When we first moved into our home almost 4 years ago we discovered that we had several trails of ants that passed through our main level. We battled the ants for 2 months trying to persuade them to not come in. I swept up all the crumbs tirelessly, the children would lay on the floor and smash every ant that came by. And then I remembered something our real estate agent said to us. "Get Diatomaceous Earth". He explained to us that it was made from crushed fossils and that it would cut up the exoskeleton on ants and their little bodies would dry up without an intact protective covering. Within the week we were sprinkling diatomaceous earth around our property and seeing instant results. I also learned that ants do not care for peppermint, so I created a peppermint spray (Windex style plastic spray bottle with water and 15 drops peppermint oil) and would use it where I couldn't spread the diatomaceous earth. Thanks to all these efforts for the last 3 1/2 years that we have been here our home has no longer been the transit stations for these little critters. Although I did keep my floor cleaner when they were a problem ;-)
We have also learned since then that diatomaceous earth has many uses. You can dust your chickens with the powder to keep away parasites, people consume it for health benefits, you can mix it in with your grains you have stored to keep bugs out of your food storage, and it can be used to enrich your garden soil. A warning though, because it is powdered fossils it can also be harmful to humans if you inhale the loose powder particles in the air. So be sure to use a mask of sorts when spreading it around.
You can do a search on the internet and find out all about this nifty powder and its many uses.
Tuesday, May 31, 2011
Monday, May 30, 2011
Would you like a little SEA WEED with that?
I have to admit that, while growing up, the thought of eating sea weed was not something that brought a smile to my lips. Thankfully, as a child, times when I actually had to eat sea weed were few and far between. Now, as an adult and in my home, sea weed is an exciting addition to our meals, even for my children. Which goes to show, if you start them while they are young and talk about doing it in an exciting way, you can get your children to like anything. Well, almost anything...sauerkraut might take awhile.
Anyway, back to sea weed. We mainly use two types of sea weed in our home: Kombu and Wakame, with an emergent third sea weed, Dulse, making its debut in our home.
BEANS
When I cook beans, I first soak them for 72 hours, changing the soaking water morning and night. When it's time to cook, I get the pan of beans boiling on the stove, skimming off any scum that shows up. After five minutes, throw in a palm-hand size piece of Kombu. The Kombu, for the most part, will dissolve while cooking and impart a great deal of sea minerals into your beans. Good quality sea weed does not have that horrible sea flavor or smell that most people associate with sea weed, so no worries. When the beans have boiled for ten minutes I cover the pot and turn it down to simmer. Each time I stir the beans while they are simmering the piece of Kombu breaks up and dissolves faster. I once tried chopping my Kombu up pretty small before adding it to the pot of beans, thinking it would dissolve faster. Surprisingly, it didn't. Instead all of the pieces stayed the same size. When my now mineral rich beans are done cooking I use them for whatever we need beans for. A lot of the time I will just mix in onion and parsley, simmer a little longer, and serve it over rice. Simple and delicious.
SOUP
We do homemade soups all the time. Generally, if it is a vegetable soup, I will chop up Wakame in to bite size pieces and throw it in while the vegetables are cooking. Once again, good quality sea weed does not have that icky flavor. Wakame in soup is much like cabbage and kale in soup, down right delicious!
SALT SHAKER
In my salt shaker that sits on the stove, I add 1/2 tablespoon powdered seaweed to 1 cup salt. This is the shaker I use whenever I am cooking at the stove, to impart a little extra goodness to whatever I am cooking.
SNACKING
Very recently, after the nuclear scare associated with the Japan Earthquake, we have acquired Dulse for snacking and getting extra good iodine into our bodies. Back in the early 1900's you would find bowls of peanuts and pieces of this sea weed mixed together on the counters and tables in Irish pubs. This sea weed does have a bit more of a zing to it, so mixing it with other snack mixes makes it very doable.
Until I have the skills, know-how, and live on the coast to be able to hand harvest my own sea vegetables, I depend on Maine Coast Sea Vegetables for all of my sea weed needs. They are the best source so far that I have discovered for obtaining seaweed, plus you save lots ordering from their website in comparison to buying in the store. Plus, anything I have seen in the store, even in Asian markets, is cheap and poor quality with that icky sea flavor. Maine Coast Sea Vegetables hand harvests their sea wares in an eco-conscious way. Along with that, they carry an organic standard with their wares. You can read about it all on their website.
Anyway, back to sea weed. We mainly use two types of sea weed in our home: Kombu and Wakame, with an emergent third sea weed, Dulse, making its debut in our home.
BEANS
When I cook beans, I first soak them for 72 hours, changing the soaking water morning and night. When it's time to cook, I get the pan of beans boiling on the stove, skimming off any scum that shows up. After five minutes, throw in a palm-hand size piece of Kombu. The Kombu, for the most part, will dissolve while cooking and impart a great deal of sea minerals into your beans. Good quality sea weed does not have that horrible sea flavor or smell that most people associate with sea weed, so no worries. When the beans have boiled for ten minutes I cover the pot and turn it down to simmer. Each time I stir the beans while they are simmering the piece of Kombu breaks up and dissolves faster. I once tried chopping my Kombu up pretty small before adding it to the pot of beans, thinking it would dissolve faster. Surprisingly, it didn't. Instead all of the pieces stayed the same size. When my now mineral rich beans are done cooking I use them for whatever we need beans for. A lot of the time I will just mix in onion and parsley, simmer a little longer, and serve it over rice. Simple and delicious.
SOUP
We do homemade soups all the time. Generally, if it is a vegetable soup, I will chop up Wakame in to bite size pieces and throw it in while the vegetables are cooking. Once again, good quality sea weed does not have that icky flavor. Wakame in soup is much like cabbage and kale in soup, down right delicious!
SALT SHAKER
In my salt shaker that sits on the stove, I add 1/2 tablespoon powdered seaweed to 1 cup salt. This is the shaker I use whenever I am cooking at the stove, to impart a little extra goodness to whatever I am cooking.
SNACKING
Very recently, after the nuclear scare associated with the Japan Earthquake, we have acquired Dulse for snacking and getting extra good iodine into our bodies. Back in the early 1900's you would find bowls of peanuts and pieces of this sea weed mixed together on the counters and tables in Irish pubs. This sea weed does have a bit more of a zing to it, so mixing it with other snack mixes makes it very doable.
Until I have the skills, know-how, and live on the coast to be able to hand harvest my own sea vegetables, I depend on Maine Coast Sea Vegetables for all of my sea weed needs. They are the best source so far that I have discovered for obtaining seaweed, plus you save lots ordering from their website in comparison to buying in the store. Plus, anything I have seen in the store, even in Asian markets, is cheap and poor quality with that icky sea flavor. Maine Coast Sea Vegetables hand harvests their sea wares in an eco-conscious way. Along with that, they carry an organic standard with their wares. You can read about it all on their website.
Saturday, May 28, 2011
Bum Spray
Ever since we started using essential oils diaper rash is no longer an issue. Whenever we have any sign of rash I whip out my handy dandy 4oz mister bottle labeled "bum spray" and give the baby's bum a little spritz. To make your own bottle here is how:
in a 4oz mister fill almost all the way with filtered water and add 1 drop Lavender and 1 drop German Chamomile (that's the blue kind). Cap it and shake before using. The babies find it soothing, you don't have to fight with any icky creams, and it smells beautiful when spritzed. Truth be told, I have even grabbed this bottle to do a quick spritz through a room to take care of some unfun odors.
This spray mix doubles for the care of vaginal problems. Whenever my daughters vaginal area looks inflamed (usually after having processed sweets), I spritz her with this mix she feels soothed and within hours the inflammation is gone.
in a 4oz mister fill almost all the way with filtered water and add 1 drop Lavender and 1 drop German Chamomile (that's the blue kind). Cap it and shake before using. The babies find it soothing, you don't have to fight with any icky creams, and it smells beautiful when spritzed. Truth be told, I have even grabbed this bottle to do a quick spritz through a room to take care of some unfun odors.
This spray mix doubles for the care of vaginal problems. Whenever my daughters vaginal area looks inflamed (usually after having processed sweets), I spritz her with this mix she feels soothed and within hours the inflammation is gone.
Wednesday, May 18, 2011
Whole Wheat Oatmeal Cookies
I have not yet found a person who doesn't salivate at the thought of getting to eat another one of these cookies.
1 to 1 1/2 cups Rapadura depending on how much of a sweet tooth you have ;-)
1/2 cup butter not margarine
1/2 cup palm shortening
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. Madagascar Vanilla
1/2 tsp. baking powder
1/2 tsp. Real Salt (I think I usually use more like a 1/4tsp)
2 Eggs
3 Cups rolled oats
1 cup whole wheat flour (the more you add the rounder your cookie will stay)
And then of course you can add in dried fruit, nuts, shredded carrots, etc.
Drop by spoonfuls on to tray. Bake at 375 for 8-10 minutes
1 to 1 1/2 cups Rapadura depending on how much of a sweet tooth you have ;-)
1/2 cup butter not margarine
1/2 cup palm shortening
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. Madagascar Vanilla
1/2 tsp. baking powder
1/2 tsp. Real Salt (I think I usually use more like a 1/4tsp)
2 Eggs
3 Cups rolled oats
1 cup whole wheat flour (the more you add the rounder your cookie will stay)
And then of course you can add in dried fruit, nuts, shredded carrots, etc.
Drop by spoonfuls on to tray. Bake at 375 for 8-10 minutes
Monday, May 16, 2011
Tomato and Carrot Pasta
By the end of the seasons harvest I take the last of the tomatoes cut off the core end and flash freeze whole with the peel still on. Then I layer the tomatoes in an individual layer on cooking trays. Once frozen all the way through I bag the tomatoes in freezer bags for use winter long. I use them for spaghetti, and other pasta dishes. This next recipe you can make from frozen tomato stage or with fresh tomatoes.
Whole Tomatoes
Chopped Carrots
Place in a pan with just enough chicken broth to cover, bring to a boil and simmer until carrots are tender. Pour contents of pan into blender and puree. Add two cups of cheese and puree again. Pour mixture over noodles and enjoy. And yes we are cheese-aholics and top it with even more cheese.
Whole Tomatoes
Chopped Carrots
Place in a pan with just enough chicken broth to cover, bring to a boil and simmer until carrots are tender. Pour contents of pan into blender and puree. Add two cups of cheese and puree again. Pour mixture over noodles and enjoy. And yes we are cheese-aholics and top it with even more cheese.
Homemade Mac' N Cheese
My children love our Homemade version of Mac' N Cheese. It doesn't have the same brilliant orange coloring due to lack of food coloring, but I consider that an added bonus.
Start off by making your basic white sauce
1/4 cup butter
1/4 cup whole wheat flour
2 cups raw milk
Melt butter in pan on medium heat mix in flour, and slowly stir in milk. Keep stirring until mixture has thickened.
Add 1lb. shredded cheese
Stir till cheese is melted and mixed in. Pour this cheese sauce over cooked noodles of your liking.
One of our favorite ways to have this recipe is by mixing in chopped chicken, peas, and some times carrot shreds also. We call it "Mac Cheese Chicky Peas".
Start off by making your basic white sauce
1/4 cup butter
1/4 cup whole wheat flour
2 cups raw milk
Melt butter in pan on medium heat mix in flour, and slowly stir in milk. Keep stirring until mixture has thickened.
Add 1lb. shredded cheese
Stir till cheese is melted and mixed in. Pour this cheese sauce over cooked noodles of your liking.
One of our favorite ways to have this recipe is by mixing in chopped chicken, peas, and some times carrot shreds also. We call it "Mac Cheese Chicky Peas".
Delicious Broccoli Soup the Year After
Some of my fondest memories from growing up is stopping at various healthy resturants in Northern California and having Broccoli soup. Broccoli soup will always have a special place in my heart, not just because of taste but also for the ease of making it.
So here is the original recipe for a great base soup. You can tweak it how ever you want, and it is a freezer meal so you can make loads during the fall when all of this produce is available from your garden or spilling over at Farmers Markets.
Cheddar Cheese Soup Freezer Recipe
The classic cheddar cheese soup in OAMC format!
4 1/2 cups diced white/yellow potatoes
3 cups yellow onions, diced
3 cups water
6 cups consomme
3/4 lb shredded cheddar cheese
1 1/2 cups cream
Bring water to a boil in sauce pan, adding potatoes and onions. Simmer ten minutes or until vegetables are tender. Remove from heat and puree vegetables in a food processor or blender. Then add consomme, cheddar cheese and cream until fairly smooth. Freeze in single serving sizes or in a family size.
On cooking day:
Defrost, heat and serve!
My really close version
When I make it I don't quite follow the original recipe
1 large onion chopped
6 large potatoes chopped
Bring to a boil with just barely enough water to cover. And boil for 10-15 minutes stirring occasionally while the potatoes become easy to pierce with a fork. At this point I pour the contents in my blender usually it fills my blender twice. If I feel like a little more texture in my soup I reserve some of the chopped potato and onion for later. Once I have blended everything up I return it all to the pot, and start stirring in
3/4 lb. Cheese (for fun you can use part Pepper Jack cheese if you want a bit of a kick to your soup)
Chicken Bouillon paste or granules (if you are lucky enough to have fresh chicken broth on hand then that is what I would have boiled the onion and potatoes in and skip the whole bouillon part)
Once all of the cheese is stirred in and melted I add
2 cups Raw Milk
Now if you want to use this soup base for broccoli soup, which I usually do, you can add chopped fresh broccoli to the potatoes and onions when they are first cooking or if you are like me you have ooogles of pureed broccoli in your freezer from the previous falls harvest and you can add a 1qt. bag of broccoli puree. And now you have broccoli soup.
Delicious!
So here is the original recipe for a great base soup. You can tweak it how ever you want, and it is a freezer meal so you can make loads during the fall when all of this produce is available from your garden or spilling over at Farmers Markets.
Cheddar Cheese Soup Freezer Recipe
The classic cheddar cheese soup in OAMC format!
4 1/2 cups diced white/yellow potatoes
3 cups yellow onions, diced
3 cups water
6 cups consomme
3/4 lb shredded cheddar cheese
1 1/2 cups cream
Bring water to a boil in sauce pan, adding potatoes and onions. Simmer ten minutes or until vegetables are tender. Remove from heat and puree vegetables in a food processor or blender. Then add consomme, cheddar cheese and cream until fairly smooth. Freeze in single serving sizes or in a family size.
On cooking day:
Defrost, heat and serve!
My really close version
When I make it I don't quite follow the original recipe
1 large onion chopped
6 large potatoes chopped
Bring to a boil with just barely enough water to cover. And boil for 10-15 minutes stirring occasionally while the potatoes become easy to pierce with a fork. At this point I pour the contents in my blender usually it fills my blender twice. If I feel like a little more texture in my soup I reserve some of the chopped potato and onion for later. Once I have blended everything up I return it all to the pot, and start stirring in
3/4 lb. Cheese (for fun you can use part Pepper Jack cheese if you want a bit of a kick to your soup)
Chicken Bouillon paste or granules (if you are lucky enough to have fresh chicken broth on hand then that is what I would have boiled the onion and potatoes in and skip the whole bouillon part)
Once all of the cheese is stirred in and melted I add
2 cups Raw Milk
Now if you want to use this soup base for broccoli soup, which I usually do, you can add chopped fresh broccoli to the potatoes and onions when they are first cooking or if you are like me you have ooogles of pureed broccoli in your freezer from the previous falls harvest and you can add a 1qt. bag of broccoli puree. And now you have broccoli soup.
Delicious!
Wednesday, May 11, 2011
Warm Grain Breakfast
In my family we love warm grains for breakfast, more so than just oatmeal. We have done wheat, buckwheat, millet, quinoa, and a variety of rolled grains. When it comes to warm grain breakfast the possibilities are endless.
The way to make it is very simple. The night before I rinse my grains and bring the needed amount of water to a boil. Once boiling I add the rinsed grains skim the scum cover and turn off the heat. I leave it on the burner and head for bed. In the morning when I come down the grains have absorbed all of the water and look beautiful and fluffy. At this point I then add a bit of milk, honey, cinnamon, dried fruit, and nuts (the last two ingredients are optional and typically 9 times out of 10 I forget to add them) and heat the mixture back up.
So in less then 10 minutes of effort I have created for my family a delicious and nutritious breakfast. And did I mention that it costs pennies compared to boxed cereal at the grocery store. I couldn't tell you when I last bought a box of cereal.
Another method if you have a thermos is to place your rinsed grains in a thermos and pour boiling water over them and close it up. In the morning your grains should still be warm enough to enjoy without any extra cooking.
For Water to Grain ratios the Vegetarians in Paradise website has some comprehensive charts at http://www.vegparadise.com/charts.html.
The way to make it is very simple. The night before I rinse my grains and bring the needed amount of water to a boil. Once boiling I add the rinsed grains skim the scum cover and turn off the heat. I leave it on the burner and head for bed. In the morning when I come down the grains have absorbed all of the water and look beautiful and fluffy. At this point I then add a bit of milk, honey, cinnamon, dried fruit, and nuts (the last two ingredients are optional and typically 9 times out of 10 I forget to add them) and heat the mixture back up.
So in less then 10 minutes of effort I have created for my family a delicious and nutritious breakfast. And did I mention that it costs pennies compared to boxed cereal at the grocery store. I couldn't tell you when I last bought a box of cereal.
Another method if you have a thermos is to place your rinsed grains in a thermos and pour boiling water over them and close it up. In the morning your grains should still be warm enough to enjoy without any extra cooking.
For Water to Grain ratios the Vegetarians in Paradise website has some comprehensive charts at http://www.vegparadise.com/charts.html.
Subscribe to:
Posts (Atom)