Friday, April 27, 2012

Are you prepared for 72 hours?

For the past year Matt and I have had a continuous discussion about the importance of putting together a 72 hour kit for a family. Sadly we never put our words into actions. Until now!

I didn't add everything to the photo. This is just a sampling.
I recently received the last of the items that I have ordered for our 72 hour kits and I am now ready to put them together. Finally!

What is a 72 hour kit?
A 72 Hour Kit is an ensemble of tools and supplies needed to sustain life, minimize suffering,
maintain dignity and independence, and facilitate appropriate actions in an emergency requiring evacuation.
It may be configured to serve a family or group, but normally it would be tailored to serve the needs of an
individual and his or her responsibilities, and each person in the group would have their own personalized
72 Hour Kit. In concept it (1) contains water, food, clothing, shelter, supplies for sanitation, medical
supplies, contact information, identification and other vital documents, aids to mobility & navigation, and
comfort items. (2) It is packaged in a backpack or other carry-able container, and (3) it is assembled in
advance, and kept in a safe but convenient location in the home or automobile where it can be grabbed on
short notice under essentially all scenarios. What luggage is to the traveler, what a floatation jacket is to a
boater, or parachute to a flyer, a 72 Hour Kit is to anyone suddenly forced by an emergency to leave home.
You will always choose to endure an emergency at home when you can, to protect it, and because
that is where most of your emergency preparations are. When you are forced to evacuate, you will always
choose to take your personal automobile if you can, because that is how you are most mobile, and can take
the most stuff. The 72 Hour Kit is the core of your evacuation preparations because it is what you take with
you for the remainder of the journey when the car breaks down, or if you are forced to leave home on foot.

How did it get it's name?
In a major disaster, such as a flood, earthquake or hurricane, it typically takes three days (= 72
hours) for rescuers to locate all the people who need help, and begin to get that help to them. During this
critical time, and until that help arrives, the individual must sustain himself and his family by his own
resources. Three days is, of course, only a rule of thumb, and good preparations would sustain a person
much longer if they had to, which is sometimes necessary.
Why do you need a 72 hour kit?


A seatbelt is rarely needed by any given individual, and does not always suffice to save his life.
Nevertheless we have come to accept that the potential value of seatbelts justifies their being worn by all
passengers on every trip. So compelling is the benefit that it has become law. Similarly, the number of
persons forced to evacuate their homes each year, for hours or days or permanently, is comparable to that
of car wrecks. Hundreds of thousands of people are sometimes displaced by a single hurricane, and similar
numbers accrue in the aggregate from chemical spills, hostage situations, construction mishaps, floods,
fires, storms, earthquakes and so forth, which occur in all parts of the country. The dangers posed by
natural and man-made disasters are by no means uniformly distributed, but no one is so safely situated, or
so relieved of the responsibility to rescue others, that the power to bolt and remain afield overnight is not
relevant to their life.

How much will it cost you?
If you take it seriously, between nothing and $300. It all depends on what you want in your Kit, and
how skilled you are at making and improvising things. If you make your own backpack, save $20 to $100
dollars. Convert empty 2-liter soda bottles to water jugs, save $20. And so on. A better question is ‘What is
it going to cost me to be caught unprepared? My life? My child’s life? My job? An operation? Lost time
from work? My dignity?’ (If you think your dignity isn’t worth $300 you should spend a week in your
pajamas at a Red Cross shelter – a real possibility – with camera crews prowling around looking for the
most pathetic images.)

Where can you buy one?
There are a few companies that sell what they call a 72 Hour Kit, but at best such kits are a
suggestion, a starting point, for the real thing. What you should buy instead is a backpack that fits your
torso, some Nalgene bottles and your favorite breakfast cereal to put in them, hiking shoes, a wool blanket,
a tent, . . and so on down the list of things you might personally choose to have in hand on a dark scary
night. High claims and imaginative products will not take the place of basic commodities, quality hardware,
and a lifetime of practice. The economy of scale that merchants enjoy is offset for the consumer by the fact
that a generic kit inevitably contains some things he personally will not need, and misses many things he
might need and must think of and purchase separately anyway – but most pre-assembled kits are full; there
is no room for your extras. Most treacherous, they have nowhere near enough water (2 cups per day!, and
mylar water packs are not refillable), virtually no food (1 food bar for 3 days!?), no clothing, no tools.
Nor are they meant to be lived out of; the commercial concept is that, like a fire extinguisher or
spare tire, you buy it and forget it until you need it (only then to wonder if 100 hour candles are edible.)
Some people want it that way, but it is not as effective. I have encountered no reports of anyone actually
being benefited by a commercial 72 hour kit. If you didn’t construct it yourself, and it isn’t part of your
daily routine, you won’t trust it, and may not even think of it, when your life is on the line.
It will take you all of two minutes to read the manufacturer’s list of ingredients, then you know as
much as they do about it (appallingly little). On the whole, your money is better spent configuring it
yourself from scratch, and in any case it is vital that you be the one to put it together so you will be
intimately familiar with what is in it. It’s sort of like packing your own parachute, only more so.
A good 72 Hour Kit is adapted to your length and strength, your diet, your budget, your options as a
refugee, your climate and season--your life. Nobody can sell you a kit that will serve you as well as one
you put together yourself. How would they include your family’s phone numbers, plate numbers, account
numbers, and photographs; or copies of your deeds, mortgage and insurance papers? How would they know
your coat and shoe sizes, or allergies, or prescriptions? Why look to a mail-order house in another state to
pack your suitcase for the worst trip of your life?
All right.....so how do you make one?
Instead of purchasing a commercial 72 hour kit I determined it would be more cost effective to put one together myself. I searched the internet and looked at a variety of 72 hour kit lists and determined what I thought we would need.
Here is a great website that allows you to plug in basic information and then gives a list that you can use as your starting point. They also offer commercial 72 hour kits if you prefer to not make your own.

http://www.shelfreliance.com/planner/emergency

Here is my kit list that I used for our family of 5:
Backpack 2
Tube tent 2
Emergency thermal Sleeping bags 2
Solar blankets 2-3
Emergency Poncho 4
Plastic drop cloth 2
Headlamps 2
Bright sticks 4-8
starting tinder pack 1 - Dryer lint works perfect for this so you can fill a zip lock bag instead of purchasing this
Magnesium fire starter 1
Heat packs 3 per person - I purchased a large case because it was a great price and thought we could use them for sporting events and such
2400 calorie bars 6 - in place of these we are going to use items from our food storage
1200 calorie bars 9
Water treatment tablets 1 pack
Single water packs 30 -I bought a box of 64 because the packs are only 4 oz
55 gal water container 1
MSR windpro- this is a smaller canister stove
Utensils 4
5 piece mess kit 4
Deluxe first aid kit
Work gloves 2 pair
Pocket emergency survival guide
Dust mask 5

Hygiene Kit:
Wet naps 6
Tissue pack 2
Hand sanitizer
Tampons
Toilet paper 3 - I packed flushable moist wipes
Maxipads
Toothbrush 5 - I used the free ones we have been getting from the dentist
Toothpaste 2


Red cross solar link AM/FM radio w/ flashlight solarpower and cell charger
24 mile 2 way radios
Whistles 2
100 hr. candle
Waterproof matches (2)
Pocket knife (gerber)
AAA batteries 20
Jumper cables
Utility rope
50 yds. Duct Tape
Gerber gator axe and saw or 6-in-1 survival tool

I'm sure I will add things over time. I've already thought it would be good to add some cards, uno, and dice for a form of entertainment.

I spent approximately $300 and the majority of my items were purchased through Amazon. On many items they offer free shipping with a purchase of $25 or more so I just made sure that the items I chose fell within that category. A few items were purchased through shelf reliance, target, and REI.






This is the hygiene kit minus the tampons and pads but you get the idea.

Matt, the EMT, chose the OSHA first aid kit to ensure that we had absolutely everything!

Thursday, April 26, 2012

Crab Benedict 4/26/12

I have been HORRIBLE about posting to the blog!
I can't believe it has been 2 months since I have added anything new. I hope no one things I have stopped cooking.....that would never happen!
I will try to be better. I won't post every day but I will try to post easy or extremely yummy meals or other interesting food type stuff.

We were down to our last little bit of the 25lbs of snow crab that we ordered and Matt suggested this morning that we make crab benedict. Perfect!
You don't have to use crab. You could use shrimp, salmon, ham, or just about any other meat that you like I guess.

 You need basic items:
English muffins - I prefer sourdough
Eggs
Crab

Hollandaise Sauce:
2 egg yolks
4 tbs cream
4 tbs butter
1/2 lemon juiced
dash cayenne
pinch of salt
pinch of sugar
1 tbs white vinegar


Don't let the ingredients fool you...it is super easy.
Put all Hollandaise sauce in a small sauce pan with the exception of the vinegar and whisk until thickened on medium. It doesn't take long. Remove from heat.
Right before servicing whisk in your vinegar.

Traditional benedict calls for poached eggs which I am not good at so I just put my eggs in a pan and add a about a 1/4 cup water and cover so it steams them. Don't over steam because you want a nice runny yolk.

While you are making your eggs toast your muffins.

Depending on what type of meat you use you will want to prepare that accordingly. The crab was already cooked so Matt just shelled it.

To plate this you place your english muffins on the plate, next come your eggs laid on top of the muffins. Add your crab and then pour over your hollandaise sauce.

Wallah! An easy yummy breakfast!

Where did I get the ingredients?
Eggs - local camano island eggs from the co-op
Crab - purchased through a friend who shipped it directly from Alaska, this is as local as I could get
Cream - Twin Brooks from Haagen

The other ingredients of course are found anywhere...just try to get local or unprocessed when you can.



Thursday, February 23, 2012

Shrimp Crepes 2/23/12

Griffen has recently been talking about how good crepes are after we made some for breakfast a few weeks ago. I'd heard of crepes for dinner and thought we would give it a try.
Seafood is always good so I looked up a shrimp crepe recipe and it turned out fantastic! It was super easy to make. We have a crepe maker so that definitely assisted in the process.
The choice of shrimp is terrible and I refuse to buy any that say "farmed in Indonesia". Take a closer look the next time you go to the butcher block and you will see what I mean. I settled for the baby shrimp, at least they are from the Oregon coast.
Here is the recipe that I used:
http://www.tasteofhome.com/Recipes/Shrimp-Crepes

Beignets!

We were having the missionaries over for dinner so for dessert I planned to make beignets. It then dawned on me that it was Fat Tuesday, better known as Mardi Gras, so it was the perfect dessert for the day.
Beignets are fairly easy to make. I attempted to use our Fry Daddy but it didn't get quite hot enough so we used a cast iron skillet instead and shortening for the deep fry.
Here is my favorite recipe! It is from Paula Deen of course.
http://www.foodnetwork.com/recipes/paula-deen/french-quarter-beignets-recipe/index.html

Sunday, February 5, 2012

2/5/12 Lemony Chicken with Artichoke Hearts and Green Beans

Chicken is a staple in most homes but I'm always trying to find different ways to prepare it. There is nothing wrong with my typical oven baked chicken but it is nice to change it up a bit every once in a while.
I recently subscribed to allrecipes.com for their daily recipe delivery and I received this one about a week ago. I'm glad that we gave it a go because it was delicious!
Please take a look at the recipe - it was very easy to prepare.
http://allrecipes.com/recipe/lemony-chicken-with-artichoke-hearts/detail.aspx

I also wanted to take a moment to talk about chicken. More to the point....the quality of chicken that I buy.
We go to Silvana Meats every 1-2 months to stock up on pork and beef along with whole fryer chickens. Any realist would understand that you don't always want or need to cook an entire chicken. Sometimes you just want some thighs for the grill or a few breasts for dinners like the one described above.
I have been researching chicken and found a good choice for local chicken. Draper Valley Farms is based out of Mt. Vernon WA and they have been in business since 1935.
The chickens at Draper Valley Farms are raised without the use of antibiotics and raised with excellent poultry husbandry practices. Chickens are grown in spacious housing with plenty of natural sunlight and fresh air and have sufficient room to move about the entire house. They are Free-Range, given outdoor access which helps contribute to a stress-free living environment. Most importantly they are not given antibiotics, hormones, and no preservatives are used.
Draper Valley utilizes 29 local farmers to raise their chickens and they have a hands on approach with all of them.
Below is an article by the Skagit Valley Co-op describing the practices at Draper Valley.

http://skagitfoodcoop.wordpress.com/2011/10/05/meet-your-local-chickens-draper-valley-farm-tour/


 Locally you can find their products at Haggen and Top Foods among other grocers and co-op locations.

Where did I find the local ingredients?
Chicken - Draper Valley Farms from Haggen

Wednesday, February 1, 2012

1/31/12 BBQ Chicken Calzones

Sometimes we like to make homemade pizza so to change it up we made calzones instead!
I found a great recipe on allrecipes.com.
http://allrecipes.com/recipe/bbq-chicken-calzones/detail.aspx

I wasn't up to making pizza dough this week so during my shopping trip at Trader Joe's I picked up some of their herb dough. I love the TJ's dough because it doesn't have extra unnecessary ingredients, it's quick, and it's cheap. Only 1.29!
Another must-have item is the TJ's Bold and Smoky Kansas City Style BBQ sauce. It is the best hands down. I refuse to by another BBQ sauce.
I ran out of chicken from the butcher so we will have to make a trip north this week to stock up. I picked up some free range chicken breast while we were at TJ's as well.

This was a fast and easy meal. Not to mention delicious!

Where did I find the ingredients?
Chicken, mozzarella cheese, BBQ sauce, dough - Trader Joe's
Bacon - Silvana Meats
Onion - Sno-Isle Food Co-op

Oops I forgot to take a photo before I dug in!

Wednesday, January 25, 2012

1/24/12 Creamy Lasagna, Fresh homemade garlic french bread, and Romanesco

I would like to say that dinner tonight was absolutely amazing!
I haven't made lasagna in quite a while because it is fairly time consuming but it sounded so good. I figured I might as well put my heart and soul into and go for the gusto so I made my own noodles. I also used to buy pre-shredded mozzarella but decided to buy the roll instead. Maybe it's all in my head but I think it made it taste that much better. I'm also not a huge fan of ricotta so I choose to use cream cheese.
Here is my recipe:
1 lb ground beef
1/2 cup chopped onion
1 14 1/2 oz can diced tomatoes
1 6oz can tomato paste
1/3 cup water
1 garlic clove minced
1 tsp dried oregano
salt and pepper
1 8oz package of cream cheese
1/4 cup of milk
cooked lasagna noodles
lots of mozzarella cheese
plenty of Parmesan cheese

Brown meat and then add onions and cook until tender. Stir in tomatoes, tomato paste, water, garlic, and seasonings. Cover and simmer for 30 minutes. Combine cream cheese and milk in saucepan, stir over low heat until smooth. In 13x9 baking pan layer noodles, meat mixture, cream cheese mixtures, mozzarella and Parmesan. Repeat layers and end with cheese. Bake at 350 for 30 minutes.


Romanesco is a vegetable that we have never tried before. We received it in our "Box of Good" from Klesick Farms. It basically resembles an alien cross between broccoli and cauliflower. It takes more like broccoli. I tossed with some oil, salt, pepper, and garlic. I then sprinkled on some Parmesan cheese and baked at 350 for 20 minutes.

 

This homemade meal would not be complete without some fresh french bread. I found an recipe on allrecipes.com for french bread rolls. I followed it without dividing the bread into rolls and baked as a loaf.
http://allrecipes.com/recipe/french-bread-rolls-to-die-for/detail.aspx

We received garlic in our "Box of Good" as well so it was perfect to make our own roasted garlic spread. 
http://allrecipes.com/recipe/roasted-garlic-bread/detail.aspx

I hope you have the chance to try some of these recipes!

Where did I find the ingredients?
Ground Beef - Silvana Meats
Cheese - If I can't get local then I look for cheese without RBST
Romanesco and garlic - Klesick Farms organic produce delivery
Tomatoes for sauce - canned from last year
French bread - made from scratch

1/23/12 Burgers and Homefries

Just because you are craving a hamburger doesn't mean it has to come from the drive-thru. Our homemade burgers are awesome!
The best way to make a hearty burger is to mix the ground beef with an egg, some bread crumbs, BBQ sauce, and spices of your choice. The egg and breadcrumbs help to hold it together so it doesn't crumble.
My plan included homemade buns but sadly it didn't work out. My pride was hurt when they never rose. I think I killed the yeast because my recipe called for warm milk and mine was fairly hot. I'll know better for next time I  guess.
We have a Fry Daddy which gets very little use. However, there's nothing wrong with a little deep fry every once in a while. Caution - when you plug it in you must remove the plastic lid or it will melt, which is what happened to me. I wasn't paying attention and when I turned around the oil was a black mixture including what once was the lid. Luckily once it cooled we were able to clean everything out and put in some fresh oil.
Where did I find the ingredients?
Ground Beef - Silvana Meats
Onions, lettuce, tomato, and potatoes - Sno-isle Co-op (the onions and potatoes are local but unfortunately it is the wrong time of year for the other items so I at least buy organic)

You know your burger making skills are successful when your 7 year old says they would rather have a burger at home then from the drive-thru! Mickie D's ain't got nothin' on me!

Wednesday, January 18, 2012

Super Fast Honey Whole Wheat Bread

It snowed all day yesterday and while cooped up in the house it was the perfect opportunity to bake lots of bread!
When the school year started Griffen asked if he could only have homemade bread for his school lunches. I thought it was a fantastic idea and started using my bread machine on a weekly basis. The only issue was that the bread from the machine always seemed to have a hard exterior crust and I didn't really like that. I was given this recipe last week when I went to a RS meeting. We learned to bake bread from scratch. When I say scratch I mean using hard wheat grain and then grinding it into flour in the mill. Absolutely from scratch!
 I'm on the hunt for a mill right now but they are fairly expensive. Hard wheat bought in bulk is very cost effective though and can be stored for up to 50 years so it is a great food storage item.
For now I am using store bought wheat flour. I chose the Bob's Red Mill whole wheat because I felt it would be the best quality for my bread. This recipe also calls for gluten so I bought Bob's Red Mill as well. If your curious as to where this can be found, it is in most grocery stores and if not near the regular baking items it would be in the natural or organic section of the store.
You do need a loaf pan or a few. I just picked up 2 more pans yesterday so that I can bake 3 loaves at a time.
There are 2 recipe options listed below depending on how much bread you would like to bake. I have tried baking 2 at a time and 5 at a time. I figured I could make the bread less often and just freeze it if I did the bigger batch. The 5 loaf recipe also provides bigger loaves. I think it is the variation in the ingredients. Either way the bread is fantastic!

2 loaves:
2 c. warm water (not hot....you don't want to kill your yeast)
1 tbs. yeast (1 packet is equivalent)
1/3 c. honey
1/3 c. oil
2 tsp. salt
1/3 c. flax seed (this is optional and I haven't tried it yet)
1 tbs. wheat gluten
2 c. then 2-3 more of Wheat flour

5 loaves:
6 c. warm water
3 tbs. yeast (or 3 packets)
2/3 c. honey
2/3 c. oil
2 tbs. salt
1 c. flax seed (optional)
3 tbs. wheat gluten
5 c. then 8-9 more of Wheat flour

Mix water, yeast, and honey in a bowl to start yeast. Let it set for about 10 minutes until it looks bubbly. Add all other ingredients (for the flour only add the initial amount) until you have a cake batter consistency. I use a whisk for this part.

Add additional flour 1 c. at a time. Mix in a mixer 7-9 min. or you can mix by hand and then knead the dough by hand for about 20 minutes (until gluten is released and dough becomes elasticized). If you use your kitchenaid only set it on "2". The kitchenaid can be used for the 2 loaf batch. For the 5 loaf batch you can start mixing with your kitchenaid but will have to finish by hand because it won't all fit. Once complete divide into equal parts, either 2 or 5.

You will then roll out the dough into a long oblong shape and try to make it no more than 1/2 in. thick. Then roll it into a tube like you would do if you were making cinnamon rolls. Once rolled you will need to tuck the ends under. Make sure the loaf isn't longer than your loaf pan. Also pinch the underside of the roll to make sure the seam is sealed. Place in greased pans. I like to cut 3 diagonal slits in the top of the bread because it looks pretty and I can also tell that it is rising. Then spray the tops of the bread with oil so they don't get crunchy. Set your loaf pans in the oven without turning it on. You can watch them and leave them for about 10 min. to make sure they are rising.

Turn the oven on to 350 and leave the pans in the oven while it pre-heats. Once it is heated to 350 set your timer for 28 min. These loaves take 28-30 min. When you check the bread just gently squeeze the side and make sure it doesn't feel doughy. I have a gas oven and my small loaves take 28 min. and the large loaves took 30 min. It can vary.

Brush the tops of your loaves with butter to give them the same golden color as the rest of the bread when they come out.

FYI - After baking the first 2 loaves they were gone in a day and a 1/2 so beware that your family may inhale it!

Saturday, January 14, 2012

What's in your "syrup"?

I believe that most people would think that syrup comes from a maple tree and would assume that this is a trick question.
The purpose of this blog is to show you how you can can easily eat local healthy foods. However, the journey to feed yourself and your family higher quality foods not only includes whole foods. Let's face it, we all use extras. There are items that we need as ingredients in homemade foods, condiments, etc. that are not purchased through a local farmer. When you do purchase items at the grocery store I encourage you to read the label so that you can really see what you are consuming.
Syrup isn't really syrup. Confused? If you look at the back of a typical syrup bottle you will see a whole variety of ingredients. Not one ingredient is maple syrup!
Here is an example of ingredients from Mrs. Butterworth's:
High fructose corn syrup, Corn syrup, Water, Salt, Cellulose gum, molasses, natural and artificial flavor, Sodium Haxametaphosphate, Preservative, Caramel color, and citric acid.
You really get a bang for your buck with 2 doses of corn syrup!
The smaller bottle pictured is Maple Syrup purchased at Trader Joe's. You can get maple syrup at most grocery stores. It is usually on the top shelf or in the natural foods section. Who knew......you have to go to a natural food section to find real syrup.
Here are the ingredients in the Trader Joe's Maple Syrup:
100% Pure Maple Syrup U.S. grade A Medium Amber

Shocking! There is only 1 ingredient and you know exactly what it is!

Cost Comparison:
Mrs. Butterworth's double pack at Costco is about $5.99 for 2 64 oz bottles
Trader Joe's Maple Syrup is $5.99 for 8oz

I've said it before and I'll say it again.....you get what you pay for!
I've noticed that we do use less maple syrup because it has a richer taste and you don't have to drown your waffles with it. Another point of interest would be that you can buy syrup in bulk and just refill your container. The last time I was at the Everett Co-op I saw syrup, honey, vinegar, etc. in their bulk section. You just bring in your bottle and they charge by the pound.

Start looking at the labels before you buy products. You can pay for quality healthy items now or you can pay for medication for high blood pressure, diabetes, and other food related health problems later.

I will try to do a food comparison post on a regular basis.

1/13/12 Meatloaf, Butternut Squash, Corn, and Potatoes

Another American classic.....Meatloaf! Matt always comments on how much he loves my meatloaf but it isn't anything special. I guess I shouldn't question the reason and just be happy that he likes it.
This recipe never fails!
Meatloaf:
1 lb. ground beef
1 egg
2/3 cup milk
1 packet lipton onion soup mix
Mix all ingredients and pour into loaf pan.
Topping:
3 Tbsp brown sugar
3 Tbsp catsup
1 Tbsp mustard
Mix the topping and spread over the meatloaf
Bake at 350 for 1 hour

Butternut Squash:
Cut squash in 1/2 lengthwise, scoop out seeds, and place face down in a baking sheet. Add about 1/2 in. of water. Bake at 350 for 1 hour.
The squash will be soft and that is how you will know it is done. Scoop out the squash and place in a bowl. Add butter and brown sugar to taste.

Where did I find the ingredients?
Ground Beef - Silvana Meats, Silvana
Butternut Squash and Potatoes - Everett Co-op (local farmers)
Corn - Costco frozen organic ( We already had it and I'm trying to use the last little bit.

Sorry, I have neglected to take photos lately. I will get back on track.

1/12/12 French Dips

On the menu for Thursday night were French Dips. These are pretty darn easy and fast.
You can do French Dips 1 of 2 ways. Either buy sliced roast beef and a packet of au jus or you can buy a roast (rib, rump, or sirloin) and use the drippings for your au jus. Either way it is a home cooked meal that you didn't get from a drive thru.
This meal was semi-homemade. I purchased sliced roast beef but I made my own rolls. Next time I will buy the roast! It actually works out to be a savings. The roast beef was $9/lb. and I needed 1 1/2 lbs. because we had the missionaries over for dinner. I ended up spending about $13 for the roast beef when I'm sure I could have gotten a roast for less than that.
If you choose to cook a roast here is a wonderful recipe from Bobby Flay.
http://www.foodnetwork.com/recipes/bobby-flay/roast-prime-rib-with-thyme-au-jus-recipe/index.html

I love to make my own hoagies for sandwiches. Below is the recipe that I use. Making your own breads really doesn't take that much time and you know exactly what ingredients are being put into what you are eating.
http://www.ourbestbites.com/2008/09/french-bread-hoagies-and-buns/

Where did I find the ingredients?
Cheese - Samish Bay Cheese Bow, WA (bought at the U District Farmers Market)
Hoagies - Baked in my kitchen

Thursday, January 12, 2012

1/11/12 Chuck Roast with carrots, parsnips, fingerling potatoes, and onions

It was a crockpot kind of a day. On average I prepare a crockpot meal once a week. It is a great way to create some hearty fall/winter meals and doesn't take much time. I hear people say all of the time, "trying to make a home cooked meal takes too much time". I beg to differ. It only took me about 15 minutes to throw everything together. Once complete it took me another 5 to make the gravy.
There's not much spectacular about pot roast in the crock pot. The point of this blog isn't to show off a bunch of over the top meals, it is to show that an everyday family can make everyday wholesome foods with local products.
Everyone does their roast a little bit differently. I choose to sear my roast in a hot cast iron pan with a little bit of oil to brown on each side. I've never used parsnips as part of my mix before but since they are in season I thought I would throw them in. Another change for me was to use fingerling potatoes. They are a great local find and the best part is that I can throw them in whole because they are such small potatoes. After I fill the bottom of the crock pot with my veggie mix including: potatoes, carrots, onions, and parsnips I set my roast on top. I then sprinkle 1 packet of onion soup mix over all of the ingredients and then set the crockpot on low for 10 hours.
Wa Lah! A wonderful home cooked meal.
Where did I find the ingredients?
Chuck Roast - Silvana Meats, Silvana
Fingerling Potatoes, carrots, parsnips, and onions - Everett Coop, Everett (all local farms)
Sourdough Bread - Homemade by me

Wednesday, January 11, 2012

1/10/12 Curried Butternut Squash and Pear Soup

1 word - Delicious!
I had the opportunity to try this soup a few months ago at a Relief Society (women of the church) meeting and I thought soup would be ideal for the cold winter days we have been having. Plus, the ingredients are currently in season.
The recipe is from allrecipes.com but there were a few additions to the original recipe.
Here is the link: http://allrecipes.com/recipe/curried-butternut-squash-and-pear-soup/detail.aspx
Additions:
1. A sprinkle of cloves at the same time you add the curry powder
2. chopped basil for garnish and taste
3. Cinnamon and brown sugar apples - I peeled, cored, and chopped 2 apples. They were added to a pan with a little bit of water and sprinkled with brown sugar and cinnamon. Covered and cooked on medium heat until soft.
The sweetness of the apples gave the soup a wonderful flavor.

Where did I find the ingredients?
Butternut squash, apples, onion and pears - All items are in-season and were picked up at the Everett Co-op from local farmers
1/2 and 1/2 - Twin Brook Creamery ( featured in a previous post) also makes 1/2 and 1/2 which can be found at Haggen
Basil and spices - Everett Co-op

Monday, January 9, 2012

1/9/12 Chicken Marinara with Homemade Pasta and Roasted Green Beans

Tonight called for homemade pasta! After this evening I decided that there is no reason for us to buy dry pasta again. Other than the nutritional reasons, maybe it is all in my head, but the dish just tastes so much better when it is homemade. Even better, it is a fun way for Griffen to help in the Kitchen!

Making pasta is fairly easy. It takes 2-5 ingredients depending on the recipe that you use.
Here are some great tutorials on youtube.com to help you get started.
http://www.youtube.com/watch?v=C9LHk0AJI7U
http://www.youtube.com/watch?v=dY-GL5FINOA

I prefer using Semolina Flour, specifically Bob's Red Mill. This can be found at most grocery stores in the specialty or organic section. I just use the recipe on the back of the package which calls for flour, salt, eggs, water, and olive oil. Pretty simple! You can even choose to do 50% Semolina and 50% all purpose flour.
I have a Kitchenaid paster roller attachment but if you don't you can always pick up a hand crank pasta roller from craigslist, amazon, or even Bed Bath and Beyond. Although I have the pasta roller attachment I don't have a cutter so after rolling my pasta I used a pizza cutter to create my "spaghetti" noodles. As you can see they aren't exactly thin. The nice thing is that you can make spaghetti, fettucine, ravioli, tortellini, or lasagna. Whatever type of pasta you need you can make!





Once you have cut your pasta it only takes about 3 minutes to cook. I added a bit of olive oil to my boiling water.

In a previous post I spoke about tomatoes not being local this time of year. This is the best reason to find a local farmstand where you can buy a box of tomatoes in the summer. Many farmers do this. We have a bulk buy program through church and I am notified when the different produce items are available. For example, I am able to purchase a 25 lb. box of tomatoes at a price of about $12. I water bath can the tomatoes by the quart without adding anything additional to them. This gives me the option to doctor them up any way that I please depending on the meal that I am making. Don't worry if you don't can, you can also freeze tomatoes to be used later in the year. Either way you are saving by buying in bulk and you are also supporting your local farmer!
I combined canned  tomotoes, garlic, seasonings, and a little Trader Joes Alfredo to make my sauce. Instead of ground beef I chose to use chicken tonight.
I roasted the green beans in the oven with a little bit of olive oil, salt, and pepper.
Where did the ingredients come from?
Pasta - Shannon's Kitchen! Again, you can use all purpose flour or you can pick up some Semolina flour.
Sauce - Canned tomatoes - Tonnemaker Farms, Royal City
Green Beans - Frozen organic from Costco (This summer I will be freezing beans to use for next year)
Don't forget the Cream Top Milk!