Cabbage is delicious! I hope you're starting to feel that way now, at least. One fabulous way to preserve and eat this under-appreciated veggie is to ferment it. Fermented cabbage is called sauerkraut.
Oh, and don't turn up your nose if the only kind you've ever tried is the canned stuff from the store. Homemade is a totally different animal! Also, fermented is good for your gut, you know, helps your digestion processes... Ahem. And your gut will need the help after you eat all of your kids' Halloween candy.
Sauerkraut
1 head cabbage
2-3 Tbsp salt (your favorite kind)
Optional:
Carrots
Onions
Garlic
You'll also need:
Wide mouth Mason jars with lids and rings (old are fine)
Shred cabbage finely. In large bowl layer cabbage and salt. If using other vegetables, layer those in, too. Using a meat tenderizer, thick handled ice cream scoop, plastic wrapped can, or your husband's hammer, pound away on that sucker for about 10 minutes, until the cabbage is limp and has released most of its juice. Spoon into jars, pounding down as you go. You should have enough to fill 2 quart size jars to full, and maybe have some left over, all depending on the size of the cabbage. Press the cabbage down until it is all under the juice. Add a little extra water if necessary. Secure lid firmly, and place in a warm spot away from sunlight for 3-7 days. You'll have to experiment with how fermented you want your sauerkraut. The uninitiated will probably want to stick with 3 days.
After the fermentation period, store in the fridge. The rumor is it will last in the fridge 3-6 months, unopened, but I wouldn't know because it never lasts that long in my house! Serve it with any meat dish you prepare, though it seems tastiest with the heavier meats like beef and pork roasts. Also delightful on hot dogs, baked potatoes, or eggs.
Bon appetit!
The Martin Multitude The more, the merrier!
Friday, October 31, 2014
Wednesday, October 29, 2014
Surviving the Storehouse: Beef and Cabbage Stir-fry
Ah, cabbage. It's cheap, it's filling, it's... bitter. Can't handle it raw? Try this recipe!
Bonus? It's a great way to stretch that meat a little further.
Beef and Cabbage Stir-fry
1 lb ground beef
1 onion, sliced or chopped
1 head green cabbage, sliced or chopped
Salt and pepper
Optional:
1 Tbsp oregano, basil, or thyme
Cooked rice
Brown ground beef in large skillet. Add onion, and stir around a bit. Add cabbage a large handful at a time, waiting for it to wilt before you add more. Season each layer, and gently turn it over as best you can. The heat from the bottom layers will help wilt your cabbage. It's done when your cabbage is wilted to your preference, whether you like it "al dente" or super soft. Serve over hot rice. Also scrumptious with sour cream.
Bon appetit!
Bonus? It's a great way to stretch that meat a little further.
Beef and Cabbage Stir-fry
1 lb ground beef
1 onion, sliced or chopped
1 head green cabbage, sliced or chopped
Salt and pepper
Optional:
1 Tbsp oregano, basil, or thyme
Cooked rice
Brown ground beef in large skillet. Add onion, and stir around a bit. Add cabbage a large handful at a time, waiting for it to wilt before you add more. Season each layer, and gently turn it over as best you can. The heat from the bottom layers will help wilt your cabbage. It's done when your cabbage is wilted to your preference, whether you like it "al dente" or super soft. Serve over hot rice. Also scrumptious with sour cream.
Bon appetit!
Monday, October 27, 2014
Freezing the Storehouse: Cabbage Rolls
Cabbage is kind of a weird vegetable. It is sometimes hard to think of what to do with it. It also has a weird, kind of bitter taste that can be less than palatable to more choosy diners. I have discovered a few ways to handle this. One of my favorites is Cabbage Rolls.
Cabbage Rolls are great for many reasons. First, there is just something fun about a little ball of yummy goodness that you get to open like a present before you eat. Second, they are very filling so you can feed a large family on not very much food. Third, the prep and cooking processes are flexible so you can choose the way that is best for you.
Without further ado, here is the recipe!
Cabbage Rolls
2 lbs ground beef, thawed
1 cup cooked rice
1 onion, shredded or chopped very fine
Salt and pepper
1 head of green cabbage
For sauce:
2 14 oz cans tomato sauce
2 Tbsp brown sugar
Salt and pepper
Optional:
1 tsp Worcestershire sauce
-or-
1 28 oz jar spaghetti sauce
In medium mixing bowl, combine beef, rice, onion, and seasonings. Mix until well combined (it's best to use your hands! Squish, squish!). Set aside.
Bring a large pot of salted water to a boil (add 1-2 Tbsp to the water before boiling). Carefully peel the leaves of the cabbage off the head, doing your best to keep from tearing them, though it's not a hopeless situation. Put the cabbage leaves in the boiling water 2 or three at a time for 2 minutes. Remove from water and put in strainer or on dish towel while you do the rest. Bring water back to boil between each batch, adding more water as necessary. While you're waiting for the cabbage leaves, mix up the sauce ingredients if you're cooking right away. If you're freezing these babies, hold off on the sauce.
Basic assembly instructions are as follows. Take one prepared cabbage leaf. Put about 2 rounded Tbsp of the beef mixture on the stem end of the leaf. You're looking to give the roll substance but not overfill it; larger leaves can handle more filling, smaller leaves will need less. Carefully roll the cabbage around the mixture, tucking in the ends as you go, like a burrito. When totally rolled, place seam side down in your dish of choice. Which dish do you choose? Well, pick one of these!
To freeze, place seam side down on foil lined cookie sheet (one that will fit in your freezer). Try not to let them touch. Freeze at least 4 hours, then transfer to gallon size freezer bags. To cook, thaw overnight, or just use them like fresh and cook just a little longer, as described below.
To cook in the oven, mix up your sauce and lightly coat the bottom of your pan with it. How big a pan? However big a pan you need to fit the number you're cooking! I find I can usually get enough rolls in one 9x13 pan. Put in the rolls. Feel free to squish them together, they don't mind. Cover with the rest of the sauce, cover pan with foil, and cook in a 400 degree F oven for about an hour.
To cook in the slow cooker, mix up your sauce and lightly coat the bottom of your slow-cooker with it. Put in the rolls, nice and tight, and cover with the rest of the sauce. Cook on low for up to 8 hours, or on high for 4. Pay attention the first time! Every slow cooker is different, and you don't want your sauce to burn. If you're going to be gone a while and you worry for the sauce, add 1/2 cup water.
To microwave a frozen cabbage roll, heat on high 1-2 minutes until heated through. Top with sauce if you like, or eat plain, or just with sour cream. It's all good.
To serve, serve hot topped with the sauce and some sour cream if you like, with more rice and some steamed or canned veggies on the side. Carrots go really well with this.
Bon appetit!
Cabbage Rolls are great for many reasons. First, there is just something fun about a little ball of yummy goodness that you get to open like a present before you eat. Second, they are very filling so you can feed a large family on not very much food. Third, the prep and cooking processes are flexible so you can choose the way that is best for you.
Without further ado, here is the recipe!
Cabbage Rolls
2 lbs ground beef, thawed
1 cup cooked rice
1 onion, shredded or chopped very fine
Salt and pepper
1 head of green cabbage
For sauce:
2 14 oz cans tomato sauce
2 Tbsp brown sugar
Salt and pepper
Optional:
1 tsp Worcestershire sauce
-or-
1 28 oz jar spaghetti sauce
In medium mixing bowl, combine beef, rice, onion, and seasonings. Mix until well combined (it's best to use your hands! Squish, squish!). Set aside.
Bring a large pot of salted water to a boil (add 1-2 Tbsp to the water before boiling). Carefully peel the leaves of the cabbage off the head, doing your best to keep from tearing them, though it's not a hopeless situation. Put the cabbage leaves in the boiling water 2 or three at a time for 2 minutes. Remove from water and put in strainer or on dish towel while you do the rest. Bring water back to boil between each batch, adding more water as necessary. While you're waiting for the cabbage leaves, mix up the sauce ingredients if you're cooking right away. If you're freezing these babies, hold off on the sauce.
Basic assembly instructions are as follows. Take one prepared cabbage leaf. Put about 2 rounded Tbsp of the beef mixture on the stem end of the leaf. You're looking to give the roll substance but not overfill it; larger leaves can handle more filling, smaller leaves will need less. Carefully roll the cabbage around the mixture, tucking in the ends as you go, like a burrito. When totally rolled, place seam side down in your dish of choice. Which dish do you choose? Well, pick one of these!
To freeze, place seam side down on foil lined cookie sheet (one that will fit in your freezer). Try not to let them touch. Freeze at least 4 hours, then transfer to gallon size freezer bags. To cook, thaw overnight, or just use them like fresh and cook just a little longer, as described below.
To cook in the oven, mix up your sauce and lightly coat the bottom of your pan with it. How big a pan? However big a pan you need to fit the number you're cooking! I find I can usually get enough rolls in one 9x13 pan. Put in the rolls. Feel free to squish them together, they don't mind. Cover with the rest of the sauce, cover pan with foil, and cook in a 400 degree F oven for about an hour.
To cook in the slow cooker, mix up your sauce and lightly coat the bottom of your slow-cooker with it. Put in the rolls, nice and tight, and cover with the rest of the sauce. Cook on low for up to 8 hours, or on high for 4. Pay attention the first time! Every slow cooker is different, and you don't want your sauce to burn. If you're going to be gone a while and you worry for the sauce, add 1/2 cup water.
To microwave a frozen cabbage roll, heat on high 1-2 minutes until heated through. Top with sauce if you like, or eat plain, or just with sour cream. It's all good.
To serve, serve hot topped with the sauce and some sour cream if you like, with more rice and some steamed or canned veggies on the side. Carrots go really well with this.
Bon appetit!
Friday, October 24, 2014
Freezing the Storehouse: Marinated Chicken Breasts
There are few things easier than marinating chicken. Bag/bowl, chicken, flavor. Let sit.
Easy.
The trickiest part of it is deciding which flavor you'll use! Here are two of my favorite flavors that you can do on a storehouse budget, Honey Mustard and Citrus Chicken.
Honey Mustard Chicken
1 3-lb bag chicken breasts, still frozen
1/3 cup honey
3 Tbsp yellow mustard
1 cup white vinegar
Mix the liquids together until smooth, then add to chicken in a bowl. Let marinate, covered and refrigerated, 12-24 hours. Cook as desired, grill/broil/pan fry.
To freeze, transfer frozen chicken to gallon size freezer bag and add liquids. Put back in freezer until you're ready to cook them up, then proceed as previously instructed.
Also, you can freeze the chicken after it has been cooked. You can freeze whole breasts, or cut up into strips or cubes to be used for various other recipes.
=================================================
Citrus Chicken
1 cup vinegar
2/3 cup fruit drink mix
1 3-lb bag chicken breasts, still frozen
Mix the liquids together until smooth, then add to chicken in a bowl. Let marinate, covered and refrigerated, 12-24 hours. Cook as desired, grill/broil/pan fry.
To freeze, transfer frozen chicken to gallon size freezer bag and add liquids. Put back in freezer until you're ready to cook them up, then proceed as previously instructed.
Also, you can freeze the chicken after it has been cooked. You can freeze whole breasts, or cut up into strips or cubes to be used for various other recipes.
==================================================
These are both great by themselves alongside some rice and veggies. Or you can add a sauce, like my Warm Peach Puree!
Warm Peach Purée
2 28 oz cans peaches
2-4 tsp cinnamon
2 Tbsp brown sugar
2 Tbsp butter
Optional: nutmeg, clove, about 1/4 tsp each
Blend peaches in blender until smooth; add cinnamon and other spices, if desired. Transfer to medium saucepan. Bring to a simmer over medium heat, stirring occasionally. Add sugar and butter. Stir until butter melts, then simmer until good and hot. Spoon over chicken and rice or ice cream! Yum...
Bon appetit!
Easy.
The trickiest part of it is deciding which flavor you'll use! Here are two of my favorite flavors that you can do on a storehouse budget, Honey Mustard and Citrus Chicken.
Honey Mustard Chicken
1 3-lb bag chicken breasts, still frozen
1/3 cup honey
3 Tbsp yellow mustard
1 cup white vinegar
Mix the liquids together until smooth, then add to chicken in a bowl. Let marinate, covered and refrigerated, 12-24 hours. Cook as desired, grill/broil/pan fry.
To freeze, transfer frozen chicken to gallon size freezer bag and add liquids. Put back in freezer until you're ready to cook them up, then proceed as previously instructed.
Also, you can freeze the chicken after it has been cooked. You can freeze whole breasts, or cut up into strips or cubes to be used for various other recipes.
=================================================
Citrus Chicken
1 cup vinegar
2/3 cup fruit drink mix
1 3-lb bag chicken breasts, still frozen
Mix the liquids together until smooth, then add to chicken in a bowl. Let marinate, covered and refrigerated, 12-24 hours. Cook as desired, grill/broil/pan fry.
To freeze, transfer frozen chicken to gallon size freezer bag and add liquids. Put back in freezer until you're ready to cook them up, then proceed as previously instructed.
Also, you can freeze the chicken after it has been cooked. You can freeze whole breasts, or cut up into strips or cubes to be used for various other recipes.
==================================================
These are both great by themselves alongside some rice and veggies. Or you can add a sauce, like my Warm Peach Puree!
Warm Peach Purée
2 28 oz cans peaches
2-4 tsp cinnamon
2 Tbsp brown sugar
2 Tbsp butter
Optional: nutmeg, clove, about 1/4 tsp each
Blend peaches in blender until smooth; add cinnamon and other spices, if desired. Transfer to medium saucepan. Bring to a simmer over medium heat, stirring occasionally. Add sugar and butter. Stir until butter melts, then simmer until good and hot. Spoon over chicken and rice or ice cream! Yum...
Bon appetit!
Wednesday, October 22, 2014
Freezing the Storehouse: Roasted Tomato Soup
It's getting chilly here in Utah as autumn falls into town. (Falls, get it? Huh? No? Oh well...)
And there's nothing better than a nice hot soup on a chilly day.
Mother Nature is funny though. The day you decide to make a soup, she decides she wants to warm things up a little.
Now what?
Or you're used to the warm, so you have a meal planned on that, and you wake up to frost on the trees.
Ah, women. (I can say that, I am one.)
Your freezer can help you! Freeze that soup you made for later, and pull it out when Mother Nature pulls a cold, fast one on you.
Here's a soup you can have prepped and frozen, ready for that unexpected chill. Or have it ready for a day in a series of cold days that you don't feel like putting in the extra work. :)
Roasted Tomato Soup
5 lbs fresh tomatoes
2-3 onions
1 can evaporated milk
Water
Salt and pepper to taste
Cut up tomatoes into quarters, and peel onions and cut of ends, then cut in quarters. Place on foil lined baking sheet and broil on hi 30-45 minutes until tomatoes and onions are black on the surface and tender inside. Allow to cool. In blender or processor, add some tomatoes and an onion quarter or two and blend until smooth, adding just enough water to encourage blending. Repeat in batches until all tomatoes and onions have been blended.
To freeze, pour blended mixture into gallon size freezer bag. Lay flat to freeze, then you can move it to the vertical position for long term storage as necessary.
To heat and serve, thaw in a bowl in the fridge overnight and put it in the crockpot in the morning, on low for 6 hours or so. Or let it thaw all day, and just heat it on the stove to a boil, bring it down to a simmer, and cook for 30 minutes. After it's all hot and cooked, remove from heat and stir in the milk, then season to taste. Can be served with cheese or sour cream, or whatever fresh herbs you might have from your garden or dried herbs from your spice cupboard, like basil or oregano. If you have some, add some bulbs of garlic to the roasting pan... Yum!
It's actually quite filling, but you could serve biscuits, crackers, or crispy quesadillas with this too.
Dairy free people: Skip the milk altogether; it's still good! Or you can add some non-sweetened, plain flavored almond milk if you have it on hand.
Bon appetit!
What's your favorite soup? Have you ever tried to freeze it?
And there's nothing better than a nice hot soup on a chilly day.
Mother Nature is funny though. The day you decide to make a soup, she decides she wants to warm things up a little.
Now what?
Or you're used to the warm, so you have a meal planned on that, and you wake up to frost on the trees.
Ah, women. (I can say that, I am one.)
Your freezer can help you! Freeze that soup you made for later, and pull it out when Mother Nature pulls a cold, fast one on you.
Here's a soup you can have prepped and frozen, ready for that unexpected chill. Or have it ready for a day in a series of cold days that you don't feel like putting in the extra work. :)
Roasted Tomato Soup
5 lbs fresh tomatoes
2-3 onions
1 can evaporated milk
Water
Salt and pepper to taste
Cut up tomatoes into quarters, and peel onions and cut of ends, then cut in quarters. Place on foil lined baking sheet and broil on hi 30-45 minutes until tomatoes and onions are black on the surface and tender inside. Allow to cool. In blender or processor, add some tomatoes and an onion quarter or two and blend until smooth, adding just enough water to encourage blending. Repeat in batches until all tomatoes and onions have been blended.
To freeze, pour blended mixture into gallon size freezer bag. Lay flat to freeze, then you can move it to the vertical position for long term storage as necessary.
To heat and serve, thaw in a bowl in the fridge overnight and put it in the crockpot in the morning, on low for 6 hours or so. Or let it thaw all day, and just heat it on the stove to a boil, bring it down to a simmer, and cook for 30 minutes. After it's all hot and cooked, remove from heat and stir in the milk, then season to taste. Can be served with cheese or sour cream, or whatever fresh herbs you might have from your garden or dried herbs from your spice cupboard, like basil or oregano. If you have some, add some bulbs of garlic to the roasting pan... Yum!
It's actually quite filling, but you could serve biscuits, crackers, or crispy quesadillas with this too.
Dairy free people: Skip the milk altogether; it's still good! Or you can add some non-sweetened, plain flavored almond milk if you have it on hand.
Bon appetit!
What's your favorite soup? Have you ever tried to freeze it?
Monday, October 20, 2014
Freezing the Storehouse: Freezing Vegetables
The Storehouse has a great selection of veggies most of the time. But a lot of people don't know what to do with all of it, or how to use it before it goes bad.
Did you know you can freeze your own vegetables? And it's a lot easier than you may have been led to believe.
The standard practice used to be blanching the vegetables before freezing. It's supposed to help retain nutrients and color. But it's not necessary! Your vegetables will taste the same whether you do it or not, and you'll use a lot less time if you skip that step.
What can you freeze? Almost any vegetable can be frozen! Some from the Storehouse that I've frozen are zucchini, green peppers, onions, celery, tomatoes, broccoli, cauliflower, and carrots. I've heard you can also freeze cabbage, but I tend to turn my extra cabbage into sauerkraut (link to be added later), so I don't do a lot of that.
Freezing is especially important for the vegetables that tend to go bad faster, like zucchini and green peppers. One thing is they won't taste very good uncooked; it's best to use frozen vegetables in soups, stews, and stir-fries.
To freeze the vegetables, simply chop or slice or shred your chosen vegetable into the shape you'll want to use it in eventually, and stick it in a freezer bag of appropriate size. So easy! And less waste. Win!
What vegetables are available at your local Storehouse? Have you frozen your vegetables before?
Did you know you can freeze your own vegetables? And it's a lot easier than you may have been led to believe.
The standard practice used to be blanching the vegetables before freezing. It's supposed to help retain nutrients and color. But it's not necessary! Your vegetables will taste the same whether you do it or not, and you'll use a lot less time if you skip that step.
What can you freeze? Almost any vegetable can be frozen! Some from the Storehouse that I've frozen are zucchini, green peppers, onions, celery, tomatoes, broccoli, cauliflower, and carrots. I've heard you can also freeze cabbage, but I tend to turn my extra cabbage into sauerkraut (link to be added later), so I don't do a lot of that.
Freezing is especially important for the vegetables that tend to go bad faster, like zucchini and green peppers. One thing is they won't taste very good uncooked; it's best to use frozen vegetables in soups, stews, and stir-fries.
To freeze the vegetables, simply chop or slice or shred your chosen vegetable into the shape you'll want to use it in eventually, and stick it in a freezer bag of appropriate size. So easy! And less waste. Win!
What vegetables are available at your local Storehouse? Have you frozen your vegetables before?
Friday, October 17, 2014
Recipe: Homemade Chili Hot Beans
I didn't cook a lot growing up. My dad pretty much owned the kitchen as far as cooking went. I was only allowed in to clean up after him. ;)
But of the few things I cooked for myself, none have quite the power of Chili Hot Beans.
It was quite challenging. Open the can of chili hot beans, add shredded cheese, cover and nuke for a couple minutes. Occasionally I would add peanuts or crushed red pepper. Yum.
It was cheap, it was filling, it was delicious, and it was at least mildly nutritious.
Ah, the memories.
Fast forward *ahem* several years. I'm more aware of the dangers of cans, canned tomato products, and mystery ingredients hiding in my food that through some loophole doesn't have to be listed on the label. Some of those things can have a real deleterious effect on various members of my family. But oh, how I missed the taste of those beans... They became a splurge instead of a staple.
Then one day, I thought, Would it be so hard to make chili beans? So I looked at a can just for the ingredients. Seemed pretty simple. So I bought the ingredients I needed and went home to experiment.
And I succeeded! With very little tweaking, I managed to come up with chili beans that tasted just like the canned stuff I so admired... Only better! And healthier to boot.
Now, there are various ways to adjust this to make it healthier or more convenient. But making it at home will always be better than buying canned as far as taste goes, just because it's fresh. So come on, let's get cookin'!
Arienne's Homemade Chili Hot Beans
Yields 3-4 cups, serves up to 8 people (depending on size of people, meal, and servings!)
3-4 cups cooked pinto beans *See this post on beans
4 cups homemade tomato sauce (or about 2 15 oz cans)
2-4 Tbsp chili powder (McCormick is guaranteed gluten-free, and delicious too)
1 tsp garlic powder
Salt to taste
Water (optional, if you want the sauce to be thinner)
Put all of your ingredients in a large pot (or double the recipe and put it in a large crockpot set to low for a few hours). Bring to a simmer, cover, turn to low, and prep the rest of your dinner, allowing about 30-60 minutes for the flavors to blend. Serve it up and watch your clan devour it!
We like to have these with cheese and sour cream, kind of like a meatless chili. We have also served it over rice, on tortillas, or with BBQ and cornbread.
My notes: It's possible to make this on a Storehouse Budget. If you have a little money to spare, I just discovered that 5th Season spices are actually just old McCormick spices, and they cost a fraction of the original! Now old means that the flavor isn't as strong, so you'll need to use more to make up the flavor difference. But that's what tasting is for!
This recipe can also be frozen! Just cook as directed, and allow to cool. Put in freezer safe bags or containers, and you're set!
What ways do you like to eat chili beans? What food sparks your childhood memories you wish you could reinvent in a healthier way?
But of the few things I cooked for myself, none have quite the power of Chili Hot Beans.
It was quite challenging. Open the can of chili hot beans, add shredded cheese, cover and nuke for a couple minutes. Occasionally I would add peanuts or crushed red pepper. Yum.
It was cheap, it was filling, it was delicious, and it was at least mildly nutritious.
Ah, the memories.
Fast forward *ahem* several years. I'm more aware of the dangers of cans, canned tomato products, and mystery ingredients hiding in my food that through some loophole doesn't have to be listed on the label. Some of those things can have a real deleterious effect on various members of my family. But oh, how I missed the taste of those beans... They became a splurge instead of a staple.
Then one day, I thought, Would it be so hard to make chili beans? So I looked at a can just for the ingredients. Seemed pretty simple. So I bought the ingredients I needed and went home to experiment.
And I succeeded! With very little tweaking, I managed to come up with chili beans that tasted just like the canned stuff I so admired... Only better! And healthier to boot.
Now, there are various ways to adjust this to make it healthier or more convenient. But making it at home will always be better than buying canned as far as taste goes, just because it's fresh. So come on, let's get cookin'!
Arienne's Homemade Chili Hot Beans
Yields 3-4 cups, serves up to 8 people (depending on size of people, meal, and servings!)
3-4 cups cooked pinto beans *See this post on beans
4 cups homemade tomato sauce (or about 2 15 oz cans)
2-4 Tbsp chili powder (McCormick is guaranteed gluten-free, and delicious too)
1 tsp garlic powder
Salt to taste
Water (optional, if you want the sauce to be thinner)
Put all of your ingredients in a large pot (or double the recipe and put it in a large crockpot set to low for a few hours). Bring to a simmer, cover, turn to low, and prep the rest of your dinner, allowing about 30-60 minutes for the flavors to blend. Serve it up and watch your clan devour it!
We like to have these with cheese and sour cream, kind of like a meatless chili. We have also served it over rice, on tortillas, or with BBQ and cornbread.
My notes: It's possible to make this on a Storehouse Budget. If you have a little money to spare, I just discovered that 5th Season spices are actually just old McCormick spices, and they cost a fraction of the original! Now old means that the flavor isn't as strong, so you'll need to use more to make up the flavor difference. But that's what tasting is for!
This recipe can also be frozen! Just cook as directed, and allow to cool. Put in freezer safe bags or containers, and you're set!
What ways do you like to eat chili beans? What food sparks your childhood memories you wish you could reinvent in a healthier way?
Thursday, October 16, 2014
Recipe: Tuna Quesadillas
Last night was one of those nights that I didn't feel like putting a lot of effort into making dinner, but I didn't have any freezer meals handy. So I made this instead, and let me tell you, it was a hit! The kids are talking about having it for lunch tomorrow, and they could totally make this on their own.
Storehouse peeps: I confess I use tortillas in this recipe, and corn ones to be gluten-free. A package of 200 only costs about $3, and to me, it is very much worth it. It adds SO much to my recipe basics. Dive in those couches for change, and go get some! You won't be sorry.
Tuna Quesadillas (GF)
4 cans of tuna, drained as well as possible
2-4 Tbsp sour cream (or salad dressing/mayo if that's your thing)
Salt and pepper
Opt. spices: Garlic powder, chili powder
Cheddar cheese slices
GF corn tortillas
Sour cream
Shredded lettuce
Start by mixing the drained tuna and a bit of sour cream together in a medium bowl. You're looking for a relatively dry mixture, just enough sour cream to hold the tuna together. Add whatever spices you might like.
Heat a skillet or frying pan over medium heat. No need to add any grease if you use non-stick or cast iron. Use your own experience to determine the necessity of fat with other pans. When the pan is good and hot, add a tortilla, a couple slices cheese, and cover with some of the tuna mixture. Let cook until the tortilla shrinks a bit, browns, and becomes crispy. Add another tortilla on top and carefully flip over. Cook until that side looks as yummy as the first. Remove from pan, get another one started, then use a knife or pizza cutter to cut quesadilla into quarters. Serve immediately with sour cream and shredded lettuce on the side (or on top!).
Bon appetit!
Have you put anything unconventional in your quesadillas? Did it turn out well?
Storehouse peeps: I confess I use tortillas in this recipe, and corn ones to be gluten-free. A package of 200 only costs about $3, and to me, it is very much worth it. It adds SO much to my recipe basics. Dive in those couches for change, and go get some! You won't be sorry.
Tuna Quesadillas (GF)
4 cans of tuna, drained as well as possible
2-4 Tbsp sour cream (or salad dressing/mayo if that's your thing)
Salt and pepper
Opt. spices: Garlic powder, chili powder
Cheddar cheese slices
GF corn tortillas
Sour cream
Shredded lettuce
Start by mixing the drained tuna and a bit of sour cream together in a medium bowl. You're looking for a relatively dry mixture, just enough sour cream to hold the tuna together. Add whatever spices you might like.
Heat a skillet or frying pan over medium heat. No need to add any grease if you use non-stick or cast iron. Use your own experience to determine the necessity of fat with other pans. When the pan is good and hot, add a tortilla, a couple slices cheese, and cover with some of the tuna mixture. Let cook until the tortilla shrinks a bit, browns, and becomes crispy. Add another tortilla on top and carefully flip over. Cook until that side looks as yummy as the first. Remove from pan, get another one started, then use a knife or pizza cutter to cut quesadilla into quarters. Serve immediately with sour cream and shredded lettuce on the side (or on top!).
Bon appetit!
Have you put anything unconventional in your quesadillas? Did it turn out well?
Wednesday, October 15, 2014
Recipe: Beans
Beans, beans, the musical fruit,
The more you eat, the more...
Nutritionally balanced you are.
Ahem.
But seriously, which one of us grown ups remember that little ditty and wish it weren't quite so true? What if we could change that so much that the new rhyme became "the more you woot"? (Or whatever similar rhyme you like.)
I'm here to tell you, it is possible!
Why do beans make us... do that awful stinky stuff? Why are they such a problem? I can tell you, they didn't used to be. It used to be common practice to soak beans for long periods of time before cooking them. No, not just overnight, and certainly not a couple hours after bringing to a boil! Beans were soaked for DAYS. And that's what I do, and what I'm going to recommend to you.
I was inspired in my method by the book, Nourishing Traditions, but I'll make a few notes and tips for you as I've discovered them. Here is the recipe straight from the book, followed by my own comments.
My notes: I also add a healthy tablespoonful of salt to the soaking water. It adds a lot of flavor to the final product, and as long as you rinse the beans well prior to cooking, it won't affect the cooking time or ability of the beans.
To reduce the undesired effects of the beans, I've found that waiting 2-3 days (until the beans are fairly bubbly and almost start to smell bad) and skimming off the foam as you bring the beans to a boil helps A LOT.
Also, you could conceivably cook the beans in the slow cooker, if that works better for you. Make sure you have room for plenty of water for the beans to soak up and expand in without burning anything. You'll likely have to experiment a little with your own slow cooker, as they each tend to be different.
One more note, you can freeze these beauties. I can fit about two cans worth comfortably in a quart size freezer bag, which is just right for most meals for my family. So make a lot!
I swear, cook beans this way, and both the taste and the "after-party" (or lack thereof) will change your life forever. And your friends and family will thank you.
The more you eat, the more...
Nutritionally balanced you are.
Ahem.
But seriously, which one of us grown ups remember that little ditty and wish it weren't quite so true? What if we could change that so much that the new rhyme became "the more you woot"? (Or whatever similar rhyme you like.)
I'm here to tell you, it is possible!
Why do beans make us... do that awful stinky stuff? Why are they such a problem? I can tell you, they didn't used to be. It used to be common practice to soak beans for long periods of time before cooking them. No, not just overnight, and certainly not a couple hours after bringing to a boil! Beans were soaked for DAYS. And that's what I do, and what I'm going to recommend to you.
I was inspired in my method by the book, Nourishing Traditions, but I'll make a few notes and tips for you as I've discovered them. Here is the recipe straight from the book, followed by my own comments.
Basic Pinto Beans
NT Page 496
Ingredients:
- 2 cups black beans, kidney beans, pinto beans, white beans or black-eyed peas
- warm filtered water
- 1/2 teaspoon baking soda
- 4 cloves garlic, peeled and mashed (optional)
- sea salt and pepper
Preparation:
Cover beans with warm water. Stir in baking soda and leave in a warm place for 12-24 hours, depending on the size of the bean. Drain, rinse, place in a large pot and add water to cover beans. Bring to a boil and skim off foam. Reduce heat and add optional garlic. Simmer, covered, for 4-8 hours. Check occasionally and add more water as necessary. Season to taste after beans are soft.My notes: I also add a healthy tablespoonful of salt to the soaking water. It adds a lot of flavor to the final product, and as long as you rinse the beans well prior to cooking, it won't affect the cooking time or ability of the beans.
To reduce the undesired effects of the beans, I've found that waiting 2-3 days (until the beans are fairly bubbly and almost start to smell bad) and skimming off the foam as you bring the beans to a boil helps A LOT.
Also, you could conceivably cook the beans in the slow cooker, if that works better for you. Make sure you have room for plenty of water for the beans to soak up and expand in without burning anything. You'll likely have to experiment a little with your own slow cooker, as they each tend to be different.
One more note, you can freeze these beauties. I can fit about two cans worth comfortably in a quart size freezer bag, which is just right for most meals for my family. So make a lot!
I swear, cook beans this way, and both the taste and the "after-party" (or lack thereof) will change your life forever. And your friends and family will thank you.
Freezing the Storehouse: Sausage
Ahh, good morning!
Wait. What is that smell? It is savory and sweet and strong and... Wonderful.
Oh yes, that's sausage!
Such a classic breakfast food, packed full of the protein and fat I need to start my day. (I get sick if I only eat carbs... No pancake stacks for me. Sigh.)
But sausage is not just for breakfast food anymore! You can use it any time of day (or night)!
Imagine with me for a moment. I've convinced you that sausage will be the PERFECT addition to your morning routine, or lunch, or dinner. You walk over to your fridge, open the freezer and find... a rock solid tube of delicious sausage. You calculate in your head how long it will take to thaw in various ways, give up, and go back to your usual or worse! don't eat anything at all.
How can we avoid such a catastrophe?
Precooking!
There are two ways to do this. Patties and crumbles.
Sausage Patties
Take one partially thawed tube of sausage and cut off the plastic wrapper. On plate or cutting board, with a sharp, serrated knife, cut tube into 1/2" slices. Heat a large skillet over medium high heat, and cook until cooked through. Lay in single layer on foil on a cookie sheet in freezer. When frozen, place patties in freezer bag. To reheat, either pop them on a plate in the micro for 30-60 sec or steam them on the stovetop. To steam, heat that skillet over medium-high heat, add your sausage and 2 Tbsp water, cover, and step away for 5 minutes or so. Flip to brown on the other side, plate, and enjoy.
Sausage Crumbles
I have found that you get more sausage out of the wrapper if it's partially frozen when you take it out than if you wait until it is totally thawed. So remove from wrapper when partially frozen, then complete thawing in a bowl in the fridge. Once thawed, add to skillet on medium heat and start choppin'. Now, you're looking for tiny crumbles, so you really need to stick with it and chop away while it's raw and cooking or you'll get huge chunks that are harder to separate. I like to use a certain tool from a certain cooking tools company. Then drain the fat (save it! It's great to cook with instead of oils and margarine), put the meat in a freezer bag, and freeze as flat as possible. Then, whenever you need some just break some off and heat it up!
And here's a recipe that uses those crumbles!
Sausage and Pepper Sauce
Serves 4-5
1 jar spaghetti sauce
1 quart size bag frozen peppers
1 cup frozen sausage crumbles
Cooked rice
Optional: (Choose 1)
Sour cream
Cheese
Cottage cheese
Put sauce, peppers, and sausage in large skillet on medium heat. Bring to a simmer, stirring occasionally. Simmer 15-20 minutes until everything is thawed. Serve over hot rice with whichever accompaniments you choose. Bon appetit!
Wait. What is that smell? It is savory and sweet and strong and... Wonderful.
Oh yes, that's sausage!
Such a classic breakfast food, packed full of the protein and fat I need to start my day. (I get sick if I only eat carbs... No pancake stacks for me. Sigh.)
But sausage is not just for breakfast food anymore! You can use it any time of day (or night)!
Imagine with me for a moment. I've convinced you that sausage will be the PERFECT addition to your morning routine, or lunch, or dinner. You walk over to your fridge, open the freezer and find... a rock solid tube of delicious sausage. You calculate in your head how long it will take to thaw in various ways, give up, and go back to your usual or worse! don't eat anything at all.
How can we avoid such a catastrophe?
Precooking!
There are two ways to do this. Patties and crumbles.
Sausage Patties
Take one partially thawed tube of sausage and cut off the plastic wrapper. On plate or cutting board, with a sharp, serrated knife, cut tube into 1/2" slices. Heat a large skillet over medium high heat, and cook until cooked through. Lay in single layer on foil on a cookie sheet in freezer. When frozen, place patties in freezer bag. To reheat, either pop them on a plate in the micro for 30-60 sec or steam them on the stovetop. To steam, heat that skillet over medium-high heat, add your sausage and 2 Tbsp water, cover, and step away for 5 minutes or so. Flip to brown on the other side, plate, and enjoy.
Sausage Crumbles
I have found that you get more sausage out of the wrapper if it's partially frozen when you take it out than if you wait until it is totally thawed. So remove from wrapper when partially frozen, then complete thawing in a bowl in the fridge. Once thawed, add to skillet on medium heat and start choppin'. Now, you're looking for tiny crumbles, so you really need to stick with it and chop away while it's raw and cooking or you'll get huge chunks that are harder to separate. I like to use a certain tool from a certain cooking tools company. Then drain the fat (save it! It's great to cook with instead of oils and margarine), put the meat in a freezer bag, and freeze as flat as possible. Then, whenever you need some just break some off and heat it up!
And here's a recipe that uses those crumbles!
Sausage and Pepper Sauce
Serves 4-5
1 jar spaghetti sauce
1 quart size bag frozen peppers
1 cup frozen sausage crumbles
Cooked rice
Optional: (Choose 1)
Sour cream
Cheese
Cottage cheese
Put sauce, peppers, and sausage in large skillet on medium heat. Bring to a simmer, stirring occasionally. Simmer 15-20 minutes until everything is thawed. Serve over hot rice with whichever accompaniments you choose. Bon appetit!
Tuesday, October 14, 2014
Being Crafty: Patching Kids' Jeans
I don't know about your kids, but my kids seem to constantly be making holes in their jeans.
Everywhere.
Knees. Rear end. Pockets. Crotch. Yikes!
The mending pile turned into a mountain this weekend, and I happened to have a spurt of energy, so I set to patching. Then I realized I was running out of patches.
Oops.
So I thought, well maybe some of the kids would be okay with different colors. So I went around and asked if they wanted patches that blended or if they would like cool designs.
Only one child chose the blending. Yay!
I started out pretty tame.
The other leg of the same pants ended up like this:
I made the patch to fit the hole, and thought it looked like the bottom of a boat. Voila!
Kael loved that too. Feeling confident and inspired, I moved on to the next pair of pants, whose legs looked like so:
Kael loved them both, but loved the face so much he hugged it. Victory.
On to the next!
Tristan's pants turned out like this:
Tristan was well pleased. Triumph! Now for the piece de resistance...
Katie's pants from her mom's house were gifted with these lovely patches:
I now have to secure all the patches, as they are iron-on patches, but I secured Katie's before she had to leave. I used silver thread on the cloud and sun, which makes them seem to shine! And a lovely blue on the hearts. I think they turned out just adorably, and I hope they all want cute patches from here on out!!!
What do you think? Too cute or too much?
Everywhere.
Knees. Rear end. Pockets. Crotch. Yikes!
The mending pile turned into a mountain this weekend, and I happened to have a spurt of energy, so I set to patching. Then I realized I was running out of patches.
Oops.
So I thought, well maybe some of the kids would be okay with different colors. So I went around and asked if they wanted patches that blended or if they would like cool designs.
Only one child chose the blending. Yay!
I started out pretty tame.
But Kael was pleased, so I continued.
Kael loved that too. Feeling confident and inspired, I moved on to the next pair of pants, whose legs looked like so:
On to the next!
Tristan's pants turned out like this:
Tristan was well pleased. Triumph! Now for the piece de resistance...
Katie's pants from her mom's house were gifted with these lovely patches:
I now have to secure all the patches, as they are iron-on patches, but I secured Katie's before she had to leave. I used silver thread on the cloud and sun, which makes them seem to shine! And a lovely blue on the hearts. I think they turned out just adorably, and I hope they all want cute patches from here on out!!!
What do you think? Too cute or too much?
Monday, October 13, 2014
Surviving in the Storehouse Gluten-Free
It is a wonderful blessing to be part of a church that provides for its members in times of need. We are currently participating in the food portion of that program.
Let me tell you, it's not easy being gluten-free on the program, though.
First, a large portion of the foods provided are filled with gluten on purpose. Obviously those need to be avoided. But there's also an issue with cross-contamination. Things you wouldn't think would have a problem, do. As a family, we've reacted to all the canned meats except the tuna, the peanut butter, the new canned beans, and all the canned meats except the tuna. I'm even starting to question the rice. Yikes. It's quite limiting.
So how do we do it? First, there are different levels of poverty associated with this idea. If you really can't afford a SINGLE thing other than what can be provided at the storehouse, just be careful. Pay attention to reactions in yourself and family members after consuming certain items. If there's a reaction, figure out what it is to by elimination ASAP, then stop getting that item. You'll survive by getting more of other stuff next time.
Second, use what you already have! Few of us go to the storehouse with completely bare cupboards. Use the spices you have to "spice" things up (pun intended!). Use your flours to have a special treat now and then. Use what you have from your garden to add variety. Use previously purchased canned and dry goods to add more variety. It'll help immensely.
Third, if you have a few dollars to spare, I recommend getting yourself some gluten-free corn tortillas. I'll be posting several recipes that use tortillas, and they really help break the monotony! If you have the time but not the money for pre-made corn tortillas, buy a GF corn tortilla mix and make your own! They are SO yummy fresh, and you can make a ton and freeze the extras. To make the process easier, see if any of your friends own a tortilla press they would let you borrow. (If it's been used for flour tortillas, proceed with caution! Either sterilize REALLY well, or just use plastic wrap and a rolling pin like I do.)
There you go! Some tips to help you be gluten-free at the storehouse.
Blessings and good eating!
Let me tell you, it's not easy being gluten-free on the program, though.
First, a large portion of the foods provided are filled with gluten on purpose. Obviously those need to be avoided. But there's also an issue with cross-contamination. Things you wouldn't think would have a problem, do. As a family, we've reacted to all the canned meats except the tuna, the peanut butter, the new canned beans, and all the canned meats except the tuna. I'm even starting to question the rice. Yikes. It's quite limiting.
So how do we do it? First, there are different levels of poverty associated with this idea. If you really can't afford a SINGLE thing other than what can be provided at the storehouse, just be careful. Pay attention to reactions in yourself and family members after consuming certain items. If there's a reaction, figure out what it is to by elimination ASAP, then stop getting that item. You'll survive by getting more of other stuff next time.
Second, use what you already have! Few of us go to the storehouse with completely bare cupboards. Use the spices you have to "spice" things up (pun intended!). Use your flours to have a special treat now and then. Use what you have from your garden to add variety. Use previously purchased canned and dry goods to add more variety. It'll help immensely.
Third, if you have a few dollars to spare, I recommend getting yourself some gluten-free corn tortillas. I'll be posting several recipes that use tortillas, and they really help break the monotony! If you have the time but not the money for pre-made corn tortillas, buy a GF corn tortilla mix and make your own! They are SO yummy fresh, and you can make a ton and freeze the extras. To make the process easier, see if any of your friends own a tortilla press they would let you borrow. (If it's been used for flour tortillas, proceed with caution! Either sterilize REALLY well, or just use plastic wrap and a rolling pin like I do.)
There you go! Some tips to help you be gluten-free at the storehouse.
Blessings and good eating!
Friday, October 10, 2014
Freezing the Storehouse
I am blessed to be a member of the Church of Jesus Christ of Latter-Day Saints. As a faithful member of this church, I am entitled to certain blessings and privileges that come from the church. One of those is access to food from the Bishop's Storehouse when we are in difficult financial times. I've been the recipient of this blessing several times throughout my adult life, married, divorced, and re-married. I am truly grateful that we are able to satisfy our family's appetites with this food while we get everything back to a good place in our lives.
It isn't without its challenges, however. The top two that concern me right now are lack of variety in selection and the fact that most of it is stuff you have to prepare from scratch, especially if, like me, you have to cook to the demands of a food allergy or two.
With this latest pregnancy (due in April 2015), I have had significantly less energy and desire to do much of anything, much less prepare a meal from scratch 3 times a day. I've also had trouble feeling a desire to eat, as eating the wrong thing, or too much, or too little, or sometimes even thinking about food nauseates me. Who wants to cook when the thought of said food makes one feel ill? It's definitely a challenge. There are usually only about 2 hours a day when I feel good enough to do anything but lay around sleeping, reading, or checking my email. I managed to teach my 10, 9, and 7 year old some basic food items they can make for themselves for breakfast and lunch, but dinner was still a challenge.
I thought to myself, I'm SO bored with this routine, but what can I do? And how can I make this easier on myself? How about freezer meals? But my ingredients are so limited... Has anyone else tried to do freezer meals on a Bishop's Storehouse "budget"? Quick research: Answer, no!
Well, then, it's time someone stepped up.
So here I am.
I'm setting out to create meals and other shortcuts that utilize your freezer for more than just storing the meat and ice cream you get from the storehouse. I've created and tested several successful recipes, and I'm excited to share them with you! You can, like me, make the most of the hours or day that you feel okay and have the time and make dinner easier for yourself, or for someone else to take over (like those older kids! or a culinarily-challenged hubby).
I will list here some of the things I've come up with. There are two categories for the freezer, pre-prepped ingredients and pre-prepped meals. I also have some recipes that will hopefully shake up your meals and add variety to your edible life. I'll link to the posts as soon as they're posted, and I'll keep adding links as I come up with more recipes. I hope these can help you as much as they've helped me.
Also, y'all should know that my dietary restrictions and preferences bias a lot of my cooking. Sometimes I'll offer alternatives for ingredients you may be lucky/crazy enough to have and use for food. (No judgment here; we're all different.) Sometimes I won't bother. Feel free to substitute as you may desire, or if you're stumped, comment or email me. I'm an expert at substitutions.
For the record, we are gluten-free, abstain from vegetable oils, and every other weekend or so I have to also be dairy-free for my step kids. Check out this post for my tips on how to survive gluten-free at the storehouse.
So here you go!
Ingredients
Frozen vegetables
Frozen vegetable purees
Marinated chicken breasts (plus bonus sauce recipe!)
Sausage patties and crumbles (plus bonus recipe!)
Ground beef crumbles
Pinto beans
Meals
Roasted Tomato Soup @
Taquitos*@
Cabbage Rolls @
Arienne's Homemade Chili Hot Beans *@
Crock Chili @
Beef and Cabbage Stir-fry @
BBQ Pork @
Flair and Variety
Coleslaw @
Potato Salad @
Broccoli Salad @
Tuna Quesadillas *
Sauerkraut @
Key:
* Needs extra ingredients from what you can get in the Storehouse
@ Dairy-free (or dairy-free options)
It isn't without its challenges, however. The top two that concern me right now are lack of variety in selection and the fact that most of it is stuff you have to prepare from scratch, especially if, like me, you have to cook to the demands of a food allergy or two.
With this latest pregnancy (due in April 2015), I have had significantly less energy and desire to do much of anything, much less prepare a meal from scratch 3 times a day. I've also had trouble feeling a desire to eat, as eating the wrong thing, or too much, or too little, or sometimes even thinking about food nauseates me. Who wants to cook when the thought of said food makes one feel ill? It's definitely a challenge. There are usually only about 2 hours a day when I feel good enough to do anything but lay around sleeping, reading, or checking my email. I managed to teach my 10, 9, and 7 year old some basic food items they can make for themselves for breakfast and lunch, but dinner was still a challenge.
I thought to myself, I'm SO bored with this routine, but what can I do? And how can I make this easier on myself? How about freezer meals? But my ingredients are so limited... Has anyone else tried to do freezer meals on a Bishop's Storehouse "budget"? Quick research: Answer, no!
Well, then, it's time someone stepped up.
So here I am.
I'm setting out to create meals and other shortcuts that utilize your freezer for more than just storing the meat and ice cream you get from the storehouse. I've created and tested several successful recipes, and I'm excited to share them with you! You can, like me, make the most of the hours or day that you feel okay and have the time and make dinner easier for yourself, or for someone else to take over (like those older kids! or a culinarily-challenged hubby).
I will list here some of the things I've come up with. There are two categories for the freezer, pre-prepped ingredients and pre-prepped meals. I also have some recipes that will hopefully shake up your meals and add variety to your edible life. I'll link to the posts as soon as they're posted, and I'll keep adding links as I come up with more recipes. I hope these can help you as much as they've helped me.
Also, y'all should know that my dietary restrictions and preferences bias a lot of my cooking. Sometimes I'll offer alternatives for ingredients you may be lucky/crazy enough to have and use for food. (No judgment here; we're all different.) Sometimes I won't bother. Feel free to substitute as you may desire, or if you're stumped, comment or email me. I'm an expert at substitutions.
For the record, we are gluten-free, abstain from vegetable oils, and every other weekend or so I have to also be dairy-free for my step kids. Check out this post for my tips on how to survive gluten-free at the storehouse.
So here you go!
Ingredients
Frozen vegetables
Frozen vegetable purees
Marinated chicken breasts (plus bonus sauce recipe!)
Sausage patties and crumbles (plus bonus recipe!)
Ground beef crumbles
Pinto beans
Meals
Roasted Tomato Soup @
Taquitos*@
Cabbage Rolls @
Arienne's Homemade Chili Hot Beans *@
Crock Chili @
Beef and Cabbage Stir-fry @
BBQ Pork @
Flair and Variety
Coleslaw @
Potato Salad @
Broccoli Salad @
Tuna Quesadillas *
Sauerkraut @
Key:
* Needs extra ingredients from what you can get in the Storehouse
@ Dairy-free (or dairy-free options)
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