Grateful for a Stocked Pantry

Grateful! Grateful! Grateful! Grateful pretty much says it all.

 I've been very blessed with loads of fruits and veggies this summer. Can't waste them, preserve them.  Fall is approaching, which means canning season is here. I've been working really hard to try and pack away as much food as I can. The joy of reaching in the cabinet and grabbing your home grown, home canned tomatoes. Is there anything better? A little crazy you say? Maybe, but I think it's a good crazy.

Don't get me wrong, canning food is hot, time consuming and aching hands. But I wouldn't have it any other way. Thank you Lord for giving me these aching hands to work with.

 Join us for Gratituesday at Heavenly Homemakers!

Sun Tea

 

Summer + Sun = Sun Tea! 

On those warm sunny summer days grab a glass jar, drop in 5 tea bags and fill with water. Screw on cap and place in the sun.  A few hours later add a cup of sugar, shake and done.

Yes, it's that easy!

Staying busy while my daughter is away

Are you hungry? There is a lot of food on this page so bring a plate and fill up. 

It's been pretty quiet around the house the last 10 days. My daughter is gone to Ohio with her boyfriend to visit his mommy and sister. So while she was gone I thought I would stay busy cooking. I love to cook anyhow but this would be a great time to stock the pantry. Here's a few things I've been making.

Martha Stewart's Apple-honey-Challah bread. This makes a huge loaf, share and enjoy!

Zucchini Fritters

The tomatoes are starting to come in so why not make some garden fresh salsa. This wonder salsa won me a blue ribbon at the Albemarle county fair a few years back. It's delicious! I also canned some applesauce, pickles, relish and apple butter. The pantry is starting to fill up.

Applesauce

Have you ever made fruit roll-ups?  It is easy as applesauce. I made a batch and took them to work. I blinked my eyes and they were gone. 

Ahh, the wonderful site of fresh beans. Beans are one of my favorite vegetables. They are so easy to grow and produce so much. So far we've harvested 7lbs of beans and we only started picking the first week of July. Many more pounds to come. For beans, I usually freeze them instead of canning. Had a bad experience with my beans not selling one time and every since I've just froze them. 

Are you full yet? What have you made this week from the kitchen? 

Mommy misses you baby girl. Love ya :)

Preserving Apple Juice

Don't waste those apple peels after your done making the apple sauce. Make apple juice. It's apple season once again and time to stock the pantry with apple sauce and apple juice.

Jonagold apples from Fruit Hill Orchard!

Recently when I was cutting up peaches I decided to use the skins to make a peach juice and add to my tea. So I thought, why not do the same with the apple peelings.

 The jar on top is the juice!

After your done with peeling and coring your apples, throw all the scraps into a large sauce pot on low heat. Add about 3 cups of water. Put lid on top and cook unto peelings are mussy, about 30-40 mins. You can add sugar if you want a sweeter apple juice, but I think it's just right. Seal in your canning pot the same you would your applesauce. This apple juice is a little weaker than the store bought juice.

 I'm excited to use it in cakes. Substitute most of the water for your apple juice. I'd love to try your favorite apple recipe. Please do share!

I WON!! I WON!! Whole Foods Smoothie Contest

My smoothie, Strawberry Chocolate Mint Lemonade cooler won the Whole Foods Contest. Never in my wildest dreams would I think I would win a Whole Foods Contest. Woot! Woot!

Thanks to all who voted. Check out the Q&A blog from Whole Foods. Hope you'll enjoy the smoothie recipe. It's very refreshing and light. Thanks again to all my loyal readers!

"Live Alyssa Live" Local Fundraiser

 
Come out and help little Alyssa fight her way through this horrible disease, cancer. If you live near Fluvanna county join us today from 5:30 - 8:30 at Pleasant Grove for the "Live Alyssa Live" Fundraiser.  There is going to be a cake walk, face painting, food, silent auctions, bake sale and lots of fun. If you don't live near us, PRAY. Alyssa needs all her prayer buddies blessing her. I'll be donating a basket of fresh produce from my garden for the silent auction, come and bid. Hope to see you there.

Live Alyssa Live

Go God Go

Dill Shrimp Stir Fry

Do you ever find that you have one potato or two carrots or half of a pepper and don't know what to do with them? Try making this yummy dill shrimp stir fry. You can add your favorite veggies or what ever is lingering around the counters or refrigerator.

Dill Shrimp Stir Fry:

3 cups of your favorite veggies (diced to bite size)
1/2 pound raw shrimp
2 Tbsp. dill-licious-ness
olive oil or butter, enough to cover bottom of frying pan
grated cheese (smoked cheddar is my favorite)

Heat skillet with oil or butter over low heat. If using potatoes, cook them for approx. 3-5 mins before adding remaining ingredients. Add veggies, cover with lid and stir occasionally. Cook for 5-8 mins until veggies are tender. Meanwhile steam raw shrimp until they turn pink. This only takes a few minutes. Peel off their shells and toss in with veggies. Add the dill-licious-ness and cover for 2-4 more minutes. Add your favorite grated cheese to the top and enjoy.

Just remember that the harder the veggie, potato or carrots, take a little longer to cook so start them first. Mushrooms will cook fast, use them last. I used potatoes, mushrooms, green pepper and onions. Delicious!

What do you add to your stir fry's?