Summer Lovin'--The Jungle

I am going to attempt to catch up on life and the adventures therein.  I was a little (a lot) burned out with blogging and decided to phase my addiction into something more instantaneously gratifying ...facebook. 

But I've missed actual writing and so I think I'm back for a while now. 

Maybe.

As for catching up, here's the first installment. Introducing " Summer Lovin'-- The Jungle. 

What started out as this: 

Has now become this:

This is what we lovingly refer to as "The Jungle".

Goes to show what a little bit of compost and steer manure can do to otherwise extremely sterile soil.  (sterile, as in, not ONE weed popped up the entire spring)

We've never experienced anything like it.  It boggles my mind.  The plants are bigger than anything I have ever seen.  The green bean plants reach well above my knees.  It's insane.   Not even the hail storm we had the other day could stop their growth.

 Holy Monkey Lovin'.

As you can see, we didn't plan enough room for their ginormousness.


Who knew there was gold in dung? Not me...that's who.

Check it out....

The pumpkin plants have started taking over the kids digging area.

 I'm not gonna lie....I'm not too sad about that.  I'm thinkin' we may just need all of that space next year.  No more dirt caked faces (clothes, hair, eyes, tongues, etc) and no more mud pie slinging.  DARN, DARN, DARN! (wink)

Back to the goods.

The biggest yield-er, so far?  The ZUCCHINI!

These babies are just from today (sans 2 that Rob took to work).  That's 9...in ONE day!  Plus the 15-20 we have previously harvested makes for A LOT OF ZUCCHINI!  It's a good thing we love it.

In addition to plumping back up my freezer stores (sliced for regular dinner table consumption and shredded for tasty winter baked goods awesomeness) we have been enjoying a lot of this:

Squash, green beans (also from the garden), 1/2 to 1 TBSP olive oil, 1 tsp minced garlic and a dash of seasoned salt.  SO TASTY (unless Rob cooks it and puts in 4 TBSP oil).

 and some of this:

Grilled pizza---SO GOOD!  You can find grilling instructions on Our Best Bites here.  I also make my own pizza sauce using 1to2 15 oz cans tomato sauce and Our Best Bites garlic bread seasoning recipe (to die for).  Better than ANYTHING you will find at the store.

Next on the list for zucchini love:
This,  this, this (SO GOOD--already had it once--thank you Lisa), this , ohhhh and maybe this.

(Pinterest....I LOVE YOU!)

In the meantime we will are anxiously awaiting more green beans, tomatoes, crookneck squash, cantaloupe, cucumbers, walla walla onions, pumpkins and carrots. 

Fresh food makes my mouth water. 

How about you?

Sigh.....

Now I'm off to eat a Twix.

Goodnight!

Adventures in Okanogan

The move is done. Complete. We are SLOWLY settling in, emphasis on the word slowly!

Our disastrous first couple of days here totally slowed down my usual "putting up house" progress but things are finally starting to take shape.

After too much time in doors, I decided the kids and I needed to tackle a project outside.  Just so happens we had just such a project.

Leaves....LOTS OF LEAVES!  (the house has been vacant since last summer so last years fall's tree dumpings had been left decomposing in the yard until now.)

These 10 bags are from the front yard alone!  The back took another 6 or so.

The boys LOVED this part.  The house we lived in before didn't have a tree in sight.  I'll admit we have really missed out on the whole fall time playing in the leaves thing.  I don't think that will be an issue as long as we are in this house.  :)

 We've already spent plenty of $$$ on home improvement stuff, finished our first project (drywalling an unfinished wall in our storage room), and I've hung the first (and only so far) item on the wall.  I can't wait until we actually close on the loan and I can start paining and replacing animal "marked" (aka soiled) carpets.  :)

I thought I would share a little walking tour of the house for those of you who are interested (and have been asking for one). Come on over to YouTube to view.
 

"I'm pretty sure we'd better like it!"

This was definitely the case at our house last night...

"What are we having?

We are having the result of the past three hours I've spent in this kitchen slaving over a hot stove in order to provide nourishment for my family!  

Not THAT again! 

Yeah, and I'm pretty sure we'd better like it."

Only I wish my kids were as wise resigned as theirs are (yes, I know it's a comic strip).

I tried a new recipe.   GASP!

Butternut squash soup (recipe found at Our Best Bites...my favorite cooking sight).

It was really good.  (Although IF I made it again, I would probably leave out the brown sugar....it was just a tad bit too sweet.)

Let's just say there were a lot of tears, and gagging...uncultured swine.  :)

At least we got some good use out of our "table manners behavior cards". 

I don't think I've posted about those yet....I will...soon.  

They are genius!

Anyway...for now, unfortunately, I don't think the squash recipe is going into our "go to" recipe pile.  It's too bad....it was cheap...and tasty.  :(

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Super Tasty Refried Beans (without lard)--Adventures in Frugalness

After cooking up your pinto beans, see How To:  Soak, Cook, Measure, and Store Dry Beans, (or if you are a big cheater and choose to open up a few cans of pinto beans instead), drain, saving some of the cooking (or canned) liquid.


Smash beans, using a fork or masher, until they reach desired texture.  Add cooking liquid (or canned liquid for all you cheaters), a little at a time, and stir until beans reach desired consistency.  (I like mine pretty thick and textured.  Some like them very smooth and somewhat liquified...you decide.)

Now for the good stuff.

Although I think this recipe is really a "to taste" kinda recipe, I have put together a general guideline.
(recipe adapted from Cooking with Food Storage Made Easy by Debbie G. Harman)

Super Tasty Refried Beans
1 1b (2 cups) dry pinto beans, cooked and mashed (3 cups if using canned)
1/4 tsp to 1/2 tsp chili powder
3/4 tsp to 1 tsp garlic powder
1/4 tsp to 1/2 tsp salt  (only add to taste if using canned beans)

(My suggestion would be to start with the lower measurement and add to according to taste)

Mix all ingredients...taste for perfection...and enjoy!


My whole family thought they were SOOOOO good!

As evidence (from G-Mcbabe),  "Wow, these LOOK grosser than the store bought beans but they taste WAY BETTER."

Thanks "G"....and they're cheaper too.

I cooked up 3lbs of beans (6 cups) and got nine 1-1/2 cup portions out of them (or the equivalent of about 9 cans) for around $3.00 (and you can absolutely get them for even cheaper...especially if you shop in bulk).  That is about $.33 cents a can.  NOT BAD!  Tell me the last time you got canned refried beans for $.33 cents a can...even with coupons.  I can't.  Which is why I went this route.  

 

Here I have them portioned out and ready for the freezer. 

See How to:  Soak, Cook, Measure and Store Dry Beans for storing information.

I hope you like this $$ saving, low fat recipe.  I DO!

ENJOY MY BLOG....CLICK BELOW AND PROVE IT!  :)



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How to: Soak, Cook, Measure and Store Dry Beans - Adventures in Frugalness

Beans, beans, the magical fruit......  Ha...just kidding.

We've all heard of the "rice and beans" diet.  You know...what you eat when money is "tight".  Why?  Because it's cheap  frugal.  And...when combined, rice and beans make a complete protein...which is very important, nutritionally, if you are cutting back and/or out on animal proteins.  Plus...beans have lots of fiber.  Good for the body too.

Up 'til now I have been buying canned beans (which you can get for pretty cheap if you watch for good sales)...but, have discovered that cooking them myself is a whole lot cheaper (something about labor costs...he he).

It's really not as hard or time consuming as I imagined it to be...in fact, it's SUPER easy and not an inconvenience on my time at all.

So, I thought I would share what knowledge I have on the subject.  All in the name of $$ SAVING.

ALL ABOUT BEANS

Quick tips:
-Most beans will rehydrate to triple their dry size so be sure to start with a pot large enough to accommodate.

-Rinse and sort, removing any rocks, dirt, or discolored beans.

-Before cooking, soak dry-packaged beans to help soften and return moisture to the beans and reduce cooking time.

SOAKING METHODS:

Preferred HOT SOAK and QUICK SOAK methods - For each pound dry beans (2 cups), add 10 cups hot water; heat to boiling and let boil for 2-3 minutes.  Remove from heat, cover and set aside for at least one hour (quick soak) or up to 4 hours (hot soak).  One useful hint about hot soaking, is that it helps dissolve some of the gas-causing substances, making the beans easier to digest.

CROCKPOT METHOD-   Soaking not necessary; see instruction on how to cook below.

TRADITIONAL OVERNIGHT SOAK- For each pound dry beans (2 cups), add 10 cups cold water and let soak overnight, or at least 8 hours.

COOKING DRY BEANS

STOVE TOP- Drain soaking water and rinse beans; cook in fresh water (8-10 cups).  In general, beans take 30 minutes to 2 hours to cook depending on the variety.  Check bean packaging for specific cooking times and instructions.  To test if beans are done, bite-taste a few.  They should be tender, but not overcooked.

CROCK POT - Place rinsed (soaking not necessary) beans in the crock pot.  For every cup of dry beans place 4 cups water in the crock pot (1 lb, or two cups, will require 8-10 cups water), making sure the beans are completely covered.  Cook on high until tender (3-4 hours), or cook on HIGH for one hour, then turn to LOW and continue cooking overnight (6-8 hours).  To test if beans are done, bite-taste a few.  They should be tender, but not overcooked.

ADDING FLAVOR while cooking-  Spice up beans while they cook.  Seasonings such as garlic, onion, oregano, parsley or thyme can be added to the pot while beans are cooking.  Add acidic  ingredients, such as tomatoes, vinegar, citrus juices, only at the end of cooking, when the beans are already tender.

Add salt only after beans are cooked to tender.  If added before, salt may cause bean skins to  become impermeable, halting the tenderizing process.

COOLING - While cooling, keep beans in cooking liquid to prevent them from drying out.

CANNED BEANS
Canned beans are a great convenience since they are already presoaked and precooked.  Always drain and thoroughly rinse canned beans before adding them to a recipe (a MUST in our house...does wonders for cutting down on flatulence).

STORING BEANS:
Uncooked beans can be stored in a tightly sealed container in a cool, dry area.  If kept for more than 12 months, beans will lose moisture and may require longer cooking times.  However, their nutrient value is NOT lost with age.

Canned beans may be stored up to 12 months in their original sealed cans.
Cooked bean may be refrigerated in a covered container for up to five days and may be frozen for up to six months.

MEASURING BEANS
One 15 oz can of beans = one and one-half cups cooked beans, drained
One pound dry beans = two cups dry beans
One pound dry beans = six cups cooked beans, drained
One cup dry beans = three cups cooked beans, drained

Most of this information was provided to me by my mother...who got it from the American Dry Bean Board (www.americanbean.org).  I got help with the crockpot instructions from ehow.com.

Coming soon...recipe for Super Tasty (homemade and low-fat) Refried Beans
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"Cream of" Soup- Recipes Tried and True

I happened upon a really good deal for stocking up on Cream of Chicken and Cream of Mushroom soup today (thanks, Happy Money Saver).

I, of course, headed on over to Fred Meyer to pick up a stockpile.  :)

But...also of interest, was a comment by one of the readers.  She left a recipe for homemade (gluten free) "cream of" soups...which is said to be super cheap to make. 

I'm always interested in cheap....I thought you might be too.  So...here you go.

Homemade "Cream of" Soup (gluten free)
1 cup cold milk
2 TBSP corn starch  
1 1/2 TBSP butter
1/2 tsp salt
dash of pepper

Place cold milk to a small sauce pan.  Add cornstarch and whisk until well blended.  Stir in butter, salt and pepper.  Heat to boil (on low I would imagine), stirring frequently.  Simmer on low for an additional minute (or until it reaches desired consistency).

To make "cream of mushroom" add 4 oz can of mushroom pieces, drained, "Cream of chicken" add 1/2 cup diced chicken,  "Cream of celery" add 1/2 cup chopped and sauteed celery, etc....

Recipe is equivalent to one regular sized can "Cream of" soup.

(Thank Lora---whoever you may be)

Worlds Best Caramel Popcorn--Recipies Tried and True

I mean it when I say that this Carmel Popcorn is indeed the World's Best.  It is SO incredibly chewy and gooey and lip smacking yummy. I love it....(a little too much perhaps)

I made a double recipe yesterday (that's 6+ cups of popcorn people) to feed to my family, the 3 19-20 year old missionaries that came for dinner and for my "BBC chicks" movie night. 

This is all that is left.

Yeah....it's that good.

Makes great Halloween Popcorn Balls.  I also like to make it to give away to neighbors at Christmas time.

Now....the original recipe (published in a ward (congregational) cook book) didn't state the amount of popcorn to use (odd, I know), so I have experimented over the years.  Here's my adaptation of the recipe.

World's Best Caramel Popcorn

1 cube (8 TBSP) margarine or butter
1 cup light Karo syrup
2 cups brown sugar
1 can sweetened condensed milk

Popcorn 
You are looking for the equivalent of about 12 cups popped popcorn (that makes it really gooey.  If you want a dryer popcorn add 1-3 more cups.)  Honestly, we usually use microwave popcorn (the "healthy" stuff with just a bit of butter and salt...yum) but you can used regular air popped as well.  For microwave, use about 3 bags...for air pop you are looking at about 9 TBSP (just over 1/2 cup).  It's really not an exact science...just a good jumping off point.  :)  Try to weed out as many of the un-popped kernel's as possible (no one likes to chomp into a hard kernel after all).  You can do this by collecting the popcorn into a large brown paper sack (or a large bowl) and shaking lightly to "settle" the un-popped kernel's in the bottom.  Then lightly hand spoon the popped corn into a (another) LARGE bowl.  Set aside.

 Caramel
After popping and making ready the corn, pour all ingredients into a large saucepan.  Bring to a boil over medium heat, stirring constantly.  Once it reaches a boil, cook it for another 3 minutes (no candy thermometer needed...yeay!).  Pour over popcorn and stir until well coated.  Lay out on wax or parchment paper to cool.  Store in an airtight container or bag.

SUPER EASY!  and SUPER YUMMY!

ENJOY!

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Adventures in Frugalness Take 2

You didn't think I forgot did you?  I told you I would be making a yummy peach pie with peaches from my  last adventure in frugalness.  And I did.  It's just taken me a long time to post about it.  Mostly because the pictures are now being taken from my phone (still not used to that) and secondly because it has been a rough week and I just didn't feel like it.

But...without further ado...here she is.

 Nope...the pics not great...but then I'm not a photographer...and I have never really been one for presentation (which I did NOT learn from my mother---she makes everything pretty).

But I can assure you, it was to die for.  I even made the crust myself (which almost didn't happen because of my September 11th/coming-off-anti-depressants mood swings on Sunday).  Luckily I pulled myself together because...well...I didn't have a boxed crust in the fridge to supplement with (you know, the whole frugal thing).

I got the pie recipe here
and
the crust recipe here

As much as I'd like to lie...I'm not gonna'.  We ate that sucker in 2 days (as in Sunday and Monday)...and by "we", I mean Rob, G-McBabe and I.  The other boys didn't like it.  Isn't that sickening...in a really yummy way?
 

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Adventures in Frugalness Take 1---Basic Granola Recipe too!

I thought I might as well document my adventures in forced frugality since in all likelyhood it will end up taking all of my time and I will have nothing else to write about.  This is installment #1 and may just be the only installment ever made either because I give up on this whole "saving money" thing and go bankrupt instead, or am so busy cooking, cleaning, and balancing checkbooks that I no longer have time to post.  Huh.....

This morning, I decided to take my mother's advise, after yesterday's disaster (see post here), and broaden my breakfast menu horizons.  I woke (or, more accurately, was awakened) bright and early, no kidding...it was like 6:30AM, and jumped right a double batch of granola. Yum....I love granola.  My mother assured me it is rather inexpensive as long as you forgo any of the tasty goodness.  Just kidding...she didn't add that last bit...and it's not true.  Granola is just as good plain as it is with the additions. (I decided to share my recipe with you, you lucky devil...it's at the bottom  of the post).

After I was done with the granola, I carted 2 kids off to soccer practice...picked up a box of peaches on my way home...made lunch...vacuumed my house (okay...most of it)...put my kids down for naps...and MADE PEACH FREEZER JAM!  I peeled and put away enough peaches for 3 pies, one of which I will make tomorrow...and there are even some FRESH peeled peaches to go on top of...yep, you guessed it....GRANOLA tomorrow morning.  


Yeah...I know....I'm a domestic diva today.

Nope...I'm not trying to brag...just trying to document some accomplishments so I can come back later and prove to myself that I'm not a complete failure in the kitchen/mommy department.

Okay...so here's the recipe.



Basic Granola
(from Mama Cindy's cookbook --aka it's my mom's recipe---and yes, it's from an actual cookbook, of the three ring binder variety that is chalk full of family favorite recipes from our childhood...and beyond.  It's awesome!)  Anyhow....to the recipe.

6 1/4 cups rolled oats
1 cup coconut
1 cup slivered almond
1/4 cup sesame seeds  (optional)
1/2 tsp salt
1/2 cup canola oil (can use half olive oil)
3/4 cup honey
1 tsp vanilla
1 cup dried fruit (optional)

Stir dry ingredients together in large bowl.  Mix oil and honey together, heat on low until honey is warm and runny.  Stir in vanilla.  Add to dry ingredients; stir until evenly coated.  Spread on 2 cookie sheets.  Bake at 300 degrees for 20 minutes until lightly browned.  For finer granola stir every 5 minutes--for chunkier granola don't stir at all.  Add dried fruit after granola is cool.  Store in airtight container.  Keeps for 2-3 weeks.

My mom has tried dates (ugh), mango, and craisins for a tropical mix; dried blueberries, cherries, strawberries, and raspberries for a plain fruit mix as well. 

I am cheap, poor,  frugal...so, if my kids want fruit, they can add a few raisins.

Next time I'm going to try cutting down the oil.  Yeah, it makes it yummy...but I don't think ALL of it is necessary.  I'll let you know how it turns out. 


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Recipe-Easy Granola Bars

I love this recipe.  It's fast and easy and HIGHLY adaptable.  I'm always on the lookout for something like this since we can't buy a whole lot of granola bars at the store (nut allergies in the house).  This one is awesome.

Easy Granola Bars  (Thanks Brandage)

adapted from allrecipes.com

3 cups quick-cooking oats
1 (14 oz) can sweetened condensed milk (can use fat free).
2 TBSP butter, melted (optional...I've never used it)
1 cup flaked coconut
1 cup sliced almonds (again, because of allergies, we leave this out)
1 cup miniature semisweet chocolate chips
1/2 cup sweetened dried cranberries

Preheat oven to 350 degrees.  Grease a 9x13 pan (I double the recipe and use a cookie sheet).  In a large bowl, mix ingredients with your hands until well blended.  Press flat into the prepared pan.  Bake 20-25 minutes in the preheated oven, depending on how crunchy you want them.  Lightly browned just around the edges will give you moist, chewy bars.  Let cool for 5 minutes, cut into squares then let cool completely before serving.

**You can totally play with this recipe.  Try adding wheat germ and or ground flax.  Add a little whole wheat flour if you want.  My kids LOVE the Peanut Butter Milk chocolate chip ones I make.  Just add a large dollop of peanut butter, omitting dried fruit, and switch out the semi sweet chips for milk chocolate ones.  They are super tasty.  We've also used raisins instead of cranberries (more cost effective, ya know).  Mix it up...have fun. 

Please share any tasty combos you come up with.  :)

Recipe-MultiGrain Muffins

This recipe for Multigrain Breakfast or Anytime Muffins came from the book "52 weeks of Proven Recipes for Picky kids." by Jill McKenzie.  I purchased mine here.

I love this recipe because it is EASY and fast.  It's full of whole grains and very little fat.  I usually make up a double batch and put some in the freezer for snacks later.  My kids really like them.

Multigrain Breakfast or Anytime Muffins
1 cup 10-grain got cereal, such as Bob's Red Mill (I found mine in the bulk section at Winco)
1 1/4 cup buttermilk*
1/2 cup sugar
1 egg
1/3 cup butter
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup all-purpose flour

Preheat oven to 400 degrees.  Grease a standard muffin pan (I use a mini), or line with 12 paper cups.
In medium bowl, combine the 10-grain cereal and buttermilk and let stand for (at least)10 minutes.  In a separate bowl, cream sugar, egg, and butter together until light and fluffy.  Add dry ingredients and milk mixture to creamed mixture.  Stir only until just mixed.  Spoon into greased muffin pan.  Bake for 15 minutes.
Makes 12 muffins.

*Heavy cream or milk can be used in place of the buttermilk, if desired. 

Also, as a good substitute for 1 cup buttermilk, place 1 TBSP lemon juice (or vinegar) in a 1 cup measuring cup and then fill the remainder with milk.  This recipe calls for 1 1/4 cups buttermilk, so do the same thing with 1/4 TBSP lemon juice and remaining 1/4 cup milk. (this tip brought to you by OurBestBites.com in this recipe).