Norwish Recipes

It's strawberry season here and oh my! I am loving it! They are one of my favorite foods to eat - and I can hardly wait until our garden strawberries are ready. I found a rock bottom deal on strawberries a few weeks ago (62.5 cents a pound) and bought a lot. I mean A LOT! Last year I showed you how to freeze strawberries  or make strawberry jam . And I still had a few bags in the freezer from last year so I found myself looking for a way to use them. I kind of stumbled upon creating this recipe in a round about way. We loved it and I've made it several times since (in the name of perfecting it, right??). It's been so enjoyable, let me just tell you. We've missed ice cream since going sugar free and while this isn't exactly ice cream, it's a REALLY easy cold dessert that satisfies that "ice cream" part of the sweet tooth. Fresh Strawberry Slushie I'm going to show you two ways to make this dessert - you can either use fresh strawberries or frozen. ...

I've posted before about how I make my homemade yogurt (and have done for several years ). This has been a big cost savings over time . We use the yogurt in smoothies  or eat it with my favorite granola for breakfast. For today's post I want to share how I use yogurt to make yogurt cheese, which is a healthy (and cheap) cream cheese substitute that you can use in many recipes. You can also use yogurt cheese in place of mayonnaise or sour cream. How to Make Yogurt Cheese: First place the strainer in the bowl and the cheesecloth or dishtowel on top. Pour yogurt into the cloth and let  the liquid strain out through the cloth and the strainer. Then put the bowl/strainer in the refrigerator while it is straining for about 12 to 24 hours.  For this recipe I made  homemade yogurt  using Chobani Greek Yogurt. I really liked how it turned out. I think it's becoming my new favorite yogurt starter... I test my yogurt cheese to see if it is done by forming the cloth ...

It's so beautiful outside today that I thought it was a wonderful time to give you a garden tour. Not everything is in bloom, but this will give you something to compare with in a few months when it is! :) Here's the new blackberry fence that we built last year. This is the first year that the long blackberry vines on the eastern trailing blackberry vine have survived the snow. They love being attached to the fence. We're hoping for a lot of berries! Here's our spring garden spot. We moved it this year to the center of our garden in hopes that we can get a late crop of corn this year by planting it after the spring garden is through. We'll see if it works. This isn't much to look at yet, but I love the little green things popping through the earth. So exciting!   We've got lots of peas, Turnips, and we're trying beets this year and I think this might be the rutabagas...not sure. I'm trying them for the first time too...Also planted in the spring gard...

Navajo Tacos Printable Recipe *Serves 6 INGREDIENTS: 1 Cup hot water (110° F) 1 Tbsp. sugar 1 tsp. salt 4 Tbsp. nonfat dry milk 3 Tbsp. Gluten flour 1-1/4+ Cups white-wheat flour 1 Tbsp. active dry yeast canola oil, for frying TOPPINGS: 6 Cups chili ( see recipe that I use here ) 3 Cups shredded lettuce 1 1/2 Cups shredded cheddar cheese 1 Cup sour cream 3 tomatoes, diced salsa avocados olives DIRECTIONS: In a stand mixer add hot water, sugar, salt, dry milk and gluten flour. Add 1-1/4 Cups white-wheat flour and place yeast on the very top. Turn on the mixer and add more whole-wheat flour until dough pulls away from sides of bowl. Mix for 6 minutes. Turn the dough out onto a floured surface; punch it down and let it relax about five minutes. Divide into six pieces and roll them to a thickness of 1/4 inch with a diameter of six inches each. Allow circles to rise another 15 to 20 minutes. In a medium skillet, place a half inch of oil in bottom and heat on medium heat. When oil is hot, fr...

For today's Frugal Friday post, I'd like to share with you a few secrets I've learned about how to curb a sweet tooth and fight those sugar cravings. How does that relate to Frugal Friday? Well if you learn how to control the sweet tooth, you'll not only eat healthier, but save money on snacks and treats that are unnecessary expenses to the waistline and to the pocketbook. Confession time. I've got a sweet tooth like no other - actually I probably have a whole mouthful of them. I don't necessarily think that processed sugar needs to be cut out in a healthy diet completely, but it definitely needs to be controlled. That's where my new year's resolution comes in. This year I decided that in order for me to help control my sweet tooth I would only eat sugar once a week (on Sundays) and avoid it the rest of the time. Now some people can say to themselves, I'll only one treat per day or other such resolution. Not me. That's actually harder for me than...

After I posted on fresh peach syrup a few weeks ago I thought I'd try creating a no sugar pancake/waffle topping with pears. I was amazed at how easy this recipe came together and how tasty it was. Even easier than the peach syrup (and that was easy). Since I've gone sugar free six days a week, I've missed being able to eat my favorite  pear jam  every day. And while this is not pear jam, it is a tasty alternative that I can enjoy that is satisfyingly sweet naturally. Easy Pear Sauce Printable Recipe *Makes 2-1/2 to 3 Cups Pear Sauce *Note: I make this sauce with home-canned pears. As an alternative you can use ripened fresh, pears (make sure you've ripened them enough so that they have natural sugar otherwise it won't be very tasty) and steam in a little water until just barely tender. I don't recommend using store bought canned pears because they are too soft and when pureed turn into something that resembles, well...baby food. INGREDIENTS: 1 Quart home-ca...

I've been thinking lately about the last fifteen years or so of my life (since I moved away from home) and feeling very grateful for the blessings that I've been given in my life. One of those blessings was the ability to gain a higher education. So that's what I'd like to talk about today for Frugal Friday. I grew up in a home with five siblings and not a lot of extra money. My Dad worked hard to support our family, but there was never much extra money and things were always tight. My parents believed strongly that education is the door that unlocks opportunity and encouraged us toward getting a degree after high school. I was encouraged and taught young and it must of made a difference because from the time I entered high school I knew that I would be going to college. I had my sights set and there was nothing that was going to change my mind. Looking back I realize that it must have seemed daunting to my parents to have a daughter so set on attending college without ...

I had a wonderful time with my family over spring break, but it sure is good to be back home and back to normal life and a regular schedule again. One of the things I missed the most was eating healthy, home cooked meals. It gets harder and harder to eat processed-white-flour-packed-foods when your body is used to the flavor and nutrition of grains. But even after just three days of home cooked meals again I'm starting to feel back to my normal self. One thing that I've discovered that I love about cooking from scratch is that you can change a recipe up to make it healthier with very little effort and without sacrificing any of the original recipe's deliciousness. This potato salad is a great example of this. I added cooked white quinoa to the salad, thus upping the nutrition by a lot because white quinoa is a perfect protein and very healthy (If you're interested in learning more about it, I devoted a whole post to white quinoa last year ). White quinoa is the perfect ...

Classic Mangalorean dish.......Okay confession.......not my favorite, I always pick out the jackfruit and eat the chickpeas.....I sometimes forget that this is my moms blog too........presenting Gujje Kadle aajadina - Courtesy: MOM Ingredients Print this recipe 3 cups Gujje/ Raw jackfruit (chopped) 1 cup Small Black Chickpea 1 onion ,chopped salt to taste 5 dry red chillies (roasted) 3 long red chillies(byadigi) and and 2 small(guntur) 3 tsp coriander seeds (roasted) 1/4 tsp  cumin seeds (roasted) 3 garlic (with skin) 1 tsp turmeric powder 3/4 cup  fresh  grated coconut 2 tsp jaggery (adjust to taste) For Seasoning 2 tbsp oil 1 tsp mustard seeds 1 tsp urad dal  3 garlic (crrushed) 5 to 6 curry leaves 1 dry red chilly Method Soak chickpeas in water overnight.Cook them with little salt and enough water to cover the chickpeas  in pressure cooker for 4 to 5 whistles (or depending how much whistles your cooker will take to cook them) Toss in the chopped raw jack...