Chia Pudding and Raspberry Soup

Everyday this week we have picked 6-12 raspberries from our garden.
They never make it inside.  We pick and plant them in our mouths.
Then I must explain to my youngest that we will have to wait until the sun warms the rest to bright red.
My eldest has asked (while picking our few berries) several times if we can have raspberry soup.
Well Nana bought some raspberries from a local organic farm and we didn't eat them all in one sitting.
A little boy's wish was granted.  I wish I had captured his expression when I presented him with raspberry soup.  Had I known I could please him so easily...

Blackberries would be great too!!

Raspberry Soup:
Smashed berries with a fork.


Chia Pudding:
Soak 1/4 cup chia seeds in 1/2 cup-1 cup of warm water.
Leave for at least 4 hours but stir a couple times.
I add water through the day.

Now you can add all kinds of things to your chia pudding.
I add equal amounts of one of the following with the chia pudding.
1. Most common: 1tsp vanilla, homemade yogurt, and a dash of maple syrup.
2. Raspberry soup
3. Soak raisins and cashews in hot water for 4 hours, puree in food processor.

Roasting Sweet Potato Blocks

One of the best toys ever: Sweet Potato cubes and tongs

Roast sweet potatoes:

Cut into cubes, place in a bowl of water, allow children to play while you wash knife and cutting board.

If children and counter are not soaked, add more water, wash more dishes

When children and entire area are soaked through, drain water.

Add olive oil and S&P, if children add salt it will now be all over their wet hands.

All the better to toss the sweet potatoes with. Toss by hand. 

Then after most of the salt has escaped the chubby creases of little hands,

Add baking dish and tongs. (a pair of tongs per child, no other way)

Now you can finish the lunch dishes or sip your tea while they transfer the potatoes to the pan.

This took a good 10 minutes. Big brother put them into baking pan, little brother put back in bowl.

Roast at 400F for 45 minutes, tossing a few times.

Recipes from the Garden

Finally bounty from the garden!!

Veggie Cakes with Humus Yogurt Dip and Salsa.
Cakes: 2 cups Grated zucchini and any other veggies want to add, (corn, carrots, parsnips) 1/2 cup flour, 1tsp. baking powder,2 eggs, S&P, 2tbs. soft goat cheese. Fry in butter.
Dip: 2 tbs humus, 2tbs yogurt, juice of half a lemon

Simple Tomato Sauce:
Boil tomatoes for one minute, Plunge in ice water, remove skins.
Squeeze out seeds into colander and meaty chunks in another bowl.
Strain seeds from juice, add juice to chunks of tomatoes.
Sautee one small onion, add five chopped garlic cloves until fragrant.
Add tomatoes and big pinch of salt.  Simmer 15 minutes. Add some basil and parsley at end.
Yum!!!

Fried Zucchini:

One egg beaten,

One wide bowl with 1/4 cup wwflour, 1/4 cup corn meal, S&P

Dip in egg then in flour mixture.

Fry in olive oil and butter.

Nana's Birthday Coasters

Well Pretty Proud of myself at this moment.

Cut material, made hand prints with the boys, finished coasters

and blogged about it all in one day!

Stock and Summer Supper

Making Stock from Nourishing Traditions by Sally Fallon turned into a very delicious and disappearing dinner.
Stock Recipe: 4 Organic Chicken Drumsticks from Trader Joes ($4.00)
                      2 celery sticks and 2 peeled carrots chopped roughly
                      1 onion chopped
                      1 tablespoon cider vinegar
                       4 quarts water
                       add springs of flat leaf parsley in last 10 minutes to add minerals.
Bring to a boil, skim if needed, then simmer 6 to 12 hours.
Remove meat to cool and add to other dish.
                     

Pasta Recipe:
1/2 of a yellow and green pepper
1 onion minced
2 carrots peeled and sliced and quartered thinly
1 small patty pan squash sliced thin
1 portabella mushroom
handful of cheery tomatoes
S&P
Parsley and basil
1 heaping  tbs. flour, 2 tbs. butter ( will work with olive oil or non-hydrogenated marg. for dairy free)
1/2 cup whole milk at room temperature (this could be omitted as well as cheese at end and I think it would still be pretty flavorful do to the homemade broth.
about 3 cups homemade warm stock
Papperdele egg noodles (Trader Joes' $2.00)
Cheese for top (Parmesan/ Gouda from TJ's)

Sautee veggies until tender but not soft.
Remove from pan ( save 1/2 for a dish later. I made a small batch of chicken soup)
Add butter and flour to same pan. Whisk together on medium then low heat.
Now add room temp milk or 1/2 cup stock if dairy free. Whisk to blend in any lumps.
Add a bit of S&P then continue adding a 1/2 cup warm stock until incorporated and desired thickness.
Add veggies and parsley and basil when half of your stock has been added.

Cook noodles then add to sauce pan to mix.
Make plates and add grated cheese. (Then hide the cheese if you live at my house or big brother and Papa will eat the entire cube)

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