Showing posts with label cooking. Show all posts
Showing posts with label cooking. Show all posts

September 18, 2019

V8 Soup from Tomato Juice


Don't throw out that tomato juice! Use the juice from your strained tomatoes to make a delicious, healthy, vegetable-based V8-inspired tomato drink.

From the big batch of salsa I made last week, I had this byproduct: tomato juice. Never one to waste, we peeped around the Internet for about 2 minutes and mashed a couple recipes together to fit our needs.

Add your homemade V8 to a cold beer on a hot summer day, or just eat it like tomato soup with grilled cheese in the winter.

Prep Time: 15 minutes
Cook Time: 45 minutes
Makes about 4 quarts

  • About 3.5 quarts tomato liquid, strained of skins & seeds
  • 5 small-medium beets, peeled & chunked
  • 4 large carrots, chunked
  • 1/8-1/4 red onion, diced
  • 1 cup kale (fresh or frozen)
  • 2 cloves garlic, crushed
  • 2 TB honey
  • 1 TB chipotle EVOO
  • dash lemon juice*
  • dash cinnamon*
  • dash soy sauce/liquid aminos*
  • 2 tsp salt
  • 2 cucumbers, chunked
  • 1/4 cup fresh basil
  • 1/4 cup fresh parsley
  • 1/2 cup arugula


Combine everything except the last 4 ingredients. Simmer uncovered for 35-45 minutes or until carrot & beet chunks are fork-tender.

Add remaining ingredients. Blend using immersion blender.

*These ingredients I used in lieu of Worcestershire sauce one recipe called for. The cinnamon can be pretty overpowering, so measure out 1/8 tsp first and go up from there.

NOTE: If the acidic tang leaves a bittery-hot aftertaste, add 1/2 to 1 tsp baking soda. The chemical reaction will burn off some of the acid from the tomato juice, leaving the flavor but none of the harshness.

We drank some, froze some for later and to the rest I added some chicken broth, a can of venison, a can of black beans and a can of corn to create a Frankenstein-ed up chili that was awesome with sour cream, cheese & cilantro.

Blogging this mainly to save my recipe for later. But I hope someone else can enjoy it too!



March 18, 2019

Gluten Free Goldfish Crackers + DIY Goldfish Cookie Cutter


There are some things about childhood that your kid "misses out" on if they're gluten free. We never felt that we were depriving Babs of anything and never felt the need to make substitutions for the gluten items we cut out of our diet.

But...

When her school is doing a Dr. Seuss week with a 1 Fish 2 Fish activity, what do you do? Luckily, Babs' teacher is out of this world amazing and makes sure as much as she can that Babs is never singled out or left out.


Unfortunately there are no commercially produced fish-shaped snacks. (Except Swedish fish, or as I like to call them, fish-shaped high-fructose-corn syrup.) So I scoured the internet, made a few test batches and perfected this Gluten Free Goldfish Cracker recipe.


  • Gluten Free Goldfish
  • Makes about 4 cups of goldfish.
  • 3 oz. Cheddar Cheese, shredded (about 1 1/4 cups ish)
  • 2 TB parmesean cheese, shredded or grated
  • 4 Tbs. Cold butter (I used salted; if using unsalted, add a pinch more salt)
  • 1/2 c. Cornstarch
  • 1/4 c. gluten free flour (see below for my blend recipe)
  • 1/4 tsp. Salt
  • 1/4 tsp. Xanthan Gum
  • 1/2 tsp. Baking Powder
  • 2 Tbs. Milk

Combine all ingredients except milk in a food processor. Pulse until it resembles little crumbles. Add milk and pulse some more to combine the dough. If too crumbly, add a little more milk. If too thin, add a bit more cornstarch.

Dust your work surface with cornstarch or flour. Lay a sheet of parchment paper over the dough. Roll out dough to 1/8-1/4" thickness. Cut out your desired shapes and place on parchment-paper-lined cookie sheet. They can be quite close together; these puff up nicely and won't spread.

Cook in preheated convection oven at 400 F for 10 minutes. If you don't have a convection oven, you may need to add cook time.

They'll burn quick, so pay attention. If they're a touch underdone, they'll still be delicious, but an extra minute is all it takes to get that golden orange color and the perfect crunch.

Gluten Free Flour Blend
The recipe, from the blog Allergy Awesomeness contains 3 ingredients:
Rice flour (brown has a better nutrient profile than white, but either works)
Tapioca Starch
Potato starch

DIY Mini Fish Cookie Cutter

Goldfish and Cheez Its are essentially the same thing, so if you don't require the fish shape, just cut them in squares and be done with it. But to go the extra mile, you can DIY your own mini goldfish cookie cutter from an aluminum can.

It's not as hard as you think it's going to be.

Supplies
Aluminum can
Knife (for starting the cut)
Scissors (not your best pair)
Duct tape

Using the knife, poke a hole big enough to get your scissors in, then use the scissors to cut the circumference of the can. Cut a vertical slit, then cut about a 1" strip.



Gently bend the strip into your desired shape. I started with the center front of the curved fish head, then bent the strip outward. Then bend each side of the strip back in for each point of the tail.



Trim off the excess. Overlap the ends and secure using duct tape.



Using small strips of duct tape, wrap the cookie cutter edges on the upper edge (the edges you will be pressing down on) ONLY.

Enjoy your fish crackers!




February 12, 2019

Spice Mixes Are a Scam



Buying pre-made spice mixes from your grocery store can be convenient for people who don't have a lot of spices already in their pantry. But the markup for that specific combination of spices is nasty. Not to mention they usually have sneaky ingredients added in (like my nemesis processed sugar or more salt than a person should consume).

Save money and know exactly what you're putting on your food by blending your own mixes. It's EASY!!

1. Taco Seasoning

2 TB chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp oregano
1 tsp paprika
1 tsp cumin
2 1/2 tsp salt
1 1/2 pepper

It's mild, for the babies in the family. Kick it up a notch by adding another 1-2 tsp of cumin, 1/2 tsp of red pepper flakes and another 1/2 tsp of pepper.

The recipe makes about 5 TB of blend. I use 1-2 TB per pound of ground meat.

2. Garam Masala

1 TB cumin
1 1/2 tsp coriander
1 1/2 tsp cardamom
1 1/2 tsp black pepper
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg

This is an easy, mild Indian spice mix, typically found in curries and the like.

3. Italian Seasoning
Most Italian seasoning blends contain thyme, which I despise, but feel free to add in 1 tsp if that's your thing.
1 1/2 tsp oregano
1 tsp marjoram
1/2 tsp basil
1/2 tsp rosemary
1/2 tsp sage

4. Pumpkin Pie Spice
The following blend from The Pioneer Woman is super easy. I don't normally have ground ginger or allspice so you know what? I just leave them out and it's still delicious.

3 TB cinnamon
2 tsp nutmeg
1 1/2 tsp ground cloves
2 tsp ground ginger (optional, imo)
1 1/2 tsp allspice (also optional)


These are some of my favorites, but over at Wellness Mama you can find recipes for your own Curry Powder and tons more. Herbs and spices are paramount for delicious variety in your cooking. Jazz up boring vegetables in a million different ways!

Side Note: I'm a big Costco fan, even more so since they added pantry items to their online store, and recently bought truly ridiculous-sized barrels of my most-used spices. I highly recommend it. Go in with a friend or two and split them!





December 3, 2018

Albir, Valencia, Spain


We've been booked in an apartment in Albir for the month of November while Babs attends school at an international nursery.

Albir is a coastal town. The climate and views are amazing, therefore, the tourism is high. There's a remarkable population of Dutch and English in this tiny village. The beach isn't sandy, but pebbly with medium to small, smooth sea-tumbled rocks. (Not very comfortable to lay on.)



We booked our apartment on Airbnb, since 'holiday rentals' were crazy expensive, and 'short term' rentals are 6 months at the least. We were on the 2nd floor with a balcony that has a view of mountains and the village. It has two bedrooms, a lovely little kitchen and a super sweet host named Ange. He was really nice and helpful, and like most Spanish-speaking people who also speak some English, spoke it very well but was super apologetic about it.

We've been very comfortable. A little too comfortable. The area is super tourist-oriented, with signs in English and "English breakfast" on many sidewalk chalkboard menus. Many Norwegian folks have set up businesses here to cater to the Norwegian tourists. (We got the most amazing bratwurst at delicatessen 'Delicioso' from a Norse Goddess of a woman, who very impressively spoke Spanish, English and whatever Nordic language was her native tongue.)

But at least four times I embarrassed myself by speaking Spanish to a waiter or waitress who looked at me blankly and confessed they didn't speak Spanish. Mr. Go and I agreed after two nights in Albir to spend only one month in the area instead of two, as we'd originally planned. And even then, a month there was tough for us. To be fair, a month anywhere while traveling would be hard for us, but here even more so.

Along the main street heading toward the beach, second-hand stores run by Dutch immigrants and English tattoo parlors offered some diversion, but nothing I would call authentic. There's no real 'downtown' area. It's all new developments. Between Albir and the larger city of Benidorm there's nothing but camping and restaurants that cater to tourists. We were disappointed in every paella we ordered.



L'alfas del Pi, 3 km inland and Old Town Benidorm 7km down the coast has offered the best glimpse of the windy-streets and hidden plazas that I love so much about Spain. L'alfas del Pi is a tiny blip of a town, but they were having a fiesta the weekend we visited and the street decorations and parade of reinas y damas in their fancy dresses was charming to the max.



In Benidorm, along the bigger road and along the (nice, sandy) beach there are plenty of 'things' to do, eat and see, but save your lunch for tapas alley. Old Town is at the Southern end of the beach, and the windy pedestrian-only roads with patio chairs crammed in for tapas restaurants are a lively hangout for Spaniards.



Babs has been having a blast. Of course waiters and waitresses love her, pinch her cheeks and give her extra candies and stickers. She loves school, too, and comes home with new Spanish words every day. (More on the school in another post.)

A LA MERCADO

There are five grocery stores within a short walk from our apartment. Aldi, Lidl, Consum, Mercadona and a more regional Supermercado. Mercadona has the best prices and selection. The seafood counter is prodigious, it being a coastal town and all. They're no Super Walmart, their beauty/bath/pharmacy section is small, because there are Farmacias on every other street corner, recognizable by their green plus symbols.

PS: Thank goodness for the big-box Aldi, because everything else was closed for some holiday on our second day in town. All the grocery stores are closed on Sundays, too, except the Lidl and probably the Aldi too.

When you purchase some seafood, such as a lubina (seabass) or calamar (squid), they may ask you if you want them to clean it for you ("Limpia?"). I always said yes, and they used enormous shears to clip off the head, tail and open the belly. PS the squid was really good, despite my overcooking.

Pro Tip: For buying groceries from a deli counter, it's important to know your numbers. It took three deli experiences for me to figure out how to say a quarter kilo. (Doscientos cincuenta = 250 gramos)

Sunday Markets

On Sunday, there's a market in Albir along the main drag. It's like a little canopy city that pops up in a big parking lot and it's filled with clothing, bags, a couple fresh veggie stalls, coffee trucks and even a roast chicken truck. Though the only thing we bought from the Albir market was a pair of 1E sunglasses. Every town seems to have these little pop-up stalls, though not always on Sundays.

Life in Spain has a different pace and vibe to it than America. Most things don't get going until later in the morning. Stores, restaurants and even Babs' school seemed to open later than in America.

Spaniards enjoy their breakfast of croissants, bocadillos or tostadas around 9-10. They have a beer or another coffee and a snack around 11, then their big meal, "comida," at 1:30-2pm. Then it's siesta time. Some stores and restaurants even have signage on their doors to say they will be closed for an hour or two in the middle of the day for siesta.

Around 5pm it's snack time, aka merienda. Dinner, "cena," is typically more like a light snack which occurs around 9-10pm. We've been out for cena only once or twice so far, and even then it's been on the early end of it. This post (and her entire blog) offers great info on Spain.

Serra Gelada Nature Park

The best thing we found in Albir was a beautiful hike along the coast from Albir to Benidorm. There are lots of little trails in this green space. One trail goes up to a lighthouse (one of the busiest routes, as it is paved and easy). The longer hike through the entire park was populated by 3 other hikers when we did the route. It took us almost 3 hours traversing over peaks and saddles, stopping occasionally to snap a breathtaking photo of the coastline and mountain ridges, each more beautiful than the last. There were even some rocky parts that got a little technical.



The trail ends at a janky cross in Benidorm, then there's a bit of a walk into Benidorm proper. Make sure you bring snacks and water.

We took the #10 bus back home.

Bottom line on Albir: I wouldn't go back. It was commercialized and a sea of silver-haired Norwegian retirees. We were almost bowled over by a pensioner on a motor scooter more than once. As of this writing, we are 4 days out from Albir and inland is quieter, smaller, and much more our speed.

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April 1, 2018

One Pot Gluten Free Beef Casserole

I'm terrible at naming recipes. Mr. Go asked me what I was making and I said, "Everything and rice mashed in a pot" but that doesn't sound very appetizing as a blog post title.

But it's easy, delicious, a little carb-y with the rice and the Mexican-style spices really hit the spot on a cold winter day. Treat it like chili, throw on some corn chips and cheese if you're into that kind of thing.


One-Pot Gluten Free Rice Casserole

Serves 9 | Serving size = 1 cup | 330 calories/serving

Ingredients

Scant TB coconut oil
1/2 onion diced (I used red but whatever you've got is good)
4 carrots, peeled & diced
3-4 ribs celery, diced
1 lb ground beef
1 1/2 cups broth (I used chicken, but again, raid your cupboards)
1 cup white rice
8 oz can tomato sauce
15 oz can black beans
15 oz can diced tomatoes
2 TB Taco Seasoning (I use Whole New Mom's recipe, with some modifications)

  1. In a medium sized pot, melt the oil and cook the onions for a couple minutes, until translucent. 
  2. Add the ground beef and diced vegetables. 
  3. When the beef is almost browned, add the taco seasoning, broth, rice, tomato sauce, diced tomatoes. 
  4. Drain the excess liquid from the beans (you don't need to rinse them, just get some/most of the liquid out and call 'er good) and add to the pot. Stir it all up. 
  5. Bring to a boil, reduce heat to low, cover and simmer 20 minutes or so, stirring occasionally, until the rice is tender.

It's easy and it lends well to modifying. Last time I made it I added a can of corn instead of beans. I didn't drain the corn either, because I was low on broth and made up for it with the corn liquid.

I love Whole New Mom's Taco Seasoning mix recipe. I didn't add red pepper flakes and went a little lighter on the cumin, because I'm cooking for a 4-year-old. *Cough* pre-made seasoning mixes are a scam don't buy them at the store they're full of added sugar just make your own *Cough*

Split the broth with some coconut milk for a creamy, rich dinner. This turned out pretty dry, like a casserole, so add some more liquid if you want it more stew-ish.

And, since I went through the trouble of calculating calories and serving size, here it is, along with my rudimentary breakdown. Of course, your brand of canned veggies might have different cals, so calculate accordingly.

600 1 cup rice
70 8 oz can tomato sauce
105 15 oz can diced tomatoes
1500 1 lb beef
15 - 1.5 cups broth
390 1 can black beans
20 3-4 ribs celery
100 4 carrots
40 half a red onion
100 scant TB coconut oil
2940/all
330 cals/cup

Enjoy!

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March 27, 2018

How to Render Beef Tallow (and make French Fries)

Welcome to my blog, where you get Princess bedtime stories and learn how to render suet into tallow like a homesteader. There's something for everyone!

Tallow (which is essentially lard except from a cow instead of a pig) is great for high-heat cooking (read: deep frying).
Tallow is an excellent source of niacin, vitamins B6, B12, K2, selenium, iron, phosphorus, potassium and riboflavin. Grassfed beef tallow contains high ratio of conjugated linoleic acid (CLA) which is a cancer-resistant agent. Contrary to the popular conception, tallow is good for health as tallow fat is similar to the fat/muscles in the heart. Recent studies have shown that human beings need at least 50% of saturated fats like tallow and lard to keep the heart pumping hard and healthy. Tallow from pasture-raised cows also contains a small amount of Vitamin D, similar to lard.
Source: Beeftallow.com
Beef suet (fat) is cheap and can probably be found at the grocery store or butcher. We bought a bunch to grind into our venison and wound up using a fraction of it, so we decided to render it into tallow for cooking. We had saved some fat trimmings from steaks and added that in as well. Fat from grass-fed cows is preferable.




Some blogs say to run it through the food processor to grind it nice and fine but that sounded like it'd be nasty to clean up so I just chopped it into roughly 1/4" cubes. (The finer the chop the faster the render.) Cut off any meat or blood that's hanging around. I didn't fuss with it too much.

You can throw some water in to prevent burning, but it's not necessary. Just keep your crock pot on low.

Throw it in the slow cooker for 8-10 hours and that's basically it. If your chunks are bigger, you'll be more on the 10-hour side. Give it a stir two or three times throughout. You'll know it's done when the fat chunks have shriveled up into brown, almost-crispy bits. These, my friends, are called cracklings (because of the crackling sound they make when hot. It's a delightful, almost cheery sound, like a hundred tiny bits of fat are giving you a round of applause.)



Scoop out the big chunks first, then strain through a cheesecloth and store at room temp, in the fridge (will keep longer) or in the freezer (will keep even longer).

My 6 quart crockpot was full of 5 lbs of suet and rendered two 16 oz jars and one 32 oz jar of tallow.


How to Make French Fries


Melt tallow into a high-walled pot at medium-high to high heat. The smaller the base, the less tallow you'll need to use. Ensure there's at least 2" of pot above the tallow to cut down on splatter.

Peel and cut potatoes into matchsticks (the larger the sticks the longer the cook). Optional: soak in cold water for an hour. Why? I'm still not exactly sure but a lot of blogs said to do it. If you do this, be sure to pat them dry before adding them to the tallow. I skipped that step because I'm lazy and everything turned out just fine.


If you have a thermometer, check that your oil is up to 375-ish. When you carefully lay the fries in, it'll bring the temp down to a perfect 350. If you don't have a thermometer, dip in a wooden spoon. If it bubbles, you're hot enough. On my stove, the perfect burner heat is 6.

Lay small batches of fries in the pot, making sure they're all submerged. Fry for 3-5 minutes or until a nice golden brown. It depends on the thickness of your cuts and how many fries are in the batch.

My first batches got soggy once they cooled down, so I threw them back in for another 2-3 minutes and they turned out perfectly crispy and brown even after cooling. Double-frying is the key!

Sweet potato fries take less time to cook, about 3 minutes for the first fry and 2 for the second.

Sprinkle with salt and enjoy immediately; just let them cool enough so you don't burn your tongue!

Here are some more posts about tallow's benefits and other uses:
Oh Lardy
Happy Money Saver
The Prairie Homestead

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