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Posts Tagged ‘Cook’


Wheat

This is the first installment which will be a series of articles, reviews and videos about grains. Because of all I learned and discovered in researching the value and benefits of grains, I want to share it with you.  But, because all that I learned is so abundant, I felt it would be best to break it into smaller articles.  Otherwise, I’m sure I would lose many readers.  And what I have to share is so exciting and important, I will give it to you in smaller, digestible doses.  So please, hit the “Follow” button on my blog so you can be sure to read all the information as I post it. 

The questions I posed to myself which I will offer my opinion’s on are:

  • What Are Grains?
  • What Are The Best Grains?
  • How Much Grain Should I Store &  How Do I Safely Store Them?
  • How Do I Prepare and Cook Grains?

(more…)

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I just can’t stop. I learn something new in the kitchen and it leads me to something else. NO! I am not obsessed, I’m diligent. 🙂

But I do want to share another recipe with you. This sour cream recipe requires 2 ingredients, 48 hours and you will have found something new to add to your “Favorites” recipe box.

You will need:

1 Pint of Heavy Whipping Cream

3 Tbs. Cultured Buttermilk

*******

Pour the heavy whipping cream into a large mouth jar (I use a 1 quart canning jar) and add the 3 tbsp. of buttermilk. Stir gently but thoroughly, incorporating the live culture from the buttermilk throughout the cream. Place a cheesecloth or paper coffee filter secured to the mouth of your jar with a rubber band. Leave the mixture in a warm (70+ degree) area of your kitchen for 24 hours. After the 24 hours, remove the cover from your container and replace it with an airtight lid and transfer it to your refrigerator. Leave it to set up for an additional 24 hours. After this 24 hours, open and enjoy!

You will discover how incredibly luscious and delicious this sour cream is. Nothing at all like the store-bought, commercially produced brands. The taste or texture is so superior, it should not even be compared to store-bought sour cream. Regardless if you use your sour cream to garnish a baked potato, taco’s or salads or cook with it dishes like beef stroganoff, it’s much, much better.  Plus, you control the quality of the ingredients that go into it. Pricing is about equal between homemade and my local grocery store.The heavy cream and 24 ounces of sour cream cost about the same. And I have an endless supply of buttermilk. I will share that recipe next, so be sure to check the Follow button at the top of my page so you will get a notice when I post new recipes and articles.

 But making my own foods at home is worth it to me because it always tastes so much better, it usually costs much less and I know there is nothing in it except the freshest ingredients I can buy. I don’t need stabilizers, preservatives or artificial colors because I only make what I need.

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Pauline Hawkins

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