Chatter and Organization

My class schedule is extremely full right now.  Between my two courses we will have covered 14 chapters by the end of this weekend.  The good news is I am staying so busy I don’t have time to fret about it.  I just do it and go.  The bad news is some kind of flu bug hit me last weekend, and I have been slow to bounce back.  Today is Thursday, and this is the first day I have felt human since last Saturday.   I spent most of my day working on school work, but after a while I needed a mental break.  I tackled a lingering project.  

I put this thing together and organized my shelf of extra spices.

While this wasn’t difficult to put together, I am torn about recommending it.

Time will tell how it sturdy it is.

For now I am willing to say that I like having my extras where I can get to them easily.

Before they were in a tupperware type container that I had to take down and pull through every time I needed to rotate something out of that cabinet.

The end results.

This cabinet holds all my bigger containers.  The top are unopened and the middle are in various stages of use.

As if that is not enough, these are the spices I go through quickly enough that I am willing to chance leaving them out full time.

It looks like a motley collection, but they are all used quite regularly.

Several bottles have been refilled multiple times using the contents of containers I buy from Sam’s Club.

 

Newest Frugal Addition

Our giant drying rack is together and handling her first couple of loads. 

We're affectionately referring to her as "The Beast."

She was kind of expensive, but I saved enough on the electric bills to pay for her.

All future savings will be gravy so to speak.

Up until now I could not dry towels or bedding without using the dryer. 

I'm hoping to officially cut back to only using it for emergencies.

Valentine's Day Decor

 

I'm have relatively simplistic tastes in décor.

I like a country feel and I like to be surrounded by things that mean something to me.

 

I pulled this heart fabric from my stash, squared it up, and made a quilted table runner.

I think all total including my hand basting I spent an hour on it.

I topped it with candles that were gifts from my children.

 

Simple and other than my time and the thread, it was free to me.

The fabric was a gift some years ago and the quilt batting was leftovers from quilt Mama made.

The plus side, if I decide to do so I can use this same runner in July with some blue and again in December with some greenery.

Free Food Preservation

 

My husband came in and his first words were, "I know the timings bad, but...."  All I could think was what now...lol

Turns out someone had given him a large bag of apples.

 

I knew I would not be able to can them alone, but with the three of us working together we managed to get them put away.

 

My daughter brought in the canner and the canning supplies.

We got the jars going and then I sat at the island and we worked on the apples.  She cut and I cored.  Everything went into the pressure cooker, along with some water, spices and coconut sugar.

8 minutes in the pressure cooker (once they came up to pressure)

 

Then my husband mostly drained the apples and I pureed them with an immersion blender.  (I saved the liquid and sealed it in a jar.  It will be used to make "apple syrup" for pancakes.)

 

We ended up with 5 pints of apple butter and the pint of "apple juice" that I will thicken with cornstarch when we use it.  We also saved out a small bowl of apple butter to use now.

 

A little family cooperation and nothing was wasted!

 

 

 

 

Pressure Cooker Love

 

 

The instant pot is hands down my favorite kitchen gadget -- it works well when I am pressed for time, or in this case, when I have low energy.  I also like that it is an energy saving device. 

Half a package of pasta, a jar of organic marinara, bell pepper and onions I froze, Gardein meatballs, and water.  Six minutes on high pressure and while it was coming up to temp I made garlic toast with my homemade wheat bread.  This made enough for supper and leftovers for next days lunch.   

Cranberry Season

While I look forward to autumn all year because I love the barrage of pumpkin products, my husband waits all year for the appearance of cranberries in the stores.  He loves cranberry sauce.  I am not as crazy about it, but absolutely refuse to eat the "jelly" stuff from the stores.  I want chunks of fruit and not very sweet.  Much to his delight I spent yesterday canning his year's supply of cranberry sauce yesterday.

 

 

 

 

 

I ended up with 17 pints and a bit to go with his supper last night.

 

He ate the leftover bit with a yummy root veggie stew last night. 

Stocking Up

Yesterday I had to pick up a few perishables and as always I am on the lookout for good items for our pantry storage and freezer storage.  In addition to fresh fruits and veggies I came home with several items.

From Fresh Market I brought home the following:
3 bags of ground beef substitute for the freezer
2 bags of vegan cheddar shreds
2 bags of vegan mozzarella shreds
1 package of vegan sandwich cheese

These items are things that my husband really likes.  They've helped us transition to a vegan diet.
From this I will get 6 meals from the ground "beef" and many add ons to meals from the cheese.

From Aldi I bought these things for our storage:
12 cans organic garbanzos
12 cans organic fire roasted tomatoes
12 cans organic tomato sauce
12 cans of black beans
8 cans of organic diced tomatoes

Each of those was on sale from .49 to .79.

I also added a few other things to our pantry storage.
2 cans of chipotle peppers
3 jars of marinated artichoke hearts
2 boxes of golden raisins
2 boxes of wheat crackers
4 packages of gnocchi (8 meals worth)
1 jar of organic salsa
1 container of chili powder
2 jars of Kalamata olives

Each of the things added to the pantry are easy to work into quick meals.  I find that having things on hand keeps me out of the store.  I've also found that eating a vegan diet has actually simplified my shopping.

For the perishables we bought:
2 bags of bagels (time wise I just don't have time to make my own right now)
Ciabatta rolls (a splurge)
2 bags of honeycrisp apples
6 kiwi
1 container of blueberries
2 containers of strawberries (from here on out frozen will have to do)
Cilantro
Asparagus
6 bell pepper
4 zucchini
1 container of organic spinach
1 container of organic grape tomatoes
A bag of yellow onions
A bag of red onions
2 containers of soy milk
4 lbs of shredded cheese for my daughter

I think we are set for the next few weeks and my pantry is beginning to fill back up.

Cauliflower Storage

Cauliflower is at an excellent price in my area right now.  The store literally had B1G1 on large heads.  I knew I didn't have room for much, but thought I would at least bring home 2 heads of cauliflower.  Being down to cooking for two people most of the week and only three on weekends means that a head makes two good side dishes. 

Cauliflower is easy to prep to freeze.  Wash, check for bugs, and cut into pieces.  I go about 1 inch or so in size.  At this point some people do soak it briefly in a salt water bath.  I do not want the extra salt and do not do this.

Blanch for 3 minutes and cool immediately in iced water.

Seal and freeze.

My bags are pretty large and I will be able to either serve this as a side dish, base for a casserole,  or as a mashed topping for a shepherdess pie.

Sweater Complete!

This camouflage sweater is for my grandson.  The simple shape is great for layering over little boy clothes.  The yarn is machine wash and dry.  I also added a little extra length to the body and the cuffs so that perhaps he can get two seasons of wear from it.

This is the ultimate "hoarders" project.  I found this yarn in my stash -- leftover from the last camouflage sweater I knit for my son, when he was a pre teen.  Yes -- I used the leftovers from years ago to make his son a sweater.  Kind of made me nostalgic thinking back to all those years.

I actually have enough left that in a year or two I should be able to knit him a vest as well -- if I do not find another project before then.  (Especially since my nephew is hinting that he really likes camouflage, too.)

Corn Chowder

I'm fighting a cold.  It's going around.  First my daughter and then my husband -- so I am assuming I am next given that I now have a runny nose and slight sore throat.

I turned to the slow cooker for a simple meal that I knew both mama and I would like.

My pithy directions:

1/2 or so of a large white onion, diced

1 pint of home canned sweet corn

2 or 3 medium potatoes, peeled and diced 

veggie broth to cover over the potatoes

salt and black pepper to taste

That's it. I cooked it on low for about 6 hours. Took a cup or so out and whizzed with the stick blender.  (That's why I peeled the potatoes, which I normally don't do for soups.)  I served it with cornbread while we were on the corn kick because it was just easy.  We ended up with two bowls of soup each.

Now this soup is versatile -- add peppers, carrots, or whatever you like. 

My goals were simple:

1.  use up items on hand

2.  an easy meal so that I had time to visit

3.  warmth for my throat

4.  creamy without dairy

This was actually quite delicious and it is one I will make again.  (Oh, if you don't have home canned corn, just use a couple of cups of frozen corn kernels.)

Family Time and Quilting

Mama came to visit for a few days and we worked on sandwiching this "weed patch" quilt together -- all the fabrics were from scraps except for the backing and border which we pulled from my craft room supplies.  She's English paper pieced this top and is  actually tying it with #10 cotton thread for a softer look.  We spent our free time watching British mysteries and keeping our hands busy.  She tied on her quilt and I worked on knitting a sweater for my grandson. 

Freezer Assets -- Dump and Go

A quick browse through of the cabinet where I keep bits and pieces of things reminded me I had some opened lentils I wanted to use up.  I did a quick online search and found a lentil chili that called for butternut squash so that I could also use the butternut squash I had in the refrigerator.

I quickly assembled the ingredients for three batches.  One went straight into the crockpot while the other two went into freezer bags.  I was able to use all on hand ingredients so that was nice.  The double bonus was I'll have to dump and go meals available for busy days. I'll serve it over cooked rice from my food storage for a complete meal and possibly for the second batch I will make cornbread.  The third is anyone's guess.

Saving by Baking my Own

My son and his family visited us over the weekend.  My grandson wanted doughnuts, but due to nut allergies I cannot eat the varieties we can buy locally.  He and I made doughnuts instead -- vegan and nut free.  He was happy, I was happy, and we made a memory in the process. 

Bonus I was able to use staples I have on hand and saved my self a trip across town and I wasn't out of the $9 for a dozen doughnuts.

Quiet Sunday

It is kind of a quiet Sunday here.  Due to recent gas shortages we filled the cars up yesterday.  (The nearest gas stations are now out.)  As a precaution, in case they don't have the pipeline repaired by the end of the week, I've spent the morning cooking for my husband to take with him.

I thought I would share how I use my freezer, pantry and stock up items to pull together meals.

I made a pot of bean chili.  Quick and easy.  I made exactly enough to fill 3 pint jars.  Two for him to take with him and one for me.
This used:
kidney beans -- dry storage, cooked in bulk yesterday
chickpeas -- from freezer
diced tomatoes with chilis -- from pantry
onion and bell pepper -- from freezer
tomato sauce (1/2 can) -- from pantry
spices and seasonings from storage

I also wanted something "taco" flavored.  A quick survey showed me I had leftover Spanish rice, which served as my jumping off point.

Spanish rice (a few cups) -- from fridge (previously made from all food storage)
1 cup of ground vegan crumbles -- from freezer
onion and bell pepper -- from freezer
tomato sauce (second half of can from chili)
spices and seasonings  from storage
kidney beans  -- from yesterday's cooking

This made a pretty large batch.  We will have it in tortilla wraps (burrito style) and serve some on baked potatoes. 

While all of this was going I baked 8 of my freezer biscuits.  4 went for breakfast and 4 for my husband to take along this week. Since the oven was already hot I baked a crisp, too.

For the crisp--
1 sweet potato from short term storage
2 apples from short term storage
coconut sugar from pantry storage
cinnamon from storage
Earth Balance -- from fridge
oatmeal -- from pantry storage

To me the best thing about having a stocked pantry is not having to run out to get things.  I was able to pull out canned fruits, veggies, baked beans, etc. to round out his weekly meals.  If the gas shortages continue I'll be able to do the same thing for us here at home with no problems.  If things were to progress we might have to switch from more fresh to frozen, canned, or dried, but we would still eat well.

Bean and Rice Recipes

These are some bean and rice recipes I have found online that I would like to try.  I'll substitute a cheese alternative, but other than that I like the simplicity of these recipes.



Vegetarian Rice and Bean Casserole 

Rice and Bean Casserole (Black Beans) 

Slow Cooker Mexican Bowl

Slow Cooker Red Beans and Rice


I'll try to share the results as I work these in our menu over the next few weeks.

"Chicken" Casserole

Many years ago I switched to a plant based diet and found it hard to maintain.  There were a few things I found extremely difficult, but I think all of those things have changed except for one.  I am now in an area where I have access to a larger variety of items, I now can order things in bulk online (or purchase since I am in town), and I now have family support with my husband joining me.  The only other thing I didn't do at the time was find a way to remake some old favorites.  In hindsight that was an error of youth.  This time I am determined to avoid that mistake.

Rainy day blahs found me wanting comfort food, and for some reason I was craving a cheesy casserole.  One of my past favorites was always made with rice and chicken.  It wasn't a particularly healthful dish though.  I decided to set about revamping it.  I used freezer assets and pantry staples to recreate it.

White rice became brown rice.

Cream of chicken soup became olive oil, whole wheat pastry flour and vegetarian "chicken" base with water.

I substituted the second half of the bag of Gardein "chicken" for the usual chicken.

Sour cream and cheese became vegan mayo and vegan cheese.

I added onion powder and garlic powder....a pinch of dried mustard...some thawed broccoli.

Topped with a sprinkle of homemade whole grain breadcrumbs and tiny bit more cheese.

Baked at 350F for  about 25 minutes covered and 10 uncovered.

It was great!  Just what I was looking for.  The casserole dish held three large dinner servings and I still had half a dish left for lunches.

Christmas Box Beginnings

I've finally finished the first of the handmade Christmas gifts.  The pattern is one I purchased two years ago for 99 cents and it has for different apron patterns included.  My daughter in law is really petite so I decided on a tie around the waist style for her.  She's asked for cast iron cookware, but I want to add something homemade in, too.  The fabric came from my stash and so did the thread.  The small piece of interfacing in the waist band was a leftover strip from another project.

Some of my Weekend Cooking

The last tiny bit of lentils was enough to make one bowl of soup when fluffed out with some fresh veggies.  I was kind of tired and this was a great midday pick me up.

I made waffles for breakfast for Saturday morning and made these extra to go into the freezer.  They'll make great quick breakfast items. 

Sunday morning I found myself with some produce that needed using up.  I had a lingering sweet potato, some lingering strawberries and a quarter of a bag of frozen chopped kale that I wanted to use up.  I pulled out some of the produce I chopped last week and fluffed up the sweet potato to make a quick hash.  Sliced the strawberries and quickly heated the kale.  It made for a nice meal and didn't have any of that produce go to waste.

This isn't my prettiest loaf of bread, but it tastes great.  Since my husband and I ground pastry wheat and white wheat yesterday I went ahead and made a loaf of bread.  I had ground pinto beans a week or two ago and decided to experiment with that flour in bread.  I used 2 cups of whole wheat flour, 1 cup of bread flour (my compromise for fluffiness so the whole family will eat the breads), and 1 cup of pinto bean flour with 2 tbsp. of ground flax seed.  I think next time I will use smaller pans and make two loaves or I will try letting it rise longer to see if I can get a more uniform shape.

Lest you think.....

I never do anything but knit and crochet....lol....

I have been working on other things, too.  I am almost finished with two more classes and will walk for graduation in May, although I do have two summer classes to take.  One was planned and the other -- well somehow I am one hour short of all I need.  How that happens when they assign the hours is beyond me....but life is good.

I am also slowly downsizing things.  We are taking a long hard look at what we do and do not use.  Opting to either sell or donate those things that seem to weigh us down.  While I am not looking for a minimalist life style, I do believe in living purposefully. 

On our to do list for May is to totally organize our garage with the goal of only keeping what is important.  Some how over the years we have both channeled our depression era grandparents and we hate to throw anything away for fear we may need them some day.  It has been bothering me for some time, but I knew I had to wait until the timing was right.  When I told hubby that it wouldn't matter what we had because if we needed it in an emergency we would have to go buy it,  he agreed.  I was stunned.  So anyway that is our big plan for this upcoming month.