These are a refreshing way to end a summer night. In a blender or food processor add 1-2 cups of frozen organic peaches with just enough goats milk to blend them thoroughly. For an “adult” version, you can add a small amount of tequila or rum. Delicious!
Start by heating your skillet and washing your vegetables thoroughly. Cut the tomato into slices, and the pepper into 1/2 inch strips. Crack the eggs into a bowl and beat to combine the yolks and egg whites. Coat the skillet with olive oil and place the spinach evenly across the bottom of the pan. Arrange the tomatoes and green pepper slices in an alternating pattern on top of the spinach. Pour the eggs on top of the vegetables so the liquid coats everything evenly. Season with salt and pepper. Cover the eggs until cooked through completely and serve with guacamole on top.
5 lb shreadded cabbage
3 tbsp pickling salt
Brine (if needed)
1.5 tbsp pickling salt
Bring water to a boil and add the pickeling salt, allow to cool before adding to cabbage.
Wash and shread the cabbage. Place a handful of cabbage at the bottom of a large crock and sprinkle with salt. Repeat in layers, placing any remaining salt on the top. Let this mixture sit for at least two hours so the cabbage can begin to release water. After two hours, pound the cabbage with a potato masher until the liquid has covered the top of the cabbage. If the cabbage does not produce enough liquid, you may add the brine. The brine level must cover the top of the cabbage.
Cover the top of the crock (if you don’t have a lid, a plate works well) and let the mixture sit for 24 hours. After 24 hours, check on the mixture and remove any “scum” or bubbles that have formed on the top of the liquid. Make sure the liquid level is still above the top of the cabbage. You will now need to place a weight on top of the cabbage to keep it down below the top of the liquid during fermentation. If your crock did not come with a weight, you can use ziplock bags filled with water or a heavy plate to weight it down.
Let the mixture sit at room temperature for 2-6 weeks for full fermentation (ours sat for a full 2 months, but it was in the basement so fermentation may have taken longer). Check on things every few days to remove any scum from the top.
Finished sauerkraut can be stored in sterilized jars for several months in the refrigerator, or it may be processed in the canner for shelf storage. Keep in mind that the heat from the canning process will make the sauerkraut less crunchy. If your sauerkraut is too salty, it may be rinsed before use to remove some of the salt.
I never liked sauerkraut until we made it ourselves (I think it was due to the mushy texture of the store bought kraut), but the homemade version won me over. Credit for the recipe goes to the writers of the book Pickled Pantry.
1 Dozen Eggs (cage free preferred)
1 Package Mushrooms
1-2 Red Peppers Diced
1-2 Green Peppers Diced
1 Medium Onion Diced
1 bunch green onions
Salt and Pepper to taste
Wash all vegetables thoroughly, using organic ingredients whenever possible. Place mushrooms into a food processor and chop to the consistency of a ground “meat” substitute. Add eggs, salt and pepper to the processor and mix well. Sauté the red peppers, green peppers and onions to remove some of their moisture if desired and combine with the egg/mushroom mixture. Pour into muffin tins (silicone muffin tins work very well for this purpose) and use chopped green onions as a garnish.
Place into preheated oven at 375 until the eggs have fully cooked through. These can be made in bulk and frozen for quicker morning meals.
How to make gluten free pie crust.
Put all dry ingredients into food processor. Pulse until nuts are powdered and all ingredients are incorporated. Add the egg and lemon juice. Mix again until incorporated. Cut butter into cubes and mix into the dough. The butter does not need to be melted, we just want the cubes to be evenly distributed throughout.
Allow to cool and either crumble by hand, or give it another few pulses in the food processor until it reaches a crumbly/sandy consistency.
If you are placing into individual cupcake molds, this should make approximately 24 crusts (more if you prefer a thinner crust). It works best by spooning the mixture into the molds until all are evenly filled. You can then lightly push down by hand to flatten.
For full size pies, this will make approximately two 9 inch round crusts. I just divided the mixture in half and put the unused portion in the freezer for later use.