Heat milk to 160 degrees (about steaming)over medium heat. Add one cup hot milk to egg yolks, then blend into the remaining milk. Remain vigilant and/or whisk often to keep it from sticking and burning to the bottom of the pot. Add sugar (or honey) and spices, then reheat. This is great warm or cold.
As always, use organic, fresh, local whenever possible.
Jerry really likes this and it’s packed with calories and fat, which is important for him right now. He warms up a cup of eggnog if he has trouble falling asleep or for brekkie in the morning with his softened cereal.
Nearing the end of Jerry’s two weeks of liquid diet!
3 cups home made chicken stock
1 bunch of asparagus
2 cups milk
Cut the tips off the asparagus (i cut them about 2 inches long) and set aside. Combine the rest of the asparagus (i cut the stalks into 3 inch lengths so they’d fit in my 3 quart pot more easily) into the chicken stock along with the quartered onion. Heat to just boiling, turn down heat then cover and simmer about an hour. Add the milk, heat through, then strain soup through a cheese cloth after removing vegetables with a slotted spoon. Add some salt if you like. I never add pepper for this purpose of healing from hernia operation because it’s imperative that he not have any indigestion.
Use organic, local, and dairy products from grassfed cows if possible.
Jerry is a picky eater and even he liked this one!
The latest in my adventures into liquid diet entrees.
Cream of Lettuce Soup
1 small onion, finely chopped
1/4 cup butter from grassfed cows
2 cups finely chopped dark green lettuce
1/4 cup organic white wheat flour
3 cups home made chicken stock
1 cup milk, cream, or half-n-half from grassfed cows
1 teaspoon salt
1/8 teaspoon pepper (optional)
Cook and stir onion in a 3 quart sacepan over low heat until tender. Stir in finely chopped lettuce. Cover and cook over low heat until lettuc wilts, about 5 minutes. Stir in flour, salt and pepper (optional); cook and stir 1 minute. Add chicken stock, heat to boiling, stirring constantly. Boil and stir 1 minute.
Remove from heat and whisk in milk, return to stove and heat to just boiling. Remove from heat and it’s ready.
If you need to strain this one, you could, but if you cook those onions and lettuce to be really soft, you may not need to.
A friend from Manitoba, Canada posted a link on facebook to a recipe that gave me the idea of combining two of my father-in-law’s favourite foods; bananas and milk, and so i tried. He LOVED it!
2 cups of milk
1 banana (unmashed)
1/2 teaspoon cinnamon powder
Bring the milk and banana to just past warm – don’t really want it to boil or it gets a funny sour taste. Some don’t mind that though. Put a lid on the pot and let it heat through and simmer 10-15 minutes. Remove the banana or pour through a sieve or cheesecloth into heat proof jar like a canning jar. Add the cinnamon powder, but don’t shake a jar with hot liquid, it’ll spew out from under the cap. Stir the cinnamon in when you are ready to enjoy.
Remember, i use canning jars with screw on one-piece lids to make the transport of broth, soups, and drinks easier.
This is another of the liquid diet recipes for helping my father-in-law heal from surgery, so use all organic ingredients (even if the banana comes from Colombia) including raw milk from your neighbour’s grassfed dairy.
My ‘stuck in the house’ routine continues as the pollen count rises due to excessive wind!
Couldn’t sleep well last night due to allergies, but laid on the recliner from 5am to 7am before finally giving up on more sleep and just getting up.
Had found a package of beef stew meat in the refrigerator freezer that was four years old! I absolutely do not recommend keeping meat frozen that long – it doesn’t actually go ‘bad’ but it does not taste as good – especially coming from the frig/freezer which does not keep frozen as hard as a deep freezer. So, not wanting to waste it, i planned lunch around it with browing it in olive oil and simmer for tenderness, then closer to lunch time, adding enough flour to thicken, then plenty of milk to make a tasty white gravy. I also scrambled farm fresh eggs with butter from grass fed cows and garden raised spinach. Whipped a batch of baking powder biscuits for the gravy and that was lunch. It’s weird only fixing for four.
In the meantime, I drove to the seed plant to do some paperwork (always that..:-( , picked up some apples from the tree as well as a water tank float and a short hose. The latter two to set up a small tank for my recip cows since i’m getting tired of going out to fill up the water tank twice a day. After repairing one end of the hose, I hooked up the fittings to the hydrant and moved the water tank in place and filled. Working great – no leaks. Awesome. Now they won’t run out of water and I don’t have to work so hard.
The apples were to cube along with a butternut squash, mixed together then poured over with a bit of orange juice and maple syrup and sprinkled with cinnamon, then baked. I don’t think i’ll keep this recipe – it was okay, but well, it’s just not chocolate…….
I did manage to wash the front storm door – it looks great, but later when i tried vacuuming the spider webs built between the glass and screen of the windows, i was totally overcome with allergies – it’s like breathing sand! So didn’t do that anymore, but did manage to vacuum all the furniture under and between and around and beneath. And wipe down one of the ceiling fans Really feels a lot cleaner in here.
No cows exhibiting heat today; tomorrow is supposed to be the big day, so gotta hang around the next two-three days for observing.
Drove to north and west of Purdin this afternoon to pick up our weekly allotment of milk and return the empty glass bottles.
Watered the mums that I meant to transplant today – best get that done in the morning.
Spent about an hour removing items from the silver garage. Hope to get it torn down and removed sometime this fall.
My early morning is catching up with me since I feel quite sleepy.
The chooks (laying hens) practically stopped laying eggs this winter, so bread making had to be adjusted. This super easy and relatively quick recipe is officially to make burger buns, but creativity can turn them into hot dog buns, loaf bread, or slice thin and broil with cheese and/or garlic butter or make mini-pizzas. Cut smaller rounds for cocktail buns. Recipe modified from the original found in the very helpful “Dining On A Dime” cookbook.
Try to use homegrown, local, or organic ingredients whenever possible. There are several search sites online to help you find sources near your home.
Easy Hamburger Buns
5-6 cups flour (preferably unbleached white and/or stone ground – using 100% stone-ground can affect how high the buns rise)
2 pkgs or 2 Tablespoons yeast
1 cup milk (organic or local, real (raw) from cows grazing on pasture)
3/4 cup water
1/2 cup oil ( i use olive oil if i use oil, but mostly i use home made applesauce)
1/4 cup sugar (organically grown cane to avoid GMO)
1 Tablespoon salt (Real salt)
butter, melted (same as milk)
Stir together 2 cups flour and yeast. In a saucepan over medium, heat milk, water, oil, sugar, and salt to very warm (120ºF-130ºF/50ºC-55ºC). Add liquid all at once to flour mixture Beat until smooth (about 2 minutes) on medium speed with electric mixer or 300 strokes by hand. Add enough additional flour to make a soft dough; mix well. Let rest 10 minutes. Roll out on a well-floured surface to 1/2 inch thickness. Cut with 3-inch round cutter (or rim of glass). Place rounds on greased baking sheets. Let rise in warm place (80ºF/27ºC) for 30 minutes. Preheat oven to 425ºF (230ºC) and bake 12-15 minutes or until lightly browned. Brush melted butter on the tops whilst still warm. Make 12-20 buns. (depending on how thick you cut them). For burger buns, I like at least 15, otherwise it’s just more bread than one needs to make a nice sandwich.
Substitutions and ideas:
I use 1/2 cup of prepared applesauce instead of olive oil.
Add 1/2 cup of ground seeds (i’ve used chia, but flax, sesame, or hemp would likely work as well)
Try 1/2 and 1/2 with unbleached white flour and stone-ground whole wheat.
I warm the oven for about 10 minutes, then turn it off and place the buns inside to rise. However, this slows down the process, because they need to be taken out before preheating the oven for baking.