Buying Bulk Spices

About a year ago, my meat and potatoes husband was taken to an Indian resturant by some co-workers. Amazingly, he tried the food and really liked it! He then took all of us to the same Indian resturant and we all really liked it too! I decided I wanted to learn how to make some of the delicious food, but was turned off by the long list of expensive spices I would have to purchase. What if the food didn't turn out? I was worried I would waste my money! Then I discovered that the health food store that is literally, right down the street, had a bulk spices section! The first time I made Coconut Buttered chicken, I was able to buy 1 tablespoon of garam masala for fifteen cents. When the Coconut Buttered Chicken turned out well, I dove into the land of making curry (check out my Thai coconut curry chicken). I went back to the health food store and bought about 3 tablespoons of all the staple spices you need on hand to make a lot of Indian dishes like tumeric, garam masala, cardamom and coriander. I spent a total of $2.50. The nice thing about doing it like this is the spices remain fresh. I store them in the small bag provided by the store and then in a larger container placed into the freezer. This will keep the spices fresh and fragrant. Most spices lose their punch and freshness in less than 6 months.

Synopsis:

Buying your spices in bulk allows you to buy the quanity you need (rather than a big jar) saving you money.
Keep your spices in a sealed container in the freezer helps keep your spices fresher, longer.


This is linked to Tip Junkie, Tammy's Kitchen Tips, Works for me Wednesday.

Baking Pasta - Kitchen Tip

I have been trying to make some dinners ahead to refill my freezer supply. One way I do that is by making a double batch of dinner and freezing half. This weekend I made a baked pasta recipe, Baked Mostacolli. I have found after some trial and error this recipe turns out best by under boiling or par-boiling the pasta. Rather than boiling the pasta for 10 minutes as the box calls for, I only boil the pasta for 8 minutes. This allows for the pasta to finish baking in the oven making it perfectly al dente when served out of the oven (rather than being a little mushy because it is over cooked). This is ecspecially helpful if you are freezing this dish!

This post is linked to Tammy's Kitchen Tips.

Getting kids to help in the kitchen

My Savannah has been helping me in the kitchen since she was old enough to sit in her bumbo chair. I have had to get more creative the older and smarter she gets with how to let her help! I let her help me make these amazing Coconut Dream Bars. We had to make a graham cracker crust, so I let her beat the graham crackers in a ziploc bag with a rolling pin. She had a lot of fun and felt like she was really helping. It kept her busy as I gathered the rest of the ingriedients.



Have your toddler place the graham crackers
in the bag.



She had to stop and make sure they tasted ok..



Let them go crazy with the rolling pin!

This post is linked to Raising Homemakers, Tammy's Kitchen Tips

Uses for Kitchen Shears

My boss gave me a $25 gift card for Bed Bath and Beyond. I bought a new pair of kitchen shears. Why you ask? Because there are so many uses for them!!! Here are some of my favorite!!!

1. Cut up speghetti for the kids (or you).
2. Cut up raw bacon into small pieces for frying bacon bits. Works better than a knife.
3. After braising chicken to shred for another recipe, you your kitchen shears to shred the chicken. You can do it while the chicken is still hot without buring yourself! Check out this easy recipe.
4. Cut up fresh herbs for making speghetti sauce.
5. Use it to cut up hot dogs for the kids.
6. OK, you can use it to cut up just about anything for the kids. It is quicker then using a fork and knife, but not as pretty. Two year olds don't care, they just want their food!!

 This is linked to Kitchen Tips with Tammy, Tip Junkie Frugal Fridays

Sweetening Apple Sauce

Growing up, it was a fall ritual to make apple sauce using the apples from my Grandma's apple tree. I loved that apple sauce because the apples were very tart and that was how I liked my apple sauce. My mom liked to add lots of sugar to the apple sauce and my dad liked lots of cinnamon and lots of sugar. We were all at odds with each other because I would complain that everyone else "ruined" the apple sauce. So to make everyone happy, my mom and I (because I always helped) would either can or freeze the apple sauce unsweetened. That way we could all sweeten the apple sauce to our own liking. This is also a good tip if you use apple sauce in baked goods because those recipes often call for unsweetened apple sauce. Please check out this amazing crock pot apple sauce recipe on my good friends blog! Enjoy!!

This is linked to Kitchen Tips Tuesdays. Tip Junkie Tuesday

Easy Kitchen Tips

Here is a quick list of common cooking tips that I have found very helpful. They come from questions my good friends have asked me, questions I have ask my mom and just plain old trial and error. If you have any to add, feel free to comment!!

• Yeast expires. Check the date before you use it to bake.
• Whole wheat flour can go rancid if you don't keep it cool and if you keep it for to long.
• When in doubt follow the directions and use the ingredients listed in the recipe!! I don't know how many friends I have who tell me "they can't cook" but when I investigate futhur I find they don't follow the recipe as it is written because they don't have certain ingredients etc.
• Shake your Worcheshire sauce before using. Don't believe me? Turn the bottle over and look as how much "stuff" is at the bottom of the bottle. Shake it to mix it all back together.
• Look at your baking powder. Some brands will tell you to shake the can before using.

Happy Cooking!

0.95 Cent Kitchen Tip

I have been told by many people that my speghetti sauce is some of the best sauce they have ever tasted. Ironically, I never really make it the same way twice. Sometimes I add a little more of this or that based on what I have on hand. However, one thing NEVER changes! I always add one pork neck bone to my sauce. Now don't stop reading there because that sounds gross. The only use you are getting out of it is flavor. I don't usually use the meat that is on the bone nor do I leave it in the sauce when I go to serve it with the pasta. It is purely there for flavor. The cost of a pork neck bone? Well, this last time I paid a whopping 0.95 cents! Sometimes I pay a little more but that is when they package one or more bones together. I just freeze the other bones for future use. So my tip to you is add a pork neck bone to your homemade sauce (or mine, recipe here) and get ready to be amazed!

This post is linked to Tammy's Kitchen Tips, Tip Junkie and Works for me Wednesday

Quick and Easy way to pit cherries

As I have mentioned before, my Savannah LOVES cherries. I try to only feed her fruits and veggies that are in season and cherries must be still running strong because the stores are stocked full of them!! The only problem I have found is if I give her a whole cherry she eats it like an apple and makes a huge mess! I found an easy, less messy way to pit the cherries before she eats them. Check it out!

I used Pampered Chef's Core and More ($11.00) and a knife. I slice the cherry around the pit, twist and then use the scoop end of the Pampered Chef tool to scoop out the pit. It is the perfect size for the cherry not to big or small! It works good to hull strawberries as well.

As a side note, I just happen to be hosting a Pampered Chef party! If you want to order this through my party you can click here. Click on shop online and type in my name as the hostess. Liz Cleckner. Party closes September 17th.



This is linked to Tammy's Kitchen Tips, Works For Me Wednesday, Tip Junkie Tuesday and Ruby Tuesday

Make Ahead Pancakes

Growing up my mom ALWAYS made a fresh, homemade breakfast. I never thought anything of it until I moved away. I now see how much work she must have put into making sure I always had a nice fresh breakfast. I found for my family, the best way to ensure a fresh homemade breakfast is to prepare ahead! When I want to make pancakes in the morning I prepare the night ahead.

First, I mix together the dry ingredients.

Second, I mix together the wet ingredients (note: not the best photo)

The next morning, I combine the two and make the pancakes! This saves lots of time but still gives you the ability to have fresh homemade pancakes!

Click here to see my Pumpkin Pancake recipe. Click here to see my Buttermilk Pancake recipe.

This post is linked to Tammy's Tips, Works for Me Wednesday, TipJunkie, Homemaking Link Up, Living Well, The Mommy Club, Frugal Fridays

Container Free Freezing Part Two

I did a post about container free storage before that involved freezing items with a high moisture content (casseroles, sauces etc.)

This is about how to freeze individual items.

Here is an example I love making my mom's Stuffed Banana Pepper recipe. It is a lot of work to make these peppers so I try to make a double recipe. Once the peppers are made I lay them out on a parchment paper lined baking sheet and place the baking sheet into the freezer. Once the peppers are frozen, I place them in a freezer Ziploc bag.

I also use this method for cookies. I make the cookie dough, scoop the cookies onto parchment paper lined cookie sheet and place them in the freezer. Once frozen I place them into a freezer Ziploc bag. To reheat just place them frozen onto a cookie sheet and bake them by adding an additional couple minutes.

By freezing food ahead it can help save money and time. Hope these tips help.

This post is linked to Tammy's Kitchen Tips, Works for Me Wednesday, Tip Junkie, Homemaking Link Up, Living Well Wednesdays, Frugal Fridays

How to Make the Perfect Lemon Bars

I had no idea I would like lemon bars. I am pretty much a chocolate purest, BUT then I made these Zesty Lemon Bars. The secret to making these lemon bars so good is in the crust. That's right, the crust!

First, be sure to use REAL BUTTER. Once the crust comes together, press it into a 13 x 9 pan. Then place the pan in the freezer. The crust needs to be in the freezer for at least 30 minutes. Then place the pan directly into the pre-heated oven.

This will make the most perfect, flaky, tasty crust! Don't believe me? Try it yourself!

This tip will also work when making pastry crust of any kind.




Cut in the butter





Pour the crust into the pan




Press it out and put it in the freezer!

 Photos courtesy of Living So Abundantly

This is linked to Works for Me Wednesdays, Home Making Link Up Sweet as Sugar

How to make Brown Sugar Bacon

Breakfast. My favorite meal of the day. Breakfast became even tastier when I discovered brown sugar bacon. I am not talking about the brown sugar bacon you buy in the store, I am talking about making it yourself. You will be shocked at how easy it is and ask yourself why you never tried it before!

You start by placing your bacon on a baking sheet (I use my Pampered Chef Bar Pan). Then sprinkle a very small amount of brown sugar over each piece of bacon. Bake in the oven at 400 degrees for approx. 15 minutes. I find I check on the bacon every few minutes after the 15 minute mark. There is a fine line between the delicious caramelized brown sugar and burned bacon.

Take the bacon out of the oven. Do not place on a paper towel to drain as it will stick to the paper towel. One reason I like to bake my bacon is because if you are serving a crowd you can cook a lot of bacon in 15 - 20 minutes and still have your stove top available for other breakfast delights.



I served my brown sugar bacon with my whole
wheat waffles and real butter.



To see how to Bake Bacon without the brown sugar, click here.


This post is linked to Ruby Tuesdays, Tempt My Tummy Tuesdays  Whats Cooking Wednesday Foodie Fridays

Baking Bread with Fresh Eggs

One of the best things about having chickens is getting to use the fresh eggs. I bake bread once or twice a week. This last week I used a new recipe and made challah bread. I wasn't ambitous enough to braid the bread like the recipe called for, I made it into a loaf. However, I was super excited because the bread contained fresh eggs from my friends backyard, freshly ground flour, and locally produced raw honey. You can't get much fresher than that! And by the way the bread was AMAZING!

This is linked to Traditional Tuesdays, Raising Homemakers,Living Well Wednesday

Quick and Easy Stir Fry

After years of cooking for my family, I have come to realize that despite the recipe calling for different ingriedients, the cooking method is almost always the same. Today, I would like to share with you my full-proof quick and easy stir fry method. This will work with just about any stir-fry recipe. Note the key is to prepare EVERYTHING ahead. I like serving stir fry to my family because it is an easy way to get us ALL to eat our vegetables, you can customize it to your taste and it taste great heated up the next day!


Step 1:

Prep your vegetables. Place the aromatics (like ginger and garlic) aside. The rest of the vegetables should be cleaned and chopped to what ever size you like. Place them in a bowl and set near your wok or skillet. ( I like to have my skillet on the stove and place all my little prep dishes on the counter next to the skillet for quick access)

Step 2:

Prep your meat. You can use chicken, pork, beef or seafood. What ever meat you use needs to be cut to the desire size (I prefer bite size) and seasoned if your recipe calls for it. Place in a prep dish near the skillet for quick access.

Step 3:

Prep your sauce. Whether it is a bottle of Stir Fry Sauce or if you are making your own get it done now and place it in a bowl near the skillet for quick access. My go to sauce is soy sauce, rice wine vinegar, sugar and cornstarch. The ratio will depend on how much stir fry you are making. Mix in a small bowl until cornstarch desolves and set aside.

Step 4:

Heat you skillet on high heat with a couple Tbs oil. I prefer sesame seed oil. Once your skillet is VERY hot immedietly add your aromatics (ginger,garlic, chili peppers etc.) Stir fry until fragrant (a few seconds) and then add your meat. Continue to stir fry until meat colored on all sides (if it is chicken, until chicken is no longer pink). Remove meat with a slotted spoon and add your vegetables. Stir fry until vegetables are at your desired doneness ( I like mine crunchy so this step only takes a couple minutes for me).

Step 5:

Add the meat and any juices that might have formed around the meat back into the pan. Add about 1/4 cup chicken broth or soy sauce (or a combo of both). Bring to a boil. In the center of skillet add your sauce. The cornstarch in the sauce will thicken the liquid in the skillet making the most lovely sauce.

Step 6:

Serve over fluffy rice or Asian noodles and enjoy!

Click here for the recipe.

This post is linked to Kitchen Tips Tuesdays, Works for Me Wednesday

Easy Kitchen Tip

Taco night can sometimes be a messy night. Cheddar cheese and lettuce shreds every where and then when the taco shell breaks mid bite you start wondering why you didn't just make everyone a taco salad! Well, here is one trick that could save taco night. My husband loves putting sour cream on his tacos but found it difficult to get just the right amount of sour cream, in the right place on his taco using a spoon. To solve this dilemma, I now put the sour cream into a Ziploc bag and snip the corner off. I use it like a piping bag to pipe and I "pipe" the sour cream on to the taco! You actually use less sour cream and when you are done you can just throw the Ziploc bag away which makes clean-up a breeze.

I have also used this trick with chocolate. I had a recipe that called for melted chocolate on top of each cookie. I placed the chocolate chips and butter into a Ziploc bag. Placed the bag in the microwave for 30 seconds and the kneaded the chocolate chips until smooth and completely melted. Then I snipped of the corner of the bag and piped the chocolate right on to each cookie. When I was done tossed the Ziploc bag in the trash. No messy spatulas and extra bowls to clean.

This trick works great when
making these AMAZING
Oreo Madness Cookies
made by Living So Abundantly.

This post is linked to Tammy's Kitchen Tips, Works for me Wednesdays and Frugal Fridays.

Hassle Free Dinner Ideas

Ziploc is offering a free downloadable Hassle Free Dinner Idea book!! All you have to do is enter 2 Ziploc UPC codes. Sounds easy to me!!! Check it out here.

Make-Ahead Smoothies

Make-Ahead Smoothie

~ Great way to have a healthy breakfast without much effort!

1. Make a big batch of your favorite smoothie.
2. Pour 1 serving into a 1-quart Ziploc bag.
3. Place flat into the freezer and freeze.
4. Take out 1 serving (or how every many you need) before bedtime.
5. In the morning, it will be thawed and the perfect consistency. To eat, simply cut off the corner of the Ziploc bag and put into a cup!

Click here for some dairy-free smoothie recipes and here for some smoothie recipes with dairy!

Photos by Gene at Living So Abundantly.

Make your smoothie. I make double or triple the
recipe so I can freeze some ahead.

Pour into Ziploc bags. Lay flat and place into freezer.

Place in fridge to thaw for breakfast in the morning
or a snack in the afternoon!

Photography by Living So Abudantly.