I made yogurt and sourdough bread from my Fall Menu plan, both were good. I think I will only make sourdough once a week with soup since it does have a strong flavor. I don't think the kids will like it so well with sandwiches. So I will bake a weekly batch of my regular bread one of those bread days.
The yogurt was yummy and was devoured quickly. A whole gallon of yogurt gone in a few days. Imagine that. Note to self: lightly sweeten yogurt ahead of time to avoid future small child sugar disasters.
This menu is designed to stretch meat so I can buy 3 pounds of grass fed ground beef, 2 whole pastured chickens and an occasional beef roast with bones or a nice ham. It is very basic and mostly homemade. I did not link to many recipes but these are basic and super easy to find. I keep a small collection of muffin and coffee cake recipes for a little variety. I have not actually tried making sourdough bread or yogurt yet. It is my goal for the next few weeks before we start school to learn these techniques well and figure out how to fit each step into the school day. Help yourself to anything useful here and let me know if you have any tips!
with fruit/HB eggs
chicken/ham/beef with potatoes, carrots or other roasted vegetables
slice meat and package and
label for SA lunches
pack Dad’s lunch
set up AM coffee and
begin stock with bones
with dried fruit
Start soup with stock and
leftover meat, shredded cabbage, other veg.
A dear friend invited us to pick sour cherries from her tree. I sent a crew and they did a great job. I have not really canned before but I tried sour cherry preserves. Easy. I love the gleaming rows of canned fruit. It turned out pretty well. We actually ate two already!
We made this on our kitchen day this week. It is delicious! The Montmorency dried cherries were a bit of a splurge but well worth it. Granola is filling, nutritious and takes the place of cold cereal for an easy breakfast.
I tripled this recipe and roasted it for longer than the directions indicate to make sure the oats were cooked. (At 325) The key is to stir often so the edges don't brown.
1/3 cup thawed unsweetened apple juice concentrate
2 tablespoons canola oil
3 teaspoons almond extract
6 cups old-fashioned oats
1-1/2 cups dried cherries or cranberries (I used Montmorency Cherries... Yum!)
1 cup slivered almonds (I added whole almonds as well, since my family likes them and it's a good protein.)
In a large saucepan, combine the brown sugar, milk powder, honey, apple juice concentrate and oil. Cook and stir over medium heat until sugar is dissolved; stir in extract. In a large bowl, combine the oats, cherries and almonds. Drizzle with sugar mixture and mix well.
Spread in a thin layer in two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray. Bake at 375° for 15-20 minutes or until golden brown, stirring occasionally. Cool completely. Serve with yogurt if desired. Store in an airtight container. Yield: 3 quarts.