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Simple Lives Thursday, #61

spaininiowa

It’s Simple Lives Thursday! My favorite day of the week where you share your tips and recipes for living a simple life. Whichever blog that you choose to link up your post, it will show up on all 5 sites! As a reminder, this blog hop is a way to share with many people your posts on what you are doing to live a simple life. Whether that’s gardening, raising urban chickens, homeschooling, sewing, making your own deodorant, or cleaning supplies… we want to know about it! If you’re into homeopathy, ways to save $ by conserving energy or other ways to live frugally… we want to know about it! If you bike, cook real food, homestead or farm… we want to know about it!

Your Hosts

  1. Annette from Sustainable Eats
  2. Wardeh from GNOWFGLINS
  3. Alicia from Culinary Bliss
  4. Mare from Just Making Noise
  5. Me!

Please read and follow the Simple Lives Thursday bloghop rules

1. If linking real, traditional and simple recipes, please make sure all ingredients used are whole. Such as whole grains, vegetables, legumes, meats, even sugar. In order to keep the integrity of “nourishing” food, we will delete any recipes that utilize processed, boxed foods. We are definitely not going to be ingredient policeman, however, please note that this is a hop hosted by advocates of the real, local and sustainable food movements.

2. Please link your posts back to one of the hosting blogs. This is a common blog hop courtesy. This link helps build the Simple Lives Thursday community by sending your readers to all of the other participants posts. We all end up sharing and learning from each other.


Featured Posts from Last Week’s Submissions

SLT Featured Post Badge

We really enjoy reading your posts each week! Featured post bloggers, please grab the badge above and display it on your site! Link it to one of the host blogs’ posts for the specific week that you were featured.

Here are our picks from last week’s submissions. Thanks to all who participated — it is always hard to choose!

1. Sugar-Free Chocolate Bars by MAID in Alaska.
Sweetened with stevia, these coconut oil based chocolate bars look delish!

 

2. Peanut Butter and Jam Muffins by Happy in Dole Valley.
These PB and J muffins are a tasty way to start the day, sure to be loved by kids and adults alike!

 

3. Top 10 Reasons Why I Use Local Honey by Granola Catholic.
These are great reasons to use local honey!

 

4. What To Do When You Can’t Get Raw Milk by Butter Believer.
A very thorough run-down of your dairy choices when you can’t get raw milk.

 

5. Six Strategies For Super Healthy Lunches Kids Love! by The Nourishing Home.
Inspiring ideas to create healthy lunches on the go for the whole family.

 


About Diana Bauman

Diana is a mother of three, proud wife, and humbled daughter of God. She finds the most joy meeting with Jesus in her organic gardens. She is completely blessed to be able to call herself a stay at home mom where she home educates her children, joyfully serves her husband, and cooks nourishing, real food, for her family. She loves connecting with people on facebook, google+, pinterest, and instagram.

Comments

  3. Laurie says

    Thanks for hosting, Diana. Today I shared a post on how to make four different types of elderberry products – elderberry syrup with lemon and cloves, elderberry syrup with honey and cinnamon, elderberry jelly with honey and lime and homestyle elderberry jelly: http://commonsensehomesteading.blogspot.com/2011/09/elderberries-how-to-make-syrups-and.html

    If you have fresh or dried elderberries available, it’s much more economical to make these simple recipes at home than to buy the store products.

    Reply

Trackbacks

  7. […] You will also need 15 to 18 Poblano peppers 12 eggs, separated About 1 cup of All Purpose  Flour  Oil for frying The fruit used to make this recipe is called “criolla”, is fruit that grows in family home gardens, it is sold around this time of the year at the local markets.Walnut Sauce ingredients: 3 1/2 cups (14 oz.) Walnut halves (You can also use pecans in case you can’t find walnuts. If using pecans you will only need 2 cups, rinse 3 times in warm water to blanch them. 7 oz. goat cheese 1 pinch of ground cinnamon to taste 1 Tbsp. sugar 1 cup milk 1/4 cup of  sweet sherry Seeds of 2 pomegranates and springs of parsley to garnish  Preparation: 1. Place the onion, pork and beef in a large frying pan with the oil and cook thoroughly 2. I a mortar or pestle grind the cinnamons stick, garlic and cloves. Once this has formed a paste add water. Pass through a sieve and add to the already cooked meat.  (Your kitchen will start flooding with wonderful aromas) 2. Add the chopped tomato, raisins, almonds and pine nuts. Keep simmering for about 20 minutes until the juices had reduced stirring occasionally. Add salt to taste. 3. Stir in the apples, pears, peaches and plantain to the frying pan and mix everything very well. And cook just for 2-3 more minutes. Remover promptly  from heat since we want the fruit to keep its shape. Cover with a clean kitchen towel and let it cool. Do not cover with a pot lid. This is how the stuffing looks: Now, while the filling cools, prepare the poblano peppers. To remove the skin first we roast them over a high heat flame. Then place them in a damp cloth ( This way they retain more flavor that placing then in a plastic bag) After peeling the peppers, make a slit cut lengthwise in each one, remove seed and veins. Soak them in water with vinegar and salt. (This gives a great flavor to the peppers) After 15 min.  dried them with paper towels. Once the peppers are ready, we start to stuff them with the filling using a spoon being careful not to overstuff or the filling could get out of the pepper while frying it.Note: Some recipes do not mention the peppers coated with batter. In the region around the State of Puebla they do coat the peppers with batter. This step is optional to each individual taste. I like them with the batter.Final preparation: 1. Heat about 2/3 inch of oil in a large frying pan. 2. Beat the egg white to form stiff peaks and then stir in the yolks, one at a time and keep beating until you have a a nice fluffy batter and add salt . 3. Spread the flour in a large plate and coat the peppers lightly, one by one. Making sure they do not open while doing this step. 4. Once the peppers are covered with the flour, dip into the beaten eggs making sure it is well coated. 5. Carefully place the peppers in the hot oil, do not overcrowd the skillet. Fry each side until it gets a deep golden color. It takes practice to master this step, I use a spoon spatula  turning in a way that one of the sides faces the frying pan wall. Then turn back again to cook the other side of the pepper. (It looks like a triangular shape) Once fried place on absorbent paper or paper towels. I change the paper several times to absorb as much oil as possible. Walnut Sauce: 1. Remove the walnuts from the refrigerator, place in your blender along with the goat cheese,  sugar, milk, pinch of cinnamon and sweet sherry. Puree until you have a smooth creamy sauce. 2. Place the peppers in a serving dish and cover with the walnut sauce, garnish with the pomegranate seeds and springs of parsley. This dish can be served cold or at room temperature. I hope you prepare it and come back to tell me how it came out…… This is a guest post by Gabriela from Gabriela, Clavo y Clanela, a list of all the resources used for this research could be found in her original writings HERE. This post is featured in Full Plate Thursday and in Simple Lives Thursday […]

    Reply

  8. […] You will also need 15 to 18 Poblano peppers 12 eggs, separated About 1 cup of All Purpose  Flour  Oil for frying The fruit used to make this recipe is called “criolla”, is fruit that grows in family home gardens, it is sold around this time of the year at the local markets.Walnut Sauce ingredients: 3 1/2 cups (14 oz.) Walnut halves (You can also use pecans in case you can’t find walnuts. If using pecans you will only need 2 cups, rinse 3 times in warm water to blanch them. 7 oz. goat cheese 1 pinch of ground cinnamon to taste 1 Tbsp. sugar 1 cup milk 1/4 cup of  sweet sherry Seeds of 2 pomegranates and springs of parsley to garnish  Preparation: 1. Place the onion, pork and beef in a large frying pan with the oil and cook thoroughly 2. I a mortar or pestle grind the cinnamons stick, garlic and cloves. Once this has formed a paste add water. Pass through a sieve and add to the already cooked meat.  (Your kitchen will start flooding with wonderful aromas) 2. Add the chopped tomato, raisins, almonds and pine nuts. Keep simmering for about 20 minutes until the juices had reduced stirring occasionally. Add salt to taste. 3. Stir in the apples, pears, peaches and plantain to the frying pan and mix everything very well. And cook just for 2-3 more minutes. Remover promptly  from heat since we want the fruit to keep its shape. Cover with a clean kitchen towel and let it cool. Do not cover with a pot lid. This is how the stuffing looks: Now, while the filling cools, prepare the poblano peppers. To remove the skin first we roast them over a high heat flame. Then place them in a damp cloth ( This way they retain more flavor that placing then in a plastic bag) After peeling the peppers, make a slit cut lengthwise in each one, remove seed and veins. Soak them in water with vinegar and salt. (This gives a great flavor to the peppers) After 15 min.  dried them with paper towels. Once the peppers are ready, we start to stuff them with the filling using a spoon being careful not to overstuff or the filling could get out of the pepper while frying it.Note: Some recipes do not mention the peppers coated with batter. In the region around the State of Puebla they do coat the peppers with batter. This step is optional to each individual taste. I like them with the batter.Final preparation: 1. Heat about 2/3 inch of oil in a large frying pan. 2. Beat the egg white to form stiff peaks and then stir in the yolks, one at a time and keep beating until you have a a nice fluffy batter and add salt . 3. Spread the flour in a large plate and coat the peppers lightly, one by one. Making sure they do not open while doing this step. 4. Once the peppers are covered with the flour, dip into the beaten eggs making sure it is well coated. 5. Carefully place the peppers in the hot oil, do not overcrowd the skillet. Fry each side until it gets a deep golden color. It takes practice to master this step, I use a spoon spatula  turning in a way that one of the sides faces the frying pan wall. Then turn back again to cook the other side of the pepper. (It looks like a triangular shape) Once fried place on absorbent paper or paper towels. I change the paper several times to absorb as much oil as possible. Walnut Sauce: 1. Remove the walnuts from the refrigerator, place in your blender along with the goat cheese,  sugar, milk, pinch of cinnamon and sweet sherry. Puree until you have a smooth creamy sauce. 2. Place the peppers in a serving dish and cover with the walnut sauce, garnish with the pomegranate seeds and springs of parsley. This dish can be served cold or at room temperature. I hope you prepare it and come back to tell me how it came out…… This is a guest post by Gabriela from Gabriela, Clavo y Clanela, a list of all the resources used for this research could be found in her original writings HERE. This post is featured in Full Plate Thursday and in Simple Lives Thursday […]

    Reply

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