Cooking

How - and Why - You Should Make Your Own Peanut Butter

How – and Why – You Should Make Your Own Peanut Butter

Commercially produced peanut butter has been the cause of Salmonella outbreaks – some quite large and serious. Making your own peanut butter can help reduce risk of infection.

Making Clotted Cream From Raw Milk

Making Clotted Cream From Raw Milk

Anyway, raw milk makes the best cream and that’s that. The rich Jersey milk we can buy in the shops is the next best, far better than regular milk but nowhere near as good as ‘real’ milk.

Using Rhubarb To Take Your Recipes to The Next Level

Using Rhubarb To Take Your Recipes to The Next Level

Rhubarb will add charisma to any dish it accompanies. Start experimenting with these recipes and take your meals to whole other level!

7 Ways To Get Rid of Leftover Fruit

7 Ways To Get Rid of Leftover Fruit

Each year, about 40 percent of all food in the United States goes uneaten. Here are 7 ways to avoid throwing uneaten food away and make the most of your perishable food investment.

Heirloom Summer Salad

Heirloom Summer Salad

This is my favorite salad recipe for the summer. All of the flavors meld into just right textures and flavors that make summer oh-so-delicious.

Gluten-Free Coconutty Almond Chocolate Chip Protein Cookies

Gluten-Free Coconutty Almond Chocolate Chip Protein Cookies

If you are health-conscious but still love chocolate chip cookies, here’s a more healthful version of the traditional favorite to try.

The Incredible Coconut and its Many Uses

The Incredible Coconut and its Many Uses

Chances are, you pass right by an amazing, versatile, and nutritious item in your local market without giving it much thought – the coconut.

Pantry Cooking: Italian Rice Balls

Italian Rice Balls

Finding creative ways to use our pantry staples will help us learn how to use our food reserves to the best of their ability. This easy to make recipe is versatile and a crowd pleaser!

Making Fermented Milk…You Might Call it Yoghurt

Making Fermented Milk…You Might Call it Yoghurt

It was always made in a heavy metal pan with a close fitting lid, a portion of the last batch would be the starter for the next. I would heat the pan by standing it at the back of the range, not letting it get too hot, so I could still pick it up without a cloth on my hands.

Knowle Cottage

Knowle Cottage

When they were tiny it was easier, they would all get dumped in, washed and dried in the parlour in front of the range. When they got older and developed sensibilities they bathed in the scullery.

5 – Ingredient Salmon

5 – Ingredient Salmon

At least once every two weeks, this is in my oven. My kids love it, everyone loves it. It’s soooooo easy! And when I tell you it’s good, believe me, it’s good.

Powdered Milk Cooking Tips and Recipes

Powdered Milk Cooking Tips and Recipes

Get the 4-1-1 on how to integrate powdered milk into your cooking endeavors. Conversion chart and recipes are included in this great resource.

52 Weeks to Preparedness
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