I made this loaf with the idea of french toast in mind. I’m so happy I did this.
Two days ago I had my teeth cleaned by my awesome hygienist and we were talking about gardening and being a modern homesteader. I brought up that I had been making sodas lately. She asked me what flavors I create and I replied with my favorite, the Black Peppercorn Ginger soda, because I love Whiskey Gingers. Well, just so it happens she loves Whiskey Gingers too!! I told her I would drop some sodas by her house because she only lives a few blocks away so she can try out some non-store bought organic homemade soda, and in my opinion, the best soda!
I brought her some sodas later that day and we ended up hanging out for a little bit. I met her awesome husband and was invited into their nice home. Our dogs sort of got along, but you know how that goes if you have a little monster of your own. As I was leaving, her husband, who is a commercial crab fishermen, offered me some crab to take with me. Oh, my, god, I LOVE CRAB. I was so happy, but I kept my cool (I think?) and I was on my way with some amazingly fresh crab. What a great trade!
So here is what happened with the crab and summer squash I had just harvested:
Diana made the crab cakes so I don’t take credit for those, I just helped get all the meat out and made the squash.
Crab Cake ingredients:
Crab, Organic Bread Crumbs, Organic Canola Mayo, Green Onion from the Garden, Parsley from the Garden, Cayenne Pepper, Salt, Black Pepper
Marinated Summer Squash:
1 tbs White Wine Vinegar, 2 tbs Lemon juice, 1 – 2 tbs Thyme, pinch of fresh ground Black Pepper and Salt
I used those gorgeous carrots in a large pot of chicken soup. It turned out great and made about 10 bowls of soup!
I made my Mom an organic Vegetarian Lasagna for Mother’s Day. So of course she needed a nice loaf to mop up all the sauce left on the plate. This has been my favorite recipe as of late which is why it’s what I made for her.
Ingredients for Today’s Bread
- 1 1/2 cup Organic Whole Wheat Flour
- 1 cups Organic Unbleached White Flour
- 1/2 cup Organic Bread Flour
- 1 1/2 cup Reverse Osmosis Water
- 3/4 tsp Organic Dry Active Yeast
- 1 tsp Organic Unbleached White Sugar
- 1 tbs Kosher Salt
- 12 Organic Whole Wheat Lasagna Noodles (boiled for 4 minutes)
- 8 oz Mozzarella Cheese
- 16oz Ricotta Cheese
- 1/2 cup Fine Grated Parmesan Cheese
- 1 Egg
- 24 oz Crushed Tomatoes with Basil
- 12 oz Diced Tomatoes
- 3 tbs Dried Basil
- 1 1/2 tbs Dried Thyme
- 1 tbs Dried Oregano
- 2 tsp Sugar (to balance the acidity in the tomatoes)
- 2 tbs Kosher Salt
- 2 tsp Black Pepper
- 1/2 tsp Garlic Powder
- 1/2 cup Onion (minced)
- 3 cloves of Garlic (minced or garlic press)
- 2 small Zucchini (diced)
- 1 large Crookneck Yellow Squash (diced)
- tsp Butter
- I read the back of the noodle pack for assembly instructions :)
I made Black Peppercorn Ginger Ale with a dash of salt and juice of a whole lemon today! It is absolutely delicious.
Ingredients for 4 cups of ginger syrup
- 2 cups Unbleached White Sugar
- 1/4 cup warm filtered Water
- 2.5 oz Fresh Ginger root (thinly sliced)
- 2 1/2 cup boiling filtered Water
- 1 Lemon (juiced)
- 1 tsp Black Peppercorns
- 1/4 tsp Salt
- In a medium sauce pan add Sugar and warm water on medium heat. Mix well. Continue stirring every 2-3 minutes. Our goal is to have the sugar slowly bubbling and to turn an amber color.
- In a separate small sauce pan add 2 1/2 cups of water and bring to a boil. (I pre-boil water in my electric kettle to save time). Add sliced ginger root to water and soft boil while the sugar caramelizes. Our goal here is to make strong ginger water.
- Once the sugar has caramelized pour the ginger water into the sugar, add the peppercorns, lemon juice, and stir well.
- Bring to a boil, remove from heat and let steep for one hour.
- Jar and store in the fridge. Simple syrups keep indefinitely!
I spoon 1/8 – 1/4 cup of syrup into the bottom of a cup of 10 oz of carbonated water and stir gently.
I make these tacos often! My body LOVES the combination of flavors in the morning. The different proteins and carbohydrates keep me going throughout the day and I often find myself deep into the afternoon before I’m craving another meal. They are really simple and only take 20 minutes to make including the bacon cooking time!
Ingredients for 4 tacos
- 4 Corn Tortillas
- 3 Eggs
- 1 Avocado
- 2 Pieces of Bacon
- Pepper Plant Garlic Hot Sauce (optional)
- Salt and pepper
- Start heating the oven to 425º, do not preheat. We want the bacon to warm up with the oven.
- Place a wire rack on a cookie sheet and place the bacon on the wire rack. Set a timer for 18 minutes (thicker bacon will take a little longer).
- Scramble and cook the eggs. Remove eggs from pan and cover to store the heat.
- Cut the Avocado in half and place face down on the hot egg pan to sear it a little.
- With 5 minutes left on the bacon timer place your Tortillas in the oven like so to create your shells.
- Remove bacon and taco shells when the timer goes off. Slice bacon and avocado into small pieces.
- Combined ingredients like pictured above and enjoy!
I had some pizza dough that I bought from the grocery store that was a little too old to make pizza out of so I got creative! I divided the dough up into smaller bits and smashed the dough between two pieces of parchment paper using a rolling pin. I got them to about 4″ x 4″ then I stretched them out to the size I wanted which was about 8″ x 8″. It was a pain in the butt to get them the right size but it worked well in the end.
- 1 ball of Pizza Dough
- 1 cup Alfredo Sauce
- 1 cup chopped raw Broccoli (I just use the heads)
- 1 Chicken Breast (Saute’d)
- 1/4 cup Parmesan Cheese finely grated
- Make the Alfredo sauce (20 minutes) and saute Chicken with a small amount of butter & herbs (basil, thyme, oregano, etc..) if you haven’t already (10-15 minutes).
- Preheat oven to 425.
- Place a piece of parchment paper on a baking sheet. (I know I used cornmeal but I prefer parchment.)
- Break up the pizza dough into 4-5 smaller balls and press/stretch them into 8″ x 8″ circles (mine were all different shapes lol).
- Place one circle of dough at a time onto the parchment paper and repeat step 6 – 7 until all calzone’s are ready.
- Divide Alfredo sauce, chicken, and broccoli between the flattened dough and sprinkle with Parmesan.
- Fold dough over and pinch edges to seal. Brush with Olive Oil.
- Bake calzones 15 minutes or until golden all over. Enjoy!
Using my extremely tasty recipe I made a garlic and basil loaf. This was a simple loaf with 24 hours of total rise time and a triple rise.