Low(er) Carb Biscuits

Classic Biscuits with half the amount of wheat flour. 

1 cup almond flour

1/4 cup coconut flour

1 1/4 cup ap flour

1 tsp salt

1 tbsp baking powder

1/4 cup very cold butter cut into small cubes

1 egg

Milk to combine (1/2 cup?)

Preheat oven to 400. Cut butter into dry ingredients until like wet sand. Add egg and milk until it forms a loose dough. It should look thin enough that it wouldn't hold a drop biscuit shape. Stir in milk quickly. Do not over mix. The batter will be lumpy and loose. Let it sit while you prep a baking sheet with parchment. Now the dough will be the right texture for drop biscuits. Drop onto sheet. It should make around 15. Sprinkle with garlic powder or Italian seasoning if you'd like. Bake for 12-16 minutes. Biscuits are done when they are browned and springy when you push into the center. 

Thanksgiving Dinner- Turkey Brine & Roasting

Brining takes place the day before you'll be preparing the turkey.

Brines a 10-15lb turkey.

1 gallon water

1 medium onion, roughly chopped, peel still in tact

1 end of a celery bunch (the part you'd throw out), rinsed

4 cloves garlic sliced in 1/2, peel still on

1 tbsp whole peppercorns

1 tbsp whole coriander

4 dried bay leaves

1 cup sea salt

1/2 cup raw sugar

3/4 cup apple cider vinegar

(Thaw your turkey prior to brining.)

In the morning before you are going to brine-

Add everything to a large stock pot. Bring to a boil on medium/high heat, stirring to dissolve the salt and sugar. Once boiling, turn the heat off, remove from the burner and let it come to room temperature in the pot. 

The evening before you're going to cook the turkey, prep a small cooler. 

I use this one by cleaning the inside well. Add the cooled brine, 1 gallon or water, and 12 cups ice cubes. 

Unwrap your thawed turkey, remove giblets and neck (save those to MAKE STOCK!), & rinse.

Place turkey, breast end first, into brine. Weigh it down with a plastic container filled with water, heavy lid, etc. Put the lid on the cooler and leave it alone overnight. (Minimum brining time is 8 hours-Max amount is 24 hours)

Before you're going to bake the turkey, remove the turkey from the cooler, rinse it well, and place it onto the the pan/rack you'll be baking on. Then, dry the turkey by patting it with paper towels. Discard the brine. 

Bake at your preference. 

I use this method to bake turkeys- Rub dried turkey with a little oil. Fill cavity with one roughly chopped onion, one quartered apple, 2 sprigs fresh rosemary, and 6 smashed cloves garlic. Tie up the legs together with string. Tuck the wings back behind the body (like it's laying with it's arms behiind it's head). Roast turkey in lowest part of the oven at 500 degrees for 30 minutes. Then, place a triangle of buttered foil over the breast (white meat)- leaving the dark meat exposed. Put a probe thermometer into the breast and return the turkey to the oven. Reduce oven temperature to 350 degrees. When thermometer has reached 130 degrees, remove the tent and check for even browning. If it's not browned nicely over the breasts, leave the tent off. If it's evenly browned, stick it back on until it's finished. Roast until the white meat has reached 161 degrees (about 15 minutes a lb.) Rest, covered with foil or a large metal mixing bowl for 15-30 minutes before carving.

Pizza Dough

Basic Pizza Dough

• 1 (.25 ounce) package active dry yeast
• 1 teaspoon honey/raw sugar
• 1 cup warm water (110 degrees F/45 degrees C)
• 3 cups flour (AP, Whole Wheat, White Whole Wheat, or a combo)
• 1 tablespoon olive oil
• 1 teaspoon salt

Add the water, yeast, & honey/sugar into your mixer bowl. Combine. Add the olive oil. Turn mixer on medium speed. Add the salt to your flour. Gradually add flour/salt mixture to mixer bowl. Combine everything until the dough comes away from the sides of the mixer bowl. Work quickly, and don't be afraid to really turn the mixer up. The whole process should only take about a minute. 

Let the dough rest in the bowl while you prep your other ingredients. It doesn't really NEED to rest, but I'm sure it helps the dough cooperate a little. 

Roll it out and top as you'd like. When baking it, use the highest temperature on your oven- like 550 degrees. It's the most promising way to end up with a "pizza place" type crust. Their ovens are usually at least 600 degrees.

You can also use this dough for calzones, stromboli, focaccia, breadsticks, even for quick cinnamon rolls.

Ranch Mix

I made this mix as a part of Christmas gifts last year (actually, I've updated the recipe since then with dill & mustard). I gave a seasoning trio wrapped in little clear bags with raffia bows- taco seasoning, seasoned salt, and this. It's so yummy! You can use it to make dressing, dip, or as a seasoning. I've written the recipe in parts. You can make as large a quantity as you'd like. I made it in 1 cup parts to divide up as gifts.

1 part sea salt
1 part dried parsley
1 part dried chives
1 part onion powder
1 part garlic powder
3/4 part paprika
3/4 part dill weed
1/2 part black pepper
1/2 part dried mustard

Combine with a whisk.

Add about 1-2 tablespoons to 1-2 cups sour cream for ranch dip.

Add 1-2 tablespoons to 1 cup sour cream, 1/2 cup mayo, and then add milk until it's your desired consistency for ranch dressing. Use buttermilk for buttermilk ranch.

Add as a seasoning to chicken dishes, veggie stir fries, etc.

Crock Pot Refried Beans

2 lbs dried pinto beans, rinsed and sorted
6 cups water
4 cups chicken stock
1 large onion, finely chopped
3 cloves garlic, finely minced
1 pablano pepper, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon cumin

Add everything to the crock pot and stir to combine. Cook on low for 12 hours or on high for 6, or until the beans are tender.

Remove about 1 cup of liquid from the crock. Use immersion blender to blend beans into smooth puree. Add liquid until you reach the desired consistency.

Let cool and divide into 1lb. portions. Label and freeze in containers or freezer bags. 1lb=1 can refried beans.

To use, thaw and add to recipes or place frozen beans in pot and warm slowly over low/medium heat.

Yields about 7lbs.

Taco Pizza

Here's a quick and easy dinner. 


Dough

• 1 (.25 ounce) package active dry yeast
• 1 teaspoon honey/raw sugar
• 1 cup warm water (110 degrees F/45 degrees C)
• 1 1/2 cups AP flour
• 1 cup whole wheat flour
• 1 tablespoon olive oil
• 1 teaspoon salt

Add the water, yeast, & honey/sugar into your mixer bowl. Combine. Add the olive oil. Turn mixer on medium speed. Add the salt to your flour. Gradually add flour/salt mixture to mixer bowl. Combine everything until the dough comes away from the sides of the mixer bowl. Work quickly, and don't be afraid to really turn the mixer up. The whole process should only take about a minute. 

Let the dough rest in the bowl while you prep your other ingredients. 

Ok, now for the Taco Pizza

You'll need:

Dough

1 cup Salsa

2 tsp-1 tbsp taco seasoning 

1 can (1 2/3 cups)Black Beans

1/2 cup frozen corn

1 cup Shredded Cheese

Roll out your dough and place it on a pizza pan or large cookie sheet (it's ok to make a rectangular pizza…I won't tell!) dusted with a little cornmeal. 

Spread the dough with some salsa.Dust it with some taco seasoning. Sprinkle on the beans, corn, & cheese. 

Bake at 550 degrees for about 8 minutes. 

Top with sliced green onions, chopped lettuce, and chopped tomatoes. 

Serve with salsa, guacamole, & sour cream. 

Crock Pot Beans

Cooking beans in a crock pot is an easy and affordable way to prepare a large amount of beans. Here's how I do it:

• 2 lbs of dried beans sorted and rinsed. Any kind of bean will do, except red/kidney beans. Here's why- "Kidney beans contain the toxin phytohaemagglutinin, which will make you extremely ill and in some rare cases has killed. The beans MUST be boiled for 10 minutes before cooking, and that includes slow cooking. These beans become five times more toxic when heated to the temperatures used in slow cooking than they are when raw, so never just add them to a stew or chili without boiling them first." excerpt from this article.
• Room Temperature water
• 1/8 tsp baking soda- This has the same effects as Beano. Don't add anymore than 1/8tsp though of the beans will taste "soapy"
• 1-2tsp. salt

Put the beans in the pot and cover with water, just about to the top. Add baking soda. Cook on high for 4 hours. Reduce to low for another 4 hours. Add salt and gently stir. Adding salt in the beginning can make the skin on the beans a little tough. You can check for doneness after 3 hours on low. Lift the lid as little as possible, it'll just make it take longer to cook. 
Once cooked and cooled a bit, divide into freezer bags or containers. 1 2/3 cups cooked beans equals 1 can from the store (that's how much is in the can minus the liquid). Use thawed beans in recipes as you would canned. Place the frozen beans right in a pot of soup or chili. 
One pound of cooked beans will make you about 4 "cans" worth. A bag of beans costs about $1, and a can of beans costs about the same. You'll be saving 75% by making them yourself, plus you've "Beano-ed" them already and controlled the amount of salt. 


A few facts about beans:
-One serving of beans (1/2 cup of dried beans) supplies about 120 calories and lots of complex carbohydrates. 
-Beans offer a low-glycemic index value. In other words, the carbohydrates in beans do not cause as quick or as steep a rise in blood sugar as do many other carbohydrate-rich foods.
-Beans are a good source of B vitamins including folic acid. Beans also provide the minerals iron, potassium, selenium, magnesium and even some calcium.
-Dried beans are a good source of insoluble fiber, which promotes digestive health and relieves constipation. Beans also provide soluble fiber, which can help reduce fat levels in the blood.
-Beans provide little fat and absolutely no cholesterol.
-Beans are an incomplete protein, yet researchers believe that the particular amino acids in dry beans may help prevent various diseases. Complete proteins contain ample amounts of all essential amino acids. Combining grains and legumes gives you a complete protein, so eat some rice with all these beans you've cooked! (Source Source)

Basic Cleaning Supplies

I use some very basic cleaners that I make myself to do almost all of the cleaning in my home. I make the sprays in clearly labeled, re-usable spray bottles.

Vinegar/Water Spray Cleaner: 1part White Vinegar + 2 parts water
Good for:
Window Washing
Kitchen Counter tops and appliances
"Freshen Up" cleaning in the bathroom
Pet Stain clean-up
Carpet Spills
Cleaning floors
& MUCH MUCH MORE

Bleach/Water Spray Cleaner: 3/4 cup bleach + 1 gallon water
Good for:
Kitchen Disinfecting
Bathroom Disinfecting
& MUCH MUCH MORE

You can clean just about everything in your home with these two easy to make cleaners.

Borax:
I use this for cleaning the toilet and tub/tile in the shower. I find it works well for deep cleaning. I use vinegar water or bleach water to clean regularly.

For the toilet, sprinkle in about 1/4 cup Borax. Let sit for 30 minutes. Scrub with toilet brush.

For the tub/tile: Sprinkle Borax in tub. Use a wet scrubbing sponge to scrub. Rinse with water.

Baking Soda Paste
Make a paste with baking soda and a little water. Use with a damp scrubbing sponge clean grout, stove tops, and to remove stuck on food off of countertops or appliances.

Magic Eraser
For ceramic stovetops & stubborn stains or spots on walls and painted furniture.

Guardsman
The only cleaner I recommend for wood. Follow this advice to keep your wood furniture in the best shape possible.

Laundry Detergent Powder

1 bar Fels Naptha, finely grated
2 cups Borax
2 cups Washing Soda
1 cup Baking Soda

Whisk everything in a large bowl to combine. Store in a large jar. Makes about 7 cups.

For use:
Small Load: 1 tbsp
Medium Load: 2 tbsp
Large Load: 3 tbsp

Plus 1/2 cup white vinegar in the rinse cycle.

Sprinkle in washing machine and stir to dissolve before adding clothes.

For heavily soiled clothing, soak before washing.

Whole Grain Pancake Mix

• 
  
• 4 cups whole wheat flour
• 1 cup all purpose flour
• 3 1/2 cups old-fashioned or rolled oats
• 3 tablespoons sugar
• 5 tablespoons baking powder
• 1 tablespoon salt
• 1 tablespoon baking soda
• 1 cup oil
• Optional addition: 1/2 cup ground flax

Grind oats in food processor until fine. 

Combine dry ingredients. In a mixer or with a large whisk, drizzle in oil & mix until oil is evenly distributed. Will appear like damp sand. 

Store in a jar in the refrigerator indefinitely. 

Makes 10 cups. 

To make pancakes:

1 cup mix

1 cup milk

1 egg

Combine ingredients and let stand for 20 minutes. The oats need a chance to soak up some liquid. 

After letting it stand, gently stir before making pancakes. Makes about 8 4" pancakes per batch. 


To freeze: Cook pancakes & cool on a tray. Stacking them up makes them a bit soggy as they cool, so lay them flat to cool. Stack cooled pancakes into a clean bread bag (save them up for this). Seal up with a twist tie. Let all the air out of the bag first. Freeze on it's side. Pop apart frozen pancakes with a butter knife. Toast & enjoy!

Adapted from King Arthur Flour

Refrigerator Dill Pickles or Green Tomatoes

Ingredients:

1/2 bulb garlic, peeled

1/2 med. onion, chopped

8 stems fresh dill

4 cups water

1/2 cup white vinegar

1/8 cup salt 

1/2 jalepeno, sliced

6-8 pickling cucumbers, sliced or quartered into spears *OR*

6-8 green tomatoes - sliced *OR* a mixture of both

Directions:

Place 1/2 of the peeled garlic cloves, onion, peppers and dill on the bottom of a 1/2 gallon sterilized jar.

Pack  1/2 cucumbers and tomatoes in jar.

Place remaining 1/2 of garlic, onions, peppers in jar. 

Pack remaining 1/2 of cucumbers and tomatoes in jar. 

Place remaining dill on top.

Heat water, vinegar and salt until the salt dissolves. 

Pour brine in jar, covering everything.  

Set at room temperature for about 2 days

then refrigerate. 

Pickles will keep 9 months-1 year.

Roast Chicken & a TON of Chicken Stock: Part 2- The Stock

This pretty gal is gonna make us a ton of chicken stock, therefore making many many dishes to follow much much more flavorful. 

I use chicken or vegetable stock (I'll show you how I make that as soon as I run out of chicken stock)for all kinds of things in my kitchen. 

Most often I use it in this:

Always as a base in my homemade soups

To cook pasta and plain or spanish rice 

To make pilaf 

 To thin sauces

To make gravy

Pretty much any savory cooking that you'd add water to, I use stock instead. 

Alright, this takes a while but it's SO worth it, I promise. 

You'll need:

all the cooked bits, juices, veggies, etc. left from your roast chicken

the neck and offal

2 -3 onions- not peeled, quartered

1/2lb baby carrots

1/2 bunch of celery stalks leaves included, broken into medium pieces 

8 cloves garlic- not peeled, smashed a bit
parsley stems from one whole bunch and some of the leaves
black pepper
white pepper
paprika
onion powder- I know this is a bit redundant, but to me, it's a totally different flavor that fresh onion
oregano
basil
Trader Joe's 21 Seasoning Salute or Classic Mrs. Dash
generous amount of salt
35-40 cups of warm water (this is an estimate)


Mix everything but the seasonings and water in a large bowl. 


Divide into the pots you plan to use to make your stock. Or just use a BIG stock pot. I don't have a huge stock pot, so I use my 3 largest pots seen here:

This is not an exact measurement kind of thing. You want about 2-3inches of stuff in the bottom of each of your pots. Just be sure to divide the chicken bones and bits evenly between the bowls. 


Now, fill your pots with warm water, about an inch from the top of the pot. 


Season with your dry seasonings. Be very generous. For my large pot, I start with 1tbsp of onion, oregano, basil, 21 seasoning, and salt and 2tsp of the peppers and paprika. You are building flavor here and we want it to be delicious! Plus, my method involves stretching this chicken for as much flavor as I can get out of it. We need to help it out with a ton of veggies, seasoning, and to be honest, quite a bit of salt. 

Bring to a boil. Reduce to a nice simmer. 


Once the veggies are soft, give the broth a taste. Season it up a little more.


Simmer until the celery and parsley have turned that horrible, I mean MARVELOUS!, green-grey color. You want to cook this stuff to death. We are, after all, trying to suck every bit of flavor out of this stuff, right?


Turn off the burners, cover, and let it steep for about 20-30 minutes. It will stay HOT HOT HOT for a while. 


Strain the bits out and put the stock into 2 big bowls. This is what my garbage bowl of boiled stock bits looked like after I had strained everything. Yuck!

We need to cool the stock off as quickly as possible, so fill 2 large plastic freezer bags with ice, seal, and place one in each of the bowls. When the ice is melted, take the bags out and put the bowls in the fridge. 

Chill the stock until the fat has risen to the top and hardened up. Remove it from the top with a slotted spoon or your fingers. Save the fat if you'd like to make matzo ball soup or add some extra umph to your dumplings (that's what I'm going to do). By the way, the chicken fat is sometimes called schmaltz, but it's debatable if this method actually creates schmaltz.You can decide. I call it schmaltz. It sounds fancier than chicken fat.  


Divide the stock into freezer bags. I do it in 2 cup serving sizes. It's makes less waste for me that way. 


I realize that this is not as much a recipe as it's a "method."
If you're confused, or if I ever miss something in the steps, just ask me to help. 

Easy Garlicky Croutons Out of Extra Bread

We eat these in our salads. Especially delicious in caesar salad! 

Start with whatever bread you'd like- I use leftover loaves that are a little past their prime.


Cube the bread. I make mine about 1/2"-3/4" squares. You can make them as small or large as you'd like. You'll have to adjust how long you bake them. 


Put the cubes in a large bowl. Drizzle with a good amount olive oil. For 2 cups of croutons, I do 2-3 turns around the bowl with the olive oil. 


Toss them lightly to coat. You want them to be pretty shiny. The oil adds a lot of flavor. This makes them taste like actual croutons and not the seasoned stuffing mix cubes you buy around the holidays to stuff your bird with. 


Sprinkle with salt, pepper to taste- be generous. 


Grate 2 cloves garlic into the bowl with your Microplane. Toss again to distribute the garlic bits. 


Spread evenly onto cookie sheet. 


Bake at 375 degrees for 10 minutes. Toss them around a bit. Bake for 15 more minutes until the are crunchy on the edges. The middle might be a little soft, but they will firm up when cool. Adjust bake time if you cut your cubes a different size. 


Store in an airtight container in the fridge- they'll last a long time that way.