Dry Onion Soup Mix
4 tsp. beef bouillon granules (or crush four cubes)
8 tsp dried onion flakes
1 tsp onion powder
1/4 tsp seasoned pepper
Mix well and store airtight.
The quality of your bouillon makes a huge difference. Please don't buy the run of the mill cubes or powder from the grocery store! They are full of unpronounceable, poisonous ingredients, including MSG. Frontier Natural makes a great, healthier alternative. I buy it through my food co-op: Azure Standard.
Friday, April 30, 2010
In the kitchen by Frankie
I just love this sauce...You can make it then cook a pork roast in it, then pulled the pork and serve on sandwich buns. You can do the same with beef. Or you can just use it as a BBQ sauce. Versatile and easy. just what I like!
The Best BBQ Sauce
Combine all ingredients in a saucepan and simmer until smooth and hot, about 10 minutes:
1/2 cup sugar
8 tsp cornstarch
1 Tbsp minced onion
2 tsp salt
1/2 tsp pepper
3 cups ketchup
1 1/2 cups water
1/2 cup apple cider vinegar
1/4 cup butter, cubed
6 Tbsp Worcestershire Sauce
4 tsp lemon juice
2 tsp prepared mustard
YUM!
The Best BBQ Sauce
Combine all ingredients in a saucepan and simmer until smooth and hot, about 10 minutes:
1/2 cup sugar
8 tsp cornstarch
1 Tbsp minced onion
2 tsp salt
1/2 tsp pepper
3 cups ketchup
1 1/2 cups water
1/2 cup apple cider vinegar
1/4 cup butter, cubed
6 Tbsp Worcestershire Sauce
4 tsp lemon juice
2 tsp prepared mustard
YUM!
In the kitchen by Frankie
Here's a yummy summer dinner. It's easy to put together and uses the abundance of cherry tomatoes many of us will have soon. I double this recipe for my family, and I don't begin cooking the pasta until the meat is halfway cooked. I serve it hot and don't want cool pasta.
3/4 lb farfalle pasta (bowtie)
1 tablespoon extra virgin olive oil
1 lb hot Italian sausage
3 tablespoons garlic, chopped
1 bunch fresh basil, leaves torn into pieces
1 lb cherry tomatoes, halved
1/2 cup parmigiano-reggiano cheese, grated
1 tablespoon fresh lemon juice
sea salt and pepper
1. Bring a large pot of salted water to a boil and cook pasta until al dente.
2. Drain and toss in olive oil. Set aside. Meanwhile, preheat a large skillet.
3. Squeeze sausage from casing into pan, crumbling it into small pieces.
4. Add garlic and cook until sausage is browned and cooked through, 7 to 10 minutes.
5. Toss cooked sausage with pasta, basil, tomatoes, cheese, lemon juice, salt and pepper. Serve hot or at room temperature.
3/4 lb farfalle pasta (bowtie)
1 tablespoon extra virgin olive oil
1 lb hot Italian sausage
3 tablespoons garlic, chopped
1 bunch fresh basil, leaves torn into pieces
1 lb cherry tomatoes, halved
1/2 cup parmigiano-reggiano cheese, grated
1 tablespoon fresh lemon juice
sea salt and pepper
1. Bring a large pot of salted water to a boil and cook pasta until al dente.
2. Drain and toss in olive oil. Set aside. Meanwhile, preheat a large skillet.
3. Squeeze sausage from casing into pan, crumbling it into small pieces.
4. Add garlic and cook until sausage is browned and cooked through, 7 to 10 minutes.
5. Toss cooked sausage with pasta, basil, tomatoes, cheese, lemon juice, salt and pepper. Serve hot or at room temperature.
In the kitchen by Frankie
re's a meal you can make from entirely farm-grown/farm-made goods.
Extreme Veggie Scramblers
½ cup butter
¼-½ c chopped veggies: onion, bell pepper, mushrooms, celery, zucchini, garlic
12-18 eggs
½ cup milk
½ cup chopped tomatoes
½ cup fresh shredded cheese
Saute veggies. Combine eggs and milk. Add veggies, salt and pepper, and red pepper flakes. Stir in tomatoes when the eggs are nearly done. Stir in cheese. Serve hot.
Extreme Veggie Scramblers
½ cup butter
¼-½ c chopped veggies: onion, bell pepper, mushrooms, celery, zucchini, garlic
12-18 eggs
½ cup milk
½ cup chopped tomatoes
½ cup fresh shredded cheese
Saute veggies. Combine eggs and milk. Add veggies, salt and pepper, and red pepper flakes. Stir in tomatoes when the eggs are nearly done. Stir in cheese. Serve hot.
In the kitchen by Wardeh
Hello! Mrs. Joe asked me to share my handy grain cooking chart with you! I keep it printed and taped to the inside of a cupboard and refer to it almost daily. Enjoy!
Looks like the table format won't be preserved by cutting and pasting, so I'll have to refer you to my blog post, which will look good when you print it. Just hit Ctrl-P and print and it will be automatically formatted (no sidebars, etc.)
http://gnowfglins.com/2009/07/06/grain-cooking-chart/
Looks like the table format won't be preserved by cutting and pasting, so I'll have to refer you to my blog post, which will look good when you print it. Just hit Ctrl-P and print and it will be automatically formatted (no sidebars, etc.)
http://gnowfglins.com/2009/07/06/grain-cooking-chart/
In the kitchen by Frankie
We love cool pasta dishes on hot, summer days. This one is excellent!
BLT Pasta
1 pound shaped pasta, cooked and drained
8 slices bacon, cooked, drained, crumbled
1 cup mayo
1/4 cup lemon juice
2 tsp sugar
1 large tomato, seeded, chopped
1/4 cup green onion, sliced
2-3 tsp chicken bouillon powder
4 cups lettuce, thinly shredded
Combine the mayo, lemon juice, sugar and bouillon powder for the dressing.
Combine all remaining ingredients, except the lettuce. Chill if desired.
Just before serving, stir in the lettuce.
BLT Pasta
1 pound shaped pasta, cooked and drained
8 slices bacon, cooked, drained, crumbled
1 cup mayo
1/4 cup lemon juice
2 tsp sugar
1 large tomato, seeded, chopped
1/4 cup green onion, sliced
2-3 tsp chicken bouillon powder
4 cups lettuce, thinly shredded
Combine the mayo, lemon juice, sugar and bouillon powder for the dressing.
Combine all remaining ingredients, except the lettuce. Chill if desired.
Just before serving, stir in the lettuce.
In the kitchen by Frankie
I enjoy the convenience of home canned beans. They taste ever so much better than store bought, and are super easy and inexpensive. I am canning another batch right now, so I will show you how it's done.
First, decide how much you want to can. I am making 14 quarts. Measure out 7 pounds beans (or 1/2 pound per quart) and soak overnight. I didn't take a picture of the soaking. I'll assume you know how to do it. I use a five-gallon bucket to soak this amount of beans.
Drain the beans and place them in your biggest pot, covered with fresh water. Bring them to a boil and boil, gently, for 30 minutes. This plumps the beans to just about their full size.
My husband set up this nifty outdoor kitchen for me to work on. Ain't he great!!
Put clean jars in the oven and bake them at 250 for 20 minutes or so. This sterilizes the jars. You can also run them through the sterilize cycle of the dishwasher or boil them.
Gather your ingredients and place into each dry jar:
1/4 cup tomato sauce
2 Tbsp chopped onion OR 1 tsp dried onion
1/2 Tbsp chili powder
a heaping 1/2 Tbsp chopped jalapenos
1 tsp kosher salt
1/2 tsp cumin
1/4 tsp black pepper
1/4 tsp garlic powder
1/8 tsp oregano
Put rings and lids into a saucepan and bring to a simmer. Let simmer until needed, but DO NOT BOIL.
Fill each jar with three cups of the beans and then add the hot cooking water to 1" headspace. If you run out of cooking water, plain boiling water will suffice. Use a small rubber spatula or other tool (I use a chopstick) to stir around the spices. Wipe rims with a clean washrag carefully to assure a good seal and top with lids and rings.
Add the appropriate amount of water to your pressure canner, add jars and process at 10 pounds for 90 minutes.
When done, allow pressure to dissipate naturally, then allow jars to cool on counter overnight before removing rings and storing.
All done!
First, decide how much you want to can. I am making 14 quarts. Measure out 7 pounds beans (or 1/2 pound per quart) and soak overnight. I didn't take a picture of the soaking. I'll assume you know how to do it. I use a five-gallon bucket to soak this amount of beans.
Drain the beans and place them in your biggest pot, covered with fresh water. Bring them to a boil and boil, gently, for 30 minutes. This plumps the beans to just about their full size.
My husband set up this nifty outdoor kitchen for me to work on. Ain't he great!!
Put clean jars in the oven and bake them at 250 for 20 minutes or so. This sterilizes the jars. You can also run them through the sterilize cycle of the dishwasher or boil them.
Gather your ingredients and place into each dry jar:
1/4 cup tomato sauce
2 Tbsp chopped onion OR 1 tsp dried onion
1/2 Tbsp chili powder
a heaping 1/2 Tbsp chopped jalapenos
1 tsp kosher salt
1/2 tsp cumin
1/4 tsp black pepper
1/4 tsp garlic powder
1/8 tsp oregano
Put rings and lids into a saucepan and bring to a simmer. Let simmer until needed, but DO NOT BOIL.
Fill each jar with three cups of the beans and then add the hot cooking water to 1" headspace. If you run out of cooking water, plain boiling water will suffice. Use a small rubber spatula or other tool (I use a chopstick) to stir around the spices. Wipe rims with a clean washrag carefully to assure a good seal and top with lids and rings.
Add the appropriate amount of water to your pressure canner, add jars and process at 10 pounds for 90 minutes.
When done, allow pressure to dissipate naturally, then allow jars to cool on counter overnight before removing rings and storing.
All done!
In the kitchen by Frankie
Ro-tel tomatoes are a popular addition to many recipes here. A 10 oz can costs about $1.25, though! I found this recipe that works well as a substitute. This is a h.o.t recipe. I recommend canning in 8 oz jars. Any more in a meal would be much to spicy for me. However, I had large peppers. You'll have to decide how much is right for your family. Enjoy!
Ro-Tel Tomatoes
1 gallon ripe tomatoes, peeled and chopped
2 large green bell peppers, chopped
8 hot peppers, chopped (I ended up using 6)
3/4 cup vinegar
3/4 cup granulated sugar
1 1/2 tablespoons salt
Mix together and cook 45 minutes. Put into hot sterilized jars. Seal and process in hot water bath for 10 minutes. Makes about 18 1/2 pints.
Ro-Tel Tomatoes
1 gallon ripe tomatoes, peeled and chopped
2 large green bell peppers, chopped
8 hot peppers, chopped (I ended up using 6)
3/4 cup vinegar
3/4 cup granulated sugar
1 1/2 tablespoons salt
Mix together and cook 45 minutes. Put into hot sterilized jars. Seal and process in hot water bath for 10 minutes. Makes about 18 1/2 pints.
Question and Answer- In the kitchen
Question by Carla:
Hello! I would very much like to learn to can food and I'm trying to research pressure canners. I have read that All American pressure canners have the advantage of not using a gasket, so it is one less part to replace.Does anyone have recommendations? Thanks!
Answer by Frankie:
I borrowed an All American from a friend to learn with. I ended up buying two older (1970's) Presto canners. They were $15 and $35 respectively. The All American, though undoubtedly a wonderful canner, was difficult to use, for me. The lid has to be carefully aligned and clamped correctly. I had to have my husband do it. I prefer the much-easier to attach Presto lid. Don't get me wrong...if I found a terrific deal on an AA, I would get it in a second! Not having a gasket is an advantage, I guess, but it really is easy to get a spare gasket. They are only $10 or so. They last a very long time, treated properly.
Canning is a very fun hobby! You'll love having homemade food ready to heat off the shelf. I have only canned for a year, but I'll share all I've learned. Ask away!
Hello! I would very much like to learn to can food and I'm trying to research pressure canners. I have read that All American pressure canners have the advantage of not using a gasket, so it is one less part to replace.Does anyone have recommendations? Thanks!
Answer by Frankie:
I borrowed an All American from a friend to learn with. I ended up buying two older (1970's) Presto canners. They were $15 and $35 respectively. The All American, though undoubtedly a wonderful canner, was difficult to use, for me. The lid has to be carefully aligned and clamped correctly. I had to have my husband do it. I prefer the much-easier to attach Presto lid. Don't get me wrong...if I found a terrific deal on an AA, I would get it in a second! Not having a gasket is an advantage, I guess, but it really is easy to get a spare gasket. They are only $10 or so. They last a very long time, treated properly.
Canning is a very fun hobby! You'll love having homemade food ready to heat off the shelf. I have only canned for a year, but I'll share all I've learned. Ask away!
Wednesday, April 28, 2010
In the kitchen by Frankie
Whole Wheat Honey Oatmeal Bread (three loaf recipe)
2 1/2 cups warm water
2 Tbsp olive oil
2/3 cups honey
2 Tbsp yeast
2 tsp salt
2 cups rolled oats
3 cups whole wheat flour
2 1/2-3 cups white flour
Combine the first four ingredients in the bowl of your mixer. Add the whole wheat flour and mix. Let sit for 5-10 minutes till foamy.
Add salt, oats and white flour. Mix until the dough scrapes the sides of the bowl clean, adding more flour as needed. Knead for four minutes.
Form into three loaves and place in greased loaf pans. Let rise till nearly doubled. Bake in
325 oven for 25-30 minutes. till done.
2 1/2 cups warm water
2 Tbsp olive oil
2/3 cups honey
2 Tbsp yeast
2 tsp salt
2 cups rolled oats
3 cups whole wheat flour
2 1/2-3 cups white flour
Combine the first four ingredients in the bowl of your mixer. Add the whole wheat flour and mix. Let sit for 5-10 minutes till foamy.
Add salt, oats and white flour. Mix until the dough scrapes the sides of the bowl clean, adding more flour as needed. Knead for four minutes.
Form into three loaves and place in greased loaf pans. Let rise till nearly doubled. Bake in
325 oven for 25-30 minutes. till done.
In the Kitchen by Mrs. Wallace
This recipe was on Homestead Blogger last fall, many tried it and everyone liked it. It calls for wrapped caramel candies, this time of year you can buy them, but they now have caramel chips year round which makes it easier.
I have a note that it made 4 half pint jars.
Caramel Apple Butter
3 lbs apples
1/2 cup water or apple juice
2 cups sugar
1/4 tea. ginger
1/2 tea. cloves
1 tea. cinnamon
21 caramel candies
Peel, core, chop apples.
Put apples and liquid in large pot. Cook on med-high until tender.
Remove apples and puree in food mill or processor. Discard leftover juice.
Return puree to pot or put in crock pot.
Add sugar, return to heat until mixture bubbles.
Reduce heat and simmer until thick.
Add spices and caramels.
Stir until melted.
Process in boiling water bath: 5 minutes 1/2 pts 10 minutes pts
I have a note that it made 4 half pint jars.
Caramel Apple Butter
3 lbs apples
1/2 cup water or apple juice
2 cups sugar
1/4 tea. ginger
1/2 tea. cloves
1 tea. cinnamon
21 caramel candies
Peel, core, chop apples.
Put apples and liquid in large pot. Cook on med-high until tender.
Remove apples and puree in food mill or processor. Discard leftover juice.
Return puree to pot or put in crock pot.
Add sugar, return to heat until mixture bubbles.
Reduce heat and simmer until thick.
Add spices and caramels.
Stir until melted.
Process in boiling water bath: 5 minutes 1/2 pts 10 minutes pts
In the kitchen by Frankie
This incredibly tasty side dish is from Recipezaar. Takes only about 15 minutes from start to finish and it was enjoyed by all in our family. I will certainly double this one since it was so popular.
Cheesy Zucchini
5-6 medium zucchini, sliced
1 chicken bouillon cube (I use Frontier Natural chicken broth powder,never store bought cubes. They are poisonous. I used 2 Tbsp)
2 tsp Kosher salt
1 cup cheddar cheese, grated
1/2 cup Parmesan cheese, grated
Boil zucchini in the bouillon, with the salt, for 3-4 minutes. Drain. Arrange half the zucchini in a glass 8x8 or pie plate. Cover with half of the cheeses. Repeat layer. Bake in a warm oven till cheese is melted. Broil, if desired, for a crispier cheese topping.
Replies:
Mrs Joseph Wood
That sounds great Frankie! :)
Cheesy Zucchini
5-6 medium zucchini, sliced
1 chicken bouillon cube (I use Frontier Natural chicken broth powder,never store bought cubes. They are poisonous. I used 2 Tbsp)
2 tsp Kosher salt
1 cup cheddar cheese, grated
1/2 cup Parmesan cheese, grated
Boil zucchini in the bouillon, with the salt, for 3-4 minutes. Drain. Arrange half the zucchini in a glass 8x8 or pie plate. Cover with half of the cheeses. Repeat layer. Bake in a warm oven till cheese is melted. Broil, if desired, for a crispier cheese topping.
Replies:
Mrs Joseph Wood
That sounds great Frankie! :)
In the Kitchen by Beth Joy
When I first started using herbs I didn't realize that just because herbs are normally really safe to use I had to use measurements... One of the first herbal tea's I made was a Chamomile tea with lots of Chamomile and Lavender! I put just about anything in that tea that sounded good to me! I gave some to my momma and sister a cupful and they were asleep within ten minutes! I learned after that to be more careful with my tea's but I still add just about everything I can think of!
Well this is the recipe I used for the Chamomile tea but don't worry I fixed the measurements!
Beth's Chamomile tea;
3-4 apple slices
2 tbs. Cinnamon
1 tbs. Chamomile
1 1/2 tbs. Peppermint
I just make it like coffee.. It will make 12 cups of coffee. I hope you enjoy the tea!
Replies:
Mrs. Wallace
Sounds yummy!
Well this is the recipe I used for the Chamomile tea but don't worry I fixed the measurements!
Beth's Chamomile tea;
3-4 apple slices
2 tbs. Cinnamon
1 tbs. Chamomile
1 1/2 tbs. Peppermint
I just make it like coffee.. It will make 12 cups of coffee. I hope you enjoy the tea!
Replies:
Mrs. Wallace
Sounds yummy!
In the Kitchen by Frankie
Peanut Butter Fudge
1 lb powdered sugar
18 oz peanut butter (creamy or crunchy, but recommend a high quality brand)
½ cup white granulated sugar
1 ½ teaspoon vanilla
1 stick butter, melted
½ cup water
Mix all together and press into pan. Use 8x8 for thick fudge or 9x13 for quite thin. This also works well rolled into small balls.
I served this to our extended family for our Christmas gift exchange party and it was a BIG favorite.
1 lb powdered sugar
18 oz peanut butter (creamy or crunchy, but recommend a high quality brand)
½ cup white granulated sugar
1 ½ teaspoon vanilla
1 stick butter, melted
½ cup water
Mix all together and press into pan. Use 8x8 for thick fudge or 9x13 for quite thin. This also works well rolled into small balls.
I served this to our extended family for our Christmas gift exchange party and it was a BIG favorite.
In the kitchen by Frankie
I have to admit, I have not made this yet. A batch was given to us, though, with the recipe, so I have enjoyed it. It was very good! I plan to make some for one of our Christmas desserts.
Soft Peanut Brittle
2 cups sugar
1/4 cup water
1 1/2 cup corn syrup
2 cups salted peanuts
2- 2 1/2 cups peanut butter
1/2 tsp vanilla
1 1/2 tsp baking soda
Butter a cookie sheet well and set aside. Measure out all ingredients before beginning, as you need to be able to add them quickly!
Heat peanut butter in a double boiler. Add the peanuts and cook until hot and creamy.
Meanwhile, combine sugar and water in a heavy saucepan. Bring to a full rolling boil over high heat, stirring constantly. Stir in the corn syrup. Cook nearly to hard crack stage (209 degrees). Use a thermometer. Just before the corn syrup mixture reaches 209, add vanilla, stir and when it reaches 209, turn off the heat.
Add the hot peanut mixture and the baking soda. Stir quickly and vigorously. Working quickly, pour onto buttered baking sheet and spread with a buttered spatula. Cool and cut into pieces.
Replies:
Dusti
That looks yummy- I've never made brittle- but my GFCF kiddos could eat it! Thanks!
Mrs. Joseph Wood
It does look yummy! This is a treat here in our home too! Enjoy!
Soft Peanut Brittle
2 cups sugar
1/4 cup water
1 1/2 cup corn syrup
2 cups salted peanuts
2- 2 1/2 cups peanut butter
1/2 tsp vanilla
1 1/2 tsp baking soda
Butter a cookie sheet well and set aside. Measure out all ingredients before beginning, as you need to be able to add them quickly!
Heat peanut butter in a double boiler. Add the peanuts and cook until hot and creamy.
Meanwhile, combine sugar and water in a heavy saucepan. Bring to a full rolling boil over high heat, stirring constantly. Stir in the corn syrup. Cook nearly to hard crack stage (209 degrees). Use a thermometer. Just before the corn syrup mixture reaches 209, add vanilla, stir and when it reaches 209, turn off the heat.
Add the hot peanut mixture and the baking soda. Stir quickly and vigorously. Working quickly, pour onto buttered baking sheet and spread with a buttered spatula. Cool and cut into pieces.
Replies:
Dusti
That looks yummy- I've never made brittle- but my GFCF kiddos could eat it! Thanks!
Mrs. Joseph Wood
It does look yummy! This is a treat here in our home too! Enjoy!
In the Kitchen by Frankie
I'd
like to share today about one of my very simplest, but favorite-est
meal planning strategies. I created a form for my Home Management
Binder that makes planning much more simple.
I sat with my recipe box and a notebook and wrote down every meal that I make with hamburger as
the main ingredient. Then chicken, then fish, then vegetarian, then
bean and rice, etc. I typed it all up nice and added extra lines for
new meals we liked.
Now I have a great tool for those times I need to make a meal plan with just what's on hand. It also greatly assists my tired brain when I haven't planned (bad, Momma, bad!) and
it's nearing meal time. "I do have a package of chicken thighs. What
can I make with it?"
We rarely end up ordering pizza due to lack of a planned meal anymore.
Replies:
Mrs. Joseph Wood
This is a great tip! Thanks for sharing! :-)
like to share today about one of my very simplest, but favorite-est
meal planning strategies. I created a form for my Home Management
Binder that makes planning much more simple.
I sat with my recipe box and a notebook and wrote down every meal that I make with hamburger as
the main ingredient. Then chicken, then fish, then vegetarian, then
bean and rice, etc. I typed it all up nice and added extra lines for
new meals we liked.
Now I have a great tool for those times I need to make a meal plan with just what's on hand. It also greatly assists my tired brain when I haven't planned (bad, Momma, bad!) and
it's nearing meal time. "I do have a package of chicken thighs. What
can I make with it?"
We rarely end up ordering pizza due to lack of a planned meal anymore.
Replies:
Mrs. Joseph Wood
This is a great tip! Thanks for sharing! :-)
Tuesday, April 20, 2010
Question and Answer- Cleaning the sink
Question: Does anyone have a non toxic method of cleaning the kitchen sink that they can share? I always use baking soda with Tub and Tile but was curious if there was something else I could use as well. I know several of you are good at making cleaning products and I would love to have those recipes to try and share with my girls.
SO... what do you use to clean your kitchen sink? Curious minds want to know :-)
Answers:
From Jullie
We have a white porceline kitchen sink that gets discolored and scratched up pretty quickly. Baking soda works ok, but the best thing I have found is Bar Keepers Friend. We use it on our stainless steel pots and pans to keep them shiney and mark-free. I don't know if it is non-toxic, but it says "safe for all septic systems; contains no phosphates." However, it does have a caution that states, "contains oxalic acid," and a warning that says, "eye irritant." There is nothing that warns about ingestion, etc. I have used lime away for the sink, and it worked fine, but this works just as good if not better. Also, it is cheap, under $2 for a 21 oz container at Walmart.
From Teri
I use baking soda. and then for a shine, some vinegar or vinegar water.
From Kimberly
I am currently using Bon Ami. A commercial product that has been around forever. It does not contain bleach and doesn't scratch. We used to use it in Microbiology class to clean microscope slides.
I've tried making my own stuff and Tub and Tile too but am currently liking Bon Ami (it has a little chick on the front).
From Frankie
I just use a thick paste of baking soda with a healthy squirt of dishwashing liquid (I use Dawn) in it. When I make a big bowlful, rather than just enough for the kitchen sink, my younger children scour the bathtub and shower walls wearing their swimsuits. They have a blast playing around and rinsing it together.
Thank you everyone for you helpful answers! If anyone else has question, answers or ideas feel free to email us at covenantranchonline@yahoo.com.
I hope you all have a beautiful day!
Until the whole world hears,
Beth Joy
SO... what do you use to clean your kitchen sink? Curious minds want to know :-)
Answers:
From Jullie
We have a white porceline kitchen sink that gets discolored and scratched up pretty quickly. Baking soda works ok, but the best thing I have found is Bar Keepers Friend. We use it on our stainless steel pots and pans to keep them shiney and mark-free. I don't know if it is non-toxic, but it says "safe for all septic systems; contains no phosphates." However, it does have a caution that states, "contains oxalic acid," and a warning that says, "eye irritant." There is nothing that warns about ingestion, etc. I have used lime away for the sink, and it worked fine, but this works just as good if not better. Also, it is cheap, under $2 for a 21 oz container at Walmart.
From Teri
I use baking soda. and then for a shine, some vinegar or vinegar water.
From Kimberly
I am currently using Bon Ami. A commercial product that has been around forever. It does not contain bleach and doesn't scratch. We used to use it in Microbiology class to clean microscope slides.
I've tried making my own stuff and Tub and Tile too but am currently liking Bon Ami (it has a little chick on the front).
From Frankie
I just use a thick paste of baking soda with a healthy squirt of dishwashing liquid (I use Dawn) in it. When I make a big bowlful, rather than just enough for the kitchen sink, my younger children scour the bathtub and shower walls wearing their swimsuits. They have a blast playing around and rinsing it together.
Thank you everyone for you helpful answers! If anyone else has question, answers or ideas feel free to email us at covenantranchonline@yahoo.com.
I hope you all have a beautiful day!
Until the whole world hears,
Beth Joy
Meal planning tips (From Frankie)
I'd
like to share today about one of my very simplest, but favorite-est
meal planning strategies. I created a form for my Home Management
Binder that makes planning much more simple.
I sat with my recipe box and a notebook and wrote down every meal that I make with hamburger as the main ingredient. Then chicken, then fish, then vegetarian, then
bean and rice, etc. I typed it all up nice and added extra lines for new meals we liked.
Now I have a great tool for those times I need to make a meal plan with just what's on hand. It also greatly assists my tired brain when I haven't planned (bad, Momma, bad!) and
it's nearing meal time. "I do have a package of chicken thighs. What
can I make with it?"
We rarely end up ordering pizza due to lack of a planned meal anymore.
Thank you Frankie for sharing with us all! :-)
like to share today about one of my very simplest, but favorite-est
meal planning strategies. I created a form for my Home Management
Binder that makes planning much more simple.
I sat with my recipe box and a notebook and wrote down every meal that I make with hamburger as the main ingredient. Then chicken, then fish, then vegetarian, then
bean and rice, etc. I typed it all up nice and added extra lines for new meals we liked.
Now I have a great tool for those times I need to make a meal plan with just what's on hand. It also greatly assists my tired brain when I haven't planned (bad, Momma, bad!) and
it's nearing meal time. "I do have a package of chicken thighs. What
can I make with it?"
We rarely end up ordering pizza due to lack of a planned meal anymore.
Thank you Frankie for sharing with us all! :-)
Monday, April 19, 2010
Momma mixture
When our Kinder doe's or our sheep are getting ready to kid and lamb we give them a Momma Mixture about 2 weeks before and 2 weeks after. This gives them more stength and we have found while this is in their feed it gives them more stength.
1 part peppermint (highly aromatic and medicinal)
1 part thyme (highly tonic, antiseptic)
1 part chamomile (blood cleanser pain reducer, remedy for female ailments)
2 parts red raspberry leaf
If you have a question or comment please email us at: covenantranchonline@yahoo.com.
Have a blessed week!
Until the whole world hears,
Beth Joy
1 part peppermint (highly aromatic and medicinal)
1 part thyme (highly tonic, antiseptic)
1 part chamomile (blood cleanser pain reducer, remedy for female ailments)
2 parts red raspberry leaf
If you have a question or comment please email us at: covenantranchonline@yahoo.com.
Have a blessed week!
Until the whole world hears,
Beth Joy
Lambs!
This week has been full of activity! We have five of our ewes who have lambed. One who gave us triplets and is caring for them all nicely! We still have three ewes to lamb. I love seeing them leaping and nursing off their mommas. So sweet!
I have been feeding them Thorvin Kelp and this year they seem to be eating it like candy. I am not sure why they are feeling the need to consume so much so I continue hesitantly. Does anyone else feed their animals kelp freely? We give it to all the animals as well as include it in the feed for our dairy animals. I would love to hear others thoughts and experiences with Kelp if you can share.
Have a wonderful week!
Mrs. Joseph Wood
I have been feeding them Thorvin Kelp and this year they seem to be eating it like candy. I am not sure why they are feeling the need to consume so much so I continue hesitantly. Does anyone else feed their animals kelp freely? We give it to all the animals as well as include it in the feed for our dairy animals. I would love to hear others thoughts and experiences with Kelp if you can share.
Have a wonderful week!
Mrs. Joseph Wood
Feed Mix
Hello everyone!
As with our other feed for the animals, we have enjoyed the benefits of creating our own mix. The goats love to enjoy the fresh food the children cut up for them in the mornings. Such as: Parsley (high in iron), carrots, garlic and Kale. The animals enjoy going for walks and eat from our pastures. We also feed them alfalfa that a friend of ours grows nearby.
We have a mineral mix available at all times for the goats as well as a tray of Kelp.
Our does are getting the same "new momma" herbal mixture and red raspberry leaves that I mentioned in the sheep post. They also get their cereal mix which consists of the following:
100lbs oats
100lbs wheat bran
100lbs corn
100lbs shredded beet pulp
100lbs barley
100lbs of sunflowers
100lbs 40%protein
30lbs of molasses
Soy oil or linseed oil
Protein: 14.58
Fat: 2.15
Fiber: 5.10
This is just one of the grain recipes we have made. We change this slightly every so often when we learn something new.
I hope you all have a blessed day!
Until the whole world hears,
Beth Joy Wood
As with our other feed for the animals, we have enjoyed the benefits of creating our own mix. The goats love to enjoy the fresh food the children cut up for them in the mornings. Such as: Parsley (high in iron), carrots, garlic and Kale. The animals enjoy going for walks and eat from our pastures. We also feed them alfalfa that a friend of ours grows nearby.
We have a mineral mix available at all times for the goats as well as a tray of Kelp.
Our does are getting the same "new momma" herbal mixture and red raspberry leaves that I mentioned in the sheep post. They also get their cereal mix which consists of the following:
100lbs oats
100lbs wheat bran
100lbs corn
100lbs shredded beet pulp
100lbs barley
100lbs of sunflowers
100lbs 40%protein
30lbs of molasses
Soy oil or linseed oil
Protein: 14.58
Fat: 2.15
Fiber: 5.10
This is just one of the grain recipes we have made. We change this slightly every so often when we learn something new.
I hope you all have a blessed day!
Until the whole world hears,
Beth Joy Wood
Tuesday, March 16, 2010
Kinder kids!
Yesterday our goat Reeses had three beautiful kinder kids! :)
The first born is Patches (at least until he goes to his new home). Patches is a tan buckling with all sorts of other colors on him! :-) He is already sold and will be going to a very sweet home. And he loves to cuddle with everyone he meets.
The next is a little girl. She is black with white speckled ears and a white speckled nose. She is a little sweet heart and loves to just fall asleep in your arms. She also found her forever home! :-)
Last but not least is the little surprise. He still does not have a name and I would love some ideas! :-) He is black with a little spot of white on his head. He is very sweet and loves to eat everything! :-)
Hopefully I can get some pictures up soon for you all! :-)
Beth Joy
The first born is Patches (at least until he goes to his new home). Patches is a tan buckling with all sorts of other colors on him! :-) He is already sold and will be going to a very sweet home. And he loves to cuddle with everyone he meets.
The next is a little girl. She is black with white speckled ears and a white speckled nose. She is a little sweet heart and loves to just fall asleep in your arms. She also found her forever home! :-)
Last but not least is the little surprise. He still does not have a name and I would love some ideas! :-) He is black with a little spot of white on his head. He is very sweet and loves to eat everything! :-)
Hopefully I can get some pictures up soon for you all! :-)
Beth Joy
Thursday, January 21, 2010
Meet the farm (The Milk goats)
Hello Everyone,
I would like you all to meet one of our goats named Liberty! She was born here at Covenant Ranch this last year. She is one of the many goats we bottle fed. She would often slip through the railing in her pen to go play with one of the children. She absolutely loves people and is as sweet as can be! If you come visit us all here at Covenant Ranch she will be one of the first goats to greet you!
With the love of Christ,
The ranch manager (Beth Joy)
I would like you all to meet one of our goats named Liberty! She was born here at Covenant Ranch this last year. She is one of the many goats we bottle fed. She would often slip through the railing in her pen to go play with one of the children. She absolutely loves people and is as sweet as can be! If you come visit us all here at Covenant Ranch she will be one of the first goats to greet you!
With the love of Christ,
The ranch manager (Beth Joy)
Wednesday, January 20, 2010
Azure Orders
Covenant ranch is the Topeka Kansas drop off point for Azure. The next order deadline is the 26 of January. You must have your orders in before the deadline. If you need any help feel free to email us at: covenantranchonline@yahoo.com
With the love of Christ,
The Covenant ranch manager (Beth Joy)
With the love of Christ,
The Covenant ranch manager (Beth Joy)
Friday, January 15, 2010
About Covenant Ranch
Covenant Ranch is family owned and operated, located in the Northeastern
part of Kansas, with rolling hills and green pastures. Mission Creek runsthrough the property offering the boys with an abundance of Blue Catfish!
Three generations will soon call Covenant Ranch home! We look forward to
the day when Jeanette's parents begin living in Kansas permanently. It is a
joy to live and work together as a family. We
enjoy the God honoring
relationships we have with our parents and children. We pray that our lives are a testimony of God's faithfulness to His people. Daily we are reminded of His covenant toward all of us that call on the name of the Lord Jesus Christ.
How Covenant Ranch was Established:
Covenant Ranch was established in November of 2008 when we entered into
a covenant with each other, as a family, here at the Ranch. For many years
Joe, Jeanette and children have lived a life that many call self sufficient- we
prefer the term God reliant. We have lived with alternative energy sources,
enjoyed harvesting native plants for the meal table as well as raising our own
meat, eggs, and dairy products. It has always been our dream to live with
our parents on the same property so that our children had the blessing of
generational wisdom and guidance. In November 2008 that dream became
closer to a reality when we moved to a small ranch on the out skirts of
Topeka Kansas. As a family we work to create our home here at Covenant
Ranch. We continue to raise our children in an environment where they
thrive on fresh air, plenty of room to run, play and explore as well as enjoy
natural food- free of harmful chemicals and antibiotics.
Our Mission at Covenant Ranch:
Our first and most important desire is that we bring glory to the Lord Jesus
Christ. We strive to live out our testimony transparently so that others can
see the power of His Saving Grace. This includes training our children in
Godliness and appreciating the generational blessings as we live together as a
family. Secondly, our mission for the farm is to provide fresh and nutritious
food for our family as well as our barnyard friends. This includes constant
learning, work and prayer. We have developed a great deal of love for God's
creation as we live in this manner. We enjoy sharing what we have learned
with those that share similar goals: To bring glory to the Lord as we care for
all He has bestowed upon us.
What you can find at Covenant Ranch:
The family orchard and vineyard consist of Peach, Apple, Cherry and
Pear trees as well as Blackberries, Red Raspberries, Blueberries,
Strawberries, grapes and Elderberries. We look forward to our orchard
growing as the Lord leads. In the barn we have milk (goats and cows),
relationships we have with our parents and children. We pray that our lives are a testimony of God's faithfulness to His people. Daily we are reminded of His covenant toward all of us that call on the name of the Lord Jesus Christ.
How Covenant Ranch was Established:
Covenant Ranch was established in November of 2008 when we entered into
a covenant with each other, as a family, here at the Ranch. For many years
Joe, Jeanette and children have lived a life that many call self sufficient- we
prefer the term God reliant. We have lived with alternative energy sources,
enjoyed harvesting native plants for the meal table as well as raising our own
meat, eggs, and dairy products. It has always been our dream to live with
our parents on the same property so that our children had the blessing of
generational wisdom and guidance. In November 2008 that dream became
closer to a reality when we moved to a small ranch on the out skirts of
Topeka Kansas. As a family we work to create our home here at Covenant
Ranch. We continue to raise our children in an environment where they
thrive on fresh air, plenty of room to run, play and explore as well as enjoy
natural food- free of harmful chemicals and antibiotics.
Our Mission at Covenant Ranch:
Our first and most important desire is that we bring glory to the Lord Jesus
Christ. We strive to live out our testimony transparently so that others can
see the power of His Saving Grace. This includes training our children in
Godliness and appreciating the generational blessings as we live together as a
family. Secondly, our mission for the farm is to provide fresh and nutritious
food for our family as well as our barnyard friends. This includes constant
learning, work and prayer. We have developed a great deal of love for God's
creation as we live in this manner. We enjoy sharing what we have learned
with those that share similar goals: To bring glory to the Lord as we care for
all He has bestowed upon us.
What you can find at Covenant Ranch:
The family orchard and vineyard consist of Peach, Apple, Cherry and
Pear trees as well as Blackberries, Red Raspberries, Blueberries,
Strawberries, grapes and Elderberries. We look forward to our orchard
growing as the Lord leads. In the barn we have milk (goats and cows),
eggs, and all photography is from Bekah Lynn.
The Garden
The garden is always a work in progress! The 2009 crop will include all our
family produce needs from asparagus to zucchinis’. All of our garden is a
collection of heirloom plants, flowers and herbs started from seeds, grown
responsibly, preserved for our family needs, and then seeds collected for the
next year. It is a delight to work along side our children singing and tilling in
the garden. Seasonal tours, such as the Pumpkin patch, is an enjoyable time
that we look forward to sharing with the community. Don't forget to request
information about our farm tours.
The Barnyard
The barnyard is filled with baaing and bleating, quacking and chirping and
The garden is always a work in progress! The 2009 crop will include all our
family produce needs from asparagus to zucchinis’. All of our garden is a
collection of heirloom plants, flowers and herbs started from seeds, grown
responsibly, preserved for our family needs, and then seeds collected for the
next year. It is a delight to work along side our children singing and tilling in
the garden. Seasonal tours, such as the Pumpkin patch, is an enjoyable time
that we look forward to sharing with the community. Don't forget to request
information about our farm tours.
The Barnyard
The barnyard is filled with baaing and bleating, quacking and chirping and
neighing.
Mornings and Evenings are filled with barn chores as we feed, milk, collect
eggs and take animals out to pasture or put them away safely for the
evening. Our barnyard friends include: Kinder goats, Kathadin Sheep, almost
100 laying hens, fourKaki Kampbell ducks and one white Embden Geese,
Mornings and Evenings are filled with barn chores as we feed, milk, collect
eggs and take animals out to pasture or put them away safely for the
evening. Our barnyard friends include: Kinder goats, Kathadin Sheep, almost
100 laying hens, fourKaki Kampbell ducks and one white Embden Geese,
We have one Quarter horse, One Arabian horse, two beef cows, two dairy cows
one dog named Boomer and of course our faithful farm cats and- Daisy and Dixie.
And don't forget to check out our Apiary where there is always activity buzzing!
The Apairy
The apiary has become a reality for our son, Timothy. Timothy has
dreamed, studied, and enjoyed the honeybee for many years. Since he was
five years old he would sit in the apple trees during the honey flow and watch
as his bee friends were hard at work. At the young age of nine, he is
responsible for the honey hives here at Covenant Ranch. He does an
excellent job learning from others and applying that wisdom to our hives. We
are excited to enjoy the honey crop these hard working, farm friends bring to
us here at Covenant Ranch.
The apiary has become a reality for our son, Timothy. Timothy has
dreamed, studied, and enjoyed the honeybee for many years. Since he was
five years old he would sit in the apple trees during the honey flow and watch
as his bee friends were hard at work. At the young age of nine, he is
responsible for the honey hives here at Covenant Ranch. He does an
excellent job learning from others and applying that wisdom to our hives. We
are excited to enjoy the honey crop these hard working, farm friends bring to
us here at Covenant Ranch.
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