Irradiation

http://www.naturalnews.com/023945.html



This symbol is warning us of foods that have been irradiated!!! This is supposed to be a good thing?!? In my opinion and in the author of the linked article it is a BAD thing! Take a look and decide for yourself. Yet another reason to buy natural and organic if at all possible. I just wish it could be a little more affordable.

tortillas

I made a batch of flour tortillas yesterday for our fajitas. The ones you buy at the store have either lard or soy oil in them. You need to prepare ahead but they are really easy.





I did a search for the recipe and came up with this one that is supposed to be "Tex-Mex".
The recipe calls for milk rather than water and canola oil. It only calls for 2 teaspoons of oil!!!! The first batch a couple of weeks ago I used only the 2 teaspoons...this time I added about 2 more to make the flour mixture more like "coarse corn meal" as described in other recipes before adding the warm milk. You knead the dough til stiff and elastic and let rest 20 min before dividing into 8 balls and resting another 10 min. The trick is to be able to roll very thin so they won't be too thick after cooking. Also you want to be able to use a dry hot iron skillet.

The recipe:
2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons vegetable oil
3/4 cup warm milk
Mix flour, baking powder, salt and oil. Slowly pour in warm milk. Stir til a loose sticky dough forms. Knead for 2 min on a floured sutface til firm and stiff. Place in bowl and cover with a damp cloth for 20 min. Divide into 8 sections and roll into balls. Place on a plate sides not touching, cover with cloth and let rest 10 min. Pat into 4 in circles and then roll to about 8 in circles. Keep covered til ready to cook to keep from drying out. Cook on dry iron skillet heated on high. Cook 30 sec on each side.

High Fructose Corn Syrup

I copied the below information from a post on a forum I contribute to.
These are more VERY GOOD reasons to READ, READ, READ those labels and get these products out of your home and don't put them in your basket!!!
You can always find....although hard sometimes and usually more expensive....products that use plain old-fashioned sugar. Or as I have started doing....Make Your Own!!!!


HFCS carries additional risks because of its high fructose content and the way it is metabolized in the body. Here are some:

While the consumption of table sugar triggers the secretion of insulin and leptin, which signal your body that you are full, HFCS does not. Consumption of foods containing HFCS could contribute to increased caloric intake and weight gain.
Consumption of HFCS can elevate triglyceride levels, which can increase the risk of heart disease.
HFCS can upset the magnesium, copper, chromium, and zinc levels in the body, which could lead to deficiency diseases like bone loss.
In 2001, the average person consumed 62.6 pounds of high-fructose corn syrup. In the U.S., the average person consumes more HFCS than sugar.

Bread

A lot of the bread on the shelf at your local grocery is full of unwanted "junk"!
HFC, soy oil, etc. So I started out on a trek to make the perfect "sandwich loaf".
I've experimented a little and am not yet satisfied. I know I will eventually get there with a little trial and error.


I have used a bread machine in the past but I really don't like the shape and size of the loaf. I also find it annoying that the drive shaft is in the bottom of the loaf! Once you add all the ingredients the machine does all the work and timing for you. This is good if you are really busy but if you plan ahead you can add a little effort and come up with a decent sized loaf.



I got this recipe for "batter bread" from a friend. While it is a good toasting bread containing eggs I am still looking forward to making a nice "sandwich bread". I have a whole wheat recipe from my friend along with another one from the desert culinary site. I am going to try one of those next week.

hummus

Hummus....a chickpea based spread for pita, crackers, vegetables....you name it....I have used it as a sandwhich or wrap spread as well and even as an ingredient for enchiladas.

I found this recipe on Veggie Boards. I have always purchased my hummus at the store and when I came across this recipe I decided that I could make this too. It is very easy and yummy as well. You can experiment using different ingredients and spices to suit your tastes. I added pepper flakes and it gives it just the right amount of bite. I don't have a food processor as called for so I used my ancient blender. It did the job but it did get a little tired. I think a newer model would do the job just fine. I also used organic peanut butter rather than tahini since that's what I had. The recipe calls for soy sauce...I didn't use. It also says to drizzle the oil on top....I blended it in. I made 1/2 the recipe and came out with about 18 oz split into 2 containers. Unless you eat alot you may want to do this as well so that it stays fresh.

Hummus
4 cans chickpeas, drain and reserve 1/4 cup
5 lemons, 2 zested, all juiced
4-6 cloves garlic, minced
1 bunch scallions, chopped
1/4 cup tahini or smooth peanut butter
soy sauce to taste
good quality olive oil to drizzle on top

Dump all but soy sauce and oil into food processor. Pulse and then whir til you get the texture you prefer. Taste and add soy sauce. If too dense add some of the reserved chickpea liquid.

Chicken Pot Pie

Before and after pictures of the the yummy pot pie that we had for dinner last night. The pie crust on top was very yummy and pretty simple. I admit that there is quite a bit of prep to the pie but it is worth it.


We decided that we like a little bit more crust with ours although not on the bottom as the store bought variety which gets soggy. I will remedy this next time by preparing it in 2 seperate pie pans rather than the deep casserole. Less filling per yummy, flakey crust.

The recipe below can be adjusted to your taste by trying different vegetables, adding some cheese to the sauce, different spices and protein sources.

2 1/2 - 3 lbs chicken
1 can broth
1/2 t salt
1/4 t pepper
2 T butter
1 10oz pkg froz vegetables
1 sm. onion, chopped
4 sm. potatoes, cut and parboiled 15 min. (start the pot when you start the chicken)
3 T flour
1 cup milk
Pie crust

Rinse the chicken, place in a large pot and cover with water. Heat to boiling, lower haet, cover and simmer about 20 min or until done. ***At this point the recipe says to drain and cool the chicken. I used broth from the freezer this time because I used boneless breasts... I will use this "water" next time....remember how I mentioned to make your own broth yesterday? So I would remove the chicken from the bones and throw the skin and bones back in to make the broth, an extra step but why waste that stock???*** Cut the chicken into bite sized pieces and set aside. In a large pan add the broth, spices, onion and vegtables. Bring to a boil, cover and simmer about 5 min. In a small bowl whisk together milk and flour. Stir into vegetables, cook and stir til thickened and bubbly. Add potatoes and chicken. transfer to large baking dish ****or 2 pie pans**** Cover with pie crust. Cut slits to allow steam to escape and bake at 400 for 30-40 min.

You can use a store bought crust but I found a good one that is easy to put together. Make it while the chicken is cooking and put in the fridge to chill.

Crust:
1 1/2 cups flour of choice
pinch salt
1/4 c oil
2 T butter
2 T yogurt *recipe for your own in a previous post
1 T honey
3 T cold water (only if needed) *I did not need*

Combine flour and salt. Cut in oil and butter til it resembles a course meal. Add yogurt, honey and *water*, if needed to form a ball. If possible, chill for about an hour before rolling or freeze for 10 min to make rolling easier.
Makes two 9 in shells, or a deep double crusted pie, or a pie with a lattice top, or 12-14 tarts

Chicken Broth

I am going to be making that Chicken Pot pie I talked about last week. The recipe calls for a can of chicken broth. I have not bought canned or boxed chicken broth in a few years now. Way too much salt and not really any flavor.
When ever you bake a chicken, or if you happen to get the ones precooked at the store and you have eaten all but the skin and bones....SAVE them. Throw them in a pot with water to cover and gently cook for a few hours. Depending on the original flavor of the cooked chicken you will make a very rich and satisfying broth!
If you want added sustenance you can add a few chopped carrots, celery, onions, garlic to the pot as well.
After it is cooled portion it up in freezer bags and freeze. I have a stash in the freezer for soups, to cook rice rather than using water, or various recipes.
I pulled out a bag earlier to use for the Chicken Pot Pie. I decided to make some rice with part of it for lunch. I added a can of black beans and some rotel. I also made a batch of flour tortillas...first time...I'll talk about them in another post later.