$189,900 Cabin Homestead For Sale 5.3 Acres with amazing views, Galena, MO

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This 1,536 sq. ft. Cabin with 5.3 Acres has gorgeous views of the River Valley in Galena, MO.  3 Bedroom – 2 Bath Home, Raised Garden Beds, Green House, Private Well and Chained Linked Fence area for animals.  Lots more! For details on this Home 1800 Camp Clark Hill, Galena, MO 65656

For more info or showing please contact:

Melloney Gee

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Ozark Team Realtors

Cell: (417) 315-4887

Email: mellburgin@me.com

http://www.teamozarks.com

 

DUTCH OVEN BREAD & SAUSAGE LENTIL SOUP RECIPE:

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DUTCH OVEN BREAD (give yourself 10-12 hours for this delicious crusty bread)
I PROMISE ITS SO WORTH IT!!!

Ingredients –
3 cups Flour
1 1/2 teaspoon Salt
1/2 teaspoon Instant Yeast
1 1/2 cup room temperature Water

Instructions – (NO KNEADING)
1. Dough Prep: In a large mixing bowl, whisk the flour, salt, and yeast together until mixed. Mix yeast and water in a separate bowl. Stir in the water/yeast mixture until a chunky, think dough forms. If it needs more water, add a tablespoon at a time. It will not look smooth. But, a little chunky. That’s what you want. Cover the mixing bowl with plastic wrap and let it rest for 10-12 hours at room temp. I make mine first thing in the morning before I head out to take care of the animals.
2. Prep for Baking: Preheat oven to 450 degrees. (I use my Cast Iron Lodge Dutch Oven) 16114592_1051174201675651_7039389886165497384_n-1.jpgPut your Dutch Oven in right away for 30 minutes to heat. At this point the dough should have risen up to the top of your mixing bowl with bubbles in the dough. Remove from the mixing bowl onto a well-floured surface. Gently shape into a ball with flour on the outside. NO KNEADING! Set on a piece of parchment, and cover with plastic while your Dutch Oven is warming up.
3. Bake: Remove the plastic from the dough. Lift the dough with parchment together into the Dutch Oven so the parchment lines the bottom of it. Bake, covered, for 30 minutes. Remove the cover and bake another 10 minutes until golden brown. Remove parchment after your bread has completely cooled.
DID I SAY NO KNEADING? NO KNEADING!

16265479_1051174725008932_5183523637100531496_n.jpgSAUSAGE LENTIL SOUP

Ingredients –
12 ounces skinless Beef Smoked Sausage
1 Tablespoon Olive Oil
1 Yellow Onion
4 Carrots sliced
2 Celery stalks sliced
2 teaspoons dried Basil
2 teaspoons dried Oregano
1 pinch Red Pepper Flakes
1 Bay Leaf
4 Garlic Cloves, minced
2 cups dried Lentils
1 28 ounce can Crushed Tomatoes
6 cups Chicken Stock or Broth
1 cup grated Parmesan cheese

Instructions-
1. Heat a large Dutch Oven over medium-high heat. Add Sausage and cook until brown. Remove sausage and set aside. Keep grease from the sausage in your Dutch Oven.
2. Reduce heat to medium and add olive oil, onions, carrots, celery and carrots. Cook about 5 minutes. Until onions are soft. Add basil, oregano and red pepper flakes. Cook another minute. Add Garlic and cook another minute.
3. Add lentils, crushed tomatoes, chicken stock and bay leaf. Stir well to combine. Bring to boil then reduce heat and simmer for about an hour, until lentils are soft.
4. When lentils are soft, stir in sausage and Parmesan cheese. Garnish with extra Parmesan cheese and serve with your Dutch Oven Bread!

HOMESTEAD RECIPE: REFRIGERATOR DILL PICKLES:

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This canning recipe is great for serving fresh crisp pickles during gatherings. By using this recipe, dill pickles will last up to 2 weeks in the refrigerator.

YOU’LL NEED:
1 or 2 Cucumbers
1 Tbs dried dill weed (or 1/4 cup of fresh dill springs)
3 Garlic cloves – chopped
2 tbs of kosher salt
1/4 tsp black peppercorns
3 Tbs of white vinegar
Bottled or filtered water

First, slice cucumbers and fill in your large quart jar. Stuff your dill springs into jar next. Add your garlic, salt, peppercorns, and vinegar. Fill the remainder of the jar with your water. Add seal, lid ring and shake vigorously.

Refrigerate the pickles for 24 hrs and can be stored for up to 2 weeks.
***This is NOT recommended for LONG TERM STORAGE***

NATURAL WASP REPELLENT:

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LEMON GRASS!

We are so happy with the results our new LEMON GRASS PLANTS repelling WASPS we wanted to share the results with all of you.

For those who didn’t hear the story, our homestead was developing a bit of a red wasp problem building nests in and around our animal buildings, house, and our son’s mini-play-cabin. However, this spring we planted 7 young lemon grass plants, where the nests were most problematic, due to the plants natural wasp repellent properties. WE ARE EXTREMELY HAPPY TO SAY WE HAVEN’T HAD 1 WASP THIS YEAR ON THE HOMESTEAD!!!.

LOOKS LIKE LEMON GRASS WAS AN ALL NATURAL RESPONSE THAT WORKED BETTER THAN ANY CHEMICAL SPRAY WE HAVE EVER TRIED IN THE PAST. GREAT JOB MOTHER NATURE!!!

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HOMESTEAD RECIPE: BRAISED RABBIT:

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Last night we decided to eat a truly gourmet dinner outside in the warm sunshine homestead style. On the menu was BRAISED RABBIT cooked in CAST IRON over an OPEN FIRE in our OUTDOOR COOK PIT. Not only was the meal absolutely delicious, the whole cooking process itself played a key role in our wonderful dining experience.

INGREDIENTS:

1. A large heavy duty pot with lid, cast iron dutch oven works well
2. 3 slices of bacon
3. Extra virgin olive oil
4. 1 medium yellow onion, chopped
5. 1 celery stalk, chopped
6. 2 cups of baby carrots
7. 8 baby red potatoes
8. 2 Tbs of chopped garlic
9. 1 rabbit, whole or cut up (also works with poultry)
10. 2-3 cups of chicken or veal stock
11. Fresh thyme and one bay leaf
12. Coarse salt and freshly ground black pepper to taste

DIRECTIONS:

1. Get your heat source, whether a campfire, fire pit, grill or fireplace, nice and hot.
2. Place the dutch oven directly over your heat either by laying directly on your grill grate or hang it by its handle over your fire.
3. After allowing the pot to heat up somewhat, add a couple tablespoons of olive oil and the chopped bacon. Sauté for a few minutes until the bacon is starting to brown and throw off its fat.
4. Season the rabbit on all surfaces with salt and pepper. Add the rabbit and cook briefly on each side to brown all the surfaces. Remove to a plate and hold.
5. Add the onion, celery, potatoes, and garlic. Sauté until the onions soften and turn translucent but before they change color.
6. Add back the rabbit, along with any juices which have accumulated. Add the bay leaf and a few sprigs of fresh thyme.
7. Pour over the stock just to partially cover the rabbit. Season well with salt and pepper. Cover.
8. Let sit to slowly braise. Occasionally check to stir and adjust the heat as needed to maintain a light boil. After a while, flip the rabbit.
9. Continue to braise until the meat is tender and starting to fall off the bone. This varies considerably depending on the heat of your fire, the type of meat and the size of the rabbit or poultry.
10. Remove from the heat and let rest a few minutes before serving. Be sure to spoon over some of the juices and vegetables on each plate.

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Hope you all enjoy this wonderful meal as much as we did, and as always, HAPPY HOMESTEADING!!!