I had a bit of a personal challenge this morning.  I said to myself, “If I can make pretty darn tasty bread, then I should be able to make crackers!” So here is my morning journey…

I started with this Wheat Cracker recipe from www.AllRecipes.com and made my changes:

Plain Whole Grain Crackers:

1 3/4 C  7 Grain freshly milled

1 1/2 C unbleached white flour

3/4 tsp Real Salt (Coming soon to Urban Homemaker)

1 C Water

1/3 C Olive Oil

Sea Salt for topping

Into the Bosch outfitted with Cookie Paddles and then the setting to 1 as I poured the liquids into the dry ingredients. By the time I set my measuring cup down the ingredients were mixed. Roll this amount of dough onto parchment for 3-4 cookie sheets. 2 cookie sheets worth will give you a thicker, softer- less crispy cracker. 3-4 sheets will be the thinness required for the cracker to be cheese spread worthy! Both thicknesses were incredible in taste and are currently being devoured!

Helpful Note: Roll dough onto parchment paper. Makes transferring to a sheet and prepping for the next round~ easy! I used 2 types of rollers a Wood Pastry/Pizza Roller and I used a standard 13″ rolling pin.

Once rolled out I scored the dough with a pizza cutter, knife, or whatever tool you want. Each cracker was stabbed with a fork.

Into the oven 350 degrees for 18-20 min until browned. Watch it! Depending on your type of oven, convection or not, and how the temp is~ just watch so it doesn’t burn.

The end result was beautiful. This is the plain variation with a thicker roll out. I spread the dough on 2 sheets and got a breadier, yet slightly crispy cracker. It is delightful and the salt on top is perfect!

Step 2.. Make a second batch and this time load it with 1- 1 1/2 T of garlic granules or powder and parmesan cheese (1/2C). I used Organic Garlic Granules from www.StrawHatFarms.com . They grow and process several varieties of garlic on the certified organic farm right in Montrose, CO. Chet and Karen Byler are friends of ours and I love their garlic! I bought the glass containers of garlic powder and granules and then refill in bulk. Please see their website for shipping details.

** Note: if adding extras like a parmesan cheese add about 1T water more to keep the dough moist.

Here is the second batch: Garlic, Parmesan Cheese 7 Grain Crackers. They were rolled thinner than my plain batch and covered 3 cookie sheets. There is a crisp and they are completely addicting when eaten with a cheese spread. I took this photo of them cooling so you can see how much in in 1 recipe when using 3 sheets. This was comparable to emptying 2 boxes of store bought crackers.

There you have it.. My personal cracker challenge and thumbs up across the board of family members.  I love that I know what went into our crackers and that nothing unpronounceable was in my ingredient list.

Till the Next Challenge, Kathy

I am one blessed Mama to have 3 young children to know and confess a relationship with Jesus. He being raised from the dead is right where our faith starts! I want them to understand so they can live in that relationship their whole lives. To have them know and understand early in life is AWESOME!

I’ll get back to Easter morning, my children are waking, the coffee pot is brewing, and I open the blinds to find our little “Dixieland” dog carting around a yellow plastic Easter egg. The slider opens, I say “drop it,” ~ she does. The yard is covered with about 5-6 eggs and their contents. I manage to put back all but 3 emptied eggs.

The hunt begins, then it hit me. ~ Children don’t forget the empty eggs!”

In my mind they represent the empty tomb! There are 3, an opportunity for all 3 of my children. I hope and pray they will pick them up.

I hear “They aren’t valuable Mom,” “Nothing of value is in them Mom,” “We’ll get them later Mom.” I reminded them a few times and then said no more.

So I run inside and collect three $1 bills and wait.  ~ “So did any of you get the empty eggs?” “No”, but then the light bulb goes on in one of our son’s face. He knows!!! Then our daughter~ she knows!  And then the other son. He knows too! YES!

They acknowledged they all missed a “valuable” opportunityto collect something (an empty dog licked egg) that was the most valuable!  That empty egg represented an opportunity to see the message of the Risen Christ; our best gift! The reason we believe.  They also missed the $1 that each empty egg represented.  They also understood that I asked a few times and then stopped asking.

No one got the dollars that glorious Easter morn, the empty eggs were picked up, yet they still got “it.” They got that the most valuable was maybe the least desired or not shiny. They got that the empty eggs could represent a narrow gate and only a few get them. ~ Remember they stood there with baskets filled with several intact eggs (the wide gate).   They got it as they played hide the eggs and left 1 or 2 open so an opportunity missed could be found!

So if the dog ever gets your eggs have this idea for a teachable moment! It is exactly why there is an Easter to celebrate in the first place!

Happy Easter folks! Kathy

Yes, even the Urban Homemaker buys already flaked oats and 7/9-grains.. Until tonight, that is! One of my New Year’s goals was to “flake” or “roll” or to simply “flatten the heck out of a whole grain!”  So tonight, as I prepared a granola recipe out of Breakfasts for Busy Moms, I considered taking a hammer to each piece of grain, but then realized there is an easier way…  So out came the Flaker for the Bosch and I flaked my 9 grain whole grain for the recipe! I am so impressed with myself  and the Bosch Universal as it handled itself perfectly on it’s side and flaked it’s heart out to give our family optimal nutrition and excitement for a Sunday night.

The Bosch is tipped to it’s side with resting pads built onto the unit. The Flaker attachment connects and a lever is flipped as a locking mechanism. When I flaked, I put the Bosch on a “1″ setting. Just pour the grain in. The directions do not indicate that the unit be on to flake, but out of habit with the Wondermill I followed that routine.

Few minutes later I had actually “FLAKED!” I ended up flaking 14 C of rolled 9 grain and steel cut oats into flat little flakes. Granola went into the oven, and rolled steel cut oats and about a cup of 9-grain whole grain was set aside for breakfast tomorrow. Please note: I “flaked” steel cut oats because that is what I had. This flaker does not “steel cut” them- it just “rolled” them into flakes. The oats after flaking resembled a beautiful Amish Oatmeal. For us, I added flaked 9 grain to add variety to our hot cereal. It all looks GOOD!

This is the end result. This is steel cut oats & a scant cup of 9-grain.

BEAUTIFUL

Flaked Oats, flaked whole grains can be utiltized in a variety of ways in all the ways you would think to use “oatmeal.” Hot cereals:just adjust water/liquid as necessary. Rolled oats to water is 1:2-3, 9-grain is 1:4, Barley 1:3, etc.

Also- this is just one way to “flake.” I intend to try other tools of the trade, but maybe if you flake with one of them, you could note your experience on our website in the review section on the specific part? Here is a link to the page with a few on them. The Flaker attachment for the Bosch is in the Bosch catagory under the main unit where all the attachments are!

Here’s to being a Flaker! Happy Flaking- Kathy, a Happy Urban Homemaker

Choose Standard or Heirloom Varieties That Are Not Cross-Pollinated By Nearby Plants

Think beans, tomatoes, lettuce, and peppers. Known heirloom varieties are easy to save.

Harvest from the Best Plants

Choose disease-free plants that look like they have the most flavorful vegetables or beautiful flowers.

Be Mature

Harvest mature seed. This may mean that the fruit is beyond the eating stage. Fruit that is good for eating may not be good for seed saving. Let the fruit ripen (or over ripen) on the vine. Signs of maturity: flowers are faded and dry; pod plants like beans are brown and dry. Seeds are cream colored or have browned.

Dry Method Drying

Beans, carrots, corn, herbs, onions, peas and most flower seeds can be prepared using the dry method. Allow the seed to mature and dry as long as possible on the plant. Complete by spreading on a screen in a single layer in a dry, well-ventilated area until dry.

Wet Method Drying

Use the wet method for seeds contained in fleshy fruits like cucumber, melons, squash and tomatoes. Scoop the mass of pulp and seeds from the fruit or lightly crush fruits and put into a bucket or jar with warm water for 2-4 days, stirring daily. This process separates the good seed from the bad and eliminates any viruses. Look for the good seeds on the bottom of the jar. Discard the rest of the floating and non-seed material. Spread the good seed on a screen or paper towel to dry.

Storing

Store in a jar or paper bag in a cool, dry place and use the following season.

For a complete selection of Heirloom and Organic garden seeds visit www.UrbanHomemaker.com

This little yummy is especially fun around a holiday. I serve it as an accompaniment to a brunch, later afternoon snack and of course, if there are any guests this is a delight to serve. Certainly it can also be served when you need a little celebrating for no apparent reason.

Brie Cheese Crowning Glory

1 Brie Cheese Round- peel rind off

1 C dried apples cut into small pieces

1/4 C dried cranberries

1/4 C chopped pecans or almonds

1/3-1/2C Caramel dip

Crackers

Mix all ingredients with the exception of the brie & crackers. Mound on top of the brie. Serve with crackers and little cutting knives.

Enjoy~ Kathy

Over 6 yrs ago, I went chemical free in our home to minimize any chemicals and to abolish potential health issues associated with toxins in cleaning supplies. The change in the health of one of our children was so major that he was released from a pulmonologist within the month of going chemical free with cleaners in the home. Basic cleaners in the home evolved to many areas in the home. Where I am today is on a soap box talking laundry detergent and cleaning simplicity and safety with children: Nowex Ultra Power Plus Laundry Detergent, Norwex Enviro Cloths and a basic spray: 50/50 water and vinager spray with Tea Tree oil as my fragrance of choice and the natural properties of disinfection. Growing up I was trained that a bathroom smelling like “pine” meant clean, so I trained myself to smell Tea Tree and have the same satisfaction.  Plus it insures that my kids really did clean the toilet!

Over the last six years I have left couponing for laundry soap.

I have made several homemade solutions.

And I have tried most everything with a “natural, dye free, no fragrance” label

I was never hugely ” Wow’d” to the point where I felt I arrived.

I “arrived” by a friendly twisting of the arm by a friend. She knew I had a front loader washer and that with Norwex you can get 120 loads out of a $20.99 bag of Ultra Power Plus Laundry detergent. Yes, even with a top loader, you can get 120 loads~ just add a magnet ball.  So to get her to stop twisting my arm, I bought a bag….. and folks, I’ve never looked back! Our clothes are clean, they smell fresh, and I save a bundle by using 1tsp of soap per load.

Using Ultra Power Plus Laundry Detergent by Norwex does several things for me: Satisfies me with the stain remover properties, the cleanliness and smell, hits a right price point at $ .17/ load as compared to $ .20-$ .35/load, AND it is biodegradable with no fillers so it is safe for our wetland septic system. Oh- did I say it doesn’t have synthetic fragrances which are one of the top toxins(ponder your dryer sheets, laundry soap, cleaners, etc.) in the home?

See the comparison. I spoke to a group of ladies a few months ago in regard to going chemical free and training your children to clean safely. This visual alone blows me away as it is almost  30 days old. The “Clear” is Norwex Ultra Power PLus, the “cloudy one” is a major market brand that claims being “free” with dyes and fragrances, but nothing about fillers, and the “blue, cloudy one” is again a major market brand with other items added for the sport enthusiast. I know which one I am picking!

Happy Laundry Days, Kathy

If you need arm twisting let me know! Otherwise check out some of the current specials:

Recipe for homemade Turkey Broth

Ingredients

• bones of 1 whole turkey
• gizzards and neck from turkey (optional but more nutritious)
• Turkey feet, peeled and talons removed (optional, but if you get past the less than pleasant appearance, they are loaded with gelatin!)
• 1 large onion, coarsely chopped
• 2 carrots peeled, coarsely chopped
• 2-3 stalks of celery, coarsely chopped
• scraps of miscellaneous vegetables like carrot tops, leeks, parsley, ends of other vegetables (reduces waste and adds nutrition)
• 2-4 garlic cloves
• 1 tablespoon whole black peppercorns
• 2-3 bay leafs
• 2 T apple cider vinegar

Instructions

1. Separate bones into several pieces and place all remaining ingredients in large stock pot, Dutch oven or slow cooker.
2. Fill with cold filtered water.  This is important; starting with cold water is essential.  As the water warms up, the fibers start to release all their flavors and let’s face it, it is all about the flavor, right!  The vinegar will help impart the vitamins and minerals.
3. Set on medium-high and bring to a low boil.  Remove any scum that forms on the surface (this scum will take away from all that flavor).
4. Cover and reduce to a low simmer for 6-24 hours.  Longer equals more flavor and nutrition.
5. Let cool and strain with fine mesh strainer.  Compost the vegetable scraps, the bones can be frozen and used again later.
6. Refrigerate and remove any hardened fat on top.  You know if have a good batch if it congeals like Jello!  Use in 3 days or put in pint or quart jars, bags, containers and freeze, then use for future recipes.
7. Sea salt to taste afterwards.

Benefits of homemade bone broth

Before our culture became the fast food nation that buys everything boneless and in a neat package, people got their meat from a butcher who sold it to them on the bone.  Our thrifty ancestors used every part of the animal and especially the bones.  In some villages, the bone would be passed from house to house every night to be put into the family’s soup pot until it was used up.  People would make broth and stock out of the bones to use to make other meals or to flavor their whole grains.

Chicken broth using chicken feet

Meat and fish stocks are used traditionally in almost every culture in the world.  However, they have almost entirely disappeared from our modern American family kitchen as all of our food has become so processed and “fast.”  This is really a shame because it is so delicious, very easy to make and has incredible health benefits.

Bone broth is very easy to make.  It takes time to cook it, but you can make a lot of it at one time and freeze it for use as a base for soups, stews and whole grains; or just consume it by itself for a quick and healthy snack or meal.

The main components of bone broth are cartilage, bone marrow, amino acids, collagen and gelatin, and minerals. Cartilage is formed from collagen and elastin proteins and contains glycosaminoglycans (GAGs), chondroitin sulfate, keratin sulfate and hyaluronic acid.  It can be used to treat arthritis, degenerative joint disease, inflammatory bowel disease and will boost your immune system.

You have probably heard of the supplement Glucosamine Chondroitin.  Lots of people take it to alleviate joint pain.  Usually the pill is made up of about three of the most common types of glucosamines.  However, there are over 100 kinds that exist in natural cartilage and when you make bone broth, these are released and you get the extra benefits of these (especially when you use knuckles, feet and ribs to make your broth).

Bone marrow is an important source of immune support factors and nutrition in the bone broth.  There is research that suggests that it boosts immunity and reduces inflammation; so there may be something to the legend of Grandma’s cure-all chicken soup, after all!

Chicken (or Turkey) feet make great bone broth

Glycine and Proline are amino acids that are present in traditionally-made bone broth.  Glycine is an amino acid that is essential for the production of other amino acids.  Proline is an amino acid that is used in the structure of collagen (essential for firm skin, ladies!) as well as for bones, ligaments, skin and cartilage.

Collagen makes up about 25% of the protein in the body.  There are fifteen types of it.  It is the same as gelatin.  Gelatin usually refers to extracted collagen.  Collagen is what it is called when in the bodily form.  Most processed commercial gelatin is made from animal skin and contains MSG.  But homemade bone broth has a much more nutritious (and delicious!) gelatin that has lots of different minerals and amino acids.

The biggest benefits from collagen and gelatin are its soft tissue and wound healing properties.  It also aids in healing cartilage and bones.  Basically, what’s inside and around the bones heals our bones and tissues.

Cooking the bones releases the nutrients into the broth

You have probably also heard how our modern foods are insufficient in minerals due to our depleted soils.  Never fear!  Real bone broth is here!  Bone broth is an excellent source of calcium and phosphorus.  It also contains magnesium, sodium, fluoride, sulfate and potassium.  So, no need to run out and buy those expensive bottles of trace minerals if you are consuming your traditional bone broth.

Store the final mix in n airtight container or freeze

The original recipe inspiration came from Make A Mix by Karine Eliason. This basic mix can stand alone or be varied in a number of ways. Make this mix and put it into a container to store in the freezer; this will help keep it fresh. You can half this recipe to go smaller; with 5 people in our family we refill our pancake mix container 2-3 times per month.

Ingredients

• 16 C freshly ground Hard White Wheat (see variations below)
• 4 C Powdered Milk (you can use Buttermilk powder too)
• 1 C Sugar
• 16 tsp baking powder
• 8 tsp baking soda
• 4 tsp salt

Mix all dry ingredients together

Directions

Mix all dry ingredients together until thoroughly blended. Store in an airtight container.

Custom Mix Variations

This is the best part! Our whole grain pancake mix is very forgiving and amazingly versatile. Pancakes are one of the oldest forms of quick breads, and as such the ingredients are so simple that failure is really quite difficult.

We love to customize our homemade pancake mix with custom flour mixtures. Mix any variation: Hard Red Wheat, Hard White Wheat, and Soft White Wheat. Barley only, Barley with Hard White. Rye and Hard White, Kamut, 9-grain, Oats, Spelt, or all the above! Grind and mix any whole grain variation that sounds yummy or interesting to you. Even if you use a grain that is low gluten; it’s no matter because pancake batters are forgiving when using low gluten grain!

Use a grain mill like the Wondermill or Nutrimill for fresh flour

If short on time or grains, use what you have in whole or part. There really are very few rules when it comes to pancakes. For those coming off of store bought mixes, yes it is ok to put in partial amounts of unbleached flour until the family doesn’t realize they are 100% whole wheat/whole grain! Just keep slipping in more and more of those healthy whole grains during the transition process.

Basic Pancake Batter

• 1 egg
• 2 T Olive or Coconut oil (the Olive Oil adds a unique hint that really compliments the flavor)
• 1-2 tsp pure Vanilla extract
• 1.5 – 2 C of you homemade Pancake Mix
• 1 C water (Add more for thinner pancakes and less for thicker; we tend to like our pancakes a little thinner)

Directions

Add egg, oil, vanilla and Pancake mix to bowl. Add any additional mix-in or stir in (see below) before adding water. Add water and stir with a whisk until blended to desired consistency. Cook on a preheated griddle using coconut oil or olive oil; medium heat works best for thorough cooking to eliminate doughy spots in the middle.

Serve hot with 100% real Maple Syrup. We like to substitute the syrup with homemade jam as a nice change of pace or a combination of jam and yogurt (a real treat from our point of view).

Variations

Here are some popular variations to spice up your basic Pancake Batter:

• Mix in Applesauce,  pumkin, pureed Bananas or peanut butter
• Add a splash of lemon or orange juice for a light zesty flavor
• Include ground Flax, Almonds, or crushed Pecans
• Add Cinnamon or nutmeg
• Mix in fresh Blueberries, Chocolate Chips, or Yogurt (gives nice texture)

Ingredients

• 1 tsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 red bell peppers
• 4 large tomatoes – peeled, seeded and chopped (may use canned)
• 1 1/2 tsp dried thyme
• 2 tsp paprika
• 1/8 tsp white sugar
• 6 cups chicken broth
• Salt and pepper to taste
• 1 pinch ground cayenne pepper
• 1 dash hot pepper sauce
• 2 Tbsp butter
• 1 1/2 Tbsp all-purpose flour
• 6 Tbsp sour cream
• 1/2-1C milk for a creamier soup, optional

Parmesan crouton

• Sliced whole-wheat baguette (or bread of your choice)
• 3 Tbsp olive oil
• 1/4 cup grated Parmesan cheese

Directions

Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside.

Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.

Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.

Strain soup, reserving broth. Place solids in food processor, blender or use a stick blender, and process until fairly smooth. Add puree back into broth.

Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.

Parmesan crouton: Heat oven to 350°F. Toast sliced bread on a baking sheet until golden. Remove and brush with olive oil and sprinkle with the Parmesan cheese.   Return to oven and bake until the cheese melts.

Slice crouton diagonally and serve on top of soup with a fresh parsley garnish.

Ingredients

• 2 (8 ounce) tubs whipped cream cheese
• 2 cloves garlic, chopped
• 3 Tbsp olive oil
• 1 cup firmly packed fresh basil leaves
• 3/4 cup finely shredded Parmesan cheese
• 1/2 cup firmly packed fresh parsley leaves
• 1/4 cup pine nuts or slivered almonds, optional
• 1 medium tomato, seeded and finely chopped, optional

Directions

Thoroughly mix all ingredients together, chill and serve with an artisan bread or pita chips.