Category Archives: Homestead Kitchen

Best. Mango. Smoothie. Ever.

Some of the best things occasionally happen by accident. Today my son just threw together a bunch of fresh and frozen fruits in the Vitamix because he didn’t want another omelette (what I usually make for his Papa.) OMG! This one is so good!mango smoothie

If you like mangos or smoothies, you have to try it:


equal parts:

frozen mango chunks

frozen pineapple chunks

one fresh nectarine (pitted)

one fresh mandarin orange (peeled)

enough purified water to blend


mango smoothie2yummers…


Confetti Kidney Bean Salad

It’s hot- even here in the mountains! It just makes me want some kind of cold, colorful salad for dinner tonight. It’s time for:

confetti kidney bean salad



i love summer salads!

3 cans of kidney beans

1 yellow bell pepper

1 red bell pepper

3/4 chopped red onion

1/2 bunch Italian parsley

2 lemons – juiced

2 Tbsp olive oil

1/2 tsp garlic powder

2 – 3 long drizzles coconut nectar or honey

salt to taste


Just mix it all together, chill, and enjoy!


Buckwheat Pasta Salad

When we lived in Hawaii my favorite “comfort food” was the Korean BBQ grilled chicken plate with macaroni salad and kimchi. Now that we live thousands of miles away with no Korean BBQ around, I’ve invented my own (healthier!) version of this- that even my men-folk enjoy.

buckwheat pasta salad

I use any whole grain pasta that I have, which today is buckwheat, but you can use any you can find. If you have a Target nearby, they have a spelt pasta noodle that is also very good. (Spelt will have some gluten though- so don’t use that if you want to go gluten-free.)

I also use this Ranch style dressing from Earth Fare (in the cooler) that I like because, unlike mayonnaise and most salad dressings, it contains no soy or canola oils. Soy has estrogen-like substances that are not so good for men or kids- and all canola is genetically modified from the rapeseed plant, originally in Canada- hence the name Canola. There was no such thing as a canola plant when I was growing up. It suddenly sprung on the market here in the U.S. and we are the guinea pigs, if we choose to consume it. You can really use any dressing you like- homemade would be nice, if you’re not too lazy, like me!

buckwheat pasta, kimchi, Cindy's buttermilk ranch dressing

Kimchi’s spicy, crunchy, probiotic perfection just makes this salad work. In Hawaii the kimchi was separate from the mac salad, but I’ve found that it’s amazingly good to just mix them together.

I only use a dash of salt in the pasta cooking water. Between the kimchi and the dressing I find there’s just enough and there’s no need to add any more.


1 bag (8.8 oz.) buckwheat pasta spirals
dash of salt for pasta cooking water
1/2 cup Ranch Dressing or other (I used Cindy’s Fresh Buttermilk Ranch)
1/2 cup fresh, quality kimchi (I used Sunja’s All Natural medium spicy)


Cook pasta according to directions.
Drain and rinse pasta. If using right away, chill with ice and cold water.

rinse buckwheat pasta

When cool, add other ingredients.

Can be served right away or chilled in the refrigerator until you’re ready to serve it.

In my opinion, it goes GREAT (!!!) with BBQ chicken*, and an additional side of kimchi.

*For the chicken, if I can’t use the outdoor grill, I just bake it in the oven with Annie’s Naturals Organic BBQ Sauce: Sweet & Spicy flavored. (I like that it doesn’t have any corn syrup in it.)

Mmmmmm… yummy! Bon Appetit!



Freekeh – My New Favorite Grain

Did you try the chicken recipe I posted on Tuesday? I cooked it up with a side of freekeh and a big green salad. This was my first foray into the world of freekeh- and I must admit, we all loved it and it’s a definite keeper. It has a nice, chewy texture, and tastes mild, fresh and slightly sweet.


What the heck is it?
Freekeh (pronounced free-kah) is toasted and cracked young green wheat (typically duram) that cooks up in just 20 minutes- or in the rice cooker, with the same ratio of water to grain. The wheat is harvested while the grains are still “milky” then sun-dried, roasted and thrashed. While new to me, it is an ancient grain that has been around for centuries.

Because it’s harvested when it’s young, the grain retains more protein, fiber and minerals than the mature wheat. It has at least three to four times as much fiber as some other comparable grains, including brown rice, and is an excellent source of protein, iron, zinc, selenium, potassium and magnesium. It also acts as a prebiotic, promoting the growth of good bacteria in your digestive system, and is very low on the glycemic index, making it a delightful addition to the diet for anyone that values not letting their blood sugar levels spike.

I bought my first 2#’s of freekeh, grown in Australia, and I’m going to re-order this same brand, at least until l I can find a way to purchase it in bulk, for less.

I’m looking forward to trying it in place of other grains and pastas in dishes like pilafs, risottos, soups, salads, and as a breakfast cereal. I’d like to try grinding it into flour and baking freekeh bread, which has a lower gluten content than regular wheat bread. (I’ll dig out my old spelt bread recipe and let you know how freekeh does in place of the spelt.) I may even try some of the leftovers I have for lunch in a yogurt and fruit parfait. Yummm… – I’m hungry!


Passive Aggressive Weather

Hi Friends. I really wanted to go hiking at Graveyard Fields the last few days to have another family-style adventure to share with you here- I really did! But every time I grab my camera and start to head out, this happens:

stormy weather

and then this:

stormy weather2

blaahhhh. I’ll get there- eventually. In the meantime, this looks like a great time to go get some chicken and try out this new recipe I found today at Cooking With Thas:

Baked Parmesan Chicken Drumsticks (I’ll probably use boneless thighs)

Thas says, “…take it easy and be creative in your kitchen… your taste buds will admire and embrace you.” Sounds good.


  • Chicken Drumsticks- 12
  • Ground pepper- ½ tsp
  • Bread crumbs- ¼ cup
  • Parmesan Cheese, grated- ¼ cup
  • Chili powder or Paprika- ½ tsp
  • Dried Oregano- 1½ tsp
  • Salt- to taste ( don’t add too much as parmesan cheese has salt in it)
  • Non-stick cooking spray
  1. Clean the chicken drumstick under running water, you could use skin on or remove the skin according to your preference.
  2. In a large bowl, combine ground pepper, bread crumbs, parmesan cheese, chili powder, dried oregano and salt.
  3. Put the cheese mixture into a ziploc bag.
  4. Put the chicken drumsticks into the bag and shake it for sometime till the drumsticks are evenly coated with the cheese mix.
  5. If you don’t have a ziploc bag, you could just roll each chicken drumstick on the cheese mix and coat it evenly.
  6. Let it stand for 1o minutes.
  7. Pre heat the oven to 400 For 204 degree Celsius.
  8. Line a baking sheet with aluminum foil and spray the foil with non-stick cooking spray.
  9. Place the drumsticks without crowding them.
  10. Spray each drumsticks with non-stick cooking spray.
  11. Bake for total 30 minutes or until drumsticks turn golden brown in color.
  12. After the initial 15 minutes of baking, flip over the drumsticks to the other side and if needed spray some more oil on it.
  13. And then, bake for the remaining 15 more minutes.
  14. Remove from the oven and serve hot with your favorite dipping sauce or salad on the side.
You could use boneless chicken breasts instead of drumsticks.
Happy Trails and Bon Apetit!


Teach… Omelettes

We all know how to do something well – write a post that teaches readers how to do something you know and/or love to do. (Daily Prompt)

Photographers, artists, poets: show us TEACHING.

There must be something I know how to do well… the prompt says everyone does. I have to think about this one awhile. Do I want to tell everyone about the wild escapades of homeschooling for the last eighteen years? Not really. Been there, done that, got that t-shirt- glad to be moving on…

I’m hungry. Maybe I’ll make something yummy for lunch while I think about what to write about today. Let’s see, we have eggs (of course we always have eggs! we have chickens!) I’ll make a spinach and cheddar cheese omelette- Hey! That’s something I know how to do!

1. Get 3 eggs and a small bowl.


2. Whisk the eggs together (with a small drizzle of water).


3. Whisk in a few shakes of sea salt & pepper.

image4. (I forgot to mention- first you were heating your skillet to a nice medium heat. When that’s warm, pour in about 1/2 Tbsp of peanut oil and make sure the oil is evenly spread around the whole pan) Slice 3 1/4 inch thick slabs of extra sharp cheddar cheese, and have your spinach leaves ready…

image5. Pour the egg mixture into your skillet, evenly around the whole pan. Lay your 3 cheese slabs to the left side and lavishly spread your spinach leaves around the right side…


6. After the eggs have begun to firm up enough, gently fold the right side back over the left side…

flip omlette to left side

7. Give a minute or two, then gently flip the omelette over to the other side…

flip omelette to other side

8. After about a minute, gently place your golden, delicious omelette onto your plate. That’s it! That was easy!


Bon Appetit!









Homemade Season All

Homemade Season All


In my last recipe I mentioned using Homemade Season All. I love this seasoning and use it all the time. I originally found this gem on’s website, where it boasts a five star rating!


2 cups salt (I use sea salt)

2 Tbsp sugar (I use Now brand erythritol)

1 Tbsp curry

1 Tbsp chili powder

1 tsp cayenne

2 Tbsp onion powder

1 tsp allspice

6 Tbsp paprika

1 Tbsp celery salt

1 tsp dry mustard

2 Tbsp ground black pepper

1 tsp ginger

1 tsp nutmeg

Simply mix all ingredients and store in an airtight jar or container.


sweet rosemary dijon chicken

This recipe is quick and easy- and most importantly, delicious!

Tonight I used four large boneless, skinless chicken breasts, each cut in half.




Sauce/Gravy Ingredients:

1 cup dijon mustard

1/2 cup agave nectar, honey, homemade medjool date sweetener, or sweetener of choice

2 Tbsp rice vinegar

Other Ingredients:

4 large boneless, skinless chicken breasts, each cut in half


6  boneless, skinless chicken thighs

sea salt to taste

ground black pepper to taste

homemade Season All* to taste

Bragg Organic Sprinkles to taste

ground dried rosemary


Preheat oven to 450 degrees.

Simply mix the three sauce ingredients together in a medium small bowl.

Place chicken in large baking dish and season both sides with sea salt, pepper, Season All and Bragg Sprinkles.

Pour all of the sauce over the chicken to cover completely.

Bake, uncovered, in preheated oven for 40-45 minutes. Spoon or baste extra sauce/gravy over chicken. Sprinkle top with the ground rosemary (fresh is fine- It’s February now as I write and I only have fresh-from-my-garden-from-last-summer rosemary that I have dried and freshly ground).

Serve with golden potatoes and a salad…

yummy gold potatoes



Copyright © 2017 All Rights Reserved.  Premium WP Plugin