Kelly, Author at The Nourishing Home

Herb Roasted Drumsticks & Veggies (GF)

A simply delicious and frugal dinner! So versatile, you can use virtually any of your favorite veggies, such as those listed below, or other favorites like butternut squash, cauliflower, parsnips, etc. Just be sure to cut the veggies accordingly, so they’ll cook evenly alongside the chicken.

Lightly brush both sides of the drumsticks with the herb-oil mixture. Then, lightly sprinkle with additional sea salt.

Arrange veggies on baking sheet alongside the chicken and onion wedges and roast until chicken is cooked through.

Herb Roasted Drumsticks & Veggies (GF)

Yield: 4-5

Herb Roasted Drumsticks & Veggies (GF)

Ingredients

3 tbsp olive oil, divided
1 tbsp dried Italian herb seasoning
1 tsp sea salt
1/2 tsp freshly ground black pepper
1 clove garlic, minced
6-8 chicken drumsticks, skin-on
8-10 small organic potatoes, quartered (we like to use a potato medley)
4 medium organic carrots, cut into 2” pieces
2 medium organic zucchini, cut into 3” pieces
Half of a medium yellow onion, peeled and quartered
4 large garlic cloves, peeled and halved

Instructions

Preheat oven to 425 degrees. In a large bowl, combine 2 tablespoons of olive oil with the Italian seasoning, salt, pepper and minced garlic. Place drumsticks and onion wedges on a foil-lined, large-rimmed baking sheet (12x17) and lightly brush both sides with the herb-oil mixture. Then, lightly sprinkle chicken with additional sea salt.
Next, add one additional tablespoon of olive oil to the remaining herb-oil mixture. Add the veggies and garlic halves to the bowl and toss well to coat. Arrange veggies on baking sheet alongside the chicken and onion wedges, as shown in photo below.
Roast 40-45 minutes, until chicken is cooked through and vegetables are tender. Serve with a big salad and buttermilk biscuits with butter! Mmm!

https://thenourishinghome.com/2012/03/herb-roasted-drumsticks-veggies-gf/

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Fruit-on-the-Bottom (and top) Yogurt Cups

By Kelly · Leave a Comment

This healthier version of the popular commercial brand fruit-on-the-bottom yogurt is packed with greater nutrition because it’s made with homemade yogurt, honey-sweetened jam and fresh organic berries.

And it’s so simple to make! Just add a tablespoon or two of your favorite jam to a small mason jar and top with fresh homemade yogurt and a handful of berries.

Making your own yogurt is not only easy and more nutritious, it’s a great way to save money too! And there are so many delicious ways to use it – from fruit & yogurt parfaits to creamy homemade salad dressings – the ideas are endless!

Fruit-on-the-Bottom (and top) Yogurt Cups

Yield: 1 serving

Fruit-on-the-Bottom (and top) Yogurt Cups

Ingredients

3/4 cup homemade dairy or non-dairy yogurt
1-2 tbsp of homemade honey-sweetened fruit preserves (or your favorite all-fruit organic jam)
1/4 cup fresh organic berries

Instructions

Add fruit preserves to a half-pint mason jar or small bowl. Then top with plain yogurt and a sprinkling of fresh berries.
If you like a little crunch, add some chopped crispy nuts (like walnuts) or a sprinkling of homemade grain-free granola to the top. So easy and so yummy!

https://thenourishinghome.com/2012/03/fruit-on-the-bottom-and-top-yogurt/

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Jumble Berry Jam (GF)

By Kelly · 13 Comments

This simple and delicious jam recipe utilizes the natural pectin found in cranberries, along with a touch of fresh-squeezed lemon juice to set. It’s not only delicious on grain-free toast, biscuits and granola, but it’s also absolutely perfecto for making fruit-on-the-bottom yogurt.

Refrigerator jam also makes a wonderful gift-in-a-jar! Simply add some decorative ribbon and a gift tag, and you have a thoughtful homemade gift to share with your family and friends!

Recipe Variation: You can create virtually any jam of your choice following the simple method outlined in my “Honey Sweetened Fruit Preserves” recipe, such as delicious raspberry preserves, strawberry jam or my personal favorite – blackberry preserves. Yum!

This simple and delicious jam recipe utilizes the natural pectin found in cranberries, along with a touch of fresh-squeezed lemon juice to set.

This recipe makes four 8oz jars of jam. You can then place one of the jars in the fridge to enjoy now, and freeze the remaining jars for future use. Or add decorative ribbon and gift tags to create a thoughtful homemade gift-in-a-jar!

Jumble Berry Jam is not only delicious on grain-free toast, biscuits and granola, but it’s also absolutely perfecto in yogurt too!

Jumble Berry Jam (GF)

Yield: 4 eight-ounce jars

Jumble Berry Jam (GF)

Ingredients

2 cups quartered, fresh or frozen organic strawberries (approximately 1 lb.)
1 cup fresh or frozen organic blackberries
1 cup fresh or frozen organic blueberries
1 cup frozen whole organic cranberries
1 to 1 1/4 cup pure honey (depending on how sweet you prefer your jam)
Juice of half a lemon (about 1 tbsp)

Instructions

Please note: If using whole frozen strawberries, allow to thaw completely and then use your hands to break them into small pieces. If using fresh strawberries, remove the stems and quarter them before measuring out 2 cups. Then cut the blackberries in half before measuring. No need to cut the blueberries and cranberries.
In a medium saucepan over medium/medium-high heat, bring the berries and honey to a boil while stirring. Then, reduce the temperature until the mixture remains at a constant simmer. Allow berries to simmer for 20 minutes, stirring occasionally.
Once you reach the 20-minute mark, use the back of a wooden spoon to mash the cranberries against the side of the saucepan. This helps to release all of their natural pectin.
Maintain a gentle simmer, making sure to stir the mixture frequently, so it does not scorch. While stirring, use the "back-of-spoon" method to break up any large pieces of fruit into smaller pieces. Or if you prefer a less chunky jam, thoroughly mash all of the berries.
After 10 minutes, if the mixture is somewhat thick and no longer runny, turn off the heat. It will thicken more as it cools. If it is not thick enough, continue cooking at a gentle simmer, while stirring constantly until it thickens a bit more, then turn off the heat. (Keep in mind, preserves are looser than jellies, so once the mixture is chilled, it will be thick, but not gelatin-like.)
Pour the fresh-squeezed lemon juice over the warm preserves, stir well and allow the mixture to cool to room temperature.
Evenly distribute the cooled preserves among four 8 oz. glass jars making sure to leave about an inch of space between the top of the jam and the jar lid to accommodate for expansion. Then, cover and refrigerate or freeze.
Because homemade jam does not contain any preservatives, I recommend placing one jar in the fridge to enjoy now, and freeze the three remaining jars for future use. (Recipe inspired by Everyday Grain Free.)

Notes

Recipe Variation: You can create virtually any jam of your choice following the simple method outlined in my "Honey Sweetened Fruit Preserves" recipe, such as delicious raspberry preserves, strawberry jam or my personal favorite – blackberry preserves. Yum!

https://thenourishinghome.com/2012/03/jumble-berry-jam-gf/

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