Tag: Homesteading

Homemade Pasta – Fettuccine

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Homemade pasta takes some time, but it’s so much better than store bought or boxed pasta! Homemade pasta has texture and substance. This is the same pasta recipe I used for ravioli, however instead of making squares, we made strings. I also saw afterwards that it’s easier to cut the pasta by rolling it first before cutting, so make note. Making nests is also important, though I didn’t do that. When I cooked my pasta, it held the shape it was in, so it had lots of awkward bends and twists than would have been present if i just make them into nests. Finally, form into 4 nests, because this recipe makes 4 adult sized servings.

Homemade Pasta Fettuccine Recipe CardDownload

What You Will Need

  • 2 Cups Flour
  • 2 Eggs
  • 2 Tbsp Oil
  • Rolling pin and knife or pasta roller
  • Flour to dust
  • Optional Saran Wrap
  • Optional Freezer Bag

Directions

  1. In the bowl of a stand mixer, or on a clean counter, add flour. Add the eggs and oil, and mix until it becomes a shaggy dough.
  2. On a floured counter, knead the dough until it comes together. It is a drier dough that should not be sticky or wet, you may add a bit of warm water if it won’t come together.
  3. Wrap in saran to roll out later. You can also choose to roll out the dough now. Using a rolling pin, or a pasta roller, make the dough less than 1 cm thick. Use a pasta cutter attachment, or flour both sides thoroughly, loosely roll, then cut the dough into pasta. Shake out pasta then hang on a pasta rack, or form into nests. Cook nest(s) for 30 seconds to 1 minutes, or place nests into freezer bag, seal and freeze.
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Refrigerator Pickles

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Original recipe can be found here. I used Dried Dill instead of fresh, though the original recipe used fresh dill. I also forgot to add onion, so that also changed the flavor.

I made this recipe a week and a half ago. This weekend I was making picnic food, and I thought these pickles would pair very nicely. These pickles are very good. They aren’t as sour as store bought pickles, but they had the right flavor and tasted great! I used 9 tsp dried dill, 2 garlic cloves, and I forgot the onion. Despite this these pickles were very good and still had a fresh flavor about them. If you still have as many cucumbers as I do, this would be a great recipe to make!

Refrigerator Pickles Recipe CardDownload
What You Will Need
  • 4 qts Cucumbers, with ends cut off and quartered if large
  • 9-12 tsp dried dill
  • 2-4 garlic cloves
  • 1 small onion
  • 7 1/2 cups water
  • 2 cups vinegar
  • 1/3-1/2 cup salt
Directions
  1. In a large pot, bring water, vinegar, and salt to a boil. Turn off burner and remove from heat.
  2. In a gallon container, add dill, garlic and onion, then top with cut cucumbers.
  3. Cover with warm brine, place a plate on top to hold cucumbers under the brine, then add lid and transfer the fridge.
  4. Pickles are ready after 5 days, and are good for 9-12 months.
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August Weekend Harvest and Next Year Contemplation

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This weekend we got a huge harvest from the garden. We pulled our 2 fabric pots of carrots and we harvested green beans after several weeks of waiting. For the green beans, we rinsed them then immediately preserved them. (I’ll do a post about preservation of food really soon. I have decided to freeze veggies this year since I have no interest in pressure canning.) As for the carrots, we pulled them in 2 batches and immediately took each batch inside to remove the carrot tops. You should immediately remove the carrot tops from your carrots once they leave the ground, because if they sit in 90 F weather for more than 10 minutes, it’s bad for both the carrot and the tops, if you plan to use them like us. Once all the carrots were separated, I used a brush and water to remove the dirty and roots. I also threw the carrot tops in a strainer and rinsed them before prepping them meals by removing extra length off the long stems.

I’ll do a post soon about how I preserved the carrots and green beans, as well as how I am saving my onion harvest that I pulled the end of last month.

I’ve also been thinking a lot about the garden for next year and maybe planting more for this fall. I have seeds for more radishes that I plan to plant this fall, however I’m still terribly indecisive. We are thinking of putting up one to two more raised beds by the peach tree that would be low maintenance plants, but we’re still deciding on that too. So far, I’ve decided on double the tomato plant for next year, 10 indeterminate, and another row of green beans but on a trellis double the height of the fence this year. I would also like to plant garlic this fall for next year, but I’m still determining were to place that. We are planning two fabric bags of each, potatoes and sweet potatoes. And, if we are able to get in one more bed, I’ve been thinking about bell peppers, cabbage, and broccoli. If we add a second bed, I’m also considering more onions and carrots. If you have any thoughts or input, it is greatly appreciated. This was my first year with a garden, so any advice is helpful.

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July Garden Update 2020

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July has been very busy for the garden. I harvested radishes the end of June, and July I just pulled my onions. I started the month with several tomatoes set, but before long, there was a period of no setting fruit, and they stopped growing entirely. My cucumbers however had a great start of the month. I got lots of big and beautiful, as well as gourd-like and misshapen cucumbers. I was able to can pickles, and just last week I was able to make a gallon of fridge dill pickles that last up to a year! By the end of the month, I had gotten a tomato from each plant, and had begun finding green beans. The carrots were almost ready to harvest, and the seedpods on the radishes had begun to turn red. The last thing that happened this month, was the loss of a tomato plant. I planted 2 big beef, and 3 better boy, and one of my big beef plants must have been hit with fusarium, a fungus. I treated the roots with a mixture of peroxide and water, I heard it sizzling, showing it was a fungus, but the plant got hit hard and fast, so it couldn’t recover, and I had to pull it.

My second bed also went crazy this month. It grew so fast, that I had quite the mess there. Besides that, My marigolds had begun growing, and one day, there was a big hole in the bed, and the netting had several holes. I found, several weeks later, that it was in fact a bunny who found my raised bed, and had 4 little bunnies under my marigold. We also decided at that point, we’ll splurge next year and buy chicken wire for the beds next year. better safe than sorry. Despite that, only a few onions got toppled, and nothing was eaten, just a couple frightened bunnies when I’d come for my daily cucumber haul.

July 6

July 12-13

July 17

August 1

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Bread with Orange Blossom Honey

Bread is one of my favorite gifts to make for others, and this recipe has been a huge hit. If you don’t have honey, just simply substitute honey for 1/3 cup sugar. I like the honey recipes not only because I have a lot of honey, but because it’s healthier and adds a bit of a different flavor to the bread. Though the honey in more noticeable in bagels and rolls, you still get some of the flavor, and the bread isn’t as overall sweet as it would be with the sugar. I doubled the recipe and made 2 loaves at once.

  1. Mix together in a bowl, bloom 1 Tbsp active yeast in 1 cups warm water and 1 cups flour. Add 2 cups flour, 3 Tbsp Orange Blossom honey, and 2 Tbsp oil. Mix by hand or with a dough hook until dough comes together. Knead until elastic.
  2. Place in an oiled bowl, turn over, cover with a hand towel, and let rise until doubled in size, about 1 hour.
  3. Grease a 9×5 bread pan.
  4. Punch down the dough, kneed, and form into a loaf. Place in prepared pan, and let sit until doubled in size, about 45 minutes.
  5. About 10 minutes before bread has finished it’s second proof, turn oven to 350 F.
  6. Once risen, bake for 30 minutes. Let cool for 15 minute before serving
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