Junque Food: Attempting Sweet Potato Chips

photo from www.examiner.com

This was originally posted in my other blog: Paleo Lifestyle in the Real World

 I'm always up for trying a Paleo version of junk food.  When I saw this recipe for homemade salsa with sweet potato chips, I knew I'd have to try the chips. I've made my own salsa before, and it's fine, but until my own tomatoes are ready for "salsifying," I can wait patiently.

But I couldn't wait to try to make chips. Crispy, crunchy, salty chips. Mmmm....

Sorry, I got lost for a second there.

I apologize, but I didn't take pictures of the process, but if you click the link above, the Amazing!Paleo chick does a great job of showing the process.


Thankfully, we'd recently purchased a mandolin to make even slicing of the sweet potatoes easy. I am not a precision slicer.

I followed Amazing!Paleo's directions to the letter, and was mostly happy with the results, except my chips did not all get crunchy. I waited for them to cool down, like the directions said, but several stayed limp, especially on the middle of the bigger chips.

So tip #1: I learned is that the skinnier the potato, the better off you are going to be for the crispiness factor. The wider the potato, the longer it's going to be to make them crunchy. Or you're just going to have to deal with limp chips. No Bueno.

Tip #2: The recipe on the blog says 10 minutes, give or take, on 375F.  The next time I try these, I'll do it longer at 325F. Lower and slower would DEFINITELY the way to go. I was in danger of incinerating my chips if I left them in longer than 12 minutes.

But I have to say, that despite the edges of a lot of the chips being burned, and the middles not being crunchy, the sweet potato chips tasted AWESOME. Seriously.

I will be making more of these. They will be a welcome addition of a treat to our Paleo Lifestyle.

Enjoy.

Junque Food - Almond Milk & Flour, part 2

It doesn't look pretty, does it?

It's the paste left over from blending soaked almonds with water, this is what is strained out of the almond milk.

I had heard that this paste could be dried and made into almond flour, or as a protein powder for smoothies, etc.

Of course, when I went looking for a recipe to do that, all I could find was people using slivered almonds, or taking the skins off the soaked almonds in order to make it more "flour" looking.

I didn't do either. I should be hanged as a bad example.

I took the leftover almond paste and spread it thin-ish onto a cookie sheet lined with wax paper, and let it dry. This took about 3 days. Then I pulsed it in the food processor until fine. And it looks like this:

So it's not all white and pretty like everyone else. I bet it can still be used just like other almond flour.  And I will use it, and let you all know if the skin makes it bitter or whatever.

I wonder what I should make?

I could use it to coat fish, or make cookies (eventually, I don't think I have enough to make a batch yet. this is about a cup and half that you see in this picture.

Or muffins. The list is pretty endless.

And I need to make more almond milk.  That's right I didn't tell you about the Almond milk itself.

It's fabulous.  I didn't sweeten it, because I wanted to try using it in scrambled eggs. The store bought almond milk is all sweetened with "cane juice," which is code for sugar. Sugar comes from canes, people. Don't let those labels fool you!

But I digress.

Store bought almond milk is too sweet to make scrambled eggs. So I figured I'd test it out with homemade unsweetened almond milk, and it worked just peachy! I can have creamy eggs again! Woo Hoo!

Now, the Paleo blogs I've been reading have made good use of  blending dates into a paste and using that to sweeten things. I even saw a recipe for making coffee creamer using either almond milk or coconut milk, and sweetening it with date paste.

I am going to try this as another way to get off the commercial creamer that I am addicted to. If I can, that will be the last bit of corn syrup that is OUT of my diet.

And then I will do the chubby girl dance, for sticking it to the man for their totally yummy, but ultimately horrendous for me commercial foods.

*nods*

I know this blog is not very coherent, but I'm not quite awake yet this morning.

Junque Food: Salmon Filets with Broccoli Slaw

(this was originally posted on my other blog. You can see it at: http://realworldpaleo.blogspot.com/ )

Tonight I was home late because I'd gone grocery shopping after work. My lunch and p.m. snack were but a faint memory. I was tired, foot sore, and cranky.

And hungry.


But I did not want to make dinner.


People tell me that part of the problem with sticking to a Paleo-esque diet is all the prepping and cooking, and planning, and shopping...


Honey, I did South Beach when it first came out, and followed the memu in the first edition of the book for the first month before I felt confident enough to mix it up on my own. And I was cooking for 2 other people in the house who were also doing the diet - so I know from prep time. And cooking, and shopping, etc. ad Nauseum.


But it seriously, doesn't have to be a big-assed deal. Take tonight, for instance, I didn't want to cook, so I made the quickest thing I could thing of.

I made Salmon Filets and Broccoli Slaw.

Isn't this a beautiful dinner?


It really does taste as good as it looks, too. I know, because DaHubster is behind me making yummy sounds as I type this.

The salmon filets were cooked my favorite way - half pan seared, half poached. That sounds complicated, but all you do is get a skillet really hot, with a tiny bit of oil. Then put the filets in the pan flesh side down, cooking for two minutes. Flip the filets over, pour in chicken stock halfway up the side of the filet, cover, turn the heat as low as it will go, and let it finish cooking about 4-5 minutes. I threw some green onions in there before covering, too.


Easy, right? And it took all of 10 minutes.

The slaw took maybe 10 minutes as well, and here it is:

• Buy per-shredded Broccoli slaw from the store, and if you are so inclined (as I was), an additional bag of shredded carrots. I only used a handful of the carrots, btw.
  
• Slice up 1 or 2 green onions
• Mix in a bowl.

Dressing for slaw:

• 2 parts Red Wine Vinegar (or lemon juice if you don't use vinegars)
  
• 1.5 parts good olive oil
• about 1 teaspoon brown mustard (for emulsification)
  
• about 1/4 teaspoon honey (to cut the acidity)
  
• Spices to your liking. I used salt, pepper, red pepper flakes, and oregano

Put into a jar with a lid and shake. Then lightly coat your slaw.

Viola!

Now, as far as vinegar not being Paleo, well...that's your determination to make. I use it, and I don't think there's too much a problem with it. It's technically not "of the time frame" but I haven't heard any overtly negative reactions bodily too it, so I'm not really worried about it.But if you do not want to use vinegar, lemon juice is a very good substitute.


So really, it was 15 to 20 minutes of prepping and cook time. And I have to tell you, I am not feeling so cranky anymore, now that I've eaten that.


Enjoy.

Junque Food - Faux Rice and other things Cauliflower can do for you.

I love Cauliflower in it's natural form. It's always on a veggie tray at family dinner's. I dig it steamed with Mrs. Dash and garlic, and way back in the day when I tried the South Beach Diet, I fell in love with the "Mock Mashed Potato" recipe that was in there. It has become a must-have for holiday dinners.

Now that DaHubster and I are endevouring to lose weight and live healthier, we are trying The Paleo Solution (I hate calling it a diet). I've talked about it some in other blog posts, but essentially, it means giving up all processed foods, grains, and dairy. As a diabetic, I try to stay away from processed foods in general (except when I'm weak and cave), and I've been on and off lactose intolerant for years. That means the hardest thing for me to give up is grains. No bread? *cries*  I love my homemade bread.

Ok, ok, quit crying.

Without lifting a large portion of the book (and putting you all to sleep in the process), the gist of it is that grains are not well digested by the body, and people have varying degrees of bad things happening in their guts when they do attempt to digest grain.  The one that's pertinent to me is inflammation. Do your joints hurt you constantly? Mine do. And I felt a lot of relief in them just by giving up grains. Only after a couple of days, I was moving around better, quicker, and with more energy than I have in a long time.  If giving up bread, pasta, rice and the like is the cause of me feeling better, than I'm going to continue. Because I've felt like crap for eons, and it's nice to not feel that way anymore.

Ok, quit preaching and get on with the recipes.

So...cauliflower.  Natures faux rice.  The interwebz and the books we've been picking up use a lot of riced cauliflower in dishes that call for rice.  We've tried some of them, and have been pleasantly surprised.  No, it doesn't taste like rice, But it does bulk up our dishes like rice does, giving us that satiated feeling, without the hunger in a couple of hours, like you do when you eat take out Chinese.

I'd resisted ricing a cauliflower, because I thought it would be a pain in the ass.  Not so.  Cut up a head of the 'flower into smaller florets. Then pulse them in a food processor until they look like grains of rice. I have to do it small batches because I have the smallest (and loudest) food processor in the known universe.  Put the cauliflower in a container and throw it in the fridge, and it will last about a week.

One head, depending on the size will give you 3-4 cups of "rice."  Here are some of the things I've used it for:


Califlower Pizza Crust.  OH YEAH, BABY....God's most perfect food, made low-carb and totally yummy.  Not entirely Paleo, as it does have cheese in it, but Mammit, I'm not perfect.  And this crust us yummy. So says even my mother, who hates cooked veggies.  This recipe is every where on the Webz now, but I originally saw it on www.eat-drink-smile.com and did I mention that it's yummy?  My only change to that recipe is that I would pre-bake the crust longer at a lower temp than she calls for. My crust was a bit soggy in the middle. But utterly edible.


Paleo Dirty Rice. The Hubster made this as a side dish because I'm constantly complaining about the amount of salads we eat.  I mean come on. What to make as a side when you don't want to eat grain? Make this. "Totes to the Yum" as I said when I did it this. You can probably add in some lean meat and make it a whole meal. Was great stuff.

Faux Fried Rice. I didn't really use a recipe, but I hunted around, and this one looks unusual, but really good.  If you like to experiment, I say go for it. I like the addition of bacon and fish sauce, and will definitely have to give this one a try.

My Faux Fried Rice was more basic: onions, peppers, tiny cut chop suey beef, and eggs. And it was PHENOM. Definitely something that will become a go-to at our house.

So yeah, there you have it. We love it, and it's an easy way to incorporate a few lower carb meals into your life.  And if you do try, see how it makes you feel afterwards. You might come to the same conclusion that I did.

Musings from the Junque Pile with a little Junque Food thrown in.

Nothing much happened in the gardens this past weekend. It was stormy and rainy and just blech-y.  I was hoping to get my tomatoes and peppers outside and into their warm and comfy wall-o-waters, but it was not meant to be.

Instead, I cleaned up after animals (you can't have 3 cats and a dog and have no smells in the house, I don't care who you are), did a mountain of laundry (that I still have yet to fold), and the hubster and I took turns shaving and trimming the dog (I swear she's part wookie, and smells like one too).

Sunday I concentrated on cooking for the week. I made an awesome pot of refried beans there's no frying don on them, so I don't know why they are called that, except it sounds much better than "Mushed Pinto Beans."  They were totally NOM. I say that, and I don't even like pinto beans. Or much of any bean-y type thing, for that matter. Except Green Beans, and even those can get bean-y if left on the vine too long. Trust me, I know.

But I digress....

I made 2 loaves of bread.  I wanted to make it handmade instead of in the bread machine. I guess I felt the need to knead, if ya know what I mean.  I used a 1/2 combo of whole wheat flour and white flour, with a few teaspoons full of flax seed.  I also covered it in sesame seeds while baking.  The loaves weren't as fluffy as I'd have liked them to be, but I don't think they are super dense either. I'll find out tomorrow when I make myself a sandwich, or toast.

I also made beef tacos for dinner. Seemed fitting, since I'd made the beans.  I love tacos in any form. Fish Tacos - have I shared that recipe with you guys? If not, I will...totally a great recipe, and quick and simple.

Back on track...

I also made a bowl of Tuna salad for lunches.

We are also defrosting a set of pork chops and I just had DaHubster get some hot dog buns, so pretty much all the dinners, with leftovers for lunches are all set this week.

I feel pretty darn good about that.

Not bad for a crappy rainy weekend.

And if you are still with me...I give you: KITTY CAM! Live kittens, go watch!

Junque Food - "Stock"-ing up in more ways that one

Yesterday DaHubster casually mentioned that it might be time to make stock.  See, I take our leftover food bones, chicken, beef, pork, and freeze them in bags until I get enough to make stock with. In the summer time, I do the same with all my garden veggie peels and ends.

When I get a good sized baggie full, I dump it all in my stock pot, and throw in just enough water to cover, Bring to a quick boil, then simmer for a few hours.

then I drain the home made stock, and put the liquid into ice cube trays and freeze. Then take the frozen cubes of stock and store them in freezer bags.  Each frozen stock cube is about 2 tablespoons of liquid.

I use the stock in almost all of my cooking. there's no salt, like there is in commercial stock or broth, and a few cubes is a great way to enhance flavors in just about anything you are cooking.

And it's not really a hassle to do, since you don't have to watch the stock pot when it's simmering. You don't have to watch the cubes freeze. 

It's a great thing to do on the weekends, when you're running around cleaning or whatever. Makes for healthier eating too.It's a great way to get a little extra sumpin-sumpin out of bones that you are just gonna throw out anyway. And, best of all, it cuts down on your grocery bill if you dont have to buy broth.

Now, start saving your bones & veggie peelings, people! :)

Junque Food: Cooking Hash Browns in your Waffle Iron

Cooking Hash Browns in your Waffle Iron

I love hash browns, but I prefer them crispy. If I’m honest, I prefer them crunchy. Heck, burn them if you have to. OK, maybe not totally burned.  But I’ve never been able to make them crunchy without burning them at home. One day, while surfing Pinterest, I came across a pin for making hash browns in a waffle iron to make them crispy. EUREKA! A light bulb literally popped on above my head.  I went on my merry way, and totally did NOT pin that hashbrown recipe to my food board on Pinterest. Because I’m special that way. *nods*

Cut to last Sunday, I was looking for something to different to make for breakfast, and the light bulb popped on again. I ran to my computer, looked at my foodie pin board, and was devastated to find that I hadn’t saved that link. Oh well, off to Google I go!

  

I found this recipe:  Food Daddy's Loaded Hash Brown Waffles

Loaded? I am totally in!

So, me being me, I had to modify this guy’s recipe to get it to work for me. First, I didn’t have meat (he calls for diced ham, but bacon would be wonderful – neither of which I had on-hand, so we went meatless). His recipe appears to be for one waffle, I was cooking for 3 people, so measurements went out the window.  What I made was so yummy and filling, it was a meal unto itself. Here’s what I came up with:

Ingredients

• 4-5 potatoes grated, rinsed and drained
• ½ cup shredded cheddar cheese
• 1 minced onion
• 1 minced bell pepper, any color you like
• 3-4 eggs beaten (depends on the amount of potatoes, you want them well coated)
• ½ to ¾ cups flour
• Garlic powder
• Parsley flakes
• Optional: diced ham, bacon, or sausage would all be heavenly in this

Mix all ingredients well. Heat waffle iron on high to as hot as it’s going to get.

Spray waffle iron with non-stick spray. Spray it again. And then do it a third time (I’m serious about this).

Spoon mixture onto waffle iron starting in the middle and smoothing outwards towards the edges. Don’t go exactly to the edge, so you leave a little for overflow. Close lid.

Now, leave it alone! Do not touch it for at least 7 minutes, unless it smells like it’s burning. Then, you know, do what you gotta do.

I checked mine after 8 minutes, most cooked for 10-12 minutes. Like Food Daddy suggested, I left the lid up for a minute, then gently lifted the crunch hash brown goodness out and onto a plate.  My mother and husband were practically beating me about the head and ears to get their mitts on breakfast. Or Brunch. Or whatever you want to call it when we finally ate.  The house smelled FABULOUS.

I ate mine with ketchup and hot sauce. My mom put butter on hers. Hubby ate his plain. A friend said she’d have slathered it with salsa, if she’d been invited (LOL).

Regardless, it was soooo NOMmy. Definitely a keeper.  I hope you like it.

Junque Food - Post T-day Stuffing my face....

Ok, so a more organized person would have said something about Thanksgiving, and the lucious tidbits they bakes prior to the big day. But heck, I yam what I yam...and that's usually a day late and about $10 short.  :)

I was sitting here NOMming on some of our leftover T-day stuffing and gravy, and just loving it. And I thought, "Aw heck, I'll share it with you guys."  'Cause I love you, and everything.

This is my Mom's recipe. She got it out of a magazine about a 100 years ago, but it's devolved into this very easy recipe, but it's perfect as it. I really doesn't need any fanciness to it.

Mom's Famous Stuffing Recipe

Ø      1 tube of breakfast sausage defrosted

Ø      1 package of Brownberry Sage and Onion bread cubes

Ø      1 large onion diced

Ø      several stalks of celery diced

Ø      a bunch of pistachios, shelled and coarsely chopped

Ø      Chicken broth

Ø      Milk

1. Crumble and brown the sausage
2. Transfer sausage out of pan, and brown onion and celery
3. In a large baking dish combine bread cubes, sausage, celery, onion, & pistachios
4. Pour chicken broth until bread is moistened
5. Top off with a little bit of milk
6. Bake for just under an hour at 325f, or when the top of stuffing is brown and crunchy


Wednesday, I browned the sausage, onions, and celery. Then I put it all in the fridge to wait for the next day's mixing with the bread, nuts, and liquids.  Since space was at a premium in my oven, we cooked it in a Nesco, and it came out beautifully.

Actually, we made a double batch, and froze half of it, omitting the liquids. Now I get to have my favorite stuffing sometime in the near future, too!

Junque Food part 2 - how to use up a GIANT zucchini

Yesterday I got I wild hair to use up a GIANT zucchini that has been sitting in the kitchen for awhile. We'd already used one to make a tomato sauce based casserole (great vegetarian meal, BTW), but after having enchiladas the night before, I was looking for something different.

I turned to my trusty Good Housekeeping recipe book. It's the one we all have, with the red plaid cover. I'd gotten it ages ago as a wedding present, and have used the heck out of it. I already knew that this zuke was big enough for more than one dish, so I was planning on using half of it to make zucchini bread. I figured I'd freeze it for Thanksgiving. So that left me to find a casserole type dish that wasn't tomato based for dinner.

And the GH doesn't fail me.  Cheesy Artichoke Casserole, right there in the index. I tried to look up the same recipe on GH's website, but they didn't have it online. So here goes:

1 can of artichoke hearts
2 small zukes (I used half of one large one, seeded and cut into thin ribbons)
1 cup fresh mushrooms (I actually had some in my fridge), but a can of sliced 'shrooms would work well, thrown into the casserole just before baking)
1 small onion diced (I used 1/2 a large onion left over from yesterday's enchiladas)
1 8oz container of sour cream
2 tablespoons flour
salt
pepper
1/4 cup milk
1/2 cup shredded Monterey Jack Cheese (I used shredded Mozzarella)
1 package of refrigerated crescent rolls (I used bread crumbs instead)
Parmesan cheese

If you are using frozen artichoke hearts, cook as package directs. Canned 'chokes, I just drained and sliced into quarters, then set aside.

Place zukes, shrooms, and onion in a steamer basket, cover and steam over boiling water (about 2 inches) for 8 mins until crisp/tender.

While they are steaming mx sour cream, flour, salt, pepper together. Stir in milk. Drain veggies, and stir the veggies, including the chokes and the shredded cheese together in a casserole dish (I had to use an extra large lasagna pan to fit it all). Place the crescent rolls or bread crumbs and parm cheese on top of casserole and bake for 20-25 minutes in a 375 degree oven.

It was super good. Next time I might cover the casserole for most of the cooking time, and then take off the cover to let the bread crumbs toast more. I will probably add some more cheese, too.  'cause that's how I roll.

Junque Food - What's Been Cooking at the Micro-Mini-Ranch

The name of the game the last few weeks (and into the indefinite future) is: "Use what you have." Since I am off work due to hand surgery, and Mom's currently looking for work, there's only daMan currently bringing in a full paycheck. Money is tight, as it is for most of you out there. But as a result, we've set upon ourselves the challenge to not grocery shop, except for necessities. We've been hitting the pantry, the canned goods shelves, and the last of the garden growings for our meals. And we are getting pretty creative about the whole thing too.

I'm a nut for tacos, and I've made fish tacos, meat tacos and I had a yen for chicken tacos, but I wanted something different, so I thought we'd try our hand at enchiladas. I didnt have a can of enchilada sauce in the pantry, though, so I pondered how to make it from canned diced tomatoes without blending. I do have a blender/food processor combo, but I'm not fond of it. It was a $10.00 cheapy thing I got at Walmart, but it's loud, and frankly, it scares the poop outta me. I really only use it to grind up cukes for making relish. Yeah, I'm a chicken. BAWK.

So anyway, how to get a sauce out of tomato chunks? I can, and have, used a potato masher. It does OK, but I have limited use of my hands at the moment, and mashing tomatoes as they simmer takes a long time. I'm just going to have to have chunks. Which is fine with me. Then it hit me. V8 juice! I usually have some on my pantry shelves. I like to throw a can of it in chili when I make it in the crock pot. Perfect.

Since we are going to have chunky enchilada sauce, I decide to go all the way, and con Mom into chopping up an onion, and some jalepenos I just picked out of the garden before they got frost on them. One was pretty close to being ripe, and it was so pretty I had to take a picture of it. Who knew that peppers turned red on the inside first? I didn't!

So the sauce was shaping up to be pretty decent. We used a large can of diced tomatoes, half of a very large onion, a good cup of diced orange bell pepper, and metric ton of Cumin (we love Cumin), a little bit of orengo, 2 cans of V8 juice, and simmered for an hour. Viola! sauce!




I used up some corn tortillas I had in the freezer, which was perfect, they were pretty dry and crumbly, and the sauce perked them up quite a bit.

I used a can of chicken, threw some diced onions in with it, rolled it up in the tortillas, and smothered them in the sauce. Served with a side of refried beans covered in gooey cheese and even more onions.

it was OH. MY. GOD. good. It officially deserved the NOMmy title. And that was Friday.  :)

Junque Yard & Junque Food

I feel like it has been forever since I updated here.  I haven't because there hasn't been anything Earth shattering going on around here. My knee is healing well, and I'm off crutches and the cane I downgraded myself to last week.  So that makes me happy.

Yesterday I bought tons of veggies at the farmer's market - green onions to dehydrate, more garlic (homegrown tastes so much better than what is in the store, I cannot recommend it highly enough), more banana peppers (mine are still producing, but not the quantity I got last year, and I am running out of jars of pickled nanas at an alarming rate), cukes (I'm getting tons of flowers, but not so much are actually fruiting) for pickling. I keep picking and using the bell peppers I have, so they aren't turning red on the vine - however, I found a vendor that had an over abundance of orange and red bells for 75 cents a piece - SCORE!  Those will be chopped and frozen for putting into dishes.

My biggest score, and here's my nuttiness showing, was a 10 lb box of Michigan blueberries. A greenhouse I pass by on my way to work everyday has been advertising the blueberries for a couple of weeks now, and I realized that if I wanted to make jam and freeze a bunch for the winter, I had to get them NOW. So I did.

Now, I'm staring at the bounty in my kitchen, and wondering WTF was I thinking? Good thing I have tomorrow off, Imma be processing all this stuff for freaking ever.

I have my mother coming over today to help with the processing, which is greatly appreciated.

I have a friend from out of town coming over tomorrow, which makes me happy, too...She can yack at me while I'm chopping and canning.

It's a great thing that I work better under pressure. I have to finish cleaning the house, and then just dig in.

I couldn't be happier.  :)

To my East Coast peeps, I hope that Irene does you no harm. Take it easy out there...

Junque Food - Breakfast Challenges

Good Morning! Did anyone try out some of the homemade beauty products I listed in my last blog? If so, let me know...throw me a comment.  I get responses at my Face Book page, but rarely here. My blog needs some lovin'...  :)

Anyhoo, I was talking with my friend Vino, and we were discussing healthy breakfasts. As I diabetic, I need to eat regularly, and breakfast is not my most favorite meal of the day. Mainly because I don't have time to cook it every day. However, what I have been known to do is cook ahead, portion off, and take breakfasts and lunches with me to work. When I do that I generally spend a fair amount of time on Sundays doing this. It gets old, especially when the weather is nice, and I wanna go play outdoors (Please, Mom...can I?).

I am particularly fond of making a no-crust mini-quiche recipe I found in a South Beach Diet book a hundred years ago. That particular recipe isn't online, but it is super simple in that you whisk up eggs, add some low-fat/no-fat shredded cheese, any diced veggies you have on hand and bake it in muffin tins. 2 "muffins" are your meal. That's an awesome recipe as you can package up the portions into baggies, freeze them, and they zap in the microwave in a couple of minutes (take them out of the baggie first or YUCK!).

Unfortunately, I get bored of eating the same thing for more than 3 days. I need variety. And I need to plan ahead, or I do nothing and am completely unprepared. When I'm in a good organizational mood, I can plan a week's worth of meals (not just breakfast, but lunch and dinner too), checked against what I have on-hand, make a list of what I need from the store, get it, prepare it, and I'm golden. I also get SUPER WIFE points, but that's a story for another time...

I can admit that my organizational skills have not been up to snuff lately. And as a result, I've made bad food choices. And my pants are a wee bit tighter than they should be at the moment. THIS MUST CHANGE!

So, here's some ideas I have for mixing it up in the breakfast department:
Yogurt (home made if I can get DaHubster to make it - he's the yogurt guru around here) or store bought with home made granola and frozen berries
Different variations on the baked egg dishes like this one I just found off the South Beach Diet website that looks decidedly NOM.
Bumping up my salad intake, and eating it in the morning (I've done it in the past, and can do it occasionally, but I get bored with salads quickly)
Sliced turkey wraps with a homemade veggie in vinegarette dressing

I need ideas, people! Help a sister out. Don't worry about sugar content or portion, I can work with anything. I've been doing it a long time, and can work pretty much any recipe to fit my dietetic needs. The only requirement is that I need to be able to make it ahead of time, and take it to work with me (I have access to a microwave at work).

If I try your recipe, I will happily send you a glass bead pendant from my stock of lampworking days, along with my thanks and gratitude. :)

Junque Food & Junque Yard....Strawberries!

I didn't put in a reference point. What you are looking at is a HUUUGE bowl of strawberries. (duh, I mean you can see they are strawberries, but how big the bowl is -  is unclear. It's large. Trust me.)

It's always been a goal of mine to produce enough strawberries to make jam. Each year, I never think I'm going to, so I just eat them raw. Which is fine. There is nothing more perfect than a ripe strawberry just picked from your own stash. I've grown enough to make strawberry shortcake (I prefer Bisquick's Classic shortcake recipe for the biscuits) in the past. but mainly, I like to eat them fresh and whole. Taking a handful to work for breakfast is a sure way to have a great day.

That said, I've always wanted to make jam from my own berries. I've done it with store bought berries with absolutely fine results. But the news articles out there lately say that strawberries are one of the most pesticide laden commercially grown foods out there, along with celery, peppers, etc. The skin on the berries is so soft the pesticide sinks in, and sometimes normal washing isn't enough to get it off. Plus, you never know how long ago they were picked, how long they've been sitting in a warehouse, or on a truck, etc.

DaHubster's Aunt Carol makes a freezer jelly that is beyond great. every year we get a jelly jar from her, and it always goes way too fast. I want MORE! I want my own.

Actually, the last time I made strawberry jam, it didn't set up so well. It was incredibly runny, more like a strawberry sauce with chucks of berries in it. It's excellent stirred into yogurt or on top of ice cream. It did not go to waste, that's for sure.

Enough tangents..back to the point. I did a dumb thing, and assumed I wouldn't have enough strawberries for jam this year. LOL. I had about a half of of quart picked, and went to the farmer's market, where only one vendor was selling berries. At $4.50 a quart. That's not a bad deal, since most grocery stores sell theirs on sale for 2 for %.00 a pint. These berries were HUGE, and some of them were not quite ripe, which if not so diplomatically said out loud, and very kind offered to let me pick my own out of their stash behind the counter. I was embarrassed, though, sure they were thinking that I was one of the hard to deal with customers. I just took the best looking quart I could see on the table.

Then I went home and picked my own strawberries, and I could see that the quart I got at the FM was NOT needed. I had so many, that I had to inside to get a bigger bowl.  I picked until my legs were wobbly and my back hurt from bending over so much. then I sent DaHubster out to pick the rest that were ripe enough. Giant bowl. Huge amount of berries.

I should have picked first, *then* gone to the market.

Ah well, live and learn. I have a ton of strawberries, and there will be jam. And 3/4's of it will be from my own garden.

I can live with that.  :)

Musings from the Junque Pile

Happy Sunday! Happy Independence Day Eve! (???)

What a difference a day makes. The humid has ramped down, and it's a balmy 70 degrees this morning at the micro-mini ranch. A day when one might want to fling open the windows and let the breeze in. Well, maybe. I have to see how much the temps will climb later today. LOL

It seems that my weekends have become reversed. Saturdays are the days one usually try to get their cleaning and errand running done, with Sunday being the traditional "day of rest." I find that the older I get, the more Saturdays have become the day of relaxing and unwinding after the week of work struggles and drama. Sundays then become the frenzy of cleaning and cooking for the week.

I'm not saying I was a complete bum yesterday, but I will admit to a nap in the afternoon.

This being a three day weekend (YAY!), I don't feel as rushed as I would normally. However, if I want to relax and have some fun, today's the day for doing, if you know what I mean. I have a living room full of animal hair encrusted furniture that if they don't get vacuumed in the immediate future, will soon animate themselves and start shedding on their own. And probably begging for food.

I really need to take down the bird feeders, wash and refill them. Or I'm going to start losing some of my favorite birdie customers.

Weeding is always needing to be done out on the back 40 (that's inches folk - it's a micro-mini ranch for a reason). And I really REALLY need to move some of my colder weather crops (lettuce, spinach, sugar snap peas, etc) into a shadier location so that they don't die in the upcoming heat of summer.

And I need to come up with breakfasts and lunches for the week. If I don't, we will be sneaking off the fast food joints, and spending money that we don't have to fill the void.

I'm not complaining, but I am listing some of this stuff as a way to keep me honest. Everyone gets into a "I don't wanna do it" mood occasionally, and lets things slide. I've been there for awhile now - just doing the minimum to keep going, or "keep up appearances." I need to boot myself in the behind and get on top of things. Besides, I'm not such a psycho hose beast when the house is relatively clean, there's good food in the fridge, and more growing outside, and the place looks less like a tornado hit it (technically, it was more of a heavy duty windstorm that hit a few days ago, but unfortunately, I can't blame the weather for my lack of tidying, can I?...yes, I can.)

All right, then. Someone needs to come hide my Kindle, and yell at me if they see me playing games or posting delicious recipes that I find on Face Book.

 K?

Junque Yard & Junque Food

Hot and muggy. Wow what a change from the cold, rainy spring. I'm giving all kinds of props to DaHubster, who fixed our AC this past week. The man is a mechanical genius.  I can sweat it outside for a bit while I write this on my laptop (any spelling errors are due to the fact that I can't see the monitor outside), and then go inside and cool off. Then sweat some more as I start cleaning.

The veggies are finally starting to grow. The poor tomatoes have finally started to leaf out and I spy a few blossoms! The pepper plants all have blossoms or teeny tiny little baby peppers on them. It always cracks me up, the first little peppers on a plant that never looks big I  enough to support any weight. But the more you pick, and the hotter it gets, the more it grows. I love growing peppers.

The pumpkin "patch," a laughable term, as the pumpkins are squeezed into the corner of one raised bed. They are supposed to take up a huge amount of room, but I don't have the space, but I wanted my own sugar pumpkins for baking this year. I put them next to a fence, and will encourage them to grow up by adding a trellis. You can net the fruit so that it will grow supported and not drag down the vine. Keep your fingers crossed that that little experiment succeeds. These little guys have grown about 4 inches in the last week.

The potatoes have also grown. DaMan lobbed several inches of straw on top of them last weekend, and we feared that we over did it, and the straw would smother them. NOPE! They are growing up fine through the straw.

The strawberries are in the middle of their productive period. I've picked two bowls of these wonderful berries, and we've been eating them straight out of the garden. I've never enough to make my own jams. Instead I buy quarts from the farmer's garden to make jams. Occasionally, I get enough to make a strawberry shortcake, though I mainly just like them for picking and eating. Honestly, if there's nothing more perfect than an exactly ripe strawberry, I don't know what it is.

The raspberries continue on their journey. Staking them up was the idea I'd had in ages. it's going to be so much easier to pick them this year than last.

The loofa experiment is progressing slowly. The seeds have sprouted, and there are close to a dozen or so seedlings popping up in their container. I need to trellis them as I will the pumpkins. Scrubbies here we come!

The sugar snap peas are nearing their end. I'll plant another round in August for a fall crop. Love me some sugar snaps! BTW, I made 2 pints of that pickled sugar snap pea recipe that I talked about last week. AND THE ARE FABULOUS!!! I added a touch more red pepper flakes than the recipe called for, and they are wicked spicy, tangy with with the vinegar and other spices. So very good. You should try them.

I noticed that we do have peaches this year. Last year we had a bumper crop, and made peach preserves until we were sick of it. I'm told that peaches don't produce heavy quantities every year. I guess they are a lazy tree.  This is also an older tree, how old, I have no idea, it came with the house. But we've lived here for four years, and have only had 2 big years. I counted 6 peaches other night. They are slightly larger than olives at this point. We'll see how many others are hiding in there.

OK, its getting too hot out here, I'm going back inside...  :)

Junque Food

On Saturday, I made my weekly sojourn to the Farmer's Market. Oh how I love looking at the bright flowers and veggies all lined up for sale. Unfortunately, the pickings were a little more sparse this week. I believe it was due to a combination of use getting there an hour before it closed, hence, most of the stuff was sold already, and probably due the fact that this is the time of the growing season where there's a slight lull.  The cold weather crops, such as lettuces, spinach, rhubarb, and sugar snap peas are winding down as the weather warms up, and the hot weather crops, such as tomatoes, peppers, plus everything else that takes 90 days or more to grow isn't ready for harvest yet.

I had read about a local artisan breadmaker in a local newsblog. I was hoping for a chance to speak with her, as the article as about her flax seed bread that she makes with no sugar. NO SUGAR? You heard me. No sugar. I had to ask her how she did it, because I was always under the impression that yeast needs fuel to rise. Here's a little secret about me: I'm shy. I hate walking up to people I don't know and engaging in conversation. Well, hate is wee bit strong, but I definitely get heart palpitations. But I really was curious, so I sucked it up and went to go speak to this woman. I really shouldn't have worried. She was bright and welcoming, and instantly offered a sample of her bread - a standard ice breaker. And it was wonderful! crusty on the outside, soft and chewy (but not in the over-processed way of commercial breads) on the inside. I mentioned that I'd seen the write up on her in the local newsblog, and she beamed, and bubbled, and said that she'd gotten quite a response from it.. And so our conversation took off.

I asked her about the no-sugar thing, and she explained that yeast doesn't *need* the sugar for fuel, but sugar does help in making the bread rise faster. She told me how long she lets her bread rise (first rise usually overnight in the fridge), how she prefers to cook it open on a baking stone, and much more. I was in baker heaven.


As you might remember from a previous blog, I make my own bread, but due to time constraints, and the fact that I have a bum wing,, I now make it in a bread machine. I'm seriously contemplating ditching the machine, and going back to the old fashioned way. I've also had very dim success with incorporating wheat and other grains into the bread. Could it be something so simple as hurrying my dough too fast, that led to less than desireable results? Quite possibly. This is stunning to my brain. I can slow it down, and have a better result! I am all about slow! I constantly think I must have been a turtle in a past life. I can do slow! Why don't they tell you these things in the cookbooks???

Da Hubster and discussed the bread making process on the way home from the farmer's market. He and I came up with the conclusion that the addition of sugar (or honey, or whatever is *needed* to feed the yeast) was added in during the course of time to speed things up, and it might possibly be another link in the "make it fast & plentiful* part of society that has contributed to our overweight society. It's certainly feasible. I made a small joke about sugar making the bread diabetic, and he gave a small chuckle, but seriously, folks. It's a metaphor for life...slow things can be better for you. I'm certainly going to continue to plod along, and let the slow food movement continue the right the wrongs I've done to my body over the years.

If you want to know about this wonderful lady I met on Saturday, you can look her up at www.thetravelingchef.org. Or find her on FaceBook at The Traveling Chef.  And if you local to me, you can find Lizz at the Downtown Racine Farmer's Market on Saturdays.

P.S.I also bought about a pound of sugar snap peas. I'm going to try that pickled sugar snap pea recipe I talked about in the last blog post! I'll keep you posted!

Junque Food - Spaghetti

From time to time I get asked about my spaghetti sauce recipe. I don't really have one. My family didn't really rely on recipes when I was growing up, unless they were trying something new and fancy. Spaghetti was the dish I usually asked for as my birthday dish as I was growing up. And since, as I kid, I had no interest in cooking, it wasw one of those meals that miraculously appeared on the table. Well, not really. But you get my drift.

My family, as I said, didn't really use a lot of recipes. The women in my family that have awesome trait of being able to dissemble a meal in their brains and say, "Ahh...so that's how it works." And that's how they would cook. It's not an exact science, and we've all had some experiments that didn't quite work out, but for the most part, it worked for our family. My talent for eating something and figuring out the spices and cooking method didn't evolve until my early 30's, but I am glad it did. It makes cooking more fu.n. And it drive DaMan and my mother in law crazy. If they don't work off a recipe, they don't cook. Hubster has mellowed on this somewhat. If he's cooking, it's something he knows how to do, or he asks me for a breakdown. He doesn't get nearly as frustrated as he used to when I tell him, "a little bit of this, and a pinch of that..."

Anyway, here's my process for cooking spaghetti. Yours, if you have one, will certainly vary. I am always of the mind that knowledge is power, so share your variations with me in the comment section below!

Ingredients I use most often:

Italian Sausage (mild or hot)
large cans of diced and crushed tomatoes (home canned when I have them)
diced green peppers
diced onions
lots of garlic (powdered when I don't have fresh chopped)
spices of your choice. I learn towards basil more and more and less towards oregano than I used to)
about a teaspoon of sugar (just to cut the acidity of the tomatoes, NOT to sweeten the sauce)
olive or any other light cooking oil


Take the saugage out of it's casings and fry up in a heavy bottomed fry pan, chopping it up as fine as you can while it cooks. Remove from heat, and drain it on a paper towel like you would bacon.

In a heavy bottomed stock pot, heat up a tablespoon or so of oil, and toss in the onion, green pepper, and garlic. Sautee the veggies, stirring frequently until the onions are translucent. Stirring often will keep them from sticking to the bottom of the pot and browning. When the onions are no longer white, add the sausage and the cans of tomatoes, sugar, and your dried spices of choice. Put a lid on, and let it come up to a boil, then take the lid off, and lower the temp to simmer.  I let mine simmer all afternoon, stirring often.

That's it! I usually make it a day ahead of time to let the flavors meld together. I taste it often and adjust spices as I need to.

The only note that I would add is that if you choose to use fresh spices instead of dried, add them at the end of cooking, and not during the cooking process.  Fresh basil tends to turn black and look unappetizing, and fresh oregano tends to turn bitter. I like a blend of dried and fresh. I use dried during the cooking time, and then chop fresh and sprinkle it on the top of the finished meal before serving. It's very pretty that way too!

So, what do you different? Tell me!

Musings from the Junque Pile

Good Morning!   The weather might cooperate today. It is supposed to be 60 and mostly sunny. Not quite shorts weather, but after the insanity that comprised of this past week, I'll take it.  We had 3 days of almost 100 degree weather earlier in the week, then temps plummeted to the 50's with lots of fog and rain. My poor tomatoes have no idea what do with themselves. My peppers are growing, though not as fast as I would like.

The rains damaged some of my strawberry blossoms, and I'm hoping they were already visited by the bee fairies and were already fertilized. I will be checking on them later today to see if there are any burgeoning berries. If I don't, I will lop off the damaged blossoms and see if I can coax the plants to re-bloom. These strawberries are heavy producers, and I can usually get them to bloom 2 to 3 times during their month of production.

The bin of potatoes that was constructed by DaMan has sprouted! I am so excited about this as it is our first time growing potatoes.

I am serious need of hacking back some of the more over-zealous herbs. The oregano, as usual is dominating the sage. I need to take it down a peg or twelve.

This year I planted borage, a lessor known herb. I want to see what it does, and it is purported to bring in bees and butterflies to our yard. We get a pretty heavy traffic of butterflies, which are always a joy to watch.

I need to get off my duff and plant the rest of my containers. I want to put chamomile in one, dill in another, and loofa in another.  That's right, I said LOOFAH!  LOL. Those sponges that you scrub yourself in the shower with?  Those! I saw a packet of seeds at the store earlier this spring, and I amazed. I never gave a thought to loofah, or if I did, I thought it was a sea sponge. But no, it's a squash!  You can even eat it. The packet says that if you pick it early, it can be sliced and sauteed like a zucchini. Or you can let it mature on the vine, and dry it for your very own personal scrubby.  How amazing is that? Anyway, I can't wait to try it. And report back to you, of course.  :)

I also need to get my booty to the nursery for a couple of flats of marigolds. DaMan and I like to plant them in between the veggies we are growing as a deterrent to rodents and some insects. Since we are not usually overrun by either, we want to keep up the tradition. Plus, it's a little bit of flowery colorfulness in and amongst the veggies. They have a strong menthol smell to them, which, I believe is part of the deterrent.

In other news, I spent a couple of hours trimming up our dog, Muffett, yesterday. The poor old girl had lots of winter coat that needed to be shed. She's got a very Wooky like coat, but her undercarriage and legs grow silky hair that doesn't take well to being buzzed with the electric clippers. So we sat outside yesterday afternoon, and she let me attack her fur with the scissors. She looks pretty good. Now, I need to clip her nails. She is NOT going to like that at all.

I also spent a good portion of yesterday cooking for the week.  I made a hugs vat of spaghetti sauce, that will also do double duty as pizza sauce. A loaf of bread was made, as well as a double batch of chicken curry salad for sandwiches.  We will be eating well on the micro-mini ranch this week!

Junque Food - Stock!

Here's a subject near and dear to my heart - Stock!

WTF?

Yes, stock. I love it. I use it constantly, for a richer and fuller flavor to my meals. If a recipe calls for water, I use stock. Broth, if I have to, but I prefer to use home made stock. And I will tell you why. Homemade stock is low in sodium, because you control what you put in it when you make it. It's easy to store, and it's an environmentally friendly way to wring out the last little bit of your foodstuffs before throwing it out or , (as in the case of the veggies) throwing it in the compost, as we do, adding another environmentally friendly layer to the mix).

You can make stock out of virtually anything you cook. My favorite is chicken, beef, and veggie stock.  All require a little forethought, but once you get in the groove, you will give it no more of a thought than you gave to meal planning in the first place.

Chicken and beef stock: First rule of business is SAVE YOUR BONES! After any meal, throw the leftover bones into a freezer baggie (one for chicken and one for beef and LABEL the bag, trust me, you will forget which is which), and put them in the freezer.  When you get enough bones to fill a stock pot about 1/3 of the way, you are in business. Throw the bones in the pot, cover with fresh cool water, bring up to a boil, then turn the temp down low and let simmer for a few hours. Ta Da!  Let cool, fish out the bones and toss, then freeze the stock for later use.

Veggie stock: Same first rule of business: SAVE YOUR SCRAPS! I know it sounds gross, but come on, you cleaned the veggies before cutting them right? Pretty much anything is fair game when it comes to veggie stock: carrot and potato peels, celery ends and tops, onion cores...whatever you were going to throw out, put it in a freezer baggie and freeze. Get a good mix of stuff in there, and then do the same thing as with the chicken and beef bones. Cover with water, bring to a boil, then simmer for a few hours. Take the strainings and throw them into your compost pile, or throw away.

Here's a great tip that I learned awhile ago for storing your frozen stock. Once it's cool, pour it into ice cube trays and freeze. Once they are frozen, put them in a baggie for minimal storage space in the freezer. Each cube is about 2 tablespoons of liquid if you need measurements for a recipe.

Great. I have now have a freezer full of stock, what do I use it for?? Whatever you want. As I said, it makes a great replacement for water in a recipe. You can substitute stock for water when making rice, I boil potatoes in veggie and chicken stock (or a combo of stock and water) when making potato salad. Last night I used veggie stock for poaching salmon fillets. And, of course, there is always soup to be made! Really, its uses are endless.

I hope you try making stock, it's fun, it's not time consuming, and it's a great way to wring a little extra out of a dollar - which is something most of us need.

Junque Food - Put a little spice in your life

I used to be a mail order catalog Ho. Yes, I said HO. Back in the day, you could see me at any time perusing catalogs for clothes, housewares, etc. I would look and look and wishfully fantasize about all the stuff I could get. Occasionally, I would buy something, and pace in front of the door waiting for it to arrive, gleefully tear off the packing tape, and rip through the packaging peanuts when it finally did.

Those days are over. Economics and a little bit of maturity have caused me to give up the majority of my catalogs. It is too depressing to constantly look at shiny pages of items I can't afford. Besides, my  life has gone in a different direction, and I constantly tell myself that I'm trying to downsize my "stuff" not add to to it.

But there is one catalog that I get and still relish. Penzey's spices. What a great catalog this is! And no, they aren't paying me to say it (but they could if they wanted!) They work hard at making it more than just a catalog in that they invite readers to share stores about their families, and the cooking that they do, using (of course) Penzey's Spices. Some of the most heartfelt stories are published in their catalog. People reminiscing about growing up in their mother's kitchens, learning to cook, their father's time honored recipes for batter frying fish caught on a lazy weekend. I get choked up a lot. It's not uncommon to see my blowing my nose while reading this catalog. How amazing is that?


What kinds of memories does cooking bring back for me? I thought about it, and I have to say not so many of my youth. I had no interest in learning to cook as a child. My grandmother did most of the cooking for special occasions, and mostly, I was just interested in eating, than I was about the prep for it. It took me many years of trial and error before I learned to enjoy cooking and baking. Now, smells coming from the kitchen mean more to me than they did as a child. Coming home from work, and smelling a curry that DaMan has created that afternoon will positively make me swoon as I come in the door. Baking a loaf of bread overnight will give me sweet dreams, and a happy wake up call in the morning.

Does spices affect your lives? Is there a smell or a taste that brings back fond memories? Tell me about it.  And go sign up for that catalog.. You will love it. I know I do!

Penzey's Catalog Request Page