Cooking from Storage

How awesome it is to have things in my freezer or my shelves that I can whip up a quick meal when I need it.

Today, for supper, we are starting with Chicken Livers.  We raise our own chickens every year.  I would NEVER, NEVER, NEVER eat liver from an animal that I didn't raise, or didn't know how it was raised.  While the liver of animals is a very healthy organ for us to consume it IS NOT HEALTHY unless it comes from an animal raised in a healthy way.  My chickens are raised on grass and bugs and supplemented with ORGANIC grains.

When we butcher our chickens we reserve the livers in 8 ounce packages which is perfect for the two of us and put them in the freezer.

Also from my storage:

• Green onions raised this spring, chopped and frozen
• Potatoes from my garden
• GF All-Purpose Flour Mix  (My new all-purpose flour mix: Mix together 3 cups brown rice flour, 3 cups tapioca flour, 2 cups sorghum flour or Almond flour, and 1 part millet flour)
• GF Cream of Soup Mix (see previous post)
• Dried Shitake Mushrooms (very healthy for you...pratically medicinal)
• Homemade Chicken Stock, in the freezer (Check back tomorrow for this)
• Raw Milk
• Cucumber Salad that I have in the refrigerator (Check back tomorrow for this)

NOTE:  Since I'm cooking for two, I use two small crockpots and this works well for me.


Crock-pot Chicken Livers for Two
8 ounces Chicken Livers
1/4 cup + 2 tablespoons GF Flour, divided
1/8 teaspoon pepper
2 slices bacon, diced
2 green onions with tops, chopped
1 cup chicken stock
2 tablespoons raw milk
2 oz Dried Shiitake Mushrooms
2 Tablespoons white wine

• Mix 1/4 cup flour and pepper in a small bowl.  Cut chicken liver into bite-size pieces, add to flour in bowl and toss to coat well. 
• Fry bacon pieces in large skillet; remove when brown into crock-pot.  Add flour-coated chicken livers and green onion to bacon fat in skillet; saute until lightly browned but not cooked through.  Remove livers and onion into crock-pot.
• Pour chicken stock into skillet and stir into dripping.  Whisk in 2 tablespoons flour.  Stir until thickened.  Add wine and pour into crock-pot 
• Cover and cook on high for 45 minutes and then on low for 2-3 hours.
• Serve over mashed potatoes, noodles or rice.

Crock-pot Creamed Corn for Two
8 ounces frozen sweet corn
2 ounces creamed cheese
2 tablespoons Butter
1 teaspoon honey
2 teaspoons raw milk
Salt and Pepper to taste

• Place corn in small crock-pot. 
• Dice Creamed Cheese and butter.  Add to crock-pot along with remaining ingredients. 
• Cook on high for 45 minutes.  Reduce to low and cook another 2-3 hours.

NOTE:  This made enough for three servings for us, so one serving was placed in a glass bowl with lid and put in the freezer.  My husband takes these little meals to work with him.

TONIGHTS MEAL:  Chicken Livers with gravy served over mashed potatoes, Creamed Corn Casserole,  Sliced Tomatos (in season),  Cucumber Salad, large glass of raw milk.

Making Gluten-Free TORTILLAS and Chicken Enchiladas

Having to cook gluten-free has been life changing.  First, I feel so much better than I did before.  Being sick effected me physically AND mentally.  Second, it makes me have to think about my food and finally I have to make most things from scratch (which I was pretty much doing anyway).

Today I actually made Gluten-Free Tortillas.  They weren't pretty and a tortilla press is on my wish list, but they ARE tortillas and not bad, if I do say so myself.  It was a royally messy job however, so I'm really hoping that the tortilla press comes off the wish list and into my kitchen sooner than later.

My Tortillas were rolled out by hand and fried on my pancake griddle proving that anything can be done if you want to bad enough.  I had some left-over roast chicken to use up and company coming for dinner.  I wanted to make Chicken Enchiladas.  Since I can't afford the price of Gluten-Free Tortillas and besides out here in the boonies there aren't stores that carry that kind of thing, I had to make my own.  I have to thank the Gluten Free Cooking School Tutorial on making Tortillas for giving me the courage to even attempt this feat in the first place.  Recipe can be found at that site.

The next project was..................Cream of Chicken Soup.  Again I'm on my own since I can't use 'canned' stuff anymore.  Here's my recipe for the Cream of Soup Mix that I made today.  I think you'll love it!!!

1 cup powdered milk
3/4 cup cornstarch
2 tablespoons onion flakes
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon pepper

Mix all the ingredients together and store in an airtight container.  To make 1 can of cream soup, mix 1/3 cup of dry mix with 1 1/4 cups chicken stock.  Cook in sauce pan until thick.  Add 1/4 cup mushrooms, chicken, etc, etc. to make the type of mix you want.  For cream of tomato I would use tomato juice in place of or in combination with the chicken stock.  This makes enough for 9 cans of soup substitute.  I doubled it and put it in a glass jar on my pantry shelf with a label telling how to fix up a 'can' firmly attached to the jar.

Now that the soup mix is safely on my shelf and the Tortillas made I was ready to create the Chicken Enchilada's.  Because I had so much left over chicken and we love Chicken Enchilada's I made enough for dinner with company, some for Mike's lunches, another meal and enough of the chicken mix (I only had 16 tortillas) to use for several other meals which I safely tucked (labeled and dated) in the freezer.  Serve with a SUPER SALAD.

Easy Chicken Enchiladas

3 cups shredded Cheddar Cheese, divided
2 cups shredded Monterrey Jack Cheese
3 cups chopped, shredded, roast chicken
2 cups sour cream
Equivalent of 1 can condensed cream of chicken soup
1/8-1/4 cup diced Jalapeno Pepper
2 tablespoons finely chopped onion
1/4 teaspoon pepper
1/4 teaspoon salt
10 (8-inch) Flour (Gluten-Free) Tortillas, warmed

1. Prepare Cream of Chicken Soup in a large sauce pan.  Reserve 1 cup soup.
2. Add 2 cups cheddar and the Monterrey Jack Cheese, chicken, sour cream, soup, Jalapeno Pepper, onion, pepper and salt.
3. Spoon about 1/2 cup off center on each tortilla; roll up.  Place seam side down in a buttered 12x9x2 inch baking dish.  Pour reserved soup over top.
4. Cover and bake at 350 degrees for 20 minutes.  Uncover; sprinkle with remaining cheddar cheese.  Bake 5 minutes longer or until cheese is melted.  Let stand for 10 minutes before serving.

THE PANTRY CHALLENGE

We go through several periods of cleaning as homemaders.  There's the typical Spring and Fall Cleaning that everyone knows about but often can get to.  This week I'm challenging you to do some cleaning of your freezer and pantry shelves.

We all have things hidden in our freezers or that we purchased for a special meal and then didn't get to that meal for whatever reason and now that special ingredient is setting on our pantry shelves. 

WELL LET'S GET TO IT.

First of all I hope that you have taken a marker and put the date on EVERYTHING you put in the freezer or on your pantry shelf. 

If not

• You have a bigger task than I thought
• Start doing it today!

By marking things with a date you'll know better how to rotate the things that are in your refrigerator, freezer and on your pantry shelves.

Now this is a photo I found at http://www.reynoldsnet.org/preparedness/Pantry_shelf.html of a beautiful pantry, well organized with items in plain view.  I wish my pantry was so organized.  An organized pantry and freezer can save you money but if you don't know where things are and you purchase more, then the first spoils you've defeated your purpose.

I believe in being frugel and buying in bulk if you use enough of the product to warrant it.  I also believe in being prepared for emergencies.  Emergencies can include loss of income for short or long periods of time such has happened to us on occasion.

THE CHALLENGE IS

to eat from the pantry, your cellar and/or your freezer for the entire month of August.  If you have a garden or frequent the farmers market you'll have fresh fruits and vegetables to supplement.

We have a beef that is going to be ready for the freezer in the next couple of months so we need to eat up what is in the freezer before more is added.

JOIN ME IN THE CHALLENGE AND SHARE WITH ME WHAT YOU'VE FOUND IN YOUR PANTRY/FREEZER AND WHAT YOU ARE GOING TO COOK WITH IT!

Please also share with us your storage and organizational tips.

BLT MAC N CHEESE

This is a new favorite for my hubby and the grandkids loved it too!

BLT MAC N CHEESE

4 slices thick cut bacon cut into 1" pieces (or use a cup of diced hot dogs or ham)
12 ounce Rotinni Pasta (Gluten-Free if needed)
2 1/4 cup milk
6 ounce cream cheese
1/2 teaspoon tumeric
2 cups shredded cheddar
6 ounce cherry tomatoes
Salt and Pepper
1/2 cup yogurt
1 Tablespoon cider vinegar
Romaine Lettuce finely chopped

1. Preheat oven to 375 degrees.
2. Cook Bacon pieces and drain
3. Cook Pasta according to Package directions
4. Bring Milk to simmer; whisk in the tumeric and stir in the cream cheese until melted.
5. Add Pasta, meat & Tomatoes; season with salt and pepper.
6. Put in 9 x 13 casserole and bake for 20 minutes
7. Combine yogurt & vinegar, season with salt and pepper. Add thinly sliced lettuce, toss to coat. Serve with Mac N Cheese

Zuchinni Tomato Toss

Serves 2-3 - * Note: This would be really good with some fresh Mozzerella!

2 small Zuchinni, thinly sliced
1 tomato, cut into wedges
1/2 pepper, cut into slices (A yellow pepper would be pretty in this)
1/4 cup red onion, thinly sliced into half rings
1 tablespoon pure Apple Cider Vinegar (not the 'flavored' kind)
1/8 Teaspoon Salt
1/8 Teaspoon Pepper
1/8 Teaspoon Garlic
3 Tablespoons Olive Oil
Lettuce

Combine zucchini, tomatoes, green pepper and onions. Toss lightly. Combine vinegar, salt, pepper, garlic salt and salad oil. Mix well and pour over vegetables. Chill for several hours, stirring occasionally. Serve on lettuce, if desired. Yield: 3-4 servings

Beets, Beets and More Beets

I harvested some Beets today.  Not wanting to do the same old thing with them I decided that they would be best used in some different ways.  If you go to my GRANDMA FARMERS GARDEN blog, I've explained the value of beets for your diet.

How to Choose Beets
Beets are in season from June to October,but are available in most stores all year round. Choose firm smooth beets. They should be a beautiful color when you rub a bit of the dirt away.

Beet Juice Blends
Don’t like beet juice by itself? Try these recipes for tasty blends. You can blend with other fruits or vegetables for extra nutrition and flavor. This can be important for some people as beets have oxalic acid which can cause kidney stones. Blending with another veggie or fruit will reduce the concentration, or eat a calcium product in addition to your beet juice.

Using a Juicer
Use whole,raw beets. Wash them extremely well or peel the skin first. Cut into size recommended for your juicer.

With Blender
You can also use a blender to make beet juice. Clean and peel the beets. Chop or grate finely. Add the finely grated beets with ¼ cup water or juice to the blender. Blend well. Strain through a cloth to remove large pieces if desired. But remember,this contains fiber and beneficial nutrients,so find a way to add them to your diet.

Beet and Fruit Blend
Blend together 1 beat with leaves,1 apple and 1 pear.
Beet and Veggie Blend
Blend together 1 beet,1 carrot,1 apple,1 cup green tea,1 orange,and ½ inch fresh peeled ginger root.
Tropical Blend
Blend together 1 beet,1 cup pineapple,and ½ cup papaya
Drink Your Juice Blend immediately to utilize the nutrients before they are lost. If you want to make enough for several days,freeze in individual portions. Thaw overnight in the refrigerator for a refreshing beverage for breakfast.

Beet Kvass
Beet Kvass is a Ukranian drink that no household was ever without. Here’s how to make up 2 quarts of the traditional tonic:
3 beets,peeled and chopped*
¼ cup whey
1 tablespoon sea salt
Filtered water
Put the beets,whey and sea salt in a 2 quart glass jar or container and fill with filtered water. Stir and cap. Let it set on the counter at room temperature for 2 days,then transfer to the refrigerator.
Drink a 4 ounce glass in the mornings and evenings for a regenerating tonic. You can also use beet kvass in place of vinegar in your salad dressing recipes or add it to soups.
*Note: Don’t use grated beets because they will ferment too rapidly. You will have alcohol content instead of the valuable lactic acid that is noted for its medicinal qualities.

Sweet Potato and Beet Chips with Garlic Rosemary Salt
2 Sweet Potatoes
2 large beets
1 clove garlic, minced
1 teaspoon finely minced fresh rosemary leaves
2 tablespoons salt
10 cups coconut oil

1. Wash the vegetables and dry very well.  Set aside
2. In a small bowl combine the garlic, rosemary and salt.  Set aside.
3. Warm the oil in a large pot over high heat to 350 degrees (use a deep-fry thermometer)
4. Trim 1-inch off the end of each sweet potato.  Using the V-slicer or Mandoline, slice the sweet potatoes into very thin slices, about 1/8-inch thick.  Trim 1-inch off the root end of the beets.  Using the V-slicer or mandoline slice the beets into very thin slices, about 1/8-inch thick
5. When the oil is hot add about a quarter of the sweet potato slices.  Let fry until golden and the bubbling has almost completely subsided, about 2-3 minutes.  Using a mesh sieve or slotted spoon remove the ships to a paper-towel-lined baking sheet.  Sprinkle with some of the garlic, Rosemary and salt mixture.  Continue with the remaining sweet potatoes.
6. Transfer to a serving plate.
7. Fry 1/4 of the beets.  Let fry until curled at the edges and most of the bubbling has subsided, about 3-4 minutes.  Transfer the beets to another paper-towel-lined baking sheet and sprinkle with salt mixture.  Continue with the remaining beets.  Let cool and transfer to a serving plate.

Ukrainian Red Borscht Soup Serves 4
8 ounces pork sausage
1 very large beet, peeled and shredded
1 large carrot, peeled and shredded
1 large baking potato, peeled and cubed
1 1/4 teaspoon coconut oil
1/3 cup chopped onion
2 ounces tomato paste
1/4 cup water
1/4 medium head cabbage, cored and shredded
1/2 cup diced tomato
1 large clove garlic, minced
salt and pepper to taste
1/2 teaspoon white sugar
1 tablespoon sour cream for each serving (topping)

1. Crumble the sausage into a skillet over medium-high heat.  Cook and stir until no longer pink.  Remove from the heat and set aside.
2. Fill a pot halfway with water and bring to a boil.  Add the sausage, and cover the pot.  Return to a boil.  Add the beets, and cook until they have lost their color.  Add the carrots and potatoes, and cook until tender, about 15 minutes.  Add the cabbage and tomatoes.
3. Heat the oil in a skillet over medium heat.  Add the onion, cook until tender.  Stir in the tomato paste and water until well blended.  Transfer to the pot.  Add the raw garlic to the soup, cover and turn off the heat.  Let stand for 5 minutes.  Taste, and season with salt, pepper and sugar.
4. Ladle into serving bowls, garnish with sour cream and fresh parsley.

Cherry Frozen Yogurt

This is a simple homemade cherry frozen yogurt made with fresh cherries and Greek yogurt.  Again it can be easily divided to make enough for just one or two people.  We sprinkled some pistachios on top.

1 pound fresh cherries, pitted
2 cups plain, full fat Greek yogurt
1/2 cup sugar (or 1/4 cup honey)
2 tablespoons fresh lemon juice
2 teaspoons vanilla extract

Place cherries, yogurt, sugar, lemon juice and vanilla in the bowl of a food processor or into a blender and purée. Transfer to a freezer-safe bowl and cover. Whisk mixture vigorously every 30 minutes until just frozen throughout, about 2 to 3 hours. (Whisking helps to break up the ice that forms when freezing.) Or, use your table top ice cream maker (just takes about 20-25 minutes).  The frozen yogurt is ready when it's too thick to whisk. Stir with a spatula and store in an airtight container. This homemade frozen yogurt is best enjoyed the same day you make it.