No-knead Sourdough Bread is so easy to make. You mix it together with a large spatula or spoon and the gluten is than developed by the stretch and fold method. This makes a wonderful loaf of bread. I love the taste of rye and the addition of caraway seeds give it that Old World Rye taste.
Stockpots full of hearty soups are so delicious and filling on busy fall/winter days. This Southwestern Chicken and Bean soup has become a family favorite. I often serve it with cornbread or Multi-grain Sourdough bread. Over the winter months I pressure can black beans to use in this soup or for rice and beans. Sweet corn give just the right amount of sweetness that go so well with the spiciness. You can adjust the seasoning to suit your taste and even add a diced Jalapeno or two if you like more heat. I will freeze individual portions of this soup for school lunches or for a quick meal when I am home by myself.
Southwestern Chicken and Bean Soup THM-E
Combine all ingredients in 8-quart kettle. Simmer for 30 minutes. Serves 12-14.
*This is a very quick tasty dish. For growing children serve with full fat sour-cream, baked corn chips and shredded cheddar cheese for a THM-Crossover.
*You can omit the chicken for a meatless more economical dish.
This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog and keeps new recipes coming. Below are a few of my favorites listed under the affiliate store I purchase them.
*This is a very quick tasty dish. For growing children serve with full fat sour-cream, baked corn chips and shredded cheddar cheese. *You can omit the chicken for a meatless more economical dish.
You will find many more soup and stew recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook. Buy It Now.
Fall has arrived and the lovely aroma of cinnamon fills the air as apples and pumpkins are turned into delicious fall treats. Years ago, making Apple Butter was an all day affair, as it was made in large copper kettles over an open wood fire. It had to be stirred continually with large wooden paddles so it wouldn’t scorch. The Apple Butter was slowly cooked until the point where the sugar caramelized giving it a dark rich color and great flavor. Today, crock-pots have replaced the copper kettle and the sweet cinnamon aroma fills our kitchen.
Apple Butter THM-E
Place apples and water into a a kettle over medium heat. Cook for 10 minutes, stirring often. Remove from heat. Cool slightly. In a crock-pot, add cooked apples, cinnamon, vanilla, salt, and sweetener. Put lid on–keeping it tilted so steam can escape. Cook on high for 6-8 hours. The time may vary depending on how juicy you apples were. Fill 8 ounce jars with hot apple butter. Add lids and rings. Place jars in a hot water bath canner. Cover jars completely with water. Bring to a boil and process for 10 minutes. Remove jars from canner and allow to cool. 4 pints
*I used a mix of Gala, Granny Smith, and Fuji Apples.
*adjust the sweetener as needed.
This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog and keeps new recipes coming. Below are a few of my favorites listed under the affiliate store I purchase them.
Trim Healthy Mama Store THM Mineral Salt THM Gentle Sweet
Place apples and water into a a kettle over medium heat. Cook for 10 minutes, stirring often. Remove from heat. Cool slightly. In a crock-pot, add cooked apples, cinnamon, vanilla, salt, and sweetener. Put lid on--keeping it tilted so steam can escape. Cook on high for 6-8 hours. The time may vary depending on how juicy you apples were. Fill 8 ounce jars with hot apple butter. Add lids and rings. Place jars in a hot water bath canner. Cover jars completely with water. Bring to a boil and process for 10 minutes. Remove jars from canner and allow to cool. 4 pints
You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook. Buy It Now.
Need a crunchy topping for your yogurt parfait? This recipe combines puffed brown rice, oats, and Uncle Sam’s Cereal for a tasty Maple-flavored granola. This granola makes a filling E breakfast with a scoop of THM Collagen, almond milk, and a diced apple.
Granola Cereal THM-E
Combine oats, puffed rice, quinoa, Uncle Sam’s cereal, and wheat flour together.
Melt butter, add vanilla, honey, maple flavoring, sweet mix, water and Stevia. Heat until everything is dissolved. Beat egg whites until frothy. Stir int hot liquid. Pour over grain mixture and toss well. Bake at 350 degrees for 1 hour, stirring every 15 minutes. Cool. Store in air-tight container. 14 servings.
This post does contain affiliate links with the products I love to use. If you purchase items through these links, I receive a small commission but your price doesn’t change.
Trim Healthy Mama THM Collagen THM Maple Natural Burst THM Stevia
You will find many more breakfast recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook. Buy It Now.
