A Modern Woman's Perspective On The Kingdom of God on Earth


Showing posts with label Food Preparation. Show all posts
Showing posts with label Food Preparation. Show all posts

September 14, 2013

Bill and His Egg-cellent Invention

   
Mayo made with artificial egg
     Anytime Bill Gates is involved with some new revolutionary food project or product, the hair stands up on the back of my neck.  So it is, with the new "artificial", plant-based egg that he is now hawking at such elite stores as Whole Foods.
      And let me just say that anytime the news releases call a new artificial food, "radical", you can bet that I'm staying away from it as far as possible.  Bill and his new best friend, PayPal billionaire Peter Thiel are backing this new food product called Beyond Eggs.  The firm's founder, Josh Tetrick, is quoted as saying, "We want to take animals out of the equation.  The food industry is begging for innovation, especially where animals are involved – it is a broken industry."
     Well, maybe the food "industry" is begging, but as for me, the food "consumer", I do not see anything broken in my daily collection of eggs from my free-range chickens.  In fact, these eggs are about as organic as you can get.  My chickens feast on natural food sources, such as grasshoppers, insects, termites, etc.... all high in protein.  And the results are the best-tasting, the healthiest, and the most natural egg "product" around.
     The idea behind Beyond Eggs was to find a mix of easy-to-grow plants that, when mixed together in the right way, replicate the taste, nutritional values and cooking properties of an egg.  But when you add Bill Gates to that mix, do you really know what you're going to get?  Seeing as how he is a huge supporter of Genetically Modified Foods, it makes me more than a little leery.  Furthermore, the firm has stated that one of the purposes of this new revolutionary food product is to allow developing worlds to grow their own versions with added nutrients.  Once again, the Bill Gates factor has me questioning just what those "added nutrients" would be.  As outspoken as he's been on population control, is he the guy we want supplementing our food?
Eggs fresh from my chickens
     In touting his new egg substitute, Mr. Tetrick also had this to say, "'In developing countries, we can also add in things missing from the local diet, helping nutrient deficiencies, and we have had initial discussions with the World Food Program about this.  What we want to eventually do is find a way to work with farmers in the developing world to enable them to have new cash crops that can be used."
     Does anyone else find it the least bit suspicious that it is the Third World developing countries that they want to subject to their "radical, new nutrients"?  Is this just another subterfuge to limit population growth?
     But I guess it was his final comment that really blew me away.  When describing the impact Beyond Eggs would have on the food industry worldwide, Tetrick said,  "Then we become the kind of company to be feared by the bad guys in the industry."  Oh, my dear sir, they aren't the only ones who will be fearing you and your Progressive business partners.  Thank you, but you can keep your artificial egg.  I'm happy with my multi-colored, deep orange, fresh and real eggs!

Genesis 1:29     And God said, "Behold, I have given you every plant yielding seed that is on the face of all the earth, and every tree with seed in its fruit. You shall have them for food."  







July 11, 2013

Product Recommendation: Sauce Master Food Strainer

     As my garden production comes to an end, I wanted to share a piece of equipment that has made my life much easier.  First of all, I must admit that I can understand why our grandmothers embraced the advent of canned goods in the grocery store.  Having spent the last few summers canning the fruits of my labors out of my garden, I will tell you that it is exhausting work.  It begins with picking the produce; washing and cleaning it; oftentimes boiling, blanching and peeling it; cutting, chopping or slicing; washing the jars and rings; filling them with the fresh food; and tending the pressure canner for sometimes an hour and a half ..... you had better dedicate an entire day to the canning process.
     No wonder our grandmothers were willing to trade some healthy aspects of the food they served their families for a little convenience and extra time!  There is a price to pay for such healthy goodness, and it involves tired feet and an aching back.  But all my grumbling aside, I still enjoy the finished product and take great pride in my efforts.  That being said, I'm not above finding a tool or implement that will shave off time and make the experience even more enjoyable.  That's where the NorPro Sauce Master comes in.
     My yield of tomatoes this season was plentiful, and I couldn't wait to can a supply of spaghetti sauce and salsa.  But the step of blanching and peeling the tomatoes was my least favorite part of the process. The Sauce Master helped eliminate the drudgery of that chore.  It automatically separates juice and pulp from seeds and skin, with an easy continuous operation, which makes it ideal for home canning, freezing, and dehydrating.  You can use it for the production of tomato juice, fruit butters, fruit leather, applesauce, baby food, pumpkin pie filling, jams and jellies.  The best part is that there is no pre-cooking needed for soft textured fruits like tomatoes.  The Sauce Master includes a plunger, spout, standard spiral and stainless steel screen, recipes and instructions.... all you need to speed up your canning process.
     The following pictures will show you how easy it is to prepare your tomatoes and get either more pulp or simply sauce, depending on what you are trying to achieve.  The difference is in the use of the different screens ... a finer one will result in more of the tomato being discarded, while the Salsa screen allows you to retain more meat of the tomato and acquire a "chunky" consistency.

Tomatoes are put into the hopper.  With the Salsa screen,
skin is discarded into the pan on the left, while the meat
of the tomato is poured into the pan on the right.
Tomatoes are cooked with green peppers, jalapeƱos,
onions, garlic and cilantro.

Pints of Salsa after coming out of the Boiling Water Canner.

The Standard screen discards skin and seeds into bowl on
the left, and pulverizes tomato into pure sauce.

After adding appropriate spices, onion and garlic, I cook the
Spaghetti sauce until it boils for 20 minutes, pour it into
quart jars with a tablespoon of lemon juice and can it in
a boiling water bath.  It's beautiful!

          I have read some of the reviews on this product on Amazon, and I can honestly say I disagree with all of them.  I have found the parts easy to clean, the handle easy to turn, and the resulting tomato product had the consistency I was looking for.  It greatly improved my canning experience and made the whole process much easier and faster.  I am anxious to try and make applesauce and jams and jellies.  As far as I'm concerned, anything that encourages me to keep canning is worth any little imperfections.  And the more spaghetti sauce I have in my pantry, the happier I am!

Genesis 1:12   "The land produced vegetation: plants bearing seed according to their kinds and trees bearing fruit with seed in it according to their kinds. And God saw that it was good." 










June 8, 2013

Fruits of My Labor

     Sometimes I just have to escape the turmoil of the day and immerse myself in simpler, more organic tasks.  So this last Saturday afternoon seemed the perfect time to do something with the potato yield from my garden.  Since PLW and I love soups and stews in the winter months, having canned potatoes on hand is a definite plus.


     I don't know about you, but I can buy a bag of potatoes and no matter how careful I am to preserve them, they always go bad before I use them all.  And since we had a healthy crop from the garden this year, I didn't want to waste them and decided that canning would be the way to go.
     It's really quite simple .... the hardest part, and the most exhausting, is the peeling process.  But luckily, PLW sharpened my knife, which made a HUGE difference.  He even volunteered to help peel the last 10 pounds.


       I quartered the potatoes and put them in a 5-gallon pot on the stove to boil.  Once they'd boiled for about 10 minutes, they were ready to put in my pint jars.  I like to run my jars through a wash/heat cycle in the dishwasher, where they remain heated until I'm ready to use them.  The lids simmer in a pot of water on top of the stove, and the rings are washed and left in my sink of hot water.  It can be a little tricky getting the timing right on the dishwasher, peeling and boiling, but it worked out perfectly to start my jars in the dishwasher as I began peeling the potatoes.


     Once the potatoes have boiled for 10 minutes, I drain them and begin stuffing them into the pint jars.  I then add 1/2 teaspoon of salt to each jar, and ladle in boiling water, which was in a separate pot on the stove.  You are supposed to leave 1" headspace on the jar, and I have a tendency to overfill the jars, which causes them to boil over a little in the pressure canner.  (So do what I say, not as I do).  You seal them with a lid and ring and stack the pints in the pressure canner, canning them for 35 minutes at 10 pounds pressure.


     Once you remove the pressure canner from the fire and allow the pressure to drop to zero, you can remove the pint jars and allow them to stand for 12-24 hours before storing.  There's something about hearing those lids pop that brings such satisfaction!  And now we have perfectly cooked potatoes available for our winter soups, or potato salad, or ready to heat up if we just want some good 'ol mashed potatoes.  
     And the best part of the whole process was that I didn't have time to think about the news or the state of the world .... it was a welcome break and the rewards were so much greater!

Psalm 128:2     "You will eat what your hands have produced; you will be happy and prosperous."



September 22, 2012

Prepper Tip: Powdered Peanut Butter

     Sorry!  But after yesterday's post, I guess I just have Peanut Butter on the brain!  A good friend recently gave me a can of Provident Pantry's Peanut Butter Powder (try to say that real fast three times!) and I figured now was as good a time as any to try it.


     I was definitely skeptical because I knew I was going to have to please the biggest Peanut Butter lover in the world .... my husband, Peace-Loving Warrior.  But he was a good sport and agreed to be the Official Taste-Tester.  
     Right off the bat, I was pleased to see that the only ingredient was peanuts --- no fillers or additives.  And it smelled good; like roasted peanuts!  I followed the directions and added 2 Tsp of water per 2 Tbsp of powder.  That wasn't near enough liquid!  I kept adding small amounts of water until I got the consistency I wanted.  Then we tasted it.  Too bland and chalky.
     The instructions on the can suggest adding a small amount of sugar for taste.  PLW wanted honey, so that helped by adding both sweetness and smoothness to the mixture.  But it still didn't satisfy us.  Next we added just a pinch of salt, and that brought it still closer to pleasing our palate.  Almost there!  The last suggestion on the can was to add vegetable oil to compliment the texture and the taste.  That did it!  It was as close to store-bought peanut butter as we could get.


     I can't say that it tastes the same as the sugar-laden grocery store variety.  But it doesn't have all the partially hydrogenated vegetable oils that come with the latter either; and that's a good thing.  By controlling the amount of salt and sugar you add, along with the ability to choose healthy oils, you actually end up with a product that is not only satisfying but more nutritious.  When you compare the 200 calorie count of Peter Pan with the 70 calories of Provident Pantry, it's a better choice all the way around.
     It's a well-known fact that when the SHTF, peanut butter will be a great source of protein.  Plus we're all going to be craving a good PB&J every now and then.  As fast as the price on this staple is rising at the grocery store, you are better off buying it at BePrepared.com.  At the current price of $6.25/can, it will be a bargain when the store shelves are bare.  
     So, as far as rating the taste, texture and overall experience, I would give it an A minus.  With a little more experimentation with the honey and vegetable oil, I know I could perfect it to meet PLW's standards.  I also think it is a matter of simply getting used to a slightly different taste; after several servings I'm sure I wouldn't even notice the difference.  This is a must for every prepper's pantry!

Psalm 34:8     "Taste and see that the LORD is good; blessed is the one who takes refuge in him."

     

June 29, 2012

Summer Harvest Continues

     My baby steps into the world of home canning continues.  This last week, I was once again blessed with the gift of about 10 pounds of green beans.  While I'm learning, through my mistakes, about what works in my garden and what doesn't, I'm happy that others see fit to share their success.  I will try never to turn down free vegetables!


    So I dumped several rounds of beans in my large kitchen sink, washed them, and sat and enjoyed a nice afternoon movie while I sorted through them.  I snapped those that passed inspection and broke them into 2" pieces, ready to deposit in my pint-sized canning jars.  I divided the beans into two groups; one for regular green beans, the other batch for Dilly Beans.


     After pouring hot water over the first round, and adding a 1/2 teaspoon of salt, they were ready for the canner.  That was easy!


          While the first batch were in the pressure canner, I began preparing the Dilly Beans.


     I have to admit, I've never tried these, but everyone raves over them, and I'm a sucker for trying something new.  I made a brine of vinegar, water and canning salt.  Then I dropped a clove of garlic into each jar, along with some dill seed, and creole seasoning.  The canning recipe called for cayenne pepper, but I didn't have any, so I figured the purpose was to spice up the beans, so the Creole Seasoning should work ..... I hope!


     When I finished, I ended up with 7 pints of regular green beans, and 7 pints of Dilly Beans.  Not bad for an afternoon's work!  But I must confess, I am still learning.  I know that I am not packing my jars tight enough, although it seems I am stuffing and damaging the vegetables as I'm loading the jars.  And I still have trouble remembering the step to run a spatula around the edges of the jar to get rid of excess air bubbles.  
     I'm not embarrassed to admit that I'm a novice and I welcome all comments to help me become a better canner.  And I know this much .... I have more admiration and respect for my mother and grandmothers who canned all the time.  It is a time-consuming and fatiguing endeavor.  A day after I canned these beans, I was all day on my feet canning tomatoes and spaghetti sauce.  I was exhausted after blanching and peeling over 50 pounds of tomatoes and then chopping onions, bell pepper, garlic, and dried herbs for the sauce.  




     As I was taking my tomato peelings out to the chickens (which I discovered LOVE them!) I had to chastise myself for even thinking of my tired feet.  "Thank you, Lord, for this bounty of food", I whispered, and as I gazed upon my jars of beautiful, red tomatoes I was truly grateful.  Between God, good friends, and gardens we will be eating well this winter.

Psalm 65:10-11         "You drench its furrows and level its ridges; you soften it with showers and bless its crops.  You crown the year with your bounty, your carts overflow with abundance." 




   

June 11, 2012

So Simple and So Rewarding

     As I told you last week, my friend Terri and I were going to a canning class.  I had some experience with steam canning spaghetti sauce from my garden vegetables, but I wanted to know more.  I can't tell you how excited Terri and I were, and we probably embarrassed ourselves by repeating it exuberantly and often during the class.  Along with seven other enthusiastic ladies, our small group were the recipients of time-honored knowledge on canning and preserving.
     Our class was led by a woman and her two daughters, and daughter-in-law.  They live in a homestead community and canning is a way of life for them.  They have the good fortune of gathering produce from the bountiful harvest of their community gardens, and they can it every day.  I was jealous!
     And I was thrilled to learn that we would get a taste of canning several different types of food, and today, I'm going to share with you the one that I was most interested in learning about.
     My husband made me promise that I would ask them about canning meat, since a grid-down scenario would render our refrigerators and freezers full of meat useless.  So guess what the first thing we canned was?  Steak!  I was so thrilled and couldn't wait to tell him that it was not as mysterious or difficult as I had imagined.
     We started with a nice, hunk of red meat -- chuck steak is what we canned, but any piece of meat will do (more about that later).  We simply cut the excess fat off the edges and cut the meat into approximately 1 inch x 1 inch cubes.  Then we spread out the meat on our cutting board, and added salt and pepper.  That's all!  You can add other herbs and spices if you desire, but I figured the simpler, the better.  I can flavor the meat when I cook my recipes in the future.
     Then we packed the meat into our pint jars, as tightly as we could, leaving about an inch of space at the top.  Then the lid was added and screwed down with the ring.  Our jars were positioned in the canner and cooked at 10 pounds of pressure for 90 minutes.  And the result were beautiful jars of cooked beef, afloat in their own juices.  The cooking process produced the liquid in the jar, without adding any extra.
     I was amazed that it was that simple!  The following pictures give you an idea of just how uncomplicated and effortless it was.

Cut meat into small squares

After seasoning, pack meat into jar as tightly as possible. 
Can for 90 minutes at 10 pounds of pressure
Meat is fully cooked in its own juices
     Now for the REALLY interesting pieces of information.  We were told that you could take any tough piece of meat, and by canning it, you will get a piece of meat so tender, it will fall apart on your fork!  Our instructors said you could take the toughest old rooster and can it, and you would think you were eating gourmet food.  Also, canning venison eliminates the game-y taste.  Plus you can quarter a chicken, and a quart jar will hold the breasts and legs/thighs.  Just think - a tender, juicy chicken in a jar! So my plan is to take the less choice meats in my freezer, thaw them and can them.  Otherwise, I know they would stay in the bottom of my freezer until they were burned, and would then be thrown away.  And I cannot stand the thought of wasting food when I know what we are facing!
     Needless to say, I invested in an All-American canner, which is the only brand I would consider.  I really couldn't afford it, but after realizing that I could provide organic, healthy, and superior food --- and know EXACTLY what was in the jar --- it just seemed a no-brainer.  No more wondering what additives have been thrown into the mix, or where the food came from.  But the best thing about learning this skill is that I can just imagine my grandmothers smiling down from heaven!

Psalm 63:5      "I will be fully satisfied as with the richest of foods; with singing lips my mouth will praise you."
      


        

March 30, 2012

Natural Produce for Self Sustainability

     I want to tell you about a great little product that is not only affordable, but a must-have for your larder.    Gardens are coming back into vogue as people all over the world are realizing the benefits of growing and eating natural, or organic, foods.  Not only is it more nutritional for you, but we are all seeing rising inflation affecting the prices at our local grocery stores.
     One more factor to consider is the advent of Genetically Modified Organisms (GMOs).  "Mad" Scientists have engineered new species of food crops by forcing genes from one species, such as bacteria, viruses, animals, or humans, into the DNA of animals or a food crop to introduce a new trait.  Everything from the beef we eat, to the milk we drink, and the vegetables in our supermarkets are fair game for GMO modification.  Do any of you think that sounds safe?  For me, I'd rather grow non-hybrid vegetables that came from seeds with the traits that God gave them.
   That is where mypatriotsupply.com comes in.  They are a premium survival seed supplier that is located in the United States.  They have a passion for self-reliance and freedom, and offer a product that is just too good to pass up.
     For $37.95, you can purchase their Survival Seed Vault, which contains only the highest quality heirloom vegetable survival seeds.  They are 100% non-GMO, open-pollinated and arrive in an airtight metal canister with specially sealed packets for long term storage (+5 years).   You get 20 Jumbo sized seed packets of vegetables such as bush beans, spinach, carrots, cucumbers, lettuce, squash, shell peas, cantaloupe, watermelon, corn, tomatoes and more.  The Seed Vault contains pre-selected varieties that are zone-friendly to most growing regions.  And planting instructions and a seed harvesting guide are included.  I think that is the most exciting aspect for me ---- I can save the seeds from my harvest to plant the following year!  Not exactly an option when you purchase your vegetables from the grocery store!
     Another plus for me is the fact that this company has signed the Safe Seed Pledge, which is a program that was founded by the Council for Responsible Genetics.  They offer a 100% No GMO Guarantee!
     Take the time to visit their website.  You will find an extensive variety of fruit and vegetable seeds, along with medicinal herbs, etc.  Everything is reasonably priced.  But if you're new to gardening and sustainable gardening, the Survival Seed Vault is perfect for you.  It gives you the opportunity to start small and grow from there.  It's time to start thinking for ourselves and do what is best for our families.  This is a good place to begin.

Psalm 104:14     "He makes grass grow for the cattle, and plants for people to cultivate— bringing forth food from the earth:"

March 19, 2012

Traditional Products That Still Serve Us Well

     About 5 hours drive north of my country refuge, lies a small Mennonite village that I've written about before.  The time-honored and traditional ways of this hard-working group appeal to my love of history, simple living and faith-based community.  I've been fortunate to attend a bread-baking class there, and this next weekend, my husband will accompany me to a soap-making class.  After experiencing their luxurious soaps at an annual craft fair, we decided we'd like to try making soap not only for ourselves, but as a possible small business.  Who wouldn't want a delicious smelling bar of soap if the SHTF?
     But I'll tell you all about that new endeavor in a post next week.  Today I want to share another resource that's available to you online from Homestead Heritage.  The General Store website will give you access to some of the highest quality "sustainable living" tools and supplies that you can find anywhere.  So I'm going to touch on just a few of my favorites that are available, as well as some things to consider.

1.    On my "To Purchase" list is a small field hoe by Rogue.  These hoes are carbon steel, made in the USA (always a plus!) and come with an Ash handle that is 60" long.  I'm going to purchase the smaller head (6' x 4"), which will be perfect for working in the garden.  The larger field hoe has a head that is 6.5" x 7" for those bigger projects.

2.  Also consider Homestead Heritage for your lantern needs.  I have purchased four Dietz lanterns from them and all were below other internet prices.  Consider at least two Dietz #76 lanterns.  These little power houses will run for 11 hours on very minimal fuel.  Also consider adding at least one Dietz #20 lantern to your supply list.  The #20 has a bit larger tank and will burn for 30 hours.  Both lanterns put out about 8 candlepower.  You don't want to be caught without one; they're a "must have" for emergency use in case of a power failure.

3.   Homestead carries three of the best grain mills available.  As I've posted before, I own the Grainmaker (which is still the one I would recommend), but Homestead also carries the Country Living Mill and the Victoria Mill.  I had the luxury of being able to visit the General Store, where they have all three mills set up for customer use, so you can make an informed decision.  The Victoria is the least expensive of the three, but the quality doesn't approach the Grainmaker or Country Living mills.  This may not be a place to cut corners if TEOTWAWKI happens.

4.   Another item on my "To Purchase" list is an All American brand pressure canner.  I bought my first steam canner last year and had good success canning spaghetti sauce, but I think I'm ready to move to the Big Leagues and try pressure canning.  (I just wish I had paid more attention to my mom and my grandmother when they pressure canned).  Homestead has a 30 quart, 21.5 quart and 15.5 quart canners.  From my research, it appears that All American canners have a good reputation and are top quality.

5.   Perhaps my favorite product is the NorPro sausage and meat grinder.  Nor Pro is the kind of grinder your grandparents used, and is in fact one that we inherited from my husband's grandfather.  He has used it for many years to make venison sausage and he really likes the quality of the heavy cast iron.  It comes with stuffing funnels, to make sausage, and extra cutter blades.  But it's the price of $48.70 that seals the deal!  And it will serve you well in a grid-down world.
     So these are five items to consider adding to your larder of supplies and appliances.  You don't have to purchase them all at once, but make them a priority.   And don't forget to surf the Homestead General Store site.  Click on "All Products" and you'll see a complete list of handy items that will help you maintain and preserve a sustainable lifestyle.  Have fun shopping!

Psalm 119:111     "Your statutes are my heritage forever; they are the joy of my heart."

March 12, 2012

For Those With A Sweet Tooth

     There's nothing that says Crisis Cooking has to be limited to rice and beans, or bread and beef.  If faced with TEOTWAWKI, it's going to be the small comforts and the special touches that help us make it through.   And I've found that the cowboy ranch cooks are the best at providing tasty and easy recipes.  When you have to cook for a bunch of hungry cowboys who've spent a long morning in the saddle, you better have a hearty fare that will stick to their ribs; and it better taste good, too!
     I have several favorite ranch cookbooks that I return to time and again.  Not only is it fun to cook these meals outside over an open fire, but it's great practice for when an emergency of any sort happens and you find yourself without the luxury of electricity.  But you would be surprised at the sophistication of these ranch recipes .... Prime Rib Roast with Sweet Onion Shiitake Mushroom Sauce .... Cajun Chicken and Rice .... Potatoes Au Gratin.   And these cooks don't skip on the desserts, either!  So let me offer this tasty little recipe that can be baked in your Dutch oven.  It's a definite slice of heaven!
    


Pineapple Upside Down Cake 

                               1 stick butter
                               2 handfuls brown sugar
                               2 14-ounce cans pineapple rings
                               1 handful maraschino cherries
                               2 boxes yellow cake mix
                               6 eggs
                               2 2/3 cups water
                               2/3 cup oil

Melt the butter in a 16-inch Dutch oven.  Add sugar and stir into the butter until dissolved.  Place pineapple rings in a single layer in bottom.  Place a cherry in the center of each pineapple ring and around the edges of the oven.  Mix the cake mix with the eggs, water, and oil to directions and pour batter over fruit.  Cook with medium coals, top and bottom.  When browned and done, set aside to cool.  As it cools, the cake will separate from the sides of the oven, and you can flip it upside down onto a plate.

(Recipe is by Mike Oden of Oden Cattle Company)


Proverbs 3:24      "When you lie down, you will not be afraid; when you lie down, your sleep will be sweet." 


March 8, 2012

Got Milk?

     Deciding to store food items for the long-term is a real commitment.  For us, space was a prime consideration, along with determining exactly what we pictured ourselves consuming if we were faced with a weather-related emergency, skyrocketing hyper-inflated food prices, or a SHTF scenario.
     We discovered that milk was high on that list.  And since we are skim milk drinkers in our household, nonfat dry powdered milk was an obvious choice.  But it quickly became apparent that the usual powdered milk brands were good for a limited time period and were subject to becoming rancid.
     Then we were introduced to Family Home Storage, an affiliate of LDS (Latter Day Saints).  We are able to buy a 25-pound bag of Nonfat Dry Milk for $47.00 and a few pennies.  That bag translates into six #10 cans of milk with a storage life of 20 years.  We figured the cost at a little over 16 cents per gallon!  Compare that to the price at your favorite grocery store chain!
     And a rough estimate of how many gallons per #10 can?  I would guess approximately 16-18 gallons of milk can be made from one #10 can.  That means one 25-pound bag of nonfat dry milk could yield 6 cans, or in the neighborhood of 100 gallons of milk!  
     And what's even better, it passed the taste test for my very picky husband.  In fact, he likes the rich taste better than store-bought skim milk.  And at 16 cents/gallon, there is a lot of milk-drinking going on at our house!
     We experienced a few false starts at properly mixing the milk..... simple hand-stirring didn't break up the clumps of powder at the bottom of the pitcher, and since my blender is stored at the back of my lower kitchen cabinet, it was cumbersome to haul it out every time we needed a new container of milk.  Then I found the perfect utensil.... a hand-held blender.  Here's our 3-step preparation for perfect milk:

1 cup of Milk Powder per gallon container 
  
Fill up gallon container with milk and powder, then mix with hand-held blender. 

We then transfer mixed milk to glass container and refrigerate immediately.
   
 Milk is an important food item for your pantry, and this fortified milk product (Vitamins A and D are added) is perfect for long-term storage.  You can't beat it for the taste, the convenience, and the cost.  And I think we all agree that "man doesn't live by bread alone"..... and a cold glass of milk is just as necessary!

1 Peter 2:2      "Like newborn babies, crave pure spiritual milk, so that by it you may grow up in your salvation." 

March 6, 2012

As you Requested..... Recipes for Harder Times

     With grocery store prices climbing by the day, I predict that we will soon be abandoning our gourmet tastes for simple, no-frill menus that meet our basic dietary needs.  Therefore, I want to share a couple of classic recipes with you.      
     Last week when I spoke of the benefits of cast iron cooking, I bragged about my cornbread recipe.  Well, it's not really my recipe.  The recipe belongs to Dean Peacock, from the Fishhook Ranch in Nolan, TX.  I'm not even sure Mr. Peacock is still alive.....my little cookbook is so well-used that the cover has separated from the rest of the book, and preparation spills are evident throughout the pages.
     But this recipe has stood the test of time; I even found it mentioned in a 1989 New York Times article on Western cooking!  So at the request of Morgan, a faithful reader.... first up is the cornbread recipe.


DUTCH OVEN CORN BREAD

                                                       3/4 cups flour
                                                       1 1/2 cups yellow corn meal
                                                       Heaping Tbsp. baking powder
                                                       1/2 tsp. salt
                                                       1/4 cup sugar
                                                       2 Tbsp. shortening
                                                       3/4 cup milk
                                                       1 egg 

     Mix dry ingredients well.  (In the words of Mr. Peacock....."mix the hound out of it.")  Add 2 Tbsp. shortening.  Cut like pie dough.  Add enough milk mixed with one whole egg to make batter a little thinner than pancake batter.  (I have found that it takes more than the 3/4 cup milk called for.)
     If baking in the oven, pour batter into pan and bake at 450˚ for approximately 20 minutes.  If baking in a dutch oven, put 4 Tbsp. bacon grease in bottom of pan.  Make sure it covers the bottom.  Heat grease and then pour mixture into heated Dutch oven.  Cover and put ring of coals on bottom with a few coals on top.  Be sure to pre-heat Dutch oven lid and pot before adding bacon grease and cornbread mixture.  Depending how hot your fire is, this could take anywhere from 20-30 minutes.  Check often.

      OK, you'll need something to go with your cornbread, right?  Well, down here in the South, we like MEAT!  And there is an abundance of wild boar (or wild hogs, if you prefer).  And yes, they are a nuisance to ranchers and farmers, but they do have their benefits.  Best for cooking are a sow, or a young boar, under 100 pounds; or larger boars if they haven't been castrated---you just don't want that rutting buck, deer smell; wild, musky---if you're a hunter, you'll know what I'm talking about.  
     So here's a tasty recipe for preparing wild boar:


DUTCH OVEN TOMATO-BRAISED WILD BOAR

                                                    3 pounds wild boar shoulder or roast
                                                    Salt and pepper to taste
                                                   4 Tbsp. olive oil
                                                   4 onions, chopped
                                                   6 carrots, chopped
                                                   1 stalk celery, chopped
                                                   4 Tbsp. garlic, chopped
                                                   2 Tbsp. fresh sage, chopped
                                                   1 small sprig rosemary, chopped
                                                   2 quarts canned crushed tomatoes
                                                   1 1/2 cups white wine
                                                   Water or chicken stock, as needed

Season the shoulder well with salt and pepper at least 4 hours before cooking and refrigerate.  If cooking in the oven, preheat oven to 325 degrees.  If cooking in Dutch oven, heat the olive oil in the bottom of 12-inch Dutch oven (about 5 inches deep).  If you need to add more oil to cover the bottom of dutch oven, then do so.  Make sure your fire is hot enough to brown the meat on all sides, without burning it.  Remove the meat and add the onions, carrots, celery, garlic, sage and rosemary to the pot.  Cook, stirring often, until tender and fragrant, about 10 minutes.  Add the tomatoes and cook, stirring often, until thickened and reduced, about 5 minutes or so.  Add the white wine, return the shoulder to the pot, and add enough stock to come halfway up the shoulder.  Place in the fire, with coals surrounding the bottom of the pot, and some coals place on top of the lid.  Cook over a medium fire for about an hour, checking often to adjust fire if needed.  Then turn the shoulder or roast.  Repeat until the meat is tender enough to pull apart easily, adding stock as needed.  (The age of the hog will determine how long it takes to become tender).  Once tender, allow to cool slightly, garnish with fresh parsley, and serve.

     So my last comment is this: should we happen upon hard times, it doesn't mean that we are reduced to eating nuts and berries.  With a little corn meal, some baking staples, herbs, and the ability to hunt, we can still partake in delicious fare.  So if you have other time-tested recipes, why not share with the rest of us?  We are all in this together, so let's spread the finger-licking goodness around! 

Genesis 27:3     "Now then, get your equipment -- your quiver and bow -- and go out to the open country to hunt some wild game for me." 

February 27, 2012

Cast Iron and Dutch Oven Cooking

     I remember them well...... heavy and black, well-used, and hanging from the pot rack above my grandmother's stove.  As a child, I regarded them as old-fashioned; relics to be cast aside in favor of electric skillets and then teflon and stainless steel.  They didn't have an exotic name like Cuisinart.  They were passed down from my grandmother, to my mom, and to me.  They stayed packed away until my common sense and the state of the world awoke me to their inherent worth and value.
     I'm talking about cast iron.  And I'm talking about durability and reliability.  You can fry on top of the stove or bake in the oven.  And if faced with an emergency situation, they transition nicely to a wood-burning stove or a campfire.  Try doing that with your fancy modern skillet!  Cast-iron cookware comes in a variety of styles:  dutch ovens, various sizes of skillets and frying pans,  deep fryers, woks, flat-top grills, and griddles.
     I have an old cookbook that I claimed from the printing company where I used to work; a small paperback called Yesterday and Today: The Best of Chuck-Wagon Cooking.  I never in a million years thought it would become one of my most prized possessions, OR that I would ever really find a use for the recipes inside.  If the SHTF, we will be dining on the likes of Beef Tenderloin, Sauteed New Potatoes, Chicken-Fried Steak, Corn Casserole with Green Chilies and Cheese, Stir-Fry Ranch Vegetables, Angel Flake Biscuits, Apple Crisp and Blackberry or Peach Cobbler...take your pick!
     One of my most favorite recipes is the one for good old-fashioned cornbread.  Made from scratch, my husband refuses to eat any cornbread other than this recipe and baked in our cast-iron skillet.  No packaged cornbread for him!  (The secret is the small amount of sugar added to the batter.)
     There are several brands out there to choose from, but the only one I ever buy is Lodge.  We have been known to scour antique stores for old Griswolds, too.  They are few and far between, but you've got a treasure if you're lucky enough to come across one.
     But perhaps the best use for cast iron when TEOTWAWKI happens, is its' use to bake bread.  Bread is one of the staples of our diet, and without electricity, practically the only way you can bake bread is in a Dutch oven in the coals of a hot fire.  I have not experimented with whole wheat or artisan bread, so maybe some of you out there can enlighten the rest of us if you have baked in a cast iron oven.  Sourdough bread is an easy and tasty alternative.  You can make small loafs or ball into biscuits.  Either way you have bread for your meal.
     You might have a generator to run your bread-baking machine, but as for me, I'm going to rely on the time-tested method of Dutch Oven baking.  Here's the recipe.  Tuck it away for the near future.  I have a feeling it will come in handy.

SOURDOUGH BREAD

(Starter)
1 package yeast
 4 cups warm water
2 tbsp. sugar
4 cups flour

Dissolve yeast in water.  Add sugar and flour.  Let set for 2 days.

16-inch Dutch oven or cookie sheets
6 cups flour
3 tsp. baking powder
5 tbsp. sugar
1 1/2 tsp. salt
9 tbsp. of liquid Crisco
6 cups of starter

Mix flour, baking powder, sugar, and salt.  Make well in center of mix.  Add Crisco and starter.  Mix.
Put oven on half a shovel of coals and heat 15 minutes.  Take oven off coals and put lid near coals.  Coat oven in a thin layer of melted Crisco.  Place small loafs or biscuits in Dutch oven, touching each other so they will rise better.  Put on lid.  Set Dutch oven on trivet and place small shovel of coals around the trivet.  Put 2 shovels of coals on top of the lid.  Turn oven and make 1/2 turn every 5 minutes.  Turn lid and oven different directions.  Cook 10 minutes on the fire and 10 minutes off.  

     This will admittedly, take time and attention, and it is not always easy to regulate the heat.  But if you are in SHTF situation and you're hungry, I promise you this will taste like heaven.  Especially when served up with beef tips, acorn squash and a chocolate burrito! 

Job 23:12    "I have not departed from the commands of his lips; I have treasured the words of his mouth more than my daily bread."

  
     

February 20, 2012

Dehydration Made Easy

      In my part of the country, we are preparing our gardens for Spring planting, which means it's time to start planning on how to preserve all the harvest.  Last year I began to experiment with dehydrating food and have been thoroughly pleased with the results!  After spending a lot of time in researching different manufacturers and models, I settled on the Excalibur, Model #3526, 5-tray dehydrator.
     It is lightweight, easy to clean, versatile, and perfect for small families with small gardens.  The adjustable thermostat and 26-hour timer that shuts off automatically make it the choice for those wishing to ease into dehydrating foods.  You aren't a slave to your process, as you spend a small amount of time, preparing your trays, turn on the timer, and go about your day.  You can dehydrate almost anything you can imagine...nearly all fruits, most vegetables, meats, fish, herbs and some dairy products.  And best benefit of all....it's made in the USA!
     My limited experience has been with vegetables from my garden:  onions, peppers (all varieties), potatoes, beans, tomatoes, etc.  It's as simple as blanching the washed, cut-up vegetables, dehydrating in the Excalibur, and vacuum sealing them for storage.  Then during the winter I add them to soups and stews and they are quickly re-hydrated in the liquid and broth.
     Another couple of my dehydration favorites are apples and bananas.  Soaking them in lemon juice for a few minutes keeps them from turning brown.  I add just a touch of cinnamon to the slices, and the results are so tasty that I have to admit, we end up eating them and not much gets stored!  They are a great snack to have on hand, and a good solution to those sugary, caloric alternatives.
     And of course, one of the greatest benefits is how much less you will spend dehydrating your own food, rather than buying dried foods.  One hint:  when your local grocery store runs a sale on fruits or vegetables, stock up and start drying!  Dried foods are easy to store and don't take up much room, especially if you vacuum seal them.  You can extend the life of dried foods if you store them in cool, dry temperatures; and if you have the space, storing them in #10 cans or sealable food storage buckets will increase their life for 10 years or more.
     I have seen many favorable customer testimonials on dehydrating jerky, and it is definitely on my list of to-dos.  The Excalibur is rated very high for producing consistent, tasty jerky and my husband can't wait to try out this option.
     At the same time I ordered my dehydrator, I also ordered a handy little source book, called Keeping The Harvest.  This handbook offers valuable information on methods of preserving, including freezing, canning and drying.  The instructions are easy to follow and cover a broad and comprehensive list of issues:  from the optimal time to pick your produce, to what equipment you'll need, to how much headroom is required when freezing fruits and vegetables.  You'll learn timesaving methods, as well as simple, down-home recipes for pickles and relishes, jellies and marmalades, and even how to make your own ketchup.
     This is a natural addition to your food preservation arsenal, whether you're dehydrating or not.  So, if you've been contemplating dehydration as a method of preserving your harvest, take it from me.  It was almost foolproof and worth the investment.  You won't be sorry!

Galatians 6:9    "Let us not become weary in doing good,  for at the proper time we will reap a harvest if we do not give up."   

December 26, 2011

Deadwood Stove for Women



     Whether you are new to the Survivalist or Prepper crowd, or just enjoy cooking outdoors, this stove is perfect for you!  It's lightweight, durable, easy to assemble, easy to clean, and versatile --- all characteristics that, as a woman, I am looking for in a portable stove.  And with just a few pieces of tree bark, leftover lumber scraps, or biomass fuel you can start and keep a fire going.  It's easy to control your flame, and the option of cooking directly on the stovetop grill, or with a cast-iron skillet, give it a leg up on other portable stoves.
     And if you've not embraced the survivalist mentality yet, just think how useful this little stove could be in a Hurricane Katrina-type situation....or any electric grid disruption....or any emergency, for that matter.  Please check out the Deadwood Stove at www.deadwoodstove.com, and let them know you saw the video on my blog.
     And now, if you'll excuse me, I've got a couple of medium-rare filets hot off the grill!

John 4:34    "Jesus said to them, 'My food is to do the will of Him who sent Me, and to finish His work.' "

December 9, 2011

Man Does Not Live By Bread Alone....Or Will He?


     About a year ago, and after countless hours of painstaking research, my husband, whom I affectionately refer to as Peace-Loving Warrior, decided it was time to take the big step of purchasing a grain mill.  And I do mean “big step”.
     Ladies, this will be one of your major purchases; not only because it will become one of the primary tools you will use to feed your family, but because this is one of the items you must not scrimp on to save a few pennies.
     I know a few Prepper women who have hesitated to pull the trigger on this appliance, and have seen the price of this amazing piece of equipment rise, along with the price of food at the grocery store.  As the demand for it goes up, so does the expense.
     There are less pricey versions, such as the Back to Basics Hand Grain mill, for $69.95, but that’s for the occasional user, and don’t expect it to last when THE CRUNCH comes and you’re putting it into daily use.  And please, never consider an electric grinder, because if you’re preparing for hard times, that’s probably going to include periods when the grid goes down.
     So, here are my two recommendations for this important acquisition:
GrainMaker® Grain Mill No. 99 – They are custom-made in the USA; handcrafted from solid stainless steel and come with a Lifetime Guarantee.  It’s adjustable, so you can control the coarseness or fineness of your flour.  The larger flywheel and handle extension makes it easy to operate, and an optional mounting clamp will securely attach it to your table for stability.  It comes with different augers for grinding corn or peanuts (for peanut butter), and arrives complete and ready to use.
Price a year ago:  $450; Current Price: $675.  Don’t delay!
GrainMaker® model on the left; Country Living, on the right 

The Country Living Grain Mill – This is the only other grain mill product I would even consider or recommend.  It has the same quality craftsmanship as the GrainMaker®, and is crafted from cast aluminum, rather than steel. It, too, has separate augers for corn and beans.  I tested these two mills side by side, and found that the Country Living Grain Mill was a little easier to crank than the GrainMaker®, but in my test, it produced less flour per revolution….may not be an important factor for you.  And like the GrainMaker®, it is made in the USA and offers a Lifetime Guarantee.
Price a year ago:  $395; Current Price:  $429.  Not as big of an increase.

     Finally, let me offer you this piece of advice:  say I’m wrong and THE CRUNCH never comes.  You’ve still purchased a quality, American-designed and manufactured product that will serve your family a lifetime, and doesn’t need to be upgraded to the latest 4G model.  And if there is the least possibility that I’m right….then you’ll never have to worry about going hungry.  This essential piece of equipment, along with some stored grain, can feed you and your family in the hardest of times.  Seems like a no-brainer to me!
     Watch the short video of my GrainMaker® and see what I’m talkin’ about.


Proverbs 30:8 – “Keep falsehood and lies far from me; give me neither poverty nor riches, but give me only my daily bread.”