tag:blogger.com,1999:blog-15676229176918465892024-03-13T02:02:53.355-07:00Make My DinnerTried and true family recipes for the novice to the expert cook. The aim of this blog is to share healthy food that can be prepared quickly, with a minimum of ingredients (this is not Iron Chef) and that taste great. These recipes will range from vegan to meat lovers dishes because we are all different and sometimes we want to eat light and sometimes heavy and not always rabbit food.Hollis Martinhttp://www.blogger.com/profile/00861701323452841811noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-1567622917691846589.post-39663354959591485692016-08-17T12:58:00.001-07:002016-08-17T12:58:17.782-07:00Single Portion Beef and Chicken <br />
<br />
<br />
Ground Beef or Turkey and sautéed onions: Brown the meat and add
one large onion chopped. Add salt and pepper to taste. (if you don't
want to chop an onion you can use dehydrated onions. (1/2 c dehydrated
onion soak in 1 cup cold water for 15 minutes. drain liquid and brown).
Cool the mixture. Pack into a plastic ice cube tray, use your fingers to
firmly pack down the meat and onions. You want to remove as many air
pockets as possible. Freeze. When frozen pop them out of the tray and
seal in freezer bag for storage.<br />
<br />
What to do with these single portions? Thaw and add to spaghetti sauce, noodles, rice or beef soup. <br />
<br />
Chicken:
When chicken is on sale and you have a large quantity. Cook all the
chicken in the oven in a large covered roasting pan. Season with sage,
salt and pepper. When the meat falls off the bones cool and remove the
bones. Save all the liquid and fat for future soup. Spread the meat onto
a large cookie sheet. Yes, the meat will be greasy, that's good. Freeze
the mean and break into portions for single servings approximately four
inch by four inch portions. Place in bags and store in the freezer. The
fat on the meat will keep it fresh for up to six months in the freezer
but it is best used within three months.<br />
<br />
What to do
will all that chicken fat she are saving? That fat is a wonderful
flavoring. Use it instead of butter in rice or noodles. It's ready to
make gravy for mashed or baked potatoes. I'm sure you will think of
other uses. It's very convenient sitting on top of the stock you will
use to make chicken based soup.<br />
<br />
Parsley - Sage -
Rosemary - Thyme - Garlic - Onions: Soup is at your finger tips and
ready in the time it takes to make canned soup. Scrap off the layer of
fat (make sure to keep it in a baggie in the freezer for gravy and as a
flavoring). Open a can of mixed veggies, drain and add to the stock. You
can add rice, noodles or dumplings. (remember that self rising flour?
mix with water to a thick paste and push through a sieve into the
boiling soup for spaetzle.) Don't forget the song and add the spices
listed above.Hollis Martinhttp://www.blogger.com/profile/00861701323452841811noreply@blogger.com0tag:blogger.com,1999:blog-1567622917691846589.post-70262907019963672812016-01-16T11:17:00.001-08:002016-01-16T11:17:48.883-08:00COOKING FOR ONE - BEEF<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXpEYI5-UxqW1PrKeqj_NbDrY72JI32AB09LGGRH7tZOmPXTtheyUuZjrqGl5BrMGZQJcHDx-WlKBQvDsEuoJgGYqtW181tZ-RCoKbpP-I6S3awdBc5rGfCtKx1EIppmlMaaaQJVW976-j/s1600/dinner+decisions+multiple.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXpEYI5-UxqW1PrKeqj_NbDrY72JI32AB09LGGRH7tZOmPXTtheyUuZjrqGl5BrMGZQJcHDx-WlKBQvDsEuoJgGYqtW181tZ-RCoKbpP-I6S3awdBc5rGfCtKx1EIppmlMaaaQJVW976-j/s320/dinner+decisions+multiple.jpeg" width="320" /></a></div>
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<br />
If you get that Home Alone face I find my biggest problem with dinners for just me is meat. Meat, unless it's hamburger patties or hot dogs just doesn't come in single servings. I like spaghetti, but I don't like noodles frozen in tomato sauce. Yuck! So I either eat several meals of spaghetti in a row or don't bother.<br />
<br />
I experimented with making and freezing leftovers but as I said earlier some things just don't freeze well. Noodles being one, potatoes another. Frozen potatoes are to be avoided at all costs. They turn granular and pasty. Noodles tend to soak up the liquids around them making the dish dry.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD5bG73rqiPs4plNBKoXkJnTtuAK9hjT2gtmRMSfX1S7no3PAI3Qgi90hPOAxuH9TcDDna4aAPXc3E_gFNylxFYBnlHF-VfLETskt1QWIsoILcbYFIqVOX5eeojCtHA_yYmDBY5P8F16qN/s1600/spaghetti.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD5bG73rqiPs4plNBKoXkJnTtuAK9hjT2gtmRMSfX1S7no3PAI3Qgi90hPOAxuH9TcDDna4aAPXc3E_gFNylxFYBnlHF-VfLETskt1QWIsoILcbYFIqVOX5eeojCtHA_yYmDBY5P8F16qN/s1600/spaghetti.jpg" /></a>In this post I'll deal with beef.<br />
<br />
<br />
Ground Beef Base<br />
Brown the beef and add one large onion chopped. Add salt and pepper to taste. (if you don't want to chop an onion you can use dehydrated onions. (1/2 c dehydrated onion soak in 1 cup cold water for 15 minutes. drain liquid and brown). Cool the mixture. Pack into a plastic ice cube tray, use your fingers to firmly pack down the meat and onions. You want to remove as many air pockets as possible. Freeze. When frozen pop them out of the tray and seal in freezer bag for storage.<br />
<br />
Now when you want spaghetti with meat sauce you can cook the noodles, thaw two ice cubes of beef, add yo<br />
ur spices (I like to use chopped tomatoes, salt, pepper, oregano, parmesan cheese, garlic and a little wine in my sauce. It's runny but yummy!)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwIjz9vBIzf6Kqy6SpJfUGGPgsocvNPLR6m3FH3-as0RVm5Z3nWzgHees86g1v_A6NtzTc7wNDsqb-Sqclb4cbgJGSTUEVaYQTcHne-8rhrX44PTYr0wnRGtwGFFFGYOkg2ld-1Bs1Keyc/s1600/Tacco.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwIjz9vBIzf6Kqy6SpJfUGGPgsocvNPLR6m3FH3-as0RVm5Z3nWzgHees86g1v_A6NtzTc7wNDsqb-Sqclb4cbgJGSTUEVaYQTcHne-8rhrX44PTYr0wnRGtwGFFFGYOkg2ld-1Bs1Keyc/s200/Tacco.jpg" width="200" /></a></div>
<br />
You could decide you want a flavorful taco salad or taco dip (that's salad without the lettuce). Just add taco seasoning to the beef. Layer with chopped tomatoes, chopped onions, grated cheddar cheese, guacamole and sour cream. serve over lettuce or eat with crisp tortilla chips or spoon onto soft tortilla for a yummy wrap. <br />
<br />
Beef Pot Roast<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6aTlj2meyrFak4JjKzND1eEvY-6-Qtz5F2TlYSCQ-tm9N-v5M9BWICdx4KaM9ck8pq9Tfq0gwQf3Mp723UC2GlSzfKvpy1CTDQB7g28lgaqV5O9mBBvNDurBgJFLX4nlpACveJh-bMvSA/s1600/Pot+Roast.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6aTlj2meyrFak4JjKzND1eEvY-6-Qtz5F2TlYSCQ-tm9N-v5M9BWICdx4KaM9ck8pq9Tfq0gwQf3Mp723UC2GlSzfKvpy1CTDQB7g28lgaqV5O9mBBvNDurBgJFLX4nlpACveJh-bMvSA/s1600/Pot+Roast.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ZkqHrKB8OJpuf6iSnRx3iTxAkeug7rqbS-VD5zcWR1Iz8K9cRFIVCsGVzEOQq3j8ZLs3eWi66aZL2lV2czevyGxNjTED2EuRcRcGq8DALOQG0L5Q_lX1P2dL3pqSdPr1JxnTz8kdSORQ/s1600/Pot+Roast.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Pot Roast" border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ZkqHrKB8OJpuf6iSnRx3iTxAkeug7rqbS-VD5zcWR1Iz8K9cRFIVCsGVzEOQq3j8ZLs3eWi66aZL2lV2czevyGxNjTED2EuRcRcGq8DALOQG0L5Q_lX1P2dL3pqSdPr1JxnTz8kdSORQ/s200/Pot+Roast.jpg" title="Pot Roast" width="0" /></a>Cook a one to two pound roast as follows. In a frying pan set on high head sear all sides of the roast until brown. Transfer the roast to a covered roasting pan and add: 1 packet dry onion soup, 1 can cream of mushroom soup and 1/2 can of water, 1 cup wine, salt and pepper. (This is my recipe,<br />
if you have one you like use it just remember to add no vegetables) Set the oven to 300 degrees and slow cook until the meat falls apart. Cool. Now using a 1/2 C measure, portion out just the meat into freezer containers. cover the meat with the gravy. This is what you freeze. To use, cook the vegetables you want to add to your meat like potatoes and carrots in a steamer. Thaw the beef in a glass bowl in the microwave and combine the veggies with the meat. Now you have a ready stock of pot roast for dinner.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicvJBcKs6f4OkaI1hJ8KI_HD_mmvQoQoHT8fBOotHgu2hf3gvmjjFQOB8Uz-mpucqmhd4q-WYNuUu2dkWxsTWrx6kPBA6E7qFFwXd3Cqlx03iFSHlf_h_NvT-F9kE8KjeRb7ly6_WPqbQo/s1600/Arrow+Plastic+Stor+-+Keeper+Freezer+Storage+Containers.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Arrow Containers" border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicvJBcKs6f4OkaI1hJ8KI_HD_mmvQoQoHT8fBOotHgu2hf3gvmjjFQOB8Uz-mpucqmhd4q-WYNuUu2dkWxsTWrx6kPBA6E7qFFwXd3Cqlx03iFSHlf_h_NvT-F9kE8KjeRb7ly6_WPqbQo/s200/Arrow+Plastic+Stor+-+Keeper+Freezer+Storage+Containers.jpg" title="Arrow Containers" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Arrow Freezer Pint Containers</td></tr>
</tbody></table>
<i></i><br /><i></i>
<i><br /></i>
<i><br /></i>
<i><br /></i>
<i>I like Arrow Plastic Stor - Keeper Freezer Storage Containers. I like the Arrow because the lids seal well and easily. Although they say you can microwave in them, I do not. The shape of the container is such that I can easily turn out the contents after running a little warm water on the bottom. </i><br />
<i><br /></i>
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Hollis Martinhttp://www.blogger.com/profile/00861701323452841811noreply@blogger.com0tag:blogger.com,1999:blog-1567622917691846589.post-49905677255744696322013-11-25T15:57:00.000-08:002016-01-16T11:19:17.590-08:00Yummy Cranberry Orange Bread - Super Easy<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5YefSPDUQ3Lf5G4DDxrcF9KXphd-sw26RBG67nR7rdFAQYsnl4g_gRX02IMlMUK5PDW4PNYjfpPkpoNVmV9P1bHwIkiyqitnKVlGSXnHEIrd65QevxWb_Jr2IN-SY3oefkMHu_JLX8VO_/s1600/Cranberry+Orange+bread.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Quick Cranberry Orange Bread" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5YefSPDUQ3Lf5G4DDxrcF9KXphd-sw26RBG67nR7rdFAQYsnl4g_gRX02IMlMUK5PDW4PNYjfpPkpoNVmV9P1bHwIkiyqitnKVlGSXnHEIrd65QevxWb_Jr2IN-SY3oefkMHu_JLX8VO_/s1600/Cranberry+Orange+bread.jpg" title="Cranberry Orange Bread" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sunny Yellow and Red Cranberry Orange Bread</td></tr>
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<span style="font-size: large;">Yummy Cranberry Orange Bread - Super Easy</span><br />
<br />
I love Cranberry Orange bread and it's a must on the Thanksgiving and Christmas Table. But I hate making it because it is so putsy! You have to zest the orange and then squeeze the orange and hope you get 3/4 of a cup of liquid. They you have to chop the cranberries! Those little buggers roll all over the place. So this year I set out to make this simple.<br />
<br />
Here's my simple solution that makes mouth watering Cranberry Orange bread without the hassle.<br />
<br />
What you'll need to get out:<br />
A blender or food processor<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj10sw8MrNa07FoIP9wRiLUyU-WBaAigSxgjGz1oc9ZadW1Rn4I7BHA-gSPfcOMaLVwu2hInzAP-Ssqmg2Bn98XlLyccHCvgTDRNYfLmbRIr6iuZ3beJw8JQJAJZd36s5h9KMBKIRFF4OVy/s1600/Pampered+Chef+chopper.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj10sw8MrNa07FoIP9wRiLUyU-WBaAigSxgjGz1oc9ZadW1Rn4I7BHA-gSPfcOMaLVwu2hInzAP-Ssqmg2Bn98XlLyccHCvgTDRNYfLmbRIr6iuZ3beJw8JQJAJZd36s5h9KMBKIRFF4OVy/s1600/Pampered+Chef+chopper.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pampered Chief Food Chopper</td></tr>
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One of those hand choppers - A KitchenAid chopper will set you back about $19 and it's well worth it. The one I use and love is a Pampered Chef, $39. I like it because it comes apart completely making it easy to wash. Now you're wondering why we need both the blender and the chopper. Here's why: You can't control the blender or food processor the way you can the little hand chopper. Easy.<br />
<br />
<u>The recipe</u><br />
<br />
1 Navel Orange liquified in 1/2 cup water<br />
1 Egg<br />
1/4 C Butter<br />
3/4 C Sugar<br />
<br />
2 C Flour<br />
1 1/2 tsp Baking Powder<br />
1 tsp Baking Soda<br />
1 tsp salt<br />
1 C (this is a generous cup) chopped Cranberries<br />
<br />
Variations: You can add nuts. I don't because we have nut allergies in the family<br />
<br />
Let's deal with the Orange and the Cranberries first. To liquify the orange cut it into chunks. Remove the stem and the end where there is a lot of peal. I use navel oranges because they have no seeds and the skin is thin and the white part of the skin is not as bitter. If you do find a seed, remove it. Place chunks in the blender with 1/2 cup of water and set to liquify. Same directions for the food processor.<br />
<br />
Now lets chop those cranberries. Using the hand chopper place a bunch of berries inside, invert on a cutting board and depress the chopping blades 6 times. This will give you large chunks of berries that are perfect for the bread. I used the word "depress" but actually you whack the plunger to drive it into the food. Think of something you don't like when you whack, it's a great stress reliever.<br />
<br />
Now let's build this bread.<br />
Put all the wet ingredients into your mixer and mix until blended. Dump all the dry ingredients into the wet, yup, all at once with the exception of the cranberries. Mix to form a stiff batter. Now fold in the Cranberries and bake at 350º for 60 minutes. (The test for doneness is to stick a toothpick in the center of the loaf and have it come out clean,) Cool in the pan till cool to the touch then turn out onto the counter and cool the rest of the way. Wrap in foil or plastic. It will be ready to eat the next day but I never can wait that long. The flavors will be fully developed in 24 hours.<br />
<br />
<br />
<br />Hollis Martinhttp://www.blogger.com/profile/00861701323452841811noreply@blogger.com0tag:blogger.com,1999:blog-1567622917691846589.post-66591456030206077712013-11-19T14:44:00.000-08:002014-09-25T14:10:29.040-07:00Blue Cheese Chicken - Super Easy and so Yummy<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3IZ6NyI3wFLQCbxveH-kWMTIo4S9CT8rGFA6ndrXTp8seRE3Xe3O9OyhcShjv7hhmNTl0CjDoxR7OM-tQf3xntqBlhXLjksnLEo6uqEbBvtBhbJLKvHsr_OwyCeHw3V7M8oJOmDvzXEDQ/s1600/2013-11-18+13.29.46.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Chicken coated with blue cheese dressing" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3IZ6NyI3wFLQCbxveH-kWMTIo4S9CT8rGFA6ndrXTp8seRE3Xe3O9OyhcShjv7hhmNTl0CjDoxR7OM-tQf3xntqBlhXLjksnLEo6uqEbBvtBhbJLKvHsr_OwyCeHw3V7M8oJOmDvzXEDQ/s1600/2013-11-18+13.29.46.jpg" height="400" title="Blue Cheese Chicken" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blue Cheese Chicken</td></tr>
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<b><span style="font-size: large;">Blue Cheese Chicken</span></b><br />
<div>
<br /></div>
<div>
MOURH WATERING JUCY CHICKEN<br />
<br />
This is so delicious! The chicken just melts in your mouth and the blue cheese adds the perfect note of spicy. Now of he secret - it's super easy to make! You can use chicken breasts or any cut up chicken. In the picture I used a leg and thigh. Here's how:</div>
<div>
<br /></div>
<div>
Blue Cheese topping: </div>
<div>
3/4 Cup Daisy Sour Cream (we need this to be thick so it sticks on the chicken, and Daisy is the thickest)</div>
<div>
1 1/3 Cup Hellman's Mayonnaise </div>
<div>
1 tsp Worcestershire Sauce</div>
<div>
1/2 tsp McCormick Dry Mustard </div>
<div>
1/2 tsp McCormick Garlic Powder</div>
<div>
1/2 tsp Salt</div>
<div>
1/2 tsp McCormick Ground Black Pepper</div>
<div>
4 oz Kraft Blue Cheese Crumbled</div>
<div>
<br /></div>
<div>
Mix all together and set aside. This will be very thick.</div>
<div>
<br /></div>
<div>
2 chickens cut up (12 pieces)</div>
<div>
<br /></div>
<div>
Preheat oven to 350˚. Skin the chicken. I like to remove the bones from the breasts and cut each breast into two pieces.</div>
<div>
Salt the chicken lightly and arrange on a cookie sheet or large pan. Chicken pieces should not overlap.<br />
Using a spoon liberally coat each piece of chicken. Bake for 40 minutes. Make sure to use a kitchen thermometer to make sure the internal temperature of the chicken is at least 170˚ I use a Taylor small instant prob.<br />
<br />
Additional ideas: Instead of blue cheese try herbed parmesan cheese: Substitute parmesan cheese for the blue cheese and add 1/2 tsp of poultry seasoning - just as yummy.<br />
<br />
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<div>
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Hollis Martinhttp://www.blogger.com/profile/00861701323452841811noreply@blogger.com0tag:blogger.com,1999:blog-1567622917691846589.post-51635319088320462302013-01-28T10:28:00.001-08:002013-01-29T11:17:45.222-08:005 MINUTE BREAD - YOU HAVE THE TIME<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRYpqczqjeDUiu-_BESdr9XpCTXGXeHAK8FKoDVRiChue54mlp33Vc5mHhN5uGsMYz4azH5wcHyYpMRQUnnasgthxIyng2L71k992IW-YfZO7p1WVfAZ7zlJzZZ3UCwNQ2tmRneaK_eIwg/s1600/176.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Bread, Home Made Bread, White Bread, Home Made White Bread" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRYpqczqjeDUiu-_BESdr9XpCTXGXeHAK8FKoDVRiChue54mlp33Vc5mHhN5uGsMYz4azH5wcHyYpMRQUnnasgthxIyng2L71k992IW-YfZO7p1WVfAZ7zlJzZZ3UCwNQ2tmRneaK_eIwg/s400/176.jpg" title="Two 1 pound loaves of home made bread." width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Home Baked Bread </td></tr>
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This post is for those of you who are afraid of making bread or don't have the time. 5 minutes is all the time you need. Interested yet? read on.<br />
<br />
Bread is the staff of life and a truly portable food. Born of flour and a little micro-organism yeast. Yeast is found everywhere in the air, on fruits, and on our bodies. How man came to understand and use yeast is unknown. A reasonable guess would be that beer was the first use for yeast. Ancient man could have left a mixture of wheat and water too long and when the carbon dioxide bubbles and alcohol formed they created an interesting fragrance and the curious human drank it. There is even a theory that <a href="http://www.livescience.com/10221-beer-lubricated-rise-civilization-study-suggests.html" target="_blank">beer is the reason for civilization.</a> Then, tired of eating unleavened bread, someone dumped more flour into the beer mash and baked the result - bread was born. <br />
<br />
The economics of bread is as astounding as the simplicity of the recipe. Grocery Store bread costs $2.75 for a 2 pound loaf, flour is around $2.59 for 5 pounds that will make 5 pounds of bread. If your family goes through 2 loaves of bread a week your yearly bread budget is $286. If you made your bread, you would cut that cost down to $108. Not only would you save money but the bread is better tasting and has no additives.<br />
<br />
Bread is made from 4 basic ingredients: Wheat Flour, Salt, Yeast, Water. Simple and tasty. You will notice there is no sugar in basic bread. That's because the starch in flour will break down into simple sugar and feed the yeast. This happens rapidly. Salt retards the yeast growth a little and gives bread a finer texture and better flavor. Simple! The yeast I recommend be bought in 1 lb bulk packages of dry-active yeast and not the little envelopes that tend to contain yeast that is not interested in rising. Yeast should be stored in the freezer to keep it alive and active.<br />
<br />
Now to make the bread. 5 minutes, I promise.<br />
One 5 quart ice cream pail or any 5 quart container with a lid<br />
From the tap - 3 cups hot water<br />
Dump in 1 T yeast and 1T salt<br />
Dump in 6 1/2 cups of flour<br />
Stir with a spoon to moisten all the flour - dough will be wet<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjlQr5ZlcHZnCUsIUesi5Lc8JVl1b-ptWS994IYQ0hE-vWji51CCm7Wo3GoxyHgTn-fgOL-qplGrY71fp9rOuKcTggA2mjYDoY_PuPUP7nl8YJ08NOe_JRiCUyYCuc7nRm5tnxn0KQ_KZM/s1600/166.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Bread Dough" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjlQr5ZlcHZnCUsIUesi5Lc8JVl1b-ptWS994IYQ0hE-vWji51CCm7Wo3GoxyHgTn-fgOL-qplGrY71fp9rOuKcTggA2mjYDoY_PuPUP7nl8YJ08NOe_JRiCUyYCuc7nRm5tnxn0KQ_KZM/s320/166.jpg" title="Moistened bread dough mix" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Bread Dough looks lumpy but is completely moistened</td></tr>
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Let sit while you go watch an hour of TV<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivfzsLfpPWNnlZrx2g6nhUM5oRgFXh9Rd90oEZ-Mw9YoB-VZ05tejpALZm0NAHlXx5FUKMcg8py45k4_779Avcr1G8KpMLuud7E6lbfp_uo-jiMr5GIt5ZQ2wBje07UG7f_UvOG9LT8ASZ/s1600/168.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="bread dough rising" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivfzsLfpPWNnlZrx2g6nhUM5oRgFXh9Rd90oEZ-Mw9YoB-VZ05tejpALZm0NAHlXx5FUKMcg8py45k4_779Avcr1G8KpMLuud7E6lbfp_uo-jiMr5GIt5ZQ2wBje07UG7f_UvOG9LT8ASZ/s320/168.jpg" title="First rising of bread dough" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After the dough has been able to rise - it is double in bulk</td></tr>
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Wet your hands and punch down the sticky dough, bang the container a few times to get it down.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYpsAGYqz869h-KI181Pl1G45WxO9Ack9qXIXMivVOV-j6OskCxrD89NKyi0GuG6uRTUKwUcbTzzlX12tc42tVtYzCLkwP-Ai6EVF-_Xje1mRi7Avsm4-tZpXFtiL64IauuKUq-7Yj09ty/s1600/169.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="rising bread dough. " border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYpsAGYqz869h-KI181Pl1G45WxO9Ack9qXIXMivVOV-j6OskCxrD89NKyi0GuG6uRTUKwUcbTzzlX12tc42tVtYzCLkwP-Ai6EVF-_Xje1mRi7Avsm4-tZpXFtiL64IauuKUq-7Yj09ty/s320/169.jpg" title="Punched down bread dough" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">punched down dough, you can see the finger prints! </td></tr>
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Snap on the lid and stow the dough in the refrigerator overnight. The dough will stay good for 3 days in the refrigerator so no hurry.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZTv9Io3t1ruHOrX8eCVBL9VoDSp-m3UM7CrjqxnqbPZF32yzBn4JTiBv-paOL65O3gaB87bPM0S1OYPM07DT7oOBEu4HgXjCZF5U7Og5A-3QuK5latcdcITCyRohO-_EpkPXFEIPTkfzN/s1600/167.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="bread dough" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZTv9Io3t1ruHOrX8eCVBL9VoDSp-m3UM7CrjqxnqbPZF32yzBn4JTiBv-paOL65O3gaB87bPM0S1OYPM07DT7oOBEu4HgXjCZF5U7Og5A-3QuK5latcdcITCyRohO-_EpkPXFEIPTkfzN/s320/167.jpg" title="bread dough in ice cream container" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Safe in the ice cream bucket and ready for the refrigerator.</td></tr>
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The dough will continue to rise and fall without any intervention while it is in the refrigerator. This will release the sugars from the starch of the flour and give the bread a silky texture. There is no kneading with this bread, all the kneading is accomplished while you sleep.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif_6839SU-pCGIJiyX47u9FomGT5zX8Z3s_7hz3M-lArzYTQn1IpH3H23zCxvANYdNX9mZYFDhdP1dzAO85-zw2bp49dyfo9gx2PL1BU9HuUxqhQt8FOgwxM5nWLTKj6-h_ZKDXnwfg2hZ/s1600/170.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif_6839SU-pCGIJiyX47u9FomGT5zX8Z3s_7hz3M-lArzYTQn1IpH3H23zCxvANYdNX9mZYFDhdP1dzAO85-zw2bp49dyfo9gx2PL1BU9HuUxqhQt8FOgwxM5nWLTKj6-h_ZKDXnwfg2hZ/s320/170.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Refrigerated dough has a silky texture</td></tr>
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When ready to bake: you will need 2 one pound bread pans or one 2 pound bread pan<br />
Grease the pans<br />
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Wet hands and pull out the dough and shape it into loaf shapes (dough is cold and never touches anything but your hands and the bread pan.) and place in pan(s), Grease the top of the loaves to prevent them from drying out. Let them rise about an hour.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIn344yBCIjCOZMltyRxYwfQv4wZ3Ud5ja2aEIUb1gFjFJILBsmrFj3c0jDbhWjWylCScOQgQArRT1-qjQwvHsjAxaxVbSBeFEDsqEWdDJV7YN75Uvno2tXDwQZ9AbAfzPvm8oV6gL0nvf/s1600/172.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIn344yBCIjCOZMltyRxYwfQv4wZ3Ud5ja2aEIUb1gFjFJILBsmrFj3c0jDbhWjWylCScOQgQArRT1-qjQwvHsjAxaxVbSBeFEDsqEWdDJV7YN75Uvno2tXDwQZ9AbAfzPvm8oV6gL0nvf/s320/172.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">dough just peeps over the edge of the bread pan</td></tr>
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Pop them into a pre-heated over at 350 degrees for 40 minutes. When done, the loaves will be golden brown and sound hollow when thumped. Turn the pans on their side to cool. Cooling on the side allows the bread to come free from the pan and it also changes the direction of the carbon dioxide bubbles in the bread ensuring even cooling.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw_k5iAvsm8Dwsmke_CZiRzNAjwmI7k6cMF-i_IrKNNx_VVviKgfXPgTXHHw7nxMA6xHSXL-hrI0K96j6OzbWkbM-BfoX-MgtmSvF5tJ7tAPLFl7lWZb6zKof8Z9JHy4fgvmkQkToykC_E/s1600/175.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw_k5iAvsm8Dwsmke_CZiRzNAjwmI7k6cMF-i_IrKNNx_VVviKgfXPgTXHHw7nxMA6xHSXL-hrI0K96j6OzbWkbM-BfoX-MgtmSvF5tJ7tAPLFl7lWZb6zKof8Z9JHy4fgvmkQkToykC_E/s400/175.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Golden loaves rest on their sides to cool </td></tr>
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Substitutions: (loaves will require more rising time and will be denser )<br />
2 Cup rye flour for 2 Cup white flour + 2 tablespoons of molasses <br />
1 Cup wheat germ for 1 Cup white flour + 2 tablespoons of molasses<br />
1 Cup Oatmeal for 1 Cup white flour<br />
3 Cups whole wheat flour for 3 Cups white flour<br />
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<div class="separator" style="clear: both; text-align: center;">
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Hollis Martinhttp://www.blogger.com/profile/00861701323452841811noreply@blogger.com0tag:blogger.com,1999:blog-1567622917691846589.post-29689760306930485552013-01-12T10:39:00.002-08:002013-01-12T10:39:34.463-08:00BEST EVER BANANA BREAD FOR 100 YEARS<div style="text-align: left;">
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BEST EVER BANANA BREAD FOR 100 YEARS<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtp_nPh0RBoHsVQZhWMnXOnO4ajcE8pocRFVQvxkBwzKGiq4fP43efEdHfbBgDiUzXC7NiBp5aO6RzXzLwBJ_1YjLVIQyDOVZkyP_D4ZwcEPK2-7YU5xkhcuvvYv9vmqs-D9W6iQCSZZLX/s1600/baked+loaf.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Banana Bread in pan" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtp_nPh0RBoHsVQZhWMnXOnO4ajcE8pocRFVQvxkBwzKGiq4fP43efEdHfbBgDiUzXC7NiBp5aO6RzXzLwBJ_1YjLVIQyDOVZkyP_D4ZwcEPK2-7YU5xkhcuvvYv9vmqs-D9W6iQCSZZLX/s320/baked+loaf.JPG" title="Banana Bread in pan" width="287" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh from the oven - Banana Bread</td></tr>
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"Best Ever" An amazing claim but true! This is such a simple, flavorful bread. This recipe has been in my family for over 100 years! In my recipe box it is labeled "Best Ever Banana Bread" and it is. It is best eaten the second day but most loaves don't last that long. This simple quick bread is a treat both winter and summer. Some simple rules about quick breads: Unlike muffins, quick bread batters need to be beaten to completely fragment the fruit, fat and flour mixture. Use a hand mixer and even though you can mash up the bananas with a fork, avoid the temptation and break out the hand mixture.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYTvohaPN8hErVMMMmhLWRK80-JIP9cQlwWWAfVXI4gU5ES5_JGYXJ4wfK_MA2qe-s8fFKhTaf3jvJVDH5Qm0LlzU7cav-KlomaRo7AINwSAQ-5GwcKYznyYluQZUUyMDB-phL12FM49AQ/s1600/banana+egg+fat+mixture.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Banana Bread: Sugar, egg, fat, vanilla, bananas mixture" border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYTvohaPN8hErVMMMmhLWRK80-JIP9cQlwWWAfVXI4gU5ES5_JGYXJ4wfK_MA2qe-s8fFKhTaf3jvJVDH5Qm0LlzU7cav-KlomaRo7AINwSAQ-5GwcKYznyYluQZUUyMDB-phL12FM49AQ/s200/banana+egg+fat+mixture.JPG" title="Banana Bread: Sugar, egg, fat, vanilla, bananas mixture" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mixture of Banana, Fat, Egg, Sugar</td></tr>
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Quick breads are 'dump' breads. What the heck, you say? Dump recipes do not require special treatment or order for ingredients to be added. You start with the wettest, mix them and then dump in the dry.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlVJBpoqgEcHuNt7tmUXGfUkv0aXxLZKqLB-x-Nz4B2zIlQ9UKD-vD90EZkOBedv90hLIoxTsgwl4B45GDIU0WGHg2OlbvNVcRSP5zaj-NIsurAmRYwritVRznr8ThoM-sYK_S52rc0i2u/s1600/Measure+in+hand.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Measuring using the hollow of your hand" border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlVJBpoqgEcHuNt7tmUXGfUkv0aXxLZKqLB-x-Nz4B2zIlQ9UKD-vD90EZkOBedv90hLIoxTsgwl4B45GDIU0WGHg2OlbvNVcRSP5zaj-NIsurAmRYwritVRznr8ThoM-sYK_S52rc0i2u/s200/Measure+in+hand.JPG" title="Measuring using the hollow of your hand" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hollow of my hand with 1 tsp of baking soda</td></tr>
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Measuring for quick breads is not an exact process. You can use your hand. I always measure this way for recipes that are somewhat forgiving, candies are the exception to the rule. Candies are exact and any deviation will result in a disaster. The hollow of your hand is 1 tsp. See the example picture. I like this way for salt and baking soda and powder as they tend to have lumps that will spoil the product. In my hand I can crush all lumps and insure the eater will not find a surprise lump of soda.<br />
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If there are components of a quick bread that need to remain whole, like nuts, stir them in last. A bit of good news is that grocers place ripe and over ripe bananas on sale, often selling them for a pittance. Usually it is the color of the peal and not the ripeness of the banana that sends them to the sale isle. This bargain and should be scooped up and turned into the tasty treat. Banana bread freezes well and I always feel elegant when I know there are a few loaves tucked away in the freezer. Be sure to freeze them is freezer bags when the loaves are cold. <br />
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Ready to go, here's what you need. Oven at 325 degrees and it will bake for 1hour 15 minutes.<br />
3 over ripe bananas (remove only the bad spots)<br />
1C sugar<br />
1 egg<br />
1/2 tsp vanilla (the vanilla will point up the banana flavor)<br />
1/4 C fat (I use butter and if you are fat averse you can omit it - the loaf will be just a little chewier)<br />
2 C Flour<br />
1 tsp baking soda<br />
1 tsp salt<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilYH7_nFJthOAfaMwrvd2Jg__X6I-bLUyom83ckXWAjVl_LmOeOie0DILXZ4dbJSSDFX2yFHWlIwWY9wKtDzSdZ3PGMhBTyOZMRz9n4VU9_87vU-vLTzOe2T5Z4HCrCTfXfFXj9k2E7zVm/s1600/complete+batter.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Banana Bread Batter" border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilYH7_nFJthOAfaMwrvd2Jg__X6I-bLUyom83ckXWAjVl_LmOeOie0DILXZ4dbJSSDFX2yFHWlIwWY9wKtDzSdZ3PGMhBTyOZMRz9n4VU9_87vU-vLTzOe2T5Z4HCrCTfXfFXj9k2E7zVm/s200/complete+batter.JPG" title="Banana Bread Batter" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finished batter ready for the bread pan</td></tr>
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I put the first 5 ingredients in the bowl and beat it until it is a fine mixture. Then dump in the rest and beat into a batter. It will be somewhat lumpy just make sure all the banana is blended.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHXLdFIjwsBlx3Y6LORRNCOwM57E50kDxkWhjA3ZMIkyJ_bfSJiuRldBVet46vTCi6ABV_Avf3bkWYyJrG7cTV68PDgIhZoC9LrD7BVCGOKZFi9aKBdZhp1cR4nqJAGcoVEEu8Pv4jb3vU/s1600/sliced+bread.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Banana Bread, First slice" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHXLdFIjwsBlx3Y6LORRNCOwM57E50kDxkWhjA3ZMIkyJ_bfSJiuRldBVet46vTCi6ABV_Avf3bkWYyJrG7cTV68PDgIhZoC9LrD7BVCGOKZFi9aKBdZhp1cR4nqJAGcoVEEu8Pv4jb3vU/s320/sliced+bread.JPG" title="Banana Bread, First slice" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The first slice of Banana Bread</td></tr>
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This is a somewhat stiff batter. pour into bread pan and bake. Your home will now be filled with the fragrance of banana bread, let it cool before you dig in. It's hard to wait but it will be worth it.<br />
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Variation: if you want to add something special - add the zest of one orange and nuts are always welcome.<br />
For spreads, Nutella is amazing for the chocolate lover - a little sweet for my taste. I like cream cheese, it is subtle and compliments the bread.<br />
<br />Hollis Martinhttp://www.blogger.com/profile/00861701323452841811noreply@blogger.com0tag:blogger.com,1999:blog-1567622917691846589.post-50949435519538183942013-01-04T14:47:00.001-08:002013-01-12T10:41:27.833-08:00Winter and Soup and the Why of it All<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigqVPZAiUdzmk9JsmwkkHvCFYnDe38PsrnJyK-D0hbjaDS3R7MLhz_KqmKbzaD3eoP5gjrjmr4CqVIR_9pXCeBDnsV9rVJY9-gSfk104zXqgm2X1GCbCuvwO1fB08IMPH7_mQb-Y-OjUfq/s1600/Calico+Bean+Soup.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigqVPZAiUdzmk9JsmwkkHvCFYnDe38PsrnJyK-D0hbjaDS3R7MLhz_KqmKbzaD3eoP5gjrjmr4CqVIR_9pXCeBDnsV9rVJY9-gSfk104zXqgm2X1GCbCuvwO1fB08IMPH7_mQb-Y-OjUfq/s320/Calico+Bean+Soup.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Calico Bean Soup: Ground Beef base, Beans, Barley, Tomato. </td></tr>
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We all love soup, warm and dense winter soups. I am partial to the soups with veggies and grain in them. I'm not as fond of soups with pasta. So Chicken and Rice, Beef Barley,Vegetable Beef, Corn Chowder, and Calico Bean are all at the top of my soup list. These are the soups that have a dark savory multilayered flavor system that make them so very satisfying.<br />
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Soups are easy to make. There is a little secret, of course, to the spices and vegetables that add the multi layers and healthful support to soup. If you remember the song Scarborough Fair, by Simon and Garfunkel, you have most of it. Parsley, Sage, Rosemary and Thyme. Add to that sautéed onions and minced garlic you have the rest. Below I have listed what they bring to the soup. I have also listed the vegetables common to soups and how they fit in the sweet, savory, pungent, and acid of soup.<br />
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<span style="font-family: Times, Times New Roman, serif;"><b>Parsley </b>-<span style="background-color: white; line-height: 19px;">Parsley is a good source of antioxidants, folic acid, vitamin C, and vitamin A</span><span style="background-color: white; line-height: 19px;">. Proclaimed health benefits include anti-inflammatory</span><span style="background-color: white; line-height: 19px;"> properties and a boost to the immune system</span><span style="background-color: white; line-height: 19px;">.</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><b>Sage</b> - It's<span style="background-color: white;"><span style="line-height: 19px;"> uses as an anti-sweating agent, antibiotic, anti-fungal, astringent, antispasmodic, estrogenic, hypoglycemic</span></span><span style="background-color: white; line-height: 19px;">, and tonic are documented. </span><span style="background-color: white; line-height: 19px;"> In a double blind, randomized and placebo-controlled trial, sage was found to be effective in the management of mild to moderate Alzheimer's disease. See, those ancient folks knew what they were doing. </span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><b>Rosemary</b> - <span style="background-color: white; line-height: 19px;">Rosemary contains a number of potentially biologically active compounds that are antioxidants</span><span style="background-color: white; line-height: 19px;">. It has been used for centuries to improve memory. </span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><b>Thyme </b>- <span style="background-color: white; line-height: 19px;"> It has antiseptic and </span><span style="background-color: white;"><span style="line-height: 19px;">anti fungal properties. Oil of Thyme or Thymol is the active ingredient in Listerine. It also has antibiotic properties and before</span></span><span style="background-color: white; line-height: 19px;"> the advent of modern antibiotics</span><span style="background-color: white; line-height: 19px;">, oil of thyme was used to medicate bandages.</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><b>Onion</b> (Leek) - They are known for their anti-inflammatory<span style="background-color: white; line-height: 19px;">, anticholesterol, anticancer, and </span>antioxidant<span style="background-color: white; line-height: 19px;"> properties. For a more delicate and warmer flavor, substitute Leeks for Onions. You will be amazed at the subtle over and under tones. </span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><b>Garlic</b> - This is a virtual pharmacopeia. It is an <span style="background-color: white;"><span style="line-height: 19px;">antibacterial, antiviral, and antifungal agent. Thought to lower cholesterol and remove plaque to name some of the cardio-vascular healing properties. </span></span></span><br />
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white;"><span style="line-height: 19px;">Wow, no wonder soup is a "</span></span><span style="line-height: 19px;">souper" - healthy food! And it's so easy to make. So let's get started!</span></span><br />
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19px;">General measurements:</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19px;">1/2 gallon water (two cups less if you do not use any grain such as rice or barley)</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19px;">1 lb of meat (do not count bones)</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19px;">1 C grain</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19px;">1-4 C vegetables</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19px;">Base of 1 C diced onions, 1T minced Garlic 1 tsp each of Parsley, Sage, Rosemary and Thyme</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19px;">Salt and pepper to taste (begin with 1 T salt you will need more. (You can also use 4 bullion cubes instead of salt for a richer flavor)</span></span><br />
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19px;">All soup begins the same way. For every 1/2 gallon of liquid: sauté 1 cup onions, 1T minced garlic in oil (I like Pompeian light olive oil ) till onions are transparent. Add to liquid along with 2T Parsley, 1tsp each of Sage, Rosemary, Thyme. </span></span><br />
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19px;">A word about raw and cooked meat. </span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19px;"><b>Raw</b></span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19px;">Raw beef needs to be seared on all sides. This greatly improves the flavor of the meat. Soups that start with raw meat will need to cook all day long so they are good crock pot candidates. Raw Chicken: It is best to cut up the chicken or start with cut up chicken. Remove parts that have tiny bones like the back and wing tips. This will save you lots of time fishing them out of your soup. Blanch the chicken before you add it to the soup pot. I like to put my cut up chicken in a colander and pour boiling water over the pieces. That is enough to remove excess blood and fat that will be unattractive in the soup and it will improve the flavor of the chicken. Then add the Chicken to the soup pot and again, cook it all day long. </span></span><br />
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19px;"><b>Cooked</b></span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19px;">Add the cooked meat to the soup pot as is. There is not need to do anything other than cut it into chunks. The time the soup cooks is greatly reduced to an hour. </span></span><br />
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19px;"><b>Ground</b></span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19px;">Ground meat is browned and added to the soup pot. Cooking time will be the same as for the Cooked Meat soup. </span></span><br />
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19px;"><b>Vegetables</b> - 1 cup of each chosen</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19px;">I like to divide them into two categories: sweet, pungent and neutral. The sweet vegetables for soups are peas, parsnips, carrots and squash. The pungent vegetables are Brussels sprouts, peppers, broccoli, and celery. The neutral vegetables are corn, green beans, lima beans, spinach, and okra. Use only one sweet vegetable and pungent vegetable in any soup. You want them to own their flavor layer. </span></span><br />
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19px;"><b>Grains</b> - 1 cup</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19px;">Grain adds thickness and personality to soups. My favorites are rice, potatoes and barley. Quinoa and whole oats are two other options. They add texture and chew to the soup. </span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19px;"><br /></span></span>
<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19px;"><b>Acid</b> - about 2 T do it to taste These are added last, just as the soup is ready to serve as they are the most fragile of all the flavors. </span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19px;">Yes, a good soup needs a source of acid. Tomatoes, lemon and lime are the three acids I like to use. It is the pairing of the Acid with the meat that makes the soup distinctive. (If you use Tomatoes as your acid source, use one can of chunk fruit.</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19px;"><br /></span></span>
<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19px;">For a beautiful Chicken Rice soup use 1 C of chopped spinach for your neutral vegetable, diced carrots for your sweet and 1/2 cup of finely chopped celery for the pungent. Use 1 tsp of lime juice with a little lime zest. When you serve it, float a dollop of sour cream with grated ginger . This is a elegant soup and very colorful. It tastes great and is eye candy as well. </span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19px;"><br /></span></span>
<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19px;">There you have it. The basics for soup. Try it out and mix and match the ingredient lists for soups that are your own. </span></span><br />
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19px;"><br /></span></span>Hollis Martinhttp://www.blogger.com/profile/00861701323452841811noreply@blogger.com0tag:blogger.com,1999:blog-1567622917691846589.post-38804732328219866512012-12-31T08:01:00.002-08:002012-12-31T08:01:50.577-08:00Mac and Cheese - Quick, Easy and not from a Box<div class="separator" style="clear: both; text-align: center;">
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Comfort food on cold snowy days has to include Macaroni and Cheese. It's so easy to make from scratch. Here's what you need to keep on hand:<br />
Milk<br />
Kraft Cracker Barrel® Sharp Cheddar Cheese (you can use other sharp cheese)<br />
Creamette® Macaroni<br />
Flour<br />
Salt<br />
Pepper<br />
Butter<br />
Now for the two secret ingrediants<br />
McCormick® Dry Mustard and McCormick® Cayenne Pepper<br />
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I must take a minute here to comment on the Cheese. This is important because it is the taste of the dish. Cracker Barrel Cheddar is made down the street in Wisconsin. So what, you say. I know the cheese makers and in conversations I have learned that milk for central Wisconsin produces the finest Cheddar Cheese in the world. We have two Cheese plants in my little town and both, year after year win international cheese competitions. These plants sell their cheese to Kraft. That's why, for the best flavor I recommend Kraft Cracker Barrel Sharp Cheddar Cheese.<br />
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The way I make macaroni and cheese breaks all the rules but it will always be perfect and so easy to make. Notice there are no measurements. That's how incredibly easy this is.<br />
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Here we go.<br />
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In a Sauce pan of rapidly boiling water add 1 tablespoon of salt and 2 cups of macaroni noodles. (see instructions below on cooking macaroni)<br />
While the macaroni is cooking grate about 1 1/2 cup of cheese (or you can buy the pre shredded cheese and then just use one 8 oz package)<br />
When the pasta is cooked, drain and place back in the pan. Turn the heat down just a little.<br />
Now plop in 2 tablespoons or there about of butter followed by 2 tablespoons of flour. Stir to melt the butter and mix the flour with the butter.<br />
Add enough milk to bee seen but not cover the pasta (this is about 2 cups) I just pour it in until I can see the milk. If you don't add enough, you can always add more later. This is a very forgiving process.<br />
Add 1 tsp of Dry Mustard, 1/2 tsp of Cayenne Pepper, 1tsp of salt, and a sprinkle of black pepper.<br />
Stir until the milk thickens to the consistency of gravy. It should pour off the spoon (again if it is too thick add more milk). When the milk mixture has thickened and is bubbling add the cheese and stir to mix. That's it, you're done.<br />
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If you want to dress up your Mac and Cheese with a Tex-Mex flair, serve with a dollop of Ro-Tel® Tomato and Green Chili and a side of Tostitos® Corn Chips. Comfort food at it's best. <br />
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<i>If you are new to cooking pasta here's the skinny.</i><br />
<i>Add 1 tablespoon salt to 3 quarts rapidly boiling water in deep kettle. Drop 2 cups macaroni into the boiling water gradually so water keeps boiling. Cook, uncovered, at fast boil, stirring occasionally with long fork to prevent sticking. Cook just until tender ( see time on package). Test by fishing out on noodle and eating it, if not done cook 1 minute longer.
</i>Hollis Martinhttp://www.blogger.com/profile/00861701323452841811noreply@blogger.com0tag:blogger.com,1999:blog-1567622917691846589.post-14880076788881581852012-12-26T16:51:00.001-08:002012-12-26T16:51:25.564-08:00Bulk freezing of Onions, Celery and other aromatics <br />
You want a great soup, stew, dinner and you want it quick. If you keep fresh celery and onions always on hand you know you throw most of them away. Their shelf life is limited as they get rusty and limp. Also, who wants to cry every time you make a stew? If you start your stew, like I do, in the crock pot in the morning - you don't want to go to work smelling of chopped onions. That's a good way to spend the morning alone. So here's a solution: your freezer! I chop and freeze 5 to 10 lbs of onions at a time, less of celery and peppers. One gallon freezer bag will hold 5 lbs. It's easy and will take under 30 minutes to prepare and chop large aromatics like celery and onions, 5 minutes to wash and freeze leafy herbs. The key to this is the oil, it keeps the vegetables from clumping and seals them from freezer burn and taste change.<br />
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Having these aromatics on hand at easy reach will change the way you make dinner and save you time and frustration.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWnlopu2dZ_e8O_TMBFyWOyda6Q7VtUxnKL-2_0U-VJ3c7cn5Cfv6ujPz1IictDos6FXRGsdcQZGtEyY_RzTQsaDFSOceY1n5xR6ngsQkq9I3bs3JffDbRauUypBnq6uWgOastKXDfCzwz/s1600/Chopped+Celery.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWnlopu2dZ_e8O_TMBFyWOyda6Q7VtUxnKL-2_0U-VJ3c7cn5Cfv6ujPz1IictDos6FXRGsdcQZGtEyY_RzTQsaDFSOceY1n5xR6ngsQkq9I3bs3JffDbRauUypBnq6uWgOastKXDfCzwz/s320/Chopped+Celery.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Drizzle oil over the top </td></tr>
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I keep bags of chopped celery, peppers, onions, Parsley, Thyme, Basel, and Sage frozen in my freezer. They will keep for 3 to 6 months and are a real timesaver not to mention they taste like fresh. What you need beside your freezer:<br />
Freezer bags ( either Glad® or Ziploc® they have the best seal)<br />
Pompeian Extra virgin olive oil (If you like the buttery taste of olive oil use the dark green oil, if not use the light oil)<br />
Large jellyroll pan or cookie sheet with sides<br />
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<tr><td class="tr-caption" style="text-align: center;">break up Onions and store in bag</td></tr>
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Next step: Onions, Peppers, Celery<br />
Coat the bottom of the pan with a generous amount of oil<br />
Place onions in cold cold water to clean and peal. The cold water will revive the freshness of the onion. <br />
Chop the onions and place on cookie sheet or jellyroll pan.<br />
When all the Onions are chopped, drizzle oil over the top and place the pan in the freezer to freeze overnight. Next day break up and place in freezer bags. That's it.<br />
Follow the same procedure for peppers and celery<br />
The oil will prevent freezing into lumps. To use simply measure and place in your dish.<br />
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<tr><td class="tr-caption" style="text-align: center;">Leafy herbs freeze as is - remove large stems when frozen</td></tr>
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Parsley, Thyme, Basel, Sage or any leafy herb<br />
The procedure is somewhat similar with the exception of the chopping.<br />
Place in very cold water,<br />
Coat the bottom of the pan with oil<br />
take out of the water and pat dry then place on the pan one layer deep.<br />
Do Not add more oil.<br />
Set in freezer overnight<br />
Next morning remove large stems from Thyme and Parsley, place in freezer bags.<br />
To use, crumble frozen herbs into stews and soups for a fresh herb taste.<br />
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Happy cooking<br />
<br />Hollis Martinhttp://www.blogger.com/profile/00861701323452841811noreply@blogger.com0tag:blogger.com,1999:blog-1567622917691846589.post-51980140853383619912012-12-24T15:40:00.003-08:002012-12-24T15:40:47.521-08:00The Freezer is your best friend for quick, great meals<br />
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Life is very fast these days, and we are all very busy. In most homes both partners work. Breakfast and dinner are easy meals to opt for fast or convenience foods. So why not make it easy in the morning? Cook all the bacon or sausage and store it in the freezer. It is so easy to pop it in the microwave. Add a scrambled egg, bagel some cheese and a quick breakfast for on the go folks. Time to prepare this Breakfast is under 2 minutes.<br />
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Now to tackle Dinner. When you need to make a little, make a lot. The secret is it takes the same amount of time to make 1 meatloaf or 10. So making multiple dinners at the same time is a no brainer. After dinner package up the multiples and tuck them away in the freezer for future meals. This making multiple meals works well with any casserole dish as well as the following:<br />
Meatloaf<br />
Pot roast<br />
Stew<br />
Pulled Pork<br />
Chicken (Freeze meat off the bone)<br />
Chicken and Dumplings<br />
Spagetti<br />
Lasagna<br />
Enchiladas<br />
All Soups<br />
All Roasts (make sure to slice all the meat)<br />
<br />Hollis Martinhttp://www.blogger.com/profile/00861701323452841811noreply@blogger.com0tag:blogger.com,1999:blog-1567622917691846589.post-26017181059909147242010-09-04T16:08:00.000-07:002010-09-04T16:08:34.356-07:00A Recipe for a Rainy Day - Where did the Oxygen go?Here is a little bit of kitchen science that will give your little ones a head start on science this year. Schools usually just draw pictures and tell the kids about oxygen and how much there is of the stuff in the air, but you can give your kids an actual visual representation. They can watch it happen and see the results. I always think that doing is better than being told. So if you have a rainy day and want to smarten up the kids, have a go at this recipe for success and let the kids help. (you will like it too, I promise) <br />
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Room air contains about 21% oxygen and an exhaled breath about 16%. This demonstration will provide a visual to support these values in a way that children can understand. Oxygen is a necessary component of any fire. This demonstration also stresses this in a way that small children can understand.<br />
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What you need:<br />
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1 shallow bowl<br />
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1 candle - This can be any type but small birthday candles work best. Attach the candle to the bottom of the bowl using hot wax.<br />
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A few drops of food color so we can see the water – blue is the preferred color but any will do.<br />
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A clear jar that is tall enough to invert over the candle and has straight sides; you will want make a scale on the side of the jar – I use duct tape. Mark of the jar in tenths<br />
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The first experiment will be with room air. <br />
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Put some water in the dish (about 1/3 of what the jar can hold) into the dish with the candle and add a few drops of food coloring to make the water more visible. Light the candle and quickly invert the jar over the candle and into the pool of water sealing the air and candle inside the jar. Now watch as the candle flickers and goes out. You will see the water rise inside the jar. It will rise to be near the 2nd mark on the scale or 2 tenths which is 20%. (If you do this over again, make sure to force new room air into the jar as the air from the last burning will be trapped inside and your results will be inconsistent.)<br />
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Questions to ask:<br />
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Why did the candle go out? . Because there wasn’t enough oxygen in the air in the jar to support a flame any more, and without oxygen you can’t have fire. <br />
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How much oxygen was in the air? You should have just about 20% of the jars capacity filled with colored water. <br />
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Now do this again with exhaled air. <br />
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Refill the dish and light the candle. Have one of the children blow hard into the jar until they run out of breath. Quickly invert the jar over the candle just like you did before. The candle will go out much faster and a water level in the jar will rise to just about 1/10th of the jars capacity or the first mark on your scale. <br />
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Questions to ask:<br />
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Why did the candle go out so fast? When you exhale air it doesn’t contain very much oxygen because you use it in your body.<br />
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How much oxygen was left in the air? About 16% or less.<br />
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Have fun with this.Hollis Martinhttp://www.blogger.com/profile/00861701323452841811noreply@blogger.com0tag:blogger.com,1999:blog-1567622917691846589.post-81414302516648448612010-07-13T08:14:00.000-07:002010-07-13T08:50:30.921-07:00Making Yogurt - Anyone can do it!Love Yogurt? – It’s not that hard and it’s so good for you! <br />
<a href="http://www.webmd.com/diet/features/benefits-of-yogurt">Web Md</a> has an awesome article on the health benefits - Check it out <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi541kLOR_jDKPAuy9pp6rrAEyRUtYiiy_HvfHbbtnQ1J3C47v6F717U5nDiaMIC3cC8Qyq2p8wL0uc8l7r8alDRNmkKteDbSZaW65IHwus8tfCmcpduDrmwO89coU9rr5MRjFqpzAeKxuZ/s1600/yogurt+parfet1.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi541kLOR_jDKPAuy9pp6rrAEyRUtYiiy_HvfHbbtnQ1J3C47v6F717U5nDiaMIC3cC8Qyq2p8wL0uc8l7r8alDRNmkKteDbSZaW65IHwus8tfCmcpduDrmwO89coU9rr5MRjFqpzAeKxuZ/s200/yogurt+parfet1.jpg" width="141" /></a>I have problems with products that are produced in factories with lots of additives. You know, the million cow hamburger. The quality control in my kitchen is much better and guess what - no additives! I know I have a fresh product that hasn’t been sitting in a warehouse or been left on the loading dock for hours in the heat. If it's going into my body, I what control of what's in it.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">This is so simple and cost effective! I make 32 oz at a time (that’s about 5 containers). The cost to me is 60 cents a batch. My daughters, who have young children, make it by the gallon. Topped with fresh fruit and crunchy cereal is our favorite way to serve it. Yum!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Here are some of the critical rules:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1. It is best to use whole milk (it’s the fat in the milk that make it creamy). The low fat yogurts on the market use pectin or gelatin to make the product "gel" or hold together. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2. Temperature is critical! Use a thermometer to determine the temperature of the milk. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3. You need live culture. <span class="goog-spellcheck-word">Dannon</span> all Natural will do nicely as will any other yogurt with live culture.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4. Do not add anything other than vanilla to the milk, all the flavorings and sugar are added after the yogurt is made. This is because these additives can interfere with the inoculation and growth of the culture that makes the cheese. Honey and other sweeteners can cause the culture to fail, but once incubated and cooled they may be added.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">(note: my daughters add sugar before the milk is cultured and the product turns out a little thin but they like it.)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Equipment you will need</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">A thermometer that will measure up to 200 degrees and as low as 90 degrees. I use the little cooking thermometer but I have used a meat thermometer too. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Glass jars to hold the yogurt. I use canning jars, but you can use any glass container you can put a lid on. You aren't going to need to seal the lid so any covering, even wax paper and a rubber band will do.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Two quart jars with lids to hold boiling water. I use old mayonnaise jars and canning lids because I don't have to worry if they happen to tip over.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">A thermal container to be the incubator for the yogurt. I use grocery thermal bag (I think it cost me a dollar) but you can use anything that will hold heat, even bath towels.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">How to do it.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1. Heat the milk to 180 degrees and then take it off the heat. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2. Cool the milk to just under 100 degrees. I also get the jars of hot water ready now (microwave each jar on high for 4 minutes with the top off. When done close the jar)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3. Now stir up the starter yogurt so it is creamy and add it to the cooled milk. Stir until completely mixed into the warm milk.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4. Fill your jar with the yogurt milk and cap with lid. Place in the center of the incubator. Place the hot water jars on either side of the yogurt jar. Make sure the hot jars do not touch the yogurt jar.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">5. Close up your incubator and cover with a bath towel if you are using a thermal bag. Set it in a warm place for 4 to 8 hours. The longer it incubates the tangier it will be. When you think it is done, take a look. The yogurt in the jars will be thick and not move when the jar is tipped on it’s side. Chill. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">When you get near the bottom of the batch, it’s time to make some more. Just use the remaining yogurt as the starter for the next batch.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Want to make a thinker yogurt or a more calcium rich yogurt? For every quart of milk add 1 cup of powdered milk. This will produce a thick, calcium rich product. Happy eating and good health.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Hollis Martinhttp://www.blogger.com/profile/00861701323452841811noreply@blogger.com0tag:blogger.com,1999:blog-1567622917691846589.post-1851913806493786312009-02-25T08:47:00.000-08:002009-03-02T07:17:56.472-08:00Easy Breezy Comfort FoodThis takes 10 minutes or as long as it takes to cook <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">spaghetti</span> noodles. It's a wonderful fast meal that everyone will like and it's full of Omega 3, Iron and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">protein</span>. This is a beautiful dish all glistening with green, red, with the smokey flavor of bacon. Yum.<br /><br />Serves 4<br /><span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Spaghetti</span> Noodles for 4<br />Fresh spinach 1 pkg baby leaves<br />4 eggs<br />1 clove garlic<br /><span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">Parmesan</span> Cheese to sprinkle on top<br />Fresh tomato 1 large or for a sweeter dish 12 cherry tomatoes<br />8 strips of lean bacon<br />Oregano and Sage - Just a sprinkle of each<br />4 T Olive Oil (Olive oil is more flavorful the darker the color. It is a good idea to purchase a high quality olive oil as it will add an element of flavor not otherwise found.)<br /><br />Bring to a boil water in a tall sauce pan, add salt and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">spaghetti</span> noodles.<br /><br />Cook 8 strips of bacon in the Microwave till crispy ( if you don't have a bacon cooker - make a pad of paper towels and lay the bacon out on the toweling. Cover with a paper towel. Cook 1 minute - check the bacon. If it is not crispy cook for an additional 30 seconds and check. Repeat till bacon is crispy - let cool<br /><br />Rinse the spinach , cut into strips with kitchen shears and set aside to drain<br />Crush the garlic clove and chop fine<br />dice tomato<br />Crumble bacon<br /><br />Noodles should be done. Drain in a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">colander</span> over the sink<br />In the same pan you cooked the noodles in:<br />add 4 T olive oil and bring up to temperature (medium heat)<br />add garlic and saute till fragrant (30 to 45 seconds)<br />add all 4 eggs and scramble in pan<br />add spinach and cook till wilted <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">string</span> constantly<br />Add the spaghetti noodles and continue to mix till spaghetti is back to temperature<br /><br />take off the heat<br />Mix in remaining ingredients Salt to taste and sprinkle with <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">Parmesan</span> cheese to taste<br /><br />Serve and enjoy.Hollis Martinhttp://www.blogger.com/profile/00861701323452841811noreply@blogger.com0