Kountrygirl Farm

Birds, Bees, Flowers, Trees...and Goats

In the Kitchen

Honey Simple Syrup

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Honey Simple Syrup

Ingredients

1 cup honey

1/4 cup water

Instructions

Add honey and water to a small pan.

Heat on low until water evaporates and honey is a syrup consistency, about an hour.

Tips:1. Add a Jalepeño for a spicy alternative. Great in a Margarita 2. Or try garlic infused honey in a Bloody Mary.

Plum Bread-Gluten Free

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INGREDIENTS

  • 2 cups diced plums (Nectarines or Peaches can also be used)
  • 3 cups gluten free all purpose flour
  • 1 cup butter, softened
  • 1 1/2 cups coconut sugar
  • 2 teaspoons vanilla
  • 4 eggs, room temp
  • 1 teaspoon salt
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 3/4 cup sour cream

INSTRUCTIONS

  1. Preheat oven to 350 degrees.
  2. Cream butter sugar and vanilla together until fluffy.
  3. Add eggs one at a time, beat after each addition.
  4. Sift together flour, salt, cream of tartar, and baking soda.
  5. Add about 1/3 of the sour cream to the mixture then 1/3 of the flour mixture, alternating until all is added.
  6. Fill two greased and floured bread pans 1/2 full with batter, then add 1/4 of the fruit to each pan, then the remaining batter and top with the remaining fruit.
  7. Bake at 350 degrees for about 55-60 minutes, or until a toothpick inserted comes out clean.
  8. Cool in the pan for 15-20 minutes and turn onto a platter.
  9. Makes two loaves, freezes well.

Low sugar plum jam

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INGREDIENTS

  • 4 1/2 cups pitted, chopped plums
  • 1/2 cup water
  • 2 1/2 cups Demerara sugar
  • 1/2 teaspoon butter
  • 1 (1.75 ounce) package Pamona’s Universal powdered fruit pectin (comes with calcium powder)
  • 1 teaspoon calcium water.
  • 8 each half-pint canning jars with lids and rings

INSTRUCTIONS

  1. Place the plums and water into a large pot, and bring to a boil. Reduce heat to medium-low, cover, and simmer for 5 minutes. Stir in the sugar, and add butter to reduce foaming, if needed. Bring the mixture to a full, rolling boil over high heat, stirring constantly, and then mix in the pectin and calcium water quickly. Return the jam to a full boil, and boil for 1 minute, stirring constantly. Remove from heat, and skim off and discard any foam.
  2. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the plum jam into the hot, sterilized jars, filling the jars to within 1/8 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
  4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. Refrigerate opened jars for up to 3 weeks.

Easy Kountry Cole Slaw

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Eating more cabbage is easy with this recipe.  Only 4 required ingredients.
🥰
This week we used purple cabbage, but “white” cabbage works just as well. Or, mix it up and use both!
🌶️🍅🥬


Ingredients:
3 cups cabbage, chopped (about half a medium head)
1/4 cup bell pepper, diced (we use yellow and orange for color)
1 large tomato, chopped, with the juice
1/2 cup mayonnaise, to taste.
Splash of red wine vinegar (optional)
Salt and pepper to taste
.
Instructions:
Mix and eat!  Seriously, it’s good right away but does get even better after refrigeration.
If you try this, please let us know what you think.

Cuban Black Beans become a family staple

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Cuban Black Beans
Cuban Black Beans as a dinner side

When I end up making a brand new recipe 3 times in the first few weeks, it’s worth blogging about. I love this recipe for the simple ingredients, it’s ready quickly, and the beans so are versatile. We’ll eat them as a dinner side, as you might expect, but my husband loves them as a side to his eggs in the morning. I love beans for breakfast too, but generally skip this meal or eat lightly. Mine usually end up in a bliss bowl.

Ingredients

2 tsp olive oil for sauteing
1/2 onion, white or yellow
3 cloves garlic
2 scallions
2 tbsp red bell pepper
3 tbsp cilantro
15 oz can black beans, do not drain
1/2 cup water, (do not double when doubling the recipe)
1 bay leaf
few pinches cumin, to taste
pinch oregano
1 tsp red wine vinegar
salt and black pepper to taste

Instructions
Chop onion, garlic, scallions, red pepper, and cilantro in a food processor.
Add and oil vegetables to a medium-sized pot on medium heat and saute until soft, about 4 minutes.
Add beans, water, bay leaf, cumin, oregano, red wine vinegar, salt and black pepper and bring to a boil.
Lower heat and cover, simmer about 15 minutes stirring occasionally. Add a little more water if necessary.
Taste for salt and enjoy

Tips:
These beans are a great side for dinner, but also for breakfast!  They also are delicious in a bliss bowl.
Make a double batch and store the “extra”.
Store in fridge for 3-5 days, in the freezer for up to 3 months, or pressure can them and store them for up to 2 years or more.

Cornbread

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This Gluten Free Cornbread is moist and delicious

INGREDIENTS

  • 6 tablespoons unsalted butter, melted, plus butter for baking dish
  • 1 cup cornmeal
  • 3/4 cup Gluten Free all-purpose flour
  • 1 tablespoon sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 1/2 cups buttermilk

1. Preheat the oven to 425 degrees F. Lightly grease an 9-inch round baking pan.

2. In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

3. In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking pan.

4. Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 15 minutes before serving.