Fool-Proof Way to Warm Milk

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My dear and local friend Christina submitted this tip for the Weekly Kitchen Tip series:

I thought of a kitchen tip that I use quite a lot that perhaps others have not thought of. I heat milk for pudding or yogurt or ….

Coming Up…

I’ve got some exciting things to share with you. I can’t do it yet as I’m not ready. The first item coming up will be sharing my tweaked recipe, based on the 5-minute a day artisan bread, for delicious sprouted spelt bread. I cannot believe how easy bread can be. I step back from it […]

Use Your Pasta Pot for Beans and Stock, Too

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A pasta pot is useful for cooking more than pasta. No matter what you cook, draining is simple — just pull out the insert over the sink. Voila! Rinsing can be done right in the pasta insert also. [...]

Sprouting Beans: Lentils, Mung Beans, and Garbanzo Beans (Chickpeas)

Sprouting Beans | Beans are among the easiest of foods to sprout, and doing so helps to pre-digest them. Some (like lentils) can be eaten raw, though most people will digest beans best they're lightly steamed or cooked. Here are very easy directions for sprouting, and you'll find more inside our unlimited online classes. | GNOWFGLINS.com

Beans are among the easiest of foods to sprout, and doing so helps to pre-digest them. Some (like lentils) can be eaten raw, though most people will digest beans best they’re lightly steamed or cooked. Here are very easy directions for sprouting, and you’ll find more inside our unlimited classes. [by Wardee Harmon]


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Keeping Stored and Finished Kombucha Air-Tight

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I keep 7 gallons of Kombucha going at all times (see my recipe). There are either 3 jars that have a younger batch in them and 4 jars with an older batch going, or vice versa. Does that make sense? This keeps us in constant supply. But it always means that when a batch is done, I have 3 or 4 gallons to somehow store so they stay just right in sweetness, kick and taste. In other words, I don’t want the Kombucha to go sour. [...]


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Transferring Bar Cookies to Freezer Bags for the Freezer

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Here’s the second Weekly Kitchen Tip at gnowfglins.com. I am looking forward to receiving and sharing your tips in the future. (Hint, hint: send them to tips at gnowfglins dot com.) Transferring bar cookies to freezer bags one at a time not only takes time, but it isn’t that easy to get the cookies arranged […]

What’s Cooking?

As for me and my house (we will serve the Lord), we are still experimenting with sprouted grains. I’m not sure whether to keep trying with the artisan bread in 5 minutes. I think I’ve gotten it as good as it can get with sprouted kamut, spelt and/or emmer. The sprouted spelt works the best […]


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Amazing Graze Farm Store: $20 Gift Certificate Giveaway!

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Marci, of Amazing Graze General Store and Amazing Graze Blog, is hosting a giveaway for a $20 gift certificate at her store! Here’s how it works: Visit the Amazing Graze Blog. Click on the store banner in the contest post, then go to the General Store and look around. Go back to her blog and […]


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Pressing Bar Cookies Smoothly Into A Pan

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Here’s an easy way to press your bar cookies out in a pan smoothly — for instance, Sprouted Whole Grain Tollhouse Cookies. 1) Divvy up the dough among the prepared baking pans. 2) Cut off a sheet of natural waxed paper, enough to cover over one pan with a little overhang. Lay it over the first […]