Food Preservation

Last summer I embarked on my first canning project (green beans, and peaches), and things have really taken off. It goes hand in hand with adopting paleo, and self sufficient lifestyle changes.

Canning:
green beans
stewed tomatoes
tomato sauce
applesauce
peaches

Freezing:
meats
berries
peaches
pumpkin puree

Vacuum sealing:
brats
meats
nuts/seeds
ground beef

Dehydrating:
culinary herbs
beef jerky (involves cooking too)
figs
medicinal herbs
tomatoes (this was great!)

Bulk shopping:
dried cranberries
almonds
pumpkin kernels
sunflower kernels
unsweetened coconut shreds
chocolate chips (don't judge)

Fermenting:

sauerkraut

kefir

apple cider vinegar

fruit kvass

Homemade:
ketchup
nut butter
cocktail sauce
bone broth
ghee
mulling spices
cranberry sauce

Health/Wellness:

using essential oils

homemade toothpaste

first aid ointment

household cleaning products

Bartering:
ground beef for venison
helping a friend for elk, and soup bones

Misc:

essential oils for health and wellness

Now that I'm looking at this list, I'm feel pretty good about it. I'd like to go into more detail about these different projects. I'm also interested in taking on another project. Next up is.... pineapple vinegar!

Fruit Kvass

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I was looking for a new fermentation project, and found lots of intriguing recipes online.  Most intriguing were the recipes fruit kvass- especially this recipe, from Green Kitchen Stories.

I used frozen blackberries and peaches picked last summer, at Sauvie Island Farms. I added them to a fido jar, added a small scoop of sugar (to feed the ferment) and filled the jar with water. I did not use a started/culture for this batch. I sealed the jar tight, and stored it op top of my freezer in the basement, which is slightly warm. I placed a box over the jar, to block light.

Daily, I checked the jar for fermentation. When fermentation has begun, you'll see some bubbles. If you open your jar, and there is a release of pressure (aka a burp) then you've confirmed the fermentation. The burp may spray. I've heard a few horror stories about ferments exploding, so I'm considering using an airlock for future ferments. But I haven't pulled the trigger.

I tasted the drink daily. After 3 days I couldn't taste the sugar, but it didn't taste like much still. On day 4, we had a little carbonation, and a night slightly sweet, slightly acidic (zingy) taste and mouthfeel. Nailed it!

Other flavor combinations I've tried are pomegranate & orange, and cranberry $ orange. I LOVE the cranberry & orange! I used my kraut smasher to break up the cranberries. I didn't crush any other fruit before fermenting. I also tried a few batches including some whey from my kefir. I personally feel it's not necessary, though I do understand that it gets ferment going faster, sooner. I have also tried some batches with added sugar, and some without. I think the sugar in the fruit is enough to feed the ferment, and added sugar is not necessary. My personal preference is to add about 2 tablespoons of sugar per quart. I've used honey, and white table sugar.

Fermenting more than four days produced a boozier smell and taste, which I did not want. So for me, the sweet spot seems to fall around 3 or 4 days. I made a big batch (half gallon) to serve with Christmas dinner, using orange & cranberry. I fermented for 3 days, then kept it sealed in the refrigerator until I was ready to serve it. It was my favorite batch so far!

Disclaimer: I am not a doctor, not a professional chef, and have no professional expertise relating to this topic. Cooking and eating involves inherent risks! The author(s) of this, and any linked blogs/websites assume no responsibility, or liability for any damages you may experience as a result of the recipe, instruction, or other writings on this blog. This blog is written for entertain purposes only. 

Food prep, storage, etc

One of my favorite hobbies is food prep, storage, and cooking.  I like to take advantage of sales, so I can stock up with big purchases.

Before the Gross Out of 2013, the basement felt cluttered. I was aware it was time to do something about it when the Gross Out happened. We did lose a few things that we cared about, but in the end, we have a organized, and useful basement.

When we put the basement back together, I established our pantry. We have some bulk supplies (nuts, dried fruit, etc) and have been storing food as it comes in season, or goes on sale. For example, this year I made and canned apple sauce, and tomato sauce, stewed tomatoes, peaches, and green beans. I also found a great deal on a vacuum sealer, and have been stocking up on meat as it goes on sale (like brats, salmon, and ground beef) and making beef jerky with a borrowed food dehydrator. I make and freeze broth regularly, and have really streamlined our food prep process.

I just love it. It's fun, it makes me feel like I'm doing something useful, and contributing to us having an healthy, efficient, and frugal lifestyle.

I don't know if anyone reads this blog, but if you're reading, do you have any experience with food storage, or do you have any times for prepping meals ahead of time?

Matoes

All summer, I watch my tomato plants.

First, I planted two plants purchased at the local big box home improvement store. Nothing.

So I bought and planted four more, from the local discount store. Nothing.

Suddenly, five more plants popped up from dirt given to us from a friend. Apparently, there were some seeds in there!

Now, we have  slowly ripening bounty of tomatoes. Yellow pears, orange grape 'maters, red and green striped beefsteaks, bright red round tomatoes,  purple matoes, red and yellow stripes, orange and yellow stripes, and more round red matoes.

Every few days, I go out with a bowl to pick. Or not a bowl, just a hungry belly.

I pick many that aren't quite ripe- they will ripe on the counter, in a paper bag. Pulling them a little early lets the plant focus on the green fruit. So I have read. On the Internet.

So what to do with all these tomatoes...

Make sauce (I quarter them, throw them in the food processor, and either into a sauce pan, or the slow cooker. Skin on, seeds in (probably why the flavor is so light). I cook off about 50% of the liquid, adding salt, onion, and a little garlic. I'm trying to keep the sauce pretty plain, so I can go more garlic & oregano, or maybe more cumin & garlic when I actually cook with it.

I was going to can it, but instead froze it into cubes.

 I've also dried some. I don't really "like" sun dried tomatoes very much, but this seemed like a fun idea. And I'm low on olive oil (perfect timing!), so the dried tomatoes currently reside in the freezer.

I sliced them in half (or maybe sixths, if using larger tomatoes), then squished the guts into a bowl. Some seeds are still in the halves. Is that OK? Is that some sin against all things sun dried? I have no idea, but I'm going with it.

Or, just quarter them up, and toss them into your pan (where you have already been sauteing mushrooms with bacon strips, and ground sauce). Chevre on that? Yes, please! Side of veggies, and dinner is served.

Tomato season. What's not to love?

Slow Cooker Applesauce

There is an apple tree in our yard. Five years ago, when we bought the house, it had about a half dozen apples. The next year about a dozen, then about 25 and over 35 apples last year. Then I gave it a big pruning. This year we had a bunch of apples- I didn't count this year. But it was maybe a bushel's worth of apples.

The tree used to be a "combo" tree with a few varieties grafted together. However one apple has taken over. Not quite a Granny Smith, and not quite a Golden Delicious. Just before they are totally ripe, they are tart like a GS, but if you wait, the skin turns pale, and the flavor is mild. The apples were about half still green and tart, and about half pale and mild. So I picked them all, and made applesauce.

I washed, sliced, and cored the apples. I did not peel them. I think if you peel them it is more work at the beginning, but if you leave the peels on, then it is more work at the end. So you choose.

Add all the apples to the slow cooker, and sprinkle with cinnamon. Cover it up, and turn it on- I like 4 hours on low for my slow cooker.

Taste a spoonful once in a while, and when you like what you have, turn it off. I let it cool for a bit before moving them to a colander. You can use a colander, and a food processor, blender, or sieve- whatever you like.  My big colander has bigger holes- so my sauce is slightly chunky, and mashing it was pretty easy. This was good for me, since I left the skins on. It was easy to make without clogging everything up with skins. I used a potato masher, and set the colander in a large bowl (to catch the sauce).

This was a small batch that won't last long, so I just put it in a few quart jars, and into the refrigerator. If I have a chance to pick apples again this year, and make a larger batch, then I will actually can the applesauce. Another option is to freeze it.

Dee. Lish. Us.

Dinosaur Prank

I hope this link works, because this video is pretty hilarious!

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Original Brownies

Just made this recipe. It's actually an original recipe. I read a few others, and figured this would get me in the neighborhood of a brownie.

coconut oil (for greasing the baking dish)
1/2 cup almond flour
1/3 cup tapioca flour(starch)
1/3 cup palm sugar
1/2 teaspoon sea salt
1 cup chocolate chips (I like Chatfield's and Enjoy Life chips)
6 tablespoons butter
2 eggs


Heat over to 325F. Grease baking dish with coconut oil.
Combine almond flour, tapioca flour, palm sugar, and salt, then set aside.
Melt butter and chocolate chips. If using cocoa powder, you may want to add that to the dry mix, not the melted butter.
Stir chocolate and butter into dry ingredients.
Mix in eggs.
Pour into greased baking dish.
Bake for 20-25 minutes.

Since this is my first attempt with this recipe, I have no idea if it's going to be good. Maybe I should have poured extra chocolate chips on the top. We'll see what happens. The brownies should be done in about 5 minutes.

Oil Cleaning Method

UPDATED:

I decided to try oil cleansing after a few things. First, I ran out of  moisturizer, so I tried using olive oil. Then I stumbled upon some blog posts about using oil to cleanse your face. Intriguing. The idea is that like dissolves like. The stuff in my pores is oil. So I should use an oil to clean my face. Sure, makes sense!

Though I was skeptical at first, I am sold and loving oil cleansing. I do oil cleansing every other night or so. (I'm getting better about keeping it out of my hair, thankfully.) In the morning, I only need to splash water on my face.

I've read a few different ways to do it (prewet vs dry skin, ratio of oils, etc) but this is what I do: let the shower water run over my skin, so it feels warm and soft. Shower normally. Sometimes still in the shower, sometimes not, I put about a dime-sized drop of castor oil, and about a teaspoon or so of coconut oil in my palm. When the coconut oil melts, massage it on my face for a minute or two. Then, wipe it off were a warm, soaked rag.

I thought two minutes of oiling up my face would be dull and annoying. But I actually find myself zoning out during the massage. I've read that you may have more breakouts when you first start oil cleansing, though think my skin actually cleared up a bit. I think it has also improved the overall appearance of my skin- as in fewer wrinkles and a better texture. I'll take it!

It's like a moisturizer that cleans your face. And it works so well, you might only need to do it once a day. You've gotta try it!

Bungalow Summer 2013

No home improvement to speak of (or blog about) lately. I've been busy with

 

u-picking strawberries

 

 

sunbows

 

 

sun tea

 

 

and home-grown onions.

 

 

Ahhh.... summer :)

Grilling meat unsafe?

Did you see the latest headlines? Apparently, grilling meat, or otherwise cooking it at high temperatures, creates carcinogenic compounds.

Aw. Sum.

So I kept reading. And googling. And reading. I couldn't find anything on PubMed. What I did find ranged from blog posts to news reports. No telling how concerned I should really be.

I did come across this number a few times: 300F. According to various sources (and who knows how credible the sources really are), the meat should be cooked below 300F to prevent any delicious charring, which would make the meat more delicious potentially create the carcinogenic compounds within the meat. It seems that everyone writing these articles agrees- the delicious charred and blackened meat is what is unsafe. This would include drippings, like bacon grease, which may be used to make gravy.

How did I deal with this? I rushed off to buy some ground beef for burgers. But before firing up the grill (a charcoal grill, using hardwood coals), I put our basic over thermometer on the lower grate, next to the coals. The burgers were above the coals, but I'm estimating the temperature wasn't too far off. The coals never reached 250F. We grilled the same way we always do. I'm sure sometimes the grill is hotter, and cooks burgers faster, but this was totally sufficient.

Just my unofficial, non-professional, two cents. I was excited to add my oven thermometer to the grill and water to share that idea.

Now, back to my dinner!

Cauliflower "Rice"

Threw all my left over veggies from the fridge into the crock pot, with some left over chicken (pulled off my last rotisserie chicken). Topped it off with some spicy seasoning, and broth. Served up the soup over cauliflower rice.

To get the cauliflower rice, thaw your frozen cauliflower. 

Put some into the food processor. I pulse it about 20 times.

The amount shown in one bag of cauliflower. That tupperware is about 6"x6"x2.5". I packed it down with a spatula.  

I use frozen cauliflower- it's way faster than raw, and doesn't need to be cooked before serving with soup.

Busy Getting Healthy

On September 30th, I was tired... of being tired. Bloated. Stressed. I felt like I was moving downhill at a high rate of speed. I felt the peak of my health had passed with my 20s, to never be reclaimed.

But I knew there was something I could do. Something to lessen that downhill slide. But, changing your diet is hard, right?

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Melissa Hartwig, of Whole 9 Life said that. And she was spot on. It's not that hard. It's not hard to change your habits. Being bloated and uncomfortable? Much harder to deal with that skipping cookies or rootbeer.

I had done paleo before. I did the Whole30. It was a great experiment and taught me a little about nutrition and my body. But the Whole30 lifestyle is demanding, and I fell apart afterward. Fell hard.

Fast forward a few years, I was sick and tired of bloat, weight and sleepiness. So I got back on board. I wanted to start the diet I would maintain for the rest of my life- not the more demanding Whole30. If I want something baked, I use a paleo recipe (meaning paleo ingredients, like almond flour, honey and cinnamon). I've also incorporated the GAPS protocol to identify sensitivities,  and hoping to speed up the healing process.

Of course, I sabotage myself with occasional chocolate bars, or cola- cola continues to be my weak link.  But I sabotage myself less and less all the time, and I continue to feel better and better. Many members of family are taking similar steps. It's great to see them healing, lean on each other for support, and share research and tips.

I'm taking the path towards health a little further these days, replacing our soap with castile soap, and using biodegradable shampoo and conditioner. I'm using fewer chemicals around the house.  I've found reasonable prices at discount stores in the area, like Winco and Grocery Outlet. I'll do a post on good finds at these and other places as I go.

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As cool as it would be to have people paying me to blog, this post is not sponsored. The thoughts and opinions here are mine. I'm not a medical or nutrition expert, so none of what I have said should be taken as medical or nutritional advice. If you need medical, nutrition, or other professional advice, find a professional you enjoy working with, and get to work. Good luck!

Dressing Myself

I recently came across Outfit Posts blog and found myself scrolling through. I thought to myself "I have a shirt like that" and "that would be perfect for work." So I started bookmarking outfits, and referring to  them when I was picking out work clothes.

It may sound silly, but this has really changed things for me. I'm finally dressing like (1) an adult, (2) fashionably, and (3) in a way that flatters me and makes me comfortable. No more sweatshirts or gym shoes to work, no more worn out clothes. Finally taking things out of the closet or dresser, that I haven't worn recently, often, and in a few cases, ever!

So, as a tribute to Outfit Posts author MK:

This is loosely based on what seems to be one of MK's go-to looks. A simple navy tank, gray cardigan, skinny jeans and brown boots.

Boots: Miz Mooz Blake boots (no longer available- bought at Nordstrom Rack)

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Top: Blue sleeveless, bought at Marshall's.

• $$Similar

Bottom: Mossimo Skinny Jeans

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Cardigan: Mossimo (clearance at Target)

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Do check out MK's blog. I used her posts as a template here. I like her taste in clothes, and love that I am finally figuring out how to assemble my own outfits!

Elk Roast

Elk roast is, in a word, wonderful.

About 8 hours in the slow cooker with  beef stock, generous amounts of garlic and onion, and a few gold potatoes, the meat was tender, flavorful and juicy, despite being very lean. DELISH!

DIY Ghee

I made ghee.

Ghee is like clarified butter. But super clarified. Ghee is butter fat. Butter minus the extras.

Maybe I should have chosen a nice organic, grass-fed butter. But I didn't have that, so I just used regular unsalted butter.

Put it the pan and melt it with the heat on a low-medium temperature (avoid burning it).

It will start to bubble pretty quickly. That's the water steaming off. Keep going.

 

Then it will start to look like foam. Keep going, but don't forget about it.

 

 

Then little golden brown bits will stick to the sides of the pan, and fall to the bottom. Now you're getting the ghee.

 

 

When the bits are pretty golden brown, and sticking to the pan or falling to the bottom, strain the ghee- I used triple thick cheese cloth.  Check out all the nasty bits:

 

(Not sure why my picture is vertical instead of horizontal...)

 

I'll probably upgrade to a washable fabric (or nylon) filter later. The cheese cloth got pretty nasty, so I won't be reusing it. Luckily I cut the section I used, so I still have lots left over.

 

The pan was pretty gross looking too:

 

(Again, with the picture...)

 

And you're left with honey colored ghee:

 

 

 

 It was very hot, so I let it cool before moving it to a plastic container. I'll probably use a glass container in the future, but this was clean and handy:

I used 3.5 sticks of butter which produced about 1.5-1.75 cups of ghee. You'll end up with about 80% volume after removing the water and milk solids.

30 Days of Not Posting

Well, the 30 Days of Recipes was a nice idea. I doubted myself initially, but after a few days, I thought "Hey, I  might just make it."

Due to the unexpected passing of a loved one, I abandoned the daily posts. I spent a few days on the road, but now I'm back. And getting ready for shoulder surgery. So yea.. about those recipes... maybe one day!

30 Days of Recipes: Day 8: Cheater Chicken Soup

This is a staple. If you don't already make something similar, I can't over-recommend this. This is a must. make. all Fall and Winter long. And Spring, since Spring in Oregon is so cool and wet. Maybe Summer too..

You'll need:

1. One rotisserie chicken.
2. One bunch celery.
3. 3 carrots.
4. Any veggies you want- I use whatever I find in the freeze.
5. 3 cups chicken stock.
6. Green or white onion to taste.
7. Salt, pepper and garlic. Plenty of garlic.

Start by ripping up the chicken meat. I pull off all the meat that I can easily remove. I eat lots while I pull it. I usually consider that my lunch. Chop up your veggies, add a liberal amount of salt, pepper and garlic. Then more garlic. Put all of this in your slow cooker, and cover with stock. 

You can also put all of these ingredients in a freezer bag or container, and save for later.

Whenever you cook the soup, cook on low about 3-4 hour. If your veggies aren't soft enough, keep going. If you go too long the soup gets a bit darker and the flavor gets a little too deep for my taste.

Take the chicken carcass, any organ meat that may have come with your bird, and whatever veggies scraps are left, along with a little salt and garlic, and toss it in a pot of water. Just enough water to almost cover the bird. This isn't rocket science. Or, maybe it is and I should be paying closer attention to my stock.

I cook the stock on a low heat (you can use a slow cooker for this) for a few hours. Check periodically. If all the meat fell off, you're good. 

If you haven't make stock before, it's sort of interesting. You can strain what you have in the pan at this point, and collect lots of meat scraps, skin, and fragments of soft tissue. The liquid portion is rich in nutrients from the bone, like gelatin, than are so good for our own bones. After straining your stock, you can freeze it for months, or just store it in the refrigerator to use in a few days. 

30 Days of Recipes: Day 7: "Chocolate" Chip Cookies

I'm learning that if I go into a paleo desert thinking "oh, sure, this will be just like regular brownies/cookies/cake/etc" that I will be sorely disappointed.

But. These cookies are pretty stinking good, and I think even a non-paleo eating would enjoy these.

You'll need:

1. 1.5 cups coconut flour.
2. 1/4 cup butter (NOT Whole9 compliant, but I figure it's an animal fat, and close enough for me. Do what you want. Sub a different fat if you like- maybe ghee, lard, avocado)
3. Big dash of salt.
4. Big dash of baking soda.
5. 2-3 tablespoons of honey.
6. 1 egg.
7. Small pour of vanilla extract (about 1/2 teaspoon).
8. As many carob chips as you like. If you've never used carob chips before, fear not. The texture is a great match. Taste is close- maybe a bit sweeter than semi-sweet chips.

Mix all of the ingredients in a bowl, and scoop them onto your baking sheet. I cover my sheets with foil, but you can oil the pan, use a non-stick mat, parchment paper... whatever you want. Anyway. I go about 10 minutes at 375F.

These cookies were super yummy. I'm going to make a batch before bed tonight!

30 Days of Recipes: Day 6: Creole Meatballs

Of course, I check Nom Nom Paleo all the time. If you noticed today, you'll find a great meatball recipe posted. That got me thinking about meatballs, so I tried a recipe with my go-to seasoning blend. Give this a try and let me know what you think!

Creole meatballs?? Yes! And YUM!

You'll need:
1 pounds of ground beef (lamb, venison, chicken, etc).
1 small shallot. Recipes always call for shallots. I usually sub-onion, then mix in some extra garlic. Try the shallot though!
Two eggs.
1 tablespoon Original Creole Seasoning.
Coconut oil or olive oil.
Tomato paste (1-2 tablespoons).
Herbs: As much or as little as you like: parsley, cilantro, basil.

Heat your over to 375F, and line your pan with foil. Oil a frying pan and heat to a high medium.

Dice up the shallot, chop the herbs. Mix ground beef, egg, herbs, tomato paste, and Creole Seasoning in a bowl.

Roll the meat into 1-inch balls. If it's too soft, you may need to put it in the refrigerator for 10 minutes and try again. When the meatballs are formed, brown the outsides in your frying pan. When all the meatballs are browned, bake them at 375F for 15-20 minutes. Check the internal temperature to be safe.

The meatballs will keep for a few days in the refrigerator. I like to serve them with salsa. Yummm!

30 Days of Recipes: Day 5: Slow Cooker "Roast" Chicken

Yum- I love cooking the whole bird. First, because you get to eat yummy chicken. Second, you have lots of left over meat to add to chicken soup. I've tried to make my own broth a few times, with a the carcass, but it only worked once.

So! You'll need:

1. One whole chicken.
2. Aromatics- onion, celery, garlic, lemons, carrots. Add any of these you like, and skip which ever you want.
3. Chicken stock (2 cups)
4. Salt & pepper.
5. Olive oil, ghee, etc.

Wash the chicken, inside and out, then pat dry. Stuff the bird with the aromatic veggies of your choosing. Place the bird in the slow cooker. Oil the skin of the bird, add garlic, salt and pepper outside the bird, to taste. Pour in chicken stock.

Cook the bird for 7 hours on low, then check the temperature. You can pull the chicken when the internal temperature is 165F. Continue cooking, and it make dry out. Your slow cooker may have a lower temperature than mine, and may cook slower, so check the temperature, then enjoy!