Spring to Fall Gardening, Elderberries, Natural Ant Control,High Heat Turkey Roasting,Scythe YCH #61

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Today I talk about:

 Elderberries – Many uses, growing conditions, recipies, and propagation.

My elderberries a exploding into dark blue deliciousness.  I talk all about the elderberry plant and leave some links below if you are hungry for more:

http://www.motherearthnews.com/real-food/elderberry-recipes-zmaz73jazraw.aspx#axzz38iG5LU8c

http://honest-food.net/2012/08/19/elderberry-wine-recipe/

http://www.garden.org/ediblelandscaping/?page=july_elderberry

http://www.fruit.cornell.edu/mfruit/elderberries.html

http://gardenmama.com/article.aspx?aid=310

Do YOU grow elderberries?  Or have YOU ever used them?  I would love to know!

 

My Winemaking Experience and New Ideas

I made some wine in 1997.  I made strawberry and peach wine.  I found 2 bottles in my closet.   I started a new batch now.

I talk about it on the podcast.

Do YOU make wine or have made wine? Tell me about it!

High Heat Turkey Roasting

I have roasted a couple of turkeys this way now and am very pleased with the results.

It kind of goes against everything you may have been taught.  But, the results are delicious.

Add brining to this method and it is even better!

Have YOU tried this?

Natural Ant Control VS Poisoning Pets

So I made my natural ant killer and my beloved Yorkie got it and decided it was a chew toy. I tell you what happened on the podcast.

Here is a link for Natural Ant Control:  http://www.mnn.com/your-home/at-home/blogs/13-natural-remedies-for-the-ant-invasion

How do YOU control ants?

Spring/Summer Garden Coming to An End

A few of my plants are dying out now and others here say their garden is done.  Temps are in the upper 90’s and 100’s with high humidity. Some of the plants are looking as miserable as I feel outside.  What to do when you don’t want the fun to end?

What are YOUR thoughts?

Fall Gardening Plans

The answer to the above question is of course a fall garden.  I talk about some plants good for the south.  Please chime in with your ideas.

http://statebystategardening.com/state.php/newsletters/stories/fall_and_winter_veggie_gardening_in_the_south/

Do YOU have any Fall Garden plants?

What I learned, and Changes I will Make

I give the low down on what I learned this year.

What did YOU learn?

What The Heck Is a Scythe?

I ordered a scythe and am too excited.  Can this old woman swing it?  We shall see!

 https://www.youtube.com/watch?v=0mqFl86BOck

https://www.youtube.com/watch?v=4BMI9C672xQ

Do YOU own a scythe?  What are YOUR thoughts on it?

Ideas for Using Garden Veggies, Jujube, ACV Uses, Beetle Baffle and DE for Beekeeping, YCH # 60

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http://www.healthyandnaturalworld.com/10-uses-for-apple-cider-vinegar-for-great-health/

Ideas for using zucchini

http://www.kalynskitchen.com/2010/08/twenty-zucchini-recipes-for-sneak-some.html

Vinegar rinse for veggies

Beetle baffle and diatomaceous earth for bees vs oil traps

Jujube

Using a sawsall to cut meet.  Redneck meat processing – bone broth soup from neck

Life without a microwave

Pressure cooking the quickest easiest meals

 

Mushrooms-morel, lion’s mane, turkey tail #45

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  • Things I forgot to talk about last week:

Morel and shaggy mane mushrooms.

New app for mushroom identification:  http://www.amazon.com/NATURE-MOBILE-Mushrooms-PRO/dp/B00AC1Y9KE/ref=pd_sim_mas_1

There is a free version.  I really like having this app on my kindle.

I got motivated again to start and try to identify mushrooms.  I read something that really helped me.  It said to try and learn to identify 6 mushrooms per season.  I was so overwhelmed with the thousands.  But now I feel comfortable with lions mane and turkey tail.  This all started when I found a lion’s mane on Christmas day.  It was a wonderful gift to me.  Lion’s Mane is know as the “smart”  mushroom.  Here is an interesting article by Paul Stamets: http://www.huffingtonpost.com/paul-stamets/mushroom-memory_b_1725583.html

hericium coralloides aka Bear’s Head tooth, hericium eriaceum aka Bearded tooth,

hedgehog or sweettooth is the first one I found on a woodpile of oaks hit by lightning.

I would like to invite anyone interested in identifying mushrooms to the Mushroom Identification Forum on Facebook

https://www.facebook.com/groups/117808248330980/465554766889658/?notif_t=group_comment

I have been having a great time with this group.

Moringa, Jicama, and Rutabaga:

Correction from last week.  Moringa is not a legume: http://www.sacredearth.com/ethnobotany/plantprofiles/moringa.php

Growing Jicama  http://greenharvest.com.au/SeedOrganic/VegetableGrowingInformation/JicamaGrowingInformation.html

Rutabaga, I had this all my life but never really appreciated it. I started learning to eat it raw this past year and found it delightful.  I didn’t know it could be eaten raw.  But it is actually mild tasting and low in calories.  Her0e is another point of view:

http://www.thekitchn.com/why-you-should-give-rutabaga-a-chance-183530

Back to Basics Facebook Link

https://www.facebook.com/backtobasics2014  I am really liking this page, lot of interesting things.

And from the above page a link to a different homemade soap recipe :  http://happymoneysaver.com/homemade-dishwasher-detergent/

Dealing with colds and congestion:

The best thing I have found for “sinus trouble” and nasal congestion is the nettie pot.  I have used this for years and love it.  I just mix kosher salt and baking soda (as a buffer) , fill it up with warm water (sometimes a few drops of tea tree oil.)  But everything we do must be done using common sense, so here is an interesting article: http://well.blogs.nytimes.com/2012/09/03/rare-infection-prompts-neti-pot-warning/?_r=0

http://www.sinucleanse.com/netipotlanding.htm

http://host.madison.com/wsj/news/local/health_med_fit/despite-two-deaths-neti-pot-use-safe-authorities-say/article_59792cd8-2a9d-11e1-8484-001871e3ce6c.html

http://www.doctoryourself.com/sinuses.html

 

 

 

 

Brining Meat, Sunchokes, Making Dog Food, Update on Bumblefoot Chicken/Winterizing Chickens, Get Organized in 2014 YCH#44

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http://thepaleomama.com/2013/11/how-im-healing-cavities-without-dentistry/

http://stupideasypaleo.com/2013/11/27/kombucha-recipes-for-the-holiday-pomegranate-and-cranberry/  Kombucha

Brining Turkey and my Paleo Thanksgiving Corned venison What? Every year I try a little something different with the Thanksgiving turkey.  This year I did a couple of things different.  I just had a small 11 # turkey from work,. I brined it overnight with water, salt sugar, bay leaves, lemons, cracked peppercorns, onions.  The next day I placed it on a rack open to air in the fridge.  This helps seal everything in. When ready to cook I rubbed it inside and out with butter. I cooked it hot 450F and it was done in a couple of hours. I’ll tell you about my goof and how I tried to fix it.  I place it on the platter and let it rest about 45 minutes ( It needs at least thirty)  My husband sliced it up. He had just watch a chef on Fox news showing how to slice a turkey up for the best presentation.  It was beautiful.  IT was the juicest turkey I have ever had.  I will be brining all my turkeys from now own.  Having already made corned beff I wondered what else would be good brined.  So I started doing a little research.  I even brined some backstraps!

skin. http://www.amazingribs.com/recipes/rubs_pastes_marinades_and_brines/zen_of_brines.html

How to Carve a turkey:

http://www.youtube.com/watch?v=QyGMfuPgPBw

Next Years Plan

 

Get Healthy – Planning on Juicing in summer/fall and starting and exercise routine

 

Get Organized – One year to an organized life

 

Get Animal Related Chores more automated – larger feed dispensers for rabbits and chickens and automated water (nipples)

 

Get Soap Business off the ground – opening store on ShopNvy.  Which is free, unless you want to offer discounts or coupons…then there is only a small fee.  I’ll keep y’all updated on this because you all may have stuff to sell also and Etsy can apparently get expensive charging for every item you sell.

USES FOR JERUSALEM  ARTICHOKES  (SUNCHOKES):

Uses for artichokes: pickles http://honest-food.net/2012/11/16/pickled-jerusalem-artichokes-recipe/   http://nymag.com/listings/recipe/jerusalem-artichokes/or lacto fermented pickles

sautéed  http://www.jamieoliver.com/recipes/vegetables-recipes/saut-ed-jerusalem-artichokes-with-garlic-and-bay-leaves  fried like chips or hash browns, roasted, grated in salads

5 Detoxifiers for the Home:  http://www.foodmatters.tv/articles-1/5-natural-detoxifiers-every-home-should-have

 

WHAT’S UP WITH DOG FOOD?  You may ask why can’t I just buy the good stuff and feed it to my dogs.  It is so much easier.  A few years ago there was a big scare with the dog food.  Even the “good brands”  Like I AMS  had something in them killing our beloved pets. At the time I started researching a little on making my own.  I did start supplementing  with some foods for them that I knew were healthy.  BUT, it is oh so convenient after a hard days work to pour a little kibble in the bowl for my precious babies.  They like the expensive one I buy them anyway, it doesn’t have corn, wheat, and soy (the bad culprits) and um… the scientists developed this with their nutrition in mind; right. Besides that cooking for 110#  Rottweiler is like another person and I don’t know what to feed her. Unfortunately it is all so wrong.  And now my baby has lumps all over that the vet says are lymphomas.  She says my sweet baby has 2 months to live without chemotherapy.  She looks so healthy otherwise.  She has a shiny coat and is perky.   Of course I would never put her through chemotherapy.  I have read so much about nutrition and cancer in dogs and I think there is hope.  But before we get that deep in the water, lets get to the root of the problem.  We are  killing our pets with dog food.  We are killing our pets with dog food.  We are killing our pets with dog food!  It is the truth. And after all my research, I feel so guilty for ever giving it to my sweet babies.  I wouldn’t eat that crap, why should they?  So you say what is wrong with dog food, is it really that bad.  OK let’s take a look at it.  I won’t go into all the detail (there is so much) , but I would like to hit a few points: http://www.goodreads.com/topic/show/81288-bad-dog-food

http://www.dogsnaturallymagazine.com/dog-food-ten-scary-truths/

Old Mangy Dog.. What!  http://www.naturalnews.com/029853_canine_mange.html

Adventures in making dog food.  Dr. Pitcairn.  If I can cook for my kids,; I can cook for the dog!

Bumble foot chicken update.  Antibiotics.

Winterizing chickens

Merck Veterinary Manual Online Free:  http://www.merckmanuals.com/vet/

Starting seeds now for spring.

I got my used organizing book; for less that  5 bucks.

Great videos on organizing:  http://www.alejandra.tv/3-day-get-organized-video-series-yt/

Moringa  http://www.youtube.com/watch?v=JImb3LRGYrc

Meet Divinia, Herbs, Mushrooms For Medicine, Benefits of Apple Cider Vinegar In Livestock, Ruminants Fed on Pasture Only,YCH #42

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CONTACT DIVINIA divinia.featherly@gmail.com

Link to Paul Staments  The Future is Fungi

http://www.youtube.com/watch?feature=player_embedded&v=cwLviP7KaAc

Who needs Obamacare – try the natural Pharmacy

I buy herbs, but want to grow my own.  There are some companies that sell herbs with nothing in them except fillers or something that isn’t even listed.

This one is an overview of some great medicinal mushrooms and info on killing carpenter ants and termites with mushrooms.  Very interesting!

http://mobile.nytimes.com/2013/11/05/science/herbal-supplements-are-often-not-what-they-seem.html

http://www.youtube.com/watch?v=IuHCtRTC8JY

Apple cider vinegar for livestock Health

http://wickslivestock.com/articles-folk-medicine-for-livestock

Paleo Breakfast muffins

Gene Sollock Videos

http://www.youtube.com/watch?v=4WZZOiwjXYE

http://intensivegrazing.tamu.edu/publications/sheepandgoats.pdf

http://intensivegrazing.tamu.edu/publications/establishyearroundgrazing.pdf

/

What to do with all that venison:

http://honest-food.net/2010/08/15/venison-charcuterie/

Rabbit stew recipe

http://honest-food.net/2012/01/06/greek-rabbit-stew/

Raising Rabbits and Meat Chickens with Cris CantinYCH#41

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I have a special treat today.  An interview with Cris Cantin.  Cris is a homesteader that lives on a 1/4 acre in Wisconsin.  She raises most of her own vegetables, meat rabbits and chickens.  She was nice enough to be interviewed and share a recipe and pics of her Rabbit Taj Mahal.  There is also a link to her website.

Green Rabbit Chili (yes, really.)
You’ll need: one rabbit, dressed for the pot, about 3 pounds  maximum; one bottle of good beer; large can of green enchilada sauce;  two small cans of salsa verde; one can of diced green chiles; one large  can of white hominy; one teaspoon each of cayenne pepper, cumin,  coriander; one-and-a-half teaspoons kosher salt; two teaspoons minced,  dried garlic; a couple of dried jalapeno slices or similar hot pepper (I grew these in the garden, and dehydrated them). Start the process by placing the rabbit into the crockpot, and  pouring over the bottle of beer.  Cook all day on low heat, until the  meat is done and very tender.  Remove from crockpot, and chill in the  fridge overnight.
The next morning, pick all the meat from the bones, shred using  two forks, and return to the crockpot.  Add all the seasonings and mix  well.  Add the green enchilada sauce and salsa verde, hominy, and diced  green chiles.  (Note:  I grew a ton of tomatillos one year, and made  vast amounts of salsa verde and enchilada sauce–so much better than  store-bought!)  Stir well, and add enough water until it is a loose soup consistency, around 3 or 4 cups.  Cover and cook on low all day, until  the flavors have combined and the chili is nice and hot.  Serve with  cornbread or biscuits of your choice.
When I’m asked to bring chili to an event, this is my go-to chili  recipe.  Not only is it delicious, and uniquely green, but it gives  people the opportunity to try rabbit meat in an approachable way.  It  always gets rave reviews, even from people who don’t usually eat any  meat!

Just an aside:  I have a little website, that connects in to my blog as well, if you wanted to check it out or share it on your site.  I go on and on about my chickens/rabbits/and everything else, so its almost as entertaining as talking with me!  🙂
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Parasites in goat, sheep foot rot, Gluten Free Pizza, Kim CheeYCH#40

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http://ed.ted.com/lessons/richard-st-john-the-power-of-passion

This week I will talk about update on goats in the ICU.  The  2 babes are back on pasture and looking fat and healthy.  Then my male Boer went down with parasites.  This seems to be an ongoing battle.  He is so thin, he may not make it.  We  put him on the oak leaf diet, with worming, a little feed and daily doses of probiotics.  His stool is starting to return to normal and he has put on a little weight.  He still has a long way to go though.

The rotten feet sheep are back out on pasture too and completely healed up.  Clorox and copper sulfate.  And lots of hoof trimming.  The Barbados and Katahdins are all together now.  And that male Katahdin is extremely happy with his little herom of ladies!

I also wanted to let you know how my corned beef turned out.  It was awesome.  For once when I cooked it I had more meat than cabbage.  and it wasn’t fatty and shrinking down to about 1/2 as the store kind.  It was a little salty, which I remedied by adding water.  My husband and son loved it too.  And we can’t wait to try it with venison.  Like Carl on Slingblade says, put some mustard on it.  Technically he was talking about “fried potatoes”  but you get my gist!  UmHuh!

We tried the Korean Sweet potatoes we  bought in Atlanta and I’ll tell you all about it.  I will definitely try my hand at growing these.

As fall is really starting to come in now it’s time to plan for growing food in the winter.  I walk by my trumpet flower tree and see beautiful yellow trumpets with a wonderful fragrant citrusy smell, and it is hard to believe cold weather is just around the corner.  Then as I walk in the garden and see a little cold damage to the plants and yellowing of the banana leaves I know it is inevitable.  I do still have lots of bittermelon, Malabar spinach going gangbusters.  It even runs out on the ground and my “yard pig” is totally enjoying it.  Also basil, Thai basil, pineapple sage, rosemary, egg plant – 3 kinds, okra, comfrey, horseradish all going strong.  I have been feeding a little comfrey to the sick goats.  Guess I need to cut those herbs and preserve them for later use.  I think my absolute favorite is that Thai Basil.  Cinnamon like anise type flavor.  Man I drop it in my sweet tea and stir fry.  It is so yummy!

Bud grafting and chip budding video http://blip.tv/midfex/tutorial-t-bud-and-chip-bud-fruit-tree-grafting-techniques-350977

With gardening chores mostly behind me, I am turning to new things to do around the homestead.  I love sushi, but it is so expensive.  I have made it in the past and it was a little wonky.  But I tried again after watching several You Tube videos and finding recipes.  I was very pleased with the results.  I also found a recipe for Paleo Sushi.  No rice, just meat and veggies.  I think I will stick to regular sushi though and just have it as a treat.

I have been thinking a lot about the podcast.  And I feel I really need to have more guests on.  I just loved the interaction when I had guest previously.  My computer went haywire and I couldn’t do interviews.  But I am ready to try again.  I would really love to have a co host.  It would be fun to bounce around ideas.  I have been facebooking and emailing people that have impressed me.  And hopefully I will have some good interviews to share.  But if anyone feels they could be a good co host via Skype, I would like to give it a shot.

I have a little project I really want to do.  I have probably 200 spices here.  Needless to say I have some difficulty in organizing and storing them.  I have read some people store them in the freezer.  I know that would be optimal for the spices, but a huge hassle.  So I have been thinking about what spice rack would be best for me.  I have a little stand right now with over a hundred disorganized spices.  I also have more in plastic containers as the shelf can’t hold them all.  I have put them in alphabetical order several times. Whenever I do this they always get inadvertently knocked over.  LOL, as soon as I gave up on this, they have never been knocked over again.  Funny how life is like that. My idea is to put up a magnetized spice “rack”  Basically a large piece of metal covering the wall they are at now.  Then you just glue magnet to the spice bottles and hang them up.  I would like some little fancy shaped bottles.  I just haven’t found what I want yet.  I was thinking I could even make them look like a bee hive or something.  All kind of great ideas.  If you have an idea or suggestion, or a link to some cheap bottles please post it.  I may end up just buying cheapo bottles.  But it would be really nice to get ones like I want. And I would love to have glass – not plastic.

Here is one for the fridge, but much to pricey for 24 bottles: http://fab.com/product/gneiss-spice-hex-spice-set-137747?utm_source=google_pla&utm_campaign=pla&utm_content=Kitchen%20Tools%20%3E%20Spice%20Racks%20%26%20Holders&utm_term=&utm_type=p&ltb=off&ci_src=17588969&ci_sku=137747

Well I just ordered 200 hexagon bottles from here https://www.specialtybottle.com/index.aspx  This was the best price I could find anywhere, $138.90 including 40 bucks shipping for 2 oz.  hexagon bottles with gold tops.  I will update you on the next podcast.   I am really excited about making my magnetic spice rack!

I just thought I would write quick blogpost on making Kim Chee as I have had requests for the recipe.  I PLAN to update this later with pics and such.  I hope this helps it is just quick way to get answers.  It is more of a process, than a recipe.  But here is how I do it:

Use a Napa (also called Chinese) cabbage. If you don’t have a kitchen scale just weigh it at the store on their scale.  A large cabbage is usually around 5 # or so.   For each 5# cabbage use 3 TBL. salt (or 0.6 TBL for each pound.)  I am actually experimenting with a little less salt now.  The more salt you use the crunchier it is.  Sometimes it has been too salty.  Of course you can always add more water if this happens.   It must be kosher or pickling salt.  Don’t use iodized table salt.  Cut the cabbage up and massage the salt in.

Add at least 3 inches of ginger root.  Lots of garlic. (Like a whole head)  And add some kind of hot pepper.  I just often us the crushed red pepper.  just mix it all together in a large bowl.  Usually I just mix the cabbage and salt. then add the rest of the stuff in the jar.

You have to press it down really tight. water will start coming up and the cabbage needs to stay under the water.  So weight it down with something.  I use a pimento jar.  I then just put the lid on loose enough to let CO2 escape but tight enough to press the jar down.  If you don’t have enough water building up to cover the cabbage, you can make some up.  For 1 qt of water add 2-3 TBL salt and you can top up any fermented veggies with that.

I cover my jar with a bag to keep the light out.  I then sit it in a plastic dish pan.  Most times when it ferments it will bubble out some liquid.  If you smell a dead rat, it is probably your fermenting cabbage. LOL

Taste it in 2 or 3 days and when it is sour enough put the lid on tight and stick it in the fridge. The warmer your house is the faster it ferments.  You don’t want to do it in a really hot place.  Comfortable room temp is fine. Enjoy and I hope you get hooked like me.  I even make fruit Kim Chee.  It is so yummy!  I am going to add this to the website under the podcast where I talk about fermenting in case you need to find the instructions again

 

 

Sauerkraut, Cabbage Grater, Saving Money at the Grocery Store,Making Corned Beef, Chestnut Beer YCH#39

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Sauerkraut, Saving Money at the Grocery Store, Making Corned Beef

Sauerkraut

I made another batch of sauerkraut   I have been slicing it with my kitchen knife and haven’t been really happy with it.  So I ordered a cabbage slicer from LEM. This thing can grate a whole head of cabbage.  I like that because I don’t have to dirty up a cutting board and knife.  Then I used my husbands big knife.  I call it the Ali Baba knife. LOL, it has a curved blade.  And I cut a head of cabbage up very quickly to almost the size I wanted.  But the cabbage grater is very nice and made with bamboo and a single blade.  I love the even cutting and small slices.  I will discuss this on the podcast.  Remember for sauerkraut use 3 TBL (tablespoons) non iodized salt (pickling salt, Himalayan salt, kosher salt) for 5# of cabbage – or easier 15 cc for 5 #- or 3 cc per pound.  It doesn’t have to be exact, if the cabbage is a little less than 5# use a little less than 3 TBL. Or use 1.8 tsp (teaspoons) per pound. If you need to top up any water use 2-3 TBL salt to 1 qt water.  Go for 2.  You can do it aerobic or anaerobic   If aerobic – what I do- make sure the cabbage stays under the water.  You can put it in jars that seal and do it anaerobic.  From my understanding it will keep for years.  But I never tried it.  I just eat and make more.  Mine has lasted over a year  in the fridge.  If you have a cellar maybe you can try the anaerobic  method.  I like to be able to sample it, so I use the aerobic method.  Note 1 tsp = 5 cc, 1TBL = 15 cc.  1 US cup = 236.588238 milliliter.

Saving Money at the Grocery Store And Making Corned Beef

I really had a craving for corned beef and cabbage.  A little mustard on the corned beef.  I add potatoes, onions and a few carrots too.  Yum!  So I go to the grocery store and it is $4.79 a pound and it is so fatty it shrinks to about 1/2 the size when cooked.  Grrhhh!  I also needed some  ground beef.  It came in at $3.79 a pound. Eeek.  Then I see sirloin tip on sale for $2.99 a pound.  Hmm I have a LEM Big Bite meat grinder.  So I brought one roast home and got about 6 – 1 1/2# bags of ground beef (very lean).  (venison still tastes better) I took the second roast and sliced it in half.  It was almost 10# so I made 2 corned beef out of it.  recipe:  2 gallon water, 4 cups kosher salt, 1 cup sugar, 2 oz pink salt (curing salt)  (50 gm, 10 tsp, or 3 TBL and 1 tsp, or ), 6 garlic cloves ( I just used a bog old scoop from my jarred one), 4TBL (40 gm)  pickling spice. Simmer the brine until salt melts.  Then chill to room temp Preferably colder) and add the meat. If the meat is frozen, it should work fine and help cool it down.  Weight it down with a plate and refrigerate for 5 days.  Take it out, rinse it off and cook with 2 TBL/20 gm pickling spice per 5 #. I will freeze mine and rinse before cooking.  Woo Hoo, I saved money, got leaner meat and learned a new skill!  I have to try this with venison!  I let mine go for about 1 1/2 weeks and it looks great.  I will update when I cook it.

Chestnuts

A link for chestnut beer , a gluten free recipe.  http://www.chestnuttrails.com/pages/chestnut-beer

How to Become a Really Good Cook, Breeding Rabbits, Figs and Muscadine on the Farm YCH#35

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I would like to share some very easy things you can do to change your everyday meals into awesome meals.  When I was younger I loved making fancy recipes and baked goods.  And my family loved to eat it.  But I really hated the Ho Hum day to day, bargain basement cooking.  Thank God I never found Hamburger Helper!  Even when I was in Nursing School I would drive home and cook dinner for my family.  It was about a 1/2 hr drive, but they would get a meat, a starch, a green and yellow vegetable without fail.   Then I would turn around and go back to school.  In my heart, I knew my children and husband deserved fresh cooked healthy meals.  Over the years I have learned a lot without really realizing it.  So I would like to to share an example of how to take a simple recipe and make it your own.  We have lots of great meat around here and it is very easy to make great food from that.  But what if you just have some canned meat like salmon or mackeral and you want to make a good meal.  Well here are some ideas. I found this website (that promotes canned salmon) with a whole bunch of recipes.  So I will use one I have made a couple of times.  Here is the link for seafood recipes:  http://www.alaskaseafood.org/canned/recipes/recipes.html

Here is the starting recipe:

SPANISH SALMON BAKE

Prep Time: 15 Minutes
Cook Time: 30 Minutes

1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska Salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon
3 Tablespoons vegetable oil (I use coconut oil)
1/2 cup diced yellow onion (I use a small whole onion)
¼ cup diced red bell pepper (Or 3 jalepenos)
2 cloves fresh minced garlic
1 can (2.5 oz.) sliced black olives, drained (or a big can)
1 cup frozen diced potatoes (better yet a fresh potato)
½ cup diced tomato (or a can of rotel tomatoes YUM)
8 large eggs, beaten well ( I will add a whole bunch of chopped spinach next time)
1 teaspoon dried oregano  (or any spice you like – be creative)
2 Tablespoons fresh chopped cilantro (OR A WHOLE BUNCH MORE OR AN HERB YOU LIKE)
1 teaspoon salt (to taste this was fine)
¼ teaspoon pepper
1 cup white cheese, shredded or crumbled (OR more of whatever cheese you like and more if you like)

Preheat oven to 400°F. Drain and flake salmon. Heat oil in frying pan ( I DIDN’T SAY IN THE PODCAST but I use A CAST IRON PAN,  but what else would I use?) over medium heat. Stir in onion, bell pepper, garlic, olives and potatoes. Cook 3 to 5 minutes, until garlic is brown and potatoes are slightly cooked. Remove from heat; evenly spoon potato mixture into spray-coated 9×13-inch baking dish. Sprinkle on salmon and tomatoes. Blend eggs, oregano, cilantro, salt and pepper; pour over salmon. Bake 10 minutes; sprinkle on cheese. Continue baking 10 to 15 minutes, until cooked through.

Makes 6 to 8 Servings.

Nutrients per serving: 302 calories, 19g total fat, 5g saturated fat, 57% calories from fat, 284mg cholesterol, 24g protein, 9g carbohydrate, 1g fiber, 928mg sodium, 284mg calcium and 1.1g omega-3 fatty acids.

I made this and tonight I used a large potato – cubed.  2 would have been better.  I used 2 cans of salmon. (The 14.5 oz cans with skin and bone – it’s good for you) I salted the layers and added extra black pepper.  I used 2 tsp oregano. (next time I’ll nix this)  Any kind of Spanish like spice would be better, like chili powder and cumin. I used a whole onion.  I browned the potatoes, onions and I used 3 jalepenos diced. ( if you remove the pith and seed they are not hot – I promise) I used about 1&3/4 cup grated cheese.  I cheated and use the mexican blend. Oh yes and I used a can of rotel tomatoes instead of 1/2 a tomato.  I browned the onion and potatoes in a cast iron skillet. Then added the garlic.  At the end added the peppers , then olives after turning the heat off.  I just left it in the pan and turned the oven on to 400 degrees.  then I added the eggs and spices on top as per the recipe.  I baked it 15 minutes.  then added the cheese and baked another 15 minutes..  It was so good and filling.  Next time I make it I will add some malabar spinach chopped up – as that is what I have growing now.  It will be a full meal by itself then.  I hope this will help someone in giving them confidence and ideas to take a simple recipe and make it their own.  Cooking is so fun.  You just need a  basic idea and then improve on it by your own tastes. Even Ho Hum everyday cooking can be fun and challenging with a little imagination.  And; people start to think you are a wonderful cook, because you are

                FIGS FRUITING NOW AND HOW TO MAKE NEW PLANTS                                                                                                                

Next lets talk about how to air layer a fig tree using a pop bottle and tape.  Here is a video I just love on it. http://www.youtube.com/watch?v=d2c3zTPd3EA  He has a part 3 also, be sure and watch it.  If the link doesn’t work his channel is Emory203.  He just cuts the top and bottom of the bottle.  Then cuts it along the side, adds 1/2 Scott’s garden soil and 1/2 Sott’s topsoil.  then he just waits.  And I love the results.   When ready to plant he had a small tree instead of a little cutting.  A great website for fig information is figsforfun.com  Another with many varieties listed is. http://www.treesofjoy.com/fig-varieties-collection

MUSCADINE AND SCUPPERNONG

Our muscadines are starting to fruit.  The grapes just finished their fruiting. I know 2 varieties we have are Dixieland and Supreme.  We have another unknown variety that was mislabeled from the nursery,  I’ll go into detail about that.

BREEDING RABBITS

You have your housing and feed worked out and are ready to breed here are some tips.  Small breed rabbits can be bred at 5 months, medium size bred at 6 months and large at 8 months.  The good news is there is no cycle for the female.  So you can breed any time.  The male will go sterile in extreme heat however.  Bring the doe to the buck and don’t blink.  It all happens quickly and is rather comical.  Nuff said!  Put her back in 8-10 hrs later  in case she didn’t “catch”.  You can weigh the doe at mating time and again in 2 weeks.  If she gained a pound she is most likely pregnant.  After 10 days you can actually palpate and feet the little ones.  On the 27th day put the nest box in.  Gestation is 28-34 days.  A wire mesh box is fine.  In winter just line it with cardboard.  And provide straw or wood shavings.  Use more in winter and less in summer.  The doe will build her nest with straw and fur she pulls from her body.  Don’t bother the doe for a couple of weeks as she may get scared and kill the young.

Calendula

We have a little info on Calendula and a honey infusion of herbs.  And as always What’s going on around here.

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