Move Over Campell's

Okay, so I really need to get better about posting on a regular basis - I miss out on a lot of good stuff.

If you have never cooked a chicken in a crockpot - do it!  It's comes out so moist and tender.  Since I'm about to start working full time, I'm searching for ways to make good tasting and healthy food even when I'm inbetween jobs and exhausted.  Cooking a chicken in the crockpot is definitely something I'll stick with, because I can get several meals out of it.  Here's the recipe I used (not really a recipe, but just some tips):

1 4pd chicken
Rinse and pat dry.  Line bottom of crockpot with cut up carrots and onions.  Pour in some chicken broth - about 1 cup - just eyeball it.  Rub chicken with a mixture of garlic powder, paprika, poultry seasoning, salt and pepper.  Cook on high for 1 to 1 1/2 hours.  Turn to low and cook an additional 4-5 hours.
When you take it out it will fall apart, so you kind of have to scoop it out.

Here's my meal plan:
Day 1:  Cook the chicken  - nibble on some if you're hungry!
Day 2:  Use 2-3 cups of the cut up chicken for Catherine's Chicken and Biscuits (I'll post the recipe soon) or Chicken Enchiladas from the "The Diet Rebel's Cookbook" ( I love their red enchilada sauce).
Day 3: Use leftovers to make amazing chicken noodle soup.

Okay, so now about the soup.  I had never made chicken noodle soup from scratch before because I was intimidated.  I mean, if you mess up chicken noodle soup, you're pretty lame right?  And can you really claim it's from scratch if you don't make the stock or the noodles?  Well, I am.  I was so pleased with my super easy soup that I think it will become a regular in my household (during the winter and spring).

Here's my "recipe":
2-3 cups shredded chicken (from crock-pot chicken)
3 or more cups chicken broth (eyeball it)
1-2 cups water
2 beef bouillon cubes (I know  it sounds crazy, but it's good! You can skip this if you want, but you'll probably need to cut back on the water then and add more chicken broth.)
Carrots and onion (from crock-pot chicken), sliced or chunky chopped
Peas (frozen) or chopped celery
Half a bag of egg noodles - or more if you want
Parsley (fresh if you have it)
Poultry seasoning
Touch of Pepper

I basically just eyeballed everything until it looked good.  I put it on the stove to simmer (covered) while I taught two lessons (so about an hour).  You could probably cook it shorter or longer without any problem - or use the crock pot - always a good choice.  It made 4-6 servings.  And let me tell you, it was dang good!  That's right, you heard me:  "Move over, Campbell's!  You're not needed anymore!"

Where's the Sting?

    I have one final word on stinging nettles:  fresh is always better.  After making my own tea and trying packaged tea, I can tell you that tea you brew yourself both tastes better and seems to have stronger effects.  However, when I was out of fresh stinging nettle and desperate for allergy relief, I still found a good amount of help in the packaged tea.  I just MUCH prefer the fresh tea.  I think it's out of season now - so sad.  I'll still keep my eye out for it.
   Glad you're all sharing the little tidbits I share - that's what this is for!

Farmer's Market! Oh, How I Love Thee!

  I had one of the best mornings of my life yesterday and it wasn't because I won a million dollars, but because I finally got to go to the farmer's market.  I screamed with joy (literally) in my car when I saw it.  Thanks to my dear friend Dawn who came with me and supported my silliness.  It's asparagus season, and now that I know how labor intensive growing asparagus is and how short the season is, it is just even more precious to me.   I was happy to get asparagus, stinging nettles, farm fresh eggs from free range chickens, bread, rhubarb jam, Ohio maple syrup, and two beautiful hanging plants.

   Now, you might be saying, "What the heck are stinging nettles?  Well, they are a plant that has great medicinal properties.  I heard about how they help with sinuses/allergies because they contain natural antihistamines.  I had even bought some packaged tea last year, but let me tell you, the fresh tea is so much better.  I could hardly stand the packaged tea and I have to say that I sort of like the fresh tea I am sipping right now.  Disclaimer:  I am often teased for liking things that taste like grass.  However, you could add some local honey, which can also help with allergies.  I'm just drinking it plain.    The crazy thing is that I can honestly feel my sinuses opening slightly  - and I didn't even know I was congested right now!  It's easy to make the tea: just boil water, pour it over the leaves in a glass bowl and steep for several minutes.  Then strain and enjoy!  Make sure you use tongs or something as you don't want to touch the leaves and get "stung."   Thanks to the wonderful young Amish farmer who gave me the recipes and so much of the wonderful food.  

    Here's a picture of my loot from the market (the stinging nettles are in the ziploc bag):  Can't wait to go back again!

A Green Recipe from My Friend, Jill

I desperately want to try this recipe for Kale chips - let me know if you get to it first!

http://travelinghorns.blogspot.com/

Book Review and Food Storage

    I sadly could not go to the Farmer's market yesterday as I forgot that I had a seminar from 9-2, which is exactly the hours of the farmer's market.  However, "The Diet Rebel's Cookbook" arrived today (actually yesterday I guess) and I have poured over it for two hours now.  It has fabulous ideas.  It is definitely not for the faint of heart as these young women are hard core, but anyone can take bits out of it that will vastly improve their eating lifestyle.  I have already learned a lot from it (and I thought I knew so much!) and am excited to learn more over the coming months.  They have a website at www.getrealwithfood.com that's good too.
    I've studied the books food-storage list and have adapted it to our needs.  You can do the same.  I have some of this already and will be adding to it all summer and fall.  A lot of it I plan to get when in season and prepare myself.  I also plan to get as much meat as possible from local farmers.  Other things will come from Costco, Emergency Essentials or Nature's Bin health foods store.  I'll give you details throughout the spring/summer.  Here is what I've come up with for us (sorry the spacing got a little crazy when I copy and pasted):

  

STARTER  6-MONTH FOOD STORAGE LIST for 2

Water

20-gallons per person (at least) for a two-week supply

Organic Grains/Seeds

Rice (brown or white)              10lbs

Old Fashioned Rolled Oats      25lbs

Tinkyada/Other pasta              20lbs

Sprouted Wheat Flour              25lbs

Spelt/Kamut                            25lbs

Raw Pumpkin Seeds                 2lbs

Organic Beans/Legumes

Kidney Beans, dry                 20lbs

Black beans, dry                   15lbs

Whole green peas, dry            3-5lbs

Healthy Sweeteners

Dehydrated Cane Juice (Sucanat)15-20lbs

Honey, raw and local               2-6lbs

Real fruit jam                           4 jarsx10oz each

Chocolate chips             3x10 oz each/ 2-4lbs

Organic Healthy Fats/Oils

Real Butter (freeze)                 8lbs

EVOO                              1 gallon/8lbs

Virgin coconut oil           16lbs

Organic Fruits

Applesauce, unsweetened      3x47 oz each/8lbs

Peaches, canned in juice         8x15oz each/8lbs

Pears, canned in juice             8x15oz each/8lbs

Pineapple, canned in juice      3x20oz each/4lbs

Blueberries (freeze)                4-6lbs

Other berries (freeze)             2-4lbs

Organic Vegetables

Tomatoes, diced/pureed         8x28oz each/13-14lbs

Tomato sauce (canned or frozen)8x15oz each/8lbs

Green beans (canned or frozen)8x15oz each/8lbs

Chopped potatoes (dried)        4-8lbs

Chopped onions (dried or frozen)4lbs

Salsa                              3x17oz each/3-4lbs

Pumpkin puree              3x15oz each/3lbs

Tomato paste, canned             6x3oz each/3lbs

Sliced carrots, dried                2-5lbs

Chopped green sweet peppers         2-4lbs

Chopped broccoli, frozen        3x10oz each/2lbs

Chopped broccoli, dried          3 #10 cans

Sliced celery, dried                  2 #10 cans

Grass Fed/Pastured Meats

Whole chickens              2x6lbs each/12lbs

Ground beef/bison                  8lbs

Boneless chicken breasts        6lbs

Pot roast                        3lbs eachx2/6lbs

Canned Chicken             6x12oz each

Canned tuna in water              6x4.5oz each

Bacon                             2-4lbs

Sausage                         2lbs

Organic/Grass-fed milk products

Powdered Cow Milk                 3x12oz each/2-3lbs

(or Meyenberg Goat milk)                                             

Cheddar Cheese            6x12oz each/4-5lbs

Cream cheese                         3x8oz each

Spices

Sea Salt                          6lbs

Chili Powder                            .5lbs

Onion powder/diced               .25lbs

Ground cumin                          .25lbs

Ground Cinnamon                   .25lbs

Garlic Powder                          .25lbs

Dried Thyme                            .25lbs

Dried Sweet basil           .25lbs

Dried oregano                         .25lbs

Dried parsley flakes                .25lbs

Ground paprika              .25lbs

Red Pepper Flakes                   .25lbs

Black pepper                            .25lbs

Other

Chicken broth                          8x32oz each/15lbs

Beef broth                      6x32oz each/12 lbs

Apple cider vinegar                 1/4 gallon

Pure vanilla extract                 1x16oz

Cacao/Cocoa powder              1-2lbs

Baking Powder               ½-1lb

Baking Soda                             ½-1lb

Cornstarch                     .5lb

Yeast                   

    

Countdown to Farmer's Market: T-8!

          

             I am so excited that the farmer's market at Crocker Park opens next Saturday.  Yes, I plan on getting up and heading there before I go to class in the morning.  I know there won't be my favorite green veggies, but there might be some great bread or something of that sort.  Plus, I've just been waiting for local food for so long that I can hardly handle it!

            My husband shocked me by suggesting that we use part of our tax refund to beef up our food and water storage.  I totally agree.  With the devastation in Japan and the craziness in Libya, I think we're all weary of leaning to heavily on Wal-mart.  In fact, as I was looking through the Emergency Essentials catalog tonight, I saw that half of there inventory is unavailable due to a lack of supply from Mountain House (one of there main suppliers).  When the food storage suppliers run out, you know you better become self-reliant.
            As I was searching the web for some great advice on food storage, I found this great blog  at gettingrealwithfood.blogspot.com.  The author has put out a cookbook in which she includes her "real-life food storage" list.  She's all about health and not fads, so you better believe I ordered that book from Amazon faster than you can blink.  The book is called The Diet Rebel's Cookbook.  I'll be sure to post a review later.

            It's been a rough winter.  I'm used most of the veggies I stored in the freezer, but sadly neglected some.  I'm yearning for flavorful tomatoes and zucchini.  I drive past Farmer Tom's house everyday and look longingly at his little stand to see if there are signs of life: right now it's filled to the top with chopped wood.  I bought a bike pump to get my bike ready for blueberry picking (in July!).  I bought a big pot to put my tomato plant in and I'll be buying a strawberry pot for herbs soon.  I plan to be organized and frugal and store a ton for next year.  I can't wait to save money on grocery bills.
             Anyway, I've tried to continue to be somewhat of a locavore by shopping at local retailers whenever possible.  Tonight, my mother-in-law through a bridal shower for my friend, and I got the dessert tray from a local Avon bakery:  Carriage House on Detroit Road.  Go check them out and give the two nice old ladies some business.  The fig bars are amazing and their chicken salad is apparently the talk of the town.

Coming Out of Hibernation

              Well, the sun is beginning to shine and I'd like to believe that we're nearing the end of winter.  Of course, in Cleveland, you get tastes of winter all the way up 'til May, but I'm still optimistic.  I've run out of just about everything that I put in the freezer from last summer and my daydreams are floating more and more often to the farmers' market.  Two more months to go.  I can't wait!  I haven't posted much during the winter, but when the spring comes, you won't be able to shut me up!  Here's one little anecdote to think about as you begin giving up all those comfort foods you've indulged in during the cold months:

"The truly healthy alternative to that chip is not a fake chip; it's a carrot." 

- Mark Bittman