It's Time To Cook: March 2012

During Emergencies -- tune to 1700 AM, Issaquah's new Radio Station

5 c. sliced fresh mushrooms
1 1/2 c. chicken broth
1/2 c. chopped onion
1/8 t. dried thyme
3 T. butter
3 T. all-purpose flour or corn starch
1/4 t. salt
1/4 t. ground black pepper
1 c. half and half

1. In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.

2. In blender or food processor, puree the mixture, leaving some chunks of vegetable in it. Set aside.

3. In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt and pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste.

Pittsburgh Wedding Soup (Sandra)

PITTSBURGH WEDDING SOUP

If meatloaf mix isn't available, substitute 1 pound of 85 percent-lean ground beef. Serve with extra Parmesan cheese and a drizzle of extra-virgin olive oil.

Meatballs

2 slices hearty white sandwich bread, torn into pieces
1/2 cup milk
1 large egg yolk
1/2 cup grated Parmesan cheese
3 tablespoons chopped fresh parsley leaves
3 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano
1 pound meatloaf mix

Soup

1 tablespoon extra-virgin olive oil
2 garlic cloves , minced
1/4 teaspoon red pepper flakes
3 quarts low-sodium chicken broth
1 large head kale or swiss chard, stemmed, leaves chopped (Sandra uses spinach)
1 cup orzo (pasta)
3 tablespoons chopped fresh parsley leaves
Salt and pepper

For the meatballs: Using potato masher, mash bread and milk in large bowl until smooth. Add remaining ingredients, except meatloaf mix, and mash to combine. Add meatloaf mix, and knead by hand until well combined. Form mixture into 1-inch meatballs (you should have about 55 meatballs) and arrange on rimmed baking sheet. Cover with plastic wrap and refrigerate until firm, at least 30 minutes. (Meatballs can be made up to 24 hours in advance.)

For the soup: Heat oil in Dutch oven over medium-high heat until shimmering. Cook garlic and red pepper flakes until fragrant, about 30 seconds. Add broth and bring to boil. Stir in kale and simmer until softened, 10 to 15 minutes. Stir in meatballs and pasta, reduce heat to medium, and simmer until meatballs are cooked through and pasta is tender, about 10 minutes. Stir in parsley and salt and pepper to taste. Serve.

Note: Leftover soup can be refrigerated for up to 3 days.

Serves 6 to 8.

-- Cook's Country magazine

Maple Syrup (Sandra's favorite)

3 1/2 c. sugar (white or combined brown sugar and white sugar)
2 T. corn syrup
1/2 c. brown sugar
2 c. water
1 t. vanilla flavoring
2 t. maple flavoring

Boil first 4 ingredients for ten minutes with lid on. Let cool a little before adding flavorings. I also make this the night before and it is thicker the next morning when I reheat it.

Buttermilk Syrup

1 c. buttermilk
2 cubes butter
1/2 t. soda
2 c. sugar
2 T. white Karo syrup

Heat and boil l minute in large pan. (use a large pan) Add 2 teaspoons vanilla. I like to add cinnamon. I also prefer to make it the night before. It is thin and seems to thicken up overnight. Reheat the next morning.

Sandra's Pie Crust

2 1/4 c. flour
3/4 t. salt
2/3 c. butter-flavored shortening
8-10 T cold water

1. In medium bowl, using a pastry blender, cut shortening into dry ingredients until lumps are about pea size.

2. Sprinkle water, 1 T. at a time into a small amount of flour mixture. Stir quickly, pushing moistened dough to side of bowl. Turn bowl away from it and continue sprinkling water into mixture until all combined and dough sticks lightly together.

3. Form into two balls and roll out one of them on a flour covered board or pastry cloth.

4. Line a 9 inch pie plate with pastry, being careful not to stretch or tear pastry. Trim.

5. After filling, roll out the remaining pastry. Lightly dampen the edge of the pastry in pan and carefully arrange top pastry over fruit. Press firmly to dampened edge of bottom pastry. Trim and crimp. Cut vent holes with sharp knife.

Brussels Sprouts with Bacon and Raisins

1 t. olive oil
2 thick slices bacon
4 c. brussels sprouts (about 1 lb.) trimmed, halved
kosher salt and freshly ground black pepper
1/4 c. golden raisins
1 medium shallot, finely chopped
1 T. unsalted butter
1/2 c. low-salt chicken broth
2 T. apple cider vinegar

Heat oil in a large heavy skillet over medium heat. Add bacon and cook, turning occasionally, until crisp, abt 5 minutes. Using tongs, transfer bacon to paper towels to drain. Let cool. Coarsely crumble.

While bacon cooks, add brussels sprouts to drippings in skillet; season with salt and pepper. Cook, stirring often, until well browned in spots and beginning to soften, 5-7 minutes. Reduce heat to low and add raisins, shallot, and butter; cook, stirring often, until shallot is soft about 3 minutes. Add broth to skillet; increase heat and bring to a boil, scraping up brown bits from bottom of pan. Reduce heat to medium-low and simmer until broth has evaporated, 1 to 2 minutes. Stir in vinegar and crumbled bacon. Season to taste with salt and pepper.

Mini Puff Pancakes from Our Best Bites

Ingredients
3/4 cup flour
3/4 cup milk
2 eggs
1/8 teaspoon salt
2-3 tablespoons butter, melted
powdered sugar
Berry Sauce
6 large frozen or fresh strawberries
3 tablespoons berry jam
optional: sugar if needed, to taste

Instructions
Place mini muffin pan (or cast iron skillet) in oven and heat to 400 degrees. While oven is heating, place flour, milk, eggs, and salt in a blender and blend until smooth. Carefully remove the pan from the oven (don’t forget it’s hot!) and quickly spray the wells with non-stick spray, or brush with melted butter. But we’re going for quick and easy here so I just grab the spray. (If using cast iron pan, coat entire pan surface with butter). Fill muffin wells 3/4 full with batter. Place pan in oven and bake for 15-20 minutes, until puffed and slightly golden on top. Remove puffs and place on plate or platter. Drizzle with melted butter and sprinkle with powdered sugar. Drizzle with berry sauce and top with cool whip or whipped cream, or serve with sauce and/or maple syrup for dipping.

Quick and Easy Berry Sauce
If using frozen berries, place berries and jam in a microwave-safe bowl and heat for about 1 minute. Use a fork to stir and mash everything together (cut strawberries if necessary), or place everything in a blender and pulse a few times until desired consistency is reached. Add sugar to taste for sweetness and a few teaspoons of water or juice only if needed for consistency.
Yields about 24 mini muffin pancake puffs

Creamy Corn Chowder, Our Best Bites

Recipe by Our Best Bites
2 Tbsp. butter
1/4 c. all-purpose flour
1 c. water
2 1/2 c. milk (skim or 1% work just fine and lighten it up considerably)
2 regular-sized chicken bouillon cubes, 1 Knorr chicken bouillon cube, or 2 tsp. chicken base
1/2 lb. bacon (optional)
1 small onion, minced
2 red potatoes, diced into small cubes
2-3 cloves garlic, minced
1 can corn, drained or about 1 1/2 C frozen fresh corn
Salt and pepper to taste
A few dashes of hot sauce (like Tabasco or Cholula)

Fry bacon until crisp. In the meantime, melt butter over low heat in a soup pot. When melted, add flour to make a roux and whisk until it comes together in a little ball. Add water and whisk until completely combined and there are no lumps. Add milk and chicken base or bouillon and bring to a simmer. Add potatoes, onions, and garlic, and simmer (but don’t boil!), stirring very frequently, for about 20 minutes or until potatoes are tender. Add crumbled bacon and corn and heat through. Add a few drops of hot sauce and then salt to taste. The reason why I don’t have an exact measurement is that while the soup REALLY needs salt, bacon also really differs in its saltiness, so it can be super easy to make this soup waaaaay too salty. Start with about 1/4 tsp., give it a few minutes, and then add more if you need it.

Ladle into bowls and sprinkle with extra bacon and/or cheese if you want. Because, you know, if there’s anything a perfectly healthy bowl of soup (it’s only 3 Weight Watchers points!) needs, it’s some extra bacon and cheese!
Serves 6-8.

Chicken Pot Pie

1 c. chopped celery
1/4 c. chopped onion
2 T. butter
2 1/4 c. water, divided
1 1/2 c. diced cooked chicken
1 c. frozen mixed vegetables
3/4 c. uncooked thin egg noodles
1 T. chicken bouillon granules
1/4 t. pepper
2 T. cornstarch

Pastry for single crust pie (10 inches) In a medium saucepan, saute celery and onion in butter until tender. Add 2 c. water, chicken, vegetables, noodles, bouillon and pepper. Cook, uncovered, over medium heat for 5 minutes or just until noodles are tender, stirring occasionally.

Combine cornstarch and remaining water. Add to saucepan. Increase heat to high, cook, stirring constantly, for 2 minutes or until thickened and bubly. Pour into an ungreased 10[inch pie plate. Roll out pastry to fit plate. Place over filling. Cut several l inch slits in the top.

Bake at 350 degrees for 45-55 minutes or until lightly browned. Let stand for 5 minutes before serving.

Apricot Baked Ham

1/2 fully cooked bone-in-ham
20 whole cloves
1/2 c. apricot preserves
3 T. ground mustard
1/2 c. packed light brown sugar

Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 inch deep. insert a clove in each diamond. Combine preserves and mustard and spread over ham. Pat brown sugar into apricot mixture.

Bake at 325 degrees for 20 minutes per pound or until a meat thermometer reads 140 degrees.

Herb Peas

3/4 c. thinly sliced green onions
1/4 c. butter
6 c. fresh or frozen peas, thawed
3 T. minced fresh parsley
2 T. minced fresh basil
1 t. sugar
3/4 t. salt
1/2 t. pepper

In a large skillet, saute onions in butter until tender. Stir in the peas, parsley, basil, sugar, salt and pepper; saute for about 3 minutes. Reduce heat and cover and cook 3-5 minutes longer or until peas are tender. Serve with a slotted spoon.

Creamy White Chili

1 pound boneless, skinless chicken breasts, cut into ½ inch cubes

1 medium onion, chopped
2 cloves garlic, minced or 1 ½ t. garlic powder
1 T. vegetable oil
2 cans (15 ½ oz.) great northern white beans, rinsed and drained
1 can (14 ½ oz.) chicken broth
2 cans (4 oz. each) or 1 (7 oz.) chopped green chilies
1 t. salt
1 t. ground cumin
1 t. dried oregano
½ t. pepper
¼ t. cayenne pepper (optional)
1 c. sour cream (or if you don’t have sour cream 2 T. lemon juice and
½ c. – ¾ c. milk)

In a large saucepan, saute chicken, onion and garlic or garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered for 30 minutes. Remove from the heat; stir in sour cream (or lemon juice and milk.) Serve immediately. Makes 7 servings.

Substitute for Cream of Mushroom or Cream of Chicken Soup

1 cup non-fat dried milk

3/4 cup cornstarch

1/4 cup bouillon (if you have cubes you have to smash them up)
You can use whatever kind you like (ie, beef, veggie)

4 Tablespoons freeze dried minced onions (I used the minced onions from Sam's Club)

1 teaspoon dried basil

1 teaspoon dried thyme (I couldn't find the thyme so I used dried parsley instead)

1 teaspoon pepper

(For the equivalent of one can of condensed cream soup, mix 1/3 cup dry mix with 1 1/4 cup water. Cook until thick)

I keep it in the pantry and as you can see the recipe is taped on the outside. (so I don't lose it...cause I will if it ain't connected!)

Anyway, the lady that showed us how to make this awesome stuff made up a sample. She just cooked up some elbow macaroni and mixed it with the soup, added a little cheese and warmed it through in the oven.

It was GOOD!!

Water Tip (from preparedness radio network)

Gas Prices in my neighborhood have now reached $4.25 per gallon. It seems they go up every day now and it will be interesting to see where it finally stops. Rising gas prices are very serious when discussing the overall economy. Gas prices are now more than double what they were three years ago. They are up over $.40 from this time last year. So, what does this really mean? If you have a 20 gallon gas tank you are now paying $8.00 more per fill up. If you fill your car once a week that equals $416.00 per year, or enough to purchase a three month supply of the foods we normally eat for 1 1/2 people! If you have more than one car that equals $832.00 per year or a three month supply for three. Now, if you commute and fill the car more than once a week, yikes! If your child is involved in schools sports or band going to a competition will now cost more. If the school district charges for busing to such events, guess what is going to go up with the new school year?

Grocery stores, restaurants, anyone relying on deliveries will now have the cost of those increase. Those costs will be passed on to you and me. No business can stay in business if they do not pass along their costs. Food prices will increase as the cost of farming will increase. Gas for tractors and shipping to processing plants will increase and, as was just mentioned, cost from the processing plant to the distribution center and on to the store, will increase.

Airline costs will increase. That may not seem important until you consider all the packages we send and the packages we receive when we order online will now have those prices raised. Packages are often transported by air.

Vacation season is coming and that means driving or flying. It may be time to think about a stay at home vacation. It may also be time to think about a garden or expanded garden.

Last year I planted a very small garden but I did not have to purchase fresh veggies all summer. I canned a few cases of pickles and also a case of relish which made great gifts and really awesome additions to my food storage. This year the garden will be growing in size so I can can and freeze more.

Just a few more water tips to add to your binder and to incorporate into your water storage plan: Emergency water:

6. Picnic coolers – Fill with water between uses.

7. The bathtub – If you know a storm is approaching and there is even a remote chance you may be without water, fill your bathtubs and sinks.

8. Pitchers and pots -Drag out grandma’s silver pitcher, pot, canners and anything else that can hold water. All of these items will hold water that you can safely drink. That is huge!

9. Swimming pools – Use for cleaning and bathing only. Chemical use in swimming pools are not appropriate to consume and can be very dangerous. If the chemicals are allowed to deplete your water will become contaminated and will not be safe to drink.

10. Hot water heaters – Make sure you turn off the power (or gas) before you attempt to drain. To get a free flow of water from the hot water tank, open the valve at the top of the tank as well as the faucet at the bottom of the tank. Increase the water flow by turning on any hot water faucet in the house before draining water from the hot water tank.

11. Water beds – Use water from these for cleaning and bathing only.

12. Liquids in canned fruits and vegetables are good for cooking. This is one reason we recommend you have canned foods as well as dried foods in your emergency food supply. Peach juice is great for cooking oatmeal. Rice and pasta cook well in the water from canned vegetables.

13. Melted snow - Be sure the snow is freshly fallen and clean.

14. Rain water should be collected away from trees or structures, which could contaminate the water. Mylar blankets; new, unused 5 gallon buckets; new unused garbage cans; all work well to collect water.

15. Fruit juices should be included in every emergency storage plan. They are not only useful for drinking but also adding flavor foods such as oatmeal. and disguising the taste of medications.

For ideas and helps--preparedness radio blog

http://www.blogtalkradio.com/doctorprepper/2012/02/29/ready-or-not-with-carolyn-nicolaysen

Sandwich Spread

2/3 c. (healthy) mayo
1/4 c. low fat sour cream
3 T. honey Dijon mustard
1 T. minced chives
1 t. dried minced onion
1 t. Italian seasoning

Combine all ingredients in a small bowl. Cover and refrigerate for at least 1 hour before serving.

It's Time To Cook

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