Jams and Fruit Butter Recipes

Here are the recipes from my last post

Holly Jolly Jam

***DISCLAIMER*** this recipe isn't  approved by NCHFP. I found a few recipes I liked by looking through my various books and and a few internet searches, then modified to work with what I have, so proceed at your own risk.

1.5 c orange juice (no calcium added, with or without pulp is fine)

1/4 c lemon juice

3 c sugar

2 TBS ground cinnamon**

1/2 tsp ground nutmeg**

1/4 tsp ground cloves**

1/8 tsp ground ginger**

1 lb of oranges, peeled, de-seeded, and segmented

2 lbs of peeled, deseeded and shredded or fine diced apples & pears (I used a combination of fruits-Granny smith, Gala (I think), Anjou, Bosc and Bartlett pears

1 lb fresh cranberries (washed and sorted to remove any bad ones)

**A note on the spices--if you want your jam more translucent you can use whole spices (2-3 cinnamon sticks, several cloves, 1/4 nutmeg pod and 1 inch piece of fresh ginger) in a spice ball/ cheesecloth and simmer in the orange/ lemon juice on low for about 30 minutes, then remove the spice bag before adding other ingredients to the batch**

Prepare canning jars, lids and pots as per standard canning conditions. (I wash and sterilize everything--it is just how I roll)

In a non-reactive, heavy bottom pot add orange juice, lemon juice sugar and spices. Begin heating on medium low. Stir until sugar is dissolved. Add oranges, apples, pears and cranberries. Simmer on medium low until the cranberries begin to pop (about 20 minutes on my stove), stirring frequently. Once the berries begin to pop, I used my immersion blender and gave a few quick pulses. If you don't have a immersion blender a potato masher will work fine.

Increase heat slightly, until you have a gentle, slow boil. Stir frequently. Once the volume has reduced by 1/4 I began checking the gel stage and skimming foam. Continue cooking until the gel stage has been reached.

Ladle into hot jars (1/4 inch headspace), wipe rims, set lids, tighten rings finger tight. process in rapid boiling water bath (cover jars by 2 inches of water) for 15 minutes (adjust time depending on elevation). Raise basket and let jars stand for 5 minutes before removing. Remove hot jars to sit undisturbed overnight. Check seals, remove rings and refrigerate those which didn't seal. My yield was 10 1/4 pints, 2 and 3/4 of half pints (the 3/4 half pint is my fridge jar)

You can add other fruits or adjust spices based on your preference. Cranberries are pretty high acid so you have a little wiggle room.  My favorite use for this is in oatmeal or in jam bars.

Apple-Pear Butter

5 lbs of apples and pears (mixed) I used a combination of granny smith, honeycrisp, I think Gala's, and yellow delicious apples. The pears were a mix of Bartlett, Anjo and Bosc. All peeled, cored and chunked.

1 & 1/2 c dark brown sugar (after it cooks down you can always add more to your liking)

2 TBS apple cider vinegar

1/3 c apple juice, apple cider or water **I used apple juice

2 TBS gr. cinnamon

1/2 tsp gr. allspice

1/2 tsp gr. clove

1/8 fine grind kosher salt

You can adjust spices to your taste.

Combine all in crockpot. Cook on low 8-10 hrs. I then used an immersion blender. Cook on high about 1-2 hrs lid ajar. The sauce should thicken (reduce by 1/3 to 1/2 or until desired consistency) , stir and watch it doesn't burn. When temp has cooled but still warm add 1 tsp of good vanilla extract. Stir.

This will keep in the fridge 5 days, you can store in the freezer or waterbath for longer storage. If waterbath canning, follow proper canning protocol. Headspace is  1/4 inch and process for 15 minutes, remove canner from heat, raise basket and let jars sit for 5 minutes before moving. Let sit undisturbed overnight. Check seals, remove bands, wipe down jars and label. 

I have to tell you the texture of the Apple-Pear butter was like silk and the flavor AMAZING!  I can't go back to store bought after making this.

Monkey Butter
***DISCLAIMER*** Another warning--this recipe isn't  approved by NCHFP. I found a few recipes I liked in the 2012 Ball book and modified it, so proceed at your own risk.

I used what I had on hand...
5 c frozen pineapple chunks defrosted and drained
5 frozen bananas
1 c frozen pineapple juice concentrate
4 c moreno sugar
2 oranges juiced and zested
1 lemon juiced and zested
1/4 c lime juice
1/2 c flaked coconut
1/8 c Apple Cider Vinegar (ACV)

Prepare jars ans canner as per normal directions. Combine pineapple, banana, orange, lemon and pineapple juices. Mix really well.  Bring to a boil stirring constantly.  Boil for about 15 minutes.-keep stirring! Reduce heat, add sugar, mix well, keep stirring until sugar is dissolved (mixture should be slow boil). Once sugar is dissolved increase temp to a rapid boil. Boil hard,add coconut and lime juice,  keep stirring. As mixture begins to thicken, use an immersion blender to puree or if you like it chunky use spoon or potato masher. Add the ACV. Keep stirring, as jam begins to thicken check the gel. I cooked mine until the volume had reduced by a good third. I skimmed the foam and when the gel was to my liking I ladled into sterilized hot jars,  1/4 in headspace, wipe rims, finger tight lid/ rings. Process for 15 in a rapid boil water bath. When time is up remove, the lid, turn of heat and let jars stand for 5 minutes. Remove jars to draft free area to cool, undisturbed overnight. Check seals, remove bands, wipe down jars and label.

As I stated in my original post I caramelized the sugars in my batch, with the use of frozen fruit, adding ACV and Moreno sugar (which does not have all the Molasses removed) so my Monkey batter is darker (amber/ orange) in color. The flavors are tropical but not as sharp. I do not like coconut but using the immersion blender, I don't really get the coconut texture but do get a hint of coconut. I added the ACV and additional citrus to drop the pH (for safety) and additional flavor.  Should you choose not to can this you can store this in the fridge for a few weeks. Also using fresh pineapple and white sugar (and not cooking as long) will result in a brighter yellow jam. If you do an internet search, you can find variations with the addition of mango or rum. It can be called Island Ambrosia Jam or Drunken Monkey Butter. All I know is this is FANTASTIC over ice cream or swirled in yogurt. Even better by the spoonful!


©My Cozy Little Farmhouse 2009-current. Unauthorized use and/ or duplication without written permission from blog author/ owner is prohibited. Excerpts and links may be used provided acknowledgement is given to My Cozy Little Farmhouse, with appropriate and specific direction to the original content.

Under Pressure

Yep, I did it. I splurged and bought an electronic pressure cooker! IP for shorthand.

Y'all know I have a kitchen gadget obsession.  The IP is now being distributed via Target. I scored a great deal. On sale for $99.95 (before tax), an additional 10 % instant rebate, 5% for using my Target debit card and a $10 rebate. Woot!

Soooo shiny!

I have had a cook top pressure cooker and I have a pressure canner. This electronic IP is AMAZING. No more rumbling, jiggling weight. It has several safety features built in. It is so easy to use.

The first thing I did after un-boxing my IP--after giggling and doing a little jig--was to wash all the parts and read every piece of literature that came with the IP. Next, a quick visit to the website to  watch the tutorial video. Only then did I set it up and perform the pressure test. Everything worked like a charm!

The first night I made beef vegetable soup. I sauteed the semi-frozen  diced stew beef  (12 oz beef in 1 TBS oil)) in the IP. IN THE POT! My crock pot doesn't have that function.  Next I added 1  (15oz) can of low sodium beef broth, 1 (8 oz)  can tomato sauce, 1 can (8 oz) diced tomatoes, 1 can of water (15 oz), 1 teaspoon of better than bouillon vegetable base,  1/2 teaspoon Italian seasoning, 1 frozen bag  (12 oz) soup vegetable mix, and 2 bay leaves. After a quick stir, closing the IP, I selected the Soup function, high pressure, and set the timer for 35 minutes. Natural release (NR) for 20 minutes.  The meat was falling apart tender, perfect vegetables, great flavor.

The 2nd night I made soup beans and ham. I did soak my beans overnight as per my usual method. I sauteed 1 cup mirepoix and 8 oz diced ham  in 1 tsp bacon grease. I added 4 cups hot water, my soaked/ rinsed beans, seasoned with 2 bay leaves, and 1 teaspoon Penzey's Sunny Paris, and 1/2 teaspoon Chicago .  Placed the lid, turned the lever to seal,  Pressed the Bean/ Chili button, high pressure, set the timer to 35 minutes and walked away. 10 Minutes NR, then quick release.  My beans were finished in 35 minutes. Absolutely perfect texture with an earthy, slightly salty/ sweet and smokey flavor.

Country style pork ribs. I sauteed the season ribs (Penzey's Chicago seasoning) in 2 tsp oil, covered the ribs in sliced onions. Added  3/4 cup water w/ a shot of honey bourbon and 1 tablespoon apple cider vinegar (ACV). I selected Meat/Stew, high pressure for 40 min. I used a honey bourbon mustard glaze and baked it in the oven for 15 min (400°F). I served it with a salt and pepper crusted potato and a side of broccoli slaw. The ribs were fall off the bone, melt in your mouth tender..

Chicken & dumplings-1 pound boneless, skinless trimmed chicken thighs (whole, semi-defrosted) sauteed in 1 teaspoon butter, 2 cups water, and 1 heaping tablespoon Better than Bouillon Roasted Chicken base. I selected Meat/Stew, HP 8min/NR 10min/QR. Use 2 forks to pull the chicken into rough cubes/ thick shred. I added 1 cup mirepoix (frozen), 2/3 cup peas & carrots (frozen), 1 teaspoon poultry seasoning, 1 cup water, and1 bag of Reames dumpling noodles (frozen). I gave it a quick stir, selected Soup, HP 10 min and NR 20min I had to go to the grocery for milk, ha. Opened it up when I came home, gave it a quick stir, added some pepper and it was perfect!

I always thought I was a decent cook, now I feel like an amazing cook. Apparently you can make lasagna, hard boiled eggs, baked bread and make a cheesecake in the IP. As well as a kazillion other things. There are several online communities around the pressure cooking. It is almost cult-like, haha.  Best kitchen gadget purchase ever!

©My Cozy Little Farmhouse 2009-current. Unauthorized use and/ or duplication without written permission from blog author/ owner is prohibited. Excerpts and links may be used provided acknowledgement is given to My Cozy Little Farmhouse, with appropriate and specific direction to the original content.

2016 International Can-It-Forward Day

July 22, 2016 was the 6th annual International Can It Forward Day! 

The Can It Forward tradition began as a way to share the joy of canning. You don't have to be a foodie, a gardener or a canner to participate or enjoy the "fruits" of labor.  

The last few years have seen a resurgence in the art of home canning and food preservation. Everyone has different reasons for wanting to learn. Whether it is to continue a family tradition, to have better control of your food chain or you simply want to learn to make sauce from a bounty of garden tomatoes, there are plenty of resources from which one can use.

In honor of Can It Forward, the following sites posted recipes or hosted videos.

Fresh Preserving

Country Living

Food in Jars

My contribution to Can it Forward was one of my favorite recipes, 2 day Zesty Zucchini relish. This is one of the first 3 recipes I learned to can when I took my canning boot-camp. If you do a search on the "interweb" as the hubbs likes to call it, you will find quite a few variations of zucchini relish. Mine is a 4-2-1 ratio recipe and is somewhat similar to the Ball recipe. But of course I have to tweak it and put my own stamp on the recipe.

Supplies
9-10 half pint jars
rings
lids
water bath canner
funnel
magnetic wand for lids
paper towels
heavy kitchen towels
heavy baking sheet
colander
ladle
non-reactive stock pot
small saucepan or tea kettle of hot water to activate rings
measuring cups/ spoons
sharp knife
1 or 2 gallon Ziploc bags

Ingredients

8 cups cubed zucchini 1/2 inch cubes

2 cups diced onion

1 cup of diced red pepper

6 tablespoons of canning salt

2 & 2/3 cups apple cider vinegar, natural, No caramel coloring added

2 cups of firmly packed brown sugar

1 &1/2 teaspoon celery seeds

2 level teaspoons of dry powdered mustard
3/4 teaspoon turmeric
1 and 1/2 teaspoon pickling spice  (I pick out the cinnamon stick if using store bought)
1/2 teaspoon red pepper flakes
1 teaspoon shredded horseradish

DIRECTIONS
DAY 1:Clean, destem and remove bad spots from all vegetables.
Dice all vegetables into 1/2 inch cubes.
Place diced, rinsed vegetables into a large ziploc bag with canning salt.
Cover with enough cool water to cover.
Store in refrigerator overnight.

DAY2: Assemble canning supplies
Wash jars, rings, ladle and funnel.
place jars on a heavy duty tray in a preheated oven (mine is digital so I set it to 215°F)
Fill water bath canner with the correct volume of water, so it will cover the the jars by 1-2 inches. Bring to boil and hold temperature steady.
Drain and rinse vegetables. Press to remove as much water as possible.
In a separate, non-reactive stock pot-Combine Vinegar, brown sugar, spices. Bring to a slow boil.
Add the vegetables to the vinegar solution. Bring to a rapid boil, stir and cook for 7 minutes.
Remove jars from oven

Remove from heat and ladle into the hot jars.
Break up any air pockets and leave 1/2 inch headspace.
Use a paper towel dipped in hot water (remove excess water) to wipe the rim of the jar.
Remove lids from hot water bath, tap off excess water and apply rings finger tight.
Process in the water bath for 10 minutes. (Time begins when water has resumed rapid boil)
I did small batch canning, processing 4 jars at a time. I recently installed a glass cooktop, so I am nervous about the weight of the canner.
At the end of the 10 minutes, removes the jars carefully and place on folded towels in a draft free location.
You will hear the sound of success almost immediately--the metallic ping as the lids pop close.
Leave the jars undisturbed until completely cooled. Check the lid for flex--there shouldn't be any!
If the jars failed to seal, place in the refrigerator immediately and use within 2 weeks.
Otherwise remove the rings, wipe down the jars, label and then enjoy.
This recipe makes 8 full half pint jars and a 3/4  half pint jar which is my "taste jar".  I don't process the taste jar, it goes directly to the refrigerator.
Properly canned, this is shelf stable for a year. Not that it lasts that long!

My favorite use of this relish is in chicken, egg, potato or macaroni salads. Sometimes just a spoonful by itself, too.

**DISCLAIMER** I am not a professional or expert canner. Any recipe and instructions posted on this blog is for informational purposes only and does not serve as a legal liability. Please refer to to your local state extension office for help and always follow proper canning protocol.
When in doubt--Throw it out!

Taking control of my health_Living with Diabetes

Warning--This is a pretty long post with many educational points. If you don't want to feel like you are back in school, you can skip to the bottom, where I have posted a healthy and yummy recipe!

Y'all know I am a diabetic right? I am sure I have mentioned it a few times. I have been diagnosed since 2005. Eleven long years of dealing with this crappy ass disease.  I have the type 2 'beetus. And it is a beast. And a bitch. And I hate it. And I hate that my body is defective. And I hate being a slave to medicine. And I hate that I have to ALWAYS think about food. What I eat, what I drink, planning my meals, taking my meds, checking my glucose levels...blah, blah, blah.

Every day. Twice a day. Sometimes more if needed.

Siiighhh....

Managing my meds. Any wonder why people get confused, miss doses or accidentally overdose? And the purple pill keeper--that is just the weekly, MORNING meds. I have meds I take at night also. 

I shouldn't complain. There are many other diseases far worse than diabetes. I am lucky (in a sense) because it can be controlled with oral/ injectable medications, exercise, diet and sometimes-- just sometimes-- you can actually get off the medicine.  Diabetes doesn't really go away, it is a chronic, lifelong condition. If it does "go away",  it is sort of like being in remission. Even with control it can come back later in life for Type 2's.  Type 1 diabetics don't have as many choices as type 2's in that regard.  They are stuck--quite literally--with needles. Injections or an insulin pump are a way of life.  It is their life. 

The reality is Diabetes is the 7th leading cause of death in the United States. It is the fastest growing chronic disease in the US with 29 MILLION people having diabetes (~1.3 million are type 1). 1.4 MILLION NEW cases are diagnosed each year. 

Diabetes is a scary disease! 

There are all sorts of complications and co-morbid conditions that go with this disease. High blood pressure, high cholesterol, increase chance of cardiac arrests, strokes, kidney disease, blindness, and amputations. Good times right?

Here's the facts jack--I will 100% die from diabetes and it's complications if I can't/ don't control my blood sugar. 

And the medications--well those might just kill me too. Many of  the medications have "potential" side effects just as scary as the disease itself. Heart attacks, liver cancer, kidney cancer, strokes... It is a fine balance to find the right medications with the least amount of side effects.  I am particularly paranoid because I was a chemist for 20 years. So I am not a great patient, always badgering my doctor about the medications, side effects, clinical trials, and post market reports. Hey--you gotta be your own advocate for your health.

What are the risk factors?

Genetics--Ethnicity, Age, Personal and Family Medical History

Diabetes can occur at any point in one's life. Diabetes while pregnant (without having a previous condition of diabetes) is called gestational diabetes. Later in life is called Latent Diabetes.

Myth--

Not all diabetics are fat! Weight, diet and exercise are certainly contributing factors but not necessarily the cause. 20 lbs of extra weight can be the difference in an elevated glucose or not. 

Truth--

For women, one of the leading cause of diabetes is Polycystic Ovarian Syndrome (PCOS). Not only is PCOS a leading cause of infertility, the hormones interfere with the production and acceptance of insulin, often resulting in elevated glucose levels and subsequently diabetes.

Anatomy and Physiology

Diabetes is an endocrine (metabolic) disorder. Insulin --which the body produces naturally in the Pancreas--more specifically beta cells called Islets of Langerhans. There are approximately 1 million beta cells in a healthy adult pancreas. Type 1 diabetes occurs because the immune system sees the beta cells as dangerous and destroys them. Type 2 often occurs because the insulin produced is defective and can't be accepted by the receptors or the body can't process the insulin efficiently to control the glucose in our blood stream.

When we consume food, glucose levels rise and insulin is released to reduce the glucose levels. All foods have some form of sugar. Milk/ dairy (lactose), fruits and vegetables (fructose) and  starchy plants-like corn- (dextrose), and table sugar (sucrose). If it ends in -OSE, it is a sugar. All forms of starches, carbohydrates, etc. are converted into glucose,for our body to use

What is normal anyway?

A normal fasting glucose level (no food for 8 hours) is 77-99 mg/dL. Postprandial (after eating) 2  hours that level should be less than 140 mg/dL.

Source

Signs and Symptoms of Elevated Glucose

Excessive Thirst

Increased urination

Fatigue

Dehydration

Dry Skin

Irritability

Headaches

Nausea and Vomiting

Abdominal Pain

Cramping/ Bloating/ Increased bowel movements

Blurred Vision

Wounds that are slow to heal

Weight loss

Increased appetite

Light Headedness

Hot/ Flushed skin

Sweating

Restlessness

Lethargy

Not everyone will have all these symptoms. Maybe you have a few. Often by themselves people shrug it off as being under the weather.  Do yourself a favor, don't wait or blow it off. A simple urine or fingerstick blood test can confirm elevated glucose.

Diabetes is BIG business

The estimated cost of diagnosed diabetes is in excess of $245 billion dollars. This is testing, medications, hospitals stays, physician  management, supplies and reduced productivity to the workforce. Diabetic patients spend an average of $13,000 annually on medical expenditures.

Take Control

It doesn't have to be all doom and gloom. You can take control. I AM taking control. When I was first diagnosed eleven years ago, I said  "ppfffttt--I got this. I am going to lose weight, get in shape and I will be off my meds in year." Ummm, not so much. My weight has yoyo'ed, along with my meds and blood sugar. I have had a multitude of health issues because diabetes is a systemic disease. It affects...EVERYTHING!

Finally I have had enough. I want off this ride, it sucks. In November, I had a crisis. My meds quit working. yep. Just stopped. I was faithfully (ok- 95% of the time because nobody is perfect) taking my meds, I had begun losing weight, eating healthier and WHAMO-BLAMO! my meds quit working and my glucose levels shot up to the high 400's.  Almost 4-5 times the normal range. That is bad. REALLY BAD!

Since then my meds have been changed/ adjusted 3 times. My blood sugar has decreased. Most mornings I am between 120-140 and my postprandial is 180-220. But I just can't seem to  return to the normal range. I have been very compliant with my meds, because I had the crap scared outta me! I have lost 40 pounds (not an easy feat at all) and I have made even better food choices.

Counting Carbs, Glycemic Index and a bunch of other stuff to know

When I was first diagnosed, I met with a nutritionist, took the class on how to count carbs, read labels, measure correct portions, and develop a meal plan.  Over the years there have been times where I have been lax on all of these, usually not at the same time though. 

I took a long hard look at my current habits, medication regimen and previewed a very grim future if I didn't make changes. I have to zone in on why I am still outside the normal range. 

So it is back to basics. 

Counting carbs-45-60 g per meal, not to exceed 250 g per a 2000 calorie per day intake. But since I am still trying to lose weight, I am limiting my caloric intake to about 1750 per day, so 12.5% (218 g) of that can be carbs. And not just any carbs. Complex carbs. HEALTHY carbs. Things to avoid are white bread, white flour, white sugar.

Glycemic Index--is the system that measures/ ranks foods and their effects on blood glucose levels. Harvard Medical School has a decent  chart of foods and their GI ranking. The lower the number, the less reactive and better for blood glucose stabilization. 

Making better food choices. Choosing lean proteins, eating clean (minimally processed), knowing which fruits and vegetables are the best options, and choosing healthy grains.

Other stuff--Hydrate and Move! I need to drink my water-a minimum of 74 oz each day. Water does more than hydrate, it helps with appetite suppression and fights fatigue. I just need to get up off my arse and move. You too! I walk, dance around the living room, garden and toss the ball for my dog. I  put the remote down, step away from the computer more often and move.  

I like yummy foods. Food is pleasure for me. So dieting...errr, behavior modification is BORING. I am constantly searching for/ or tweaking recipes that can be healthy and not taste like crud. 

ok, ok--enough of the teachy, preachy stuff. On to the deliciousness of these muffins. 

Low Glycemic and Grain Free Apple Cinnamon Muffins

Assemble your ingredients.

~Combine the dry ingredients~

1 cup almond meal

1/4 level cup of chia seeds

3 level tablespoons of coconut flour*

1 level tablespoon of cinnamon

1/2 level teaspoon of baking soda

1/8 level teaspoon of salt

~Wet Stuff~

Melt 1/4 cup plus 1 teaspoon of coconut oil (10 to 15 seconds in the microwave will do it)

Dip your tablespoon in the melted coconut oil (drain) and measure 3 tablespoons of honey. The coconut oil allows the honey to slide right off the spoon.

Add 3 lightly beaten eggs

2 teaspoons of vanilla

1/4 cup of applesauce

1 peeled, cored and grated/diced apple (including the juice). I used my mandoline to coarse grate the apple, then diced the remaining pieces.

*Coconut flour absorbs moisture. I am surprised I didn't hear a sucking sound when the ingredients were combined.*

~Other Stuff~

Coconut oil spray

Mini muffin pan

mini liners

2 level tablespoons of Moreno cane sugar 

Mix all ingredients. The batter will look a little goopy. Goopy is a word, right?

Heat the oven to 350°F, line your cupcake/ muffin pan, lightly spritz liners with coconut oil. Add about a teaspoon to each lined muffin well.

Bake for about 12 minutes (appliances vary, check by inserting a wooden pick that comes out clean). Cool for a few minutes, then remove from the muffin pan to a cooling rack. Optional--lightly sprinkle  moreno sugar on muffin tops. And do try to be patient, before you start shoving these down your pie hole, because they are seriously yummy!

Healthy, they look pretty, are fragrant, has a good crumb and are moist. Loaded with protein (egg and chia), high fiber (coconut flour and chia), grain free and minimal sugar (moderately low GI). And they are freaking delicious.

My takeaway on these...

I wish I had made more and I think I would like to try these with maple syrup instead of honey.

ENJOY!  

My DIY Chai Tea Cocoa Latte Recipe

Y'all...I have an obsession. I love, LOVE chai latte's, especially the little pods for my keurig. I may have mentioned this in my last post. But I am not kidding. I can knock back a whole package in one sitting...errr drinking...

The problem? They are hella expensive. And loaded in sugar. Of course that is part of the reason they taste, just so damn good. Siiighhh

So after reading the label I realized, HEY! I have all the ingredients. I CAN MAKE THIS!

I used pumpkin pie spice because it is what I had on hand. It has ginger, cinnamon, nutmeg, and cloves. Usually in a 2:1:0.5:0.5 ratio. Some brands use Allspice and Mace as well.

1 cup non fat milk powder (Not pictured)
1 cup non dairy creamer
1/2 cup each of the cinnamon and french vanilla creamer (again--using what I have)
2 cups instant powder
3 tablespoons pumpkin pie spice
1 tablespoon cinnamon
2 teaspoons ginger (Not pictured)
1 teaspoon cardamon*
2 tablespoons (packed) dark brown sugar (Not pictured)
1 tablespoon unsweetened, non-alkali cocoa powder
1/2 teaspoon grated, dried orange peel-grind in a spice grinder 1st if you have one. (Not pictured)
(I am still playing around with thickening agents, so I will keep you posted)

*Cardamon is expensive. But trust me the flavor and aroma is out of this world. It is worth the investment.
**These ingredients and ratios are my preference. You may choose to adjust to your specific taste**

I know you are probably thinking--that is a lot of ingredients and some of them seem weird. I assure you the flavors work well together. Trust me, I am a former chemist. And I actually worked in food chemistry. I realize this isn't a traditional chai. But it is warm, earthy, spicy, sweet and creamy. It is yummy zen in a cup. It is like hugging yourself. Um, no--that is a straightjacket, heh. It feels like being wrapped in a fuzzy blanket on a cold winter day but from the inside out. I love this stuff!

Combine all the ingredients in a bowl and mix well.

Transfer to a blender or food processor in 1-2 cup increments and pulse blend for 30-60 seconds. Ummm, don't open it too soon or you will end up a facefull of dust. And it gets everywhere. Not that I did that or anything...

The powder will be a very light cafe ole color and will have a very fine texture.

I stored my instant mix in a mason jar. I don't know why I bothered labelling and dating it because it won't last that long.

I added 2 tablespoons to my cup.

You can use hot water (which I did) or heated milk. Stir and enjoy. I have not tried in my Keurig. I am ok with the kettle for now. Once I perfect my recipe I will need to trial run it with my refillable pod on the Keurig. I also added 1 packet of sugar substitute to my mug because I wanted my drink a little sweeter without adding sugar. This isn't sugar free but is lower sugar, which is good for my diabetes and much lower in sugar than the commercial mix/ pods.

I feel like I have the flavor profile close and creaminess down. The next batch I am going to add Mace, Allspice and increase the Ginger because I like my chai on the spicier side. Plus I want to play with the thickness of the beverage. Commercial mixes us all sorts stabilizers, emulsifiers thixotropic agents. So when you DIY or copy cat it takes few batches to get it just right. Don't get me wrong this is good. Damn good. But (as a former Chemist) I know I can make it better.  And I will, heh

2016 Food Pantry Challenge_ Week 4

This week's  FPC was a marked improvement over last week's FPC. However this is a pretty accurate representation of how I am feeling about the food pantry challenge, haha

Friday  1/15/16-- left over, whatever you find on your own day. We ended up eating the leftover cheese coney's, salad and a handful of chips. There may have even been a bowl of cereal. It was a long, tough week. 

Saturday 1/16/16--was a simple brinner dinner. Cheese omelette's, toast and bacon. I also drank several cups of chai tea. I am addicted to that stuff! It is kind of expensive habit, so I have a DIY on this (upcoming post).

Sunday 1/17/16--The original dinner plan was for baked chicken, green beans and a butternut soup. The hubbs wasn't feeling it, so I swapped out for cottage ham (more of the left over xmas ham), green beans, and potatoes with a side of cornbread. It was much needed on a cold, blustery day. The hubbs requested the leftovers for his lunch.

Monday 1/18/16--I was off work for MLK day. It was so nice to sleep in. I didn't feel guilty at all that the hubbs had to work. I just rolled right over and pulled the blanket over my head. haha  Tuna casserole was planned but since the hubbs had nixed the baked chicken for Sunday's dinner I made BBQ baked chicken and  Butternut veggie rice with a side of buttery brussel sprouts. I already had the chicken defrosted. The cool thing about the butternut rice is I found a package of fresh  butternut and veggies at the grocery. No extra prep work!

Butternut Vegetable Rice

1 cup of rice soaked for 30 minutes and rinse 2x

add rice to pan 2&1/2 cups of stock (I used vegetable) and 1 teaspoon of butter. Bring to boil and cook for 8 minutes. Add the squash soup blend. I also added 1 cup of misc. mixed vegetables I had leftover  (broccoli, celery, green peppers and diced carrots). Add 2 bay leaves, 1/2 teaspoon garlic,  1/2 teaspoon cayenne pepper and 1/4 teaspoon nutmeg.  Reduce heat to medium. Let cook for 20 minutes, stirring occasionally. Add more broth as needed.  The butternut breaks down and combine with the rice starch it basically makes it's own sauce. A sprinkle of fresh ground himalayan sea salt finished it nicely. 

It turned out really well. I took the leftover rice in the day to work and sprinkled it with a little romano cheese. Yummy!

Tuesday 1/19/16--"Taco Tuesday" was replaced with open faced sloppy joes since I had rice for dinner and then again for lunch. I didn't have any buns in the freezer or time to make any, so I used toasted bread slices tossed a little shredded cheese with joes and called it open faced. Whatever works, ha. 

The next day was my work "tailgating" themed luncheon. So I made a monster batch (7 lbs!) of the most delicious, molasses, brown sugared, bbq'd baked beans. Which of course, we ended up having some with the sloppy joes. OMG-were they ever good. I know 7 lbs seems like a lot but there were approximately 150 people to feed.  I had to bake them in 2 batches and combine then when finished. All but about a cupful was eaten, so that was a good indicator that they were yummy.

Wednesday 1/20/16--Kielbasa and kraut was replaced by frozen pizza for the hubbs and a bowl of cereal and fruit for me. I was kinda sick of food after the tailgating party at work. 

Thursday 1/21/16--The sloppy joes from the original plan were moved to Tuesday. We ended up eating sandwiches and  I heated up some vegetable soup I had frozen from a previous batch. I  was glad for a quick fix because I worked over by 2 hrs and planned an early night. The forecast was calling for major snow so I had a 4 am wake up. bleh 

Wins for week 3

I was able to cook nearly everyday but didn't follow the planned menus.  Reduced food waste is great. Zero waste would be better.

I am not sure if this is loss or a win, but I didn't follow the meal plan except for 2 days.The objective is to use what I have on hand--which I did. and we didn't eat out at all this week, so that is a cost savings. 

Losses for week 3

  I can say that food waste is down considerably but we discarded 1 cup of baked beans, 1 &1/2 cups of veggie rice, 4 dinner rolls and 1 yogurt (the seal was punctured). With the exception of the yogurt the other food scraps were put out back by the woods for the critters.  

Oh the budget... Y'all--I am still struggling with this. I spent $71. Way, WAY over my target of $40. I definitely have some impulse buys,  after looking at the receipts, produce and back filling some staples are kind of pricey. For instance, coconut oil is $6, I spent $20 on fresh produce alone, and $14 in the deli. That was my entire budget. I am over budget by $77 for the month. I think a better budget would be $70 since that is the average over 3 weeks but I will see how things shake out next week. 

Meal plan for week 4

Friday	Saturday	Sunday	Monday	Tuesday	Wednesday	Thursday
01/22/16	01/23/16	01/24/16	01/25/16	01/26/16	01/27/16	01/28/16
Kielbasa	Home made	Potato soup	**Free Day**	“Food Hangover”	Home made	Leftovers
Sauerkraut	meatball hoagies	Sandwiches	It's my Birthday	soup	cheese pizza	Fend for yourself
Mashed potatoes	french fries	fruit cups	Go Shorty	salad	side salad	That box of cereal is calling your name!
dinner rolls			Restaurant better be good!	sugar free Lime jello w/		Or eat a poptart, I don't care
applesauce cups			No cooking for me!	Mandarin oranges		Just wash your own dishes...

Copycat Baking Quick Mix

Y'all, do you use Bisquick, Pioneer, Jiffy or a store brand quick baking mix? I do.  I actually like the quick mixes because the quick mix offers the busy cook  a time savings for recipe versatility. The caveat is they are kind of pricey, depending on brand and size, with prices ranging anywhere from $3.99-$7.00 a package.  The truth of the matter is, most people already have the ingredients on hand, and can make up their own quick mix.

Ingredient list
10 cups of AP unbleached flour
1 cup of powdered non-fat milk
3/4 cup powdered buttermilk
1/2 cup granulated sugar
1/4 cup double acting aluminum free baking powder
1 tablespoon salt
1 1/2 teaspoon baking soda

I combined all ingredients in the bowl of my kitchen aid stand mixer and stirred for 10 minutes using the wire whisk attachment. The contents were transferred to a plastic cereal container (with pour spout), labelled and stored in the fridge.

I  did not add in the shortening. I will cut in what I need (or add oil per the specifics of the recipe) when I pull from the mix. Commercial mixes have a host of preservatives and shelf storage stabilizers.; whereas, mine is limited. I would rather err on the side of caution in terms of potential microbial content

++Note, the volume of liquid, temperatures and times noted are what work in my environment, altitude and oven. Some adjustments/ modifications may be necessary for your use++

Biscuits

Heat oven to 425°F
Combine 2 & 1/2 cups baking mix with 1/2 cup shortening cut in until it resembles course crumbs. Begin adding 2/3 -3/4 cup warm water (or milk). The amount of liquid depends if your house is humid or not. I have found on cool, dry days I need more liquid; on warm, humid days I need less.  Stir until a soft dough ball forms. Dough will be slightly tacky but pliable. On lightly floured surface, knead dough about 6 times and roll to 1/3 to 1/2 inch thickness. Cut using a flour dipped cutter. Bake 10-12 minutes until golden brown.



Pancakes**
Heat oiled griddle to 350°F
Combine 2 cups baking mix, 1 cup water (or milk)*, 2 tablespoons melted butter, 1 egg (or equivalent egg substitute), 1/2 teaspoon cinnamon and 1 teaspoon vanilla. Combine all ingredients until incorporated. Batter may be lumpy.  Pour batter as 1/4 -1/3 cup dollops on a hot, oiled griddle,. Let the pancakes cook undisturbed, until the edges are dry and air bubbles form in the batter. Flip and cook until golden brown.

*For thinner pancakes increase the total liquid by 1/2 cup
**Waffles increase eggs to 2, use 3 tablespoons oil instead of butter and 1 & 1/2 cups milk

Apple Butter Streusel Coffee Cake
Heat oven to 350°
Combine 2 cups mix, 2 tablespoons granulated sugar, 1 egg, 2/3 cup milk, 2 tablespoons oil or 1/3 cup applesauce, and 1 teaspoon apple pie spice. Blend until well incorporated. Pour into a greased 8 or 9 inch pan. Dollop 2/4 cup apple butter over batter, then gently use a knife to swirl in apple butter. Streusel--In a separate bowl combine 1/4 cup brown sugar, 1 tablespoon baking mix, 1/2 teaspoon cinnamon or apple pie spice, 1/2 cup chopped walnuts and 1 teaspoon melted butter until crumbly. Sprinkle over top of batter in pan.  Bake 25-28 minutes (a toothpick inserted will be free of batter), the cake will have puffed and it is golden brown. Mix 1/2 cup powdered sugar with 2-3 tablespoons of milk, mix until uniform. Transfer icing to a plastic baggie, snip a small edge of the corner and pipe icing drizzle over a slightly warm coffee cake (The icing should hold it's shape when piped, if it doesn't the coffee cake is still too warm)

Honey Butter Cornbread
Heat oven to 350°F
1 & 1/2 cup baking mix, 1 & 1/2  cup cornmeal, 1/4 cup honey, 2 eggs (beaten), 1 & 1/4 cup water (or milk), and 2 tablespoons + 1 teaspoon melted butter. Combine all ingredients until well blended. Batter may be lumpy. It will definitely be thick and somewhat sticky because of the honey. Pour into a well sprayed 8 or 9 inch pan. Bake for 30-35 minutes, until an inserted toothpick comes out clean.

There are so many other uses for the baking mix. As a coating/ breading, scones, shortcakes, pierogi dough, a quick pizza crust, sweet or savory quick breads, fritters, and brownies--YES-brownies! You are limited only by your imagination.

What are some of your go to quick mix recipes?

2016 Food Pantry Challenge_week 3

This week's Pantry challenge was a complete disaster. The food train (along with the budget) went completely off the rails...

Fri 1/8/16-The all american classic! Burger, fries and homemade milkshakes. Much needed because it was a rough week. I like to make the skillet burgers with worcestershire, garlic and onion. It reminds me of a little bar called Quatman's (Norwood, Ohio) that I would sometimes frequent years ago for a quick and cheap lunch. The outside (or the inside for that matter) didn't look like much, but jeez was the food good, quick and cheap. There was always a line out the door. The tables were covered in vinyl checkered tablecloths. The burgers were served piping hot with gooey cheese, pickles, a side of salty potato chips and an ice cold can of soda pop. My burgers aren't as exactly like Quatman's--but close!

Saturday 1/9/16 Was supposed to be soup beans with ham, fried potatoes and corn bread. Except there was an impromptu birthday party for one of my sisters, which involved delicious LaRosa's pizza, kettle chips w/ diablo sauce, a rainbow chip birthday cake and ice cream. So no cooking for me!

Sunday 1/10/16 was deemed leftover day. A friend invited me out, since we had not had a xmas gift exchange and the hubbs was on call. So my friend and I  met up at at TGI Fridays, she picked up the tab which was generous and kind.  I ordered the SEASONAL HARVEST APPLE CHICKEN SALAD
"Grilled all-natural chicken seasoned with hickory-smoked sea salt served over mixed greens with kale and topped with goat cheese, green apples, sea-salted chopped almonds and a mix of crunchy rice noodles, dried apricots and pumpkin seeds. Drizzled with Pomegranate Vinaigrette."  The salad was a very large portion. I took  1/2 home and ate it the remainder for dinner. I wish I had taken a picture. The salad was colorful as it was flavorful. I think I will try to copycat this salad at some point in the future.

Monday 1/11/16-Meatless Monday with super veggie 'sketti. This was a 15 minute meal.  I added a bag of frozen italian style vegetables (green beans, zucchini, yellow squash, carrots, broccoli and cauliflower) to boiling pot containing the remaining angel hair & spaghetti noodles. While the pasta & vegetables cooked, I tossed some garlic toast in the oven.  After draining the pasta, I had a jar  of 3 cheese pasta sauce, which I tweaked by adding 2 tablespoons of a sundried tomato paste w/ herbs, some fresh ground pepper, a twist of pink himalayan sea salt and sprinkled liberally with parmesan. Served with bagged salad mix and the hubbs didn't miss the meat at all. This will be a recipe in the rotation.

Tuesday 1/12/16--was scheduled  as baked chicken, au gratin potatoes and brussel sprouts but we had our first serious snowfall of the winter season. That meant a sleepless night of waking up to check the weather, a 3:30 am wake up for me and early call out for the hubbs to shovel and salt. A crappy commute home, after an already long day, resulted in chicken tenders and tater tots for dinner. And passing out shortly thereafter. ugh

Wednesday 1/13/16--brinner of sausage,pancakes, and eggs was replaced by cereal for me. After another 12 hr workday, the hubbs grabbed a sandwich before bed. Go adult.

Thursday 1/14/16--The original dinner plans of tuna casserole was scrapped for home made cheese coneys made by the hubbs because I had an awful day. It was a very emotional day for me. I had to take my pet Guinea pig, Petunia, to the vet to be euthanized. What made this even more terrible, is her companion, Pansy  was euthanized previously, 2 months to the day . They both were very longed lived for Guinea Pigs, being over 6 years old. But it still not easy decision. Bye little fuzzy faces. I will miss both of you and your antics. 

Pansy (left) and Petunia (right)

Week 3 Plan

Friday	Saturday	Sunday	Monday	Tuesday	Wednesday	Thursday
01/15/16	01/16/16	01/17/16	01/18/16	01/19/16	01/20/16	01/21/16
Leftovers	“Brinner”	Baked chicken	Tuna Casserole	“Taco Tuesday”	Kielbasa	Sloppy Joes
Fend for yourself	Cheese Omelet	green beans	Broccoli	Taco salad (no shell)	Sauerkraut	brussel sprouts
That box of cereal is calling your name!	Bacon	squash soup	Sugar free	Fiesta rice	Mashed potatoes	Macaroni & cheese
Or eat a poptart, I don't care	toast		orange Jello	Chips & salsa	dinner rolls
Just wash your own dishes...			w/ fruit cocktail		applesauce cups

Wins for week 2--Having a hubbs being so considerate to cook for me despite his working long hours.

Losses for week 2-- Going off track on both the menu plan and budget. I spent $58. That puts me $43 over budget for the month to date. I hope I can recoup the budget overage the remainder of the month. I am also trying to figure out where I am spending the the money (what in particular purchase is the extra money going towards). I reworked the menu slightly. Fingers crossed,  I can get back on track.