Purpose of the Site

Greening Granny’s Kitchen is an unique mix of storytelling and food. Based on a homesteader’s recipes, it features traditional and new gluten-free and lactose-free recipes. This book invites you to:

* embrace healthy eating

* compare traditional and new recipes

* learn about alternative baking ingredients such as maca, amaranth flour, teff flour, date sugar and quinoa

* be inventive in the kitchen

About the Administrators

Garrett and Garth Roberts

This site is a great promotion for the book. It also has timely tips on healthy eating. There is an opportunity on a tab called FREE STUFF to sign up for the newsletter.

I am looking forward to future videos showcasing some of the recipes.

Keep up the great work, I am glad to be a fan!

Hearty Beef Vegetable Soup/Stew

I make big batches of this soup and some times I thicken it and add dumplings. The left overs are frozen in plastic containers, making great meals to heat in the microwave at work.

2 lbs stew meat
1 tbsp butter
2 tbsp Worcestershire sauce

5 cloves garlic, minced
2 tbsp Heinz 57 sauce
1 large onion,chopped
4 stalks celery, chopped
12 cups beef broth (3 jugs)
4 cups V8 juice
3 bay leaves
1 tsp Spicy pepper medley
1 tsp Roasted garlic and peppers
2 tsp Basil
2 tsp Oregano
1 tsp Thyme
1 tsp parsley
1/4 tsp crushed chilies
1/2 tsp chili powder
2 tsp seasoning salt

1″ spaghetti in your fist, broke into 1″ pieces

1 turnip
1 large parsnip
4 large potatoes
6 large carrots
1 leek, chopped

If making dumplings, add dough to soup when vegetables start to boil. Cook covered for 10 minutes, uncover and continue to cook another 10 minutes. Remove dumplings to a bowl and keep warm in oven. Continue to make either the soup or stew. Always thicken the stew just prior to serving so it will not burn.

1 green pepper
1 red pepper
1 1/2 cups frozen peas

Sour cream (optional)

Brown the stew meat in the butter and shake Worcestershire on top of stew. Add the next 16 ingredients and bring to a boil. Turn down heat and simmer for 1 1/2 – 2 hours. Add the spaghetti broke into 1″ pieces and bring to a boil, stirring several times so the spaghetti won’t clump together. Add the next 5 vegetables, peeled and cubed into the same size pieces (I like bite size pieces). Bring to a boil again (add dumplings if desired) and simmer for 20 minutes or until the vegetables are tender crisp. Add the peppers chopped into pieces and the peas. Bring to a boil once more turn off and serve with a dollop of sour cream on top. For stew, thicken with a mixture of either 1 cup corn starch, 1/2 cup water and 1/4 cup Bisto traditional gravy mix or with flour, water and Bisto.

Dumplings

2 cups all purpose flour
3 tbsp baking powder
1 tsp salt

2/3 cup milk
1/3 cup vegetable oil
1 1/2 tsp fresh parsley chopped

Mix flour, baking powder and salt well. Add the milk oil and parsley mix until it forms into a ball. Drop tablespoons of dough into boiling soup. Simmer covered for 10 minutes, uncover soup and continue to simmer another 20 minutes. Remove dumplings before thickening for stew.

Visit Cindy’s site featuring outdoor grilling delights at

This recipe will be on the menu with leftover turkey next week.  This will be a great way to use left over turkey.  This hearty recipe will also do well in a crock pot.  Cook on low 5 to 6 hours until the vegetables are tender.  Then last 30 minutes stir in the cream.  Serve this soup with a salad and french bread.  Yummy!!

Creamy Thanksgiving Soup

1 large onion, finely chopped
2 tablespoons butter
3 cups diced unpeeled red potatoes
2 cans (14-1/2 ounces each) chicken broth
2 cups cubed cooked turkey breast
2 cups frozen mixed vegetables, thawed
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon poultry seasoning
2 cups heavy whipping cream

1. In a large saucepan, sauté onion in butter until tender. Add potatoes and broth.

2. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in the turkey, vegetables, salt, pepper and poultry seasoning.

3. Cook 10-12 minutes longer or until vegetables are tender. Stir in cream; heat through (do not boil).

Serves 8 (2 quarts)

Enjoy!

Below is a wonderful, easy recipe for that down home comfort food.  Chicken and Dumplings using your crock pot.  I tried this recipe on my office.  Everyone loved it and wanted the recipe.  Several people told me that I could bring that dish anytime.  What I loved is that it only took about 15 minutes to put it together.  Then the crock pot did the work.  You’ve got to try this recipe!

Crock Pot Chicken and Dumplings

6 boneless chicken thighs or breasts, whole

48 oz sodium free chicken broth (or enough broth to cover all ingredients well)

1 to 2 cans cream of chicken soup

1 small onion, chopped

2 large baking potatoes cubed

4 to 6 carrots chopped

1 tsp celery seeds or salt (or can use a stalk of celery finely diced)

2 garlic cloves finely chopped

1/2 teaspoon rosemary

1/2 teaspoon thyme

Season Salt to taste

Fresh ground black pepper to taste

1 tube refrigerator biscuits (recommended Pillsbury Buttermilk biscuits)

Put all ingredients into the crock pot, stir and cover.  Cook on low all day or on high for 5 hours.

Last 30 to 45 minutes.  With chopper, break up chicken.  Turn crock pot to high.  Cut biscuits into 4ths and drop into broth.  Cover.  Cook for 30 to 45 minutes.  Biscuits should be soft but not doughy.

Leftovers can be frozen (if you have left overs).

Here is my “Tin Can Soup” recipe

2 cans minestrone soup, undiluted
2 cans Ranch style beans
2 cans cream of mushroom soup, undiluted
2 cans Veg-All mixed vegetables
1 can Rotel tomatoes including juice
1 can tomato sauce

In a large saucepan or crockpot, mix together all of the above ingredients.  Simmer over low heat until hot and bubbly.  Serve with cornbread or crackers.

This recipe is also known as the scrapbooking soup.  Whenever family and friends get together to scrapbook, I put this soup in a crockpot.  When we’re ready to eat, so is the soup.  Top the soup with cheddar cheese and diced red onions.  Yummy!! 

I also serve this soup when a family member has a sore throat.  The Rotel tomatoes feel great to the throat, and sometimes is the only thing you can taste.

This is a great soup to throw together.  You can keep the cans in your pantry and you will have a hot hearty meal on those busy days in as little as 20 minutes. Nothing beats soup and a grilled cheese sandwich.  As the soup sits overnight, it just gets better.  It also does well if you freeze some soup for later.

I hope you enjoy my favorite soup!!

Be sure to visit her site My County Kitchen for more great receipes.

Soups Warm You Up!

I love soups. They feel good in the winter, satisfying and easy complete meals. So, I have decided to learn how to make more soups this winter.

The other great thing about soups is they are great for taking to someone who is sick and shut in. What a great gift for the family.

I am excited about pulling my old crockpot out and letting it go on auto while I am working away on the computer.

There are other great things that can be done with soups and please share them as a comment.

This will, I hope, be a series where you can share your favorate soup recipes. Be a guest blogger and I will post it. Not only will I get to be a boomer blogger that makes great soups but it will provide blog soup food for many days.

So, if you want to be a guest blogger just email me with your soup recipe.Email me, rosiehorner(at)gmail.com.

This is going to be fun

I mean this site is a powerfully needed resource for every one that does store their food in the snow. (Although that can be an option at times)

The site already has a high page rank of 5 out of 10. It allows you to ask questions and get the answers. It is easy to navigate and has great website design.

Whereas, the site is still very new, I could not find any information about the true genius behind the site. But they do list their primary sources for information. Just go to the footer and click on “sources”.

So book mark Still Tasty and keep your self and family healthy. This will really be inportant during the holiday cooking season.