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Hot And Spicy In The Kitchen: Making Horseradish

Hot And Spicy In The Kitchen: Making Horseradish

The Finished Jar of Homemade Horseradish

At the farmer’s market this morning, I bought a large root of horseradish. Actually, I only bought half of the piece, because it didn’t smell that spicy, and I was worried it would be too mild. Isn’t it lovely?

Making ground horseradish is pretty important for our winter’s diet. The spicy oomph that it brings to the heavier dishes, can’t be beat. Even the kids like it mixed with mashed potatoes or to make a spicy dip for fries. For our family, having 4 jars of this condiment is a must have.

The strange thing about horseradish, is that it loses its flavor when cooked, so I can’t seal the jars. Although they are not sealed, it stays fresh and delicious just sitting in the back of my fridge.

To make horseradish yourself, find a fat root of it at the market:



After washing (it can be pretty dirty), peel the skin and ends.

Chunk it up and place into a food processor, with a pinch of salt and 1/8 cup of white vinegar.

Blend until smooth.


WARNING: After blending, keep your face away from the top as you open it. The fumes are very strong. Then, place in your canning jar with a lid and band. Place in fridge to store.


For more info on horseradish,

Horseradish also makes a fantastic flu tonic

A post I did for



Late Summer Rhubarb Crisp

If you shop with a tight budget, and only go once or twice a month to the store, there are inevitably going to be times when the larder is becoming bare and still it isn’t Grocery Day. With experience, these times become a day or two at most, but it is always nice to have someone up the proverbial apron sleeve, to make a meal feel special, without a lot of extras that you may be out of.

Tonight, I made rhubarb crisp for just that reason. It was served with homemade whipped cream, and was a big hit all around. There are fancier versions (like the photo of Raspberry Rhubarb Crisp above, by Vegan Feast Catering)  But I am a huge fan of the Dump and Pray Philosophy. I know how it is supposed to look in the pan, and sprinkle or add, until I get there. Fortunately for this blog post, I measured just for you. Here is my recipe:

Simple Rhubarb Crisp

4-6 cups chopped rhubarb-measured loosely, it doesn’t matter as long as your baking pan is 1 inch full of pieces.

1 box red jello -raspberry, strawberry, it doesn’t matter

1 stick butter

1/2 cup brown sugar

1/2 cup white sugar

1/2 cup flour

1 cup whole oats

cinnamon/nutmeg if desired


In a baking pan (I use 9X 13 inch cake pan) add the rhubarb. I like to do this with frozen rhubarb, partially thawed. The rhubarb will be juicy as it thaws. Break it up, so it evenly covers the pan.

Sprinkle sugars/jello powder/flour/oats over all.

Sprinkle with cinn/nutmeg

Place pats of butter evenly over the entire pan.

Bake 375 for 30-45 minutes, or until hot in the center and topping is slightly browned and bubbling on the edges.

Serve over ice cream or with whipped cream. Delish!!


Crockpot Summer Supper

Today’s crockpot summer supper, is a recipe that came about in a convoluted fashion, as so many scratch recipes do.
My garlic cloves were overpowering the rest of the fridge contents, and it is so hot, that heating the oven just seemed wrong.
I came up with this recipe originally as a way to eat wild game that was too gamey on its own. It is a wonderful base for beef as well, and tonight’s dinner proves it.
Quick and easy, place your ingredients in the crockpot and walk away. No miss, no fuss.
Crockpot Beef
1 frozen beef roast 3-4 lbs
1 pkg onion soup mix or your favorite seasoning
1 can tomato paste
Garlic cloves (use plenty, they sweeten as they cook)

I start with a frozen roast and cook it all day on high. If hubs is late, I turn it off and keep it covered.

Serve with greens from the garden and a crusty bread. Leftovers are even better!

Don’t Be Afraid Of Jello!


Yes, yes. I know the whole story about eating whole foods, local produce and buying from small farms. Heck, of course I do ( Its my life!) However, like any good intention, I do think we get a little too nutso about it.

Although we eat food that I mostly raise and process or butcher, my kids are not denied foods because of it. I do have to say that I don’t give them junk food or (gasp) fast food, until they were old enough to ask for it(more than once). I still can get away with buying them that sort of stuff once in a blue moon. I truly think its because they never developed a taste for it when they were young. May be I am off base, but that’s my story and I am sticking to it.

Anyways, there are foods that you can use to fill out a meal and make it feel fun, for mere pennies. I am talking about foods that might get the poo poo from families, based on the local or pureist stance that they take with food. I find most of the extremists are people without families, those that can afford to eat a Freegan lentil soup for 7 days and still live to blog about it. 🙂 But what of the people feeding children?

I feed our family of 7 and my husband’s mother for less than 500 a month. Its not always pretty, but I get it done. Now, eating food on this sort of budget leaves very little room for junkfood. I don’t do boxed or prepared foods anyways, so that is not an issue, but sometimes, a kid just wants something fun to eat. Even if they have never tasted the fast food version of it. Case in point, here are 5 things I buy, that make a meal fun. Not one of them is purchased from a local farmer:

1. Koolaid – I do buy the invisible one.. Make it with ¾ cup of cane sugar and serve.

2. Jello – c’mon…its J..e..l..l..o! No seriously, from ice pops to whipped jello, this is a cheap, yummy treat. Add fruit, use it to make jelly, make it and offer a sick child as a drink when dehydrated. Just make it and serve  with whipped cream. Its pretty versatile. Yes I know its made from cow hooves…I am ok with that. Better than throwing them out.

Chocolate chips – I cant ever believe I am defending these, but CC are perfect for making any cookie dough more spectacular. I double or triple the dough amount and keep the CC to the single batch every time, no one even misses the extra chips. OR mix with raisins and make cookies that way. They visually look loaded with chips. Just saying..

Sugar – Yes, I eat sugar. It isn’t something we pound into our foods every day. I don’t get all sweaty about it. We just eat a dessert that has sugar in it. I made it, I know whats in it. I do buy cane sugar though. NO matter what anyone in any office says, sugar is NOT sugar. Cane sugar is Cane sugar.

We also love Agave, honey, molasses, maple syrup and stevia drops. They don’t scare me either. We use them, not live on them.

I guess my point today is not to sound  high and mighty. It is just to illustrate that a grocery store shouldn’t appear to be frightening or dangerous for healthy eating. In all honesty, we should have the option to buy foods as we can afford them. If you are frugal, you can still eat treats and fun things..just make them yourself, and keep them a treat. That means once in a while and enjoy every bite.

Photo: Flickr user Ricketyus

My Favorite Pantry Item

Of all the things in my pantry, I think flour is myfavorite pantry item. Why?  Flour is used for so many fabulous things and it isthe basis for most of my scratch cooking. I can make sweet, savory, hearty,fried, crispy and smooth/creamy-all with flour.
My favorite type is unbleached white. Yes, I admit that my favorite flour is not some sort of hippie wholegrain. It is a simple, soft, learnthatunbleached basic white flour. Of course, as you get to know me, learn thatI never leave well enough alone. I also like to play with whole wheat flour andother types, tyring to get the perfect ratio of white flour  to whole grain (which is notorious for makingbricks instead of bread). One of my flours that I use quite a bit is a Bobs Red Mill,10 grain flour. If you don’t mix that high test with white, you can hammer a nail with the resulting bread.
Flour means comfort. It is perfect for those rainydays when a loaf of bread and a bowl of soup tastes perfect. It’s also a pickme up when the family has to get up early to work on the harvest and I canpresent them with homemade donuts or cinnamon rolls when they first come up tothe kitchen.
Flour is my old friend when we are out of food. As long as Ihave flour, I can make sourdough and then bread. With sourdough, I can make allsorts of baked goods without needing yeast or other leavening. Of course, I use extra yeast or baking powder or vinegar/baking soda when I need to, but its great to have my sourdough waiting to help out.
I also make a mean pancake with flour. When I lived in my cabin, pancakes were almost a daily food. I never used a recipe and played with ratios there too. Sometimes I had eggs, sometimes not. Sometimes I had sourdough or other leavening and sometimes it was flour, water and a greasy pan, with a side of black coffee. Anyway, you look at it, flour certainly saves me many times over.
I make it a point to buy a bag of flour, any size, ANY timeI go shopping. I have purchased 1 pound bags from the pharmacy and often buy 25pound bags at the warehouse store. If you are starting a pantry, I recommend getting a handle on your flour totals. Use a 5 gallon food safe bucket and fill that baby up with flour! A 25 pound bag fits nicely.
Then you have to learn to use your flour, but that’s another blog post.