Introducing Quinoa!

 I cooked quinoa (a very healthy grain) earlier this week for the first time.  My husband has never had a good thing to say about quinoa, but liked this meal.  One big hint I learned is to cook it in broth.  This gives it so much more flavor.  Otherwise it is very bland.
I found this Mango Quinoa Salad recipe at ourbestbites.com.  I didn't think I'd make it any time soon, because quinoa is not cheap.  In fact it is expensive.  But when I saw that Lee's had red peppers and mangoes on sale, I couldn't resist.  More information on quinoa can be found here.

How to Make a Green Smoothie

I make a very simple green smoothie.  There are better ways of making them that add more nutrition, but I like it simple and cheap.

Place a handful of spinach in a blender.  Add yogurt.  Then pile in some fruit.  I use anything I have on hand; this may be fresh, frozen, or canned.  I like using at least 3 different types of fruit.  Then I blend it up real well.  If it's too thick, I add juice or milk.  If it's not sweet enough I add honey.  Enjoy!

Tip:  If you add fruit, you can't taste the spinach at all.

When Tornadoes Hit--Staying Gluten Free in an Emergency

I receive a weekly gluten free online newsletter.  With permission, I share last Friday's (April 29, 2011) newsletter.  Although she is speaking specifically of gluten free foods, it all applies to everyone, regardless of what we typically eat.

 

Staying Gluten Free in an Emergency

 

Yesterday my husband and I drove through the community of Phil Campbell Alabama.  An enormous tornado whipped through that town Wednesday afternoon and miles and miles of homes were completely destroyed.  We didn't even realize that we were getting close to the town as we drove because all of the physical landmarks were completely gone.  Homeowners stood by the road looking at a landscape of debris trying to figure out what to do next. And unfortunately, the same sort of scene could be found throughout Alabama yesterday.

 

Our house did not sustain any damage - a tornado went by in the air early Wednesday morning while we were asleep and a tree fell to within feet of our home.  As I saw the destruction yesterday and read more coverage online, I began to think about whether our pantry reserves are large enough and whether we were prepared to obtain and cook gluten free food during an extended emergency period.  Unfortunately, the answers were "No" and "No".

 

Here are a few lessons learned from our experience.

 

Lesson #1:  Having cash on hand is essential.  We use debit cards or online banking for 99% of our transactions.  However, when the power is out debit cards and online banking are useless.  And unless your bank has a generator you won't be able to get cash from the bank or ATM.  We ate breakfast at Waffle House on Wednesday morning (beware cross-contact from the grill) and they let us leave a check until we were able to get cash from an ATM and come back and pay our bill.

 

Lesson #2:  Food preservation requires planning.  I was pleased that we were able to salvage most of the food in our refrigerator and freezer. We have one large cooler and I packed it full with frozen fruits and vegetables and the refrigerator perishables.  There was enough frozen food that we didn't need (or have room for) ice, but everything kept cool for two days. 

 

In the past we've stored lots of food in an upright freezer. I'm not longer a fan of this because there is the potential to lose so much food in a power outage.  Unless a generator is available, I think canned food storage is the way to go for food stores that cannot be consumed within 48 hours.

 

Lesson #3: Heat is required to cook. We ended up leaving Birmingham and going to my parent's farmhouse because they have a gas stove.  We knew that the power might be out there, but at least we'd be able to cook easily.  (Little did we know that the tornado devastation near the farmhouse was much worse than what we had at home). 

If that hadn't been available, then we would have needed to cook on the grill. I've done some grill cooking in pots, but not much. It's something that I plan to practice.Perhaps it wouldn't be a bad idea to have a gas campstove available for emergencies. If none of these are an option, then I think it would be good to keep produce on hand that keeps well.  We ate a good bit of salad and fresh fruit while the power was out.

 

Lesson #4: A stash of GF convenience foods will keep you sane.  I don't keep a lot of GF processed foods on hand. We're not eating a lot of grain-based foods right now, and when we do I generally make it by hand.  That being said, I was very grateful for my Mom's stash of GF food that she keeps at the farm.  It was so helpful to be able to whip up a batch of GF pancakes for the kids on Thursday morning (Thank you, Betty Crocker and Mom).  

 

John and I talk a good bit about gluten free food stashes in our ebook, The Gluten Free Survival Guide.  After the past two days, I think we need to restock the food stash in the Yukon.  Cheetos, nuts, juice boxes, and bottled water go a long way towards keeping everyone happy if you need to drive out of a disaster area. (On that note, I'm also thinking that I'd like to keep more gas in the Yukon)

 

Lesson #5: Be prepared for the long-haul Between my pantry and the food Mom had left at the farm, I was able to cook very good meals without doing any shopping for two days. However, if we had been without power for a longer period, then we would have been having some very strange meals and run out of food pretty quickly.  Some communities in Alabama will not have power for at least a week (the main transmission lines in many areas of the state were destroyed).  Ice storms in the winter can knock out the power for two - three weeks. 

 

Based on my experience this week I can count on frozen food for 2 days refrigerator food for 2 - 3 days, fresh produce for 2 - 5 days, and canned food indefinitely.

---

Peanut Butter Chocolate Chip Cookies

 

I've sent this recipe out before, but it's such a good one.  Only 4 ingredients, and it's stuff that you usually have around the house. As long as you have a gas stove (or can figure out how to bake over a grill), then this cookies will go a long way towards cheering you up.

 

1 c. sugar
1 c. peanut butter
1 large egg

1/4 - 1/2 c. chocolate chips

 

Mix sugar, peanut butter and egg together until thoroughly combined. Stir in chocolate chips and refrigerate for 15 minutes. Drop spoonfuls of cookie dough onto a baking sheet. If you put plenty of space between them then they are less likely to run together.Bake at 350 for approximately 15 minutes (but it may take more).  The will be slightly browned, but still soft when they are done.  Let them cool for a few minutes before removing them from the bakings sheet and they will harden up a bit. 

---

Hopefully we'll be back to a somewhat normal schedule next week. We are having a huge yard sale this weekend to sell all of the stuff that we won't be taking with us when we move. It's been amazing to see how much stuff we've put into the garage and haven't missed at all.  However, due to the two days that were lost due to power outages, John and I have a ton of work to do tonight to get everything ready.

Chili

Chili is great for a number of reasons.  According to my husband, you can eat chili all year around, compared to soup that you can only have in the winter.  Another great thing about chili is that you can eat it in so many different ways.  You can eat it with rice, noodles, baked potatoes, oven fries, french fries, Doritos (according to my husband), fry bread, or hot dogs; you can serve it with all kinds of toppings, such as cheese, sour cream, plain yogurt, chopped onions, tomatoes, lettuce, etc.
Here is a very basic recipe.  You can add chopped celery and/or green peppers if you like.  The recipe calls for pinto beans, but I have also used kidney, black, and great northern beans.  I like using multiple kinds in the same recipe to add variety.  This recipe freezes well.

Chili

1 lb dry pinto beans OR 3 cans beans
1 lb ground beef
1 large onion, chopped
3 cans (14.5 oz) chopped tomatoes
1/2 tsp garlic salt
1 1/2-2 1/2 tsp salt
1/2- 1 Tbs chili powder

Cook dry beans.  When beans are recipe-ready, cook ground beef and onions until meat is cooked, and onions are soft.  Drain excess fat.  Add remaining ingredients.  Cover and simmer 1-2 hours.

Rice with Lentils

Another way I like to serve lentils is with rice.  I just cook rice in my rice cooker like usual, except I substitute a tablespoon or two of lentils for rice.  It is so easy, good, and adds nutrition to a quick and easy side dish.  I first learned this while living with foreign exchange students in college.  (I think the ones who did this were from Korea.  It's been a while, though, so I can't quite remember.)

Mexican Pizza

I really like lentils.  They are not a bean, but they are in the legume family, along with beans, so I just call them beans.  They only take about 25 minutes to cook, and do not need to be soaked first.  Most every recipe that I've tried them in, though, has been just okay.  Not terrific, but edible.  I've tried lentil loafs, soups, and chili.  This recipe, though, is a family favorite.  I always dream of making it healthier by using homemade corn tortillas in place of chips, but that just hasn't happened yet.
I don't really measure the ingredients.  I just throw it together.  The measurements below are estimates.  Just do what looks good.

Mexican Pizza

3 cups cooked lentils
1 can Spaghetti sauce OR tomato sauce seasoned to taste with salt, pepper, and garlic powder or beef flavored bouillon
1/2 pound Cheddar or Monterey Jack cheese, shredded
1 bag tortilla chips

Lay tortilla chips on cookie sheet. Can crush for easier eating. Spoon lentils over chips, followed by
spaghetti sauce. Or crush lentils and mix with sauce. Sprinkle cheese over top. Broil until cheese is
melted, about 3 minutes. Serve with salsa and sour cream. You may also use olives, green onions, or peppers on top of the cheese, if desired.

Homemade Cream of Chicken Soup

I have tried a number of homemade cream of chicken soup recipes.  This recipe from USU Extensions is my favorite and the easiest.  I have used both non-instant powdered milk (from the LDS cannery), and Morning Moo's milk alternative for the powdered milk.  I have used both chicken and vegetable bouillon.  All of these have produced good results.  I have used this recipe in chicken enchiladas, white chili, stroganof, and several other recipes that call for cream of chicken soup that I just can't think of right now.  The great part of making your own soup instead of using a can, is that you can season it the way you like.  When making stroganof, for example, I season it with parsley, dry mustard, oregano, pepper, and sugar.  Use your imagination!
This is also very cost effective.  When using a #10 can of non-instant dry milk that cost $7.90, a 16 oz. container of cornstarch that cost $1, and a mega-huge 35.3 oz. container of chicken bouillon that cost $4.98, a can of cream of chicken soup costs 18.66¢. 
USU extensions says this recipe can also be used as a soup by mixing the recipe below with cheese, potatoes, broccoli and cheese, etc.  I've never tried this.


Basic Sauce Mix (Cream of Chicken Soup)

2 cups powdered non-instant milk (see note above)
3/4 cup cornstarch
1/4 cup bouillon (see note above)


Combine all ingredients in a plastic bag.  Seal and shake to mix well.  Yield:  Equal to 9 cans of cream soup.
To substitute for 1 can of cream soup:  Combine 1/3 cup of dry mix with 1 1/4 cups cold water.  Stir well.  Season to taste (depending on recipe).  Cook and stir on stove top until thickened. Add thickened mixture to recipe as you would a can of soup.


Use your imagination!

Gluten Free and Celiac Disease

Okay, I'm back.  I'm sorry I've taken so long to publish this post.  I've been busy (sort of) learning about cleaning without chemicals, making yogurt, pressure canning, making my family plan... Maybe I'll post about all of these someday.  Don't count on it being soon.
On to gluten free...
What is up with everything being gluten free?  Suddenly during the past couple of years whole shelves and freezer cases at grocery stores have been dedicated to items with "Gluten Free" written in bold across the font of products.  Chex cereal has "Gluten Free" written on the box in several locations.  I could go on.
Let me start at the beginning of my gluten story.  When I was in high school I had several friends, family members of friends, and family friends who had celiac disease, and consequently did not gluten.  So I became familiar with the disease, and learned that gluten is found in wheat, rye, barley, and oats (if grown in a typical fashion).  When I started having some tummy problems, my mom had me go off of all gluten for one month.  It didn't help, so I happily regained my diet of lots of bagels.
Just over two years ago, two of my siblings were diagnosed with celiac disease.  It is believed that about 1 in every 130 people have celiac disease.  If you have a close family member with it, your chances of having it increase a lot.  So I did a blood test to see if I had it.  I did not.  However, that doesn't mean I'll never have it.  Celiac disease can be triggered by an emotional or stressful event(s). 
So, between my two family members, a growing number of friends and neighbors, and the chance that I could someday have it (maybe I'm a little paranoid), I have a lot of interest in celiac disease and gluten free eating.

So, I'm going to take a break from wheat, barley, and oats.  (I don't think I'll ever mention rye on this blog.  But who knows?)  My next two series are going to be about beans and powdered milk.  My favorite way to eat beans is in soup, and this is the perfect weather for that, so expect a lot of soup recipes.

A note of caution:
I will post a lot of recipes that call for chicken bullion.  Some have wheat, some do not.  It is important to read labels if you want something you're making to be gluten free.  Food that is manufactured in the US require labels to say if the product contains wheat.  So just read the ingredient list and look for this warning.

Tofu

Believe it or not, but tofu is a food storage food. I freeze it!
First, some basic explanations on tofu, since most people aren't very familiar with it.

What is tofu?
Tofu is soybeans processed in a fashion similar to cheese.

Where can I buy tofu?
Tofu can be found in your local grocery store in the refrigerated section of the produce department. It is next to eggroll and wonton wrappers.

Why should I eat tofu?
It's healthy, and a great source of protein.

What types of tofu are there?
Silken-can be used in smoothies and as a substitute for cream cheese in cheesecake. I never buy this kind.
Firm and extra firm-This is the kind I buy. I marinade it, then fry it.

More about tofu
Tofu is packed in water, and acts as a sponge. So, if you plan to marinade it, you want to get as much water out of it first, so that it can then soak in the marinade. You can get water out of it by using towels, paper towels, or smashing it between two plates with some heavy cans on top.


Freezing tofu
Just like every other food, I try to buy tofu when it is on sale, and then buy more than one package. Within the past few months I have seen tofu discounted for quick sale, and Buy One Get One Free. Great times to stock up. Tofu firms when it is frozen. To freeze tofu, I just take it out of its original package, squeeze some water out of it (see above), then put it in a marked freezer bag.

Cooking frozen tofu
I make up my marinade (I like teriyaki) in a bowl, then put the frozen tofu right in the bowl with it, and store it in the fridge with a lid. When the tofu is defrosted enough to cut, I cut the tofu in cubes (about 1 inch), then put it back in the marinade. Store in the fridge until the tofu has taken in the marinade (about a day). Then I cook the tofu (without the marinade) in a fry pan with a little oil, stirring minimally. Then I add the marinade, and take out the tofu (you can use the same bowl through this whole process, since you're using tofu, not meat), and let the marinade simmer. This thickens and enhances the flavor of the sauce.

Any questions?

Salmon Enchiladas

I adapted this recipe from The Well-Fed Heart.  Yummy!  You will notice with both this recipe and my chicken enchilada recipe that I don't roll tortillas for my enchiladas.  I just layer the tortillas and filling.  This saves time; I have also found that rolling corn tortillas is quite tricky.  They tear a lot.

Salmon Enchiladas

1 15-oz. can salmon
1 4-oz. can diced green chilies
1/4 cup chopped onion (I used yellow, but green or sweet would be great)
1 cup sour cream
1/2 cup cottage cheese
1/2-1 cup black beans (depending on how much you like beans)
1 1/2 cups shredded cheese (monterey jack and cheddar are good)
1 1/2 tsp ground cumin
corn tortillas
cream cheese, softened, if desired
salsa

1. Preheat oven to 350°.
2. Cook onion in a fry pan covered with cooking spray over medium heat, until soft.
3. Mix first eight ingredients in a large bowl, reserving ½ cup shredded cheese.
4. Cover bottom of 9 x 13 baking dish with salmon mixture.  Place tortillas on top.  Repeat layers until all of salmon mixture is used, preferably ending with tortillas on top (although this doesn't matter too much).
5. Cover with foil and bake 30 minutes.  
6. Remove from oven. Spread the cream cheese on top, followed by the salsa, and then reserved shredded cheese. 
7. Bake uncovered for 15 minutes, or until cheese is browned, and salsa is warm.

Rhubarb Pineapple Jam

I have 13 rhubarb plants growing in my backyard. So my friend and I tripled this recipe today.

Rhubarb Pineapple Jam

5 cups chopped rhubarb
1 8 oz can crushed pineapple, including the juice
2 1/2 cups sugar
1 3 oz package strawberry or raspberry flavored Jell-O

In large saucepan, combine rhubarb, sugar, and pineapple; mix well. Bring to boil. Boil for 10 minutes, stirring occasionally. Remove from heat; cool 30 minutes. Stir in Jell-O until dissolved. Pour in containers and store in refrigerator or freezer.

Boston Baked Beans

This is currently my favorite summer bean recipe. It is perfect for barbecues. I like doubling this recipe, then freezing it in dinner-size portions.
Always add acidic ingredients (tomatoes, vinegar, etc.) after beans are soft. Otherwise the beans will not continue to soften.


Boston Baked Beans

1 lb. dry red beans
2 tab. molasses
3 tab. brown sugar
1/2 tsp. salt
1/8 tsp pepper
1 onion, chopped
4 slices cooked bacon, 1 cup cooked diced ham, or cooked ham bone (optional)
1/2 tsp dry mustard
1 8 oz can tomato sauce
1/4 cup ketchup
1/2 tsp liquid smoke (optional)

1. Sort beans to remove foreign material (like rocks). Rinse beans with water, and drain. Cover beans with water, and let soak 6-10 hours. Drain water. Rinse with water and drain.
2. Add molasses, brown sugar, salt, onion, bacon or ham, and dry mustard. Stir. Add enough water to cover about 2 inches over beans, or to mostly cover ham bone. Simmer for 2 hours, or until beans are soft, adding additional water as necessary.
3. If you are using a ham bone, take the meat off the bone, being careful to remove all bone and other non-food material from the beans. Add tomato sauce and ketchup, and simmer for another 30 minutes or so, adding water if necessary. Be sure to not add too much water at this point, because you want it to be a good consistency when done.
4. Season to taste with salt, pepper, prepared mustard, and/or molasses.

Crepes

I love crepes because they are so versatile. They can be be eaten for breakfast, lunch, dinner, snacks, or dessert. The recipe below is for a very basic crepe. If I am making it for dinner, I would use all wheat flour. If I am making the crepes for breakfast or dessert, I would use 1/2 and 1/2 wheat and white flour, and would add a little vanilla, sugar, and cinnamon. If I am making the crepes for someone who eats gluten free, I would use all rice flour.

Crepes

2 eggs
1 1/2 cups milk (4 1/2 tab. powdered milk, 1 1/2 cups water)
1 cup flour (wheat, white, or rice)

1. Put the eggs and milk in a blender, and blend.
2. Add the flour and blend until combined, about 5 seconds, scraping sides of blender as needed.
3. Put the blender in refrigerator, and chill for 30 minutes.
4. Attach blender to base and blend for another few seconds.
5. Heat a small fry pan over medium heat until hot.
6. Grease fry pan (even if it is non-stick).
7. Take the fry pan off the heat, and pour a small amount of batter into fry pan, while rotating the pan so that the batter will cover the entire pan. If you pour too much batter in, pour the excess batter back into the blender.
8. Cook over medium heat for about 30 seconds.
9. Flip the crepe over and cook for an additional 15 seconds.
10. Serve with your favorite fillings and/or toppings.

Fillings/Toppings
applesauce, peanut butter, pureed fruit, berries, peaches, chicken, fish, ham, steamed vegetables, cheese, cottage cheese, white sauce, powdered sugar, lemon juice, pudding

My favorite dinner filling: cottage cheese and canned salmon, topped with a thin white sauce with garlic powder, parsley, rosemary, and pepper mixed in.