tag:blogger.com,1999:blog-50407879790600368862024-02-01T23:23:56.812-08:00My Kitchen DeskMy Kitchen DeskSarahhttp://www.blogger.com/profile/04680521695698972559noreply@blogger.comBlogger48125tag:blogger.com,1999:blog-5040787979060036886.post-78264668956413739692013-09-30T07:24:00.001-07:002013-09-30T07:24:21.644-07:00Homemade Buttercream and Natural Coloring<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWSks3B9z_WGc6GAHI168TqZf7yfznaMA86uhUU1DESH0IqlqrH4HQSXwgK7eeSLYiR2zbc4qOIQgPHaW3ICuPAiqkt4qrVZMs6NOMuuH0-zPB1SBhOhYjTiEc2QkWdpA8ykXSxbSpUmk/s1600/May+2011+003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWSks3B9z_WGc6GAHI168TqZf7yfznaMA86uhUU1DESH0IqlqrH4HQSXwgK7eeSLYiR2zbc4qOIQgPHaW3ICuPAiqkt4qrVZMs6NOMuuH0-zPB1SBhOhYjTiEc2QkWdpA8ykXSxbSpUmk/s320/May+2011+003.jpg" width="320" /></a></div>
Making your own frosting is very easy and there are some good, inexpensive ways to add natural colors also.<br />
<br />
Here is a simple buttercream recipe (double or triple based on how much you need):<br />
<br />
1 stick butter (room temperature)<br />
1 lb powdered sugar<br />
1 tsp vanilla flavoring<br />
2-4 Tbsp milk<br />
<br />
Cream butter with electric mixer, add powdered sugar and mix, add milk a tablespoon at a time until frosting is the consistency you like. Add vanilla flavoring and whatever you are using to tint your frosting. If you plan to tint your frosting, add less milk so that the addition of your tint doesn't make it too runny. You can use India Tree Natural Food Coloring (buy on amazon <a href="http://www.amazon.com/India-Tree-Natural-Decorating-Colours/dp/B000FNM5PU/ref=sr_1_1?ie=UTF8&qid=1380550755&sr=8-1&keywords=india+tree">here</a> or at Whole Foods), but it is a bit pricey. If you want to do it yourself here are some ideas:<br />
<br />
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<br />
<div style="border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-element: para-border-div; padding: 1.0pt 4.0pt 1.0pt 4.0pt;">
<div align="center" class="MsoNormal" style="border: none; mso-border-alt: solid windowtext .5pt; mso-padding-alt: 1.0pt 4.0pt 1.0pt 4.0pt; padding: 0in; text-align: center;">
<u><span style="font-family: "Tahoma","sans-serif"; font-size: 14.0pt;">Natural alternatives
to artificial food coloring you can use at home:</span></u></div>
<div align="center" class="MsoNormal" style="border: none; mso-border-alt: solid windowtext .5pt; mso-padding-alt: 1.0pt 4.0pt 1.0pt 4.0pt; padding: 0in; text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="border: none; mso-border-alt: solid windowtext .5pt; mso-padding-alt: 1.0pt 4.0pt 1.0pt 4.0pt; padding: 0in; text-align: center;">
<span style="font-family: "Tahoma","sans-serif"; font-size: 14.0pt;">Pink/light red –
beet juice from a can of beets (just a little goes a long way!), raspberry or
strawberry preserves, pomegranate juice</span></div>
<div align="center" class="MsoNormal" style="border: none; mso-border-alt: solid windowtext .5pt; mso-padding-alt: 1.0pt 4.0pt 1.0pt 4.0pt; padding: 0in; text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="border: none; mso-border-alt: solid windowtext .5pt; mso-padding-alt: 1.0pt 4.0pt 1.0pt 4.0pt; padding: 0in; text-align: center;">
<span style="font-family: "Tahoma","sans-serif"; font-size: 14.0pt;">Purple – boil red
cabbage & use the juice</span></div>
<div align="center" class="MsoNormal" style="border: none; mso-border-alt: solid windowtext .5pt; mso-padding-alt: 1.0pt 4.0pt 1.0pt 4.0pt; padding: 0in; text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="border: none; mso-border-alt: solid windowtext .5pt; mso-padding-alt: 1.0pt 4.0pt 1.0pt 4.0pt; padding: 0in; text-align: center;">
<span style="font-family: "Tahoma","sans-serif"; font-size: 14.0pt;">Blue – add a little
baking soda to the red cabbage extract or use blueberry preserves/juice</span></div>
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<br /></div>
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<span style="font-family: "Tahoma","sans-serif"; font-size: 14.0pt;">Brown – cocoa powder</span></div>
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<br /></div>
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<span style="font-family: "Tahoma","sans-serif"; font-size: 14.0pt;">Yellow – a tiny bit
of turmeric or Bolthouse Farms Carrot juice</span></div>
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<br /></div>
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<span style="font-family: "Tahoma","sans-serif"; font-size: 14.0pt;">Orange – tiny bit of
turmeric + beet juice or canned pumpkin</span></div>
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<br /></div>
<div align="center" class="MsoNormal" style="border: none; mso-border-alt: solid windowtext .5pt; mso-padding-alt: 1.0pt 4.0pt 1.0pt 4.0pt; padding: 0in; text-align: center;">
<span style="font-family: "Tahoma","sans-serif"; font-size: 14.0pt;">Green – cook spinach
until just bright green (don't overcook), puree it and use a tiny bit in frosting</span></div>
</div>
Sarahhttp://www.blogger.com/profile/04680521695698972559noreply@blogger.com0tag:blogger.com,1999:blog-5040787979060036886.post-24148791434134462022013-09-09T12:33:00.000-07:002013-09-30T07:24:54.469-07:00Easy CupcakesSo, moms who are trying to avoid food coloring find themselves becoming cupcake bakers by necessity. Kids these days are always having parties - cupcakes at school, at sports and of course at birthday parties. And it is rare to find a party with all naturally colored cupcakes, so it's always a good idea to bring your own. At school, many moms leave some homemade cupcakes in the freezer in a ziploc container. They thaw out in about 20-30 minutes, no problem.<br />
<br />
Here are my two easiest, basic cupcake recipes. They are also the most affordable because they require no milk and no eggs! This also makes the cakes vegan, but this is not my goal. My goal is to make tons of cupcakes for the entire football team for less than $10:)<br />
<br />
These are so easy you don't even need to pull out the electric mixer, a simple bowl and spoon will work just fine! As my 5 year old would say, "Easy Peasy, Lemon Squeezy".<br />
<br />
<b><i>Easy Vanilla Cupcakes</i></b><br />
<b><i><br /></i></b>
1.5 cups flour<br />
1 cup sugar<br />
1 tsp baking soda<br />
1/2 tsp salt<br />
1 cup water or milk or combination<br />
1/2 cup vegetable oil<br />
1 Tablespoon vanilla extract<br />
1 Tablespoon vinegar or cider vinegar<br />
<br />
Preheat oven to 350 degrees. Grease cupcake pan or place liners in it. With a fork or whisk, mix together the dry ingredients. Then, while mixing, add in the wet ingredients. mix with a spoon just until combined. Fill each cupcake about 3/4 full. *Tip: An ice cream scooper with a mechanism to release the scoop works like magic here and fills each cup just right.<br />
Bake for about 20-25 minutes or until a toothpick inserted in the middle comes out clean.<br />
<br />
<b><i>Easy Chocolate Cupcakes</i></b><br />
<b><i><br /></i></b>
1.5 cups flour<br />
1 cup sugar<br />
1 tsp baking soda<br />
4 tablespoons unsweetened cocoa powder<br />
1/2 tsp salt<br />
1 cup water (or milk or combination of both)<br />
6 tablespoons vegetable oil<br />
1 teaspoon vanilla extract<br />
1 tablespoon vinegar or cider vinegar<br />
<br />
Preheat oven to 350 degrees. Grease cupcake pan or place liners in it. With a fork or whisk, mix together the dry ingredients. Then, while mixing, add in the wet ingredients. mix with a spoon just until combined. Fill each cupcake about 3/4 full. *Tip: An ice cream scooper with a mechanism to release the scoop works like magic here and fills each cup just right.<br />
Bake for about 20-25 minutes or until a toothpick inserted in the middle comes out clean.<br />
<br />
<br />
<b><i><a href="http://momskitchendesk.blogspot.com/2013/09/homemade-buttercream-and-natural.html">Here </a>is a recipe for homemade buttercream and some natural ways to color it. </i></b>Sarahhttp://www.blogger.com/profile/04680521695698972559noreply@blogger.com0tag:blogger.com,1999:blog-5040787979060036886.post-451728190271411782013-06-24T09:05:00.002-07:002013-06-24T09:05:41.504-07:00BorschtBorscht is a traditional Russian Beet Soup that is delicious hot or cold. As an American, cold soup is a strange idea to me, but it is so refreshing on a hot summer day! This soup is quite affordable and delicious! There are many variations on how to make borscht. This is the way my mother-in-law makes it. Some people add meat, but I love that this is just veggies - nice and light!<br />
<br />
<b>Step 1 - Prepare the Beet and Potatoes: </b><br />
Wash 1 large beet, cut it in half and immerse it in a pot of water. Heat it to boiling and boil until a fork can easily be inserted into the beet. Remove beet from water (reserve water in pot for later use) and let it cool until it is cool enough to handle. <br /><br />
Meanwhile, peel 1-3 potatoes (depending on your preference) and cut them into small, bite sized pieces. Add them to the hot water and boil them until they are softened.<br />
<br />
Once cooled, remove skin from the beet and discard (skin will slip right off the beet after boiling). Shred beet in food processor or with handheld grater. Add shredded beets back into the boiling water along with the additional veggies prepared in step 2.<br />
<br />
<b>Step 2 - Prepare additional veggies:</b><br />
<div>
1 large onion, chopped</div>
<div>
3-4 shredded carrots<br />
3-4 cloves of chopped or minced garlic</div>
<div>
Saute onions, garlic and carrots on the stovetop in olive oil until softened and flavors are released. Shred and chop about a half a head of cabbage. I shred it in my food processor and then roughly chop it by hand because you want to make sure that there aren't any pieces of cabbage that are larger than bite-sized.<br />
<br />
After adding the additional veggies to the pot, you will need to add additional water to make sure everything is nicely covered with water.<br />
<br />
<b>Step 3 - Seasonings and Garnishes:</b><br />
<br />
Add at least 1 tsp of sea salt and a generous pinch of your favorite seasoning blend. (my in-laws use Vegeta, but I don't know how natural that is, so I use Morton's Nature's Seasoning Salt).<br />
<br />
When you are ready to serve the soup (hot or cold), prepare the following garnishes to set out on the table. Guests may add any of them to their own bowl of soup and create their own, personalized taste sensation! In my opinion, adding a dollop of sour cream and dill are the two absolute essentials!<br />
<br />
Garnishes:<br />
Sour Cream<br />
Fresh chopped dill or dried dill<br />
Chopped green onion<br />
Chopped, hard-boiled egg<br />
Cloves of raw garlic (when we are with my husband's parents we eat this raw garlic on the side with our borscht! It's very good for you.)<br />
<br />
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Sarahhttp://www.blogger.com/profile/04680521695698972559noreply@blogger.com0tag:blogger.com,1999:blog-5040787979060036886.post-86837935242509597482012-11-20T10:22:00.000-08:002012-11-20T10:22:55.447-08:00Gluten Free Texas Sheet Cake Since a couple of members of my family must eat gluten free, I really do not ever bake with wheat flour anymore. Luckily I have a great gluten free baking mix recipe that I keep stocked in the pantry and with it I can make any of my old favorite recipes gluten free.<br />
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We tend to host large dinners at least once or twice a month at our home, often 10-20 college students. For these dinners and when I need to bring a dessert to a potluck, this sheet cake is my standby. The most expensive ingredients are the eggs and butter. If you always get them on sale, it can be a pretty inexpensive dessert that feeds a lot of people. (I buy my coconut flour at Dekalb Farmer's Market in Decatur for only $1.59/lb. And it's so rich and delicious, everyone loves it!<br />
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I make mine in a sheet cake pan - 18x13 inches. This makes it thin, but that is a good thing when I need it to feed a lot of people. You can bake it in a 9x13 pan and it will just be a little thicker.<br />
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<b>Texas Sheet Cake - Gluten Free</b><br />
<br />
1/2 cup coconut flour<br />
2/3 cup cocoa powder<br />
1/4 tsp salt<br />
1 tsp baking soda<br />
6 eggs<br />
1/2 cup melted butter<br />
1 cup sugar<br />
1 tsp vanilla<br />
<br />
Preheat oven to 375 degrees. Grease 9x13 or 18x13 pan. Mix all ingredients well. Beat for about 2 minutes in Kitchenaid or with hand beaters until batter becomes a lighter color and shiny. Pour into prepared pan and bake for about 20-25 minutes. Larger pan will need less cooking time. To see if cake is ready, touch it in the middle and see if it springs back.<br />
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While cake is cooking, prepare topping.<br />
<br />
In a stovetop pan combine:<br />
1 3/4 sticks of butter<br />
4 T cocoa power (heaping)<br />
6 T milk<br />
Cook until melted together, remove from heat and stir in 1 tsp vanilla and 1 lb powdered sugar and 1 cup chopped pecans or walnuts (optional)<br />
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Pour topping on cake as soon as it comes out of the oven, while still hot.<br />
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Serve warm, or wait until cooled. Once cooled topping will adhere to top of cake and will not be runny. I have served this cake alone and with vanilla ice cream. Both are great!Sarahhttp://www.blogger.com/profile/04680521695698972559noreply@blogger.com2tag:blogger.com,1999:blog-5040787979060036886.post-40712953577842822172012-05-10T16:34:00.001-07:002012-05-10T16:34:10.791-07:00Black Bean BrowniesI know...I know...this dessert does NOT sound particularly appetizing. But, I have a story to tell you...<br />
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For career day at my kids' elementary school I went and talked to the third graders about the <a href="http://www.sarahkatesbakery.com/">all-natural bakery</a> I started with a friend. I always like to teach them something about why I believe all natural ingredients are important. Last year I took a bunch of fruits and veggies and we discussed what we can use to color frosting naturally, such as beets, red cabbage, carrot juice and turmeric.<br />
<br />
This year, I decided to teach them about how we can incorporate very healthy ingredients into special treats to make them more nutrient rich. I started by feeding them - always a good way to start with a bunch of 8 and 9 year olds! I passed out theses brownie bites and asked them to guess what ingredients we used to bake them.<br />
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They did a good job of guessing all the traditional brownie ingredients. By this point, they had eaten all the brownie bites and were oohing and aahing about how yummy they were. I then whipped out a hidden can of black beans and revealed my secret, "the main ingredient in those brownies was BLACK BEANS!" This was met with a big "ewwww!" from all the third graders. They couldn't believe it because they had really enjoyed the brownies. I asked them how many would not have tried the brownies at all if I had told them what they were made of and over half the room raised their hands.<br />
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The moral of the story is - these are GOOD! And, the other moral is - DO NOT tell your family that they are anything other than brownies! NEVER mention the word black bean and they will likely never know. In the meantime, they will be begging for more of this protien and fiber packed treat.<br />
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<b>Black Bean Brownies</b><br />
<i>gluten, dairy and soy free!</i><br />
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Preheat oven to 350 degrees.<br />
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In your Ninja, food processor or other blender, combine the following:<br />
<br />
1 15-16 oz can of black beans, drained and rinsed<br />
3 eggs<br />
3 Tbsp oil (canola, coconut or grapeseed)<br />
1/4 cup cocoa powder<br />
3/4 cup sugar<br />
1 tsp vanilla<br />
1 tsp baking powder<br />
1 pinch salt<br />
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Blend/puree until mixture is smooth. Pour into a greased 8x8 baking dish. Sprinkle 1/4 to 1/2 cup chocolate chips on top. Bake at 350 for about 30 minutes until the top is fairly set and dry.<br />
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Let it cool, cut into squares and serve.<br />
<br /></div>Sarahhttp://www.blogger.com/profile/04680521695698972559noreply@blogger.com0tag:blogger.com,1999:blog-5040787979060036886.post-55780870084635887492012-05-10T16:17:00.002-07:002012-05-10T16:17:47.033-07:00Gluten Free All Purpose Baking MixWhen I first started baking gluten free for my toddler, I used Bob's Red Mill all purpose baking mix. It was easy because it works well in most recipes. But, it is heavy on the garbanzo bean flour and you really can taste it....or sort of smell it...in the finished product. I got tired of it. There are a lot of good all-purpose gluten free flour mixes out there, this is just one that has worked for me. It replaces wheat flour in most recipes very well (as long as you add the right amount of guar or xanthan gum) and it makes a pretty nice, light crumb. I use it to make <a href="http://simplygluten-free.com/blog/2011/11/gluten-free-dairy-free-soft-dinner-rolls-recipe.html">these </a>delicious dinner rolls from <a href="http://simplygluten-free.com/">Simply gluten-free's blog</a>. They are one of the lightest, fluffiest gluten free yeast rolls I have made.<br />
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<b>GF All Purpose Baking Mix</b><br />
<br />
3 cups brown rice flour<br />
3 cups other flour - white rice, millet or sorghum<br />
2 cups potato starch (not flour)<br />
1 cup tapioca starch**<br />
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Combine all the ingredients in a large bowl and mix well with a wire whisk until well combined. Then, store in an airtight container.<br />
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When using in a recipe, replace wheat flour with equal amounts of this mixture and add the following amounts of xanthan or guar gum*:<br />
<br />
1 tsp per cup for cakes, cookies and cupcakes<br />
2 tsp per cup of flour for breads or pizza crust<br />
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*xanthan gum is derived from corn in some way, shape or form, so guar gum is a corn-free alternative. Both of these gums can be found in the baking section of Whole Foods or the organic/gluten free section of your local grocer.<br />
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**Tapioca starch is the same as tapioca flour and it can be found for a very good price at a local asian market. White rice flour is also very cheap at an asian market.Sarahhttp://www.blogger.com/profile/04680521695698972559noreply@blogger.com0tag:blogger.com,1999:blog-5040787979060036886.post-44696762743900962962012-03-01T07:44:00.001-08:002012-03-01T07:58:00.729-08:00Sustainable Farming and the Documentary "Fresh"I will never forget lying on the ultrasound table with my third child and finding out I would be the mother of three boys! I got tears in my eyes...partially because I had hoped for a daughter, but also because I was anticipating lots of work and a house full of energy and noise in the years to come! I often remind my husband of his first words after we 'saw' that it was a boy. He said, "it'll be okay, honey, we'll just move to a farm where they can run!" Well, we haven't moved to a farm yet...but we do have a bigger backyard now and we love to visit local farms.<br />
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I just watched the documentary "<a href="http://www.freshthemovie.com/">Fresh</a>" (www.freshthemovie.com) which is free to watch <a href="http://articles.mercola.com/sites/articles/archive/2012/02/26/fresh-video-documentary.aspx?e_cid=20120226_SNL_Art_1">here</a>, on Dr. Mercola's website until March 3, 2012. The movie's website also has a search function to find a screening near you. It is a great documentary that features farmers, thinkers and business people from across America. I learned that the way industrial agriculture is farming and raising livestock is not only hurting our health by loading our food with chemical pesticides and feeding the animals we consume with grain which is laced with antibiotics. Also, the industrial system is depleting the land of it's natural resources and naturally occuring nutrients and minerals.<br />
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One thing that was very encouraging in the movie was to hear from Andrew Kimbrell, the Executive Director for Food Safety. He said that they now have the science to prove "that medium sized organic farming is far more productive than any sized industrial style agriculture". It is simply not true that organic farming is too expensive to feed the world, says Kimbrell. He says the studies and data prove that all the inputs on the modern industrial farm (machinery, pesticides, chemical fertilizers) make it "unsustainable". I loved watching the interviews of the sustainable farmers and learning how they follow traditional methods of rotating the grazing and having the chickens follow the grazing cattle and how it all works together to benefit the entire farm and produce more healthy animals and crops.<br />
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Watching this film made me think a lot about my grandparents. My mom grew up on a farm in South Alabama and her mom raised crops, chickens and pigs. I remember sitting with her snapping beans and preparing them for canning or freezing. We had a deep freezer growing up full of my Memaw's home-grown vegetables and pecans that she shelled herself. She had a big pecan tree right in her yard. I remember once when I was probably about 9 or 10, she sent me to her garden to get green onions and I had no idea what to look for! I have great memories from my Memaw's house.<br />
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My dad has been very successful at growing tomatoes, okra and peppers in his yard here in Georgia. He even planted me some tomatoes and peppers last summer. It was so much fun for me and the boys to watch them grow. After watching "Fresh" I am more determined than ever to take my kids to the <a href="http://www.mariettasquarefarmersmarket.net/">Farmer's Market</a> on Saturdays to pick out our fresh, local produce and to visit farms whenever we have a chance. There is something great about learning where your food comes from and all the work that goes into it. It also really helps us to appreciate the intricacy of what God created in the natural world!Sarahhttp://www.blogger.com/profile/04680521695698972559noreply@blogger.com2tag:blogger.com,1999:blog-5040787979060036886.post-42377992004024812152012-02-19T11:58:00.004-08:002012-02-20T05:48:00.365-08:00Homemade Farm Cheese or Dry Curd Cottage Cheese (SCD)Last summer I spent a month road tripping with my three boys. My husband had to work for most of the month, but he flew to join us for several days in Cape Cod and then drove to TN to meet us in Gatlinburg for the last few days of our trip. I had a blast with my boys. It is so nice that they are older now and we can have conversations, make memories and laugh together. I love taking them to see new places and teaching them to have a spirit of adventure and learning to be curious about the world.<br />
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One of our key destinations on our road trip was Cape Cod where we spent time with my husband's parents. They immigrated from Russia about 30 years ago when my husband was six years old. They have taught me many great recipes and I love eating at their house! I love trying new things, which is a very lucky thing since I married into a Russian-Jewish family. Time at their house centers largely around the food we eat together. Each meal is a masterpiece with lots of appetizers & most of them are homemade. <br />
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One thing they eat every morning for breakfast is their homemade farm cheese, or 'tvorog'. I finally wrote down the recipe so I can make it myself. They eat it with some yummy granola, seeds or nuts on top, a drizzle of honey, and chunks of fresh fruit mixed in. Sometimes they mix in some creamy yogurt as well. It is so delicious and the perfect summer morning treat. It is also very healthy. The bacteria that forms during the fermentation process is good for the gut. And as a side note, my husband is lactose intolerant but it didn't seem to bother his stomach. According to my Nourishing Traditions book, during the process of letting it sit overnight the lactose is broken down and the casein is largely pre-digested.<br />
<span style="color: #222222;"><br />
</span><br />
<div class="MsoNormal"><b>FARM CHEESE (and whey)</b><span style="font-family: Arial, sans-serif;"><o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Combine 1 gallon milk* & 1 quart buttermilk in an oven proof pot. Cover and let sit at room temperature overnight/24 hours.<br />
<i>*whole milk makes the creamiest farm cheese. less than 2% milk will make a crumbly, rubbery end product</i></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">The next day uncover it and place it in a 200 degree oven for about an hour and 15 minutes. When it's done it should get dry around the edges and have some cracks around the edges. The middle will still be soft. Let it cool completely.<span style="font-family: Arial, sans-serif;"><o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Place a cheesecloth or a couple layers of paper towels in a strainer.<span style="font-family: Arial, sans-serif;"><o:p></o:p></span></div><div class="MsoNormal">(My MIL told me that if you don't have "russian cheesecloth" then use a few layers of "american cheesecloth". Apparently the cheesecloth sold in Russian stores is very fine and American cheesecloth is more porous? I have some she gave me of the Russian cheesecloth)<span style="font-family: Arial, sans-serif;"><o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Pour the cooled farm cheese into the cheesecloth in the strainer. At this point the cloudy-clear liquid will drain out of the farm cheese. This is whey. If you want to save the whey, put a larger bowl under the strainer to catch it. For suggestions on how to use the whey, check out <a href="http://www.westonaprice.org/food-features/lacto-fermentation">this article about lacto-fermentation</a> from the Weston A. Price website. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Now, gather up the sides of the cheesecloth & tie it up somewhere with a bowl sitting underneath for the whey to drip out of it. Leave it hanging there for a few hours for the whey to drain out. (My MIL has a hook screwed into the cabinet by the sink so that she can tie her cheesecloth to this hook. She used to tie it to the cabinet knob) The remaining cheese inside the cloth should be soft with a consistency somewhere in between sour cream and cream cheese. It should be covered and refrigerated.<span style="font-family: Arial, sans-serif;"><o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">My father-in-law puts the whey in a glass jar in the fridge and drinks a cup of it every morning. It's supposed to be very good for you. My Nourishing Traditions book says it's good for keeping muscles young, joints limber and is good for digestion.<span style="font-family: Arial, sans-serif;"><o:p></o:p></span></div>Sarahhttp://www.blogger.com/profile/04680521695698972559noreply@blogger.com6tag:blogger.com,1999:blog-5040787979060036886.post-73574322628584682222012-02-16T09:55:00.002-08:002012-02-16T10:24:32.075-08:00Thrifty Thursdays: Make your own Chicken Stock<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs-6j4XEtbry1vD_2du2KI6bMgZ_MZZEDUcfanu0UDgWUs4S68WuQ2luzlVj69LQCSn1WQ3NJ9vx0UPlDGcQkc8LYVxWQsyZq2W1w0iKt-AHlHGnvaG5mta0ObnsyDemW7HOmBNrnTH3Y/s1600/chicken+stock.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs-6j4XEtbry1vD_2du2KI6bMgZ_MZZEDUcfanu0UDgWUs4S68WuQ2luzlVj69LQCSn1WQ3NJ9vx0UPlDGcQkc8LYVxWQsyZq2W1w0iKt-AHlHGnvaG5mta0ObnsyDemW7HOmBNrnTH3Y/s320/chicken+stock.jpg" width="320" /></a></div><br />
Making your own chicken stock has many benefits. Saving money on store-bought stock is just the beginning of the story! It is traditionally known as "the Jewish penicillin" for a good reason. It provides a remedy for many illnesses, strengthens the immune system and heals the digestive system, which is the seat of the whole body's immune system.<br />
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</div><div>The book<i> Nourishing Traditions</i>, by Sally Fallon, has much to say about meat and fish stocks on pages 116-126. Our ancestors were much more prone to using the whole animal and used nutritious, homemade stocks as a basis for soups, stews, sauces and more. When properly prepared, stocks contain minerals that are drawn from the bones, cartilage, marrow and vegetables in the stock and these are made available in our bodies. Sally Fallon teaches that adding acidic wine or vinegar while cooking the broth aids in drawing out the minerals such as calcium, magnesium and potassium. I love knowing that my kids will be getting these important minerals in their cup of soup!</div><div><br />
</div><div>I have also learned that the gelatin in a homemade meat broth lends amazing digestive health benefits, so don't get rid of it when it congeals on top of your chilled broth. As I said earlier, the lining of the intestines is where the nervous and immune systems begin. If our intestinal health is compromised, the way we poorly absorb and digest food will lead to all sorts of diseases and disorders and a weakened immune system. Page 124 of <i>Nourishing Traditions</i> quotes Hanna Kroeger from <i>Ageless Remedies from Mother's Kitchen</i>. It says, </div><blockquote class="tr_bq">"Why is chicken soup superior to all the things we have, even more relaxing than "Tylenol?" It is because chicken soup has a natural ingredient which feeds, repairs and calms the mucous lining in the small intestine. This inner lining is the beginning or ending of the nervous system. It is easily pulled away from the intestine through too many laxatives, too many food additives...and parasites. Chicken soup...heals the nerves, improves digestion, reduces allergies, relaxes and gives strength."</blockquote>So, if you or a loved one is suffering from any sort of illness, or just tends to have any sort of digestive or inflammatory issues, it seems Homemade Chicken Soup is the way to go! And your stock can be started with either a whole chicken, or the bones of an already devoured rotisserie chicken. The bones are the essential ingredient! So, never throw away those bones. Just stick them in a big pot of water with some veggies, some sea salt and vinegar and simmer away.<br />
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<b>Here is how I make a very easy, homemade chicken broth:</b><br />
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1 whole chicken (or the bones of a whole chicken)<br />
1 whole onion, quartered (no need to peel)<br />
2-3 carrots, washed and cut in half (no need to peel)<br />
1 head of garlic, cut in half (no need to peel)<br />
1-2 Tbsp sea salt<br />
1-2 Tbsp vinegar (depending on size of chicken)<br />
3 celery sticks, chopped (I don't use because my husband hates celery!)<br />
parsley and/or bay leaves if you have them<br />
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Place all ingredients in a large pot and fill with water just until covered. Bring to a boil and skim off foam if it forms, then reduce heat to simmer. Keep covered and simmer for 6-24 hours. If you would like, save the parsley and add it closer to the end of the cooking time. Sally Fallon says it will "impart additional mineral ions to the broth." It seems like a very long time to simmer, but this process really draws all the rich nutrients out of the bones and imparts a delicious flavor to your broth! When finished, strain the broth through a colander into another pot. Let the remaining chicken and vegetables sit in the colander until cooled enough to handle. Then, pick out the meat (if you used a whole chicken it will be falling off the bones) and use it in chicken soup, in a casserole, chicken salad or chicken burritos. The possibilities are endless!<br />
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<u><b>Storing & Using Broth</b></u><br />
When I make a large pot of chicken broth, I typically cannot use the whole thing right away. I let it cool, then put some in a jar in the refrigerator to be used in cooking for the next few days (7 days, tops) and pour the rest into ice cube trays or other containers for freezing. When you freeze broth in an ice cube tray, pop out the frozen cubes into another storage container like a ziploc freezer bag. Then, you have chicken broth to use in recipes, 2 Tbsp at a time! I also like to measure out 4 cup portions and freeze those in a ziploc bag so that I will have them to make a quick soup for lunch. They melt very quickly in a covered pot on the stove. Then, I can just add some chopped veggies and have a delicious, homemade soup ready in twenty minutes! Broth can also be used when sauteing vegetables, meats or added to sauces instead of water.<br />
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What is your favorite soup recipe to use chicken broth in?Sarahhttp://www.blogger.com/profile/04680521695698972559noreply@blogger.com3tag:blogger.com,1999:blog-5040787979060036886.post-50088871692939859532012-02-07T05:57:00.001-08:002012-02-16T09:13:40.705-08:00Seeing Red on Valentine's Day - How to Avoid Red 40If you are trying to avoid red dye for your children, Valentine's Day can be dreadful...everything is a shade of red! And it's all so pretty and tempting. Schools offer "candy grams" where you can send a bag of artificially colored and flavored candy to your kids. Oh, and their friends can send them one too! Then, at lunch on Valentine's Day well-meaning parents bring in cookies or cupcakes with red frosting. Red frosting has arguably the highest concentration of red dye per tablespoon than any other food. Then they end the day by bringing home cards from one another that appear to be simply a vehicle for more candy.<br />
<br />
The Feingold Association is calling for better research in <a href="http://www.blogger.com/(http://www.feingold.org/Research/BLUE/Page-19-call.pdf)">this article</a> published in their blue book which is free to download on their website.<br />
<blockquote class="tr_bq">Scientists who study the effects of additives on behavior have traditionally studied only the handful of allowed<br />
synthetic food colorings, ignoring the other 12,000 food additives now in use but never tested for<br />
behavioral or neurological effects. Safety studies usually test each additive alone, although we eat lots of<br />
them together, often combined in a single product. A landmark study (Lau 2006), recently found that two <br />
additives commonly used together inhibited developing neurons many times more than they were expected to<br />
do, based on the damage each caused alone. More studies on such common combinations are urgently needed.</blockquote>This article explains that the only scientific studies that have been conducted about the effect of food dyes have used levels far below what the average American actually ingests in a day. The Nutrition Foundation, <i>a group of food additive and chemical companies</i>, recommends studies use <b>27 mg/day</b> in studies about ADHD & diet. This article suggests that back in 1977 (when these studies were conducted) the average American was ingesting more like <b>327 mg/day!</b> I would imagine that number has only grown and, that it doubles or triples for the average child on a holiday!<br />
<br />
So, if you want to keep your family away from problem-causing food colors on Valentine's Day here are a few great candy companies who make wonderful, natural candies and chocolates.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2wBUSktUrCJWRCT1ejczqe3Ucc0kLtGJs5jaz1ss4x08a1oKnuUQP03NGe6MOxMGeKiAQ5WL4tH5pi-iQysBN54Qmhg_ACpHLoeYVygS6VxKwq2WPFcr1U0NKX4RJjzV9ovxv42rR4q4/s1600/indie+gummis.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2wBUSktUrCJWRCT1ejczqe3Ucc0kLtGJs5jaz1ss4x08a1oKnuUQP03NGe6MOxMGeKiAQ5WL4tH5pi-iQysBN54Qmhg_ACpHLoeYVygS6VxKwq2WPFcr1U0NKX4RJjzV9ovxv42rR4q4/s1600/indie+gummis.jpg" /></a></div><br />
<a href="http://www.indiecandy.com/">Indie Candy</a> is one of our favorites. Owned by a Feingold mom, this Birmingham, Alabama based company offers allergen free chocolates and candies. Their facility is free of the top 8 most common allergens including peanuts, gluten, milk, soy, and eggs. They have many corn-free options also. We love their big lollipops, gummi candies and cotton candy. Their chocolates are delicious as well.<br />
<br />
The <a href="http://www.squirrels-nest.com/">Squirrel's Nest</a> is also owned by a Feingold family and is located in Delaware. <a href="http://www.naturalcandystore.com/">The Natural Candy Store</a> features lots of additive-free candy as well. All of these websites will list their candy as stage one or stage two of Feingold and usually offer specials around holidays.<br />
<br />
There are also locally found candies that are natural. Check your Feingold materials for brandnames!<br />
<br />
And if you are in the Atlanta area, check out <a href="http://www.sarahkatesbakery.com/">Sarah Kate's Bakery</a> for Feingold approved cupcakes and sweet treats in a variety of delicious flavors. They also offer gluten and dairy free options!Sarahhttp://www.blogger.com/profile/04680521695698972559noreply@blogger.com1tag:blogger.com,1999:blog-5040787979060036886.post-21204296852795965932012-01-24T05:10:00.000-08:002012-01-24T05:17:59.014-08:00Grilled Pork Loin<div class="MsoNormal">This recipe is ALWAYS a big hit with my family and guests as well. And it is so easy. It pairs perfectly with <a href="http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/">Pioneer Woman’s Crash Hot Potatoes</a> and a big salad, such as this <a href="http://www.momskitchendesk.blogspot.com/2012/01/greek-salad.html">Greek Salad</a>. The only trick is remembering to marinate your pork at least 3-6 hours ahead of time so it can soak up the flavor and get nice and tender. It is actually best when you marinate overnight. The acid of the lemon juice really tenderizes the pork. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I buy Good Nature pork from BJ’s. Their pork is raised without EVER giving them antibiotics or growth stimulants and feed them a 100% vegetarian diet. You can read more about Good Nature <a href="http://www.goodnaturepork.com/">here</a>.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisKHYtLAvQRNdCksLLczp2YX3NAalLY1B36RpKQqV4vyqtP4VzLjVtLse75rEM5XARuPdCCk5H94xiS5ZW-LBf2GKnS6yd2d-tUXAqRSnH_PqC8uEJWPBsA9A02uQuux35oKVvviVp4aA/s1600/pork+pkg.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisKHYtLAvQRNdCksLLczp2YX3NAalLY1B36RpKQqV4vyqtP4VzLjVtLse75rEM5XARuPdCCk5H94xiS5ZW-LBf2GKnS6yd2d-tUXAqRSnH_PqC8uEJWPBsA9A02uQuux35oKVvviVp4aA/s320/pork+pkg.JPG" width="320" /></a></div><br />
<br />
I can’t afford to buy organically raised, pastured meat all the time for my family of five. I know that Good Nature might not be doing everything right, but at least I feel like it’s a better choice, and one I can afford. A boneless pork loin at BJ’s is $2.99/lb. It comes whole and I slice it into steaks for this recipe. Last time I made this, my very picky four year old asked me if I could make this every night!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">2 lbs. boneless pork loin, sliced into steaks of medium thickness</div><div class="MsoNormal">¾ cup lemon juice* (or lime) </div><div class="MsoNormal">½ cup olive oil</div><div class="MsoNormal">3 cloves garlic, sliced or minced</div><div class="MsoNormal">1 tsp sea salt</div><div class="MsoNormal">3 Tbsp dried oregano</div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7StJGDpXElTud1ZwnfNfEdcJXKmf0dafdgKlR11CC1GiWNNgulWjt0W5KulR5tO_m63-kV2-zhy71_q_fsMOZ4pe5bxUR4VW-AK4cF4v-cXveb9ednO3q_bH8CdFd2erWq3eTEH_v2ao/s1600/marinating+pork.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7StJGDpXElTud1ZwnfNfEdcJXKmf0dafdgKlR11CC1GiWNNgulWjt0W5KulR5tO_m63-kV2-zhy71_q_fsMOZ4pe5bxUR4VW-AK4cF4v-cXveb9ednO3q_bH8CdFd2erWq3eTEH_v2ao/s320/marinating+pork.JPG" width="320" /></a></div>Mix all ingredients except pork to make the marinade. Place pork in a large resealable bag or place it in a large glass baking dish. Pour the marinade over the pork and seal the container. Place it in the refrigerator for 3 hours or overnight. Preheat the grill and grill the pork turning once until done. Meat should reach an internal temperature of 140-160 degrees farenheit on a meat thermometer. </div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Hf95MdvI4xY6y1QKsriB1fqgUdTS350xjdtoIv679KJr9vrklVrnLiEPUxnkkomShIFfAkNkq2rfES9JZcDuE2Kv8GzNOlQniyuZMv71R9Pv3ImZr-RtOdjfHOOWi1TSHltUxQBA46k/s1600/grilled+pork.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Hf95MdvI4xY6y1QKsriB1fqgUdTS350xjdtoIv679KJr9vrklVrnLiEPUxnkkomShIFfAkNkq2rfES9JZcDuE2Kv8GzNOlQniyuZMv71R9Pv3ImZr-RtOdjfHOOWi1TSHltUxQBA46k/s320/grilled+pork.JPG" width="320" /></a></div><br />
</div><div class="MsoNormal"><i>*I keep a bottle of 100% lemon juice in the fridge. Minute Maid makes a good one sold in the freezer section that is just lemon juice, no preservatives. Also, Lakewood Organic does too. It’s easier and more affordable than keeping fresh lemons all the time. <o:p></o:p></i></div>Sarahhttp://www.blogger.com/profile/04680521695698972559noreply@blogger.com1tag:blogger.com,1999:blog-5040787979060036886.post-72135294667948589762012-01-24T05:04:00.000-08:002012-01-24T05:04:38.510-08:00Greek Salad<div class="MsoNormal">This salad is so delicious. It is a great accompaniment for Grilled Pork Loin and is also a perfect salad to take to a potluck because it is filling and pre-dressed, so people don’t have to take time to choose a dressing while getting their food.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1 head romaine lettuce, rinsed, dried and chopped</div><div class="MsoNormal">1 red onion, thinly sliced</div><div class="MsoNormal">1 small can pitted black olives</div><div class="MsoNormal">1 green bell pepper, chopped (stage 2)</div><div class="MsoNormal">2 large tomatoes, chopped (stage 2)</div><div class="MsoNormal">1 cucumber, sliced (stage 2)</div><div class="MsoNormal">1 cup crumbled feta cheese</div><div class="MsoNormal">6 Tbsp olive oil</div><div class="MsoNormal">1 tsp dried oregano</div><div class="MsoNormal">1 lemon juiced, or 2 Tbsp lemon juice*</div><div class="MsoNormal">½ tsp garlic powder or 1-2 cloves of garlic minced</div><div class="MsoNormal">½ tsp sea salt or to taste</div><div class="MsoNormal">Pepper to taste</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In a large salad bowl, combine the romaine, onion, olives, pepper, tomatoes, cucumber and cheese. Whisk together the oil, lemon juice, oregano, garlic, salt and pepper. The fresh garlic will be more potent and a little spicy (because raw garlic is spicy). Pour the dressing over the salad and toss to combine. If you need to replace stage 2 veggies with stage 1, try diced zucchini and mushrooms.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><i>I keep a bottle of 100% lemon juice in the fridge. Minute Maid makes a good one sold in the freezer section that is just lemon juice, no preservatives. Also, Lakewood Organic does too. It’s easier and more affordable than keeping fresh lemons all the time. <o:p></o:p></i></div>Sarahhttp://www.blogger.com/profile/04680521695698972559noreply@blogger.com0tag:blogger.com,1999:blog-5040787979060036886.post-81495614470886356282012-01-19T09:31:00.000-08:002012-01-19T10:23:51.511-08:00Natural Cleaning Solutions for the HomeMost cleaners sold in the store are full of toxic chemicals. Anything we breathe or touch enters our body, our bloodstream and eventually makes it's way to our brain. Some people get migraines from breathing these chemicals, some even feel loopy, frustrated or depressed when exposed to these chemicals. And, an array of autoimmune diseases and cancers have been linked to exposure to toxins like these as well. Lighten your family's toxic load by making homemade cleaners from just a few simple ingredients.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDtfFCnaKwMD3DbWT4gHcY5vBJCFqfzasWP1KcgLjq0sOIjD9QYZfiRyURXEDsyGHH3CbTsZQO6vNlLYkKykChTFmwUhhgC17lbtbmvcvTVTZQ3lEdP2xcxla71AGr2uS3VjhzJWDAhK4/s1600/natural+cleaning.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDtfFCnaKwMD3DbWT4gHcY5vBJCFqfzasWP1KcgLjq0sOIjD9QYZfiRyURXEDsyGHH3CbTsZQO6vNlLYkKykChTFmwUhhgC17lbtbmvcvTVTZQ3lEdP2xcxla71AGr2uS3VjhzJWDAhK4/s320/natural+cleaning.JPG" width="240" /></a></div>If you have more than one bathroom in the house, I suggest making these in double or triple batches and filling one bottle for every sink in the house. If you have one under the kitchen sink and one in each bathroom, how much easier will it be to clean. And you will have to mix up your cleaners less often. I know it feels like an extra chore to mix the cleaners up, but it really doesn't take long and will save you money and a potential headache (or worse health problem) from using the smelly, toxic namebrand cleaners. I have an old printout from <a href="http://www.mothersforcleanair.org/">Mothers for Clean Air</a> that I can't find online anymore. These recipes have been so helpful to me, so I thought I'd share them.<br />
<br />
<i>*Tip: Empty your spray bottles and wash them well so you can reuse them, or buy new, empty ones at the store. The gardening section usually has nice, sturdy ones. Put a label on the bottle so you remember what cleaner it is and include the recipe to make it on the bottle. That way when you need to mix up a new batch you don't have to go searching for the recipe. And, a funnel is super helpful for filling the bottles with your fresh batch of cleaning solution!</i><br />
<br />
<b><span style="font-family: inherit;">All Purpose Cleaner</span></b><br />
<span style="font-family: inherit;">4 cups warm water</span><br />
<span style="font-family: inherit;">2 tsp borax</span><br />
<span style="font-family: inherit;">4 Tbsp white vinegar</span><br />
<span style="font-family: inherit;">a couple drops of essential oil if you want it to smell nice</span><br />
<span style="font-family: inherit;"><br />
</span><br />
<span style="font-family: inherit;"><strong style="background-color: #ffffcc; line-height: 20px; text-align: left;">Homemade Soft Scrub</strong><br style="background-color: #ffffcc; line-height: 20px; text-align: left;" /><span style="background-color: #ffffcc; line-height: 20px; text-align: left;">1 2/3 cups baking soda </span><br style="background-color: #ffffcc; line-height: 20px; text-align: left;" /><span style="background-color: #ffffcc; line-height: 20px; text-align: left;">1/2 cup liquid soap (I used a Feingold approved peppermint oil soap)</span></span><br />
<span style="font-family: inherit;"><span style="background-color: #ffffcc; line-height: 20px; text-align: left;">2 tablespoons vinegar </span><br style="background-color: #ffffcc; line-height: 20px; text-align: left;" /><span style="background-color: #ffffcc; line-height: 20px; text-align: left;">1/2 cup water </span></span><br />
<span style="font-family: inherit;">few drops of essential oil if your soap doesn't have it already (lemon is nice)<br style="background-color: #ffffcc; line-height: 20px; text-align: left;" /><span style="background-color: #ffffcc; line-height: 20px; text-align: left;">Mix soda and soap. Add water, then add vinegar and mix with a wire whisk until well blended. Store in a squirt-top bottle and shake before using. Rinse thoroughly to avoid leaving a residue.</span> </span><br />
<b><span style="font-family: inherit;"><br />
</span></b><br />
<b><span style="font-family: inherit;">Steam Vac Solution</span></b><br />
<span style="font-family: inherit;">1 gallon warm water</span><br />
<span style="font-family: inherit;">4 drops dish detergent</span><br />
<span style="font-family: inherit;">1/8 cup borax</span><br />
<span style="font-family: inherit;">4 Tbsp white vinegar</span><br />
<span style="font-family: inherit;"><br />
</span><br />
<b><span style="font-family: inherit;">Disinfectant</span></b><br />
<span style="font-family: inherit;">1 gallon warm water + 1/2 cup borax. </span><br />
<span style="font-family: inherit;">If you don't rinse this solution off, it should inhibit mold & mildew from growing.</span><br />
<span style="font-family: inherit;"><br />
</span><br />
<b><span style="font-family: inherit;">Floor cleaner</span></b><br />
<span style="font-family: inherit;">1/2 cup vinegar or 1/4 cup borax in 1 gallon water</span><br />
<span style="font-family: inherit;"><br />
</span><br />
<span style="font-family: inherit;"><b>Countertop stains</b>: rub with moist baking soda</span><br />
<span style="font-family: inherit;"><br />
</span><br />
<b><span style="font-family: inherit;">Metal cleaners & polishes</span></b><br />
<span style="font-family: inherit;">Brass & Copper - paste of lemon juice & salt</span><br />
<span style="font-family: inherit;">Chrome - wipe with vinegar, rinse with water then dry</span><br />
<span style="font-family: inherit;">Silver - Soak silver about 5 minutes in a quart of warm water containing a tablespoon of baking soda, a tablespoon of salt and a piece of aluminum foil.</span><br />
<span style="font-family: inherit;">Stainless steel - Paste of baking soda and water. </span><br />
<span style="font-family: inherit;"><br />
</span><br />
<b><span style="font-family: inherit;">Window & Glass Cleaner</span></b><br />
<span style="font-family: inherit;">1 quart warm water+1/2-1 cup vinegar</span><br />
<span style="font-family: inherit;"><br />
</span><br />
<b><span style="font-family: inherit;">Decal removal</span></b><br />
<span style="font-family: inherit;">Soak in hot water, use vinegar or coat with peanut butter and let set overnight.</span><br />
<span style="font-family: inherit;"><br />
</span><br />
<b><span style="font-family: inherit;">Drain cleaner</span></b><br />
<span style="font-family: inherit;">Use plunger or drain snake to remove any obstructions. Then pour 1/2 cup baking soda followed by 1/2 cup vinegar. Wait a few minutes and pour in 1 quart of boiling water. Repeat if needed. </span><br />
<span style="font-family: inherit;"><br />
</span><br />
<b><span style="font-family: inherit;">Garbage Disposal Smell</span></b><br />
<span style="font-family: inherit;">Grind lemon rinds in disposal or pour baking soda in disposal.</span><br />
<span style="font-family: inherit;"><br />
</span><br />
<b><span style="font-family: inherit;">Mold & Mildew</span></b><br />
<span style="font-family: inherit;">-Make a concentrated solution of borax & water to clean affected areas. </span><br />
<span style="font-family: inherit;">-Scrub mildew spots with baking soda or borax, sponge with white vinegar.</span><br />
<span style="font-family: inherit;">-Mix 2 parts baking soda to 1 part borax. Sprinkle on surfaces, dampen and allow to sit for a time to absorb odors. Scrub & rinse.</span><br />
<span style="font-family: inherit;"><br />
</span><br />
<b><span style="font-family: inherit;">Fabric Softener</span></b><br />
<span style="font-family: inherit;">-1/4-1/2 cup baking soda in rinse water</span><br />
<span style="font-family: inherit;">-Add 1 cup vinegar or 1/4 cup baking soda during final rinse</span><br />
<span style="font-family: inherit;">-use 1/2 cup borax & half the amount of detergent usually used per load</span><br />
<span style="font-family: inherit;"><br />
</span><br />
<b><span style="font-family: inherit;">Laundry bleach</span></b><br />
<span style="font-family: inherit;">Use 1/2 cup white vinegar in rinse water to brighten dark clothing</span><br />
<span style="font-family: inherit;">Substitute 1/2 cup borax per wash load to whiten whites and brighten colors and to remove spots. </span><br />
<span style="font-family: inherit;"><br />
</span><br />
<b><span style="font-family: inherit;">Stain Pretreatment</span></b><br />
<span style="font-family: inherit;">Make a paste of baking soda and water and spread on stain. Wet with vinegar. Soak in soapy water. </span><br />
<span style="font-family: inherit;"><br />
</span><br />
<b><span style="font-family: inherit;">Spray Starch</span></b><br />
<span style="font-family: inherit;">For regular fabrics, dissolve 2 Tbsp cornstarch in a pint of cold water; store in a spray bottle.</span>Sarahhttp://www.blogger.com/profile/04680521695698972559noreply@blogger.com1tag:blogger.com,1999:blog-5040787979060036886.post-75262564017332983242012-01-12T10:04:00.000-08:002012-01-12T10:04:00.033-08:00Our favorite baked salmon recipe: Salmon with Cream SauceThis is our favorite baked salmon. Even my kids love it!<br />
<br />
Preheat oven to 350 degrees. Lightly grease a baking sheet.<br />
<br />
Bake salmon filet (skin side down if it has skin) for 20 minutes or until fish is opaque.<br />
While salmon is baking prepare sauce. In a small saucepan combine:<br />
<br />
1 Tbsp olive oil<br />
1 clove garlic, minced<br />
1/4 cup lemon juice<br />
pinch of salt or Morton's Nature's seasoning salt<br />
pinch of parsley<br />
1/2 cup sour cream<br />
*option to add 2 Tbsp capers if you have them (I usually don't)<br />
<br />
Cook the oil and garlic for about a minute, then, add the other ingredients and simmer for 2-4 minutes, or just until heated through.<br />
<br />
Serve the salmon with the sauce on top.<br />
If you are anything like my family, double the sauce recipe!Sarahhttp://www.blogger.com/profile/04680521695698972559noreply@blogger.com3tag:blogger.com,1999:blog-5040787979060036886.post-84785926277030637412012-01-10T08:08:00.000-08:002012-01-10T08:27:58.971-08:00Triple Chocolate Ben 10 Birthday Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidGeAU3Eioo3ZqDMepsOxpVkBrrKunQYKboNFtkn8rFxWXI5sfDcpCBfGuSKhLFZYfDOWSs5Uycs5c79ApzcIvY16Gnx4F0RxOPQkElX8fR-CXaC_L2rOrw_DwznwkDdzoAT4PNEVCkQ4/s1600/josh+ben+10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidGeAU3Eioo3ZqDMepsOxpVkBrrKunQYKboNFtkn8rFxWXI5sfDcpCBfGuSKhLFZYfDOWSs5Uycs5c79ApzcIvY16Gnx4F0RxOPQkElX8fR-CXaC_L2rOrw_DwznwkDdzoAT4PNEVCkQ4/s320/josh+ben+10.jpg" width="213" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>My youngest turned 4 this weekend! It has been so much fun celebrating with him. He has been thrilled about every aspect of his birthday. He eats, lives and breathes Ben 10 lately and wanted everyone to dress up like a Ben 10 character for his party. He was Ben and I was Ben's cousin Gwen. His brothers were two different versions of Ben (he looks different at different ages throughout the TV series) and dad was Swampfire, an alien hero. J Blaze was thoroughly happy with his party and wore his new omnitrix watch until I forced him to take it off at bedtime. Sweet little boy!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ysSRkJAWcAa5jYr6jIB-21SvHjBbQSFIPE1gOWYGtmDLvWfvyAIQ1mdKWyqxR6230adJ6nyqAAIpS1vP9j95hSTu6KbQ4MxZHzwS3SnDFpobeOSXx74iWmUNlLJRaTc6YyUzxCEz0NE/s1600/inside+of+chocolate+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ysSRkJAWcAa5jYr6jIB-21SvHjBbQSFIPE1gOWYGtmDLvWfvyAIQ1mdKWyqxR6230adJ6nyqAAIpS1vP9j95hSTu6KbQ4MxZHzwS3SnDFpobeOSXx74iWmUNlLJRaTc6YyUzxCEz0NE/s320/inside+of+chocolate+cake.jpg" width="240" /></a></div><br />
His birthday cake request was for a chocolate cake with chocolate chips and chocolate frosting. I must say he made a great choice! It was delicious! I used Kathryn's <a href="http://chachasgfkitchen.blogspot.com/2011/02/evs-birthday-cupcakes-gluten-free.html">coconut flour chocolate cupcake recipe</a> from her wonderful blog, <a href="http://chachasgfkitchen.blogspot.com/">ChaCha's Gluten Free Kitchen</a>. I make these chocolate cupcakes all the time and love them! I doubled the recipe and made four 9-inch round cake layers with it. I sprinkled chocolate chips on each layer and sort of mixed them in lightly before baking. I greased the pans and put parchment in the bottom of them and the layers came out very easily. I made my favorite Hershey's "Perfectly Chocolate" Chocolate Frosting. It is very simple: melt 1 stick of butter, add 2/3 cup cocoa powder and alternately add 3-4 cups powdered sugar and 3-5 Tbsp milk (I used coconut milk) until creamy. Layer the frosting between each of the 4 cake layers and enjoy! I served it with my <a href="http://momskitchendesk.blogspot.com/2010/03/coconut-milk-ice-cream-in-ice-cream.html">homemade coconut milk ice cream</a>.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpSkek4ijOgfy_JxxiZtXhV0c0U91iOOlP3GYLhyz307TCfXsY9SpUtqaH5o_SM95iwyaZUDT58M5kgyS_qZqhqm8lwjp9Nrgzlkmxm8J0eef7Ps4zjzdXJ5iZ48Rn-v3xLZnal6NxRPw/s1600/ben+10+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpSkek4ijOgfy_JxxiZtXhV0c0U91iOOlP3GYLhyz307TCfXsY9SpUtqaH5o_SM95iwyaZUDT58M5kgyS_qZqhqm8lwjp9Nrgzlkmxm8J0eef7Ps4zjzdXJ5iZ48Rn-v3xLZnal6NxRPw/s320/ben+10+cake.jpg" width="320" /></a></div><br />
For those interested, the cake represents the Omnitrix, Ben 10's watch. It was very easy to make and the green center is colored naturally with chlorophyl. We handed out glow bracelets at the door and played an alien shooting game that I got at Party City. Then, we melted an alien that had been frozen overnight in water in a plastic tub. I dumped the block of ice in the empty water table in the backyard and filled pots of warm water. The kids lined up and took turns dumping cups of warm water on the alien until it was freed. Thanks to <a href="http://inthecommonhours.typepad.com/in_the_common_hours/alien-ice-game.html">this blog post</a> for the idea. Then, they just played in the backyard. I have learned over the years of birthday parties with three boys, that simple is almost always more fun!<br />
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And lastly, thanks to my mom, sister and my girlfriends who make throwing kids' birthday parties so much more manageable! They are always there to help serve the cake, scoop the ice cream, clean my kitchen and everything in between!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRwHA1HB8GlnCKTvr4e_UY-Yqlz3eyKCn-13yvdTeN1unMe6EC1QQQY4XwvgBWmYwFhl2pdv5VFaOt8WeEKRipaRo7Qm32pr4KmZViBTdNQC-pKUlwWE8US6guQ8ef3799KS9yRDaZFhk/s1600/girlfriends.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRwHA1HB8GlnCKTvr4e_UY-Yqlz3eyKCn-13yvdTeN1unMe6EC1QQQY4XwvgBWmYwFhl2pdv5VFaOt8WeEKRipaRo7Qm32pr4KmZViBTdNQC-pKUlwWE8US6guQ8ef3799KS9yRDaZFhk/s320/girlfriends.jpg" width="320" /></a></div>Sarahhttp://www.blogger.com/profile/04680521695698972559noreply@blogger.com0tag:blogger.com,1999:blog-5040787979060036886.post-12452130034910573622012-01-06T06:47:00.000-08:002012-01-06T08:12:56.632-08:00Chewy Chocolate Chip Granola Bars<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1hX9jO8Ft6jK5fCuXkYy5tS_f3l36e2aQ7vk4XWIw9ZticvQgY2xFBHKC5SjhPunAiRf5Thu9rgrMAXEmOcQoJ6pURI5BuD92iuyXzcT1SesJ3qx4tA7ysqrTzBfsxAq33oZZ-cIX93Q/s1600/granola+bar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1hX9jO8Ft6jK5fCuXkYy5tS_f3l36e2aQ7vk4XWIw9ZticvQgY2xFBHKC5SjhPunAiRf5Thu9rgrMAXEmOcQoJ6pURI5BuD92iuyXzcT1SesJ3qx4tA7ysqrTzBfsxAq33oZZ-cIX93Q/s320/granola+bar.jpg" width="320" /></a></div><br />
I have been hesitant to try making these again. Sometime last year I tried a recipe that didn't go over well with the kids. They didn't stick together well enough and were not enough like the store bought bars that they love. Store bought granola bars are such a treat for me because they're such an easy snack to send to school or take on the road for errands. The kids are always excited about them because, let's face it, they're kind of like having a cookie for a snack! Well, I decided to give it another try because I found my favorite brand of natural chocolate chips in mini-size! I found them at World Market along with Glee Gum and several European versions of candy which is made with natural vanilla and no artificial colors. That is because artificial colors and flavors are regulated by the European governments. So, Mars and Nestle make a natural version of all their candies for Europe and Canada and continue to sell Americans the cheaper versions made with petroleum in them. <sigh></sigh><br />
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Back to the granola bars. I made a couple of tweaks this time. The mini chocolate chips are key. Also, I switched to using the quick cooking oats instead of whole rolled oats. If you want to use whole rolled oats, you can pulse them in your food processor a few times until they are broken down and smaller. I found that this helps the bars stick together and be more compact, which makes them more like the store-bought version and less messy for on-the-go eating. My main motivation in making these is to save money. My kids will blow through a $2.50 box of 6 bars in two days. Now I can make them for a fraction of the cost.<br />
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<b>Chewy Chocolate Chip Granola Bars</b><br />
<br />
4 1/2 cups quick cooking oats<br />
1 cup all-purpose flour (I used gluten free flour)<br />
1 tsp baking soda<br />
1 tsp vanilla extract<br />
3/4 cup butter (softened) or coconut oil (melted, but not hot)<br />
1 cup honey<br />
1/3 cup brown sugar<br />
2 cups mini chocolate chips (or raisins/nuts if you prefer)<br />
<br />
Preheat oven to 325 degrees. Grease a 9x13 inch baking pan.<br />
In a large mixing bowl, combine the oats, flour, baking soda, vanilla, butter or coconut oil, honey and brown sugar.<br />
Stir in the 2 cups assorted mini chocolate chips (or raisins/nuts if using).<br />
Mix well (using hands if necessary) until a sticky ball forms.<br />
Press evenly into prepared pan. Pack it down well so the bars will be flat on top.<br />
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Bake for 25-35 minutes, or until the entire top is golden brown. Let cool completely before cutting into bars. Wrap individually and enjoy!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM-LIzqIs5x3_26HrtHvQks7uffyq5byF6Yl3VaW3MHQb4eNP_cP_fflyojyPZh2L6NX0g_7QZVCqrPFydZfTKRIVXlstTxmKlu98EjmWLH4UViWfswNv8bl4DauFcMhrp_Vh322JfD9s/s1600/bar+to+go.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM-LIzqIs5x3_26HrtHvQks7uffyq5byF6Yl3VaW3MHQb4eNP_cP_fflyojyPZh2L6NX0g_7QZVCqrPFydZfTKRIVXlstTxmKlu98EjmWLH4UViWfswNv8bl4DauFcMhrp_Vh322JfD9s/s320/bar+to+go.jpg" width="320" /></a></div>Sarahhttp://www.blogger.com/profile/04680521695698972559noreply@blogger.com5tag:blogger.com,1999:blog-5040787979060036886.post-63299844719344566152011-12-22T13:10:00.000-08:002012-01-17T12:32:21.389-08:00Caramel Popcorn Snack MixThis is a great crowd pleaser as a munchie at a party and is also perfect for a holiday gift for co-workers, neighbors and friends.<br />
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It's also easy. I made a batch this morning in a grand total of 10-15 minutes. You can add in some peanuts and pecans for a real treat, but my kids don't like them, so I usually leave the nuts out.<br />
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6 cups popped popcorn<br />
3 cups Crispix cereal<br />
2 cups Cheerio-like cereal<br />
1 cup packed brown sugar<br />
1/2 cup (1 stick) butter cubed<br />
1/4 cup simple sugar syrup<br />
1 tsp vanilla<br />
1/4 tsp baking soda<br />
*optional 1 cup pecan halves &<br />
1 cup dry roasted peanuts<br />
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1. Preheat oven to 250 degrees & grease a large, metal roasting pan.<br />
2. Pop the popcorn. Easiest & cheapest way to pop healthy popcorn: brown paper lunchbag! I've found that every microwave is different, but in mine, I add 1/4 cup plain popcorn kernels to the bag, fold down the top of the bag with two small folds. Place it in the microwave and cook it for 1 minute, 50 seconds. It almost perfectly pops with very few leftover kernels. And, this also makes a perfect amount (about 6 cups) for this recipe!<br />
3. Mix together the popcorn, nuts if using, Crispix & Cheerio-like cereal on the greased roasting pan.<br />
4. On stovetop, combine the brown sugar, sugar syrup & butter and bring to a boil. Boil until temperature on a candy thermometer reaches 250 degrees.<br />
5. Remove from heat, add vanilla & baking soda. Immediately pour over popcorn mixture and toss around to coat.<br />
6. Cook in 250 degree oven for an hour (45 minutes works too!). Stir it a couple of times while baking.Sarahhttp://www.blogger.com/profile/04680521695698972559noreply@blogger.com0tag:blogger.com,1999:blog-5040787979060036886.post-76408312897363711332011-12-21T12:46:00.000-08:002011-12-21T12:46:48.874-08:00Danielle's Meat & Spinach CasseroleMy campus minister's wife, Danielle Sweeney, used to make this casserole for us on Thursday nights. Many college students would descend upon her house during the freezing Vermont winters and this was a very satisfying dinner for all! She was also famous for having a chocolate layer cake under her glass cake stand in the kitchen and she always put chocolate chips in the batter so it was incredibly decadent and delicious!This is my favorite recipe to make for families who have just had a baby because it's very comforting!<br />
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2 lbs ground turkey or beef<br />
1 1/2 tsp your favorite seasoning salt<br />
1 tsp ground pepper<br />
32 oz marinara sauce<br />
8 oz elbow or rotini macaroni<br />
3 10 oz pkgs chopped frozen spinach (thawed & drained)<br />
2 c. sour cream<br />
1 c. parmesan or romano cheese, grated<br />
<br />
Preheat the oven to 350 degrees. Brown the meat in a skillet. Add salt, pepper & marinara sauce. Cook pasta until slightly under cooked. Rinse and drain, add to meat mixture. In a 9x13 pan, layer the meat mixture, a layer of spinach, a layer of sour cream, then sprinkle with cheese. Repeat the layering process. Bake at 350 degrees until brown & bubbly (usually about 30 minutes). Pairs perfectly with a big salad! My secret to getting my kids to love it is that I used fresh spinach, pulsed it in the food processor and added it to the meat to cook. That way they never knew it was there!<br />
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*for Feingolders, this is stage two and you would need to make a stage one sauce to sub for the marinara to make it stage one...like an un-tomato sauce.Sarahhttp://www.blogger.com/profile/04680521695698972559noreply@blogger.com0tag:blogger.com,1999:blog-5040787979060036886.post-75041088893835092372011-12-21T05:11:00.000-08:002011-12-21T05:11:46.832-08:00Homemade Devil Dogs - Gluten Free2 cups all-purpose gluten free flour<br />
1 tsp guar or xanthan gum (unless your all purpose flour already includes this)<br />
1 cup light brown sugar<br />
1/2 cup cocoa powder<br />
1 tsp baking soda<br />
1/4 tsp salt<br />
1 cup buttermilk<br />
1 egg, lightly beaten<br />
6 Tbsp butter, melted<br />
1 recipe vanilla buttercream frosting<br />
<br />
Line two sheet pans with parchment paper. Heat oven to 350 degrees.<br />
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Combine flour, brown sugar, cocoa powder, baking soda and salt in a bowl and whisk them together. Add buttermilk, egg and melted butter. Stir, just until blended.<br />
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Prepare a large resealable (ziploc) bag by snipping off about an inch of one corner of the bag. Spoon batter into the prepared bag. Pipe logs of batter onto your parchment paper. I made mini sandwiches and mine were about 3x1 inch logs before baking. Bake until firm to the touch, about 9-12 minutes. Transfer to wire rack and let cool completely.<br />
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Pipe the frosting on the bottom of one cookie and place the bottom of another cookie on top. Voila! Devil Dog. If you don't have a piping bag, just snip the corner off another ziploc bag and fill with frosting to complete this step.Sarahhttp://www.blogger.com/profile/04680521695698972559noreply@blogger.com0tag:blogger.com,1999:blog-5040787979060036886.post-72806385218922581442011-11-07T11:24:00.000-08:002011-11-07T11:41:19.603-08:00Healthy Treat - Homemade Hot Fudge Brownie "Larabar"<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_SrbNA-DQb7W7WBS9g8076gj6RvloZVpwkQGWC7miGK9Yfac3drwof6i90Gs8h90ZQsbpgJEHeI_fQnk_Yd0DZ5nygDToA9AJUx1yygOu2bNsdgiw13WLs5AOpfvOin0EgtAY6uZ0ilg/s1600/stacked+bars.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_SrbNA-DQb7W7WBS9g8076gj6RvloZVpwkQGWC7miGK9Yfac3drwof6i90Gs8h90ZQsbpgJEHeI_fQnk_Yd0DZ5nygDToA9AJUx1yygOu2bNsdgiw13WLs5AOpfvOin0EgtAY6uZ0ilg/s320/stacked+bars.jpg" width="240px" /></a></div>Thanks to my friend, Renee, for reccomending this recipe. And thanks to Chocolate Covered Katie for posting it on her blog! Just click <a href="http://chocolatecoveredkatie.com/2011/08/12/hot-fudge-brownie-larabars/">here</a> for the recipe straight from her blog. <br />
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I made these thinking they would be an okay diet food. You know, the ones you eat because that's all you can eat and it's good for you. Oh my, I was very surprised! These are delicious!! And they are grain free, no added sugar (only what's naturally in the dates) and still taste like a dessert! <br />
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My three year old can't get enough of them. He proudly announced to the little girl we were carpooling with on the way to preschool this morning that he has a special chocolate bar in his lunchbox and "it has no sugah in it". I guess he heard me telling my husband that. Ha! <br />
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So, after you blend together the nuts, dates, vanilla, salt and cocoa powder you come upon the challenge of how to shape the crumbly mixture into bars. I pulled out my mini candy bar mold I bought last Halloween to make homemade candy bars. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgRu0pN7zGAsHrRJuaeODtrsVPTkkuS_lvgKvF8yHnhT0-xkYCa4u7RFSPFEPfSAVS80QUzB0dj62vXchCkMSQFfAklpkpgiABx7hBRdkEDB7OZixk9AcrWFHv1fPXLybyEcauI2CX2Y4/s1600/candy+bar+mold.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgRu0pN7zGAsHrRJuaeODtrsVPTkkuS_lvgKvF8yHnhT0-xkYCa4u7RFSPFEPfSAVS80QUzB0dj62vXchCkMSQFfAklpkpgiABx7hBRdkEDB7OZixk9AcrWFHv1fPXLybyEcauI2CX2Y4/s320/candy+bar+mold.jpg" width="244px" /></a></div>[That was before I found out that Aldi brand mini candy bars have real vanilla!] It was super easy to press the mixture in the candy bar mold and the little bars popped right out, perfectly shaped. This will be key for getting my older boys to try them. If it looks too messy and homemade they are very suspicious! <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNJzCsm5pGlL3SGRgtpHpuF5NqFSjgsCI3tZZT6fnQ7xJxBiz_MOrC0df2D8LDS1d3evDGGa5EZL88aljqkOsHp8yo8h6FOpqQsklPp9p9aFV9t3mXjSHlv0t6iFvbGG-DbS0g9ax9O38/s1600/larabars.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNJzCsm5pGlL3SGRgtpHpuF5NqFSjgsCI3tZZT6fnQ7xJxBiz_MOrC0df2D8LDS1d3evDGGa5EZL88aljqkOsHp8yo8h6FOpqQsklPp9p9aFV9t3mXjSHlv0t6iFvbGG-DbS0g9ax9O38/s320/larabars.jpg" width="320px" /></a></div><br />
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If you make them or another of her flavors, let me know how you like them!Sarahhttp://www.blogger.com/profile/04680521695698972559noreply@blogger.com1tag:blogger.com,1999:blog-5040787979060036886.post-44075091885861888702011-10-02T13:38:00.000-07:002011-12-22T13:47:03.431-08:00Buffalo Hot Wings and Chili Stackos for a CrowdIt's football season and the temperature is dropping! Check out my friend April's new blog called <a href="http://www.aprilthegamechanger.blogspot.com/">The Game Changer</a>. She is going to help all us women keep up with football and learn how to follow it - at least enough to talk to our husbands about it. That way we don't become football widows in the fall, but we enjoy the season too! Thanks, April! <br />
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Here are some of my favorite recipes for this season that are perfect for tailgating and football parties! And yes they are a little better for you than the traditional store-bought wings and chili from a can. <br />
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My boys are all crazy about Buffalo Hot Wings. It is the most requested item when I give them a choice. And I never knew how easy it was to make them at home instead of buying the frozen bag o' wings that have an ingredients list a whole paragraph long and are often breaded. These homemade hot wings involve 3 simple ingredients and are baked, not fried. Sometimes I buy frozen wings that are already separated, but lately I've been buying the fresh (not frozen) wings that still are intact. It is a little more work, but I like not having to thaw them before cooking. If the wings haven't been separated, you'll need a pair of kitchen scissors or a sharp knife and a cutting board. You have to cut each wing in two places, at each joint. Discard the tip (skinny part) and throw the other two wing parts on the greased baking sheet. <br />
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<strong>Buffalo Hot Wings</strong><br />
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Spray a large baking sheet with non-stick spray<br />
Pre-heat oven to 450 degrees<br />
Separate wings at the joints (if not yet separated) and spread them in an even layer on the baking sheet<br />
Sprinkle with salt and pepper (I use Morton's Nature's Seasons seasoning blend)<br />
Bake at 450 degrees for 35 minutes.<br />
While the wings cook, melt 2 Tbsp butter in the microwave.<br />
Add 3 Tbsp TexasPete Hot Sauce & whisk with the melted butter. <br />
When wings are fully cooked, add them to a large bowl and pour the hot sauce/butter mixture over them. <br />
If the bowl has a cover, close it tightly and shake to coat. If no lid is available, just stir well to coat. <br />
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Serve with blue cheese dressing (or <a href="http://momskitchendesk.blogspot.com/2010/04/homemade-ranch-seasoning-and-salad.html">dairy free ranch dressing</a>) and carrot sticks or your veggies of choice. <br />
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<strong>Easy Chili and How to Make Stack-os for a Crowd</strong><br />
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Chili is one of our favorite weekend meals too. My kids like it better if I use crushed tomatoes instead of the whole or diced that I used to use. Also, I mash the beans slightly before adding them so the kids can't find distinguishable chunks. They now love it!<br />
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We have a strong tradition in my side of the family called Stack-os. It all began circa 1982 at the Knoxville World's Fair. I was 5 years old and was there with my parents and our best friends, the Garretts. Apparently, someone at the fair was selling little bags of fritos with a scoop of chili in the bag and served with shredded cheese and toppings. People were walking around with "Stackos" in a bag with a fork at the Fair. We still serve Stackos whenever we meet the Garretts and our other 'Bama friends in the Smoky Mountains every year and I serve them often at my house for Bonfire or Football Parties. <br />
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<strong>Easy Homemade Chili </strong><br />
<em>(double, triple or quadruple based on how many you are serving)</em><br />
1 lb ground beef or turkey<br />
1 large onion, chopped (or 4 Tbsp dried chopped onion)<br />
2 cloves garlic, crushed (or 1/4 tsp garlic powder)<br />
1 Tbsp chili powder<br />
1/2 tsp salt<br />
1 tsp ground cumin*<br />
1 tsp dried oregano*<br />
1 tsp cocoa powder*<br />
1 can (16 oz) diced tomatoes undrained (or crushed for no chunks)<br />
1 can (16 oz) your favorite beans undrained (I like kidney, pinto or black)<br />
*for a quicker option, omit these 3 ingredients and double the chili powder to 2 Tbsp<br />
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Brown the meat, add chopped onions and spices. Add tomatoes and beans and heat to boiling. Cover and simmer about an hour or serve immediately if you need to!<br />
<em>Add water if you want a thinner consistency or if reheating chili the next day.</em> <br />
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<br />
<br />
<u>Garnishes for Stackos include:</u><br />
Rice<br />
Fritos<br />
Shredded cheese<br />
Sour Cream<br />
Hot Sauce<br />
Chopped fresh tomatoes<br />
Chopped lettuce<br />
Olives<br />
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This is perfect for a large potluck style gathering. Just assign an item or two to each guest to bring and you provide the chili. Instant Stacko Party!Sarahhttp://www.blogger.com/profile/04680521695698972559noreply@blogger.com0tag:blogger.com,1999:blog-5040787979060036886.post-9049597501243631322011-08-03T07:59:00.000-07:002011-08-03T07:59:59.911-07:00Homemade Beef Jerky from Deliciously OrganicAs I mentioned in the last post, I made donuts with the boys yesterday. I had also been planning to make beef jerky. They have recently discovered they love beef jerky. I will sometimes buy them Wellshire Farms Turkey Jerky sticks, but they are way too expensive! When I saw <a href="http://deliciouslyorganic.net/homemade-beef-jerky-recipe/">this</a> recipe from Carrie Vitt at Deliciously Organic I knew I had to try it. <br />
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So, while the yeast dough for the donuts was rising yesterday I sliced the beef & the boys made the marinade. I marinated it overnight and cooked it first thing this morning. It has to marinate for 6-8 hours and cook at 200 degrees for 4 hours, so plan accordingly. But, it is a really affordable alternative to buying natural jerky and will be a good, high-protien snack for the kids to take to school. My boys do much better staying on task at school when they have a steady stream of protien throughout the day. <br />
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Here is a picture of our jerky cooking in the oven. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsJloqOdiXXVST0x5Lx4D4vSFK6mm4tysCrEF1NgAm66jXJfh-5advCsgrZrk5CeyNroOCr45Tvvw1X2sayOxWMMy2-Trp-0Suao1d_sED6pe-Wwu7ky-G74QuAGd6sMVorY_eZN8GhMo/s1600/Mobile+121.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="204px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsJloqOdiXXVST0x5Lx4D4vSFK6mm4tysCrEF1NgAm66jXJfh-5advCsgrZrk5CeyNroOCr45Tvvw1X2sayOxWMMy2-Trp-0Suao1d_sED6pe-Wwu7ky-G74QuAGd6sMVorY_eZN8GhMo/s320/Mobile+121.jpg" t$="true" width="320px" /></a></div>Sarahhttp://www.blogger.com/profile/04680521695698972559noreply@blogger.com0tag:blogger.com,1999:blog-5040787979060036886.post-29984699293881235422011-08-03T07:42:00.000-07:002011-08-03T07:42:53.965-07:00Glazed DonutsWell, it's the last two weeks before school starts and I am enjoying some great time at home with the kids. We made <a href="http://www.pauladeen.com/index.php/recipes/view2/homemade_yeast_donuts/">these</a> delicious glazed donuts yesterday and sprinkled them with Let's Do Organic sprinkles. The glaze was very, very good. I added some cocoa powder to half of it, so some were chocolate glazed. And the holes I put in a brown paper bag with some powdered sugar while still hot and shook them so they were coated. Then, I put some glaze in a plastic bottle with a nozzle and squirted the glaze inside some of the donut holes. I decided to make them extra special since I don't let the kids get donuts out ever, so they deserved an extra shot of frosting in their homemade donut holes! Ha! I have a nifty donut cutter that I got at a kitchen outlet store in TN. That made them super easy to make too. And I got to teach the kids about what yeast is & how it works. Thanks, Paula Deen! <br />
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Here is a not-so-pretty pic of our donuts.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnUyXSLVkH-vxfdDPLTy5xSWmEkGbX2OOgWprYxRikYXRScmVHFa_HiFHMSMa9JUvOofcY3XMzS-RM6-oZwx4DdraHmZNRC5gR5HMtW8CXT5AeodmgTC5yf4H9toqweBvHG799AiuWTww/s1600/Mobile+119.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnUyXSLVkH-vxfdDPLTy5xSWmEkGbX2OOgWprYxRikYXRScmVHFa_HiFHMSMa9JUvOofcY3XMzS-RM6-oZwx4DdraHmZNRC5gR5HMtW8CXT5AeodmgTC5yf4H9toqweBvHG799AiuWTww/s320/Mobile+119.jpg" t$="true" width="266px" /></a></div>Sarahhttp://www.blogger.com/profile/04680521695698972559noreply@blogger.com0tag:blogger.com,1999:blog-5040787979060036886.post-37699389108032224652011-07-08T12:04:00.000-07:002011-07-08T12:06:54.695-07:00Homemade Frozen YogurtOk, so Pinkberry is delicious! We love it. And, last time I checked the ingredients in their yogurts are pretty natural, except I wish they didn't use dextrose (corn sweetener) in it. They also offer fruit, nuts & natural "organic" gummi bears for toppings. Another plus for Pinkberry. However, taking a family of 5 out for frozen yogurt at Pinkberry is very expensive!! So, I decided to figure out how to make it myself. <br />
<br />
It is incredibly easy!<br />
<br />
Mix together:<br />
1 large container of yogurt<br />
(I used a 32 oz container of Dannon natural plain yogurt which is only $2.99 regularly)<br />
1 cup (I used a little less) of white sugar or your sweetener of choice<br />
1 tsp vanilla<br />
<br />
Some say you should put this mixture back in the fridge for a few hours. I didn't. I just mixed it really well so that the sugar wasn't grainy & put it right in my ice cream maker. I turned it on & voila! About 30 minutes later I had frozen yogurt! I also did a large container of O Soy & Co. soy yogurt this way & it turned out equally yummy. (husband is lactose intolerant). If you haven't been to Pinkberry you should know that this frozen yogurt is tart & tastes more like yogurt than ice cream. But, if you or the kids don't like the tartness that much, just mix in some chocolate syrup, pureed fruit or other such sweet mix-in & it will cover most of the tartness. I like mine with strawberry puree & chocolate chips! <br />
<br />
Pinkberry for my family would run us about $20 or more. <br />
I can do it homemade for $2.99!Sarahhttp://www.blogger.com/profile/04680521695698972559noreply@blogger.com0tag:blogger.com,1999:blog-5040787979060036886.post-11619555201105791102011-06-20T05:35:00.000-07:002011-06-20T05:35:19.591-07:00Deals this weekSo, I've started getting the Sunday paper and making a list for each local store and what is on sale where. I know this is baby stuff in the couponing world, but I have just been a loyal Publix customer for the past couple years and only would buy what was on sale there...basically ignoring the other stores. But, I'm enjoying the game of finding the cheapest of everything now. I only pay attention to things my family would eat, so I will not list any other deals that may be out there. And this is just my personal list of what I need this week. I am pretty stocked on staple items from previous sales. <br />
<br />
<strong>Aldi</strong><br />
strawberries $1.29/lb<br />
cantaloupe $.99 each<br />
plums, nectarines & peaches $.35/each<br />
and I've recently discovered these two things my family loves <br />
at Aldi to satisfy their sweet tooth without me having to turn the oven on: <br />
homestyle chocolate chip cookies $1.99<br />
assorted mini candy bars with real vanilla flavoring! $1.99<br />
<br />
<strong>Kroger</strong><br />
pineapple $2.50<br />
asparagus $2.49<br />
Silverbrite Salmon $4.99/lb<br />
Hebrew National dogs B1G1<br />
Lays chips $1.99<br />
<br />
<strong>Ingles</strong><br />
So Delicious coconut milk B1G1<br />
Vans frozen organic waffles 2/$5<br />
Springer Mountain Farms organic chicken breasts 24 oz/$6.48 ($4.32/lb)<br />
<br />
<strong>Publix</strong> (only good through Wed 6/22)<br />
Kozy Shack puddings B1G1<br />
Breyers ice cream B1G1<br />
and so happy that Publix now carries bags of Yummy Earth gummi worms up near the registers. Go Publix!Sarahhttp://www.blogger.com/profile/04680521695698972559noreply@blogger.com0