Radish Hashbrowns (another version)

Do you plant radishes in your garden?   

We absolutely love diced hashbrowns made with home grown french breakfast radishes.  We didn't get to grow them last year, and we will be this spring.  We didn't get to grow any variety of radishes last year for that matter.

Hankering some radish hashbrowns, I bought a pound of regular radishes and made a different version of radish hasbrowns. 

My husband made me promise not to serve him green beans for breakfast, but he got radishes ha ha!  

I can see why the original recipe calls for 2# of radishes.  They do not amount to much after you squeeze the water out, prior to cooking them first.  I had 1# on hand, so that is what I used.  I highly recommend using 2#, as you add only one egg, and one egg to 1# vs. 2# was too much, and made the cooking time longer.

You shred/grate (a food processor speeds up the process) the radishes, squeeze the water out, cook them, cool them, add an egg, and cook them in a waffle iron.

I used pickle juice from our home canned bread and butter pickles for the dip recipe.  I used sour cream vs. mayo in the dip as well.

Results?  Delicious!  They take a lot longer to make vs. the diced version, but these were very good.  I think I will make them the day before next time, and reheat either on a skillet or in the air fryer.

Don't skip the sauce/dip for these.  It is very good.  Recipe is from gnom gnom.com (Radish Hashbrowns with grated Radishes).

(Pumpkin Oatmeal bake with home grown pumpkin, scrambled farm fresh eggs and rash hashbrowns with herb garden green onions and homemade sauce - see recipe link for hashbrowns)

I didn't realize it, until I wrote up this post, that the original recipe shows a photo with some snipped green onion on top of the radish hashbrowns.  I added some to our leftovers and we loved it.  I will be adding those to it next time as well.

Note:  If I remember, the original recipe states to make these in a mini waffle maker, but I would make several in a regular size waffle iron to speed up the time making them.  It takes about 8-10 minutes to make one in a mini waffle iron.  Unless you are busy in the kitchen with another project, the mini waffle maker will take you a long time to get all of the hashbrowns made.

Another note:  I may even try frying an entire pan full, in heated oil next time.  

Update note:  my husband re-heated his in the air fryer at his work, and said they were amazing topped with the sauce and snipped herb garden green onions. 

Radish Hashbrowns (another version) © April 2024 by Kristina at Pioneer Woman at Heart

Sweet Potato Breakfast "Bowl"

Today I am sharing how I made these delicious breakfast "bowls" by starting with sweet potatoes.

The first time I made these, I used organic hannah sweet potatoes, and this second time I used locally grown sweet potatoes (which both were very good).

Prepare fresh spinach, by cleaning it, and then slicing it.  Set aside.  I used two bundles of fresh spinach.  Set aside

Prepare homemade cilantro-lime sauce.

In a food processer, mix 2 full cups of cleaned organic (or home grown) cilantro and:

-1/2 cup organic plain Greek yogurt (I have yet to use homemade for this), plus more to thicken to your taste

-juice from one lime (not the bottled kind)

-1 small can of organic salsa verde (or homemade), or about 14 Tbsp.  (cut the recipe in half to reduce the amount, but we really like the sauce on this breakfast dish)

-2 cloves of garlic, minced

-about 1/4 tsp salt and 1/4 tsp pepper

Process until smooth, and like I mentioned above, add extra yogurt to make your sauce as thick as you like. 

(I pack this separate to pack a breakfast to go)

Clean and dice some garden green onions (I also pack these separate for a breakfast to go).  Set aside.

1.  Wash, peel and dice enough sweet potatoes for your family.  I cut up about 3-4, depending on size.  Roast them in a stove top pan, using oil, salt and pepper and 1/2 tsp. of homemade garlic powder.  I have not used freshly minced yet, but will be trying that next time.  Set aside.  I use this as our first layer in the "bowls" I created.

2. Rinse and drain 1 can of organic black beans, and add that to a stove top pan, along with 1  1/2 cups organic frozen corn (I do not thaw mine).  I heated this up with some cumin (give it a taste test to your liking), until heated throughout.  Set aside (second layer of the breakfast).

3. Dice one onion, and add the same amount of diced bell peppers (I used frozen bell pepper from the garden).  Heat until both are cooked. I added salt and pepper.  Keep in the pan.  Add your prepared spinach, and cook down.  Set aside (third layer in this breakfast).

4. Cook two eggs.  Layer as I did, and top with homemade cilantro-lime sauce.  I prepared bacon the second time I made this and added a few slices to the top.  

To serve, layer ingredients and enjoy.  I prepare everything ahead of time, then I reheat each morning, layer and cook two eggs per breakfast.  Top the eggs with the sauce and diced green onions.  Add bacon if you want that too.  Delicious and healthy.

I know this all sounds like a lot of work, but it was very good and worth the work.  I got the idea from a dish that Bob Evans now has on their menu.  I have not tried their version, but I looked it up online and re-created it with my own ingredients here at the homestead (based on what they say is in their "bowl").

Sweet Potato Breakfast "Bowl"  © Mar 2024 by Kristina at Pioneer Woman at Heart

Just the Bits

The fog that rolled in recently.  We have been, and are still getting rain.

The chickens are loving this warmer weather, and the eggs are rolling in again.  However, it's "mud" season here, and the coop run is a mess of mushy mud.

My husband requested more sausage/egg/cheese cups with sage sausage.  One pound of sausage, makes approximately 3 dozen of these egg cups.  It helps make the most of your money with the sausage vs. making sausage patties to go with scrambled eggs.  I cook up a pound, use 1 cup and freeze the rest for future egg cups for breakfast.  They re-heat well too.

Winter Project Progress:

~Hallway~

Window curtains washed, window blinds cleaned, and windows cleaned.

Door to garage painted, but it will need a second coat.

 

Just the Bits © Jan 2024 by Kristina at Pioneer Woman at Heart

This and That

 

A beautiful sunrise from Monday morning.  The rain moved in, and so did the freezing rain.  Now the fog has rolled in.

I put my big girl bloomers on, and watched YouTube and read a few "how to drywall patch" a hole.  One job done, but two more drywall patches need done (from moving a light switch and moving a ceiling light fixture.   Add this to my "what did I learn new" this year list.

I finished painting one more entire door and two door frames, including trim inside each room and outside.  The door to the garage has been primed.  I'm making progress, but feels like it's taking forever to finish.

I finished the pink/white lap afghan. They will all be donated to a cause, and soon I hope.  

Low-carb egg, ham and cheese breakfast quesadillas.  I used to make my own tortillas (so many varieties), but my husband brought home carb friendly ones from the store.  I am using the ham we were given at Christmas, that we diced up and froze.  I also freeze the cheese, so I have it on hand, with less trips to town.

I have been pretty successful at planning meals based on what is in the freezer/pantry.  I had to laugh the other day, when I cooked meatballs for our dinner.  My husband asked, "these aren't those meatballs from the store are they?"  Ha!  Nope.  I make a big batch, and freeze them for several quick meals.  I make them using oats vs. bread crumbs too.  

Sharing the recipe again:

Meatballs
3 pounds ground chuck (see notes)
2 cups oatmeal 
2 eggs
1 cup chopped onion
13 oz. can evaporated milk (see notes)
2 teaspoons salt
2 tsp. chili powder
1 tsp. garlic powder 
1 tsp. black pepper

Mix well.  Shape into balls (I use a large cookie scoop), place on cookie sheet and freeze until firm, package and freeze until needed (or bake).

Bake at 350 degrees for 40-50 minutes.

Notes:  I use half ground beef and half ground pork.  

Lamb could be used if you like lamb.  As for the milk, I used fresh goat's milk when I had dairy goats, so if you have raw milk that works too.  I use all organic ingredients.  

These freeze well, and come in handy all winter long - meatball subs, spaghetti and meatballs, topped with BBQ or Hot pepper mustard sauce, etc.  I have also used 2 lbs. ground beef and mixed with 2 lbs. pork and it still tasted great (getting about 72 meatballs or so).

I sometimes cook them frozen, then toss them in the crockpot with a sauce for 3-4 hours, so I can whip up a quick dinner with a rice blend or quinoa and a vegetable.

Enjoy!

This and That © Jan 2024 by Kristina at Pioneer Woman at Heart

Weather Heats Up ~ Hot Peppers ~ Eggs ~ Boiled Eggs

 It is tough getting the day started this week.  The cooler weather, just screams "sit, sip and enjoy the morning while you can" and then I delay the day ha ha ha!  It's worth it, as we are heating up now to the 80's again.  

I picked all of the hot peppers that were on the plants.  I don't think we'll get  anything more, as this could be the very last warm fall week we have this season.  There were zero Anaheim  peppers, two baby hot banana, no serrano, and just these jalapenos.  Not enough to can hot pepper jelly this year.  I could buy extra from a farm stand, but I decided not this year.  I will freeze these remaining jalapenos, and keep a few for cooking this week and next.

If you read yesterday's post, I forgot to pack my husband's breakfast for the day (2-day's prep in photo).  I decided to use up some of the smaller eggs, from the newer laying hens, and scramble them.  I added them to his breakfast (and mine).

I put some of the larger eggs in the fridge a few weeks back, and got those out to boil.  There are people who raise layers, and still do not think they can boil their own eggs.  You can, but you have to let them sit a week or two (in the fridge) before boiling, or they will not peel for you.  Also, I put the saved eggs out on the counter to come to room temperature before boiling them.  I do not add anything to the water.  If you want a boiled egg, and only have fresh eggs, you can poach your egg for the same taste.

I add enough water to cover the eggs about 1 inch before I set the pot to boil.

They boiled up perfectly, and I used some for egg salad, and save some for slicing on sandwiched or for snacking.  I sometimes like a few boiled eggs for a quick breakfast.  The chickens are earning their keep.

This and That

 

I've been terrible at meal planning, but we brought home some tomatoes from our recent trip, and sliced them up.

We made BLT's.  I have no idea for the rest of the week yet.  Other than I boiled eggs for egg salad.

I managed to get that air mattress into the bag it came with.  It's not shutting all the way, but it's in the bag ha ha!

I think my husband and I decided we need a complete day off.  It may happen this weekend.  We'll see, but that would be nice.  I feel like we've been working on the house for the last two years now.  There are so many people jealous of our updates, but it all started because it needed to be done, not by random choice.

I'll admit, I am exhausted daily lately.  I don't even have energy to read a book, let alone crochet our blanket.  I was excited about garden season, but lately?  Not.  We do deserve a break now and then.

Tuesday Tidbits

 

Although it is super foggy this morning, the sun is trying to shine.  Yesterday was a very dreary, dark and misty day.

I managed to accomplish a breakfast.  I'm still painting trim, so I get to multi-tasking and list writing.  I scrambled a dozen eggs, made sausage patties, and Einkorn waffles.  I used a random recipe online, but want to try the recipe Jovial has next time. I just didn't have yogurt on hand.

I boiled a half dozen eggs for egg salad.  I guess that will be tonight's dinner (egg salad), while I work on the menu plan.  I also put another dozen eggs in the fridge for future boiled eggs.

Daughter K's waffle iron, which I didn't like, and the recipe wasn't that great.  The recipe also said 1/3 cup of batter, and it was not enough.  I have to double the recipe.  I am reading reviews to look for a waffle maker for myself now. 

Our state has a law, that says you must purchase a minimum of 6 chicks.  It was created to avoid people buying them as Easter gifts/pets.  Dumb law, and if you look at the coop kits in front of most farm stores, they are not fit for the size to hold 6 chickens.  

Anyway, I picked up 6 new chicks, in hopes that a family member will need a few more.  I just wanted about 3 more.

The best news!?

We got our bed up and got a very good night's sleep.  We are far from being done in that room, but the bed is back up and so are the night stands.  The dresser and other furniture are still in the master bath ha ha!  We need room to paint trim, install the wall trim, work on electrical boxes, and finish installing wall paneling on one wall.  Oh, and we still need to install the closet door since we cut and framed a new one.

We still have carpet to remove out of the walk-in closet, so that will also affect the finale of this room.

More good news?!  Tiger's blood work came back and his kidney's look great.  Daughter said he has more energy now that before his procedure, but she is instructed to only feed him wet cat food from now on.

Speaking of cats, we had a stray come to one of our doors last night begging for food.  It dawned on me that it is kitten season, so I am wondering if it is a stray pregnant female.  No sign of it the cat morning however.

I'm hoping for good weather to wash, and dry a bed blanket and bed skirt on the clothesline today.

Pesto Eggs on Crusty Bread

 

I froze several cubes of pesto last summer, and needed to use some up.  I just "melted" it down in a skillet first.

I then cracked a couple of eggs over it.  There is already oil in the pesto.

Cover the pan for a bit, and then flip.  Top crusty bread.  Next time I will add a layer of cheese over the bread first.  Maybe ricotta or something to go with the pesto. 

Recipe Requests

There were a few requests interested in the recipe for the breakfast casserole.  The recipe is online from AllRecipes (Easy Broccoli-Cheese Casserole).  I simply used organic ingredients, and added 1 tsp. homemade garlic powder and a 1/4 tsp. homemade fire powder to add flavor.  In all honesty, I think this recipe would make a great side dish as well for family get togethers.  I like this one particularly because it uses less eggs.  

As for the family's recipe for Hot Cranberry Punch.  I have the recipe on my blog - HERE.  It's been a tradition in our family for years and years, and my youngest daughter wanted to have some with her cookies I baked (and wanted to learn how to make it).  It was sort of something to take her mind to a peaceful place I think, and I was thrilled she wanted to make it herself.

How to make Fire Powder:
Dehydrate a mix of hot peppers according to your dehydrator instruction book.  Grind the dried peppers in a coffee grinder.  Store in an airtight spice jar.  Add to anything to spice up a recipe.

Lemon balm lip balm ~ Sage Sausage Egg Muffins (Use leftover Pizza Toppings)

Remember all that lemon balm I harvested last summer?  Well, I made the infused oil with it, and got around to washing up containers and getting lip balm made.

I used the same recipe (Mountain Rose Herbs blog) for Calendula / Shea butter, but swapped out the oil for lemon balm infused oil.  I prefer to use the metal tins, but summer brings motorcycle rides, and the tubes are smaller and easier to carry (and less messy on very hot days).  I ended up making a bit of both - tubes and metal tins.

Something I learned - lemon balm prevents the breakout of cold sores.  I'll be giving this to someone to see if if will work as they state it does, and I'll be using it all summer.

I had a bit of sausage, bell pepper and onion leftover from our homemade pizza's, so I whipped up a small batch of Sage sausage/egg muffins for breakfast.  I used jalapeno's from the freezer to add some zest to them too.  So good.  I'll be tweaking my recipe and hope to post soon.  They need a bit more herbs/spices.  

The peanut butter cookies didn't last long.  Hubby has no self control when I bake them.

So...I baked German Chocolate Cookies.  This time I flattened them just a bit.

Simple Living

When we moved to this homestead, I had no idea that I would be changing in many ways.  I went from city girl, to farmstead girl.  

I've come to find new ways to simplify our lives, live healthier, and in a much more self-sufficient manner.

Random Tidbits

In order to make bread pudding the other day, which is what the whiskey butterscotch sauce was for, I had to bake the bread.

This is apple pie bread pudding.  I bake it in a pie pan.  I've only made this twice, and each time tweeking the recipe a bit.  It's a bit dry on top, and not like the ooey gooey apple pie filling.  It's simply apples, brown sugar and corn starch.  However, when we top this with whipped cream and whiskey butterscotch sauce.....oh my!  It was my special surprise for Hubby.  He's back on days now, but struggling to adjust to sleeping at night.

Peas and Cauliflower for Breakfast ~ Mixing up Herbs ~ Timmy

Shell peas are slowly coming on, so I decided to take the first picked bit, and toss it into a breakfast frittata.  I did not have enough for a meal for all of us, nor enough to freeze.

This time I used cauliflower, potatoes (sliced), and peas. 

I had one green bell pepper ready to pick, and one hot banana pepper.  I tossed all of that into my cast iron skillet (cooking all the vegetables first), and did not add any other spice/herb.  I just added salt and pepper and it was delicious.

Random Tidbits ~ Chicks get Sunshine

Breakfast - potatoes, red bell pepper, dandelion greens and eggs. No cheese.  It's delicious flavored with onions and/or shallot powder.

Sorry this post is so long.  I didn't mean to keep writing, but I think I'm trying to procrastinate my exercise today, ha ha!

Meal Delivery ~ Creamy Sweet Potato Salad (using two fresh herbs)

I spent yesterday afternoon driving the 30 mile round trip to the "big city."  I delivered meals, to not only Dad, but Mom too.  I had spent a few days in the kitchen with all four burners going and one crock pot.  I always deliver a "breakfast" meal to Dad too. 

Meals included a new recipe ~ Creamy Sweet Potato Salad.  Have you ever made a potato salad with sweet potatoes?  This was a first for me.  Easy and delicious.  It went very fast too. I know everyone but the one "vegetarian" daughter (who won't eat sweet potatoes) loved it.  I'm still pushing her to atleast taste it.  If there is any leftover today.

I can't say I followed it exactly, but pretty close. You bake the diced sweet potatoes first.

Breakfast Fun ~ Random Tidbits

I've been playing around with new breakfast recipes.  This one I printed from the internet, and is a diabetic friendly dish.  I like their recipes (Diabetic Living recipes online), because they are very healthy recipes.  This one won over.  Everyone liked it.  Some grocery stores sell non-gmo/organic hash browns in the organic freezer section, or you could make them from organic potatoes too.  If you google it, it's called "Sweet Pepper Hash Brown Baked Eggs."  It was sort of fun to make this too.

Random Homestead Happenings

 Good Morning!  Rooster's Crow Farm is covered with sunshine after a wonderfully, beautiful sunrise this morning.

The ladies have been generous lately, so we had breakfast for dinner - egg/sausage burritos.  The vegetarians cooked up some extra firm tofu (organic/non-gmo), and added that to their burrito.

Tidbits ~ Egg Dip

I spent part of my day cleaning out the refrigerator.   It was hot and humid, and a good day for laundry too.   I had to do some sewing, so I got that done as well.  

Although I felt better, I woke up at 3am with a killer sort throat.  I guess I'll be drinking hot ginger tea today.  I ran out of chamomile, but have fresh organic ginger on hand. 

The rain fell yesterday, so I may run out and start gutting the garden.  I got a text from Hubby to "stay out of the garden" but it needs started.  The girls can help this weekend, and get it done faster.

Humid, Hot and Wet

Some days, okay almost every day, I forget to do something that should already be ingrained in my brain.  You know, the routine stuff?

I forgot to collect eggs one day, and the next day I got this full basket of bounty.  You can see the four araucana hens are now laying as well again.  I got two eggs from them.  However, the full basket indicates that our black araucana is not eating eggs anymore.  She very well could be eating her own, but I'll have to keep watching her.  Maybe all of her isolation, and feeding her mustard filled eggs worked.

Re-Stocking Supply ~ Flourless Brownies (Oh My!)

We used the last "can" of homemade mushroom soup in our freezer, so I'll be spending the day mixing up more and re-stocking the supply.  

This time I will make a few cream of chicken soups as well.

Yesterday, I spent the morning in the kitchen making breakfast.  I started by cooking a shallot, red pepper, and chopped kale. Later I added one small minced garlic.