I add 2 cups of pumpkin purée in a full pot of chili! It helps to give the tomato juice more body and creaminess and adds more nutrients to the chili, yet does not change the flavor of my family’s favorite soup!
She's keeping me company while I make stock from last night's turkey (the second turkey dinner of our Christmas season). Becky makes my time in the kitchen more fun.
Yes. Becky has the most heartwarming disposition. She isn’t just a TH-camr. You can tell she LOVES her kitchen, family, and preparing food. There is a comfort in her character we all enjoy.
I have always frozen mine. But this last year, our new neighbor said she put her lard into jars. My lard was hot enough that it sealed the jars and I have been storing mine on the shelf, in a cool room.
If you have any Mennonite/Amish butchers in your area it doesn’t hurt to ask. We find them so cooperative and extremely helpful. We’ve also been dealing with them for years so there’s a sense of loyalty on both sides.
Hello Becky, Just a little pointer. When you have a messy job to do, like pouring up liquid fat into jars(or sticky like jam) Set your jars and tools on a cookie sheet. I do this when canning and it sure makes clean up a breeze! Just a tip from an Old Cook 💗
I just put the empty jars in the sink on some paper towels or rags and fill them there. Spills are contained and the rags or paper towels can easily be washed or disposed of and I am not trying to clean it up off the counters (or floors!).
I would recommend the following. * pumpkin ravioli * pumpkin halves stuffed then roasted with a savory rice mix * pumpkin burnt butter and sage risotto * Pumpkin and Sage baked Gnocchi *pumpkin & ricotta lasagna * pumpkin instead of potato in a frittata * pumpkin, parmesan arancini with salsa Verde * Pumpkin dhal ( I know no curry but it's a dhal with lentils!) And my favorite because I'm weird but...Gorgonzola, pumpkin, maple-cured bacon and maple syrup toastie ( Australian for toasted sandwich) Love your content, can't wait to see more!
Australian here - we dont really have sweet pumpkin recipes here. All only savoury. I will eventually taste a pumpkin pie. "Queensland Blue" is the most popular variety here, and they shared some seeds with the USA in the 1930's and is now famous all over the world! Kent or Butternut are the other main ones. I cut 1cm (half an inch) cubes of pumpkin, drizzle a little oil so that cumin sticks to it and roast - toss them in a salad with rocket (you call it arugula) walnuts and pomegranate seeds or pepitas. Yum.
The Queensland Blue, would be awesome for puree, it's really meaty and dense isn't it? Dee from NZ here, our most popular is similar called Crown pumpkin
Yes I'm here in Tasmania and yes I've only used pumpkin as a vegetable, baked or mashed. I was in Warwick this year and we ate a bar where they did platters, the pumpkin slice a a fantastic dressing over a kind of aioli. Couldn't get the recipe, they were very cagie.
It's because of Beckys channel that I've started trying pumpkin desserty type things. Pumpkin whoopie pies with cream cheese frosting as the filling are amazing. This year i want to try a pumpkin chocolate chip bread with some of our excess
Pumpkin Pizza....I had it in Portsmouth NH. So delicious. It was a whole wheat crust. The sauce was pumpkin puree with roasted garlic. Then topped with caramelized onion and gruyere cheese. Sesame seeds were on the crust. 😊
I have always used half lard and butter in pastry as well. People have asked me why my shortcrust is so flaky and tastes better than theirs, especially as they have used all butter.
Here are some savory ideas for pumpkins I have is pumpkin biscuits, pumpkin sourdough bread, pumpkin gnocchi, vegetable lasagna, pumpkin fritters, pumpkin stuffed ravioli or cannelloni, pumpkin risotto, roasted pumpkin with walnuts, pumpkin frittata, pumpkins and lentils, pumpkin agro dolce, pumpkin and ground turkey turnovers.
Becky, thank you for always being honest and open when you do your videos!! From dropping things, making mistakes, and NOT TO MENTION how you do it ALL in Slippers!! Let alone wearing WHITE! Thank you for being true to who you are! Nowadays all we get is the edited versions of people’s perfections. So thank you from one momma to the next 💕
Becky, I agree the smell of rendering fats is disgusting. In order to avoid stinking up the house I set up my electric roaster outside under a covered porch. Set it on the lowest temperature and let it render to its heart content...of course stir it periodically. Love your videos! You're the best!
I render lard in my crockpot outside, from home grown piggies. First is bright white into quart jars (for baking) and next is 'flavored lard' also into quart jars (for cooking, frying eggs, best fried potatoes, etc.) I use the leftover cracklins to make doggie treats. Add flour, some egg, various vegetables (especially pumpkin and squash), bake into 'cookies' and freeze in ziplock bags. I pull out a bag as needed and dole out cookies every day. Dogs love them. Chickens would also enjoy, but dogs will do tricks for homemade cookies!
My father in law takes those hard to cut pumpkins and squash and drops them on cement. They bust open into 3 or 4 chunks. So much safer than and no mess on the cement.
Becky have you tried piercing the whole pumpkin a little bit & then baking them whole . So much easier than all that chopping and so so easy to just scrape out the cooked flesh & discard the seeds. Life changing for me . I Couldn’t do it any other way now ❤
If you were to cook the cracklings from lard longer, until they are golden to light brown and crispy. You can eat them when they're cool. In my country we put them on bread spread with mustard and add salt.
I made a pumpkin sage filled ravioli. It was a labor of love and took about 3 hours to make enough to feed my family of 4 twice. I looked up several recipes and combined the aspects that I liked into one recipe. I then tried to make a similar thing - pumpkin sage lasagna. I don't think I used enough cheese and sage in that one. It wasn't our favorite and I ended up having to eat it all because the rest of my family didn't want it. I think it could work, though.
i have to use pumpkin as a tomato replacement in sauce recipes. my hubby cant handle the acidity of tomato, but I love spaghetti n meatballs, so using a pumpkin sauce works perfectly. just use all the same seasoning as u would for the original tomato recipe
Becky, I am 74 years old…..and am SO impressed with you!!! My mom was a farm girl……she never taught me anything….unfortunately my dad made her believe she was a princess…..I never learned anything about all you’re doing!!! Never even got my grandma’s incredible biscuit recipe…..that lady could cook! I’m hoping I can do some of the things you do now….it’s so sad to think that all my grandma’s recipes for “fried corn”, biscuit, etc recipes are gone! I remember the food she cooked…..I don’t know how you learned all you did but KUDOS to your mom, grandma, etc!!! I’m a new follower but I love your channel!!! I’m so impressed with you for doing all you do at your age!!!!!! What I’d give to have your knowledge !!!! You go girl! I’m glad I found you!!!!! My mom never taught me to do anything…..from frying and egg to baking anything…..I’m so thrilled to find someone like you!!! N❤️
Thought you might like to know that "hot water pastry" the type of pastry that's round good pork pie is made with lard (my late fathers speciality) and that my nan (a country lass) made her pastry for pies, tarts etc was made with half and half butter and lard or when things were tight 3/4 lard to 1/4 butter. Beef tallow she reserved for chips (fries) and roasted potatoes - they were amazing lol. I don't mind the smell of rendering fat - it's not especially aromatic but it bring back brilliant memories of both of them. Hope this helps, Samantha, England UK
I have done lard for decades in our roaster, just part of processing hogs. Low and slow til the cracklings are crispy. Put into jars and put lids and rings in them and they seal and are shelf stable. I would be known as a rebel canner to some. Never used a pressure canner in 50 years. Water bathed everything from fruits vegetables meats and dairy.
I didnt read all the comments… but about pumpkin and cross pollination; (angela from parkrose permaculture has a great video on this) Cucurbits only cross between subspecies. So a zucchini (C. pepo) will never cross with a butternut (C. moscata). So if you don’t have more than 1 type per subspecies, you can safely save your own seeds 👌🏼 Also; becky, have you tried pumpkin risotto? So good with sage!
I rendered the lard from our pigs every year, and used it instead of having to buy shortening. 7 pigs always made enough for our family of 8 for a year. I never rendered the tallow from our beef, so this is interesting. Our lard was stored in coffee cans and frozen. This was back when coffee cans were larger, and were metal, not plastic. If your lard is pure, it makes lovely pie crusts. It hardens into a pure snowy white-looks just like Crisco. The chickens will LOVE their pumpkin treat!! Love love love the idea of adding the birdseed!!!
Hi Becky, here is a recipe idea for you. Put 1/4 cup of your puree into a bowl and add: 1/3 cup of flour, 1/2 cup plant milk, 1/2 tsp baking powder, pinch of salt. Mix ingredients. Pour some of the puree into a nonstick pan over medium heat until the tortilla cooks, at least 2 minutes per side. Use this as a wrap for any kind of filling you like. You can also make this using carrot puree, tomato puree, pepper puree, or spinach puree. (To make the puree, steam the vegetable, and mash it up). I saw this on YT yesterday. I am not sure what type of flour the creator used but it is fun to experiment anyway. You will know the tortilla is cooked when it gets puffy and lightly browned on each side. You want the finished veggie tortilla to be pliable and soft.
Great pumpkins you have got! My two favourite ways to use them: raw shredded pumpkin in my bread dough, instead of water. Works both in sour dough and in no-knead bread. Makes the bread really moist and my kids love it. And i put pumpkin puree into pancake- and waffle-dough. About one third of the dough can be replaced by pumpkin. The waffles and pancakes get tastier and so much healthier! Sourdough-pumpkin-waffles are incredible😀
Pumpkin fritters are delicious (puree,eggs,flour,salt,a little sugar and maybe a little cinnamon) is a perfect side dish. It was a favorite when we grow up ❤❤❤❤❤
I tend to use pumpkin in my spaghetti sauce. Basically anything you make with can tomatoes, you can use pumpkin with / instead. If you freeze-dry pumpkin you can use to help thicken a sauce + add flavour without the added liquid. I also like to mash pumpkin with my potato for a different flavour. 😀💜
Yay Becky for labeling your jars! 🎉🥳 I have watched your lovely vids and listened to your sweet voice nearly from the beginning and I have an overwhelming urge to follow you around with a Dymo!! *hugs* much love to you and yours!🥰
I don't bother pureeing before freeze drying, since the freeze dried chunks can so easily be powdered. I drop the chunks into a jar and smash them down (gently) with a wooden sauerkraut tamper or the handle of a wooden spoon. The powder is perfect for soups or baby food or to add a little flavor to broth. Thank you for sharing your videos with us. I hope your toe feels better soon!
Becky, you asked for ideas, so have you tried making pumpkin gnocchi, pumpkin risotto, pumpkin cornbread, pumpkin hummus, pumpkin tomato soup, pumpkin butter, pumpkin & parm chicken, pumpkin & meat empanadas, pumpkin vodka sauce, pumpkin lasagna, pumpkin ravioli, pumpkin blondies, or pumpkin cocktails? I have dozens of ideas saved on Pinterest. There are so many ways to use pumpkin. 😆 And dozens more ways to use pumpkin butter once you have it on hand.
@@tamaleenyouknowwhatimean777 If you’re a sourdough baker with a lot of discard to use up, there are so many great recipes for things like sourdough discard pumpkin waffles and pancakes, pumpkin soft pretzels, egg noodles, pierogi… I love to make pumpkin or squash chili just loaded with fall veggies and assorted beans, and pair it up with a homemade spinach flat bread or butternut/squash/pumpkin fritters, too. My family fell in love with pumpkin gnocchi with sausage and greens this fall in particular.
This year was the first year that I purchased a whole hog and one thing that I did do when I ordered my hog as I requested to have all of the fat preground so that when I was ready to render it down, I wouldn’t have to deal with that part of the processworked out awesome
I cut up the suet that I buy at a grocery store, and grind it up with my grinding attachment. Then I put the ground fat in my crockpot on low until it's all melted. Then I pour it into a canning jar and make body butter with it using the method from Mary's Nest TH-cam channel. It's great to use on my hands in the winter. I also make suet cakes for the birds in the winter. I'd try making pumpkin filled pasta.
When you are doing pastry whatever tbe measurements for butter or lard half it. So you use both. So if it's 8oz of butter do 4oz of butter and 4oz of lard together the taste is so much better in the pastry
Becky, I feel so comfortable processing pumpkin because of you!! It wasn’t knowledge I thought I was looking for. However, it felt so good to see the pumpkins I bought purely for decoration and realized I knew how to preserve them and really get my money worth. I made pumpkin purée from two pumpkins and it gave me about 5 cups of purée. I even saved the liquid that I drained off and put it in a soup. It was fun and easy! I love that the pumpkin did not go to waste.
I think we’d all love to see a few shots of your beautiful view in every video. I know people have been asking to see more of our hen friends, but I guess that you’re respecting their privacy 😉
Lard pie crust is very good used it for years. I also use equal parts butter and lard in crust which is good also. Lard in biscuts are heavier then with butter so I use half and half in them.
Pumpkin suggestions: 1. Pumpkin gnocchi and/or pasta. As in make the pasta out of pumpkin like spinach pasta. 2. Pumpkin lasagna 3. Ravioli stuffed with pumpkin 4. Pumpkin Mac n cheese 5. Pumpkin risotto 6. Pumpkin hummus
Hi Becky.. You are such a breath of fresh air and you have such a kind spirit. I have tried 2 of you recipes and loved them..God Bless .Love from Kansas🥰
My absolute favorite food that my grandmother ever made was biscuits made with lard. Every time I went to see her (after we moved away), she always made biscuits for me to take back home with me. I miss her and her biscuits so very much!
We love adding pumpkin in meat stew. Also, I like it as a dip, make it like hummus: steam,puree, add tahini+ garlic, and salt so delicious with grilled meats 😋
Mixing pumpkin and tomato as a soup wuth a grilled cheese is delicious! Roasted pumpkin cubes in a spinach, Walnut, salad wuth cranberry vinegrette. Roasted pumpkin Garlic hummus Pumpkin cornbread gives great with Chilli or soup I made a pumpkin Alfredo sauce and put it over spaghetti squash once, I need to do that again. Soooo good!
Becky, you'll love lard pie crust. They're so flaky and delicious. They are really good for savory dishes. I grew up having only lard pie crusts, as farmers did back then. Thank you for sharing your culinary life and gardening with us. I hope you had a Merry Christmas, and wish you a very blessed & Happy New Year!
Pumpkin risotto with pancetta (or bacon) is really good. Pumpkin puree is a good topping for pizza, instead of tomato sauce, and mushroom and pumpkin is a good combination for a side dish.
Just a note for anyone processing lard. If you are freezing it you don't need to leave extra space when you put in jars containers ect. Fat doesn't expand as ot freezes water does.
@@arvellataratuta2150 Leaf lard is the fat around the pigs' kidneys and loins. This is more delicate. Regular (conventional) lard is the fat on the rest of the pig's body. A butcher will separate the leaf lard and the regular lard for the customer. Generally, people do not render the two together because leaf lard is for pastries, pie crusts, and other baked desserts. While regular lard is used for frying, biscuits, etc. Also, you will get less leaf lard because it's only from around the kidney's and the loins. Whereas regular lard is all the fat on the rest of the pig's body.
You could use pumpkins in a roasted pumpkin salad. All you need is balsamic vinager, cubed roasted pumpkin, pine nuts, salad leaves, salt and pepper and olive oil. Just roast your pumpkin to just cooked, and then roast your pine nuts. Wait for both to cool or go cold. This salad can be eaten warm or cold mix together with greens pouring over mixed balsamic and olive oil. Salt and pepper to taste then enjoy Enjoy
Hey Becky. Thanks for sharing. I was just talking about rendering lard. My grandma use to do this. Just learned how bad vegetable and canola oil are for you. Time to go back to the ol school way.
I am a new subscriber. I have been canning for 40-plus years, yet I have picked up so many tips (not to mention inspiration) from your videos. I love how organized you are.
I have good memories of my grandmother's both using lard to cook with. My mother's brother was a Butcher and I do remember my mom cooking down beef fat and keeping it in the refrigerator to use for cooking! And that pumpkin all looks so lovely! Thank you for sharing all your beautiful food with us!
I've had small whole pumpkins cleaned & baked with a homemade beef stew with big chunks of celery, onions & whole tomatoes cooked inside so when served you scooped out some pumpkin with each bite. No dishes to wash either. 😊
My grandma always rendered in her huge electric roasters outside on porch when we had our family butcher day. My mom had 9 brothers and sister and I was 1 of 36 grandchildren. We all got together and butchered hogs, steers , chickens and turkeys.. everyone had a job to do. So many great memories growing up on my grandparents farm. I wish ky grandbaby had these great memories also.
Wondering why you are freezing the rendered fats? Once you have rendered all the water out, lard and tallow are shelf stable forever. Also doesn’t take up valuable freezer space. Bet you’re very pleased to have that job done, nothing better than ticking the “to do” jobs off the list. Sadly mine just keeps getting longer😅 Hope you’ve had a wonderful Christmas especially with baby Acre being more aware this year. Stay safe, God bless xx
one of my favorite things to do with pumpkin: 1 part peanut butter, 2 parts pumpkin and four parts flour. cut into dog biscuits and bake at 375 for 12 minutes then dehydrate in the Excalibur for longer shelf life. my dogs go nuts!
Shred Squash/Pumpkin: The microwave with a shrink wrap works really fast in the microwave with little bit water in the bottom of your pan - easy to bag your puree
Hello, merry Christmas. You can also preserve pumpkin in syrup as a jam (this technique is usually done in Lebanon and some middle eastern countries). As for savory dishes they do a pumpkin kibbeh (a vegan style kibbeh).
10:26 The bigger one of this bunch is the most beautiful pumpkin I’ve ever seen. I would have had a lil photo shoot with it before slicing it up. STUNNING!!!!!
Pumpkin ravioli with brown butter & sage. , I have made this several times it is from a book in a Williamson and Sonoma cookbook. I had a huge pumpkin that I roasted and had to figure out what to do with it all. I am not a pumpkin pie fan.
Pumpkin is a good food topper for pets with tummy troubles. My vet always recommended a can of plain pumpkin puree (NOT the can with spices added) when our animals had tummy issues. It'd be nice to keep some homemade pumpkin puree frozen for that rare occurrence. Or, freeze drying pieces of pumpkin as a crunchy snack for fur babies too.
merry Christmas! we had a Becky inspired feast for brunch...croissant french bread casserole, potato bacon and egg casserole, cranberry scones, cranberry cookies and cranberry white chocolate bliss bars, homemade bagels and the no knead artisan bread loaf with apple butter! needless to say i'm a fan of Becky's channel💛 everything was delicious ! the white chocolate cranberry bliss bars are a pure delight. everyone left with a gift box of their favorite treats. already started preparing for new years feast! 🎉🎉🎉
If you render your tallow again you will get more of the impurities out which will also take more of the smell out. I render mine 3 to 4 times. Each time adding salt and about 2 cups of water. Strain thru cheese cloth into a bowl place in fridge once harden pull out the bowl. Pop the tallow out and scrap the impurities off the bottom. Render again adding more water and salt. And strain
I started making tallow 6 months ago when I went carnivore (still watch you since I've been watching you for years, now). I make it in the crock pot for 36 hours. To eliminate the smell, I filter it through a nut milk bag 3x for cooking tallow and 4x for my facial moisturizer (to which I add a few drops of tea tree oil and several drops of lavender oil).
We use pumpkin cubes in meat stews with potatoes. So to save them for this application just cut the pumpkin and cube them then place them in a freezer bag into the freezer . U can use it directly throw it in ur meat stews
Becky here is my suggestion for a savory pumpkin recipe, I know you like pastries so please try this one. Kadili Gutap is a Turkmen dish basically savory pumpkin pasties, you can find the recipe online. I am pretty sure you are gonna love it. Another version of it is Pumpkin Samsa/Somsa similiar yet different. Hope you like them andI would love you watch make them.
You can still give the wild birds some of the leftover fat when without addedseeds, just get a suet feeder and put it inside. It will be a wonderful source of energy for them to help keep warm during the winter. I buy suet from the butcher all winter specifically for this purpose.
I made beef stew once and put it in a pumpkin, Then I put it in a pumpkin and baked it. You sit it on the table and as you dip out the stew, scrape the inside of the pumpkin and put it in the bowl with the stew. As I remember, it was delicious!
I add 2 cups of pumpkin purée in a full pot of chili! It helps to give the tomato juice more body and creaminess and adds more nutrients to the chili, yet does not change the flavor of my family’s favorite soup!
Wow great idea!
😮
I did that to a pasta bake I made earlier this year. There was a lovely depth of flavor to it!
I have never ever and never would i have ever thought of doing that! What a great way to use leftover pumpkin puree! Thank you so much!@@ccat5765
I do too ! Love it
How much do we love Becky? We spend 40 minutes watching her peel, cube, purée, roast, cook pumpkin, and render down fats.
Exactly!
And I always pause to go wee 😂.. even though I know it’s only mixing or chopping ..
She's keeping me company while I make stock from last night's turkey (the second turkey dinner of our Christmas season). Becky makes my time in the kitchen more fun.
Absolutely!! 100%
Yes. Becky has the most heartwarming disposition. She isn’t just a TH-camr. You can tell she LOVES her kitchen, family, and preparing food. There is a comfort in her character we all enjoy.
I love how everyone likes Becky’s videos before we finish watching! Love Becky and look forward to her videos so much.
100 %❤
Positive energy and vibes, attracts those alike.
Same lol
Yup
I like before I start so that I do not forget!!
Freezing the lard & tallow is not necessary. It's shelf stable once rendered.
I have always frozen mine. But this last year, our new neighbor said she put her lard into jars. My lard was hot enough that it sealed the jars and I have been storing mine on the shelf, in a cool room.
Yes we don't need to freeze lard...my grandmother always keep it on pantry shelfs .
Yes. Shelf stable
Did you put the lid on immediately? Was there any condensation from putting the lids on when it was hot?
My pork processor asked if I wanted the lard ground up - I said yes - makes it easy to melt down in a slow cooker too
I agree. Grinding it makes it so much easier.
My butcher processes it for me. Only charges me $1 per jar. I love him.
@@kbailh01 wowza - 👏👏👏
If you have any Mennonite/Amish butchers in your area it doesn’t hurt to ask. We find them so cooperative and extremely helpful. We’ve also been dealing with them for years so there’s a sense of loyalty on both sides.
My dad always used the grinder on the kitchen aid mixer, it made it quick and easy to render.
Hello Becky, Just a little pointer. When you have a messy job to do, like pouring up liquid fat into jars(or sticky like jam) Set your jars and tools on a cookie sheet. I do this when canning and it sure makes clean up a breeze! Just a tip from an Old Cook 💗
I just put the empty jars in the sink on some paper towels or rags and fill them there. Spills are contained and the rags or paper towels can easily be washed or disposed of and I am not trying to clean it up off the counters (or floors!).
Becky do you keep a gardening journal??
I didn’t know the difference between tallow & lard. Learned something.
I would recommend the following.
* pumpkin ravioli
* pumpkin halves stuffed then roasted with a savory rice mix
* pumpkin burnt butter and sage risotto
* Pumpkin and Sage baked Gnocchi
*pumpkin & ricotta lasagna
* pumpkin instead of potato in a frittata
* pumpkin, parmesan arancini with salsa Verde
* Pumpkin dhal ( I know no curry but it's a dhal with lentils!)
And my favorite because I'm weird but...Gorgonzola, pumpkin, maple-cured bacon and maple syrup toastie ( Australian for toasted sandwich)
Love your content, can't wait to see more!
Thank you ... 👍
Australian here - we dont really have sweet pumpkin recipes here. All only savoury. I will eventually taste a pumpkin pie. "Queensland Blue" is the most popular variety here, and they shared some seeds with the USA in the 1930's and is now famous all over the world! Kent or Butternut are the other main ones. I cut 1cm (half an inch) cubes of pumpkin, drizzle a little oil so that cumin sticks to it and roast - toss them in a salad with rocket (you call it arugula) walnuts and pomegranate seeds or pepitas. Yum.
Pumpkin scones and pumpkin soup are also popular here in Australia.
JAP pumpkin is also variety we have, it is an acronym for Just Another Pumpkin.
The Queensland Blue, would be awesome for puree, it's really meaty and dense isn't it? Dee from NZ here, our most popular is similar called Crown pumpkin
Yes I'm here in Tasmania and yes I've only used pumpkin as a vegetable, baked or mashed. I was in Warwick this year and we ate a bar where they did platters, the pumpkin slice a a fantastic dressing over a kind of aioli. Couldn't get the recipe, they were very cagie.
@@leehill5700 I thought it looked like a Queensland Blue too! I'm doing a roast vegie salad tonight with pomegranate and walnuts.
It's because of Beckys channel that I've started trying pumpkin desserty type things.
Pumpkin whoopie pies with cream cheese frosting as the filling are amazing.
This year i want to try a pumpkin chocolate chip bread with some of our excess
Pumpkin Pizza....I had it in Portsmouth NH. So delicious. It was a whole wheat crust. The sauce was pumpkin puree with roasted garlic. Then topped with caramelized onion and gruyere cheese. Sesame seeds were on the crust. 😊
That sounds like it would be fabulous!
anything with caramelized onion and gruyere cheese would be delicious!
came to say this, feta is also a lovely topping and fresh arugula and olive oil when it comes out of the oven
Becky, when you mentioned feeding the wild birds I thought to myself, “Wow! She’s a real life Snow White” 🥰❤️
A combination of half lard half butter is ideal. Butter for flavor lard for flaky texture
I have always used half lard and butter in pastry as well. People have asked me why my shortcrust is so flaky and tastes better than theirs, especially as they have used all butter.
I was just thinking that using both would be great. Lard makes super flaky pastry, but it's kind of bland.
Becky mix it up, half and half, makes delicious and flaky pie crust.
Becky, What’s the difference between the lard vs tallow? What’s the preferred use of each? Thx. Susan
You are such an inspiration. I’m 65 but due to your videos I feel I can tackle anything. God bless you and your family.
I'm so with u!!
The enzymes in pumpkin are great for the skin. Try making a pumpkin face soap and cream, and even an exfoliating scrub.
I love your optimism when loading pans and bowls full of food. I'm here cheering you on. "She can make it fit"
This has me giggling. I’m always wondering if this is the time…. And yet it always works. 😂😂
My best friends mom, makes homemade flour tortillas using lard. Absolutely the best!
Hello Becky and Friends ❤
This is the best place on the internet. ❤
Wow thanks so much! It's a blessing I get to make these videos :)
Here are some savory ideas for pumpkins I have is pumpkin biscuits, pumpkin sourdough bread, pumpkin gnocchi, vegetable lasagna, pumpkin fritters, pumpkin stuffed ravioli or cannelloni, pumpkin risotto, roasted pumpkin with walnuts, pumpkin frittata, pumpkins and lentils, pumpkin agro dolce, pumpkin and ground turkey turnovers.
Becky, thank you for always being honest and open when you do your videos!! From dropping things, making mistakes, and NOT TO MENTION how you do it ALL in Slippers!! Let alone wearing WHITE! Thank you for being true to who you are! Nowadays all we get is the edited versions of people’s perfections. So thank you from one momma to the next 💕
I love the slippers, as well ... 💕
I also wear slippers as I don't have under floor heating.
Becky, I agree the smell of rendering fats is disgusting. In order to avoid stinking up the house I set up my electric roaster outside under a covered porch. Set it on the lowest temperature and let it render to its heart content...of course stir it periodically. Love your videos! You're the best!
I render lard in my crockpot outside, from home grown piggies. First is bright white into quart jars (for baking) and next is 'flavored lard' also into quart jars (for cooking, frying eggs, best fried potatoes, etc.) I use the leftover cracklins to make doggie treats. Add flour, some egg, various vegetables (especially pumpkin and squash), bake into 'cookies' and freeze in ziplock bags. I pull out a bag as needed and dole out cookies every day. Dogs love them. Chickens would also enjoy, but dogs will do tricks for homemade cookies!
My father in law takes those hard to cut pumpkins and squash and drops them on cement. They bust open into 3 or 4 chunks. So much safer than and no mess on the cement.
You can also use oatmeal to soak up the grease and feed to your chickens and wild birds.
Doesn't the lard and tallo stay safe on the shelf in your storage?
Becky have you tried piercing the whole pumpkin a little bit & then baking them whole . So much easier than all that chopping and so so easy to just scrape out the cooked flesh & discard the seeds. Life changing for me . I Couldn’t do it any other way now ❤
If you were to cook the cracklings from lard longer, until they are golden to light brown and crispy. You can eat them when they're cool. In my country we put them on bread spread with mustard and add salt.
I made a pumpkin sage filled ravioli. It was a labor of love and took about 3 hours to make enough to feed my family of 4 twice. I looked up several recipes and combined the aspects that I liked into one recipe. I then tried to make a similar thing - pumpkin sage lasagna. I don't think I used enough cheese and sage in that one. It wasn't our favorite and I ended up having to eat it all because the rest of my family didn't want it. I think it could work, though.
I have been meaning to try ravioli and I wondered about lasagna. We love our current lasagna so much I have been afraid to mix it up.
❤❤❤ Just love learning with you and I'm almost 62. You are truly an inspiration to ALL.
ravioli filled with pumpkin puree served with brown butter, sage leaves, raisins, walnuts and diced pumpkin
i have to use pumpkin as a tomato replacement in sauce recipes. my hubby cant handle the acidity of tomato, but I love spaghetti n meatballs, so using a pumpkin sauce works perfectly. just use all the same seasoning as u would for the original tomato recipe
Becky, you should ask your butcher to shred the tallow and lard. It cooks down LOADS faster and cuts your prep time down to almost ZERO!!!!!!!
Missed ya Becky! Had a TH-cam hiatus. What a nice treat to hang out today.
Becky, I am 74 years old…..and am SO impressed with you!!! My mom was a farm girl……she never taught me anything….unfortunately my dad made her believe she was a princess…..I never learned anything about all you’re doing!!! Never even got my grandma’s incredible biscuit recipe…..that lady could cook! I’m hoping I can do some of the things you do now….it’s so sad to think that all my grandma’s recipes for “fried corn”, biscuit, etc recipes are gone! I remember the food she cooked…..I don’t know how you learned all you did but KUDOS to your mom, grandma, etc!!! I’m a new follower but I love your channel!!! I’m so impressed with you for doing all you do at your age!!!!!! What I’d give to have your knowledge !!!! You go girl! I’m glad I found you!!!!! My mom never taught me to do anything…..from frying and egg to baking anything…..I’m so thrilled to find someone like you!!! N❤️
Thought you might like to know that "hot water pastry" the type of pastry that's round good pork pie is made with lard (my late fathers speciality) and that my nan (a country lass) made her pastry for pies, tarts etc was made with half and half butter and lard or when things were tight 3/4 lard to 1/4 butter. Beef tallow she reserved for chips (fries) and roasted potatoes - they were amazing lol. I don't mind the smell of rendering fat - it's not especially aromatic but it bring back brilliant memories of both of them. Hope this helps, Samantha, England UK
I have done lard for decades in our roaster, just part of processing hogs. Low and slow til the cracklings are crispy. Put into jars and put lids and rings in them and they seal and are shelf stable. I would be known as a rebel canner to some. Never used a pressure canner in 50 years. Water bathed everything from fruits vegetables meats and dairy.
I hope everyone has an amazing new week! Happy Tuesday, Y'all! 🦋
Thank you, same to you!✨
@@AussieTracy Happy Wednesday 😊
@@camicri4263 Welcome & thank you!
I have learned so much from you! Thank you
I didnt read all the comments… but about pumpkin and cross pollination; (angela from parkrose permaculture has a great video on this)
Cucurbits only cross between subspecies. So a zucchini (C. pepo) will never cross with a butternut (C. moscata). So if you don’t have more than 1 type per subspecies, you can safely save your own seeds 👌🏼
Also; becky, have you tried pumpkin risotto? So good with sage!
Making turkey broth with Christmas leftovers and hanging out with Becky!!
I rendered the lard from our pigs every year, and used it instead of having to buy shortening. 7 pigs always made enough for our family of 8 for a year. I never rendered the tallow from our beef, so this is interesting. Our lard was stored in coffee cans and frozen. This was back when coffee cans were larger, and were metal, not plastic. If your lard is pure, it makes lovely pie crusts. It hardens into a pure snowy white-looks just like Crisco. The chickens will LOVE their pumpkin treat!! Love love love the idea of adding the birdseed!!!
Hi Becky, here is a recipe idea for you. Put 1/4 cup of your puree into a bowl and add: 1/3 cup of flour, 1/2 cup plant milk, 1/2 tsp baking powder, pinch of salt. Mix ingredients. Pour some of the puree into a nonstick pan over medium heat until the tortilla cooks, at least 2 minutes per side. Use this as a wrap for any kind of filling you like. You can also make this using carrot puree, tomato puree, pepper puree, or spinach puree. (To make the puree, steam the vegetable, and mash it up). I saw this on YT yesterday. I am not sure what type of flour the creator used but it is fun to experiment anyway. You will know the tortilla is cooked when it gets puffy and lightly browned on each side. You want the finished veggie tortilla to be pliable and soft.
That sounds good.
Great pumpkins you have got! My two favourite ways to use them: raw shredded pumpkin in my bread dough, instead of water. Works both in sour dough and in no-knead bread. Makes the bread really moist and my kids love it. And i put pumpkin puree into pancake- and waffle-dough. About one third of the dough can be replaced by pumpkin. The waffles and pancakes get tastier and so much healthier! Sourdough-pumpkin-waffles are incredible😀
Pumpkin fritters are delicious (puree,eggs,flour,salt,a little sugar and maybe a little cinnamon) is a perfect side dish. It was a favorite when we grow up ❤❤❤❤❤
I can’t get over how beautiful the French pumpkins are!
I tend to use pumpkin in my spaghetti sauce. Basically anything you make with can tomatoes, you can use pumpkin with / instead. If you freeze-dry pumpkin you can use to help thicken a sauce + add flavour without the added liquid.
I also like to mash pumpkin with my potato for a different flavour. 😀💜
Yay Becky for labeling your jars! 🎉🥳 I have watched your lovely vids and listened to your sweet voice nearly from the beginning and I have an overwhelming urge to follow you around with a Dymo!! *hugs* much love to you and yours!🥰
I don't bother pureeing before freeze drying, since the freeze dried chunks can so easily be powdered. I drop the chunks into a jar and smash them down (gently) with a wooden sauerkraut tamper or the handle of a wooden spoon. The powder is perfect for soups or baby food or to add a little flavor to broth. Thank you for sharing your videos with us. I hope your toe feels better soon!
Becky, you asked for ideas, so have you tried making pumpkin gnocchi, pumpkin risotto, pumpkin cornbread, pumpkin hummus, pumpkin tomato soup, pumpkin butter, pumpkin & parm chicken, pumpkin & meat empanadas, pumpkin vodka sauce, pumpkin lasagna, pumpkin ravioli, pumpkin blondies, or pumpkin cocktails? I have dozens of ideas saved on Pinterest. There are so many ways to use pumpkin. 😆 And dozens more ways to use pumpkin butter once you have it on hand.
Great idea!! Thanks so much!! many are added to the list!
@@AcreHomesteadI was just wondering whether you get the suet when you get the beef?
Wonderful ideas! I have lots of purée to use up.😊
@@tamaleenyouknowwhatimean777 If you’re a sourdough baker with a lot of discard to use up, there are so many great recipes for things like sourdough discard pumpkin waffles and pancakes, pumpkin soft pretzels, egg noodles, pierogi…
I love to make pumpkin or squash chili just loaded with fall veggies and assorted beans, and pair it up with a homemade spinach flat bread or butternut/squash/pumpkin fritters, too.
My family fell in love with pumpkin gnocchi with sausage and greens this fall in particular.
This year was the first year that I purchased a whole hog and one thing that I did do when I ordered my hog as I requested to have all of the fat preground so that when I was ready to render it down, I wouldn’t have to deal with that part of the processworked out awesome
Steamed squash with pork ribs (can make it spicy or not spicy) is my favorite Chinese way to use pumpkin/squash!
I love adding pumpkin puree to my veggie chili. It adds a really great body to the chili base.
I cut up the suet that I buy at a grocery store, and grind it up with my grinding attachment. Then I put the ground fat in my crockpot on low until it's all melted. Then I pour it into a canning jar and make body butter with it using the method from Mary's Nest TH-cam channel. It's great to use on my hands in the winter. I also make suet cakes for the birds in the winter.
I'd try making pumpkin filled pasta.
How she does not have more followers is beyond me...She is so informative!
Your mom and dad did a fantastic job raising a homemaker . You do a great job!!
I needed a “Becky video” today❤️ sending you lots love and blessings 🙏
When you are doing pastry whatever tbe measurements for butter or lard half it.
So you use both.
So if it's 8oz of butter do 4oz of butter and 4oz of lard together the taste is so much better in the pastry
Pumpkin is very good for dogs too … 😊
Becky, I feel so comfortable processing pumpkin because of you!! It wasn’t knowledge I thought I was looking for. However, it felt so good to see the pumpkins I bought purely for decoration and realized I knew how to preserve them and really get my money worth. I made pumpkin purée from two pumpkins and it gave me about 5 cups of purée. I even saved the liquid that I drained off and put it in a soup. It was fun and easy! I love that the pumpkin did not go to waste.
I think we’d all love to see a few shots of your beautiful view in every video. I know people have been asking to see more of our hen friends, but I guess that you’re respecting their privacy 😉
Looks delicious and yummy 😋 😍 👌 😊 👍 😊
Lard pie crust is very good used it for years. I also use equal parts butter and lard in crust which is good also. Lard in biscuts are heavier then with butter so I use half and half in them.
Pumpkin suggestions:
1. Pumpkin gnocchi and/or pasta. As in make the pasta out of pumpkin like spinach pasta.
2. Pumpkin lasagna
3. Ravioli stuffed with pumpkin
4. Pumpkin Mac n cheese
5. Pumpkin risotto
6. Pumpkin hummus
Becky I enjoy your videos. You should get sponsors. You really work a full time job with plenty of overtime.
When my Sheltie got over weight, I substituted part of her kibble with canned pumpkin. She loved it and she got down to a healthy weight.
Hi Becky.. You are such a breath of fresh air and you have such a kind spirit. I have tried 2 of you recipes and loved them..God Bless .Love from Kansas🥰
My absolute favorite food that my grandmother ever made was biscuits made with lard. Every time I went to see her (after we moved away), she always made biscuits for me to take back home with me. I miss her and her biscuits so very much!
We love adding pumpkin in meat stew. Also, I like it as a dip, make it like hummus: steam,puree, add tahini+ garlic, and salt so delicious with grilled meats 😋
Mixing pumpkin and tomato as a soup wuth a grilled cheese is delicious!
Roasted pumpkin cubes in a spinach, Walnut, salad wuth cranberry vinegrette.
Roasted pumpkin Garlic hummus
Pumpkin cornbread gives great with Chilli or soup
I made a pumpkin Alfredo sauce and put it over spaghetti squash once, I need to do that again. Soooo good!
Becky, you'll love lard pie crust. They're so flaky and delicious. They are really good for savory dishes. I grew up having only lard pie crusts, as farmers did back then. Thank you for sharing your culinary life and gardening with us. I hope you had a Merry Christmas, and wish you a very blessed & Happy New Year!
Yep. I prefer that over butter
Lard is great for making popcorn on the stove.
Pumpkin risotto with pancetta (or bacon) is really good. Pumpkin puree is a good topping for pizza, instead of tomato sauce, and mushroom and pumpkin is a good combination for a side dish.
Just a note for anyone processing lard. If you are freezing it you don't need to leave extra space when you put in jars containers ect. Fat doesn't expand as ot freezes water does.
You need leaf lard for pastries and pie crusts. Regular lard for biscuits, frying, etc.
What is leaf lard?
@@arvellataratuta2150 Leaf lard is the fat around the pigs' kidneys and loins. This is more delicate. Regular (conventional) lard is the fat on the rest of the pig's body. A butcher will separate the leaf lard and the regular lard for the customer. Generally, people do not render the two together because leaf lard is for pastries, pie crusts, and other baked desserts. While regular lard is used for frying, biscuits, etc. Also, you will get less leaf lard because it's only from around the kidney's and the loins. Whereas regular lard is all the fat on the rest of the pig's body.
@@sofiabryan5074 thank you for explaining.
You could use pumpkins in a roasted pumpkin salad. All you need is balsamic vinager, cubed roasted pumpkin, pine nuts, salad leaves, salt and pepper and olive oil.
Just roast your pumpkin to just cooked, and then roast your pine nuts. Wait for both to cool or go cold. This salad can be eaten warm or cold mix together with greens pouring over mixed balsamic and olive oil. Salt and pepper to taste then enjoy Enjoy
Hey Becky. Thanks for sharing. I was just talking about rendering lard. My grandma use to do this. Just learned how bad vegetable and canola oil are for you. Time to go back to the ol school way.
I am a new subscriber. I have been canning for 40-plus years, yet I have picked up so many tips (not to mention inspiration) from your videos. I love how organized you are.
I have good memories of my grandmother's both using lard to cook with. My mother's brother was a Butcher and I do remember my mom cooking down beef fat and keeping it in the refrigerator to use for cooking! And that pumpkin all looks so lovely! Thank you for sharing all your beautiful food with us!
I've had small whole pumpkins cleaned & baked with a homemade beef stew with big chunks of celery, onions & whole tomatoes cooked inside so when served you scooped out some pumpkin with each bite. No dishes to wash either. 😊
My first seed catalog came today. Thank you Johnny’s. Coffee and a seed catalog a great afternoon❤️
Oh I am looking forward to soap making!!!!
The less watery pumpkins can be cubed and frozen/freeze dried and treated like cubed butternut squash.
Hello Becky ,hope you had a great holiday, so happy to see another video. Continued blessings to you and your family 😊
My grandma always rendered in her huge electric roasters outside on porch when we had our family butcher day. My mom had 9 brothers and sister and I was 1 of 36 grandchildren. We all got together and butchered hogs, steers , chickens and turkeys.. everyone had a job to do. So many great memories growing up on my grandparents farm. I wish ky grandbaby had these great memories also.
Wondering why you are freezing the rendered fats? Once you have rendered all the water out, lard and tallow are shelf stable forever. Also doesn’t take up valuable freezer space. Bet you’re very pleased to have that job done, nothing better than ticking the “to do” jobs off the list. Sadly mine just keeps getting longer😅 Hope you’ve had a wonderful Christmas especially with baby Acre being more aware this year. Stay safe, God bless xx
Wouldn’t the fat go rancid after awhile without refrigeration?
one of my favorite things to do with pumpkin: 1 part peanut butter, 2 parts pumpkin and four parts flour. cut into dog biscuits and bake at 375 for 12 minutes then dehydrate in the Excalibur for longer shelf life. my dogs go nuts!
Just a suggestion: savory sage and brown butter cubed pumpkin. Like you would for butternut squash. Salt, pepper, garlic and onion. That sounds nice.
Shred Squash/Pumpkin: The microwave with a shrink wrap works really fast in the microwave with little bit water in the bottom of your pan - easy to bag your puree
Hello, merry Christmas. You can also preserve pumpkin in syrup as a jam (this technique is usually done in Lebanon and some middle eastern countries). As for savory dishes they do a pumpkin kibbeh (a vegan style kibbeh).
10:26 The bigger one of this bunch is the most beautiful pumpkin I’ve ever seen. I would have had a lil photo shoot with it before slicing it up. STUNNING!!!!!
Pumpkin ravioli with brown butter & sage. , I have made this several times it is from a book in a Williamson and Sonoma cookbook. I had a huge pumpkin that I roasted and had to figure out what to do with it all. I am not a pumpkin pie fan.
Pumpkin is a good food topper for pets with tummy troubles. My vet always recommended a can of plain pumpkin puree (NOT the can with spices added) when our animals had tummy issues. It'd be nice to keep some homemade pumpkin puree frozen for that rare occurrence. Or, freeze drying pieces of pumpkin as a crunchy snack for fur babies too.
merry Christmas! we had a Becky inspired feast for brunch...croissant french bread casserole, potato bacon and egg casserole, cranberry scones, cranberry cookies and cranberry white chocolate bliss bars, homemade bagels and the no knead artisan bread loaf with apple butter! needless to say i'm a fan of Becky's channel💛 everything was delicious ! the white chocolate cranberry bliss bars are a pure delight. everyone left with a gift box of their favorite treats. already started preparing for new years feast! 🎉🎉🎉
If you render your tallow again you will get more of the impurities out which will also take more of the smell out. I render mine 3 to 4 times. Each time adding salt and about 2 cups of water. Strain thru cheese cloth into a bowl place in fridge once harden pull out the bowl. Pop the tallow out and scrap the impurities off the bottom. Render again adding more water and salt. And strain
I started making tallow 6 months ago when I went carnivore (still watch you since I've been watching you for years, now). I make it in the crock pot for 36 hours. To eliminate the smell, I filter it through a nut milk bag 3x for cooking tallow and 4x for my facial moisturizer (to which I add a few drops of tea tree oil and several drops of lavender oil).
Do you use the tallow moisturizer only at night or do you use SPF on top?
I’d be worried about crisping my skin in the summer time
@@queenizzy01 a very common side effect of eating carnivore is no more skin burn from the sun!
You don't need to freeze lard and tallow because once rendered they are shelf stable. You also can't can it anyway because you can't can fats.
I always use half butter and half lard when I make pastry, get a lovely short tender pastry, that’s durable and easy to handle
We use pumpkin cubes in meat stews with potatoes. So to save them for this application just cut the pumpkin and cube them then place them in a freezer bag into the freezer . U can use it directly throw it in ur meat stews
Becky here is my suggestion for a savory pumpkin recipe, I know you like pastries so please try this one. Kadili Gutap is a Turkmen dish basically savory pumpkin pasties, you can find the recipe online. I am pretty sure you are gonna love it. Another version of it is Pumpkin Samsa/Somsa similiar yet different. Hope you like them andI would love you watch make them.
If you add a lid and ring to your rendered fats, they are shelf-stable. No need to waste freezer space.
Watching Becky and looking through my Beginner's guide to water bath canning (a Christmas gift from my daughter)!
You can still give the wild birds some of the leftover fat when without addedseeds, just get a suet feeder and put it inside. It will be a wonderful source of energy for them to help keep warm during the winter. I buy suet from the butcher all winter specifically for this purpose.
Hi Becky, you know how you add zucchini to your food you can do the same thing with Pumpkin. Adds great taste and its another way to get more veggies.
I made beef stew once and put it in a pumpkin, Then I put it in a pumpkin and baked it. You sit it on the table and as you dip out the stew, scrape the inside of the pumpkin and put it in the bowl with the stew. As I remember, it was delicious!