Home business, home education and health challenges: what makes us tic?

Posts tagged ‘Recipes’

Too quick!

Delicious paleo chocolate

Delicious paleo chocolate

Goldilocks is something of a design prodigy. She’s worked on a few of my recent logo and blog construction projects (take a look at Aunty Em’s). She’s getting so good that today I was teasing her about joining my staff as a designer. Obviously, all the design work she’s done has been for educational purposes, but I was trying to convince her to accept chocolate in exchange for her efforts, should her work sell. I explained that technically she’s too young to earn a salary. Her sassy response? “Can’t you just relabel it ‘Pocket Money’?”

Clever girl.


Every one a coconut.

After the coconut milk had been made,  I still had no inclination to get to “work”, and besides, I was technically in the middle of home school. So while I listened to the girls reading, I made ice cream and macaroons.

The ice cream was a big hit and super easy:

  • 1 banana
  • 1 cup of coconut milk
  • as much vanilla essence as you like (or none at all – I used just shy of a teaspoon)
  • honey (I used aboout 1.5 tablespoons, and found it rather sweet)

Blend everything well in a food processor, then freeze. This amount of mixture made six ice lollies, and froze reasonably fast. It was delicious but I think next time I will take it out of the freezer and beat it a couple of times to get the crystals out. If chocolate was allowed on the SCD I would definitely dunk the ice lollies in melted chocolate. So much of nice.

The macaroons were less successful. I’ve made macaroons many times and while I’m no Daniela, they’ve always been edible and in most cases people ask for more.

Not today.

I think I hadn’t squeezed enough coconut milk out of the coconut, and I also substituted honey for sugar, so almost immediately my light and fluffy egg whites swirled into slightly separated strangeness. I thought a tablespoon of macadamia nut butter would help to reconstitute the mass into something that would sort-of hold together, but that was a mistake and I knew that before I even opened the jar.

It wasn’t all bad, because after 20 minutes of baking, the macaroons began to resemble the correct consistency. I let them cool, scraped them into a bowl, and formed the lot into 9 little balls. Baking these yielded something … well … something. But it’s edible. And you don’t need a spoon.

I won’t post the recipe until I have one that works.

Kentucky-style grilled chicken

In my ongoing pursuit for health and happiness in the absence of masses of what the world calls “wealth”, I subscribe to like-minded blogs and try to apply what I learn as I go along. Today I got an email from ModernChristianWomen for the recipe below, which looks and sounds delicious! I’m definitely going to try this one, and I thought you might like it too.

Kentucky Style Grilled Chicken

This is one of those unique recipes that you have to try to believe it’s good.  The ingredients are a very unique combination (in my opinion – I’ve never had anything like it before!) but the result is an incredibly savory, smokey grilled flavor.  You can use this marinade on both chicken and turkey – I haven’t tried it on pork, but I think it would be delicious!  I have also tried this on fresh corn on the cob…very good!  This recipe is a really nice change of pace from the more traditional BBQ chicken or Italian Dressing marinated chicken.  My family requests it often – and I think yours will too!


  • 1 cup cider vinegar
  • 1/2 cup vegetable oil
  • 5 teaspoons Worcestershire Sauce
  • 4 teaspoons hot sauce (I use Frank’s)
  • 2 cloves garlic, minced
  • 1/2 teaspoon mustard (I used yellow, but feel free to experiment here!)
  • 2 teaspoons salt
  • 1/2 teaspoon sugar (or honey or your favorite sweetener)


Combine all ingredients in a bow and mix well.  Add desired meat to 1 cup of mixture and let marinate for 4 hours.  Grill over medium heat for 20 minutes – turn and grill for 20 – 30 more minutes until juices run clear and meat is cooked through.  Baste occasionally with extra marinade. 

The total cost for this recipe is $.55 – pretty good deal!  I love that a few simple pantry ingredients combine to create an amazing meal! And the difference in cost between this recipe and a store-bought marinade is about $2.00.  GREAT savings!

First of all, I should admit that I have tried these kinds of flavour combinations before, so I know they work and taste awesome. Secondly, I have no idea how this recipe translates into rands. I’ll have to make it, calculate it, and update this post.


Oh the depth of wickedness I have plumbed!

I have a very sweet tooth. It’s not a good thing, since sugar tends to make me squirly. (Although I am assured by my fans that it’s most amusing to watch!). I love chocolate. I loved fudge. I love condensed milk.

Fortunately, my allergies have been a strong deterrent. The sugar makes me squirly, as I’ve mentioned. Dairy does unkind things to my complexion, and the combination does both, with a side order of twitchy headache. It’s a good thing, because without symptoms I’d be gigantic. In fact, part of me is convinced that God got tired of trying to answer my prayer for will-power, so He gave me allergies instead. Effective.

Until today.

Dairy-free condensed milk. Toffee-like and delicious. Dairy-free condensed milk. Toffee-like and delicious.That’s because a simple and poorly-intentioned Google search revealed the key to dairy-free desert nirvana: a simple recipe for making your own condensed milk! Oh wow. So I made some. Since I was experimenting with ingredients, I made less than the recipe suggested, but I will confess that as I write this, scarcely two hours since I started the experiment, there’s precious little of the gooey, toffee-coloured deliciousness left.

The original recipe can be found here, but this is what I did. (Heads up: this is an easy snack, but not a quick one).


  • 1 litre dairy-free milk. I used soya milk, although I imagine rice or almond milk would work too.
  • 1 cup granulated sugar -greatly reduced from the recipes I found online (can also use brown sugar). I totally used thick treacly sugar for this … *sigh* … Next time I might xylitol or even, if I’m feeling particularly adventurous, stevia.
  • 1 tablespoon butter (Optional – to thicken the milk). I used margarine. I might omit this next time.
Thick and gooey and ickily sweet. Yumm. Thick and gooey and ickily sweet. Yumm.Method
  1. In a heavy-bottomed pot, bring the milk and the sugar to a boil over medium heat.
  2. Reduce the heat to low and simmer very gently for about two hours (yeah, I know..) until the volume is reduced by half. The mixture should be barely simmering and never bubbling at any point. Stir every 15 minutes or so to keep the milk from forming the “skin” on top. I forgot to stir and the milk burnt slightly and turn yellowish instead of remaining white. The original author said this but I did the same thing, so I’m leaving it in.
  3. After 2 hours, stir in butter.
  4. Remove the pot from heat and let the milk cool. The mixture will thicken further after it has cooled. Try HARD not to eat the fresh, hot condensed milk. It does scald, although the sheer bliss masks the symptoms for a bit.


لذيذ! (Delicious!)

Bright and beautiful vegetables. So pretty.

Bright and beautiful vegetables. So pretty.

I have no idea how to pronounce لذيذ but it is the Arabic translation of delicious (thanks, Google!). It’s appropriate for this post because it refers to the deliciousness of our Moroccan dinner this week. This blog isn’t supposed to be about food, but enjoying cooking is a relatively new adventure for me, and thanks to the Internet, it’s possible – nay, easy! – to create virtually any concoction you can imagine. I had so much fun making delicious Moroccan Soup and Herby Flatbread. (Click on the links – they’re worth a look and there are loads of other yummy things there, too).

Flatbread. Should it be quite so brown?

Flatbread. Should it be quite so brown?

What made it even more entertaining was being assisted by DD#2 as she began the journey towards domestic mastery for herself. She’s so entertaining and uniquely, innocently wise. What a joy! We peeled and sliced and diced and chopped and mixed and stirred and then cleaned it all away. She also made me a miniature garden from roses and celery leaves, and populated it with a Lego village and Lego characters. Considering the available space in our cosy cottage kitchen, that is quite an achievement.

Steaming stoup.

Steaming stoup.

I so enjoyed the language style of the recipe writers: practical and unfussy and really doable. Of course, in true Me-style, I substituted what I needed with what I had. And garlic. In fact, I wrapped most of a bulb of garlic in foil, drizzled it in oil and herbs, and roasted it in the oven as an aperitif. *Sigh*. Perhaps next time DH will get some. I’m afraid this time (third night, third experiment, same outcome) I ate the lot. So much of hhmmm.

Garlic. Yum!

Garlic. Yum!

I managed to remember the camera before I had served the food, so here are some pics from the delicious event.





Souper Successful. Hur hur.

Souper Successful. Hur hur.

Gospel Gourmet: Elijah Cakes

These delicious flatbreads bear little resemblance to ours, but don't they look delicious? Click for more delicious recipes.

These delicious flatbreads bear little resemblance to ours, but don't they look delicious? Click for more delicious recipes.


  • 1 cup of flour
  • 2 tsp baking powder (Because Elijah never left the house without it, of course.)
  • 1 cup of milk (we used soya milk)
  • 1 cup + 4tbsp of water
  • 1 cup +4tbsp of oil
  • Salt to taste
  • Herbs to taste
  • Oil for frying


  • Sift the flour, baking powder and salt into a bowl.
  • Add the herbs.
  • Add the wet ingredients and mix well.
  • Heat the oil over a low heat, and pour spoonsful of batter into the pan.
  • When the batter starts to solidify and bubbles pop on the surface, turn over the crumpet.
  • Serve with a sprinkle of Parmesan and a dash of salt.
  • Enjoy.

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