Easy, DIY Perpetual Buttermilk

We all know the common substitute for a cup of buttermilk using 1 T. lemon juice or vinegar and adding milk to measure 1 cup.  I have never been very satisfied with this substitute.  I do keep some dry buttermilk in my fridge (Saco), but I, by far, prefer using liquid buttermilk.  The problem is that I sometimes don't remember to pick it up.  I now keep liquid buttermilk on hand by making my own.

It takes only a small amount of commercial buttermilk to make homemade buttermilk, so before the buttermilk is gone I make a new batch. Once a batch of homemade buttermilk is made, it is possible to keep using the homemade buttermilk as a starter so one can keep making fresh buttermilk for quite some time.

The proportions to use are 1 part buttermilk, 4 parts milk and 1/8 t. Kosher salt per cup of milk used.  The method is as simple as placing the ingredients in a clean jar, shaking well, and letting the jar sit on the counter for 24 hours.  At that time, the mixture should be thick and smell like buttermilk.  Place in refrigerator to store.

Save some of this buttermilk to make the next batch of buttermilk.  Just keep saving some of the previous buttermilk batch to start the next batch.

I wish you could see how nice and thick this buttermilk is, much thicker than the commercial buttermilk I started with.

Any milk can be used to make this: whole, low-fat (which is what I usually use), skim and even goat's milk.  To make crème fraîche, stir 2 T. of the buttermilk into 1 cup of cream, cover and let stand 8 to 24 hours or until thick.

The recipe for 1 cup of buttermilk:
1/4 c. commercial buttermilk (or buttermilk from a previous batch)
1 c. milk
1/8 to Kosher salt

Combine ingredients in a clean jar, shake well.  Let sit on counter at room temperature for 24 hours.  Store in refrigerator.  Save enough buttermilk to make the next batch.

Each batch of buttermilk will last about two weeks.  If the amount of buttermilk gets "out of hand", it can be frozen.  I wrote a post about how freezing buttermilk here.

The next time there is a bit of buttermilk on hand, give this a try.

Linking to these great parties:
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Tasteful Tuesday
Show Me What You Got
Totally Tasty Tuesday
Show Me What Ya Got
Two Cup Tuesday
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Get Your Craft On

DIY Groceries-Homemade Boursin Cheese

Good Monday.  Welcome to my new followers.  Thank you for following and thanks to all who take the time out of their busy lives to read my posts.  I hope that what you find here is useful.

Later this week I will be posting a recipe which uses Boursin Cheese.  So today I thought I would post a recipe for homemade Boursin Cheese.  You can, of course, purchase this at the grocery store; but homemade is fresher and is less expensive.

If you grow your own herbs, I would highly recommend using them in this recipe.  Just double the amounts given.  I, myself, can barely grow my perpetual onions.

This is a compilation of several recipes, and I have adjusted the seasonings to fit my tastes.

I don’t make this often since having it around causes fights between my mouth and hand.  You know the one, I am walking by the fridge, and mouth says, “Let’s have some of that cheese.” Hand says “No, we don’t need it.”  Mouth say, “Yes, we do.”  Hand says, “No, we don’t.”  On it goes until one or the other wins.  Most of the time that is the mouth, and the cheese is soon gone.

Boursin Cheese
1 (8 oz.) cream cheese, softened (may use low fat)
2 oz. (1.2 stick) butter, softened
2 T. grated parmesan cheese (the real stuff)
1 large clove garlic, minced
1 t. dried dill weed, crushed
1/4 t. dried marjoram
1/4 t. dried basil
1/4 t. dried chives
1/4 t. freshly ground black pepper
1/8 t. dried thyme, crushed
1 T. dried parsley

Place cream cheese and butter in a mixing bowl.  Add minced garlic and parmesan cheese.  Mix well.  Add remaining ingredients and mix until well blended.  Pack into an airtight container and refrigerate several hours before using.  Makes 1 1/2 cups.  Keeps about a week.  This is good with crackers and also apple  slices.

Linking to Ingredient Spotlight

DIY Groceries-Homemade Cake Mix

Good Monday, and welcome to my new followers.  Thanks to all who take the time to read my blog. I hope that the information you find here will prove useful to you.

Recently, I wanted to make the bars in the photo above.  They called for a dry cake mix.  Now I buy commercial cake mixes, and I use commercial cake mixes.  They are still one of the most reasonably priced items in the grocery store since cake mixes are frequently promoted for $1 or less.

When, however, you find a recipe you want to make and it calls for a dry cake mix; and you don't have one, and you live 20 miles from town, what do you do?  I make homemade cake mix.  Of course, a homemade mix doesn't have the additives that are found in the commercial product.  Here is a recipe that I used with several variations in case you actually want to make a cake.  This recipe came from a email list a number of years ago.

Cake Mix
6 c. flour
1 c. non fat powdered milk (blended in blender till fine)
4 c. sugar
1 T. baking powder
1 cup shortening

Mix dry ingredients together until well blended.  Cut in shortening until it is in very fine particles.  Store in airtight container at room temperature.  Makes enough for 4 two layer cakes.  This recipe can be easily halved.

One store box (18 ounces )=3 1/4 cups of dry Cake Mix.   Use 3 1/4 cups mix in the recipes below.

Yellow Cake 
3 1/4 c. cake mix
2 well beaten eggs
1/4 c. vegetable oil
3/4 c. water
1 t. vanilla extract

Combine cake mix , eggs, vegetable oil, and water; beat at medium speed for 2 minutes.  Stir in vanilla.  Pour batter into greased and floured pan[s].   Bake at 350 degrees F. according to timetable below.  Cake is done when it springs back when touched lightly in the center. Cool cake 10 minutes in pan: place top side up on cooling rack.  Frost when completely cool.

Baking Timetable.
Two 8-inch round layers=25-30 minutes
Two 9-inch round layers=20-25 minutes
One 13x9x2-inch oblong pan=40-45 minutes.

Variations: Cherry:
Prepare as directed.  Add 1 t. almond extract and 1 10-oz. jar of finely chopped maraschino cherries.

Chocolate:
Prepare as directed.  Add 6 T. of unsweetened cocoa.


Chocolate Surprise Cake:
Make a chocolate cake add 1/2 cup rinsed and chopped sauerkraut.


Coconut:
Prepare as directed.  Add 1/2 t. coconut extract and 1/3 c. flaked coconut.

Eggnog:
Prepare as directed.  Add 1 t. nutmeg, 2 t. rum extract. and 1/2 c. chopped walnuts.

Orange or Lemon:
Prepare as directed.  Add 2 T. grated lemon or orange peel and 2 t. matching extract.

Spice:
Prepare as directed.  Add 1 t. cinnamon and 1 t. cloves.

For a lighter cake, separate the egg yolks from the egg whites and beat the egg whites until stiff.  Add the beaten egg yolks to the cake mixture; gently fold the white eggs into the well mixed cake mixture.

Here is the recipe that I needed to make cake mix for.  It came from Pillsbury Bars and Cookies, 1998.  It is one of those little cookbooks that are available at the grocery store.  The homemade cake mix makes a more tender base than commercial cake mix, but it does work OK.

Candy and Peanut Chews
Base:
1 (18.25 oz.) pkg. Pillsbury Moist Supreme Yellow Cake Mix
1/2 c. butter or margarine, softened
1 egg
3 c. miniature marshmallows
Topping:
1/2 c. light corn syrup
1/4 c. sugar
1/4 c. firmly packed brown sugar
1/2 c. creamy peanut butter
2 t. vanilla
2 c. crisp rice cereal
2 c. salted peanuts
1 c. candy corn

In a large bowl, combine cake mix and butter; mix well.  Stir in egg; blend well.  Press in bottom of foil-lined 15x10x1-inch baking pan.
Bake at 350 degrees 10 to 14 minutes or until base is set and light golden brown around edges.
Remove pan from oven; immediately sprinkle with marshmallows.  Return to oven; bake an additional 1 to 2 minutes or until marshmallows just begin to puff.  Cool while preparing topping.
Combine cereal, peanuts, and candy corn in a bowl.  In large saucepan, combine corn syrup, sugar, and brown sugar; blend well.  Cook over medium heat, stirring constantly, until mixture comes to a boil.
Remove from heat; stir in peanut butter and vanilla until well blended.  Stir in cereal, peanuts and candy corn.  Immediately spoon topping over marshmallows; spread to cover.  Refrigerate 30 minutes or until firm.  Cut into bars.  Makes about 48.

Linking to:  Melt in Your Mouth Monday
On the Menu Monday
This Week's Cravings
Mangia Monday
Made by You Monday
Pininspirational Thursday

DIY Groceries-Two Useful Spice Combos

Good Monday.  Welcome to my new followers.  Thanks to all who take the time to read my blog.  I hope that you find the information here useful.

This time of year, one may come across a recipe that calls for Apple Pie Spice or Pumpkin Pie Spice.  It is not necessary to rush out to the grocery store to purchase these items.  Both can be made at home with spices that are usually available in most kitchens.  Some instructions say just to sub cinnamon, but that will not give quite the same taste as using these combinations instead.  Both these recipes make relatively small quantities so that one doesn't use up all the basic spices making them.

Apple Pie Spice
2 T.  cinnamon
1 t.  nutmeg
1/2  t . allspice
1/2  t.  ginger

Note:  all spices are in ground form.  Combine all ingredients and mix well.  Place in tightly covered container.   Makes  2 2/3  T.

Pumpkin Pie Spice
4 teaspoons cinnamon
2 teaspoons ginger
2 teaspoons nutmeg
1 teaspoon allspice
1 teaspoon cloves

Note:  all spices are in ground form.  Combine all ingredients and mix well.  Place in tightly covered container.  Makes 3 T.

Linking to:  Ingredient Spotlight

DIY Groceries-Flavored Butters

One of the easiest ways to dress up food (particularly veggies) is to add some flavored butter.  Flavored butters are easy to make and relatively inexpensive.  The flavor combinations are limited only by one’s imagination.  A single spice or herb can be used or a combination.  Try basil butter on green beans or cumin butter on corn.  Try 1/2 to 1 t. per stick of butter.

Butter can be mixed with teriyaki sauce, steak sauce, Worcestershire sauce, barbecue sauce, Heinz 57 sauce, A-1 sauce, etc.  Try 1 to 2 T. per stick of butter

Dry salad dressing and soup mixes can also be mixed into butter.  Use 1 T. or more per stick of butter.  So move over garlic butter and let someone else play.

Use flavored butter on veggies, pasta, meat such as steaks, hot breads such as cornbread, French or Italian bread, or rolls.

I usually do a quarter pound of butter at a time.  I just let the butter soften, mix in whatever flavoring I’m using, wrap in plastic wrap and let the butter firm up  at least overnight.

Here are some combinations that I made recently.  Adjust the seasonings to your own liking.

Teriyaki Butter
1 stick butter, softened
2 T. Kikkoman Teriyaki Baste and Glaze

Mix butter and Baste and Glaze together until well blended.  Turn into a small glass or plastic container or wrap in plastic.  Refrigerate overnight to firm up.  Use on veggies, meat, hot bread.

Italian Butter
1 stick butter, softened
1 t. basil
1/2 t. oregano
1/4 t. thyme, crushed
dash pepper
dash garlic powder

Stir herbs together in a small bowl.  Add butter and mix well.  Turn into a small glass or plastic container or wrap in plastic.  Refrigerate overnight to firm up.  Use on veggies, meat, pasta,  hot bread.  Especially good on green beans.

Mexican Butter
1 stick butter, softened
1 t. oregano
1/2 t. cumin
1/2 t. chili powder
1/4 t. cloves
1/4 t. garlic powder

Stir herbs together in a small bowl.  Add butter and mix well.  Turn into a small glass or plastic container or wrap in plastic.  Refrigerate overnight to firm up.  Use on veggies, meat, pasta, hot bread.  Especially good on corn.

Middle East Butter
1/2 t. curry powder
1/2 t. cinnamon
1/2 t. nutmeg
dash cloves
dash dry mustard

Stir herbs together in a small bowl.  Add butter and mix well.  Turn into a small glass or plastic container or wrap in plastic.  Refrigerate overnight to firm up.  Use on veggies, meat, pasta, hot bread.  Especially good on peas.

There are, of course, sweet butters, too; but that is a whole other subject.

Linking to Ingredient Spotlight

DIY Groceries-Bone-in to Boneless Breasts .99 lb.

Good Monday morning.  Welcome to all my new followers.  I appreciate all you who are following and hope that the information you find here is useful to you.

Although it is getting rarer and rarer, I can occasionally purchase split, bone-in chicken breasts for .99 lb.  I actually prefer to buy these and bone them myself so I can use the bone part to make cooked chicken and chicken broth which I then use in soups and casseroles.

Today I thought I would do a little tutorial on cutting up bone-in chicken breasts.  Do not be afraid to do this, it just takes a little time and a pair of sharp kitchen shears.  Warning, if you do not want to see pictures of raw poultry, Stop Reading Now.  Some safety info:  I cover my counter where I cut up the chicken breasts with waxed or parchment paper.  I throw the waxed or parchment paper away and disinfect the counter area with bleach or disinfectant cleaner.  I wash my hands often and dry them with paper towels so as not to contaminate my cloth ones.  I would keep small children out of the kitchen when cutting up chicken.  Now, if I haven't scared everyone off, here is how easy it is to cut up a chicken breast.

By the time I was able to shop at the store that had the chicken breasts on sale, I was only able to get two packages which weighed about 12 lbs. total, costing about $12.

If you are very lucky at least some of the breasts will be cut like the photo below.  If they are, all that is necessary is to cut the opposite side and remove the tenderloin which shows at the bottom part of the chicken in the photo.

More likely, the breasts will look like the two photos below:

This is what one side looks like.

This is what the other side looks like.

With the kitchen shears, cut the chicken breasts along the bottom of the hump of the breast where it starts to flatten out and kind of straight down from the round bone you see to the right center in the second photo above.  The cut I made can be seen in the above photo.

Slide a finger into the cut and you can feel the tenderloin in the center of the breast. Open the breast up to expose the tenderloin.  With the shears clip the tenderloin loose from the breast at the top of the tenderloin.    Slide fingers along underneath the tenderloin, clipping with the shears where necessary to loosen the tenderloin from the breast.

Above is a photo of the chicken breast with the tenderloin removed.  The tenderloin is shown below the breast.

Turn the breasts around to the other side, and cut the chicken breast away from the rest of the bone with the kitchen shears.

The chicken breast is now in three pieces.  From the top in the photo:  The bone piece, the boneless breast, and the tenderloin.

This how easy it is.  I cut up the 10 chicken breasts that were in the two packages I purchased in about 30 minutes.

My boneless chicken breasts shown above.  I packaged two breasts in a freezer bag, leaving the skin on for protection until they are thawed.  I sometimes do “dump chicken” by adding marinades or add marinade when I am ready to thaw the chicken.  I made five bags.  The two breasts totaled about a pound per bag.

My stack of bones with chicken on them.  These will be cooked with water and vegetables to make cooked chicken and chicken broth.  I generally get at least two cups cooked chicken and 6 to 8 cups broth with this amount of bones.  I sometimes throw in a couple of chicken thighs when I cook these for extra meat and flavor.  I package 1 c. cooked chicken and 1 c. broth together in a freezer bag and any extra broth separately.

I forgot to take a picture of the tenderloins.  There were 10, and I packaged them together in one freezer bag.

For my investment of $12 I got five packages chicken breasts (these will usually give us one meal and leftovers for one meal for my husband), 1 package of tenderloins (a meal for us and two leftover meals for my husband), at least two cups  cooked chicken for soup or casseroles that will make more than one meal, and at least the equivalent of two purchased cans of chicken broth.  I figure my investment in money and time saved a minimum of $10 over what I would have had to spend for 5 lbs. of boneless breasts, a package of tenderloins, some commercially cooked chicken, and a couple of cans of chicken broth.

I hope this encourages anyone who has not done this to go cut up some chicken.

Linking to Hunk of Meat Monday
Ingredient Spotlight

DIY Groceries-Instant Oatmeal

Good Monday Morning.  Welcome to my new followers and thanks all of you who follow this blog.  I hope the the information I post here will be helpful to you.

There are probably many, many recipes to make homemade instant oatmeal available around the web.  However, since school is now in session for most people, I thought that I would share my rendition of this morning staple.

Pound for pound, instant oatmeal is one of the most expensive foods at the grocery store.  It really is simple and easy to make your own, and it tastes so much better than the commercial stuff.

Many recipes call for packaging  the oatmeal in individual zip-top bags, and one can certainly do that.  You all know how much I like the little snack size bags for freezing things.  In this case, I do not bother to do that, but make my instant oatmeal in bulk and just measure out the 1/2 c. that is needed each time I make it.

I do not add sugar to my bulk mix, preferring to add it when the oatmeal is made up.  That way I can use white, brown sugar, maple syrup, molasses, jam or other sweetener as I choose.  This also allows the oatmeal to be "customized" for various members of the family.  I always use milk or half-and-half when I make up my oatmeal because I like the flavor better.

There are so many things that can be added to the instant oatmeal which can be mixed and matched, one could easily have a different dish every day for several months.

I like to use both old-fashioned and quick oats when I make this.  I think that using the old-fashioned oats and grinding them up gives the oatmeal a much better flavor.

Instant Oatmeal in Bulk
5 c. old-fashioned oats
5 c. quick oats
2 c. dry powdered milk

Put the old-fashioned oats in a food processor and grind until it is like very coarse meal.  This can be done a cup or so at a time in a mini processor if necessary.  Combine the ground oats with the quick oats and dry milk.  Mix together very well.  Store in an air-tight container for  6 weeks.  To use, place 1/2 c. oatmeal in a bowl.  Add a pinch of salt and mix.  Pour  3/4 c. boiling water over the oatmeal.  Stir in any add-in and let stand for 2 minutes.
Or pour 1 c. cold water over oatmeal.  Microwave for 2 to 2 1/2 minutes.  Stir in any add-ins and let stand 2-3 minutes to thicken and cool slightly.
Use more or less water for a thinner or thicker oatmeal.  If desired, milk can be used instead of water for flavor and to up the nutrient value.

Add-Ins for Instant Oatmeal

Here is a partial list of things that can be added to a single serving of the oatmeal.  Use about 2 T. of each per serving, cutting back a bit if using a combination of add-ins.

Chopped fresh fruit or berries-apples, peaches, apricots, nectarines, bananas, pineapple,strawberries, raspberries, blueberries, blackberries. applesauce.

Chopped dried fruit or raisins-apricots, cranberries, dates, pineapple, apples, cherries, mangoes, bananas.

Nuts-chopped walnuts, pecans, almonds, filberts, peanuts, macadamia, cashews.  (All preferably toasted.)

Toasted Coconut

Peanut Butter-smooth or chunky

Sweeteners-sugar, brown sugar, maple syrup, molasses, jam, jelly or fruit butters.

Spices-cinnamon, nutmeg, apple pie spice, pumpkin pie spice.

Cookies/candy-mini marshmallows, chocolate, butterscotch, white chocolate, peanut butter chips, decorative cake/cookie sprinkles, crushed cookies, crushed Butterfinger candy.

Wheat Germ, any type.

A little pat of butter.

Some Combinations to Try:

Cranberry/Almond:  2 T.  dried cranberries, 2 T. sliced almonds, 2 t. brown sugar, 1/4 t. cinnamon

Maple Pecan:  2 T. chopped pecans, 1/4 t. cinnamon, and 1-2 T. maple syrup

Cinnamon Bun:  1 T. brown sugar and 1/4 t. cinnamon

Banana Walnut:  1 T. chopped walnuts, 1/2 to 1 banana sliced over the top or 2 T. chopped dried banana.

Confetti:  Stir in 1 t. cake/cookie sprinkles

S’Mores:  Stir in 6 to 8 mini marshmallows and 1 T. mini chocolate chips.

Butterfinger:  Stir in 1 crushed mini Butterfinger bar.

Brown Sugar/Cinnamon:  Stir in 1 T. brown sugar and 1/4 t. cinnamon.

Health Nut:  Stir in 2 T. wheat germ and 2 T. any nut.

Tropical:  Stir in 2 T. chopped dried pineapple or mango, 1 T. chopped macadamia nuts, and 1 T. coconut.

Peanut Butter and Jelly:  Stir in 1-2 T. peanut butter and 1-2 T. any jam or jelly.

Spiced:  Stir in 1 t. brown sugar, 1/4 t. cinnamon and scant 1/8 to. nutmeg

This certainly is just a start to all the combinations one could stir into their oatmeal.  Under the “Don’t knock it, until you’ve tried it”category, I personally like a tablespoon of crisp bacon bits and a half of a hard-cooked egg, chopped, stirred into my oatmeal from time to time.

Linking to:
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Melt in Your Mouth Monday
Newbie Party

DIY Groceries-Cookie Mix

Good Monday Morning and welcome to my new followers.  Thank you all for following my blog.  I hope you will find the information I post here useful.

Now that school has started in many parts of the country, a handy thing to have in the kitchen is a homemade cookie mix.  Although I have a number of cookie mix recipes in my collection, the mix I like he best was put out a number of years ago by Domino Sugar. It uses butter or margarine.  I use butter.  Of course this does mean that the mix must be kept in the refrigerator or freezer.

There are 14 different recipes that were developed for the mix.  There are even more with some variations and if other chips are used in the chocolate chip recipe.  I have developed additional cookie recipes over the years.  That is way too many recipes to try to put into one post, so I am posting the main mix, two of Dominos recipes and one of mine.  The mix recipe with all the recipes is available at Kitchen Link.  I will post additional recipes I have developed from time to time.

Domino Sugar 1001 Cookie Mix
5 c. all-purpose flour (I use 3 c. unbleached,all-purpose flour and 2 c. whole wheat pastry flour)
3 3/4 c. Domino Granulated Sugar
2 T. baking powder
2 t. salt
1 1/2 c. plus 2 T. butter or margarine, softened

Combine dry ingredients in a large bowl and mix well.  Cut in butter with a pastry blender until mixture resembles coarse meal.  Store covered in airtight container in refrigerator or freezer.  Makes 10 cups.  This amount will fit in a gallon zip-top freezer bag.  Best brought to room temperature before using.  Stir mix and spoon lightly into measuring cup, do not press down.

Chocolate Chip Cookies
2 c. 1001 Cookie Mix
1/2 c. firmly packed Domino Light Brown Sugar
1 egg
1 t. vanilla
1 c. semi-sweet chocolate chips
1/2 c. chopped nuts

In large bowl, mix together cookie mix, brown sugar, egg, and vanilla until well blended.  Stir in chocolate chips and nuts.  Drop by rounded teaspoons about 2-inches apart on greased cookie sheet.  Bake at 375 degrees 12-15 min until lightly browned.  Cool on wire rack.  Makes about 36 cookies.

Variations:  Use any flavor chip of choice with any nut of choice.

Peanut Butter Cookies
3 c. 1001 Cookie Mix
3/4 c. peanut, smooth or crunchy
1 egg

Mix all ingredient together in a large bowl.  Shape dough into 1-inch balls.  Place 2-inches apart on greased cookie sheet.  Flatten in crisscross pattern with fork dipped in flour.  Bake at 375 degrees 10 minutes or until edges are lightly browned.  Cool slightly, remove from cookie sheet and cook on wire rack.  Makes about 48 cookies.

Dream Bars (my recipe)
2 c. 1001 Cookie Mix
1/3 c. brown sugar
2 eggs
1 c. brown sugar, firmly packed
1 t. vanilla
1/2 t. salt
2 T. flour
1/2 t. baking powder
1 1/3 c. flaked coconut
1 c. chopped pecans, toasted

Combine cookie mix and brown sugar, mixing together well.  Press into foil-lined 9x13-inch baking pan.  Bake at 325 degrees about 15 minutes.  Do not brown.  Remove from oven and let cool slightly.  Mix together eggs, brown sugar, vanilla, salt, flour, and baking powder, blending well.  Stir in coconut and pecans.  Mix well.  Dump mixture into center of prepared crust.  Gently spread from center out to edges of pan.  Bake at 325 degrees 15 5o 20 minutes or until golden brown.  Set pan on rack to cool.  Cut into bars while slightly warm.  Makes 3 dozen

Chocolate Dream Bars:  Reduce coconut to 3/4 c. and add 1 cup semisweet chocolate chips.

Linking to Melt in Your Mouth Monday
Recipe Sharing Monday
Newbie Party
Cast Party Wednesday 
On the Menu Monday

DIY Groceries-Chicken Seasoning Mix & Clean the Pantry Chicken

Good Monday Morning.  Welcome to my new followers and thanks to you all for reading my blog.  I hope that you find some useful information here.

This is a seasoning mix I like to keep on hand to use when I make oven-fried chicken.  It is easy to put together and keeps 6 months when tightly covered.  It makes 1/2 c. mix which is 8 batches of chicken so I use mine up long before 6 months.

Chicken Seasoning Mix
2 T. Parsley Flakes
1 T. Ground Marjoram
2 t. Ground Rosemary
1 t. Onion Powder
1 T. Ground Ginger
1 t. Ground Sage
1 T.  ground Oregano
1 T.Ground Thyme
1 t. Garlic Powder
2 t. Celery Salt
1 t. Pepper
1 T. Paprika  (smoked if you have it)

Combine all ingredients in a blender or mini food processor. Blend briefly to chop parsley and thyme. Spoon mixture into a small airtight container and label as Chicken Seasoning Mix.  Store in a cool dry place and use within 6 months.   Makes about 1/2 cup.

We have friends who have a home on Moses Lake who have us come up with the grandkids and take them tubing every year.  We did that this last weekend.  I always make chicken and potato salad to have for lunches so people can just eat whenever they want.  Usually, I do thighs and legs as they are easy to grab and eat.

When I was checking to see what I had for coating the chicken, I found some bread crumbs, panko, potato flakes, and Rice Krispies.  I had a little of each so In keeping with my informal pantry clean-up challenge, I just used them all.  Hence-Clean the Pantry Chicken.

I used skinless thighs and legs, but a whole, cut-up chicken can be used or even chicken breasts.  I would probably adjust the heat of the oven and the time for chicken breasts.

Clean the Pantry Chicken

7 or 8 pieces of chicken or 10 to 12 legs
1/3 c. dry bread crumbs
1/3 c. panko crumbs
1/3 c. instant mashed potato flakes
1 1/2 c. Rice Krispies crushed to 3/4 c.
1 T. Chicken Seasoning Mix
2 eggs
2 T. milk
1/2 to 1 t. hot sauce
1/3-1/2 c. butter, melted or vegetable oil

Heat oven to 400 degrees.  Combine bread crumbs, panko crumbs, potato flakes and Rice Krispies in a large pie pan.  Combine eggs, milk and hot sauce in another pie pan or bowl.  Place butter in a foil-lined (preferably non-stick) jelly roll pan.  Place in oven to melt.  Dip chicken in egg.  Remove letting excess egg drip off.  Place chicken piece in crumb mixture pressing down to coat.  Turn over and coat opposite side.  Place on waxed paper.  Repeat with all chicken pieces.  When butter has melted, place all chicken pieces in jelly roll pan.  Bake 20 minutes, turn chicken over with tongs, bake 20 minutes longer or until chicken is done.  Serve hot or remove to rack to cool if serving cold.  Makes 6 to 8 servings.

Linking to:
Hunk of Meat Monday
Melt in Your Mouth Monday
Recipe Sharing Monday 
Newbie Party

DIY Groceries-Salad Dressings 2

Good Monday morning.  Welcome to my new followers and thanks again to all for following my blog.  I hope that you find the information here useful.

Don’t hold the mayo.  The homemade dressings that I am sharing today either start with a base of mayonnaise or have mayonnaise as an ingredient in them.  There are both familiar and unusual flavors in these dressings.  There is a simple Thousand Island Dressing, a Honey Mustard Dressing, a Sesame-Soy Dressing, a Ripe Olive Dressing, and an Applesauce Dressing.  All are quick and easy to make, but most require some chilling time.  All recipes can be doubled or halved as needed.  Half amounts of most of the recipes will fill a 6 oz. jelly jar.  A group of salad dressing in the jelly jars are a very nice Christmas gift for local people to whom gifts can be delivered.  These dressing also make very good sandwich spreads.

Many Thousand Island Dressing recipes include a chopped, hard-cooked egg.  This one does not and will keep longer than one with egg in it.

Thousand Islands Dressing

1 c. mayonnaise
1/2 c. chili sauce
1/4 c. ketchup
1 T. pickle relish

Combine ingredients together in a small bowl, blend well with a wire whisk.  Transfer to a covered container and chill at least several hours.  Makes 1 3/4 c.

This Honey-Mustard recipe actually came with a Chicken Finger recipe that I use, but we like it as a salad dressing also.

Honey Mustard Sauce

1/2 c. honey (grease the measuring cup and the honey will slide right out)
1/2 c. mayonnaise
1/2 c. Dijon-style mustard
1 t. Worcestershire Sauce

Mix together honey, mustard, mayonnaise and Worcestershire sauce in a small bowl using a wire whisk.  Transfer to a covered container and  chill at least several hours (1 day is better) before using.  Makes about 3/4 c.

It was not included in the original recipe, but I like to add just a pinch of Chinese 5-Spice to this Sesame-Soy Dressing.  Be sure that you keep the sesame oil in the refrigerator.  It can become rancid rather quickly if left at room temperature.  This is a great dressing for chicken salad, and I like it on fruit.

Sesame-Soy Dressing

1 c. mayonnaise
1/2 c. plus 2 T. rice or white wine vinegar
1/4 c. sugar
1/4 c. sesame oil
2 T. soy sauce (I use low sodium)
1/2 t. garlic powder

Combine all ingredients in a medium bowl and mix well with a wire whisk until sugar is dissolved.  Chill several hours before using.  Makes about 3 c.

I like ripe olives, but hubby does not so I usually halve the next dressing.  I often buy small cans of sliced ripe olives, drain the can, chop the olives in a mini food processor and just use that amount of olives.

Ripe Olive Salad Dressing

1 c. mayonnaise
1/3 c. chili sauce or ketchup
1/2 c. pitted ripe olives chopped
1/4 t. garlic powder
1/4 t. celery salt
1/4 t. dried basil leaves, crushed
1/4 t. Worcestershire sauce
1 hard-cooked egg, chopped (I usually leave this out as the dressing keeps longer without it)

Combine all ingredients in a medium mixing bowl and beat with a wire whisk until well blended.  Transfer to a covered container and chill several hours before serving.  This is nice served on lettuce wedges.  Makes 1 3/4 c. 

This dressing doesn’t have a lot of mayonnaise in it, but I am including it because it is an unusual and tasty dressing.

Applesauce Salad Dressing
1 cup unsweetened applesauce
1/4 cup sour cream
2 T. mayonnaise
1 T. lemon juice
1/2 t. prepared mustard
1/4 t. salt
1/4 t. garlic, minced
1/8 t. white pepper

In a small bowl, stir all ingredients until thoroughly blended using a wire whisk.  Transfer to a covered container and refrigerate at least 2 hours for flavors to blend. May be refrigerated up to 1 week.   Makes about 1 1/2 c.

Linking to Melt in Your Mouth Monday
Newbie Party
Sharing Monday
Recipe Sharing Monday

Bonus DIY-Sweetened Condensed Milk

Tomorrow I am going to share a great one-step homemade ice cream recipe that takes no ice cream maker.  The recipe calls for sweetened condensed milk, which can be a little expensive.

Here is a wonderful recipe for homemade sweetened condensed milk that looks and tastes just like the original.  I have tried a number of recipes over the years that used only nonfat dry milk, sugar, and butter.  They were never quite “right.”  This recipes uses a can of evaporated milk, and that makes all the difference.

I have changed the direction somewhat from the ones I posted as a comment on the Eat at Home blog last year.  This makes an amount equal to 3 cans of purchased sweetened condensed milk.

                     .

                     
Homemade Sweetened Condensed Milk
4 c. sugar
1 can evaporated milk
1 c. non-fat dry milk
6 T. butter or margarine sliced

Put sugar in a food processor  and blend until super fine.  If you do not have a large food processor, put sugar, 1 cup at a time, in a blender or mini food processor and blend until super fine.  (This is what I do.)  Combine sugar, evaporated milk, dry milk, and butter in a large saucepan.  Mix very well.  Cook over medium heat, watching carefully and stirring often, until butter melts and sugar dissolves.  Remove from heat and divide evenly into thirds, about 1 1/4 to 1 1/3 cup each.  Refrigerate overnight before using to allow mixture to thicken up.  This keep 2 weeks in the refrigerator and can be frozen up to 6 months.  It may be a little grainy after thawing, but it smooths out when mixed with other ingredients.  Makes the equivalent  of 3 cans of purchased sweetened condensed milk.

This may be made fat-free by using skim evaporated milk and omitting the butter or margarine.  I think that you could reduce the sugar by using Splenda for at least part of the sugar, but I have never experimented with that.

Come back tomorrow for a really great one-step, no ice-cream maker, homemade ice cream

Linking to Full Plate Thursday
Recipe Swap
It's a Keeper 
Sweets for a Saturday 
Strut Your Stuff

DIY Groceries-Barbecue Rubs and Sauces 4

 

Here is one last post of recipes for a barbecue rub and sauce for this go round.   The rub is very basic and has fewer ingredients than the rubs posted previously, but it is still very useful.  I do not know the source of this recipe.

I occasionally can purchase commercial barbecue sauces on sale at a good price.  I check the label; and , if it has no high fructose corn syrup, I will purchase a bottle or two.  Bull’s-Eye Barbecue Sauce is one such product.  The recipe today is for a “doctored up” commercial or homemade barbecue sauce.  Add just a few ingredients,  and a commercial sauce becomes almost homemade.  This is a sticky sauce with molasses undertones.  It is great on both pork and chicken.  This recipe  is adapted from Allrecipes.

Basic Barbecue Rub
2 T. Chili Powder
1 T. Granulated Garlic
1 T. Onion Powder
1 T. Ground Cumin
1/2 T. Ground Black Pepper

Mix all ingredients together and store in an airtight container.

Sticky and Tangy Barbecue Sauce
1 cup honey
1 cup ketchup  
2 tablespoons molasses
1 (18-ounce) bottle barbecue sauce (or an equivalent of homemade sauce.

Mix ingredients together, blending well.  Brush on ribs or chicken, cooked on a grill or in the oven, during the last 15 to 30 minutes of cooking.  This keeps for a month or so in the refrigerator if using commercial sauce.  How long it would keep with homemade sauce would depend on how long the homemade sauce could be kept.

Tomorrow we are Cooking with the Journal

DIY Groceries-Barbecue Rubs and Sauces 3

Happy Monday and welcome to my newest followers.  I hope you enjoy your time here at Grandma Loy’s Kitchen.

Here is another quick and easy barbecue sauce that is inexpensive to make.  It uses a can of tomato sauce as a base.  Today I will be using it in an Oven Barbecued Chicken recipe, but it can be used to baste other meats whether in the oven or on a grill.  I always reserve some to pass at the table.  There is a range for the chili powder.  I use 3 t., and it is plenty spicy for me, but I am a weakling when it comes to very spicy food.

There is not a barbecue rub in the usual sense today, but there is a mixture of celery seed, garlic and onion powder, and salt sprinkled and rubbed on the chicken.  I use bone-in, skin on chicken thighs, but chicken breasts or a cut-up whole chicken can be used, about 3 to 3 1/2 lbs.

This recipe came from the internet several years ago, but I do not know the source.  I have adapted it to suit our tastes.

Oven-Barbecued Chicken
3-3 1/2 lbs. cut-up chicken, breasts, or thighs
2 t. celery salt
1/4 t. garlic powder
1/4 t. onion powder
1/4 t. salt

Combine celery seed, garlic and onion powder, and salt in a small bowl.   If using cut-up chicken rub on skin surfaces.  If using bone-in, skin-on thighs as I do.  Lift skin and sprinkle mixture on chicken meat, replace skin; turn thighs over and sprinkle remaining mixture on bone side of thighs.  Line a 9x13 or larger baking pan with foil.  Place chicken, bone side down, in the pan.  Bake at 375 degrees 30 minutes.   Remove from oven.  At this point, I pour off any accumulated fat and remove the skin from the chicken thighs.  (Leaving the skin on during the first part of cooking keeps the chicken meat from drying out.)  Spoon some of the barbecue sauce evenly over the chicken, coating completely.  Bake 30 minutes longer or until chicken is tender, basting with additional sauce every 10 minutes.  Heat remaining sauce to pass at the table.  Makes 4 servings.

Teresa’s Homemade Barbecue Sauce
1 T. vegetable oil
1 medium onion, chopped
1 (8 oz.) can tomato sauce
1/4 c. white vinegar
1 T. Worcestershire sauce
2-4 t. chili powder
1 t. salt
1/4 t. dry mustard
1/2 c. brown sugar, packed

Heat vegetable oil in a small saucepan.  Add onions and sauté until tender.  Add remaining ingredients and simmer 5-10 minutes.  Frugal Tip:  Use the measured out vinegar to rinse out the tomato sauce can to get it all. Makes about 1 1/3 c.  Keeps for a week or two.

Linking up to Melt in Your Mouth Monday and Tuesday Time-Out Link-Up Party

DIY Groceries-Barbecue Rubs/Sauces 2

First, I want to say Good Monday morning and welcome new followers.  Hope you enjoy your visit.

As I said last Monday, I love to make homemade barbecue rubs and sauces, so I try a new recipe  almost every time we have barbecue, whether on the grill  or in the oven.  I do have a few recipes that I go back to, like the rub and sauce I posted last week.  This is another recipe that I use from time to time.  This one comes from an appearance by Ollie Gates, owner of Gates Bar-B-Q in Kansas City, on the Martha Stewart Living TV Show.  There is a bonus Baked Bean recipe using both the seasoning and the sauce also.

The rib seasoning is a dry rub that should be applied 15 minutes before grilling; the barbecue sauce, warmed up in a saucepan, is an ideal accompaniment to the finished ribs. Note:  these are his instructions.  I always put rubs on and let the meat rest in the refrigerator for several hours before grilling or putting in the oven.

RIB SEASONING
Makes 2 cups

1 cup sugar
1/2 cup salt
2 tablespoons paprika
2 tablespoons red pepper
1 tablespoon ground cumin
1 tablespoon ground celery

In a medium bowl, mix together all ingredients. Store in a tightly sealed jar.

BARBECUE SAUCE
Makes about 3 quarts

1 cup sugar
1/4 cup salt
2 tablespoons celery seed
2 tablespoons ground cumin
2 tablespoons ground red pepper
2 tablespoons garlic powder
1 tablespoon chili powder
2 quarts ketchup
2 cups apple vinegar
1 1/2 teaspoons liquid smoke
1 teaspoon lemon juice

In a small bowl, mix together sugar, salt, celery seed, cumin, red pepper, garlic powder, and chili powder. Set aside.    In a large bowl, combine remaining ingredients. Add dry ingredients, and mix well. Serve warm or at room temperature. The sauce can be stored in an airtight container in the refrigerator for 2 to 3 weeks or in a freezer for up to 6 months.

BARBECUE BEANS
Serves 18 to 20

2 fifty-five-ounce cans baked beans
1/2 cup firmly packed dark-brown sugar
1/2 cup molasses
3 tablespoons Rib Seasoning (recipe above)
3/4 cup Barbecue Sauce (recipe above)
1 teaspoon liquid smoke

In a cast-iron pot, combine all ingredients.    Cook on the grill, stirring occasionally, until hardened “crust” forms on top of beans, about 20 minutes.

Do It Yourself Groceries-Cornell Mix

This is a formula that everyone should know about, but most don't, I think.  It is called Cornell Mix, and its purpose is to fortify baked goods with additional nutrients.  This is especially important if you have a family that does not want to eat whole wheat items. It can be used in all baked goods.

This formula was developed by Dr. Clive Maine McCay at Cornell University back in the 1930's or 40's.  At that time, I believe, white flour was not yet required to be fortified.  I have been using this formula since the late 60's, and think it is still important to use it today.  I use Bob's Red Mill Organic Soy Flour.  Be aware that soy flour and wheat germ can go rancid quickly and should be kept in the refrigerator or freezer as should the Cornell Mix.

Cornell Mix
1 T. soy flour.
1 T. dry milk
1 t. wheat germ

Place ingredients in the bottom of a 1 cup measuring cup before measuring out flour.  Repeat for each cup of flour called for in the recipe.

Since measuring out the individual ingredients for each cup of flour is kind of a pain, I developed the recipe below and only have to measure out a mixture of the ingredients.

Cornell Mix-large quantity for 20 cups flour (about 5 lbs.)
1 cup plus 2 T. soy flour
1 cup plus 2 T. dry milk
6 T. plus 2 t. wheat germ

Mix ingredients together blending well.  Place in heavy-duty freezer bag and keep in the freezer.  Stir mix thoroughly before measuring.  When using this, I do a little math.  I multiply the number of cups of flour needed by 2 1/3 tablespoons and use that amount of Mix.  I then reduce the amount of flour by the amount of Mix that was added.  Let the measured out mix come to room temperature before using. You can also, do as above, and put 2 T and 1 t. of the mix in the bottom of the measuring cup before you add the flour.

If you make your own bread, you might be interested in these links for making Cornell Bread.  The university recipe is here, and a couple of other sites have it here and here.

Tomorrow we go Cooking with the Journal-Tamale Casserole

Do It Yourself Groceries-Cream Soup Mix

Because I am posting a recipe on Saturday that originally called for Cream of Chicken Soup,  and I use this homemade substitute instead, I am beginning the "Do It Yourself Groceries" series with Cream Soup Mix.

This is an economical, low-salt,  gluten-free, almost additive-free substitute for any commercial Cream Soup.  For most casseroles, I use water with the mix to make up the soup, but milk or evaporated milk can be used for a creamier consistency.

There is a range to the amount of cornstarch and instant bouillon.  Experiment until you get the amount you like best. I actually do not put dry bouillon in the mix. I prefer Better than Bouillon Organic Paste to regular bouillon, and I just use the required amount of that when I make up a recipe. That way I can use beef flavor with beef and chicken flavor with chicken or pork. My husband does not like mushrooms, but there is a mushroom flavor available. To me, the mix, made up with water, is very similar to the commercial low-fat  cream soup.

This mix is very economical, costing under $2 to make, whereas the equivalent in commercial cream soup would be $8 or so, even on sale.

Cream Soup Mix
2 c. nonfat dry milk
3/4 to 1 c. cornstarch
1/4 c. minced dried onion
1/4 to 1/2 c. instant chicken or beef bouillon

Combine all ingredients and mix well. Store tightly sealed in a cool, dry place. I keep this in the fridge. This will make the equivalent of 8 cans of commercial cream soup.
To Use the Mix: Combine 1/3 c. mix with 1 1/3 c. cold water. Either place in a saucepan and cook over low heat until thickened or place in a microwave-safe container and heat on high for 2-3 minutes, stir, heat 2-3 minutes more until mixture thickens.

The amount of the additions below will add much more to the soup than the amount in a can of commercial soup.

For Mushroom Soup: add 3/4 c. fresh, cooked or 1/2 c. canned, drained mushrooms.
For Celery Soup: add 1/2 c. minced celery that has been cooked in a little butter
For Chicken Soup: add 1/2 c. diced, cooked chicken
Cream of Vegetable Soup: add 1 c. milk and 1 c. chopped, cooked vegetables to made-up soup. You can use fresh vegetables by cooking them in the 1 1/3 c. water, mixing the Cream Soup Mix with the milk and combining the two together.
Cream of Tomato Soup:  use 1 (8 oz. can) tomato sauce as part of the 1 1/3 c. water to make up the mix.

The original recipe called for dried basil and thyme.  The range to try is 1 t. to 1 T. added to the mix. I omit this since I prefer to choose the seasonings for the dish I am making.

Saturday I will be posting a one-dish recipe using this mix.

Tomorrow we will be Cooking with the Journal.

Next Monday:  Cornell Mix

 I am linking this post to I'm Lovin' It at Tidy Mom