, make sure the container is from  10 to 16 inches deep, the deeper the better.  You should plant the garlic further apart as well.  About 10 inches apart should be adequate  and make sure it drains well.  Excellent drainage is essential, so if your garden soil is questionable, grow garlic in containers.

To prevent premature sprouting, apply a layer of composted mulch or straw after planting whether you are planting in the garden or a container. 

If you plant garlic directly in your garden, be sure to move the location each year. Garlic is subject to diseases that build up in the soil, so rotation is a must.

Garlic cloves:

You may want to purchase seed garlic cloves from mail order and online seed companies or get them from you local garden center. I plan on getting some organic garlic from the grocery store.  If you want to try planting grocery store garlic,  make sure to use organically grown bulbs rather than the packaged brands. Supermarket garlic is sometimes sprayed with a growth inhibitor to prevent sprouting.

Sativum or softneck garlic is the kind usually sold in grocery stores and the best choice for Southern gardens. Ophio or hardneck garlic grows best in northern climates and requires cutting the central stem (scape) before it flowers to achieve well-formed bulbs below ground. So softnecks are easier to grow.

The softneck varieties Susanville and California Early adapt to a wide range of soils.  Also, varieties that include Silverskin, Italian or Creole in the name are good candidates for Southern gardens.  Hardneck varieties that are worth a try are Georgian Crystal and Italian Easy Peel.

A pound of garlic cloves usually yields about ten pounds of bulbs.  So depending on how much space you have you can determine how much you will need.

Care:

Garlic is a very low maintenance crop.   When the weather warms up, pull the mulch away from the plants in the garden, and remove it from containers.  I  leave my garlic in the containers that I have as they are quite large and I hope to have an early crop in May or June.

Provide an inch of water weekly, but wait until green tops emerge in spring before gently working an organic fertilizer high in nitrogen into the soil around the plants.

To harvest, wait until at least half of the green leaves die back, dig the plants gently so the tops remain intact, tie bunches together loosely and hang to dry in a well-ventilated area away from direct sunlight.

Using Garlic in your cooking:

Varieties vary in pungency, but all small garlic will have that wonderful flavor. Then, there’s elephant garlic, which isn’t a true garlic but is related to leeks. Despite the size – heads are two or three times as large as conventional garlic – it’s actually milder in flavor.  This is the garlic for people who don’t like garlic, since it’s mild and sweet.

Do not refrigerate garlic and don’t purchase garlic that has been refrigerated – it will rot. Garlic should be stored in an open or ventilated container in a cool, dark place.

Avoid soft or shriveled cloves. Keep the heads and papery covering intact until you need a clove or two, then peel.   Most recipes require peeling the garlic before cooking with it. But if you’re cooking the cloves whole, as when roasting a whole head of garlic, it’s not necessary.

Over-browning chopped or sliced garlic gives it a bitter flavor that permeates the entire dish you use it in. It takes no more than a minute on medium-high heat for chopped garlic to be lightly brown. Stop there, or just cook the garlic until it’s soft.

In my view,  there are few dishes  that can’t be improved by a bit of garlic. So, if a little is good, a lot must be great.   Our family loves garlic so I use it regularly and don't mind the stronger garlic's.

If my crop turns out as expected,  I will be canning some crushed garlic to see how it turns out.  Thus far I have frozen it and put it in the freezer which works wonderfully.  Sometimes it becomes a little softened but doesn't effect the flavor at all.

More to come...

Organic Gardening

Organic Gardening

Lots of people would like to grow their own organic vegetables, but don’t have the time, space or knowledge to make it happen. They think organic gardening is a lot of work – digging, tilling, and worst of all – weeding.  And it can be all of this.  I started organic gardening about 5 years ago and decided to have a victory garden done in beds.  My Mom has had gardens here in the past but had stopped working them.  So I purchased some mulch from a local outlet and started to work.  I reopened the beds Mom had made and started planting tomato plants and gradually over the years have added to it until I have quite a substantial garden space.  All planted in beds or areas that I have fenced in.  This year looks like it may be the best year ever in large part due to the efforts of my nephew who put in a watering system and helped us with every aspect of the garden.  I might add that this is his first efforts into gardening and he has learned most of what he has done by going on line and researching how to do it.

Planting and maintaining an organic garden is a rewarding experience. While many of the steps for making a new organic garden are similar to starting any type of garden, there are a few noticeable differences. For example, there is a lot more work up front, planning and analyzing the site. This work is essential for any organic garden: ideal conditions result in healthier plants, fewer pest and disease problems, and a more care-free garden.

I recently saw on TV where some folks had sold their house in the city and moved to the country to get back to nature and raise their own foods and enjoy the peace and quiet of the country.  Now they were selling their house in the country and moving back to the city.  They had determined that there wasn't much to do in the country and it was easier to just buy the vegetables.  Realistically, even if you do everything you can to make gardening easier, it is still gardening and requires a lot of effort.


Our goal is to produce quality vegetables but take out 90% of the physical work in getting the garden up and running.  I think we have accomplished some of this.  Here are the basic questions you need to ask when deciding to start your own organic garden.

• Where will I put the organic garden in my yard?
• How much sun will it require?
  
• How much room will an organic garden need?
• What water source will I use to sustain it?
  
• What materials do I need for a successful organic garden?
• How should I prepare the soil for my organic vegetables?
• What varieties of organic vegetables can I use?
• What organic vegetables will it make sense to grow and when do I plant?
• What are the easiest methods so that I can reduce the overall work required.
• How much time am I willing to invest in this effort.
  

I hope this blog will help answer some of these questions through our own experiences.  Perhaps making organic gardening so easy that your entire family will want to get involved and help with the process from start to finish.

Before you can start to answer these question you must first determine the goals for your garden. 

Goal Setting

Before you ever put shovel to soil, before you buy a single plant or seed, you need to know what your goals are for your new garden. Are you hoping for a pretty planting bed to give your home curb appeal? Maybe you’re planning a vegetable or herb garden, or that flower cutting garden you’ve always dreamed of. What you choose to grow will have a huge impact on selecting the site for your new garden. 

Whatever your goals are, it’s important to be realistic.  It is  best to start with something small and manageable. You can always expand beds later. Keep your hopes for expansion in mind as you consider your site. For us our goals were simple.  We wanted a garden space that was neat but the main goal was to produce organic vegetables.  In that we have succeeded in doing.



Question 1:  Where will I put the organic garden in my yard?

It is time to spend some time analyzing your yard. Where would be the best place to put a new garden? Keeping your goals in mind, start observing areas of your yard that look like they’ll work. If it’s an herb or vegetable garden you’ve got in mind, you’ll need a site that gets at least six hours of sun per day. You’ll also need to make sure that the site drains well—if it’s like a swamp in the spring and summer, it won’t work for herbs and vegetables, which prefer well-drained soil. If it’s an ornamental bed, consider placing it where you can enjoy it from inside your house as well. 
 
Question 2:  How much sun will it require?

This is a very important question.  After you have selected a site spend a couple of days watching the site to make sure it will be getting enough sun to grow your vegetables and/or herbs or other plants.   How many hours of sun does it get? Does it get bright morning sun, or hot afternoon sun? 


Question 3:  How big will I make my garden?


Now that you have your perfect site selected, it’s time to start digging. The first step will be deciding on the size and shape of your new garden. This can be done by putting down a garden hose and adjusting it until you get the size and shape you want, which is a good option for beds with curved borders. If you are going with a more formal, geometrical bed, you can use string and stakes to create an outline, or simply measure the size and mark your borders in paint.  Since I was using previously used beds this was predetermined for me. 


My next step was to remove the grass and other plants that were currently occupying the area.  If it is a small area you can simply dig it up with a shovel removing most of the grass and weeds/plants.  We used a tiller because our area was quite large.  A good garden requires good soil so I added compost and finely ground mulch to the garden.  Compost can be purchased if you do not want to make your own.  I purchased our first in bulk from a local garden center.   


You can also take soil samples to determine the nutrients and acidity level of the soil.  I purchased a testing kit from our local garden center.  You can determine your need based on what plants you are planting.

Question 4:  Water source?

We have a well for gardening so our garden bed was near the outlet for the well.  It was also near our city water outlet as well.  Gardens will need extra water so this should be a consideration for your site selection as well.  This year we have a complete watering system put in on timers with the exception of one small tomato bed which we still water by hand.  It has certainly made things a lot easier and has removed a substantial amount of time required for the garden.


.Question 5:  What about plant Selection?

This is the fun part: your garden is ready for plants. Time to hit the nursery and make your selections. A word of caution: most nurseries carry plants that were conventionally grown using chemical fertilizers and pesticides. They will bring some trace amounts of these chemicals into your garden. Also, plants grown conventionally tend to get almost “addicted” to the chemicals they are raised on, and will show signs of stress when weaned off of these chemicals. They will adjust to chemical-free conditions in time. 

It’s getting easier to find organically-grown plants in many home and garden centers. If you are starting your garden early in the season, you can select organic seeds and start your own plants.  I do a lot of this.  Organic plants and seeds will always clearly be labeled as such. There are also several good catalogs that sell organic plants. 

As far as the plants themselves, be sure to closely inspect any plant before you bring it home. Look for signs of insect or disease problems. Remove the plant from the pot and inspect the root system. Does it look healthy and robust, or is it straggly and weak? If the plant is root bound, you can still purchase the plant, but you will need to slice the root ball before planting so the roots will start growing out.

Question 6:  How about Planting?

When you get your plants home, give them all a good drink of water, even if you plan on planting them immediately. A thoroughly moist root ball will help your plant adjust better to its new surroundings, lessening transplant shock. 

To plant your plants, dig a hole just as deep and at least twice as wide as the root ball of your plant. Place the plant in your prepared hole, back fill with the soil you removed, tamp it in, and water it thoroughly.  Sometimes I put water into the hole and allow it to soak in before I plant.  This assures me that the plant will have plenty of water.


Once you have all of your plants in, give the entire garden a three inch layer of organic mulch, such as shredded bark, hay, chopped leaves, or grass clippings. This will keep weeds down while retaining soil moisture.  I cannot overemphasize this step.  You do not want to be hoeing all summer.  Now I have tried putting down black out covers and use these in some cases but the easiest to start with is just using mulch from your local garden center.  It works very well for us.


Labeling your plants now will ensure that you will remember exactly what you planted. You can do this by installing plant labels near each plant, or by making a map of the garden to keep for future reference. This will help remind you where plants should be emerging in the spring.  Also next season you will want to rotate your plants to different areas in your bed knowing where they are will help you with this as well.


There is some work involved in creating a new organic garden, but it will pay off in the years of enjoyment you will gain from it.  We enjoy ours and especially the food that comes from it.

GF Low GI Peanut Butter Cookies

I made this recipe a couple of weeks ago but my focus has just not been there to sit down and blog the recipe.  I took our good and faithful Peanut Butter cookies recipe which is naturally gluten free and made it low Glycemic Index using coconut sugar.  The GI is 35 which is considered low.  Of course, if you eat a ton of them it still counts up.  I am giving the recipe that I always use first then the new low GI recipe.   This recipe came years ago from Dottie Hoyman who has passed on now.  My sister sometimes uses 1/2 cup regular sugar and 1/2 cup brown sugar.  The kids love these and love to help make them.

GF Peanut Butter Cookies

1 cup creamy peanut butter
1 cup granulated sugar and a little more for rolling the cookies in
1 large egg
1 teaspoon baking powder
1 teaspoon vanilla extract

Preheat oven to 350 degrees.  Line 2 baking pans with parchment papr or silicone baking liners.  (I don't always do this.  Sometimes I just cook them on my cookie sheet.  They turn out fine.
In a large bowl, mix peanut butter with sugar.  Add egg, baking powder and vanilla.  Stir well.  Pour the extra sugar into another bowl.  Take 1 Tablespoon dough and roll into ball.  Now roll ball into sugar and place on baking sheet.  Repeat with the rest of the dough.

Take a fork and dip into sugar and gently press into top of each ball of dough.  Turn fork 90 degrees and gently press again making a hatch marking on the peanut butter cookie.

Bake for 10 minut4es.  Take out of oven and cool 10 minutes and transfer to cooling rack.  Makes 24 cookies.

Now for the GF /Low GI Peanut Butter Cookies

Ingredients

1 cup peanut butter
1 cup coconut sugar (I used the one that comes in a jar with water added)
1 large egg
1 teaspoon baking powder
1 teaspoon vanilla extract
1/8 to 1/4 cup coconut flour (may substitue with almond flour or any G/F flour)  You will not need this if you use the coconut sugar that does not have water added. 

Follow the Directions above except add the flour 1 tablespoon at a time until you can roll the dough into small balls.  Instead of dipping fork into sugar, dip it into coconut flour before chris crossing the cookies.

These cookies are worth the effort.  Enjoy

GF Low GI Lentil Soup

It was cool this morning.  In the South we feel the cold so much more than in the North.  I lived up North for some time in Illinois.  I remember coming home and it was so warm here and everyone was carrying on about how cold it was.  I remember thinking that it wasn't cold at all.  In fact it felt very warm.  I was going around without a coat on and do you know that I caught a chill and ended up with a cold.  So much for it being warm I decided that a pot full of soup was called for.  I had a bag of Lentils that were ready to be made into soup.

Lentil Soup is very good as a vegan meal but today I decided I needed a little meat.  I had a half pound of sausage that seemed to fit the bill.  However, if you prefer vegan just leave out the meat and substitute vege broth for some of the water.  Still delicious.

Lentil Soup

Ingredients:
3 Tbls. extra virgin olive oil
1/2 lb. Hot Sausage (Use anything you have)
1 cup onions (I use sweet vadalia's and keep them chopped up and frozen in my freezer)
1/2 cup chopped celery
1/2cup chopped carrots
1 Tsp. garlic power (or fresh garlic or minced garlic - whatever you have on hand)
1 tsp sea salt or to taste
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. black pepper  - or to taste
1 14-15 oz can of diced tomatoes (I usually use my organic frozen tomatoes)
1 bag lentils - washed and cleaned
5 to 8 cups of water

In a large size soup pot put in olive oil and bring to a simmer.  Add in sausage, onions, celery, carrots and brown until sausage is done - Add in seasonings and tomatoes - Continue to saute on low until vegetables are beginning to get tenderize - Add in washed and cleaned lentils along with 5 to 8 cups of water.  Bring to a boil reduce heat and cook for about 30 go 45 minutes.  I usually use 8 cups of water and let it cook for 45 minutes to make sure the lentils are nice and tender. 

I served this with a fresh salad and my GF/Low GI corn fritters.  Big hit with the family today.  Enjoy.

Potatoe Soup

This is one of my family's favorites.  It is so easy too.  Hope you enjoy.

Ingredients:

5 lb. bag of white potatoes (peeled and cut into cubes - medium size)

1 small vidalia onion

1/2 cup celery chopped

1 can cream of  celery soup (G/F)

Salt/Pepper to taste

Directions:  Place potatoes, onions, celery, cream of celery soup, salt/pepper  in a slow cooker.  Cover with water.  Cook until done.  About 7 hours in my slow cooker.    Delicious and easy. 

I served this with my G/F Cornbread and a salad.  Hope you enjoy. 

Freezing Apples and Pears

I have been freezing fruits and vegetables all Summer. Freezing or Canning is a great way of preserving foods and having wonderful organic foods without all the additives you have in bought goods. I prefer freezing to canning for a number of reasons. First, it is easier and takes less time than cleaning jars and maintaining the proper lids and canning equipment. Of course, I have all of the necessary equipment to can but presently have my jars stored in an out building. My Mother was a great homemaker and canned much more than I do. My health issues have forced me to find the easy way in doing everything.

Another reason I prefer freezing is foods are not as likely to spoil. In canning bacteria may continue to grow. With freezing the bacteria will not grow until thawed out. The downside of freezing is that foods may not be stored as long as they can if you can. Foods may become icy or freezer burned and start turning colors. While the food may still be safe to eat the taste may be affected. Today, I put up 5 quarts of pears and 5 quarts of apples. It was very simple.

Food Preparation: - Pears and Apples

Many people put their apples and pears up in different ways for different purposes. I do not do this. I like to be able to go to the freezer and take out apples and then turn them into whatever I want to use them for whether it is applesauce, apples for pies or cakes. Also, some people use anti-darkening agents and/or sugar. Again I do not. This is the process I follow.

1. Wash the fruit
2. Peel and core the fruit
3. Wash the fruit again
4. Slice the fruit
5. Blanche the fruit (By putting a small amount of water in a large cooker and cooking until it begins to get soft. You will need to keep an eye on it to keep it from scorching. Keep the fruit turned as needed.)
6. Cool completely
7. Get your containers ready -
I use freezer bags because I can lay the bags flat when they are freezing and can get more food into my freezers. Use thick ones that are made for freezing or double them if you don't have good thick bags. I can also label them with the food item (i.e., pears, apples, etc) and the date so I know when the food was put into the freezer. That way I can use the items that have been in the freezer the longest. I also try to keep the various items together on the same shelf so that it is easy for me to find what I am looking for.
If you do not want to use freezer bags you may use any type of container that you have. Some people even use canning jars but I rarely do this as I am afraid that a jar might break and mess my freezer up. I have never had this happen but I am very cautious using them. My Mom always used plastic freezer containers because they were reusable from year to year. I personally do not like them because I can't see into them. She put labels on them but she had to move things around a lot to find what she was looking for. I like to recycle plastic jars as long as I am not planning on heating them in the microwave. I make my own chicken, beef, and vegetable broth to season foods and they are very handy for that.
So literally, almost any container will do.

8. Fill your container leaving room for the food to expand. WORD OF CAUTION: Do not overfill your container. The food will expand on you and then you will have a busted bag to deal with. I have a special method I use to make this simple. I recycle Ice Cream Containers and put my bag down in it to fill. Any food spillage will go into the container and I have found that my bag stands up better as it helps hold the sides up. .
9. Dry bags and Label with Food item name and the date.
10. Place in freezer so that it will freeze flat then they can be placed on other shelves and will stack neatly.

We have three freezers. We have two upright freezers which is my favorite and one chest type freezer. The chest freezer is difficult because food items will get down in the bottom and never seem to come to the top. This Summer one of our children unplugged the chest type freezer and we had a terrible mess when it was discovered. The good thing is that we cleaned it out completely. I try to keep things organized by putting certain items in there. I may put large turkeys in there. Currently I have my onions that I put up this summer in there. I plan to put my sweet potatoes in there as well. I use one of my uprights for meats and things I want to get into more frequently. So that is the process that I used today.


You may also want to check out my other blog by looking at sharpshooter77.wordpress.com .

Have a great day and Be Blessed.