Russian Tea

There are certain times of year that I crave a special hot drink my Momma would make for me.  Those times are; Autumn, Winter and when I have a head cold.

With November being here, that memory and desire came back.  Now, I have no idea why this is called Russian Tea.  There is no Vodka in it, not any alcohol at all, but it sure can warm you up head to toe and completely inside!  It also feels great on a sore throat and stuffy head and nose.

This is my Momma Kathy’s recipe.

Russian Tea

Ingredients:

  • 3 cups sugar (I use half sugar and half stevia)
  • 3/4 cup of Instant Nestea no sugar no lemon
  • 18 ounces Tang Powdered Orange Drink (You know, the breakfast drink that went to the moon…. I just aged myself, I know.)
  • 8 ounces powdered lemonade. (1 lg package of Wylers lemonade)
  • 1 tsp of ground cloves
  • 1 tsp of ground cinnamon

Directions

  1. In a large bowl thoroughly mix all the ingredients together.  (Be careful, it will make you sneeze)
  2. Put mix in Mason Jars or glass storage containers that can be sealed tightly. It will fill a quart jar and about a pint jar.
  3. Put caps on tightly.
  4. Store in a dry place.

To Serve:

  • Heat water until boiling.
  • Put 3 tablespoons of mix in your favorite 12 ounce coffee mug.
  • Add hot water and stir.
  • Enjoy!

Until next time,

Mrs. Kay L Rice

Sourdough Flatbread (& Sourdough Starter)

Rarely will you walk into my kitchen and not see a quart (or gallon) mason jar tucked away on the dark part of the kitchen counter filled with sourdough starter.  I use this starter for everything from breads, biscuits, pancakes pretty much anything bread based.  Wheat and raw flours work much better than bleached white flour but you can use that too.

If you don’t know how to make your own sourdough starter:  Here you go.

BASIC SOURDOUGH STARTER

In a mason jar (gallon or quart, nothing less), add in 1 tablespoon of plain real greek yogurt (this is your cultures), 1 cup of your flour (I like wheat), 1 cup of warm room temperature water.  Stir but do not whip. Cover with a cheesecloth over the top, and screw on a mason jar ring.  Tuck away in a nice warm dark spot on your counter.  NOW Here is the important stuff  EVERY DAY at the same time you MUST FEED your starter, kinda like a pet.  It will die if you don’t.  To feed it you add in 1 cup of flour and 1 cup of warm (not hot, not cold) water.  Stir do not Whip, put the cheesecloth and ring back on set aside.  Do this for 7 days.  You should see “bubbles” and it should expand a tad and have a nice ‘sour’ smell to it.  It’s ready to use in your sourdough recipe of choice. If you have to let it go to sleep (aka not feed it for a few days) put it in the refrigerator where it will go to sleep.  To wake it up, bring it out of the refrigerator and start feeding it again (you do not need to re add the yogurt).

Now onto the FLATBREAD.

But today, I thought I would share with you how to make flatbread.  I love flatbread, it can be used as a soft sandwich shell, you can dip it in hummus or other dips, or use as a “slice” of bread with soup, stew or eggs.  My favorite are whole wheat, and honestly from what I’ve seen in the stores around here, it’s expensive for all it is.

NOTE:  Make your dough the night before, it needs to “rise” at least 8 hours to be perfect.

INGREDIENTS (Makes 7-8 flatbreads):

  • 1 1/2 cups of flour
  • 1/2 cup of water
  • 1/4 cup of lard (yes, I use lard, you can use crisco or coconut oil if you prefer)
  • 1 tsp sea salt
  • 2 cups of sourdough starter

DIRECTIONS:

  1. Fold all of your ingredients together.
  2. Form into a large “ball” in a large greased bowl.
  3. Cover with a “bread towel” and set in a warm place in your kitchen (not on direct heat) and leave it alone overnight (or 8 hours).  Overnight is best.
  4. The next morning, Punch your dough down and form a new ball and let it sit for about 5 minutes or so.
  5. Take a mess of dough about the size of a small fist and form it into a ball.
  6. Place on your rolling mat with a sprinkle of flour (as to not stick to your board or rolling pin) and roll out with your bread rolling pin until round and about 1/4 inch thick.
  7. Carefully lift your dough and place it on a HOT skillet (a cast iron skillet greased is best).  Cook for 30 seconds, flip over and cook for another 30 seconds, flip again, cook for another 30 seconds, and flip a final time and cook another 30 seconds.
  8. Do steps 6 and 7 until all of the balls of dough are done.
  9. They are great to eat immediately, or store them in a bread bag and eat throughout the week.

Enjoy!

Until Next Time,

Mrs. Kay L. Rice

 

 

Pickled Brussel Sprouts or Cauliflower

With the growing season coming to an end there seems to be an abundance of brussel sprouts, cauliflower, cabbage, squash.  The Autumn veggies.

Cabbage always gets put into fermentation crocks to become saurkraut, but what to do with brussel sprouts and cauliflower? Pickling.  This recipe will give you great treats to enjoy all winter as a side, salad or snack.

Ingredients

  • 5 cups of brussel sprouts or Cauliflower (I don’t mix these two together in the same jars).
  • 5 cups white vinegar
  • 5 cups of water
  • 6 tbsp canning salt
  • 2 tbsp sugar
  • 5 cloves garlic spit
  • 1 1/4 tsp of red pepper flakes
  • 5 sterluzed pint jars with canning lids/rings

Directions

  • Split your sprouts in half and remove the end ‘nubs’. Soak in water. About 5 min.
  • Split your cauliflower into small florets. Soak in water. About 5 minutes.
  • In a large pot bring your vinager, water, salt, sugar and pepper flakes to a rolling boil.
  • In each (hot) sterilized jar place one whole garlic clove split (2 halved).
  • Pack each jar with your brussel sprouts or Cauliflower leaving 1/2 inch head space.
  • Fill with hot vinager solution leaving 1/2 inch headspace.
  • Use spacer tool to work out air bubbles.
  • Clean rims of jars.
  • Apply lids and rings.
  • Water bath can for 15 minutes after reaching canning temperature.
  • Cool.  Wait for the “pop”.  Make sure they seal.
  • Let set for 24 hours before moving to storage.

Enjoy!

Until next time,

Mrs Kay L Rice