Homemade Butter

In my quest to lower the frequency of trips to the grocery store, I ordered heavy cream from my milk share. I finally braved it this week and made homemade butter. The results are amazing, and with very little effort on my part. I’ve been told that you can make butter in a food processor, but I don’t have one. So I turned to my work-horse (Kitchen Aid stand mixer) to help out. Voila! 25 minutes later I had raw butter! Now I have been told that if you make Piima cream or Creme Fraiche that you can turn that (using the same principles) into cultured butter and the left over milk is buttermilk! The simplicity of things never cease to amaze me 🙂

1 quart heavy cream
cheese cloth

1. Place half of cream into a stand mixer and using the whisk beater, turn on to a medium speed. Checking occasionally, scrape down the bowl as necessary. Mix for about 20-25 minutes.

2. Using a slotted spoon, remove butter from the mixer and place into cheese cloth. Squeeze gently to remove any excess milk, and then place butter in desired storage container.

The cream will first turn into whip cream (as shown above) and then get heavier until it turns back to a liquid (as shown below).

When it starts to look like the nursery rhyme about curds and whey, you know you are in the home stretch!


Save and use the leftover milk like you would in any recipe that calls for milk. Put the rest of the cream into the bowl and start the process all over 🙂

This is shared as a part of pennywise platter with the Nourshing Gourmet.


Savory Popcorn

I was feeling a little hungry after dinner so I decided to make popcorn. As I was getting ready to make it the semi-old fashion way (air popper) I decided to jazz it up a bit. What I came up with is a sophisticated little snack.

1/4 c unsalted butter
1 tsp salt
1 tsp dried rosemary, finely chopped
6-8 cups popcorn*

1. In a small sauce pan place rosemary, salt, and butter. Melt over medium heat about 5 minutes.

2. Pour over the popped popcorn, toss, and enjoy!

*I personally like just a light coating of butter, so I usually use 8 cups of popcorn.

Grocery shopping challange

This is just some of the pantry items on hand, the grains are in 5 gallon buckets, and the canned produce from last year’s garden is in another pantry in our basement.

I am more than a little embarrassed by the amount of food I have on hand in my house when I think about all the people in the world that are starving. I am making a grocery challenge. This is something that I have been wanting to do for over a year now, but I am finally taking the plunge! I am going to see how long I can go without purchasing food from the store. Now I am not taking into account my hubby’s tv dinners for work. He is a very picky eater so I will not push this off on him. Also not included will be the milk that I get from my milkman. The milk comes every week because of my milk share which is paid for at the beginning of every month.
I went to the store this week to purchase some produce, that will hopefully help us through. Although no meat has been purchased since last week. So it will be interesting to see how far this can go. The below is a rough estimate of what I have on hand.
In my freezer I have: 1lb ground beef, 1 chuck roast, 1 flank steak, 1 soup hen, 2 tuna steaks,chicken breasts, lots of green beans, spinach, carrots, peas, fruit, nuts, etc.
In the fridge : turkey kielbasa, sun-dried tomato chicken sausages, hotdogs, eggs, turkey bacon, cheese, a wide variety of condiments, applesauce, chicken stock, broccoli, carrots, celery, apples, pears, avocados.
In the pantry: whole oat groats, spelt, hard white wheat, hard red wheat, pastry wheat, rice, beans, lentils, pasta, canned tomatoes, greens beans, pasta sauce, coconut milk, sugar, stevia, onions, potatoes, sweet potatoes, rolled oats, coffee, tea, cereal, raisins, cranberries, honey, olive oil, palm oil, coconut oil, macoroni & cheese, powdered sugar, coconut flour, millet, quinoa, corn, olives, ancho chiles, applesauce, crackers, baby puffs, baby cereal.

I am sure I have forgotten some of what I have in storage, but this is what I have to the best of my knowledge. I have yet to determine if I will include baby food in the challenge as well or not. The challenge is going to be a test of my frugality, my creativity, and force me to look into portion sizes. It will be interesting to see how long I can last. I’m hoping to last at least 2 weeks. I will be extremely happy if I can make it the whole month. Yet with hosting a playdate and a bible study this week, I’m not sure I will make it a whole month. I shudder to think of how large my grocery bill will be when I finally do go to the store again. How long have you gone in between shopping trips? Do you have any tips on how to make things stretch?

Today: breakfast- cereal w/milk
lunch- leftovers from the Superbowl party & carrot sticks,
dinner- spanish rice w/ 1/2 keilbasa, beans, & spinach.
baby- oatmeal w/applesauce, homemade baby food-acorn squash, peas, & chicken, dinner- carrots & rice

Cheddar Broccoli Potato Soup

please mum, may I have some more?- Andrew
Mommy, thank you so much for making this for lunch! I love it!!! – Vivian

3 leeks, trimmed white and green parts sliced
3 cups potatoes, peeled and cubed
1 lb broccoli chopped
4 cups chicken stock
1/2 stick butter + 1 Tb
water (if necessary)
salt and pepper
cheddar cheese

1. In a stock pot saute 1 TB butter and leeks, stirring as necessary over medium heat. About 5 minutes.

2. Add in potatoes and stock, cook until potatoes are easily sliced, about 20 minutes.

3. Add in broccoli and butter, cooking for another 15 minutes or until broccoli is fork tender.

4. Using an immersion blender ( or regular blender) puree soup until you have a thick velvety texture. If needed add more stock or water to thin out until you get the consistency you desire. If you need additional liquid, allow time for soup to re-warm.

5. Add salt and pepper to taste. You can either stir in cheddar cheese so that it melts (shown above using white cheddar) or serve as a garnish on top. Enjoy!