Another Snow Day, Another Activity

DSC_6068This winter has been ridiculous.

I was joking with my students the other day that they might have fireworks at graduation, since it might not be until the 4th of July!  They weren’t amused.

Are you out of snow day activity ideas?  How about mixing up some granola.  It is an easy activity that my children can do with a little supervision from me (translation: I can sit at the kitchen table and grade papers while they take care of this one).

Fast Granola Recipe

  • 4 C rolled oats
  • 3 C chopped nuts of choice and/or seeds (we like a combination of almonds, sunflower and pecans)
  • 1/3 C honey
  • 1/3 C melted butter
  • 1 C chopped dried fruit
  1. Preheat oven to 275° F
  2. Combine honey with melted butter
  3. Combine oats and nuts/seeds and coat with the honey butter mixture
  4.  Spread in a 9 x 13 baking dish and put in the oven for 15 minutes
  5. Take out and stir the mixture.  Put back in the oven for 15 minutes. Repeat until mixture turns golden (not brown). 45 minutes to one hour total cooking time.
  6. Remove from oven.  Stir in dried fruit
  7. Let cool and enjoy.  Store in refrigerator.

I have a slow granola recipe as well.  We have found that soaking grains has made them more digestible for some members of the family.  If you have some trouble digesting grains, try soaking the oats overnight and then dry on screens in your dehydrator, or by spreading the oats on cookie sheets in a very low oven (150° F).  We also soak our nuts and seeds in a salt water solution and dry them in the dehydrator or low oven.  We like this because it makes a “salty-sweet” snack!

Easy Salsa That’s Good for Your Gut

I have already posted my recipe for canned salsa, but I have two others, both using that age-old preservation process I call Probiotic Preservation.  To learn more about it, see my earlier blog post.

The first is a tomato recipe that tastes much like the salsa in the canned recipe.

Red Salsa

  • 5-6 medium tomatoes
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 1 sweet pepper, small dice
  • 1 jalepeno pepper, sliced (seeds or no seeds – hotness is up to you!)
  • 1 poblano pepper, sliced (see above)
  • 1 stalk celery, small dice
  • 1 T honey or REAL maple syrup
  • 1/3 C sea salt
  • ¼ C whey

Scald and peel the tomatoes.  Cut into bite size pieces and put in a bowl.  Put the onion in a sieve and run under hot water for about a minute.  Add to the bowl.  Sprinkle with the salt and mix and let stand for about three hours.  Drain.  Add the remaining ingredients and mix well.  Pack into jars and close lids.  Leave in at room temperature for 2-3 days.  Transfer to cold storage.

Note:  If you do not have whey available, add 1T of salt  when you add the remaining ingredients.

Green Salsa

  • 1 quart tomatillos, husked and washed and chopped
  • 1 medium onion, rough chopped
  • 2 cloves garlic, fine chopped
  • 1 large bunch cilantro, fine chopped, stems included
  • 1 sweet pepper, small dice
  • hot peppers to taste
  • 1/3 C sea salt
  • 1/4 C whey
  1. Combine the tomatillos and onions in a non-reactive bowl and sprinkle with the salt.  Let stand about 20 minutes and then drain.
  2. Add the remaining ingredients.
  3. Pack into jars and close lids.  Leave in a warm place for 2-3 days.  Transfer to cold storage.
  4. When you are ready to eat the salsa, you can serve it as is, or mix it with some fresh chopped red tomatoes, and/or chopped mangos.
    Note:  If you do not have whey available, add 1T of salt  when you add the remaining ingredients.

Another note:  If you put too many hot peppers in the salsa, adding a fruit like mango or apple right before you serve it can cut down the heat with the sweet.

DO NOT ADD THE FRUIT BEFORE YOU FERMENT THIS!  Yes, I tried that once.  The salsa molded halfway down the jar in about two weeks.

I can’t tell you how long these will hold up in cold storage because they doesn’t stick around in our house more than a month or two.  Figure it this way — the tomatoes come in just as football season is starting.