The Charmed Kitchen

Thanks to the suggestion of my dear friend Sue, I decided to not stay in today but to enjoy a little outside time with a picnic. Four of us enjoyed a lovely, though breezy afternoon, at Wildwood State Park. We managed to start a fire in the fireplace and enjoyed a version of a Reuben – Sue bought turkey pastrami- and hot coffee and cider. We also had carrot oat bran muffins- recipe follows – carrot salad and marinated mushrooms. With chunks of fresh pineapple the meal was complete. Also made it over to Blue Pike Farm to take food to Carl. He was kind enough to harvest some fresh kale for me. Wanted to know if it was breaking my rules about not going to the grocery store for a couple of months. I said it wasn’t- as long as I brought him some food in exchange. Since I had plenty of zucchini frozen I made him zucchini bread in exchange.

I’m going to a party tomorrow night- I’ll also bring a dish from home. Its a potluck so I figure that as long as I bring food- I can share in food that is there. Going to make something with the kale, potatoes and smoked turkey sausage.

Carl asked how things were going so far in my pledge to not shop for a month- probably 2. Well, its easy so far- only been a week. I will say that I have to watch egg use. Went through a lot of eggs in the last few days. at this rate I’ll run out. Have to get creative and be careful. I’ll have guests for dinner and I’ll be missing eggs then. Kind of sorry now I opted not to take one of Carl’s chicken home with me for the winter.  The challenge is easy right now- I have fresh fruits and veggies- ask me again at the end of the month. Se here are the recipes for the muffins we enjoyed at our picnic today and the zucchini bread I took to Carl. Try them. The muffins especially are really good for you.

We had blueberry Belgian waffles for dinner last night. I did a healthier version using buttermilk and whole wheat pastry flour. I’ll post that recipe soon.

 Carrot Oat Bran Muffins

 1 c. skim milk or buttermilk

1 c. oat bran

1 egg or 1 egg white

1/3 c. oil

3 T. brown sugar

1 t. vanilla

1 t. orange peel

1 c. shredded carrots

1 c. flour (all purpose or whole wheat pastry flour)

1 t. baking powder

1 t. baking soda

½ t. salt

½ c. raisins

In mixing bowl combine oat bran and milk. Add egg, oil, sugar, vanilla, peel and carrots. Beat well. Combine remaining ingredients in small bowl and mix well. Gently fold into bran mixture. Divide batter in 12 muffin cups that are either greased or lined with paper cups. Bake in a preheated 375-degree oven for 20-25 minutes. Makes 12.

Zucchini Bread

 3 c. flour

3 eggs

2 c. sugar

2 c. shredded zucchini

1 c. oil

1 c. chopped nuts or raisins

½ c. sour cream or strained yogurt

1 t. each vanilla, cinnamon, baking powder, salt and baking soda

Preheat oven to 350 degrees and grease 2 (9×5 inch) loaf pans. Set aside. Place flour in large bowl. Beat eggs and add with remaining ingredients to flour, mixing well and scraping bowl. Pour batter into prepared pans and bake 1 hour, or until browned and toothpick in center emerges clean. Cool in pans on wire rack. Freezes well. Makes 2 .

Do you know the difference between herbs and spices? Read to the end for the answer.

I love cooking with herbs and spices. Grow a fair amount of herbs myself. They add flavor and can help to use less salt. They don’t last forever, though so its a good idea to go through them once a year to check for freshness. Ideally you should only keep leafy herbs for a year or so for best flavor. The easiest way to check is to open them up and smell them. If they smell fresh- great. If they have little or no smell toss them into the compost pile or trash. When you buy herbs get them in leaf form as opposed to rubbed or powdered. Bigger pieces hold their taste longer. Same is true when you dry your own. Break them up as little as possible for storage.

Store dried herbs in a cool, dark and dry environment. While a lot of people like to store their herbs near the stove that is the worst place. Kitchens are warm- but try to find the coolest place in an otherwise warm room. Avoid storage next to appliances. Refrigerators give off heat as do dishwashers and even microwaves- although not constant heat. Another place to avoid is above under counter lights. We all leave these lights on. Put your hand on the shelf right above them when they have been on for a while. It gets really toasty. I know, I know, I’ve eliminated a lot of spaces. Still find a cupboard away from these heat sources to keep your herbs fresh.

As to the red seasonings- cayenne pepper, paprika, chili powder, red pepper flakes- these should all be stored in the fridge- especially once opened. They are all made from peppers and contain pepper seeds. The seeds contain oil which will go rancid in time. If you have a big old jar of paprika, which sits by the stove and has been there since your first marriage I ‘d say its time to get a new one. You may find you actually like parikash. Maybe the last batch was made with paprika that was old and rancid.

Buy herbs from busy stores and buy amounts you will use up in a year or less. Bulk buying is no bargain if you end up tossing a lot of it out.

Spices are a different story. If you buy whole spices they last for ages. Even cinnamon ground up will keep its flavor for several years when stored properly. Also, if you have something really pricey- like saffron or cardamom- feel free to store them in the freezer or fridge to keep them longer.

Unseasonably warm tomorrow so I am off to a picnic with friends. I had rye bread in the freezer along with Swiss cheese and sauerkraut, plus the makings for Thousand Island Dressing- someone is contributing turkey pastrami so we’ll have modified Reubens.   I am also bringing coffee and soft drinks. I’ll also be making carrot oat bran muffins from stored ingredients for a healthy dessert.

I hope this helps with some of your pantry and food storage issues.

Almost forgot- the difference between herbs and spices is where they will grow. Temperate zone plants are herbs- tropical plants are spices. Spices tend to be pods and seeds and bark- herbs are almost always leafy greens. But dill seeds are an herb as is saffron- which is the pistols and stamens from a fall- blooming crocus!

So its the time of year when I like to clean things out. I use some time to go through my pantry and see what is there. Its a natural tendency to just unload when we get home from the store. What happens is older food gets pushed to the back. While canned goods have a pretty long shelf life they do go bad eventually.

Take the time, at least once a year, to pull out everything. Look for dates on canned goods and be sure to put the older stuff up front. Its also a chance to see what you actually use and what you don’t. If you have 17 cans of kidney beans you might want to stop buying them for a while.

I like that there are always a few surprises. Maybe a jar of apple butter you forgot you had or baby corn you had meant to use in a stir fry but never did. My challenge to you, after the clean out try to use some of the food you have. Stir fries and soups are a great way to use up odds and ends. Stretch yourself creatively and find a use for the jar of fig jam or the big can of pumpkin.  Maybe invite friends over for a spontaneous cupboard dinner. You already spent the money on the food- it is a shame to let it go to waste.

It is also a good idea to make an inventory of what you have. Make a list of everything with notes on anything that is coming up on its expiration date. Keep it handy so you’ll mark things off when you use them. Also give the list a check before going to the store. Most of us can’t afford to throw away money/food. This annual cleaning and sorting should help. I will even leave an item on the counter to remind me to use it soon.

So when must I throw it out? I used to do a home ec  answer line at Extension. I was amazed at what people wanted to eat. I once had a lady ask if she could still eat a can of cherry pie filling even though it was bulging and oozing. She thought that what was inside the can was still OK to eat!!!!  I would say that common sense should rule here- but assuming that not everyone has common sense- use the dates as a guide. If it is not expired and has been stored properly it is safe to use. Once a canned product is past date it is likely still OK for a little while. A month or so- after that- you might have to pitch it. Just for the record- bulging cans are never safe!!!! I just had to say it.

Home canned goods are generally safe for a couple of years but it is best to use them up within a year of being canned. Keep canned goods stored in a cool, dry place. Extreme cold can cause contents to freeze and expand breaking the seal. Overly warm environments can also shorten the shelf life of hone-canned goods. Also before using any home- canned product look for signs of spoilage. Make sure seal is not broken and the contents have not become cloudy. If you have discoloration at the tops of products like pickle relishes or applesauce- it is likely because the jar was not full enough and some oxidation has taken place. Icky to look at but generally harmless. Just be more careful next time to fill the jars according to directions. Any low-acid foods that have been pressure canned must be brought to a boil before use. If there is any off- odor- discard them immediately.

Rotation and inventory will help to make the most of what you have purchased or canned. Its a bit of time to do- but should save you money in the end.

Tomorrow- more on pantry goods. I’ll be talking about herbs and spices. How long do they last? How can you tell? Which ones should always be stored in the fridge?

OK, so now I have publicly committed to not going to the grocery store for at least a month and I  know I can do it. But it is important to plan ahead. Before I decided to do it, on the advice of a friend, I did an inventory of what I have here at the house. I canned a lot of tomatoes and I have winter squash everywhere but I really had lost track of what I had in my freezer. So I defrosted it a few days ago and did an inventory. Even if you aren’t trying to live off what you already have it is an important thing to do once in awhile. I got out a notebook and after all the ice had been scraped out and I was putting stuff back I listed it all.  Fact is I had more of some stuff than I remembered. Less of other stuff, too. Freezing foods is a very safe method to preserve food and to take advantage of sales but not if you don’t use the food eventually. Frozen foods are safe for a very long time but they lose quality after time. No sense in buying something to just toss it out later. After I scribbled all my freezer contents down I organized the list. It is now posted on the freezer with a magnet. Every time I take something out I put a little mark next to it. This way I can keep track of what I have used and I’ll know what I still have. Saves time searching for stuff, too.

I know now where I stand at least as far as the freezer goes. I have plenty of protein and more blueberries than I thought- which is a good thing. Tomorrow I’ll tackle the pantry.  🙂

Well my decision to not go to the grocery store for at least a month or two is pretty easy right now. Plenty of fresh produce still. I did stock up last week. As the weeks go on I want to have fresh produce for as long as possible. I am trying out “Green Bags”. These are not just bags that are green, but bags that claim to take the ethylene gas out and keep produce fresh longer. Well, that’s the claim.

I will say that I have used them before and they seem to work on a lot of produce. There are rules. Produce must be chilled already and blemish-free. It also can’t get too wet in the bags. You have to blot moisture out with paper towels or leave a paper towel in the bag. I recently used a green bag on some sweet peppers. I had them in the fridge for at least 3 weeks and they were perfect when I took them out.  I have had less wonderful results on other things.

My plan for today is to go to the basement fridge with green bags in hand and bag up all the fresh produce that I have. I’ll leave some in conventional bags as well and I’ll keep you posted on how they fair.  I am intrigued myself. If any of you have used them I’d like to here about it.

Green bags were originally sold on line. Now you can get them at all kinds of stores. Often they are sold in the “as seen on TV” section of the store. There are different brands, too. I do not get them for free- I am buying them myself so any reports I give are solely my own.

How long can you go without a trip to the grocery store? How much food do you toss every year because it goes bad? What is the best way to store foods for later use?

I decided to walk the walk this year. Since I teach canning and dehydrating and I support the use of local foods I decided to start the new year with a new challenge for myself. I want to see just how long I can go without going to the grocery store. I’ve been doing an inventory of what I have. I have a couple of cases of canned tomatoes along with canned carrots, pickle relish, pie fillings and preserves. I also have a good supply of winter squash thanks to my sister in Michigan and Carl from Blue Pike Farm. Besides what I like to think is a pretty well-stocked pantry I also have plenty of herbs and spices and proteins in the freezer. With the new dehydrator (thanks Jonathan) I was able to dry lots of fruits and vegetables.

I will admit that I grabbed some produce yesterday. I do want to be able to eat healthy. I also will share my success in making them last. In the weeks ahead I’ll have to keep it interesting and I’ll invite people over for dinner every week. I’ll also share recipes and tips on making food last.

My goal is to go at least until the end of January. With luck and support I may even make it to the first of March. Heck, people in cold climates did this for centuries- how hard can it be?

I hope to hear from you on meal suggestions and for topics you want to hear about. 🙂

Happy New Year!

That time of year- many of us are baking away. Here are some pointers to get the most out of the experience. Happy Baking!!!

Cookie Baking Know How

Types of Cookies

Bar- Spread or pressed into pans, baked and cut into squares

Drop– Soft dough dropped or spooned onto baking sheet, very quick and easy

Rolled- Dough is normally chilled then rolled out on wax paper or floured surface, cut into shapes

Refrigerator– Dough is rolled into logs, usually chilled and then sliced and baked

Pressed- Pressed through a machine into shapes or strips, usually very rich

Molded- Sturdy dough shaped by hand and often decorated later

Ingredients

Butter is usually best and never use diet margarine unless the recipe was specifically designed to use it.

Use only pure granulated sugar when recipes call for “sugar”. Some less expensive brands are a sucrose and dextrose blend and may cause crisp cookies to be soft. This type of sugar also cannot be used in jelly recipes.

All-purpose flour is best although you can use some whole wheat pastry flour. You’ll need to experiment a little, substituting about ¼ of the regular flour for the whole wheat pastry flour. Some recipes may react better than others to the higher fiber flour. Avoid regular whole wheat flour and don’t use flour labeled as bread flour.

Eggs means large eggs unless otherwise stated and should be used at room temperature if possible.

 Baking

Check cookies at minimum time listed in recipe. If cookies are browning on the bottom too quickly but not fully baked try doubling the cookie sheets. It will give you a little more insulation on the bottom and costs far less than buying air-bake cookies sheets.

Don’t open the oven any more than needed and close promptly. Every peek causes the temperature to drop 25 degrees and will add to the bottom heat the cookies endure as the oven re-heats itself.

Don’t place cookies too close to the edge of pans with sides. They radiate heat and can burn cookie edges. Leave about 1 ½ -2 inches or turn the pan over and bake on the bottom. There will be no sides and you can bake closer to the edge of the pan.

Shiny pans are better for cookies and dark pans are better for breads.

Grease pans with solid shortening or butter (when baking temperatures are less than 375-degrees) or use non-stick spray. Unless called for don’t use oil it will sometime stick.

Note: Don’t grease pans unless the recipe calls for you to do so. Cookies baked on greased sheets will spread out more so allow more space between dough.

Storing and Freezing

To store crisp cookies place in a container with a loose-fitting lid or cover lightly with foil. Sealing crisp cookies up can sometimes make them get soggy. In humid weather, however you might want to keep them in sealed containers in the freezer and just remove a few to defrost as needed.

Soft cookies should always be stored in containers with tight fitting lids to prevent hardening. In humid weather place them between layers of wax paper to prevent sticking.

If you want to mail cookies avoid crisp and frosted types. Soft cookies travel best.

Both raw cookie dough and baked cookies can be frozen. If you have the freezer space it can be a great help to get some of your holiday baking out of the way ahead of time.

Dough can be frozen 6-9 months.  Wrap in plastic wrap and place in freezer bags. Always label and date the package. Defrost in refrigerator and bake as directed.

Cookies can be frozen up to a year, but will begin to lose some of their flavor after 6 months. Use sturdy container and place layers of plastic wrap between cookies to prevent drying out. You should defrost cookies in their container, with the lid on to keep the cookies from getting soggy. When thawing there will be condensation on the package. If you take the cookies out of their container while frozen condensation will form on the cookies. Not so much of a problem with crisp cookies, but soft cookies are very moist and tend to get wet if defrosted unwrapped. If you only want to remove some of the cookies you can just place them in a bag and leave seal it up. Leave them to thaw on the counter and any condensation will form on the bag.

Remember: Your cookies are only as good as the ingredients you use. Dried fruits should be moist and fresh. Nuts should be stored in a freezer or refrigerator until ready to use. Make sure they have not gotten stale or rancid. Taste one to be sure. If nuts don’t taste fresh, pitch them and buy fresh. Nuts should stay fresh in the fridge for 3-6 months and frozen for up to a year (some will stay fresh a bit longer, so taste to be safe).

Before starting always make sure you have all the ingredients out and ready to use.

To save time around the holidays I like to do all my mixing in one evening (or afternoon) and then refrigerate or freeze the dough for baking on another day. I can make a dozen batches or dough at one time then put away all the mixing bowls and ingredients. If I am doing cookies that require decorating after baking I will often do that on yet another day to keep any one job as simple as possible. Remember, with the exception of bar cookies, most cookies bake for very short times and over bake before you know it. When baking them I like to have as few distractions as possible and always use a timer.

OK, now this is the coolest thing. I love those shrimp chips and I buy them at the Asian market and fry them up. A friend showed me a new way to cook them without frying!!!! You just place them in the microwave on a paper towel. Space them in a circle- do not put them in the middle. Set the timer for a minute and watch out. The ones we did took 28 seconds. They puff up all nice and crispy. He tells me that if you don’t watch carefully they go from crispy to “on fire” fast so be warned!!!! I’ll try to take some pictures to post later but I just had to share this one. Thanks Jared! 🙂

Got a special request to post the recipe for Bread and Butter Pickles so here it is.

Bread and Butter Pickles

6 quarts thinly sliced pickling cucumbers

6 medium onions, peeled and sliced thin

½ c. pickling salt

1½ quarts vinegar

4½ c. sugar

½ c. whole mustard seed

1 T. Pickling spice

1 T. celery seeds

Wash cucumbers and trim off ends before slicing. Place in non-reactive bowl (stainless steel, enamel, plastic) add the onions and then salt and stir. Allow cucumbers and onions to sit in the salt for 3 hours. After 3 hours drain well, but do not rinse. Meanwhile combine remaining ingredients and bring to a boil in a non-reactive pan-stainless steel, enamel. Add cucumbers and onions and return to the boil. As soon as the mixture is boiling ladle into clean, hot pints jars, leaving a good ½ -inch of headspace.  Wipe rims and screw on lids firmly. Place in simmering water bath and process at 185-degrees F for 10 minutes. Remove to counter and allow to cool naturally. Makes 12 pints.

Note: these need a couple of weeks for the flavors to develop. They can also be made with firm, small zucchini.