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Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts

Wednesday, May 22, 2013

Vinegar

Vinegar is the hardest-working condiment in the pantry, at least in our house. Maybe instead of quail, I should be focusing my post-apocalyptic preparations on vinegar—how to make it, how to store it, how to barter with it. Vinegar has become our miracle tonic. Here are just a few of the ways in which we use it.

White Vinegar
  • Cleaning the shower- spray and wipe
  • Cleaning the windows- spray and wipe
  • Cleaning the tray under the water dispenser- soak overnight
  • Washing the dishes- add to the jetdry compartment and/or place a cup of it in the top rack before running a load
  • Soothing and healing ear infections- mix a teaspoon of vinegar with teaspoon of rubbing alcohol; place a few drops into infected ear
  • Soothing and healing sunburns- use cotton-balls to apply to affected areas; you’ll smell like a salt-and-vinegar potato chip, but you will feel fantastic!

Apple Cider Vinegar
  • Removing rust from tools-soak overnight
  • Clarifying and conditioning hair- wet hair with water in shower, apply 1:1 of ACV and water mixture to hair, allow to set for three minutes, rinse, then shampoo and condition as usual. GREAT for lifting undesirably dark hair-dye.
  • Killer BBQ sauce- see recipe here

Balsamic Vinegar
  • Teriyaki steak marinade- see recipe here; the recipe calls for white vinegar, but substituting balsamic makes a big difference. Also, using brown sugar instead of white does amazing things for the flavor, too. We also add red pepper flakes for extra zest. For extra flavor, let it marinate overnight. 

Bragg ACV with ‘The Mother’
  • Soothing and healing UTIs- mix a tablespoon of this ACV with a full glass of water and chug

Sunday, May 19, 2013

SOOS Strategies for Saving $$$

Cindy once told me about an amazing strategy to save money. It was called the SOOS method, and it was VERY effective.

SOOS?

“Stay Out Of Stores!” she’d said.

It’s a valid concept. How often have you ventured out to the store to get milk, only to return home with party plates, Magic Mesh (the amazing screen door, as seen on TV) and a pet hermit crab

And maybe the milk, maybe not.


In our house, there are three things we go through more than anything else.
1.       Laundry soap
2.       Hand soap
3.       Chicken broth

Trips to the store for these three things used to result in the purchase of emergency supplies for non-emergency situations and infomercial gadgets that never worked as well as they said they would.

After a few simple adjustments, we were able to embrace the SOOS method. Guess what? It really does work!

Here are three of our favorite solutions.


Laundry Soap

This detergent recipe has kept our family of six (that’s 10+ loads per week) laundered for ten months at a stretch, sometimes even longer. All for less than one Andrew Jackson!

The basic recipe involves combining these items:

  • 1 box Borax (4 lb 12 oz /2.15 kg/76 oz)
  • 1 box Arm & Hammer Baking Soda (4 lb/1.81 kg)
  • 1 box Arm & Hammer Super Washing Soda (3 lb 7 oz/55oz)
  • 3 bars of Fels-Naptha soap (which you shred using a cheese grater)
  • 2 small containers of Oxy Clean (around 3.5 lbs total)

Note(s)
***The Oxy Clean is usually the most expensive ingredient, but if you get it at the dollar store, you can reduce your total cost for the recipe to around $12.

***If you like a strong fresh scent for your laundry, you can throw in a canister of those Downy Unstopables beads. I think Gain makes a similar product.

Rumors indicated that the Fels-Naptha soap could be quickly and easily shredded in the food processor, but this did not work well for us. In fact, we almost broke both of our food processors in our attempt, so we’re content to use the traditional cheese grater method.

Line a large bucket with a plastic garbage bag and pour in all the ingredients. Remember to close your eyes and hold your breath, because there will be a big cloud of powder initially!

Stir the ingredients with a large spoon or yardstick, and then transfer the mixture to a large storage container with a lid. (A plastic Utz pretzel container is the perfect size!)

An old coffee scooper provides the perfect portion of soap for a large load of laundry.

The website where we first discovered the recipe has a more detailed tutorial about the process. They also offer a recipe for dishwasher detergent. After our initial success with the laundry soap, we were eager to try the dishwasher soap one. What a mess! It has taken a lot of tweaking to make it work, and I’m not sure our silverware will ever be shiny again. Recently, we realized that we’ve been using the same batch of it for over a year, so it has definitely saved lots of money. Despite the savings, I’m not sure I’d recommend the dishwasher detergent. Your mileage may vary.



Hand Soap

Hand soap is my favorite gift for teachers. It’s calorie-free, clutter-free, and promotes health. Around the holidays, Bath and Body works offers promotions on their yummy-scented liquid hand soaps. When they go on sale ‘Five for $15’ I stock up. Sometimes they even offer a coupon for $5 off purchases of $15 or more.

During the holidays, the store even provides customers with perfectly-sized cellophane bags, cute tags, and decorative ribbons.

One year I over-bought. This turned out to be a happy accident, because B&B’s foaming-style pumps are a much better fit for our family’s needs than the traditional Softsoap style. When using the traditional liquid soap pumps, the kids would always use too much. The water would run forever as they’d try to rinse it off. The foamy style is more efficient and effective.

We’ve discovered an easy way to make our own refill mix of foamy hand soap, and those pumps have been going strong for years.

Here is what you’ll need:

  • Foamy-style pump containers
  • Traditional liquid hand soap
  • Hot water



Before you get started, you might want to spend a few minutes washing the exterior of the containers and the pump apparatus, especially if you’ve been reusing the same bottles for a while. Ours tend to get pretty grubby.

Combine the hot water and liquid hand soap in a ratio of 1:1 and gently stir the mixture. (Eventually, you can play around a bit with this ratio—sometimes I do 2:1 or even 3:1, and nobody seems to notice a difference.)

It is easier if you add the soap to the hot water. Doing it in the opposite order will result in lots of bubbles, and you’ll need to wait a long time for them to go away.

Fill the containers about 70% of the way, so that you are leaving plenty of space for the pump.

Cap them up and deliver them to their locations.

(I usually refill ours every 6-8 weeks.)

  

Chicken Broth

This is by far my favorite money saving strategy, because it maximizes resources and minimizes waste by recycling food.

When we have rotisserie chicken from the supermarket, or any kind of chicken involving bones, we bag the corpse in a ziplock and toss it in the freezer.

Same thing for produce odds and ends—the leafy part and the stump of the celery stalk, the woody part of the asparagus, the ends and peels of onions, any carrots and parsley that have been hanging out in the refrigerator drawer too long and are on their way out. Bag it all and toss it in the freezer.

When you’ve amassed at least two bags of chicken bones and enough produce to fill your slow-cooker, toss it all in, throw in a few tablespoons of minced garlic, a couple of bay leaves, some kosher salt, and 10-12 whole peppercorns.

Fill the slow-cooker to the brim with water and turn on high for a few hours.

Then, reduce the heat to low and ignore it for another 12 hours.

Test the flavor and “strength” of the broth. If it’s not strong enough for your preference, let it steep on low for another 6-12 hours.

Strain it, chill it, skim it, and pour it into quart-size bags. (Label them first with the contents and date!) 

Put the bags on a cookie sheet and place them in the freezer. After about a day, they are frozen-solid and can be rearranged in the freezer in a more convenient way.

Thaw as needed for recipes.

The steps listed above make this look much more labor intensive than it really is—the total hands on prep time is less than 5 minutes. Then there’s a solid day of just ignoring it, and eventually the bagging process which takes about 20 minutes. The joy you feel in your heart from this “recycling” makes the effort totally worth it!


Savings in Summation

Although I don't know precisely how much money we've saved while implementing these three strategies, using them has definitely kept me out of the stores. Many thanks to Cindy and the SOOS method!

Thursday, May 16, 2013

Popcorn Shop

Every day when I’ve exhausted myself of thinking about ways to convince the store-front owners in the stripmall to synchronize their flashing ‘Open’ signs, my thoughts inevitably turn to the popcorn shop.

How do they stay in business? I’ve never seen anyone go in there before. I’ve never been inside, but I’ve often wondered about the owners. Who could possibly be so passionate about popcorn as to dedicate an entire store to it? From a consumer’s perspective, who could possibly be so passionate about popcorn that they’d be willing to drive to a separate store that is NOT at the mall and NOT a location that could feasibly get casual snackers passing by?

Could they sell enough in a month’s time to balance out the cost of leasing the store space, maintaining electricity, compensating employees, and creating inventory?

How much do they charge for this popcorn, anyway?

Historically, and much to my mother’s great disappointment, I have not been a popcorn connoisseur. I’ve not even been a fair-weather fan, with the exception of Smartfood. My mother has been known to make entire meals of popcorn-- she learned it from her father. Apparently it was somewhat of a family tradition in her childhood home to make a Sunday evening meal of popcorn and milk, cereal-style.


I couldn't bring myself to take a picture
of the jar of bacon grease. Too intimate!
I never understood it.

As a child, popcorn always made me cough and choke. This was long before butter was an acceptable word and/or concept in our household, and WAY before I read several articles online about how awful microwave popcorn is for the human body. (Google cautiously, friends—the facts that are out there are NOT for the faint of heart.)

It was with extreme reluctance that I first took a bite of homemade bacon popcorn, and it was only to be polite. I never imagined I’d like it or ever—heaven forbid!—crave it.

Russ’s recipe is the Pandora’s box of the popcorn world. If you make it, you, too, will wonder how on earth a popcorn shop can possibly stay in business. Who would want to eat anything but bacon popcorn ever again?

Here is what you need:

-A smallish saucepot (with a lid) that you don’t particularly care about. Remember, bacon grease can be very stubborn, and you’ll want to have full access to every tool in your cleaning arsenal. This is not a job for your fine Calphalon.

-popcorn kernels

-bacon grease (start saving it early and often! We store ours in a glass jar in the fridge. The more bacony bits and crumbs that end up in the jar, the better the popcorn will be.)

-a bowl that is much larger than you think you’ll need

-salt, but not much


Here is what you do:

1.       Decide how much you’ll make, and how dangerously you’d like to live. I prefer a 1:1 ratio of popcorn kernels to bacon grease. Russ opts for the healthier 2:1. I suppose it would be wise to begin with Russ’s ratio, because if you start with mine you will never go back.

2.       Melt ¼ cup bacon grease in the pot over medium-high heat until it looks like oil.

3.       Toss in ½ cup popcorn kernels and put on the lid.

4.       Keeping your hands in constant contact with the handle and the lid, jiggle the pot around on the burner. Don’t let those kernels be still for more than a second or two.

5.       When the action starts, get ready to really clamp down on that lid or you will have a big mess. It will be loud, and it will happen quickly.

6.       When the ‘pop’ sounds slow down to about every two seconds, it is time to dump the popcorn into the bowl.

7.       It’s worth it to use a spatula to scrape any remaining “oil” onto the popcorn. Trust me.

8.       Salt cautiously and enjoy exuberantly. Keep a glass of water nearby. Try not to think about the details of how this miracle came to be.

Thursday, April 11, 2013

Killer BBQ



It’s 8 am on a Thursday. The family’s departed for school and work, and I’m in the kitchen with pens, paper, and half the spices from the pantry scattered out across the counter, experimenting with ingredients until I’ve created the perfect BBQ sauce. You might think I don’t have anything better to do. Not true! I am doing this because I have SO many things to do. This is just one of the many ways that I procrastinate, but the results will be worth it. You have no idea the lengths that I will go to for a good BBQ sauce.



The day they invent a pill that can replace 100% of the nutritional value of three square meals a day, I’m done eating forever. Food, blech. Overwhelming to buy, messy to prepare, and time-consuming to eat. There’s so much I’d rather do with all that time and energy.

Few things in the culinary world are worth the effort and expense for me. BBQ is one of them. Forget the meat and just give me that sauce.

Nothing you can buy in a bottle at the grocery store could possibly compare to the sauce from a pit-smoker BBQ shack. Years ago on a trip to San Antonio (Or as Russ calls it, ‘The city so nice, we flew there twice—in a five hour span’) one of my BBQ sauce hankerings hit, and we ended up walking six miles across the city to satisfy it. In improper footwear, excessive heat, and through some pretty sketchy neighborhoods.

Totally worth it.

Fortunately, fate led us to an accidental discovery of an even better sauce that is much closer to home. Kenny’s Wood-Fired Grill in Addison, which might be the best restaurant in the entire Dallas-Fort Worth Metroplex and quite possibly the world, has a sauce that hits all the right notes. 

Sweet, savory, and spicy in all the right places of your tongue, this sauce makes you consider asking the waiter for a pint glass and a straw. (Depending on how many Grey-Goose-on-tap martinis you’ve knocked back, you might actually ask the waiter for these items and then have to pretend that you were joking. Hypothetically.)

To my knowledge, only one menu item is served with this magical elixir. The conceptually-criminal tenderloin meatloaf sandwich is the opposite of a travesty. It is divine. To ignore the ramekin of BBQ sauce is to miss out on an utterly decadent experience.

When packing up our leftovers, the thoughtful waiter included an extra to-go dish of the BBQ sauce. His actions may have changed my life, for as I dipped my finger in to taste, taste, taste the following day, I realized that maybe I could try to replicate the sauce at home.

The experiment became a family affair. We worked as a team to make guesses about the ingredients, comparing my progress to the precious drops that remained at the bottom of the Styrofoam to-go bowl.

Pinch, dash, splash.

At long last, we agreed. I’d nailed it. We all stood around the mixing bowl in a dreamy sauce stupor, until Hannah broke the trance by asking if I’d recorded the ingredients so we could have it again and again.

Dash-nabbit!

So, here I am, actively avoiding all the chores, tasks, and errands of the day by replicating and recording in order to create an official recipe. Posting it has two main benefits—I’ll be able to locate it for future reference, and if you’re feeling adventurous (or procrastinate-ful) you can create a jar of joy for your own family to drink—Err, I mean—enjoy.

Killer BBQ Sauce


Ingredients

Wet stuff:
1 cup apple cider vinegar
1 cup ketchup (Not sure if brand matters, I used Simply Heinz)
1 tablespoon molasses
1/8 teaspoon liquid smoke (I actually used ¼ teaspoon, and it was almost too much)

Dry stuff:
2 tablespoons brown sugar, packed
3 teaspoons chili powder
2 teaspoons cumin
1.5 teaspoons crushed red pepper
1 teaspoon onion powder
1 teaspoon oregano
½ teaspoon dry mustard
½ teaspoon black pepper

Directions

1.       Dump all the ingredients into a glass jar (I used a pickle jar, but I bet a spaghetti sauce jar would work, too.)
2.       Put on the lid; Shake it until it's thoroughly mixed.
3.       Let it set up a bit in the fridge before you impress your friends and loved ones.
4.       Enjoy on anything. Or everything. Or by itself with a straw.