Tuesday, November 10, 2015

My Youtube Channel

I have been really going back and forth with what is easier for me ... this blog or my youtube channel. Right now without the internet it seems so hard to keep this blog updated but I can make and edit videos at home and then have them ready to upload whenever internet is available. I upload as many as I have available all at once and then publish them at different days so they are not all published at the same time. Anyway, youtube has been a lot more practical for me at this point in my life ... so here is a link to my youtube channel ... subscribe for updates!! I will continue to update this blog as often as I can, which includes updating the ever-growing "recipe" section. Thank you!!

Frugal Home and Health (HERITAGE HOMESTEAD) on YOUTUBE

Saturday, October 17, 2015

A Funny Chicken Video and an update

We were going through old videos today and yesterday and ran across this one from 3 or 4 years ago. I forgot all about it!!! It gave us all a good laugh more than once over the years :)

Besides that, life goes on as usual. I might have a post for this blog soon!! Until then, go check out youtube channel FRUGAL HOME AND HEALTH ... I am still keeping that up-to-date. Have a great night!

Sunday, September 20, 2015

THE BEST (really) Grain Free Gluten Free Brownies

(video at the bottom)
I've always liked brownies but never liked the fact that sugar was the main ingredient. I've tried many 'healthier' brownie recipes over the years, tweaked them a little, and still have not come up with anything close to the 'real deal' ... until now. In fact, I like these brownies BETTER than the 'real deal' and they are much better for you.

With almond butter or some other kind of nut or seed butter as the base and honey to sweeten, these brownies can be enjoyed instead of feared.

Grain Free Brownies
FIRST (optional but really good!)
Soak about 10 prunes for a few hours, a day or over night. Blend the prunes and 1 1/2t instant coffee granules (optional) WITH the soaking water until smooth. Add only as much water as needed to help it blend (you may need to add more water).

Preheat over to 325* and grease a bar pan (15" x 10 1/2")

Place 2 cups (512g) of nut or seed butter in a mixer bowl.
Add the prune/coffee puree and 3 eggs.
Mix well, stopping to scrape down the sides at least once.

Add 1T vanilla and sweetener. If your nut/seed butter is sweet already, only use 1/2c to 3/4c sweetener. If it is not sweet, add 1c sweetener. I prefer honey.
Mix well, stopping to scrape down the sides at least once.

In a separate bowl combine 1/2c dark cocoa/cacao powder, 1t baking soda and 1/2t salt. If you did not use the prunes, now is the time to add the 1 1/2t instant coffee granules (optional).
Stir to mix well.

Spoon the dry ingredients into the wet ingredients while blending. Mix well. Scrape at least once.
Optional: Stir in 1/2c to 3/4c dark chocolate chips (I do this for any nut or seed butter except the chocolate hazelnut butter). You may melt this if you'd like to.

Pour onto the greased bar pan, spread out evenly and bake at 325* for about 30-35 minutes, or until the center is done.

Cool on a wire rack. Cut. Store in an airtight container ... on the counter for short term or in the fridge for about a week.

Friday, September 18, 2015

THE BEST Gluten Free Grain Free Almond Flour Muffins

I've been spending a lot more time recently doing videos instead of posting on here and I think I've come to the conclusion that I like to post blogs better than make videos ... so I'm going to shift back into that and still do some videos as time allows. [10-17-15 videos are easier for me right now because we do not have the internet!! I'll do my best.] But for now, here is a video I just did the other day: Gluten Free Grain Free Blueberry Muffins (or whatever berry or other fruit you prefer). I'll post the recipe and instructions here but you may watch the video too if you'd like :) I'll put it at the bottom of this post.

I order the blanched almond flour from Azure Standard, however if there is not an Azure Standard drop point in your area you can find blanched almond flour on Amazon, Vitacost, or other such place.
Another starch may be substituted for the Tapioca Starch, however the texture might be a little different (Arrowroot starch, potato starch, etc.).

Blueberry Muffins
Gluten-Free, Grain-Free
Preheat oven to 350*
Have ready 12 paper-lined muffin cups.

Combine well in blender...
3 large eggs or 4 small eggs
1/2c plain non-dairy or dairy milk
1/3c sweetener (I like honey)
1/4c melted butter (or other oil such as coconut)
1 1/2t vanilla
1/2t other extract to suit your choice of fruit (see below)

Mix first and then blend with above until just combined. Do not overmix...
2c blanched almond flour
1/2c tapioca starch
1/2t baking soda
1/4t salt

Pour in to 12 paper-lined muffin cups.
Top each with one heaping tablespoon of berries or other fruit.
Bake at 350* for 30-35 minutes or until done. Check around 25 minutes.
Cool on rack for about 10 minutes before removing muffins.

Allow muffins to cool completely on wire rack before storing in an air-tight container. Store on the counter if using quickly, the fridge if using within a week or so, or the freezer for long-term storage and a quick breakfast or snack.

Blueberry with lemon extract or 1t lemon zest
Raspberry with almond or orange extract and/or orange zest
Cranberry with orange extract or zest (may also add chopped nuts)
Peach with almond extract (add a teaspoon of cinnamon and 1/4t nutmeg for spiced peach)
Dehydrated strawberries with no extra extract (fresh strawberries are too runny)
Chopped, canned pineapple chunks with no extra extract
Chopped apples with almond extract (add 1t cinnamon and 1/4t nutmeg if desired)

For more videos please see our playlists:

Wednesday, September 2, 2015

Easy, Healthy, Frugal, Fast, Freezer Breakfasts

In effort to save time in the morning yet still provide the troops with a healthy start to their days, I prepare various breakfast-type items for the freezer. A little bit of time and effort on one day when it's convenient for me saves a lot of time and effort each morning.

Some of the freezer breakfast ideas I share in this video are:
Freezer Smoothie Packs (video and post coming soon!)
Freezer Copycat Egg McMuffin Sandwiches
Freezer Waffles / Freezer Pancakes / Freezer French Toast
Freezer Gluten Free Muffins (video and post coming soon!)


Friday, August 28, 2015

How to save Heirloom Tomato Seeds

I did a quick video showing how I save heirloom tomato seeds. I hope to do a blog post about it soon too, but will use the same photos. You may follow the link below or watch here on the blog. Have a great day!!


Sunday, August 16, 2015

Juicy Baked Chicken

I think we have 17 chickens left out of the 25 we butchered about 2 months ago ... and they sure taste good!! Here I'm sharing our favorite way to prepare them: Baked (some might call it roasted but it's baked). I numbered the photos above - can you see them? I hope so!
1. Begin with a rack in a roasting pan.
2. Put the raw chicken BREAST SIDE DOWN onto the rack. Even with store-bought chicken, cooking it this way makes for a juicier breast ... I guess because all of the juices go down into the breast instead of the back?
3. Rub with butter and sprinkle with seasonings. I like to use poultry seasoning, garlic granules, onion granules and celery salt. I also put a little butter, fresh chopped onion and celery inside the body cavity.
4. Bake uncovered at 350* for about 20 minutes per pound. Using a meat thermometer will ensure doneness (165* in the fleshy / thickest part of bird, which is usually the thigh) however if you do not have one just poke around deep into the flesh with a fork and see if the juices run clear. If ANY pink runs out it is not done.
5. Remove the bird into a dish; picture number 5 shows what it looks breast-side-up when done. Not as pretty as the back!
6. Cut into desired pieces. Here in #6 I have the leg quarters and the breasts in separate pieces in a casserole dish. The oven is off but still warm ... put the lid on and keep in the warm oven until ready to serve.

Pick off any remaining meat from the bones. Save the bones, the skin AND the drippings in the pan (unless you are making gravy!) for chicken stock. I'll share how I do this some other time.