Showing posts with label food. Show all posts
Showing posts with label food. Show all posts

Tuesday, August 10, 2010

Canning 101!

Another very heathy, cheap way to make food is canning. This was my very first attempt at canning so I went over to my mother in law's who has been canning for years. It was a lot of fun actually and the food turned out edible so I was very happy. Here is how my first attempt went:
First we headed out to a local farm to pick some tomatoes. This is a great way for your kids to get involved as well.

Then we headed on over to MeMaw's house to cook up some yummy food!
Another great spot for the kids to help out is with cleaning the veggies (I think its the only thing I can get them to clean).

After cleaning the tomatoes, we cooked them in some hot water.

After cooking the tomatoes, peeling them, and slicing them we then added in all the other ingredients to make some yummy salsa (which my husband eats like crazy).

After getting it to a boil it was time to add in the spices.

We then cooked the salsa for awhile until it got to the right consistency we wanted.

The last thing to do was add the salsa to the canning jars and put them into boiling water to make the seal.

When we finished this is what we had!

I spent just a little over $20 and ended up with 11 1/2 jars of salsa and 6 pints of tomato juice! Just that amount of salsa alone is worth well over $20! I was very happy with my first canning experience and even enjoyed it. I'm very excited on canning many more fruits and veggies over the next few weeks! And the best part of canning is that once you have all the supplies and can grow a decent garden, you can store a lot of food for a very small amount (which has become our goal for next year). Hope you are able to give it a try and can enjoy as much as I have!

Monday, August 2, 2010

Saving money on fresh fruit and veggies!

Right now is the best time to be stocking up on all your fresh fruits and veggies while the price is right, but what do you do with them after you buy them since you obviously won't eat it all in one week. Well I spent about about $22 yesterday and came home with several grocery bags of fresh produce. After I got home I spent a couple of hours getting a lot of my veggies and fruit ready to freeze. Here is a website that will help you freeze most of your veggies: http://www.gardenguides.com/416-freezing-vegetables.html. It is so easy to do and it even tells you how long it will keep! I'm also going to start learning canning from my wonderful mother in law who has been doing it for years. With our garden in its prime, we are starting to take in more food than we can eat so I'm giving it to lots of family and friends but I really need to be getting it ready for the winter months. Why do I freeze and do canning? Right now food is cheap so why not stock up plus in the winter they buy the fresh fruit and veggies from across the world before it is ripe then use chemicals and gasses to ripen them......yuck! I want to keep everything as natural as I can for my family and this is the best way for us along with being very cost efficient! So I can't wait to adventure into canning and make lots more yummy food we can enjoy all winter long! Stay tuned for more!

Monday, July 19, 2010

Fruit salsa!

While in Branson this past week, I took a cooking class at Silver Dollar City about healthy snacks. One of the recipes was fruit salsa........hum, wasn't sure how I would like it. It turns out it is really good! And very easy to make!
Mix together the following ingredients
-one drained can of pineapples
-strawberries, kiwi, papaya, and mango sliced up
-diced up red onion
-about 5-6 dashes of soy sauce
-cut up cilantro
Mix everything together and serve. It was so good I've already made it twice! She suggested making it as a side to go with hawaiian chicken and rice and drizzle some of the juices over the rice.
You can also dice up the fruit into small pieces and eat it with chips.
Great summer time snack!

Sunday, June 20, 2010

O'Fallon farmers market!

Yesterday my mom and I went to check out the O'Fallon farmers market and I fell in love! This is 100 times better than the St. Charles farmers market. I was able to pick up all kids of fresh veggies that had been used with no pesticides or fertilizers (but not called organic because it costs a lot of money to be called that by the gov.). Its great because you can talk to the farmers themselves and they will tell you anything you want to know about their farms. I was also able to pick up some bacon and hotdogs from another farmer. They have pictures of all their farm animals sitting out and welcome anyone to come out and have a tour of their farms. This made me feel at ease because its hard to be cruel to animals when you have an open door. Also, the hotdogs were the best I have ever had and they were made of all beef, not the ears, nose, tongue or whatever else they use. We haven't tried the bacon yet. I also picked up some homemade cinnamon rolls from an amish group. Yummy.....is all I can say. The kids gobbled them up so fast! Would definitely recommend and if you go, you will probably see me there since I think I will become a regular!

Saturday, June 5, 2010

Club sandwich kabobs!

The kids love these and the great thing is you can make it how you want to. We have to adjust it a little to my kids liking but its something fun they can help make.

Serves 4
This fun lunch is ideal for kids to help make since they can roll up the meat and cut ingredients with a table knife. Serve these with mustard, mayonnaise or ranch dressing on the side for dipping and be sure to break any sharp ends off of the skewers when serving these kabobs to small kiddos.

Ingredients
4 thick slices whole grain bread, toasted and cut into (1-inch) cubes
4 slices deli ham
4 slices deli turkey
16 cherry tomatoes
4 leaves butter or romaine lettuce
1/4 pound cheddar, cut into cubes
1/4 pound provolone or mozzarella, cut into cubes
2 kosher dill or sweet pickles, thickly sliced

Method
Alternating ingredients, thread bread, ham, turkey, tomatoes, lettuce, cheese and pickles onto skewers and serve.

Turkey and cucumber wraps!

I've made this several times. They are so yummy and a great summer time lunch!

Serves 1
Pack the ingredients separately in a lunch box to roll up at lunchtime or serve the dressing on the side to avoid having a soggy wrap at meal time. Instead of a tortilla, use a piece of lavash bread, if desired.

Ingredients
1 (8-inch) whole wheat tortilla
1 leaf green leaf lettuce
1 ounce thinly sliced smoked turkey
1 slice cheddar cheese
6 thin slices cucumber
4 cherry tomatoes, halved
1 to 2 tablespoons ranch or blue cheese dressing

Method
Arrange tortilla on a large plate. Top with lettuce, turkey, cheese, cucumbers and tomatoes, then drizzle with dressing. Roll up and serve.

Nutrition
Per serving (about 9oz/263g-wt.): 400 calories (210 from fat), 24g total fat, 8g saturated fat, 55mg cholesterol, 990mg sodium, 29g total carbohydrate (3g dietary fiber, 4g sugar), 21g protein

Peach and mango popsicles!

These are sooooo yummy and the kids loved helping me make them!

Makes 6 to 8
It doesn’t matter if you’re 2 or 102, the sweet-tooth appeal of homemade fruit popsicles is universal.

Ingredients
1 cup puréed mango (from peeled fruit)
1 cup puréed ripe peaches (from peeled fruit)
1/4 cup water
2 tablespoons sugar
Lime or lemon juice to taste
6 to 8 popsicle sticks

Method
Combine fruit purées in a medium bowl. Heat water and sugar, stirring until sugar dissolves. Add to purées with lime or lemon juice to taste. If you have popsicle molds, fill them, leaving some room at the top to allow for expansion, set the lids in place and insert the sticks through the holes. If you don’t have popsicle molds, fill small cups or empty yogurt tubs about 3/4 full, stretch plastic or foil across the top and make a small slit to insert sticks. Freeze until firmly set, 3 to 4 hours. To remove the pops, first remove the lids or wrap, then squeeze the sides of the molds, twisting them slightly, to dislodge the pop. If necessary, rinse the outside of the molds under hot water first.

Nutrition
Per serving (1 popsicle/62g-wt.): 40 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 0mg sodium, 10g total carbohydrate (1g dietary fiber, 9g sugar), 0g protein

Friday, May 28, 2010

Pecan crusted chicken!

This is a very, very good chicken meal! We are making it again this weekend! These do have a bit of a kick to it so beware when giving it to little kids.

Serves 4
A crispy coating of crushed pecans and cornflakes gives these lean, boneless chicken breasts a tasty oven ‘fried’ crunch.

Ingredients
1 1/2 cups buttermilk
2 teaspoons cayenne pepper
1 1/2 teaspoons salt, divided
1 tablespoon garlic powder (available in the spice aisle)
4 (6-8 ounces) boneless, skinless chicken breast cutlets
4 cups 365 Everyday Value™ Corn Flakes
1 cup whole pecans

Method
Position oven rack to middle shelf; preheat to 375ºF. Spray baking sheet with nonstick spray; set aside.

Whisk together buttermilk, cayenne pepper, 1 teaspoon of salt and garlic powder. Add chicken; marinate 10 minutes. While chicken is marinating, coarsely grind corn flakes and pecans, separately, in a food processor. Mix together in a large bowl; season with remaining salt. Lift a chicken breast out of buttermilk allowing excess to drain off into bowl; cover entire chicken breast in corn-flake mixture; transfer to baking sheet. Repeat with remaining chicken. Throw out any remaining buttermilk. Bake 20 minutes or until internal temperature reaches 170ºF on instant-read thermometer.

Nutrition
Per serving (about 8oz/235g-wt.): 530 calories (220 from fat), 25g total fat, 3.5g saturated fat, 110mg cholesterol, 1280mg sodium, 32g total carbohydrate (4g dietary fiber, 6g sugar), 46g protein

Sunday, May 23, 2010

Cleaning your fruits and veggies!

Since sometimes we can't financially afford organic or its not available so I did some researching on how to clean your fruits and veggies the best and cheapest way. Most of the sites I visited all said a vinegar/water mixture. Mix 1 part vinegar to 3 parts water. If you choose to soak it in this solution, do so very quickly because soaking the fruits and veggies too long will drown out all the nutrients.

An editer from Cooking Illustrated tried cleaning some fruit and veggies four different ways so this is what he found.......
-he washed the first batch with anti-bacterial soap (this idea was not highly recommended because no one likes the taste of soap, nor is it healthy to be eating it.
-The second batch he washed in the vinegar/water solution.
-the third batch he scrubbed with a brush.
-the fourth and final batch he just cleaned with running water.

He discovered the scrub brush got rid of 85% of the bacteria (a little more than water alone).
The water/vinegar solution actually got rid of 98% of the bacteria.....that is amazing!
He said he uses a spray bottle already ready with the solution and he just sprays down what he needs then rinses it off with running water.
He said the technique works best for smooth skinned fruits and vegetables. When you get to broccoli, lettuce leaves, or spinach, produce is harder to clean — as we've learned from recent nationwide recalls. He found that soaking lettuce in the vinegar solution works well, but it's a little more labor intensive than spraying apples.

To buy organic or not......

This might make it a little easier shopping (and saving money). The dirty dozen is what is recommended to buy organic. The clean 15 are the safest to not buy organic. I know I always wonder what I should spend the extra money on for organic and this is a HUGE help. Hope this helps all of you as well!

DIRTY DOZEN (Buy these organic if possible)
www.foodnews.org
1. Celery
2. Peaches
3. Strawberries
4. Apples
5. Blueberries
6. Nectarines
7. Bell Peppers
8. Spinach
9. Kale
10.Cherries
11.Potatoes
12.Grapes (Imported)

The clean 15
1. Onions
2. Avocado
3. Sweet Corn
4. Pineapple
5. Mangos
6. Sweet Peas
7. Asparagus
8. Kiwi
9. Cabbage
10.Eggplant
11.Cantaloupe
12.Watermelon
13.Grapefruit
14.Sweet Potato
15.Honeydew
16.Melon

Thursday, May 13, 2010

Buffalo chicken salad!

This is a super easy recipe and very yummy. I make this often and change it up a bit from the recipe. I add many extra veggies in it including spinich, carrots, broccoli, and a few others. Haven't been successful getting my kids to eat it but its great having a recipe I can throw together if I'm running late on getting dinner done.

Ingredients
2 teaspoons extra virgin olive oil
2 boneless, skinless chicken thighs (about 1/3 pound)
2 to 3 teaspoons hot sauce, such as 365 Everyday Value or Cholula
3 cups roughly chopped romaine lettuce
2 ribs celery, sliced
2 tablespoons 365 Everyday Value Organic Light Ranch Dressing
1/2 oz blue cheese crumbles
365 Everyday Value Organic Croutons (optional)
Method
Heat oil in a medium skillet over medium heat. Arrange chicken flat in skillet and cook, flipping once, until golden brown and cooked through, about 10 minutes. Once cool, tear into thick shreds and toss with hot sauce. In a large bowl, toss together lettuce, celery and dressing. Arrange on a plate, top with chicken and blue cheese and serve, with a few croutons if desired.
Nutrition
Per serving (about 13oz/381g-wt.): 440 calories (270 from fat), 30g total fat, 8g saturated fat, 110mg cholesterol, 940mg sodium, 11g total carbohydrate (4g dietary fiber, 5g sugar), 30g protein

Monday, May 10, 2010

Cheesy, Oozy guacamole bean dip

Here is a great recipe I tried out at my sister's house for Mother's Day. It was super easy to make and everyone LOVED it!

Servings: Serves 8
Ingredients:
Cheesy, Oozy Guacamole Bean Dip
1 can (16 ounces) refried beans
3 large avocados
3 Tbsp. fresh lime juice
2 containers (8 ounces) nondairy sour cream
1 packet taco seasoning
1/2 cup diced mild green chiles , drained
1/2 cup sliced black olives , or more if you like
5 tomatoes , chopped
2 cups shredded vegan cheddar cheese
Directions:
Preheat the oven to 350 degrees F.
Spread a layer of refried beans in the bottom of an 8x8 quart glass baking dish. Pit and peel the avocados, and place in a bowl. Mash the avocados together with the lime juice, and spread on top of the refried beans. Stir together the sour cream and taco seasoning, and spread over the avocado.
Sprinkle the chiles over the sour cream, and top with a layer of black olives. Add the tomatoes and sprinkle with the cheese. Heat the dip for 15 to 30 minutes or until heated through and the cheese is a bit melted.
Serve warm or at room temperature.
Note: We use Bearitos organic taco seasoning, but it does contain a touch of cane sugar. If you're avoiding all white sugar, make your own by combining chili powder, ground cumin, onion powder, hot paprika or cayenne, and salt.

Saturday, May 8, 2010

Chicken taco pizza

I'm going to try to post some of the recipes we have been trying. This is one of them that we have made a few times. Once I bought the ingredients to make it once, I had enough to make it two more times with only having to buy another pizza crust. It is really good and super easy to make.

Serves 4
You can't go wrong with the best of family favorites, pizza and Mexican food, in one meal! For a vegetarian version, simply substitute sauteed zucchini or bell peppers and onions for the chicken. If you only have two mouths to feed, serve half of the pizza for dinner and pack the leftovers for lunch the next day.

Ingredients
1 frozen whole wheat pizza crust, thawed
1/2 cup tomatillo salsa, plus more for serving
1/4 pound part-skim mozzarella, shredded, divided
1 cup no-salt-added black beans, rinsed and drained
1 cup frozen yellow corn, thawed
1 frozen boneless, skinless grilled chicken breast (such as Nature's Rancher brand), thawed and chopped
1/4 cup chopped cilantro

Method
Preheat oven to 425°F. Arrange crust on a pizza stone or large baking sheet. Spread salsa over crust and sprinkle with half of the cheese. Top with beans, corn, chicken and remaining cheese and bake until crust is crisp and cheese is bubbly, about 25 minutes. Sprinkle with cilantro, cut into 8 pieces and serve with more salsa on the side.

Nutrition
Per serving (about 8oz/250g-wt.): 410 calories (90 from fat), 10g total fat, 3g saturated fat, 30mg cholesterol, 730mg sodium, 56g total carbohydrate (9g dietary fiber, 6g sugar), 22g protein

Friday, May 7, 2010

Lettuce recall!

Another good reason to support your local farmers market or grow your own veggies. Here is a lettuce recall because of E. coli I found in the news today. It was also sold in MO. Very scary stuff!

WASHINGTON (AP) - A food company is recalling lettuce sold in 23 states and the District of Columbia because of an E. coli outbreak that has sickened at least 19 people, three of them with life-threatening symptoms.
The Food and Drug Administration said Thursday that 12 people had been hospitalized and the federal Centers for Disease Control and Prevention said it was looking at 10 other cases probably linked to the outbreak.
Freshway Foods of Sidney, Ohio, said it was recalling romaine lettuce sold under the Freshway and Imperial Sysco brands because of a possible link to the E. coli outbreak.
College students at the University of Michigan in Ann Arbor, Ohio State in Columbus and Daemen College in Amherst, N.Y., are among those affected, according to local health departments in those states.
The FDA is focusing its investigation on lettuce grown in Arizona as a possible source for the outbreak, according to two people who have been briefed by the agency. Donna Rosenbaum, director of the food safety advocacy group Safe Tables Our Priority and one of those briefed, said the agency held a phone call with public health advocates Thursday.
Rosenbaum and other public health advocates have long been pushing for stronger food safety laws. The House passed a bill last year that would give the agency much more authority to police food production, but the Senate has not acted on it.
The New York state Public Health Laboratory in Albany discovered the contamination in a bag of Freshway Foods shredded romaine lettuce on Wednesday after local authorities had been investigating the outbreak for several weeks. The bag of lettuce came from a processing facility that was also linked to the illnesses, the FDA said. The agency would not disclose the name of that facility or its location but said an investigation was under way.
E. coli infection can cause mild diarrhea or more severe complications, including kidney damage. The three patients with life-threatening symptoms were diagnosed with hemolytic uremic syndrome, which can cause bleeding in the brain or kidneys.
were sickened. Freshway Foods said the lettuce was sold to wholesalers, food service outlets, in-store salad bars and delis.
Susan Cerniglia, spokeswoman for the public health department in Washtenaw County, where the University of Michigan is located, said it doesn't appear that students who were sickened ate the contaminated food on campus. It is believed they may have been sickened at local restaurants, she said.
The Erie County, N.Y., health department issued an alert late last month, however, that linked at least one diagnosis of E. coli to a student who ate at a Daemen College dining facility.
The most common strain of E. coli found in U.S. patients is E. coli O157. The CDC said the strain linked to the lettuce, E. coli 0145, is more difficult to identify and may go unreported.
Freshway Foods said in a statement Thursday that the FDA informed the company about the positive test in New York on Wednesday afternoon. The statement said "an extensive FDA investigation" of Freshway Foods' facility in Sidney has not uncovered any contamination at the plant.
The recalled lettuce has a "best if used by" date of May 12 or earlier. The recall also affects "grab and go" salads sold at Kroger, Giant Eagle, Ingles Markets and Marsh grocery stores.
The lettuce was sold in Alabama, Connecticut, the District of Columbia, Florida, Georgia, Illinois, Indiana, Kansas, Kentucky, Maryland, Massachusetts, Michigan, Missouri, New Jersey, New York, North Carolina, Ohio, Pennsylvania, Rhode Island, South Carolina, Tennessee, Virginia, West Virginia and Wisconsin.

Saturday, April 24, 2010

Freezing vegetables!

For those of you who have asked me how to freeze vegetables, I just use this simple website of how to freeze most veggies. It list most of the vegetables I use and is really simple.

http://www.gardenguides.com/416-freezing-vegetables.html

Hope it helps you all out!

Wednesday, April 21, 2010

So what does Organic mean?

I have had a few people ask me if my family is only eating ORGANIC food. Well I don't know? What exactly makes something organic?
So I looked up a definition for organic and this is what I got:

Organic Food – A Definition
Organic farming means that food has been grown and transported without chemical pesticides, herbicides, fertilizers, or other additives, on land that conforms to the standards of an organic certification board. In the United States, it's the U.S. Department of Agriculture that controls the approval process for a farm's produce to be labeled "organic," while other countries like Japan and Australia have their own organic standards and regulatory bodies.
What this means is that organic meat, dairy, fruits, and vegetables can only legally be called "organic" if the farm they come from has been checked and certified to produce organic food.
If produce, meats, poultry or milk products are called organic, it means fewer chemical additives (which have been linked to hormone disruption, cancer, and other diseases) and, usually, higher vitamin and mineral content, which is all to the good. Packaged foods, however, are a different story.
Read more at Suite101: What Does Organic Food Really Mean?: The Definition of Organic Farming, Produce and Health Food http://holistic-nutrition.suite101.com/article.cfm/what_does_organic_food_really_mean#ixzz0lmrygQe0

So after reading this definition the answer is no we don't eat only organic food. My basic plan for my family is to homecook every meal without using any of the harmful chemicals that are found in all the processed food. And yes, I said homecook everything. This doesn't mean I spend all day in the kitchen because with three kids and a very hectic schedule I don't have time for that. I try to devote about an hour a day to cooking (I don't count the time that something is in the oven). Its actually a lot easier than it sounds. I try at least two new recipes a week and most of my meals make enough for us to eat for a couple of days.
And no you don't have to give up any of your favorite meals. You can make almost anything from scratch thanks to the wonderful internet. I just type in a meal I would like to make and look for a recipe to make it from scratch. So far it hasn't been a problem to make the meals at all and I actually enjoy my cooking now. I also try to let the kids help me out as much as possible which they love.
No we are not a vegan family either, someone has asked me that too. I think if I tried to turn my family vegan I would be divorced and leaving in a cardboard box somewhere. But we do get our meat from Chris' cousin who farm raises a few cows every year for the family and our poultry comes from Whole Foods until I can find somewhere else to get them from.
So that is it in a nutshell. I guess I can't call us organic but we are eating healthier.

Friday, April 16, 2010

I'm learning!

In my search for recipes I came across one that called for Tempeh. What in the world is tempeh?!? So here is what I found out about Tempeh.....apparently very good for you so I think I will have to try this recipe if I can just find this stuff in the grocery store.

What is tempeh?
Tempeh is a fermented food made by the controlled fermentation of cooked soybeans with a Rhizopus mold (tempeh starter). The tempeh fermentation by the Rhizopus mold binds the soybeans into a compact white cake. Tempeh has been a favorite food and staple source of protein in Indonesia for several hundred years.
But tempeh is now rapidly becoming more popular all over the world as people look for ways to increase their intake of soybeans and isoflavones.
They discover tempeh's versatility and delicious taste. Especially vegetarians and vegans find the structure and protein content interesting. Tempeh has a firm texture and a nutty mushroom flavour. Tempeh can be used in different ways. Normally tempeh is sliced and fried until the surface is crisp and golden brown or tempeh can be used as ingredient in soups, spreads, salads and sandwiches.
Make your own tempeh!
It's easy to make tempeh at home at a very low cost. Dehulled soybeans are soaked overnight, cooked for about 30 min and mixed with tempeh starter. After 36 to 48 hours incubation you have delicious fresh tempeh. Tempeh starter contains spores of Rhizopus oligosporus or Rgizopus oryzae.
Tempeh is healthy!
Tempeh is very nutritive and contains many health promoting phytochemicals such as isoflavones and soy saponins. Tempeh fermentation produces natural antibiotic agents but leaves the desirable soy isoflavones and most of the saponins intact. Tempeh is a complete protein food that contains all the essential amino acids. The soy protein and isoflavones have many health benefits. Isoflavones strengthen bones, help to ease menopause symptoms, reduce risk of coronary hearth disease and some cancers. Tempeh maintains all the fiber of the beans and gains some digestive benefits from the enzymes created during the fermentation process.