Search Results for: label/rocket stove

77 results

Make a Sourdough Starter

Mr. Homegrown
Bread, Fermentation, Food, Recipes
24 Comments
...e able to hold at least three to four cups of starter. Don’t use metal. 2. Put into this container one cup of white flour and one cup of lukewarm water and stir until mixed. Put it in a warm place. We use the top of our stove which has a pilot light. 3. Every day, pour off one cup of your starter and add a half cup of white flour and a half cup of lukewarm water. 4. Your starter should begin to get bubbly in a few days. A layer of liquid,...

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Sourdough Recipe #1 The Not Very Whole Wheat Loaf

Mr. Homegrown
Bread, Food, Recipes
14 Comments
...es 3. Mix in the salt and knead for another for another 6 minutes. 4. Put the dough in an oiled bowl and cover with plastic wrap (we use a glass bowl with a lid). Let it ferment in a warm place–in our case the top of a stove which has a pilot light for 3 to 4 hours. 5. Shape the dough into a boule (a pretentious way of saying a flattened ball) and place in a floured proofing basket. We have a wooden proofing basket, sometimes known as a &#...

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No-Knead Artisinal Bread Part I

Mr. Homegrown
Bread, Food, Recipes
11 Comments
...en. There’s no need, it turns out, to bring the dough to room temperature before baking. 8. To get a decent crust in a home oven I recommend baking in a dutch oven as in the no-knead method. Pre-heat both dutch oven and stove, toss the loaf in the dutch oven and bake for 20 minutes. After 20 minutes remove the top of the dutch oven and continue baking until done (usually another 20 to 25 minutes). A note on water: chlorine and chloramine in...

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Our favorite way to cook zucchini

Mrs. Homegrown
Food, Recipes
26 Comments
...immering at a good clip, stirring occasionally, until the water bubbles off. Saute until there’s no water pooling at the bottom of the pan. Until you start to run the risk of browning the zucchini. Then take it off the stove. Add salt and pepper to taste. How long will this take? It varies by how much zucchini you’re cooking, and how wet it is, how deep the pan is, etc., but for a general guideline, when we shred up one big boy, eno...

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Qualitites of a Good Outdoor Room

Mr. Homegrown
Design, Garden Design, Gardening
14 Comments
...objects, i.e. some human touch With these ideas in mind, how can I improve the outdoor spaces in the photos in this post? On the front porch I could add a small table to hold a book and a glass of beer. The space with the stove needs shelter from the sun during the morning (in another year the grapes will cover the arbor but until that time maybe I need to string up some shading). The earth oven we built definitely improved the “roomedn...

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Prickly Pear Fruit Chips

Mr. Homegrown
Food, Recipes
13 Comments
...ry it to make prickly pear fruit chips. First remove the nasty spines (technically glochids, which are barbed and much more painful than the spines on the pads). I disarm the glochids by burning them off over a burner on the stove. Cut the fruit into thin slices and hack off the skins. Place in a dehydrator. We have a solar dehydrator, but a commercial one will also work, of course. If you live in a dry desert climate you can dry fruit in the s...

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Low Sugar Prickly Pear Jelly Recipe

Mr. Homegrown
Food, Recipes
71 Comments
...gar. Low Sugar Prickly Pear Jelly 4 cups prickly pear juice (requires around four pounds of fruit) 1/2 cup lemon juice 3 cups sugar 1 package low sugar pectin 1. Burn off the spines by holding the fruit over a burner on the stove for a few seconds. 2. Quarter the fruit and place in a pot. Cover with water (around 2 1/2 cups). Boil for ten minutes. Crush the fruit with a potato masher.  Update 12/5/2012: I now recommend using a food mill, though...

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Stella Natura: Planting by the Signs

Mr. Homegrown
Biodynamics, Thoughtstylings
20 Comments
...is not inherently wrong or negative. It is simply in extreme presence in our lives today. In other words, it’s already well represented in everything around us, including agriculture.” I put the calendar up by the stove. When I’m cooking (often during the past few months with vegetables from our winter garden) I look at the calendar. It’s a nice prompt that it’s time to plan for the next planting of vegetables. Wou...

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SurviveLA Food Review: Mary Jane’s Farm Organic Buttery Herb Pasta

Mr. Homegrown
Preparedness, Reviews
RLeave a comment
...them, all would work well too. You cook this entree in its own bag (a paper bag instead of a foil pouch, which is nice). All you do is add 3/4 cup of boiling water, reseal the bag and wait for ten minutes. I used a Pepsi can stove to boil the water, incidentally. It cooked well, with only a couple of the elbow noodles escaping hydrating and ending as crunchy surprises on my fork. The pouch claims that it holds 1.5 servings: a Mary Jane’s O...

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Apron Contest Winner

Homegrown Neighbor
Miscellaneous
RLeave a comment
...to my art classes to make the bindings for the recipe book for the recipes that Apron and I were JUST working on! It is an artistic, apron-centric circle of life.” Congrats, Katie. I’ve got a batch on jam on the stove, so I’d better finish this post and get to canning. I’m putting on my apron now….the jam is peaches with ginger, zero white sugar, a little maple syrup and unripe apples pieces for pectin. I’ll...

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