Anyone that knows me and my cooking, knows that I’m really not good at or disciplined in the area of cleaning as I go. For dealing with this, my husband must be commended, because the dishes often fall on his shoulders. For these, and many other reasons, I like to make one pot/pan meals to cut down on the mess & stress.
Since we haven’t been eating out inside of restaurants since COVID began and we only really order out for pizza, we have cooked at home A LOT and I never thought I’d say it, but… it’s getting old. I’m at the point where by 3 PM, I am wishing food would just appear for my family and that a fairy godmother would come take care of cleanup. I can’t be the only one feeling this way, right?
With the first day of winter right around the corner, I’ve been digging out some hearty soup recipes that we all love and trying to develop some new ones that we can toss into the instant pot, “set and forget”. That said, the groceries are packed with the holidays coming up and I’m finding that they are having a hard time keeping things in stock. Lots of the meats and ingredients I need for the week, when I’m meal planning, seem to disappear before I can put them in my online cart at Walmart or my husband returns home half empty-handed when I send him on a run for my specifics. That was the case this week, which I what lead me to coming up with the soup I’m sharing here today.
The weather is getting colder. A lot of days around here have been highs in the 30s and snow has shown it’s face more than once. A comforting bowl of slurp worthy goodness was just what I knew we all needed. And, if you’re feeling that way too, then this soup recipe is for you! The ingredient list is simple and the tastes are familiar; they marry together in a way that is delectable. Plus, served with 60 minute dinner rolls… midweek, supper time heaven. Disclosure: It does have a bit of heat to it. It’s delightful, but if you’re sensitive to spice, maybe omit the red pepper.
Instant Pot “Colder Weather” Soup
1 Lb ground Italian sausage
1 yellow onion, chopped
2 cloves of garlic, minced
2 tablespoons of Italian seasoning
1/2 teaspoon ground red pepper
1/2-1 cup chopped celery leaves
1 can diced tomatoes, undrained
2 cans navy beans, rinsed and drained
1 cup white wine
3 cups water
2 cups chicken broth
Salt + pepper to taste
1. Set your instant pot to sauté and drizzle the bottom of the pot with olive oil. Cook your italian sausage and onion together until the sausage is brown & onions are mostly translucent. Add red pepper & minced garlic and cook for 5 more minutes.
2. Stop sauté and add the rest of the ingredients to the pot one by one. Pressure cook for 20 minutes.
3. Serve, topped with mozzarella cheese. And, preferably, with your choice of bread. Bon appetit!
I am so thankful for Instagram and the people it provides to you at the right time. Amber @ Fulcrum Farms has always been super sweet and supportive of my page so it just felt right to reach out to her and ask if she would write a post for the blog. If you talkto her, it just felt like a natural fit. She came up with such a great post and one of my fave comfort foods to write about for you. So, without further adieu…
FULCRUM FARMS, Amber:
When I was contacted by the lovely Quin, to write a post for her blog, I was kind of caught off guard. What could I possibly say that anyone would want to read? I’m new to owning land, I don’t have experience with real farming, and I’ve never officially raised an actual farm animal (aside from chickens, which most people start out with anyhow). So what could I write about that people might be interested in?
Then I decided – well, I could just share a quick recipe, something perfect for cool weather, and comforting after a long day of work. I don’t know anyone who couldn’t use a good recipe for that! Everyone that I have shared this with has enjoyed it immensely. It’s super simple, but it is also absolutely delicious. Handed down from mother’s side of the family, I make this many times through the fall/winter months to fill all our tummies when we are running on low. I hope that you like it as much as we do! Chicken Paprikash
4 Bone in Skin on Chicken breasts (or thighs or a mix)32 oz chicken broth1 large yellow onion, chopped4 cloves garlic, crushed1/2 C flour1/4 C Hungarian PaprikaSalt and Pepper, to taste 16oz sour cream Heat and oil a large skillet or pot with a lid. Cook chicken until browned on all sides, it will finish cooking through during braising. Remove to a plate and cover. Lower heat. Add onion and garlic to the skillet, pour more oil if needed. Cook, stirring often, until fragrant and onions turn translucent.
Meanwhile, mix together flour, paprika, salt and pepper. Once onion and garlic are soft, stir in the flour/paprika mix. Increase heat to medium and stir, it will be VERY thick – you just want to cook the flour for 30-60 seconds to remove the raw taste. Whisk in the broth, be sure to stir it very well to remove clumps. Once the broth has been mixed into the flour, bring pot to a boil. Return chicken, submerge and lower to a simmer. Cover with lid.
Allow to cook several hours, I usually leave mine on low for 4-5. Or, if your cooktop likes to burn things, put into an oven at 250* for 3-5 hours (optionally a slow cooker and/or instant pot would work wonderfully for this recipe too!). Check every so often, if you’re using an oven or cooktop, to make sure the it isn’t boiling hard – you want to braise the meat slowly in plenty of liquid.
About 60 minutes before you plan to eat, put sour cream out on counter to come to room temp. 30 minutes before you plan to eat, use a colander and drain the chicken, onions and garlic. Wipe out pan, then add liquid back into pot, keep off heat. Separate the onions and garlic from the chicken, discard. Debone, remove skin and shred or chop the chicken, set aside. Whisk sour cream into pot, turn heat to medium low. Add in chicken, stir, and keep warm until serving.
I make homemade spatzel to go along with this and serve with a side of fordhook Lima beans or baby peas. Egg noodles and rice are both good options as well. This makes enough to serve my family of 6 – with seconds and usually some leftover. It’s also easy to adjust to your taste – add or remove ingredients to your preference. We like a lot of paprika, so my recipe calls for a large amount. We prefer white meat, so I use bone in skin on breasts. We don’t like the onions/garlic floating around in our liquid so I strain and remove them. If I can give 2 recommendations –
Use bone in and skin on chicken, any pieces will work or just take a whole chicken and cut it up to fry and continue with the recipe as written.
Purchase Hungarian paprika. The better quality you have, the better your dish will taste. You can use the store brand paprika, but if you can splurge on a container of real Hungarian paprika – do it!
Happy Monday! I hope everyone had an amazing weekend. Maybe it’s still going? My hubby has off of work today and tomorrow… then, it’ll be back to the grind. But, for now, we’ll pretend like it’s Friday eve all over again!
This week was JAM PACKED with my parents being here. And, I have to hand it to my dad and Jon. They stayed out in the heat day after day to work on putting in a new door from our room to the outside and started on the porch we will be able to enjoy. My dad was also going to expertly apply wallpaper to our statement wall in the bedroom BUT, by the time Thursday evening rolled around, we opted for some family time that didn’t involve construction.
Our fishing adventures weren’t very successful, but it was nice to finally spend an evening doing something other than laboring on the farm til dark. Seems like most of May & June were spent doing numerous projects and tying up loose ends (figuratively and literally). While not all of the tasks I wanted are 100% done, it feels like maybe we have moved into the slower part of the summer. Plus, we couldn’t have picked a more beautiful night to spend hanging out at the pond.
On Friday, we ventured down to our local flea market + auction to take a look around. We brought our masks [the kids struggled a bit], but BOY was it HOT and there were SO many people!! We did the best we could to social distance and sanitize. How are you guys doing with that in your areas? Are you finding a lot of people don’t want to wear masks or stay six feet apart?
Didn’t find much at the flea market, this weekend, which was a bummer. I’m a sucker for antiques. But, the Fourth of July drove everyone out and I don’t know if we just got their too late or what. Somehow we always end up there in the heat of the day. Next time, I’m gonna show up bright eyed and bushy tailed at 6 AM and clean house! Haha
Our favorite part lately, though, has been the livestock auction. It’s been hosted online, but if you get there early in the afternoon & throughout the evening, you can survey what they are going to have up for grabs. It was fun seeing the kids pick out all the animals they wanted to add to the farm… all the while not knowing exactly what we would bid on.
Saturday morning came as a surprise, especially to the girls who didn’t get to go with him to pick up the “gifts” we bought. Jon pulled up with two rabbits and two goats, and their faces lit up with excitement. So, please meet… Oreo + Peach. The Holland Lop (black/white) and Mini Lop (chestnut) that have completely stolen our children’s hearts!
Fortunately, they are both does, so we won’t have baby bunnies running around any time soon! They are both silky soft, cuddle buddies and love their fruits and veggies! They are only 8 and 9 weeks old so I really can’t wait to see their little personalities develop more as they grow. Right now, Oreo seems to be the more laid back one. Peach is very lovable, but is also the one who tries to make a mad dash for the woods!
Now, I’m pleased to introduce you to Leia (light gray/brown) and Rey (dark brown/black) our Nubian goats! Of course, Star Wars names just came naturally to our family of nerds and seemed to fit these two sister so well. We aren’t sure yet of their age, since that information wasn’t listed at the auction. So, I’m looking forward to having our livestock vet come out and give us an estimate when he gets around to their vaccines.
Originally, two goats wasn’t on the agenda for this weekend. But, I couldn’t separate these babies! And, I swear our seven year old son is a goat whisperer! These little loves were just chatting up a storm to him at the auction. Leia is a bit more outgoing and playful. Rey is a little more cautious and independent. But, they are both like little puppies and are content to romp and follow us around when we have them out in the yard.
Sunday rolled around and we needed to go out and get some more supplies to make a temporary pen for the goats in the pasture and a few other odds and ends. We walked into Tractor Supply and, as usual on weekends, the kids ran to see the chicks for sale. Of course, this particular Sunday, we went to a different Tractor Supply than we normally do and they had Olive Egger chicks!
I have been looking for an Olive Egger hen [on the DL] for a few weeks, but haven’t found any. I’ve posted ISO’s on Facebook and checked auctions, but with no results. I haven’t “officially” posted anything about our chickens or our coop because we are still in the process of refining our flock. I cannot seem to find Black/Blue Copper Marans ANYWHERE! And I’m all about having a variety of egg color.
We have a few “slots” available right now to round out our flock and, even though these Olive Eggers won’t be laying for a few months at least, I am willing to wait for a good, well-raised hen. So, I talked my hubby (with the kids’ help), against his better judgement, into getting 6 Olive Egger chicks. Our plan, right now, is to raise them and keep one or two. Then, I’ll sell the rest.
If you don’t know by now, I’m actually terrified of chickens. Our [almost] 14 year old does most of the feeding, watering, and changing out the bedding in the coop. He expresses how “cool” he thinks they are very openly. I, on the other hand, can barely open the door to the coop and just hurry to fill up the feeder; even wearing boots up to my knees. My job, mostly just consists of making sure the eggs are collected and/or that our two year old doesn’t smash them on the way back to the house. Which, seems to be her specialty.
I’m hoping that by having these little buddies around, and not being afraid of their fluffy little selves, I’ll be able to train myself to be less scared as they grow into adults. I honestly, fought the whole “Let’s get chickens!” movement as long as I could. But, now that we have them, I couldn’t imagine them not being here. Just need to get past my bird phobia issues!
Side note: I am, oddly, not afraid of ducks. There were two lots of amazingly adorable ducklings, yellow and fuzzy, at the auction. Alas, I couldn’t talk Jon into getting them. I’m crossing my fingers for next summer when we have the pond dug out for the rest of our animals. Help me find convincing arguments! Because I’ve heard that they are loud and messy!
Aside from all the awesome animal shenanigans, the kiddos passed the time fooling around spraying each other [and my parents] with the hose, and jumping into their bathing suits to play and get crazy. I’ve been begging Jon for a pool because these summer days with no A/C, are by no means unbearable but, could definitely be made a little more comfortable with an evening dip! Haha!
Until then, for the past couple of years, our girls have been more than happy to chill out in this galvanized tub. True country gal style, they fill it up and have a “bath” in their “pool”. Or, at least that’s what the littlest sister says! And this weekend, we livened things up a bit by adding some Tubby Todd to the party!
I’ve heard some great things about Tubby Todd Bath Co. over the years. Having four kids, people are always recommending what they have used. Not to mention, I’ve seen a ton of influencers use TubbyTodd on their children. So, when I saw on Instagram that the company had recently released a limited edition watermelon scent for summer, I knew I wanted to get my hands on it!
I bought the summer gift set so we could try out all three products; bubble bath, hair + body wash, and everyday lotion. When they first arrived, I was surprised by the subtle scent and reassured by the plant-based ingredients. I’ll be honest, as with any product, I was skeptical, curious, and excited to give them a try!
When I added the bubble formula to water, that’s when it really started to shine. The smell came through beautifully as the foamy suds started forming. But, I was pleased to find it wasn’t overwhelming. Because of the natural source of the fragrances used in Tubby Todd products, the delicacy of the scent is exactly what it should be. And, I found that you really smell all the notes of each component. I also loved that the bubbles stuck around the whole time. They didn’t just fade away once the kids started splashing.
The hair + body wash was amazing. It’s probably the first time in history that my little Tulip babe has ever enjoyed having her hair washed! She is usually screaming for me to get the soap off her head and stop fidgeting with her. Also, she rinsed her hair (aka dumped a ton of water on her head) and the soap never burned her eyes. I really appreciated that because many of the brands we have tried in the past that have advertised things like “tear-free” have bothered my children anyway.
Last, but not least, the lotion. It’s substantial and not watery. Smooth and buttery, not sticky. And it absorbs without leaving any slippery feeling on the skin. Leaves my babes soft and smelling good enough to eat! I’m very happy with our Tubby Todd experience so far. I can’t wait to keep using these products and I will definitely order from them again. Have you ever used anything from this brand? What are your thoughts?
That’s a wrap for our weekend and the haul of farm animals we added to the homestead over the last three days! Can you believe it?! Sometimes I wonder how we are gonna take care of all this! But, somehow, it always works out. And, these experiences are literally making the lives of our kids so fantastic- especially since COVID came and ruined everything. What are your summer plans?
This weekend on the farm was pretty relaxing. My parents are in town. Pretty much the only people we’ve hung out with since covid… we haven’t seen them in almost 8 months! The weather has been fantastic and, even with the threat of rain, the breezes and mild temps have been something to be thankful for. Making s’mores with the kids and spending the majority of the time outside was just what the doctor ordered.
Here are some very candid iPhone pics 😂
Otherwise, we were very excited and nostalgic because we have weaned our bottle calves!! Seems like only yesterday that we picked them up and brought them home, even though it was mid-April. Back then, we were still wearing toboggans and Carhartts; trudging out to the barn in the cold and [sometimes] snow.
Today is actually the first day that they have been completely off bottles and [so far] it seems like they don’t even notice that we haven’t made the journey out to the barn with their regular milk bar + have only supplied them with feed and hay. They have been doing well during the transition the last couple of weeks but, of course, we have been keeping a close eye on their progress. A part of me will miss playing the part of mama to these babies and seeing the bond that the kids got from caring so intimately for them.
Before committing to the task of raising calves, we (aka hubby) joined a lot of Facebook groups, read books, and did a whole bunch of online research. One of the most important things we learned, starting out, is how valuable it is to get your calves from a reliable source. So, if you get your calves from an auction, you have no idea usually if they have had colostrum from their mother, what bacteria’s they have been exposed to, if they have scours…etc. However, if you get them from a local farm, they will be able to provide you with information regarding their health and wellness.
So, we got in touch will some farms in our area and, fortunately, found one (dairy) that was basically willing to give us as many calves as we wanted for a price that is so low it’s not even worth mentioning. Their bull calves were, obviously, not useful for their field, so we gladly accepted- at first- one. Being that they were about 5 minutes away, it was good for the calf and us because of the low transport time and easy transfer. Within one day, we knew we were going to get more.
Cows are social animals and I couldn’t bare the thought of having one lonely calf. Especially, since we haven’t yet expanded our pasture enough to have other larger animals, like horses…etc. Also, we are still contemplating what species we would like to include here and can reasonably care for. That being said, we knew that several bull calves would be available within the week. And within that time, we acquired two more. Now, I have to insert that, in our livestock vet’s opinion, it is wise to get all of your calves from the same place/herd because each farm/group of cows has its own strain of bacteria and germs that it carries with it. If you calves are all from the same homestead, they are less likely to get ill and contract viruses.
Every person/family decides to do things differently with their calves. If there is anything I’ve learned from reading online feeds it’s that hardly any person does the exact same thing to care for their animals. So, you have to find what works for you.
We started out giving ours two bottles a day; one in the morning and one in the evening. The formula we used was DuMOR milk replacer from our local Tractor Supply, and we accompanied the morning bottles with DuMOR probiotics. We did struggle with a little bit of diarrhea at the beginning, sometimes tinged with blood, and, being newbies, we didn’t really know how to handle it or if it would truly be considered scours. So, we began giving the calves Theracaf electrolytes but, when that didn’t work, we reached out to the farming community to find out what other solutions may be better. An overwhelming amount of people came back with the response to use Spectogard Scour-Chek. That made a HUGE difference, and our calves recovered [almost] overnight. We never noticed them suffering from loose bowels again.
They started gaining weight quickly, although one of ours is a runt. And they are still fattening up pretty nicely. I guess I should’ve mentioned before now, but we have Jersey calves. If any of you have Jerseys, perhaps you have had others comment on our “skinny” or “sickly” they look. If you’re new to bottle calves, like we were/are, don’t let that get to you. If you’re concerned about your calves being too slim or their rate of growth, my best advice is to find a livestock vet you feel comfortable with (ours was recommended by the farm where we got our calves) and have them give the calves a once over. We had some comment on the fact that our calves seemed to be very bony, but the vet had told us already that they were doing 100% perfectly. Also, TRUST YOUR GUT. Just because you might have not done this before doesn’t mean your a dummy. A first time mom still intuitively knows what her baby needs, and shouldn’t listen to unsolicited advice. Neither should you when it comes to your calves!
Early on we started leaving sweet feed and hay/alfalfa out for them to munch on, to get used to the idea of more solid food. They took to it pretty regularly around month two. As well as chomping on pasture grass. Now, these babies are ready to be eating more substantial food full time. We will definitely, however, be providing them with treats. I don’t think the girls could stop feeding them dandelions, if they tried. These calves would wait all day at the fence for just one of those.
Of course, baby cows are mischievous. We’ve had one get caught in the fence and turned upside down, we’ve had them break out of the fence, and they have certainly tried to drag the elderberry bush into the pasture to devour. But, all in all, raising these babes from just days old to, now, three months has been a rewarding experience. Especially for the kids. They have learned a lot of responsibility, a lot of compassion, and a lot about how the ‘circle of life’ works.
Our intention is to take three to the butcher when they are somewhere between 18 + 24 months. I never used to think that I would be able to accept that fact. I always just wanted to have a cow as a pet. But, the longer we have them, the more I realize that to have a sustainable lifestyle on a homestead, it’s just not practical to have three cows chillin’ out on your land for their whole life; 18-22 years! (Now, if I ever get my Highland, that’s another story! haha)
For now, we are just enjoying the process and acquiring a lot of knowledge along the way. If you all have any tips for us starting out this ‘adolescent’ phase with the calves, I’d love to hear them! As well as anything you would do differently at the start. We will definitely be getting more calves after these ones so I’d really appreciate any opinions or ideas. Happy Monday!
About a month ago was the first day since quarantine that I was able to have an entire day [almost] to myself. Noah had to go see his [biological] mom, so, while hubby and the other two oldest kiddos made the long trek to VA to meet her, T and I stayed home and tried to relax. If you know me, you know that “relax” isn’t in my vocabulary. It’s one of the hardest things for me to do and, with four kids around, it’s not something I often get to attempt.
That said, T and I layed in bed, watched movies, cuddled on the couch…and I managed to fit in a little laundry. While we were lounging a bit in the morning, I stumbled upon a couple of recipes that sounded divine, only I couldn’t decide- between the two- on which to make. At one point, I even contemplated trying to be ambitious and make them both with a toddler hanging around my feet screaming, “ME TOO! ME TOO!”, because of her desire to help. Disaster? I think, yes. Haha.
So, instead, I decide to marry the two into a delicious, gooey masterpiece and knew the kids would be thrilled to come home and find them ready for dessert or a sweet, breakfast treat the next day. Needless to say, I kick myself for not thinking to make something like this as a nice send off surprise for Noah. But, they are so yummy that they are definitely going to be a go-to that we will all get to enjoy over and over.
They DO take a little time and effort, so I wouldn’t exactly call them “quick and easy”. But, the result smells and tastes amazing! And, I’ll be honest, I’ve had a hard time keeping my hands out of that pan! Hopefully, if you make these, you love them as much as we do.
Don’t forget, you could always add things like pecans or walnuts, raisins, and other favorite ingredients into the filling mix to make it your own. Without further adieu, here’s the recipe!
Apple Maple Bourbon Cinnamon Rolls
1 pkg active dry yeast
3 cups all purpose flour, plus more for dusting your work surface
2 tblsp butter, melted, plus more for buttering the bowl and baking dish
2 tblsp granulated sugar
1/2 tsp salt
1 large egg, lightly beaten
1 cup packed brown sugar
2 tsp ground cinnamon
1/2 tsp salt
1/4 stick unsalted butter, melted
2 granny smith apples, diced small
4 ounces cream cheese, softened
2 cups confectioners’ sugar
1/4 cup maple syrup
1 tablespoon bourbon (optional)
1 tsp vanilla extract
For the dough: Place the yeast and 1 cup lukewarm water in the bowl of a stand mixer and whisk to combine. Fit the mixer with the dough hook and add the flour, butter, granulated sugar, salt and egg. Knead on medium-low speed until the dough forms a ball and releases easily from the sides of the bowl.
Butter a large bowl; transfer the dough to the bowl. Cover with plastic wrap and set aside until the dough has doubled in size, about 1 1/2 hours.
For the filling: In a medium bowl, stir together the apples, brown sugar, cinnamon, salt and butter. Set aside.
Preheat the oven to 375 degrees F. Butter your baking dish.
Punch down the dough a couple of times, then roll it into approx 16-by-12-inch rectangle on a lightly floured surface. Spread with the filling, leaving a 1/2-inch border.
Starting at one of the short ends, roll the dough into a cylinder and then slice into 8-12 rolls. Arrange the rolls, cut-side up, in rows in the prepared baking dish. The filling will be “watery” and start leaking. Feel free to spoon what comes out over and into the crevices of the rolls to help retain flavor and moisture. Cover with a clean kitchen towel and leave to rise until nearly doubled in volume, about 45 minutes. Uncover and bake about 20 minutes.
For the icing: Blend or stir the cream cheese and confectioners’ sugar. Add the rest of the ingredients and mix until smooth. Top the warm cinnamon buns with icing and serve.
Tip: If you plan to reheat them to eat the next day, be careful not to leave them in the microwave too long. 10 seconds in ours was enough to restore the fluffy, gooiness without melting away the icing or turning the dough into a hard rock.
Also, if you happen to have a cute two year old around to help, snap a pic of them licking off all that frosting! It’s too cute and you’ll know all your hard work paid off from the satisfied look on their face. (as seen below)
If you recreate these, let me know in the comments below, or tag me on social media so I can see!