I suppose this is what I get for going back on a promise to myself.  After canning well over 200 quarts of veggies and freezing over 30 gallon bags of fruits and veggies, I decided I was done.  Finished.  No More.  I made a promise to myself and let everyone in the house know that I WAS NOT canning or freezing anything else this year. 

Then came a great big bag of free apples.  I certainly couldn't turn away a great big free bag of apples.  And, hey, why not add one more staple to the pantry shelf while trying my hand at a new canning skill - applesauce??

According to the canning recipe, I had just the 21 pounds of apples needed to make a canner load of seven quarts.  That big ol' bag didn't seem like it would be too hard to cut, core and slice, UNTIL an hour and a half later when I was finishing the last few.  Cooking the slices until soft didn't seem like it would take a long time, UNTIL 45 minutes later when I was still stirring the 12 quart cooking pot full of sliced apples.  And sending the apples through the food mill didn't seem like a daunting task, UNTIL I nearly pulled a muscle trying to get a teaspoon of sauce to come out. 

After pulling out the blender (plan B) and finally having a sauce resembling what I buy in the store, I was excited to know that I was almost there.  Applesauce, here we come.  Only 2 hours and 45 had passed!  (insert eyes rolling) 

Would you like to see the fruit of all my afternoon labors?

Yep, four quarts.  Only FOUR quarts!  In all, including the canning process, I spent almost FOUR hours canning FOUR quarts of applesauce!   I'm considering this a lesson learned.  I imagine I'll appreciate the 99 cent cans of applesauce I buy from Save-A-Lot a lot more, too.  ;)

The green and orange peppers are finally coming on the garden.  Freezing them is such a snap that I can have a whole bucket done in about 15 minutes.  Wash, cut off the tops, take the seeds out, slice, parboil for three minutes, place in ice water, dry and freeze in ziptop bags.  It's that easy!

We took a trip last week to the local orchard to stock up on peaches and apples that had been graded out.  (They're much cheaper that way!)  Again, freezing is easy.  Wash, peel, cut in slices, sprinkle a little sugar over the peaches or dip apples in water with a little lemon juice, place in ziptop bags and freeze. 

All of these things can be used in a recipe just as you would use them if they were fresh.  They aren't great, however, for thawing and eating plain.

I promised a couple of ladies that I would share recipes throughout the year using things I've canned or frozen.  Here's a fried corn dish we had at supper last week.

Ingredients

• fresh or frozen corn cut off the cob
• fresh or frozen green pepper, chopped
• fresh yellow squash, chopped
• fresh or frozen onion, chopped
• butter

Melt butter in a frying pan.  Saute all veggies until crisp-tender.  Add salt and pepper to taste.  Yummy!

A sinkful of fresh tomatoes in our house turns into about eleven quarts of diced tomatoes!

And here's a new recipe I concocted to use up the canned tomatoes.  I had a quart that didn't seal, plus some corn and peppers that needed to be used.  I didn't have any ground beef, but I did have some shredded chicken in the freezer.  So I made a *yummy*....

Chicken Chili

• 1 quart diced tomatoes and juice
• 1-2 green peppers, diced 
• a cob or two of fresh corn cut off the cob (or a can, drained)
• a can of beans -any type- with juice (I used great northern) 
• shredded chicken, about 2 cups
• about 1/2 cup of chili mix
• extra water to suit your taste

Mix all ingredients together and bring to a boil.  Simmer for about 30 minutes.  As you can see, the recipe isn't a science, but it sure is yummy!

Now for the serious stuff.....Where are your Charlotte Mason planning and organizing posts???  I know, I know, they're coming.  I see many of you are procrastinators like me, huh??

We're not looking for huge, in-depth posts (unless you want.)  Just a simple post about something you have planned or organized to enhance CM-style learning. 

• Have you made an artist study plan for the year?
• Have you put together a nature study area?
• Have you decided on a living book list for the semester?
• Have you made a plan for specific handicrafts?
• Have you organized any areas of your schoolroom?

Okay, you get the idea.  Now, go write!  :o)

Oh, and submit your posts here.

Candace asked for these recipes.  I thought others might benefit, too.  So here ya go.....

Both of these recipes came from the cookbook I found at the www.msgmyth.com website.

Shake-n-bake Mix

• 4 1/2 cups dried bread crumbs, finely crushed
• 1/2 cup + 2 Tbsp flour
• 6 Tbsp paprika
• 2 Tbsp + 2 tsp salt
• 4 Tbsp sugar
• 2 Tbsp onion powder
• 2 tsp oregano
• 2 tsp thyme
• 2 tsp (or less) red pepper
• 1 tsp sage powder
• 1/2 to 1 tsp garlic powder 
• 1/2 tsp black pepper

Mix well and store in airtight container.

To uses: Dip meat (chicken or pork) in oil, then shake in a cup or two of the mixture that has been placed in a plastic bag.  Bake approximately 1 hour in a 375 degree oven.  Turn halfway through baking.

White Sauce (aka Homemade Creamed Soup)

• 2 Tbsp butter
• 2 Tbsp flour
• 1 cup milk
• salt and pepper to season

Melt butter and add flour.  Cook on low heat, stirring at all times, for 1 minute.  Add milk and whisk smooth.  Cook, stirring until thickened.

Variations:

1. Add 1/2 tsp dry mustard, 1 additional cup milk and 2 cups cheese for cheese sauce to be used with vegetables or mac-n-cheese. 
2. Add parsley and minced onion, then add to sliced potatoes for scalloped potatoes.
3. Beat 1 or 2 eggs with 1 cup milk and add to cream sauce, then cook until thickened.  Add to top of casseroles, pasta dishes, cooked vegetables, stuffed peppers or eggplant.  It's a tasty substitute for cheese.  A tsp of parmesan cheese or nutmeg is a good addition.
4. Add curry, paprika, garlic powder and any favorite herbs.
5. Add 4 large chopped mushrooms to the butter, then saute for 2 minutes before adding the flour.  Thin with water to desired consistency for mushroom soup.   

I've tried to briefly answer most of the questions that have come from the MSG and homemade mix posts.  I'll be happy to continue answering questions if you have any.  I'm only speaking from my experiences, but I sure hope something here helps someone!

What Pre-packaged Foods Can I Eat?

Let's see.  Just taking a quick scan through my pantry and refrigerator, these are some pre-packaged things I found.  Take note - some people will be more sensitive than me and possibly not able to tolerate what I can.  NONE of the products on my shelf have MSG as an ingredient, but their could potentially be some hidden MSG in terms like flavorings, seasonings, or spices.  Personally, I can eat all the following without incident.  Oh, I ought to mention that sometimes I won't react to something the first time I eat it, but I will after eating it a second time, say the following day as a leftover.  Unfortunately, knowing those things only comes with experience.

• Daisy sour cream - or any all natural
• Any natural yogurt
• Most Annie's Organic and Newman's Own salad dressings
• Real butter
• Most cheeses
• Heinz ketchup
• Most plain yellow mustards
• Hellman's Real Mayo
• Many pickles
• Any canned fruit or veggie canned only in water and salt 
• Starkist Tuna Select - the more expensive can with only water and salt added
• Canned salmon with only water and salt added
• Plain refried beans
• Most canned beans with no added seasonings - personally, I can tolerate Bush's baked beans, too.
• Ragu spaghetti sauce
• Ragu pizza sauce
• Plain bread crumbs
• Most cake and brownie mixes
• Plain Chips, Fritos, plain Sun Chips
• Any meat that hasn't been seasoned or injected
• Breads and baked goodies without seasoning or L-cystein
• Walmart's brand of French fried onions
• Annie's mac-n-cheese
• Most cereals (although we don't buy any with BHT)
• Pancake and biscuit mix when I don't feel like making my own
• Jiffy cornbread mix
• Salted nuts
• Natural Popcorn
• Peanut butter
• Jams and jellies
• Canned biscuits
• Most sweets like Oreos (although we prefer to make our own sweets)
• Most juices, bottled or frozen concentrate
• Plain crackers - saltine, butter, oyster
• Breyer's ice cream
• I can tolerate the Walmart and Food Lion brands of chicken nuggets
• Frozen soft pretzels
• Frozen veggies with no seasonings or sauces
• Papa John's pizza - no sausage
• Sausage from the butcher with no msg

What did I give up forever?

• Canned soups and broths - these are easy to make on your own in huge batches to freeze
• Ravioli and Spaghettios - now I think, "YUCK!" anyway
• Seasoned Rice boxes
• Seasoning Packets (taco, gravy, chili, etc)
• Scalloped potato boxes
• Most lunchmeats - partly because of nitrates and nitrites, too
• Seasoned fries
• Pre-battered or pre-breaded meat
• Seasoned chips - Sour Cream 'n Onion, Doritoes, Cheetos....
• Chip dips - easy to make on your own
• Bottled bbq sauce, tartar sauce, A-1 - really all bottled sauces that aren't very specific in their ingredients - all are easy to make quickly on your own
• Jello
• Most sausage
• Most prepared pizza
• Dry roasted nuts
• Frozen pizza
• TV dinners, diet dinners in a box
• It's hard to remember because I really don't miss any of this anymore!

What Are My Favorite Cookbooks?

The one that got me started on my MSG-free quest is the one offered at www.msgmyth.com.  The first half of the book is full of wonderful information, while the second half is full of recipes for meals as well as things like mixes and appropriate substitutes.

I don't have other cookbooks that are dedicated to living MSG-free.  It's really a matter of finding cookbooks that teach you how to cook from scratch rather than most of the ingredients being convenience foods themselves.  I didn't pitch my recipe books where every other recipe calls for a can of cream of mushroom soup, I simply learned (from the msgmyth cookbook) how to make my own white sauce to use in place of the can of soup.

Crockpots and Tomatoes

From the www.msgmyth.com website, some of you have run across the fact that slow cooking and overcooked tomatoes can cause MSG symptoms in some people.  I have never experienced this.  I use the crockpot all the time and tomatoes are a staple in our diet.  I believe the author mentions this for those who are not finding total relief from getting rid of the added MSG ingredients. 

Other Food Sensitivities

I have noticed that each person in our family is sensitive in one way or another to foods, medicines, food colorings and/or outdoor allergins.  One commenter mentioned that she is lactose intolerant but still experiencing bowel symptoms.  From my own experience, with no medical proof to back me up, I have found that sensitive people are just that - sensitive.  Their bellies and bodies tend to struggle with more than one thing.  That can make it a difficult row to hoe when trying to identify dietary culprits! 

Aspartame and MSG

Aspartame, MSG and cystein (as in L-cystein often found in baked goods) are all excitotoxins.  Chances are, if you are sensitive to one, you are sensitive to all.  I've never used or allowed much "diet" sugar into our home, so I don't have much experience with it.  But, I do react to L-cystein similarly to MSG. 

Sloppy Joe Mix

I have never made a sloppy joe mix because I have a wonderful from scratch recipe that I've never wanted to stray from.  I'll post it below.  But, I came across a mix recipe here and here if you'd like to try them.

Homemade Sloppy Joes

1 lb ground beef

1 large onion, chopped

1 green pepper, chopped

1/2 c celery, chopped

1/4 c brown sugar

1/2 c ketchup

2 Tbsp vinegar

2 Tbsp lemon juice

1/4 c water

1 small can tomato sauce

salt, pepper, garlic to taste

 

Cook beef and onion in large skillet.  Drain.  Add all remaining ingredients and simmer, uncovered, for about 30 minutes to an hour.  Stir frequently to avoid sticking.  Makes enough for eight buns.

This recipe comes from Nina Beach of the Vine Run Baptist Church in Folsom, KY.

A Few of My Favorite Mix Recipes

Taco Seasoning

(I often quadruple this recipe.) 

6 tsp chili powder

5 tsp paprika

4 1/2 tsp cumin

3 tsp onion powder

2 1/2 tsp garlic powder

1/4 tsp red pepper

1/4 tsp salt

 

Mix all together.  Store in air tight container.  Use 2-3 Tbsp in place of store bought mix.

 

BAM (Emeril's Essence)

5 Tbsp paprika

1/4 c salt

1/4 c garlic powder

2 Tbsp black pepper

2 Tbsp onion powder

2 Tbsp red pepper

2 Tbsp oregano

2 Tbsp thyme

 

Mix together.  Store in air tight container.  Sprinkle on food as desired.

 

Chili Mix

1 c + 2 Tbsp flour

3/4 cup minced onions

4-6 Tbsp chili powder

1/4 cup paprika

2 Tbsp salt

1 Tbsp cumin

1 Tbsp minced garlic

1 Tbsp sugar

 

Combine all ingredients.  Store in air tight container.  To serve:  Brown 1 lb ground beef, stir in 1/2 cup chili mix, 1 can beans, small chopped bell pepper, 1 can diced tomatoes (undrained), and 3/4 cup water.  Bring to a boil and simmer 30 mintures.  (I usually add more water.)

 

Fajita Seasoning

(I usually quadruple this recipe, too.) 

4 Tbsp chili powder

2 Tbsp cumin

2 Tbsp oregano

2 Tbsp garlic salt

 

Mix well and store in air tight container.  2-3 Tbsp = a mix packet from the store. 

 

I originally posted this back in May, but it still stands as my favorite cookie recipe!

When I was a little girl, I had a friend who's grandma always made us chocolate chip cookies.  It was the best cookie ever - and believe me, I know my chocolate chip cookies!  I've always wished for her recipe since I've never had one that was quite the same as hers.  Well, I've finally found it!

Melissa, my wonderful real-life friend sent me this recipe.  Thank you, Melissa!  You've added a treasure to my recipe collection!!

AMISH COUNTRY CHOCOLATE CHIP COOKIES

2 sticks butter, softened

1 egg

1 1/2 cups brown sugar

1 tsp vanilla

2 1/4 cups flour

1 tsp baking soda

1/2 - 1 package chocolate chips

 

Mix dry ingredients, set aside.  Cream rest of ingredients.  Add dry ingredients.  Mix well.  It will be very stiff.  Add choco chips.  Bake at 375 degrees for 8-10 minutes.  They're extra yummy when warm!

I sometimes use 1/2 choco chips and 1/2 white choco chips.

 

FREEZER TIP:  So that I don't eat an entire batch of cookies in a couple of days, I will usually only bake a few of the cookies, then freeze the rest of the batter.  All you have to do is place the dough by teaspoonfuls on a cookie sheet.  Place the cookie sheet in the freezer for 20 minutes, then transfer the frozen cookies into a freezer bag.  When you're ready to bake, pull out as many cookies as you need and bake at 350 degrees.  No need to thaw.  ( I believe Melissa gave me this tip, too!)  Enjoy!!

My mom, my sister and I (and now our little girls) have had a long tradition of meeting the first Saturday in December for a cookie baking day.  We each bring ingredients for a few of our favorite cookies and bake them together.  At the end of the day, we go home with at least nine varieties of cookies to give away (and eat!)

And the angel said unto them, Fear not: for, behold, I bring you good tidings of great joy, which shall be to all people.  Luke 2:10

Awhile back I asked the moms at our co-op to each name a quick, yet healthy meal to serve for lunch.  We came up with quite a nice list that I've used many days to keep my family out of the sandwich rut.  I thought I'd share the ideas with you.  Who doesn't need a menu boost once in awhile?

Mini pizzas on bagels, English muffins, buns, Triscuts, pita pockets - add lots of veggies

Baked potatoes with veggies on top

This meal was brought to us by Edith, a homeschooling friend, after Eli was born.  She recently shared the recipe, and I thought I would pass it on....  It's so quick, so easy and so good!

PENNE HAM SKILLET

1 lb. cooked penne pasta

3 c. cubed fully cooked ham

1 sweet red pepper, diced

1 med. onion

1/4 c. minced fresh parsley ( I used dried)

2 garlic cloves, minced

1/2 tsp. dried basil

1/2 tsp. dried oregano

1/4 c. olive oil

3 Tbsp. butter

1 can chicken broth

1 Tbsp. lemon juice

1/2 cup shredded Parmesan cheese

Saute ham, red pepper, onion, parsley, garlic, basil and oregano in oil and butter for 4-6 minutes (until veggies are tender.)  Stir in broth and lemon juice.  Bring to a boil.  Reduce heat and simmer, uncovered, for 10-15 minutes until liquid is reduced by half.  Stir pasta into mixture and heat through.  Serve with Parmesan cheese sprinkled on top.  Yield: 6 servings