Posted on 07/24/2009 3:37:21 AM PDT by nw_arizona_granny
Weekly Roundup - Living On Nothing Edition Category: Roundups | Comments(15)
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.
The Frugal Roundup
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)
A Few Others I Enjoyed
* 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
Re: itch
Why don’t you try to get rid of the psoriasis? Has he been tested for allergies? in particular food allergies? Is he taking any medication? If so you need to find out what the fillers/additives are and if he is allergic to any of them.
And always wash with soap and water the area that itches. It is not unusual for sweat or perspiration from the body to contain toxins which when on the skin irritate it and cause a rash and/or itching. This is partly why your son needs to address what is causing the toxins in his body. Psoriasis has a very strong connection to candida. And candida increases sensitivity to allergins as well as chemicals. When people cure the yeast/fungus imbalance, their allergies either clear up or are are significantly reduced.
Here is a recipe for an ‘cream’ that I have found very helpful for itches - but if he has psoriasis be aware that nothing will help that for long until he addresses the cause of it. He needs to work from the inside out for any lasting results.
Skin Treatment with Garlic & Coconut Oil Ointment
http://www.healingnaturallybybee.com/articles/skin6.php
Source: A to Z Symptoms and Remedies – search for Athlete’s Foot.
This treatment kills Candida/fungus, parasites, bacteria and viruses when applied directly on the areas affected. In addition, it treats candida/fungus by absorption through the skin into the bloodstream.
How to Make the Ointment
Ingredients:
· 3 tablespoons unrefined coconut oil.
· 3 tablespoons extra virgin olive oil (organic & expeller or cold pressed)
· 1 tablespoon garlic, crushed and chopped
· small wide mouth jar with lid
Preparation:
1. Warm 3 tablespoons of coconut oil in a small pan until melted (do not heat it too much) – see How Do You Identify a Good Quality Coconut Oil http://www.healingnaturallybybee.com/articles/coconut7.php
2. Add 3 tablespoons of extra virgin olive oil, and mix well.
3. Remove the pan from the heat and add 1 tablespoon of garlic, and mix.
4. Pour the mixture into a blender or food processor, and blend at slow speed, and then at high speed for 2 minutes.
5. Strain the mixture to remove chunks of garlic that the blender may have missed.
6. Pour the strained mixture into a wide mouth jar, and screw the lid on tight. Keep the Ointment in the refrigerator.
This mixture turns into a thick soft paste after 1 hour, which keeps in the refrigerator for 2-3 weeks.
Uses for the Ointment
— Rub the mixture into the skin; it transfers raw garlic oil directly into the bloodstream.
— Apply it to the feet of children or infants to fight candida or infections.
— Rub it on the chest for chest colds, bronchitis, pneumonia, etc.
— Rub it on the neck and throat for coughs, colds, sore throat, etc.
— Rub it into nostrils and sinuses for colds or sinus infections.
— Apply directly to sores inside the mouth.
— Rub it on Athlete’s foot and the genital area for jock itch.
— Rub it into nails that have fungal infection.
— Put the mixture into gelatin capsules and insert them into the vagina or rectum, for candida/yeast or other related infections.
— Apply to rashes anywhere on the body.
— Use a cotton swab to apply it to the ears, or put a few drops in each ear followed by a cotton ball.
Candida is the short name used to describe a yeast or fungal overgrowth within the body. Candida normally lives in all mucus membranes in the body, i.e. ears, eyes, nose, sinuses, mouth, throat, esophagus, stomach, intestines, bladder, lungs, vagina, etc. It is one of the billions of friendly organisms that serve a useful purpose in the body. One of Candida’s important functions is to recognize and destroy harmful bacteria and toxins.
However, under certain conditions Candida changes from a friendly organism into an overgrowing monster that causes a great deal of damage throughout the body. That is because Candida produces over 79 different kinds of chemicals that are designed to break the body down, which nature only intends to happen when the body dies.
When Candida starts to overgrow while the body is still alive the toxins it produces causes tremendous damage throughout the body resulting in numerous symptoms, diseases, illnesses, malfunctioning organs, and many debilitating conditions throughout the body. These toxins also cause emotional and mental problems such as anxiety, depression, an inability to concentrate, etc
Numerous symptoms, diseases, organ malfunctions, and debilitating conditions are caused by Candida toxins which are circulating throughout the body, which range from autoimmune diseases to cancer, including this partial list:
Excerpts above and below from
Candida/Yeast Syndrome Basics by Bee
http://www.healingnaturallybybee.com/articles/candidabasics.php
The above articles also includes sections on What Causes Candida to Get Out of Control?; How Do You Know You Have Candida?; Bee’s Candida Program
blessings
Shan
Re: itch
Forgot to include this - there are more things to try to help alleviate the itching here.
Itcheing Causes & Treatments
http://www.healingnaturallybybee.com/articles/treat14.php
Plus both the garlic as well as coconut oil are anti-fungals among other things - it would be good for your son to also inject both of them as much as possilbe. And other anti-fungals such a Pau D’Arco tea, oil of oregano, grapefruitseed extract, clove oil, colloidal silver, hydrogen peroxide , etc would also be helpful.
You will find a lot of useful information is the candida article I posted
Candida/Yeast Syndrome Basics by Bee
http://www.healingnaturallybybee.com/articles/candidabasics.php#a6
Bee also has a yahoo group for those whom want to try her diet protocol - and a list of success stories on her websites put up there by the members of the group
Success Stories
http://www.healingnaturallybybee.com/success/index.php
This is only one of those stories....
Success Story by Debby, February 2006 Article Link Lost 56 pounds! Psoriasis is 90% improved and arthritic knees are so much better. ...
I have known Bee Wilder for about 4 years - she is also a member of my health group. I joined her group originally to help cure a bad case of candida that I have, but since have been ‘watching’ that group to try to see how true the various claims about Bee’s protocol are that I have heard. Bee does not make up the success stories -they are voluntarily put there by real people and they are true. And there are many some of which have greatly amazed me as they are more about rebalancing the body.
Good luck Michael to both you and your son. It is not easy to rebalance candida and takes a lot of motivation and determination.
blessings
Shan
Re: [soilandhealth] Re: itch
Posted by: “roxann” roxann@ancientearthwisdom.com erthwitch
Date: Fri Sep 4, 2009 2:48 pm ((PDT))
another angle for psoriasis is to address the liver function. problems with the skin can often be traced to the liver. things like food coloring, preservatives, and artificial sweeteners can cause the liver to be stressed. milk thistle can help, as can including bitters regularly to the diet. bitters would be things like dandelion leaf and root, chickory... there are others, just can’t think of them right off. excessive and explosive anger is also an indication of the liver being off-balance. not that you mentioned that, just thought i would.
Roxann
Yes, you are right - but one needs to address what has caused the imbalance in the liver in the first place. And candida does do that too. It gives off so many toxins among other things..........and these toxins effect your whole body including your brain and emotions...
blessings
Shan
Excerpt from http://www.healingnaturallybybee.com/news/news1.php#a2
Candida Overgrowth Puts Out Over 79 Toxins
You’re not only dealing with yeast overgrowth but also the fact that Candida albicans puts out 79 toxic by-products, all of which weaken your immune system affecting every cell in the body (as noted in the article above).
One of the major toxins produced by Candida albicans is acetaldehyde. Acetaldehyde is a fungal waste product. Acetaldehydes are known to poison tissues and they are also carcinogenic (cancer-causing) – accumulating in the brain, spinal cord, joints, muscles and tissues.
Acetaldehyde is also transformed by the liver to ethanol (alcohol), creating the feeling of intoxication and brain fog. There have been cases where Candida patients have been pulled over and tested positive with elevated blood alcohol levels above normal, although they had consumed no alcoholic beverages.
As the immune system continues to weaken from yeast overgrowth and its toxic by-products, more and more symptoms arise. This fungus burrows its roots into the intestinal lining, creating a leaky gut, allowing the yeast/fungus to go into the bloodstream. This systemic yeast infection is called Candidiasis.
Candida causes a lot of issues for the liver and it is not surprising that it becomes unbalanced and distressed...
blessings
Shan
Re: Recurring ring worm
I know of only one cause of ringworm and that can again be treated with anti-fungals. And if you don’t want it to come back I would follow a candida diet protocol for at least 6 months to a year.
However Lyme Disease causes a rash which looks very similar to ringworm. If you think it might be that -usually a thorough medical history will indicate if there is a strong possiblity - you would need to see what is called Lyme-Literate Doctor. They would also probaby wish to get tested -the only problem with tests is that currently the chances of a false-negative are about 50%. Most LL doctors know this but would like you to get tested anyways........ I can’t help you with this - Lyme is not easy to cure at all and it depends on your symptoms and if you have any co-infections how it is treated even.
But if it is true ringworm then one can treat it and also cure it with anti-fungals and a candida diet protocol. This is what I would do if it were me............ and you can also read what I sent/posted to Michael about psoriasis and his son.
Here is some info from Bee Wilder’s website about ringworm
Nail & Skin Fungal Infection Treatments
All skin fungal infections respond well to the Candida Program recommended. Therefore, as with all other fungal infections, the main treatment is the Candida diet, supplements, antifungals and probiotics.
There are some direct treatments which can help relieve symptoms to some degree:
1.Avoid using scented or antibacterial soaps, instead use a good quality coconut oil based soap, available at the health store, or wash thoroughly with plain water.
2.After washing or bathing, rinse the area well with an apple cider vinegar or lemon juice and water mixture (mix 2 tablespoons of apple cider vinegar or the juice of 1/2 lemon into 2 cups of warm water). Or use spritzer containing these solutions, and spray the entire area completely, to replenish the acid layer to the skin. Pat it dry, but do not rinse it off. Any smell dissipates quickly. This restores the natural acid layer of the skin which helps fight fungal infections.
3.Wear 100% cotton loose fitting clothing and nightwear. Do not wear tight fitting clothing made of synthetic fibres. Natural fibres allow the skin to breathe like it should.
4.Rub coconut oil into the affected areas as often as possible, alternating with baking soda which is patted or dusted on.
5.Baking soda paste can be applied directly to areas affected as well. Put a little water in a small dish and add baking soda to make a pasty consistency.
6.Taking baking soda, or baking soda combined with epsom salt, baths helps all skin problems. Add 1/2 cup or more of baking soda to your bath water, or use 1/2 cup of baking soda and 1/2 cup of epsom salt.
7.Twice a day rub antifungal solutions well into all areas that are affected (use 1 tablespoon of coconut oil with 4-5 drops of one of the following (or use a combination): 1) tea tree oil, 2) garlic oil, 3) oil of oregano, and 4) clove oil. For nails there is no need to dilute these oils, just apply them directly, rubbing well into the area around the nail and under the nail.
You make these mixtures ahead of time; there is no need to refrigerate them. Multiply the amount of coconut oil as well as the number of drops accordingly.
You can also try rubbing the oils full strength into affected areas, but if the skin is broken or oozing it may sting for awhile or feel like it is burning. However, none of these oils actually burn the skin but they do generate heat which is part of their healing affect.
blessings
Shan
To visit
group on the web, go to:
http://groups.yahoo.com/group/soilandhealth/
Thanks for the bump, welcome to the thread and join in when you want.
If you have questions, someone will have an answer...LOL
1. TNT Recipe —— Cinnamon Coffee Bars
Posted by: “Starkoski Peg”
Hi...
I had one of my online buddies send me this recipe so I made it for coffee hour at church tomorrow...of course I had to have a little taste to make sure it was ok! It is really yummy...lots of great cinnamon taste.
Enjoy!
hugs,
peg
Cinnamon Coffee Bars
1/4 cup shortening
1 cup brown sugar, firmly-packed
1/2 cup strong, good-quality hot coffee
1-1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1-1/4 teaspoons cinnamon
1/2 cup raisins (use golden raisins for a milder flavor)
1/2 cup almonds or hazelnuts, chopped
Ingredients for Frosting:
1 cup powdered sugar, sifted
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 tablespoons milk
Preheat oven to 350 degrees.
Grease a 9 x 13-inch baking pan.
In a large bowl, cream together shortening and brown sugar. Stir in coffee. In a separate bowl, sift together flour, baking powder, soda, salt and cinnamon. Stir into sugar mixture. Blend in raisins and nuts.
Spread into prepared pan. Bake in a 350-degree oven for 20 minutes. Cut into bars.
Frosting:
Blend together powdered sugar and salt. Mix in vanilla and milk. Spread frosting over cooled bars.
Servings: 12 - 15
Recipe source: Pam Luttenberger
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2. TNT Recipe -— Dilled Carrots and Green Beans
Posted by: “Starkoski Peg”
Hi...
I served these veggies with the marinated chicken breasts...this is a great, tasty way to liven up carrots and green beans!
Enjoy!
hugs,
peg
Dilled Carrots and Green Beans
3/4 cup water
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dill weed
4 medium carrots, julienned
1/2 pound fresh green beans
1/4 cup reduced-fat Italian salad dressing
In small saucepan, bring the water, sugar, salt and dill to a boil. Add carrots
and beans. Cook, uncovered, for 5-8 minutes or until vegetables are crisp-tender;
drain. Drizzle with dressing; toss to coat.
Yield: 4 servings.
Nutrition Facts
One serving:
3/4 cup
Calories:69
Fat: 2 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 298 mg
Carbohydrate: 11 g
Fiber: 4 g
Protein: 2 g
Diabetic Exchange: 2 vegetable, 1/2 fat.
Recipe source: Taste of Home’s Healthy Cooking magazine, June/July, 2009, submitted by Harriett Lee from Glasgow, Montana.
http://www.tasteofhome.com/recipes/Dilled-Carrots-—Green-Beans
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3. TNT Recipe -— Marinated Chicken Breasts
Posted by: “Starkoski Peg”
Hi..
We had these chicken breats for dinner last night and they were wonderful...I served this with dilled carrots and green beans...I will post that recipe next because that was a really great way to eat veggies!
Since I live in south Florida and during the summer it always seems to rain about the time to start grilling, I did these in the broiler. I broiled them for about 6-7 minutes per side. They were great this way too....when summer and the rainy season is over down here, we will definitely do these on the grill.
Enjoy!
hugs,
peg
MARINATED CHICKEN BREASTS
4 boneless skinless chicken breasts
½ cup soy sauce
1 cup oil
2 Tbsp Worcestershire sauce
1 can cherry 7 up
Combine soy sauce, oil, Worcestershire sauce, and soda. Put chicken in
Ziploc bag. Add marinade. Marinade 24 hours. Cook on grill until done.
Recipe source: A thru Z Crafts & Recipes yahoo group, submitted by McSledwidow
PEG NOTE:
I broiled the chicken breasts instead of putting them on the grill. I broiled them for about 6-7 minutes per side.
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4. Golden Apples and Yams
Posted by: “*~Tamara~*”
Golden Apples and Yams
Serves 6
2 large yams or sweet potatoes
2 Golden Delicious apples, cored and sliced crosswise
into rings
1/4 cup firmly packed brown sugar
1 teaspoon cornstarch
1/8 teaspoon ground cloves
1/2 cup orange juice
2 tablespoons chopped pecans or walnuts
Heat oven to 400 degrees F. Bake yams 50 minutes or until soft still retain their shape. (This step can also be done in the microwave; microwave yams on high (100 percent) 8 to 10 minutes, rotating halfway through cooking.) Cool yams until they can be handled. Reduce oven heat to 350 degrees F.
Peel yams and slice crosswise. In shallow 1-quart baking dish, alternate apple rings and yam slices, overlapping their edges slightly. In small saucepan, combine sugar, cornstarch, and cloves; stir in orange juice and blend. Heat orange juice mixture, stirring, until thickened; pour over apples and yams. Top casserole with nuts and bake 20 minutes or until apples are tender.
http://groups.yahoo.com/group/Holiday_Express/
From recipes and gift mixes to crafts....all holidays and parties
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5. Orange Coconut Dip for Apples
Posted by: “*~Tamara~*”
Orange Coconut Dip for Apples
Makes 1 1/4 cups dip
1 cup low fat cottage cheese
3 tablespoons orange juice
2 tablespoons flaked coconut
1 tablespoon sugar
1 teaspoon grated orange zest
1/4 teaspoon ground ginger
Red Delicious and Granny Smith apple wedges
In blender or food processor, blend cottage cheese until smooth. Add orange juice, coconut, sugar, orange zest, and ginger. Blend until well combined. Chill at least 30 minutes. Serve with apple wedges.
http://groups.yahoo.com/group/Snacks-n-Sandwiches/
Snacks, appetizers, pitas, finger foods, wraps, paninis and sandwiches!
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6a. Beef ‘n’ Cheese Macaroni
Posted by: “Beth
Beef ‘n’ Cheese Macaroni
Quick Cooking
“I love to make this delicious main dish for my brother and me when our
parents are at work at dinnertime,” reports Jamie Brown of Witchita, Kansas.
The mild-tasting combination of ground beef and noodles is sure to be a hit
with even the pickiest eaters.
SERVINGS: 4-6
CATEGORY: Main Dish
METHOD:
TIME: Prep/Total Time: 30 min.
Ingredients:
1/2 pound ground beef
1 package (7 ounces) elbow macaroni
2 tablespoons butter
1 cup cubed process American cheese (Velveeta)
1/4 cup milk
1/4 teaspoon salt
Directions:
In a skillet, cook beef over medium heat until no longer pink.
Meanwhile, in a saucepan, cook macaroni according to package directions;
drain and set aside. In the same pan, melt butter. Add the cheese, milk and
salt; cook and stir until the cheese is melted. Drain beef. Stir beef and
macaroni into cheese sauce; heat through. Yield: 4-6 servings.
Nutrition Facts
One serving:(1 each)
Calories: 279 Fat:13 g Saturated Fat:7 g Cholesterol:42 mg Sodium:392 mg
Carbohydrate:26 g Fiber:1 g Protein:15 g
http://www.tasteofhome.com/Recipes/Beef—n—Cheese-Macaroni
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7a. Beef ‘n’ Gravy on Potatoes
Posted by: “Beth
Beef ‘n’ Gravy on Potatoes
Quick Cooking
“My husband was raised on meat and potatoes, and this quick dish is one of
his favorites,” writes Michelle Hallock of Warwick, Rhode Island. Round out
this dinner in a jiffy by zapping frozen vegetables in the microwave or
tossing together a green salad.
SERVINGS: 4
CATEGORY: Main Dish
METHOD: Microwave
TIME: Prep/Total Time: 30 min.
Ingredients:
3 medium potatoes, peeled and cut into 1-inch cubes
1/3 cup water
1 pound ground beef
1 teaspoon garlic powder
1 teaspoon onion powder
1 envelope brown gravy mix
1/4 cup milk
3 tablespoons butter, softened
1/8 teaspoon salt
1/8 teaspoon pepper
Directions:
Place potatoes and water in a microwave-safe dish. Cover and microwave on
high for 8-10 minutes or until potatoes are tender. Meanwhile, in a large
skillet, cook beef over medium heat until no longer pink; drain. Stir in
garlic powder and onion powder.
Prepare gravy according to package directions. Place the potatoes in a
large bowl; add the milk, butter, salt and pepper. Beat on medium speed
until smooth. Serve beef and gravy over mashed potatoes. Yield: 4 servings.
http://www.tasteofhome.com/Recipes/Beef—n—Gravy-on-Potatoes
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8. Beef ‘n’ Noodle Casserole
Posted by: “Beth
Beef ‘n’ Noodle Casserole
Country Woman
—American Dairy Assn., Rosemont, Illinois
SERVINGS: 6
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 15 min. Bake: 30 min.
Ingredients:
1 package (8 ounces) medium noodles
1/3 cup sliced green onions
1/3 cup chopped green pepper
2 tablespoons butter
1 pound ground beef
1 can (6 ounces) tomato paste
1/2 cup sour cream
1 cup (8 ounces) 4% cottage cheese
1 can (8 ounces) tomato sauce
Directions:
Cook noodles according to package directions; drain.
In a large skillet, saute onions and green pepper in butter 3 minutes or
until tender. Add beef and cook until no longer pink. Drain excess fat.
In a medium bowl, combine tomato paste and sour cream; stir in the
noodles and cottage cheese. Layer half the noodle mixture in 2-qt.
casserole; top with half the beef mixture. Repeat.
Pour tomato sauce evenly over the top of the casserole. Bake at 350° for
30-35 minutes or until heated through. Yield: 6 servings.
Nutrition Facts
One serving:(1 cup)
Calories: 404 Fat:16 g Saturated Fat:7 g Cholesterol:105 mg Sodium:412 mg
Carbohydrate:37 g Fiber:3 g Protein:26 g
http://www.tasteofhome.com/Recipes/Beef—n—Noodle-Casserole
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9. Beef ‘n’ Rice Enchiladas
Posted by: “Beth
Beef ‘n’ Rice Enchiladas
Quick Cooking
[image: Beef ‘n’ Rice Enchiladas Recipe]
With a toddler in the house, I look for foods that are a snap to make.
Loaded with beef, cheese and a flavorful rice mix, these enchiladas come
together with out any fuss. But they’re so good that guests think I spent
hours in the kitchen. -Jennifer Smith Colona, Illinois
SERVINGS: 10
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 30 min. Bake: 10 min.
Ingredients:
1 package (6.8 ounces) Spanish rice and pasta mix
1 pound ground beef
2 cans (10 ounces each) enchilada sauce, divided
10 flour tortillas (8 inches), warmed
4 cups (16 ounces) shredded cheddar cheese, divded
Directions:
Prepare rice mix according to package directions. Meanwhile, in a large
skillet cook beef over medium heat until no longer pink; drain. Stir in
Spanish rice and 1-1/4 cups enchilada sauce.
Spoon about 2/3 cup beef mixture down the center of each tortilla. Top
each with 1/3 cup cheese; roll up.
Place in an ungreased 13-in. x 9-in. baking dish. Top with the remaining
enchilada sauce and cheese. Bake, uncovered, at 350° for 8-10 minutes or
until the cheese is melted. Yield: 10 enchiladas.
Comments
Re: Beef ‘n’ Rice Enchiladas
Wow! What a wonderful recipe! I always make sure that I have Spanish rice
mix in the pantry now. Kids all enjoy it too. I usually make all the
enchiladas in two separate dishes, that way I can freeze one and enjoy at a
later date. Works well. Thanks for the recipe.
5hungrykids
http://www.tasteofhome.com/Recipes/Beef—n—Rice-Enchiladas
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10. Basil Parmesan Puffs
Posted by: “Beth
Basil Parmesan Puffs
Simple & Delicious
September/October ‘09 issue
Page:60
These cute little bites are ideal served with soup, salads, pasta and so
much more! Minced fresh basil lends a burst of flavor. Amber McKinley -
Punta Gorda, Florida
SERVINGS: 27
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep/Total Time: 20 min.
Ingredients:
3/4 cup water
6 tablespoons butter, cubed
3/4 teaspoon salt
3/4 cup all-purpose flour
4 eggs
1 cup minced fresh basil
1 cup grated Parmesan cheese
Directions:
In a large saucepan, bring the water, butter and salt to a boil. Add flour
all at once and stir until a smooth ball forms. Remove from the heat; let
stand for 5 minutes. Add eggs, one at a time, beating well after each
addition. Continue beating until mixture is smooth and shiny. Stir in basil
and cheese.
Drop by rounded tablespoonfuls 1 in. apart onto greased baking sheets.
Bake at 400° for 18-20 minutes or until golden brown. Remove to wire racks.
Serve warm. Yield: about 2 dozen.
Nutrition Facts
One serving:1 puff
Calories: 59 Fat:4 g Saturated Fat:2 g Cholesterol:41 mg Sodium:139 mg
Carbohydrate:3 g Fiber:0 g Protein:2 g
http://www.tasteofhome.com/Recipes/Basil-Parmesan-Puffs
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11. Cheese & Onion French Bread
Posted by: “Beth
Cheese & Onion French Bread
Simple & Delicious
September/October ‘09 issue
Page:51
Jazz up a loaf of French bread in a hurry! Mayo keeps the bread moist, while
the cheese and green onion add savory, heartwarming flavor. Try this bread
with other favorite entrees. Carolyn Schmeling - Brookfield, Wisconsin
SERVINGS: 16
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep/Total Time: 20 min.
Ingredients:
2 cups (8 ounces) shredded Italian cheese blend
2/3 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup chopped green onions
1 loaf (1 pound) unsliced French bread, halved lengthwise
Directions:
In a small bowl, combine the cheese blend, mayonnaise, Parmesan cheese and
onions; spread over cut sides of bread.
Place on an ungreased baking sheet. Bake at 375° for 12-15 minutes or
until cheese is melted. Yield: 16 servings.
Nutrition Facts
One serving:1 piece
Calories: 200 Fat:11 g Saturated Fat:3 g Cholesterol:14 mg Sodium:359 mg
Carbohydrate:17 g Fiber:1 g Protein:7 g
http://www.tasteofhome.com/Recipes/Cheese-—Onion-French-Bread
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12. Chocolate-Orange Scones
Posted by: “Beth
Chocolate-Orange Scones
Simple & Delicious
September/October ‘09 issue
Page:42
Yes, you can make scones! Pancake mix is the key to this light and fluffy
quick bread that kids will love! “These are great with a cup of coffee, milk
or herbal tea.” Margaret Wilson — Sun City, California
SERVINGS: 8
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep/Total Time: 25 min.
Ingredients:
1-1/2 cups complete buttermilk pancake mix
3/4 cup heavy whipping cream
2 to 3 teaspoons grated orange peel
2 milk chocolate candy bars (1.55 ounces each), chopped
Directions:
In a small bowl, combine the pancake mix, cream and orange peel. Turn onto a
lightly floured surface, knead 6 times. Knead in chocolate.
Pat into a 9-in. circle. Cut into eight wedges. Separate wedges and
place on a greased baking sheet. Bake at 400° for 9-11 minutes or until
lightly browned. Serve warm. Yield: 8 scones.
Nutrition Facts
One serving:1 scone
Calories: 221 Fat:12 g Saturated Fat:7 g Cholesterol:33 mg Sodium:381 mg
Carbohydrate:25 g Fiber:1 g Protein:3 g
http://www.tasteofhome.com/Recipes/Chocolate-Orange-Scones
________________________________________________________________________
________________________________________________________________________
13. Monkey Muffins
Posted by: “Beth
Monkey Muffins
Simple & Delicious
September/October ‘09 issue
Page:37
These bite-sized mini muffins will be a favorite with your family and
friends—or anyone who loves bananas, peanut butter and chocolate! A nice way
to use up overripe bananas. Amie Longstaff - Painesville Township, Ohio
SERVINGS: 36
CATEGORY: Low Fat
METHOD: Baked
TIME: Prep: 20 min. Bake: 15 min./batch
Ingredients:
1/2 cup butter, softened
1 cup plus 1 tablespoon sugar, divided
2 eggs
1 cup mashed ripe bananas
2/3 cup peanut butter
1 tablespoon milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup miniature semisweet chocolate chips
Directions:
In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add
eggs, one at a time, beating well after each addition. Beat in the bananas,
peanut butter, milk and vanilla. Combine the flour, baking soda and salt;
add to creamed mixture just until moistened. Fold in chips.
Fill greased or paper-lined miniature muffin cups three-fourths full.
Sprinkle with remaining sugar. Bake at 350° for 14-16 minutes or until a
toothpick comes out clean. Cool for 5 minutes before removing from pans to
wire racks. Yield: 6 dozen.
Nutrition Facts
One serving:2 muffins
Calories: 126 Fat:6 g Saturated Fat:3 g Cholesterol:18 mg Sodium:112 mg
Carbohydrate:16 g Fiber:1 g Protein:3 g
Diabetic Exchange:
1 starch, 1 fat.
http://www.tasteofhome.com/Recipes/Monkey-Muffins
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________________________________________________________________________
14. Apple Pesto Potato Salad
Posted by: “*~Tamara~*”
Apple Pesto Potato Salad
4 servings
4 small new potatoes, boiled and cooled
1/4 cup sliced olives
1/4 cup sliced radishes
1 green onion, diagonally sliced
1 tablespoon olive oil
1 tablespoon white wine vinegar
1/2 teaspoon sugar
1/2 teaspoon grated lemon peel
1/4 teaspoon ground black pepper
2 Golden Delicious apples, cored and thinly sliced
Pesto Sauce
1/2 cup fresh basil leaves
1/4 cup grated Parmesan cheese
2 tablespoons pine nuts
1 tablespoon olive oil
1 garlic clove
1 teaspoon lemon juice
Several hours before serving, prepare Pesto Sauce; set aside. In blender or food processor, combine basil leaves, Parmesan cheese, pine nuts, olive oil, garlic, and lemon juice; puree until smooth.
Peel potatoes, if desired, and slice. In large bowl, combine potatoes, olives, radishes, and green onion. In small bowl, blend 2 tablespoons Pesto Sauce, the olive oil, vinegar, sugar, lemon peel, salt, and pepper; pour over potato mixture and stir gently to coat. Marinate 1 to 2 hours. Arrange salad on serving plate with apple slices and serve.
http://groups.yahoo.com/group/simply-side-dishes/
Stuck in a rut? Need some new side dishes?
This is another great group owned by *Beth*
To visit
group on the web, go to:
http://groups.yahoo.com/group/all-simple-recipes/
Corn Fritters
1 egg
1/4 c. milk
1 c. Bisquick
1 can whole kernel corn, drained
Black pepper
Instructions
Blend together egg, milk, and Bisquick. Stir in corn. Add pepper to taste. In a wok or frying pan, heat 2 inches vegetable oil. Using 2 teaspoons, gently drop a rounded teaspoon of fritter batter into hot oil. Fry 6-8 fritters at a time, turning until golden brown. Drain on paper towels..
Dorie
http://groups.yahoo.com/group/FamousCookbookRecipes/
To visit group on the web, go to:
http://groups.yahoo.com/group/BakingMixes/
http://www.ibdeditorials.com/IBDArticles.aspx?id=335660545427204
The Perspective Of A Russian Immigrant
By SVETLANA KUNIN | Posted Thursday, August 20, 2009 4:20 PM PT
In the Union of Soviet Socialist Republics, I was taught to believe individual pursuits are selfish and sacrificing for the collective good is noble.
continued...........
End of article:
There is no perfect society. There are no perfect people. Critics say that greed is the driving force of capitalism. My answer is that envy is the driving force of socialism. Change to socialism is not an improvement on the imperfections of the current system.
The slogans of “fairness and equality” sound better than the slogans of capitalism. But unlike at the beginning of the 20th century, when these slogans and ideas were yet to be tested, we have accumulated history and reality.
Today we can define the better system not by slogans, but by looking at the accumulated facts. We can compare which ideology leads to the most oppression and which brings the most opportunity.
When I came to America in 1980 and experienced life in this country, I thought it was fortunate that those living in the USSR did not know how unfortunate they were.
Now in 2009, I realize how unfortunate it is that many Americans do not understand how fortunate they are. They vote to give government more and more power without understanding the consequences.
Svetlana Kunin, Stamford, Conn.
Editor’s note: Mrs. Kunin, an IBD subscriber, is a retired software developer. In the Soviet Union, she was a civil engineer.
Print http://www.ibdeditorials.com/IBDArticles.aspx?id=335660545427204 | http://www.ibdeditorials.com/Editorial.aspx
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http://www.hydroponicsonline.com/
[Something to try for this winter....LOL, neat set up]
How to Build the 11 Plant Hydroponic Garden
http://www.hydroponicsonline.com/11plan01.htm
To buy supplies:
http://www.hydroponicsonline.com/store/index.html
The plans:
http://www.hydroponicsonline.com/11plantJPG.htm
Neat set up for hydro growing, using pop bottles and a poly tub..........kinda ‘a hydro Earth Box”.
[It would be fun to play with this thought, appears that everyone has an idea of how it should be done....LOL, granny]
A page of soda bottle hydro set up s and information/comments:
http://www.instructables.com/id/Expandable_Hydroponics_System_from_Junk_Flood_an/
Another page of soda bottle hydro garden information:
http://www.treehugger.com/files/2005/05/hydroponics_onl.php
pop bottle hydro: links
99 Skills for an Eco-Friendly DIY Lifestyle
[Good and useful articles/links LOL, even if it is a greenie site]
http://www.blisstree.com/kettleandcup/for-earth-daygrow-your-own-herbal-tea/
For Earth Day:Grow Your Own Herbal Tea!
April 10, 2008 by Marye Audet
Filed under Eco-Friendly, Recipes, Tea
3 Comments
lavender
Jennifer and Peggy at Treehugging Family are focusing on Earth Day at b5 all month.
Some of the big environmental issues facing consumers today is greenhouse gas, carbon footprints the size of the Jolly Green Giant, and socio-ethical issues concerning working conditions and Fair Trade for farmers and workers. It can be overwhelming to try to juggle everyone’s needs when you just want a cup of something hot and relaxing!
So, did you ever think about growing your own herbal tea blends? Herbs grow prolifically almost anywhere, do well on windowsills, and in containers, and are easy to transform from fragrant green leaves and colored flowers to a steaming cup of yum.
Basically, you need to choose your herbs, follow planting directions and remember to water them once in awhile. Pick the leaves and blend them, then steep as you would any loose leaf tea. Sweeten with some honey…add dried fruit…it is up to you where you go with this.
Dry herbs by hanging upside down, or in a dehydrator. Store in airtight glass jars, in a cool, dark place.
Not only will you be keeping your carbon footprint more on the line of a Japanese Princess, but you will be beautifying your own environment, and doing something to move toward your own self sufficiency. That is always a good feeling.
Basically to make herbal tea from fresh herbs-use two or three springs of the herb in a teapot. Pour boiling water over and steep a few minutes.
For dried herbs, use a teaspoon of dried herbs per cup. Steep about two minutes.
Of course, you will want to use the trial and error method here and adjust to fit your own taste and herbal needs.
Here are some great combinations for you to try:
* Lavender flowers, lemon balm, chamomile
* Mint, lemon balm, chamomile
* Lemon verbena, dried orange, mint
* Lemon balm, crystallized ginger
* Chamomile, dried apple,dried cranberry, cloves
* Chamomile, lemongrass, peppermint, dried orange
* Lavender, dried strawberry, raspberry leaf
* Grow and add stevia to any tea for natural sweetness. Add very sparingly!
There are many others, such as fennel, anise, and sage…the various flavored basils..that will make good teas. Just check out some of the heirloom seed catalogs for ideas. My personal favorite for heirloom seeds, especially for unusual types of herbs and vegetables is Heirloom Seeds. This company is dedicated to maintaining the old varieties of vegetables,herbs, and flowers.
Whether you get really serious about this, or make a few teas for fun now and then, growing herbs for tea can be a great family project.
granny
http://www.realepicurean.com/2009/02/how-to-make-perfect-homemade-pasta/
How to Make Perfect Homemade Pasta
February 22nd, 2009 by Scott |
I’ve been going through one hell of a pasta phase recently. I’m putting it down to my wife’s pregnancy; she doesn’t always fancy a full meal, and if I’m eating alone I just can’t be bothered cooking anything big, time consuming or expensive. My pasta addiction has now led to the stage where I’m making my own home-made pasta from scratch, which luckily turns out to be one of the easiest yet most rewarding things to do.
Homemade Pasta
Homemade Pasta
What I present to you here is the time honoured method of making pasta; one egg for every 100 grams of flour. It is important to choose a OO type flour and to use organic eggs (these give the pasta a delightful yellow tinge). Other than that, it’s just about the kneading. You don’t even need a pasta machine, although I do find the repetitive rolling of the machine method strangely satisfying.
Perfect Homemade Pasta Recipe – Ingredients
* 200g 00 type flour
* 2 Large organic eggs
* Salt
Perfect Homemade Pasta Recipe – Method
1. Make a heap out of your flour on a chopping board with a hollow well in the middle.
2. Crack your eggs into the hollow and begin to mix around by hand. Warning; at first it will form crumbs and wont look like it will ever come together. Keep working and it will.
3. Now time to knead; I find the easiest way is to squash it with both hands and then stretch the dough away from me with one of them while holding it with the other, pushing with the base of my hand near my wrist. I then simply fold it back on itself, give it a little twist and repeat. Keep doing this until the dough feels smooth.
4. Wrap your ball of pasta dough in cling film and leave somewhere cool (the fridge is fine) for 1 hour.
5. Remove your pasta from the fridge and flour a rolling pin and chopping board. Now either a) roll out to the required thickness and cut into strips with a knife (as illustrated)or b) (if you’re using a machine) roll out with a to about 1/2 a cm thick.
6. If you’re using a machine you can now pass it through on the widest setting; do this a couple of times, before reducing the width by one setting and passing through. Repeat the passing / reducing width process until the desired thickness of pasta is reached. Once done cut your pasta with a knife or cutting device on your machine into the desired shapes.
7. Your pasta is ready. You can now either hang it to dry or cook it right away in salted boiling water – it’ll only take a couple of minutes, unlike dried pasta, so keep an eye on it.
8. Enjoy!
[Has 42 comments]
http://planetgreen.discovery.com/food-health/easy-cheese-wafers.html
Skip the Cheez-Its, Make These Easy Cheese Wafers
This crunchy snack fulfills all your savory cravings minus the preservatives and excess packaging.
By Sara Novak
Columbia, SC, USA | Sun Sep 06 10:00:00 GMT 2009
cheese-wafers
I have to admit Cheez-its can be a pretty tasty snack, but SO processed. And cheese wafers are actually incredibly easy to make. Every mother seems to have a recipe for them down here and they pop up at so many get togethers. And that’s because they are delectable. These cheese wafers have a crunchy, salty, and rich flavor all in one bite. People just can’t seem to get enough of them. If you use local cheese and butter their impact is pretty minimal because there aren’t a lot of ingredients and most of them you likely already have in the pantry.
If you want to use them as a gift all you have to do is use a nice pen and write the recipe on a recipe card. Put a few of them in a leftover baggy and tie with some hemp ribbon. It’s so easy and thoughtful.
Homemade Cheese Wafers
1 1/4 lb local cheddar cheese, grated, room temperature
1 stick local butter, room temperature
1 cup self-rising flour
3/4 cup all-purpose flour
1/4 tsp red pepper
1/4 tsp cayenne pepper
1/2 tsp dry mustard
Method
1. Cream together butter and cheese. Sift flour, pepper, and mustard together.
2. Gradually add dry ingredients to creamed mixture, mixing well after each addition.
3. Shape into little marbles with your fingers and then flatten with a fork.
4. Bake for 17 to 20 minutes in a 350 degree preheated oven. If you choose to double the recipe use 1 3/4 cups all-purpose flour and 1 3/4 cups self-rising flour. Do not let them get too brown.
http://planetgreen.discovery.com/food-health/ginger-nut-brittle-recipe.html
Make Gingered Nut Brittle
Ginger makes a fabulous addition to brittle.
current news
By Sara Novak
Columbia, SC, USA | Fri May 08 07:00:00 GMT 2009
Mix nuts are sort of lethal for me. They’re a snack food that I just can’t seem to get enough of no matter the occasion. I got this idea from a local health food store named 14 Carrot in Lexington, S.C. Lexington is a small town located outside of Columbia. The store had all of these wonderful varieties of trail mixes that I really hadn’t seen before. One of them was a gingered trail mix made up mostly of mixed nuts. Having grown to be quite a pro at making simple syrups, the idea came into my mind to make a ginger syrup and then cook it into the nuts. While the syrup is easy to make, you have to commit about 20 to 25 minutes to making it because it needs to be stirred constantly in order to make so that the sugar fully dissolves into the water. Once you’ve made the simple syrup you can do a variety of things with it like make a ginger martini or ginger ice cream. But for our purposes the nuts will work just fine.
Gingered Nut Brittle
1/2 cup sugar
1 cup water
2 tbsp ginger, shredded
2 cups organic mixed nuts (get them from the bin section of the store)
1 tbsp local butter, melted
1/4 tsp cayenne pepper
Method:
1. Add the sugar, water, and ginger to a sauce pan and stir over low heat for about 25 minutes. Until sugar has completely dissolved. Let cool.
2. Strain the ginger out of the simple syrup.
3. Add nuts to a bowl and top with ginger simple syrup, butter, and cayenne. Toss with your hands.
4. Spread out onto a cookie sheet.
5. Bake for about 10 to 15 minutes watching closely. Let cool.
6. Store in the refrigerator for a few hours.
Yield: Serves 20
http://planetgreen.discovery.com/food-health/emeril-veggie-dumplings.html
Emeril’s Veggie Dumplings With Tomato Dipping Sauce
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Omnimedia, Inc
Ingredients:
2 teaspoons plus 4 tablespoons olive oil
1 cup zucchini, small diced, about 1 medium zucchini
1 cup stemmed and small diced shiitake, baby bella or button mushrooms
1 teaspoon minced garlic
1/2 cup fresh mozzarella, small diced, about 3 ounces
2 teaspoons fresh thyme leaves
Kosher salt and fresh ground black pepper
40 wonton wrappers
1/2 cup water for sealing dumplings
Cornstarch for dusting
Best Basic Red Sauce, for serving, recipe follows
Method:
Preheat oven to 450 degrees F.
Heat olive oil in a sauté pan over high heat and cook zucchini and mushrooms for 5 minutes. Add garlic and cook for 30 seconds longer and remove from heat. In a medium bowl, combine zucchini mushroom mixture and mozzarella. Add thyme and season with salt and pepper.
Line a baking sheet with parchment paper and lightly dust with cornstarch. Working in batches, lay out 8 wonton wrappers onto a clean flat surface. Place 1 tablespoon of the filling in the upper center towards one corner of each wonton wrapper. Wet the edges of the wrapper with your fingertips. Gently fold the dumpling to create a triangle, pressing edges together to seal. Repeat with remaining wontons and filling.
Transfer wontons to the baking sheet. Brush tops of wontons with oil and bake for 7 to 10 minutes until lightly browned and crispy. Transfer to a serving plate and serve warm with Basic Red Sauce on the side for dipping.
Yield: Makes 40 dumplings
Best Basic Red Sauce
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Omnimedia, Inc
Adapted from Emeril’s There’s A Chef In My Soup, by Emeril Lagasse, Harper Collins Publisher, New York, NY, 2002
Ingredients:
1 teaspoon olive oil
1/2 cup chopped yellow onion
1 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
1/8 teaspoon pepper
1 14-ounce can crushed tomatoes
1 8-ounce can tomato sauce
1/2 cup water
1/4 teaspoon sugar
Heat the olive oil in a small heavy pot over medium heat. Add the onions, garlic, salt, oregano, basil and pepper and cook stirring, until soft, about 3 minutes. Add the crushed tomatoes, tomato sauce, water and sugar to the pot and stir well. Bring sauce to a simmer over medium-high heat. Lower to medium-low and simmer, uncovered, 25 minutes, stirring occasionally.
Yield: Makes 2 cups
This recipe was featured in the Eco-Friendly Birthday Party episode of Emeril Green.
7 Herbs That Deter Flies Naturally!
Hate flies? Keep them away with these herbs.
Conversations
By Marye Audet
Lancaster, TX, USA | Fri Sep 04 08:30:00 GMT 2009
I have always disliked flies. I just didn’t know how much until we moved to acreage and began to raise chickens and goats. An irritation with flies turned into a hatred of them. It was a giant battle to keep them out of the kitchen. I even hired a couple of my children as hit men...a penny a fly.
That probably would have worked pretty well except I failed to figure in the over-zealousness of children. After a few days of rampant fly swatting which included locations like the warm platter of cookies, the dog, and Dad’s head it became apparent that either we would need protective gear or another solution should be found.
Protective gear can be hot in Texas in the summer. We opted for another solution.
Herbs That Repel Bugs
There are herbs that repel flies as well as other pests. They tend to grow easily, are drought resistant, and are often dual purpose. Who knew?
It works. Here are some of the best herbs for repelling insects of all kinds. Order a few seeds when you are checking out your seed catalogs this winter and plant some eco-friendly, dual purpose insect repellent. Herbs seem to work best if they are moved around once in awhile. It brings the oils to the surface of the leaves and releases more of what it is that the pests don’t like. Just brushing against a growing plant or stirring up the leaves of a dried one should do it.
1. Basil
There are about a million kinds of basil and new varieties being introduced all the time. Basil is a beautiful fragrant plant that grows easily in most climates. It even tolerates the dry, Texas heat pretty well.
Most people know fresh basil is delicious in pesto, tomato based dishes, and salads but did you also know that it is one of the best ways to keep flies out of your house? Just plant basil next to the doors, use as a foundation planting mixed in with your flowers, or plant in containers. The flies will stay far away.
You can grow basil in containers by your picnic table or on your patio and cut a nice size bunch of it to decorate the blanket with when you go to a remote picnic spot. As an added bonus, mosquitoes don’t like it either. Choose your favorite, all the basil that I have tried works equally as well.
2. Bay Leaf
You can grow bay outside in the summer but you will need to bring it indoors during the winter months. You can buy dried bay leaf at the store if you find you are unable to grow it; the dried variety that you put in stews and soups works as well as the fresh for keeping pests away.
You can put one bay leaf in fifty pounds of wheat berries or organic white flour and it will keep the weevils out of it. If you don’t happen to buy flour in those quantities you can add a bay leaf to a smaller sized container with similar results. Other items that it will protect are:
* Barley
* Cornmeal
* Oatmeal
* Quinoa
* Rice
Most cereal products will be just fine for months with the bay leaves to protect them. Scatter a few leaves on the pantry shelves to repel moths, roaches, earwigs, and mice. Flies seem to hate the smell of bay leaves, too. Who knew they had such sensitive olfactory nerves?
3. Lavender
Lavender smells wonderful and if you have never used lavender buds in cooking you should give it a try. In small amounts it adds a wonderful floral and citrus flavor to baked goods, meats, and even vegetables.
Lavender also repels moths, mosquitoes, and fleas.:
* Hang a bundle of it in your closet or lay a few sprigs of it in with the out of season clothes you are storing.
* Grind it to a powder and sprinkle it on your pet’s bedding.
* Grow it in containers on your patio to repel mosquitoes.
* Grow it in your kitchen garden to keep rabbits out of your lettuce and spinach.
4. Mint
Mint, catnip, and pennyroyal planted around the foundation of your house can keep both ants and mice out of your home. Neither of these pests seem to like the smell and all but the most determined will head to a better smelling yard. You can also place shallow bowls of the dried mint leaves in your pantry to discourage mice.
Pennyroyal is also repugnant to fleas, ants, flies, and mosquitoes. Just be careful of it because large amounts of pennyroyal can be toxic to pets and children. You can place dried pennyroyal on your pantry shelves and it will keep ants away.
Just a quick warning about mice. They love anise. Keep anise in jars or it will draw mice to your pantry no matter how much mint you have out! You can use anise to bait live traps with excellent results.
5. Rosemary
Rosemary is one of my favorite herbs, not only for cooking and grilling but because it has a number of uses medicinally and as a household herb. As it grows it repels mosquitoes. Try planting it around your patio or any area that you use in the evenings to keep the air smelling fresh and the mosquitoes on someone else’s property.
Rosemary also repels cats, so planting it around the kids sandbox is a good idea. You can use rosemary springs under the cushions to keep the cats off the furniture but beware - the oils in the rosemary can stain the cushions. Be sure they are the one sided type.
6. Sweet Woodruff
Sweet Woodruff has long been used to deter carpet beetles and moths. Just lay it beneath wool carpets (or other types). It may also deter ants. An added benefit is that it releases a sweet scent when you walk across your rugs.
7. Tansy
Tansy is another little known herb that repels flies, ants,fleas, moths, and mice. Its flowers resemble marigolds or yellow Bachelor’s Buttons and it makes a great foundation planting. Tansy was traditionally used by churches as a strewing herb in the Middle Ages.
Original, Green, and Frugal
Herbs were the original household cleaners, disinfectants, and bug repellents. They had been used for thousands of years with good results before humankind came up with toxic chemicals in a can. These herbs are not only better for the environment; they actually improve the environment. Herbs continue to work for you when you have finished with them and discarded them to the compost heap. They enrich the soil, add nutrients, and some (like Valerian) attract beneficial earthworms.
Next time you are tempted to reach for the fly spray, reach for the basil instead.
http://planetgreen.discovery.com/home-garden/herbs-deter-flies-naturally.html
http://planetgreen.discovery.com/food-health/fruit-popsicles-fudge-pops.html
Homemade Real Fruit Popsicles and Fudge Pops
Melt away the heat with homemade pops.
Fan Sites
Sara Novak
By Sara Novak
Columbia, SC, USA | Sat Jul 11 10:00:00 GMT 2009
Popsicles are a staple in these hot summer months. I can’t really imagine sitting at the pool as a child without a popsicle hanging from my little mouth. But what I didn’t realize in those days was the environmental footprint of the popsicles that I was addicted to. Think about it, popsicles come in a box, they are individually packaged in plastic, they are trucked from who knows where, and that truck has to have a continually running freezer built in. The bottom line: I can hardly imagine the carbon footprint from just one measly pop. But don’t fret because I wouldn’t dream of asking you to give them up, but rather consider making your own with fresh local ingredients.
Honeyed Peach and Blueberry Pops
2 cups local peaches, peeled, cored
1 tbsp water
1 tbsp raw local honey
1 pint local blueberries
1/4 tsp sea salt
Method:
1. Throw the peaches into the blender and add 1 tbsp of water. Blend until it’s pureed.
2. Add honey, blueberries, salt, and blend.
3. Either buy popsicle molds to use over and over again or just use an ice cube tray that you have on hand.
4. Cut popsicles sticks into two pieces. Make sure that they are not splintered at all.
5. Insert each popsicle stick into the cube and freeze for about 2 hours.
You can also do other combinations to ensure that the recipe remains seasonal and fresh. Try using the same amounts of pureed strawberries and blueberries. You could also make the recipe with all blueberries and blend 2 tbsp of mint into the puree for an added fresh flavor.
Homemade Fudge Pops
3 cups local organic milk
1/2 cup organic chocolate milk powder
2 tbsp malted milk powder
2 tbsp raw honey
Method:
1. In a blender combine the milk, chocolate milk powder, malt powder, and honey and blend well.
2. Pour into a popsicle mold with lids, insert wooden sticks, and then freeze.
http://planetgreen.discovery.com/food-health/desserts-perfect-summer-heat.html
5 No-Bake Desserts Perfect For Summer Heat
No bake, no time, no trouble—try these recipes now!
video previews
Sara Novak
By Sara Novak
Columbia, SC, USA | Sun Jun 14 15:00:00 GMT 2009
berry sorbet photo
Annabelle Breakey/Getty Images
READ MORE ABOUT:
Dessert Recipes | Eco-Friendly Foods | Fruit | Organic Desserts
In the summer time I sort of move away from baking as much. I’ll still bake bread and an occasional cobbler, but for the most part I like to move away from the heavier foods and on to the “no bake” variety. This is obviously a natural reaction as our bodies avoid foods that way us down and instead indulge in colder, crisper foods, made mostly of the huge variety of fresh summer produce. With this in mind I thought it prudent to come up with a list of some of my go-to summer no-bake desserts. While they are all very different, you’ll notice they all obviously don’t involve baking and they have very few ingredients. This way you can actually taste the subtlety of each individual flavor.
1. Peach Ambrosia
2 cups fresh ripe but firm peach slices
1 medium organic banana, sliced
1/2 cup red seedless grapes
1 tbsp lemon juice
2 tbsp granulated sugar
1/2 cup flaked coconut
Method:
1. Combine peaches, banana, grapes, lemon juice, and sugar. Chill for about 1 hour.
2. Add coconut just before serving. Spoon into dessert dishes.
Source: About.
2. Berry Sorbet
2/3 cup Stevia
2/3 cup water
4 cups fresh local berries
2 tbsp lemon juice
Method:
1. In a saucepan, bring Stevia and water to a boil. Let boil for about 30 seconds.
2. Add blueberries, and lemon juice in a blender; blend until smooth.
3. Combine with the water and Stevia mixture. Refrigerate to chill thoroughly.
3. Chocolate Peanut Butter No-Bake
1/2 cup local butter, cubed
1/2 cup raw honey
1/4 cup high quality cocoa powder
1/4 cup peanuts, crushed
1 1/3 cups peanut butter (Try this recipe for homemade peanut butter instead of buying the prepackaged variety.)
1/4 tsp vanilla extract
Method:
1. Melt butter in a small saucepan.
2. Stir in honey and cocoa until smooth. Remove from heat.
3. Stir in peanuts, peanut butter, and vanilla.
4. Spoon onto a cookie sheet. Refrigerate overnight.
4. Vegan Berry Mousse
Tis berry season. Instead of hiding your berries in sugary baked goods, why not make a delicious vegan berry mousse with the berries as the front and center ingredient? Try my vegan berry mousse.
5. Sweet Herbed Cucumber Granita
In the mood for a super fresh sweet treat? Try Emeril’s Herbed Cucumber Granita.
Gardening and handy hints index:
http://planetgreen.discovery.com/home-garden/?page=2
Index:
http://planetgreen.discovery.com/vegetable-recipes
Kitchen article links:
http://planetgreen.discovery.com/eco-friendly-kitchens/?page=2
Recipes:
http://www.foodnetwork.com/recipes/gale-gand/fudge-pops-recipe/index.html
No-Churn Strawberry Ice Cream Recipe
The season’s first strawberries and creamy Greek yogurt make a perfect parfait.
current news
Tejal Rao
By Tejal Rao
Brooklyn, NY, USA | Tue Jun 02 08:30:00 GMT 2009
strawberries photo
Digital Vision/Getty Images
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Dairy | Dessert Recipes | Fruit | Organic Desserts | Quick Recipes | Vegetarian
Good news! There’s no ice cream machine required to follow the recipes in our new energy efficient frozen dessert series (just a little nook in your freezer). That’s one less thing to buy (ice cream machine) and less energy to burn (churning).
Last week was chocolate malted week but week 4 into our no-churn ice cream experiment happens to coincide with the start of strawberry season. The nicest thing to do with a perfect strawberry is of course to eat it. Just the way it is. But strawberry ice cream (cold and tangy with yogurt and lemon) is a smart way to use up those imperfect strawberries. You know the ones that are a little too bruised to eat raw but not bruised enough to warrant chucking out? This is where they belong.
No-churn strawberry ice cream
About 2 pints strawberries
½ cup sugar
juice of ½ lemon
2 cups Greek yogurt
2 cups heavy cream
1. Puree the strawberries, sugar, lemon, and yogurt together until smooth
2. Whip the cream to medium peaks
3. Gently fold the strawberry-yogurt mixture into the cream and put into a container in the freezer for 5-6 hours
Note: You could serve this plain, of course, but try it with a drizzle thyme syrup (equal parts sugar and water brought up to a boil, then turned off, infused with clean sprigs of thyme, strained and chilled). Also, while it’s considerably more expensive, and I don’t tend to have it lying around in the fridge, 2 cups of Mascarpone could happily stand in for the Greek yogurt.
For more dessert recipes check out our dessert recipe archive.
More Simple Summer Ice Cream Ideas
No-Churn Mango Kulfi Recipe
No-Churn Brown Bread Ice Cream Recipe
No Churn Chocolate Malted Ice Cream Recipe
http://planetgreen.discovery.com/food-health/nochurn-strawberry-icecream-recipe.html
Home, garden, recycle and much more, a full large page of tips and hints and some of them are good ones.
I do like the fancy gift planters they made from the soda bottles.
http://www.insideurbangreen.org/recycled-popsoda-bottles/
This is full of tips, plans and new ideas.
A floating barge, with a greenhouse.
A good way to make self watering pots out of soda bottles....
Urban gardens....
Fall Fruit Crisp
Nonstick cooking spray
6 cups peeled, cored and sliced Golden Delicious apples
6 cups peeled, cored and sliced pears
1 cup dried cherries
1/2 cup sugar
1 tablespoon grated orange peel
3 teaspoons ground cinnamon, divided
1 cup flour
1 cup dried oats, quick or regular
3/4 cup brown sugar
1 teaspoon dried ginger
1/4 teaspoon mace
3/4 cup (1 1/2 sticks) butter, softened
Spray the bowl of a slow cooker with nonstick cooking spray.
In a
large bowl, combine the apples, pears, dried cherries, sugar, orange
peel and 1 teaspoon cinnamon and toss well. Mix together flour, oats,
brown sugar, remaining 2 teaspoons cinnamon, ginger and mace in a
bowl and stir to combine. Crumble the butter with your fingers, add
to the flour mixture and knead the mixture to incorporate the butter.
Sprinkle this mixture over the fruit, patting it down lightly. Cook
the mixture on high for 4 hours, until the fruit is bubbly. Serve
warm with fresh whipped cream or ice cream.
Makes 12 servings.
To visit group on the web, go to:
http://groups.yahoo.com/group/GrandmaSuesKitchen/
Peppered Corn Fritters - Serves 6
Recipe By: Margarita Stewart
Ingredients
1 1/4 cup fresh or frozen corn — thawed
1 cup finely chopped sweet red pepper
1 cup finely chopped green onions
1 1/4 cup all-purpose flour
2 teaspoon baking powder
1 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
Oil for deep-fat frying
In a large bowl, combine the corn, red pepper and onions. In a small
bowl, combine the flour, baking powder, cumin, salt and pepper; stir
into corn mixture. Gradually add milk, stirring until blended. In an
electric skillet or deep-fat fryer, heat 1/4 in. of oil to 375°. Drop
batter by 1/4 cupfuls, a few at a time, into hot oil. Fry until golden
brown, about 2 to 2-1/2 minutes on each side. Drain on paper towels.
Yield: 13-14 fritters.
Recipe Notes
Cumin complements the corn and peppers in these fritters Precious
Owens, Elizabethtown, Kentucky, shares.
I actually got the recipe from Taste of Home but switched it up to not
include sweet peppers, but instead Hot Peppers.
I posted pics of mine on my blog if you want to see them.
http://margaritastewart.blogspot.com/2009/09/corn-fritters-and-tennis.html
Lately I take pics of a lot of foods I am making and post them on my
blog, I have friends who follow me and want recipes....so I post them
there and take pics of the finished result. lol (how corny am I ..no
pun intended lol)
Shannon
PS my local sandwich shop sells the corn nuggets for 10 for
4.50..this was so much cheaper.
To visit your group on the web, go to:
http://groups.yahoo.com/group/Simply-Spicy/
Thanks for the Great Recipes and Happy Labor Day.
Here’s a collection of Southern Treats:
Brunswick Stew Recipe # 1
2 pounds pork or chicken, cooked, chopped
1/2 teaspoon black pepper
1 teaspoon hot sauce
2 tablespoons Worcestershire sauce
1/3 cup drippings, pork or bacon
1/2 cup barbecue sauce
1 1/2 cups catsup
2 cups diced potatoes, cooked
3 cans (16oz) cream-style corn
Place all ingredients in pan, cover and heat slowly. Salt and more hot sauce may be needed according to taste preferred.
Makes about 2 quarts.
Brunswick Stew Recipe # 2
1 (3 pound) broiler chicken
1 1/2 teaspoons salt
1 cup red potatoes, peeled, chopped
1 can (15oz) tomato sauce
1 3/4 cups lima beans, frozen or fresh
2/3 cup chopped onion
1 3/4 cups whole kernel corn, frozen
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground red pepper
1/8 teaspoon dried oregano
1/8 teaspoon poultry seasoning
Place chicken and 1 1/2 teaspoons of salt in a large Dutch oven; add water to cover. Bring to a boil; cover, reduce heat, and simmer 2 to 2 1/2 hours or until done. Drain, reserving broth. Remove and discard skin from chicken. Bone chicken; chop meat. Set aside.
Skim fat from reserved broth. Return broth to Dutch oven; bring to a boil. Reduce heat, and simmer, uncovered, until broth is reduced to 2 cups. Add potato, and simmer 10 minutes. Add tomato sauce, lima beans, and onion, and simmer an additional 20 minutes. Stir in reserved chicken, corn, and remaining ingredients, and simmer an additional 10 to 15 minutes or until vegetables are tender.
Makes 8 1/2 cups.
Brunswick Stew Recipe # 3
Origin Unknown
1 pound chicken
3 quarts water
1 large onion
1/2 pound lean ham, lean, diced
2 pints tomatoes
1 pint lima beans
4 large Irish potatoes, diced
1 pint corn, frozen or fresh
1 tablespoon salt
1/4 teaspoon pepper
1 red pepper
3 ounces butter
Cut up a pound of Chicken and put it in a large pan with three quarts of water, one large onion, one half pound of lean ham, and simmer gently for two hours. Add two pints of tomatoes, one pint of lima beans, four large Irish potatoes diced, one pint of corn, one tablespoon of salt, one fourth teaspoon pepper, a small pod of red pepper. Cover and simmer gently for one more hour stirring frequently to prevent scorching. Add three onces of butter and serve hot.
Crockpot Brunswick Stew Recipe # 4
1 can tomatoes, undrained, cut up (16 oz.)
1 can tomato paste, (6 oz.)
3 cups chicken, cooked & cubed
1 package frozen succotash OR 1 package frozen okra, sliced (10oz)
1 cup onions, chopped
1 bay leaf
1 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1 dash ground cloves
2 1/2 cups chicken stock
In Crockpot, stir together tomatoes and tomato paste. Add chicken, frozen succotash or sliced okra, onion, bay leaf, salt, rosemary, pepper and cloves. Stir in chicken broth. Cover; cook on low heat setting for 5 to 6 hours. Before serving, remove bay leaf and stir well.
Makes 6 servings.
THE MINT CHRONICLES
http://www.mintchronicles.itgo.com/Mint3.html
Appears to be every mint known to man, there are far more than I knew existed.
use the next button at the bottom of the list, to go to the varieties.
History and location.
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