Ferndale Foodie

Ferndale Foodie I love to eat! Therefore I love to grow, cook, make, and preserve food!

Starting some fermented dill pickles with fresh dill from my garden. Hopefully the cucumbers will be coming in another m...
03/31/2026

Starting some fermented dill pickles with fresh dill from my garden. Hopefully the cucumbers will be coming in another month! Here's the pin if you're interested in making some of your own. They are really easy to make!!
https://pin.it/4qeKKOPpk

Sesame Chocolate Tahini CookiesIngredients½ cup sesame seeds1 cup almond flour½ cup cacao powder½ teaspoon baking soda¼ ...
01/12/2025

Sesame Chocolate Tahini Cookies

Ingredients
½ cup sesame seeds
1 cup almond flour
½ cup cacao powder
½ teaspoon baking soda
¼ teaspoon sea salt
⅓ cup honey
⅓ cup tahini
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
Instructions
Preheat the oven to 350°F and line a baking sheet with parchment paper. Spread the sesame seeds in a pie plate.
In a small bowl, whisk the almond flour with the baking soda, cacao, and salt. In a large bowl, mix the honey with the tahini and vanilla extract. Add the dry ingredients to the wet ingredients and stir until well incorporated.
Using a spring-loaded cookie scoop, scoop the dough into balls. Roll the balls in the sesame seeds, then flatten them into 1/4-inch-thick rounds. Transfer the rounds to the baking sheet, arranging them so they’re about 2 inches apart.
Bake the cookies for about 8 minutes, then shift the pan from top to bottom halfway through. Transfer the cookies to a rack and let cool before serving.

08/18/2024

Let's make Kimchi!

Ingredients
1 large Napa Cabbage or 2 smaller Napa cabbages
4 carrots grated
6 garlic cloves minced
1 k**b of ginger, grated approx 75 grams (2.5oz)
small bunch of spring onions chopped
1 small daikon cut in 2 inch match sticks
¼ - ⅓ cup Gochujang paste
1 apple peeled, cored, and grated
2 tablespoons of fish sauce or soy sauce
¼ cup sea salt

Instructions
Remove the cabbage leaves individually, and cut the cabbage leaves into 2 inch pieces, and put into a large bowl.
Put ¼ cup of salt into a small bowl of warm water and stir until dissolved. Add the salt water to the bowl of cabbage leaves and mix it up using your hands, ensuring each piece gets a good covering of salty water.
Leave the cabbage in the bowl at room temperature for 3 hours. The salt will start to draw out the water from the cabbage. You will see a brine in the bottom of the bowl.
Strain the cabbage through a colander. Some people quickly rinse it once or twice with water, but not necessary. Put your cabbage back into the bowl.
Add the grated carrot, match stick daikon, crushed garlic, grated ginger, garlic chives, grated apple and mix together.
Measure ⅓ cup of Gochujang and 2 tablespoons of fish sauce OR soy sauce, and vigorously mix thoroughly until completely covered. I suggest wearing disposable gloves, so the peppers don't burn.
Pack Kimchi tightly into glass jars, leaving a few inches from the top. Close lid and allow to sit in a cool dark place for at least 48 hours (longer to increase sourness). Periodically open up the jars to release the pressure that builds up. Bubbles will likely appear, this is normal. When its ready, place in the fridge, where it should last 2 months or more.
Enjoy!

Almond Flour Banana BreadIngredients2 cups fine almond flour3 overripe bananas2 eggs, including the vegan options listed...
08/01/2024

Almond Flour Banana Bread

Ingredients
2 cups fine almond flour
3 overripe bananas
2 eggs, including the vegan options listed above or 2 flax eggs
1 tbsp baking powder
1/4 tsp salt
1/2 tsp pure vanilla extract
1/4 cup chocolate chips
Instructions
Grease or line a 9×5 loaf pan. Preheat oven to 325 F. Stir all ingredients until smooth. Pour into the loaf pan. Sprinkle on chocolate chips. Bake on the center rack 50-55 minutes. Let it sit until completely cool before going around the sides of the pan with a knife and carefully popping out. It is SUPER moist and fudgy. Refrigerate leftover up to 6 days, or slice and freeze for a rainy day.

Pepper Jelly Ingredients1 cup sweet peppers preferably three colors, finely diced1/2 cup jalapenos diced3 cups sugar¾ cu...
07/29/2024

Pepper Jelly

Ingredients
1 cup sweet peppers preferably three colors, finely diced
1/2 cup jalapenos diced
3 cups sugar
¾ cups apple cider vinegar or white vinegar
1 box of surejell pectin
Instructions
In a large stainless steel or enamel pot, combine diced peppers, pectin and vinegar
Over high heat, bring to a boil, stirring constantly, and boil for one full minute
Stir in sugar, bring back to a boil, and boil hard for one full minute.
Remove from heat and ladle into hot, sterilized jars.
Put on lids and twist screw bands just finger tight
Process in boiling water bath 10 minutes
Allow to cool, in which time you should hear the pop of the sealing jars, and your jelly will thicken
Notes
This recipe will make about half a dozen 4 oz, or three 8 oz, (or ½ pint) jars
The diced peppers in your jelly will float to the top of the jars. To keep this from happening and suspend them throughout the jelly, turn the jars upside down and then upright a few times during the cooling time. As the jelly cools and gels, the particles will stay suspended.

07/25/2024

I have been craving this Curry Chicken Salad. So I decided to make some and share the recipe with you.

INGREDIENTS
For the Chicken
1 ½ pounds chicken breasts boneless, skinless
2 cups chicken stock
2 teaspoons kosher salt
black pepper to taste
2 teaspoons turmeric
For the Dressing
1 ½ cups mayonnaise (or Geek Yogurt)
¼ cup apple cider vinegar
2-3 Tablespoons honey
2-3 teaspoons mild curry powder
salt and pepper to taste
For the Mix-Ins (cup measurements are approximate)
1 apple cut into bite-sized pieces. Peeled or not–your call
⅓ cup golden raisins (or dried Cranberries)
¼ cup cashews (chopped. I used roasted and salted cashews)
¼ cup red onion finely chopped (I used Spring Onion
1/4 cup Celery chopped
INSTRUCTIONS

For the Chicken
Whisk the stock, salt, pepper and turmeric together in a pot just large enough to hold the chicken.
Place the chicken in the crockpot. Cook for two hours on high
Allow the chicken to cool in broth and then chill until cold.
Shred and set aside.
For the Dressing
Whisk all the ingredients together. You may need to adjust the salt, sweetness, acidity and/or spice, so taste and adjust accordingly.
Thoroughly fold the dressing together with the chicken and all the mix-ins. Taste and adjust seasonings if necessary.
Refrigerate for at least a couple of hours or overnight to let the flavors meld.
Serve on mini croissants, or on a sandwich, or with crackers. Enjoy!

07/24/2024

Dill Pickled Eggs
12 hard boiled Eggs
2 Jalapeno peppers sliced
1 oz fresh Dill w**d
1 Tbs Red Pepper flakes
4 cloves garlic
1 cup Vinegar
1/2 cup water
1 Tbs Brown Sugar
1 Tbs salt
1/4 tsp Turmeric

In a medium pan combine, vinegar, water, pepper flakes, brown sugar, salt, and turmeric. Bring to a boil.
Combine boiled eggs, dill, garlic, and jalapenos in a pint jar.
Pour hot brine over eggs.
Water bath for 30-40 minutes. Or refrigerate 24 hours and then Enjoy!

Pumpkin cinnamon rolls using a pumpkin I grew in my garden.INGREDIENTS FOR THE DOUGH3 tbsp (45mL) warm nonfat milk (abou...
06/10/2024

Pumpkin cinnamon rolls using a pumpkin I grew in my garden.

INGREDIENTS
FOR THE DOUGH
3 tbsp (45mL) warm nonfat milk (about 100-110°F)
½ tbsp (7g) unsalted butter, melted
3 tbsp (36g) coconut sugar
½ tsp salt
2 ¼ tsp (one ¼-oz package) active dry yeast (see Notes!)
¾ cup (180g) pumpkin purée
1 tbsp (8g) ground cinnamon
2 – 2 ½ cups (240-300g) white whole wheat flour (measured like this)
FOR THE FILLING
6 tbsp (72g) coconut sugar
2 tsp ground cinnamon
½ tbsp (7g) unsalted butter, melted
INSTRUCTIONS
Coat a 9”- cast iron skillet with nonstick cooking spray. Set aside.
To prepare the dough, stir together the milk, butter, coconut sugar, and salt in a large bowl. Sprinkle the yeast on top, and wait 10-15 minutes or until the mixture turns frothy. Stir in the pumpkin purée and cinnamon. Mix in 1 ½ cups of flour. If the dough is still wet, continue stirring in flour 2 tablespoons at a time until the dough begins to pull away from the sides of the bowl.
Turn the dough out onto a well-floured surface, and knead for 3-5 minutes or until the dough springs back most of the way when you gently press your index finger into it. Let the dough rest while preparing the filling.
To prepare the filling, stir together the coconut sugar and cinnamon in a small bowl.
On a clean, well-floured surface, roll the dough out into a 16x10” rectangle. Brush with the melted butter, leaving a 1” border on the two longer sides. Sprinkle with the cinnamon sugar, leaving a 1” border on the two longer sides again. Carefully roll up the dough into a log, starting at one long edge and rolling towards the other one. Pinch the ends to seal. If the dough won’t stick together, gently brush the second longer edge with water before pinching to seal.
Slice the log into 12 pieces using dental floss (highly recommended) or a sharp serrated knife. Place the rolls into the prepared pan, and cover the pan with a clean towel. Set the pan in a warm, draft-free spot, and let the rolls rise for 30-45 minutes or until doubled in size.
Preheat the oven to 350°F. Bake the cinnamon rolls for 18-22 minutes or until the filling is bubbling and the sides of the cinnamon rolls in the center of the pan feel firm. Cool in the pan for at least 10 minutes before serving.

I harvested a lot of celery from my garden today. My favorite way to use it all up is to juice it along with lemon and g...
06/05/2024

I harvested a lot of celery from my garden today. My favorite way to use it all up is to juice it along with lemon and ginger. I make power shots that are full of nutrients and will give you a quick pick me up.

05/24/2024

I grow an assorted variety of tomatoes in my garden. I harvest and toss them in a bag in the freezer until I have enough or find time to make sauce and can them. This is a really easy recipe and fairly quick way to preserve and later enjoy your garden tomatoes. We eat a ton of this sauce throughout the year.

Sauce
2 gallons of fresh or frozen Tomatoes
2 Tablespoons of Salt
2 chopped Green Bell Peppers
handful or fresh Basil
handful of fresh Oregano
6-8 cloves of chopped Garlic

Place your tomatoes into a large pot add a bit of water to the bottom and turn your heat on high. Stir every few minutes to keep from scorching. They will heat up fairly quickly. Once they start to burst add in other ingredients. Cook down for about 30 minutes.
This is a good time to place your jars into oven and heat to 250*, leave jars in for at least 30 minutes to sterilize.
Once your sauce has cooked down a bit use an immersion blender to bring it to a smooth consistency. I like to remove any stubborn skins that get caught in the blender. Once its a nice velvety texture you can let it cook down even more. I am usually impatient so I only wait about 20 minutes.
Place your jar lids into hot water.
Then remove hot jars from oven, pour hot tomato sauce into hot jars. Wipe rims to keep clean, place hot lids onto clean rims. Gently tighten the rings into place and let sit overnight. Usually after a few minutes you will hear the lids begin to seal with a popping noise.
This lasts us until the next year. I would recommend eating within two years as the flavor will begin to degrade after that. Enjoy!

I made a watermelon cake for Mother's day brunch! So easy and beautiful. ❤️
05/12/2024

I made a watermelon cake for Mother's day brunch! So easy and beautiful. ❤️

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