Showing posts with label Food. Show all posts
Showing posts with label Food. Show all posts

Jul 21, 2014

Make Your Produce Last Longer

"My produce always goes bad before we can eat it all," I overheard a woman complain to her friend. "I spend all this money on healthy food, and most of it gets wasted!" She's not alone. Experts estimate Americans throw away 14 - 25% of their food, costing the average family $1,365 - $2,275. This is tragic, considering an estimated 842 million people worldwide don't have enough to eat.

What can you do to end food waste in your household? Check out the tips below. (And be sure to see the other articles I've written about food waste, too.)

"And when they had eaten their fill, he told his disciples,
'Gather up the leftover fragments, that nothing may be lost.'” 

* Buy only what you can reasonably expect to eat before it goes bad. Even if it means extra trips to the farmer's market or grocery store.

* Keep one drawer in the fridge for fruits, and another for veggies. Never store them together because many fruits release ethylene gas - —a ripening agent that makes veggies rot faster.

* Don't refrigerate bananas, garlic, apples, winter squash, potatoes, or onions. Tomatoes tend to turn mealy in the fridge, too. (Be careful to keep onions and potatoes apart, since onions hasten the demise of taters.)

* Freeze certain veggies. On shopping day - or perhaps the day after shopping - chop up produce you'll use for cooking, like onion, green onions, herbs, and sweet peppers. Pop them in a freezer bag, and you won't have to worry about them going bad.

* Use up the most perishable items first. For example, snack on bananas before you start in on the apples. You'll also want to plan your meals so the most perishable foods get used up first.

* Learn to use up just-about-to-spoil produce. You can make smoothies with them. Or freeze them. Or dehydrate them.

* Don't store countertop produce in a hot or sunny location. Keep them in a cool, dark location and they will remain fresh longer.

* Immediately remove produce that's overripe or spoiling. For example, if you keep an apple that has a spoiled spot in with the other apples, it will hasten the spoiling of them all.
I wouldn't want to have to do without my Progressive Keepers.

* Use Progressive International Keeper containers. They really work! There is a water reservoir at the bottom of the containers, plus adjustable venting - and all the information you need for correctly storing produce is right on the container itself. (Some people also swear by Tupperware Fridgesmart containers.)

* Don't wash fruits until you're ready to eat them; experts say water decreases fruit's life by 40%. Some people swear by rinsing them in vinegar and water; I've never tried this becauee I find fruits and berries last a long time in my Progressive containers.

* Remove ties and rubber bands before storing.

* Don't stuff fridge drawers. If you let produce have a little room to breathe, the food will last longer.

* Place plastic wrap over the stem end of bananas. Some people claim separating them makes them last longer, too, but I haven't found this to be the case. And while you're at it, buy green bananas and let them ripen on the counter. They'll last many more days this way.

* Consider whether it needs ripening. Avocados, tomatoes, stone fruits, mangoes, melons, pears, bananas, and apples, will continue to ripen if you leave them on the counter. Citrus, berries, grapes, and bell peppers will not ripen on the counter and will spoil quickly there.

* Buy from local farmers. The food is fresher than what you buy at te grocery store; therefore, it stores longer at home.

* Don't toss it just because it looks bad. With heads of lettuce or cabbage, remove the outer leaves and you'll find fresher leaves inside. Cut away bad spots in fruit, eat the rest.

* Compost! If all else fails, compost spoiled produce to feed the soil in your yard! Also, if you have critters (like chickens and rabbits) that can eat produce, it's fine to give them wilty, dry, or otherwise unpalatable produce - but never give them anything that's rotten.


Jul 2, 2014

How to Get the Most From Your Freezer

Want to be frugal and cut down on your grocery bill? You need a freezer - and not just the one attached to your fridge. Having a dedicated freezer allows you to save money by stocking up on food when it's on sale, preserving your home grown foods (if you don't can or you don't like certain foods in canned form), and freeze extras for quick, easy meals later (a much cheaper - and healthier - alternative to pizza or fast food).
But many of us don't use our freezers to their greatest advantage. If you want to save money, energy, and time using your freezer, keep in mind these things:

* Upright vs. Chest Freezers. Yes, upright freezers save space, but chest freezers are far and away more efficient. So if you're thinking about buying a freezer, you definitely want to go with a chest style.

* Temperature. Keep it at 0 degrees F. or below. This will preserve the food best.

* Keep it Full. A full freezer is a more efficient freezer. And if the power goes out, the food will stay frozen longer. Don't have enough food to fill the freezer? Fill empty milk and juice containers with water and pop them in the fridge.
* Maintenance Matters. Once every year or so, defrost the freezer to keep it running efficiently. That's also a great time to clean the freezer (it's amazing how dirty it can get!). I like to use Windex for this job; it's easy to use and the ammonia in it kills any bad germs. If you prefer, ordinary soap and water works, too. In addition, you should vacuum the freezer coils about once a year. Dust and grime on the coils makes the freezer work harder, making it use more energy and wear out more quickly.

* Stock It. Freezers make it possible to never pay retail on food. Why pay full price for meat, for example, when you can stock up when it's on sale? Freezers also prevent waste by making it easy to preserve leftovers - including things like enchilada or pizza sauce. Some people also keep a special freezer container where they put extra, leftover veggies; I recommend putting the extras on a baking sheet, then popping that into the freezer; once the veggies are frozen, add them to the container. When the container is full, it's perfect for pot pie, shepherd's pie, or soup. If you really have your act together, you can also stock your freezer with complete meals. There are two ways to to do this. The easiest is to cook double; for example, if you make lasagna, make two: One to eat that night and one to freeze. If you're really ambitious, you can plan out a lot of meals and spend a day cooking and freezing them.

* Keep Inventory. It is way too easy to loose track of what's in the freezer - and if it gets left in there long enough, it will become unappetizing. Truly the best way to keep track of what you have is to write or type up a list, like this:
Then keep this list someplace handy. You could tape it on the outside of the freezer itself, or on the inside of the pantry door, or on the front of the fridge. (I've seen some blogs suggest keeping your inventory on the freezer itself, written with dry erase pen. The problem with this is the ink can wipe away with one careless finger - and over time, the ink is difficult to remove.)

To make this list really work, though, every time you remove or add something to the freezer, you must mark it on your list.

* Organize It. Even if you keep an inventory, it helps tremendously if you organize your freezer in a logical way. That is, instead of just cramming stuff in wherever there is a hole, assign each area a type of food. For example, you might have one area that is beef, another that's chicken, another that's herbs, and another that's vegetables. Some people like to use plastic bins to keep everything neat and tidy. Others find plastic bins get too brittle and hard to handle, and use fabric bins or bags instead.
Canning jars without shoulders are suitable as freezer containers.
* Contain It. I like freezer bags better than containers, mostly because I don't have any space for storing extra freezer containers. Bags also take up a lot less space in the freezer if you fill them, seal them, then lay them flat until they are frozen. Additionally, it's easier to remove excess air from bags, which makes the food last longer. Just seal the bag most of the way, leaving enough room for a straw to fit in one corner. Put your mouth on the other end of the straw and inhale the excess air. If you do prefer to use containers, though, you can save space by using square and rectangular ones only. For liquid items like soup or stock, canning jars (real ones - not just ordinary glass jars) are a handy freezer container. Be sure to avoid jars that have "shoulders;" jars that are straight at the neck are much less likely to crack or break in the freezer. Also, be sure to leave an inch of "headspace" (empty, unfilled space) in the jar.

* Label It! Never, never, never, ever put a container or bag in the freezer without labeling it clearly! Trust me; later you will have no idea what it is or when you put it in there. Be sure to write the contents and the date on every package.

* Portion It. A huge container of food is usually harder to use than smaller containers of that same food. It usually makes sense, then, to freeze food in portion-sized amounts. That could mean freezing enough soup for the whole family, or it could mean freezing just enough for one person. If you want to freeze a larger bag of anything, use this little trick to keep the food from becoming a solid, frozen-together mass: Lay the individual pieces (whether berries or chicken legs) on a baking sheet and pop it into the freezer. When the food is frozen, transfer it to a bag.

* Prevent Freezer Burn. Using freezer bags (and getting the excess air out) really helps here. If you have things that won't fit in a bag, double wrap them in heavy foil or butcher's paper that's well sealed.

* Use It! Aside from having an inventory that you look at when planning meals, it helps to place newer foods in the back of the freezer and reach for the things in the front first. Rotating food ensures nothing will be forgotten and wasted.

Jun 30, 2014

How to Buy Half a Beef (or a Quarter, or a Whole!)

Once you realize grass fed beef is better for you, it's not long before you understand you need to find a more affordable source for it than the grocery store. I think it's fantastic our two local grocery stores carry grass fed beef - but it's pricey! (An example: Our Walmart sells wee packs of grass fed ground beef - enough for maybe two tiny hamburgers - for $9.)

In the past, we'd often thought about saving money by buying beef from a local farmer. Now that we've made the commitment to eat grass fed for our health, we knew we needed to stop thinking about it and just do it. But if you've never bought a quarter, a half, or a whole beef before, it can be a little intimidating. So let me walk you through the process. (Incidentally, the process is the same for grass fed bison, which is becoming more and more common for farmer's to raise.)

How Much Do I Need?

First things first; you need to consider just how much meat you want to buy. This really depends upon your family's eating habits. Some people eat very little meat - and some eat meat every day. Also, if you can buy meat in bulk and save money doing so, consider that you might eat more beef than you currently do.

For an idea of how much beef you eat in a year, approximate how much meat you consume each week, then multiply the number of pounds by 52 (the approximate number of weeks in a year).

Finding the Beef

Now to find beef! Sometimes a local, old fashioned butcher shop (not attached to a grocery store) can help you with this. Either the butcher can connect you directly with a farmer, or he can act as a go-between. I recommend dealing directly with the farmer, as the cost is likely to be lower. (Although the butcher will come into play later, as I'll detail in a moment.)

Other places to connect with farmers selling beef include:

* Craigslist
* A local farmer's market (Ask around!)
* The county fair (Again, you'll have to ask around.)
* The Local Harvest website
* Or, if you have a friend who raises cows, ask them to raise a cow just for you

Questions to Ask Before Buying
Butcher paper wrapped (left) vs. plastic wrapped (right)

If you're fortunate, you'll have more than one farmer to contact. Give him or her a call and ask:

* Is the beef entirely grass fed, or has it been given grains at any time? (Some cattle are entirely grain fed, which you should avoid; others are fed grain most of their life, then allowed to graze on grass before being butchered; again - avoid that. What you want is cattle that's grazed on grass all its life.)

* Is the beef hormone and anti-biotic free?

* What breed does the beef come from? (It should be from a meat breed or a dual purpose breed, like a Holstein.)

* How is the beef available? (Usually you can buy a quarter, a half, or a whole cow. Don't panic if only whole cows are available; you may be able to find a few other families who are willing to buy the cow with you.)

* Approximately how many pounds is each quarter, half, or whole? (The number varies a lot, so this is a vital question! Be sure to find out the hanging weight, not the live weight of the animal.)

* Exactly what are all the costs? (Typically, there is a kill fee, which varies according to how much of the cow you a buying. There is also a price per pound of hanging weight, which should pay both the farmer and the butcher - or there may be a price per pound of hanging weight, plus a butcher's fee per pound.)

* When will you butcher? (Often butchering happens in late summer or early fall.)

* How will the meat be packaged? (Usually the choice is between butcher paper - which does, indeed, prevent freezer burn - and shrink wrapped in plastic, like a FoodSaver does.)

* At pick up, is the meat frozen or fresh?

* How does payment work? Will I have to pay in full up front? Part up front? Or can you pay in full upon pick up?

Grass fed eye fillets.
Storing the Beef

Before you commit to buying beef in bulk, you need to consider how you're going to store it. Most people freeze their beef. But how much freezer space will you need? 1 cubit feet of freezer space hold approximately 35-40 lbs. of wrapped beef.

Of course, the amount of space needed also varies according to what types of cuts you decide to buy. (More on that in a moment.) For example, ground beef takes up less space than, say, roasts. Remember, too, that you won't want to keep the beef frozen for more than about a year, or there will be some quality loss.

Another option is to can some or all of the beef - but you will still need freezer or refrigerator space to store the beef while you're working on the canning.

Comitting to Buy

Once you've figured out how much beef you want and who to buy it from, call the farmer and commit to buy. It's best not to wait too long to do this, because farmers usually only raise as many cows as they feel sure they have customer's for. So if you wait too long there might not be enough beef to go around.

Deciding What to Buy

Once you've comitted, you can expect to hear from the farmer's butcher shortly before butchering day. He will want to know how you want your beef packaged and what type of cuts you want.

This last part can seem pretty intimidating; most of us have no idea how many cuts we can get from a steer. To help, look at a cut chart, like this one. Bare in mind, too, that you can make your own ground beef with an inexpensive meat grinder. (If you have a KitchenAid mixer, you can also buy a meat grinder attachment for it.) That said, the butcher will probably recommend grinding the tougher cuts into ground beef.

Other Considerations

* If you're ordering steaks, be sure to specify the thickness you desire.

* Consider how much meat you want per package. For example, do you want ground beef in 1 lb. or 5 lb. packs? What about stew meat?

* On average, butchers usually age the cow for 7 to 14 days. You can request a longer aging, although it might not be available. Experts often recommend 10 - 20 days. (Aging gives the beef more tenderness and flavor.)

* Be sure to ask for the bones! It's very easy to make your own beef stock for freezing or canning. If you have dogs, you might want the bones for them, too.

* Think about any organs you'd like to have, also. If you're not buying a whole cow, not all organs may be available (if the person buying another part of the cow wants them). Some organs to consider: shanks and oxtail (for stews and soups), liver, tongue, heart, and cheek. You can even ask for the suet (fat) for rendering tallow (lard) or making soap; the butcher might even grate it for soapmaking, if you ask.

Bringing it Home

When your beef is cut and packaged by the butcher, you will receive a call to come pick it up. Be sure you have your freezer all ready to go! You may also want to bring a few coolers for transporting the beef.

And How Much Does it All Cost?

I have yet to find a farmer who is selling bulk beef for more than the grocery store - especially if we're talking grass fed beef. To give you an idea of the savings, below I've detailed the costs of the half beef we are purchasing this year. These prices are VERY competitive because we're buying from a family who raises beef for themselves, plus a few extras to pay for the cost of raising their own meat. Expect to pay at least a dollar more if your purchase from a professional farmer.

Weight for half beef (Holstein): about 270 lbs.

Kill fee: $27

Price per pound: $1.90, hanging weight

Butcher's fee: $.50/lb., hanging weight

Total cost of half beef: $675

Total price per pound: $2.50

And this is for grass fed beef! What a deal!

May 20, 2014

Wax Coating on Apples: Is it Safe?

UPDATE 5-20-2014: I am re-running this post (originally from 4-16-2012) because of important, new information.

Last week, I purchased some apples that seemed to have an unusually thick coating of wax. This, combined with a recent comment on this blog, got me thinking about the wax on apples. What I learned surprised me.

Apples and other fruits do have naturally-occurring wax on them. However, because most commercially sold apples are washed before being shipped to stores, most of the natural wax gets removed - and a drop or two of additional wax is typically applied to them to make them last at least as long as they would if they hadn't been washed. Most sources will tell you the wax is perfectly safe. It is FDA approved and made from natural sources. And besides, people have been waxing apples for centuries.

What is Apple Wax?
The wax applied to apples is usually cited as being Carnauba wax (from the leaves of Brazil's carnauba palm) or shellac, which comes from the secretion of the lac bug of Indian and Thailand. Both are considered pretty similar to an apple's natural wax. Further research shows that some apples may also be coated with beeswax or Candelia wax (from the Candelia shrub of northern Mexico and the southwestern United States).

UPDATE 5-20-2014:  I am now seeing a lot of apples that are coated with soy-based wax. Soy is almost always a GMO product, plus lots of soy in the diet increases estrogen levels. Therefore, I encourage you to read labels carefully, or buy organic only. (Bagged apples have ingredient labels, so they are a better choice if you don't buy organic.)

I have also read that wax may include dairy or gluten ingredients, so if you are allergic to either, again you'll need to read labels.

the Carnauba, shellac, beeswax, and Candelia may not sound  too bad, but sometimes apples are coated with food grade paraffin or other petroleum products. Now, paraffin was used for a long time in canning, though it was not supposed to touch the food. And paraffin is now common in foods like inexpensive chocolate. But it is made of petroleum, which gives me pause.

Who Cares?
When I mentioned this to my husband he said, "Who cares? People have been consuming petroleum products for a long time - even using kerosene [a petroleum product] for medicine. And mineral oil [also a petroleum product] has been in food and medicine for a long time, too." And, I thought, petroleum products have been used for skin care and cosmetics for quite a while, also.

In fact, petroleum products are used in a wide variety of foods - mostly processed - including candy, chips, crackers, food colorings, anything that says it's "enriched," artificial vanilla flavoring, baked goods, crayons (a true food for some kids) - and oh yes, many pesticides and fertilizers have petroleum, too. In other words, the list of foods with petroleum products in or on them is long.

Now, petroleum is a natural, God-made thing. But do we really want to eat it? To answer this question, I tried to research studies about the safety of eating petroleum products. "The Ecology Center" (an environmental and "social justice" group) claims a wide variety of human ailments are linked to petroleum - but doesn't site scientific studies. In fact, after one hour on the Internet, I could find only one study that looked at how consuming petroleum products might affect the human body: This study on rats that showed increased organ weight and inflammation.

So I cannot say definitively whether or not we should be concerned about consuming small amounts of petroleum in apple wax. But personally I am not worried about apple wax from other sources.

How to Avoid Waxed Apples

* Do not assume organic apples aren't waxed; under FDA guidelines, they may be.

* Read labels and signage carefully. The FDA insists grocery stores must indicate when apples or other fruits are waxed. These signs should indicate what kind of wax is used on the apples, too.

* Grow you own apples! Even if your yard is small, it may be possible.

* Purchase apples from a pick-your-own farm. If you want fresh apples year round, this means you'll have to store extras in a cool, dark location.

* Buy them at a farmer's market and ask if wax has been added.

* Avoid apples that appear overly-shiny.

Removing Apple Wax
It's always a good idea to wash produce before you eat it. This helps remove pesticides - and bacteria like e. coli that could make you very ill. However, washing apples under warm, running water won't remove wax - and soap used on apples may absorb into the fruit. Instead, try washing the apple under water first, then washing it in a bowl containing water, 1 tablespoon of lemon juice and 1 tablespoon of baking soda. Gently scrub.

May 9, 2014

Switching to Grass Fed Beef: Why & How to Do it Affordably

Maybe you've seen a "grass fed" label at the grocery store and wondered what it was all about. Maybe you've heard something about grass fed meat being healthier or more sustainable. Maybe you've even decided to switch to grass fed meat...but aren't sure how to make it happen. Not long ago, I began the switch to grass fed meat. Here's what I've learned.

Why Switch to Grass Fed?

Because, well, it's natural. It wasn't until the 20th century that cows and other farm animals were fed a diet consisting mostly of grain. (And then only because of an over-abundance of corn, followed by the realization that corn fed animals gained weight very quickly.) Cows are designed to eat grass. They are designed to spend their days grazing. And when we eat grass fed beef, our health benefits.

For one thing, grass fed beef is higher in Omega-3s that help keep us happy and make our bodies work better. Plus, grass fed beef has less fat, is lower in calories, has more vitamin A, E and beta-carotene, and is higher in antioxidants. (Source.) Better still, grass fed meat is usually also free of hormones and antibiotics that can reduce our health. (Read labels to be sure.)

But Not All Meat!

If you're buying beef, bison, venison, or lamb, by all means look for grass fed. But grass fed chickens and pigs? Nope. Both chickens and pigs naturally eat meat - and depriving them of their natural diet isn't healthy for them. (We don't really know for sure how it affects humans who eat them.) The good news is, in the U.S. it's illegal to sell chickens that have received hormones. Hormones are illegal for pork, too.

Grass Fed vs. Grass Finished

Read labels carefully! There is a big difference between "grass fed" and "grass finished." "Grass finished" means the animal was fed grain in a stall most of it's life, but then was allowed to graze or eat grass shortly before butching. "Grass fed" means the animal grazed all it's life.

But It's Expensive!

Yes, grass fed beef is more expensive than conventionally raised beef. But that's changing. More and more people are interested in eating grass fed meat, which should bring prices down. But there are at least four ways I've found to reduce the cost of grass fed meat right now.

#1: Look for sales. My local grocery store frequently has grass fed meat on sale. Better yet, they often put it in their clearance section where I can buy it for the same price (and sometimes less!) than coventially grown meat. (Just know that clearance meat has been sitting around a bit; it should be eaten that day, or frozen for later use.)
Grass fed beef has less fat, but it's easy to make it tender.

#2. Buy it from a farmer. Many local farmers raise grass fed animals and will sell you a whole, half, or quarter of a cow. This requires a large freezer and a chunk of money to buy your meat in bulk, but it is generally cheaper in the long run. (Bear in mind that most farmers butcher sometime in the late summer or fall.)

#3. Choose a different meat. Many of us love our beef, but there are definitely cheaper meats out there. One that might surprise you is lamb. I've found that I can often buy grass fed lamb at the grocery store for much less than any other type of meat.

#4. Check local butchers. Sometimes - but not always - it's cheaper to buy grass fed meat from a good old butcher shop, rather than a grocery store. Especially if you look for sales. For example, one of my local butchers recently announced they had more than the usual amount of grass fed bison, so they were selling it cheap, first come, first serve.

But it Tastes Different!

I've not found this to be true at all. In fact, when I switched to grass fed, I was surprised by how much fat there was in my beef; I'd always read that grass fed beef was super-lean, and expected it to taste differently because of this. That said, the leanness of grass fed can make the meat is a bit tougher. It's pretty easy to work around that, though. Just use a meat tenderizer; or put salt on the cut overnight, then wash it off; or use a cooking method (like braising or stewing) that's often used for tougher cuts.

Have you switched to grass fed meat? 

Apr 21, 2014

How to Make Meatloaf that's Not Greasy {Grease-Free Meatloaf Recipe}

Meatloaf is an easy, nutritious meal that even kids enjoy. But I have always disliked how greasy it often is. Recently, however, I found a simple solution to this problem.

Yes, you can buy super lean beef. But this makes for a very dry loaf.

And yes, you can buy special meatloaf pans. But I don't like having kitchen gadgets that are used for only one thing - especially if I can make a multipurpose tool (preferably one I already have!) work just as well. So...I use a wire cooling rack.

I simply place a wire cooling rack on top of a rimmed baking sheet, then place the meatloaf on top of the wire rack. This allows all the fat to drain out of the meat during cooking. The resulting loaf is moist, but not greasy. Perfect!

Just be sure to use a wire rack with a mesh pattern on it. The smaller the mesh, the better. (Large holes in the rack allow meat to drop down onto the baking sheet. If you don't have this sort of cooling rack, they are pretty easy to find - and you will use it for other things, like cooling baked treats and canning jars.

A simple wire rack makes meatloaf grease-free.
I should note that some of the meat will stick to the cooling rack. This is acceptable to me because I can't stand greasy meatloaf. If you want, do as I do and scrape off the bits that stick to the rack - then go ahead and serve them. They don't look tidy, but they taste great.

You can use any meatloaf recipe you like with this method. The recipe below is my family's favorite. It's easy and basic. You can dress it up, if you like, with additional spices or a sauce on top. I usually serve it as is. It's adapted from a recipe I found at Housewife How-Tos.

Easy, Grease-Free Meatloaf Recipe

1/2 yellow onion, minced
1 tablespoon of butter or olive oil
1 1/2 lbs. ground beef (90% fat or fattier)
1/2 cup regular oatmeal
1 egg
4 tablespoons catsup
2/3 cup milk

1. Preheat the oven to 350 degrees F. Place a wire cooling rack onto a rimmed baking sheet. (For easiest cleanup, you can line the baking sheet with foil first.) Set aside.

2. Place a skillet over medium high heat and melt the butter (or warm the olive oil) in it. Add the onion and saute until translucent.

3. Pour the onion and remaining butter or oil into a large mixing bowl. Add the beef, oatmeal, and egg. Season with salt and pepper. Add the catsup and milk. Mix together with your hands until well blended. If the mixture seems too runny, add more oatmeal, just a tablespoon at a time, until you prefer the texture. If the mixture seems to dry, add just a tablespoon of milk at a time until the texture is right.
4. Shape the mixture into two loaves and place on top of the prepared wire rack. Bake for 60 minutes, or until a meat thermometer inserted in the center of a loaf reads 150 degrees F.
Before baking.

After baking.

Apr 14, 2014

Read All Food Labels. Every Single One.

We avoid processed foods because we've come to the conclusion all those ingredients you can't pronounce aren't very good for our bodies. Our rule is that if man made it, we'll take a pass.

Recently, though, it seems it's more of a challenge to find good, wholesome food. I think some of this is due to skyrocketing food prices. Our local stores, knowing nobody around here is terribly affluent (at least by U.S. standards), tries to keep our food prices low-ish. But in doing so, it seems I must be even more rigorous than usual. Case in point:

We've been buying frozen salmon. I felt good about this because it was sold at a reasonable price, in my opinion, and was wild caught, making it healthy (or so I thought). But after months of eating the salmon, I happened to look a little more closely at the smaller print on the bag. Here's the label, with the important part circled in red:

That's right. Our "healthy," wild caught salmon had an added ingredient! I wish you could have seen my face when I read this, because I was so sad! Go ahead and look up sodium tripolyphosphate. I found it particularly depressing because it's only real use is to make the product look fresher and increase the weight of the fish. Who needs that? Not me!

Thankfully, the next time I went to the store, I found another brand of frozen, wild caught salmon that contained no added ingredients. (Now my face looks happy!)

And now I read ALL labels. Every single one. Because sometimes unlikely foods are processed.

Mar 28, 2014

Ridiculously Tasty Rhubarab Recipes

Last year, I planted my first-ever rhubarb plant. Since it's best not to harvest from a first year rhubarb, this spring will be the first time I pluck those beautiful red and green stems from the plant. I'm excited! And already planning all the yummy things I'll make with my rhubarb.

If you have a rhubarb plant, or if you're tempted by rhubarb at the farmer's market or grocery store, here are some great ways to cook it up!
Strawberry-Rhubarb Pie.


Strawberry-Rhubarb Pie (you can can it!)

Rhubarb Banana Muffins

2 egg whites
2/3 cup milk
1/4 cups olive oil
2 cups all purpose flour (or 1 cup whole wheat flour and 1 cup all purpose flour)
1/2 cup granulated sugar
1/2 cup mashed banana (about 1 banana)
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2/3 cup chopped rhubarb 
1. Preheat the oven to 400 degrees F. Spray a muffin tin with nonstick oil spray; set aside.
2. In a bowl, beat the egg whites until frothy. 
3. Stir in the milk and oil. Stir in the flours, sugar, banana, baking powder, salt, and nutmeg, mixing until just moist. Fold in the rhubarb.
4. Pour the batter into the prepared muffin tin, filling each cup nearly to the top.
5. Bake for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Makes about a dozen muffins.

Spiced Rhubarb Bake
4 cups sliced rhubarb
1 ½ cups granulated sugar
½ teaspoon cinnamon
½ teaspoon mace
6 whole cloves
1 orange
1. Preheat the oven to 350 degrees F. Butter a large baking dish; set aside.
2. Juice the orange. Grate the orange peel. Set aside.
3. In a bowl, mix together the rhubarb, sugar, cinnamon, mace, cloves, orange juice, and grated orange peel (zest). 
4. Pour the batter into the prepared baking dish and bake for 30 minutes. Serve hot or cold.
Serves 4 – 8.

Upside-Down Rhubarb Cake

2/3 cup packed brown sugar
3 tablespoons butter, melted
2 1/4 cups diced rhubarb
4- 1/2 teaspoons granulated sugar

For the Batter:
6 tablespoons butter, at room temperature
3/4 cup granulated sugar
2 eggs, separated
1 teaspoon pure vanilla extract
1 cup + 2 tablespoons all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk
1/4 teaspoon cream of tartar
 Whipped cream (optional)

1.  Preheat the oven to 325 degrees F. Grease a 9 inch baking dish.
2. In a small mixing bowl, stir together the brown sugar and butter. Spread into the prepared baking pan. 
3. Spread the rhubarb over the brown sugar mixture. Sprinkle the sugar over the top of the rhubarb. Set dish aside.
4. In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy. Add the egg yolks and vanilla. 
5. In another bowl, stir together the flour, baking powder, and salt. Gradually add this mixture to the butter mixture, mixing well.    
6. In a another mixer bowl, beat the egg whites and cream of tartar at medium speed until stiff peaks form. 
7. Gradually fold the egg white mixture into the butter mixture. Spoon over the sugar-sprinkled rhubarb.
8. Bake in the preheated oven for 50 to 60 minutes, or until the cake springs back when touched lightly.  
Cool for 10 minutes in the pan, then invert onto a serving platter. Serve warm. Top with whipped cream, if desired. 
Serves 8 – 12.

Mar 5, 2014

16 Ways to Use Home Canned Meat

Canning meat is one of the best uses of canning know-how. It allows you to purchase meat when it's at its most affordable, and then easily turn it into something that will last for years without spoiling. Plus, in my opinion, it actually improves the meat! (Because the canning process makes the meat super tender and moist.) Best of all - having canned meat on hand is super convenient and really speeds up meal-making.

But not very many people are used to eating canned meat, so it can seem like a very foreign, weird thing. The number one hurdle is the very idea of canned if you're unsure you want to can meat, I suggest you go out and purchase a container of high quality chicken meat. Open it and eat it. If you like chicken, you'll love it canned. Now go can your own! (Canned chicken tastes fabulous and is very easy to can, so I suggest that if you've never canned meat before, you start with chicken.)

The second hurdle is: How do you actually use canned meat? Let me count the ways:

Homemade pizza featuring home canned chicken and home canned bacon.
1. On homemade pizza. If you have canned chicken, try using Ranch dressing as the pizza sauce. Add cheese, canned chicken, and maybe some green onions. Canned bacon is also terrific on pizza.

2. In salads. Canned chicken is perfect for any type of salad - fresh green, pasta salad, egg salad, etc.

3. Warmed up in a skillet. Canned ham, pork, or beef is great this way. I usually serve it alongside eggs , toast, or pancakes.

4. As sandwich meat. You can warm it up if you like, or leave it cold. And it's so much healthier than nitrogen-laced deli meats!

5. In scrambled eggs or omelets. Since canned meats just need warming up (not cooking), they are perfect added to eggs as you cook them.

6. As part of a hash or scramble. Canned ham is my favorite choice here.
A scramble featuring home canned pork.

7. In casseroles.

8. In soup.

9. In enchiladas.

10. In stir-frys.

11. In chili. Canned ground beef, beef chunks, or pork chunks are ideal.

12. In pasta dishes.

13. In stew. It really speeds up the cooking, because the meat is already tender and cooked.

14. Meat pies. An easy meat pie is just beef stew put between a bottom and top pie crust, so either beef or pork chunks or ground beef work here.

15. Shepherd's pie. Try canned ground beef, beef chunks, pork chunks, or lamb chunks.

16. In a pot of beans. Canned bacon adds terrific flavor to beans.

17. Any way you'd use frozen, cooked meat. Except canned meat doesn't require thawing!

A Few Tips:

* Whenever possible, use the liquid from the jars - there's a lot of flavor there! So if you're making soup, for example, pour the liquid from the jar into the soup instead of just dumping it down the sink.

* Canned ground beef has a different texture from the ground beef you are used to. It is softer and more moist. So I recommend always heating it by itself in a skillet; the heat will remove some of the meat's moisture, making it more like freshly-browned ground beef.

* When cooking anything that takes more than just a few minutes to make, always add canned meat at the very end of cooking. If you don't, the meat may turn to mush because it's already so tender and well cooked. Really, you just need enough time for the meat to become heated through - perhaps five minutes before the rest of the dish is done.

Jan 29, 2014

How to Keep Your Kids in Healthy Snacks

If you browse Pinterest, or a few mommy blogs, no doubt you've seen organized drawers for kids' snacks, filled with either small commercial packages or Ziplock bags filled with serving sizes. The idea here is a great one: Let kids be more independent by keeping a drawer where they can grab their own snacks. But I have two problems with this:

1. If kids have total access to snacks, they are likely to snack too often and not eat a balanced diet - let alone their dinner!

2. Every single snack drawer I've seen is full of processed food - which is not only expensive, but terribly unhealthy.

So here's how I keep my children in healthy snacks:

* I keep a counter top bowl of healthy fruit - usually washed apples and bananas, and mandarin oranges or pears, when in season (see photo to the right). Children are free to take whatever they want from this bowl.

* I also keep a drawer in the fridge for healthy snacks: mostly carrots, celery, a few cheese sticks, and when in season, grapes, green beans, peas in the pod, and cut up broccoli or cauliflower.

Refrigerator snack drawer. There are baby carrots from our garden, cheese sticks, celery (my kids are big enough to break off stalks by themselves), and cut up cauliflower.
You'll notice cheese sticks are the only expensive, packaged product I mentioned. I limit these, for the sake of frugality, by placing only a few in the kids' drawer. (If you like, you can slice blocks of cheese and place them in Ziplock bags, instead; it's cheaper. But my kids love string cheese!)

I also have other snacks available; mostly homemade dried fruit, nuts and seeds (if I can find a good deal on them), or (very occasionally) crackers.* However, I keep them up high and dole them out every once in a while.

We also have a two snacking rules:

1. Any child who doesn't eat everything he snacks on looses the privilege of getting himself snacks. (No half eaten apples allowed!)

2. All children must ask for a snack before taking it. This allows me to help the kids to learn to wait for our main meals, if appropriate. (It's also a good way to teach them to think about what time they normally eat meals and whether it's smart to snack right before a meal.)

Simple. Healthy. And it works!

* Why do I limit crackers? Because they are usually full of GMO ingredients, in addition to preservatives, soy (which may increase estrogen in the body and is almost always GMO), corn syrup, and other unhealthy ingredients. I could make healthier ones from scratch, but it's time consuming and not worth it at this point in my life.

Jan 27, 2014

How to Freeze Waffles and Pancakes - It's SO Easy!

For many years now, I've been freezing pancakes and waffles. And, really, it's one of the easiest things you can do to reduce your dependance on unhealthy, expensive, processed food! In fact, it's so easy, for years I didn't write a blog post about it; I thought: "Well, the post would be all of one sentence!" But because so many people don't know about this, I decided to write up some tips and point you toward some from scratch recipes, in addition to giving you the really easy info on how to freeze pancakes and waffles at home.

How to Freeze Pancakes and Waffles

1. First, choose a good time to make waffles and/or pancakes. I like to pick an unhurried morning, cooking up enough that I can feed my family and make tons of extra to freeze. If that doesn't work for you, just choose a time when you can whip up a big batch of pancakes or waffles. The freezing part takes no more than 5 minutes, TOPS - so you really just need time for the actual cooking.

2. Next, choose a really good recipe. You can certainly make your waffles or pancakes with a product like Bisquick, but it's cheaper, healthier - and so easy! - to make them from scratch! I also recommend you try making your pancakes and waffles with some wheat flour. Not only does this make the end product considerably healthier, with more nutrients, but it makes the pancakes and waffles much more flavorful. Plus, pancakes and waffles made with wheat flour fill tummies far more quickly!

My recipes for whole wheat pancakes and whole wheat waffles are very simple. Even my husband, who chooses white bread over wheat bread every time, prefers my wheat pancakes and waffles to those made with white flour.

3. Once you have your recipe and ingredients together, just whip up the batter and start cooking. For pancakes, it might be nice to have a large electric skillet - but if you don't, no worries. I don't have one, yet I'm able to cook up quite a lot of pancakes in a short amount of time.

As the pancakes come off the skillet (or the waffles come out of the waffle iron), set them onto a plate to cool. It's fine to stack them.

The pancakes or waffles need to completely cool, so don't be afraid to leave the kitchen at this point and do other things. It won't hurt the waffles or pancakes to sit on the counter for a while.

4. Once the pancakes or waffles are completely cool, you have a few options:

* Place one each into half pint freezer bags.

* Place many in a gallon-sized freezer bag, separated by pieces of wax paper.

* Place many in a gallon-sized freezer bag, without anything to separate them.

Honestly, after years of doing this, I do the latter: I just throw them into a freezer bag and pop them into the freezer. Occassionally, some will stick together, but it's usually easy to just pull them apart. For those that aren't as easy to separate, I stick a butter knife between them - and they pop apart right away.

That's it! I told you it was SO EASY!

To heat homemade, frozen pancakes, I suggest using a microwave. To heat waffles, I suggest sticking them in a toaster or toaster oven. There is absolutely no need to defrost the pancakes or waffles before reheating.

Jan 13, 2014

A Simple Way to Make Homemade Bread Better - with an electric knife

Last year I read somewhere that cutting homemade bread with an electric knife made cutting easier - and made the slices much less crumbly. I thought that made sense, since commercial sandwich bread is cut with, essentially, band saws. So I put an electric knife on my wish list.

Inexpensive electric knives - which are just fine for cutting bread - aren't expensive. You can easily buy one for about $20. But then I noticed something: Local thrift stores were inundated with electric knives! Most were in terrific condition, looking as if they'd been used only a handful of times (probably at Thanksgiving and Christmas for a couple of years). Best of all, they were only $2 - $3 a piece! (Most thrift stores also allow you to return electronic items if they don't work the way they you don't even have to worry about loosing $3.)

So yes, I can now confirm that using an electric knife to cut homemade bread is easier - and it makes the bread far less crumbly to eat. And if you browse the thrift stores to buy your electric knife, you'll save a bundle, too!

Dec 3, 2013

Ultimate Dandelion Cookbook - now in paperback!

Many readers have asked for a print version of my #1 bestselling ebook The Ultimate Dandelion Cookbook. Now it's available!

The print version of The Ultimate Dandelion Cookbook has all the same great recipes and information as the ebook, with black and white photos inside. It makes a great Christmas present, too, since the best dandelion greens are just around the corner - after the snow melts!

From Amazon:

"An Amazon #1 Bestseller!
Become a dandelion hunter! 148 dandelion recipes for breakfast, lunch, dinner, snacks, and even dessert! What if someone told you one of the world’s most nutritious foods is also tasty, can be cooked many different ways, is easy to find, and is totally free? I know what I’d do: I’d run out and grab some! Well, the good news is, there is such a food: Dandelions. Yes, those pesky weeds with bright yellow flowers you’ve grown up thinking are the enemy of perfect lawns are actually food – brought to North America by immigrants who knew how valuable they are.
Every part of the dandelion is edible:
* Dandelion greens recipes are common throughout Europe and often used in salad, quiche, lasagna and other pasta dishes, and many other familiar and less-familiar dishes.
* The honey-like flowers are a healthy and tasty addition to bread, omelets, pancakes, and more – plus they make delectable dandelion wine, dandelion jelly, and dandelion wine.
* The buds are often pickled or added to stir frys and other dishes.
* The stems can be eaten like noodles.
* And the roots add coffee flavor to everything from ice cream and cakes to drinks. And let's not forget dandelion root tea!
The Ultimate Dandelion Cookbook offers 148 recipes, plus expert advice and tips, for cooking all parts of the dandelion – one of nature’s best free foods.
Here's what readers have to say about the book:

"5 Stars. Here is what we had for dinner last night: Dandelion noodles, picked with revenge in my garden, and eaten up with zest! So great, and so easy to make this recipe from the brand-new Ultimate Dandelion Cookbook. You can see pictures on my blog."

Caleb Warnock
author of Backyard Winter Gardening and other books

* * *
"5 Stars. I was eager to read this book in order to find out the best ways to harvest, freeze and dry dandelion flowers. But what a delight to discover it also offered a treasure trove of info about the history, nutritional/ medicinal applications and new and traditional recipes for this humble, prolific plant. I was also surprised to learn about the different parts of the plant that could be used in cooking, especially the unopened bud. This book is worth it for the dandelion jelly recipe alone -- but, oh my! I can't wait to try the recipes for stem noodles -- and the dandelion tea . . . and the roasted roots . . . and the ice cream . . . and . . . ! I highly recommend this book to anyone curious about integrating fun and nutritious dandelion recipes into their diet. I consider it essential reading for fans of natural, wild foods and for culinary dabblers!"

Suzannah Doyle
Composer & Musician
* * *
"5 Stars. Kristina Seleshanko has created a wonderful collection of enticing recipes, all featuring those yellow-top, front yard pests: dandelions. She includes some rather expected dishes, like omelets, salads and soups. Other recipes, however, are likely to catch readers off guard, like pizza, soda, jellies, wine and even ice cream and cookies! What I enjoy most about this cookbook is the abundance of education. The author includes valuable nutritional information, but also instructions on how to harvest dandelions, how to preserve them and store and what alters the taste of these greens. She's obviously very knowledgeable. All in all, this book is an excellent value at a great price."

Tanya Dennis
Writer & Editor
* * *
 "5 Stars. What a fantastic book! I have seen dandelion recipes here and there, and am determined to try my hand at dandelion cordial, but this book has it all. The author went to great pains to give a very comprehensive book on dandelions in every form. With this book you will learn to use every part of the dandelion to make foods and beverages for every meal of the day. If you are interested in frugal living or just trying something a little different, get this book and get out in the yard and start picking!"

Jennifer Shambrook
Author of I Can Can Chicken!

The paperback of The Ultimate Dandelion Cookbook is $13.29 on Amazon - and you can still get the Kindle ebook version for just $2.99. Order it today and have it in time for Christmas!