Showing posts sorted by relevance for query mixes. Sort by date Show all posts
Showing posts sorted by relevance for query mixes. Sort by date Show all posts

Oct 3, 2012

DIY Seasoning Mixes: Cheap and Easy!

In the past two weeks, I've posted about DIY spice blends and DIY baking mixes. This week, I'm moving on to DIY seasoning mixes, such as those used to make tacos and Ranch dressing. All are easy to make, cheaper than buying mixes from the store, and healthier, too (because they contain no preservatives - and usually have less salt, too). Give them a try and I think you'll find them convenient and well worth while.

A Few Tips

* Add all the ingredients for any given recipe to whatever container you'll store it in. Then shake to blend.

* Store DIY seasoning mixes in air tight containers. Glass jars with lids or storage bags (like Ziplock bags) work best. I find jars more convenient; bags tend to get lost in the pantry.

* Be sure to mark your DIY mix so you don't forget what's inside. Also, be sure to write an instructions for using the mix directly onto the mix's container.

* DIY mixes last about as long as store bought spice blends - but all will loose their flavor and potency over time. Prolong the life of mixes by keeping them in a cool, dark, dry location.

* I use sea salt for all my spice blends. If you use table salt with iodine, you'll probably want to reduce the amount of salt in the recipe.

* For recipes calling for bouillon, use a product with the lowest sodium and MSG content possible.

Taco Seasoning

To increase or decrease the amount of “hot” in the spice, reduce or increase the amount of red pepper you use.

2 tablespoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon oregano
1 teaspoon ground cumin
1 1/2 teaspoons sea salt
2 teaspoons freshly ground black pepper

Ranch Dip or Dressing Mix

1 cup dried minced onions
7 tablespoon parsley flakes
4 tablespoons coarse sea salt
1 tablespoon garlic powder

To use for Ranch dressing: Mix 2 tablespoons of Ranch mix with 1 cup of mayonnaise and 1 cup of buttermilk.

To use for Ranch dip: Blend 1 tablespoon of Ranch mix with 1 cup of sour cream.

In both cases, it’s best to mix the ingredients together and chill for several hours before serving.

Onion Soup or Dip Mix

3/4 cup dried onion
1/3 cup low sodium beef bouillon granules
4 teaspoons onion powder
1/4 teaspoon crushed celery seed
1/4 teaspoon granulated sugar

To use as a dip: Stir 5 tablespoons of the ix into 1 pint of sour cream.
To use for soup: Stir 5 tablespoons of mix into 4 cups of water and heat.

French Dressing Mix

1 cup granulated sugar
4 teaspoon paprika
2 teaspoon dry mustard
2 teaspoon salt
¼ teaspoon onion powder

To use: In a blender, place 1/4 cup of the mix, 3/4 cup olive oil, 6 tablespoons ketchup, and 1/4 cup white vinegar. Process until smooth. Chill.

Italian Dressing Mix

2 teaspoon dried oregano
2 teaspoon dried basil
2 tablespoon garlic powder
1 1/2 tablespoons salt
2 teaspoon onion powder
2 teaspoon paprika
6 tablespoons granulated sugar
1 1/2 tablespoons pepper

To Use: Combine 3 tablespoons of the mix, 1 1/2 cups olive oil, and 1/2 cup apple cider-, wine-, or balsamic vinegar.

Hidden Valley Dressing Clone

1 cup powdered milk
1/4 cup granulated sugar
4 teaspoon dried basil
4 teaspoon dried onion flakes
2 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon salt

To use: Stir together 1/4 cup of the mix with 1/2 cup water. Whisk in 3/4 cup mayonnaise.

Hamburger Helper Clone

2 cups powdered milk
1 cup cornstarch
2 tablespoons onion flakes
1/4 cup low sodium chicken or beef bouillon powder
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon garlic powder
1 teaspoon pepper

Rice-a-Roni Chicken Rice Clone

4 cups  rice 
4 tablespoons low sodium instant chicken bouillon
1 teaspoon salt
2 teaspoon dried tarragon
2 teaspoon dried parsley 
1/4 teaspoon pepper

To Use: In a saucepan, combine 1 1/3 cups of the mix with 2 cups cold water and 1 tablespoon of butter. Bring to a boil. Cover, reduce heat, and cook until liquid is absorbed, about 15 minutes. (Makes 4 to 6 servings.)

Cream of...Mix

4 cups powdered milk
1 1/2 cups cornstarch
1/2 cup instant low sodium chicken bouillon granules
4 teaspoons dried onion
2 teaspoons dried thyme
2 teaspoons dried basil
1 teaspoon pepper

To use: In a saucepan, combine 1/3 cup of the mix with 1 cup water. Add flavorings. (For example, if you want cream of mushroom soup, mince some fresh mushrooms and add them.) Cook over medium low heat until thickened. Equals 1 can of soup.
Spaghetti Mix

1 1/2 teaspoons dried onion
1 1/2 teaspoons dried parsley
 1 1/2 teaspoons cornstarch
1 teaspoon dried green or red pepper flakes
3/4 teaspoon salt
1/8 teaspoon dried garlic flakes
1/2 teaspoon ground basil
1/2 teaspoon granulated sugar
1/4 teaspoon ground oregano

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Sep 28, 2012

DIY Baking Mixes - Save a Bundle!

It takes just minutes to make a batch of homemade baking mixes
I've already blogged about making your own spice blends. Today, I'm sharing my favorite baking mixes. Just as with spices, you can save a real bundle on these. For example, Betty Crocker's Chocolate Chip Cookie mix (a favorite in our house), sells for about $2.50 a bag. To make my own mix? Just 30 cents! And it takes no more than 10 to 20 minutes to create plenty of DIY baking mixes.

NOTE: All of these mixes store as long as the store bought variety, about 6 months, unless otherwise noted.

Bisquick Clone Mix

10 cups all purpose flour
8 tablespoons baking powder
1 teaspoon cream of tartar
1 1/4 cups powdered milk
1 tablespoon salt
1/4 cups granulated sugar
2 1/4 cups shortening

Combine dry ingredients, then cut in the shortening. Finish by squeezing the mixture together with your hands until it resembles fine crumbs. Store in an airtight container in the refrigerator for up to 4 months. Use exactly like Bisquick.

Cornbread Mix

2/3 cup all purpose flour
1/2 cup yellow cornmeal
3 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt

Store in a gallon sized, sealable bag. Add 1 egg, 1/3 cup milk, 2 tablespoons vegetable oil and bake in a preheated 400 degree F. oven for 15 to 20 min.

Chocolate Chip Cookie Mix

1 cup all purpose flour
1/4 cup granulated sugar
1/2 cup packed light brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup semisweet chocolate chips

Store in a quart-size, sealable bag. Add 8 tablespoons butter, 1 egg, 1/2 teaspoon pure vanilla extract and bake in a 350 degree F. oven for 9-11 minutes.

Chocolate Cake Mix

2 cups all purpose flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
1/2 cup cocoa powder

Store in an air tight container in the pantry; equals 1 box of cake mix. Mix with ¾ cup milk, 1 teaspoon pure vanilla extract, ½ cup butter, and 3 eggs. Bake at 350 degrees F. Bake in one 8 or 9 in. round pan for 20-25 min. Bake in one 13×9 in. pan for 35-40 min. Bake as cupcakes for 12 – 15 min. Bake in a bundt pan for 45 – 50 min. Flour and grease pan before adding batter.

Carrot Cake Mix

2 cups granulated sugar
2 teaspoons powdered vanilla
1/2 cup chopped pecans
3 cups all purpose flour
2 teaspoons baking soda
1 tablespoons ground cinnamon
1/4 teaspoons ground nutmeg

Store in a quart-sized bag or container; makes one 13.x9 in cake. To keep the pecans nice and fresh, consider storing in the freezer. Add 1 1/2 cups vegetable oil, 3 eggs, 3 cups grated carrots, 1 (8 oz.) can crushed pineapple. Pour into a greased 13x9 in. baking pan and bake in a preheated 350 degree F. oven for 40-50 min.

Spice Cake Mix
2 1/3 cups all purpose flour
1/3 cup powdered milk
3 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup +1 tablespoon shortening
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice

Makes 1 cake; store in quart-sized, sealable bag. Add 2 eggs, 1 cup water, and 1 teaspoon pure vanilla extract. Pour into a greased 9x13 baking dish. Bake at 350 degrees F. Bake in one 8 or 9 in. round pan for 20-25 min. Bake in one 13×9 in. pan for 35-40 min. Bake as cupcakes for 12 – 15 min. Bake in a bundt pan for 45 – 50 min. Grease and flour pan before adding batter.

White Cake Mix
2 1/3 cups all purpose flour
1/3 cup powdered milk
3 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup + 1 tablespoon shortening

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Sep 24, 2012

DIY Spice Blends: Healthier, Cheaper - and Easy

Homemade Garlic & Herb blend
As the economy continues to decline, I've learned many of the kitchen skills my great-grandmothers knew, but which have been neglected by most today. No, I don't spend all day in the kitchen. But I've found if I make certain items from scratch, I save a considerable amount of money. Too, the end result is often healthier, being free of preservatives. To top it off, I can also do something few great-grandmas did: I can make these from-scratch recipes convenient by putting them together in bulk and storing them until I needed.

Because most of us are having to cut back on our spending these days, I'll be blogging about a variety of DIY mixes. Today, I'm posting recipes for popular spice blends. Over time, I'll share other types of mixes, including seasoning and baking mixes.

A Few Tips

* Add all the ingredients for any given spice blend to whatever container you will store it in. Then shake to blend.

* Store DIY spice mixes in air tight containers. You could re-use old spice jars, or you could use canning jars with lids or sealable storage bags (like Ziplock bags). The latter is the least convenient, since they quickly clutter up your spice drawer.

* Be sure to mark your DIY spice blend containers so you don't forget what's inside.

* DIY spice blends last about as long as store bought spice blends - but all spices loose their flavor and potency over time. Prolong the life of spice blends by keeping them in a cool, dark, dry location.

* I use sea salt for all my spice blends. I buy it coarse and grind it fine, as needed. If you use table salt, you'll want to reduce the amount of salt in the recipe or it will end up too salty - and too full of sodium. Note: Non-iodized salt has a more mild flavor than iodized salt.

* You may use herbs from your garden, but they should be thoroughly dry before adding them to a mix.

* Save even more money by purchasing your spices in bulk.

* Grocery store bulk spice bins that allow you to scoop out however much you wish to buy can save money. However, the spices tend to be less flavorful and potent because they are exposed to so much light and air before you purchase them.

* If using or purchasing whole spices (such as coriander seed, allspice, or cloves), toast them first in the toaster oven or traditional oven. This helps bring out their flavors. If needed, you may then grind the whole spices in a (clean!) coffee grinder.

Montreal Steak Seasoning Clone Recipe
We love, love, love this seasoning and rarely eat beef without it. However, it's also tasty on pork and chicken.

4 tablespoon coarse kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon onion powder
1/2 tablespoon garlic powdered
1/2 tablespoon crushed red pepper
1/2 tablespoon dried thyme
1/2 tablespoon dried rosemary
1/2 tablespoon ground coriander seed

Mrs. Dash (Original) Clone Recipe
This great blend of herbs adds enough flavor, you won't need salt.

1/2 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon basil
1 teaspoon marjoram
1 teaspoon thyme
1 teaspoon parsley
1 teaspoon savory
1 teaspoon mace
1 teaspoon onion powder
1 teaspoon sage
1 teaspoon black pepper

Garlic & Herb Mix
This one is very similar to Mrs. Dash's Garlic and Herb seasoning, making it perfect for any type of meat - or as a more flavorful replacement for garlic and onion powder.

2 tablespoons marjoram
2 tablespoons oregano
2 tablespoons rosemary
2 tablespoons basil
2 tablespoons parsley flakes
1 tablespoon onion powder
1 tablespoon thyme
1 tablespoon sea salt
2 teaspoons garlic powder
1 teaspoon black pepper

Old Bay Clone Recipe
I rarely use this one, but I know you New Englanders can hardly cook without it! Traditionally, it's used on  seafood, chicken - and French fries.

1 tablespoon bay leaf powder
2 tablespoon celery salt
1 tablespoon + 1 teaspoon paprika
1 1/2 teaspoons mustard powder
1 teaspoons freshly ground black pepper
1/2 teaspoons ground white pepper
1/2 teaspoons ground nutmeg
1/2 teaspoons ground cloves
1/8 teaspoons ground allspice
1/2 teaspoons ground ginger
1/4 teaspoon Cayenne pepper
1/4 teaspoons ground mace
1/4 teaspoons ground cardamom

Emerile's Essence Clone Recipe
A good general spice mix for meat, fish or pasta.

2 1/2 tablespoons paprika
2 tablespoons sea salt
2 tablespoons garlic powder
1 tablespoons freshly ground black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried Oregano
1 tablespoon dried thyme

Chinese 5 Spice Powder
A classic for stir-fries, marinades, and sauces. 

60 Black Peppercorns
4 tsp Anise seed or
1 ea Star anise
2 tsp Fennel seed
12 ea Whole cloves
4 ea 1" long stick cinnamon

Curry Powder #1
Famous in Indian cuisine. This version offers complex flavor.

1/2 cup paprika
1/4 cup cumin
1 tablespoon fennel powder
2 tablespoons mustard powder
1 tablespoon ground red pepper flakes (omit if you want the mix less spicy)
3 tablespoons ground coriander
1/4 cup ground turmeric root
1 tablespoon ground cardamon
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves powder

Curry Powder #2
A good substitute if you can't find some of the ingredients for version #1, but not as complex.

2 tablespoons whole cumin seeds, toasted
2 tablespoons whole cardamom seeds, toasted
2 tablespoons whole coriander seeds, toasted
1/4 cup ground turmeric
1 tablespoon dry mustard powder
1 teaspoon cayenne

Seasoned Salt
Gives a little extra kick than plain salt.

1/4 cup onion powder
1/4 cup garlic powder
1/4 cup freshly ground black pepper
2 tablespoons chili powder
3 tablespoons paprika
2 tablespoons dried parsley (optional)

Poultry Seasoning

2 teaspoon ground sage
1 ½ teaspoons ground thyme
1 teaspoons ground marjoram
¾ teaspoons ground rosemary
½ teaspoons ground nutmeg
½ teaspoons freshly ground black pepper

Pumpkin Pie Spice
 Not only is this a must for making pumpkin pie, but it tastes great in anything that contains pumpkins.

2 tablespoons ground cinnamon
1 tablespoons ground ginger
1½ teaspoons ground allspice
1½ teaspoons ground cloves
¾ teaspoons ground nutmeg

Apple Pie Spice
 Great for any baking that contains apples.

1/2 teaspoon ground cinnamo
1/4 teaspoons ground nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon ground cardamom

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Jul 12, 2017

Mexican Skillet Cauli-Rice (Low Carb, Keto, LCHF Recipe)

low carb, keto, LCHF recipeThe first time I served this dish to my family, nobody had any idea I was sneaking them veggies. In fact, my husband was perplexed, thinking I was eating rice (a definite no-no because of my diabetes). I giggled like a little girl. "Nope!" I said. "There's no rice in this dinner. That, my dear, is cauliflower."

Now, I've tried quite a few cauliflower-masquerading-as-something-else recipes, and most of the time, I haven't been impressed. But cauliflower as a rice substitute? Perfect!

I make my own cauli-rice from fresh cauliflower, but if you prefer, you can now buy riced cauliflower in the freezer section of most grocery stores. (Just be sure to read the label for questionable, added ingredients.) One thing I haven't tried is using frozen cauliflower to make cauli-rice. I'm learning frozen is usually less expensive than fresh, and often has a more mild flavor suitable for cauliflower substitute recipes; but I'm not sure how well it will rice. If you try it (or already do it), please leave a comment, and I will update the post with opinions on how well it works!

To make your own cauli-rice: Quarter a fresh cauliflower and cut away the core and the bigger parts of the stems. Pop chunks of the cauliflower florets into the food processor (with the grater attachment in place), or simply chop the cauliflower florets finely with a knife until it has the appearance of rice. I usually rice several heads at one time and pop the results in the freezer for later use. Skillet Cauli-Rice Recipe

1lb. ground beef
1/2 small onion, chopped
1/2 large green bell pepper, chopped
1 batch taco seasoning (see below)
1 cup no-sugar-added tomato paste
Cauli-rice from 1 cauliflower head (or about 24 oz. of pre-riced cauliflower)
1/2 cup beef broth
2 cups shredded Cheddar and mozzarella cheese

1. In a large skillet placed over medium high heat, cook the ground beef until no longer pink. Add the onion and green pepper and cook until tender. Add the taco seasoning, mixing well.

2. Add the tomato paste, cauli-rice, and broth, stirring well to mix. Bring to a simmer. Reduce the heat to medium and cook until cauli-rice softens (about 5 minutes for fresh cauli-rice, or about 9 for frozen).

3. Sprinkle cheese over the mixture and serve. Add sour cream, green onions, and other toppings, if desired, but add them to the carb count.

Makes about 5 servings. Estimated nutrition, according to SuperTracker: 227 calories; 18 g. protein; 10.2 g. carbs; 3 g. fiber;13 g. fat.

DIY Taco Seasoning
Not only is it cheaper to mix your own taco seasoning, but it makes all the dubious ingredients in ready-made spice mixes (like flours and preservatives) something you can easily avoid.

2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/2 teaspoon red pepper flakes
1/4 teaspoon oregano

May 18, 2017

Realistic First Year Homesteading Expectations

This post contains affiliate links. All opinions are my own. Please see FCC disclosure for full information. Thank you for supporting this site! 

I know so many people who've been waiting and hoping and praying to homestead for years. And when they finally get the opportunity to live on some land, they want to do everything all at once. They want chickens, goats, pigs, a milk cow, a huge vegetable garden, an orchard, an herb garden...RIGHT NOW. Unfortunately, they're setting themselves up for disappointment and discouragement because what they want is impossible. So let's talk about what is realistic when you first start homesteading - whether that's in the suburbs or in the sticks.

Hard Truths About Homesteading

Hard Truth #1: Money is probably the number one thing that prevents most people from homesteading on the scale they wish they could. Unless you're quite wealthy, it's just not feasible to buy land, build a house, obtain animals, house animals, and so on in a year's time.

This is not to say that you shouldn't do as much as you can with as little as you have. In fact, making do is really at the heart of homesteading. But you simply can't fudge on, say, animal housing. You can build it from scraps, yes. But chances are, you'll have to buy at least some materials in order to make the housing truly safe for your animals. (If it weren't for the cost of animal housing, our homestead would already be a menagerie!)

Hard Truth #2: It takes time to acquire the skills you need to run a homestead. Unless you grew up on a farm, you probably don't have all the skills and knowledge you need to run a full fledged homestead. That's okay! Give yourself time to learn. Want chickens? Read multiple books on the topic - not just one! This will save time, money, and heartache. Then give yourself time to implement the skills you've read about (because reading about it and doing it are very different things) before you move on to another skill.

Hard Truth #3: It takes time to run a homestead. We all wish we could quit our jobs and homestead full time. Very few people are blessed to achieve this. So, for now at least, assume you'll have to continue working away from home. That means you'll have limited homesteading hours. Don't over-estimate what you can accomplish during those hours.

Realistic First Year Goals

So what is a realistic view of what you can accomplish your first year homesteading? Honestly, that's hard to say because it depends upon your financial resources and how many hours you work at your job. But assuming you work ordinary hours, and you have a middle class income - as well as a strong desire to set up your homestead -  I think the following goals are completely achievable:

1. Start Composting. This is a homesteading basic that reduces your garbage considerably and benefits your garden and orchard...and you can do this virtually anywhere - even if you live in the city! Composting can be as simple as burying organic matter in the soil, or as expensive as buying several enclosed, rotating compost bins. More Info: Learn how to compost.
Composting is an important first step when homesteading.
2. Start a vegetable garden. It doesn't have to be huge - in fact, it probably shouldn't be. As your skills grow, so can your garden. And don't get hung up on pretty. Yes, raised beds made of rock are beautiful, but you can grow just as much food in berms that cost next to nothing. The important thing is to start growing food! More Info: Learn how to start a garden.
My very first productive garden beds.
3. Plant some fruit trees. Plant them soon, because they take a few years to begin producing fruit. However, it's better to plant trees in the take spring and summer to look for sunny locations and the least boggy land for your trees. Learn more: Fruit trees for small spaces.

Our first fruit trees were these columnar apples in pots.
4. Start learning to cook from scratch. I don't recommend trying to making everything from scratch when you're first starting out; that can be really overwhelming! Instead, start by making your own spice blends and baking mixes, then learn to make bread. And so on. More info: See more from scratch recipes.
Homemade bread isn't as hard as you think!
5. Get chickens. If you eat eggs, chickens are a homesteading essential, and - once you're set up with a hen house and run - are not expensive to maintain. More info: Learn the basics of chicken keeping in my Chickens 101 posts.
A portion of our first flock of chickens.
6. Plant a few herbs. You don't have to create a large herb garden right away. Instead, just choose 3 - 6 herbs you'll use for cooking and medicine and put them in pots. There! Done. More info: Learning to grow kitchen herbs.
Herbs in pots are easy.
7. Learn to dehydrate. Drying fruits, vegetables, and herbs is one of the easiest ways to preserve. You don't have to spend much on a dehydrator (I love my Nesco American Harvest dehydrator better than the expensive Excalibur some friends have. You can add as many trays to the Nesco as you want.) Learn more: See my dehydrating posts.
Dehydrators preserve fruit and veggies you grow, forage, or buy.
8. Learn to water bath can. This type of canning is less intimidating than pressure canning, and allows you to put up jam and jellies, pickles, and fruit. It's the perfect way to start building up your food supply. More info: Learn how to use a water bath canner.
Canning makes self-sufficiency easier.
Related Posts: 
* Homesteading Skills to Learn NOW - before you head to the farm
* How to Save Up for Your Very Own Homestead
* Prioritizing Your Homestead: Where to Start & Where to Go From There
* How Do I Quit My Job & Start a Homestead

Feb 11, 2017

Weekend Links & Updates

In which I share my favorite posts from this blog's Facebook page.

This post contains affiliate links. All opinions are my own. Please see FCC disclosure for full information. Thank you for supporting this site!

"Be strong and courageous. Do not be afraid or terrified because of them, for the Lord your God goes with you; he will never leave you nor forsake you."

Deuteronomy 31:6

It's been very windy. Our large, main living windows often flex in the wind. A little scary! So sometimes I put tape across them...just in case.

* Happily, my blood sugar is now regularly in the 80s and 90s - normal. And I've lost 18 lbs. since going on this super-low carb keto diet right before Christmas. Yay!

* Another pet food recall.

* Have you seen Ball's new spiral canning jars? Pretty! I think they'd be great for gifts.

* Do You Truly Cherish Your Husband?

* Dealing with Sibling Fighting and Rudeness. 

* The Link Between Gut Bacteria and Your Child's Behavior Just Got Stronger.

* How to Adopt for (Almost) Free.

* How to prepare a home inventory, in case of fire or other disaster.

* Want to make your own natural cleaning products? Here's a great resource for getting started.

* Spring is nearly here, and with spring, come nettles - a natural, free superfood. 

* How tending a garden is good for your health. 

* How to prune blueberries for a larger harvest.  

* Have you seen the crazy news story about feeding cattle Skittles? It's true! And they've been doing it for years. Poor qualify feed = poor quality meat. 

* First GMO apple going on sale.

Oldies But Goodies

* How to tell if old seeds are still good.

* How to lead your children to Christ - with a free lesson plan.

* Keeping your marriage spark on Valentine's Day and every day.

* Make your own seasoning mixes to save money and eat more healthy.

Dec 10, 2016

Weekend Links & Updates

This post contains affiliate links. All opinions are my own. Please see FCC disclosure for full information. Thank you for supporting this site!

 In which I share my favorite posts from this blog's Facebook page.

"Though I walk in the midst of trouble, you preserve my life; you stretch out your hand against the wrath of my enemies and your right hand delivers me."
Psalm 138:7

 * What a week! Last Sunday, we were in the ER because my son had a severe case of hives due to a food allergy. (He's just fine now.) Thursday, my doctor called and said I have fact, I'm right on the level where medical guidelines say I need insulin. (My doc is trying non-insulin pills on me first; in about a week he'll do another test to see how I'm faring.) Then yesterday, my hubby spent the afternoon in surgery.  Last weekend, he was weed whacking a trail on our property and accidentally hit a metal post with the whacker. A piece broke off the post and hit him in the throat. He bled like crazy, but wouldn't go to the doctor. Yesterday, he decided he'd better see a doc, because he could feel a weird bump on his throat. Turned out, he not only had a piece of metal in him, but it was all the way back at the base of his tongue. The doctor said if it had been just a little bit one way or the other, it would have killed him. The surgery was two hours (lots of prodding around, trying to find the metal) and now hubby is in a lot of pain. God definitely preserved his life, but if you think of it, will you pray for his healing and pain reduction?

* Recall of Publix Pancake and Waffles mixes, due to Salmonella.

* Recall of Phil-Am Smoked Mackerel due to possible botulism.

* Recall of Apple Tree Goat Cheese due to possible listeria. 

* Recall of 2 million pounds of chicken. 

* Excessive folate and B12 during pregnancy linked to Autism. 

Oldies But Goodies:

* Christmas Tradition: A Birthday Cake for Jesus
* Tricks for Mailing Christmas Cookies
* 20 Ways to Save Money this Christmas

Jul 16, 2016

Weekend Links

Harvesting tons of plums on our new homestead!
In which I share my favorite posts from this blog's Facebook page.

* I finally got around to counting the fruit trees on our new homestead. There are 9 apples, 11 plums, 1 pear, 1 apricot, and 2 cherries. That alone ought to keep me busy this summer!

* Betty Crocker mixes recalled due to possible E. coli contamination.

* Common additive (often not found on food labels) may cause food allergies.

* Why you might want to grow Yarrow.

* Zucchini is far more versatile than most people imagine. Take this Zucchini Brownie recipe, for example. (Find more zucchini recipes here.)

* It's important to be prepared for persecution.

* Introducing our first addition to the homestead: Buddy. He's my daughter's pet Polish rabbit. He's only about 2 lbs. and will stay that way.

Oldies But Goodies:

 * Get organized to pay your bills and never miss a due date again. 
* Powdery mildew treatment that's cheap, natural, and WORKS! 
* To the Mom Who Thinks She's Not Doing Enough 
* Homemade Yogurt in the Crock Pot


Aug 24, 2015

Healthy Dinner Strategies for Busy Moms

If you're a mom with kids at home, you're busy. And many of us find ourselves even busier (and more tired!) than usual once the school year starts. That makes feeding our families healthy food a real challenge. And while modern moms have more unhealthy food options than ever - we also have more options when it comes to feeding our families healthy, quick meals.

Crock Pots

I have a love/hate relationship with my crock pot. I love that I can throw some ingredients into it in the morning and have a healthy dinner ready for my family by evening - no matter how busy I am. And if I plan ahead just a little, I can even prep the ingredients ahead of time, toss them into the freezer, and literally spend less than a minute making dinner on weekdays.

What I don't care for is the somewhat bland flavor many crock pot recipes have. Fortunately, there are fixes for that; click here to learn how to pump up the flavor of crock pot foods. Another not so great part of crock pot cooking is that so many recipes you find online are contain processed food (condensed soup, Ranch mixes, and so on). Sometimes you can easily substitute homemade versions of those processed foods, other times not. Happily, though, you can turn your favorite non-crock pot recipes into recipes you can use in a slow cooker. Also, check out this blog for healthy crock pot recipes...and my Pinterest Slow Cooker board, too.

Freezer Cooking

You may have seen blog posts showing ambitious moms cooking and freezing 30 days worth of meals in one weekend. If you can do that, good for you! I can never seem to get my act together to make this many freezer meals. But that doesn't mean freezer cooking isn't for me.

Courtesy of Elin B and Wikipedia Commons.
The easiest way to start freezer cooking is to double meals and freeze the extras. An even easier way is to simply cook up, say, all the ground beef soon after bringing it home from the store. Freeze it and you've just cut at least 10 minutes off each meal you prepare with it later in the month.

Other ideas include starting modestly by cooking and freezing a week's worth of dinners on a Saturday. Premeditated Leftovers also has ideas on spending just 30 minutes each day to fill your freezer with cooked food. For freezer-appropriate recipes and guidelines for beginners, be sure to check out my Freezer Cooking Pinterest board.

Pressure Cookers

For some reason, pressure cookers aren't mainstream in the United States. I really have no idea why, because they are such a quick, easy way to produce a healthy meal. For example, you can cook a moist, delicious whole chicken in just half an hour! Unsoaked black beans? 24 minutes. (If you soak them first, they take just 6 minutes.) Brown rice? 20 minutes. And you can cook whole meals, too, usually for 20-30 minutes. And unlike stove top cooking, pressure cooking takes less work on your part. You just stick in the ingredients, watch for the pressure to reach the right level, and then set the timer. In short, cooking time is cut by 1/3, saves 70 - 90% in energy, and retains 90% of the vitamins in your food! (Source.)

One word of caution, though: Don't confuse pressure cookers with pressure canners. Pressure canners are designed specifically for home canning. Sometimes they are appropriate for cooking, too, but not always. Pressure cookers are designed specifically for cooking. Do NOT use them for canning! I use my Presto canner as a pressure cooker; my only complaint is that because it has such a large capacity, it's difficult to get into the sink for cleaning. On the other hand electronic pressure cookers are favored by many because you don't have to tend to them at all: Just put the food in, turn them on, and walk away.

Not sure where to begin with pressure cooking? Check out my Pinterest Pressure Cooker board!

Which One Is Right For You?

Personally, I don't know what I'd do without all of these strategies! When my family grows tired of crock pot food, I can pop something in the pressure cooker. If I'm too tired for that at the end of the day, I can pull something out of the freezer. You see, having all these options available to me means I don't have to be hyper organized. And that is a very good thing!

May 4, 2015

How to Make Brownies Without a Box (Brownies From Scratch Recipe)

Growing up, I never had brownies from anything other than a boxed mix. And until a few days ago, I'd never made brownies from scratch. Yes, the boxed mixes are full of preservatives, GMO soy, and bad-for-you oils, but because brownies aren't something we eat often, they were low on my list of things to learn to cook from scratch. But when I did finally get around to them...oh my! They were the best brownies my family had ever tasted. And there's even better news: They are quick and easy to prepare! Never eat brownies from a box again, my friends.

How to Make Brownies Without a Box

1/2 cup butter
2 oz. unsweetened chocolate (I use dark chocolate, which is lightly sweetened)
2 eggs
1 cup granulated sugar
1 teaspoon real vanilla
3/4 cup all purpose flour

1. Preheat the oven to 350 degrees F. Grease an 8 x 8 in. pan. (I use coconut oil; butter is a healthier choice, too.) Set aside.

2. Place a medium saucepan over low heat. Add the butter and chocolate. Melt, stirring now and then, until both the butter and chocolate are fully melted. Remove from the heat.


3. Add the eggs, sugar, and vanilla and stir until just combined. Stir in the flour until just combined.

4. Spread into the prepared pan and bake for 30 minutes. All to cool on a wire rack.

Variation: If desired, you may add 1/2 cup chopped nuts, while stirring in the flour.

Jan 19, 2015

Bread by Hand vs. by Stand Mixer vs. by Bread Machine

Store bought bread is expensive - especially if you're buying "healthy" bread. Worse, almost all brands are packed with unhealthy ingredients, including high fructose corn syrup, GMO soy or corn, azodicarbonamide (a chemical used in yoga mats and other non-food products), food dyes, sucralose, and more. (Real Food Forager has a good article with more reasons why store bought bread isn't healthy.)

Making bread at home, on the other hand, is much healthier - and typically less expensive. But it does take time and energy to create. So as a busy mom, you might ask yourself: What is the best, fastest way to make my family's bread? Entirely by hand? With the help of a stand mixer? Or with a bread machine? Over the years, I've made our bread all of these ways. Here's what I've discovered.

Making Bread Entirely By Hand
My No Fail Bread

For me, making bread by hand is immensely satisfying. Kneading is relaxing, and the entire baking process,  calming. To make bread my hand, first mix the ingredients together, then knead them with your hands. The kneading creates good texture by adding air bubbles and helping to develop the gluten in the bread. (Assuming you're not making gluten-free bread.) Kneading by hand takes about 7 - 8 minutes. Next, leave the dough  in a warm location to rise - usually a half hour or longer. Then "punch down" the dough (literally punch it with your fist, so it deflates). Depending upon the recipe, you may need to repeat the rising process a few times. Then you shape the dough, allow it to rise for a time, and bake it in the oven.

Recipe Recommendation: Here is the very first bread recipe I ever used. It's very easy, and no fail.

* Best texture; with a good recipe, the bread is crisp on the outside, tender on the inside, and not crumbly. This is the standard by which all other breads are compared.
* Many people find the process relaxing.

* This is the most time consuming way to make bread.
* If your house is cool, getting the bread to rise without turning on the oven and putting the dough nearby can be difficult.

Making Bread With Stand Mixer
Homemade pita bread.

With this method, you let the mixer do the mixing and kneading: Put the ingredients in the bowl of the mixer, attach a dough hook, and turn the mixer on. Stand mixer kneading takes about as long as hand kneading. The rest of the steps are the same as if you're making the bread entirely by hand.

*Similar in texture to hand made bread, unless you overmix the dough.
* Faster than handmade.
* Some people find this method easier than kneading by hand.

* It's important not to overmix the dough, or you'll end up with tough bread.
* If your house is cool, getting the bread to rise without turning on the oven and putting the dough nearby can be difficult. 

Making Bread with a Bread Maker Doing the Mixing and Rising
Homemade garlic bread.

With this method, you dump all the ingredients into a bread maker, which mixes and kneads the dough, then let it rise in the machine, which does a great job of keeping the dough warm. Once the dough is done rising, you punch it down, shape, allow to rise again, and bake in the oven.

* A very fast method - you just dump the ingredients in and the machine does the mixing, kneading, and rising.
* Perfect rising - even if your house is cool.
* Can walk away and let the dough sit for hours.



Making Bread with a Bread Maker Doing All the Work

Another bread maker bread.

With this method, you dump all the ingredients into the bread maker and the machine does everything else: Mixing, kneading, rising, and baking.

Recipe Recommendation: Here's a wheat bread recipe that works well in the bread machine.

* This is the fastest method - just dump in the ingredients and the machine does everything else.
* An ideal method if you'll be away from the house; requires no babysitting of the dough. You can even make bread overnight.

* Bread made entirely in a bread maker just doesn't have the same texture as bread made any of the above ways. It tends to be a bit tougher and more crumbly.
* Often, the size of the loaf means you either get huge sandwiches from it (using two slices), or tiny sandwiches (using one slice, cut in half).
* Personally, my entirely bread machine baked bread often ends up with a fallen top - even though I've used many different machines and recipes. I never have this trouble with other methods.


As you can probably tell, my favorite method is to use the bread machine for mixing, kneading, and rising; then I like to take over with the shaping, the final rise, and the oven baking. I've used this method for everything from sandwich bread to cinnamon rolls, dinner rolls, and pizza crust. That said, I sometimes make bread entirely by hand. And sometimes I use a stand mixer. And sometimes I even let the bread machine bake the bread. Having all these options available to me really makes a difference when it comes to the temptation of buying store bought bread! But just so you know I'm keeping it real: Yes, when I'm uber busy or overwhelmed...I buy store bought bread, too

Tip: The best way to slice homemade bread.


Easy, No Fail Bread for Beginners 

No Fail Sandwich Bread

Bread Maker Whole Wheat Sandwich bread with honey

Bread Maker Whole Wheat Sandwich Bread with brown sugar 

No Knead Oat Bread

Pita Bread

From Scratch Biscuits (Made Healthier)

The Best Cinnamon Roll Recipe Ever

Tender, Crowd-Pleasing Dinner Rolls