Sunday, February 13, 2011
chicken broth or stock
Saturday, February 12, 2011
unsweetened baker's chocolate
1 egg: 1 teaspoon gelatin + 3 tablespoons cold water + 7 teaspoons boiling water
2 eggs: 2 teaspoons gelatin + 1/3 cup cold water + 1/2 cup boiling water
3 eggs: 1 tablespoon gelatin + 1/2 cup cold water + 1/2 cup boiling water
- Place bowl in cold water
- Sprinkle gelatin to soften, mix thoroughly with spoon
- Add boiling water until gelatin is dissolved
- Place in freezer to thicken while mixing cake or cookies (can refrigerate but takes longer)
- When time to add eggs, take thickened gelatin from freezer/refrigerator and beat till it's frothy (MOST IMPORTANT!)
Friday, February 11, 2011
liquid in baking
liquid ingredients in a brownie mix
Thursday, February 10, 2011
butter or shortening
Wednesday, February 9, 2011
As I post the information, I'll add the appropriate label for each item so you'll be able to find it easily if you come back. The categories will include dry baking products; butter, shortening, oil; eggs; liquid baking products; diary products; and possibly more. I'll know more as I organize these by category instead of alphabetically.
Sunday, January 30, 2011
The Bishop's Storehouse sells only black beans, Great Northern, and pinto beans, but in all three cases, buying 25 pounds of beans cost much less, sometimes less than half as much, as if purchased by the pound at a local grocery store. The next least expensive store, generally, was Wal-Mart.
If your budget is limited, when you choose to buy dry beans, be sure to compare prices at the stores where you frequently shop.
Saturday, January 29, 2011
The cooking methods include boiling on stovetop, slow cooker on low and on high, and pressure cooker. Also on the page is the yield for cooked beans by cups for 1 cup dry beans. Again, it's not a PDF but you should be able to click on the image and print it.
Friday, January 28, 2011
Other Bean Resources
Northarvest Bean Growers Association where you can find information about a variety of beans. I love the image at the top of their website where they display a variety of beans and then identify nine different beans individually. In addition, at this link they have information down the side of the page with more information about a variety of beans.
The U. S. Dry Bean Council offers another website, American Bean, where you can find Bean Basics, Bean Health and Nutrition, and Bean Varieties (a nice display and description of a variety of beans), among other things.
Another website, also called American Bean, offers recipes. It's last publication date was in 2008, but the recipes are still there.
Thursday, January 27, 2011
1 tablespoon vegetable oil
1 onion, chopped
3 cloves garlic, minced
2 carrots, chopped
2 stalks celery, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
2 cans vegetable stock (14 oz.)
2 cans black beans (15 oz.), rinsed and drained
1 can whole kernel corn (8.75 oz.)
1/4 teaspoon ground black pepper
1 can stewed tomatoes (14.5 oz.)
In a large saucepan, heat oil over medium heat.
Add and cook onion, garlic, carrots, and celery, stirring occasionally. Cook for 5 minutes or until onion is softened.
Add chili powder and cumin. Cook, stirring, for 1 minute.
Add stock, 1 can beans, corn, and pepper. Bring to boil.
Meanwhile, in a food processor or blender, puree together tomatoes and remaining can of beans. Add to pot. Reduce heat, cover, and simmer for 10-15 minutes or until carrots are tender.
Wednesday, January 26, 2011
cooked beans (pinto or black beans)
2 cloves garlic, minced
2 tablespoons chili powder
2 tablespoons olive oil
cumin to taste
salt to taste
diced tomatoes (optional)
Cook rice and beans separately according to directions. In a large skillet saute onion, garlic, chili powder, and cumin. Add rice and stir to coat. Add salt to taste. Add beans, corn, and tomatoes, if desire, and stir. Cook over low heat until warm through, but not burnt on bottom. Garnish with cilantro. Serve with sour cream, salsa, and cheese.
Burritos: Roll in flour or corn tortilla with cheese and bake until cheese melts.
Tostadas: Top flour or corn tortillas with beans and rice mixture. Layer sauteed zucchini or other vegetable and top with cheese. Broil until cheese melts.
Monday, January 24, 2011
If you ordered seed catalogs last year, the 2011 ones have probably arrived without any effort on your part. If not, these companies have been recommended to us. Click and order, send a postcard with a request, or make a phone call.
Baker Creek Heirloom Seeds
417-924-8918, 2278 Baker Creek Road, Mansfield, MO 65704
The Cook's Garden
800-457-9703, P.O. Box C5030, Warminster, PA 18974
Gurney's Seed & Nursery Co.
513-354-1491, P.O. Box 4178, Greendale, IN 47025-4178
John Scheepers Kitchen Garden Seeds
860-567-6086, 23 Tulip Drive, P.O. Box 638, Bantam, CT 06750
Seed Savers Exchange
563-382-5990, 3094 North Winn Road, Decorah, IA 52101
Territorial Seed Company
800-626-0866, P.O. Box 158, Cottage Grove, OR 97424-0061
W. Atlee Burpee & Co.
800-888-1447, 300 Park Avenue, Warminster, PA 18974
One of the best things about seed catalogs is all the information they contain. You can learn about the growing conditions, size, and spacing of plants. Sometimes the catalogs suggest best uses for the vegetable and occasionally give recipes.
Personal opinion here: whether you order seeds from Baker Creek or not, order the catalog. The photographs will positively inspire you, they are so beautiful! And we hope the Lord inspires you about your garden.
Monday, August 23, 2010
1-2 gallon cooking pot
tongs, colander, or a plastic basket to fit in the above pot
food processor or knife and cutting board
jars, lids, and rings (perhaps 24 - we didn't count)
long-handled mixing spoon
measuring cups and spoons
28-32 cups of Roma tomatoes (about 16 pounds)
5 cloves fresh garlic cloves
4 green peppers
1 cup jalapeño peppers
2 chili peppers
3 yellow banana peppers
1 relleno pepper (or buy the hottest pepper you can find)
3 bunches cilantro
3 large (12 oz.) cans tomato paste
5 1/2 tablespoons salt
1 tablespoon pepper, ground
4 tablespoons vinegar
2 tablespoons cumin
2 tablespoons brown sugar
Heat water to boiling in 1-2 gallon pot. While it's heating, wash the tomatoes, removing any bad spots.
When the water boils, blanche the tomatoes, a few at a time, by immersing them in the boiling water to the count of 20, then remove them from the boiling water. This blanching process helps the skins come off easily. (You can also leave the skins on if you like your salsa with skins.)
Peel the skins off the tomatoes.
Chop the tomatoes as finely or as coursely as you'd like your salsa to be using either a food processor or a knife and cutting board or any other chopping method you prefer.
Measure the chopped tomatoes as you finish each batch and put them in the large, 3-gallon pot.
Peel the onions and garlic cloves. Chop and add them to the pot with the tomatoes and peppers.
Wash the cilantro, removing any discolored leaves and stems. Shake off water or pat dry with a towel , then chop. Add to pot with tomatoes, peppers, onions, and garlic.
Add salt, pepper, vinegar, cumin, brown sugar, and tomato paste. Stir all ingredients together.
Simmer (cook on low) the ingredients in the pot for 1 to 1 1/2 hours, until reduced by 1/4, or until it's as thick as you'd like it.
When the salsa is almost finished simmering, wash the canning jars in hot, soapy water. Carefully examine the jars and if you find a crack or chip on a jar, do not use it for canning. Rinse jars in hot water and turn upside-down on a dish drainer or a clean dish towel.
At this time you should also wash the rings and lids. Soften the seals on the lids by placing in boiling water for about one minute or follow directions on the box for preparing the lids.
This is also a good time to begin boiling water in the bottom of pressure canner. There should be 2" of boiling water when you put the jars in.
Use a plastic canning funnel to fill the jars.
Fill the clean jars to 1" of the rim (1" lid space). Remove any salsa from around the rim of the jar with a clean, damp cloth. Place lid on jar, then twist on the ring. Stop twisting when the ring gives resistance. You do not need to tighten further.
Gently place jars in the pressure canner. If your canner is tall enough, you can stack another layer of jars on top of the first layer.
Place lid on canner and tighten. Bring water to a boil and boil for 7 minutes. Steam will escape during this time and allow all the air to vent. At the end of 7 minutes, put the the weights (or, as some folks say, "a jiggler") to the top of the canner. Use 15# weights. Continue to boil until the weights start to jiggle, then begin to gradually lower the temperature, keeping it high enough to keep the weights jiggling.
Begin timing when the weights begin to jiggle. Process the jars on 15# of pressure for 20 minutes. Never leave a pressure canner unattended because it can explode.
At the end of the processing time, remove the jars from the canner and cool overnight on their lids. Clean the jars and store upright for use throughout the winter.
Sunday, August 15, 2010
The recipe we have will make (to the best of our calculations) approximately 24 pints of salsa. That's a lot of salsa and a lot of ingredients, which is why we are asking for contributions from your garden (or, if you are able) from the grocery store.
If you can bring any of the following vegetables, please leave a note in the comment section and tell us the quantity you can bring. Below is a list of the vegetables we still need.
for Wednesday night:
11# Roma tomatoes (They MUST be Roma!)
2 chili peppers
4 jalapeño peppers
2 banana peppers
1 yellow pepper
for Thursday morning:
2 green peppers
2 chili peppers
So come join us
on Wednesday night, August 18, at the stake center (where we usually meet)
on Thursday morning, August 19, at the Grove City building.
Please remember to bring a knife and cutting board, and two large zip-lock freezer bags.
We look forward to seeing you there!
Saturday, August 7, 2010
Please don't be put off by the lack of photos. We hope to improve and may add photos to these posts or create separate posts with hotos for some of the activities from the past year.
Please give us your feedback so we can learn what will best help you with your food storage.
Thank you for your support over this past year. We sincerely appreciate it.
Later in July we had two meetings in which different sisters showed bread-making techniques. Julie G. demonstrated using a Bosch mixer. Jill S. showed us how to make bread by hand, including heat-and-serve rolls. We learned how to make both flour and corn tortillas, and Janni O. demonstrated several storage methods for wheat.
Were these meetings helpful to you? Have you made bread? Did the enrichment meeting encourage you to make progress with your food storage?
For the second meeting of the month we prepared to discuss nutrition and menu planning. Only one sister attended so we had a small discussion.
If you attended either of these meetings, did you learn helpful information to put to use in your own food storage plan? What questions would you have asked if you didn't attend the meetings but wanted to?
On September 16 & 17, Rebecca A. shared her knowledge of herbs and spices to enhance the flavor of foods, an especially helpful thing to know if we ever have to live on only our stored foods.
This month we put together a bulk order of herbs and spices at wholesale prices. Sisters ordered as little as 2 ounces or as much as a pound of dozens of different herbs and spices.
Did you organize your food storage information into a manual like Lois'? Has it been helpful? Did you try your hand at some new seasonings for your food? Did you place an order with the bulk herb/spice order? Did you like the herbs/spices you received?
At the meeting on October 15, Mary A. taught us how to put our gardens “to bed” for the winter. Jim O. also shared his method of making compost.
Did you learn anything helpful at either of these meetings? Did you try your hand at canning apples? Did you start a compost pile? Did you put your garden safely to bed for the winter?