tag:blogger.com,1999:blog-41112113088571473522024-03-13T22:10:53.983-06:00Cooks Little KitchenAlmost all my recipes are either my own creations or my own conversions from a fresh recipe to a food storage recipe. I try to always give credit when due, but since I am a recipe junkie and horder .... sometimes I do not know the source. Please notify me if you feel I have used your recipe without credit to you.Unknownnoreply@blogger.comBlogger47125tag:blogger.com,1999:blog-4111211308857147352.post-1141611060083179072012-03-15T20:12:00.001-06:002012-03-15T20:14:11.719-06:00My 'GreenHouse'Once you have decided what to plant, how many, and when....then it's time to get to starting your starts. In the event you are not wealthy with a large yard can't afford a green house or don't have the space for it, a south facing window is as good a place as any to start your seeds.<br />
<br />
I prefer a method which can be duplicated without expensive equipment, tons of space or electricity.<br />
<br />
I made a make-shift green house out of clear sterlite under-the-bed boxes which I got at the local Wal-Mart.<br />
I used paper egg cartons for the tray. The seeds that make it will grow into the egg carton, but we can just tear or cut the egg cups apart later when we re-plant the seedlings. We will re-plant the whole cup section into larger pots.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-3xCqmETZ2ec/T2Kf6YQ42TI/AAAAAAAAAs8/Ob6ImQ8AlL4/s1600/100_7519.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="253" src="http://2.bp.blogspot.com/-3xCqmETZ2ec/T2Kf6YQ42TI/AAAAAAAAAs8/Ob6ImQ8AlL4/s320/100_7519.JPG" width="320" /></a></div><br />
<br />
I drilled a hole in the edge of two boxes to make the top and bottom. Threaded a small bolt through the whole in the bottom box, secured it with a nut and can now set the top box on the bolts sticking out of the bottom box to complete my 'greenhouse'. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-iVZE1FoTwao/T2KgDp7ZjzI/AAAAAAAAAtE/fKM366amgMk/s1600/100_7515.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="222" src="http://3.bp.blogspot.com/-iVZE1FoTwao/T2KgDp7ZjzI/AAAAAAAAAtE/fKM366amgMk/s320/100_7515.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-e_BeBtDv8RE/T2KgJQTV75I/AAAAAAAAAtM/_za3o5pG4G0/s1600/100_7516.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-e_BeBtDv8RE/T2KgJQTV75I/AAAAAAAAAtM/_za3o5pG4G0/s320/100_7516.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-gAKkTedIc2E/T2KgM7egekI/AAAAAAAAAtU/MXI1ydXoNyI/s1600/100_7517.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-gAKkTedIc2E/T2KgM7egekI/AAAAAAAAAtU/MXI1ydXoNyI/s320/100_7517.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">(Sorry about the blur, couldn't get the camera to focus on the shiny bolt.)</div><br />
<br />
This allows me to have a deep bottom which will hold the water for the seeds and a tall top which allows plenty of room for any seedlings without fear of the top sliding off and smashing the delicate little plants.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-zG2m1DgBdU4/T2KfpwWNZBI/AAAAAAAAAss/-s_TPYnA5Uo/s1600/100_7514.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-zG2m1DgBdU4/T2KfpwWNZBI/AAAAAAAAAss/-s_TPYnA5Uo/s320/100_7514.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4111211308857147352.post-57898668942991252202012-03-04T06:44:00.000-07:002012-03-04T06:44:32.817-07:00Canned Bacon II<div class="separator" style="clear: both; text-align: left;">I opened up a jar of our <a href="http://cookslittlekitchen.blogspot.com/2012/02/canned-bacon.html">canned bacon</a>. </div><div class="separator" style="clear: both; text-align: left;">The bacon was soft and very fragile. It didn't look as if it was cooked, it still looked almost raw. </div><div class="separator" style="clear: both; text-align: left;">Interesting.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-PRcCaBN2wr8/T1LudGnJaZI/AAAAAAAAAsE/N6augL7fiWA/s1600/100_7486.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-PRcCaBN2wr8/T1LudGnJaZI/AAAAAAAAAsE/N6augL7fiWA/s320/100_7486.JPG" width="320" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">The process was fairly messy to open the jar. The grease was EVERYWHERE.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-NcDS-7IeW2A/T1LuecWhXZI/AAAAAAAAAsM/bIJ8R3zqooI/s1600/100_7488.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-NcDS-7IeW2A/T1LuecWhXZI/AAAAAAAAAsM/bIJ8R3zqooI/s320/100_7488.JPG" width="240" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">I fried it up anyways. It was so fragile that many pieces were broken in half. Thats ok. The better to fit my sandwich, my pretty bacon.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-6hQZP7haC78/T1Luh3YZhqI/AAAAAAAAAsU/E3vFRTHzBHg/s1600/100_7487.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-6hQZP7haC78/T1Luh3YZhqI/AAAAAAAAAsU/E3vFRTHzBHg/s320/100_7487.JPG" width="320" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">The bacon tasted amazing. All the rest doesn't even matter when the finished product is this fantastic.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-5Od0dEDVbVE/T1LuasiaOuI/AAAAAAAAAr8/1fkLADMfy_I/s1600/100_7489.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-5Od0dEDVbVE/T1LuasiaOuI/AAAAAAAAAr8/1fkLADMfy_I/s320/100_7489.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><br />
<div style="text-align: left;">It may not be the prettiest thing, but the smell and flavor was heavenly. I'm going to be eating fresh BLT's in my food storage. What will you be eating?</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4111211308857147352.post-84010634958357034892012-02-24T15:19:00.000-07:002012-02-24T15:19:54.826-07:00Canned BaconCanned Bacon. Yum!<br />
My food storage plan involves having bacon for breakfast. What's in your food storage?<br />
<br />
<br />
Step by step, here is how it is done.<br />
<br />
You need approx. 1 pound of bacon per quart size, wide mouth jar.<br />
<br />
I started by weighing the bacon, then after I got a feel for how much was a pound, I just kept it in the slice range so I could move faster. For the thick slice bacon I was using, a pound was 10-11 slices.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-KoPpWenE_wI/T0gLRHQ-U6I/AAAAAAAAAqU/qa2mjAQuOr8/s1600/Bacon01.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" lda="true" src="http://2.bp.blogspot.com/-KoPpWenE_wI/T0gLRHQ-U6I/AAAAAAAAAqU/qa2mjAQuOr8/s320/Bacon01.JPG" width="320" /></a></div><br />
Lay the bacon nicely across one edge of the parchment paper. (Do not use wax. You don't want the wax being melted into your bacon!)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-hrmg5Y3sBmU/T0gLj49U01I/AAAAAAAAAqc/PMs0OXZjhNI/s1600/Bacon02.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" lda="true" src="http://3.bp.blogspot.com/-hrmg5Y3sBmU/T0gLj49U01I/AAAAAAAAAqc/PMs0OXZjhNI/s320/Bacon02.JPG" width="320" /></a></div><br />
Fold the parchment paper, and use an extra piece if necessary so that the bottom half of the bacon is covered.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-gfukqA-FaIo/T0gLuGVu7VI/AAAAAAAAAqk/Ulrp1J8G0qE/s1600/Bacon03.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" lda="true" src="http://2.bp.blogspot.com/-gfukqA-FaIo/T0gLuGVu7VI/AAAAAAAAAqk/Ulrp1J8G0qE/s320/Bacon03.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-iu5WyYfYMbU/T0gLwCJ3WkI/AAAAAAAAAqs/NCrVxDRy7Qo/s1600/Bacon04.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" lda="true" src="http://1.bp.blogspot.com/-iu5WyYfYMbU/T0gLwCJ3WkI/AAAAAAAAAqs/NCrVxDRy7Qo/s320/Bacon04.JPG" width="320" /></a></div><br />
This was one of the first ones I did. I found that I only needed about a fourth of a piece to make up the difference. The first ones I used a full half sheet and then a third. <br />
<br />
<br />
Fold the top half of the bacon over so that it lays on top of the parchment covered bottom half. Then roll the whole thing as tightly as you can. It needs to be skinny enough to slide into the jar.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-4UXC2ERw6MY/T0gMKq4znBI/AAAAAAAAAq0/C1v6M6PhWUo/s1600/Bacon05.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="264" lda="true" src="http://1.bp.blogspot.com/-4UXC2ERw6MY/T0gMKq4znBI/AAAAAAAAAq0/C1v6M6PhWUo/s320/Bacon05.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-GwlfS9r1izA/T0gMOv8EPdI/AAAAAAAAAq8/Fk3hLPf8u4U/s1600/Bacon06.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="187" lda="true" src="http://4.bp.blogspot.com/-GwlfS9r1izA/T0gMOv8EPdI/AAAAAAAAAq8/Fk3hLPf8u4U/s320/Bacon06.JPG" width="320" /></a></div><br />
Slide the whole thing into the jar. I find the folded side down goes in easier than the other way.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-L4mtIg2hkcc/T0gMfNJUb_I/AAAAAAAAArE/B8f4IQ7fpBg/s1600/Bacon07.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="303" lda="true" src="http://2.bp.blogspot.com/-L4mtIg2hkcc/T0gMfNJUb_I/AAAAAAAAArE/B8f4IQ7fpBg/s320/Bacon07.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Clean the rim, add a boiled lid and ring. Process at 10 pounds for 90 minutes.</div><div class="separator" style="clear: both; text-align: left;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-bybkmjJjjI8/T0gMgaFzPwI/AAAAAAAAArM/sDFBp3IeNwQ/s1600/Bacon08.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" lda="true" src="http://4.bp.blogspot.com/-bybkmjJjjI8/T0gMgaFzPwI/AAAAAAAAArM/sDFBp3IeNwQ/s320/Bacon08.JPG" width="270" /></a></div><br />
The one in front is cooler than the ones behind. You can see the bacon broth on the bottom and the fats on top. Once they cool, they turn a white color but before that it looks like water on top. Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4111211308857147352.post-32864088010691865932012-02-15T11:12:00.002-07:002012-02-15T11:12:00.315-07:00Whole Wheat Double Chocolate CookiesI love whole wheat and I love cookies. I was having a hard time loving whole wheat cookies though, until this recipe. If this is what every 'gateway recipe' tasted like, there would be no excuse to not change your lifestyle to something healthier and use your food storage at the same time!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-KM1w9IajQqU/TzFrk2AS9iI/AAAAAAAAAos/s5T16v3GZoU/s1600/000_0234.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="208" src="http://1.bp.blogspot.com/-KM1w9IajQqU/TzFrk2AS9iI/AAAAAAAAAos/s5T16v3GZoU/s320/000_0234.JPG" width="320" /></a></div><br />
<br />
<div style="text-align: center;"><strong><span style="color: #274e13; font-size: large;">WHOLE WHEAT DOUBLE CHOCOLATE COOKIES</span></strong></div><div style="text-align: center;">1/2 c. Butter Powder</div><div style="text-align: center;">1/2 c. White Sugar</div><div style="text-align: center;">1/2 c. Brown Sugar</div><div style="text-align: center;">1 Tbs Egg Powder</div><div style="text-align: center;">1 tsp Vanilla Powder</div><div style="text-align: center;">1 1/2 c. WHOLE WHEAT Flour</div><div style="text-align: center;">1/4 c. Cocoa</div><div style="text-align: center;">1/2 tsp Baking Soda</div><div style="text-align: center;">1/2 tsp Baking Powder</div><div style="text-align: center;">1/2 tsp Salt</div><div style="text-align: center;">3/4 c. Water</div><div style="text-align: center;">1/2 c. Milk Chocolate Chips</div><div style="text-align: center;">1/2 c. Semi Sweet Chocolate Chips</div><br />
Mix all the dry together. Add the water and stir until well moistened. Stir in chocolate chips and scoop onto greased cookie sheet. Bake at 350º for 10-12 minutes.<br />
<br />
This would make a lovely 'jar gift' or treat in a bag to give at christmas time. Just play with the layers a little and see what looks pretty.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4111211308857147352.post-29094952160298253542012-02-11T06:33:00.000-07:002012-02-25T06:33:52.565-07:00Planting ScheduleHopefully by now you know what you are growing this year and which items you will start from seed yourself.<br />
<br />
If you want somebody else to do the scheduling for you, visit the <a href="http://sproutrobot.com/lehi-ut/planting-calendar/84043#below_plans">sproutrobot</a>.<br />
<br />
If you want to create it yourself, here are step by step instructions.<br />
<br />
First you need a calendar and to know what your frost free date is.<br />
<br />
You can either use a wall calendar, create your own from an email program or word or excel, or get one off the <a href="http://www.printablecalendar.ca/">internet</a>. I would recommend either the one or two month per 8.5x11 page. Print all the months from Jan till June.<br />
<br />
Mark on your calendar any significant events that you need to plan your planting around, times you will be traveling or so busy you are not taking the 30 minutes to throw some seeds in little cups. Maybe the week of your child's High School graduation would not be a good time to plant those last starts or to bring in a load of mulch. Next mark your frost free date. You can find it <a href="http://davesgarden.com/guides/freeze-frost-dates/">here</a>.<br />
<br />
Next you need to determine how many weeks BEFORE the frost free date to put the seeds in the planters so that they reach the appropriate size about the same time the outdoors reaches the appropriate temperature. You can read the back of the seed envelope, which is the best option because sometimes it will give information specific to that variety, like 'sow shallow' and it will tell the days to germination which helps you know when to re-plant any that didn't grow. If there is no or only limited info on the back of the seed packet, search it on the internet or check out this <a href="http://www.extension.iastate.edu/Publications/PM874.pdf">document</a>. It has some great information and page 4 has a graph which tells how many weeks to transplant which is typically the same as how many weeks before the frost free date to plant your seeds. You can also get similar information off the <a href="http://www.almanac.com/gardening/planting-dates/zipcode/84042">Almanac page</a>.<br />
<br />
<br />
For Example, if:<br />
<br />
My Frost Free Date is May 22nd. <br />
<br />
Broccoli is transplanted at 5-7 weeks from the soil being worked. The soil can be worked usually a few weeks before the frost free date. I count back 8 weeks (middle of 5-7 + 2) and pick a day I am available. I will start my seeds on March 27th.<br />
<br />
Tomatoes need to be transplanted 5-7 weeks from the frost free date. This will not be adjusted for 'workable soil' since tomatoes need warmth and will still likely get the walls of water or something similar. These seeds will be started on April 9th, six weeks (mid point of 5-7) from my frost free date.<br />
<br />
Once you get these figured out, keep all your papers and notes. This will help you to make adjustments for when to start your seedling and an easier crop rotation the next year.<br />
<br />
One of my calendar months looks like this:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-dFIENowk3qE/Tza3LQaESgI/AAAAAAAAAo8/m1xhe3RhTpo/s1600/Calendar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="http://1.bp.blogspot.com/-dFIENowk3qE/Tza3LQaESgI/AAAAAAAAAo8/m1xhe3RhTpo/s320/Calendar.jpg" width="320" /></a></div><br />
Another thing you need to consider is if you grow with grow lamps/lights, your plants will likely get bigger faster and if you grow with natural light in a window, they will take longer. Plan for the type of situation you have. Nobody can tell you exactly for fail proof and sure what will work perfectly for you. You need to just jump in and try something.<br />
<br />
I cannot say it enough:<br />
When starting seeds, takes lots of notes. This way you can make appropriate adjustments the next year.<br />
If your plants reach transplant size 2 months early....start later.<br />
If your plants do not reach transplant size....start earlier.<br />
If your plants reach transplant size, but you want them bigger....start earlier.<br />
There are a lot of "if" and a lot of adjustments you can make to correct them, but you have to remember what was what in order to do that and next year is a long time away.<br />
<br />
Good luck and happy planting!!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4111211308857147352.post-25708947211248432872012-02-07T11:12:00.000-07:002012-02-07T11:12:17.379-07:00Chili Chicken Hobo StewThis soup is a concoction from Don. Don is a fantastic cook with lots of crazy old time ways of putting things together. In his soup, he used some diced jalapeno's in the saute stage, but was way too hot for my weak tastebuds. So I left those out, and it's still delicious!<br />
<br />
<br />
<div style="text-align: center;"><span style="color: #274e13; font-size: large;"><strong>CHILI CHICKEN HOBO STEW</strong></span></div><div style="text-align: center;"><span style="color: black; font-size: x-small;">SERVES 6-8</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">3 c. Bell Pepper, chopped</div><div style="text-align: center;">1 c. Onion, chopped</div><div style="text-align: center;">4 cans Diced Green Chili's (4 oz ea.)</div><div style="text-align: center;">1 pint Chicken Chunks (1 lb) with broth, shredded</div><div style="text-align: center;">4 c. Cooked Pinto Beans</div><div style="text-align: center;">1/4 c. Brown Rice, uncooked</div><div style="text-align: center;">6-8 c. Chicken Broth</div><div style="text-align: center;">2 tsp Chicken Bouillon</div><div style="text-align: center;">2 Tbs Garlic</div><br />
Saute the Bell Pepper, Onion, and if desired some jalapenos in a large pot (6 qt). Add all the rest of the ingredients and simmer until rice is done and the stew is warmed through. <br />
<br />
This is a great stew to keep warm on the stove for those hectic evenings when the whole family is not around at the same time, just add more water as needed. Leftovers are as delicious as the original meal and the flavor is hearty and comforting. This is a definite repeat for our family.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-hIDZuOMOB20/TzFpDHCHMSI/AAAAAAAAAok/cl-xvXqjLO8/s1600/000_0235.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-hIDZuOMOB20/TzFpDHCHMSI/AAAAAAAAAok/cl-xvXqjLO8/s320/000_0235.JPG" width="320" /></a></div><br />
<br />
I am sure you can use a slow cooker and dry beans, just add more water to compensate. <br />
I will be re-making this meal with dry ingredients in the future and will post the amounts. Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4111211308857147352.post-29659137601076279032012-01-16T06:32:00.001-07:002012-02-25T06:32:58.904-07:00Planning My GardenSo, two post ago I said to sketch your garden out. Here is my garden to show you what I mean.<br />
<br />
This year I am working two garden areas. One is my vegetable garden, which I replant every year, the other is a new permanent garden. (O.K. The dirt patch has been there for like 10 yrs, but I finally got the retaining wall put in and my difficult shade plants figured out so I can plant this year.)<br />
<br />
In my permanent garden bed, I drew it and then just wrote in what plants go where. Some I will have to buy/order, some are already there and some will be planted/transplanted this spring.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-tSNgJqbGzRc/TxJjN_af23I/AAAAAAAAAno/SFulOEtp-1g/s1600/front+garden.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-tSNgJqbGzRc/TxJjN_af23I/AAAAAAAAAno/SFulOEtp-1g/s320/front+garden.jpg" width="226" /></a></div><br />
I have places for elderberry bushes, lilac, various roses, wintergreen, dwarf dogwood, meadowsweet and I still have some open space that I havn't decided yet. I am debating between herb robert, joe pye and figwort.<br />
<br />
This has some pretty deep shade, and some moderate shade but nothing that qualifies as 'sun/lightshade' except the front corner which already has elderberry in it. So many choices, so little ground. <br />
<br />
<br />
<br />
<br />
<br />
In my ever changing vegetable garden, I have one bed which has perennial plants, and the rest are blank. I sectioned it off into square feet (since that's the type of bed I have, if yours is different you can try rows) so that I can determine how many of what plants I will put in. I photo copy my blank garden so that I don't have to re-draw it every year. If you are not using garden beds, don't forget walking space between rows!<br />
<br />
I have 6- 4x8 and 3- 2x8 beds. This is not the exact layout, but this is the quantity and sizes of beds I have.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-gR4LhvSQc4A/TxJjnlIpX1I/AAAAAAAAAnw/hHl0G453Q58/s1600/Garden.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-gR4LhvSQc4A/TxJjnlIpX1I/AAAAAAAAAnw/hHl0G453Q58/s320/Garden.jpeg" width="232" /></a></div><br />
<br />
Then I just have to decide how many of which plants to put in.<br />
So this year, my garden will look like this<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-YOM5MvrDjCc/TxTs5esfExI/AAAAAAAAAn4/HIMyAYNlIAk/s1600/001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="http://4.bp.blogspot.com/-YOM5MvrDjCc/TxTs5esfExI/AAAAAAAAAn4/HIMyAYNlIAk/s320/001.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>With this layout, I will have the following plants and quantities:</strong></div><div class="separator" style="clear: both; text-align: left;">Potato - 16</div><div class="separator" style="clear: both; text-align: left;">Zucchini - 2</div><div class="separator" style="clear: both; text-align: left;">Yellow Crookneck - 2</div><div class="separator" style="clear: both; text-align: left;">Spaghetti Squash - 2</div><div class="separator" style="clear: both; text-align: left;">Hubbard - 2</div><div class="separator" style="clear: both; text-align: left;">Purple Cherokee Tomato - 4</div><div class="separator" style="clear: both; text-align: left;">Roma Tomato - 8</div><div class="separator" style="clear: both; text-align: left;">Carrot - 288 (approx)</div><div class="separator" style="clear: both; text-align: left;">Beet - 144 (approx)</div><div class="separator" style="clear: both; text-align: left;">Cabbage - 6</div><div class="separator" style="clear: both; text-align: left;">Brussel Sprout - 3 (experimental)</div><div class="separator" style="clear: both; text-align: left;">Pablano Pepper - 2</div><div class="separator" style="clear: both; text-align: left;">Bell Pepper - 4</div><div class="separator" style="clear: both; text-align: left;">Anaheim - 4</div><div class="separator" style="clear: both; text-align: left;">Jalapeno - 4</div><div class="separator" style="clear: both; text-align: left;">Habanero - 2</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>I will also companion plant to help with pest problems:</strong></div><div class="separator" style="clear: both; text-align: left;">Nasturtiums - Inter-planted in the Squash</div><div class="separator" style="clear: both; text-align: left;">Icicle Radishes - Inter-planted in the Squash</div><div class="separator" style="clear: both; text-align: left;">Hyssop - Inter-planted in the Cabbage</div><div class="separator" style="clear: both; text-align: left;">Thyme - Inter-planted in the Cabbage</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>My Perennial herb bed has:</strong></div><div class="separator" style="clear: both; text-align: left;">Coriander/Cilantro (Yes. They are the same plant.)</div><div class="separator" style="clear: both; text-align: left;">Anise</div><div class="separator" style="clear: both; text-align: left;">Chamomile</div><div class="separator" style="clear: both; text-align: left;">Echinacea</div><div class="separator" style="clear: both; text-align: left;">Chives</div><div class="separator" style="clear: both; text-align: left;">Anise Hyssop</div><div class="separator" style="clear: both; text-align: left;">Dill</div><div class="separator" style="clear: both; text-align: left;">Rhubarb</div><div class="separator" style="clear: both; text-align: left;">Lavender</div><div class="separator" style="clear: both; text-align: left;"></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4111211308857147352.post-6112785692369598652012-01-09T19:39:00.001-07:002012-01-11T15:24:50.635-07:00Beef StroganoffA fantastic comfort food, and although similar to <a href="http://cookslittlekitchen.blogspot.com/2011/06/beef-monterrey.html">Beef Monterrey</a>, it does have a different flavor and so I feel it is worth including as a separate meal.<br />
I love that it is a one pan meal, makes clean up and prep much easier. This would make a great meal in a bag.<br />
<br />
<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-JR2LQufPiTQ/Tw4LxmE3oFI/AAAAAAAAAng/_ACy3_-4tmU/s1600/100_7355.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="253" kba="true" src="http://1.bp.blogspot.com/-JR2LQufPiTQ/Tw4LxmE3oFI/AAAAAAAAAng/_ACy3_-4tmU/s320/100_7355.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><span style="color: #274e13; font-size: large;"><strong>Beef Stroganoff</strong></span></div><div style="text-align: center;"><span style="font-size: xx-small;">Serves 4-5</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">1/2 c. <a href="http://cookslittlekitchen.blogspot.com/2011/06/gravy-mix.html">Gravy Mix</a></div><div style="text-align: center;">3 T. Sour Cream Powder</div><div style="text-align: center;">1 tsp Beef Bouillon</div><div style="text-align: center;">1 1/2 tsp Dried Minced Onions</div><div style="text-align: center;">1/4 tsp Basil</div><div style="text-align: center;">1/4 tsp Thyme</div><div style="text-align: center;">1 1/2 tsp Parsley</div><div style="text-align: center;">3/4 tsp Garlic</div><div style="text-align: center;">1 can Mushrooms (7 oz can)</div><div style="text-align: center;">1/2 pt Beef</div><div style="text-align: center;">1 1/4 c. Macaroni</div><div style="text-align: center;">3 c. Water</div><br />
Pick a 3 qt pan, any shape with a lid. Whisk the gravy mix, sour cream powder and spices into half the water. Add the mushrooms, with liquid (about 1/4 c. per can) the beef with any broth, the macaroni and the last 1 1/2 c. water. Put the lid on and simmer until the pasta is cooked, about 15-20 minutes.<br />
<br />
I added about 2 tsp of Worcestershire Sauce since this is something we keep in our food storage. I will serve the meal with the bottle <span style="font-size: x-small;">(Makes me sound like a lush, eh?)</span> on the table for those who are bigger fans of it than I.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4111211308857147352.post-47830772669305660472012-01-07T06:29:00.000-07:002012-02-25T06:30:41.135-07:00It's Garden Time<span style="font-size: large;">It's January and even though here in Utah we havn't even had <em>REAL</em> snow yet, believe it or not, it is time to start planning the next garden!</span><br />
<br />
<span style="font-size: large;">The last few months are a necessary break from the garden for me. Some people even garden through those months using cold frames but I prefer the break for now. Maybe next year I will be ambitious and try some sort of season extender.</span><br />
<br />
<span style="font-size: large;">For now, lets go over the basics of planning our gardens:</span><br />
<br />
<span style="font-size: large;">Step 1: <strong>Sketch your garden to scale on a piece of paper.</strong> I prefer graph paper since it helps keep things squared up. This is especially important if it's your first garden or if you recently made changes. The only thing worse than not planning enough plants, is planning too many and they go to waste.</span><br />
<br />
<span style="font-size: large;">Step 2: <strong>Determine which plants you will have this year.</strong> Some people prefer to have basically the same garden every year (like my veggie garden) and some people shake it up. It is frustrating to think you are going to have carrots and broccoli and squash and watermelon and pumpkin only to realize come spring that you only have room for a few of those things and not all.</span><br />
<br />
<span style="font-size: large;">Step 3. <strong>Pencil in the locations of each item you will grow.</strong> This helps to know how many plants to start or seedling to buy later and it helps keep it in perspective so you don't buy a 6 pack and realize you only have room for 2.</span><br />
<br />
<span style="font-size: large;">Step 4. <strong>Get your starting kits, soil and seeds ready.</strong> Inventory left overs from last year and make a list of new ones to buy. Place your internet orders for plants and seeds so that they will arrive at the appropriate time and your favorites are not sold out. Even if you go the grocery store seed route, you need to do this now since seeds will be hitting the shelves very soon.</span><br />
<br />
<span style="font-size: large;">Step 5. <strong>Don't forget you can double up on some areas, by planting an early crop and a late crop.</strong> This is best done with plants that tend to bolt or die off during the heat of the summer and short season items like carrots and beets.</span><br />
<br />
<span style="font-size: large;">This year I plan to grow extras of my plants and sell some to the neighbors. This means I need to be very organized so that I know exactly how many plants I am growing for sale. I always like to have an extra in case of bad luck like stems snapping when the wind catches the almost empty tray I am transplanting from and turns it over or other silly things, but you don't want to buy or grow so many that there is substantial waste.</span><br />
<br />
<span style="font-size: large;">I will post again soon with suggestions for early/late crops and planting guides for starting your own seedlings.</span><br />
<br />
<span style="font-size: large;">Happy Garden Planning!</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4111211308857147352.post-2638588586525209062012-01-01T13:13:00.002-07:002012-01-15T18:24:40.499-07:00Ranch DressingWonderful Ranch substitute. Very tasty!<br />
<br />
<div style="text-align: center;"><strong><span style="color: #274e13; font-size: large;">RANCH SEASONING</span></strong></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">1/2 c. Buttermilk Powder</div><div style="text-align: center;">1 Tbs Parsley</div><div style="text-align: center;">1 tsp Dill Weed</div><div style="text-align: center;">1 1/2 tsp Onion Powder</div><div style="text-align: center;">1 tsp Salt</div><div style="text-align: center;">1 tsp Garlic Powder</div><div style="text-align: center;">1/4 tsp Pepper</div><br />
Mix 1-2 Tbs Ranch Seasoning into 1/2 c. Mayo and 1/2 c. Sour Cream. For a slightly sweet version, use plain <a href="http://cookslittlekitchen.blogspot.com/2011/08/yogurt.html">yogurt</a> instead of sour cream or mayo.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4111211308857147352.post-74561241098267591782011-12-13T08:39:00.002-07:002011-12-17T09:25:08.375-07:00Tasty Flaky BiscuitsI modified this recipe from my favorite fresh biscuit recipe into a food storage hunger fighter. This tasty recipe should be a comfort food staple in any food storage program. They bake up as soft and lofty as the fresh variety. I know, because I made a batch with food storage and with fresh ingredients in the same night. My family actually preferred the golden color and taste of the food storage biscuit over the fresh counterpart. Quite a testament to the tastiness of this wonderful recipe.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-mLOggLdZgUE/TuzCOtmpt3I/AAAAAAAAAVQ/uaU0ENm1fho/s1600/100_7065a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" src="http://1.bp.blogspot.com/-mLOggLdZgUE/TuzCOtmpt3I/AAAAAAAAAVQ/uaU0ENm1fho/s320/100_7065a.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><span style="color: #38761d; font-size: large;"><strong>BISCUIT</strong></span></div><div align="center">3 c. Flour</div><div align="center">1 Tbs Baking Powder</div><div align="center">1 Tbs Sugar</div><div align="center">3/4 tsp Cream of Tarter</div><div align="center">1 tsp Salt</div><div align="center">1 Tbs Whole Egg</div><div align="center">1/4 c. Butter Powder</div><div align="center">8 tsp Milk Powder</div><div align="center">1 c. Water.</div><div align="center"><br />
</div><div style="text-align: left;">Mix dry ingredients together. Create a small well in the center and pour in the 1 c. water. Mix and knead until evenly moist. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Place on lightly floured surface and fold over kneading lightly about 6 times. Press to 1/2 thick and cut with a large circle cutter. One batch makes about 6 large biscuits.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Bake on greased cookie sheet, 450º for about 10 minutes or until golden colored and done.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-TkZd1tHx7qM/TuzBcCNBKEI/AAAAAAAAAVI/ZM12soSIBek/s1600/100_7064.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-TkZd1tHx7qM/TuzBcCNBKEI/AAAAAAAAAVI/ZM12soSIBek/s320/100_7064.JPG" width="320" /></a></div><br />
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4111211308857147352.post-47225914875677523232011-11-13T08:46:00.003-07:002012-01-16T22:01:15.205-07:00Potato Dill SoupI found this original recipe in a girlfriend's cute little cook book. I modified it to be food storage worthy, and it is amazing.<br />
The original recipe is from <a href="http://www.lemonpoppycake.com/">Lemon Poppy Cake</a> and this recipe is <a href="http://www.lemonpoppycake.com/2011/02/great-recipe-for-snow-day.html">here</a>. If you would like to check it out, she has some recipes available on her page and all the books available to purchase. There are many wonderful recipes in these books and I would recommend having a look and buying some, but I digress. Back to Potato Dill.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-CyOGa8ASDl8/TuzDWS0uPpI/AAAAAAAAAVY/FZgZYEKOqYA/s1600/100_7070a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="222" src="http://1.bp.blogspot.com/-CyOGa8ASDl8/TuzDWS0uPpI/AAAAAAAAAVY/FZgZYEKOqYA/s320/100_7070a.jpg" width="320" /></a></div><br />
<div style="border: currentColor; text-align: center;"><strong><span style="color: #38761d; font-size: large;">Potato Dill Soup</span></strong></div><div align="center" style="border: currentColor;"></div><div align="center" style="border: currentColor;">6 c. Chicken Broth (can use water and bouillon)</div><div align="center" style="border: currentColor;">7 oz or 4 c. Dry Potato Slices</div><div align="center" style="border: currentColor;">1/4 c. Dry Onion</div><div align="center" style="border: currentColor;">2 tsp Dill Weed</div><div align="center" style="border: currentColor;">2 tsp Basil</div><div align="center" style="border: currentColor;">1/4 tsp Salt</div><div align="center" style="border: currentColor;">1/4 tsp Pepper</div><div align="center" style="border: currentColor;">1/2 c. <a href="http://cookslittlekitchen.blogspot.com/2011/06/gravy-mix.html">Gravy Mix</a></div><div align="center" style="border: currentColor;">2 c. Water</div><div align="center" style="border: currentColor;"><br />
</div><div style="border: currentColor; text-align: left;">Add the gravy mix and water and chicken broth, whisking together till smooth. Throw in the Potato Slices and spices and cook until potatoes are tender and soup is the consistency desired.</div><div align="left" style="border: currentColor;"><br />
</div><div align="left" style="border: currentColor;">I made mine in a crock pot, cooked on high for about 3 hours then turned down to keep warm until dinner. At one point, it cooked down too far and so I added more water. No big deal. </div><div align="left" style="border: currentColor;"><br />
</div><div align="left" style="border: currentColor;">She says to blend it, but I just broke up the slices with the spoon and it was delicious.</div><div align="left" style="border: currentColor;"><br />
</div><div align="left" style="border: currentColor;">Some of my family liked a little more flavor, adding garlic or tobasco or cayenne. I liked it just as it was, with just a little extra salt.</div><div align="center" style="border: currentColor;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-x9IM6cK-vZ4/TpB21jPlXdI/AAAAAAAAAQY/F7-UKIKz77E/s1600/100_6716.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" kca="true" src="http://4.bp.blogspot.com/-x9IM6cK-vZ4/TpB21jPlXdI/AAAAAAAAAQY/F7-UKIKz77E/s320/100_6716.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Soup in crock pot, just before serving. If you <br />
stir it, there is a small layer of broth floating <br />
on the surface of a very hearty potato soup.</td></tr>
</tbody></table><br />
<br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Qw4vFyI4P78/TpB2_ye4IvI/AAAAAAAAAQc/brXvaBnReYc/s1600/100_6709.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" kca="true" src="http://3.bp.blogspot.com/-Qw4vFyI4P78/TpB2_ye4IvI/AAAAAAAAAQc/brXvaBnReYc/s320/100_6709.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dry Potato Slices</td></tr>
</tbody></table><br />
<div align="center"><br />
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4111211308857147352.post-23200785630342996642011-10-15T07:54:00.001-06:002011-10-15T07:55:32.524-06:00Tomato SoupI made homemade tomato soup with my crushed tomatoes. One year, I lost all my tomato starts due to a late freeze and having been busy and not putting the wall-o-water up yet. So we bought plants at the local Walmart, and they were ALL grape tomatoes. Go figure.<br />
<br />
Obviously they were not useful or practical to can whole tomatoes, so that year all we made was crushed tomatoes (blended with skins on) and salsa (also with skins on). Crushed tomatoes are easy to use, but I do not like them as much as whole tomatoes. I usually dice my whole tomatoes before adding them to any recipe, but whole tomatoes can be cut in half, thirds or fourths (useful in hearty soups or bean and pasta salads) or smashed (for soup bases or sauces or 'fresh' salsa). Crushed tomatoes are just smashed...no options. Period.<br />
<br />
Back to tomato soup. This is the BEST EVER soup. It is thick and hearty with a texture you can almost sink your teeth into. It makes a meal, not a broth to go with a sandwich like the canned soups. Unfortunately, since it was an experiment, I did not take pictures. I figured I would have to make it a few times to get it just right. I figured wrong. By the time I realized it, everyone had gobbled it all up. There was barely one bowl left over for the hubby to take for lunch the next day along with the baked on ring you get in the pot you make it in. Not very picture worthy. <br />
<br />
I promise to make it again soon and add pictures at that time. Until then, the recipe is too good to make you wait.<br />
<br />
<div align="center"><span style="color: #38761d; font-size: large;"><strong>Tomato Soup</strong></span></div><br />
<div align="center">2 pints (4 c.) crushed tomatoes</div><div align="center">1 c. <a href="http://cookslittlekitchen.blogspot.com/2011/06/gravy-mix.html">Gravy Mix</a></div><div align="center">6 c. Water</div><div align="center">1 Tbs Celery, dry</div><div align="center">2 Tbs Onion, dry</div><div align="center">1 tsp Parsley</div><div align="center">1/8 tsp Lemon Pepper</div><div align="center">1/8 tsp Pepper</div><div align="center">1 tsp Sugar</div><div align="center">1 tsp Basil</div><div align="center">1/4 c. Tomato Powder</div><div align="center"><br />
</div><div align="left"><br />
</div><div style="text-align: left;">Mix together in pot and cook until warmed through and thickened to desired texture. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">(I prepped in advance and let it simmer, stirring occasionally, for 3 hours. I of course had to add a little extra water because of the length of time.)</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">This would make a GREAT crock pot soup. If you like your soup a little less tomato with a little more cream..... remove the 1/4 c. tomato powder.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4111211308857147352.post-66767936128745623642011-10-08T10:52:00.000-06:002011-10-08T10:52:52.840-06:00A Chicken Rice-A-Roni Knock OffI love rice a roni, but not so much the price. It is just pasta, rice and seasoning after all and I do buy all my spices in bulk, so I searched far and wide and after much trial and error in different recipes, I came up with this.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-HsPCBODTo0I/TpB5RYwffKI/AAAAAAAAAQg/bXjd0R51db4/s1600/100_6725.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kca="true" src="http://4.bp.blogspot.com/-HsPCBODTo0I/TpB5RYwffKI/AAAAAAAAAQg/bXjd0R51db4/s320/100_6725.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="color: #38761d; font-size: large;"><strong>Chicken Rice a Roni</strong></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">2/3 c. White Rice</div><div class="separator" style="clear: both; text-align: center;">1/3 c. Pasta</div><div class="separator" style="clear: both; text-align: center;">(pasta can be broken spaghetti, vermicelli or acini de pepe)*</div><div class="separator" style="clear: both; text-align: center;">2 Tbs butter</div><div class="separator" style="clear: both; text-align: center;">4 Tbs Seasoning</div><div class="separator" style="clear: both; text-align: center;">2 1/4 c. Water</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Saute Rice and Pasta in Butter until pasta darkens. Add seasoning and water. Stir to mix, then cover and simmer until rice is tender. Equals about 1 box.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I do not recommend brown rice unless is is parboiled or something. The brown rice always seems to never quite cook all the way and be very hard or at best chewy. You can play with this and see what you come up with, but I've not made it work yet.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">* Spaghetti will darken, vermicelli or acini de pepe will brown. Basically you want the pasta to absorb the browned butter flavor. It really adds to the finished product.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="color: #38761d; font-size: large;"><strong>Chicken Rice A Roni Seasoning</strong></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">1/4 c. Parsley</div><div class="separator" style="clear: both; text-align: center;">6 Tbs Chicken Bouillon**</div><div class="separator" style="clear: both; text-align: center;">2 tsp Onion Powder</div><div class="separator" style="clear: both; text-align: center;">1/2 tsp Garlic Powder</div><div class="separator" style="clear: both; text-align: center;">1/4 tsp Thyme</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Mix and keep in airtight container.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">**Be careful to use a high quality, low sodium bouillon or else this will be very very disgustingly salty!</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4111211308857147352.post-8454370720146654672011-09-18T06:28:00.000-06:002012-02-25T06:28:36.293-07:00Dressed for Canning SuccessWhen starting a canning project, the best way to make it a productive and pleasant experience is to be ready for it. Like making dinner is harder in a dirty kitchen with no clean pots and pans .... canning will be as easy as you prepare for it to be.<br />
<br />
I can outside most of the time. It is much more pleasant, I can watch the kids play and I don't heat up the house. When I blanch, tomatoes and peaches, I set up like an assembly line.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Ar5HrNXb2nA/TlgiHfTTLzI/AAAAAAAAAMw/etXqQqoJ2v4/s1600/100_6536.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" qaa="true" src="http://3.bp.blogspot.com/-Ar5HrNXb2nA/TlgiHfTTLzI/AAAAAAAAAMw/etXqQqoJ2v4/s640/100_6536.JPG" width="640" /></a></div><br />
I set up my camp chef and my table so I can stand or sit in one spot and easily reach the produce to put in the hot water, remove the produce to the cold water, peel into the bucket on the ground and place blanched, peeled produce in my clean pot.<br />
<br />
Once this is done, I leave the table up and process my jars of produce. I then set them to cool on a towel on the table. I know people say the wind can break your jars ... and I live in a very windy place ... but in four years of canning this way, I have never broken a jar from the wind. I would say it never hurts to try and if the wind is a problem for you, then simply walk the jars into the house rather than letting them cool outside.<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-OABleApWw3Q/Tlgj0Ku_YaI/AAAAAAAAAM0/QuIlCSpz_cg/s1600/100_6543.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" qaa="true" src="http://3.bp.blogspot.com/-OABleApWw3Q/Tlgj0Ku_YaI/AAAAAAAAAM0/QuIlCSpz_cg/s640/100_6543.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sorry for the glare ... can't control the sun!</td></tr>
</tbody></table><br />
<br />
The camp chef can also handle two canners at a time. There's not quite enough room for three, but the middle burner is a good place to put a pot of canning liquid (water or syrup) to stay warm without heating the house!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4111211308857147352.post-45924784018958882322011-09-17T09:58:00.002-06:002011-09-17T10:08:04.147-06:00Donut Glaze<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-gCHBT_JwEVg/TmQ6Q-pD8BI/AAAAAAAAANc/2cg8zyzxXZ0/s1600/100_6572.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-gCHBT_JwEVg/TmQ6Q-pD8BI/AAAAAAAAANc/2cg8zyzxXZ0/s320/100_6572.JPG" width="320" xaa="true" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Glaze on Sweet, Whole Wheat Cinnamon Bread</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="color: #38761d; font-size: large;"><strong>DONUT GLAZE</strong></span></div><div class="separator" style="clear: both; text-align: center;">2 c. Powder Sugar</div><div class="separator" style="clear: both; text-align: center;">2 Tbs butter powder</div><div class="separator" style="clear: both; text-align: center;">1 tsp Vanilla Powder</div><div class="separator" style="clear: both; text-align: center;">1/2 tsp Almond Powder</div><div class="separator" style="clear: both; text-align: center;">6 Tbs Water</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
<div class="separator" style="clear: both; text-align: left;">This makes a wonderful glaze, perfect for donuts, sweet rolls and cakes. You can add other flavors or omit the almond to make it the flavor you are looking for.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4111211308857147352.post-21840278225979984042011-09-10T06:26:00.000-06:002012-02-25T06:26:51.970-07:00CornWe are very blessed. On Saturday I was canning tomatoes. Tomatoes out my ears. In the middle of my first batch, my Mr got a phone call from his son asking if we wanted corn. Apparently there is a farmer, who's kid planted a few acres for FFA and they were going to disc it under now that her project was complete. The corn was free for the taking, as much as we wanted.<br />
<br />
I felt my body slump in anticipation of the future fatigue as I said "Of course we want it dear. How long do we have to get it?"<br />
<br />
The answer came back, that it was to be plowed tonight. So 30 minutes later (that's how long was left on the tomato batch) my Mr and I headed out for corn. Oh did we get it too.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-GOVIG_WNnfw/TnC2QbHRjsI/AAAAAAAAANw/JfbFEJ7Rbdc/s1600/100_6587.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rba="true" src="http://3.bp.blogspot.com/-GOVIG_WNnfw/TnC2QbHRjsI/AAAAAAAAANw/JfbFEJ7Rbdc/s320/100_6587.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-oZyUSRino3I/TnC2W0HTIVI/AAAAAAAAAN0/FKdue5VslCs/s1600/100_6589.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rba="true" src="http://1.bp.blogspot.com/-oZyUSRino3I/TnC2W0HTIVI/AAAAAAAAAN0/FKdue5VslCs/s320/100_6589.JPG" width="320" /></a></div><br />
Looking at the pictures now, and knowing how much there was, it is hard to feel the pictures do it justice. To explain, we got through ONE of the totes, and the box. We put away 3lbs in the dehydrator, 24 lbs in the freezer and 24 pints in the canner.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" height="240" rba="true" src="http://2.bp.blogspot.com/-UkmTyi_dwjg/TnC26cz9YeI/AAAAAAAAAN4/iUAFY2o6pwA/s320/100_6595.JPG" width="320" /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-M9qyJANN1y8/TnC3Gbp-kUI/AAAAAAAAAN8/OBKHVauibOk/s1600/100_6598.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" rba="true" src="http://4.bp.blogspot.com/-M9qyJANN1y8/TnC3Gbp-kUI/AAAAAAAAAN8/OBKHVauibOk/s320/100_6598.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-F2cVQZ1tLts/TnC3jSYAjkI/AAAAAAAAAOA/_TdjxUw-Mcs/s1600/100_6602.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rba="true" src="http://3.bp.blogspot.com/-F2cVQZ1tLts/TnC3jSYAjkI/AAAAAAAAAOA/_TdjxUw-Mcs/s320/100_6602.JPG" width="320" /></a></div><br />
We didn't finish the corn until Sunday evening. If I never see another kernal of corn again, it would be too soon. We ended up giving away the other tote, and the buckets away in bag fulls to the neighbors.<br />
<br />
I am slowly putting all the frozen corn through the dehydrator. I did not have the jar space to can it all and neither did I have the desire to spend that kind of time. I had to get cleaned up so I could go back to work the next day.<br />
<br />
It is amazing how little time it took to shuck and clean and cut the corn off the cob. We ended up with about 50 lbs of perserved corn. The frozen/dehydrated corn needed to be blanched, but we did that by the 1lb batch in the steamer basket. The corn in the jars did not require blanching.<br />
<br />
<em><strong>Post Update</strong>:</em><br />
<em>I have reconstituted the dehydrated corn and eaten it. I am so excited because I always thought it was only good for soups or casseroles; but it's <strong><span style="color: #990000;">great to eat as a side dish</span></strong>!!! Reconstitute, add butter, salt and pepper then eat just like <strong><span style="color: #274e13;">fresh corn</span>.</strong> Amazing!!</em>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4111211308857147352.post-17865949901026883342011-08-31T06:25:00.002-06:002012-02-25T06:25:57.565-07:00Canning V. Slicing TomatoesI grow mostly roma's. A great canning and paste tomato. I also grow a few slicing/beefsteak tomatoes for the fresh eating. On canning day, they all go into jars. Just to explain the differences between the two types and why you want to grow canning tomatoes for canning and not just grow slicing tomatoes.<br />
<br />
If you look at my post on <a href="http://cookslittlegarden.blogspot.com/2011/08/canned-tomatoes.html">canned tomatoes</a>, I show a lot of pictures demonstrating the process of blanching and peeling. What I didn't show you was the extra steps I had to do for the slicing tomatoes. Due to the shape of the tomato and the shoulders (the rounded part by the stem), I had to core the tomato before I blanched them.<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-NunCgTbA4jo/TlkS9yyrELI/AAAAAAAAANE/qVgHCo8oBVw/s1600/100_6530.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" qaa="true" src="http://2.bp.blogspot.com/-NunCgTbA4jo/TlkS9yyrELI/AAAAAAAAANE/qVgHCo8oBVw/s640/100_6530.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The red ones are Pantano Romanesco and the deep red/purple ones are Cherokee Purple.</td></tr>
</tbody></table><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Can you see the splits in the shoulders? A common problem in a slicing tomato, they make it harder to peel even after blanching. They act just like a blemish and have to be cut around.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Due to the size of the tomatoes, they have to be halved or fourthed before they can go into the jars. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">These two varieties did hold up well, just so much more work.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div> <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/--YaJwjkh8k8/TlkTxwYtgjI/AAAAAAAAANI/smu6e1_wMZM/s1600/100_6546.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" qaa="true" src="http://1.bp.blogspot.com/--YaJwjkh8k8/TlkTxwYtgjI/AAAAAAAAANI/smu6e1_wMZM/s640/100_6546.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Left is Pantano Romanesco, Middle is Roma, Right is Cherokee Purple</td></tr>
</tbody></table><br />
This also demonstrates two other points.<br />
<br />
1. A definite need to label what is in the jar. I usually label 'Tom 8-11' but in this case, I didn't want to think the purple or romanesco tomatoes were bad in 6 months because they are a different hue. I labeled them what they are because they are different from what I normally bottle as tomatoes.<br />
<br />
2. There is space saving features in using the roma/paste style tomatoes over beef steak. The amount of unused space in the bottom of the jars is far greater in the beefsteak/slicing type tomatoes.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4111211308857147352.post-83885515708961572412011-08-29T06:23:00.000-06:002012-02-25T06:24:20.017-07:00Italian Pasta Salad<div style="text-align: left;"><span style="color: black; font-size: small;">My amazing husband came up with this simple pasta recipe. It is delish and a fabulous way to use food storage and fresh produce together. Zesty and sweet, rolled into one.</span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">This makes a great side dish or an easy lunch for a warm summer day. When you don't want to heat the whole house up in the evening, simply cook the pasta in the morning or late the night before!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><strong><span style="color: #274e13; font-size: large;">ITALIAN PASTA SALAD</span></strong></div><div style="text-align: center;">2 c. Pasta, cooked and drained</div><div style="text-align: center;">1 1/2 md Carrot, shredded</div><div style="text-align: center;">1/2 Tomato, diced</div><div style="text-align: center;">1/2 Cucumber, diced</div><div style="text-align: center;">1/4 c. Italian Dressing</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Mix all ingredients in bowl. Chill until time to serve.</div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div align="center"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/--t6nud5UJY0/TlgWPJA_NwI/AAAAAAAAAMQ/sPlo6T5zMDY/s1600/100_6495.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" qaa="true" src="http://1.bp.blogspot.com/--t6nud5UJY0/TlgWPJA_NwI/AAAAAAAAAMQ/sPlo6T5zMDY/s400/100_6495.JPG" width="400" /></a></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4111211308857147352.post-4733573862695692562011-08-27T09:46:00.001-06:002012-02-25T06:31:54.050-07:00Food Storage ExtendersMy collections of 'food storage' recipes often include recipes that combine dried or long term products like beans and rice with shorter term items like fresh produce. I expect to either be able to garden or collect from the wild various edibles to compliment my food storage meals.<br />
<br />
I consider my garden an extension of my food storage. I feel a well rounded long term food storage is more sustainable than just a few buckets of grains that I am going to grind into flour or cook into soup.<br />
<br />
In order for that expectation to be a reality, I have to learn a lot about how to grow, find, and use the fresh produce that is available. I have to focus on learning how to consume or preserve each item while it is in season, as each season is far shorter than our moderns lives and grocery stores lead us to believe.<br />
<br />
You really need to get 'back to basics' with this method of feeding your family.<br />
<br />
I would encourage you to learn about wild and unusual edibles in your area. Learn to grow a garden. Use only open pollinated and non GMO seeds. Realize that in a time of desperation, whether it is caused by an ailing economy, loss of job or a natural disaster ... you may not have access to your vast storerooms of carefully preserved food. You may not have access to commercially produced products to replenish your storerooms when they run low. <br />
When your storerooms are unavailable or running low and you need to find ways to extend the little food you have and preserve the lives of those you love, knowledge of gardening and gathering wild edibles will be invaluable and irreplaceable in your endeavors.<br />
<br />
A few major pointers in gardening. <br />
<br />
<strong>Get out and do it.</strong><br />
Whether you garden a substantial amount or a few pots on the porch. Do it. There are so many things to learn like when do I put it in the ground, how much water does it need, when is it ripe to pick it, how much does one plant provide, what do the yellow leaves mean .... things that are hard to learn from a book without the reinforcement of the actual experience.<br />
<br />
<strong>Don't get stuck on "heirloom" and don't be satisfied with grocery store seed packets.</strong><br />
There is a happy medium between buying expensive heirloom and low quality grocery store seed. What you want to search for is OPEN POLLINATION. Heirloom isn't always the best, and what is in your local grocery or gardening center is not the best either. Heirloom is simply old open pollinated plants. It doesn't mean that something newer isn't better. What you want to stay away from is anything that is hybridized in a laboratory or is GMO. Anytime a man thinks he knows more or better than God in creating your food .... stay away. The reason for this is simple, it isn't natural (<a href="http://www.huffingtonpost.com/jeffrey-smith/genetically-modified-soy_b_544575.html">check this out</a>, or <a href="http://articles.mercola.com/sites/articles/archive/2010/05/22/jeffrey-smith-interview-april-24.aspx">this one</a>) and often does not reproduce true to type from the seed of the produce you eat. You want seed that will reproduce, true to type, year after year after year. Whether you get that from a $1.25 grocery store packet or pay $4.00 on a specialty website it doesn't matter. Just get it. Natural hybridization (crossing two plants in a garden on purpose or selective seed saving for desired characteristics) is just fine once it is stabilized (proven to grow true type). Hybrid is not always bad if it is done naturally. It's how disease and pest resistance is naturally improved (I guess evolutions is real after all !!) in the tasty, wonderful, older varieties of plants.<br />
<br />
<strong>Start gardening small.</strong><br />
Don't decide tomorrow that you will have a 1/4 acre garden if you have never done it before. Start small so that you don't overwhelm yourself. Grow something that you will eat that is easy ... (beans, cucumbers, tomatoes etc...) and grow something you really want, even if it's a little harder. This way you are excited for the items you really want and you are satisfied with your work because you are almost guaranteed a crop with the easy item. Once you master something, move on to a new product. <br />
<br />
<strong>Keep it fun and challenging for you.</strong><br />
Every year I like to plant something that I have never grown before. I only plant one or two or 1 square foot ... but in this way I get to try eating new things, learn more about gardening, and increase my gardening confidence. It also helps to keep things fun! The majority of my garden is tomatoes, my staple crop, (lots of work canning) and a few melons (yum!) and cucumbers (more work canning). Boring. So I planted eggplant and celery. The celery bombed ... the eggplant rocked. I will likely try celery again next year in a different spot because now it is a challenge, but will only grow the eggplant again if I enjoy eating it fresh this year. <br />
<br />
Good luck and I hope you get out and garden!!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4111211308857147352.post-90471832880906171152011-08-26T06:18:00.000-06:002012-02-25T06:18:50.032-07:00Tomatoes<div class="separator" style="clear: both; text-align: left;">I am always so happy when my tomatoes start getting ripe! It means that I can get started on the biggest crop my garden provides me with.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-f26G_zDyuHI/TlgW4khyzXI/AAAAAAAAAMU/jC7faNxwHx8/s1600/100_6515.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qaa="true" src="http://1.bp.blogspot.com/-f26G_zDyuHI/TlgW4khyzXI/AAAAAAAAAMU/jC7faNxwHx8/s320/100_6515.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Yes. There are cucumbers again too. :)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">We eat fresh the firstlings .... then we get to canning! This small batch of tomatoes will only provide me with a few canners full. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-xMsvuF5HRMM/Tlgeaau6rMI/AAAAAAAAAMs/TZ_2E0tmIjQ/s1600/100_6549.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qaa="true" src="http://3.bp.blogspot.com/-xMsvuF5HRMM/Tlgeaau6rMI/AAAAAAAAAMs/TZ_2E0tmIjQ/s320/100_6549.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">I got 16 quarts out of this sink full. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In case you have never canned tomatoes before, I have taken pictures of the different steps to help you along.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">You do not need to wash the tomatoes, I only rinse them, so the grass, leaves, petals and other pieces that are not attached get rinsed off. You don't actually even need to do that.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Once your tomatoes are gathered up, you need to BLANCH them. This is a process where you place the tomatoes in boiling hot water and then remove them to cold water so the skins will come off.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-yyd-Pjhh89M/TlgYe2725aI/AAAAAAAAAMY/5rwG5frrmZQ/s1600/100_6520.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qaa="true" src="http://2.bp.blogspot.com/-yyd-Pjhh89M/TlgYe2725aI/AAAAAAAAAMY/5rwG5frrmZQ/s320/100_6520.JPG" width="320" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-RB7RZ23M7B8/TlgYxyC1kuI/AAAAAAAAAMc/DK5dKcP1oks/s1600/100_6522.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qaa="true" src="http://1.bp.blogspot.com/-RB7RZ23M7B8/TlgYxyC1kuI/AAAAAAAAAMc/DK5dKcP1oks/s320/100_6522.JPG" width="320" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Typically the skins will start to split, and a small amount of pressure will cause them to 'slip' off. Sometimes you need to use a knife to get it started, or to lift the skin from the flesh of the tomato and peel it. You should never have to cut the skins off, except at the stem and if there are any blemishes you may have to cut right around the blemish. If you are cutting more than that, you need to boil them just a little longer.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-BopMIwvliEM/TlgZmB-37YI/AAAAAAAAAMg/I1oNvJXP9dY/s1600/100_6526.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qaa="true" src="http://3.bp.blogspot.com/-BopMIwvliEM/TlgZmB-37YI/AAAAAAAAAMg/I1oNvJXP9dY/s320/100_6526.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-_aE95b3eqGs/TlgZu9evyWI/AAAAAAAAAMk/Q2XjNd5LtkE/s1600/100_6528.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qaa="true" src="http://2.bp.blogspot.com/-_aE95b3eqGs/TlgZu9evyWI/AAAAAAAAAMk/Q2XjNd5LtkE/s320/100_6528.JPG" width="320" /></a></div><br />
Once the tomatoes are blanched and peeled, you simply pack them in the jars following the wonderful instructions in your canning book. The book I own is the <a href="http://www.amazon.com/Ball-Blue-Canning-Preserving-Recipes/dp/B000KF29J0/ref=sr_1_5?ie=UTF8&qid=1314396838&sr=8-5">Ball Blue Book of Preserving</a>, but since it looks like that is an old version, I would simply recommend getting any <a href="http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=ball+blue+book&x=10&y=22#/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=ball+blue+book+&rh=i%3Aaps%2Ck%3Aball+blue+book+">Ball Blue Book</a> at a reasonable price. It is a wonderful quick reference. It has just enough detail, not so little you are lost and not so much you are overwhelmed. Great for beginners!<br />
<br />
One last tip for blanching. The temperature of the water, the time in the hot water and the ripeness of the tomato all play a part in the finished product.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-VfkDrOjMq3A/TlgdUCyU8BI/AAAAAAAAAMo/kRf5dFwMzvk/s1600/100_6531.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qaa="true" src="http://2.bp.blogspot.com/-VfkDrOjMq3A/TlgdUCyU8BI/AAAAAAAAAMo/kRf5dFwMzvk/s320/100_6531.JPG" width="320" /></a></div><br />
The first tomato is very ripe. The second tomato is barely ripe. They were blanched at a lower temperature than the third barely ripe and the fourth very ripe tomato. Can you see the texture difference? The two on the left are very firm and the two on the right are almost mushy. Both are good for canning, but the ones on the left will be prettier.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4111211308857147352.post-54174199587488429392011-08-25T09:22:00.002-06:002011-09-17T10:07:50.093-06:00YogurtDid you know yogurt is easy to make at home? Did you know you can make it with your food storage dry milk??<br />
<br />
I am so excited to share this post with you! I have just made yogurt out of dry milk!<br />
It was so easy, It took a few hours of intermittent attention and then a bunch of hours just sitting incubating. <br />
<br />
I think you will love it as much as I do!<br />
<br />
<div style="text-align: center;"><span style="color: #274e13; font-size: large;"><strong>YOGURT</strong></span></div>1 c. Nonfat Instant Milk Powder (DO NOT use a milk substitute like morning moo)<br />
4 c. Hot Water<br />
2-3 Tbs Plain Yogurt (or use a dry yogurt starter and follow those directions)<br />
<br />
Mix the 1 c. Milk Powder with hot water in a quart size jar. Fill it half way and mix, (I put a lid on and shake it) then fill it up to the bottom of the neck.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-eyjibXcZ0K0/TlOwEXDU40I/AAAAAAAAALY/fSdU6PMMaqA/s1600/100_6448.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qaa="true" src="http://4.bp.blogspot.com/-eyjibXcZ0K0/TlOwEXDU40I/AAAAAAAAALY/fSdU6PMMaqA/s320/100_6448.JPG" width="320" /></a></div><br />
Place this jar into a pot of boiling water with a towel or canning rack on the bottom to prevent the jar from breaking, like a double boiler.<br />
Using a meat or candy thermometer, heat the milk to 180º F. Remove from heat and allow to cool to 115º. (It takes about 1 hour each to heat and then cool the milk)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ATM91TscGi8/TlOwQlQXNYI/AAAAAAAAALc/XIB9MWIL0z0/s1600/100_6442.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qaa="true" src="http://2.bp.blogspot.com/-ATM91TscGi8/TlOwQlQXNYI/AAAAAAAAALc/XIB9MWIL0z0/s320/100_6442.JPG" width="320" /></a></div><br />
Place the 2-3 Tbs Yogurt in a bowl. Pour in a small amount of the cooled milk and stir until it is smooth. Pour this mixture into the jar and stir.<br />
<br />
Wait 10 minutes and stir again. Place the lid on the jar and place in a small insulated bag (lunch bag or small ice chest). I added 2 more qt jars of hot tap water to help maintain the temperature. Pack the extra space with towels, making sure the 3 jars are touching. Seal. <br />
<br />
<br />
My bag was very thin, and I had a small insulated bag that was slightly larger so I placed one bag inside the other. The goal is to maintain a good temperature for the growth of the culture which is how the yogurt sets. <br />
<br />
Allow to incubate until it is set, about 8 hours. I simply left mine over night. In the morning it was set. When set, place in the fridge. It will keep for 1-2 weeks.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Cndc-Bqkh9c/TlOwdi95WuI/AAAAAAAAALg/33iXWn0kGhk/s1600/100_6460.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qaa="true" src="http://1.bp.blogspot.com/-Cndc-Bqkh9c/TlOwdi95WuI/AAAAAAAAALg/33iXWn0kGhk/s320/100_6460.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
There was a small amount of yellowish liquid on the top of the yogurt. This is whey, healthy and very high in protein content. I stirred it into my yogurt, but you can pour it off if you prefer.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Flavor with jelly, fruit, granola, extracts or oils. Use it plain as a sour cream or mayo substitute in recipes. Make smoothies or fruit dips. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-mQL25oLF0l0/TlOyJuEHkyI/AAAAAAAAALk/_G6lzzpFagI/s1600/100_6468.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qaa="true" src="http://3.bp.blogspot.com/-mQL25oLF0l0/TlOyJuEHkyI/AAAAAAAAALk/_G6lzzpFagI/s320/100_6468.JPG" width="320" /></a></div><br />
Home made yogurt is slightly 'softer' than storebought yogurt. There is frequently added pectin and other thickeners in storebought yogurt which you do not add to your home made stuff. It is purely milk and cultures. <br />
<br />
It's a great way to save a little money and use your food storage so that it doesn't go bad!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4111211308857147352.post-15135961779539740702011-08-24T06:17:00.001-06:002012-02-25T06:17:53.927-07:00Grapes and WaspI love my grape vines. I planted them about 4-5 years ago, moved them about 3 years ago, lost one of my two vines and finally got a crop. Yeah! It was only 3 bunches and I had to save them from the wasps that were eating them, but they are sooooo yummy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-SMvemVJP7_A/TlRLoht2CtI/AAAAAAAAAL0/LCllbrZ4mo0/s1600/100_6480.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" qaa="true" src="http://3.bp.blogspot.com/-SMvemVJP7_A/TlRLoht2CtI/AAAAAAAAAL0/LCllbrZ4mo0/s640/100_6480.JPG" width="640" /></a></div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">We did find the wasp nest in a neighbors tree ...... We were wondering why they hadn't tried to build in the eaves of the house like the last 3 years. I guess they found a more suitable spot, a hiding spot of sorts. </div><div align="left" class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-RO7dCan-G14/TlRMJpT8RMI/AAAAAAAAAL4/qozef_pkOAA/s1600/100_6485.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" qaa="true" src="http://1.bp.blogspot.com/-RO7dCan-G14/TlRMJpT8RMI/AAAAAAAAAL4/qozef_pkOAA/s640/100_6485.JPG" width="640" /></a></div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">We found 'em!!</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4111211308857147352.post-31917769375096679832011-08-23T08:01:00.001-06:002011-09-17T10:07:37.169-06:00Mac and Cheese VarietiesAfter figuring out the best <a href="http://cookslittlekitchen.blogspot.com/2011/08/macaroni-with-cheese-sauce.html">mac and cheese recipe</a> ever, I decided I need to post some of the different ways that I enjoy eating mac and cheese!<br />
<br />
<div style="text-align: center;"><span style="color: #38761d; font-size: large;"><strong>MAC AND CHEESE</strong></span></div><div style="text-align: center;">A more grown up taste ...</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">1 Tbs dry Bell Pepper Blend</div><div style="text-align: center;">1 Tbs dry Onion</div><br />
Reconstitute peper and onion, add to one recipe or one box mix of <a href="http://cookslittlekitchen.blogspot.com/2011/08/macaroni-with-cheese-sauce.html">mac and cheese</a>.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-PIyd-gdwXv0/TklywgrrXFI/AAAAAAAAAKQ/k5KIihDNQiQ/s1600/100_6384.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" naa="true" src="http://3.bp.blogspot.com/-PIyd-gdwXv0/TklywgrrXFI/AAAAAAAAAKQ/k5KIihDNQiQ/s320/100_6384.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="color: #38761d; font-size: large;"><strong>MAC AND CHEESE DINNER</strong></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">1 Tbs dry Bell Pepper Blend</div><div style="text-align: center;">1 Tbs dry Onion</div><div style="text-align: center;">1 1/2 tsp Garlic powder</div><div style="text-align: center;">1/2 pint Beef w/broth</div><br />
<div style="text-align: left;">Shred Beef if it is not ground. Add garlic, peppers and onions. Mix all together and warm until peppers and onions are soft. Add to one recipe or one box mix of <a href="http://cookslittlekitchen.blogspot.com/2011/08/macaroni-with-cheese-sauce.html">mac and cheese</a>. </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4111211308857147352.post-52922046549095909222011-08-21T06:15:00.000-06:002012-02-25T06:16:30.533-07:00Zucchini PastaRight now I have a major abundance of zucchini coming from my garden. My favorite thing to do, other than dehydrating it, is to mix it with pasta and sausage in the best dinner ever.<br />
I got this recipe originally from <a href="http://www.yourhomebasedmom.com/">Your Home Based Mom</a> then I changed it up a little to suite my style. :) She calls it Lite Pasta, but I don't think it's very 'lite'. :)<br />
<br />
<div align="center"><span style="color: #274e13; font-size: large;">ZUCCHINI PASTA</span></div><div style="text-align: center;">16 oz Spaghetti Pasta, cooked and kept warm</div><div style="text-align: center;">32 oz Kielbasa Sausage, sliced</div><div style="text-align: center;">1 Red Bell Pepper, cubed</div><div style="text-align: center;">1 Onion, sliced</div><div style="text-align: center;">2 tsp Basil</div><div style="text-align: center;">2 tsp Garlic</div><div style="text-align: center;">2 tsp Chicken Bouillon</div><div style="text-align: center;">1 small Zucchini cut into approx. 1/2 x 2" sticks</div><div style="text-align: center;">1 can Olives, drained</div><br />
Brown sliced sausage in pan. Remove from pan and saute Onion and Pepper. Add olive oil if there is not enough left from sausage.<br />
Add Basil, Garlic, Bouillon and Zucchini. Cook until Zucchini is tender.<br />
Toss vegetable blend, sausage and olives with pasta.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-9WOy9AGpNmE/TlRI1xRbHxI/AAAAAAAAALw/FGCs4jAsU04/s1600/100_6483.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" qaa="true" src="http://2.bp.blogspot.com/-9WOy9AGpNmE/TlRI1xRbHxI/AAAAAAAAALw/FGCs4jAsU04/s640/100_6483.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">My husband likes it with a little cayenne on it.</div>Unknownnoreply@blogger.com0