The Cross Legacy

Category: Uncategorized

  • A Special Family Tradition: Cedergren Family Kroppkakor Recipe

    A Special Family Tradition: Cedergren Family Kroppkakor Recipe

    This is the first time in almost 200 years that someone from my Cedergren side of the family tree has put this recipe on paper. Seriously, over 200 years of a family tradition. It has been passed from generation to generation, back further than my great, great grandmother, who learned it in Sweden before immigrating to the US in 1869.

    To me, this recipe is so much more than a list of ingredients. It crossed over oceans and continents with my ancestors. Families, spanning almost two centuries, enjoy this dish around the holidays. People connect and reconnect when they meet to make this dish. It’s more personal than just passing down a written recipe. With meeting in person, the teacher also shares a bit of herself and her life with the new keeper of the recipe and, more importantly, the Cedergren family tradition. Stories are shared, not only about making the dish but also about life. She is pouring into someone else, sharing her wisdom and life experience.

    Grandma’s Special Recipes

    When a recipe of mine says “Grandma’s” in front of whatever the dish is, it’s not just there to pull people in with some cutesy or welcoming wording. It’s because my grandma, Grandma Sally, was one of my people. I feel extremely close to her. I spent the vast majority of my early life and young adult years doing life with my grandparents and our neighbors, who were like family. My entire life is surrounded by the values that they instilled in me. Even though Grandma Sally passed away when I was only two years old, there are so many of her stories about how she lived and traditions that I carry on in remembrance of her even today. So when I share a family recipe with you all, I’m really sharing a piece of myself and my story. In this case, I’m also paying homage to my Swedish roots.  

    What is Kroppkakor?

    Kroppkakor (pronounced crop-a-cock-or, though I grew up with my grandpa pronouncing it like “creb”) are Swedish potato dumplings, and this recipe came directly from Sweden via my great, great grandparents, circa the 1830s. They immigrated from the small island of Ӧland, which sits just east of Sweden’s mainland. Ironically enough, the origin of kroppkakor is also in Ӧland. In the 1700s, potato production ramped up significantly since people discovered alcohol can be distilled from them. Potatoes have been a key ingredient in many Swedish dishes ever since.

    This dish works well as a post-Thanksgiving meal here in the USA, when you may still have lots of mashed potatoes and cranberry sauce left over. I know I did! I truly hope that you enjoy making this recipe and perhaps it will become a tradition for your family as well to use up those holiday leftovers and make some memories while doing so. 

    Kroppkakor

    A 200 year-old family recipe for traditional Swedish potato dumplings.

    • Cutting Board
    • Knife
    • 10 quart stock pot
    • Medium-sized pan
    • Jelly Roll Pan
    • Cooling rack
    • Spider Strainer

    FOR THE FILLING:

    • 3 cloves Garlic, (minced)
    • 2 Sweet Onions, (diced)
    • 2 lb. Thick-Cut Bacon, (diced)
    • 1 T. Oil
    • 1 T. Sugar
    • 1½ tsp. Allspice
    • Black Pepper, (to taste)
    • Salt, (to taste)

    FOR THE DOUGH:

    • 14 c. Yukon Gold Potatoes, (mashed)
    • 1 c. Buttermilk ((for mashed potatoes))
    • 2 sticks Butter ((for mashed potatoes))
    • ⅔ c. Flour
    • 2 Eggs

    PREPARE THE FILLING: (*1)

    1. Mince garlic and dice the onions and bacon.

    2. Add oil to a medium-sized pan and pre-heat on medium-high heat.

    3. Add onions and garlic to the pan. Sauté for a few minutes until the garlic is tender and the onions are translucent.

    4. Add sugar to caramelize the onions.

    5. Add salt and pepper to the pan. Stir to coat evenly.

    6. Add bacon and cook until crispy.

    7. When bacon is crispy, remove pan from heat and set aside.

    PREPARE THE DOUGH:

    1. Using the Yukon Gold Potatoes, buttermilk, and butter prepare mashed potatoes.

      Or, prepare mashed potatoes using your preferred recipe.

    2. Add flour and eggs to the mashed potatoes and mix thoroughly.

    PREPARE THE PATTIES:

    1. Dust your countertop with flour and move the mashed potato mixture to the countertop to make the patties.

    2. Continue to knead flour into the mashed potato mixture until it has the consistency of dough. (*2)

    FILL & SHAPE THE PATTIES:

    1. Grab a handful of dough and flatten it out with your hands until it is the size of the palm of your hand and about 1/2” thick.

      Continue this process until all of the dough has been used.

    2. Scoop about one tablespoon of the filling mixture into the center of the patty, making sure the filling is spread equally among all the patties, but that they are not over filled.

    3. Use your hands to fold the patty edges in, and mold the patty into a dumpling shape.

    BOIL THE DUMPLINGS / KROPPKAKOR:

    1. Fill a large 10-Quart Stock Pot with water and bring it to a boil.

    2. Using a spider strainer, carefully place the Kroppkakor into the water.

    3. Allow them to cook for 3 minutes while they sit at the bottom of the pot and one more minute once they have floated to the top.

    4. Carefully remove the dumplings with the spider strainer and place them on a cooling rack with a jelly roll pan underneath to catch the water runoff.

      This prevents them from getting soggy.

    5. Once the excess water has run off the dumplings, they are ready to eat.

      Enjoy with browned butter, cranberry sauce, chives, or sour cream.

    1. *The directions above are how my grandma has always made them. Another way you could make them is to cook the bacon bits first and then remove the bacon from the pan and cook the onions and garlic in the remaining bacon grease. This would add a little more depth to the flavor profile.
    2. * You don’t want your Kroppkakor to taste like flour, but you will need to add enough of it to the mashed potato mixture so the dough is not sticky. I also suggest coating your hands in flour when you go to work with the dough. 

    The Cross Legacy provides estimated nutrition information for convenience and as a courtesy only. Nutrition data is collected from the USDA database via Spoonacular, when available. If not available, nutrition information is pulled from other online calculators. Ingredients can vary and The Cross Legacy can make no guarantees to the accuracy of this information.

    Main Course
    Sweedish
    Bacon, Kroppkakor, Potatoes

     

    My great great grandma shared this recipe with my great grandma, who shared it with her daughter-in-law, my Grandma Sally. My grandma shared it with my mom and when my husband and I were newly married and still in college, my parents came down to visit us and my mom passed it on to me. I grew up helping my mom make the kroppkakor, but this trip was special because it was finally my turn to learn how to make our special family dish from start to finish. The weekend that my husband and I hosted my parents was dedicated to making kroppkakor. This continues to leave a legacy of tradition that continues today with me teaching it to my children. 

    I grew up knowing that Kroppkakor day was a big deal in my farmhouse. My grandfather and dad got so excited because they knew it was coming. This was one special trip that my grandpa got to make to the local butcher (still in business by the way) to get the thick-cut bacon we needed. Making Kroppkakor has always been a big family event and even though my last name is now Cross, I will always be a Cedergren and family traditions on both sides are the foundation of The Cross Legacy.

    DISCLOSURE: This post may contain affiliate links. Which means if you make a purchase through my links, I receive a small commission at no cost to you. For more information, please read my Disclaimer .

  • Elderberry Syrup Recipe, Easy to Make!

    Elderberry Syrup Recipe, Easy to Make!

    Elderberry Blog Post - 3 jars of syrup

    Elderberry Syrup Recipe

    Most of you may have heard about the “immune-boosting” benefits of elderberries. Some people prefer elderberry syrup and others enjoy consuming it as elderberry gummies (I have a recipe for those here!). You’ve probably seen it in the natural remedies section at your grocery store, or maybe you currently take it.  This is part of our wellness routine in the fall and winter months. I make elderberry syrup each year and wanted to share how I do that. We really like it and take this as a one-shot-a-day supplement during cold and flu season, which is typically August through March where we live. We find it helps boost our immune system and helps to keep potential infections at bay or shorten their duration.

    What Are Elderberries?

    Elderberries are the fruit of the Sambucus nigra plant, which is the most common plant of the Adoxaceae family to produce fruit. This plant is native to places like Europe, parts of Asia and North Africa. Elderberries have been used for centuries, and for a variety of different ailments. They are used most commonly as an immune booster to fight off respiratory infections, such as the flu or rhinovirus (the common cold).

    Amy Cross in her kitchen holding a jar of Elderberry Syrup

    When I am making elderberry syrup I used dried elderberries that I get on Amazon. They usually sell out in the winter months because they are in high demand so be sure to get yours as early in the season as you can.

    The elderberry syrup that I make is easy and it tastes like Christmas. The ingredients include things like like cloves and cinnamon which remind me of all the yummy flavors of the holiday season. Those ingredients are also linked in my Amazon Storefront under the pantry section.

    Pot of homemade elderberry syrup cooking on the stove

    Another Wellness Tip

    Another thing that we like to take to help our immune systems is Fire Cider. You can learn more about that in this blog and get the full recipe. If you are ready to level up your wellness game, adding Fire Cider along with Elderberry is a powerful duo. 

    Elderberry Gummies Recipe

    One popular way to enjoy elderberry syrup is by using it to make gummies. I also have a recipe for elderberry gummies that your whole family can enjoy. Find it in this blog post.

    close up of strawberry shaped elderberry gummies sitting on a wooden cutting board with The Cross Legacy logo engraved on it

    Homemade Elderberry Syrup

    A yummy, homemade tonic that helps to boost your immune system. I swear it tastes like Christmas!

    • 10 quart stock pot
    • Pint Size Canning Jars with Lids and Rings
    • Large bowl
    • Medium mesh colander
    • Fine mesh strainer
    • 2 c. Elderberries
    • 3-4 Ceylon Cinnamon Sticks
    • 6 Star Anise, (whole)
    • 2 T. Cloves, (whole)
    • 6 Rose Hips
    • 2 inches Ginger root, (peeled and sliced)
    • 6 Quarts Filtered Water, ((24 cups))
    • 1 c. Honey, (local and raw if available)

    PREPARE SYRUP:

    1. Add all ingredients, except honey, into a 10 quart stock pot and bring to a boil.

    2. Reduce heat and simmer for about 20 minutes, then remove from heat.

    STRAIN SYRUP:

    1. Using a medium colander, pour the liquid through the colander into a clean, large bowl. Press against the sides of the colander to push out as much flavor as possible from the spices and berries.

    2. Repeat this process with a fine mesh strainer.

    3. Return the liquid to the pot to cool.

    ADD HONEY & JAR SYRUP:

    1. When the liquid is completely cool, stir in the honey.

    2. Pour in to glass containers.

      Label, date, and store in the refrigerator.

      See NOTES for additional details.

    • This will last 3-4 months when stored in the refrigerator.
    • Elderberries can stain, so wear an apron and/or something you don’t mind getting stained.
    • I purchase dried elderberries from Amazon, but they sell out quickly, so if you plan on making this, I’d go grab some ASAP, before they are gone. 
    • Some other great resources to look into if you’re interested are: Melissa K Norris and Homesteading Family on YouTube. They both have excellent videos about elderberry syrup. The Lost Book of Herbal Remedies by Nicole Apelian, Ph.D & Claude Davis is also a wonderful resource to look at.

    The Cross Legacy provides estimated nutrition information for convenience and as a courtesy only. Nutrition data is collected from the USDA database via Spoonacular, when available. If not available, nutrition information is pulled from other online calculators. Ingredients can vary and The Cross Legacy can make no guarantees to the accuracy of this information.

    Homesteading
    European
    Elderberries, Elderberry Syrup, honey
  • How To Make Homemade Turkey Stock and Homemade Chicken Stock Recipe

    How To Make Homemade Turkey Stock and Homemade Chicken Stock Recipe

    Thanksgiving is almost upon us! In just a few days, we will celebrate Thanksgiving here in the States… tons of food, and tons of leftovers.

    Many people enjoy having leftovers since it allows them to not have to think about making meals over the next few days, especially if they just finished hosting a group of people. There are some leftovers, however, that usually just get thrown away including that giant turkey that took a few days to thaw, brine and so many hours to cook.

    It turned out well and everyone loved it but now it’s just taking up valuable fridge space until it ends up in the garbage, but wait there’s a better option! You can use your turkey to make homemade turkey stock.

    My sister-in-law would always grab the Thanksgiving turkey after we were all finished with our festivities for the day and make her own turkey stock. Before I made my own, I didn’t understand the hype. Once I tasted homemade stock, I knew there was no going back. You cannot even compare the quality and the taste. It is so worth taking the time to make your own homemade turkey stock or homemade chicken stock.

    You can make this recipe using chicken or turkey. For this recipe I am using chicken carcasses since we haven’t had our turkey yet this year. I use my roaster to make this stock and it can hold 2 chickens. You basically want to use the largest pot/container you have. You can use an Instant Pot, a stockpot, a crock pot or a dutch oven. Basically, any large pot will work. If you make this in a smaller pot than a roaster or crock pot, you will only have space for 1 chicken carcass. We just used the chicken for meals, excluding the dark meat since I’m not a fan, and then froze the rest to use for stock. 

    This recipe also calls for various vegetables, like celery and carrots. When I prep these to be stored in the fridge and eaten as snacks, instead of throwing away the carrot peelings and leafy bits from the celery, I save them in the freezer to be used in this stock. This is a great way to reduce food waste in your home. You can use fresh celery stalks and carrots if needed, just cut the ends off the celery. They are bitter in flavor and you don’t want to include that in your stock.

    Homemade Turkey/Chicken Stock

    This stock is so good that it can be enjoyed all on its own, or added to another recipe.

    • Large pot
    • Quart Size Canning Jars with Lids and Rings
    • All American 921 Pressure Canner (optional)
    • 1-2 chicken carcasses
    • 3-4 celery stalks, (per carcass)
    • 3-4 large carrots, (per carcass)
    • 1 onion, (per carcass, skin included)
    • 1 garlic head, (1 head of garlic has around 10-15 cloves)
    • 2 T. black peppercorns
    • rosemary, (a few sprigs, optional)
    • 1 c. leeks, (optional)
    • salt, (to taste, optional)
    • 2 T. allspice berries, (whole)
    • 2 T. cloves, (whole)
    • ¼ c. apple cider vinegar
    • water, (enough to fill whatever pot you are using)

    1. Add all ingredients to your pot and bring to a boil, if possible.

      *See note below

    2. Once the stock has been at its highest possible temperature for about an hour, boiling if you can get it there, reduce heat to simmer for an additional 8-10 hours, or if using a crock pot or roaster, low setting or lower temp. I often leave it in the roaster overnight to continue cooking.

    3. Use a mesh strainer to separate the liquid from the other ingredients used to make the stock. I recommend straining a second time with a fine-mesh strainer to further filter out any remaining particles that went through the first strain.

    4. Allow the stock to cool completely before storing.

    You can make this a vegetarian broth by omitting the chicken (or turkey) carcass and adding in more vegetables. 

    The onion skin: This is kept in the stock to give the resulting product a deep, amber color. It does not affect the taste or texture at all. If you want a lighter colored stock, feel free to leave it out. 

    Boiling: If you are using a large pot on your stove, you will actually be able to get your stock up to boiling point and see bubbles. You want it to stay boiling for about an hour before you reduce the heat and let it simmer for 6-8 hours. If you have a crock pot or a roaster, you will just turn it to the highest setting and keep it at that setting for an hour. Then you will turn it down to a lower setting for 8-10 hours. I will leave my roaster on its lowest setting to continue cooking overnight.

    Storage: No matter what storage method you choose, make sure to write the date on your jar. It can last a week in your fridge, 1 year in your freezer, and around 18 months, according to the jar manufacturer, if pressure canned. 

    Like everything else I have talked about storing, the stock will last longer if stored in a glass jar. 

    Freezing: If you choose to freeze it and use glass jars, use wide-mouth mason jars. The “shoulder” of the narrow-mouth jars will break under pressure and you will lose all of that amazing stock you just made. This unfortunately happened to me last year, since there was a canning lid shortage, believe it or not, and I didn’t have any extra wide-mouth canning lids. Learn from my mistake and just stick with the wide-mouth jars.

    To make this Shelf-Stable: To make this shelf-stable, it would need to be pressure canned. I use the All American 921. I will create more videos and instructions in the coming months on how to can. In the meantime, if you are new to preserving food, then the freezer is the best place to start for longer term storage.

     

    The Cross Legacy provides estimated nutrition information for convenience and as a courtesy only. Nutrition data is collected from the USDA database via Spoonacular, when available. If not available, nutrition information is pulled from other online calculators. Ingredients can vary and The Cross Legacy can make no guarantees to the accuracy of this information.

     

    Soup
    American
    Broth, Chicken Stock, Turkey Stock

    Use This Homemade Stock in Any of These Recipes

    [wprm-recipe-roundup-item id=”644″] [wprm-recipe-roundup-item id=”10051″] [wprm-recipe-roundup-item id=”9733″]

    This post may contain affiliate links. This means if you purchase through my links, I receive a small commission at no cost to you. For more information, please read my Disclaimer

  • The Best Thanksgiving Stuffing Recipe

    The Best Thanksgiving Stuffing Recipe

    Amy Cross in her kitchen with a fall apron on. Stuffing ingredients are laid out on the counter in front of her.

    Is it stuffing or is it dressing? You may call it one or the other, depending on where you are from. I will forever call it stuffing, even though I no longer stuff a bird like my mom and grandma did. This general term refers to the Thanksgiving side dish that contains, at its foundation, softened breads and various herbs. For many people, stuffing is their favorite Thanksgiving dish since it is something that isn’t traditionally made many other times throughout the year.

    Ingredients to make homemade stuffing laid out on the counter. Bread cubes, garlic clove, onion, two apples, spices, butter, ground sausage.

    I have tried different ingredients in my stuffing recipe in search of finding the perfect recipe. After a few years of experimenting, I found the perfect combination and now that I have mastered it, I have made this stuffing recipe for close to 15 years! It has been a tremendous hit and I know your family will enjoy it too. It has a hint of sweetness and a well-rounded flavor with the addition of sausage, pine nuts and herbs.

    Mike and Amy Cross side-by-side in their kitchen on Thanksgiving with their beautifully roasted turkey, mashed potatoes, gravy, cranberry relish, and stuffing in front of them.
    BlogPost_014 - 03 - Whole Roasted Turkey, Thanksgiving Stuffing, Cranberry Sauce, Gravy and Mashed Potatoes laid out on a table.

    Another thing that I love about this stuffing recipe, besides the flavors, is that you can make it in advance. If you’ve ever prepared a Thanksgiving meal, you know that the time leading up to Thanksgiving Day is incredibly busy. This is a dish that I make ahead of time, throw in the freezer, and then I thaw it and serve it on Thanksgiving Day. There is no change in texture or flavor. It feels great to have one big thing crossed off from the very lengthy Thanksgiving to-do list ahead of the big day. This is also a helpful trick if you are traveling for Thanksgiving.

    Thanksgiving Stuffing

    This recipe is for classic, flavor filled stuffing that is sure to be a hit at your Thanksgiving celebration.

    • large bowl for mixing ingredients after cooking
    • small bowl for rehydrating craisins
    • deep skillet
    • oven-safe baking dish
    • 1 T. Olive oil
    • 1 White onion, (chopped)
    • 4 Garlic cloves
    • ¾ c. Craisins
    • ¼ c. Pine nuts
    • 1 lb. Ground sausage, (I used sweet Italian)
    • 2 Apples, (any kind)
    • 2 ½ c. Apple cider or apple juice, (½ used to rehydrate craisins, the other 2 will be poured over stuffing mixture before baking)
    • 1 bag Seasoned Stuffing Mix (12 oz bag, optional if doing gluten-free)
    • 1 loaf Sourdough bread, (gluten-free if needed)
    • ½ c. Butter, (melted)
    • 3 T. Thyme
    • 3 T. Sage
    • salt and pepper, (to taste)

    1. Add craisins and ½ c. juice to a small bowl and set aside. These will soak about 10 minutes, which is about the amount of time it takes to cook the meat and other ingredients.

    2. Toast pine nuts in a pan on medium heat for 1-2 minutes. Remove from pan and set aside.

    3. In a pan, on medium-high heat, add chopped onion and garlic to 1 tbsp. of oil. Cook until tender.

      Add in ground sausage and cook until brown. Drain if needed.

    4. Add in chopped apples and cook until tender. *See note below

      Add in thyme, sage, salt and pepper. Mix to evenly coat.

    5. Cut up sourdough loaf into bite-sized pieces and add to large bowl.

      Pour in bagged stuffing mix to bowl with sourdough pieces.

    6. Turn off heat and add sausage mixture, toasted pine nuts, and craisins (juice and all) to the mixing bowl with the bread and stuffing. Pour 2 cups of apple juice over the stuffing mix. *See note below

      Thoroughly combine and place in an oven-safe baking dish.

      Pour melted butter over the top and cover with tin foil.

      *See note below for freezing instructions

    7. Bake at 350° for 25 minutes.

    Freezing to use later: Do not add in 2 c. of juice. Mix all other ingredients together and put in a container in the freezer. When you pull this out later to use, you will dump the stuffing into a large bowl, add the juice, and proceed with directions.

    • If you are freezing this dish to eat later, I would recommend moving it from the freezer to the fridge the night before you want to use it. Adjust the baking time to 40 minutes instead of 25.

    It is also important to note that the apples must be cooked through if freezing so they do not brown. 

    This dish is not gluten-free but you could easily make it so by switching out the bread. You don’t have to use the stuffing mix either. Some years I have omitted it and just used homemade gluten-free sourdough bread. If you do not use the stuffing mix, add more seasoning and use 2 loaves of bread instead of 1. You can also omit the pine nuts.

    The Cross Legacy provides estimated nutrition information for convenience and as a courtesy only. Nutrition data is collected from the USDA database via Spoonacular, when available. If not available, nutrition information is pulled from other online calculators. Ingredients can vary and The Cross Legacy can make no guarantees to the accuracy of this information.

    Side Dish
    American
    Stuffing, Thanksgiving

    If you want to see me make this, check out my YouTube video below. I hope your family loves it as much as mine does! Enjoy!

    More Thanksgiving Recipes for You

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    What do you look forward to eating at Thanksgiving? Share in the comments below.

    This post may contain affiliate links. This means if you purchase through my links, I receive a small commission at no cost to you. For more information, please read my Disclaimer

  • It’s here! Our FREE ebook is here!

    It’s here! Our FREE ebook is here!

    DISCLOSURE: This post may contain affiliate links. Which means if you make a purchase through my links, I receive a small commission at no cost to you. For more information, please read my Disclaimer .

    homestead-anywhere-collab-ebook-cover

    Finally! I know you all have been asking where the ebook is and when it is coming out. Well, here it is and I’m SO excited for you guys to dig in to it. It’s been such a great experience to join these women and share our stories and skills with each other and now with all of you!

    This book, Homestead Anywhere, covers so many subjects but here are just a few: finding the right land for your homestead, homesteading on a budget, stocking a pantry to create a good foundation for all of your cooking, cooking with cast iron, gardening and so much more!

    Join our email list to grab your free copy.

    Click Here to Join Check out all of these amazing creators featured in the ebook:

    Foreword by: Lisa Bass from “Farmhouse on Boone“
    Alicia from “The Cultivating Nurse“
    Yours truly, Amy Cross from “The Cross Legacy”
    Anja from “Our Gabled Home”
    Barbara from “Farmhouse By Sea”
    Barbra-Sue from “Kowalski Mountain”
    Becky from “The Homestead Nurse”
    Brandi Bobb from “Through The Kitchen”
    Candice from “Simply Candice”
    Courtney from “The Wright Family Homestead”
    Dee from “She Mams With Oils”
    Deirdre from “Kindling Wild”
    Elizabeth from “At Home on the Prairie”
    Errika from “The Home Intent”
    Juliea from “Farmhouse Harvest”
    Kyrie from “Healthfully Rooted Home”
    Tiffany from “Growing Dawn”

  • Homemade Gluten-Free Goldfish

    Homemade Gluten-Free Goldfish

    DISCLOSURE: This post may contain affiliate links. Which means if you make a purchase through my links, I receive a small commission at no cost to you. For more information, please read my Disclaimer .

    gluten-free-goldfish-recipe

    How many of you have kids that are Goldfish lovers? How many of you are Goldfish lovers? No one said you have to be a kid to like those little fish with the cheesy smiles. 

    As you may know by now, or if you are just joining us here at The Cross Legacy, my family chooses not to buy many processed items. We deal with so many food allergies and it’s so difficult to find something that checks all the boxes regarding being allergy-friendly, nutritious, and actually tasting good. We have worked hard to teach our kids that snacks come from the fridge, but….Goldfish were an exception. Not only an exception, but a staple. 

    When we discovered how much the food allergies affected our eating habits, we had to switch to products that agreed with our bodies. Bye-bye Goldfish. That was a sad day. We could not find a gluten-free/soy-free option on the market at that point in time, but lucky for you guys, I now have a recipe. I found this adorable little goldfish cracker cutter on Etsy and I knew I had to try it out (for a limited time, you can get the goldfish cracker cutter for 15% off by using the promo code CROSSLEGACY at checkout).

    How to Make Your Own Gluten-Free Goldfish Crackers

    Homemade Gluten-Free Goldfish Crackers

    A gluten-free alternative to everyone's favorite goldfish cracker snack.

    • Food processor
    • Cookie sheet
    • Plastic wrap or wet towel
    • Fish shaped cookie cutter

    1. Preheat the oven to 350°.

    2. Add all ingredients to a food processor and blend until thoroughly combined.

    3. Cover container with a wet towel or plastic wrap and chill the mixture in the fridge for 20 minutes.

    4. Dust countertop or baking mat with flour and roll out dough.

    5. Use goldfish shaped cracker cutter to make fish shapes. Place them on the cookie sheet to bake.



    6. Bake for 10-12 minutes.

     

    These come out looking more like the original goldfish, not the cheddar flavor. Next time I make them, I plan on adding a little turmeric for added color. This should not affect the flavor.

    You can totally make this with regular all purpose flour if you don’t have any allergies to worry about. 

    There is also a way to make a dairy-free version of this recipe as well. 

    https://www.naturespath.com/en-us/recipes/vegan-gluten-free-goldfish-crackers/

    The Cross Legacy provides estimated nutrition information for convenience and as a courtesy only. Nutrition data is collected from the USDA database via Spoonacular, when available. If not available, nutrition information is pulled from other online calculators. Ingredients can vary and The Cross Legacy can make no guarantees to the accuracy of this information.

     

    Snack
    American
    crackers, gluten free, goldfish

    And there you have it! These crackers are so good. I love to eat them as a snack or on top of some yummy homemade tomato soup. They pair really well together!

    Happy snacking!

  • Great Grandma’s Chicken Noodle Soup

    Great Grandma’s Chicken Noodle Soup

    DISCLOSURE: This post may contain affiliate links. Which means if you make a purchase through my links, I receive a small commission at no cost to you. For more information, please read my Disclaimer .

    chicken-noodle-soup-recipe

    I remember growing up and watching my great grandma make homemade noodles for chicken soup, with eggs, flour, and a little salt. It was always a special treat to watch her make the noodles and to get to help as a child. To me, the thick noodles that she made are what chicken noodle soup is all about.  

    Grandma Branch owned a few restaurants, and the noodles in her chicken noodle soup were the secret to why so many people loved it. Funny enough, she sold her restaurant and when I was in college, I worked for the new owners. They still prepared her soup recipe every day with her secret noodles. This is a great example of how a classic recipe gets passed down generations and adapted from my great grandmother to my grandmother to me. 

    The real secret to Grandma’s homemade soup that makes me smile when people ask about it is that the noodles are pre-made and frozen! What? Yes, the secret to my grandma’s noodles was that the pre-made noodles from the store tasted just like her mother-in-law’s handmade noodles.  

    I have had to put together some changes to the way I make it for my family, since we have special diet requirements that we didn’t have before. Although these special noodles are not gluten-free, you could make homemade gluten-free noodles. It really isn’t much more than eggs and flour, with some kneading. I’ll share a link to a recipe for this at the bottom of this post. 

    Sometimes, cooking meals from scratch doesn’t have to mean that you grow the wheat to make the flour. Sometimes it’s ok to make a healthy, wholesome meal that includes a few store-bought ingredients. There is absolutely no judgement if you use broth from the store, but I choose to make my broth (you can too!) and I don’t know if I would ever go back to commercially canned broth again after making it from scratch. It is literally almost free to make it from the scraps that you would normally throw out. You already paid for the ingredients to make it, so why not take advantage of that? I will do another post on this before Thanksgiving, so you know how to make turkey bone broth, which is my favorite of them all (there’s a great stock pot I’d recommend using here). This broth is so good that you can sip it in a cup all by itself.  

    As for the secret noodles, check out Reames Homestyle Egg noodles. Yep, that’s them! They are so yummy! Seriously, they make all the difference in chicken noodle soup. You can purchase them at most grocery stores, like Walmart, Winco, Fred Meyer/Kroger, or Target. Check their website for more specific details about where to find these noodles near you. I always have a couple bags in the freezer, since all the other items are also staple pantry and freezer items for me. I can make this anytime and always have the ingredients on hand.  

    A note for my international friends: I really wish these noodles were available for all of you to experience. Unfortunately, Reames does not ship internationally at this time. There are similar types of dry noodles on Amazon or many recipes online to make your own. I know it may take a little more time to make your own, but one thing you could do is make a huge batch of noodles and freeze them. If you do freeze your homemade noodles, make sure to dry them out first.

    chopped up carrots, onions, and celery

    OK, Let’s Get Cooking!

    Great Grandma’s Homemade Chicken Noodle Soup

    A yummy soup recipe that is great for rainy days, sick days, or any day you feel like having some good comfort food.

    • 8 or 10 quart dutch oven
    • 1 Onion, (chopped)
    • 3 Carrots, (chopped)
    • 3 Celery stalks, (chopped)
    • 3 Garlic cloves, (large, whole (optional))
    • 1 T. Avocado Oil
    • 2 Bay leaves
    • 1 T. Thyme
    • 1 T. Sage
    • 2 T. Italian parsley, (fresh or dried )
    • Salt and pepper, (to taste)
    • 3-4 Chicken breasts, (fresh or frozen)
    • 1 16 oz. Package of thick egg noodles, (I use Reames)
    • 2 quarts Broth, (your choice, I use homemade turkey but you can also use chicken or veggie)
    • 2 quarts Water, (the amount depends on the size of the dutch oven. 1 qt. water for an 8 qt. and 2 qt. water for a 10 qt. dutch oven)

    1. Add chopped onion, celery, carrots, garlic (optional) and your chosen fat or oil to the dutch oven.



    2. Add salt and pepper to taste and mix.

    3. Sautee for a few minutes, or until veggies start to get tender.

    4. Add broth.



    5. Add chicken breasts and noodles.

    6. Add thyme, sage, and Italian parsley.

    7. Let this come to a rolling boil for a couple of minutes

      *Note: Do not walk away for 3-5 minutes. You need to make sure the noodles don't stick to the bottom.

    8. Add 1-2 quarts of water, depending on the size of your pot. Let it return to a boil after adding water.

    9. After it comes to a boil again, lower the heat to let it simmer, uncovered, for the next 90 minutes or so.

    10. After it's simmered for 90 minutes, pull the chicken out and cut or shred it on a cutting board.

    11. Pull out bay leaves.

    You can serve this immediately or if it’s made earlier in the day, set a lid on top and turn the heat to the lowest setting to keep it warm. 

    Remember to stir occasionally throughout cooking so the noodles do not stick to the bottom of the pot.

    If you have a vegetarian in the house like I do, you can pull out a few servings for them right before you put the shredded/cut chicken back into the pot. You can also completely omit the chicken and chicken broth and use vegetable broth instead. 

    The Cross Legacy provides estimated nutrition information for convenience and as a courtesy only. Nutrition data is collected from the USDA database via Spoonacular, when available. If not available, nutrition information is pulled from other online calculators. Ingredients can vary and The Cross Legacy can make no guarantees to the accuracy of this information.

     

    Soup
    American
    chicken noodle soup, comfort food, egg noodles, noodle, soup

    Now You’re Done!

    Turkey stock in a jar

    You can serve it as soon as it’s done cooking, or if you are making it earlier in the afternoon, put a lid on it and turn it to the lowest setting. Just don’t forget to keep stirring it occasionally, about every 15 minutes. Those dang noodles like to stick to the bottom.

    If you are like me and have one vegetarian in the house, you can pull the chicken out and dish up a container without chicken before putting the cut-up chicken back in the pot. You could also make this entire recipe vegetarian by omitting the chicken and chicken broth and use vegetable stock instead.

    When I had little ones in the house, this was a meal I could get done while they napped. It allowed dinner to be ready on time. It’s always a treat to get that task out of the way early in the day. No one likes to answer the dreaded “What’s for dinner?” question at the end of a long day. 

    I hope you will enjoy this recipe as much as I do and start to see that cooking from scratch doesn’t have to be overwhelming. It can seem like a lot at first, but if you just start swapping out ingredients from store-bought to homemade, it can be a little easier to handle.

    You will get there!

    Having a well-stocked pantry with the essential spices, cooking and baking ingredients is also an important tool to have in your “tool belt” when it comes to cooking from scratch. Check out what I have to say on that here.

  • Strawberries in a Jar – How to Keep Strawberries Fresh

    Strawberries in a Jar – How to Keep Strawberries Fresh

    How to Keep Strawberries Fresh for Weeks

    Gallon-Size Mason Jar etched with The Cross Legacy filled with fresh strawberries.

    When it comes to having success with your strawberries in a jar, it begins with the washing process. I use a large bowl to wash the whole berries. Pour in ¼ cup white distilled white vinegar (5% acidity) and 10 cups of cool water. I set a timer and let them soak for 2 minutes, leaving the tops on.

    It is imperative that you only let these berries soak in the solution for 2 minutes. If you leave your strawberries in the water for any longer than this, they will start the fermentation process. At that point it won’t matter what you do with them, they will not last.

    After the two minutes are up, rinse the strawberries off in a colander, like this one, then lay them in a single layer on a clean towel to dry. The berries will stain, so keep this in mind when choosing your towel.

    strawberries drying on a towel

    I often get asked if I reuse the water. The answer is no. After going through this process once, you will see why I use fresh water every time I wash produce. The water gets very dirty.

    Over the next couple hours, I periodically check how dry the strawberries are. At this point you can also rotate them as needed on the towel. When they are completely dry, I put a piece of a paper towel at the bottom of a gallon-size glass jar and gently place the strawberries inside.

    If you do not have access to, or dislike using paper towels, you can put a clean kitchen cloth at the bottom of the glass jar. The berries will leave a stain, so do this at your own discretion.

    Finally, place the glass jar filled with strawberries in the fridge. Now you will have fresh strawberries in a jar to enjoy for the next three weeks!

    Watch the Entire Process

    The Zero Waste Produce Guide

    Strawberries are one of the 75 items featured in my bestselling book, the Zero Waste Produce Guide. If you are looking for information on how you should wash and store other produce items too, be sure to check it out. This hardcover, full color book contains information for washing and storing 75 produce items. The book also has over 40 recipes for how to use your produce. It is available in The Cross Legacy Shop as well as on Amazon.

    The Next Day…

    Although most of the work for keeping your strawberries fresh for weeks happens the day you bring your berries home, there are still a few key steps to be done.

    Step 1: Check for Condensation

    To make sure your fresh strawberries stay fresh for weeks, you will want to check for condensation. If there is a lot of condensation collected on the inside of the jar, take the top off. Leave it off for a couple of hours and leave the jar in the fridge.

    I normally just set it right next to the jar so I don’t forget to put it back on. If the berries were bone dry before you put them in the jar, you don’t need to do anything else except take the lid off the jar for a couple of hours. You can learn more about that in the video below.

    Your fresh strawberries will last longer if you store them in an airtight container. If you think that your strawberries were not all the way dry the first day, lay them back out on a towel to finish drying. Wipe the inside of the jar dry, put a new piece of a paper towel at the bottom, and place them back inside the jar with a lid.

    If you check for condensation for a day or two  and take care of it, they should last for three weeks. You won’t need to keep monitoring the strawberries beyond the first few days.

    Step 2: Downsize Your Jar

    Over the course of the month, as we enjoy our fresh berries, I will downsize to smaller glass jars to make fridge space.

    I’ve found that three weeks is the sweet spot for keeping strawberries in a jar and having them be the best quality. If I make it to three weeks and still have some left, that is when I begin using them for breakfast toppings, like waffles, pancakes, oatmeal, etc. If you end up not using them for breakfast, just pop them in the freezer for smoothies. No wasted berries here!

    What I love about this process is that it is so easy, fast, and cheap! You do not have to spend a bunch of money on specialty products with tons of ingredients.

    Notes About Buying Fresh Strawberries

    When I’m at the store selecting my strawberries, I take a few extra minutes to turn the package over and inspect the berries. I make sure to buy the best looking package of berries I can find. Before washing them, I discard any moldy berries. As mentioned above, I leave the stems on when washing and storing the berries.

    Any berries that are bruised or more ripe than the others do not go in the jar. Once they are dry, they are pulled aside and placed in a bowl. My family knows to eat from the bowl before eating from the jar because these berries need to be eaten quickly.

    Choosing the Right Jar

    I buy organic strawberries from Costco, in a 2-pound clamshell container. I store them in a gallon-size mason jar because it fits the 2-pounds of strawberries perfectly. If you buy a smaller quantity of fresh strawberries, it works just as well to reuse old (but clean!) spaghetti sauce or pickle jars that are smaller in size – and it saves you money, too!

    I actually started storing my berries in gallon-size pickle jars because my daughter was a big pickle fan, We always had these huge jars left over. It felt good to find a use for something that would have otherwise ended up in my recycle bin.

    If you use a pickle jar, you may be concerned about your fresh strawberries tasting like pickles.  However it is only the lid that retains the smell of pickles. You can solve this problem by sticking the lid in the sun after washing it with soap and water.

    Commonly Asked Questions

    One of the most commonly asked questions about Strawberries in a Jar is about condensation. After a day or two they notice condensation in their jars. As long as you followed my directions exactly, that isn’t an issue. But here’s a video that can help!

    What about other berries?

    If you use this same process for washing, drying, storing, and checking for condensation, you can also keep:

    If you have other questions about berries, check out my FAQ post. You can also always, send me a message on Instagram.

    My TEDx Talk

    Since The Cross Legacy began, the “Strawberries in a Jar” aka #StrawberriesInAJar hack has become incredibly popular. In fact, it has gone viral. I was even invited to give a TED Talk on this topic! You can listen to my TED Talk, How Strawberries in a Jar Changed my Life in this video.

  • How to Keep Lettuce Fresh for Weeks

    How to Keep Lettuce Fresh for Weeks

    How to keep lettuce fresh for weeks

    When you know how to wash lettuce and store it correctly, it can stay fresh for weeks!

    It seems like when you buy a large amount of lettuce from the store, often times one of more of the heads of lettuces goes bad before you get a chance to use it. It can feel like a race against the clock to eat the lettuce before it all goes.

    Well, let’s change that!

    I buy mostly romaine lettuce as well as spinach. Spinach can also be washed and stored for several weeks. You can use these methods for any type of lettuce and get a similar result.

    How to Wash Lettuce

    1. First, I cut the end off of the lettuce before I wash it.
    2. Soak the lettuce leaves for 2 minutes in a large bowl with a mixture of 10 cups of water and 1/4 cup of distilled 5% white vinegar.
    Lettuce washing and storing instructions

    3. Rinse the leaves off to get any loose dirt or bugs that might still be on the leaves.

    How to prep Romaine lettuce to make it last for weeks

    4. Lay the lettuce out on a towel to dry for a couple of hours. Flip them around once or twice during the drying time to make sure they are thoroughly dry on all sides.

    5. After the lettuce leaves are completely dry, I store them in this glass container, which works can hold a full head of lettuce. Put a paper towel or cloth at the bottom of the container to collect the moisture before you put the lettuce in. I lay them down so any remaining water will drain off of the leaves. Look at them like they are umbrellas and not boats as you lay them in the containers.

    Watch Me Wash Lettuce

    Extra Lettuce Tips

    • When I am trying to dry my lettuce I use this salad spinner. It speeds up the process, but for years I did it without a spinner so if you do not have one, that’s okay. I also sometimes use the bowl from it if I need another container for washing on a busy produce washing day!
    • I often get asked about if the water can be reused in the washing process. For some items it can, but when you are washing lettuce you’ll be amazed at how much dirt comes off of it and my guess is that you will not want to reuse the water.
    • There is no need to change out the paper towel after placing them in the container. It will collect some moisture but not enough to need to be changed. The lettuce will still remain fresh.
    • If you want more tips for keeping produce fresh, check out the Zero Waste Produce Guide. It has information for washing and storing 75 produce items as well as recipe inspiration and more. You can learn more about it in The Cross Legacy Shop.

    Fresh Salad Anytime

    Taking a few minutes to wash lettuce and store it correctly is worth knowing that we have fresh lettuce anytime we want a salad. I prep our salad veggies as well, so they are always ready to go for a quick lunch. We store those in separate mason jars and you can learn more about that process here.

    If you want full directions for washing and storing 75 produce items, be sure to check out my Zero Waste Produce Guide. This hardcover book has written directions for produce plus recipe inspiration, organizational tips, and more!

    Fresh salad toppings - sliced cucumbers, radishes, and cherry tomatoes in glass mason jars in a salad basket on a wooden table.

    For more tips and tricks for washing and storing produce as well as saving money on groceries delivered right to your email, sign up for The Cross Legacy newsletter by clicking here.

    DISCLOSURE: This post may contain affiliate links. Which means if you make a purchase through my links, I receive a small commission at no cost to you. For more information, please read my Disclaimer .

  • Easy One Pot Mexican Quinoa

    Easy One Pot Mexican Quinoa

    Mexican Quinoa Salad with Avocados on a white plate.

    Looking for a quick, healthy, and satisfying dinner idea? This One Pot Mexican Quinoa recipe is ready in under 30 minutes and is the perfect weeknight meal. It’s a plant-based, gluten-free, dairy-free, and soy-free recipe packed with quinoa (a complete plant protein), black beans, and a colorful mix of fresh vegetables. Not only is it a delicious and balanced vegan main dish, but it’s also a great option for meal prep or easy leftovers. In this post, you’ll find the full Mexican quinoa recipe, tips for keeping your pantry and fridge stocked with essentials, and creative ways to repurpose leftovers.

    Mexican Quinoa Recipe Ingredients

    colorful peppers and jalapeño in white glass basket with corn on the cob sitting on a cutting board

    I only grocery shop once every three weeks and stick to a grocery budget of $135/person. We make healthy and flavorful meals that are packed with fresh produce. This one pot Mexican Quinoa is a meal that is easy to make and can be used for leftovers in a variety of ways.

    If you find that you are missing one of the ingredients, most likely you can skip it and just add more of something else that you do that. This recipe can be customized to meet the preferences of your family members.

    Fresh Produce Tips!

    Bell Peppers: This is a great recipe if you buy bell peppers all of the time with good intentions but then don’t know what to do with them once you get them home. There is no set number or color of pepper to add; I just use what I have on hand. This time I had the equivalent to 3 bell peppers, but I used a mixture of mini and large ones. The larger ones were actually from a shopping trip over a month ago. They were starting to get a little wrinkled and it was time to use them up. Here is a video about keeping peppers fresh.

    Chopped red, green, and yellow bell peppers.

    Lemons or Limes: I serve this meal with either a lemon or lime slice for the extra kick at the end. If I don’t have a fresh lemon or lime, I try always to make sure I have some bottled lemon and lime juice in my fridge. It doesn’t expire for a year to 18 months. Lemons and limes should be stored with other citrus and avocados in your crisper drawer. Keep them away from apples and pears.

    Cilantro: When you bring cilantro home from the store, snip the ends and put it in a jar of water in your fridge like you would flowers. Depending on how fresh it was at the store, it should last a week to 10 days in the fridge at home. Check the water every couple of days to see if it needs more. The cilantro is normally the deciding factor on what night I am making this Mexican Quinoa. If it looks like it is starting to wilt then I make it sooner. Here is a full video about how to keep herbs fresh.

    Avocados: I used to think that if I wanted to make something with avocado I had to run to the store and then use it that day. I have now started putting them in the fridge and they last 2 weeks. They will not ripen anymore in the fridge so I make sure they are to the desired state of ripeness before putting them in. I don’t buy the rock-hard avocados anymore either, so they can go straight into the fridge. Here is my blog about picking the perfect avocado.

    Since I am the only one in the family to like avocados I have tried so many techniques to keep them fresh. I found that putting a cut-in-half avocado into a pint-size wide-mouth mason jar with the lid on and it will keep it green for another week. This is how I keep them fresh for my whole 3-week produce shopping trip cycle.

    A beautiful avocado on a wooden cutting board - showing you how to pick the perfect avocado.

    Zero Waste Produce Guide

    If you’re looking for information for washing and storing 75 produce items all in one place, check out the Zero Waste Produce Guide. This hardcover book has all of the produce instructions as well as over 40 recipes. You can order yours in The Cross Legacy Shop.

    Pantry Essentials

    Quinoa: I store all of my dry pantry items in glass mason jars. This extends the shelf life of the item as it is airtight. For example, quinoa will last 3-4 years in a jar.

    Broth: If you buy store broth and are on a gluten-free diet make sure you read the label. This was one item that we were letting gluten sneak in for a while and I didn’t even think to recheck it. Companies change how they make products, so you need to keep checking the label. Just because it is the same brand you always buy doesn’t mean it’s safe. After that, I started making all of ours from scratch. I always make sure I have some quarts of broth on hand, either frozen or pressure canned.

    Canned Items: Black beans and tomatoes are staples here. I make sure that I always have cans of both on hand. You can use just regular diced tomatoes or fire-roasted tomatoes in the recipe. Canned vegetables have a 2+ year shelf life.

    Seasonings: Watch out for gluten and hidden fillers in the seasonings as well. Make sure to check the labels and buy organic when you can. I have found around the winter holidays is the best time to get deals on spices and seasonings. The spice level on this recipe is family-friendly; you can add more spices if you like it hot.

    small glass jars that contain spices in kitchen spice drawer

    Repurposing the Leftovers

    Below are some ways you could adapt this recipe or use the leftovers in a way that makes them more fun and exciting to eat.

    Stuffed Peppers:

    I cut peppers in half and used the remaining quinoa mixture to stuff the peppers. Sprinkle with cheese of choice and put in the air fryer or oven for 20 mins at 350 degrees. I serve this over brown rice. You could also add salsa.

    If you didn’t want to have the stuffed peppers right away, you can pop them in the freezer and pull them back out for another night.

    Mexican Quinoa Stuffed Pepper with a side of blueberries and strawberries.

    Quinoa Salad:

    Another option is to serve it cold as a Quinoa Salad. I enjoy eating it this way with tortilla chips. You can store chips in a glass jar in your pantry and they will stay fresh for several weeks!

    Burritos:

    With leftover Mexican Quinoa, you could make burritos easily. In a tortilla of your choice, add the quinoa mixture and cheese if you want, then roll it into burritos. I freeze them in a glass container and you can pull them out individually as needed and warm up in the air fryer. They can be in the freezer for up to 3 months.

    Easy One Pot Mexican Quinoa Salad

    You can make this easy one pot Mexican quinoa salad in less than 30 minutes! This recipe is also plant-based, gluten-free, soy-free, and dairy-free.

    • Cutting Board
    • Knife
    • Measuring Spoons
    • Measuring Cups
    • Large pan with lid

    Fresh Produce

    • 3 Bell peppers, (seeds removed)
    • 1 Jalepeno, (seeds removed)
    • 1 cup Corn, (fresh, frozen or canned )
    • 1 Onion, (medium)
    • 3 cloves Garlic
    • ¼ cup Lemon/Lime juice – (can use either)
    • ½ cup Cilantro, ((for garnish))
    • 1 Avocado

    Pantry Ingredients

    • 1 cup Quinoa, (uncooked)
    • 1 cup Vegetable broth or stock
    • 1 can Black beans, (15 oz. can, rinse before adding)
    • 1 can Diced tomatoes, (15 oz. can)

    Seasonings

    • 1 tsp. Cumin
    • 2 tsp. Chili powder
    • 1 tsp. Oregano
    • Salt and pepper to taste

    1. Chop the peppers, onion, garlic and jalapeno and put them in the pot.

    2. Turn on stove to medium heat, add about a tablespoon of your preferred oil to the pot and stir occasionally until everything is tender, about 3 min.

    3. Add the 1 tsp cumin, 2 tsp chili powder, 1 tsp oregano, and salt/pepper to taste

    4. Stir until veggies are evenly covered.

    5. Add in black beans, diced tomatoes, corn, quinoa (uncooked) , vegetable stock/broth

    6. Bring to a boil for 1 minute, then reduce to a simmer and cover with tight fitting lid. Let simmer for 15 minutes.

    7. Remove from heat and add lemon or lime juice to the quinoa mixture, either in the pot or while serving.

    8. Top with cilantro, avocado and enjoy!

     

    This dish should be eaten within 4 days or put in the freezer for up to 3 months. 

    You can also repurpose the leftovers for other meals, such as stuffed peppers, served cold as a quinoa salad, or burritos.

    The Cross Legacy provides estimated nutrition information for convenience and as a courtesy only. Nutrition data is collected from the USDA database via Spoonacular, when available. If not available, nutrition information is pulled from other online calculators. Ingredients can vary and The Cross Legacy can make no guarantees to the accuracy of this information.

     

    Main Course
    Mexican
    dinner, mexican, one pot dinner, one pot meal, quinoa, vegan, vegan dinner
  • How to make watermelon cucumber juice in a blender

    How to make watermelon cucumber juice in a blender

    DISCLOSURE: This post may contain affiliate links. Which means if you make a purchase through my links, I receive a small commission at no cost to you. For more information, please read my Disclaimer .

    This refreshing watermelon cucumber juice is a healthy summer drink and only takes a few minutes to prepare. Instead of reaching for sports drink make this recipe for the extra boost of fruits and veggies in your day.

    Watermelon-Cucumber Juice

    Watermelon Cucumber juice made with a blender is a refreshing spin on fresh fruit infused water.

    • Blender
    • Gallon sized mason jar or large pitcher
    • Mesh strainer
    • Fine mesh strainer
    • Wooden spoon
    • 6 cups Watermelon
    • 1 Cucumber
    • 3 T. Lime juice (approx. 2 limes)
    • 20 leaves Mint, (1 handful)
    • ¼ cup Monk Fruit sweetener, (optional)

    1. Cut watermelon and remove from rind.

    2. Peel cucumber and cut in half.

    3. Wash mint, remove from stems.

    4. Cut lime in half.

    5. In the blender, add the watermelon, cucumber, and mint. For a smaller blender, you can do 2 batches.

    6. Put a mesh strainer over the opening of your jar and slowly pour in the juice. Use the back of a wooden spoon to push the juice through the strainer.

      *see note below on this step

    7. Squeeze lime juice into the pitcher and stir.

    8. Give it a taste and see if you want to add your sweetener of choice.

    9. Add water to fill up the pitcher or jar.

      *see note below on this step

    10. Chill 30 minutes and enjoy.

     

    *Note on Step 6: You can totally skip this step if you want a thicker juice with pulp. If you do, I suggest blending it again with ice and drinking it like a smoothie. 

    *Note on Step 9: I did it in a gallon sized mason jar and it ended up being a little less than 1/2 gallon of water. The 1:1 ratio of juice to water does not change if the size of the container changes. To save on fridge space in the past, I have also made it where I added the water as I poured it into the glasses. 

    The Cross Legacy provides estimated nutrition information for convenience and as a courtesy only. Nutrition data is collected from the USDA database via Spoonacular, when available. If not available, nutrition information is pulled from other online calculators. Ingredients can vary and The Cross Legacy can make no guarantees to the accuracy of this information.

     

    Drinks
    American
    cucumber, summer drink, watermelon

    Follow me on social media! Just tap the icon below and it will take you right to my page. I go through more details of each blog post on YouTube. Head over there to get more information and spend some time with me in the kitchen!

    Come join me over at Patreon where you will find exclusive content including recipes for Patreon members and a great community where we share ideas and help each other. I lead a monthly Q & A call along with our new upcoming book club for members. Patreon is another way to support my mission in teaching families how to use all their produce and saving money in the process.