Back To Eden Gardening Method

Grandma Farmer has decided that Friday's will be Gardening Day on the BLOG and we will be discussing how EVERYONE can garden in one form or another. 

We've also done some remodeling to the site and doing a bit of organizing.  We will be focusing on several aspects to make you better informed and to share what we know.  Hope you enjoy it.  On Saturdays we'll be occasionally offering special give-aways related to our topics, so watch for that to come.


After years of back-breaking toil in ground ravaged by the effects of man-made growing systems, Paul Gautschi has discovered a taste of what God intended for mankind in the garden of Eden. Some of the vital issues facing agriculture today include soil preparation, fertilization, irrigation, weed control, pest control, crop rotation, and PH issues. None of these issues exist in the unaltered state of nature or in Paul’s gardens and orchards.

“Back to Eden” invites you to take a walk with Paul as he teaches you sustainable organic growing methods that are capable of being implemented in diverse climates around the world.

Schedule 90 minutes to watch this informative film!

http://www.backtoedenfilm.com/

Monday Moments

Don't forget our Coconut Oil Give-Away  CLICK HERE!

Making Your Own Gluten-Free Vanilla

According to Vanilla Review, "Quality vanilla is a tasty and essential cooking ingredient. It’s also very expensive. By making our own extraction we get the highest possible quality product made from the absolute best vanilla beans. Considering that the FDA regulates vanilla extract by bean weight and not bean quality, you never know what you might be getting with manufactured products. Your vanilla will be free of the artificial colors and vile corn sweeteners found in even high-quality vanilla extracts. Hand crafted vanilla extract is a great gift that will last a lifetime — like a fine wine, vanilla extract matures with age."

Wow, the ingredients are expensive!!!  Have you price Vanilla Beans lately?  Actually the beans have gone down in price.  Remember to get only the best quality beans and they should be fresh and soft.  We think that dollar for dollar and quality of product you will find that making your own Vanilla will actually save you money in the long run!

We found an excellant tutorial for you HERE.  We love our homemade vanilla and if you are Gluten-Intollerant or Celiac then you will be glad you made your own too!

Making your own vanilla does require liquor, as does making some of your own herbal extracts.  The following is for us gluten-free folks:

Gluten-Free Vodka BrandsChopin (potato based) - http://www.chopinvodka.com/
Ciroc (grape based) - http://www.cirocvodka.com/
Ciroc now features flavored vodkas!

Gluten-Free Rum
Most Rum is naturally gluten-free, including Bacardi & Cruzan. Beware Rums with fancy "natural flavors" that could be hiding wheat, barley or malt.


The Gift of Hospitality
Our Hospitality Hint of the Week

Today we are going to begin a series of ideas on things you can to to Bless others in the name of Jesus Christ.

Many people are homebound for one reason or another and often forgotten. This Hospitality Hint is great for the homebound or just ANYONE for that matter.  There are many lonely people in this world often surrounded by thousands.

Call or Text

Check in every once in awhile allows others know your are thinking of them.  A phone call is more personal, but a quick text message can be equally appreciated by most people.  Even Facebook messages or emails can be encouraging.

Reading Through the Bible In a Year

We are again attempting to read through the Bible this year. Just joining us or did you get behind? No matter and no need to play catch-up. Start where you are today and go forward.

Monday: Luke 4:1-12, Ephesians 5:22-33, Psalms 119:81-88, 1 Kings 17-18

Tuesday: Luke 4:13-30, Ephesians 6:1-9, Psalms 119:89-96, 1 Kings 19-20

Wednesday: Luke 4:31-37, Ephesians 6:10-24, Psalms 119:97-104, 1 Kings 21-22

Thursday: Luke 4:38-44, Phillippians 1:1-11, Psalms 119:105-112, 2 Kings 1-3

Friday: Luke 5:1-11, Phillippians 1:12-20, Psalms 119:113-120, 2 Kings 4-5
Saturday: Luke 5:12-16, Pillippians 1:21-30, Psalms 119:121-128, 2 Kings 6-7

Sunday: Luke 5:17-26, Phillippians 2:1-11, Psalms 119:129-136, 2 Kings 8-9

We also like to read a Proverb a Day corresponding to the day of the month. This month I am memorizing Psalms 20, could you memorize a Psalm?

Genealogy or Family History

Ever wondered who your grandparents were or where they came from? I have been finding out some interesting things, solving some medical mysteries and just having some fun with genealogy (family history) explorations!  If you want to find out how to search your family history or see what fun I'm having visit my other BLOG  http://footstepsbehindme.blogspot.com

101 Herbs That Heal

Below is the First 10 in my list of the 101 Plants/shrubs/Trees on our property that have healing qualities.

1. Aloe
2. Apple Trees
3. Aronia
4. Basil
5. Blackberry
6. Black-eyed Susan (Rudbeckia hirta)
7. Calendula (Calendula officinalis)
8. Catnip
9. Cayenne
10. Chaomile

Cayenne

This rather ambiguous little pepper has so many uses and health benefits that I decided just to link you to them.

The plant itself is rather easy to grow and like hot weather so if you'd like to grow a pepper that has a little bite without burning your face off, Cayenne peppers are probably the way to go. They have a medium heat and are used in many Cajun and Mexican dishes. Here are a few steps to growing your own supply of this versatile and hot, but not too hot, pepper.

Check out the Chili Man

or this UTube Video

http://youtu.be/i2LX59Z2pU0


Chaomile

Why Do People Use Chamomile?

Chamomile has a long history of use in Europe for digestive ailments. The active constiuents of chamomile have anti-inflammatory properties, and ease spasm and discomfort in the digestive tract.

• Indigestion
• Anxiety
• Insomnia
• Canker sores
• Colic
• Conjunctivitis, eye irritations
• Crohn's disease
• Diarrhea
• Eczema
• Gingivitis
• Hemorrhoids
• Menstrual disorders
• Migraine
• Irritable bowel syndrome
• Peptic ulcer
• Skin irritations
• Ulcerative colitis
• Minor wounds

Safety
Chamomile is part of the Asteraceae plant family, which includes ragweed and chrysanthemum, so people with allergies may react when they use chamomile either internally or topically. Call your doctor if you experience vomiting, skin irritation, allergic reactions (chest tightness, wheezing, hives, rash, itching) after chamomile use.
Chamomile should not be taken during pregnancy or breast-feeding.
Chamomile contains coumarin, a naturally-occurring compound with anticoagulant or blood-thinning effects. It should not be combined with warfarin or other medications or supplements that have the same effect or be used by people with bleeding disorders. It shouldn't be used two weeks before or after surgery.

Here's a great UTube Video on how to grow Chamomile

http://youtu.be/gtqyUhSZxi0

Crispy Orange Beef with Broccoli

3 cups white rice
1 1/4 pounds beef chuck steak
1/2 cup coconut oil
1/4 cup tapioca Starch or Arrowroot
3/4 cup orange marmalade
1 tablespoon chopped garlic
2 tablespoons pure apple cider vinegar
1 tablespoon peeled and chopped ginger
2 tablespoons gluten free soy sauce or tamari
1/2 cup orange juice
1 head broccoli, cut into florets, stems sliced into 1/4-inch rounds

1. Cook the rice according to package directions.  Reserve 2 cups cooked rice for the Beef Fried Rice later in the week.
2. Thinly slice the steak, about 1/4-inch thick, across the grain.  cut the slices into 3-inch strips.
3. Heat the oil in a wok or large skillet over high heat.  Toss the beef in the starch and shake off excess.  Fry the beef in 2 batches in the hot oil, turnig once, until crispy and golden, about 2 minutes on each side.  Remove the beef from the pan and set aside on paper towel linedplate.  Carefully drain the oil from the wok or skillet.
4. In a medium bowl add the marmalade, garlic, vinegar, ginger, soy sauce and juice.  Whisk until well combined.  Add to the wok, over high heat and cook for 2 minutes.  Stir in broccoli, reserving about 1 cup for Beef Fried Rice later in the week.  Cook the broccoli unti slightly tender and the sauce is thick, about 3-5 minutes.  Stir in the beef.  Serve immediately with the whit rice.

Pickled Garlic

Necessity caused me to be unable to go to the DR for an earache (no wheels for me....I only have a car in the evening and on Sunday) and look for an herbal way to heal this issue. I had a terrible outer-ear infection this last week.....what was I going to do? I remembered the pickled garlic that I had in the refrigerator. I created this (the fermented garlic) long, long ago so I wasn't sure it was even okay yet.  I took a bit of the juice and added it to a bit of olive oil.   After dipping a piece of cotton in the resultant oil (until it was sopping in the oil) and sticking the cotton it in my ear the pain was almost gone by morning and completely healed by the next day. 

In addition to the garlic and because I also wasn't feeling just right I drank several cups of my Immune Tea for a couple of days.

I decided that I hadn't made use of the wonders of this jar of garlic so I determined to make a new jar AND USE IT!!

This garlic can be used as I did above, eating a clove of garlic every day would be great, and you can chop it into your recipes.

PICKLED GARLIC (From NOURISHING TRADITIONS)
Makes 1 pint

about 6 heads garlic
1 teaspoon dried oregano
1 teaspoon sea salt
1 tablespoon whey (if you do not have use 1 more teaspoon salt)

Set garlic heads in a 300 degree oven and bake until heads open and cloves can be easily remoed.  Place oregano, salt and whey with 1/2 cup of water.  Pour over garlic, adding more water if necessary to cover the garlic.  The top of the liquid should be at least 1 inch below the top of the jar.  Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.

What Made This Work On My Ear Infection?

I suspect that there are two factors that went into play to make this work on my ear infection.

• the healing properties of garlic
• the healing properties of oregano

Both Garlic and Oregano have antiobotic healing action properties.

Garlic, the "stinking rose" of the herb world, is one of the most ancient healing plants.

According to Growing and Using the Healing Herbs by GAEA and Shandor Weiss, "Garlic tea, made by infusing several chopped cloves of garlic in 1 quart of water, has been used as a gargle, or taken internally for colds and flu.  Placed externally on a cut, on a wound, or simploy on the hands, or the soles of the feet, garlic's antibiotic qualities are said to be quickly absorbed into the blood stream.  A fresh clove of garlic placed on the gums may soothe an abscessed tooth or other inflamatio in the mouth.  A cotton ball soaked in garlic oil is an old-time European remedy for treating ear infections, (never put the colve of garlic in your ear, however).  Chinese herbalists traditionally used garlice to treat certain forms of high blood pressure."

Sweet and Sticky Spareribs

serves four so divide in half for two

1 tablespoon coconut oil
2 tablespoons barbeque sauce
2 tablespoons sweet chili sauce
3 tablespoons pure apple cider vinegar
1/4 cup gluten-free soy sauce or tamari
2 teaspoons finely chopped ginger
1 tablespoon chopped garlic
1 cup pineapple juice
1/4 cup coconut sugar
salt and pepper
2 1/2 pounds spareribs (preferrably from your local farmer who raising the pigs on pasture)

In a small bowl whisk together all the ingredients for the marinade.  Cut the spareribs into individual ribs and put in a resealable plastic bag.  Pour the marinade into the bag and toss to coat.  Put the bag into a large bowl and refrigerate to let marinate for at least 2 hours or overnight is better.

Preheat oven to 300 degrees.  Remove the ribs from the marinade and arrange on a baking sheet, cover with foil and poke holes in the foil to vent.  Reserve the marinade.  Bake until the ribs are tender, about 1 1/2 hours.

In the meantime, pour the reserved marinade into a small saucepan and bring to a boil over medium heat.  Reduce the heat and simmer the mixture until thick, about 30 minutes.  Reserve.

Preheat the grill.  After 1 1/2 hours, remove the foil from the ribs. Baste the ribs with the reduced marinade and grill for 5 minutes.  Turn and baste the ribs again with the remaining sauce and grill an additional 5 minutes.  Remove and serve.

Storing Herbs from the Garden

On probably more than one occasion you have not used all of the fresh herbs you received in your box and you hated to see them go to waste. Never fear most herbs can be easily dried or frozen for use at a later time.
Herbs that have low moisture content will dry better than those with high moisture content. For herbs with high moisture content freezing is the best way to keep them for future use. These herbs will retain more of their flavor when frozen: basil, parsley, cilantro, and chives. Herbs that are ideal for drying are: sage, mint, thyme, oregano, rosemary, and dill. The process is easy and is not time consuming.



DRYING FRESH HERBS

The first thing to remember is moisture will cause herbs to mold and rot so if you rinse them be sure to pat them dry and let them sit for a bit before tying them into bunches. Inspect the branches and remove any leaves that look unhealthy. Also take off the leaves on the bottom one inch of the branch. Bundle 4-6 branches together at the stem and tie them with a string or rubber band. The stems will shrink as they dry so be sure you have it tied tightly. Hang the bunch of herbs upside down in a dry, airy room (the laundry room or bathroom would not be a good choice) for about 2 weeks. They are ready when the leaves will crumble easily in your fingers. Always store the entire stem in an airtight container like a jar or zip lock bag because they will retain a lot more flavor if they are not crushed until you are ready to use them. Fresh dried herbs should keep for about a year. When they start to lose their color they are also losing flavor.

FREEZING HERBS

The best way to preserve herbs that have high water content is to freeze them. Moisture in the leaves will often cause the herb to mold before it becomes dry enough to store. While the leaves will become limp when frozen they will retain their flavor. Some of the herbs that are best frozen are basil, chives, cilantro, mint, and tarragon. Herbs that have been frozen will retain their potency for several months.

Wash and pat or spin dry the leaves and lay them on a cookie sheet that has been covered with parchment paper. Freeze over night and then store in an air-tight container in the freezer. If you plan to use the herbs in soup or stew chop the herbs and put them in ice cube trays, cover with water and freeze. Store the cubes in a plastic bag in the freezer.

Monday This 'n That

Thomas Jefferson ordered the landscape at Monticello to create a "ferme ornée," or ornamental farm, combining function and beauty.

What's Available from Grandma Farmers Garden this week:

Greens (4-oz $2): Red Russian Kale, Arugula, Spinach
Herbs (1-oz $2): Sage, Oregano, Chives (Garlic and Onion), Spearmint, Dill Weed, Cilantro, Flat Leaf Parsley, Lemon Balm
Vegetables:  Green Onions 6-8 bunch $2
Fruit:  Rhubarb $3 per pound
Farm Fresh Eggs (fed organic grains) $3 a dozen
Grass-Fed Ground Beef $4.50 per pound
Daylilies 6 fans for just $5

Email Us for pick-up.  We do make daily trips to Omaha and ocassional trips to Lincoln where we can meet.

Reading Through the Bible In a Year
We are again attempting to read through the Bible this year. Just joining us or did you get behind? No matter and no need to play catch-up. Start where you are today and go forward.

Monday: Mark 13:32-37, 12 Cor 12:1-10, Psalms 107, 2 Samuel 1-2
Tuesday: Mark 14:1-11, 2 Cor 12:11-21, Psalms 108, 2 Samuel 3-4
Wednesday: Mark 14:12-31, 2 Cor 13, Psalms 109, 2 Samuel 5-7
Thursday: Mark 14:32-42, Galatians 1, Psalms 110, 2 Samuel 8-10
Friday: Mark 14:43-52, Galatians 2, Psalms 111, 2 Samuel 11-12
Saturday: Mark 14:53-65, Galatians 3:1-14, Psalms 112, 2 Samuel 13
Sunday: Mark 14:66-72, Galatians 3:15-29, Psalms 113, 1 Samuel 14-15

We also like to read a Proverb a Day corresponding to the day of the month. This month I am memorizing Psalms 32, could you memorize a Psalm?

This Weeks Meal Plan

Monday - Szechuan Orange-Ginger Beef with Rice (opt), Coconut Pudding with Fresh Strawberries
Tuesday - Chicken Noodle Casserole, Peas
Wednesday - Salmon with Asparagus, Rice (opt), glazed Carrots
Thursday - Tex-Mex Stir-Fry
Friday - Brocolli, Ham & Cheese Frittata
Saturday -  Pizza, Super Salad
Sunday -  Roast Pork Loin, Sweet Potatoes, Green Beans and Fried Apples

I've been cooking out of the WeightWatchers One Pot Cookbook these last couple of weeks.

Mission 101 Herbs That Heal

I have created a list of the plants and herbs in our yard, currently that have healing qualities.

1. Aronia
2. Basil
3. Blackberry
4. Black-eyed Susan (Rudbeckia hirta)
5. Calendula (Calendula officinalis)
6. Catnip
7. Cayenne
8. Chaomile
9. Cilantry
10. Currants
11. Dandelion
12. Dill
13. Echinacea (Purple Cone Flower)
14. Feverfew
15. Gooseberry
16. Hollyhock
17. Horehound
18. Hyssop
19. Juniper
20. Lavender
21. Lemon Balm
22. Linden Tree (European Basswood)
23. Mullein
24. Oregano
25. Oxeye Daisy
26. Parsley
27. Peppermint
28. Plantain
29. Raspberry
30. Red Clover
31. Rosemary
32. Rugosa Rose
33. Sage
34. Spearmint
35. Sunflower
36. Thyme
37. Violet

This means I only have 64 more plants/trees/shrubs to propigate.  (Chuckle) This also means I get to create more beds to plant all these wonderful and beautiful plants.  There's nothing like edible landscape, incorporate all these wonderful plants into your landscape and make them your 'flower' beds.  We will discuss two plants a week.


BASIL - Bet you thought this was just a culinary herb.  Not so!  Basil is an excellent digestive system support herb.  Basil enjoys full sun and well drained soil.  It loves to be next to any kind of peppers and tomatoes and often is said to enhance their flavor when Basil is nearby.



BLACK EYED SUSAN - These beautiful, happy flowers do well in full sun and will grow in just about any soil type.  It is said to repel insect when planted with feverfew, licorice, or hyssop.  Black-eyes Susans attract birds of many kinds into the garden.  Roots may be dug in spring or fall.  Leaves may be gathered by handpicking or with snips any time.  Used mainly as a herbal diuretic so should NOT be used in pregnancy.  It is also used occasionally to support heart health and for women's health concerns.  It is used as an Infusion or a traditional tincture.

BEWARE:  This plant can be toxic to your pets!



Grain Free Brownies

I'm going to send you to a different blog for my new favorite recipe for brownies.  Hubby says they actually taste like brownies.....really chocolatey.  Espresso Fudge Brownies

Seasoning Mixes

Taco Seasoning

4 tablespoons of chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1 teaspoon dried oregano
2 teaspoons paprika
2 tablespoons ground cumin
3 teaspoons sea salt
4 teaspoons black pepper

Mix together and store in air tight container. 1 1/2 tablespoons equals one packet

Ranch Dressing

2 Tbsp dried parsley

1 tsp dried dill

1 tsp garlic powder

1 tsp onion powder

1/2 tsp dried basil

1/2 tsp pepper

Stir spices all together and store in air tight container.  To make dressing whisk together 1/3 cup mayo and 1/4 cup milk with 1 tablespoons dressing mix.  Season with salt to taste.


Lemon Pepper
CLICK HERE

Preping Food Like a Chef

We've been running a series on Menu Planning that I am hoping has been a blessing to you.  Our first article Planning Next Weeks Meals, talked about the basics of meal planning.  Then we talked about setting up your Menu and preparing your grocery list in the article, You've Created a Menu, Now What?  the final article will come next week in Planned Left-overs.

When you are a Chef in a restaurant you don't chop vegetables, etc for each meal as the orders come in.  Chefs go in early in the day and dice vegetables and prepare other things for the possible meals that will be served according to what is on the menu.

I have found that if I take this hint from the Chef and do some prep work right after I've brought groceries home for the week I will not only save time but I will save money.

How many times have you thrown some vegetable away because you forgot it was there, changed a menu item at the last minute, etc?  There are certain foods that you purchase that can not only be prepped for the week ahead but can be frozen to hold their freshness.  Another good resource is to have a list of items that are located in your freezer in case you loose something in there.

One tool I like to use is Ice Cube Trays.  Ice cube trays can be used for single serving baby foods, small amounts of condensed broth/stocks and so much more.  Once frozen they can be put in a container and placed in the freezer.



Onions - Any chopped/diced/sliced onion that you will be needing in your menu for the next week.  Not only that, but if you get a good price on some great onions, you can prep, package and freeze them for later use.  What I do is Chop/Dice the onions, spread them on a cookie sheet and freeze.  Once frozen I place them in a labeled container (with date) and you have individually frozen onions to use later in whatever amounts is needed for the recipe.

Celery -  Celery is another thing that is a time saver to have in your freezer, plus if you have trouble using it up before it goes bad you'll be saving $$$$ in the long run. Celery can be prepared like onions. Dice and freeze on baking sheet, then bag and freeze. Be sure you are freezing flat so your items will stack well and keep your freezer organized. The only thing I do differently here is that I freeze the tiny inner stalks and all the leaves for making bone broths seperately

Carrots - Another one of those ingredients that holds well for prepping.  Slice/Dice or do whatever your menu calls for, package and refrigerate.  You can also dice, slice, etc carrots and freeze as you did the onions or celery.

Bread Crumbs - This is another thing I like to have on hand.  Do you have some wonderful whole grain bread or gluten-free bread that is a few days old and threating to get fuzzy? Simply dice the bread and spread evening on a cookie sheet (one layer please). Place the cookie sheet in a 170 degree oven and bake until dry. The cubes can be processed in a blender for crumbs (Panko) or left in cubes. I like to keep them in sealed bags or containers in the freezer.

GARDEN BOUNTY

Nothing is better than freezing the bounty of the garden or protecting the purchases of organic veggies and fruits. Freezing takes minutes, but don't forget to freeze and label properly. 

We have lots of asparagus right now. Organic and wonderful for you! Don't loose it! Freeze it now for Creamy Asparagus Soup or Quiche later. Cut asparagus in 1 inch pieces. Bring water to boil in 2 quart sauce pan. Place 2 cups asparagus pieces in the boiling water for 3-5 minutes. Prepare a bowl of water with ice in it. At the end of the blanching time remove the asparagus with a slotted spoon and place in the ice water until sufficently cold. Remove from water onto a kitchen towel and blot dry. Freeze in a single layer on a baking sheet. Once frozen place in zipper bag, lay flat on a cookie sheet and freeze in your freezer. Once frozen the flat packages will stack well in your freezer.

Monday This & That

Angel Food Cupcakes Again

If you saw my Thursdays Tea post you found three delicious Gluten Free recipes.  One was for Lemon Angel Food Cupcakes which was featured on Gluten-Free Wednesdays BLOG last week.  I had never thought that it would be possible to make Angel Food cake into cupcakes but it worked wonderfully and this was the best Gluten-Free Angel Food cake I've made yet.

With just the two of us at home there was plenty of cupcakes to go around and then some so I got some strawberries and sliced them up and served them over the cupcakes which made the perfect round two desert from this batch of cupcakes.

I served it up in my vintage Syracuse China bowls.  This china company makes dishes used by restaurants.  Anyone remember the year(s) this pattern was vogue?



Gluten-Free Lemon Poppyseed Madeleines

2 large eggs
2/3 cup granulated sugar
1 teaspoon vanilla
1/2 teaspoon lemon extract
1 teaspoon grated fresh, organic lemon peel
Pinch salt
1 cup gluten-free all purpose flour mix (plus 1/4 teaspoon xanthan gum if needed)
1 3/4 cup melted butter, slightly cooled
Powdered sugar to dust Madeleines

Preheat oven o 375 degrees F

1. Generouly grease 2 standard madeleine pans with butter
2. Combine eggs and sugar in a large mixing bowl. With electric mixer beat on high until creamy for about 4 minutes
3. Add vanilla and lemon extracts, lemon peel and salt, beat to combine.
4. Gradually add gluten-free flour mix and beat just unil combined.
5. Slowly drizzle melted butter into the mixture while beaing until combined.
6. Spoon batter into prepared Madeleine molds until almost to the top.
7. Bake for 10-13 minutes or until tops are puffed and golden brown.
8. Invert he pans ono wire ricks and give them a hard tap to remove the cookies/cakes from the molds.
9. Serve warm dusted with a bit of confecioners' sugar.

Welcome to the Avoiding April Showers Giveaway Event. This event is hosted by Put A Little Umbrella In Your Drink, My Mommy's World, Taking Time For Mommy and And The Little Ones Too.
The Avoiding April Showers Giveaway Event is now live!  A ton of great things to win!!!  Click this Link to see what Grandma Farmer is giving away!

Food Recalls
A Grandma Farmer Editorial

I thought it was about time for me to take a look at the recent food recalls.  I found it very interesting that of the 15 food related recalls by the FDA so far in 2012 10 of them were for misbranding or mislabeling of product ingredients especially of not informing consumers of Allergy ingredients.  A Chicken Sausage product was recalled because there were foriegn objects in the meat.  Interesting, I wonder what that was.  Three products were actually recalled because they contained ingredients that had not been submitted for inspection.  Several of the products were 'ready-to-eat' products and there were beef, chicken and egg products recalled for Listeria, E-coli and Samonella.

It was the most recent recall that interested me the most.  It was for pink slime.  Yep, the 'meat' with the pink fat filler that has been soaked in Ammonia so that it doesn't get contaminated with bad stuff.  Well, guess what?  April 11th there was a recall of this product, dubbed Pink Slime, due to..........drum roll...........E-Coli.

I went to Wikipedia and looked up Ammonia.  A long and scientifically complicated article ensued.  Skimming past the formulas I picked out information on how Ammonia is a gas, it gives us a streak free shine, can be combined with other chemicals for various effects including the possibility of explosion.  Finally I read that if a person consumes to much Ammonia or has to much Ammonia build up in their system that it can cause Liver Dysfunction among other things.  I also found that, "Ammonia even at dilute concentrations is highly toxic to aquatic animals, and for this reason it is classified as dangerous for the environment.

I just wonder why then the FDA thinks it's okay to approve the use of Ammonia in food........


  The Sweet Shop Talk

Now here's a place to spend some time, especially on Sunday, Monday, Tuesday...... when lots of creative BLOGGERS post their craft ideas.
http://www.thesweettalkshop.com/2012/04/sweettalkin-sunday-link-party-14.html

Actually it looks like Lisa has a virtual Craft Party just about every day of the week.  I could just spend hours there!!!

Not only is LISA creative with crafts she's the one who created my header on my blog and the two buttons I have.

Genealogy 101
Grandma Farmer is researching and writing a series for her new blog www.footstepsbehindme.blogspot.com.  If you are interested in Genealogy but don't know where to start or have done some genealogy but are stagnent OR just want to put some fun challenges into your hobby join us at FOOTSTEPS.  You don't have to be 'family' to have fun o this site.

Visit us:

Mondays:  Genealogy 101
Tuesdays:  Family Trivia Day
Wednesdays:  Picture Wednesday
Thurdays:  Coming --  Tombstone Thursday
Fridays:  Genealogy Challenge Day


COOKING SPRAY -  Possible Source of Gluten Contamination

My DIL @ http://ForHimandMyFamily.blogspot.com first posted this for my eyes.  Homemade Cooking Spray: In a spray bottle combine 1 part oil (I like grapeseed) and 5 parts water. Shake before sraying. Thank you @Nature's Nurture! http://naturesnurtureblog.com/2012/04/03/tiny-tip-tuesday-homemade-cooking-spray

  PLEASE make sure the bottle you use is food grade, we have enough of all those nasty plactic chemicals in our bodies.  Or better yet go here and purchase a container meant for this type of application.

Buy a bottle designed for this application here:
https://www.azurestandard.com/shop/product/3321/

Azure Standard is a GREAT company set up like a Food Coop!  We've been purchasing food and other things from them for well over a year.

Creating Next Weeks Menu

Creating a menu for one or two people is a challenge. Some of us are elderly, some are single and loving it, some have empty nests after cooking for 4, 6, 8 or more.

For me I meet a couple of those criteria. We had a large family that hung around for quite some time and suddenly left kind of all at the same time. Additionally I took care of three of my grandchildren for a time which cushioned the blow.

As you know cooking for one or two can be..........well...........rather uneventful. There is just something different about sitting down to a table a happy, busy voices all trying to tell tales of their day all at once to the small section of the table alone or with one other person. Don't get me wrong, I love my husband and I love having him with me. I want to please him with my meals and yet deal with my issue of being gluten-intollerant at the same time.

At any rate, I want to share with you how I go about creating meals for the two of us when we

• Don't want a ton of left-overs (I swear we could eat for a week on some recipes)
• Don't want to throw away a lot of food because you just don't use the whole bag of veggies, etc
• Do want to create healthy yet taste foods that makes a person want to eat
• Can't afford to always eat out or buy convience food

We do work with leftovers...........

When cooking for one or two there is aways left-overs. What can you do to work with those creatively? We purchased some glass one serving dishes with lids. I have an issue with using to much plastic but not only for the planet. I just don't think using a lot of plastic is good for a person, especially if you heat up things in a microwave. The plastic has to get into the food. So I prefer the glass.

If I cooking a meal that I know I'm going to have left-overs I'll have the bowls ready. I will put one serving the the bowl, label the top with what is in it and rewarming directions and put it in the freezer or refrigerator. My husband works 4 days a week. He takes four of these bowls to work with him every week and uses them for lunches. I will keep some of them for my lunches and we're set. Neither of us will get caught missing a meal because we didn't have time to go buy lunch or just didn't want to round something up for one person.

This plan also works well if you are caring for elderly parents. Do you have parents living alone or just the two of them and you notice they aren't eating well? Why not make this plan, label each meal with day, etc. Create a written plan for them to follow and check up with them to make sure they are following the plan.

How I plan my menus...................

I have studied alternative medicine, our food as medicine and more for a good many years. This gives me a head start and I plan to start sharing some of this with you in the weeks ahead so that you can make informed choices for your families. My peditrican appreciated my approach of family self care until and when he was needed for things that were above and beyond my ability. He actually was a wonderful physician who spoiled me for others who didn't/don't understand and/or appreciate my approach. Actually what I had learned was the ebb and flow of the old paths and I followed them well.

When I approach my meal plan there are several things I will take in account.

I can't afford to eat entirely organic on our limited budget. When I can garden it is a big help and grow all my produce orgnically. We raise our own beef, goat (chevon and milk) and chicken (meat and eggs) using organic grains only when necessary preferring grass for feed. This is a luxoury that we can count on for now but know there will come a time when that won't be available to us. I'm hoping by then, since I've been proving food for my children and their families from our excess that some of them will, in turn, provide that for us when we are no longer capable.

When I can't raise something myself I choose which items that I know would be the worst as far as the amount of pesticides and herbicides used on the product and purchase the worst offending to buy organic. This means that all root crops will be purchased organic, as well as greens and cole crops plus apples and a few others like citrus fruits that I'm going to be using the peel on.

PORTION SIZES

We have learned that we eat to large of portions. Actually, what needs to be learned is to scale the portion sizes to the age of the person and the amount of exercise that he/she does. When we worked harder as we gardened a four acre market garden, cared for a herd of goats, dairy cows, beef cows, and a moderate flock of sheep we needed larger portions and even then I think we ate to much as evidenced buy our extra pounds. Now that we've scaled back on physical labor we've scaled way back on portion sizes and have be shedding those extra pounds.

Additionally we eat much to large portions of meat compared to vegetables and then finally fruits. If our plates are comprised of primarily a highly nutritious form of protein (about 3 ounces) and about twice that amount of some good vegetables (low in carbohydrates as potatoes and starch) our meal is fairly complete. We reserve fruits to snacks and desserts.

Planning Meals Wisely.................

My primary plan for wise meal planning is choosing main dishes and sides that use some of the same ingredients so I'm being a good steward of the Lord God's provisions. Do I have to buy a bag of Organic Baby Spinach that I know I won't use up if I'm only planning one dish for the whole bag? No I plan on other dishes that I will make so that the bag is completely used up.

I plan parishable vegetables wisely also. I buy some celery and chop it up and freeze it. Same with peppers, onions and even mushrooms. That way I'm not throwing away a bunch of vegetables for going bad (although my laying hens do enjoy that). I have found that if I take my menu that is carefully planned on Friday, do my shopping and then do my meal prep for all those meals on Saturday that I not only save time on daily meal preperations but reduce my food budget at the same time.

One last thing that is very important. We take advantage of seasonal produce. More on that later.

Now it's time to share this next weeks menu, I'll share more basics as the weeks go on........

Saturday:  Grilled Pork Chops, Potato Salad, Spicy Carrot Coins (some of the kids are coming and they'll bring other things.

Sunday: Spinach Mushroom Pasta, Steak, L/O Spicy Carrot Coins

Monday: Grilled Chicken, Pear Salsa, Asparagus, Garlic Mashed Potatoes

Tuesday: Spinach Pasta Pie, Peas & Carrots

Wednesday: Bourbon Chicken, Coconut Baked Brown Rice, Snap Peas

Thursday: Asparagus Pasta n Salmon, Roasted Zuchinni, Carrots and Brocolli

Friday: Hamburgers (Mike will have a bun and I will not), Sweet Potato Fries for me and regular fries for Mike (I bake these from scratch), Super Salad

Monday This and That

Kitchen Quick tip - Need room temperature butter but forgot to set it out to soften? Grate the butter with a cheese grater, let sit for 15 minutes at room temperature and you're ready to go!

Daylilies

Heads up!  We will be selling almost all our Daylily plants.  We have four huge beds of Daylilies and they all have to be moved out of these beds.  This is your chance to purchase some beautiful Daylilies for just $1 a fan.  Yes you saw it right!  We will be having a Garage Sale April 13-14 from 9-3 each day and will dig lilies from the beds hoping to get the right colors for you as they are not in bloom right now.  I have posted the colors from the bed so watch make your color choices.  First Come First Serve.

NOTE: I will also be selling bundles of 5 fans for $6 through www.Nebraskafood.org on their next cycle that starts next Sunday.

Lemon Mania

I was sorting through my late grandmothers recipe files and I ran across an OLD FASHIONED LEMONADE SYRUP BASE that you can keep in your refrigerator to make glasses of lemonade.  I've added that recipe below.

One important point I want to make about lemons and all citrus fruits for that matter.  If you are going to be zesting the outside of the citrus fruit YOU MUST PURCHASE ORGANIC FRUIT.  The reason for this is the all the pesticides that have been sprayed on that fruit can be found on and in the skin.  It cannot be washed off.

Health Tip:  A healthy body is an alkaline body system, Cancer loves an Acidic body system.  What is curious is that Apple Juice and Lemonade, being acidic products, actually convert to Alkaline within the body.

I did a little search for lemons and found this awesome site you are sure to want to spend some time on:  http://lemonmania.com/

LEMONADE SYRUP BASE

1 1/2 cups sugar  (Substitute 1 cup Coconut Sugar or 3/4 cup mild honey)
1/2 cup boiling water
1 tablespoon fresh grated ORGANIC lemon peel
1 1/2 cups fresh squeezed ORGANIC lemon juice

• Dissolve sugar in boiling water.
• Add Lemon peel and juice
• Store in covered containe in refrigerator
• Makes 2 2/3 cups base

Lemonade by the glass for one 8-oz serving

• In a large glass, combine 1/4-1/3 cup lemonade syrup base and 3/4 cup cold water; stir well.
• Add Ice Cubes

Lemonade by the pitcher for nine 8-oz servings

• In large pitcher combine 2 2/3 cups lemonade syrup base and 6 cups cold water; stir well
• Add Ice Cuber

Why I Hang My Clothes on the Line

1.  I love the fresh smell of the clothes when they are hung on the line.

2.  It is easier on the clothing.  Ever wonder where the lint comes from in dryer?

3.  Depending on how many are in your family, it saves lots of money by not using the clothes dryer.

This Weeks Raffle.......Enter today

Click Here to go to the Entry Page

This Weeks Menu

Here is my menu.  Now it's time to check my cupboards and make my grocery list.  Watch for some great recipes coming up!

Saturday:  Chicken Ala King over Angel Biscuits

Sunday: Grilled Steak, Baked Potatoes, Lemon Tarragon Asparagus

Monday:  Cheese Steak Calzones, Spinach Salad

Tuesday:  Spaghatti Squash with Beef Marinara (Spaghatti Sauce with beef), Super Salad

Wednesday: Beef Liver from grass-fed beef,  Green Beans, Garlic Mashed Potatoes

Thursday: Salmon Cakes, Wild Rice Casserole, Brocolli and Carrots

Friday:  Lentil Chili and Cornbread

Homemade Chicken Bone Broth or Stock

Just like the homemade Beef Bone Broth or Stock we made the other day we also make our own Chicken Broth.  We raise and butcher our own Chickens.  Because there are only two of us we'll cut our chickens up before freezing them bagging the different parts (breast, legs, thighs, wings) seperately.  The remaining 'bony' pieces are bagged together for making our Broth/Stock

We put the bony pieces in the stock pot with the usual onion, carrots, celery, bay leaf, 4-5 crushed garlic and some parsley.  I cook this for about an hour, remove the chicken pieces to cool and remove any meat then put the bones back in with 2-3 tablespoons pure apple cider vinegar.  The Vinegar will function to remove the calcium from the bones into the broth.  I then cover, reduce to low and cook over night. 

The broth is strained and cooled in a ice water filled sink.  The bones, etc are then fed to our barn cats who find this a real treat!

I then package it in pint zipper bags using 2 cups per bag.

The bags are then laid flat on a cookie sheet or folded over as I do.  Use whatever method you need to make the best use of your freezer space.  I fold them over so I can fit them in the door of my freezer. Left flat will make them easier to stack on your shelves.  Freeze on the cookie sheet until frozen then remove from the cookies sheet and store in your freezer.

See the Beef Broth Blog for details on bagging.

Thaw in the refrigerator before using.

I use Chicken Broth in a lot of my cooking.  I also use it as a warm drink when I'm under the weather or have been 'glutened'.  I ended up with 2 cups of chicken pieces that I can make Chicken Noodle Soup with or Chicken Noodle Casserole, or Chicken ala King, or.......yummm, even chicken salad sandwiches!

Beef Bone Broth or Stock

It's realitively easy to make your own broth or stock and so much better for you because you control the sodium and you can make it even more healthy than anything in a box or can.  Your bone broth freezes easily for almost immediate use.

You start with some good bones.  Shank or knuckle bones from good grass-fed, naturally raise beef is a MUST.  This day I used some Beef Short Ribs as I was out of the other.  From our NATURALLY RAISED, GRASS-FED BEEF of course.

Since I used the Short Ribs I took the time to braise them (brown on both sides in hot skillet with 1 tablespoon olive oil and 1 tablespoon butter or just coconut oil).  Place the meat bones, 1 quartered organic onion (yellow preferred but I only had a red one that day), 3 organic carrots, washed (no need to peel) and broken into pieces, 3-5 organic garlic cloves, peeled, handful parsley and 2-3 bay leaves in a STAINLESS STEEL stock pot with 1-2 gallons of water.  Bring to a boil, reduce heat,  simmer for one hour.

After simmering one hour remove the meat only, cool, remove meat from bones, add 2 tablespoons pure organic apple cider vinegar to the pot along with the bones.  Cover and simmer for 10-12 hours on low.  The vinegar will actually add the benefit of drawing much of the calcium from the bones directly into the broth resulting in a calcium rich broth.  At this point you can add salt and pepper to taste and any other herbs you might like to add.

Now you are going to drain the broth though a collander over another STAINLESS STEEL stock pot and let drain for a few minutes.  I then allow some cooling of the broth by adding the pot to a sink of ice water then I put it in the refrigerator to totally cool.

Once cold you will see that the fat is at the top of the pot.  You can now drain again and remove that extra fat from the broth.

You are now ready to bag.  I use labeled zip lock bags, a 2 cup measure, and a large jelly roll or cookie sheet pan.

Two cups of broth go into each bag.

The bags are then laid flat on the cookie sheet of folded over like mine, depending on how you want to store them.  I fold mine because I then store them in the door section of my freezer.  If they are laid perfectly flat they will stack nicely in  your freezer.

I use Beef Broth in recipes but also as a drink when I'm not feeling well or have been accidently 'Glutened' (got some glutten accidently).

Tortilla Press and a Give -Away

Being Gluten-Intollerant (Celiac) has been a challenge for me.  I love breakfast burritos and Chicken Enchilladas (which I make with flour tortillas).  I have tried several brands of GF Tortillas and found them to be the texture of card stock and probably about the same flavor.  They were just not the tender flour tortillas I was used to and then there is the issue of the additives that must be present in store bought products.  Being from the old school I wanted to make my own.  The recipe I tried was good enough and made acceptable tasting tortillas but the smoke, mess and time it took to prepare them was way out of even my league.

Enter the TORTILLA PRESS.  I had recently purchased my NUTRAMILL from PLEASANT HILL GRAIN so I could experiment with using various seeds and rice to blend a nutritious flour blend.  As I gazed through their site I noticed the TORTILLA PRESS and put it on my wish list.

I finally was able to take the plunge and purchased the press, some great bread bags to package my freshly made bread in and a book on baking Gluten Free.  I love the bags and the book (watch for experimental recipes coming from the book) and I've been experimenting on the TORTILLA PRESS.

The first time I tried it I followed the instructions in the book that came with the press, just substituting my flour blend.  No success.  Didn't like the flavor and just couldn't get a good tortilla.

Today I blended my current version of Grandma Farmers GF Flour Blend (Freshly ground brown rice, and sorgum plus tapioca starch, Arrowroot, and Coconut Flour).  I mixed up the tortilla mix, divided it into 8 balls, covering it with a wet towel to keep them moist (important in GF cooking). 

This time I gently rolled each ball out to a 6" circle then placed it on the TORTILLA PRESS that had been pre-heated.  I pressed gently checking each time to be sure I've not pressed to hard (it will split and crack if you do) and pressing harder each time until I could get the tortilla as big as I dared without making them split.

 This takes practice but I finally was creating a very acceptable tortilla.  They are not paper thin and a tiny bit thicker than the store.  I then let them cook until they began to brown with the lid open, flipped and did the same on the other side.  I placed a small piece of waxed paper between the tortillas so they wouldn't stick and put them in a sealed container in the refrigerator. I got eight 8" tortillas out of the recipe. 

Recipe:  2 cups GF all-Purpose Flour Mix, 1 1/2 teaspoon Xanthan gum, 1/2 teaspoon Guar Gum, 2 teaspoons sugar, 1 teaspoon salt, 2 tablespoons grapeseed oil. 1 cup hot water.  Mix the dry ingredients together, all the oil and water and stir.  Seperate immediately into 6-8 balls.  Cover with wet towel and make as above.

Becareful that you don't burn yourself on the TORTILLA PRESS and you'll be fine.  Got the job done from blending flour to mixing and making the tortillas in less than 30 minutes.  I love the flavor and soft texture.  I think I'll make me a Breakfast Burrito...........

BUT FIRST

I want to share with you may experiences with PLEASANT HILL GRAIN.  This is just about the greatest company you'll ever do business with.  Shipping is usually the same day if you call early enough in the day and because it is a Nebraska company I get my products faster than you can blink an eye.....well almost anyway.

When I got the order they had accidently sent the wrong book.  I called them up and told them what happened and representitive pleasantly took my information.  They promptly sent me the right book along with a packing slip and mailing sticker to mail the wrong book back.  Even with errors they did an excellant job.

You can get just about any gadget or machine you would dare to want or need for a REAL FOOD kitche plus you can get a wide variety of grains.......even GF things!  I highly recommend you check with PLEASANT HILL GRAIN before you buy.  The prices are the best I've found and the service can't be beat!

PLUS this great company has graciously offered to send a kitchen gadget of your choice up to $15 to one of our blessed readers!  It could be you.  Enter today!  This Give - Away will end Sunday evening, March 18th

Four-Cheese Pasta with Peas and Ham

Here's a quick stove-top macaroni & cheese one pot meal that is so kid friendly.  This recipe serves 4 and can easily be reduced or expanded for more or less servings.

12 ounces gluten-free penne pasta (I prefer quinoa pastas as the other types would not stand up to this cooking method)
1 1/2 cup frozen peas
2 large eggs, plus 1 egg white
1 cup evaporated milk,  (make your own) or Coconut Milk
4 tablespoons unsalted butter
3 1/2 Cups shredded Italian Cheese blend
2 cups diced ham

Cook the pasta according to directions adding the peas in the last 2 minutes of cooking. 

Whisk the eggs, egg white, and milk in a bowl.

Drain the pasta and peas; wipe the pot dry and return the pasta and peas to the pot.  Add the butter and stir to coat.  Add the cheese and the egg mixture.  Place the pot over med-low heat and cook, stirring constantly until thickened, 8-10 minutes.  Add the ham halfway through the cooking.  Be sure to NOT let the mixture boil or the eggs will scramble).  Remove the pot from the heat and serve.

Make Your Own Evaporated Milk

Oh no!  You found a great recipe to try but it calls for an expensive can of evaporated milk and you don't have any in your pantry.  No worries!  Now you can create your own in a jiffy with some dry milk and water!   It's a sinch!

2/3 cup non-fat dry milk

3/4 cup water

Mix the water and dry milk powder together. Then, use in place of the evaporated milk in any recipe.  This recipe makes about 8 ounces or 1 cup.

What Is Evaporated Milk?

Evaporated milk is simply fresh milk that has had about 60% of its water content removed.