Weekly Roundup - Living On Nothing Edition [Survival Today

Did you hear about the guy that lives on nothing? No seriously, he lives on zero dollars a day. Meet Daniel Suelo, who lives in a cave outside Moab, Utah. Suelo has no mortgage, no car payment, no debt of any kind. He also has no home, no car, no television, and absolutely no “creature comforts.” But he does have a lot of creatures, as in the mice and bugs that scurry about the cave floor he’s called home for the last three years.

To us, Suelo probably sounds a little extreme. Actually, he probably sounds very extreme. After all, I suspect most of you reading this are doing so under the protection of some sort of man-made shelter, and with some amount of money on your person, and probably a few needs for money, too. And who doesn’t need money unless they have completely unplugged from the grid? Still, it’s an amusing story about a guy who rejects all forms of consumerism as we know it.

How to Brew Your Own Beer and Maybe Save Some Money. A fantastic introduction to home brewing, something I’ve never done myself, but always been interested in trying. (@Generation X Finance)

Contentment: A Great Financial Principle. If I had to name one required emotion for living a frugal lifestyle it would be contentment. Once you are content with your belongings and your lot in life you can ignore forces attempting to separate you from your money. (@Personal Finance by the Book)

Use Energy Star Appliances to Save On Utility Costs. I enjoyed this post because it included actual numbers, and actual total savings, from someone who upgraded to new, energy star appliances. (@The Digerati Life)

Over-Saving for Retirement? Is it possible to “over-save” for retirement? Yes, I think so. At some point I like the idea of putting some money aside in taxable investments outside of retirement funds, to be accessed prior to traditional retirement age. (@The Simple Dollar)

40 Things to Teach My Kids Before They Leave Home. A great list of both practical and philosophical lessons to teach your kids before they reach the age where they know everything. I think that now happens around 13 years-old. (@My Supercharged Life)

Index Fund Investing Overview. If you are looking for a place to invest with high diversification and relatively low fees (for broader index funds with low turnover), index funds are a great place to start. (@Money Smart Life)

5 Reasons To Line Dry Your Laundry. My wife and I may soon be installing a clothesline in our backyard. In many neighborhoods they are frowned upon - one of the reasons I don’t like living in a neighborhood. I digress. One of our neighbors recently put up a clothesline, and we might just follow his lead. (@Simple Mom)

* 4 Quick Tips for Getting Out of a Rut * Young and Cash Rich * Embracing Simple Style * First Trading Experience With OptionsHouse * The Exponential Power of Delayed Consumption * How Much Emergency Fund is Enough? * 50 Questions that Will Free Your Mind * Save Money On Car Insurance

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Message: 1
Date: Sun, 21 Feb 2010 07:01:38 -0500
From: Douglas Woodard

Subject: Re: [permaculture] Best edible plants in Zone 5 rain garden?

Suggestions in no particular order:

Nannyberry, Viburnum lentago. Large shrub, often treelike, to 6 metres
or more. The fruit is bland (like a small, very low-density date with a
big stone) but pleasant.

Black Chokeberry, Aronia melanocarpa. Shrub to 2.5 metres.
Fruit can be harsh for fresh eating. Good for juice. High in antioxidants.

Spicebush, Lindera benzoin. Shrub to 3 metres.
While this is not often thought of as edible by humans, I have read of
the fruit being used by a gourmet chef for a kind of relish. I
speculate that it might be used as a minor ingredient in apple pies.
Related to cinnamon. The fruit is about 35% fat and very popular with
migrating birds in the fall. Can take shade. Avoid areas exposed to
wind. Distantly related to cinnamon, similar smell (from bruised twigs
and leaves) and flavour. I’ve seen it growing on heavy wet clay, and on
a moist sandy loam slope.

Wild raisin, Viburnum cassinoides. Shrub to 4-5 metres.
I’m not too sure just how edible the fruit is. 6-9 mm.

Groundnut/Hopniss, Apios americana
Perennial plant, edible root, non-woody vine climbs up anything
available, dies to ground in fall. Likes moist soil with high organic
matter. Suits north edge. Eaten by deer and squirrels, other animals.
Major food plant of native peoples and early European settlers. Much
reduced by settlers’ habit of running pigs in woods.

Info
http://www.hort.purdue.edu/newcrop/nexus/Apios_americana_nex.html

http://en.wikipedia.org/wiki/Apios_americana

http://www.orionmagazine.org/index.php/articles/article/458

Pawpaw, Asimina triloba
Native North American fruit tree, shrub or tree form, to 12 metres.
Bottomland tree. May be able to take a little flooding during growing
season. Often grows as understory tree, in which case poor fruit
production. Avoid locations exposed to wind.
Spreads by root sprouts, forms clonal colonies. 2 clones needed for
fruit. Best to plant at least 2 cultivars or seedlings fairly near each
other.

Info
http://www.pawpaw.kysu.edu

http://www.attra.org/attra-pub/PDF/pawpaw.pdf

Good nursery for grafted trees
http://petersonpawpaws.com
Their cultivar Shenandoah is well regarded.

Northern pecan, Carya illinoensis
Range north in Mississippi valley to southern Iowa.
Bottomland tree. Trees have been known to survive very severe flooding
in growing season, though crop was lost.
In northern areas, problem is nut filling restricted by heat units and
season length, rather than tree survival. Seedlings and selections from
extreme north of range are desirable for this reason.

Info
http://www.songonline.ca/nuts/northernpecan.htm

http://redfernfarm.com

Trees
http://www.grimonut.com

http://nuttreesnorth.com

http://www.nolinnursery.com

http://www.oikostreecrops.com

possibly if nut production not required
http://kellytreefarm.com

Black elderberry, Sambucus canadensis
Shrub to 3 metres. Tough plant. Spreads by root sprouts moderately.
Cultivars available, origin New York State, Geneva station; and
Agriculture Canada, Kentville, Nova Scotia.

Cranberry, Vaccinium macrocarpon

Highbush cranberry, Viburnum trilobum
Upright shrub to 4 metres.
Fruit “can be used to make a delicious jelly, especially tasty with
meat.” There is a cultivar, “Wentworth,” which originated with Prof.
Elwyn Meader in New Hampshire. It appears to be hardy on the southern
Canadian prairies; at least it is sold by nurseries there.

Note that V. trilobum has club-shaped glands on the leaf stalk (petiole)
where it joins the leaf. It is often confused with closely related
European guelder rose V. opulus, which has bristle-tipped stipules and
saucer shaped glands at the junction of petiole and leaf blade, and
foul-tasting fruit.

Sometimes the North American highbush cranberry is classified as
Viburnum opulus var. americanum.

Note that stipule = “a leaflike or scaly appendage, one at each side at
the base of the petiole of the leaf.” If your eyesight is not of the
best, you may need a magnifying glass for these and the glands.

Arrowhead/arrowleaf, wapato, Indian potato, duck potato, Sagittaria
latifolia
Edible root
Grows in standing water, also in soil that is flooded in spring and
stays moist all year.

Info
http://wwmag.net/wapato

http://www.lewis-clark.org/content/content-article.asp?ArticleID=2723

http://www.prairiefriends.org/plantList.html

Red mulberry, Morus rubra
is reported to grow in areas where it is annually flooded. The popular
high-quality cultivar “Illinois Everbearing” is a hybrid of red mulberry
and the Asian “white” mulberry Morus alba.

A good source of information on native plants is the North American
Native Plant Society
http://www.nanps.org

See the links Associations and Plant Sources.

Thanks to my fellow emmebrs of the North American Fruit Explorers
http://www.nafex.org
who helped.

Doug Woodard
St. Catharines, Ontario, Canada

Joan Huyser-Honig wrote:
> Many residential and organizational property owners in our area are planting
> rain gardens, mainly with native ornamental plants. Can anyone recommend
> (native) edible perennials that would do well in a rain garden in Zone 5
> (hardy to -20 F)? As I understand it, rain gardens sometimes hold water for
> up to 48 hours in their deepest sections, so I’d also like to know whether
> recommended edibles can take standing water for two days or whether they
> should be planted more toward the rain garden edges.

Living On A Dime Newsletter - Chicken With Biscuits, Candied Sweet
Potatoes - February 18, 2010

Hi Everyone!

I hope you’re having a GREAT day!!

Thank you for all your comments about mom’s article, “Hard Economic
Times”. (
http://www.livingonadime.com/articles/hard-economic-times.html ) We
had a bigger reader response on this than we’ve had on any other
article, so we are glad to know we aren’t the only ones who think
“the world has gone crazy”. :-) A few readers were under the
impression that we have never been laid off or had “hard times”,
but we’ve certainly had our share.

The point of the story was to illustrate that learning to make
better financial decisions makes it easier to deal with financial
hardships that come along from time to time. This is especially
true when times are good and people have extra money. If we set
aside some of the money in the good times or use it to strengthen
our financial position rather than buy more “goodies” that we don’t
really need, the hard times that follow will not be so hard. Even
if you’re caught in difficult times now, there are things you can
do to make the situation easier and this article was meant to get
you thinking about how to do that.

Also, we do understand that some people have bigger challenges that
the average person— If you’re disabled or are struggling with a
life issue that makes it more difficult financially, it can be
discouraging, but if you keep trying, eventually thing will improve.

In the coming weeks, we’ll include newsletters to help if you’re
dealing with unemployment or if you just want to improve your
financial outlook.

Have a wonderful weekend!

-Tawra
www.LivingOnADime.com

*******************************

Today’s Tips:

* If your bread gets dried out, don’t toss it out. Spread it
with some butter, sprinkle with garlic powder and Parmesan
cheese and broil until brown. You could also spread it with
butter, cinnamon and sugar and broil.

* When cooking veggies, always remember to start anything that
grows under the ground in cold water (for you city slickers
like me, that includes things like potatoes, carrots and
beets) and start anything that grows above the ground in
boiling water (peas, beans and greens).

* Add 1/2 tsp. of bacon grease or other grease to the water
when you boil your sweet potatoes. It will help prevent that
hard to remove substance that sticks to the side of the pan.
This works for other root veggies, too. Those are the ones
grown under ground. ;-)

* Never cover anything that is cooked in milk unless you want
to spend hours cleaning your stove after it boils over.

* Keep a measuring cup in each of your flour and sugar
canisters. I almost never have to dirty a measuring cup
anymore. I also use an ice cream scoop (It measures 1/4 of a
cup) to measure liquids. The lever on it that you use to
scrape out the ice cream works great for scraping out things
like honey or syrup.

Today’s Menu:

Oven Fried Chicken With Biscuits*
Candied Red Sweet Potatoes*
Celery and Green Pepper Sticks
Honey Spice Snaps*

*******************************

Check out Dining On A Dime and make better meals for less!

Dining On A Dime includes over 1200 recipes and tips like these to
help you keep more of your money.

The recipes are easy to cook and can be made with ingredients you
can actually find at your local grocery store! Try Dining on a Dime
and start saving today!

Learn more about it at
http://www.livingonadime.com/books/doddesc.htm

*******************************

Today’s Recipes:

*Oven Fried Chicken With Biscuits

4 -5 Tbsp. margarine (not butter)
4-6 pieces of chicken
1/2 cup baking mix
Salt and pepper
1 can refrigerator biscuits

Melt margarine in a 9x13 pan. Roll chicken into the margarine, then
into baking mix and place back into the pan. Salt and pepper to
taste. Bake at 375 degrees for about 45 minutes until the juices
run clear.

About 5-10 minutes before the chicken is done, push the pieces of
chicken tightly against one side of the pan and lay biscuits into
the pan on the opposite side. Finish baking until the biscuits are
brown.

Note: It’s okay to lay the biscuits in the margarine and all in the
bottom of the pan. That makes the biscuits margarine soaked and
crispy. Oh, yum!

*Candied Red Sweet Potatoes

1 cup sugar
1 cup water
1/2 cup margarine
3/4 cup red cinnamon candies (red hots)
2-3 sweet potatoes, peeled and sliced to 1 1/2” thick

In a large skillet, heat sugar, water, candies and margarine to a
boil. Carefully place sweet potatoes in a single layer in the hot
syrup to cover the bottom of skillet. Cover and cook over medium
heat until done and syrup is thick (about 1 hour). Baste several
time with syrup while cooking.

Note: These can be prepared ahead of time and warmed up.

*Honey Spice Snaps

1 cup brown sugar, packed
3/4 cup shortening
1 egg
1/4 cup honey or dark corn syrup
1 tsp. ginger
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. cloves
1 1/2 tsp. soda
2 1/4 cups flour

Cream sugar and shortening. Add egg and honey or corn syrup. Mix
well. Add dry ingredients. Mix well. Shape into balls about the
size of walnuts. Dip half of the ball in water and then into white
sugar. Place sugar side up on ungreased cookie sheet. Bake at 350
degrees for 12-15 minutes. Makes 2 dozen.

*******************************

From Our Inbox:

“I just wanted to tell you how much I love your website and
newsletter! I’ve gotten so much good advice and so many special
ideas. I pray that God continues to Bless you with all this wisdom
you share with us!!!”

Your friend, Gloria

Visit the Living On A Dime web site at:
http://www.livingonadime.com

*******************************

The Living On A Dime Newsletter Is Published By:

Kellam Media and Publishing, Inc.
PO Box 844, Andover, KS 67002

1. Spicy Mexican Squash Stew
Posted by: “~*Piper*~”

Spicy Mexican Squash Stew

1 1/2 tablespoons olive oil or vegetable oil
2 cups chopped onions
6 garlic cloves, minced or pressed
1/2 teaspoon salt
1 butternut squash
1/2 small fresh jalapeño or other Chile, minced (seeds removed for a milder
“hot”)
1/2 teaspoon ground cinnamon
2/ teaspoons ground cumin
3 cups water
2 cups chopped fresh tomatoes or undrained canned tomatoes (15-ounce can)
2 cups chopped red and /or green bell peppers
2 cups fresh or frozen corn kernels (10-ounce package, frozen)
salt and ground black pepper to taste
sour cream, or grated Monterey Jack cheese or cheddar cheese

Place the oil, onions, garlic, and salt in a nonreactive soup pot. Cover and cook on medium heat for about 10 minutes, stirring often, until the onions are translucent.

Meanwhile, halve and peel the squash, scoop out and discard the seeds, and dice into 1/2-inch cubes (see Note). Add the squash, jalapeño, cinnamon, cumin, and water to the soup pot and simmer for 5 to 10 minutes. Add the tomatoes and bell peppers and cook for 10 to 15 minutes or until all of the vegetables are tender. Stir in the corn and return to a simmer. Add salt and pepper to taste.

Serve each bowl topped with a dollop of sour cream or a sprinkling of grated cheese.

Note: If the cubed squash is 5 cups or more, you may need an additional 1/2-3/4 cup water. You can also substitute packaged raw, peeled and cubed squash that is available the fresh vegetable section of some supermarkets. The pieces may need to be cut in half to make 1/2 inch cubes.

Serves 6 to 8
Yields about 10 cups

____________________________________________
2a. Spicy Fried Potatoes
Posted by: “~*Piper*~”

Spicy Fried Potatoes

1 to 1 1/2 pounds new potatoes, scrubbed but not peeled
2 tablespoons kosher salt
1/4 cup olive oil
4 large garlic cloves
1/2 small dried chile pepper, seeded and chopped or pinch of chili powder
1 to 2 teaspoons paprika

Put as many potatoes in a wide saucepan as will fit tightly in a single layer. Cover with cold water, add salt and bring to a boil. Cover with and cook for 20 to 25 minutes until done but not breaking up. Drain and peel or not as you wish, then cut into slices. Heat the oil in a skillet. Bruise the whole garlic cloves by pressing on them with the flat of a knife and add to the pan along with the chopped, dried chile pepper, if using. When the garlic browns, discard the garlic and chile pepper. Add potato slices over medium-high heat. When they start to color around the edges, sprinkle with the paprika and chili powder, if using, and turn in the pan for a couple of minutes more.

___________________________________________
3. Fats Waller Hot and Sassy Cornbread
Posted by: “~*Piper*~”

Fats Waller Hot and Sassy Cornbread

1 cup stone ground yellow cornmeal
3/4 cup unbleached all purpose flour
1/4 cup whole wheat flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
fresh ground black pepper, to taste
1 cup cream-style corn
1/2 cup corn kernel, fresh (or frozen, thawed if frozen)
1/2 cup sour cream
1/2 cup milk
2 eggs, lightly beaten
2 tablespoons vegetable oil
1 tablespoon light brown sugar (packed)
1-2 fresh jalapeno pepper, seeded, minced

Preheat oven to 400*F.
Butter an 8” square baking pan.
Toss the dry ingredients together in a mixing bowl.
In another bowl, stir the cream style corn and all the rest of the ingredients together until smooth.
Add half the liquid mixture to the dry mixture, stirring just until blended. Add the remaining liquid and again stir until just blended. Pour the batter into the prepared baking pan.
Bake at 400*F. until the top is golden and a toothpick or knife inserted in the center comes out clean, about 25 minutes. Cool slightly in the pan before
cutting into squares. Enjoy!
Note:
For a dark, crisp crust, bake the batter in a preheated, greased cast iron
skillet. Serve fresh and hot with sweet butter and honey!
SERVES 8

This is another great group owned by *~Tamara~*

To visit your group on the web, go to:
http://groups.yahoo.com/group/Simply-Spicy/

=== Google Blogs Alert for: Urban Chicken farmers ===

Urban farmers fight to keep animals in city | Food & Cooking
By admin
Related Posts: Brooklyn’s Backyard Chicken Keepers *food curated* Urban
Chicken Coops on City Tour Seed Catalogs: A Gardener’s Muse How Cows
(Grass-Fed Only) Could Save the Planet An Urban Farm Sprouts in the Heart
of Shenzhen A Guide ...
http://food.hikool.com/urban-farmers-fight-to-keep-animals-in-city/
Food & Cooking
http://food.hikool.com/

Dark Days 09/10 :: Week #13 Recap (PNW) « (not so) Urban Hennery
By Anita
Lauren at Dropstone Farms broke her cardinal rule: She made a party recipe
without testing it first! But she used Julia Child’s recipe, so of course
the gentse waterzooi — a Belgian stew of chicken and julienned vegetables
— that she ...
http://urbanhennery.com/2010/02/16/dark-days-0910-week-13-recap-pnw/
(not so) Urban Hennery
http://urbanhennery.com/

Do chickens need to be deworm?
By Stein
But, once you learn your unique pet in a chicken, you’ll certainly become
hooked on these wonderful birds. They are not indoor pets, but are pets
just the same and will bring happiness to the urban or rural farmer. ...
http://www.chickencoophq.com/1350/do-chickens-need-to-be-deworm/
Chicken Coop Hq
http://www.chickencoophq.com/

Become a Cricket Farmer! Or Just buy the Poop… « A Single Mom’s ...
By leasmom
But I’ve read some information about urban gardeners and how they use it so
thats what got me looking it up. You can purchase Cricket Poop from various
places online but one that caught my eye was Ghann’s Cricket Farm found at
... It would be a good choice for someone who can’t have chickens or
rabbits, someone like me except that I am terrified of live crickets. I
will handle a worm anyday but I won’t handle crickets or any other bug, but
I will look into buying their ...
http://singlemomurbanhomestead.wordpress.com/2010/02/17/become-a-cricket-farmer-or-just-buy-the-poop/
A Single Mom’s Adventure into...
http://singlemomurbanhomestead.wordpress.com/

Climbing Out Of The Dark: The 100 Mile Limit? Fess Up Whole Foods!
By hunter
“They had entered the urban market, that was their first store. They are
looking at pastures that hopefully will be greener for them. The suburban
customer really doesn’t have access to Whole Foods,” she said. ... Better
yet, really get with nature and go out to a farm and help kill a chicken
for your meal, oh and you need to pluck it, and clean it too. Good luck
with that! HA! While you are on the farm, why don’t you muck out the barn
(compost material), and feed the ...
http://climbingoutofthedark.blogspot.com/2010/02/100-mile-limit-fess-up-whole-foods.html
Climbing Out Of The Dark
http://climbingoutofthedark.blogspot.com/

=== Google Web Alert for: Urban Chicken farmers ===

PLAY Calling All Urban Chicken Farmers! - TimeBomb 2000
Calling All Urban Chicken Farmers! March 2010. If you’ve recently turned
your backyard space into a chicken coop or turkey pen, we have a show
that’s just ...
http://www.timebomb2000.com/vb/showthread.php?t=355173

Beef Hash

Recipe By : Real Food for Real People
Serving Size : 8 Preparation Time :0:00
Categories : Beef Crock Pot
Diabetic Main Dish

Amount Measure Ingredient — Preparation Method
———— —————— —————— -———— -———— —
1 1/2 pounds Lean Ground Beef — browned and drained
10 ounces Hash Browns, frozen — thawed
1 medium Onion — finely chopped
1/4 cup Melted Butter — or margarine
1 cup Gravy — (your choice)
1 cup Beef Broth
Black Pepper — freshly ground

Place all ingredients in crockpot. Cover and cook on low setting for 6 to 8 hours.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 356 Calories; 25g Fat (63.4% calories from fat); 18g Protein; 15g Carbohydrate; 1g Dietary Fiber; 80mg Cholesterol; 804mg Sodium.

Exchanges: 1 Grain(Starch) ; 2 Lean Meat; 0 Vegetable; 3 1/2 Fat.

*Note: Please forward this recipe post to as many people as you like. All I ask is that you forward the entire message, and that you encourage the recipient to subscribe. Thank you so much! Kaylin

Re: For Nicole B. for Roast

I originally got this already prepared but I figured out how to do a Pit roast. You can use any type of roast beef or pork. Season roast to your liking, wrap in foil cook in a 225 degree oven for 8 hours. Meat almost falls apart by its self. This the only way I cook my roast now. It doesn’t matter if it is a bone in or boneless roast.

Alice H

For Sue Ann, who wants to use up a lot of eggs. This will take care of the eggs, AND a bunch of other stuff you have in the fridge.

CRUSTLESS QUICHE

8 eggs
1 c. sour cream or ricotta cheese
2 c. any combo of grated or shredded cheeses
3 c. any combo of onions, scallions, chopped tomato, baby spinach (or frozen and well drained), sliced mushrooms, chopped ham, chopped cooked bacon, cooked diced potatoes, green or red peppers, chopped squash, broccoli... almost any leftovers can join the party. Onions, broccoli, and/or peppers should be microwaved for 2 minutes in a paper-towel- lined plate to drain off moisture and tenderize.

Heat oven to 325. Butter or spray a large shallow baking pan, such as for lasagna or a sheet cake. Beat eggs and sour cream in a large bowl. Mix in cheeses and your other additions, add salt and pepper, and pour into pan. Bake 20 to 25 minutes, or till lightly browned and set. Let stand 10 minutes before cutting and serving. You can make and freeze one or more batches of this. Just cut into squares when cool, wrap individually, stack in freezer. To serve, defrost and heat in microwave till cheese is gooey. Small squares can be a nice hot appetizer, or larger squares a meal.

Molly in CT

SueAnn asked for it: Eggs

Buying and storing eggs including how to freeze eggs (from helpwithcooking. com)

Buying eggs

At the store, open the carton and inspect the eggs to see whether there are any broken or cracked eggs and also test the weight by holding one in your hand. The heavier the egg, the fresher it is.

When eggs are really fresh, the air cell within them is very small. As the eggs age, moisture is lost and is replaced by air, which means that the eggs will become lighter and lighter in weight, as the air cell grows bigger and the egg becomes less fresh.

The way in which the eggs are stored can also affect their quality and freshness.

Storing eggs
You should store the eggs in the refrigerator at a constant temperature of 40°F (4°C) or below. Temperatures above 40°F may lead bacteria to grow and rapidly multiply.

Keep the eggs in the original carton and place them on one of the shelves inside the fridge, where the temperature is cold and consistent.
Do not store the eggs inside the fridge door, where warm air enters the fridge each time the door is opened. Eggs may be kept for up to five weeks if stored properly in the refrigerator.

Eggs are susceptible to changes in temperature, which can result in loss of quality.

Make sure that the eggs are kept in the same position as when they were packaged, with the pointed end facing downwards, as this prevents any damage to the air cell.

Keeping the eggs in their original carton is very important, as the protective cardboard slows down moisture loss and protects the eggs from the absorption of strong odors and flavors, through their porous shells, from nearby strong-smelling foods. The best before date can also be seen if the eggs are kept in the original packaging.

Some people store eggs in a cool larder or room, as many recipes call for eggs to be used at room temperature; however, eggs will deteriorate quicker at a warmer temperature. 24 hours of storage in the refrigerator is the same as 4-5 days in a cool room. Eggs stored in a cool room, should really be consumed within two weeks.

To warm eggs up to room temperature for certain recipes, either remove the eggs from the refrigerator at least 30 minutes before needed or place the eggs in a bowl of very warm water for several minutes.

Freezing eggs - How to freeze an egg

It is possible to freeze eggs, but they must be removed from their shells and placed in a small airtight container or freezer bag.

If you wish to freeze whole eggs, beat the eggs until they have blended together and place them in an airtight plastic container. Label the container with the date and the number of eggs.

The same can be carried out for egg whites, but egg yolks require a bit more care. Beat the egg yolks in a bowl and add a pinch of salt if they are to be used for savory dishes, or a pinch of sugar, for sweet dishes. This will stop the yolks from becoming too thick as they freeze over time. Pour the egg yolks into an airtight container, label the container and place in the freezer.

Defrost frozen eggs in the refrigerator overnight, never at room temperature and use them as soon as they have defrosted.

Old Jack’s comments:

One can hard boil eggs, shell them and pickle them... if you like pickled eggs.

One of our sons makes egg sandwiches by hard cooking them, chill and then slice in one of those neat wire cutters. A bit of s&p and mayo and there’s a tasty sandwich.

Omelets are nice for breakfast, too.

Jack Poulter On an Island in the Pacific

This is a great way to use over-ripe bananas!

Banana Bread

2 ½ cups all-purpose flour
1 cup sugar
3 ½ teaspoons baking powder
1 teaspoon salt
¾ cup milk
1 egg
2—3 frozen bananas, thawed, with liquid*
1 cup finely chopped pecans or walnuts, optional

Heat oven to 350 degrees. Grease and flour 9x5x3-inch loaf pan, or spray with Pam. Measure all ingredients into large mixer bowl. Beat on medium speed for 30 seconds, scraping side and bottom of bowl constantly. Pour into pan. Bake 55 to 65 minutes or until wooden pick inserted in center comes out clean. Remove from pan; cool thoroughly before slicing. *Peel 2—3 very ripe bananas, put them in a sandwich-size zip bag, and freeze. When you want to make banana bread, take out the bananas and thaw them. When thawed, there will be water in the bag. Just dump it all in!

Angela in Deltona

Conversion Charts: http://www.realfood 4realpeople. com/convert. html

Archives: http://groups. yahoo.com/ group/RealFood4RealPeople/

Baked Honey Mustard Chicken

Ingredients:

1/3 Cup Wholegrain Mustard

1/2 Cup Honey

1 Tblsp Curry Powder

1 Tblsp Olive Oil

6 Chicken Thigh Cutlets

Salad to Serve

Fresh Rosemary, To Garnish

Method:

1. Combine Mustard, Honey, and Curry Powder & Oil in a large Bowl.

2. Add Chicken & Toss to coat evenly in mixture

3. Transfer mixture to a large ovenproof dish

4. Cook uncovered, in a moderate oven (180c) for approx 40 minutes. Or
until, Chicken is cooked through. Basting occasionally.

5. Serve with Salad & Garnish with fresh Rosemary

* For extra flavour marinate chicken In mustard mixture overnight -
keep it covered, in the fridge.

* For a change, try substituting half the Wholegrain Mustard with
Dijon Mustard.

* This dish is even more tasty served with Baked or Mashed Potato’s

Serves 4-6, Prep: 10 Minutes, Cook 40 Minutes

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http://www.fda.gov/Safety/Recalls/ucm201235.htm

Section Contents Menu

* Recalls, Market Withdrawals, & Safety Alerts
* Archive for Recalls, Market Withdrawals & Safety Alerts
* Enforcement Reports
* Industry Guidance
* Major Product Recalls

-
Recall — Firm Press Release

FDA posts press releases and other notices of recalls and market withdrawals from the firms involved as a service to consumers, the media, and other interested parties. FDA does not endorse either the product or the company.

Fresh & Easy Neighborhood Market Voluntarily Recalls Fresh & Easy Chewy Chocolate Chip Granola Bars Because of Possible Health Risk

Product may be returned to Fresh & Easy for full refund; no illnesses have been reported

Contact: Brendan Wonnacott
Office: (916) 554-3466
Cell: (310) 384-3833

FOR IMMEDIATE RELEASE - February 18, 2010 - EL SEGUNDO, CA – Fresh & Easy Neighborhood Market Inc., is voluntarily recalling all date codes of fresh&easy™ Chewy Chocolate Chip Granola Bars as a result of a recall initiated by Thumb Oilseed Producers. This company supplies an ingredient that has the potential to be contaminated with Salmonella.

Salmonella is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.

This is the only Fresh & Easy product affected and there have been no illnesses reported.
Product Description Barcode Dates Affected
fresh&easy™ Chewy Chocolate Chip Granola Bars
6count/7.4oz carton 5051379001377 All Date Codes

The recalled products were sold in Fresh & Easy Neighborhood Market stores located in California, Nevada, and Arizona.

Customers may return the unused product, empty product containers or present the receipt as proof of purchase of the recalled product to any Fresh & Easy store for a full refund. Consumers who have questions or concerns about this recall should contact the Fresh & Easy 24-hour toll free number at 1 (800) 648-8622.

###

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Page Last Updated: 02/19/2010

http://www.fda.gov/Safety/Recalls/ucm201351.htm

Lovin Oven LLC Voluntarily Recalls Certain Health Valley® Organic Peanut Crunch, Dutch Apple and Wildberry Chewy Granola Bars

FOR IMMEDIATE RELEASE – Irwindale, CA, February, 19, 2010 – Lovin Oven, LLC of Irwindale, CA announced that it has taken the precautionary measure of voluntarily recalling certain Health Valley Organic Peanut Crunch, Dutch Apple and Wildberry Chewy Granola Bars because they have the potential to be contaminated with Salmonella. The bars contain organic toasted soy grits supplied by Thumb Oilseed Producers Cooperative of Ubly, MI. No illnesses have been reported in connection with the recalled bars and no other types of Health Valley brand bars are being recalled.

The recalled Peanut Crunch, Dutch Apple and Wildberry chewy granola bars are distributed nationally. The only lots affected are:

6.1oz HV ORG PEANUT CRUNCH 6.1oz HV ORG DUTCH APPLE 6.1oz HV ORG WILDBERRY
07DEC09H2 03JAN10H1 05JAN10H2
15JAN10H2 05FEB10H2 15JAN10H1
23FEB10H2 05FEB10H2 12APR10H1
28FEB10H2 28MAR10H2 06JUL10H1
28MAR10H2 17AUG10H1 08MAR10H1
29MAR10H1
13APR10H1
06SEP10H2
06NOV10H2
09FEB10H2

Product Description and SKU (number on bottom used to scan at checkout)

Health Valley Organic Peanut Crunch Chewy Granola Bars, 6.1 oz box # 0-35742-15483-4

Health Valley Organic Dutch Apple Chewy Granola Bars, 6.1oz box # 0-35742-15482-7

Health Valley Organic Wildberry Chewy Granola Bars, 6.1oz box # 0-35742-15481-0

Consumers who have purchased any products covered by this recall are urged to return them to the store of purchase for a full refund. Consumers with questions or concerns about the recall may call the hotline at 1-800-423-4846 (7:00 AM – 5:00 PM Mountain Time). Consumers with questions or concerns about their health should contact their doctor.

http://www.fda.gov/Safety/Recalls/ucm201350.htm

Queseria Bendita Recalls Queso Fresco, Panela, and Requeson Because of Possible Health Risk

Company Contact:
Queseria Bendita
512 S. 3rd St.
Yakima, WA 98901
Sandra Aguilar 509-574-8587

FOR IMMEDIATE RELEASE - February 19, 2010 - Queseria Bendita ofYakima, Wash., is recalling three types ofcheese, Queso Fresco, Panela, and Requeson, because they have the potential to be contaminated with Listeria monocytogenes, an organism that can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems.

Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, Listeria infection can cause miscarriages and stillbirths among pregnant women.

The Queso Fresco, Panela, and Requeson cheeses are sold at Queseria Bendita’s retail store and were distributed in Washington and Oregon, where they are sold in Hispanic markets.

The Queso Fresco is packaged in one- and three-pound vacuum packed wheels; the Panela is vacuum packed in one- and three- pound sizes; and the Requeson is packed in eight-ounce and one- pound clear plastic tubs.

Each cheese has a green label identifying the type of cheese, the Queseria Bendita brand name, and a date code up to and including “Apr 30 2010”.

To date there is one confirmed illness in Washington related to the recalled product. Other illnesses in Washington and Oregon may also be related.

The public health investigation of the illnesses led to sampling and testing of the cheeses. The testing revealed the contamination of the product with Listeria monocytogenes.

The company has ceased production and distribution of the product while the Washington State Department of Agriculture, the U.S. Food and Drug Administration, and the firm investigate the source of the problem.

Consumers who have purchased the product are urged to return it to the place of purchase for a full refund. Consumers with questions may contact the company at 1-509-574-8587 Monday through Friday between 9 a.m. and 5 p.m.

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Page Last Updated: 02/19/2010

MedWatch logo MedWatch - The FDA Safety Information and Adverse Event Reporting Program

Avandia (rosiglitazone): Ongoing Review of Cardiovascular Safety

Audience: Endocrinology, cardiology healthcare professionals, patients

FDA notified healthcare professional and patients that it is reviewing the primary data from a large, long-term clinical study, RECORD, on possible cardiovascular risks with the diabetes drug, Avandia (rosiglitazone). In addition to the clinical trial, a number of observational studies of the cardiovascular safety of rosiglitazone have been published and FDA has been reviewing these on an ongoing basis.

These reviews are ongoing and no new conclusions or recommendations about the use of rosiglitazone in the treatment of type 2 diabetes have been made at this time. Once FDA completes its review of the data from the RECORD study, the agency will present the totality of new and existing cardiovascular safety data on rosiglitazone at a public meeting in July 2010. The Agency will provide an updated assessment of the risks and benefits of rosiglitazone in the treatment of type 2 diabetes.

FDA recommends that healthcare professionals follow the recommendations in the drug label when prescribing rosiglitazone. This includes a Boxed Warning. Patients should continue taking rosiglitazone unless told by their healthcare professional to stop. Patients who are concerned about the possible risks associated with using rosiglitazone should talk to their healthcare professional.

Read the complete MedWatch 2010 Safety summary, including a link to the Drug Safety communcation, at:

http://www.fda.gov/Safety/MedWatch/SafetyInformation/SafetyAlertsforHumanMedicalProducts/ucm201446.htm

1. Greek Hot Dog Sauce
Posted by: “~*Piper*~”

Greek Hot Dog Sauce

1 pound ground beef
1 teaspoon red pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon garlic salt
1 teaspoon cumin powder
1 teaspoon salt
2 medium onions, diced small
1 can (15 oz. size) tomato sauce
1 can (15 oz. size) water
1 tablespoon prepared mustard

Brown ground beef and drain. Place all ingredients in saucepan and simmer for
1/2 to 2 hours. The longer it cooks, the better the flavor.

Serves/Makes: 4

_____________________________________________
2. Cajun Deep Fried Turkey
Posted by: “~*Piper*~”

Cajun Deep Fried Turkey
Prep Time: 45 minutes
Cook Time: 45 minutes
Ready In: 1 hour, 30 minutes

NOTE: One of my favorite cooking ideas is to deep fat fry our turkey for the holidays or guest parties. Great for holiday cooking and New Years Party. My wife loves it when I cook; gives her time to do the other baking and cooking while I prepare the main dish.

12-15 pounds turkey
1 1/2 cup Italian dressing
1 stick butter
1 handful Cajun seasonings
peanut oil amount depending on size of turkey
garlic powder and onion powder to taste

Two days prior to cooking:
Defrost turkey. Although not recommended by the FDA, when I have forgotten to take it out early enough, I have successfully thawed it in warm water in the sink - draining and refilling as water turns cool.

Evening prior:
Strain Italian dressing to catch items too big for the injector needle. Melt a stick of butter and add to the strained dressing.

Take a handful of your favorite Cajun seasonings and add to marinade (I prefer Tony Chachere’s (TM) Creole seasoning, Chef Paul Prudhomme’s blackened seasoning, Zatarins Creole seasoning, Cajun Shake seasonings, and any Cajun spice I can get my hands on).

Add onion powder and garlic powder to taste. You can also purchase Cajun Injector seasoning from the store.

Use injector to inject marinade into the breasts, thighs, and wings. Stick the needle all the way in. As you slowly pull out, slowly press and inject spices into the turkey. Inject from multiple angles for maximum coverage. The more you use, the juicier the turkey will be when you cook it. Also, rub seasoning on the outside of the turkey, under the skin, and the inside cavity as well.

Place turkey, legs up, on holder and place inside plastic oven roasting bag. Keep overnight in an ice chest with a little ice.

Morning of:
Fill fryer approximately 1/3 with oil (You don’t need peanut oil, but once you try it, you won’t use anything else. It also smokes less).

Dip turkey while in the plastic bag in oil and fill or drain as needed. Oil should just cover the top of turkey. Ensure you have a hole at the top of the plastic bag, otherwise the bag will expand with air and you will not get an accurate reading. Take turkey out of oil and place back in cooler.

An alternative is to use water the previous day prior to seasoning/injecting turkey. Place turkey in a plastic bag and then place in the pot. Pour water into pot until bagged turkey is fully submerged. Remove turkey, mark the water level, empty water, dry and pour oil to that spot.

Heat oil to 375F-400F. It takes approximately 30 minutes. Remove turkey from plastic wrap and place in oil. Oil should drop to 350F. Ensure you keep the temperature between 325F-350F, but the closer to 350 F the better. Cook 2-3 minutes per pound. Never, ever cover pot with lid! You will have much more on your hands than a “smokin’ Cajun turkey”...

You may cook a larger turkey, but most cookers can’t handle more than 20 pounds. The largest one I cooked was 21 pounds, but it barely fit in the pot and made cooking the very tip extremely tricky.

Remove and let the turkey rest before carving. According to Emeril, the best way to carve is to PULL the legs, wings and thighs off; then undercut the breast following the bone to the center and then slice.

From Real Cajun Recipes

_____________________________________________
3. African Banana Coconut Bake (Akwadu)
Posted by: “~*Piper*~”

African Banana Coconut Bake (Akwadu)

5 medium bananas
1 tbsp. soy margarine
1/3 cup orange juice
1 tbsp. lemon juice
3 tbsps. brown sugar, packed
2/3 cup shredded coconut

Heat oven to 375 degrees. Cut bananas crosswise into halves. Cut each half lengthwise into halves and arrange in greased 9-inch pie plate. Dot with margarine and drizzle with orange and lemon juices. Sprinkle with brown sugar and coconut. Bake until coconut is golden, 8 to 10 minutes. Makes 4 servings.

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HERB-OF-THE-WEEK – 02-20-2010 – Coffee, The New Wonder Drug
Posted by: “papa_de_q”
Date: Sun Feb 21, 2010 11:42 pm ((PST))

Greetings Gang!

As always,

I pray that God blesses me to provide the most accurate information possible.

I pray that God blesses each and every one of us spiritually in such a way where a physical blessing may result and physically in such a way where a spiritual blessing is the end result.

I pray that God blesses us all in such a way, where the source of the blessing is apparent.

This issue is about a common, household “herb” that has recently been discovered to have some marvelous, if not miraculous properties. We’re talking the bad boy of foodstuffs…. coffee. Although associated and attributed to almost everything bad from anxiety and insomnia to rising crime and bed wetting it has been very been recently discovered after much research that the benefits far outweigh the risks. Ok – before I get questioning emails – I’m only kidding about the bed wetting and global warming.

More seriously, many of you maybe remember an article I posted on coffee a few years back. But believe you, me, it is worth a second mention, if not a third! So I’ll share with you again what all the hoopla is about!

Although coffee is not usually thought of as health food, it seems that coffee reduces the risk of several illnesses including diabetes, heart disease and cirrhosis of the liver. YES CHILLUNS!! Us coffee aficionados can now drink without guilt. And because all of the research shows that most of the health benefits are realized by heavy coffee drinkers of 3-4 cups per day, we can drink with wild abandon. That’s truly fantastic. Finally a “vice” I can embrace.

Among the many studies done is one published last year in The Journal of the American Medical Association, which concluded that “….habitual coffee consumption was consistently associated with a lower risk of Type 2 diabetes. Exactly why is not known, but the authors offered several explanations….”
http://jama.ama-assn.org/cgi/content/abstract/294/1/97

IT SEEMS that i’s the coffee!! Tea does not have the same effect. Again, that’s just great!!!

And it gets even better according to The American Journal of Clinical Nutrition:

“…In another analysis, published in July in the same journal, researchers found that a typical serving of coffee contains more antioxidants than typical servings of grape juice, blueberries, raspberries and oranges….”

Can it get any better? How’s this:

“…These data support the hypothesis that there is an ingredient in coffee that protects against cirrhosis, especially alcoholic cirrhosis….” – Archives Of Internal Medicine
http://archinte.ama-assn.org/cgi/content/abstract/166/11/1190

“…Overall, the research shows that coffee is far more healthful than it is harmful,” says Tomas DePaulis, PhD, research scientist at Vanderbilt University’s Institute for Coffee Studies, which conducts its own medical research and tracks coffee studies from around the world. “For most people, very little bad comes from drinking it, but a lot of good….”

THE FOLLOWING EXCERPT FROM WebMD IS ALMOST UNBELIEVABLE:
At least six studies indicate that people who drink coffee on a regular basis are up to 80% less likely to develop Parkinson’s, with three showing the more they drink, the lower the risk. Other research shows that compared to not drinking coffee, at least two cups daily can translate to a 25% reduced risk of colon cancer, an 80% drop in liver cirrhosis risk, and nearly half the risk of gallstones.
http://men.webmd.com/features/coffee-new-health-food

This gets downright crazy when you consider the following article from WebMD:

Coffee even offsets some of the damage caused by other vices, some research indicates. “People who smoke and are heavy drinkers have less heart disease and liver damage when they regularly consume large amounts of coffee compared to those who don’t,” says Tomas DePaulis, PhD, research scientist at Vanderbilt University’s Institute for Coffee Studies.

I could go on folks but this is such good news that there has to be a down side. So here goes:

“…Iit’s clear that coffee isn’t for everyone. Its legendary jolt in excess doses — that is, more than whatever your individual body can tolerate — can increase nervousness, hand trembling, and cause rapid heartbeat. Coffee may also raise cholesterol levels in some people and may contribute to artery clogging. But most recent large studies show no significant adverse effects on most healthy people, although pregnant women, heart patients, and those at risk for osteoporosis may still be advised to limit or avoid coffee…”

A MATURE CONCLUSION:

“I wouldn’t advise people to increase their consumption of coffee in order to lower their risk of disease,” Dr. van Dam said, “but the evidence is that for most people without specific conditions, coffee is not detrimental to health. If people enjoy drinking it, it’s comforting to know that they don’t have to be afraid of negative health effects.”

But why take my word for it? It’s your health. I invite you to Google any or all of this information.
Another good search engine is www.dogpile.com which will search at least 22 other search engines. Just enter a few keywords separated by a plus sign (”+”) research anything that you like.
EXAMPLE: celery + hypertension – try that one and you’d be surprised to learn that just a few stalks of raw celery per day is believed by some to prevent hypertension.

Until next time remember .... most illness (upwards of 80% according
to experts) can be attributed to FOUR important factors that can
weaken your immune system and your ability to fight off disease:

1. Anxiety, depression, anger, resentment, guilt and other STRESS factors
2. Improper and/or inadequate NUTRITION habits
3. A sedentary lifestyle that does not include enough EXERCISE
4. Not enough rest and quality SLEEP time

We ALWAYS recommend that you ALWAYS consult a professional herbalist, naturopathologist or physician. We are just passing along what we hope to be useful information and not claiming to diagnose or cure anything.

At Weekly Super Trivia, instead of the usual one or two lines of trivia, we provide you with answers to some of life’s more serious facts and events. Those things that may have you tossing and turning in your sleep at night. For instance....

Did you know that:
The Supreme Court had to be called in to decide whether tomatoes were a fruit or a vegetable?

Did you know that:
There was a real Chef Boyardee?

Checkout Weekly Super Trivia - Weekly Super Trivia
http://groups.yahoo.com/group/Weekly-Super-Trivia

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Italian Sausage and Zucchini Soup
Posted by: “Linda”

I adapted this recipe from a recipe I found on this blog:

http://kalynskitchen.blogspot.com/2005/10/italian-sausage-and-zucchini-soup.html

I say “adapted” and really mean just pretty much brown the sausage and then throw it all into the crockpot and let it cook! It’s delicious! And I didn’t use the macaroni in her recipe so it’s totally low-carb and low-glycemic. The parmesan cheese just really makes it.

Italian Sausage and Zucchini Soup

5 links (19.5 oz.) hot Italian Sausage (I used turkey Italian Sausage)
olive oil, for browning sausage
1 small onion, diced small
1 T finely chopped fresh garlic (or garlic puree)
2 cups diced zucchini
6 cups homemade chicken stock (or 4 cans chicken broth, reduced slightly)
3 cups frozen slow-roasted tomatoes (or a 28 oz can diced tomatoes with juice)
1-2 cups water
2 tsp. dried oregano
2 tsp. dried basil
3 T minced fresh basil (optional, or you can use frozen basil)
fresh grated parmesan cheese for topping soup

Brown the Sausage. You can either brown the links then slice them up or just remove them from their casing and brown it that way. I enjoy having sausage in nearly every spoonful so I like to remove from the casing.

While sausage browns, combine chicken stock, roasted tomatoes, oregano, and basil in crockpot and turn it on. When sausage is thoroughly browned, add it to stock mixture.

Put onions in pan you used to brown sausage and saute 3-4 minutes, until starting to soften. Add minced garlic and cook 1-2 minutes more. Add onions and garlic to soup. Deglaze pan with 1 cup water and add to soup. (Or just throw them in uncooked).

Cut ends off zucchini and cut lengthwise into fourths, then trim away all but 3/8 inch of white part to remove the seeds as they may get mushy. Cut zucchini strips into 1/2 inch slices. Add zucchini to soup.

Cook for 3-4 hours on low or 6-8 hours on high. Taste soup for flavor and add second cup of water if needed. Stir in fresh basil if using and cook 5 minutes more. Serve soup with fresh grated parmesan cheese.

Enjoy!

Linda

Add all the ingredients except the fresh basic and parmesan to your crockpot.

___________________________________________
2. Crockpot Southwest Asian Chicken
Posted by: “Richard Lee

Crockpot Southwest Asian Chicken

Source : A BATON ROUGE ADVOCATE-TESTED RECIPE

4-6 boneless, skinless chicken breasts
1 (2.25-oz.) can black olives, drained
1 (11-oz.) can Mexicorn
1 (15-oz.) can black beans, drained
1/3 cup teriyaki sauce
5 tbls. soy sauce
3 tbls. Worcestershire sauce
1/4 cup brown sugar
1 (1-lb.) bag frozen stir-fry vegetables, slightly thawed
1 cup crushed Doritos chips
Guacamole, optional
Sour cream, optional

Serves 4-6

Place chicken breasts into crockpot and add black olives, Mexicorn and
black beans.
In a separate bowl, mix together teriyaki, soy and Worcestershire sauces.
Mix in brown sugar.
Pour over chicken, olives, corn and beans in crockpot .
Cook on Low for 6 hours, then add slightly thawed frozen stir-fry
vegetables and cook for 2 more hours.
Top chicken mixture with crushed Doritos chips.
Top each serving with a spoonful of guacamole and sour cream, if desired

To visit your group on the web, go to:
http://groups.yahoo.com/group/slowcooker/

Re: How to peel a potato without a peeler/ Cyndi
Posted by: “cyndikrall

Hi Terri!

In the late 70’s, I got a cookcook called the Vegetarian Epicure. I still have it today! Even though I am not a vegetarian, I was very intrigued by Anna Thomas’ premise of food being healing. If I do peel potatoes before I use them (which is very rare) I put the potato peelings into a bag and freeze them. When I have enough I make the broth. I usually do a big batch at one time. The broth I usually use as a soup base. I always use the whole head of garlic when I make it-I’ve never used only one clove of garlic for cooking anything in my entire life LOL. You can use it as is for a simple addition to a meal.

Here is the recipe from Anna’s book:

Cyndi
potato peel broth and garlic broth

6
Large, healthy brown-skinned potatoes, peels from only (up to 7)

1 large
Onion

2
Carrots

1
Medium-sized stalk celery

2 quarts
Water

1 large
Sprig parsley

1
.5 Tbs. Olive or mild vegetable oil

Â½
Bay leaf (up to 1)

Â¼ teaspoon
Dried whole thyme

1 pinch
Sage salt and pepper to taste

1
Clove garlic (optional)

1 dash
Tabasco (optional)

1 dash
Lemon juice (optional)

Whole head garlic in place of 1 clove (Garlic Broth)

POTATO PEEL BROTH GARLIC BROTH >From THE VEGETARIAN EPICURE BOOK TWO, by Anna Thomas, copyright 1978. First scrub the potatoes very thoroughly and cut away any blemishes, then peel them, cutting off strips at least 1/4 inch thick. Reserve the peeled potatoes for another use. Peel the onion and quarter it. Wash the carrots and celery and slice them. Combine all the ingredients but the Tabasco and the lemon juice in a large pot and simmer for about 1 .5 hours, or until all the vegetables are very soft. If too much water evaporates during the cooking, add enough to keep all the vegetables covered with liquid. When the broth is done, there should be about 6 cups of it. But this may vary slightly. The most important thing is to taste it, smell it, look at it. If it is light brown, fragrant, and delicious, it’s ready; if it seems weak, simmer it a bit longer and reduce it; if it seems too strong, add a bit of water. For a clear broth, just strain out all the vegetables through a sieve and correct the seasoning if necessary. For a soup with the consistency of a thin puree, first fish out the celery, garlic, and bay leaf, then press everything through a fine sieve until only a rather pulp is left. Finally, for giving both Potato Peel Broth and Garlic Broth that final touch of seasoning, I’ve found that a delightful flavor is brought out by the addition of a few drops of Tabasco or a few drops of lemon juice—or both. Garlic Broth: Proceed exactly as for Potato Peel Broth, only add a full, large head of garlic rather than just one puny clove, and be sure to use olive oil. Break the head of garlic up intoseparate cloves and peel them if you wish, though they can also be used unpeeled—a method that many people feel yeilds richer flavor. Simmer the broth gently for a long time—1 .5 to 2 hours—and them strain everything out through a sieve for a fine, clear, and delicate broth. Each method yields about 6 cups of broth.

Why potato peels? (I took this off the internet)

The potato is classed as a protective vegetable because of its high vitamin C content. It has been noted in the past that, as the potato became common, scurvy, which is prevalent where vitamin C is absent, became uncommon, and soon disappeared almost entirely in potato-eating countries.
When selecting potatoes make sure they are smooth, shallow- eyed, and reasonably unblemished. Avoid the extra large potato as it may have a hollow or pithy center. Potatoes with a slight green color are sunburned and may have developed a bitter taste.

The energy value of the potato is approximately the same as bread, but it is a far better balanced food than bread, particularly in its content of potassium, iron, and vitamins C, B1, and G. The potato is also lower in calories. Because potatoes are a starchy food, they put less work on the kidneys.

Potatoes may be sliced raw and used in salads. Juice them, mixed with parsley, beets, or other vegetables for flavor. Potato juice is a great rejuvenator and is a quick way to get an abundance of vitamin C as well as other vitamins and minerals. Instead of throwing away the potato peeling, eat it, because it is rich in mineral elements. At least 60 percent of the potassium contained in the potato lies so close to the skin that it cannot be saved if the potato is peeled.

Furthermore, potassium is a salt, and you do not need to salt potatoes if the potato peelings are used. If you feel you need more seasoning, use a mineral broth powder (dehydrated vegetables) instead of table salt. Even using sweet butter in place of salted butter is better, and is not difficult to get used to when the flavor is enhanced with the addition of broth powder.

There are numerous ways to prepare and serve potatoes. They have a bland flavor, so they can be used frequently in meals. It is best to cook potatoes on a low heat, if possible, and if they are not baked they should be cooked in a vapor-sealed vessel to retain their goodness. The art of cooking can be used to build or to destroy.

In preparing potatoes for cooking, scrub and wash them thoroughly. Use a stiff brush to remove the dirt. To bake, drop them first in very hot water to heat them, then rub them with oil to keep their skins from getting too hard in the process of baking and to help them be more easily digested. Remember to bake them at a slow oven heat. In the last five minutes of baking raise the oven heat to about 400Â°F to break down the starch grains.

Before serving baked potatoes, they may be cut in half, scooped out, and mashed with nut butter, avocado, or a little grated cheese. Garnish with parsley or chives.

Medical properties

Potatoes leave an alkaline ash in the body, are low in roughage, and may be used in the treatment of acidosis. They can also be used for catarrhal conditions. When trying to overcome catarrhal conditions, cut the potato peeling about a half-inch thick and use it in broth or soup, cooking very little. The resulting broth will contain many important mineral elements.

Potato soup can also be used to great advantage in cases of uric acid, kidney, and stomach disorders, and for replacing minerals in the system. To make potato soup, peel six potatoes, making sure the peelings are about three-quarters of an inch thick. Place in water in a covered kettle and simmer twenty minutes. Add celery to change the flavor if desired. Add okra powder if the stomach is irritated.
The potassium in the potato is strongly alkaline, which makes for good liver activation, elastic tissues, and supple muscles. It also produces body grace and a good disposition. Potassium is the “healer” of the body and is very necessary in rejuvenation. It is a good heart element also, and potatoes can be used very well in all cases of heart troubles.
Anyone with ailments on the left side of the body-the negative side, or the heart and intestinal side of the body-can use carbohydrates that are negative in character.

Potatoes are one of the best negative foods to use for building up the left side of the body.
To use an old remedy, take slices of potatoes and use as a pack over any congested part of the body. This type of pack draws out static, toxic material, or venous congestion in any part of the body. Use a narrow, thumb-shaped piece of potato to help correct hemorrhoid conditions.

To control diarrhea, cook potato soup with milk. The milk controls the diarrhea-it has a constipating effect, if boiled.

The potato adds bulk, which is also necessary to control this trouble.

To visit your group on the web, go to:
http://groups.yahoo.com/group/RealFoodSimpleLife/

1. West Coast Turkey Chili
Posted by: “~*Piper*~”

West Coast Turkey Chili

3 tablespoons vegetable oil
1 1/4 cup chopped onions
1 green bell pepper, seeded and chopped
2 cloves garlic, crushed
2 cans (15-ounce size) kidney beans
1 can (28-ounce size) stewed tomatoes
1 cup red wine
3 cups cooked, chopped turkey
1 tablespoon chili powder
1 tablespoon chopped cilantro (leaves only)
1 teaspoon red pepper flakes
1/2 teaspoon salt

Heat oil in a saucepan over medium-high heat. Add chopped onions, green bell peppers and crushed garlic; saute mixture for 5 minutes, or until the vegetables are tender-crisp.

Add kidney beans, stewed tomatoes, red wine, turkey, chili powder, chopped
cilantro, red pepper flakes, and salt.

Bring the mixture to a boil; reduce heat to low and simmer uncovered for 25
minutes.

Serves/Makes: 8

_____________________________________________
2. Smoked Habanero Lemon Barley Mushroom Chicken Soup
Posted by: “~*Piper*~”

Smoked Habanero Lemon Barley Mushroom Chicken Soup

10 cups chicken broth
3 celery stalks, chopped
3 carrots, chopped
1/2 pound shiitake mushrooms, sliced
1/2 pound button mushrooms
3/4 cup pearl barley
2 cups cooked chicken
1/4 cup fresh dill
3 tablespoons lemon juice
1/4 smoked habanero, finely sliced

Bring broth to a boil. Add smoked habanero, celery, carrots, mushrooms, and
barley. Reduce to a simmer and allow to cook for 40 minutes.

Add chicken, dill, and lemon. Simmer for an additional 5 minutes.

Serves/Makes: 4

________________________
3. Vegetarian Tamale Filling
Posted by: “~*Piper*~”

Vegetarian Tamale Filling

2 cups sharp cheddar cheese, grated or soy cheese
2 cups shredded swiss or white cheddar cheese or soy cheese
2/3 cup chopped black olives
2/3 cup chopped pine nuts
2 onions, chopped
8 cloves garlic
2 tbsps. dried oregano
2 tsps. ground cumin
1 can whole kernel corn, drained
2 4 oz. each cans green chilies, chopped
2 tsps. olive oil

Combine all ingredients in a large bowl. Add this to your choice of tamale wrapper.

______________________________________________

_____________________________________________
5. Spicy Corn Muffins
Posted by: “~*Piper*~”

Spicy Corn Muffins
Serving Size: 18

1 cup all-purpose flour
1 cup yellow corn meal
3 tablespoons granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon chili powder (optional)
1 cup sour cream
1/4 cup vegetable oil
2 eggs — lightly beaten
1 cup shredded pepper Jack cheese — (4 ounces)
1/2 cup canned or frozen corn — well drained
1/2 cup canned black beans — rinsed and well drained
1/2 cup chopped red bell peppers
1 can chopped green chilies — (4 ounces) drained

Preheat oven to 375F. Line muffin pan cavities with baking cups. In medium bowl, combine flour, corn meal, sugar, baking powder, salt and, if desired, chili powder. In a separate bowl, combine sour cream, oil and eggs; add to flour mixture and mix just until smooth. Gently fold in cheese, corn, beans, peppers and chilies. Pour batter into prepared pan. Bake 18-20 minutes or until golden brown. Turn out of pan. Serve warm.

Makes 18 muffins.

This is another great group owned by *~Tamara~*

To visit your group on the web, go to:
http://groups.yahoo.com/group/Simply-Spicy/

Grime Busters For Outside: 8 Quick Tips

Posted By TipNut On November 7, 2008 @ 9:01 am In Cleaning, Homemade Cleaners | 4 Comments

1. Mechanical Grease Hand Cleaner: Drizzle some olive or vegetable oil over dirty hands that are covered in grease (from vehicle repairs, mechanical parts, etc.). Work the oil in a bit by rubbing it all over then wash hands in hot soapy water as usual. The grease will wash away much easier.

2. Tree Sap & Tar Remover: Got the tacky car blues with tree sap or tar spots? Try a simple cleanup job using mayonnaise. Rub a blob of it on the affected spot, let sit for a couple minutes, then gently rub the mayo into the sap (or tar) until it dissolves. Once the spots are removed, wash well with water and car soap. You could also try baking soda and water [1] or mineral spirits.

3. Bumper Stickers & Residue: Try mayonnaise as a bumper sticker remover or to remove adhesive goo left behind from campground stickers, etc. (more tips: How To Remove Bumper Stickers [2]).

4. Windshield Bug Scrub Recipe: Mix 70/30 (approx) Baking Soda and Liquid Dish Detergent until you have a paste. Dab a wet sponge into the paste to get a good glob of it then scrub the windshield. Rinse off well. Liquid dish detergent isn’t recommended for use on car paint, so keep this recipe for the windshield only. To wash car hoods and bumpers, use a soap recommended for use on car paint.

5. White Plastic Patio Furniture Cleaner: Mix 1 gallon hot water with 1/4 cup dishwashing detergent, sponge mix onto furniture and leave sit for about 15 minutes. Scrub off then rinse with water. Only good for white plastic since the detergent could bleach colored plastic.

6. Clean Garden Pots: Wash grime away on both plastic and clay garden pots with a 50/50 water and vinegar solution. Also found on Quick Tips For Plants & Garden [3].

7. Grubby Hands Cleaner: Working the yard without gloves can make your hands really dirty, here’s an easy recipe to remove the grime–Splash some ReaLemon in your hands and scrub in hot soap and water. Gets the grime off lickety-split. Can also use fresh lemon juice. Also found on 10 ReaLemon Juice Household Hacks Plus Bonus Recipe [4].

8. Car Seat Stains: For small stains in car upholstery, try giving it a shot of shaving cream to lift the stain. Test small area first for color fastness.

Don’t Miss These Tips:

* 50 Household Uses For Baking Soda: {Quick Tips} [5]
* Grout Cleaning Tips & Recipes [6]
* How To Clean A Range Hood [7]

Article printed from TipNut.com: http://tipnut.com

URL to article: http://tipnut.com/outdoor-grime-busters/

URLs in this post:

[1] baking soda and water: http://tipnut.com/10-arm-hammer-household-tips/

[2] How To Remove Bumper Stickers: http://tipnut.com/how-to-remove-bumper-stickers/

[3] Quick Tips For Plants & Garden: http://tipnut.com/tips-plants-garden/

[4] 10 ReaLemon Juice Household Hacks Plus Bonus Recipe: http://tipnut.com/10-realemon-juice-household-hacks-plus-bonus-recipe/

[5] 50 Household Uses For Baking Soda: {Quick Tips}: http://tipnut.com/household-baking-soda/

[6] Grout Cleaning Tips & Recipes: http://tipnut.com/grout-cleaning/

[7] How To Clean A Range Hood: http://tipnut.com/how-to-clean-a-range-hood/

Growing Strawberries: {Tip Sheet}

Posted By TipNut On February 5, 2010 @ 6:16 am In Garden & Plants | 1 Comment

Bowl Full Of Garden Fresh Strawberries

If you’d like to get your kiddos interested in gardening, growing strawberries is just the plant to do it! They bear juicy, red berries that everyone loves and are pretty easy to grow. If you don’t have space for a garden, no worries–strawberries can be planted on a balcony, in flower beds, and even hanging baskets. These plants generally produce fruit for two or three years so you can enjoy them again and again. Here’s how to grow them…
Growing Strawberries: Tips & Info

When To Plant: Strawberries should be planted in early Spring soon after all danger of frost has passed and the soil can be worked. Some warmer climates can also plant them in the Fall so you’ll have an abundance of berries to enjoy in the Spring. Choose a day to plant that’s cool and cloudy or later in the afternoon (to help protect the new plants from the heat/sun on the first day) and when the soil is dry.

Where To Plant: Strawberries love lots of sun so to help them thrive plant them in a spot where they will get at least 6 hours of sunlight. They can be planted in a vegetable garden, flower beds, pots & containers and even hanging baskets and garden bags. If planting them in containers, give them soil at least 12 inch deep so they have room to grow. Choose a location that’s sheltered a bit from the wind and away from where peppers, tomatoes and potatoes are growing since they could harbor verticillium wilt, this is a disease that affects strawberries.

How To Plant: You’ll notice strawberry plants will have some long roots going and these can make things clumsy when trying to plant. Trim the roots back to about 4 inches for easier handling when planting. Plant so the roots are fanned out a bit (horizontally) rather than trying to plant them deep vertically. How deep to plant them? You want the roots completely covered in soil but the crown rests right above soil level (you’ll see the crown right above the roots). Before planting them, dig the soil up really well so it’s nice and loose and mix in some compost. Pinch off any blossoms and dead leaves before planting. Water each plant well after planting. Two common “Planting Systems” can be used with good results: Matted Row System and Hill System. You can find helpful information about these methods here: Growing Strawberries in Your Home Garden: Oregon State University [1]…

In the matted-row system, set plants 18 to 24 inches apart in the row (or raised bed), with 3 to 4 feet between rows. Allow the runners that form from these “mother” plants to develop and root–they’ll form a matted row 18 inches wide. Keep the remaining 1.5 to 2.5 feet between rows clear by sweeping early formed runners into the row or by cutting off late-formed runners that grow into the aisle or off the edge of the raised bed.

The hill system is ideal for cultivars that produce few runners, such as everbearers. Set plants 12 to 15 inches apart in double-or triple-wide rows (on raised beds if necessary). Aisles should be 1.5 to 2 feet wide. Remove all runners that develop throughout the growing season before they root.

Watering Conditions: Strawberries need lots of water to thrive (at least an inch a week) but make sure the soil is well draining and don’t over water otherwise you’ll find rot setting in. Water daily during hot weather. To help keep the soil fairly moist, cool and weed-free, spread a layer of straw or mulch a couple inches thick around the plants.

Growing Season: Help the plants thrive by keeping the strawberry patch free of weeds, strawberries have shallow root systems and the weeds can seriously interfere with the plant’s growth. Keep the soil moist, well draining and cool if possible (cover with a layer of mulch). A nice, neat strawberry patch that is well maintained gives the best results.

Harvesting Strawberries: Plants will start producing berries in June but you can find varieties that will produce berries into Fall. It’s important to pick the berries as they ripen to prevent them from rotting on the plant. If you’ve missed a few and do find some that are overripe and rotting, still pick them off the plant to avoid attracting pests and disease. Once the berries start ripening, check plants every other day to pick the ripe ones (some believe you’ll get sweeter berries by letting the ripe ones stay on the plant at least another day before picking). Remove strawberries from the plant by pinching them off at the stem right above the berry (keep about 1/2 inch of the stem attached to the berry).
Types of Strawberries To Grow

June Bearing: These plants produce strawberries once a year (June). June Bearing plants are planted this year to enjoy a berry harvest next year. To help your plants get established, pinch off all blossoms the first year of planting. June bearing plants typically produce the largest strawberries. Matted Row systems work best for this variety.

Ever Bearing: This plant produces berries twice a year (Spring & Fall). To help the plant get established the first year you plant them, pinch off the first set of blossoms up until July then allow the blossoms to grow so you can enjoy a Fall harvest. Next year you can enjoy the harvest in both Spring & Fall (no need to pinch off any blossoms). Ever bearing plants typically produce smaller berries than the June bearing plants. The Hill System works best for this variety.

Day Neutral: These will produce berries throughout the summer. In the first season of planting, pinch off the first set of blossoms to help the plant get established then allow the blossoms to grow. Day neutral plants typically produce smaller (and sweeter) berries than the June bearing plants. The Hill System works best for this variety.
Tips

* The small white flowers on strawberry plants are edible, just like the berries!
* Once you’ve picked ripe strawberries, don’t wash them until just before eating. This will help keep them firm and slow down softening while being stored.
* Strawberries can be used to make so many delicious things! Some ideas: Try making a fresh strawberry pie [2], homemade strawberry jam [3], freeze the berries [4] to enjoy later in the year or make a refreshing fruit platter [5].
* Some find it worthwhile to cover plants with a light netting to help protect the fruit from birds. If you have a lot of birds in your area, give this trick a try.
* Strawberries will not ripen once they’re picked so make sure to pick them only when they’re ready.
* Once picked keep the strawberries refrigerated until they can be eaten, this will help extend their shelf life.
* Some say that strawberries picked in the mornings have a longer shelf life than those picked later in the day.
* You can hull strawberries quickly by washing strawberries & then taking a wide plastic straw–insert it at the bottom of a strawberry–then push the stem out (Source: 50 Quick Tips For The Kitchen [6]).
* Once all your strawberries have been picked, save the cuttings (leaves, tops) to make a strawberry skin treatment for clearer skin (see Strawberry Leaf Infusion Recipe [7]), only try this if the plants are pesticide free.

Don’t Miss These Tips:

* Growing Geraniums: {Tip Sheet} [8]
* Growing Tomatoes: {Tip Sheet} [9]
* Growing Garlic: {Tip Sheet} [10]

Article printed from TipNut.com: http://tipnut.com

URL to article: http://tipnut.com/growing-strawberries/

URLs in this post:

[1] Growing Strawberries in Your Home Garden: Oregon State University: http://extension.oregonstate.edu/catalog/html/ec/ec1307/

[2] fresh strawberry pie: http://tipnut.com/fruit-pies-chart/

[3] homemade strawberry jam: http://tipnut.com/homemade-recipes/

[4] freeze the berries: http://tipnut.com/freeze-fruit/

[5] refreshing fruit platter: http://tipnut.com/summer-fruit-platter/

[6] 50 Quick Tips For The Kitchen: http://tipnut.com/quick-tips-for-the-kitchen/

[7] Strawberry Leaf Infusion Recipe: http://tipnut.com/strawberry-leaf-infusion-recipe/

[8] Growing Geraniums: {Tip Sheet}: http://tipnut.com/growing-geraniums/

[9] Growing Tomatoes: {Tip Sheet}: http://tipnut.com/growing-tomatoes/

[10] Growing Garlic: {Tip Sheet}: http://tipnut.com/growing-garlic/

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