[minifang]

easy strawberry jam
4 cups crushed strawberries
3 cups sugar (you may use other sweetener acc’d to its directions, but may have to thicken the jam with low sugar pectin or gelatin later)
1/4 cup lemon juice

in a heavy bottomed sauce pan mix ingredients together (i used a small dutch oven that has no legs)
stir over low heat until sugar is dissolved
slowly bring heat up until mixture is boiling . a full rolling boil you will need to stir often/constantly to prevent burning.
boil for 10 minutes then do the cold plate test. if it passes the cold plate test then its ready for canning or freezing. unless your like me, in which case its eaten almost immediately.

cold plate test:
put 2 plates in the freezer for a minimum of 10 minutes.
put a tablespoon of the jam on the plate ,return to freezer for 1 minute.
run finger thru jam, if the jam stays put and doesnt try to run together , then its ready for canning ,freezing or consumption.

the actual recipie calls for 4 cups of sugar, but i felt thats to sweet. even with all the sugar, its still better for you than the store bought jam where more than 1/2 the ingredients are unpronounceable.

[minifang]

easy peach cobbler

you will need :
a pan (i use a 9″ glass pie pan, thats what these instructions are for)
peaches (or other fruit) , i used canned in lite syrup (or pear juice) peaches, well drained, you can use home canned peaches, or even better, fresh (might need to add sweetener)
topping mix
flour
brown sugar
Cinnamon
butter (real is best, margarine works. olive oil works to, but gives a different flavor)

fill pan to 1/2″ to top with peaches
i used 2 tbls of flour on the 9″ pie pan, adjust as needed. toss the flour/peaches lightly
topping:
equal parts of flour and sugar, add cinnamon to taste. rolled oats can be added if desired, use less than 1/3 the amount on the flour/sugar mix
mix rather well
add softened butter till a slightly moist, but still crumbly mixture is attained
spread out over the peaches
bake 30-40 minutes at 325-350, adjusting for size of pan (small = less time) until topping is crusty and peaches seem thickened, alternatively you can thicken the peaches in the oven , then add topping, and broil till crusty.
remove , let cool for 10 minutes serve.

note any fruit may be used, but baking times must be adjusted (hard fruits like apples take longer), and sweetener might need adding.

[minifang]

yes zingdad ive done it that way too. try mixing the sugar,cinnamon and just a pinch of nutmeg together, then put on the squash. the nutmeg makes it almost taste like pumpkin pie.

[minifang]

since i have a bunch of these:

currently 6 butternuts with many more on the way…

heres a recipie:

cut the squash in half the long way
seed the squash
rub the halves with olive oil (reg will do) inside and out
lightly salt and pepper the cut side
bake cut side down for 30-45 min until flesh is tender
peel n eat or just flip cut side up and enjoy
a small (pinch maybe, or less) amount of nutmeg sprinkled on makes it more yummy.

also once baked they can be frozen for long term storage, or made into soup 🙂 .works for most winter squash and pumpkins (small pie pumpkins) as well.

[minifang]

summer squash idea

1 medium summer squash (double and mix yellow and zuc’s for color)
1 small onion
1-2 cheyenne peppers (or you pepper of taste)
tbsp butter (or 2)
olive oil

slice squash and onion thin
chop peppers
melt butter in skillet
put veggies into skillet
drizzle a small amount of olive oil over them
stir-fry until squash is almost cooked (like chinese would do with broccoli, for example)
add salt to taste
enjoy

substitute whatever peppers you like for cheyannes. mine were ripe so i used em 🙂 .
note i used garden fresh veggies, squash was given to me, peppers from my garden and onion from next door.

[minifang]

veggie pasta

1/2 lb pasta (your choice i used elbows)
1/2 -3/4 medium summer squash sliced then cut slices into 1/4
1/4 – 1/2 bell pepper
2 slices of onion, chopped
chives 1 tbsp
italian seasonings , to taste
butter 1/2 stick
salt
black pepper

cook pasta as per directions
lightly sauté veggies in olive oil
drain pasta add back into pot
add butter and veggies
be sure to mix sell
italian seasonings , salt, pepper to taste

any veggies can be added,for example:
eggplant
zuchinnis
tomatoes (fresh)
carrots (slivered)
peas
beans
use your imagination i used what i had pulled from my garden. except the onion

[minifang]

easy peach jam

4 cups crushed peaches (peeled, pitted, and crushed)
1.5 cups sugar (adjusted for taste)
2 tbsp lemon juice
1 package powdered pectin

mix peaches and lemon juice,3/4 c sugar (or other sweetener use that sweeteners directions) heat to a boil over low heat stirring often. taste
add remaining sugar (or other sweetener) to taste, return to a boil. ensure entire mixture is hot
remove from heat allow to cool to room temp
add package of pectin, stir for 3 minutes
add to freezer containers, leaving 1/4″ headroom for expansion
freeze as needed.

note, exceptionally sweet peaches may not need any sweetener

i made enough to freeze some, otherwise it wouldnt have lasted that long.

[minifang]

@jamwolfsky wrote:

Beautiful pictures, your kids are Divine pickers of healthy berries.

When you see them running in the fields you understand how close they are to heaven.

This a special tea recipe that was given during a channelling of Mary Magdelene through Michelle Eloff(from South Africa) which I participated in a week ago. She also channels Kuthumi, Merlin, St Germain and many others ……

It is a divine brewage perfect for emotional turmoil that might arise while you are healing your divine sacred child self.

Boiling Water
Green tea
Mint leaves
Honey
Fresh Ginger

yea they eat some pick some eat some pick some… doesnt bother me a bit. they are getting good stuff.
the tea recipie looks good, although i dont like mint. it would be good for sore throat and upset stomach as well.

[minifang]

@minifang wrote:

i have in the fridge at the moment:
whats left of a qt of strawberries (and 2 qts frozen)
whats left of a qt of red raspberries (an a quart ready to be made into pie)

2 quarts blackcaps mixed with black raspberries (kids picked em, they are wild) kids want cobbler

2 quarts cherries
a quart of gooseberries (kids picked em) i suspect a pie again

couple of fresh zuchinnis
a summer squash
about 7 large tomatoes
and some small potatoes

all of this from the farmers markets in the area, excepting what my kids picked.

[minifang]

i have in the fridge at the moment:
whats left of a qt of strawberries (and 2 qts frozen)
whats left of a qt of red raspberries (an a quart ready to be made into pie)
2 quarts blackcaps mixed with black raspberries (kids picked em, they are wild) kids want cobbler
2 quarts cherries
a quart of gooseberries (kids picked em) i suspect a pie again
couple of fresh zuchinnis
a summer squash
about 7 large tomatoes
and some small potatoes

all of this from the farmers markets in the area, excepting what my kids picked.

[minifang]

@jamwolfsky wrote:

Minifang I love reading your recepies :), I feel the vibration of a fairy delivering secret potions of magic and love.

I am a freestyler, I take a basis,: lemon , curry, coconut, vegetables, prawns…^^basil, spread at the end, don’t cook, may tear it slightly to release the power^^..rice…..and then I let it flow with the spirit, breathing life into the food. If you feel high and elated as if gliding on spicy spirits, I haven’t made a fool of myself 🙂 .

I integrate a recepie (make it mine as a primary colour) forget about it and then I release the creator 😀 .

Simple things are awesome, if you have the product.
If you get a bullock-heart tomato beating with sun energy(not the synthetic supermarket tomato),a healthy red onion;……………Namaste 🙂 .
Cut them in small squares, add salt , basil, olive oil(gasoleen free), spread on pasta 😀 . Yeah man!!

that recipie of yours is awesome. ive made it before, sometimes i toss in other herbs if got em (cilantro 🙂 ) and a touch of vinegar.
also garden fresh tomatoes with a bit of miracle whip on bread yum.
strawberries, just eatem lol.
same with all other fresh fruit, just eat it, as it. supermarket fruit is like cardboard to me, i prefer fresh from the field.

[minifang]

@Seeker wrote:

Hello Minifang, do you have any recipes for quinoa?

no i dont but i suspect you could substitute it where you would use other grains.

[minifang]

strawberry rhubarb pie

you will need :
1 quart strawberries
1 quart stewed rhubarb (recipie below)
2 9″ pie tins/pans
1 tablespoon cornstarch or 2 of flour
pie crust (below)

remove stems from (fresh from the field is da bomb) strawberries and slice
put strawberries and rhubarb in large bowl
add cornstarch/flour
mix well
make pie crust & line pie tins with it
pour fruit mix into pie shells
top with more crust as desired
bake 20 -30 mins or until pie crust turns a light brown
remove from oven and cool
should make 2+ pies

stewed rhubarb:
obtain fresh rhubarb stalks
cut off leaves, discard
cut stalks into bite sized pieces, add to appropriate sized soup pot
cover with water
bring to a boil turn down to a simmer.
cook until stalks fall apart into strands
add sweetener as desired, any sweetener may be used (sugar stevia honey etc) add a little at a time, sweeten to taste. rhubarb is very sour.

basic pie crust:
flour
shortening (veggie is good)
1 egg white (optional)
2 tablespoons water (optional)

combine shortening and flour into a stiff dough (usually 2 parts flour 1 part shortening depending on the flour used, add more flour if needed) take care to not overwork the dough, it will be tough if you do.
let the dough rest in fridge for 1-2 hours

roll out on floured surface and place into pie crust (1/8″ thick)
do the same for topper crust
mix egg whites and water well
brush on top crust . makes the crust brown up more.

quick n easy pie crust:
bisquick
water

pout 1-2 cups bisquick into a mixing bowl
add water to form a stiff dough do not overwork, no need to let it rest
roll out into pie crust
add to pie tins
use egg wash as above

[minifang]

yay i is removed.

i guess moderator kitteh now approves as opposed to before:

[minifang]

Venus can be bright enough to cast shadows here on earth, given the right conditions

# Saturday, May 2

# The Moon shines about 3° below Regulus during evening for North America, as shown at right.

# Venus in the morning sky is at its greatest illuminated extent: when its sunlit area appears to be largest as seen in a telescope (when it shows the most illuminated square arcseconds). This is about when Venus is at its greatest brilliancy.

http://www.skyandtelescope.com/observing/ataglance

Venus can be seen during the day http://www.fourmilab.ch/images/venus_daytime/

[Author]

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