Slumgullion Stew

 
It has been just so cold lately around here, with snow coming in every few days to drop a few more inches. Really, this is not normal for our area of Colorado, but it is normal for the mountains.
So soups and stews really sounded good to me, beef stew in particular. I made our Slumgullion Stew a week or so ago for us and for friends and caught a picture before we ate it all up. Here is the recipe for Slumgullion Stew.
 
I made it up on a Saturday morning in my cast iron pan. Let it sit all day, and reheated it for dinner. I think that sitting process allows the flavors to develop and everyone thought it was fantatic. Try it!

Snowmen

I mentioned that we had Mentoring Moms on Monday. It was my turn to teach so I talked about freezer meals and different ways to get your freezer stocked without spending from morning till night and getting exhausted.

As a group we made a giant batch of Chicken Pot Pie. Everyone got a small casserole dish to take home for that night's dinner or for their freezer. We actually ended up with extra meals for new mommies and for my freezer!

We always decorate the tables with a seasonal centerpiece using what's on hand. My friend Sandy, is an expert at coming up with attractive and creative centerpieces.

I'm sorry I didn't think to take pictures of our tables, our cooking time. Sandy has a collection of snowmen, one of each she has made over the years for her craft shows. So snowmen decorated our tables for centerpieces. No expenses. I arranged the snowmen at my house on my table to give you the ideas.
 




I would love to see what you all are doing to create attractive, seasonal centerpieces from what you have around your home?

Cleaning without Chemicals - Microfiber Products

About 15-20 years ago, researchers in Norway were looking for an effective means to reduce the proliferation of “super-bugs” most often found in hospitals. The researchers found that microfiber products were an effective alternative to traditional chemical antibacterial products as they not only removed 99.9% of the bacteria but they also didn't contribute to an ever escalating set of resistant bacteria.

After these microfiber products began to be used in hospital settings, microfiber products were introduced to the home market in Norway. Norwex home products was founded originally in Norway and is the combination of two words, Norway and Experience.

Here are some of the ways I use microfiber products like an Enviro Cloth:

Cleaning bathrooms and kitchen counters and sinks, carpet stains, windows, dusting, mini-blinds, stainless steel, microwaves, tubs, toilets, showers, floors, dishes, cars, etc.

NEW CONTEST: This week I am asking people to post all the ways you use Norwex Microfiber Cleaning products other than the ideas I have listed above. I have prizes for for 10 posters of original ideas.

Prizes will be: Spirinetts (Rust proof stainless steel pot and ovenscrubbers), Spirisponges (Silver coated spong to use on Teflon, indoor grills, porcelain, marble, burnt on foods, bathtub, rust spots on sinks, flat top stoves, etc.), and Dish Cloths (Use anywhere scrubbing action is required such as cleaning soap scum from tubs,dough off counters, bugs off cars, paint off windows, cleaning hand beaters, cheese graters, microwaves, etc).

I will also be awarding a Grand Prize to the most complete and creative, best overall posting of how microfiber products have revolutionized your household cleaning. The Grand Prize will include a Norwex Bath Towel, and a matching Norwex Face Cloth (wash cloth). ($40.00 value)

February 5, 2008:  Contest winners are:

Heather J

Janet Duff

Kimborlee Eddy

Kelley

Debbie

Melissa Noakes

Colleen Steffen

Julie Martin

Heather

Breanna

Grand Prize Winner is:  Jaly Gross  Here is her prize winning post:

I am a homeschooling Mom of 2 busy little boys. They went to Grandma’s for the weekend and all I did was clean. Here are the ways I used my microfiber cloths this weekend:

• Cleaned light switches and switch plates: it even got the grime out of the letters in the words ON/OFF!
• Cleaned eyeglasses.
• Shined stainless steel, chrome, mirrors, candle holders(you know the soot that gets inside), everything is shiny! NO WATER SPOTS!
• Cleaned the white, top part of my dishwasher that is textured and white and NOTHING gets it clean – but my cloth did!
• Shined the fronts of all my bathroom cabinets- they were yucky! It took no time, just a little water on a cloth and a little elbow grease (very little). Soap drips, toothpaste, finger smudges, everything 2 little boys can leave behind – all gone! Got the walls too.
• Dusted the globes to my light fixtures in the bathroom, for maybe the first time since I have lived here. Again, I little spritz and the cloth just easily wiped away all the grime, it just clings to it like a magnet!
• My 6 panel doors to all the rooms and closets in my house are painted white, I thought they all needed to be re-painted. No, they just needed a good wipe down with a microfiber cloth! Way cheaper and easier and faster than paint!
• This is the best: My husband is doing finishing work in the basement and has been cutting stones for the fireplace facing. Therefore the whole house has this really fine dust everywhere, some places a lot more than others. Therfore I have been dusting everything in sight with my microfiber cloths. SO I got to my foyer and on the console table is this really pretty fabric runner made out of different fabrics that I really fear will be ruined if it goes in the washer. So I pick up the candle sticks to dust them and there are circles where they had been on the fabric. Its really dusty. I am bummed that I have no choice but to wash it. So, then I thought, try the microfiber, it might work on fabric. And of course, IT DID. No more circles – it looks good as new!
• Cleaned the dust out of the baskets that sit on the bottom shelf of the console. Unbelievable how it gets into those crevices.
• Dried my dishes.
• Cleaned my telephones and remotes.
• Cleaned residue left from a sticky price tag.
• Cleaned the tv screen.
• Shined my shoes!
• Cleaned the chalk board and white board.
• I think my house will be a lot cleaner now that I have microfiber in my life.

Everything is so shiny and I cleaned things I never clean. Its just so quick and easy, its actually fun! When the kids got home I let them use them too, they had a great time helping me! Can’t wait to try it on the car!

Congratulations to all the prize winners and their creativity!

Chili Chasing Chili Recipes

It's not expected to get above freezing for about a week. We need something to warm up with, so I gathered my Chili Recipe collection to share with you.


Colorado White Chili
A healthy, mouth-watering meal sure to bring raves; a great alternative to traditional chili from Don't Panic Dinner's in the Freezer by my friends Suzie Martinez, Vanda Howell, and Bonnie Garcia

1 Tbsp cooking oil
1 medium onion (1/2 cup), chopped
4 large cloves garlic, minced
1-4.5 oz. can diced green chilis (mild or hot)
1 Tbsp cumin (powder or seed)
2 tsp oregano
1/2 tsp ground red pepper
1/4 tsp ground cloves
1-15.5 oz. can great northern beans (don’t drain)
1-15.5 oz. can sweet corn (or frozen)
2 cups cooked chicken
5 cups chicken broth

Serving day ingredients
shredded Monterey Jack cheese
sour cream
tortilla chips
Cooking day instructions:
In a large pan or Dutch Oven, combine oil, onion, garlic, and green chilis. Saute until tender, but do not brown. Stir in spices, beans, corn, chopped chicken, and chicken broth. Cook and stir until heated through. Adjust seasonings to taste. Cool chili completely. Freeze, using freezer bag method.
Serving day instructions
Thaw completely. Simmer until heated through. Serve in bowls with cheese, sour cream, and tortilla chips. For extra “kick”, garnish with jalapeno slices.
(yields 6-8 servings)

From Don’t Panic - Dinner’s In The Freezer
by Martinez, Howell, Garcia used by permission Fleming H. Revell, a division of Baker House Books,
Copyright 2005

Chili Chasing Chili
This is my thirty year old, reliable Chili Recipe

1 pound ground turkey or beef
1 - 16 0z can whole tomatoes, chopped
1 - pkg dry onion soup mix
1 1/2 Tbsp Chili powder
1 1/2 tsp cumin powder
1/2 tsp salt or to taste
2 - 15 oz cans kidney beans, drained (save reserved liquid)
or 2 cups dry kidney beans, soaked and cooked
1 cup finely sliced celery
1/2 cup diced green pepper, optional
1 TB olive oil

Saute pepper and celery in oil until limp. Set aside. Brown meat in skillet, drain grease. Combine all ingredients into stockpot and simmer for 15-30 minutes. We serve the chili over brown rice or with corn bread.

Garnishes:
grated cheddar cheese
sour cream
cilantro


MAMA KIM'S AWARD-WINNING WHITE & GREEN CHILI
My friend Kim won the contest she entered this Chili recipe into.  I haven't tasted it yet, but I know it is a winner!  Give it a try.


3-4 pounds pork roast, cooked and shredded, with broth
8+ c. chicken broth
1 large onion, diced in 1/2" pieces
4 cloves garlic, minced
3 small cans chopped green chiles
4-6 potatoes, peeled and diced
1/2 # diced baby carrots
1 pkg. taco seasoning
1-2 T. chili powder
1-2 t. cumin
1/2 t. oregano
Salt and pepper to taste
2 cans white beans, drained and rinsed
3 limes
1/2 bunch cilantro leaves, chopped fine
 
In a large pot, heat 1 c. chicken broth.  Add all veggies, cook till tender.  Add chicken and pork broths, and shredded pork. Bring to a boil, then turn down to simmer, add the seasonings and beans.  Simmer 30 min. - 1 hour, till tender.  Add the juice of the limes and cilantro leaves.  Can be cooked all day on low in a slow cooker.    Enjoy with sour cream, salsa and chips!  This chile is especially good cooked the day before, to let the flavors blend.
 

CHICKEN CHILI CORN CHOWDER
6-8 servings

This soup is a great variation to chili, very elegant, and delicious! Serve with hot "good earth" rolls.

3-4 Cups cooked, diced chicken (1 1/2 lbs. boneless)*
1/2 C. finely chopped onion
3 TB flour, whole grain preferred
2 TB olive oil
2 cloves garlic, minced
2 C. chicken broth ( I use Frontier chicken broth powder and water to equal 2 C)
2 C. hot water
1 tsp. cumin, ground
2 C. half and half
2 C. Monterey Jack
1- 16 oz can creamstyle corn
1 - 4 oz can green chili, chopped
1/4 tsp. hot pepper sauce - (optional)
salt and pepper to taste

Saute onion, and garlic in olive oil until transluscent in a stock pot. Stir in flour over low heat and slowly stir in chicken broth, and water. Heat until thickened slightly. Add cumin, half and half, creamstyle corn, green chilis, and hot pepper sauce (opt) to the soup base and simmer together for 15-60 minutes. Add chopped chicken, stir in shredded cheese until melted, adjust seasonings to taste. (Don't boil the soup once the cheese is added or it will become stringy.) To serve: garnish with chopped medium tomato and 1/2 C. fresh minced cilantro.

*A quick way to cook up 1 1/2 lbs. of boneless chicken breasts is to pressure cook them in a Duromatic Pressure Cooker for 8 minutes at the 2nd red ring and allow the pressure to come down naturally. While soup base is simmering, For more information about recipes and products contact marilyn@urbanhomemaker.com or call at 1-800-552-7323. cook and dice the chicken.

Silver Palate Chili For a Crowd
When choosing chopped meat for chili, you’ll find that beef chuck adds great flavor. And you never can have too many spices. Look for dark-red kidney beans. Lemon juice brightens all the tastes! I found this recipe in Parade Magazine a couple years ago around Super Bowl Time.
2 tablespoons extra-virgin olive oil
1 pound yellow onions, coarsely chopped
1 pound sweet Italian sausage, removed from casings
4 pounds beef chuck, ground
1 can (12 ounces) tomato paste
1 1/2 tablespoons minced garlic
1/3 cup ground cumin
1/2 cup chili powder
1/4 cup Dijon mustard
2 tablespoons dried basil
2 tablespoons dried oregano
1 1/2 tablespoons salt, or to taste
1 1/2 tablespoons freshly ground black pepper
3 cans (28 ounces each) Italian plum tomatoes, drained
1/4 cup dry red wine
2 tablespoons fresh lemon juice
1/4 cup chopped fresh dill
1/4 cup chopped parsley
2 cans (16 ounces each) dark-red kidney beans, drained
2 cans (5 1/2 ounces each) pitted black olives, drained, optional

1. Heat the olive oil in a very large pot. Add the onions and cook over low heat, stirring occasionally, until wilted, about 15 minutes. Add the sausage meat and ground chuck; cook over medium-high heat, stirring, until the meats are well browned. Spoon off any excess fat and discard.
2. Stir in the tomato paste, garlic, cumin, chili powder, mustard, basil, oregano, salt and pepper. Add the tomatoes, wine, lemon juice, dill, parsley and kidney beans. Stir well and simmer, uncovered, for another 15 minutes.
3. Taste and adjust seasonings. Add olives; simmer for 5 minutes more to heat through. Serve immediately.

Serves 20.
Vegetarian Chili

This Vegetarian Chili recipe is adapted from the Silver Palate Good Times Cookbook. Even if you are not a vegetarian, I think you will really enjoy this yummy chili. Don't be afraid of the ingredient list, it goes together easily.

1 medium-size eggplant, unpeeled, cut into 1/2 inch cubes
1 tbsp coarse salt or regular salt
3/4 cup (or as needed) best-quality olive oil
2 medium-size yellow onions, cut into dices
4 cloves garlic, finely chopped
2 large green bell peppers, cored, seeded, and cut into 1/4 inch dice
1 35 oz can Italian plum tomatoes
1-1/2 lbs fresh ripe Roma tomatoes, cut into 1 inch cubes
2 tbsp chili powder
1 tbsp ground cumin
1 tbsp dried oregano
1 tbsp dried basil
2 tsp freshly ground black pepper
1 tsp salt
1 tsp fennel seeds
1/2 cup chopped fresh Italian parsley
1 cup canned dark red kidney beans, drained
1 cup canned chick-peas (garbanzos) drained
1/2 cup chopped fresh dill, or 2 Tbsp dried
2 tbsp fresh lemon juice
cooked brown rice
shredded cheddar cheese

Place the eggplant in a colander and sprinkle with the salt. Let stand for 1 hour. Pat dry with paper towels. Heat 1/2 cup of the oil in a large skillet over medium heat. Add the eggplant and saute until almost tender, adding a bit more oil if necessary. Remove the eggplant to a casserole or Dutch oven.
Heat the remaining 1/4 cup (60 ml) oil in the same skillet over low heat. Add the onions, garlic and green peppers and saute just until softened, about 10 minutes. Add onions to the casserole with any oil.

Place the casserole over low heat and add the canned tomatoes with their liquid, fresh tomatoes, chili powder, cumin, oregano, basil, pepper, salt, fennel, and parsley. Cook uncovered, stirring frequently, for 30 minutes. Stir in the kidney beans, chick-peas, dill and lemon juice and cook for another 15 minutes. The eggplant peel should be tender. Stir well and taste and adjust seasonings. Serve immediately with brown rice and lots of shredded cheddar cheese.

This recipe is adapted from the Silver Palate Good Times Cookbook which says, “This vegetable chili is just as lush and spicy as those with lots of beef and pork.”

Winter Wonderland in Paonia, Colorado

Last week I talked about how we had been having 1-3 inches of snow every few days for about 3 weeks. Now I know you think heavy snow is normal for Colorado, but that is really only true in the mountain areas. Most of the state is semi-arid plains so we get very little precipitation including snow in the plains areas, normally.

The very next day, we had about 10 more inches of snow! Our property along the road is bordered by large blue spruces that captured much of the fallen snow because it was so cold. To me the trees are at their most beautiful when snow frosted.

My daughters Laura and Mary realized they needed to "plow" the heavy snow off the trampoline before it gave way to the weight. Sadie, the dog, mostly wanted to help by playing joyfully in the deep snow, but paused long enough to pose for this picture with Laura.

Laura, my photographer daughter walked around the neighborhood and got some more pictures the next day. This is a picture of Mt Lamborn, near our home. It dominates the local area.

Around the corner from us is a beautiful log home with a split rail fence in front. Laura capatured the snow depth before it could melt off. It has been so cold, I am not sure if it is melted off yet or not.

Around another corner of a long country road in the other direction are some huge hay bails to feed the livestock. We live on one acre so we don't have any hay or outdoor animals, yet.

What has winter been like around your town lately?  Could you use some Chili Chasing Chili Recipes to get warmed up.  I have gathered all my Chili Recipes together in one place.

How do you use your Bosch Universal?

Here are some ways I use my Bosch Universal other than kneading bread. (This does not include the use of optional attachments.)

You can use a Bosch to:

Make your own healthy salad dressings
Puree tomatoes
Make cookies ( use batter whips, cookie paddles, or dough hook)
Mash potatoes
Puree cooked beans, lentils and split peas for soups, sauces, and dips.
Make bread crumbs
Crack Grain
Chop up nuts
Mix meat loaves (use batter whips or cookie paddles)
Prepare pesto
Prepare hummus
Prepare salsa
Mix cakes and quick breads
Whip cream fast and easy
Beat egg whites to the stiff peaks stage for meringues, etc. (Quick and easy)

Read all the comments below for countless other way to make use of your Bosch Universal Plus in your kitchen including making playdough!

Bread Baking Problems and Solutions

Bread Baking Problems and Solutions - Here are pictures of bread baked by me in our 8" bread pans. It makes excellent sandwiches that hold together. I used Marilyn's Famous Whole Wheat Bread Recipe.

Q. How do I get my bread to be suitable for making sandwiches?

A. There are three basic principles for making bread good enough for sandwiches.

1. Add 1/3 to ½ cup vital wheat gluten to a 2 loaf batch of bread. Make sure the gluten is fully developed. Vital gluten makes the bread softer, moister and it rises better.

2. Make sure you don't add too much flour – this leads to dry, crumbly bread when it cools. The dough should be smooth and elastic and a tiny bit tacky, not dry when shaping your loaves.

3.Don't over rise the bread – coarse texture leads to crumbly bread.

Q. Is it really cheaper to make homemade bread?

A. Cost isn't the only factor to consider when determining if bread baking is a good thing for your family. Consider the wonderful aroma in your home from home baking, and the superior nutritional value. I am glad that my homemade bread contains ingredients that I recogzine and I know how to pronounce them. Home baked bread has superior taste, and the fact that home made bread is very easy to incorporate into my routine is an added bonus. It is an added benefit to bless friends and neighbors with home baked bread.

Q. What is sponging and is it necessary?

A. Sponging is the process of allowing the yeast, water and a portion of the flour to be mixed together for about 15 minutes to activate the yeast. You could consider sponging a short, first rising. All yeast bread baking is flexible, however, and you can skip sponging and allow the bread to rise once or twice before baking. Be sure to get all the air bubbles out of the dough before shaping the loaves. Bread can rise just once in the pans before baking if you are running out of time. Conversely, bread can rise multiple times before shaping, rising, and the baking. Each rising period will improve flavor and texture. Be flexible and allow baking to fit around your schedule.

Q. I have some yeast bread recipes that do not call for fresh milled flour. How do I adjust the recipe?

A. I substitute cup for cup, whole grain hard wheat flour for all purpose flour in yeast bread recipes that appeal to me. The only adjustment I make is adding some vital gluten so the bread will not be too dense or heavy or dry.

Q. Can I use my fresh ground flour for cookies, pancakes and muffins?

A. Use freshly milled soft wheat flour or pastry wheat for any baked goods that do not contain yeast.
Remember freshly milled pastry flour must be packed like brown sugar for accurate measurements. You can obtain more information about ingredients and how to use them.

Q. My bread doesn’t rise very well.

A. Whole grain bread will not rise as well as white bread, but if you have waited several hours and the bread hasn’t doubled in size, the problem most likely is the use of low protein wheat. Low protein means low gluten content. All wheat is not created equal, and premium wheat will have a higher protein content than less expensive wheat.

Use 1 Tbsp. vital gluten per cup of flour as a starting place.

Q. I have some older yeast and I don't know if it is still good. What do I do?

A. Proofing the yeast is a way to determine if your yeast is still good. If it isn't, your bread may not rise well. If you suspect your yeast is out of date or old, here is how to proof (test) the yeast:

Add 1 tsp. yeast, with 1/2 cup warm water (85°F) and 1 tsp. sugar. If the yeast isn’t bubbling up to the top of the cup within 10 minutes, replace the yeast.

Be sure to store yeast cool and dry. Use moisture/vapor proof containers.

The above information has been excerpted from A Beginner's Guide to Baking Bread ebook by Marilyn Moll.
Click Here to purchase this ebook for $9.95. You may also obtain this book complimentary with any purchase of $75.00 or more by request.

This ebook Includes:

* How to Select Ingredients
* Selecting a Grain Mill
* Selecting A Mixer
* Step-by-Step Mixing Instructions
* How to Develop the Gluten
* Tips for the Best Bread
* Lots of Bread and Roll Recipes
* Troubleshooting Guide
* The Two-Stage Process
Item #6059 $9.95

Step by step cinnamon Roll tutorial

Cold and Flu Remedies

When we get sick around here with the latest cold or flu we drink peppermint tea, ginger tea, and eat Mommy's Homemade Chicken Soup for colds and flus. The chicken soup recipe is basically my very popular, Chicken Barley Soup recipe with extra garlic, cayenne, and ginger to get the lymph glands flowing! I use fresh ginger and lemon juice for ginger tea and the soup. Here is how I make the teas and soup:

Ginger Tea

Chop up coarsely about 3-4 inch piece of fresh, peeled ginger. Simmer for 10-15 minutes in 3 cups of pure water or bring up to full pressure in a pressure cooker for 3-5 minutes and allow the pressure to come down naturally. Take 1/4 - 1/2 cup "ginger concentrate", add hot water, honey, and a squeeze of lemon to taste. Drink lots!

Peppermint Tea

We make peppermint tea using the cut leaves, about 1-2 tsp leaves infused with each cup of water. Add lemon and honey to taste, if desired . Drink Lots. We also make lots of hot boiling water in our air pot so we can keep making hot fresh cups of tea all day without reheating the tea kettle. You can also buy peppermint tea in bag form, but when we are sick we go through so much peppermint tea that purchasing the leaves in bulk is much more cost effective. I store loose peppermint in canning jars. One quart jar of bulk peppermint leaves costs about $3.00 in a health food store and makes lots of tea.

Chicken Soup for Colds and Flus
An effective traditional home remedy for colds and flus. I make a large pot of this chicken soup when we get sick. Garlic, ginger, and cayenne stimulate the immune system. Use as many of the ingredients as you have.

6 cup chicken stock (homemade bone broth is best)
2 cup diced chicken or turkey pieces, (optional)
5 or more gloves garlic, crushed
1/2 - 1 cup chopped onion
1" piece or larger of fresh ginger, peeled and minced
2 cup carrot rounds
1 cup celery, chopped
1 cup rice or noodles, cooked
1/3 cup flour
1/8 - 1/4 tsp. cayenne (optional)
1 tsp. thyme (optional)
1 tsp. savory (optional)
1 C. peas
salt and pepper to taste

Saute the onion and celery in 2 Tbsp olive oil until softened, add the garlic and ginger and saute another 1-2 minutes. Add the stock or broth, and the carrots and simmer until the carrots are tender - 15 to 20 minutes or 2- 3 minutes in a Duromatic at full pressure. Add salt and herbs. Mix 1/3 Cup flour with 1 cup cold water thoroughly so there are no lumps. Bring the soup to a boil, slowly add the water flour mixture while stirring constantly to lightly thicken the soup. Add cooked rice or noodles, and peas, adjust seasonings to taste. This soup is the perfect thing for helping to recover from colds and flus.