From My Kitchen to Yours—What’s Cooking?

Place settingQuite often over the years people have asked me , “What do you eat? Or does it get boring eating from the garden all the time ?” So I thought I would share some of our favorite recipes with you from time to time. Let me say right here not everything we eat comes from the farm. About 90% of what we eat we produce. Some things I do buy at the grocery store but you don’t need a farm or garden to use these recipes as the ingredients are available at the grocery store.

Let me begin with breakfast because for us it is essential  to give us energy to begin the day’s work. Almost every day begins with oatmeal with other things added that are both nutritious and tasty. We do eat other things too sometimes.

I try to have our biggest meal at noon but that doesn’t always work out if Bill or I have to be away from home. Whether at noon or supper this meal consists of many vegetables, protein, carbohydrates and usually a dessert.

The third meal really is less. It could be salad or a sandwich and fruit. Bill needs a lot of energy as his work is physical on the farm. He also loses weight easily if he doesn’t eat enough. I need very little food as my body runs slow and saves everything! I also have to limit sweets and fat because of heredity problems that could lead to high blood sugar, diabetes and high cholesterol. When I cook I must keep in mind our needs are different. If I ate everything my husband did and that amount I would be very ill. If he ate like me he would waste away. We are very different.



4 cups boiling water, a pinch of salt

2 cups large flake rolled oats

3 teaspoons cinnamon[ more or less to suit you taste]

ground golden flax seed mixed with ground almonds to make a cup. A few teaspoonfuls of honey or brown sugar to suit your taste. Blue berries or peaches can be added also . A little milk either skim or 3%. I also add 2 tbs. fish oil and no you won’t taste it!

Bring 4 cups of water to a boil adding a pinch of salt. Add 2 cups large flake oatmeal and stir. Reduce heat to low and stir while the oatmeal cooks. It will only take a few minutes. Remove from heat. Add 3 teaspoons of cinnamon, more or less and stir in. Add the cup of ground flax seed mixed with the ground almonds and stir in. Add the honey or brown sugar and stir again. Stir in the fish oil. Next add the blue berries or diced peaches. Last add a little milk and stir in so the oatmeal isn’t so thick. This makes a hearty breakfast and the pot lasts us three days. I keep it in the refrigerator and take out what we want each day. I set it on the wood stove to warm or it can be re-heated in a microwave oven. If cooking for me I eliminate the sugar and add it after to what Bill eats.

By mid morning when Bill is working he is usually hungry again so I keep muffins on hand for him to snack on.

Breakfast Muffins

Sift together and mix well;

1 cup whole wheat flour

½ teaspoon baking soda

½ teaspoon salt

1½ teaspoons baking powder

Add 1 cup bran and a few spoonfuls of ground flax seed.

Mix together and add at once to the dry imgredients: 1 egg. 3/4 cup sour milk [ sweet milk can be soured by adding a few drops of lemon juice] ; 3 tablespoons liquid honey and 1/2 cup raisins.

Stir just enough to mix and add 3 tablespoons melted butter or margarine and mix in. If the mixture is too thick add a few drops of water. Thickness can vary according to what kind of whole wheat flour you are using.

Spoon into greased muffin tins or use silicone liners that are made for muffin tins. I like then because you don’t need oil to grease the tins. The liners can be washed and used over and over agin. I bought them at a Dollar store.

Bake at 425°F oven more or less depending what type of stove you have. I find my wood stove oven would be too hot at that temperature. The electric stove I also have would have to be turned up to 450°F. Stoves vary.

Bake 15 to 18 minutes or until done.  This makes 10 to 12 muffins depending on the size of the tins. These can be kept in a container in the refrigerator a few days or frozen to use later. Whole wheat breads do not keep for days on end at room temperature.

Lunch or Supper

Tuna or Chicken Salad Sandwiches and Fruit

Mix a can of tuna or diced up chicken with green tomato relish or chopped pickles and chopped onions. Add some pepper and just enough of your favorite salad dressing to moisten it and help hold it together. Toast slices of whole wheat bread and spread on the tuna or chicken salad. A slice of tomato and lettuce can be added in season. Add an apple for dessert and a cup of green tea and you have a wholesome tasty lunch or supper.

Supper or Dinner

Chopped Meat Vegetable Stew and Corn Bread

This should be started early in the day to have it ready for a noon meal or supper. I use goat meat but chicken or beef can be substituted.

1 lb. of lean meat chopped in one inch cubes.  I use an iron pan with 3 ½ in. sides to cook in.

Add 2 tablespoons of oil and the meat to the pan.  I use olive or corn oil.

Add a cup of chopped onions and 2 cloves of chopped garlic. Cover and let the meat brown at medium to low temperature. After add two cups of water and stir. Add pepper and salt to suit your taste.

Add  two cups each of cubed peeled potatoes, turnips, carrots, shredded cabbage and tomatoes. Either fresh or canned tomatoes work well.

You can sprinkle with your favorite meat or vegetable seasoning.

Cover and simmer on low heat until done. Stir and serve in soup plates with corn bread. This stew tastes even better after it sits awhile.

Corn Bread

This I bake in an oiled iron skillet in the oven.

Sift together; 1 cup whole wheat flour. 4 teaspoons baking powder, 1 teaspoon salt or less or none, ¼ cup brown or white sugar or honey or none; depending on your needs. 1 cup yellow corn meal.

Add to dry ingredients; 1 cup sour milk, 3 tablespoons melted margarine, butter or olive oil. I use the olive oil. Add two large eggs.

Stir just enough to blend. Pour in a greased pan and bake at about 425°F for 30 minutes more or less until a tooth pick inserted in the center comes out clean. Let the pan cool and slice the corn bread. This can also be made in muffin tins. Serve with the stew or eat with butter, margarine or maple syrup as a snack.


For us dessert often is fruit especially if we have a heavy meal.  I save pies or squares for lunches. We either have an apple, ½ banana or a small dish of blue berries. When our grapes are ripe we eat a sprig each after our supper as a treat.

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