• Mar. 14, 2007
I'm so excited!
Well, I just got a new pressure pot. My old one had a twist off style top and only held 7 pint jars or 7 quart jars. It had a tendency to leak at the handle and the lock stuck. If a good bargain came along I had a tendency to not mess with it because I hated to deal with my caner. But now I have a new one to break in. I can double stack in this one and should be able to get at least 18 pints in at a time. We mostly can our chicken and beef, but hopefully our garden will do well and I'll have some veggies and such to put up. Of course my son likes to can his deer meat to use in a wonderful stew.
I ordered with quick service I might add from Red HillGeneral Store. http://www.redhillgeneralstore.com/americancooker.htm They had the best prices I could find.
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• Mar. 9, 2007
Great meal planning idea
Have you been to At Home With Elizabeth blog spot yet? If you enjoy homemaking blogs be sure and stop by, she has wonderful inspiriing ideas. I plan on incorperating her meal planning made simple post . She sets up zip lock bags with everything she needs for a meal in them and freezez them. I have done the once a month cooking but this way looks like it might be a little easier, something I could get my girls to do when we get home from the grocery instead of an all day cooking project.
http://www.athomewi
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• Jan. 5, 2007
Bread
Some times people tell me they would never have time to make homemade bread for their family. Homeschooling 6 kids I sort of agreed until we realized how important it was for our diabetic diet to only eat fresh ground whole wheat bread. It has been a key for my dh and I in our weight loss. We both have dropped 2 pants sizes since September. We try to eat at least a slice of whole wheat bread everyday and now that my kids have decided that the homemade wheat is better than the store bought white I have to make it quite often. I have found the key to making this simple is organization. I bought a rolling cart from Target. Everything I need is on the cart which makes for a great time saver. Things like measuring cups, spoons, thermometer, squirt bottle, etc. I just roll the cart in and out of my pantry closet when needed.
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• Sep. 16, 2006
Challah
We made Challah bread this week. We used the recipe from King Arthurs Flour and added 1/8 teaspoon of chrushed saffron and used bread flour. We made two groups of braids and laid them on top of each other.
We used one loaf for our communion service and the other two we went to the kitchen and buttered it up for a tasty after church treat!
Challah
Variation 2
INTRO
Who among us has never heard of challah? Yet, unless you're Jewish, who among us knows even a small part of the long tradition this bread enjoys, its religious significance, or the importance attached to the various ways it's shaped? Truly, challah must be one of the world's most revered breads.
Rich with eggs and butter (or oil, to keep it kosher with a meat-based meal), shaped in various braids and coils, and often gilded with a sprinkle of poppy seeds, this bread is a Sabbath staple. Though not quite as rich, it's similar to French brioche; and, like brioche, it makes wonderful toast and French toast.
Challah is usually braided; a three-strand braid is common, but beautiful four- or six-strand braids are almost as popular. It's prepared for the Jewish New Year, Rosh Hashanah; for that occasion, challah is formed into a round coil, symbolizing the continuity of life.
INGREDIENTS
Quick Starter
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1 cup (8 ounces) water
2 teaspoons instant yeast
Dough
All of the starter
3 1/2 cups (15 ounces) King Arthur Unbleached All-Purpose Flour
1 3/4 teaspoons salt
1/3 cup (2 1/4 ounces) sugar
1/4 cup (1 3/4 ounces) vegetable oil
2 large eggs + 1 yolk (save 1 egg white for the wash, below)
Wash
1 egg white
1 teaspoon sugar
1 tablespoon water
poppy seeds (optional)
INSTRUCTIONS
Starter: Mix the 1 cup flour, 1 cup water and yeast together in a large bowl or the bucket of a bread machine. Let the mixture sit for about 45 minutes. (This type of quick starter is called for in recipes that are high in sugar, in order to let the yeast get a head start. If you have Fermipan Brown or SAF Gold yeast -- both formulated especially for sweet breads -- this recipe may be prepared as a "straight dough, with all of the ingredients mixed together at once.
Dough: Add the dough ingredients to the starter and mix and knead together -- by hand, mixer or bread machine -- until a smooth, supple dough is formed. This dough is a pleasure to work with -- smooth and silky, it almost feels like you're rubbing your hands with lotion. Place the dough in a greased bowl, turning it over once to coat it lightly with oil. Cover it and let it rise for 1 1/2 hours, or until it's doubled in size.
Shaping: Turn the dough out onto a lightly floured surface and fold it over once or twice, to expel the carbon dioxide. Divide the dough into four pieces, and roll each into a snake about 18 inches long. On the lightly greased or parchment-lined sheet pan, braid a four-strand braid (see instructions below) or fashion a simpler three-strand braid.
NOTE: How To Make A Four-
Make the wash by mixing together, in a small bowl, the reserved egg white, sugar, and water. Brush the loaf with this mixture, reserving some for a second wash. Cover the loaf with lightly greased plastic wrap and allow it to rise for 45 minutes to 1 hour, or until it's almost doubled in size.
Baking:Brush the loaf with the remaining egg wash (this will give the finished loaf a beautiful, shiny crust, as well as provide "glue" for the seeds), sprinkle with poppy seeds, if desired, and bake in a preheated 375°F oven for 35 to 40 minutes, or until the challah is lightly browned. Remove it from the oven, and cool completely before slicing. Yield: 1 loaf, about 16 1-inch slices.
NUTRITION
Nutrition information per serving (1 slice, 63g): 177 cal, 4g fat, 5g protein, 25g complex carbohydrates, 4g sugar, 1g dietary fiber, 40mg cholesterol, 246mg sodium, 64mg potassium, 18RE vitamin A, 2mg iron, 5mg calcium, 53mg phosphorus.
This recipe reprinted from The Baking Sheet (r) (Vol. XI, No. 6, Autumn 2000 issue). The Baking Sheet is a newsletter published six times a year by The Baker's Catalogue(r),
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• Jul. 14, 2006
Summer fruit
Even though the heat is bearing down on GA our containers of tomatoes are doing a fine job supplying us with their fruit. We will be chopping these up adding a little basil growing in the container also, some feta cheese crumbles and balsamic vinegar for a nice topping on our bagel chips this afternoon.
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• Jul. 12, 2006
Summer Classic goes Southern
Since we live in GA fried green tomatoes are part of our food heritage. It may surprise you but they taste a good bit like fried squash/zucchini but with just a little more zip. Give them a try as a side dish or with a BLT.
3 TB canola oil
1/2 cup hush puppy mix
1 egg beaten
1 large green tomato
Mayonnaise - ( I like to chop a little fresh basil and stir in with it)
4 slices of cooked crisp bacon
green leaf lettuce
focaccia bread or any other you like for sandwiches
salt and pepper to taste
Pick a full grown green tomato that is just about to start turning red. Wash and slice about 1/4 in. thick. Dip the tomato in the egg and then coat with the hush puppy mix. Fry in oil on medium heat until brown and soft. (about as soft as a good ripe tomato would be)
Assemble your BLT, grab a glass of sweet tea and enjoy!
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• Jul. 5, 2006
What to do with your left over 4th of July pork
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