Nature's Amoxcillin

From Forgotten Home Apothecary 

2/3 c apple cider vinegar
1/2c fresh pineapple cut up (or I did frozen mango)
3 inch piece ginger (grated)
1 inch piece turmeric (or 1/2-3/4 t turmeric powder)
2-3 garlic cloves
1 medium onion (i do 1/4 of a onion)
1/4l emon or lime with peel, chopped
1 and 1/2T honey
1/8t cayenne
pinch of black pepper

Put all ingredients in blender.

Take a shot glass of Amoxicillin before meals to help digestion and boost immunity.

peppermint bark Popcorn

Our Best Bites 

• 16 cups popped popcorn (see notes) fresh, or about 2 bags microwave popcorn
• 1 pound almond bark
• 1 6-ounce box candy canes crushed (about 1 generous cups, Bob’s brand are best!)
• ¼ teaspoon peppermint oil or 2 teaspoons peppermint extract (see notes)
• ¾ cup semi-sweet or dark chocolate chips

Instructions

• Place popcorn in a very large mixing bowl.
• Melt almond bark according to package instructions. When completely melted, add extract or peppermint oil. If using extract, it’s normal for the almond bark to seize (get lumpy) which is okay, just stir very quickly, the more you wait the more it will seize.
• Pour melted almond bark mixture over popcorn and pour crushed candy canes on top. Stir to evenly coat. Pour popcorn out onto waxed paper, parchment, or foil and spread out.
• Place chocolate chips in a microwave safe bowl and heat in 30 second intervals, stirring in between, until melted and smooth. Drizzle over popcorn mixture. Let mixture dry completely until chocolate and almond bark are hardened. You may place in the fridge to speed process along.
• When chocolate is hardened, use your hands to break up popcorn into chunks. Toss in a bowl, a jar, a cute package, or in your mouth!

Notes

• If you’re using microwave popcorn, try to find an unbuttered or “natural” kind because this looks much prettier if the popcorn isn’t bright yellow! Lightly salted is fine, I actually like a little salt in there, but avoid heavy buttered.
• Also, if you can find flavored oils, like you would use for candy making, use them as they will best combine with the almond bark. If using extract, it’s not unusual for it to cause the almond bark to seize, but just stir quickly and pour immediately on popcorn. Once distributed it will be just fine.
• After the coating has hardened completely, transfer to an airtight container and store at room temperature. Consume within 7 days for best results.
• This popcorn stays fresh and delicious for days, so feel free to package it up ahead of time if gifting!
• If you can find flavored oils, like you would use for candy making, use them as they will best combine with the almond bark. If using extract, it’s not unusual for it to cause the almond bark to seize, but just stir quickly and pour immediately on popcorn. Once distributed it will be just fine.

Nutrition

Serving: 1cup, Calories: 247kcal, Carbohydrates: 34g, Protein: 1g, Fat: 11g, Saturated Fat: 10g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.1g, Sodium: 9mg, Potassium: 60mg, Fiber: 2g, Sugar: 25g, Vitamin A: 22IU, Calcium: 7mg, Iron: 0.4mg

• 16 cups popped popcorn (see notes) fresh, or about 2 bags microwave popcorn
• 1 pound almond bark
• 1 6-ounce box candy canes crushed (about 1 generous cups, Bob’s brand are best!)
• ¼ teaspoon peppermint oil or 2 teaspoons peppermint extract (see notes)
• ¾ cup semi-sweet or dark chocolate chips

Instructions

• Place popcorn in a very large mixing bowl.
• Melt almond bark according to package instructions. When completely melted, add extract or peppermint oil. If using extract, it’s normal for the almond bark to seize (get lumpy) which is okay, just stir very quickly, the more you wait the more it will seize.
• Pour melted almond bark mixture over popcorn and pour crushed candy canes on top. Stir to evenly coat. Pour popcorn out onto waxed paper, parchment, or foil and spread out.
• Place chocolate chips in a microwave safe bowl and heat in 30 second intervals, stirring in between, until melted and smooth. Drizzle over popcorn mixture. Let mixture dry completely until chocolate and almond bark are hardened. You may place in the fridge to speed process along.
• When chocolate is hardened, use your hands to break up popcorn into chunks. Toss in a bowl, a jar, a cute package, or in your mouth!

Notes

• If you’re using microwave popcorn, try to find an unbuttered or “natural” kind because this looks much prettier if the popcorn isn’t bright yellow! Lightly salted is fine, I actually like a little salt in there, but avoid heavy buttered.
• Also, if you can find flavored oils, like you would use for candy making, use them as they will best combine with the almond bark. If using extract, it’s not unusual for it to cause the almond bark to seize, but just stir quickly and pour immediately on popcorn. Once distributed it will be just fine.
• After the coating has hardened completely, transfer to an airtight container and store at room temperature. Consume within 7 days for best results.
• This popcorn stays fresh and delicious for days, so feel free to package it up ahead of time if gifting!
• If you can find flavored oils, like you would use for candy making, use them as they will best combine with the almond bark. If using extract, it’s not unusual for it to cause the almond bark to seize, but just stir quickly and pour immediately on popcorn. Once distributed it will be just fine.

Nutrition

Serving: 1cup, Calories: 247kcal, Carbohydrates: 34g, Protein: 1g, Fat: 11g, Saturated Fat: 10g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.1g, Sodium: 9mg, Potassium: 60mg, Fiber: 2g, Sugar: 25g, Vitamin A: 22IU, Calcium: 7mg, Iron: 0.4mg

Homemade Gingersnap cookies

Serves 24

 2 1/4 c all purpose flour

2 t ground ginger

1 t baking soda

3/4t cinnamon

1/4t cloves

1/4t salt

3/4c butter softened

1 egg

1 T water

1/4c molasses

1 c white chocolate

1 orange zested

1 c sugar

Amy sutherland brought these to us for Christmas !! They are so delicious

Extra Creamy CrockPot Mac and Cheese

 

Spend With Pennies
Serves 6

2 cups uncooked elbow macaroni
10 ½ ounces condensed cream of chicken soup
3 cups cheddar cheese shredded
1 cup Gruyere cheese shredded
½ cup mayonnaise (or cream cheese0
½ cup sour cream regular or light
1 teaspoon onion powder
½ teaspoon dry mustard powder
½ teaspoon pepper

Boil macaroni noodles according to directions to make them very al dente. (I cook them for at least 1-2 minutes less than directed on the bag. Mine boiled for 5 minutes). Drain and rinse under cold water.

Combine all ingredients in a 4qt slow cooker and cook on high for 2 hours or low for 3 hours, stirring once or twice.

Optional- you can mix everything and then put in a oiled casserole dish

 350 degrees for 30 min

One time I made pasta the night before and then made sauce separately and then next day combined and warmed them up together

Dayna's amazing recipes

These 5 pictures of recipes are saved on my phone under 4/21/24, 

these pictures are blurry, arent clear or legible. I'll have to figure out how to get a more clear picture posted on this blog.

Dream Whip Fluffy frosting

Carrot Cake

Stroganoff

French Fries

            

Kimchi

4/21/24

Kimchi for her family and mine- (made one huge glass jar -2 gallons- for my family and two quart jars for her family)

2 extra large napa cabbages (both about 8 inch in diameter, cut in 2 inch chunks)

1 c salt

1 bi korean radish- daikon, (5 inch diameter, 5 inch long, cut in matchsticks)

16 spears of green onions ( cut into 1 inch pieces)

16 garlic cloves

6 t fish sauce

8 T (heaping) Gochuganu red pepper paste

splash of powdered korean red pepper flakes

Homemade Rub for sore Muscles

More on my phone-

(look on my phone at march 23. 2024)

Black bean and beef Enchilada Casserole

Black bean Burgers

Breandas Sugar Cookies

Peanut Butter Bars

What do I clean today list

Extra creamy Crock pot mac and cheese

Slow Cooker BBQ Ribs

 

Dayna Orange Chicken

 Dayna recommends this recipe

Sweet and Savory Meals- orange chicken

Sourdough Pancakes

 Tastes Of Lizzy

DBL     (Original recipe)

4 c     2 cups all-purpose flour
4t       2 teaspoons baking powder
2t       1 teaspoon baking soda
4T      2 tablespoons granulated sugar
2t       1 teaspoon salt
2c      1 cup sourdough discard (discard is runnier and works best in this recipe)
3c      1 1/2 cups milk (or more to thin the batter)
2        1 large egg beaten
4T      2 tablespoons vegetable oil

Instructions

 

• In a large bowl, whisk together the flour, baking powder and soda, sugar and salt.
• Add the sourdough starter, milk, egg and oil. Mix well just until combined.
• Spray a pancake griddle with cooking spray or grease well with butter. Heat to about 300-350 degrees.
• Pour ¼ cup pancake batter on the hot griddle. Cook until the pancake starts bubbling on top, then flip the pancake.
• Cook for an additional 1-2 minutes or until the pancake is cooked through.
• Serve warm with butter and syrup.

Dayna Sourdough

 have dough, 

put saran wrap over the bowl, set it in fridge over night.

_____The NEXT DAY_____

10:30am  Bring dough jar out of fridge and Put dough on counter, let it sit 30 min, to adjust to the warmer temperature. Once it is bubbling, you'll know its awake and ready. Then in a bowl add and mix well-

3\4c sourdough
1 c  Spring water
1 tsp salt 
3-3.5c flour or however much to make the dough feel good (not too sticky and not too dry).

If you dont have spring water you can boil water, to boil out the chlorine. You can also let the water sit on the counter for 24 hours and the chlorine evaporates.

In the sourdough jar- Add  1\2c water & 1\2c flour. Have it be the consistency of frosting, not watery, let sit on counter to grow and bubble 1-2 hours. Then put back in the fridge.

 11am,/ 12pm-  Within the first hour- Then flip the dough a few times doing the clock turn,(which means pull apart to help activate the gluten and create air and fold it back into the center) then put it into a nice tight ball, let sit anywhere minimum from 1-3 hours, until it looks like its round and ready. Put on parchment paper

3pm Turn oven on 425 degrees, put oiled cast iron pan in oven to get hot, While bread is sitting on the counter and when pan is in oven,  cut 1-3  slits in the top of bread, let the pan warm up for 45min,

3:45 cook for 20 min with lid, then 20 min without lid

4:30 pm Let it rest and cool down for 1 hour on counter

5:30 pm DONE ready to eat

After she cooks the bread, She said she doesnt put the sourdough in ziplock bag (b/c it would lose the crunchy and crusty crust), she puts it in a paper bag. Usually the bread doesn't last long  in their house anyway. Or she said, "Just set the cut side down on a cutting board"

Ivars Clam chowder

 2 (6.5oz) minced clam cans
1 bag (16oz) of frozen Newport Steamer clams in the shell (not necessary, but I happen to have them)
1 c finely chopped onion
1 c finely diced celery
2 c finely diced potatoes
4 garlic cloves
3/4c butter
3/4c flour
4c half/half
1 t salt
1 dash pepper
1/2t sugar

In medium saucepan, drain the juice. Set the clams aside. Combine clam juice with the onions, potatoes, celery and potatoes. Add enough water in barely cover and simmer, covered over medium heat until potatoes are tender, about 20 min.

In large saucepan, melt butter. Saute garlic for 3-4 min, add flour and stir. Slowly whish in the warm half and half. Cook and whisk till smooth and thick, about 5 min.

If you want a thinner chowder, add 1/2-3/4c water or clam broth. Add the veggies with the cooking liquid, clams, salt, pepper, and sugar. Stir well and adjust seasonings if necessary

Dayna said, "Ive tried the bacon type of clam chowder, it ends up tasting like loaded baked potato soup. The Ivars recipe is a washington state tradition and most everyone up there in the pacific northwest is accustomed to the clam chowder, so other soups that include bacon taste like good soup but not clam chowder. Once you add bacon to anything, it all becomes bacon. This recipe sticks to the clam base (sauteing the veggies in clam juice)."

10/26/22 RIDICULOUSLY amazing! Definitely a must do soup again.

I added the steamer clams to the recipe (it wasn't from the original recipe), I followed the directions on the package, put the whole bag in boiling water and wait for 4 min to have the clams pop open. Then take them off the stove and open the bag and pull out the  clams in the shell and put the clams in the big soup pot and stir.

Ivars/Dayna's Clam Chowder

 

Epicurious

INGREDIENTS

2. 2 (6 1/2 ounce) cans minced clams
3. 4-5 garlic cloves
4. 1 cup finely chopped onion
5. 1 cup finely diced celery
6. 2 cups finely diced potatoes
7. 3/4 cup butter or margarine
8. 3/4 cup flour
9. 4 cups half-and-half, warmed
10. 1 teaspoon salt, to taste
11. 1 dash pepper
12. 1/2 teaspoon sugar
13. 1/2 lb bacon (didnt have)

PREPARATION

1. In a medium saucepan, saute onion, garlic, and celery. Then add clam juice and potatoes to onion mixture (in different bowl set the clams aside).  Barely cover to potatoes with water and simmer, covered, over medium heat until the potatoes are tender, about 20 minutes.
2.  If you want bacon, cook the bacon in the large sauce pan. When the bacon is cooked, take it out of the pan and add the butter to the bacon grease. If you choose not to add bacon, you can skip this step. In a large saucepan, melt the butter. Add flour and stir in to the butter. Slowly whisk in the warm half-and-half. Cook and whisk until smooth and thick, about 5 minutes. Add the vegetables with their cooking liquid, clams, salt, pepper and sugar to the pan. Chop the cooked bacon and add it to the large sauce pan (if you are adding bacon). Stir well and adjust the seasonings if necessary.
2. 1/18/21 just delicious!! loved it. Dayna mentions she uses this creamy soup recipe w/o the clams for any other creamy vegetable soup dinner.

Dayna Cinnamon Rolls

ROLLS-  

1 c milk

2 eggs- room temperature

1/3c butter- room temperature

4 and 1/4c bread flour

1/2t salt

1/2c sugar

1 package yeast

1 c brown sugar

3 T cinnamon

1/3c softened butter

FROSTING-

4 oz cream cheese

1/4c butter softened

1and 1/2c powdered sugar

1/2t vanilla

1/8t salt

Combine 2 c flour and yeast in large mixing bowl.

In a saucepan combine milk, butter, sugar, and salt over medium heat until temperature reaches 120-130 degrees, butter will be almost melted.

Add milk mixture to flouw mixture along with eggs and mix with electric mixer on low for 30 seconds.

Stir in as much of the flour as you can.

Place dough a floured surface and knead in as much flour as possible. Continue to knead the dough until it is very smooth and elastic(this will take about 5-10 minutes)

Cover dough with oil and plastic wrap. Let rest covered for about 15min. Meanwhile in a small bowl combine brown sugar and cinnamon.

Roll dough into a 18x21 inch rectangle. Spread 1/3c butter on dough and top with brown sugar and cinnamon.

Starting with long side, rollup dough so you have an 18'' log. Cut into 12 even rolls. Grease 9x13 pan and place rolls on pan. Cover with plastice wrap and a towel, let rise for 45 min or until doubled.

Preheat oven to 400 degrees.

Bake rolls on center rack about 15 min or until lightly brown.

While rolls are baking, combine cream cheese, 1/4c butter, powdered sugar, vanilla and salt with electric mixer until fluffy.

Allow rolls to cool for about 10-15 min and spread frosting on warm rolls

*** Dont add too much flour before the first rise. It will make the dough easier to handle. If you add too much flour it makes a dry tough cinnabon. So let the dough stay a little fluffy and slightly tacky. You can dust the dough with flour when you roll it so that its easy to roll***

Dayna Chicken Thigh Recipes

For any of these recipes- 3 different ways to cook- Grill 20 min, or Bake 35 min in oven at 350 or 15 min on stove top (turning once)

Vietnamese Chicken
From Dayna, serve 4-6

4 cloves of garlic
1 inch cube ginger, minced
1 small shallot
1 t ground turmeric
1 red cherry bomb pepper or any other pepper (seeded and finely diced)
1/2 t salt and pepper
2 T fish sauce
2 T olive oil
2 lbs chicken thighs (can take off the meat from the bones if desired)
1 lime cut into wedges

Mix the chicken with all the seasonings. Let sit 30 min to overnight

Bake 35 min in oven at 350 or 15 min on stove top (turning once)

Shari Paprika Chicken
2 T butter/coconut oil
5 minced garlic
Paprika
Salt and pepper

Mix all the ingredients and smear over the chicken.
Bake or cook on stove top

Asian Chicken
8 chicken thighs or drumsticks
5 minced garlic
1/4c honey
3 T balsamic vinegar (Dayna said she left it out)
3 T soy sauce
2 t sambai oelek ( ground fresh chile paste) or a little hot sauce
1 T fish sauce


Optional 30 minutes before marinade chicken in garlic, honey, fish sauce, and soy sauce.
Can cook on grill, if so, soak and coat chicken and grill with cooking spray, cook 20min.
While chicken cooks, combine the ingredients in a small sauce pan, stirring with whisk, Bring to boil 7-10 minutes, till it reduces 1/3.
Transfer cooked chicken to bowl and pour sauce over chicken

3/9/20, made it, marinaded it (didnt add balsamic)

Dayna one Skillet Curry

Chicken marinade-
1 lb boneless skinless chicken breasts or thighs (i cubed mine)
1/2 t cumin
1 t paprika
1 t turmeric
1t garlic powder or 3 garlic cloves
1t ginger (she said 1 T)
3/4t salt and and dash pepper
1/4-1t cayenne (I omitted)
3/4c nonfat plain greek yogurt (I didnt have yogurt so I used mayo and tahini)
1 small lemon


Rice
1 T oil
1 can coconut milk
1/2t red pepper
1/2t turmeric
1/2t cumin
1/8t coriander
1/2t salt
pepper
1c uncooked rice
3/4c green peas
carrots, peppers, potatoes, zucchini

In a bowl add the chicken and marinade seasonings let sit for 1-5 hours.
In large skillet add oil, wait till hot, add chicken cook till browned 4-5minutes, then flip and cook 2 min. Remove from pan and put on a plate.

In same skillet add coconut milk and all rice ingredients , bring to simmer, then pour in rice. Add browned chicken on top of rice. Reduce heat to low and cover skillet, cook for 20-25 minutes.

10/10/19 I really loved it, the mayo and tahini worked well for the yogurt.  next time do 2 c of rice and increase rice seasonings and coconut milk