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Ginger bug, a slurry of fermented ginger and sugar, forms the basis for homemade, traditionally fermented sodas including root beer, ginger beer, herbal tonics and fruit sodas. These soft drinks and light beers are naturally bubbly and effervescent and very rich in probiotics. < Back Ginger Bug Prep Time: 10 Minutes Cook Time: 6 days Serves: 1 Pint Level: Beginner About the Recipe Ginger bug, a slurry of fermented ginger and sugar, forms the basis for homemade, traditionally fermented sodas including root beer, ginger beer, herbal tonics and fruit sodas. These soft drinks and light beers are naturally bubbly and effervescent and very rich in probiotics. Ingredients To Start the Bug 2 cups water 2 teaspoons sugar 1 ounce fresh ginger diced To Feed the Bug 5 teaspoons sugar 2 ½ ounces fresh ginger diced To Use the Bug 8 cups fruit juice or sweetened herbal tea Preparation Preparing the Bug Warm the water in a saucepan over medium heat, and stir in the sugar until it dissolves fully. Cool the sugar water to room temperature. Drop the ginger into a pint-sized jar, and then cover it with the sugar water. Seal the jar, and let it culture at room temperature for one day. Feeding the Bug The next day, and each day for 5 days, stir 1 teaspoon sugar and ½ ounce ginger into the jar, and then close the jar tightly. Between 3 and 5 days, you should start to see bubbles forming, and your bug should smell yeasty and gingery. When you see bubbles, your bug is ready to use. Using the Bug To use the bug, strain ½ cup of the liquid and mix it with 7 ½ cups liquid such as fruit juice or sweetened herbal tea, bottle and ferment for up to 3 days. Previous Next

Drinks Beginner Brazilian Lemonade Such an exotic and refreshing drink on a hot summer day. Beginner Orange Spiced Cider Every time I serve this wonderful hot beverage, someone asks for the recipe. Orange juice adds a bit of sweetness and Red Hots are a fun substitute for traditional cinnamon sticks. Beginner Fresh Ginger Ale (with real ginger) This homemade ginger ale is super refreshing and simple to prepare, made with just 3 ingredients – all natural with unrefined sugars – and several flavor variations! Beginner Easy Concord Grape Juice Very simple method to make your own grape juice if you have too many grapes or if you would like to try making your own fresh tasting grape juice. Beginner FLAVORED KOMBUCHA Flavored Kombucha is a fermented drink that is a delicious treat and easy to make! This flavored Kombucha recipe uses fruit for a variety of flavors. Even kids love it! Beginner Homemade Apple Cider Picked some apples off our tree earlier today. I have homemade apple cider now simmering on the stove. Beginner Pina Colada Smoothie Soon to be a summertime favorite, even if you don't have a beach to sit on Beginner Hazelnut Spread & Milk You can make two delicious recipes from just one cup of hazelnut, using an effortless zero waste approach! Beginner Cranberry Wassail This is a traditional spiced holiday drink with an added twist. Enjoy this wonderful wassail for a cold winter day or to serve at Christmas parties. Beginner The BEST Lemonade Recipe In The World This seriously is the best lemonade recipe ever! Beginner Switchel (Haymaker’s Drink) This was drunk by farm hands who worked hard in the hot fields and was very refreshing. I would say that it was probably one of the first energy drinks. Beginner Agua Fresca de Fresas con Crema (strawberries and cream) This delicious creamy strawberry agua fresca will have your taste buds thinking you’re eating dessert! 1 2 1 ... 1 2 ... 2

Sticky and Easy Honey Garlic Chicken made fast and simple, with the most amazing 5-ingredient honey garlic sauce that is so good you’ll want to use it on everything! < Back Easy Honey Garlic Chicken Prep Time: 10 Minutes Cook Time: 20 Minutes Serves: 6 Level: Beginner About the Recipe Sticky and Easy Honey Garlic Chicken made fast and simple, with the most amazing 5-ingredient honey garlic sauce that is so good you’ll want to use it on everything! Ingredients 6 chicken thighs, bone in or out, with or without skin* Salt and pepper, to season 2 teaspoons garlic powder, to season 6 cloves garlic, crushed 1/3 cup honey 1/4 cup water (or chicken broth) 2 tablespoons rice wine vinegar (or apple cider vinegar, or any white vinegar) 1 tablespoon soy sauce Preparation With a recipe that includes both chicken thighs AND chicken breasts, you’re just minutes away from the most addictive Honey Garlic Chicken dinner the whole family loves! The perfect meal to have when you feel like eating something sweet with a hint of savory. Crisp and sticky skin (which is optional), a beautiful sauce and perfectly cooked chicken. It doesn’t get any better! This super-simple recipe makes a crisp-tender chicken with a perfect, sticky glaze. Honey garlic chicken This sauce not only tastes amazing, it’s incredibly satisfying watching it bubble and morph into a perfectly balanced savory, sweet and garlicky syrup. But your mouth really begins to water watching the sauce simmer all around your chicken and coat it so effortlessly. The bonus of this recipe? It makes so much sauce that you have enough to drizzle over some rice or steamed broccoli. chicken thighs or breasts? Chicken thighs are perfect for this recipe, since dark meat is super moist and packed full of flavor. Although, we also love this recipe with chicken breasts… they are incredible in this sauce. The best part about this Honey Garlic Chicken? You have ALL the ingredients in your kitchen pantry/kitchen tap/refrigerator already. Honey? YES Soy Sauce? YES Vinegar? YES Water? OF COURSE Garlic? Not even a question So few ingredients needed for the perfect sweet to salty honey garlic sauce that will have you licking your fingers after every juicy bite. Season chicken with salt, pepper and garlic powder; set aside. Heat a pan or skillet over medium high heat; sear chicken thigh filets or breast filets on both sides until golden and cooked through. FOR BONE IN THIGHS: Reduce heat after searing on both sides, cover skillet with a lid and continue cooking until the chicken is cooked through, while turning every 5 minutes until done. Alternatively, see notes for the oven method. Drain most of the excess oil from the pan, leaving about 2 tablespoons of pan juiced for added flavor. FOR SAUCE: When chicken is done and cooked through, arrange chicken skin-side up in the pan (if cooking with skin); add the garlic between the chicken and fry until fragrant (about 30 seconds). Add the honey, water, vinegar and soy sauce. Increase heat to medium-high and continue to cook until the sauce reduces down and thicken slightly (about 3-4 minutes). Garnish with parsley and serve over vegetables, rice, pasta or with a salad. NOTES For chicken breasts: use 3 breasts, sliced horizontally in half. Sear breast filets on each side until golden and cooked through (about 6 minutes per side, depending on the thickness of your filets). Continue directions from the sauce, onwards. *For oven baked, bone-in thighs: Preheat oven at 400°F or 200°C. Sear chicken in an ovenproof skillet or pan, skin side down first for 3 minutes. Flip and sear for a further 3 minutes until browned on each side. Then bake in the oven for a further 20-25 minutes, until completely cooked through and no longer pink inside. Continue directions from the sauce, onwards. Previous Next

Now we know! Fried radishes are delicious! < Back Fried Radishes Prep Time: 5 minutes Cook Time: 10 minutes Serves: 4 Level: Beginner About the Recipe Ingredients 1 bunch of radishes, slice thin or quartered Olive oil Butter Salt and pepper to taste Garlic to taste Preparation Slice or quarter your radishes and add them to a hot skillet with olive oil, salt, pepper, and garlic to taste. Add a little butter for flavor when Fry up and add a little butter for flavor when edges start to crisp up. Serve hot. Another yummy tip: Young radish leaves (before they start getting prickly) make the most delightful salad. It is especially good with ranch dressing or bleu cheese dressing. Two sides in one! Previous Next

Very simple method to make your own grape juice if you have too many grapes or if you would like to try making your own fresh tasting grape juice. < Back Easy Concord Grape Juice Prep Time: 5 Minutes Cook Time: 10 Minutes (let stand for 3-4 weeks) Serves: 2 cups Level: Beginner About the Recipe Very simple method to make your own grape juice if you have too many grapes or if you would like to try making your own fresh tasting grape juice. Ingredients To each sterilized quart jar 2 cups washed and cleaned concord grapes 1 ⁄ 2 cup sugar Preparation In a sterilized jar place 2 cups of grapes. Add 1/2 cup sugar. Fill to top with boiling water. Seal jars at once with 2 piece lids. Process in a water-bath canner for 10 minutes. Remove from the canner and keep out of drafts(cover with a towel). Next day remove metal lid-bands, and label with date and contents. Let juice stand 3 to 4 weeks before using. Strain juice from grapes and use juice. Previous Next

Homemade sauerkraut will leave you wanting more! < Back Sauerkraut Prep Time: 45 minutes Cook Time: Wait for six weeks before serving Serves: 20 Level: Beginner About the Recipe Ingredients 3 lbs cabbage, sliced thin 4 teaspoons salt Preparation Slice up 3 lbs. of cabbage into thin slices Put prepared cabbage into fermenting crock, layering it with the *salt. Start **pounding cabbage until it releases enough natural juice that when you put the crock weight on it, the juice completely covers the cabbage. Place the crock lid on and keep it out of direct heat. Wait for about six weeks, longer if you want it stronger, and then transfer it to a jar and store in the fridge. *I like my sauerkraut a little less salty, but if you like yours saltier, add another teaspoon or so. Each time you make it you can experiment and find the perfect ratio for you. My perfect ratio is 3 lbs./4 teaspoons salt. **I have found the most effective tool to use to pound the cabbage with is the French rolling pin, which is basically aabout an 18" long dowel that is about 1 to 1 1/2 inch in diameter. It is wide enough to smash, but small enough to not get held back by the surrounding cabbage. Previous Next

Homemade potato chips are fun and easy. Guaranteed they won't last long! A food processor with a slicing attachment is very helpful for slicing the potatoes. Experiment with the thickness; you may like them thicker or thinner. I like to use olive oil for frying, but you can use safflower, corn, or peanut oil as well as vegetable oil. < Back Homemade Potato Chips Prep Time: 40 Minutes Cook Time: 20 Minutes Serves: 8 Level: Beginner About the Recipe Homemade potato chips are fun and easy. Guaranteed they won't last long! A food processor with a slicing attachment is very helpful for slicing the potatoes. Experiment with the thickness; you may like them thicker or thinner. I like to use olive oil for frying, but you can use safflower, corn, or peanut oil as well as vegetable oil. Ingredients 4 medium potatoes, peeled and sliced paper-thin 3 tablespoons salt, plus more to taste 1 quart oil for deep frying Preparation Step1 Transfer potato slices to a large bowl of cold water as you slice them. Step 2 Drain slices and rinse under cold water. Refill the bowl with water, add 3 tablespoons salt, and put slices back in the bowl. Let potatoes soak in the salty water for at least 30 minutes. Step 3 Drain and rinse slices again. Pat dry. Step 4 Heat oil in a deep-fryer to 365 degrees F (185 degrees C). Step 5 Working in small batches, fry potato slices until golden. Remove with a slotted spoon and drain on paper towels. Continue until all of the slices are fried. Step 6 Season potato chips with additional salt if desired. Previous Next

Easy home soups for any occations! Soups Beginner Panera’s Broccoli Cheddar Soup Panera’s Broccoli Cheddar Soup is comfort food at its best and tastes just like Panera. This soup is an easy dinner that hits the spot and quick enough for a weeknight. Beginner Egg Drop Soup The Best Egg Drop Soup EVER! Beginner Homemade Cream Of Anything Soup Make Your Own Cream Of Anything Soup, Taste So Good!!! Beginner Italian Lentil Soup Lentils are a traditional part of an Italian New Year celebration: Their coin-like shape expanding as they cook is said to bring good fortune. But this hearty, healthy, veggie-packed lentil soup is useful well beyond your end-of-year menu! Nourishing and comforting in all the best ways, this flavorful recipe is easy to make, comes together in 40-ish minutes, and freezes well. Good fortune indeed! Beginner Creamy Roasted Cauliflower Soup This cauliflower soup recipe is the best! Roasted cauliflower makes it taste amazing, and a little butter (instead of cream) makes it luxuriously creamy. Recipe yields 4 bowls of soup. Beginner Chinese Goose Leg Noodle Soup This Chinese goose leg noodle soup will change the way you look at wild goose legs forever! Rich, tender, delicious, and easy to make! Use homemade or store-bought chicken stock for the base, or even better. Chinese mustard greens can be found chopped in packets, or vacuum-sealed whole in brine in any Chinese grocery. Ditto for Sichuan peppercorn, star anise, Shaoxing wine, and oyster sauce. Beginner French Onion Soup Say hello to the most delicious homemade French onion soup we’ve ever made. It’s easy, too. Thanks to a simple broth, caramelized onions, garlic-rubbed bread, and melted cheese, it’s the perfect comfort food. Beginner Taiwanese Beef Noodle Soup Taiwanese Beef Noodle Soup is a perfect orchestration of tender beef, a rich and slightly spicy broth, fresh noodles, a little bok choy, and that absolutely necessary fistful of Chinese pickled mustard greens and fresh scallions and cilantro. I am an amazon affiliate for amazon. This recipe has affiliate links! Beginner German Potato Soup German Potato Soup is one of my favorites! Beginner Saag Shorba (Indian Soup) This is definitely my favorite soup of all time! It has a heartiness to it that fills you up, and an amazing flavor. I stock my freezer with leftovers of this to defrost and warm up on days when I want something wonderful, but don’t want to cook. The amazing thing about this soup and many Indian dishes in general, is that they taste better the next day or keep the flavor even after 6 months in the freezer. Beginner Humphrey’s Homemade Beef Soup This recipe is from the United State Senate and was submitted by Hubert H. Humphrey Beginner German Creamy Sausage, Potato, and Sauerkraut Soup Old time German comfort food at its best! 1 2 1 ... 1 2 ... 2

Hello fellow soup lovers. This delicious, rich and classic Eastern European comfort food dish is a labor of love - read: much chopping. But worth it! It highlights the last of the winter harvest. I know you’re going to love this recipe as much as I do. < Back Ukrainian Style Beef Borscht Prep Time: 15 Minutes Cook Time: 4 Hours 45 Minutes Serves: 6 Level: Beginner About the Recipe Hello fellow soup lovers. This delicious, rich and classic Eastern European comfort food dish is a labor of love - read: much chopping. But worth it! It highlights the last of the winter harvest. I know you’re going to love this recipe as much as I do. Ingredients Broth 2 packages Ferme Reveuse beef short ribs (approximately 1kg) 1 large pork bone (optional, approximately 500g) salt and pepper 1 large onion, washed, peel left on, cut in half 1 leek, washed thoroughly, white part only 2 carrots, peeled drizzle of olive oil 4 cloves garlic 2 bay leaves 1 whole clove Borscht 1 large onion, peeled and chopped 1 large carrot, peeled and chopped 2 stalks celery, peeled and chopped 2 cloves garlic, chopped 225g ground pork 2 large parsnips, peeled and chopped 5-6 beets, approximately 900g, peeled and chopped 4 cups white cabbage, shredded 1 red potato, peeled and chopped 1 cup cooked kidney beans (can use 1 can drained and rinsed kidney beans) reserved meat from broth 3 tbsp apple cider vinegar or to taste 1/4 cup dried dill 1/2 tsp caraway seeds 1 cup sour cream or yogurt to serve Preparation Preheat the oven to 450F. Line a baking tray with tin foil. Season beef short ribs and pork bone with salt and pepper. Place vegetables except garlic around the meat. Drizzle with olive oil. Roast for 10-15 minutes or until charred slightly. Place in a large pot and cover with water. Add in bay leaves and clove. Bring up to a simmer and cook for 3 hours or until beef falls off the bone. Strain out the broth and set aside. Carefully remove the meat off of the bones and set aside into another bowl. Discard the bones and vegetables. Skim as much fat off of the top of the broth as you can. In a large pot, place 3 tbsp skimmed beef fat into the bottom over medium heat. Saute onion, carrot, celery until softened, about 3 minutes. Stir in garlic for 30 seconds. Stir in and cook ground pork until no longer pink, about 5 minutes. Pour in 2L broth. Stir in parsnips, beets, cabbage, potatoes and beans. Bring up to a simmer and cook for 30 minutes or until all of the vegetables are tender. Taste for seasoning, adding more salt and pepper as desired. Stir in reserved beef short rib meat, vinegar, dill, and caraway seeds. Serve with sour cream or yogurt. To create a shortcut, use a pressure cooker to make the broth. Follow the recipe until you're ready to place the ingredients in the pot after roasting the bones. For everything that you would put into the broth pot, place in an electric pressure cooker and pressure cook on high for 45 min, naturally release for 20 min. Resume the recipe as follows. Previous Next

Smooth and decadent, French Silk Pie is a chocolate lovers dream! You’ll love the flaky pie crust, topped with smooth and silky chocolate! < Back Fresh Silk Pie Prep Time: 30 Minutes Cook Time: 2 Minutes Serves: 8 Slices Level: Beginner Ingredients Fo r the Chocolate layer: ½ box refrigerated pie crust for one pie 4 oz unsweetened baking chocolate 100% cacoa 1 cup unsalted butter 1 ½ cup granulated sugar 2 teaspoons pure vanilla extract 4 large eggs pasteurized For the garnish: 1 cup heavy whipping cream ⅔ cup powdered sugar 1 cup milk chocolate chips Preparation The Perfect Chocolate Pie Recipe Growing up we always had French Silk Pie at holiday get togethers. It usually came from Bakers Square (anyone remember this restaurant?)! That fudgy, creamy chocolate pie is still to this day one of my favorites! Most Thanksgivings we still serve a French Silk Pie along with the traditional pumpkin pie and pecan pie desserts! If you prefer a homemade pie crust, you can totally go that route! I did go the extra steps and make a homemade whipped cream to top this pie (but Cool Whip would work too if you prefer). How to make French Silk Pie There is one thing to remember when making this pie. All chocolate is NOT created equal. Do not lick your fingers after melting the baking chocolate…it’s very bitter, haha! STEP 1: Prepare a baked pie crust in a deep pie plate according to package directions (for a single baked pie shell). Allow the pie crust to cool completely. STEP 2: In a small microwave bowl, melt unsweetened baking chocolate on high heat for one minute. Stir and heat again in 15 second intervals until melted and smooth. Set aside to cool. STEP 3: In a large bowl of an electric mixer, beat butter with sugar until fluffy (about 3 minutes). Slowly drizzle in the cooled chocolate and beat the mixture on medium speed. Add in vanilla extract. Because this recipe uses RAW EGGS, make sure you purchase the pasteurized eggs. These are found in most large grocery stores and safe for your family! STEP 4: Add eggs, one at a time, beating with the whisk attachment on high speed for about 5 minutes after each egg. DO NOT RUSH. This is what creates a light and fluffy texture to your pie! Once all the eggs have been added (about 20 minutes later, this is why you MUST have a KitchenAid stand mixer or handheld mixer), pour this into your prepared pie pan! STEP 5: For the garnish, beat the heavy cream for 3 minutes until it begins to form stiff peaks. Slowly add in the powdered sugar and beat until fluffy! Spread over the top of the pie. Cover with plastic wrap and refrigerate pie for at least two hours (or overnight). How to make Chocolate Curls An easy trick for making chocolate curls (if you don’t want to scrape the curls into pretty pieces) is to spread your melted chocolate for the topping onto a piece of parchment paper, very thin! Then roll that parchment paper into a tight “tube” and place in refrigerator. When you are ready to garnish your pie, remove the chocolate from the refrigerator and unroll your parchment. The chocolate will break off into pieces, giving you the perfect chocolate chunk garnish without having to do any extra work! Want to skip it? Just add mini chocolate chips instead. For a creamy chocolate treat, without all the work, try a homemade chocolate pudding recipe! ENJOY! Instructions Prepare pie crust according to package directions (for a single crust pie). Allow pie crust to cool. In a small microwave bowl, melt baking chocolate on high heat for one minute. Stir and heat again in 15 second intervals until melted and smooth. Set aside to cool. In a large bowl, beat butter with sugar until fluffy (about 3 minutes). Slowly drizzle in the cooled chocolate and continue beating on medium speed. Add in vanilla extract. Add eggs, one at a time, beating for about 5 minutes after each egg. DO NOT RUSH. This is what creates a light and fluffy texture to your pie! Once all the eggs have been added (about 20 minutes later, this is why you MUST have a KitchenAid stand mixer ), pour this into your prepared pie crust shell! For the garnish, beat the heavy cream for 3 minutes until it begins to form stiff peaks. Slowly add in the powdered sugar and beat until fluffy! Spread over the top of the pie. Refrigerate pie for at least two hours (or overnight). For the chocolate curls (or pieces), melt chocolate chips in a microwave dish for one minute. Stir until smooth, heating by additional 15 second increments until fully melted. Spread over a large piece of parchment paper, until very VERY thin. Roll parchment paper up into a tube shape (like a paper towel tube). Refrigerate until ready to add the garnish, at least 30 minutes. Unroll parchment paper and the pieces will break off into shards. Place on top of pie when ready to serve. ENJOY! Previous Next

This rice recipe is a family favorite! Fresh tasting with lots of flavor and very satisfying. < Back Lime Rice (Café Rio inspired) Prep Time: 15 minutes Cook Time: 30 minutes Serves: 10 Level: Beginner About the Recipe Ingredients In a saucepan, sauté: 2 Tbsp butter 1 medium yellow onion, chopped 4 cloves garlic, minced In a large pot, bring the following to a boil: 6 2/3 cup water 8 tsp chicken bullion ½ bunch cilantro, chopped 2 tsp cumin 2 small cans diced green chilis 1 Tbsp lime juice ½ tsp salt · 3 cups long grain white rice added to boiling water Preparation 1. Add sauteed’ onion and garlic to boiling water. 2. Add the 3 cups of long grain rice to the boiling water. 3. Reduce heat, cover, and simmer for 30 minutes, or until liquid is gone and the rice is tender. Previous Next

Picked some apples off our tree earlier today. I have homemade apple cider now simmering on the stove. < Back Homemade Apple Cider Prep Time: 20 Minutes Cook Time: 3 Hours Serves: 10 - 12 Cups Level: Beginner About the Recipe Picked some apples off our tree earlier today. I have homemade apple cider now simmering on the stove. Ingredients 10-12 medium apples of choice, quartered 2 oranges, quartered 2 lemons, quartered 1 Tablespoon whole cloves 1 teaspoon ground nutmeg 1 teaspoon ground ginger 4 whole cinnamon sticks 1/4 heaping teaspoon ground allspice 10-12 Cups water (enough water to cover & leave 1-2 Inches of head space in the pot. I'm using a 7 quart Dutch oven 1 Cup packed brown sugar. May use more or less according to preferred taste. Preparation Remove stems from apples. Quarter whole apples, lemons & oranges leaving peels on and place into a Dutch oven. Add spices and water. Bring to a simmer using high heat. Reduce heat to medium low and cover. Simmer for 2 hours. After 2 hours mash fruit with a potato masher or mash fruit on the side of the pot with a wooden spoon. Cover and simmer for 1 more hour. Strain with a fine mesh strainer into a large bowl then place cheese cloth in strainer & re-strain. Add brown sugar to sweeten. Stir until dissolved. Serve warm or chilled. Previous Next