Blueberry Jam

I made blueberry jam.  It is a beautiful thing, looking at eight jars of black yumminess sitting on my counter, still warm from their magical preserving bath.  Eight cups of hand picked, organic, raised four miles from my house kinda local blueberries that I lovingly crushed and turned into jam.
All I can say is...

Yuck

I used pectin like everyone else does, only this time I thought I was smart.
Low sugar, the box said.
No sugar needed recipes, the box said.
At least 25% less sugar than regular recipes, the box said.

Ok, we all know I am not drinking the aspertame kool-aid  substituting anything for natural sugar in my house, so I was pretty sure I was going to need some sugar.

Four and a half cups later...

Yes, we all can do the math on that one.  That means that roughly half, HALF, of each one cup jar is sugar.  I tasted it, hoping against all logic that it would be ok.  That it would still taste like a sun ripened blueberry.
Wrong.
So wrong.
Might as well have drank the kool-aid, sorry Dees...
Damn.

Spaghetti Carbonara with Asparagus

Ingredients:
2 large eggs
2 Tb grated parmigiano cheese
salt, pepper

1 lb asparagus, chopped into long pieces

10 oz spaghetti, regular or whole grain
2 tsp olive oil
3 cloves garlic minced
4 oz nitrate free ham, cut in pieces
1/4 cup soaked dried tomato halves, chopped

Beat eggs, cheese and salt and pepper in large bowl while water for pasta is coming to boil. Cook asparagus in water 4 minutes, scoop out and set aside. I put them in a colander in the sink so I can pour the pasta water over it to reheat at the last second. Put spaghetti on to boil and while timing, cook (in another pan) garlic for a bit in oil adding ham and tomatoes half way through the cooking time. Scoop out a mug of pasta water and then drain spaghetti and immediately dump on egg mixture, stirring quickly. Add ham mixture and continue to stir, adding a bit of pasta water to thin if needed. Serve with asparagus on side, unless you have asparagus lovers in your house, then you can add the raw veggie to cook with the spaghetti during the last 4 minutes of its cook time.
Serves 4- 10 points plus per serving

Brown soda breakfast scones

I like these for a change of pace, but they are not as tender as ones made with butter.

2 c unbleached white flour
1/2 tsp baking soda
1/2 tsp salt
2c soft whole wheat flour
1 1/2 c buttermilk (plus a bit more)

Sift dry ingredients together. Make a well in the center of the flour mix and dump in buttermilk. Stir just long enough to soak in liquid adding more if your flour is too dry. Do not overmix, tough scones. Turn out onto a floured counter and gather into a ball by folding 2-3 times. Gently pat down to 1 1/2 inch thick and cut 16 scones either with a biscuit cutter or just into squares like I do.
Wash tops with egg wash or sprinkle with sharp cheddar and bake 425 degrees for 12-15 minutes.

Bbq beef sandwiches- crock pot

This is a good way to use a chuck roast in the summer when you don't feel like eating a typical roast, potato, carrot dinner. It also uses the crock pot, so you are not heating up the house running your oven.

3 lb beef chuck roast
1 c barbecue sauce (I made my own, just mixing stuff up in a cup)
1/2 c apricot or peach jam
1/3 c green pepper
1 T stone ground mustard
2 t sucanat
1 small onion sliced
12 kaiser or hamburger buns

Cut the beef into 4 pieces and place in a 4 quart slow cooker. Mix next 6 ingrediants and pour over beef. Cover and cook on low for 7-8 hours. Slice thinly and add back to pot to reheat for 20 mor minutes until hot, fill buns and serve with coleslaw and watermelon.

Chicken mushroom panini bento

This bento was made from leftover panini we had the night before. I made focaccia and then filled it with balsamic chicken with mushrooms, basil, green onions and tomatoes. The photo does this beautiful sandwich no justice whatsoever.

Chicken Bone Broth

I love making broth. I love how easy it is, how it smells, how it tastes, and how it is pretty much free. Lately every time I roast a chicken, I have thrown the bones back in the oven while I am cleaning up the kitchen. After they brown, I cool them and throw them in a bag in the freezer. Then, when I have a spare moment ( you know, while I am eating bon-bons and watching mexican novellas...) I make broth. Seriously, this is as easy as it gets folks.
Yesterday I was going to make gumbo and found that I was out, so I thought this would be a perfect Frugal Friday post. Here's what you do, follow closely, it's tricky.

1. Grab the chicken bones from your freezer, or the pan you just roasted it in and put them in a pot of water.
2. Add whatever veggies you have in your house. I typically use the tops of my celery, an onion cut in half, 3 smashed garlic, and some carrots. I don't peel anything, skins an all in the pot. Maybe wash them though...
3. Add 2 bay leaves, a small handful of peppercorns, and some parsley or whatever herb sounds good.
4. Boil on low for... well, however much time you have. I have done it for 3 hours, and I have done this in the crock pot overnight. When it first gets going, you need to skim off the foam, that stuff is gross.
5. Strain through a cheesecloth lined colander and refrigerate or freeze for later. I like to freeze mine in pint jars so I have 2 cups at a time. If I know I am making something that requires more, I freeze close to a half gallon. If you are really frugal, you can pick of the meat that is left from the bones at this point. I tend to pick mine over really well before hand, so there is usually not much left to add to the broth.

When this cools down, it will look something like chicken jello, this is normal, it will turn back into liquid when it is reheated so no worries there. We eat a fair amount of chicken, so it seems like I am never at a loss for broth. What is your favorite frugal recipe?

Hamburger Buns

4 1/2 c unbleached flour
1 1/2 t salt
1/4 c powdered milk
3 T sugar
2 t yeast
1 large egg
3 1/2 T butter room temp
1 1/2 c water plus a bit more
1 egg for egg wash

Mix together flour, salt, milk, sugar and yeast. Pour in one egg, butter, 1 1/2 water and mix with a spoon or paddle attachment until water is absorbed into flour and ball forms. Add more water if dough seems stiff, you want it soft and supple.

Sprinkle flour on counter and knead dough, or if you are like me, swap out the paddle attachment for your dough hook and mix 6-8 minutes or until it clears the side of your mixer bowl. You should be able to stretch a small amount of dough into a translucent window, if it breaks, keep kneading.

Ferment in a covered, greased bowl for 1 1/2 -2 hours, and then divide into 2 oz pieces (18) dinner rolls, or 3 oz (12) hamber buns. Shape the pieces into tight rounds by cupping your hand over the ball of dough and rolling it with pressure against the counter and sides of the dough around in circles. You will feel the ball tighten up, that is what you want. Mist balls with oil, cover with plastic and a towl and leave to nap for 20 minutes or so.

Place buns or rolls on parchment lined baking sheets, pressing the dough balls down if you are making buns to flatten them a bit. Mist and cover again for a hour or better nap until they double in size.

Preheat oven 400 degrees, brush rolls or buns with egg wash and top with sesame, poppy or no seeds. Bake for 15 minutes or until just above 180 degrees. Remove them from the pans immediately and cool on wire rack to prevent having soggy buns.
No one likes soggy buns....

Pad Thai Pizza

Photo Credit

Tired of the usual pizza? We made a variation on Pad Thai chicken pizza from Clean Cooking last night. Yummy!

1 pre-made pizza shell
1/2 c or more Pad Thai sauce
1 large chicken breast diced
1/2 red pepper chopped
1/2 c onion chopped
3 oz mozzarella shredded
1 c bean sprouts
1/4 c cilantro
1/4 c peanuts chopped (optional)

Spread Pad Thai sauce on pizza shell. Top with chicken, peppers, onion and cheese. Bake according to shell directions. After slicing pizza, top with sprouts, cilantro and peanuts. (Hot chili sauce too, if you are my hubby). This whole works took 15 minutes, and that included the bake time, how easy is that?

Beans

When I was little, my dad read me a book called The Bike Lesson by Stan and Jan Berenstein. Each time the dad in the book taught his cub a new lesson he would follow it by saying, "This is what you must never do, now let that be a lesson to you."
Don't leave a pot of beans soaking on your corn stove for two days. When you try to salvage them by washing (and scrubbing) the beans, repeatedly rinsing and adding new water, and then put them on to cook, and they still smell like they have fermented....
Holy cow, who puked!
That was the question I got from my husband when he walked into the kitchen this morning. When I told him what happened, he very nicely suggested I share the beans with the compost pile.
What a thoughtful man.
Actually, I was relieved because there is nothing worse than making a recipe that takes a long time and having it be ruined by one bad ingredient. Besides, my fridge is so overwhelmed with leftovers that we have enough food to feed the neighborhood. To bad it is Friday, the ribs are calling me...
Have you ever had something not quite work out in the kitchen?

Crepes

We love breakfast in our house. Some of us are ready to eat the minute we get up, some others take an hour to warm up to the idea. No matter what time, breakfast style is always a welcome meal. This morning we had crepes.

Unless your first thought on reading this is yuck, you should be making these babies. Especially if you are like me, and have a hard time paying 8-12 dollars for a plate of them. I made my own, used a jar of home canned organic peaches (and one banana) and had a troupe of smiling kids (and mom) headed out the door in regular time. Ok, I am never on time, but I swear these are so easy and good, there is no reason not to add them to your breakfast favorites. This is the recipe I use from Nourishing Traditions, I am sure your favorite cookbook has one as well.

Crepes
2 c flour (I use soft white wheat that I grind and store in my freezer)
2 c buttermilk
3 eggs lightly beaten
1/2 t salt
1/4 c melted butter

You can soak your flour overnight in the buttermilk, but I forgot, so...
Stir everything together, and then add water until it is the consistancy of cream (or creamer if that is what you are used to looking at). Put your pan on to medium heat and then brush with butter. Set out your plates, open your fruit, dig for your powdered sugar, mix up any extra filling, go wake your daughter up for the third time... By now the pan should be hot.

Pour 1/3 c into pan and grab the handle (using potholders if necessary) and roll the batter around coating the bottom of your pan. Let this cook for 2 minutes and flip. You can use a large pancake turner or if you have asbestos fingers like I do, grab the edge which should be peeling away from the pan, and pick the whole thing up and flip it over. Cook for 1 more minute and put on the plate. Butter your pan, add 1/3 c batter again, and now turn to the crepe on the plate. We like ours filled with fruit and a mixture of Neufchatel cheese and honey. Roll and top with powdered sugar. Throw plate to first kid and flip crepe in pan. Get second plate and kid into chair, repeat. My kids know by now that when Mom is in the kitchen and in her zone, stay outa the way!

Other popular filling choices are pb and banana, applesauce, sour cream and jelly, just jelly, eggs, eggs with stuff in them... you name it, the options are endless. I have even made a "lasagna" of sorts with layers of crepe, ham and cheese, and broccoli and cheese repeated in a pie plate. Talk about pretty when cut! The cost of this breakfast, even with the jar of organic peaches was less than one plate at a restaraunt, and I fed five out of the six of us with leftovers. Can't beat that with a stick, can you? What is your favorite frugal breakfast idea?

Enchilada Casserole

Since no day of the week starts with R, I guess Friday will have to continue to be my place for adding new recipes to the blog. This is my version of, "Ratfarts, the tortillas didn't come out near big enough or round enough for enchiladas", enchiladas. I love Mexico and its food, but I don't like to take kids to a restaurant, and certainly don't like to pay the bill. This is a go to recipe when I have a bunch of leftover things in the freezer, you know, a little beans here, a little rice here, end of a bag of corn, type thing. All these measurements are approximate. If you don't have an ingredient, no biggie, just makes the casserole a bit smaller. The rice and meat are interchangeable, so if you have a vegetarian (not here) or just a little bit of meat left over and you are tired of chicken salad, this is a very easy way to use it. Kinda reminds me of when we were kids an leftovers got added to white sauce and poured over toast... only way better...

Enchilada Casserole
One batch of homemade corn tortillas (or about 16 store bought ones)
2 cans enchilada sauce
1-2 c cooked chicken, turkey, or beef
1 c corn
1 c beans- black, pinto, whatever
1-2 c brown rice
1 1/2 c sharp cheddar, or your favorite cheese blend

To assemble
Pour 1/2 can sauce into the pan you are baking this in. I am using the same pan that I made my tortillas in because I hate to do dishes. Shred 5 tortillas on top of the sauce layer. In the bowl I mixed up my tortilla dough in and still have not washed, mix meat, corn, beans and rice. My beans and corn are even still a bit frozen at this point. Spread 1/2 of this mixture on the shredded tortillas, pour the other half of the can of sauce over that and top with a bit of the cheese. Repeat process with 5 more tortillas, other half of mixture and 1/2 can of sauce. Shred last 5 tortillas and pour last 1/2 can sauce over that. Now top with cheese. Bake in oven at 350 degrees for 25-35 minutes, or until bubbling and your family has asked you for the thousandth time if supper is done yet! We top this with plain yogurt and Cholula hot sauce. Typically I serve lettuce on the side as well.

Something new to your table this year

Every year for zillions of Americans (I researched this) families join together to eat the same food on Thanksgiving day. Turkey or ham, mashed potatoes, green bean casserole, sweet potatoes with marshmallows and some sort of roll, bun, bread option.
Not this year! We have spent several days hearing opinions as to what we should eat this year on turkey day. I have heard brisket, ribs, cereal, corn on the cob, crab legs, ice cream, you get the idea. I think that I will have to keep corn casserole on the menu, but we are still up in the air as to what else we would like. We can have turkey any day (read-when on sale), so pork seems to be a popular choice for a main dish. I would like to avoid green bean casserole as I am about the only one who really likes it.
So, this year we will be trying new dishes! I am going to challenge myself to look for new hot sides to serve, using produce that is local and seasonal. This means I am looking in the squash, apple direction, and not the peach, shrimp direction. Local produce is fresh, and because of that, nutritionally better for you as a general rule. We could eat a local turkey, but since we are trying to avoid turkey all together....
So here is the challenge. Take a poll with your family and those who will be spending the holiday with you. Is there a dish that no one would really miss if you, say, "forgot" to put it on the buffet. Next, look for something in the same category of your old dish (salad, hot side, main meat) and replace it with a new, exciting dish of something that is grown or raised within a 100 miles of your house. Really brave people can post their link early and inspire the rest of us. What will you challenge your family with this year?

I will go first. No mashed potatoes and gravy this year, we are going to give Tyler Florence's Ultimate Potato Gratin a try. It is getting rave reviews and with the exception of the parmesan, can be made with all local ingredients.

Waffles

My poor Schwan's man. Every time I hit on something new that works, I drop yet another product from my order. Good for me, but at some point he is going to start taking it personal... One package of waffles is $5.39 and I make that last for 2 weeks by only allowing each kid to have 2 at breakfast, one time a week. I felt like I was sending kids to school hungry, and it killed me to pull the box out, knowing that I could make better ones. I have now made 5 batches of waffles for pennies, and can't believe I didn't start sooner. This morning, I made a batch of whole wheat, two batches of kamut, and one batch with unbleached white flour. The kamut were my favorite.

Belgian waffles

1 3/4 c flour (white, wheat, kamut, oat or a combination of any)
2 T sucanant
1 T baking powder
1 3/4 c milk
1/4 c olive oil
1 tsp vanilla
2 eggs

Combine dry ingredients in a bowl and make a well, combine wet ingredients in a large measuring cup. If you add the eggs last, you can combine and measure all at once, less dishes... Whisk the wet into the dry just until combined, there will be lumps and let it set. This is an important step for me, because I grind my own flour, the grain needs a few minutes to absorb some of the liquid. If I was smart, I would soak them the night before....
Preheat your waffle iron (gotten on sale with coupon at Kohls for $18) and pour 2/3 cup batter (or whatever yours takes) on and cook. We top ours with our neighbors syrup that I buy by the gallon in the spring, or whipped cream and fruit.

Recipe Index

Breakfast
Steel cut oats in the crockpot
Super Food- Chia
Whole grain waffles
Crepes
Brown soda breakfast scones

Breads
Whole wheat bread and rolls
No need to kneed bread

Bento
Bento #1 Angry eyes
Bento #2 Balsamic chicken on focaccia
Bento #3 Egg heads
Bento #4 Pretty flowers
Bento #5 Munchables
Bento #6 Noodle Flowers
Bento #7 Ham Roll-Ups

Soups and Stews
Oyster stew


Main dish
Lasagna rolls-WW
Enchilada casserole
Barbecue beef sandwiches
Pad thai pizza


Other
Taco seasoning
Pumpkin for pie and such
Chicken bone broth

Steel Cut Oats in the Crockpot

Gotten from Ann, grateful for people who share their wonderful ideas!

1 1/2 c steel cut or Irish oats
4 1/2 c water
1/2 tsp salt

Stir all ingredients in a bowl that a) is safe to get hot in your crockpot and b) will fit in your crockpot while still allowing the lid to close completely. Now, here is where it gets tricky and you need advanced skills for this recipe, ha! Place bowl in crock and pour more water into the crock around your bowl. Don't add the water to the bowl, or you will get very soupy oats, and who wants oat soup? Add enough water to reach the sides of your oatmeal bowl at the same level as the cereal. Put on the lid. Set it on low. Go to sleep.
In the morning you will wake up to the most beautiful bowl of chewy, creamy, easily made steel oats you have ever had. At this point, put some fruit in your bowl, I like peaches, and pour some of the oatmeal on top. Add whatever sweetener you like, cinnamon and sugar or honey for me, and enjoy.
On a side note, if your oats call for more or less water per cup, follow your bag... 1:3 was the Bobs Red Mill ratio.

Thanksgiving jumpstart

I know it is a month away, but the thought of having to eat turkey this Thanksgiving makes me crazy. Aside from all that I have learned about turkeys this year, I am simply tired of them. So, since I have a few weeks to plan, I am taking suggestions for main dish ideas. I love all food, but can tell you that a vegetarian/vegan Thanksgiving will go over with the guys about as well as a fart in church... so think meat! I will also be hosting a "Something New To Your Table" challenge as we get closer. Start digging out those recipe boxes, I know I can't wait!

No need to knead

Ok, so my attempt at the pan noodles was a disaster, but that never stops me from trying to make it at home. Take out or canned is always more expensive and rarely as good as what I can make in my own kitchen. Take bread for example. You know that chewy bread you get with your soup at places like Panera? How about that awesome panini they have at one of those small places you are dying to have lunch with your friends at. I made this recipe and it about killed me not to eat the whole loaf! I had to be satisfied with the heels, but since it is round, there were 4 of those....
This recipe was published in the NY Times last year and has made the Internet rounds since then. I just decided to give it a try with AP flour despite being a whole wheat kinda girl, and it was incredible. I advise you make this on a day when you have soup on the menu, and if there is any left over, paninis the next day. I would!

No Knead Bread

3 cups flour
1 pkg yeast (.25 oz or 2 1/4 tsp)
1 tsp salt
1 1/2 cups water

1. Combine flour, yeast and salt in a large bowl. Add 1 1/2 cups water and stir until blended; dough will be shaggy. Cover bowl with a towel and a plate. Let dough rest about 4 hours at warm room temperature, about 70 degrees. I like to put mine in the microwave as it is above the stove, and then turn on its light.

2. Lightly oil a work surface and place dough on it; fold it over on itself once or twice. You can cover loosely with plastic wrap, I didn't, and let rest 30 minutes more.

3. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6-to-8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic), I used my Le Creuset knock off, in oven as it heats. When dough is ready, carefully remove pot from oven. Carefully lift dough (it will resemble something out of a horror movie) and put it into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.

4. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: 1 big loaf.

Oyster Stew

Ok, I have to confess, I don't actually eat this one. I make it, every Christmas Eve, and a few odd days here and there as the weather gets colder. Those little oysters really are quite pretty as they ruffle up in the hot pan, swimming in butter, but.... just not my thing. So, we made it last night with these phenomenal cheese, tomato and basil paninis. Supper on in about 12 minutes.

Oyster Stew
1/8 c shallot or onion, minced
2 tsp butter
8 oz can oysters
1 c half and half
1/2 c milk
salt and pepper to taste

Cook shallot in butter until soft, add oysters and simmer until the edges begin to look ruffled. I can't really say how long this takes, maybe a couple minutes. Add half and half and milk all at once and slowly reheat, do not boil. You can add parsley for looks, but salt and pepper to taste since the oysters do give it somewhat of a salty flavor.

Super Foods- Breakfast Style

I love the Super Foods Fest that Katie is having over at Kitchen Stewardship. What a great idea to focus on why we should eat certain things and run away from other parts of the grocery store. So in an effort to add some foods we rarely eat, and to take advantage of hubby not being here so that I could test out some ideas, this morning was certainly an adventure. A chia adventure. Yup, chia. Cha cha cha chia...
I am a confessed blogaholic when it comes to reading. I get click happy on someones blog, link up somewhere else and by the time an hour goes by, have read about a dozen different people and a dozen different topics. Sara Janssen at Walk Slowly, Live Wildly posted a slide show on the home birth of her second daughter. While watching that, I found she had also posted some great webcam movies about raw food diets and smoothies. Then I discovered the movie about chia. Perfect, hubby out of town, I cook for the kids and I am free to try whatever.
I have to tell you, it's not bad. I mixed up a batch according to her directions, and then because I am only a little brave, I mixed the chia in with my oatmeal. As I sit here, 15 minutes or so after eating, I am really happy and satisfied. I know that I won't be hungry this morning despite having both a personal trainer session and an hour of yoga coming. Here is what I ate, if you are so inclined to try... you should be able to find chia at your local organic grocer, but if not and you are still interested, there are many places online to order it. Once again I can honestly tell my kids, they need to try something before they don't like it.
Cha cha cha chia....

Chia breakfast
1/3 c cooked old fashoned oatmeal
1/4 c soaked chia
1 tsp honey
1/2 banana

Super Foods- Lasagna Rolls

6 lasagna noodles (I used whole wheat)
1 tsp olive oil
1/2 lb ground turkey breast
1 onion chopped (from garden)
2 garlic cloves chopped
1 yellow or red bell pepper seeded and chopped
1 16oz tomato sauce ( I used home canned)
1/3 c water
1 c ricotta cheese
1/2 bag fresh spinach, chopped
1 tsp basil
2 T Parmesan cheese
1 egg
1/8 tsp nutmeg
1/2 c mozzarella cheese

1. Cook lasagna noodles according to directions, drain and lay out on a dish towel to dry a bit

2. Heat oil in skillet (oven safe) and cook turkey, onion, garlic and bell pepper until all the pan juices evaporate (10 min or so). Stir in tomato sauce and water, simmer for about 5 minuts.

3. Preheat oven to 375 degrees. While heating, stir ricotta, spinach, basil, parmesan, egg and nutmeg in a bowl. Spread over the length of each noodle and roll up.

4. Place in pan on top of tomato/turkey mixture and spoon half of sauce over rolls. Bake 40 minutes, sprinkling the mozzarella on in the last 10 minutes.

5. Call them something witty like incredible hulk food so your kids have even more fun eating them. My kids all liked them, but they are kinda like that.

Visit Kitchen Stewardship for more Super Foods Recipes as part of the October Fest Carnival of Super Foods. Next week’s theme: “Un-Processed foods”.