Archive for the ‘In the Kitchen’ Category
Canned Pumpkin Shortage!
Heavy rains and rotting pumpkins causes shortage in canned pumpkin supply for the holidays. To read more click here
But, don’t fret. Who needs canned pumpkin anyway. We’re homesteaders and can make it from scratch - real scratch. Try this tried and true alternative (courtesy of a fellow homesteader). Your guests will never know the difference and you may just have found a new holiday tradition.
Better Than Pumpkin Pie
1 cup peeled and cubed butternut squash
1/2 cup peeled and cubed carrot (they add a bright orange color and sweetness)
3/4 cup lightly packed brown sugar
1 tablespoon cornstarch
1 egg, beaten
1 cup evaporated milk
1 1/2 teaspoon ground cinnamon
1/2 tsp ground nutmeg
1 pinch ground allspice
1 pinch ground cloves
1 pinch ground ginger
1 (9 inch) unbaked pie shell
1 pinch ground cloves
DIRECTIONS
1. Place squash and carrot in a saucepan with enough water to cover. Bring to a boil, and simmer over medium heat until tender, about 15-20 minutes. Drain, and cool.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In a blender or food processor, combine butternut squash, carrot, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger, and nutmeg. Process until smooth. Pour into the unbaked pie shell.
4. Bake in preheated oven for 50 minutes, or until a table knife comes out clean when inserted in the center.
For a sinfully delicious topping, whip heavy cream with a little sugar, vanilla and cinnamon.
NOTE: Since most hard winter squash are interchangeable many of them can be substituted for the butternut squash in this recipe. Experiment with different varieties to discover your family’s favorite.
Chicken with a Side of Salmonella?
I saw this clip on Good Morning America this morning and wanted to pass it on. Another good reason to raise what you eat and eat what you raise.
Home Churned Butter
When I started moving toward a simpler, more self-reliant homesteading life one of the first projects I tried was making homemade butter. Now, it’s the first recommendation I make to anyone moving in the same direction. It’s so easy and the results are immediate – and delicious.
You don’t need any fancy equipment to get started, a quart-size mason jar or mayonnaise jar will do fine. To learn how truly easy making butter is check out this article here.
Fresh homemade butter is nothing like you’ve tasted before. So, buy some cream folks and start churning.
photo credit: redwinegums
In Defense of Leftovers
Everything these days seems to be disposable. From appliances to electronics to clothes, even the food we eat. Each year thousand of pounds of perfectly usable food is thrown into the garbage, while thousands of dollars go down the drain. And, the restaurant industry hasn’t helped much, with larger portions that most people can’t consume in one sitting. Oh, some restaurants compost the waste and some donate leftovers to shelters or soup kitchens. But, the reality is we prepare way more than we consume.
Have you sat in a restaurant and noticed how much food goes back to the kitchen? Or been to a party or family gathering and watched the buffet plates being piled higher and higher. Ever thought about the number of meals that could be made from those leftovers? Most people find leftovers distasteful, but for the more self-sufficient homesteading crowd leftovers are just the ingredients for another meal.
Food waste can be a challenge for many households, but it doesn’t need to be. Even small bits of leftovers can be transformed into luscious, satisfying meals or snacks. With a few tricks and some simple recipes you’ll soon be turning last nights’ leftovers into tonight’s hearty dinner. Of course, the number of servings will vary with the amount of leftovers you have.
Take a simple chicken dinner – it can be turned into several additional meals using any remaining meat and the carcass for broth. Use breast meat to make chicken salad; chicken, broccoli and rice casserole or chicken and broccoli Alfredo. Leg and thigh meat can be used to make chicken soup. Simmering wings, skin and remaining carcass makes a wonderfully rich chicken broth for use in other dishes. Read the rest of the story »
Say Cheese!
Have you ever walked through a cheese shop and marveled at the intoxicating smells, the creamy textures and robust flavors of all those varieties of cheese? From creamy, spreadable farmstead cheeses to wonderfully sharp cheddar’s to pungent crumbly blues and feta’s? It’s enough to make your taste buds euphoric.
Cheese making may seem like a daunting task. But, if you’ve never tried it, you’ll be amazed at how fast and easy it can be. The only equipment cheese making requires is a stainless steel pot (at least 10-quart), measuring spoons, cheesecloth (not gauze), colander, and a dairy thermometer.
Before you start, you’ll want to learn more about the ingredients used to make cheese and how each one will help you make your own wonderful end product.
The Main Attraction - MILK. Using fresh, whole milk from grass-fed cows or dairy goats will produce the best results. Try purchasing from a local producer or farmers’ market. (to find local producers contact your local Farm Bureau office)
Low-fat milk can also be used, but it will produce less cheese in the end. Store-bought milk will work fine also. Just be sure to avoid any brands marked “ultra-pasteurized” because the pasteurization process damages the milks ability to coagulate. Ultra-pasteurized milk may be able to sit around for many weeks without spoiling, but it can’t be made into cheese.
Get Some Culture. Cheese cultures and starters are bacteria’s, molds and acids that help the coagulation process which develops each cheeses unique flavor. Cultures can be found at natural foods stores or through specialty suppliers like New England Cheesemaking Supply or Leeners.
Rennet. Rennet, which comes in liquid, tablet or powder form, contains enzymes that cause milk solids to separate from the whey and form curds. Traditionally, rennet is made from the stomach lining of an infant ruminant or grazing animal. (The enzymes help the animal digest its mother’s milk.)
Most store-bought cheeses rely on animal-based rennet, but vegetable rennet is also widely available. Vegetable rennet is made from plants, like figs and thistle that have the coagulating properties needed to make cheese.
Salt. Salt is used as a flavor enhancer and preservative. It also draws out excess moisture in the cheese. You can use specialty cheese salt, which is coarser than table salt, or non-iodized salt, but do not use iodized salt because it stops the active starter bacteria.
Clean water. Filtered water is best when making cheese because some municipal water supplies contain additives that compromise milk’s ability to be made into cheese.
Now you’re ready to make cheese!
30-minute Mozzarella
1 gallon milk
1 1⁄2 tsp powdered citric acid dissolved in 1/4 cup cool water
1/4 tsp liquid rennet diluted in 1/4 cup cool water (if using rennet tablets, follow conversion instructions on the package)
1 to 2 tsp cheese salt
Slowly heat the milk to 55 degrees Fahrenheit in a stainless steel pot. While stirring, slowly add the citric acid solution to the milk and mix thoroughly but gently.
Heat the milk to 88 degrees over medium-low heat. The milk will begin to thicken like yogurt.
Gently stir in the diluted rennet for 30 seconds. Then don’t disturb the milk while you let it heat to between 100 and 105 degrees. In about 5 to 8 minutes, the curds should begin to break up and pull away from the sides of the pot. Turn off the heat.
The curds will look like thick yogurt and become a bit shiny, and the whey will be clear. If the whey is still milky white, wait a few more minutes before turning off the heat.
Scoop out the curds with a slotted spoon and put in a bowl. Reserve the whey. Press the curds gently with your hands, squeezing out as much whey as possible.
Heat the reserved whey to 175 degrees. Shape the curds into several small balls, rolling them between your palms. Put them, one at a time, into a ladle, and dip them in the hot whey for several seconds. Then gently fold the cheese over and over (as in kneading bread) with a spoon or your hand. (You’ll want to wear rubber gloves at this point, as the cheese will be extremely hot.) This distributes the heat evenly throughout the cheese, which will not stretch until it is too hot to touch (145 degrees inside the curd).
Repeat this process several times until the curd is smooth and pliable; mix in salt after the second time. When the cheese stretches like taffy, it’s done. If the curds break instead of stretch, they are too cool and need to be reheated.
When the cheese is smooth and shiny, roll it into balls and eat while warm. Although best eaten fresh, it can be stored in the refrigerator for a week or so.
Makes: About 1 pound
Simple Cream Cheese
2 quarts cream or half-and-half, at room temperature (about 72 degrees)
1 packet direct-set mesophilic starter or 4 ounces prepared mesophilic starter
Cheese salt (optional)
Add the starter to the cream, and mix thoroughly. Cover and let sit for 12 hours; a solid curd will form.
Pour the curd into a colander lined with cheesecloth. Tie the cheesecloth into a bag, and hang from a hook until the bag stops dripping, about 12 hours. Changing the bag once or twice can speed up the process.
Place cheese in a bowl and mix in the desired amount of salt. You can leave the cheese in this container, or pack it into molds of any size. You can also add any desired herbs and spices at this stage. Your cream cheese will store in the refrigerator for up to 2 weeks. Makes: About 1 pound
Super Simple Ricotta
Ricotta is traditionally made by recooking the whey from a previous batch of hard cheese, such as Parmesan, but this recipe is a simpler version. Use fresh ricotta in Italian classics like lasagna, or serve with honey and Italian breads.
1 gallon milk
1 tsp citric acid dissolved in 1/4 cup cool water
1 tsp cheese salt (optional)
Add the milk and the citric acid solution to a stainless steel pot. Stirring occasionally to prevent scorching, slowly heat the mixture to between 185 and 195 degrees. As soon as the curds and whey separate (there should be no milky whey, only clear whey), turn off the heat and let sit undisturbed for 10 minutes.
Line a colander with cheesecloth, and ladle the curds into the colander. Mix in the salt with a spoon. Let the cheese drain for 30 to 45 minutes. For firmer cheese, tie the cheesecloth into a bag and hang it from a hook to drain. Serve immediately or refrigerate. Makes: 1 1⁄2 to 2 pounds
Home Cheese Making by Ricki Carroll is a great resource for any new cheesemaker. Ricki has taught thousands of people to make cheese; and to her devotees she is known as “The Cheese Queen.” You can order the special ingredients from her company, New England Cheesemaking Supply or call 413-628-3808. Be sure to check out the site’s step-by-step photographic instructions for making many kinds of cheese.
Goat’s Milk Feta Cheese
Making feta goat milk cheese at great way to use up excess goats milk and can be used in almost any dish that calls for cheese. Its best use, though, is replacing ricotta and cottage cheese.
1 gallon goat milk
½ cup distilled vinegar
Any spices or herbs you would like to add
Pour milk into pot; turn heat on low. While milk is warming, set colander in sink and line with cheesecloth.
Before milk comes to a boil, the surface of the milk will look like it has a “skin,” and the skin will begin to dance. When this happens, turn heat off immediately. Slowly stir in ½ cup of distilled vinegar. This is the acid that will create curds and whey.
Let the milk sit for 1-hour while the curds form and separate from the whey.
After an hour, carefully pour the mixture into the cheesecloth-lined colander. Be very careful because the mixture is hot and will splatter.
Drain the curds to the consistency you desire. For moister cheese, drain for less time; drain longer for a drier cheese. Drier cheese crumbles better on salads.
Next, pour cheese back into the pot and add any herbs or seasonings you like. Horseradish, salt, onion mixes, garlic and chives are traditional favorites. Or, pat into rounds and roll in herbs or seasonings.
Makes: about 1 pound
photo credit: quinn.anya
Looking for a lively way to spend a family night at home? Try making your own pizza!
When the economy started to turn, we tried looking for new ways to economize – even in our entertainment. Normally, movies were top on our list of fun activities. But, with movie prices increasing and quality, family friendly movies decreasing we had to come up with an alternative.
One day I stopped by the local library to peruse the used book section (a favorite past time of mine) and found several wonderful movies for less than a dollar each. That week, on Friday night, we instituted “Pizza and a Movie”. For many months now, every Friday we watch our favorite movies and have pizza for dinner. But, not just any pizza - homemade pizza!
With this simple-to-make dough recipe you may never have take-out again. The process is so easy. You can make the dough thin and crispy or thick and chewy, what ever each person prefers. The gang of movie goers will also love selecting their own toppings (use fresh from the garden seasonal veggies for a real treat) and building their own creations. Baking it in a cast iron skillet brushed with olive oil will give the pizza an amazing flavor. It’s fun to see how something so simple could make a weekly ritual so much better. And the debates over whose pizza is best can take on a life of its own.
To make your very own homemade pizza, start with the recipe below. But, in no time I bet you’ll be adding your own twist – like herbed, garlic or cheesy pizza dough.
Makin’ the Dough
1/2 package dry yeast
1/3 cup warm or room temperature water
3/4 cup all-purpose or bread flour
3/8 tsp salt
3/4 tsp sugar
Add the yeast to the water and let it sit for 10 minutes. It should begin to look slightly foamy. Meanwhile, mix the flour, salt and sugar in a separate bowl. Then add the yeast mixture to those dry ingredients.
Stir it until it’s well-mixed. The dough should be thick, requiring a little effort to mix it. Cover the bowl with plastic wrap or a clean kitchen towel, and let the dough rise in a warm- or room-temperature place for about two hours. Grease your frying pan lightly if it’s not already well seasoned.
After the dough has risen, take it out of the bowl and lay it on a floured cutting board. Knead the dough: Push down on it, pushing it away from you with the heel of your hand. Mound it up into a ball and push down on it again. After 50 or so pushes, the dough should be smoother and less sticky.
The dough can be rolled out with a rolling pin or just pushed into place in the pan with your fingers. It’s going to get covered with toppings anyway. The edges should come up a little on the side of the pan to form a rim.
Although the dough takes about two hours to rise, if you’re short on time for rising, there’s not much difference. After you put the dough into the fry pan, it will rise anyway while you add toppings.
This recipe bakes in a 10- or 12-inch frying pan. Or, you can make two smaller individual pizzas. You can make it however you prefer: low salt, low fat, organic or double the cheese, whatever you fancy. There’s hardly a way to fail other than having the water too hot, which kills yeast.
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photo credit: trista.rada
Apples and Apple Cider
Fall is a season with so many pleasurable activities and a favorite amongst young and old alike is gathering apples and making fresh apple cider. There’s just something about that burst of flavor when you drink an ice cold glass of cider.
Whether it’s a warm and sunny “tee-shirt and shorts kind of day”, or a brisk New England day when a jacket or sweater feels just right, a day spent in an orchard is great fun for the whole family. If you’re like most folks, you might not get a lot chances to visit an apple orchard, so make a day of it! Pack a picnic, complete with picnic basket and blanket and lunch in an orchard. Making memories is all part of the fun.
If your area has many orchards in a small geographic area visit several and taste different apple varieties and ciders like adults taste wine. Apples are influenced by climate and their environment and it’s amazing how everyone will discover a personal favorite. Google your area or state to find apple growing areas near you.
It’s usually best to arrive at the orchard early in the day, although any time of day will work. Many orchards have tasting rooms that offer slices of the varities they grow, while others allow visitors to roam the orchards picking and filling their own box or basket. (One rule though: treat apples like they’re eggs. Apples bruise easily, so be gentle with them). While you’re picking, think about all the things you can do with your bounty: apples for snacking, apples for apple sauce, apples for pies and cobblers, apples for smoothies…the list goes on! Check out this link for wonderful apple recipes.
If making homemade cider is on your list of activities read more about pressing your own cider here.
photo credit: fortinbras
Food Storage Fundamentals
One of the goals of any homestead is to ultimately provide homegrown fruits, vegetables, meat and dairy. And a “suburban homestead” is no different. But, we all have to eat while the homestead “gets off the ground”. Along with that, we should always be prepared to survive what ever natural disasters frequent the area of the country we live in. One way to do this is with long-term food storage.
Now, more than ever, the topic of food storage is being discussed from coffee houses to corner offices. The more information we hear about the depth of our economic challenges, the length of time it will take to fully recover and the predictions about food shortages, the more families are turning to storing food.
With all the information swirling around the actual process of figuring out what to store, how much to store, where to store it and what to store it in can be quite daunting.
The websites below give great information about the entire process.
The University of Utah website gives a concise easy to understand overview of the need and process of food storage; while the food calculator you’ll find here is a great tool to figure out “how much” of each food item your family should store.
Food Storage Made Easy is a fun website that can address all your questions about food storage. It also has a lot of great examples and photos of what a food storage pantry looks like.
I haven’t mentioned food storage containers mainly because I prefer the more frugal approach of getting food grade buckets from donut shops or deli. If that’s not your style, you can Google food storage containers, there are lots of choices.
The best way to make it through any disaster, whether natural or man-made is to be prepared. But, remember this is a process that can be done over time; adding storage items to your weekly or monthly shopping. Or, whenever you find great sales on the foods your family enjoys. It doesn’t have to be done all at once.