tag:blogger.com,1999:blog-46827879386437324982024-02-06T20:13:19.093-07:00Squirrel it Away!Making the most of the food you have!Laura McElfreshhttp://www.blogger.com/profile/01453297877496937090noreply@blogger.comBlogger58125tag:blogger.com,1999:blog-4682787938643732498.post-79815220040510829712015-05-10T18:49:00.001-06:002015-05-10T19:08:35.998-06:00Cleaning out the fridge! I thought I would share with you two of my favorite posts for saving money on food this month, they are oldies but goodies related to cleaning out the fridge! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnYHa00QHb99rOe6slfmD4NLB8M1NCsTo6jxMdnCTaIhWRawqSe7xcjnghEJE2AjI3u77ig0do8jDTFzC2JJB1yITafyH1OesUoeYbkRwk24zeQWKBtBefUEnMSavFwsx9pJWDReBHi9U/s1600/CheeseDrawer1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnYHa00QHb99rOe6slfmD4NLB8M1NCsTo6jxMdnCTaIhWRawqSe7xcjnghEJE2AjI3u77ig0do8jDTFzC2JJB1yITafyH1OesUoeYbkRwk24zeQWKBtBefUEnMSavFwsx9pJWDReBHi9U/s320/CheeseDrawer1.jpg" width="320" /></a>If you know me you know I'm a big believer in cleaning out my fridge often. I do this about every 3-5 days so that food never has the chance to go bad! It allows me to put things out and use them up before they go bad. Most food only lasts (leftovers that is) about 3-5 days safely in the fridge. So if you can use it or freeze it in that time span you can avoid waste. Because I clean out my fridge so often it makes it very easy to do. It goes quickly. Mind you -- most of this cleaning is simply moving things around, and often I move things to the freezer! I can't say this enough - label, label, label!! That little tidbit of meat might look like a banana in a zip lock bag and wouldn't make a lovely smoothie addition later. Caution* -- if you intend to freeze things like garlic and onion, strong odors like fish, you want to do those on the same shelves as say your meat, rather than next to the bags of cut up frozen pineapple! ( I might know this from personal experience- it goes without saying catfish flavored pineapple is um... disappointing!) <a href="http://laurablog72.blogspot.com/2011/04/cleaning-out-fridge-101.html">Here is how I clean out my fridge!</a><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfG5f_Q8Gi_LEzx5Ii06stRwUOCkuFcWSY6lryPzp6mrtxgXhBHkA3i5rjBBENwLB4V-zXEnzQxjqtmc8R8xMynIHmtXrShTVzJzkAuzkulMq2lm2pY4RjYBPh1DfhWMA2tG31ePMrk2I/s1600/celery+closeup.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfG5f_Q8Gi_LEzx5Ii06stRwUOCkuFcWSY6lryPzp6mrtxgXhBHkA3i5rjBBENwLB4V-zXEnzQxjqtmc8R8xMynIHmtXrShTVzJzkAuzkulMq2lm2pY4RjYBPh1DfhWMA2tG31ePMrk2I/s320/celery+closeup.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">celery wrapped in aluminum foil will last much longer</td></tr>
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When cleaning out my fridge originally I noticed that I routinely threw out certain things. Fresh celery and bags of lettuce spent more time in my trashcan than on our tables. Those bags of slimy pre-cut lettuce, were expensive by the time you figured out I threw out half of them. I was forever buying a bag, using a little salad and tossing the remainder of the bag in the garbage a week later. Does this sound familiar? Now, when I have bags of pre-cut lettuce I repackage them into a sealing plastic bag with a clean dry paper towel inside the bag. I find they last much longer this way once opened. Here again, Grandma's policy of putting everything in the fridge out on the table at meal times works to your advantage. You're more likely to eat it if it's served.<br />
But the real solution to the slimy salad conundrum is simply to buy heads of Romaine lettuce. Iceberg lasts a long time, but nutritionally it's not the greatest, it's really the equivalent of water, which is fine, but not the powerhouse, that green leafy lettuces and spinach are. The darker green is better for more nutrients. Heads of fresh Romaine lettuce will last a really long time in the fridge. And if they start to look bad, you can chop of the tops or peel off the outer layers and usually find a decent salad in there somewhere. Trust me, go Romaine-- you won't regret it!<br />
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And the celery, that slimy soggy mess in the back of the drawer.....well, for one thing I don't buy it as much as I used to. Only when I know I want fresh for a chicken salad or something of that nature, but I've found a way of storing it that helps it last longer too. I wrap mine in aluminum foil, it stays crisp and lasts much longer, giving me more opportunity to get my money's worth out of it! And if you are lacking in ideas for using those things up-- here's another helpful post from the past. <a href="http://laurablog72.blogspot.com/2009/01/fresh-celery-onions-garlic-and-carrots.html">What to do with celery, onions, fresh garlic</a><br />
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<br />Laura McElfreshhttp://www.blogger.com/profile/01453297877496937090noreply@blogger.com0tag:blogger.com,1999:blog-4682787938643732498.post-49353553180549385562015-05-08T22:30:00.001-06:002015-05-08T22:30:19.386-06:00ShoppingHere is an example of my mindset when I shop.This is from September so the seasonal items are not on sale in April-- but it gives you the idea.<br />
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I went to safeway because I needed cheese for tonight's (Friday) dinner. I checked my ad list and saw that cheese was on sale. I also noticed from my list that fresh corn was on sale this week (6 ears for $1), and organic plums were $1.99 a pound. On a Friday Only sale was Heinz ketchup in a 30 oz. container (The kind with no HFCS). So yesterday when I was looking to see where cheese was on sale I decided to go on Friday so I could take advantage of the ketchup sale too. While I was at Safeway I checked all the usual clearance spots and found organic soy sauce, organic tamari and rice vinegar on clearance. I stocked up on those items because they meet all my stock up criteria. (Good quality food, food that we will eventually use, non-perishable food, food that I normally would buy) The eggs were $1.52 which is more than I will normally pay for them ( I try for under a dollar), but since I filled out Safeways online registration for coupons I got them for free. In addition I also got a coupon that printed out because I purchased kikkoman sauces for $2.00 off our next shopping trip. I am kicking myself because I had a coupon for 20% off of Safeway produce so I could have saved that had I remembered my coupon so I may bring the coupon and reciept with me soon, get more of the kikkoman sauces if they are still on sale ( see if another coupon prints out) and really clean up! <br />
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What I got: What I paid for it: <br />
3 jars of ketchup $1.49 each $4.47<br />
3 kikkoman organic soy sauce $1.69 each $5.07<br />
2 kikkoman tamari sauce (also organic) $1.39 each $2.78 <br />
3 kikkoman rice vinegar $0.92 each $2.76<br />
1 dozen eggs FREE<br />
1 2 pound bag of shredded cheese $5.99<br />
6 ears of corn (6 for $1) $1<br />
organic black plums ($1.99 a pound) $4.84<br />
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Total Charged $26.92<br />
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*$2.00 off next trip to Safeway<br />
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So now that you've seen my example of a shopping trip let me explain it a bit. It's a great example of eating according to what is in season (stone fruit and corn on the cob), cherry picking (buying only the sale items -eggs, produce, ketchup, and not getting lured in by other things (baked goods, convenience foods)). And stocking up when prices are good (kikkoman sauces, and the ketchup). <br />
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Laura McElfreshhttp://www.blogger.com/profile/01453297877496937090noreply@blogger.com0tag:blogger.com,1999:blog-4682787938643732498.post-1807225412408220492015-05-08T22:26:00.000-06:002015-05-08T22:26:55.113-06:00Waste Not Want Not!<h3 style="text-align: center;">
Did you know that on average most people throw away over 25% of all the food they buy?</h3>
That really ads up when you are talking about buying all organic and local food. It's Tuesday morning and I cleaned out my fridge on Monday (trash day) and found some dregs -- here is my plan for them today. (I normally try to clean out my fridge twice a week to avoid waste.) The above foods might not seem like much to throw away -- but why? They are all still perfectly fine if used soon. I would bet you might look at these and think they were beyond their useful life. The cucumbers are a bit squishy, with some wrinkled up ends and probably a couple spots of mold-I cut those parts off, the peaches don't look perfect, and the pears are pretty brownish and soft. <br />
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Here is what I found: </h4>
1.three bottles of a smoothie mix that no one will eat (I didn't pay full price for these - mind you- pricey drinks like this don't fit in the budget) <br />
2. 3 slightly goneish cucumbers<br />
3. several goneish bosc pears<br />
4. several nearly goneish peaches<br />
5. an old jar of kefir<br />
6. an old banana <br />
7. a package of markdown sausages<br />
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And what I did with it: <br />
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The smoothie I made used up one cucumber, two pears, the banana and about half of the jar of greens. The other half of the jar of greens I poured into an ice cube tray and froze for later smoothies. If I had spinach, lettuce, kale or chard I could add these too and whatever frozen fruit I have too. Sometimes I put in homemade kombucha, bee pollen, vitamin D, egg protein powder, and honey to taste. <br />
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The remainder of the pears were good enough for fresh eating so I took off the brown parts and cut them up and served them alongside the smoothies and sausages for breakfast. <br />
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I sliced up the peaches to go with dinner tonight as a side dish. <br />
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The remainder of cucumbers got sliced up and will be served tonight with dinner - which is kheema over brown rice, hummus, veggies, and pita breads. <br />
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I also cooked up the sausages and those will likely get gobbled immediately. I found them at our local Target store on markdown for $2.37 on Sunday with a $.50 off coupon that makes them $1.87 for just under a pound. (Normally we would use our homemade deer sausage for breakfast but last year my DH didn't go hunting and we are out)<br />
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<h4>
Now if I wasn't in the mood for smoothies here are some other things I could've done with those dregs: </h4>
<b>Cucumbers -</b><br />
cucumber salad, slice them up for veggies to dip with lunch, in my tuna salad or let the kids have them with dressing or dip, or hummus, make easy pickles out of them <br />
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<b>Bosc pears - </b><br />
slice them up and peel them for the little ones to eat, poach them with a bit of honey and lemon in the oven or skillet, make pear cake and freeze or enjoy it fresh, slice them up and put them in a skillet with a bit of butter (or coconut oil) some nutmeg, and sweetener-probably sucanat, and serve them warm over pancakes or plain as a dessert after tonight's dinner, blend them up and make dehydrated fruit rolls out of them, or cut and freeze them in a baggie for smoothies later. <br />
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<b>Peaches-</b><br />
Peach cobbler as dessert, peach pie, warm peach compote, grill them, slice for fresh eating with dinner tonight (I almost always serve at least two veggies and one fresh or home canned fruit with dinner to extend it out and give my kids plenty of choices), blend them with some sweetener-probably stevia and pour over plain yogurt, or put the puree in a marinade for something like chicken or pork, cut them up and use them for smoothies or jam later.<br />
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<b>Kefir- </b><br />
use it in soaked oatmeal or soaked pancakes for tomorrows breakfast, or in pancakes, save it for later--truthfully probiotic drinks, and cultured foods last much beyond their sell by dates -- I rarely if ever throw them away. This is one place where buying the old markdowns in the supermarket really pays off!! Good cultured sour cream, cottage cheese, kefir, and yogurts will last at least a month past their sell by dates when unopened and can be frozen. When they are questionable - not moldy, stinky or sour tasting you can still use them in baked goods if you aren't comfortable eating them fresh because you will be heating them and killing any potentially bad bacteria. Soured milk, etc has been used in baked goods for centuries. Our grandmothers and Great Grandmothers knew it still had value and even if it may not seem "normal" in our germophobic world it is perfectly safe and even desirable as it lends a terrific flavor and great nutrient value to food. <br />
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<b>Banana- </b><br />
Freeze it just like it is- skin and all and use it later to make pancakes or baked goods. Peel it, break it into chunks and put it in a bag label it and save it to use later in smoothies, baked goods, or mock ice cream. Fry it in coconut oil and serve it as a snack or part of breakfast. Eat it plain or slice it and put it in warm cereal or on top of granola. If you have lots you can slice and dehydrate them into banana chips. <br />
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<b>Markdown sausages- </b><br />
I could use these as dinner tonight- one of my favorite meals is a package of any kind of sausage an onion and either some sliced squash (frozen or fresh- think zucchini or yellow summer squash) or a head of cauliflower and a tad of nutmeg! I could simply freeze them too and use them later. <br />
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<h4>
One of the biggest keys to maintaining a food budget is managing your losses.. restaurants know this, well, the successful ones do!! Rethink what you are throwing away and you'll be amazed at how much money you can save. </h4>
Laura McElfreshhttp://www.blogger.com/profile/01453297877496937090noreply@blogger.com0tag:blogger.com,1999:blog-4682787938643732498.post-43915476448132559822012-09-08T17:10:00.000-06:002012-09-08T17:12:53.867-06:00Roasted Tomato Sauce-- the easy way!<div>
ROASTED TOMATO SAUCE<br />
This is a fragrant recipe with no peeling or seeding required! Use any shape or color of tomatoes.<br />
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10 pounds of tomatoes<br />
3 tablespoons olive oil<br />
2 teaspoons dried mixed Italian herbsor 4 teaspoons chopped fresh herbs (basil, oregano and/or rosemary)<br />
1 tablespoon salt<br />
1 teaspoon sugar<br />
1 teaspoon black pepper and/or 1/2 teaspoon crushed red pepper flakes<br />
3 cloves of garlic, minced<br />
1 tablespoon vinegar or lemon juice<br />
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1. Place oven rack high in the oven and preheat to 425 F.<br />
2. Cut tomatoes into halves and spread in a single layer, skin sidedown in a shallow baking pan. If you use large, beef-steak types,cut into fourths instead of halves.<br />
3. Drizzle on olive oil. Sprinkle on dried mixed Italian herbs orchopped fresh herbs. Sprinkle on salt sugar and black pepper and/orcrushed red pepper flakes. Spritz on three cloves of minced garlic.<br />
4. Roast for about 90 minutes, until the slices have reduced downand the edges are slightly charred.<br />
5. Scoop mixture into a blender or food processor (you may need to do this in batches) and process until somewhat smooth. Or if you have a food mill you can use that too. <br />
6. Add lemon juice or vinegar to mixture and reheat if necessary.Pour into hot (sterilized) pint canning jars, being sure to leave1/4-inch head space. Adjust lids and rings. Process in boiling waterbath for 35 minutes. Add time if you are at high altitude.<br />
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This is a recipe I got from a yahoo canning group (I apoligize as I don't remember the original posters name to give her credit) I use it often! Don't alter the garlic amount in it as it will change the acid level making it unsafe to can in a waterbath canner. You can add more upon opening the jar when you use it which is what I do. This avoids all the cooking down of sauce that takes so long -- super easy!<br />
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Laura McElfreshhttp://www.blogger.com/profile/01453297877496937090noreply@blogger.com2tag:blogger.com,1999:blog-4682787938643732498.post-89728072758522542932011-10-08T08:28:00.008-06:002011-12-15T23:29:45.365-07:00Eat your Greens!Did you know that most americans don't eat nearly enough green vegetables? I never did until I made a more conscious effort to eat them. We all probably know they have massive amounts of vitamins and minerals in them, add much needed fiber, and iron, and are a super food. I try my very hardest to eat 2 servings of something deep green every day. The health benefits are amazing and once you acquire a taste for them-- they really grow on you. So I thought I'd share a few of my favorite ways of eating them. Like most changes in our diets- once you learn a few good ways of preparing something it's fairly easy to add them to the normal rotation. Most greens can be fairly easily interchangable.. don't have spinach, use chard, no chard, try kale! And keep in mind too that other dark green vegetables have many of the same benefits that the dark leafy greens have-- things like broccoli, asparagus, green beans, and all kinds of cabbage are all terrific add ins if you just can't quite make the leap to leafy greens yet.<br /><br /><br /><span style="font-size:130%;"><strong>Braised Chard</strong></span><br /><strong></strong><br /><br />Braising is simply a method of cooking something:<br /><br />The idea is that you start off with a small amount of oil ( I use olive oil), in a large flat plan (skillet), add your ingredients to be braised, cook them for a short period of time and then add a small amount of water and a lid and steam them to finish cooking. My favorite way of braising chard involves a bit of wine as the liquid (I use a white wine, cause that is usually what I have on hand), and some red onion. The wonderful thing about Braising when done properly is that it leaves some texture in the greens, so you aren't eating squishy, slimy greens-- they still have some crunch to them and a much nicer mouth feel. One other thing about braising is that it can be done lightning fast! You could do spinach or other greens this same way too.<br /><br /><br /><strong>Here is the basic recipe: </strong><br />1 bunch of fresh chard, stems removed and discarded and leaves chopped coarsely (2 inch squares?)<br />2 slices of red onion thinly sliced, or diced, whichever you prefer<br />1 T. olive oil<br />2-3 Tablespoon of cooking liquid ( this can be bone broth, wine, water)<br />salt and pepper to taste<br /><br /><br />In a skillet cook the olive oil till hot then add the red onion on medium low heat, once onion is mostly softened add chard and stir while cooking for about 2-3 minutes, Add liquid and salt and pepper, then put a lid on the chard and cook on low for about another 2-3 minutes.<br /><br /><br /><strong><span style="font-size:130%;">Creamed Spinach</span></strong><br /><br />This one is a food network recipe I've taken and made my own. This was my gateway dish to greens...It is one of the first ways I learned to make spinach that appealed to the family and while it's more work that I usually like to spend on a side dish it makes a large batch so I usually make it into a few smaller containers and then freeze what I don't use that night for the family. *for best results freeze without baking and without the crunchy onions and to reheat- thaw, top with onions and then bake.<br /><br />And if the crunchy french fried onions don't make the nutritional cut for you-- originally when I made it they did, but now that I've looked at the ingredients-ick! Hydrogenated oils, nasty sugars, etc... It's really good with a carmelized onion on top or roasted onion rings on top. To save dishes and a bit of work-carmelize the onion for the top first in the same skillet you use to start the recipe in , then set those onions aside till the end.<br /><br />Oh -- and I never use the amount of chili flakes she calls for I think that 1/4tsp to 1/2 tsp is just fine!<br /><a href="http://www.foodnetwork.com/recipes/sunny-anderson/creamed-spinach/index.html">http://www.foodnetwork.com/recipes/sunny-anderson/creamed-spinach/index.html</a><br /><br /><br /><strong><span style="font-size:130%;">Pasta with Chard</span></strong><br /><strong><span style="font-size:130%;"></span></strong><br /><br />The folks over at Earthbound Farms have several recipes on their website for Chard -- but I've tried this one and know it's good. When we made it we left off the pine nuts (allergies) and added a pound of cooked italian deer sausage.<br /><br /><a href="http://www.ebfarm.com/Recipes/recipeView.aspx?rID=282">http://www.ebfarm.com/Recipes/recipeView.aspx?rID=282</a><br /><br /><br /><strong><span style="font-size:130%;">Green Soup with Ginger</span></strong><br /><strong><span style="font-size:130%;"></span></strong><br /><span style="font-size:130%;"><span style="font-size:100%;">Heidi at 101 Cookbooks never fails to create something that is completely different and unique and yet tasty to boot!</span> </span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;">I blended mine in the vitamix and I did remove some of the peices of ginger before doing so -- (In the past I've made soups using ginger chunks, they tasted fine when you ate them chunky, then once you blended that ginger up it was well-- nasty!) Allthough I don't think this one would be too strong if you left the ginger in it. I also made mine with beef bone broth instead of the vegetable broth as part of the bone broth challenge. I liked mine with a bit more lemon juice this morning and a drop or two of tamari. The ginger was soothing to my morning pregnant belly and I got my daily bone broth and my daily greens!! </span><br /><span style="font-size:130%;"></span><br /><br /><span style="font-size:130%;"><a href="http://www.101cookbooks.com/archives/green-soup-with-ginger-recipe.html">http://www.101cookbooks.com/archives/green-soup-with-ginger-recipe.html</a></span><br /><br /><span style="font-size:130%;"></span><br /><br /><span style="font-size:130%;"><strong>Auryvedic Spinach with Red Onions, Shoyu and Balsamic Vinegar</strong></span><br /><br />A while ago in my boredom I checked out about a dozen cookbooks from the library and in one Auryvedic cookbook I found this great recipe for Spinach. It's nothing fancy the flavor combinations are so different and savory that I have to share it with you. It's so simple I didn't write down the recipe which is a shame because it was perfect.<br /><br />Basically in a skillet you cook a handful of red onion, diced in a couple of T. of olive oil. Then add in as much spinach as will fill the large skillet, salt and pepper it lightly, and stir it until the spinach is lightly cooked but still has some decent texture. Then you add a tiny bit of shoyu or tamari or soy sauce if you don't have shoyu or tamari sauce, and the same amount of good balsamic vinegar, sprinkle with some coarse celtic sea salt and serve! It's truly one of my favorite ways of eating spinach.<br /><br /><br />speaking of <strong><em>Balsamic vinegar</em></strong>.... it pairs so nicely with spinach that I can't leave my favorite salad recipe out.<br /><br /><br /><p><strong><span style="font-size:130%;">Spinach Salad with Balsamic Vinegar<br /></span></strong>The paragraph above the recipe for the Balsamic Vinagrette outlines my favorite spinach salad here: </p><br /><p><a href="http://laurablog72.blogspot.com/2011/01/2-salads-and-dressings-that-make-them.html">http://laurablog72.blogspot.com/2011/01/2-salads-and-dressings-that-make-them.html</a></p><br /><p>And of course there is </p><br /><p><span style="font-size:130%;"><strong>Kickin' Coconut Chicken Soup </strong></span></p><br /><p><a href="http://laurablog72.blogspot.com/2009/03-kickin-coconut-chicken-soup.html">http://laurablog72.blogspot.com/2009/03-kickin-coconut-chicken-soup.html</a><br /></p><br /><br /><p><strong><span style="font-size:130%;">Green Chicken with Cheese</span></strong></p><br /><p>2 cups of cooked chicken ( I make huge batches of chopped, cooked chicken and keep them in the freezer for this and other recipes, so I always have them on hand.)</p><br /><p>1 large bag of fresh spinach</p><br /><p>1 1/2 cups of cheddar cheese</p><br /><p>Grease a 9x13 baking dish with a little bit of olive oil, sprinkle the chicken on top, add the cheese to the top of that and bake in the oven at 350 degrees until the cheese is melted. </p><br /><br /><strong><span style="font-size:130%;">Green Smoothies </span></strong><br /><strong><span style="font-size:130%;"></span></strong><br /><span style="font-size:130%;"><em>This isn't so much a recipe as it is one more way I get greens into my kids. I call them monster smoothies and at first when they are getting used to them I didn't use alot of spinach in them because to be honest I was a bit fearful of ruining a good thing! But I'm continually amazed at how much green stuff I can fit in these and still have them be palatable. If the color bothers you--get a dark colored cup and a lid so you or the kids don't see it-- you will never know the difference. </em></span><br /><strong><span style="font-size:130%;"><em></em></span></strong><br />In mine I put whatever I can find in the fridge -veggie wise, zuchinni, cabbage, believe it or not lettuce works, carrots add sweet-but you need a pretty serious blender to really deal with them well, cucumbers, avacadoes-(good fats), a handful of spinach, kale, or chard, tomatoes and a peice of two of fruit- pears are great, berries are good, kiwi, banana, pineapple chunks, frozen or fresh, you get the idea. Then I add a little bit of liquid, usually coconut milk since I'm not currently eating dairy, you could add unsweetened plain yogurt or cows milk, or apple juice is usually what I have on hand. Then I add raw, fresh eggs- 1 or 2. Or some protien powder, a drop or three of stevia liquid, some Chia seeds, my vitamin D liquid, and some liquid trace minerals I have. Often times if I'm feeling super hungry that day I will add in some melted coconut oil too to this. <br /><span style="font-size:130%;"><span style="font-size:100%;">If you want to do just the veggies, fruit and juice or milk,</span><strong> </strong></span>that's fine too. The idea is to get the veggies into your body-- so I suggest start small, less veggies and work your way up as you get used to the idea of a green smoothie-- even though it normally doesn't taste like vegetables if you make it you know what is in it and I feel like when I first started doing it there was a bit of a learning curve with my mind telling me it didn't taste good -- or was weird, and really if I closed my eyes and forgot it had cabbage and spinach in it.. it tasted fine, it was a kind of a mind game. - sort of like eating liver-- I know I like it, when it's fixed in the many ways I like, but my brain still objects to eating something that is supposed to be yucky tasting.. weird what our cultural norms will do to our food tastes.Laura McElfreshhttp://www.blogger.com/profile/01453297877496937090noreply@blogger.com0tag:blogger.com,1999:blog-4682787938643732498.post-29996180655677590552011-07-31T21:30:00.004-06:002011-07-31T22:19:49.978-06:00More experiments in sugar free canning!Summer Solstice Preserves - (my way)<br /><br />Every year I have a friend who emails me when her sour cherries are ready for picking. It's a good trade really -- I email her when I have iris bulbs to share- which is often, and she calls me to get cherries! In the past years I've canned up goodies with sugar in them- danish cherry sauce, summer solstice jam, canned pie filling & cherry jam. Since going on a low <span class="blsp-spelling-error" id="SPELLING_ERROR_0">carb</span> diet and almost completely removing sugar from our diet I have been a bit stumped as to what to do with my beloved sour cherries this year so my pitted cherries have patiently been waiting for me in bags in the freezer. <br /><br />So I finally pulled a bag or two out of the freezer and made a stab at a sugar free version of my old favorite summer solstice jam. The original recipe is from Ball's Complete Book of Home Preserving and it calls for both blueberries and sour cherries with a hint of lemon. While my end result was a bit more sour than the original recipe - I think it's still quite passable. Instead of sugar I used primarily <span class="blsp-spelling-error" id="SPELLING_ERROR_1">stevia</span>- (my usual sweetener of choice), some <span class="blsp-spelling-error" id="SPELLING_ERROR_2">xylitol</span>, which takes the bitterness off the <span class="blsp-spelling-error" id="SPELLING_ERROR_3">stevia</span> and in the end I felt I had to add some sugar to get a good tasting end product. You'll see it was about a cup in the end, which spreads out over 8 half pint jars, meaning there is around 1/8 cup of sugar per jar. Hardly enough to count really. You could easily make this with honey, or other sweeteners, but I find honey changes the flavor of the end product which I wasn't willing to give on on this one. I was using <span class="blsp-spelling-error" id="SPELLING_ERROR_4">pomona</span> pectin which is now the only pectin I use -- so I was easily able to make a double batch, (not something I <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">recommend</span> using any other kind of pectin). And of course since <span class="blsp-spelling-error" id="SPELLING_ERROR_6">pomona</span> doesn't contain sugar, and doesn't require sugar to jell it is very forgiving for those that want to use other sweeteners! And now for the recipes -- below is the original, and my version. Like I said before - -I would prefer it a bit more sweet. <br /><br />the original recipe is as follows:<br /><br /><strong><span style="font-size:130%;">Summer Solstice Preserves</span></strong><br /><em>Makes about five 8 ounce jars (when using less sugar your <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">yields</span> will be lower due to the lower amount of bulk in the pot) </em><br />3 cups halved pitted red tart cherries<br />1 cup blueberries<br />4 1/2 cup sugar<br />2 T. lemon juice<br />1 pouch of liquid pectin<br />2T. kirsch or cherry brandy<br /><br /><br /><span style="font-size:130%;"><strong>Summer Solstice Preserves My Way</strong></span><br /><br /><em>Makes eight 8 ounce jars</em><br /><em></em><br />6 cups of pitted red tart cherries<br />2 cups of blueberries<br />1 cup of sugar<br />4T. lemon juice<br />1/4 cup <span class="blsp-spelling-error" id="SPELLING_ERROR_8">xylitol</span><br />4 tsp calcium water (this is part of the <span class="blsp-spelling-error" id="SPELLING_ERROR_9">pomona</span> pectin)<br />4 tsp <span class="blsp-spelling-error" id="SPELLING_ERROR_10">pomona</span> pectin powder<br />8 1/2 tiny tsp of <span class="blsp-spelling-error" id="SPELLING_ERROR_11">KAL</span> brand powdered <span class="blsp-spelling-error" id="SPELLING_ERROR_12">stevia</span><br /><br />Mix together everything but the sugar, <span class="blsp-spelling-error" id="SPELLING_ERROR_13">xylitol</span> and pectin powder in your jelly pan or large stockpot. <br />In a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_14">separate</span> bowl mix together the sugar, <span class="blsp-spelling-error" id="SPELLING_ERROR_15">xylitol</span>, and pectin powder well. <br />Heat the pan of fruit until it is hot through and add the sugar and pectin mix, turn heat up and stir often and well until the mixture starts to jell. If you do the traditional test with a spoonful of syrup in the freezer --this will give you a good idea of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_16">whether</span> you have cooked it enough or not. If it jells when cold, it is fine to pour or <span class="blsp-spelling-corrected" id="SPELLING_ERROR_17">ladle</span> into your hot prepared jelly jars. <br /><br />* Note that if you were to make the original batch a double batch you would use 8 1/2 cups of sugar compared to my one cup!!<br />**I didn't add the kirsch or brandy as I'm pregnant and we didn't have any on hand but if you wanted to, you absolutely could, In the past I've added amaretto with good results as well. Almonds and cherries -- <span class="blsp-spelling-error" id="SPELLING_ERROR_18">mmm</span>.. a marriage made in heaven. <br /><br />This recipe was particularly easy to convert as it was for 4 cups total of fruit, when converting to use <span class="blsp-spelling-error" id="SPELLING_ERROR_19">pomona</span> pectin use the ratio as listed on the included charts- for the type of fruit you are using, for example I was using primarily sour cherries which have a ratio of four cups of fruit to 2tsp of calcium powder, and 2tsp of pectin. If I were using peaches or other berries the ratios are different. When doubled that meant that 8 cups of fruit would require 4 tsp pectin and 4 tsp of calcium water. (calcium water is made from the calcium powder that is included in the box of <span class="blsp-spelling-error" id="SPELLING_ERROR_20">pomona</span> pectin by simply mixing water with the powder in the correct ratio and I store this in a small jar in my fridge.)<br /><br />Oh -- and lesson learned, (blush) don't mix the <span class="blsp-spelling-error" id="SPELLING_ERROR_21">pomona</span> pectin powder into a small amount of liquid directly or it will stiffen up like jello and become lumpy and then you will need to put it into the blender to get it thoroughly incorporated before adding to your fruit. By the way you can do this -- it's just easier to mix it into a powder at first. It's easier to mix it into a dry product like <span class="blsp-spelling-error" id="SPELLING_ERROR_22">xylitol</span> or sugar.Laura McElfreshhttp://www.blogger.com/profile/01453297877496937090noreply@blogger.com0tag:blogger.com,1999:blog-4682787938643732498.post-52337973268189448032011-04-26T09:09:00.004-06:002011-04-26T21:26:24.803-06:00Liver- 2 ways!While many people don't care for the flavor and texture of liver, it's something I grew up with and enjoyed greatly. Ours was always deer or elk liver harvested from the meat my father and brother hunted, and it was a treat we looked forward to every year after hunting season. Mom would mix it with sauteed onions or mushrooms and add a can of the quintessential kitchen standby, cream of mushroom soup. That was before we knew it had MSG and really wasn't nutritionally something we wanted to consume, but it was quick, easy and tasty, and it made me love liver! DH loves liver too-- but mostly chicken livers, (I"m so lucky to have such a willing eater) he used to grab the deli ones that are fried, in the grocery store. So-- that said, we are trying to get more liver into our diet, because as you might know organ meats are so nutriously dense that they are not to be missed! When prepared correctly they can be quite tasty and are incredibly affordable as organ meats go. Here are my two favorite ways to prepare them.<br /><br /><br /><br /><br /><br />I recently found this recipe and it's terrific. The garlic and lemon make the perfect tasty flavor to contrast with the liver and when eaten with a side of sauteed onions or mushrooms they are really good. Cut up in smaller peices I think the texture is less noticable. So before serving to little ones I'd chop them up small. Follow the directions closely -- dry the liver on paper towels before you put it in the pan and do it dry like it says-- it works!<br /><br /><br /><a href="http://www.food.com/recipe/stolen-garlic-chicken-livers-110936">http://www.food.com/recipe/stolen-garlic-chicken-livers-110936</a><br /><br /><br /><br /><br /><br />The other one is from one of my favorite regional cookbooks and includes the great creamy sauce I've grown to love, only without the toxicity of a can of Cream Of Mushroom soup. It's from the Colorado Cache Cookbook. <br /><br />Chicken Livers in Sour Cream<br /><br />1/2 cup butter<br />1/3 pound of fresh sliced mushrooms<br />1 large onion, sliced<br />1 pound of chicken livers<br />salt and pepper to taste<br />1/3 cup dry sherry<br />1 cup sour cream<br /><br />3-4 servings.<br /><br />Melt butter in skillet. Add mushrooms and onion and saute until onion is limp. Add chicken livers and saute for 1 minute. Cover and cook slowly for 15 minutes. Stir in sherry and sour cream and heat, but do not boil. Serve over rice or patty shells.Laura McElfreshhttp://www.blogger.com/profile/01453297877496937090noreply@blogger.com1tag:blogger.com,1999:blog-4682787938643732498.post-41497103922130499352011-04-07T22:02:00.007-06:002015-05-10T19:07:03.028-06:00Cleaning out the fridge 101<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWdciY4I8pQloBBPQcbHPHi51Qui-xIn5-Wu36na6y8N2sRo7HS4kPflMFqdG8Z6E9YFzCB-0zGmIk5yxveAOLoxHB1uHvv2s0Vq1kcXDOSQg_8xw6GD_pwdSWyVq3FH4dFYxzkgizgHM/s1600/CheeseDrawer1.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5593061348416586002" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWdciY4I8pQloBBPQcbHPHi51Qui-xIn5-Wu36na6y8N2sRo7HS4kPflMFqdG8Z6E9YFzCB-0zGmIk5yxveAOLoxHB1uHvv2s0Vq1kcXDOSQg_8xw6GD_pwdSWyVq3FH4dFYxzkgizgHM/s320/CheeseDrawer1.jpg" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a> <br />
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<span class="blsp-spelling-error" id="SPELLING_ERROR_0">Ok,</span> so I know what you're thinking? "I clean out my fridge - why do I need a lesson on that?" Open up the trash and dump, wash out the containers, clean it, put back any food we'll still use. "that's not hard... " But... Part of my strategy for using food and not wasting food involves rotating food and using it, reusing it, and remaking it. So I thought I would show you all what I do regularly (on a good week at least twice). Since most leftover food is only good for about 3-5 days, 7 days max I regularly go through and use up stuff in order to minimize what I throw away. </div>
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I do throw things away. My goal is to throw away very little, if any. You see -- I once read that people <strong><span style="font-size: 130%;">throw away over 25% of all the food they buy</span></strong>. Meaning if you spend around $400 a month on food you will most likely throw away $100 in food a month. That's $1,200 a year -- well in my world that's almost a vacation. And that's not even considering all the labor, transportation, water, etc.. that were used to get that food to you. Wasteful in my opinion and when I think of my Grandmother who lived during the depression and how careful they were with <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">their</span> food and money I'm certain she'd be rolling over in her grave and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">shaking</span>' her head in <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">disapproval</span>. I resolved a long time ago to change my ways and cut our food budget and not wasting food is just one of the many things I've done. </div>
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<span style="font-size: 180%;"><strong>Here is the basic process- </strong></span></div>
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<em>**To start with, when I clean I have a menu plan for the week previous and the coming week, a pen, and paper handy. I can check and see when we had the meatloaf so I know how old it is, or see do I need fresh celery for next week, also I can add anything to my shopping list or menu for next week easily. </em></div>
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<strong>1. Pull it all out and check it for condition.</strong> (notice I didn't say dates) condition is everything. Slimy, stinky and moldy all go away! I'm not wanting to make anyone sick. I do this shelf by shelf so I don't have everything out at once.</div>
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(Know what the dates mean and if you can stretch them) </div>
<strong>For example</strong>: Cheese is an exception here. I will carefully cut away any mold and repackage chunks of cheese that has mold and mark it or remember it to use it quickly. I still have a block of <span class="blsp-spelling-error" id="SPELLING_ERROR_4">asiago</span> cheese with a sell by date of November 2010. We are still eating it and it's fine. Hard cheeses, and cultured milk products that are unopened last well past the sell by dates and we eat them regularly. Notice I said cultured milk products -- not plain milk. Cultured milk has good bacteria in it that protect it for longer - so things like sour cream, yogurt, buttermilk, even cottage cheese are usually good past the dates. The date on milk and most things in fact- is a sell by date. It is the date that the store must sell the product by. Food doesn't magically turn to <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">poison</span> once it reaches the sell by date. Milk should be good if stored properly for a week past the sell by date-but of course our senses are more accurate than any date stamped on a product. I tell you all this because I think it's important that people know. And let's please acknowledge that common sense is important here too..slimy, discolored, stinky and moldy are all bad. And obviously if someone in your house has a weakened immune system err on the side of caution and toss it.<br />
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On produce sometimes you can simply cut away a bad spot or two, or peel off a few layers of slimy lettuce then rinse the head well to make it edible. When using produce with a moldy spot on it - I carefully cut away the mold or the soggy or soft part back to the good part, then I rinse off my knife with hot water, and cut a small <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">piece</span> of it to taste- if it tastes fine it goes into whatever recipe or dish I'm using it in. I've saved a ton of produce this way and since we rarely buy <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">processed</span> food-- that is where most of the waste is- in fresh produce. </div>
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<strong><span style="font-size: 130%;">2. After assessing the condition of the food- decide: throw it out, compost it, preserve it in some other way, use it quickly, or save it for later. </span></strong></div>
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<strong>Throw it out:</strong></div>
I throw away anything that is too old. Moldy food, something I cooked or prepared that is over 5 days old or questionable in any way. Anything that is a meat product or has oil or grease in it. Those things can't be composted. Things that <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">no one</span> liked and I can't think of any other way to use them up also get tossed.<br />
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<strong>Compost it: </strong></div>
All my veggie waste that can't be used or frozen in some way gets composted. This is the slimy, moldy or nasty looking veggie waste -- not the good stuff.<br />
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<strong>Preserve it in some way: </strong></div>
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These things all can go straight into the freezer! </div>
<ul>
<li>Onions</li>
<li>Bell Peppers</li>
<li>Hot Chili Peppers-if I have lots sometimes I pull out the food <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">processor</span> and blend em all up into a minced pulp that I then lay out flat in baggies and freeze. When I want some kick to add to something I just pull it out of the freezer and break off a little chunk.</li>
<li>Peeled Garlic</li>
<li>Berries of all kinds</li>
<li>Fresh pineapple</li>
<li>Fresh melons</li>
<li>Rhubarb</li>
<li>Bananas in the peel or peeled</li>
<li>Tomatoes-when these thaw you can simply pull off the skins as they thaw under running water.No blanching off the peels. I freeze mine from my garden all summer long and then make tomato sauce in the slow winter months. Once frozen you can use them in soup or other things. </li>
<li>Celery</li>
<li>Stone fruits like peaches, nectarines, apricots and plums</li>
<li>Ginger - I store mine in the freezer whole and simply grate what I need as I use it. </li>
</ul>
All of these things when frozen can be used later in recipes where you will be cooking the items. Or in the case of berries and stone fruit you can make sauces, smoothies, whatever with them.<br />
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<strong>For example</strong>: once you've frozen celery you can't use it in your tuna salad -it won't be crunchy but it's fine for soup or stock, or other dishes. </div>
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I just make a pile of what needs to be cut up and dealt with as I sort. Then I chop and package everything at once. Mushrooms can be frozen if partially cooked (sauteed) and most other veggies only need a slight dip in boiling water so that you can freeze them. Google blanching vegetables and you can see how to do it. </div>
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Many leftovers freeze really well. I keep a shelf dedicated to leftovers in my freezer. I have a bin for little tidbits. Leftover scraps of meat-- even half a chicken breast gets saved in a baggy labeled chicken, once I get enough cooked meat (2 c.) I cut it up and use it to make chicken salad, or add onion, garlic and <span class="blsp-spelling-error" id="SPELLING_ERROR_10">barbQ</span> sauce and make <span class="blsp-spelling-error" id="SPELLING_ERROR_11">barbQ</span> sandwiches, or use it on a lunch salad for myself. You'd be surprised how quickly it gets full. Leftover sausage, bell peppers, herbs, tomatoes, etc... all make great additions to a morning <span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">omelet</span> or a quick catchall egg dinner casserole or <span class="blsp-spelling-error" id="SPELLING_ERROR_13">frittata</span>. </div>
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Many casseroles and soups freeze well. I put them in individual serving sizes and put them in a bin. Hubby or my girls or even I can pick through and find quick lunches or dinners.<br />
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Leftover veggies and spaghetti sauce can go into a soup making bag in the freezer. No tidbit is too small to use. Corn, mixed vegetables, stir fry <span class="blsp-spelling-corrected" id="SPELLING_ERROR_14">veg's</span>, beans, mushrooms, carrots, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_15">zucchini</span>, or others are all good choices. </div>
* A trick I learned from my Aunts - take the leftover pickle juice and toss in some firm fresh veggies, baby carrots, cut up carrots, cucumber, cauliflower. Then leave them to soak and not only does the pickle juice preserve them but it transforms them into something really tasty.<br />
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<strong>** Keep a bag of trimmings in the freezer for when you make broth.</strong> Say I have a bag of carrots and two of them have those hairy roots growing on them-- well those go into my bag in the freezer of ends and tidbits for making broth or stock. Veggies and trimmings don't have to be pretty for stock just free of mold. My broth making bag has onion peels (they give a nice brown color to the stock), garlic peels, ends of celery, carrots, old soft green onions, old herbs and herb stems, ends of squashes, potato peels, carrot peels, parsnip ends, all sorts of things. I collect them all month while I'm cooking. I save carcasses and soup bones this way too. The only things veggie wise that I don't add are anything moldy or slimy, and strong tasting vegetables-(broccoli, cabbage, cauliflower, radishes) because of their strong flavor. Asparagus and lettuce I also don't put in.. but most other things go in the bag. </div>
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Many things can also be dehydrated if you use the oven or a dehydrator. It doesn't take long to prep a few things and pull out the cookie trays or dehydrator. Even spinach and Kale dehydrate and freeze well and if you dehydrate it -it works great in eggs or you can sneak it into smoothies or sauces, spaghetti sauce whatever. </div>
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<strong>Use it quickly: </strong></div>
Some things just last longer than others and you can usually tell if something is on it's way to being nasty or useless. Soft veggies that were once hard and crisp, wrinkled things, squashes or peppers with soft spots, that lettuce that sat too long and has a couple of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_17">pieces</span> in it that are looking kind of brown. These all still have some life left in them. I have learned a couple of ways of using those things up.<br />
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If you have <span class="blsp-spelling-error" id="SPELLING_ERROR_18">alot</span> -- make a veggie soup for lunches or dinner, you don't need a recipe, just toss an onion, some garlic, and some oil in a pan- brown it up and add broth, leftover tomato or spaghetti sauce or just water. Then add the veggies and some salt and pepper and other spices to suit you-- maybe a can of cooked dried beans or even some meat and you 'll have made something out of nothing!<br />
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Make a fruit crisp- Just about any fruit works, chop it all up and add a crumbly topping - any recipe works or fix smoothies for snack, breakfast whatever.. </div>
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Cut up raw veggies and make some dip, hummus, or dressing and serve it up on a big tray with any other <span class="blsp-spelling-corrected" id="SPELLING_ERROR_19">remnants</span> from your fridge-the last two pickles or olives in the jars, whatever and serve it up after dinner or before dinner as a snack.. You'd be amazed at what a bit of presentation and good dressing will do to make kids or adults slurp up veggies and clean out your veggie drawers in a flash. </div>
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Plan something using whatever is getting old for dinner that night and make it happen. Coleslaw or green salads are another great way to use up a smorgasbord of veggies that might not match otherwise. </div>
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Declare a leftover smorgasbord night! Open up the fridge and pull out everything that might be <span class="blsp-spelling-corrected" id="SPELLING_ERROR_20">use able</span>. Everyone can fill their plates with whatever they want from the fridge or make themselves something from the freezer bin of leftovers. Or if lots of what is leftover would be good on top of potatoes --cook a bunch and have everybody make their own topped potato. A Potato bar is a great way to use up a whole bunch of cheese and veggies and taco meat or chili quickly. </div>
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<strong>Save it for later: </strong></div>
Add whatever didn't get used up to the menu plan for the next few days if it will last long enough. My leftovers that I save get put in the front of the shelves and I remind my girls or hubby to eat them up. They get taken to lunch, eaten as snacks, or turned into other things. <strong>For example:</strong><br />
Leftover meats make a great meat salad- add some mayo or mustard, chop the meat really fine, add grapes, red onion, celery, boiled egg, chopped cucumber, some dill or capers, or pickle. Whatever combination you like and you have a cheap nitrate free lunch spread made of wholesome food and have used up something you might have thrown away. <strong>Know how to make your fresh produce last longer.</strong> I've never invested in these bags <a href="http://www.amazon.com/Debbie-Meyer-20317-Green-Bags/dp/B0011TMP3Y">http://www.amazon.com/Debbie-Meyer-20317-Green-Bags/dp/B0011TMP3Y</a> but I've heard great things about them. Or <span class="blsp-spelling-corrected" id="SPELLING_ERROR_21">Tupperware</span> and other companies have some containers that are supposed to help preserve your fresh produce. If you use limited amounts --those might be a good investment for you. <strong>Some things I've learned about produce are: </strong>Many things store better outside of the plastic bags they come home in, the moisture from the bags makes them spoil faster:<br />
<ul>
<li>cucumbers</li>
<li>squash of all kinds</li>
<li>tomatoes</li>
<li>bell peppers</li>
<li>hot chili peppers</li>
<li>whole cabbage heads</li>
<li>kiwi fruit</li>
<li>stone fruit</li>
<li>apples</li>
<li>oranges and other citrus</li>
<li>onions</li>
<li>garlic</li>
<li>mushrooms</li>
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*I store my herbs and green onions and salad in <span class="blsp-spelling-corrected" id="SPELLING_ERROR_22">zip lock</span> style bags with a dry paper towel added to the bag and find they last much longer this way. The paper towels can be composted or reused. Romaine lettuce lasts much longer than any other kind of lettuce. I buy heads, wash them and keep them in plastic bags with paper towels and they last a really long time in the fridge. I rarely buy any other type of lettuce. And .. as a bonus, romaine is also more nutritious than say- iceberg lettuce! *celery stores for a long time when wrapped in aluminum foil! *mushrooms stored in a paper bag will last much longer-- get them home and take them out of their box and plastic wrap and put them in a paper bag in your produce door. (I just learned this trick and man does it work-thanks to a good friend) *fresh herbs like <span class="blsp-spelling-corrected" id="SPELLING_ERROR_23">parsley</span> and cilantro I store like I would flowers in a vase-- with the stems in clean water in a cup or other container upright in the fridge. Clean out the water every couple of days and replace with new and they will last a really long time. Also asparagus stems store really well this way too. <strong>Or consider only buying the produce you know you will use </strong>and stopping more often at the store. A menu plan can really help here. I used to think I always had to have on hand fresh celery, carrots, potatoes, onions and garlic. Then I realized there were entire weeks when I never used those things and I was throwing away lots of them. So I started only buying celery when I had planned to use it fresh in something like a chicken salad. Most grocers will let you buy half a head of broccoli, cabbage, cauliflower, or single celery sticks. If all you need for a recipe is a small amount don't buy the whole thing. Less money spent and less food wasted. Since onions and celery and garlic all freeze so well for cooked applications consider buying <span class="blsp-spelling-error" id="SPELLING_ERROR_24">some when</span> they are on sale, chopping and freezing them. Then you always have them on hand (and chopped!) don't have to buy them unless you want a fresh crunchy one for some reason. I find peeled cloves of garlic freeze great- Put them in the door of your fridge with the onions and bell peppers or store with your meat and/or veggies so they won't flavor anything else -- you can store them in a glass container, or double bag them if the smell and lingering flavor in the freezer bothers you or you have problems with them. I once laid bags of catfish into the freezer next to some pineapple I'd frozen. Um.. that was not a good idea... the pineapple had a weird fishy aftertaste..<span class="blsp-spelling-corrected" id="SPELLING_ERROR_25">icky</span>!<br />
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<strong>3. Wipe Everything down if needed.</strong> This one is pretty self explanatory. I use my pampered chef stoneware scraping tool on any stubborn sticky blobs, and hot soapy water, and dry it with a clean towel.<br />
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<strong>4. Put all the food away.</strong> Put the food that needs to be used most recently in the front of your <span class="blsp-spelling-corrected" id="SPELLING_ERROR_26">refrigerator</span> as a mental note to you to use it quickly. New food goes to the back of the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_27">refrigerator</span>. I hope you've all found some <span class="blsp-spelling-corrected" id="SPELLING_ERROR_28">useful</span> tip here that helps you and if you have other ideas I'd love to hear them! I am of course a work in progress! Add anything that needs to be creatively used to list - for meal planning for the next few days. <br />
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<em>*about the picture- this is my cheese/ meat drawer after I've cleaned it out. The <span class="blsp-spelling-error" id="SPELLING_ERROR_29">asiago</span> cheese is on top so I will use it faster. The hard boiled egg has been labeled in pencil with the date it was boiled on it so we know how old it is, and it's on top too. (I boil a dozen as needed and label them and put them in the meat drawer for snacks, etc..) Any tidbits of meat in baggies get placed into the drawer, also any bites of chopped up veggies get put in there and any fresh chopped red or green onion,especially when I'<span class="blsp-spelling-error" id="SPELLING_ERROR_30">ve</span> cut and not used the entire onion. Mostly I use this stuff in <span class="blsp-spelling-corrected" id="SPELLING_ERROR_31">omelets</span> in the morning. When they are in the meat/cheese drawer I use them up first and they don't get lost in the big produce drawer. </em><br />
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Laura McElfreshhttp://www.blogger.com/profile/01453297877496937090noreply@blogger.com2tag:blogger.com,1999:blog-4682787938643732498.post-48493515497744151112011-03-14T23:47:00.003-06:002011-03-15T00:33:13.671-06:00Corned Yak!<span style="font-size:130%;">For the <span class="blsp-spelling-error" id="SPELLING_ERROR_0">charcuterie</span> challenge this month I made a corned Yak! </span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;"><em>Yes, like corned beef only instead of beef I used Yak meat. </em>I'm all about using what I have you know and <em>yes.. I have Yak meat, so Yak it was</em>. </span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;">The basic <span class="blsp-spelling-error" id="SPELLING_ERROR_1">brining</span> challenge for <span class="blsp-spelling-error" id="SPELLING_ERROR_2">charcutepalooza</span> this month was a chicken or pork, with the advanced challenge being a corned beef. In traditional form I broke rank and made mine Yak meat. As of writing this I have no idea how it was -- but it did smell good when I took it out of the brine and put it into a freezer bag.<br /><em>:( sad face , sigh..<br /></em>Yes freezer bag. </span><br /><span style="font-size:130%;">I know it's only three short days till the quintessential holiday intimately associated with corned critters of the beef kind. And in my delirium I mistakenly believed my <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">adventurous</span> family would be all about corned yak this year instead of corned beef. <span style="font-size:180%;">Alas.... I was mistaken.</span> </span><br /><span style="font-size:130%;">Imagine my dismay as my family responded with sad sighs to my delightful cries that the Yak would be finished <span class="blsp-spelling-error" id="SPELLING_ERROR_4">brining</span> just in time for St. Patty's Day..<em>so sad.</em> </span><br /><span style="font-size:130%;">So <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">tomorrow</span> it's off to the grocery store I go to <em>(gasp)</em> purchase a commercially made "<em>traditional</em>" corned beef to serve for our St. Patty's Day.<br /><br />Yes -- I have had my balloon deflated. My bubble has burst. I have no desire to photograph my beautiful <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">piece</span> of meat this month. I rinsed it, stuck it in the freezer bag and plunked it in the freezer. At a later date -- not perfectly suited for corned critters I will bring it out and wow them with it. They didn't reject it completely -- just insisted on eating boring old beef for St. Patty's Day. Horrified at the almost <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">sacrilege</span> of not serving beef, they insisted and I didn't want to not "ruin" the <span class="blsp-spelling-error" id="SPELLING_ERROR_8">holiday meal</span>, so I caved. <em>If only I had known, I might have purchased a brisket a week and a half ago.<br /><br /></em><span style="font-size:180%;">Here is how I did it in case you were wondering..<br /><br /></span>I dissolved 1 cup of kosher salt in 4 quarts of boiling water in a pan on the stove. </span><br /><span style="font-size:130%;">I stirred and waited for the salt to completely dissolve and then added all the spices.<br />I used my regular, usual homemade secret mix of pickling spices (3T.), </span><br /><span style="font-size:130%;">12 cloves of garlic, crushed, </span><br /><span style="font-size:130%;">and 8 bay leaves. </span><br /><span style="font-size:130%;">I also threw in a good sized sprig of fresh rosemary I had knocking around in my fridge and of course a lovely piece of about 3 pounds of Yak meat, all marbled and tasty looking. </span><br /><span style="font-size:130%;">Once the brine was cooled, I put everything in a 2 gallon <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">Ziploc</span> style bag inside my Kitchen Aid mixer bowl. <em>(no problem that it won't be able to be used for about 2 weeks since the kitchen aid mixer is now a $300+ paperweight arranged decoratively on my <span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">counter top</span> at the moment, <span style="font-size:85%;">we aren't talking about that..</span> )</em> and the bowl, bag and meat found a nice cool home in the extra garage fridge for about a week and a half. </span><br /><span style="font-size:130%;"><br /><span style="font-size:180%;"><em><span class="blsp-spelling-error" id="SPELLING_ERROR_11">Hmmm</span>..</em> sounds easy doesn't it? -- yep it was! </span></span><span style="font-size:130%;">No nitrates, No MSG, no mystery spices.. just my style!<br /><br />Honestly, I was extremely happy when I found out the challenge was <span class="blsp-spelling-error" id="SPELLING_ERROR_12">brining</span> because it's something I've never tried. Despite hearing often about other's wonderful <span class="blsp-spelling-error" id="SPELLING_ERROR_13">brined</span> turkey, and the virtues of <span class="blsp-spelling-error" id="SPELLING_ERROR_14">brining</span> lovely little chickens and such. I had hoped to be truly ambitious and brine a chicken and a pork product of my choosing, but I simply didn't get around to it. So hopefully after reading all the other posts and getting back my steam I will finally try my hand at <span class="blsp-spelling-error" id="SPELLING_ERROR_15">brining</span> a bird-like critter too! Oh how I love the change of pace and all the new things I"m learning to do on my own.<br /><br /><em>***Oh, and a special thanks to my good buddy Laura who on her bi-annual trek to my house the other day gifted me with her presence and the beautiful <span class="blsp-spelling-error" id="SPELLING_ERROR_16">Charcuterie</span> book that started this whole business of <span class="blsp-spelling-error" id="SPELLING_ERROR_17">Charcutepalooza</span>! Ah.. such good friends should be treasured .. So now I can <span class="blsp-spelling-error" id="SPELLING_ERROR_18">charcutepalooza</span> the right way!</em></span>Laura McElfreshhttp://www.blogger.com/profile/01453297877496937090noreply@blogger.com0tag:blogger.com,1999:blog-4682787938643732498.post-48359180816489087372011-02-14T14:49:00.008-07:002011-02-15T08:40:45.616-07:00Makin' Bacon!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhRi8Pwkf_IZP9b_kuuQq26UDNBo87gnGi6-GXsWdqB-3pafUktfGwarYXUxJdFi_7FWL-jIe24ToFMSHdWVmiHSM9Ibx87pFzTknaSS16sS1TYBinL4eWCkfi3y29hrtrX0oLWTaP1aw/s1600/TopVYakBacon.jpg"><img id="BLOGGER_PHOTO_ID_5573936331216482386" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhRi8Pwkf_IZP9b_kuuQq26UDNBo87gnGi6-GXsWdqB-3pafUktfGwarYXUxJdFi_7FWL-jIe24ToFMSHdWVmiHSM9Ibx87pFzTknaSS16sS1TYBinL4eWCkfi3y29hrtrX0oLWTaP1aw/s200/TopVYakBacon.jpg" border="0" /></a><br /><div>This is Yak Bacon pre curing!<br /><br /><div><br /><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5UqPcKM9n8PNC4jaLyWvq6Obvoj_cccJoZ8suDplokV33Cy0ki1Na6i5MHqQJFb8-D7BlG5_0mYNhlhvcGmIfEFRfBImSHqVPh0x8Ap8Y4pUk4-v30rY8G1EjaszJjVVUdE0wLtUO4T4/s1600/JalapenosReady.jpg"></a><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4T1mHajitUjYzkHSiqoK8AFmQzIdToIu-9RP1eUpcTlidBTceyorI7ouwZgaerFWovBclTkpc17wgsX3G29koFphOxuIj_iokjId96Lj0PIBqTm5Xwvt0njGYivFqP33-YffGipmmeSk/s1600/SideViewYakBacon.jpg"><img id="BLOGGER_PHOTO_ID_5573936336411308754" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4T1mHajitUjYzkHSiqoK8AFmQzIdToIu-9RP1eUpcTlidBTceyorI7ouwZgaerFWovBclTkpc17wgsX3G29koFphOxuIj_iokjId96Lj0PIBqTm5Xwvt0njGYivFqP33-YffGipmmeSk/s200/SideViewYakBacon.jpg" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4T1mHajitUjYzkHSiqoK8AFmQzIdToIu-9RP1eUpcTlidBTceyorI7ouwZgaerFWovBclTkpc17wgsX3G29koFphOxuIj_iokjId96Lj0PIBqTm5Xwvt0njGYivFqP33-YffGipmmeSk/s1600/SideViewYakBacon.jpg"></a></div><div></div><div><br /><br /><br /><br />And Bacon after curing!<br /></div><div></div><div></div><div><strong><span style="font-size:180%;">I made Bacon! Yak Bacon nonetheless. </span></strong></div><div>Doing the happy bacon dance here! Bacon by the way is on this low-carbers diet. Can I just tell you how exciting that is for me.. No we can't eat doughnuts, or bread, or chips, or potatoes, or tortillas, or.. :(.. But, we can eat hollaindaise sauce and Bacon! <span style="font-size:130%;">So-- the world is not all bad. Bacon makes it soo much better.</span> It is my mantra. No I can't eat that, but I CAN have BACON! Even my carbnivorous vegetarian daughter will eat Bacon! What's not to love about those salty bits of goodness. Well-- besides the fat, which I love cause I know the fat secret, which is that you need fat, that fat helps your body and protects your cells, keeps you full, and maintains your blood sugar levels, (low fat folks sorry to say, but it's true..) but usually it's the nasty chemicals, nitrates, MSG, sugar, etc.... BUT if you make it yourself you don't have to eat that, and you still get to eat Bacon. Soooo COOL! </div><div></div><div><strong><span style="font-size:130%;">Ingredients: </span></strong></div><div>Yak- A fatty piece 2 1/2 pounds big. (Which incidently will not last us nearly long enough!) </div><div>3 T. of Orsa or Real Salt</div><div>Rosemary -dried and crushed</div><div>Garlic Powder </div><div>Freshly ground black pepper</div><div></div><div>If you've followed Charcutepalooza you know how I did it, Salt cured in a bag in the fridge for 7 days, then baked at 200 degrees for a long time -till it reached an internal temp of 150 degrees. Then sliced thin, fried in cast iron , shared and devoured as bacon bits on salad, breakfast, yak snack, and finally rattlesnake eggs! Much to my husband's peppery-heat loving heart. And just in time for valentines day! </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXZT0qkZB7pHe_kigXTIucv2TlTG5No-z9To2tX7iU_PvMk9FwtbKfDUcowFDCAm8znNSc7C0bIAQ1miO8aL5da52Ls3iAOBOcfBD8bWwJtmpaxK0OVTmAdYftgUjgXoN3Qbse0Kr-aSw/s1600/Stuffed+and+Wrapped+Japs.jpg"><img id="BLOGGER_PHOTO_ID_5573936344410029138" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXZT0qkZB7pHe_kigXTIucv2TlTG5No-z9To2tX7iU_PvMk9FwtbKfDUcowFDCAm8znNSc7C0bIAQ1miO8aL5da52Ls3iAOBOcfBD8bWwJtmpaxK0OVTmAdYftgUjgXoN3Qbse0Kr-aSw/s200/Stuffed+and+Wrapped+Japs.jpg" border="0" /></a><br /><br />Here is one of our favorite ways with Yak Bacon!</div><div></div><div></div><div><span style="font-size:180%;">Yak-laced Rattlesnake Eggs</span></div><div><span style="font-size:180%;"><em><span style="font-size:85%;">(yes laced, this stuff is sooo good it's like cocaine in a completely legal form)</span> </em></span></div><div></div><div>Not fancy just Fabulous! And even low carb!! </div><div></div><div><strong>You will need: </strong></div><ul><li>Jalapenos- fresh, seeds removed for the wimps of the family-in other words, everyone but hubby. Split them on one side only leaving them with stems and insides removed or not as preffered. </li><li>Yak Bacon -enough slices to cover all the jalapenos you have, one slice of bacon per jalapeno. Or other bacon- if you have no yak bacon.. can't tell you how sad that thought is. </li><li>Cream cheese -enough to fill all the jalapenos you have. </li><li>Garlic salt to taste</li></ul><div>Mix all the seeds (if brave), and the cream cheese, and the garlic salt together and stuff the insides of the prepared jalapenos. Then wrap with bacon slices and spear with toothpicks to keep them together while they undergo the broiling proccess. Broil on high in the oven till the bacon is crispy and the jalapenos skins start to turn a roasty toasty color of brown/black. These are perfect for the grill but recently it's been around Negative 10 degrees around here lately so we aren't grillin' em, brrr... but you can! </div><div></div><div>And as a quick update to what else I did with my 50 pounds of Yak meat-- well, here is a list and our ratings as it stands currently. </div><div></div><div>Canned Yak in water (cubes)</div><div>Canned Yak Vegetable soup</div><div>Yak Jerky</div><div>Yak Bacon</div><div>Yak Stew</div><div>Barbqued Yak Sandwiches (at my parents house for super bowl sunday)</div><div>Yak Roast </div><div></div><div>All of the above are delicious, delectable and not the least bit gamey as might be expected. What does Yak taste like? It makes beef look gamey. It's fatty and wonderful, and incredibly mild. And it goes extremely well with rosemary and a little bit of garlic, or thyme and salt and pepper and garlic. </div><div>And.. I still have more to use..so keep checking here!<br /><br /><br />This post is part of the February curing challenge for Charcutepalooza! Check my button on the right side of my blog for details! </div><div></div><div><br /><br /><br /><br /><br /><br /></div><div></div><div><br /><br /><br /><br /><br /><br /></div><div></div><div><br /><br /><br /><br /><br /><br /></div><div></div></div>Laura McElfreshhttp://www.blogger.com/profile/01453297877496937090noreply@blogger.com1tag:blogger.com,1999:blog-4682787938643732498.post-28932202848454857202011-02-11T14:07:00.003-07:002011-02-11T14:26:57.935-07:00Ways with CauliflowerAgain here I am trying to use up a bunch of something. This time it's cauliflower. Low carb and delicious even if hubby would argue against it being cooked - I LOVE it. Here are some thoughts:<br /><br /><br /><br />My old tried and true standby!! Oh how I love this recipe. Cauliflower and Sausage. <a href="http://laurablog72.blogspot.com/2009/11/menu-plan-for-week-of-november-1-7.html">http://laurablog72.blogspot.com/2009/11/menu-plan-for-week-of-november-1-7.html</a><br />Once cooked -this freezes terrific for a quick low carb meal. <br /><br /><br />This one from Epicurious looks good! I even have truffle oil on hand-- woot woot!<br /><a href="http://www.epicurious.com/recipes/food/views/Cauliflower-Soup-with-White-Truffle-Oil-100536">http://www.epicurious.com/recipes/food/views/Cauliflower-Soup-with-White-Truffle-Oil-100536</a> sadly I have no fresh chives from the garden yet, too cold still. But it looks good to me.<br /><br /><br /><br />And -- who can go wrong with anything from 101 cookbooks. The simple cauliflower and spicy cauliflower and the hot pot recipe look tops there. <a href="http://www.101cookbooks.com/ingredient/cauliflower">http://www.101cookbooks.com/ingredient/cauliflower</a><br /><br /><br /><br />Then -- all the suggestions for cauliflower at Kalyn's Kitchen. --YUMM..<br /><a href="http://kalynskitchen.blogspot.com/2005/04/vegetables-and-vegetarian-dishes.html">http://kalynskitchen.blogspot.com/2005/04/vegetables-and-vegetarian-dishes.html</a>Laura McElfreshhttp://www.blogger.com/profile/01453297877496937090noreply@blogger.com0tag:blogger.com,1999:blog-4682787938643732498.post-90573636812991012742011-02-09T09:58:00.010-07:002011-02-11T13:52:10.480-07:00Warm Spiced Clementines<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfbb1DyeafXxuA2NtG9eYArMWL-c_GkHjnlhh6nnFe0k6Bqu8EhLnsY6vYDpGwOnG8Th49hHNeXyf72tsN-L01yQ0BNWxNyt3Up-Jv5FUVsS6M4XlLFm_yyJWLmZuR2JEo_MCNlQY5W44/s1600/ClementinesLinedUp.jpg"><img id="BLOGGER_PHOTO_ID_5572096427293669698" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfbb1DyeafXxuA2NtG9eYArMWL-c_GkHjnlhh6nnFe0k6Bqu8EhLnsY6vYDpGwOnG8Th49hHNeXyf72tsN-L01yQ0BNWxNyt3Up-Jv5FUVsS6M4XlLFm_yyJWLmZuR2JEo_MCNlQY5W44/s320/ClementinesLinedUp.jpg" border="0" /></a><br /><div>This version of canned clementines has no refined sugar and a healthy helping of some of my favorite spices. Typically folks can fruit in a sugar syrup. If you know me, you know I'm not a fan of refined sugar at all and the majority of my canning is done without any, or with very little. This one I ventured away from my usual syrup for pears, peaches and apples and took a chance. </div><br /><div></div>Here I go again, <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Breakin</span>' the rules. With full disclosure of course.<br /><br /><div><strong><span style="font-size:130%;">The disclaimer and my logic: </span></strong></div><br /><div>My usual syrup is a watered down fruit juice (white grape juice) mixed with the lightest syrup you can make that is also watered down and canned as if it were canned in fruit juice only. Which means different <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">processing</span> times and hot packing the fruit. For more about that you can look here. <a href="http://www.pickyourown.org/sugarsolution.htm">http://www.pickyourown.org/sugarsolution.htm</a> I stray somewhat from the USDA regs and rules on this one. Keep in mind that it is allowable to can fruit in juice or water only so this is only a slight variation. </div><div><em>**You normally when canning fruit in non sugar solutions need to use the hot pack method and also will want to add time for the different method. In this case - I did not hot pack the fruit- which you could easily do if you are <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">concerned</span> about the safety. I was envisioning super <span class="blsp-spelling-error" id="SPELLING_ERROR_3">uber</span> cooked clementines, which was not what I wanted here and being lazy, and knowing that these will likely be eaten well before the year is up. And I also canned <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">separated</span> slices, not halves as shown here. Which would mean that the insides of the fruit would be more fully heated in the canning <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">process</span>. </em></div><br /><div>I've made some assumptions with my canning <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">processes</span> here and while I don't <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">necessarily</span> <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">recommend</span> or vouch for the safety of what I've done- I'm not an expert only a home <span class="blsp-spelling-error" id="SPELLING_ERROR_9">canner</span>. I think it's fair for me to tell you will happily feed this to my family without fearing our safety. If you differ in opinion then see my suggestions for more closely following with what the USDA says. But please let me run through the logic of what I'm thinking. </div><br /><div></div><div><strong><span style="font-size:130%;">In canning you have two major concerns</span></strong> - they are spoilage and quality of the end product, and botulism. I've done some fairly extensive research on botulism- a deadly toxin found only in low acid foods. It <strong>cannot</strong> survive in high acid environments. It is <strong>deadly</strong>-- if you are canning low acid foods-- <em>PLEASE, PLEASE</em> <em>use a pressure <span class="blsp-spelling-error" id="SPELLING_ERROR_10">canner</span> and proper methods.</em> Citrus is <strong>NOT </strong>low acid. In fact it's one of the highest acid foods. Therefore the risk of botulism is <span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">Nil</span>, or at least no worse than eating anywhere else. Most other forms of molds, and spoilage that occur in canned goods would also come with very obvious smells, tastes or visual signs. (botulism gives in many cases no signs) That said -- as long as you are aware of the visual signs-- in high acid foods, your only risk in terms of canning high acid canned foods would be spoilage. If something is spoiled it will have obvious signs- leaking, bulging, foaming, mold, or an off smell. That said -- as long as you aren't foolish about eating something that shows those obvious signs when canning high acid foods, using sanitary methods, clean jars and lids, boiling syrup, etc.. you have some freedom. If I wanted to I could test the acidity with ph strips to be sure but I am comfortable with what I've done. <div></div></div><div>The USDA does not endorse using most alternative sweeteners because they haven't done <span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">adequate</span> testing to determine beyond any doubt that they are safe. And it's my personal opinion that the USDA has a responsibility to ensure that the methods they present are safe even for the "dumbest common denominator". I know that might sound harsh to say but many people will see the "rules" and not follow them at all. In some cases USDA overprotects us in order to prevent anyone from getting sick- noble yes, but not always <span class="blsp-spelling-corrected" id="SPELLING_ERROR_13">necessary</span> IMHO. In water bath canning the temperatures don't reach much higher than if you were cooking in most standard applications and in theory as long as the sweeteners -<span class="blsp-spelling-error" id="SPELLING_ERROR_14">stevia</span> and agave nectar don't alter the PH of the product substantially it "should" be safe. Testing by the USDA costs money and it will likely be a long time before it's done in regards to sweeteners like <span class="blsp-spelling-error" id="SPELLING_ERROR_15">stevia</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_16">sucanat</span>, and even agave nectar as they can't <span class="blsp-spelling-corrected" id="SPELLING_ERROR_17">necessarily</span> be copyrighted like <span class="blsp-spelling-error" id="SPELLING_ERROR_18">Splenda</span> can. <span class="blsp-spelling-error" id="SPELLING_ERROR_19">Splenda</span> has a vested interest in getting their product approved and since they will solely benefit from more folks canning with it I would in fact expect to see it get tested. So by using alternative sweeteners I am taking a chance. One that is not USDA approved. If you are more comfortable with doing what the USDA <span class="blsp-spelling-corrected" id="SPELLING_ERROR_20">recommends</span> -- you can do what I did- only hot pack your fruit-in the syrup copy the spices but use apple juice, water or a honey solution, and still get the same end result or similar. That would be completely within the USDA guidelines and absolutely safe without a doubt. </div><div></div><div><strong><span style="font-size:130%;">Why I don't like the other options: </span></strong></div><div></div><div>Because apple or fruit juice is costly and somewhat will flavor your fruit <span class="blsp-spelling-corrected" id="SPELLING_ERROR_21">although</span> using white grape juice that is 100% juice in my experience does not taint the taste of the fruit. However, white grape juice still has a large amount of natural sugar in it and if you are <span class="blsp-spelling-error" id="SPELLING_ERROR_22">glycemic</span> that may not be a good idea. Water leaves your fruit tasting --well, watered down. And honey is again highly <span class="blsp-spelling-error" id="SPELLING_ERROR_23">glycemic</span>. I personally don't use <span class="blsp-spelling-error" id="SPELLING_ERROR_24">splenda</span> as I feel it is questionably safe. If you feel <span class="blsp-spelling-corrected" id="SPELLING_ERROR_25">differently</span> that's fine and I'm sure you could use it, but I don't. The syrup I've created is far less <span class="blsp-spelling-error" id="SPELLING_ERROR_26">glycemic</span> and my own personal preference. I've explained above that I feel my only risk is spoilage and therefore I'm willing to chance using the other sweeteners. But I do so -- with full disclosure. Also I want people to know that it's possible to can fruit with confidence without using refined sugar, as I do it all the time. </div><div></div><br /><div>Be aware that once your fruit is opened after canning it has no preservative (sugar) and so it will spoil within just a few days even <span class="blsp-spelling-corrected" id="SPELLING_ERROR_27">refrigerated</span>. Which is why I did these in pints. Minimizing waste is always a concern for me. So-- on to the recipe! </div><br /><div></div><div>First, I heated the syrup in a pan on the stove. And heated the water in my <span class="blsp-spelling-error" id="SPELLING_ERROR_28">canner</span> and the jars. </div><br /><div></div><div><strong><span style="color:#3333ff;">TIP***</span></strong> I also heated the water for my lids till it boiled- then I pour it into my tiny <span class="blsp-spelling-corrected" id="SPELLING_ERROR_29">crock pot</span> and turn the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_30">crock pot</span> on and add my lids to this-- this holds the temp of the water perfectly at 180 degrees! No reaching for lids across a hot burner of syrup!! **This is even mentioned in the Ball Blue Book and an approved method! Check yours with a thermometer to be sure as all crockpots differ slightly. </div><div></div><br /><div>First I peeled, and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_31">separated</span> several clementines- about 3 per pint jar. I packed the slices into the jars firmly because they will shrink up once canned. If you were going to hot pack you would add the slices to your syrup and heat them and then pack the jars. </div><div></div><br /><div><strong><span style="font-size:130%;">My syrup includes: </span></strong></div><div>8 cups water</div><div>8 tiny tsp. of <span class="blsp-spelling-error" id="SPELLING_ERROR_32">stevia</span> powder (the tsp that is included in the jar of <span class="blsp-spelling-error" id="SPELLING_ERROR_33">KAL</span> brand <span class="blsp-spelling-error" id="SPELLING_ERROR_34">stevia</span>) </div><div>1/8 c. of <span class="blsp-spelling-error" id="SPELLING_ERROR_35">sucanat</span></div><div>1/4 cup agave nectar</div><div><em>-or- </em></div><div>by USDA- 8 cups of white grape or apple juice, or water</div><div></div><br /><div>1/2 tsp of cardamon powder</div><div>1/4 tsp of dried ginger powder</div><div>2 large <span class="blsp-spelling-corrected" id="SPELLING_ERROR_36">cinnamon</span> sticks </div><div>1 tsp vanilla added at the last part of the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_37">process</span> just before filling jars</div><div>**update, upon tasting the finished product I would double the spices next batch! </div><div></div><br /><div>Boil this several minutes to develop the flavors and then pour onto fruit in jars using a canning funnel. Use the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_38">recommended</span> methods of filling the jars including removing the bubbles with a bamboo stick or other tool. And fasten lids onto your jars until they are <span class="blsp-spelling-corrected" id="SPELLING_ERROR_39">finger tight</span>. Leave 1/2 inch <span class="blsp-spelling-corrected" id="SPELLING_ERROR_40">head space</span>. <span class="blsp-spelling-corrected" id="SPELLING_ERROR_41">Process</span> for 20 minutes. (this is for hot pack, fruit juice or water canned fruit) I adjusted this for my altitude and my methods- cold pack and between 4,000-6,000 ft. altitude. </div><br /><br /><div></div><br /><br /><div></div>Laura McElfreshhttp://www.blogger.com/profile/01453297877496937090noreply@blogger.com3tag:blogger.com,1999:blog-4682787938643732498.post-60131204439977250272011-01-29T19:07:00.004-07:002011-02-28T09:18:45.075-07:00Yakkety, Yak, Don't Talk Back!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUuYfe26P_CY82FYjuSX60EJmU3LfnPvSsCETiT90BpxYfkmPKcSGZDw6OLq_d85eta_aidZW8SMrjrRfmY0VyEYEE6iq6wEAXA2SrRlD9-ZX2I7Fh-KFYtVeBOpPGrHDRFr_Q0WJV3Us/s1600/yak2before.JPG"><img id="BLOGGER_PHOTO_ID_5567795135485594194" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUuYfe26P_CY82FYjuSX60EJmU3LfnPvSsCETiT90BpxYfkmPKcSGZDw6OLq_d85eta_aidZW8SMrjrRfmY0VyEYEE6iq6wEAXA2SrRlD9-ZX2I7Fh-KFYtVeBOpPGrHDRFr_Q0WJV3Us/s320/yak2before.JPG" border="0" /></a><br /><div>Wanna see my Yak? I bet you do! </div><br /><div></div><div>I'm land locked -- planted squarely in the middle of the United States, not a Yak in sight. And yet, somehow I have fifty pounds of Yak meat in my garage. Odd, yes! I recently joined up for the challenge over at <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Charcutepalooza</span> (curing and smoking meats on a monthly basis). Make your own meat! Well heck yeah, I'm there I'm up for a new challenge and learning some new ways to feed my family healthier foods, ones where I've been in control of the ingredients! </div><div></div><div>I'm a rule breaker-- I don't play by the rules all the time. The challenge has some rules-- which of course I've already broken. I may not always play by the rules, but I am honest so I'm just putting it right out there... Yak meat is not local. The rules I have thus far broken are as listed: </div><div><br /><strong><span style="font-size:130%;">1. Buy the book </span></strong><a href="http://www.mrswheelbarrow.com/charcutepalooza/the-ruhls-2/%3Ca%20href="><strong><span style="font-size:130%;"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Charcuterie</span>: The Craft of Salting, Smoking, and Curing</span></strong></a><strong><span style="font-size:130%;"> by </span></strong><a href="http://ruhlman.com/"><strong><span style="font-size:130%;">Michael <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Ruhlman</span></span></strong></a><strong><span style="font-size:130%;"> :<br /></span></strong>I've already broken that one-- we are completely broke, especially now that I spent all that money on the yak- and I've heard that Amazon is sold out of it. I still hope to acquire it but it may have to wait till my birthday or I can find it some other way.<br /><br /><strong><span style="font-size:130%;">2. Post about your experiences on the 15<span class="blsp-spelling-error" id="SPELLING_ERROR_3">th</span> of the month.<br /></span></strong>Breaking more rules! I missed the month of January-- Duck prosciutto. And... February is bacon--which I'm sad to report I may miss as well because, a<span class="blsp-spelling-error" id="SPELLING_ERROR_4">hemmm</span>... I couldn't pass on the yak meat. Can you blame me? Well, that and hubby looked at me like I was positively insane when I said I wanted to buy a pork belly on pay day. Thank goodness someone is there to rein me in! I know, he's right--- (shh, don't tell him I said so...) I could post about salt curing cabbage-- sauerkraut! But that's old news I just did that. There I go again, <span class="blsp-spelling-error" id="SPELLING_ERROR_5">breakin</span>' the rules...<br /><br />I can’t wait-- I was so excited I had to blog about it-the yak that is. (The kids are getting tired of the yak jokes, happy snoopy dancing, and random high fives around here! - Yeah mom, its <span class="blsp-spelling-error" id="SPELLING_ERROR_6">sooo</span> cool that you have yak meat, no, I'm sure my friends don't wanna see it.<br /><br />Let the rolling of eyes ensue.<br /><br /><strong><span style="font-size:130%;">3. “Let’s agree to use humanely raised meat, sourced as close to home as possible”:<br /><br /></span></strong>You got me again! Yaks aren't native to Colorado nor are they farmed in CO to my knowledge. In fairness while Yak are not local to me, I do think I should get points for the way I got the meat. Its part of a sponsorship program for a local food charity that provides food to thousands of Coloradans every year. I got it for a great price as a way of raising funds for the charity. So while the meat isn't locally produced (It's from Canada- and I’m not!), it is benefiting the local community. And as to how humanely it was raised I can only imagine that yak's aren't farmed like cattle raised in tiny pens, and all hopped up on hormones to make them bigger, and antibiotics to keep them from getting sick despite their terrible living conditions. I don't know this for a fact -- because I'm certain that the person responsible for running this massive charity has more important work to do than be interrogated about the source of the meat. So that said-- I'm <span class="blsp-spelling-error" id="SPELLING_ERROR_8">breakin</span>' the rules but I'm <span class="blsp-spelling-error" id="SPELLING_ERROR_9">ok</span> with it, and there is my rationale.<br /><br />Yep, I’m <span class="blsp-spelling-error" id="SPELLING_ERROR_10">breakin</span>’ rules right and left, but... I think I should get extra points because -- how cool is it to have Yak meat, I mean it just sounds fun to say. Yak Meat, Yak, Yak Yak, Yak Steaks, Yak Roasts, Canned Yak, Yak Jerky, Corned Yak?(after all St. Patty's day is coming!)<br /><br />Do I HAVE to take a picture of the yak meat with my <span class="blsp-spelling-error" id="SPELLING_ERROR_12">IPOD</span>, Mom?<br /><br />Poor dears they should be used to it by now....<br /><br />The B girl affectionately says I have <span class="blsp-spelling-error" id="SPELLING_ERROR_13">OCD</span>, (Obsessive Canning Disorder) that’s me! I have fifty pounds of Yak meat in my garage. Now how many folks can say that! I'm a trend setter for sure! And the sheer rarity of it-- Yak Meat! Can you tell I'm excited? Did I ever tell you I'm one of those people who- when I do something I get tunnel vision and think of only one thing to the exclusion of most other things. You could say I'm prone to doing things obsessively. Oh and that I tend towards doing things in excess. (200 pounds of apples, 20 gallons of chokecherries, 6 kids, over 400 jars of home canned jars in our basement, hundreds of houseplants, "farming the back forty"-as my BIL affectionately refers to my garden – we live on a suburban lot, um..50 pounds of yak meat in my garage) yes <span class="blsp-spelling-error" id="SPELLING_ERROR_14">excessiveness</span> and me -- we are good buddies. And this yak -- he will be well loved! I have 3-4 days to figure out what to do with him or her while he/she thaws.<br /><br />Got any ideas? I'd love to hear them!<br /><br />Humming to self..”<span class="blsp-spelling-error" id="SPELLING_ERROR_15">Yakkity</span> Yak, Don’t talk back!”..hmm..wonder if they have that on <span class="blsp-spelling-error" id="SPELLING_ERROR_16">itunes</span>?..gotta run! I have much googling to do. Stay tuned and see what adventures I have with my Yak. I'll post back. </div>Laura McElfreshhttp://www.blogger.com/profile/01453297877496937090noreply@blogger.com2tag:blogger.com,1999:blog-4682787938643732498.post-71181950109805696662011-01-28T09:18:00.006-07:002011-01-28T14:19:40.560-07:00Changes are at foot!I am thinking today about connections, health, wellness and our emotions. My oldest DD is getting ready to sprout wings and leave the nest, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">separating</span> herself from us and from me (swallow, that hurts to say). Anger, frustration and fear are tremendous motivators -- or they have been for me. Those emotions have led me to many changes in my life-moving out "on my own" and becoming a nanny, going back to school after my divorce, leaving unhealthy toxic relationships, ending <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">toxic</span> and damaging <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">friendships</span>, and of course with each of these changes comes new exciting, better, opportunities, inspiring people, and a better more "evolved" self. As we are inspired we gain knowledge, and as we gain knowledge what we are used to becomes <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">unacceptable</span>, and we sometimes experience anger, frustration and fear. Normally folks think of these emotions as negative, but they are valuable and in small ways essential to change. <br /><br />Today I recognized those emotions in myself in so many ways and my relationship to those <span class="blsp-spelling-error" id="SPELLING_ERROR_4">emot</span>ions. My life is always changing too-- as it should. The human <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">existence</span> to me is partly about change. It's about evolution, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">whether</span> that is learning learning a new skill, or learing something about our personal <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">biases</span> and making a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">concious</span> effort to change what we see in people around us. Similarly a health crisis can affect how we eat and nourish our bodies, and recommit us to <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">exercise</span> regularly. It is all a part of change. Many people set goals and are thoughtful this time of year. We think for a moment about the past years and things we desire-- the changes we want to make in the coming year. While I've not ever been one to make new years resolutions stick, change is something I know intimately as I imagine most of you do too. I think too-- of the way in which change occurs in our lives and how it manifests itself and how change is connected so intuitively to frustration, anger, and fear. If we fight those emotions off and stuff them down, they resurface because I believe we are divinely driven to evolve and become better versions of ourselves. They can become illness - weakened immune systems resulting in colds, backaches, distraction causing accidents. Call it stress, anxiety or what have you -- but I think of it as <span style="font-size:130%;">brewing change.</span> It is as well our responsibility to attempt to make change with kindness in our hearts and forgiveness as that too enriches our lives. Kindness not only to ourselves but also to others. I may not always succeed at this -- but that is always my goal. <br /><br />I am at this very moment so thankful for the many changes in my life- just one of them is my now and forever husband, and those babies who have grown and who I've had the honor of knowing. And I'm thankful too for the fear, anger and frustration that led me my husband to me in some small way. My previous experiences have made me the person I am and given me the appreciation of all I have now. Fear, Anger and Frustration have guided me wrongly in my life to hurtful words and acts, both to myself and to others, but they have often times provided the catalyst for good changes as well and have brought me many, many benefits too! I'm thankful today for the years of dreading the mirror, the many hours spent near tears in the dressing rooms of various department stores trying on clothes, and finally the opportunity to address what drives me to eat things I know I shouldn't. I know that sounds odd-- but truly it's all part of what has brought me here today. It's emotions that drove me where I am. Ready. (What terror that word strikes in me!), Ready to address my eating habits, and the weight that I've accumulated over the years over this voyage and the courage (dare I say it), to change it even in some small way. <br /><br />I've thought for many years now about my weight. Sometimes I denied it, sometimes I was angry with myself, sometimes I blamed it on others. But mostly I feared it-- feared that I was incapable of changing it, (oh yeah I still have that fear deep inside me-it's what drives me to write this and not publish it-- see if I don't ever tell anyone I'm scared of this, then <span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">no one</span> knows and if I fail this time, no one knows. But I will know. ) I feared that my resolve was not stronger than a Reese's peanut butter cup. And I feared that my time worn body wasn't physically able to be a thinner version of myself. Then I met those around me who successfully tackled their issues and I saw them do it and so -- I knew it was possible. And hoped that it was possible for me, and after much ruminating - I think I can finally see how. <br /><br />Anger -- I am so angry that I'm here -- 218 pounds -- I'm angry at every one of them. But I will forgive them-- I have to you see! If I don't they will resurface because my anger is just one of many parts of me-- not a pretty one granted, but a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">necessary</span> one. My anger, if not checked, recognized and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">dealt</span> with becomes more pounds, or a backache, headache or stomach ache, harsh words, or worse. So I must forgive myself the pounds I've put on-- Whatever my motivation was, they are there and I can't wish them away. Neither can I wish away my anger-- but I can change what angers me, and how I deal with that. I have the power to change what I do with my anger! <br /><br />Frustration -- goes without saying. Disheartening frustration. Small steps that then get sabotaged become frustration. However, it's with small changes that progress is made. In order to change I will have to embrace the fact that there will be times when I will take what feels like steps backward. When I do I will have the memory of 20 years of frustration to remind me that frustration is part of the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_13">process</span> of change. It is what drives us to stop and reflect while on the path -- it's what stalls us and eventually what pushes us forward. <br /><br />I resolve to publish this -- despite my fears, not so you can see it, but so that I can say I published it -- addressed my fear in a very small way, so I can put it to words and smash it into <span class="blsp-spelling-corrected" id="SPELLING_ERROR_14">pieces</span> and move on. And also I will publish it so I can look back on this day and remember why I'm doing this. I know there will be times when I may need to look back and remind myself why I want this. Because at my core I believe it is our divine right, pleasure and even responsibility to embrace change and become better versions of ourselves. Is a slimmer me a better me-- no, please don't misunderstand me, a slimmer me doesn't make me better, just by being more slim. A me who knows how to deal with her emotions in a way that doesn't hurt me or others is a better me! That's what it's about -- not the number, not the size, not the beauty of it -- it's the inner beauty that knows to speak up when appropriate about what makes her angry rather than hide in a big <span class="blsp-spelling-corrected" id="SPELLING_ERROR_15">piece</span> of cake, and stuff all that emotion deep inside her. It's the me that no longer needs to eat to cushion the painful blows of a bad marriage. A me who can see a problem, and find a real solution for that problem that doesn't involve destructive eating. I resolve to attempt kindness to myself and embrace forgiveness -- not just for myself but for everyone around me. I will search out forgiveness and kindness because forgiveness and kindness are higher guides to evolving. And they are the healers -- and healing is what we all need.<br /><br />I'm sure you'll hear me talk about how I plan to lose weight and the changes I hope to make in the future. While I plan to keep this blog primarily about preserving food and making the most of the food you have, the home and all I do. I wanted you to know that it's all connected here. With me it connects -- health, well being, food, emotion, and all! Just like I am a part of my blog and writing about carrots are a part of my blog it all fits neatly here. And you too are a part of this -- that's what I love about the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_16">Internet</span> -- just one more way to be connected to the world around you!Laura McElfreshhttp://www.blogger.com/profile/01453297877496937090noreply@blogger.com0tag:blogger.com,1999:blog-4682787938643732498.post-78542075139296119602011-01-20T18:52:00.004-07:002011-01-20T19:44:14.211-07:002 Salads and the Dressings That Make Them So Loveable!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX_ukex5OjD1HhTGOiLVHH11zDVP8MSAwgkVwT1qljEM0LnXMyw6axhvE60gK8N2ldgFqgdSLh6MhaT59SReaB6euqOu_LR-zYyNRJsxOh9NJYIX0-ej6fX24UkDs7ideBs4952FmuBlg/s1600/WaldorfSalad.JPG"><img id="BLOGGER_PHOTO_ID_5564463260125870418" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 150px; CURSOR: hand; HEIGHT: 200px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX_ukex5OjD1HhTGOiLVHH11zDVP8MSAwgkVwT1qljEM0LnXMyw6axhvE60gK8N2ldgFqgdSLh6MhaT59SReaB6euqOu_LR-zYyNRJsxOh9NJYIX0-ej6fX24UkDs7ideBs4952FmuBlg/s200/WaldorfSalad.JPG" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1wj1DLHjA0VfrebraMHuHKAoWRBwTfv0SxMBm1WiPIpfxpfATe70C8xirAGMSbO7lLQlsD-P0d7aPJeYC7F8dTdpk2tiyqFEZYAjBiTNW_z_y2eLJVDeC352Wu7ltfCJUtFvOf2aOIbQ/s1600/Salad-Dresing-Exchange.jpg"><img id="BLOGGER_PHOTO_ID_5564463119112075186" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 143px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1wj1DLHjA0VfrebraMHuHKAoWRBwTfv0SxMBm1WiPIpfxpfATe70C8xirAGMSbO7lLQlsD-P0d7aPJeYC7F8dTdpk2tiyqFEZYAjBiTNW_z_y2eLJVDeC352Wu7ltfCJUtFvOf2aOIbQ/s200/Salad-Dresing-Exchange.jpg" border="0" /></a><br /><br /><div><em><span style="font-size:85%;">This post is part of Homestead Revival's Salad Dressing Recipe Exchange! </span></em></div><div><em><span style="font-size:85%;"></span></em> </div><div></div><div><span style="font-size:130%;">Can I tell you how strange it is to hear myself saying "I just am craving a great salad!".</span> </div><div>Well-- let me tell you that is a truly strange feeling for me until this last couple of years. I've been gradually working towards eliminating all sorts of things from our diets and working on getting more veggies into our diets for all of us for a couple of years now and it's starting to take hold, and why not with salads as tasty and delish as these two salads.<br /><br /><span style="font-size:130%;"><strong>The first is from the Moosewood Cookbook:<br /></strong></span>(can't tell you how many delectable things are in that cookbook- even for us non-vegetarians) It's there California version of a waldorf salad, and the yogurt avacado dressing is stellar! I was skeptical at first -- thinking , hmm.. .. well I'll make a half a batch and if I like it I'm not out too much. Then I proceeded to eat it all over the course of 3 hours! Now I make the dressing in full batches and freeze what I don't use for later to save me prep time, etc. Avacados freeze amazingly well -- by the way. And you can't see it in the picture because my avacado sat out while tending to toddler needs and got brown, but the dressing when made properly and promptly has a beautiful green color to it too. I'm sure if you want the original recipe as it's written you can find it. I find that with the proportions as written it is quite soggy and has too much dressing, so I wrote below what I do. The dressing I think would be great on any fruit salad, and even would be good on spinach salad with some red onion and strawberries.<br /><br /><strong><span style="font-size:130%;">California Waldorf Salad (My version):<br /><br />Dressing:<br /></span></strong>Combine in a blender till smooth, use about half and freeze the rest or save for later.<br />1 cup yogurt - I use plain unsweetened, whole milk yogurt<br />1 small ripe avocado, peeled, pitted and mashed<br />1/2 teaspoon freshly grated lemon peel<br />2-3 tablespoons honey<br />1 lemons, juiced<br />(Fresh lemons make a difference here -- in many things I like to use bottled juice, but this is not one of them, and of course since you are going to eat the rind I like to get organic when possible.)<br /><br /><br />2 large apples, peel on, cored, and cubed<br />1 large orange or 2 tangerines cut up and peel off<br />3-4 stalks celery, chopped- I add more than the original to keep it lower in carbs<br />1/4 cup raisins<br />1/2 cup toasted cashews<br />Juice of one lemon to coat the fruit and veggies<br /><br />Chop and combine the above ingredients except the cashews -- don't add those until you serve it. Add dressing and combine sprinkle cashews on top just before serving so they don't get soggy.<br /><br />The second is a great stolen recipe from the book Saving Dinner the low carb way. The dressing that is.. is stolen. The combinations of the salad isn't - it's my own creation. Spinach leaves, some red onion strips, pecans, apple chunks and my personal favorite blue cheese! That and the terrific balsamic vinaigrette dressing. Which by the way is great on any salad. Especially with really good balsamic vinegar --that makes all the difference! So here it is - stolen contriband and all.<br /><br /><strong><span style="font-size:180%;">Balsamic Vinaigrette<br /><br /></span></strong>1 T. dijon mustard<br />4 T. balsamic vinegar<br />1 tsp. sugar<br />1/4 cup olive oil<br />1 garlic clove, minced<br />salt and pepper to taste<br /><br />Throw all the ingredients in a small jelly jar with a tightly sealing lid and shake it up really good. Shake before serving-- lasts in the fridge for a long time, allthough I always manage to use it up before it even come close to going bad.</div></div>Laura McElfreshhttp://www.blogger.com/profile/01453297877496937090noreply@blogger.com3tag:blogger.com,1999:blog-4682787938643732498.post-57889286587853675812011-01-13T16:23:00.012-07:002011-01-14T10:19:53.401-07:00Making my own sauerkraut the lazy way!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuuIVOCDPxm1Sr3u9rK4-_zu7jnxejI-0lj3PmMsEyTz6F8h1iIAEcQsBIrMhAKtvOfGNq0NCNPum_YudHrza-StJOmaUT1nAjOzbM3TahNA8h18qJ6YFAIHbEiPTU97El_GkfK1qm9oQ/s1600/lactokraut.bmp"></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXbQkkRibO8KpVDbveqAJprqpKMXdzQrQS0FEhNUV4gH9W0rX1SXQDuGx-8anmz18sKBzM7PGDq1_sPq4odbpqVddFzoPzupBlohakFAbe-vpvXGwQyii3GbxhLoyS_V9oDUlpKuaBAWk/s1600/mashingkraut.bmp"><img id="BLOGGER_PHOTO_ID_5562078702109100674" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXbQkkRibO8KpVDbveqAJprqpKMXdzQrQS0FEhNUV4gH9W0rX1SXQDuGx-8anmz18sKBzM7PGDq1_sPq4odbpqVddFzoPzupBlohakFAbe-vpvXGwQyii3GbxhLoyS_V9oDUlpKuaBAWk/s320/mashingkraut.bmp" border="0" /></a><br /><br /><div>I have a few friends who keep touting the good things about fermenting things the old fashioned way--beet <span class="blsp-spelling-error" id="SPELLING_ERROR_0">kvass</span>, gingered carrots, etc.. and it just never sounded that great. </div><div></div><br /><div><strong>Effervescent beets? </strong></div><br /><div>I could never get my family to like those and I tried making <strong>ginger carrots</strong> twice and um... <span class="blsp-spelling-error" id="SPELLING_ERROR_1">ick</span>! (I don't know if I was doing something wrong or it just is the inherent saltiness of fermenting that I never think of in combination with ginger and carrots. ) </div><br /><div></div><div>Then I thought of .. <strong><span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">sauerkraut</span></strong>, well -- I <em><strong><span style="font-size:130%;">love</span></strong> </em><span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">sauerkraut</span> but the rest of the family sneers up <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">their</span> cute little noses at <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">sauerkraut</span>. With a chorus of "<span class="blsp-spelling-error" id="SPELLING_ERROR_6">ewww</span>..s". I however, grew up on <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">sauerkraut</span>, everyone in the house loved <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">sauerkraut</span>. <em>Good <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">sauerkraut</span></em>. Our favorite brand was cosmic <span class="blsp-spelling-error" id="SPELLING_ERROR_10">cukes</span> brand of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">sauerkraut</span>, my mom would buy it by the case from rainbow foods. I can't even imagine how expensive that kraut would be now-probably something obscene along the lines of 4$ a jar. But I do consider myself a kraut snob. No tin can <span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">sauerkraut</span>--<span class="blsp-spelling-error" id="SPELLING_ERROR_13">ick</span>! Being the only one in the house that finds it edible creates a problem however. I can't quite justify spending good money on big jars of good kraut when I'm the only one who likes it. And the tinned stuff-- well it won't cut it. But do you know how much cabbage I can buy with $4? Well -- it's <span class="blsp-spelling-error" id="SPELLING_ERROR_14">a lot</span>! </div><div></div><br /><div>Being that cabbage is cheap, that I can do. And salt-- yep got that too.. so I recently tried making my own fermented cabbage. </div><div></div><br /><div><em>Now I know you're thinking I might have travelled down the wacko road now,</em> you're probably thinking "isn't that a pretty lengthy terribly stinky <span class="blsp-spelling-corrected" id="SPELLING_ERROR_15">process</span>? ". Well the answer is -- <span style="font-size:180%;">NOPE!</span> </div><div>not any more difficult or stinky than making coleslaw. Making coleslaw isn't wacky - you can make coleslaw can't you? And actually it's easier than coleslaw because there aren't as many ingredients in it. Four ingredients to be exact, three if you leave out the caraway or dill -- and if you are counting water as an ingredient. </div><br /><div></div><div><strong><span style="font-size:180%;">Here is the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_16">process</span> in a nutshell: </span></strong></div><br /><div></div><div><strong>1. Chop up cabbage</strong></div><div>(nothing monumentally difficult here, and to be honest I bet if you wanted to short cut this and just buy <span class="blsp-spelling-corrected" id="SPELLING_ERROR_17">all ready</span> cut up cabbage you could.) </div><br /><div></div><div><strong>2. Mix salt and either dill or caraway seeds into the cabbage</strong></div><div>in a bowl and squish it up with a potato masher or I bet you could even do it in a <span class="blsp-spelling-error" id="SPELLING_ERROR_18">Kitchen Aid </span>style mixer and the paddle blade attached-- we just aren't talking about my <span class="blsp-spelling-error" id="SPELLING_ERROR_19">KA</span> mixer and how it doesn't work right now... :(. But either way this an excellent task for those days when squishing things and pounding would seem like a good idea--great for your stress if ya' know what I mean? wink wink. </div><div></div><br /><div><strong>3. Wait ten minutes</strong> ( I know you can do that!) </div><br /><div></div><div><strong>4. Put the cabbage into a clean jar with a lid</strong>-- squishing it down so it all fits. </div><div>A funnel makes it easier but you don't have to have one. (Oh and the jar just needs to be clean --not sanitized, hermetically sealed or anything fancy, just clean.) Make sure there is enough liquid to cover the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_20">sauerkraut</span> if not add some water but leave about an inch of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_21">head space</span> (that's <span class="blsp-spelling-error" id="SPELLING_ERROR_22">canner</span> speak for leave some room on top of the jar so it doesn't overflow.) (filtered <span class="blsp-spelling-corrected" id="SPELLING_ERROR_23">preferably</span> because the chlorine could make all the good bacteria die). And yes you want the good bacteria to live. They are your friends. </div><div></div><br /><div><strong>5. Set a small dish under the jar</strong> (in case it overflows)- And <strong>leave it alone on the counter</strong> or someplace warmish <strong>for four days with a lid on it.</strong> Leave it -- all alone for four days. This is when the magic happens! All the good bacteria come out to play and make tasty stuff. I am completely not interested in the science of it all -- but it's safe, and people have done it for centuries, and the salt or whey if you use whey is what protects it while the good bacteria have their party. More info on the science of it all can be found here.. <a href="http://www.rosicrucianfellowship.com/rays/lacto-fermentation.pdf">http://www.rosicrucianfellowship.com/rays/lacto-fermentation.pdf</a></div><div>After four days you put it into the fridge and store it a long time (3 mo or so)if it lasts that long. </div><br /><div></div><div><span style="font-size:130%;"><strong>There ya' have it - 5 easy steps</strong>,</span> four days of waiting, no stink, no wacko do it yourself stuff, and it's even cheap and better yet-- super duper healthy cause it has all that good bacteria in it! No fancy <span class="blsp-spelling-error" id="SPELLING_ERROR_24">shmancy</span> pickling crock, no lengthy <span class="blsp-spelling-corrected" id="SPELLING_ERROR_25">process</span>.. seriously 5 easy steps, tools you should <span class="blsp-spelling-corrected" id="SPELLING_ERROR_26">all ready</span> have in your kitchen, a canning jar-or for that matter, a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_27">re purposed</span> jar and no big expense. </div><div></div><div></div><div><strong><span style="font-size:130%;">The recipe:<br /></span></strong>1 medium cabbage,shredded<br />1 tablespoon caraway seeds or dill weed ( I used caraway)<br />1 tablespoon sea salt ( I used 2T. of sea salt and no whey)<br />4 tablespoons whey (if not available, use an additional 1<br />tablespoon salt)</div><div></div><div>Follow the directions above and you will have delectable coleslaw! </div><div></div><div>So -- you might be asking what is <strong>whey</strong>? It's the liquid that gathers in your yogurt. It's also a by product of making cheese. If you take any plain yogurt with live cultures you can easily harvest whey. </div><div></div><div></div><div><strong><span style="font-size:130%;">Here's how to harvest whey in the simplest way I know how</span>:</strong></div><div><strong></strong></div><div><em>You'll need a jar or catching container or bowl, a paper towel, old clean knit shirt, or a few layers of cheesecloth (if you wanna go all chef-like), some sort of colander or fine mesh strainer, and some plain live culture yogurt. </em></div><div><em></em></div><div><em></em></div><div>1. Put the catch bowl on the counter</div><div>2. Inside that put the colander or strainer that is lined with the paper towel or other item</div><div>3. Fill the colander with yogurt</div><div>4. Let it strain a couple of hours in the fridge</div><div>5. The clear liquid that gathers in the bowl is the whey and can be frozen or used for <span class="blsp-spelling-error" id="SPELLING_ERROR_28">lacto</span>-fermenting</div><div></div><div><em></em></div><div><em>**There are of course other ways to do this but this is what I do. Oh yes - and so you know the yogurt left can be spread or used like cream cheese or eaten like a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_29">Greek</span> yogurt so don't you dare toss it! </em></div><div><em></em></div><div><em></em></div><div><em><span style="font-size:130%;"><strong>Go forth and make sauerkraut! </strong></span></em></div></div>Laura McElfreshhttp://www.blogger.com/profile/01453297877496937090noreply@blogger.com2tag:blogger.com,1999:blog-4682787938643732498.post-89766305258082693852010-12-29T21:55:00.009-07:002010-12-30T02:15:21.628-07:00Using pomona pectin to make low sugar or no sugar jams and jellies!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8tg9e2g68eN4RgJ1RDbYvVq2IWxtRJjDw_EWC16i-IJQScn6rWXoHK19Cp8pfFP3NCSviLzuxyeMUnGt_-veIFdePoRy1G7FV6imHtdcLM6beiPMCt16Wr4zhU4n8l0LEqrqzNdVLxWw/s1600/pomonapectin.jpg"><img id="BLOGGER_PHOTO_ID_5556340148313893586" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8tg9e2g68eN4RgJ1RDbYvVq2IWxtRJjDw_EWC16i-IJQScn6rWXoHK19Cp8pfFP3NCSviLzuxyeMUnGt_-veIFdePoRy1G7FV6imHtdcLM6beiPMCt16Wr4zhU4n8l0LEqrqzNdVLxWw/s320/pomonapectin.jpg" border="0" /></a><br /><br /><div>One of the reasons I first started canning was <strong>control</strong>. Control over the food we eat. <em>I wanted it! </em>I wanted to know what was in it, who handled it, how much sugar, was in it, and how that food was handled. And mostly I was hoping to be able to make our foods fit into my new standards for food, (<em>no MSG, no artificial food color, and no <span class="blsp-spelling-error" id="SPELLING_ERROR_0">HFCS</span>, no fake fats</em>) to begin with. Then as I canned happily, blissfully, and <span class="blsp-spelling-error" id="SPELLING_ERROR_1">sugarfully</span> I realized-</div><div>"yikes, there is a ton of sugar in this jam and what's that in the boxed pectin -- <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">icky </span>fructose, dextrose, etc.. isn't that exactly what I'm trying to avoid in prepackaged foods?" </div><div> </div><div>So I switched to using "low sugar pectin" thinking I was improving our standards--until I glanced at the box ingredients while waiting for things to <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">jell</span>. </div><div> </div><div>"Dang -- this has the same things in it!" </div><div> </div><div>My childhood experience of eating <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">way</span> too much chokecherry jelly that had gone wrong and was now syrup (not that I'm complaining mind you- but Mom didn't love the sugar either - bless her wise heart). I knew that when you fiddle with the sugar amounts in jelled products they don't <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">jell</span>. Yes you can use homemade pectin..( a <span class="blsp-spelling-error" id="SPELLING_ERROR_6">laborious </span> <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">process</span> of boiling apples or other high pectin fruits to make pectin) but man that sounded too much like work. <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Grrrrrr</span>........ </div><div></div><br /><div>And then there was <span class="blsp-spelling-error" id="SPELLING_ERROR_9">pomona</span> pectin <a href="http://www.pomonapectin.com/">http://www.pomonapectin.com/</a> <span style="font-size:130%;">And the angels sung in harmony and all was good with the world. </span></div><br /><div></div><div><strong><em>No seriously</em></strong> -- it's one of the most versatile and seriously adaptable products on the market. No dextrose, no sucrose, no <span class="blsp-spelling-error" id="SPELLING_ERROR_10">sucralose</span>, no <span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">aspartame</span>, just food! And just what I had been looking for. Hearing good things about it on a canning yahoo group I decided to order some and try it for myself. </div><div></div><br /><div>Here is what I've found: </div><br /><div>It Works! </div><div>Beautifully, in most cases. </div><div></div><br /><div>Using this basic guide and some basic knowledge.. <a href="http://pomonapectin.com/PDF/Recipe_Card_1.pdf">http://pomonapectin.com/PDF/Recipe_Card_1.pdf</a> I've successfully made all kinds of wonderful goodies using no sugar, low sugar, only natural sugars, <span class="blsp-spelling-error" id="SPELLING_ERROR_12">stevia</span> and a tiny bit of regular sugar, honey.. well whatever strikes my fancy really!! </div><br /><div></div><div><strong>Pomona Pectin is a two part product </strong>: </div><div>(don't ask me how it works -I never said I was a scientist.) </div><br /><div><strong>1.</strong> A pectin powder which you put into a small portion of whatever you are sweetening your jelly, jam or syrup with. </div><br /><div><strong>2.</strong> Another powder (a special calcium) which you dissolve in water and add to your fruit base before heating. (above is the pic of the liquid calcium - I store the excess in the fridge in a jar.) </div><br /><div></div><br /><div>You can convert any conventional recipe to fit <span class="blsp-spelling-error" id="SPELLING_ERROR_13">pomona</span> pectin or -- you can make up your own recipe. Here is the basic process. Take for example a simple strawberry jam: </div><br /><div></div><div>On the <span class="blsp-spelling-error" id="SPELLING_ERROR_14">pomona</span> chart you find the section for cooked recipes - low sugar or honey. It calls for 4 cups of mashed fruit, 1/2- 1 cup of honey and 2 tsp. of pectin powder and 2 tsp. of calcium water. </div><br /><div>So-- you would take the strawberries -mashed up, measure them out put them into your stockpot, add in 2tsp. of calcium water (calcium powder that you dissolve in water according to the package directions). </div><br /><div>Then you dissolve (or in this case stir in) 2tsp. of pectin powder into 1/2 cup of honey-- you can add more after you taste it at any time in the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_15">process</span>. </div><br /><div>Heat the fruit and cook for the appropriate time, add the honey and pectin and taste it. Add more of whatever sweetener you want to your own tastes-- you have your minimum 1/2 cup of honey so you can add <span class="blsp-spelling-error" id="SPELLING_ERROR_16">stevia</span>, more honey, maple syrup, agave nectar, whatever.... you can add any extract or lemon juice or citrus peel, whatever to make it your own. then you continue to cook it according to the directions, as long as you don't increase the liquid too much that is. </div><br /><div>It will thicken considerably as it cools-- it may not appear done like those other commercial jelling agents, so - to check this you can take a small spoonful of the jam and put it into the freezer. If after a few minutes it cools down and it is jelled enough for you -- jar it and can it like you would any other product using the approved methods by the canning police or USDA. </div><div> </div><div>Now that you understand how the process works, let's start the fun! </div><div></div><br /><div>To convert an <span class="blsp-spelling-corrected" id="SPELLING_ERROR_17">existing</span> recipe so you can fiddle with the sugars.. I would do it something like this</div><br /><div></div><br /><div><strong>Blueberry Jam</strong> (original recipe)</div><div> </div><div>1 1/2 qt. fresh blueberries, crush to equal 4 1/2 c. </div><div>2 tbsp. lemon juice</div><div>7 c. sugar</div><div>2 pouches <span class="blsp-spelling-error" id="SPELLING_ERROR_18">Certo</span> fruit pectin</div><div>1 tsp. butter</div><br /><div></div><div>Pomona's recipe for a <em>Cooked</em> blueberry jam looks something like this: </div><div> </div><br /><strong>Version 1:<br /><br /></strong><strong></strong>4C mashed berries<br />2t Pectin powder<br />2t Calcium water<br />1/4C lemon or lime juice<br />1/2 - 1 cup of honey or other sweetener<br /><br /><br /><br />In this case I would use the 4c of mashed blueberries so the ratio is right with the pectin<br /><br /><br />*Note I'm using a cooked recipe and comparing that to a cooked recipe -- you can also do freezer jam if you don't want to cook your jam, but the ratios are very different, so keep that in mind. Also, I'm using their information in regards to blueberries -- keep in mind different fruits have very different natural pectin amounts in them and so compare like fruits with like fruits so you get a properly gelled product. Apples will not jell the same as berries would. <br /><br /><br /><br />So.. my "recipe" based on the original recipe would be like this.<br /><br /><strong>Version 2: </strong><br />4 c mashed berries- mix in 2 tsp. calcium water<br />2 T. - a bit shy lemon juice because we aren't using exactly the same amount of blueberries<br />1 tsp butter -- this is to prevent foaming at the end.. optional IMHO<br />and again I'd dissolve 2 tsp pectin powder in the 1/2 cup honey, maple syrup, whatever...**to start with and add as needed more sweetener of any kind.<br /><br />TASTE AS YOU GO... that way you know you have a product that is meeting your needs.<br /><br />** I've found when using <span class="blsp-spelling-error" id="SPELLING_ERROR_19">stevia</span>, if I keep some other natural sweetener in there too-<span class="blsp-spelling-error" id="SPELLING_ERROR_20">sucanat</span>, honey, whatever, and sub out 1 tiny tsp (tiny one that comes in the jar of <span class="blsp-spelling-error" id="SPELLING_ERROR_21">stevia</span>) per 1 cup of fruit I'm usually spot on for sweetness level.. that said I would ALWAYS start shy of that-- and work my way up testing as I go because if you get too much <span class="blsp-spelling-error" id="SPELLING_ERROR_22">stevia</span>, you get a nasty, nasty aftertaste. .. <span class="blsp-spelling-error" id="SPELLING_ERROR_23">ick</span>. So-- if I were to do this recipe I would start with 3 tiny tsp of <span class="blsp-spelling-error" id="SPELLING_ERROR_24">stevia</span>, and about 1/4 cup of honey, then add as needed. Tart fruits obviously will require more sweeteners.<br /><br />Now let's say you wanted to make a lemon blueberry jam.. which as I'm writing this I'm wondering to myself-- "<span class="blsp-spelling-error" id="SPELLING_ERROR_25">hmm</span>, wonder if I have enough blueberries in the freezer to make some?" Anyway, it might look like this:<br /><br /><strong>Version 3:</strong><br />4 c mashed blueberries<br />1/2 cup lemon<br />1 tsp lemon zest<br />2 T. <span class="blsp-spelling-error" id="SPELLING_ERROR_26">limoncello</span><br />1/2 cup agave nectar ( I like that it doesn't alter the flavor of things it sweetens)<br /><span class="blsp-spelling-error" id="SPELLING_ERROR_27">stevia</span> to taste<br />2 1/4 tsp. <span class="blsp-spelling-error" id="SPELLING_ERROR_28">pomona</span> pectin powder<br />2 1/4 tsp. calcium water<br /><br />I increased the amount of the pectin and calcium water a bit because I added some liquid in there. <br /><br />Perhaps you want to make a blueberry syrup... take the original recipe we came up with and the only change you would make is to use half the pectin and half the calcium water. <br /><br />Want to double it, triple it, quadruple it.. as long as your pan is big enough you can do it!!<br /><br /><span style="font-size:180%;"><em>The other spectacular thing about P<span class="blsp-spelling-error" id="SPELLING_ERROR_29">omona</span> Pectin is that you can double and even triple or quadruple recipes successfully.</em> </span><span style="font-size:100%;"><em>Try THAT with your boxed sure-<span class="blsp-spelling-corrected" id="SPELLING_ERROR_30">jell</span>!! I know I've done both. Sure-<span class="blsp-spelling-corrected" id="SPELLING_ERROR_31">jell</span> doesn't work, Pomona Does!! </em></span><br /><br />As long as you keep in mind the natural pectin levels of what you are using and match them similarly to the chart-- you are golden.<br /><br />If it doesn't gel up when you do the spoon test I suggested above you can simply add more calcium water to your base and dissolve some pectin powder into a smaller portion of your base or more sweetener. I advise against adding more pectin powder straight into your jam without first integrating it into something else -- it globs up and you will be whisking your brains out to get it dissolved if you do.. <em>not that I know this from experience or anything..<span class="blsp-spelling-error" id="SPELLING_ERROR_32">lol</span> </em><br /><em></em><br /><strong><span style="font-size:130%;">2 other important things to think about </span></strong><br /><strong>1.</strong> I've had to start canning my jams, jellies, etc in only jelly jars or smaller because I've found that once open these items don't last nearly as long in the fridge as their full sugar counterparts. So keep em from sliding to the back of the fridge. (previously I canned jelly in pint jars)<br /><br /><strong>2.</strong> Because there is no sugar or very low sugar in these jams and jellies I also would not fiddle with using low acid items in my jellies or jams as sugar can act as a preservative. That's my own personal take on things -- you may differ, but I would consider it an added risk of botulism and would compensate by using high acid like citrus juice or vinegar or keep the sugar closer to what the original recipe calls for, while sugar won't appreciably change the acid level it will act as a preservative. <br /><br />I'd be happy to answer any questions you might have about using <span class="blsp-spelling-error" id="SPELLING_ERROR_33">pomona</span> pectin or canning with low or no sugar. I have no training in canning safety, nor am I a safety expert, but since most jams and jellies are high acid and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_34">because</span> they use fruit I feel comfortable with the safety of altering the sugar content. <br /><br /><em><span style="font-size:85%;">**I don't advocate using <span class="blsp-spelling-error" id="SPELLING_ERROR_35">Splenda</span> as it's chemically based and toxic IMHO, but I suppose you could if you wanted to, I just couldn't begin to tell you how to do it. </span></em>Laura McElfreshhttp://www.blogger.com/profile/01453297877496937090noreply@blogger.com11tag:blogger.com,1999:blog-4682787938643732498.post-58032805808499740452010-12-28T11:01:00.007-07:002010-12-29T21:54:48.091-07:00What does 438 jars look like?<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVrlLp3mCCDBaZWV3kW6LreSoR63YniFbcCJMCCMfKcf6iHaoCpx_X4sJ4XzAkrRgh6BoZmgadXKirlaG9r61RDyNgZIjWkThlyHeMp_Hufad3gIooPKn0F4GUDEDqiBjQox8NCP479G8/s1600/Canned+3+2010.jpg"><img id="BLOGGER_PHOTO_ID_5555795460151221810" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVrlLp3mCCDBaZWV3kW6LreSoR63YniFbcCJMCCMfKcf6iHaoCpx_X4sJ4XzAkrRgh6BoZmgadXKirlaG9r61RDyNgZIjWkThlyHeMp_Hufad3gIooPKn0F4GUDEDqiBjQox8NCP479G8/s320/Canned+3+2010.jpg" border="0" /></a><br /><strong><span style="font-size:180%;">Not to toot my own horn! But....<br /><br /></span></strong><div>I've had a busy summer, apparently I've been more busy than I thought. Here's the proof. I've canned over 438 jars of goodies this year. </div><div></div><div><em>Stored in front of this shelf to the right are my boxes for empty jars-- once they are full of empties they get stored with my empties elsewhere. I also have shown my basket for carrying things up and down the stairs that I will use when I do my canning. </em></div><br /><br /><br /><div>Here they are! <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBXz0euBhAnfGIQK3tHNxmTRCpJxKi-37hIUGtQjsyTRfz0__9-pkUEDO1_m-beKgyx-_yJGduALFPzn6V15-ywTgZzCZfqKsDP2Ztgj9Xq4VvAh4FSXlrKiICj-BjJFjl1fpeQR0VaNA/s1600/Canned2+2010.JPG"><img id="BLOGGER_PHOTO_ID_5555795465325990834" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBXz0euBhAnfGIQK3tHNxmTRCpJxKi-37hIUGtQjsyTRfz0__9-pkUEDO1_m-beKgyx-_yJGduALFPzn6V15-ywTgZzCZfqKsDP2Ztgj9Xq4VvAh4FSXlrKiICj-BjJFjl1fpeQR0VaNA/s320/Canned2+2010.JPG" border="0" /></a>Well at least this is part of them. </div></div><br /><br /><p><em>These are full cases -- green chili -under the stockpot, applesauce, peaches in white grape juice, pancake syrup-apple maple, tomato soup in pints, and out of view to the left of the green chili is a stack of 2 cases of apple butter and a case of apricot pancake syrup. </em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRIS1uIOLweh-pbv7iTKAVfNkFld90NVk5-ADmgGCguojgoOeouKS8h1LKzjgvNXdvzZykvjh3zFjKlDVZr95povi96NW0CZWd6Gp9wcr7QnAy9mRX2K1VHRc5Mqna9SAW6R-x9CFbIK4/s1600/Canned+1+2010.JPG"><em><img id="BLOGGER_PHOTO_ID_5555795470627318514" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRIS1uIOLweh-pbv7iTKAVfNkFld90NVk5-ADmgGCguojgoOeouKS8h1LKzjgvNXdvzZykvjh3zFjKlDVZr95povi96NW0CZWd6Gp9wcr7QnAy9mRX2K1VHRc5Mqna9SAW6R-x9CFbIK4/s320/Canned+1+2010.JPG" border="0" /></em></a></p><p></p><p><em>And just a close up view of the metal shelving unit where I store my soups-out of view above these shelves, juices - for making jelly and syrup later, and peaches, apples and oddball items leftover from last year's canning that need to be used up soon. </em></p><p><em>And possibly the best part is-- it's ALL REAL FOOD! Most of it organic, or at least very little chemicals in the growing process, and all local. No additives, MSG, mystery "spice mixes", refined sugars, icky mystery starches, and convenient to boot! </em></p><p><em></em></p><p><em></em></p><p><span style="font-size:130%;">This is all just part of what I do to save us money and ensure that our food is the highest quality possible! This year most of it's been done without any refined sugar or miniscule amounts. I hope to blog more about using pomona pectin, and avoiding refined sugars in canning in the future as I know there are lots of folks out there hoping to avoid or remove those things from their diet. You may be asking what can you can? Besides just jelly and jam-- well check this out. I made a list of what is in my "inventory" so you can see the variety. Things with low or no sugar are starred. Much of this was gleaned-- pears, plums, crabapples, billberries, apples, apricots, chokecherries- making it all that much more affordable!! I did buy a box of apricots, a box of pears and 2 boxes of peaches from a local grower- but the remainder is what I've gleaned or grew myself. </span></p><p>Home Canned since summer of 2010.<br />December 27, 2010<br /><br />Jellies and Jams: (69 jelly)<br />6 jelly jars peach preserves<br />6 jelly jars orange jalapeno jelly<br />12 jelly jars apricot jam*<br />8 jelly jars chokecherry jam*<br />14 jelly jars apple pie jam*<br />11 jelly jars plum crabapple jam<br />6 jelly jars cranberry jam*<br />6 jelly jars sugar free strawberry jam*<br /><br />Butters: (76 jelly) (3 pts)<br />6 jelly jars pear butter*<br />60 jelly jars and 3 pints apple butter*<br />10 jelly jars ginger plum butter *<br /><br />Sauces: (49 jelly)<br />11 jelly jars asian plum sauce<br />18 jelly jars maple apple syrup*<br />21 jelly jars apricot syrup*<br /><br />Other : (3 jelly) (110 pts) (16 qts)<br />3 pints pickled jalapenos*<br />4 pints of zuchinni corn salsa*<br />6 pints and 3 jelly jars peach salsa*<br />14 quarts and 8 pints chicken stock*<br />72 pints green chili smother*<br />17 pints and 2 quarts tomato soup*<br /><br />Canned Fruits: (43 pts) (46 qts)<br />4 pints spirited apricots in amaretto<br />6 quarts sliced apples in juice*<br />9 pints pearsauce*<br />30 pints applesauce*<br />18 quarts canned pears in white grape juice*<br />22 quarts canned peaches in white grape juice *<br /><br />Canned Juice: (2pts) (21 qts)**no sugar here-- I will use these to make syrups and jellies once I have available jars.<br />7 qts crabapple juice<br />2 qts and 1 pt bilberry juice<br />12 quarts and 1 pt. chokecherry juice<br /><br /><br />197 jelly jars, 158 pints, 83 quarts<br />438 jars total </p><p> </p><p>This post is my contribution to Real Food Wednesdays which can be found here: <a href="http://kellythekitchenkop.com/2010/12/real-food-wednesday-122910.html">http://kellythekitchenkop.com/2010/12/real-food-wednesday-122910.html</a></p>Laura McElfreshhttp://www.blogger.com/profile/01453297877496937090noreply@blogger.com2tag:blogger.com,1999:blog-4682787938643732498.post-60734070203195463312010-12-22T14:16:00.002-07:002010-12-22T14:59:33.476-07:00Dairy Free Fudge!Normally I am the anti sugar advocate of my house- rationing, and waging war on sugar for my masses. But around the holidays I soften and want to share and enjoy some of the vices and traditions of the past. Making fudge is one of those allowable evils this time of year. Other than the sugar for the most part fudge isn't completely void of nutrients and life isn't much fun without the occaisional treat here and there. <br /><br />Making fudge has never been my strongest suit. I can't tell you how many grainy or rocklike fudges I've made in my life. Oh yes, I know there are many intracacies of making fudge and it's a technique that requires all sorts of precision and proper timing. Don't scrape the sides with the spatula, don't over heat it, don't under heat it, blah, blah blah.. Enter reality, enter distracting kids, enter my personality which is so NOT precise, or timed in any way shape or fashion and you get -- welll, less than great fudge. My mother makes fantastic fudge- yummy, perfect fudge, she even made up her own recipe and when she makes it, it's delightful! I use her recipe and it's well.. dissapointing at best. This year I decided to venture out of the family recipe book, off the back of the package and into the internet for my recipe. I found this one <a href="http://www.skaarupfudge.com/CrazyMamieRecipe.html">http://www.skaarupfudge.com/CrazyMamieRecipe.html</a>-- and low and behold it worked!! It even appeals to my use what you have nature and offers both a recipe using creme and one with marshmellows in case that's what you have. I had creme so that is what I used and I left out the artificial butter flavor-ick. I used the paranoid version and cooked it for a minute before adding the creme and cooked it 8 minutes but think I might cook it longer next time as I like a more firm fudge in general-- but it was good, not grainy, not solid, dry and cracking-- just fudge! It was perfect, lovely and it even tastes very similar to my mother's fudge-which is also made with both semisweet and milk chocolate chips. The technique allows for some fudging with-- which is of course right up my alley. <br /><br />Thoughtful mother that I am, I can't imagine making fudge and not having anything to offer to my wee dairy free ones that resembles what we are eating. I've seen some recipes for dairy free versions -- using bags of dairy free chocolate chips-- OUCH! Those things are $3.79 a bag and only have something like 9 oz. in them... so trying a recipe using two bags and some super expensive dairy free products in addition to that and having it fail gets pretty pricey. In all likelihood just about anything chocolate that I would make they would happily devour even it was horribly inedible or quite ugly in appearance, but at some level I'd like to have something presentable AND affordable and somewhat close to my nutritional standards so when I stumbled across this cheater fudge recipe I was elated! The original recipe uses butter and real milk -- but I think the coconut oil is the perfect substitution in it and the milk is easily subbed out and better yet-- making it doesn't use large quantities of terrbily expensive products! Nothing weird or extensively toxic, so even better.. (ok, I'm not saying that powdered sugar is health food perse, but at least it isn't super modified soy and chemicals-- this is fudge afterall, not breakfast..) And even better it's EASY to make-really, REALLY EASY!<br /><br /><strong><span style="font-size:130%;">Super Quickie Fudge</span> </strong><br />Based losely off a recipe in - Colorado Cache<br />Made with my alterations to make it dairy free!!<br /><br />1 pound of powdered sugar (3 1/2 cups)<br />1/2 cup cocoa<br />1/4 cup milk ( I used coconut milk -- sure soy, almond or rice would also work)<br />1/2 cup of coconut oil (original recipe called for butter or margarine here)<br />1 T. of vanilla extract<br /><br />Mix powdered sugar and cocoa in a 8x8 in dish. (Next time I would do this in a bowl --then scrape it into a wax paper lined 8x8 dish so I could pull it out and cut it easier.)Pour in milk and place coconut milk on top. Cook in the microwave for 2 minutes. Remove and stir every thing together. Add vanilla -(could add 1/2 cup of nuts here too). Stir until blended. Place in fridge or freezer until it cools --then cut and serve! <br /><br />Is that easy or WHAT? AND it tastes great.. I don't even have to feel quilty about "making" the wee ones eat the less yummy fudge!Laura McElfreshhttp://www.blogger.com/profile/01453297877496937090noreply@blogger.com0tag:blogger.com,1999:blog-4682787938643732498.post-55141556984465877382010-12-03T12:08:00.008-07:002011-05-16T16:25:20.457-06:00Sausage for the freezer!Sausage making comes once a year at our house(some years twice if we are really lucky-once for deer and once for elk). Much to the joy of the household predator (our dog) and the sighs of the children, and our aching muscles. While I dread the amount of hours spent slaving over the kitchen aid and all the work involved, I can honestly say that I wouldn't do it any other way.<br /><br /><br /><br />The frugal side of me loves that others pay to have someone else make their sausage but we do it and it doesn't cost us anything except for spices, bags to package and the meat to mix in, and the cost of the grinder and the scale -- which have long since paid for themselves. I love knowing that there is no mystery "spices-code for MSG", no nitrates, no refined sugar, no dairy, no soy, no hydrolyzed soy anything .. it's terrific! Just food in our food! That's by far the best part, and it's perfectly seasoned to our palates!<br /><br /><br /><br /><br />My recipes are designed for use as a frozen bulk sausage, not for smoking, etc.. that's a whole different type of thing. We don't make them into links because well -- I'm lazy and the sausage tastes the same to me in links or in chunks. We could of course do that with a larger sized casing- I prefer the natural casings-they tear less, IMHO. And then of course they would be frozen once stuffed into the casings. (one more step, again, lazy!) And the other downside to casings is that it's an additional cost (not much mind you, but still-cheap and lazy that's me), and they take up more space in my all ready stuffed freezer.<br /><br /><br /><br /><br /><br />To start you need really clean elk or deer meat, (no hairs, etc..)and a selection of other items to help in the process, other than the spices and basic ingredients here are some tools you will need.<br /><br /><br /><br /><br /><br /><ul><br /><br /><li>good food scale (what foodies kitchen isn't complete without one anyway) </li><br /><br /><li>food grinder (we use the kitchen aid attachment)</li><br /><br /><li>several large bowls-at least three, more is better</li><br /><br /><li>saran wrap</li><br /><br /><li>lots of latex or rubber gloves</li><br /><br /><li>clean working surfaces (empty all counters around the grinder and cover the wall facing the grinder with newspaper for easy cleanup)</li><br /><br /><li>small bowls for mixing spices (check to make sure you have enough of everything, sausage uses large quantities and you won't want to run out)</li><br /><br /><li>small skillet for frying sample batches</li><br /><br /><li>good sharp knives</li><br /><br /><li>cutting boards</li><br /><br /><li>plenty of fridge space or a cooler full of ice to keep ground meat cool while grinding. </li><br /><br /><li>box of saltine style crackers</li><br /><br /><li>packaging materials and sharpie permanent markers or good sticky stickers or masking tape. </li></ul><br /><br /><p><br /></p><br /><br /><br /><br /><em><strong>***** Remember you will be working with raw meat, and something you and your family will be consuming so cleanliness is important. Floors, your hands, all tools, and kitchen counters should be immaculately clean. and kept clean. When handling the raw meat we use latex or rubber gloves. Keep your hair tied back, etc.. Keep your meat in the cooler unless you are working with it, and keep it covered. </strong></em><br /><br /><br /><br /><br /><p><span style="font-size:180%;"><strong>Here is the step by step:<br /></strong><br /></span>1. Once everything is assembled and cleaned, put together the grinder and glove up. Have your bowls handy. Cut the meat in small enough pieces to fit easily into your grinder. Keep the kinds of meat separate. We grind all of our deer meat first then grind our pork meat. No need to clean the grinder in between uses because you will be mixing it all in the end. </p><br /><br /><br /><br />2. Once everything is ground we measure out batches of meat with the scale. Then we mix the spices in a small bowl or mug for each batch. We label the bowls with what kind of sausage they are and how many batches are in the bowl, if we are doing more than just one batch at a time.<br /><br /><br /><br /><br /><br />3. Gently mix the meat in each batch together a bit without the spices added, then run it through the grinder again with the finer attachment. While it grinds have someone gently shake the spices into the catch bowl over the meat to evenly distribute them throughout the batch - this makes the job of combining later much easier. Also if you have seeds in your sausage it keeps them whole -- if you grind them the flavor can get stronger as they get crushed.<br /><br /><br /><br /><br /><br />4. When you are done grinding the meat clean out your grinder with crackers -- run the crushed up crackers through your grinder-- if you want to make a gluten free product figure for some loss on the last batch and grind the cracker mess into a small bowl separate from your bowls with your batches in them.<br /><br /><br /><br /><br /><br />5. Once all your batches are ground twice and your grinder parts are clean, mix -- use clean gloves for this for each type of sausage.<br /><br /><br /><br /><br /><br />6. Once each batch is mixed try cooking a tiny patty of it in your fry pan. <strong><span style="font-size:130%;">Don't skip this step!</span></strong> <em><strong>Trust me</strong> you <strong>don't</strong> want 13 pounds of really really nasty chorizo in the freezer taking up space for the next two years... (ask me how I know this!) It's much easier to add some salt, or garlic or whatever, or fix a salty batch, or a batch with WAYY too much of something now--than later after it's all packed up and in your freezer. I usually save back a bit of meat to mix in just in case.. even using TNT recipes I've made a few times, there are always some adjustments needed. </em><br /><br /><br /><br /><br /><br />7. Make and label your packages and bags. Labels are easier to do before the meat is in your bags.<br /><br /><br /><br /><br /><br />8. Using your scale pack the sausage into bags and lay as flat as possible. If you squish everything nice and flat it's very easy to store them once they are frozen solid. I use a box or cookie sheet to flatten and freeze the meat then once it's frozen solid I store it like old vinyl LP records upright in boxes in my chest freezer. I can easily fit 40-60 pounds of sausage in our freezer along with everything else if I use this method. (We pack our meat now in 1 1/2 # packages due to feeding 8 on a regular basis)<br /><br /><br /><br /><br /><br /><br />If you need to walk away from the grinder for a short amount of time, cover it with a big plastic bag to keep any contaminates (interested pets,insects, or toddlers) out.<br /><br /><br /><br /><br /><br /><strong><em><span style="font-size:130%;">** For safety when you are not sitting next to your grinder -- UNPLUG IT. Curious kids and pets have gotten their arms, etc.. stuck in running grinders-don't let that happen to the ones you love. Even for a minute UNPLUG IT! </span></em></strong><br /><br /><br /><br /><br /><br />In our house one of us grinds while the other mixes and measures spices by batch. Normally we make about 3-5 batches of the breakfast sausage, and about the same of Italian sausage, some andouille sausage (Emerril has a good recipe), some brats, some chorizo, some plain ground meat, and whatever else strikes our fancy. Last year it was jalapeno garlic sausage. Of course this all depends on how much meat we have, but the possibilities are endless and if you don't hunt-- you could still make your own all pork, chicken, beef or other meat sausage!<br /><br /><br /><br /><br /><br /><br /><strong><span style="font-size:180%;">Basic Breakfast Sausage<br /><br /></span></strong>7 lbs of lean meat (venison) & 1 1/2 lbs of pork butt<br /><br /><br />(We do around 7 1/2 -8 pounds of meat total (mixed pork and deer) per batch.) If you get the spices/ratio right on this recipe it is out of sight, but if you use too much meat and not enough spices it's not nearly as good.<br /><br /><br /><br />4 T. salt<br />1 3/4 tsp pepper<br />3 1/2 tsp. dry sage<br />2 1/2 tsp. ground thyme<br />2 1/2 tsp nutmeg<br />2 1/2 tsp ground dry ginger<br />1 tsp crushed red chili pepper flakes- you can of course add more or less- this seems to be the right mix for us though.<br /><br /><br /><br /><br /><br /><em>**If you plan to put this in casings you may want to add a little water to make the texture better for stuffing. Grind your meat once, then combine meats & grind again. Combine all spices and as you grind the meat-sprinkle on the spices in layers, then it's very easy to mix up with gloves, and package for freezing. </em>Laura McElfreshhttp://www.blogger.com/profile/01453297877496937090noreply@blogger.com0tag:blogger.com,1999:blog-4682787938643732498.post-90734357281903831012010-12-02T19:19:00.014-07:002010-12-14T23:14:08.194-07:0016 pounds of carrots!How, you may ask did you end up with 16 pounds of carrots?.. well, there is a food co-op type of thing I go to most weeks and we get an odd collection of food every week including lots of fresh produce. For $55 we get a wide selection of food and pay to support a local food bank and feed hundreds of Colorado families --keeping the ministry in business. What a great deal! Most of the time we get a wide array of great natural products and alot of organic produce, and even meats! I will most often come home with around $100 - $150 worth of food. The only catch is-- some of it needs to be used right away, and is sporatic at best as to what we get and don't get.<br />So-- 16 pounds of carrots. Here goes...<br /><br />**I will be eating lots of this salad (which is my submission for Real Food Wednesdays)<br /><a href="http://kellythekitchenkop.com/2010/12/real-food-wednesday-121510.html">http://kellythekitchenkop.com/2010/12/real-food-wednesday-121510.html</a><br /><br /><span style="font-size:130%;">Carrot Salad</span><br />(dairy free)<br /><br />6 carrots grated, peel if you like<br />2 or 3 oranges-- peeled and chopped<br />canned coconut milk -full fat and no sulfites(enough to<br />moisten the salad) *I mixed this in the blender first before adding to the salad<br />agave nectar or honey to sweeten to taste (used about a tsp.)<br />1/2 cup of raisins<br /><br />Combine all the ingredients in a large bowl,<br />and serve cold.<br /><br /><br />We will be eating carrots sticks for snacks and at dinner as side dishes<br /><br />**I will be making bags of 2 c. shredded carrots and 1/2 c. of applesauce for the freezer to make these muffins<br /><br />Carrot Raisin Muffins – dairy free<br /><br />2 cups unbleached white flour (I use 3 cups of white whole wheat flour instead of ap, and pastry flour)<br />1 cup whole wheat pastry flour<br />1 tsp. baking soda<br />1 tsp. baking powder<br />¼ tsp. salt<br />1 cup sugar -( I sub stevia and sucanat- 3-4 tiny tsp of stevia compound and 1/4 c. sucanat)<br />1 tsp cinnamon<br />½ cup raisins<br />2 eggs ( I add 3)<br />1 tsp. vanilla extract<br />1 cup rice, coconut or almond milk<br />½ cup applesauce<br />2 cups of grated carrot<br /><br />Preheat oven to 350 degrees. In a large mixing bowl, combine the dry ingredients. Add raisins. Make a well in the center and all the liquid ingredients. Stir just until blended. Pour batter into papered muffin cups. Bake 25-30 min or until toothpick comes out clean.<br /><br /><br />**I will be trying carrot ginger soup like this one.. ? <a href="http://www.epicurious.com/recipes/food/views/Gingered-Carrot-Soup-5811">http://www.epicurious.com/recipes/food/views/Gingered-Carrot-Soup-5811</a><br /><br />I will be looking for a great, healthy (ww with low sugar) recipe for carrot bread or carrot cake and freezing bags of carrots to make that easily, with some alterations of course.<br />Maybe this one: <a href="http://www.food.com/recipe/whole-wheat-zucchini-or-carrot-bread-325250">http://www.food.com/recipe/whole-wheat-zucchini-or-carrot-bread-325250</a><br />this one looks perfectly suited to my vitamix-- vroom vroom.. <a href="http://twoheadsoflettuce.blogspot.com/2009/02/whole-wheat-carrot-bread.html">http://twoheadsoflettuce.blogspot.com/2009/02/whole-wheat-carrot-bread.html</a><br /><br />**I may try my hand at pickling carrots -- loving the lacto fermenting!! My saurkraut and pickles are the BOMB!<br />These recipes look yummy to me..<br />ginger pickled carrots <a href="http://kellythekitchenkop.com/2010/03/i-love-fermented-vegetables.html">http://kellythekitchenkop.com/2010/03/i-love-fermented-vegetables.html</a><br />or<br />dilly ones! <a href="http://www.thenourishinggourmet.com/2010/08/lacto-fermented-dilly-carrot-sticks.html">http://www.thenourishinggourmet.com/2010/08/lacto-fermented-dilly-carrot-sticks.html</a><br /><br />I may dehydrate some -- all though I allready have some dehydrated shreds in a jar, so this will likely be a last resort. (Easy, you just shred and dehydrate and add to anything with liquid)<br /><br />Or this salad looks good too -- with nuts and oregano. <a href="http://www.thenourishinggourmet.com/2008/07/savory-carrot-salad-with-roasted-nuts.html">http://www.thenourishinggourmet.com/2008/07/savory-carrot-salad-with-roasted-nuts.html</a><br /><br />or for this one .. I know just the right balsamic vinegar that is in need of being used.. yumm...<br /><a href="http://www.thenourishinggourmet.com/2008/02/savory-carrot-salad-2.html">http://www.thenourishinggourmet.com/2008/02/savory-carrot-salad-2.html</a><br /><br />I may vitamix them with an apple or some ginger to make carrot juice.<br /><br />Or Alton Brown's firecracker recipe??<br /><a href="http://www.foodnetwork.com/recipes/alton-brown/firecrackers-recipe/index.html">http://www.foodnetwork.com/recipes/alton-brown/firecrackers-recipe/index.html</a><br />Nope -- too much sugar on second thought.. ick!<br /><br />Or perhaps I'll break out the pressure canner and can some of these orange carrots.. allthough I'd likely use sucanat and stevia instead of the sugar<br /><br />Oranged Carrots<br /><br />Orange juice gives extra flavor to the carrots.<br />7 lb medium carrots<br />5 c orange juice<br />1 c water<br />1/2 c lemon juice<br />1/4 c sugar<br />1/2 c packed brown sugar<br />2 Tbsp grated orange peel<br />Salt as desired<br /><br />Wash and scrub carrots gently. Peel or scrape carrots and cut into 1/4" slices.In a large saucepot combine orange juice, water, lemon juice, granulated sugar and brown sugar. Bring to a boil over medium high heat.Add carrots and return to a boil. Boil 3 minutes.Pack carrots into prepared jars leaving a 1" headspace. Ad orange peel to jars, using 1 tsp for pints and 2 tsp for quarts. Add hot cooking syrup to cover. Add salt if desired, using 1/4 tsp per pint or 1/2 tsp per quart. Check for air bubbles and adjust headspace if needed.Process pints for 25 minutes and quarts for 30 minutes at 10 lb pressure. Adjust pressure according to altitude and style of canner.Makes: 6 pints or 3 quarts<br /><br />oooo-- hadn't even thought of looking at 101 cookbooks.. this salad looks super yummy<br /><a href="http://www.101cookbooks.com/archives/carrot-dill-white-bean-salad-recipe.html">http://www.101cookbooks.com/archives/carrot-dill-white-bean-salad-recipe.html</a><br /><br />roasted carrots? <a href="http://www.101cookbooks.com/archives/001529.html">http://www.101cookbooks.com/archives/001529.html</a><br /><br />And -- I have yet to check my most favorite sugar free and LLL cookbooks for their mutations on carrots!!<br /><br />Or-- there is always here ! <a href="http://www.plantea.com/carrot-recipes.htm">http://www.plantea.com/carrot-recipes.htm</a><br /><br />Silly me, and I thought I would have a hard time finding things to do with carrots.<br /><br />Any other ideas !! I'd love to hear 'em..Laura McElfreshhttp://www.blogger.com/profile/01453297877496937090noreply@blogger.com4tag:blogger.com,1999:blog-4682787938643732498.post-68122009406355919792010-10-22T11:26:00.003-06:002010-10-26T17:56:20.692-06:00Hot, Spicy and Sweet!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmt5Mn5DuW5I93jTq9lRIUJ2coPnvNad7LhWfjCueJBzNjYni9JMzMfmfzKTYOX_ZFVXtlJXcIgiL9F3PB-8tELaGRkbwUnEoNyjuIGojRaYQs_GlR7ZheWx6aDovGLvE-RwhRmvYGMro/s1600/closejaljelly.jpg"><img id="BLOGGER_PHOTO_ID_5532507278481228578" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmt5Mn5DuW5I93jTq9lRIUJ2coPnvNad7LhWfjCueJBzNjYni9JMzMfmfzKTYOX_ZFVXtlJXcIgiL9F3PB-8tELaGRkbwUnEoNyjuIGojRaYQs_GlR7ZheWx6aDovGLvE-RwhRmvYGMro/s200/closejaljelly.jpg" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihe43ZXEQj8hPCYPIkIl2KXZljD0xannYu1u73kAEzjH91kNiotnrICRtim9_RnuwvoG62YLlDYknk30tzcsXtUevswzAc5cyjVxu7Hz5w-U-C8qDmTnB4l8ryTSUYVB1XJdehksHqHqo/s1600/before.bmp"><img id="BLOGGER_PHOTO_ID_5532504822662385298" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihe43ZXEQj8hPCYPIkIl2KXZljD0xannYu1u73kAEzjH91kNiotnrICRtim9_RnuwvoG62YLlDYknk30tzcsXtUevswzAc5cyjVxu7Hz5w-U-C8qDmTnB4l8ryTSUYVB1XJdehksHqHqo/s200/before.bmp" border="0" /></a><br /><br /><div>Here is my attempt at preserving peppers. I found a yummy sounding recipe from my dear Aunt in TX, and modified her recipe to what I had on hand, and then of course cut the sugar and added some Cardamom. Oh man the result is tasty! The cardamom just mellows the tanginess out a bit and finishes it quite nicely I think. Here's the Original Recipe(From my Aunt Roberta)</div><br /><br /><br /><div><span style="font-size:130%;">Texas Orange Jalapeno Jelly</span></div><br /><br /><br /><div></div><br /><br /><br /><div>2 to 3 jalapeno peppers, seeded and minced</div><br /><br /><br /><div>1 jar (4oz.) pimentos, well drained. </div><br /><br /><br /><div>5 T. minced green bell peppers</div><br /><br /><br /><div>1 1/2 c. freshly squeezed Tx. Orange Juice</div><br /><br /><br /><div>1 c. white wine vinegar</div><br /><br /><br /><div>6 1/2 c sugar </div><br /><br /><br /><div>1 (3 0z.) pkg of liquid fruit pectin</div><br /><div></div><br /><br /><div><span style="font-size:130%;color:#ff0000;"><strong>Jalapeno Orange Cardamom Jelly</strong></span></div><br /><div><span style="font-size:130%;">(My revised version)<br /><br /></span></div><br /><div>2 fresh jalapenos, seeded and minced (vitamixed with the vinegar)</div><br /><br /><br /><div>1 roasted red bell peppers, drained and minced</div><br /><br /><br /><div>5 T. minced green bell pepper</div><br /><br /><br /><div>1 1/2 c. freshly squeezed orange juice-simply orange brand- I'm lazy</div><br /><br /><br /><div>1 c. white wine vinegar</div><br /><br /><br /><div>2 1/2 c. sugar (seperated, 1/2 cup sugar mixed with 1 1/2 tsp. pectin powder)</div><br /><br /><br /><div>2 t. calcium water</div><br /><br /><br /><div>1/2 tsp. cardamom </div><br /><br /><div></div><br /><br /><div>This recipe uses pomona pectin. A fabulous little product I've been using to make sugar free and low sugar, jams, and jellies all season. You can get it here <a href="http://www.pomonapectin.com/order.html">http://www.pomonapectin.com/order.html</a></div><br /><br /><div></div>Mix everything together in a large stockpot except for the pectin powder and 1/2 cup sugar. Combine well and heat to boiling, boil one minute and then add the pectin powder and sugar mix to the pot. Return to a rolling boil and then boil one more minute. Can according to the directions in the ball blue book or as listed here. <a href="http://pickyourown.org/pepper_jelly.htm">http://pickyourown.org/pepper_jelly.htm</a></div><br /><br />As you can see above the finished product is quite pretty. As the jelly cools you can turn the jars over so that the peices of pepper mix into the jelly instead of stay on top.<br /><div><br /><br /><br /><div></div><br /><br /><br /><div></div><br /><br /><br /><div></div><br /><br /><br /><div></div><br /><br /><br /><div></div><br /><br /><br /><div></div></div>Laura McElfreshhttp://www.blogger.com/profile/01453297877496937090noreply@blogger.com0tag:blogger.com,1999:blog-4682787938643732498.post-1308140094823113552010-10-16T09:53:00.005-06:002010-10-17T20:21:39.076-06:00Shopping to save money!So a friend asked me today to make this my blog post – you asked for it, here it is!<br /><br /><strong><span style="font-size:180%;color:#000099;">My shopping rules to save money! </span></strong><br /><br />This mostly relates to groceries and how I shop the sales and my own personal rules I’ve set for myself. Of course nothing is in stone, but I have to say most of these things I don’t sway from for the majority of my shopping.<br /><br /><strong>Rule 1. Watch the sales! </strong><br />I do what’s known as cherry picking. The stores sell items at a deep discount, or even a loss in order to get you in the door, knowing that if you come in to buy a special you'll usually buy the rest of your groceries there. Those super low priced items are called loss leaders. Generally speaking, the store with the best sales that week is the one that will have the highest prices on other items. I buy what’s on sale, stock up, and leave the rest. <span style="color:#cc66cc;">Grocery managers hate me !</span> But not everyone has to like me and I’m ok with that. I buy what’s on sale, only what’s on sale, and then I check the clearance bins and shelves and leave. Most stores have grocery flyers that come out every week, those specials are what helps me to plan my meals weekly. Ours start on Wed and end on Tuesday evening. The exception are Sprouts and Sunflower Market which have double ad day on Wednesday—so you get both week’s ads specials if you shop on Wed! Our ads come out on Tuesday or Wed, so that’s when I make my meal plan. In our area there are 3 major grocery chains, three local health food store chains and the usual Walmart and Target and a couple other places I regularly check. Oh and when I say stock up—I mean I buy enough to last us till the next sale cycles again -it's just something I've learned over time about how much to buy when the deep sales hit.<br /><span style="color:#6633ff;">The other caveat I have here is—impulse buy items and snacks like cookies, ice cream, chips, etc.. keep in mind if you stock up on them, you will have more of them in your house and therefore eat more of them as a result..so if that’s not what you want, don’t buy in bulk on those items when they go on sale—better to use a coupon, buy it on sale and get one, rather than Buy one get one free (BOGO). </span><br /><br /><span style="font-size:130%;color:#000000;"><strong>Rule 2. Know the game! </strong></span><br />They have spent millions of dollars and hours figuring out how to get your money, so in order to beat them you need to spend a bit of time too. I know their game—endcaps contain impulse items that are generally more expensive than what is on the aisle—if it’s on an endcap and “on sale”, I’m almost always headed to the aisle to get the store brand that has a lower regular price. I know some things about marketing for example: Bakery items and impulse buy things, toys etc.. are where they zing you! <span style="color:#cc33cc;">Resist! Resist! Resist!</span> The obvious and old adage about, have a list, don’t go hungry, get what’s on the list, etc.. those things are good to do. For me it’s a game—I want to beat them, be the rebel, ha ha you yummy looking cinnamon rolls you won’t get me- I’m here for the cheap grapes and that killer special on chicken! The music they play in the store is designed to make you slow down and shop for longer—there is a whole science of studying your shopping habits and the goal is to get more of your money. Ever wonder why they change the juice to aisle 3 instead of where it used to be—they know that if you have to look for it, you are in their store longer, and the longer you stay in the store, the more likely you are to pick up something you don’t need. Don’t be the rat in the maze, resist and stay true to the list!<br />Really good sales and loss leaders will cycle and the better sales will be the week after most people get paid—for example: look for the worst sales the first week of the month—grocers know you shop as soon as you get paid-if you wait a week to do the bulk of your shopping your dollars will go farther- especially on food you need (milk, bread, meat) vs. comfort items like chips, cookies and other splurges. Likewise – the really deep discounts are at the end of the month when most folks can’t afford to really stock up—be smarter, save as much as you can for the end of the month so you have more money when the sales are bigger. Before holidays get all your things for the big meal the week before the holiday. Thanksgiving sale ads end Tuesday night—Wednesday morning everything will be much more expensive. Most of the big sales are the week before. This is a great time to stock your freezer with celery, onions and potatoes as those will almost always be on sale before the holiday. Pick up an extra turkey, ham or other large meat to put in the freezer for later.<br /><br /><span style="font-size:130%;"><strong>Rule 2. Watch the prices! </strong></span><br />Bring a calculator, so you can check prices easily! This goes beyond knowing how to recognize a good price. Look at the unit price of things instead of the item cost. For example eggs on sale for 1.29 a dozen, or 1.99 for 18 eggs—do the math, per egg price what is cheaper. Sometimes it’s not cheaper to buy the big economy size bag of frozen corn, and instead cheaper to buy the smaller bags—frozen veggies are one to really watch. Use common sense though-if you are looking for sesame oil and the big bottle is 10 cents an ounce and the little jar is 20 cents an ounce it might not be best to buy the big bottle if you cook Chinese Food once a month it’ll likely go bad before you can use it all up. Oils and whole grain things can go bad unless you have storage space so don't overbuy on those unless you have ways of storing them. However, if you have a buddy who wants to share the bottle and the cost—why not? Watch at the register when they ring you out to make sure you played the game correctly and got the deals you were promised. We buy ketchup at Sam's club in the huge container -it's something like $3.68 for a five pound can. I open it, put it into saved containers and refridgerate them and we use that much ketchup easily before it goes bad. We have 6 kids though and two of them think ketchup is another food group.<br />Watch your receipt, check it over and go back if it’s wrong. At Albertsons recently I bought butter on sale, didn’t realize there was a limit on them so only the first two were on sale, I took it back to customer service to return the ones that weren’t on sale and they gave them all to me at the sale price. I’ve seen people ask at the register for them to extend the limit—they almost always do. Especially if you say --"I got three instead of two do you need me to run through you're lines again to get the sale price ? " Can't hurt to ask...<br /><br />Also- know what a good price is..educate yourself! This only takes a week or two of watching, and checking prices. If you need to you can keep a tiny (5x7 is what I use for my meal planning and list making) regular price notebook in your purse with prices organized by store. Later in the week if you can’t remember who usually has the lowest regular price on bread and milk, and that’s what you need, then you can check your list after the sale ads.- I keep my list mentally, but some people find it helpful to keep it in writing. In general—soda, milk, bread, and chips are higher priced at Target and Walmart almost always. I’m sure there are other things too, but those are the ones I know about. Frozen juice is pretty cheap at Walmart, Target has the best price on coconut milk. Once you start paying attention to prices you’ll know who has what you use cheapest.<br /><br /><span style="color:#333399;">Say you don’t have cash to stock up on chicken but it’s on a steal of a deal – if you need something else anyway like milk, go to the store with the cheap chicken—Monday morning, Tuesday evening or Friday mornings often they are out of the sale chicken or other item, get a rain check and come back within 60 days when you do have money for that item. I can’t tell you how many times I’ve done that! </span><br /><br /><br /><p><span style="color:#333399;"></span></p><p><span style="color:#000000;"><strong><span style="font-size:130%;">Rule 3. Use coupons</span></strong></span></p><p><span style="color:#000000;">If you feel that saves you money and doesn’t eat at your time. For me since we don’t buy a lot of store brand items – the bulk of what we buy is around the outside of the store.. milk, juice, produce, meat, eggs and bread coupons rarely apply to me, but I do use some of them. Primarily I shop the ads and know my prices. </span></p><p><span style="color:#000000;"><strong><span style="font-size:130%;">Rule 4. Whenever possible leave the kids at home.</span></strong> </span></p><p><span style="color:#000000;">I can get in and out of three stores in the time that it takes to do one store with the kids. So whenever possible I leave them with Grandma, a playdate, swap care with a neighbor, hire a sitter, go in the evening when my hubby or older kids are home. No arguing, no car seats, no surlyness, and I can move fast (spend less time in the store, spend less money). Don’t get me wrong- I adore my kids, but I simply find I’m more efficient and faster and save money when I don’t have them along. </span></p><p><strong><span style="font-size:130%;">Rule 5. Don't waste what you buy.</span></strong></p><p>Use it up, freeze it, have a leftovers night, make soup, send it to work the next day, morph it into something else, but don't throw it away! Learn to make do and cook with what you have on hand, learn to cook without a recipe! I'll do more postings on that later.. Most people throw away 25% of the food they buy-- that's ALOT! Spend 500-1,000 dollars a month on food- you are likely tossing as much as $250 in the trash. </p><p><span style="color:#000000;"><span style="font-size:130%;color:#6633ff;"><strong>My system for going through the ads:</strong></span></span></p><p><span style="color:#000000;">I try to keep a running list of what we are out of on the fridge or in my notebook. If there is something on my list I am out of and need the next week and it’s not on sale I buy one to get me through but know that it likely will be on sale soon if isn’t that week, so if it can wait I wait on buying it. I first clean out my fridge seeing what I might have already that needs to be used up, those will be the first meals on my plan for the next week. I make a short list from this of things that need to be used up-- Keeping in mind my rules and knowing my prices- Then I sit down with the ads and write a list organized by store – what are the loss leaders for each store, their price and any special notes, like a limit of two or a special weekend only sale, or I note if it’s a coupon. If something is super great sale and I know I want it I mark it with a star on my list. This takes me very little time—I only list what we regularly use that is a really good sale or any special sale items I think I might like to buy. This isn’t my shopping list, only a reference list. Then I make a menu, keeping in mind any activities that might impact meal time- ie, quick meal nights I do soup that can be prepped ahead or crockpot dishes or something from my freezer stock of premade meals. I start with the items that need to be used up first so for example – if I have a head of cabbage, three bell peppers and some lettuce that needs used up I might have salad the first night with a main dish(lettuce is most fragile), stuffed peppers or fajitas the next night, then sandwiches, brats or hamburgers and coleslaw the next night, say fresh broccoli and pork roast are on sale – so one night we’ll have a broccoli chicken casserole and the next night pulled pork sandwiches or pork roast with potatoes depending on what is on sale, or I have on hand. That’s five nights- you get the idea, then I go back to my menu and add side dishes. ** If you wanted to plan breakfast or dinner this could be done the same way. I go back through the menu and my list of needed items and make my shopping list. Most weeks I will stop at two stores- rarely more than that. Later in the week if we need milk, or bread, or something I can check my reference list see where it’s cheapest and if there is some other great sale I can take advantage of that too without having to make a special trip out to get the sale items. Dh will often pick up items we need and I can tell him we need milk, and it’s cheapest at King Soopers could you also pick up a cantaloupe they should be $1. </span></p><p><span style="color:#000000;"></span><span style="color:#3366ff;">** For our evening meal I almost always serve a main dish or meat, two veggies or salads, one fresh or home canned fruit, and a starch like potatoes, rice, bread..This gives picky eaters more choices, and extends out my meals considerably and encourages eating more veggies and fruits. This doesn’t have to be fancy, it can be as simple as celery sticks, bagged fresh carrots, some applesauce, or baked potatoes. </span></p><br /><br /><span style="font-size:130%;color:#330099;">Below is a list of my hard and steadfast guidelines for shopping:<br /></span><br />1. Buy sale items that you know you will use whenever possible – when they are a really good price buy enough to last you at least 1-3 months, maybe more if you can reasonably afford it. (IF they are able to be frozen, or shelf stable and IF they aren’t something like cookies, or other snack type of items where you eat more if you have them laying around.) Try to buy 90% of your groceries when they are sale.<br /><br />2. NEVER, NEVER, BUY MEAT UNLESS IT’S ON SALE<br /><br />3. Boneless meats- pork chops, boneless skinless chicken breasts, etc.. if they are under $2 a pound, salmon if it is under $4 a pound as it is more of a luxury item for us, tilapia under $3 a pound, shrimp under $4 a pound.<br /><br />4. Bone in meats – under $1 a pound. Pork and Beef Roasts, or bone in chicken breasts. Whole chickens I buy when they are about 57-89 cents a pound. I will buy 4-5 of them and cook them all at once and pick the meat off and freeze the meat in 2 cup packages for easy meals later. It's one more pan and no more oven heat to cook four than it is to cook one.<br /><br />5. Cereal—cold cereal I only buy when it’s $2 or less a box.<br /><br />6. Crackers- $2 a box<br /><br />7. Potato Chips- Under $2 a bag, but only when it’s in the plans, since I don’t let my kids snack on these items or use them on a daily basis, I rarely if ever buy them.<br /><br />8. Tortilla Chips- Under $2 a bag<br /><br />9. Flour and sugar- during the holiday it goes on sale, buy as much as you can reasonably store.<br /><br />10. Milk- $2 a gallon (organic milk isn’t in our budget right now, this is one item I will break the rule on but I can almost always find it on sale somewhere)<br /><br />11. Lettuce- Same with fresh veggies like salad, etc..Buy what is planned for the week unless you plan to do batch cooking or canning. I don’t buy bagged salad or spinach unless it’s $1. Instead I’ve found that heads of Romaine lettuce last much longer and are a lot more durable yielding more food and having much less waste. For some reason that variety of lettuce is much more durable than any other variety, as an added bonus it’s also one of the more nutritious lettuces!<br /><br />12. Fresh fruit- anything under $1 a pound—this varies depending on what time of year it is according to what is in season, providing you with good variety in your diet. If something is especially cheap like 2-3 weeks ago grapes were 57 cents a pound, we planned to use the extra I bought for snacks and to put out as our fresh fruit with dinner, took snack to K’s school, froze some (frozen grapes make yummy frozen treats instead of popsicles). Cut it up, use it up and what you don’t use, freeze for smoothies or other uses. Try not to overbuy and waste the food—think of how busy your week is, what you reasonably can do in a week. Most of what you get that is fresh you can’t reasonably expect it to last more than a week or so—of course there are exceptions but it’s a good general rule that most fresh produce won’t last more than a week. Exceptions are apples, oranges, hard squashes, just to name a few. If something is a really good sale – I might even go back at the end of the sale cycle to get more to last me the next week in addition to what I bought at the first part of the week.<br /><br />13. Onions- buy them when the bags are on sale—3 #’s or so for $1 is a good price, I don’t buy when they are $1 a pound or more. When they go on sale, I buy a bag or two and go home and chop them all up and freeze them in freezer zip bags for easy use. Once frozen they are great for anything where you will be cooking the onion anyway. Fresh uses like in salad you would need to pick up a fresh one for. But then you can buy one, and store it.<br /><br />14. Celery- Look for $1 or less a pound. Keep it wrapped in foil in the fridge. Buy it only as needed according to your menu plan. When you do buy it, after you use it fresh and before it turns bad chop up the remaining pieces and freeze them or make celery sticks and put them out at snack time. Ends and leaves can be used when you make chicken stock so you can put them into a ziplock bag and freeze them for later.<br /><br />15. Potatoes- I try to buy them when they are on sale in bags- under $2-3 for a 10 + pound bag is a good price. If you buy too many, you can freeze what you don’t use by cooking them first.<br />(look in my archives for my freezer potato recipes)<br /><br />16. Cheese-<br />Lately I'm lucky to get cheese for under 2-3$ a pound. It freezes fine if you grate it first and package in small bags.<br /><br />17. Butter-<br />Lately prices have gone up and I can only get it for around $2-2.50 a pound on sale. Real butter can be mixed down with good quality olive oil or other oil to extend it out and make it softer and easier to spread. I've done as much as 50% oil/butter ratio without any trouble. This cuts the saturated fat and adds MFCA's which are so good for you.<br /><br />18. Nuts -<br />I try to buy them in bulk, store them in the freezer -almond, walnuts and pecans for under $3 a pound is good.<br /><br />19. Eggs-<br />Under 1$ a dozen and I buy lots! We use alot of them and when they are this low I buy and make breakfast burritos, etc..<br /><br />20. Canned tomatoes, beans, and vegetables -- watch these items carefully for HFCS, added MSG, Sugar, etc.. I buy them when they are 2 for $1 or 3 for $1. <br /><br />21. Because I do alot of cooking from scratch I buy almost all of my spices in bulk from a local health food store, the only exception is black pepper, garlic salt and cinnamon which I can find cheaper at Sam's club. <br />** A note about cheap vs. healthy food. I buy organic produce whenever I can-yes it goes on sale too and when it does- I'm on it! I don't buy organic meats (DH hunts and fishes so we get alot of our meat that way), dairy or other things for the most part. I do try to avoid GMO soy and GMO corn whenever humanly within my budget. I garden too -- organically so that saves us big bucks. I pay attention to the dirty dozen list of most sprayed foods. I glean fruit from others trees, vines and bushes and preserve it in order to get closer to our goal of mostly organic . I don't include much else in this list because this is primarily what I buy. Most condiments and premade snacks are junk. They are loaded with HFCS, bad oils, artificail colors, preservatives or MSG, I can my own soup, salsa, sauces, spaghetti sauces, etc.. with a pressure canner to avoid alot of nasties- our one vice is ketchup - I keep hoping they will make the big size without HFCS, but haven't seen it yet. Next year I hope to have enough tomatoes from our garden to make our own. For the most part I don't buy alot of other things- I've found by not buying it, we snack on other stuff. Popcorn, hummus and veggies, fruit, nuts, eggs, etc....You can change the prices to accommodate an all organic diet too. I just don't know what the good prices are for those products because I generally don't buy them. Keep in mind milk freezes so it could be made alot more affordable if and when you find it on sale.Laura McElfreshhttp://www.blogger.com/profile/01453297877496937090noreply@blogger.com0tag:blogger.com,1999:blog-4682787938643732498.post-29896390675801455512010-05-24T10:26:00.006-06:002010-08-07T12:38:33.705-06:00Experiments with Stevia or "Finally a Banana Bread I like that meets my standards"I've been experimenting quite a bit with non-dairy baking for the wee ones and also with eliminating sugar from our diets and adding whole grains too.<br /><br /><br /><br />Whole grains are tricky to get used to unless you've grown up exposed to them- I was, but the bulk of my family was not, so the dense texture bothers them. I found white whole wheat flour (flour ground from white wheat instead of red). It's much finer in texture and I find that I can substitute it cup for cup for AP flour in most recipes. Also I like to use whole wheat pastry flour, which is easier for me to get. Not every place in town has the white whole wheat flour-- King Arthur Fours makes a good white whole wheat flour and Bob's Red mill does too I think. <a href="http://www.amazon.com/King-Arthur-Flour-White-5-Pound/dp/B001HTL44O/ref=sr_1_2?ie=UTF8&s=grocery&qid=1274722573&sr=8-2-catcorr">http://www.amazon.com/King-Arthur-Flour-White-5-Pound/dp/B001HTL44O/ref=sr_1_2?ie=UTF8&s=grocery&qid=1274722573&sr=8-2-catcorr</a> Sadly-- I've never found a WW banana bread that still tasted like banana bread to me-- the WW flavor always outweighs the mild banana taste I love so much. And I've found that in order to compensate by adding more banana then you have a loaf that is too mushy and moist, <span class="blsp-spelling-error" id="SPELLING_ERROR_0">ick</span>!<br /><br /><br /><br />I like to use <span class="blsp-spelling-error" id="SPELLING_ERROR_1">stevia</span> in my baking instead of sugar. Previously I would sub out 1 teeny tsp of pure <span class="blsp-spelling-error" id="SPELLING_ERROR_2">stevia</span> extract in the powdered form (the size that comes in the jar)<a href="http://www.amazon.com/Pure-Stevia-Extract-Powder-3-5/dp/B000VRSR84/ref=sr_1_1?ie=UTF8&s=hpc&qid=1274722517&sr=8-1">http://www.amazon.com/Pure-Stevia-Extract-Powder-3-5/dp/B000VRSR84/ref=sr_1_1?ie=UTF8&s=hpc&qid=1274722517&sr=8-1</a> for 1/4 cup sugar and add non fat dry milk (1/4 cup) to make up for the bulk lost by not including the sugar. I found that in most recipes you can make the substitution successfully. However, when you have dairy free ones that trick no longer works! In order to avoid the <span class="blsp-spelling-error" id="SPELLING_ERROR_3">stevia</span> aftertaste I've found that you MUST include a small portion of other sweetener in your baking. Here, I've used white sugar-- next time I'll try it with <span class="blsp-spelling-error" id="SPELLING_ERROR_4">succanat</span>, but you could also use agave nectar or honey if you prefer. I can usually cut all but 1/4-1/2 cup of sugar out of the recipe depending on the size of the batch. This one makes two loaves. Any less than two loaves is futile in my house-- the kids can devour a loaf in minutes flat! I've been experimenting further and found a different product <a href="http://www.swansonvitamins.com/SW924/ItemDetail?n=0">http://www.swansonvitamins.com/SW924/ItemDetail?n=0</a> it's a <span class="blsp-spelling-error" id="SPELLING_ERROR_5">stevia</span> compound that is primarily <span class="blsp-spelling-error" id="SPELLING_ERROR_6">stevia</span> but also includes honey powder. Many <span class="blsp-spelling-error" id="SPELLING_ERROR_7">stevia</span> recipes are not written using the stronger straight <span class="blsp-spelling-error" id="SPELLING_ERROR_8">stevia</span> like the one I showed you at first-- they use tsp. as a measurement and if you use a tsp of pure <span class="blsp-spelling-error" id="SPELLING_ERROR_9">stevia</span> in anything you'll be gagging like crazy!! The <span class="blsp-spelling-error" id="SPELLING_ERROR_10">stevia</span> compound appears to be about 1tsp. of compound to 1 cup sugar- with 1/4 cup of other sweetener for a good substitution and then add 1/2 cup of some bulking agent such as eggs, banana, pumpkin puree, yogurt, or applesauce. Increase the liquid as well by 2T.<br /><br /><br /><br />In order to make this recipe non- dairy I use either Spectrum's solid shortening or a good high quality coconut oil- but if dairy isn't an issue you can use real butter. I have a terrific recipe that uses buttermilk, but I simply can't replace buttermilk successfully -- I don't like all the non-dairy subs, they just don't cut it.. IMHO.<br /><br /><br /><br />So here it is:<br /><br /><br /><br />Good Enough Banana Bread<br /><br /><br /><br />1c. + 2T. butter, shortening (spectrum), or coconut oil<br /><br />1/2 c. sugar or other sweetener ( I've used honey, agave nectar or succannat)<br /><br />2 tsp. <span class="blsp-spelling-error" id="SPELLING_ERROR_11">stevia</span> compound<br /><br />5 large eggs<br /><br />6 med bananas, mashed<br /><br />2 tsp. vanilla extract<br /><br />3 c. white <span class="blsp-spelling-error" id="SPELLING_ERROR_12">ww</span> flour<br /><br />1 T. baking powder- <span class="blsp-spelling-corrected" id="SPELLING_ERROR_13">aluminum</span> free<br /><br />1 tsp. fine sea salt like Orsa or Celtic<br /><br /><br /><br />Blend together shortening, <span class="blsp-spelling-error" id="SPELLING_ERROR_14">stevia</span>, sugar and eggs till smooth. Add banana puree , vanilla, and in a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_15">separate</span> bowl mix all dry ingredients together- blend with the wet ingredients and bake in a 350 degree oven for an hour in greased pans. Makes two large loaves of banana bread or enough to last an hour!<br /><br /><br /><br />* this would be divine with chopped walnuts or sunflower seeds 1 c. should do it-- but at our house we get grumbles so I don't add it usually. If I want to add nuts I usually grind them up first so they are undetectable.Laura McElfreshhttp://www.blogger.com/profile/01453297877496937090noreply@blogger.com1tag:blogger.com,1999:blog-4682787938643732498.post-76347347300763697502010-03-09T11:00:00.006-07:002010-03-09T15:02:01.537-07:00Most requested recipes !Here they are -- you asked for them and here they are ! <br /><br /><strong><span style="font-size:130%;">Black Bean Wrap Filling<br /></span></strong>( Laura’s recipe-a thousand thank you's Laura!)<br /><br />1 15 oz. can of black beans, drained, rinsed and<br />mixed with a pinch of salt and a squeeze of lemon<br />¼ cup of chopped red bell pepper, chopped fine<br />¼ tsp jalapeno pepper, seeded, ribbed and<br />finely chopped<br />3 T olive oil<br />1 T. fresh lime juice<br />¼ tsp. maple syrup<br />¼ tsp. sea salt<br />3 T. scallions, white and green parts, chopped<br />3 T. fresh cilantro, finely chopped<br />¼ tsp. ground cumin<br />1/8 tsp. cinnamon<br />½ cup salsa cruda—recipe follows but I made it<br />without and it is delicious. <br />In a medium bowl, mix all the ingredients together<br />except for salsa cruda. Taste, then add salt and spritz<br />of lime juice if needed. Spoon into a bowl and garnish<br />with salsa cruda or wrap in soft tortillas for burritos.<br /> Serves 6.<br />Salsa Cruda:<br />1 ½ cup diced roma tomatoes<br />¼ cup red onion, diced<br />2 T. fresh cilantro, chopped<br />1 to 2 tsp. fresh lime juice<br />1 tsp. jalapeno, diced<br />¼ tsp sea salt<br />In a medium bowl, mix all ingredients, season as<br />needed for flavor. Let salsa sit for 30 min then taste<br />again, adjusting as needed. Makes about 2 cups. <br /><br />*I make this without the salsa cruda part of the recipe-- it's spectacular inside whole wheat tortillas, with cut up avacado. <br /><br /> <span style="font-size:130%;"><strong>Yummy Artichoke Dip<br /></strong><br /></span>1 (6.5) oz. jar of marinated artichoke hearts, drained and quartered<br />1 cup mayonnaise<br />1 ½ cups grated Parmesan Cheese<br />1 (8oz.) pkg. of cream cheese, softened<br />1 (4oz.) can chopped green chili peppers- juice and all<br /><br />Preheat oven to 350 degrees. <br />In a medium bowl, mix the artichoke hearts, 1 cup Parmesan, cream cheese and green chili peppers. Scoop the mixture into a pie pan or medium baking pan. Top with the remaining ½ cup Parmesan. <br />Bake for 25 min or until bubbly and slightly browned. Serve warm. Great served with crackers, bread slices, fresh broccoli, carrots or celery sticks.<br /><br />*** This is a new favorite from Xmas Eve 2009! There are many mutations out there of this one – but this one is especially good and SHHH.. very, very easy. You can assemble it hours ahead of time and keep it in the fridge till time to bake-(if you do this be sure to add a bit of baking time to it coming straight from the fridge it will be colder and take longer to bake.)Laura McElfreshhttp://www.blogger.com/profile/01453297877496937090noreply@blogger.com0