All posts by kage@frontiernet.net

Bean Guide

Guide to Beans

Dried beans or otherwise known as legumes are easy on the wallet and available all year-long.  Extremely easy to store (think long-term storage).  Beans are low in fat, gluten-free and full of nutrition.  Beans are easy on the food bill.  So what’s not to love about beans.

Beans can be used in dips, soups, stews, salads, casseroles and used in making some treats.

Here are some do’s and don’t for beans.

  •  Do keep the water at a gentle simmer when cooking beans to help prevent the skins from splitting.
  • Do add cold water to beans periodically during cooking to ensure they’re covered at all times.
  • Don’t add baking soda to beans.  It destroys the B vitamin thiamine and could negatively affect the flavor.
  • Don’t add tomatoes or tomato products to the pot until the beans are tender.  They slow down cooking time

Black Bean:  Small and black widely available and a staple in Latin American dishes.

Pinto Beans:  Medium size mottled pinkish tan, kidney-shaped.  Used in Latin American cooking.

Navy Bean:  Small white rounded bean.  Mild in flavor used in baked beans and a substitute for other white beans.

Cannellini Beans:  Large white Italian kidney bean, most often used in salads and soups.

Chickpeas or Garbanzo Beans:  Medium size, tan and acorn shaped.  Used in Mediterranean and Middle Eastern dishes.

Fava Beans or Broad Beans:  Large, green when fresh and brown when dried.  Used in Middle Eastern and Mediterranean dishes.

Kidney Beans:  Large, light or dark pink or red.  Used most often with rice and chili, stew and soups.

Lima Beans:  Small and large varieties in green, white or beige. Used in side dishes, casseroles and soups.

Great Northern Beans:  Large Kidney shaped and mild flavor.  Used in stews and with dips.

STORE BEANS:  Store in a dry and tightly closed container in a cool dark place.

SOAK BEANS:  Rinse and discard bad beans.  Place beans in a bowl cover with cold water.  Oak a room temperature for at least 8 hours.  Drain and rinse beans.

COOK BEANS;  Place soaked beans in a pan and add water to cover by 2 inches.  Boil uncovered, over medium heat for 1 hour or until tender.

Now go make some beans.  ENJOY!

http://www.candysfarmhousepantry.com/?p=2197  Brownie Black Beans

http://www.candysfarmhousepantry.com/?p=2214  Garbanzo Apple Cake gluten-free

Honey Mustard Pretzel Snacks

Honey Mustard Pretzel Snacks

Don’t purchase a bag of those pretzel snacks when you can easily make your own.  I just happen to make my own pretzel bites http://www.candysfarmhousepantry.com/?p=685  which you can find here with this link if you want to make your own.

Otherwise just purchase a bag of soft pretzels and you will be all set.  Plus you probably already have everything in your pantry ready to throw this snack together.  Word of warning the first batch will be gone in no time.  Make a double batch, you won’t regret that decision.

Honey Mustard Pretzel Snacks make a great food gift.  Make these for sports games, appetizer table and just for snacking in front of the tv.

Honey Mustard Pretzel Snacks

12 cups soft pretzels torn apart
2 Tablespoons butter or margarine
2 Tablespoon yellow mustard
1/4 cup honey
1/2 teaspoon garlic salt
1/2 cup onion powder

Pre-heat oven to 250 degrees.

Spray a large roasting pan with non-stick cooking spray.  Place torn pretzels inside.

In a sauce pan combine margarine, mustard, honey, garlic salt and onion powder.  Melt margarine and stir everything together.

Pour over pretzels and stir to mix and cover well.

Bake 1 hour.  Stirring every 15 minutes.

Cool and store in an airtight container.

ENJOY!

Vinegar Chocolate Cake

Vinegar Chocolate Cake

Honestly the old recipes are sometimes the very best.  This cake doesn’t take any fancy ingredients, everything is sitting in your pantry already.  Takes less than 10 minutes to stir together and 25 minutes to bake.

Makes a 8×8 cake and it is so moist that no frosting is needed.  Just dust the top with powdered sugar and call it finished.

Don’t let the title scare you off.  Can’t taste the vinegar at all.  So what does the vinegar do? Vinegar reacts with the baking soda to create a moist and tender crumb.

Ingredients

1 1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
3 Tablespoons cocoa
1 Tablespoon vinegar
1 Tablespoon vanilla
1 cup warm water
6 Tablespoon oil

Preheat oven to 350 degrees.  Mix flour, sugar, baking soda, salt and cocoa in a medium bowl.

Add vinegar, vanilla, water and oil to the dry mix.  Stir everything together.  The batter will be runny.

Spray an 8×8 baking dish and pour batter in baking dish.

Bake for 25 minutes.

Let cool and dust with powdered sugar.

ENJOY!

Vinegar Chocolate Cake

Maple Granola

Maple Granola

This flavored packed maple granola delivers on taste and helps to keep your body healthy. With all these healthy ingredients you body can help fight off the winter yuck.

Pure maple syrup is manganese rich for jump starting your immune system.  Oats are full of beta-glucan to speed up your body’s protective white blood cell count.  Coconut is packed full of auric acid, which is a natural antiviral.

Done in 30 minutes, nothing should be stopping you from throwing together this quick and easy granola.

Ingredients

2 cups rolled oats
1/2 cup unsweetened coconut
1/2 cup pecans
3 Tablespoons olive oil
1/4 cup pur maple syrup

Preheat oven to 350 degrees.

Mix the oats, coconut and pecans together.  Add the olive oil and maple syrup.  Mix together.

Spread on a cook sheet and bake for 25 minutes.  Stir often.

Cool and store in an airtight container up to one week.

Double the batch easily.  Be sure to make extra to start giving as gifts to those special friends and family member.

ENJOY!

Maple Granola

 

 

Tomato Juice DIY

Heirloom Tomato

Fall has arrived and the last of my tomatoes have been harvested from the garden.  We have canned stewed tomatoes, salsa, spaghetti sauce, chili base, V7 juice, pizza sauce and dehydrated tomatoes into powder.

To celebrate the last of the harvest these heirloom tomatoes will be turned into fresh tomato juice.  The process is simple, only requiring some arm muscle.

Using the food press my mother used for so many years, these fresh tomatoes will become juice to be used in making tomato soup and so many other uses.  Number one a fresh glass of cold tomato juice.

Pressing tomatoes into Juice

This photo brings back some fond memories as a kid growing up watching and helping mom every fall make tomato juice.  Some people may ask why bother doing it by hand, just get an electric juicer and be done in half the time.

They are correct in the saving of time, but there is something down home, back to the basics and fun about squeezing all those tomatoes with a food press.  Plus if the power is ever out or the zombies are coming I can still make fresh tomato juice and all will be good in my small world.

Process of making tomato juice

Wash tomatoes
Cut out the stem and any bad parts
Put in the food press and start pressing.  Watch all that wonderful juice start to run out.  Make sure you use a big bowl to catch everything.
Just keep adding and pressing tomatoes until there is nothing left but seeds and skins in the food press.
Store in clean quart jars or freezer containers.

ENJOY!

Tomato Juice

http://www.candysfarmhousepantry.com/?p=2207  Tomato Powder Dehydrated/How to Use

http://www.candysfarmhousepantry.com/?p=505  Tomato Canning
http://www.candysfarmhousepantry.com/?p=408 Tomato Soup
http://www.candysfarmhousepantry.com/?p=527 Chili Sauce Canned
http://www.candysfarmhousepantry.com/?p=384  V7 Juice

 

Apple Cider Doughnuts

Apple Cider Doughnuts

Tis the fall season for pumpkin patches, hayrides, scarecrows, apple cider and to top it all of Apple Cider Doughnuts.

Nothing says fall like a warm apple cider doughnuts and a cup of apple cider to finish the goodness off.

Apple Cider Doughnuts

2 cups apple cider
3 cups all-purpose flour
1/2 cup whole wheat flour
2/3 cup packed brown sugar
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon each of ground cinnamon, nutmeg, allspice and cardamom
2 large eggs
6 Tablespoons melted butter cooled
Oil for frying

  1.  In a saucepan bring cider to a rapid boil, cook over high heat to reduce by half around 13 minutes.  Cool.
  2. Whisk together flour, wheat flour, brown sugar, salt, baking soda, cinnamon, nutmeg, allspice and cardamom.
  3. In a separate bowl whisk eggs, melted butter and apple cider. Stir into dry ingredients just until moistened, dough will be sticky.  Refrigerate covered for 1 hour or until firm enough to shape.
  4. Divide the dough in half.  On a floured surface, pat each portion to 1/2 inch thickness and cut with a floured 3 inch doughnut cutter.
  5. In an electric skillet or a deep fat fryer heat oil to 325 degrees.  Fry doughnuts a few at a time until golden brown.  Don’t forget to fry the holes.  Cook through for 1 minute on each side.
  6. Drain on paper towel.
  7. Dust with powdered sugar or glaze
  8. ENJOY!

Reflection of Life

Reflection of Life

EVERYTHING IN YOUR LIFE IS A REFLECTION OF A CHOICE YOU HAVE MADE.  IF YOU WANT A DIFFERENT RESULT, MAKE A DIFFERENT CHOICE.

WHEN GOD CLOSES A DOOR HE OPENS A WINDOW.

I SWEAR THE HOUSE ACTUALLY SMILES WHEN WE ARE ALL HERE TOGETHER.

ALWAYS REMEMBER YOU ARE BRAVER THAN YOU BELIEVE.  STRONGER THAN YOU SEEM.  SMARTER THAN YOU THINK AND LOVED MORE THAN YOU KNOW.

THE MOST TREASURE HEIRLOOMS ARE THE SWEET MEMORIES OF OUR FAMILY THAT WE PASS DOWN TO CHILDREN.

START EACH DAY WITH A GRATEFUL HEART.

THANK YOU FOR THIS HOUSE FULL OF PEOPLE I LOVE.

KITCHENS ARE MADE TO BRING FAMILIES TOGETHER.

 

What Are You Eating

Oatmeal Honey Whole Wheat Bread Carbohydrate Good or Bad

As consumers we need to ask the important questions when it comes to our food.

Where was the food grown.
How was it stored and transported.
What resources were used?  Water, soil type, fuel, insecticides, herbicides
Who produced it.
Is the food really good for us or is it full of sugar and preservatives.

Corn from the garden.
All About Green Peas

Everyone has their own mind-set on what they considered process.  Some don’t care and have no interest in knowing about what they eat.  More and more people want to eat what they grow and know what is in the food they are placing on the dinner table.

Now all of us can’t grow, raise or hunt their own food.  Doesn’t mean we can’t reconnect with what is on our food plate.  Learning how to dehydrate, canning, freezing and storing food properly is something everyone should learn.  If you can’t or don’t want to grow your own food, start by purchasing the freshest simple ingredients needed to make your own meals from scratch.

Strawberries fresh from the garden.

Fresh Foods grown personally or bought fresh from local farmer.

Fruits, vegetables, eggs, honey, herbs, cheese, fish, meat, grains and any other foods locally grown and harvested.

Simple foods that take some processing and preservation.

Frozen or packaged meat, fish, vegetables, rice, nuts, beans, oils and spices are just a few.

Processed food that will lose their food value over time, compared to fresh or unprocessed.

Canned vegetables, flour, yogurt, salt, processed grains like rice and rolled oats, fruit juices, syrup, peanut butter, cocoa powder, and sugar to name a few.

Food that will have ingredients such as sugar, salt, fats, dyes and additives added.

Cereal, baked goods like bread and pastries, any boxed food item, processed meats, jelly, jams, pickles, relish, condiments such as ketchup, mustard, mayonnaise and sauces, crackers, soups, noodles packaged, seasoning mixes and sauces in packages.  Only just the beginning of the list.

Everyone starts somewhere.  Begin slow and learn a new skill and make it happen.  Find someone who has been living this way for years or take a class.

I receive  great satisfaction sitting down to the dinner table knowing we have provided everything we are eating with our own two hands.

ENJOY!

Vinegar for Gardening #3

Vinegar for Gardening #3

Use white distilled vinegar unless noted different.

Gardening with Vinegar

Cantaloupe

Stop mold from forming on cantaloupe by rubbing each melon with 1 teaspoon vinegar.

Climbing Frames

Clean and wipe down with 1 part vinegar and 1 part water.

Bird Nests

Need to stop birds from building nest in a certain area?  Drench area with vinegar several time over a few days.  The birds will stay away.

Animal Deterrent

Dogs, cats, deer, rabbits, raccoons, and foxes all hate the smell of vinegar, even after it dries.  Soak rags in vinegar and tie on to stakes or fencing.  Re-soak every 7-10 days.

Clay and Plastic Flower Pots

Make a solution of 1 cup vinegar and 2 cups cold water.  Soak pots over night.  Scrub clean and wash with soap and water.  Air dry.

Fresh Cut Flowers

Keep flowers fresher longer by adding 2 tablespoons vinegar and 1 tablespoon sugar to your vase of water.

Garden Furniture

To deodorize and decrease mildew growth on plastic or mesh furniture, including umbrellas.  Mix 2 cups vinegar, 2 Tablespoons detergent in a bucket of hot water.  Take a soft brush to work the solution into the grooves including pads and umbrella.  Rinse with cold water.  Place in the sun to air dry.

SandBox

Pour vinegar around the sandbox to keep cats from using it as a litter box.

Rhododendrons, Gardenia, Azaleas

If you have alkaline soil and are trying to grow the above flowers, add 1 1/2 Tablespoons of vinegar to 8 cups water.  Water the ground around the flowers.

Swimming Pool

Pour vinegar around the pool to keep flies away.