Good Gravy!

Since Thanksgiving is approaching, I wanted to share with you my favorite vegetarian gravy recipe.  It's quick and easy to make and delicious too!

Here are the basics:

1/2 c. flour

1/4 c. nutritional yeast (from the health food store)

1/3 c. oil

1 1/2 c. water

3 Tbsp. Tamari

salt & pepper

Toast the yeast and flour until you can smell it.

Add the oil.

Cook and stir till bubbly.

Add the water and Tamari.  Whisk.

If it's too thick, you can add a little more water.

I LOVE IT.  Tastes like chicken (gravy).

Makin' Ginger Tea

Ginger tea is very easy to make, and is great for easing the pain of CRAMPS!

First, if I really do have cramps I usually take about 4 ibuprofen as a backup plan, then prepare the ginger.

 

You'll need some fresh ginger, a pan, and about 4 cups of water.  Ginger is really easy to peel by simply scraping it with the back of a teaspoon.

Peeling the ginger.

For the 4 cups of tea I'm making, I only need a small amount of ginger.  It will be quite strong.  In the photo above, I'm only using the nub on the end, not the whole thing.  

The rest I will store in the fridge (or freezer if I'm not going to use it for awhile) in a ziploc bag.  Only peel what you need.

Slice the ginger thinly.

Slice it up as thinly as you can.  I don't know if it matters whether you go with or against the grain, but you'll notice that one way is easier than the other and the ginger will feel quite fibrous under your knife.

First boil the water, then add the ginger pieces.  

You can lower the temperature at this point.  

Put a lid on it and simmer for 20 minutes.

Strain the tea.  Discard the ginger. 

It's done!  I like it just plain without sweeteners, but go ahead and add honey or sugar if that's your thing.  Lemon is nice too.   Enjoy!

Don't worry--if you're a boy and don't get the cramps, or you're a girl and don't have the cramps at the moment, the tea still tastes good.

All-Purpose Cleaner

This is a recipe from a Reader's Digest book called "Homemade:  A Surprisingly Easy Guide to Making Hundreds of Products You Would Otherwise Buy".  It's a really awesome resource and covers everything--literally everything.  Here is the link to amazon to check out the whole book:

http://www.amazon.com/Homemade-Surprisingly-Hundreds-Everyday-Otherwise/dp/0762107537/ref=sr_1_2?s=books&ie=UTF8&qid=1286486471&sr=1-2

I have been making this "All-Purpose Disinfectant Cleaner" for awhile now, and I LOVE it!  I used to use tons of 409 spray and Mr. Clean, etc. but haven't bought any of those since I started using this one.  Plus, I realize now just how "soapy" those other products feel and the residue they leave on everything.  

I've been really happy with the way this works, feels, smells, etc.

To make it you will need:

a spray bottle

a funnel

Borax

Washing Soda

Lemon Juice

Vinegar 

It's super easy--and YES, I actually make this and use it to clean both kitchen and bathroom.  Here's the recipe:

2 tsp. Borax

1/2 tsp. washing soda

2 tbsp. Lemon Juice

4 tbsp. white vinegar

3 cups hot water

Ta-Da!

Shake it up to make sure all the powders have dissolved, and you're done!

Now, if you're like me, you're also going to use your fancy labelmaker to make a label so that you know what the heck is in the bottle.  At my house it actually is kind of important, since I have an identical bottle containing homemade window cleaner.  True story.

Happy (healthy) Cleaning!

How to REALLY sew on a button

At my best friend's request:  You should do a blog about how to sew on a button!  (Even though she knows I'd sew on a button for her in a heartbeat!)  It's a really good skill that sometimes I forget not everyone knows how to do (properly).  I am sure there are more ways people have found to accomplish this goal, but this method has served me well.

I can honestly say that I've never had to sew on the same button twice thanks to this technique. 

I'd like to credit my high school Home Ec teacher--Mrs. Lisa "There's a Method to my Madness" Tapper for this one.  She taught me about the THREAD SHANK, and is one of the few really useful things I learned in high school(!) and now I'm passing it on to you.  For free.

Mrs.Tapper also used to recommend that we rip off the buttons on every new garment we bought, just to take the time to put them on properly.  If we did that right away, we'd never need to fix a button.  Ever.  She was totally right.  Not that I actually DO that.  Come on.  I'm not THAT proactive.  

  

Here's how to fix the button that falls off because it was poorly attached to begin with or because the thread breaks and the rest of it unravels:  (this is different from the button that comes off because the fabric rips, that is more about "patching" than buttoning.)

It's going to be hard to see what I'm doing here, so I'll do my best to explain.  First pull out the broken threads.  You will most likely be able to see the actual needle holes from where the original stitching was.   Thread a needle using a double strand of thread.  

A good tip to any hand-stitching chore is to never use a length of thread that is longer than the length from your wrist to your armpit.   The reason for this is that it is inefficient.  You want to be able to make a stitch with one fluid motion.  Also, long strands of thread can tangle more easily.  That sucks.  Sorry, back to subject.  

Once you know where your button goes, secure the thread by inserting the needle into the top hole from one side of the button and out the bottom hole from the other side.  In other words, if your button looks like this : : you will be starting the thread by pulling through either like this / or like this \ depending on whether you're right or left-handed.  (Like making half an X)  Do whatever feels comfortable for you.   You do not have a knot or anything tied to the end of your thread.  Just pull it through the holes until you have a short, manageable tail sticking out--like an inch long is plenty.  

Next, gently put the needle back through the same holes in the same order that you did to begin with.  Pull gently and notice that you've created a loop with the thread.  When the loop is cinched up to an inch diameter or so, put your needle through center of the loop and pull the whole thing snug.  There.  You have secured your thread.  You do not need big chunky knots. 

Now, begin the process of stitching the button on by bringing the needle up from underneath the button into one of the TOP holes and back through (from the front side of the button) the lower hole going all the way through to the back side of the fabric.  Repeat on the opposite side.  Keep alternating sides at least 4-5 times.  End with your needle sticking out the back side.

Get ready for the shank.

This is the part that makes this button technique super secure.  The thread shank.  You may have noticed on your other garments how other buttons are sewn on.  It is mostly done by machine, and just secure enough to last one washing.  The thread shank supports the button, holds it above the fabric, keeps the threads from breaking and/or unraveling.

Bring the needle up from underneath by sticking it through below the exact center of the button in between your stitching. So, in other words, imagine that your button is a table top, and the stitches that go through the holes are the legs of the table.  You are inserting your needle as though you are coming up from UNDER the "table".  Angle the needle so that you are pulling it straight upwards.  If your button is a clock, your thread would be twelve o'clock.  With a snug thread, start winding it around the base of the button, wrapping your stitches.  Wrap it at least 10 times.  You have just made a thread shank.  Insert your needle into the center of everything and pull through to the back.  

Repeat the same process of the stitch and loop that you used to secure the thread at the beginning, except loop it through and pull it snug twice.  Then I slip the needle under the stitching one last time, and snip the thread close to the fabric.  That's it.  

Simple and secure.  

Shanks a lot!

Roasting Peppers

To be honest, I like growing peppers in my garden because they are beautiful.  I have a very compact garden too, so I can't be one of those people who plant a whole "row" of green bell pepper plants.  I actually hate the taste of green bell peppers anyway, and I think they ruin every dish they come into contact with, so that's not going to happen.  Just my opinion.  

That being said, I really do like the color and heat of other sorts of peppers (except jalapenos, which I have been known to joke are the "white trash of peppers".)

Peppers from my garden

Here are the peppers from my garden (along with 4 jalapenos--"WTPs" from a co-worker's garden--no offense.)  I have from left:  chilis, mexibells, anaheims, and bananas.  Of the bunch, the skinny ones "chilis" are the hottest, the banana peppers are the mildest. 

I decided that since I have so many peppers right now, and the garden is nearly finished producing, I'm going to roast these and freeze them for later use.  It's nice to just add them to dishes later, and the roasting helps give them a sweeter taste.  

It's the same thing I would do to cook with a fresh pepper, but I'm saving myself the time later on.  Plus, I like being able to use something home grown in the middle of winter.  

Step 1:  Wear gloves!!!

Seriously.  

Wear gloves when working with any hot peppers. 

It doesn't matter if they are habaneros or banana peppers, the oils are very difficult to wash away and can seep into your skin and cause a lot of discomfort.  Or, if you wear contacts like me, putting them in/taking them out with peppers on your hands feels like fire in your eye.  There's a reason pepper spray works.

Just wear the stupid gloves, OK?

Slice the peppers lengthwise.  Scoop out the seeds into the trash or a garbage bowl.  Another warning:  you can breathe in the capsacin particles.  You will know it when you do.  Just don't stand over the bowl and inhale and you should be fine.  My bowl got pretty full since I scooped out so many peppers, so the air got pretty hot.  I opened up a window for extra ventilation.  That helped.

Now that I have all of the peppers scooped out, I'm ready to roast them.  I could do them separately, but I am going to just mix them together.  It's a pepper medley.  So pretty.

I put them on a lightly oiled pan.  I used grapeseed oil, but use any oil you like.  

The oven should be at 350 degrees.  I also drizzled a little more oil on the tops of the peppers.   In order to flatten out the cupped-shaped mexibell peppers, I just cracked them open like I was opening a book and laid them on the pan.  

I started everything skin-side down.

Roast for 20-30 minutes at 350 degrees, then turn over and continue for another 30 minutes.

Look at how pretty they are!

Finished product.

After the peppers have cooled, I put a pepper mixture into these little "snack" size ziploc bags and store them in the freezer.  

When I'm cooking and want to add some heat, I get out one of the baggies and just chop up what I need and put the bag back in the freezer.  I have plenty to last me all winter long and never had to make boring old salsa!

Makin' Saltine Crackers!

Homemade saltine crackers are super easy to make and VERY delicious (because they're mostly butter).   

You seriously can't screw these up, because even the weird thick ones are excellent.  I made these the other night when I really craved homemade bread, but didn't have the time to raise a yeasty dough.  Seriously, this is as easy as making cookies.  Cookie that taste like crackers.

I got my recipe off the internet, there are a hundred out there to choose from.  

Saltine Crackers

4 c. flour

1 tsp. baking powder

3/4 c. shortening (I use butter)

1-1/2 c. milk

First, mix the flour, baking powder and butter as if you were making a pie crust.   I probably should use one of those pastry blender things, but I don't have one, so I just use a sturdy fork and smash up the butter into the flour.   I keep it up until I can't really see the butter chunks anymore. 

I make a little well in the center of the dry mixture and slowly stir in the milk.  Then I keep stirring it until I can form a little ball of dough.  Knead it just a little bit to make sure it's mixed well, but there's no need to go crazy like you're kneading bread.

Cut your ball of dough into 4 pieces.  Roll one of the balls very thin--1/4" to as ridiculously thin as you can get it--and cut with a cookie cutter, knife, or a pizza cutter.  Place the pieces on an ungreased cookie sheet.  Prick with a fork (I like to make cute patterns on the crackers) and sprinkle with sea salt or poppy seeds or whatnot.  

While you are baking the crackers, put the remaining dough in the fridge to keep it cool.  It will make rolling it out easier when you're ready.

I have a heart-shaped multi-cutter that I bought online specifically for making these crackers.

Bake at 375 degrees until golden brown.  

Depending on the thickness of your crackers, that's anywhere between 10-20 minutes.  

You can turn them if you want, but it's not necessary.  They're so small, it's kind of a pain to try to turn them all over.  They will still get brown on the tops whether you turn them or not.

golden brown!

As with the dog biscuits, I like to shake the pan to help determine done-ness.  

When they rattle around on the pan and the tops and bottoms are golden brown, they are done.  I let them cool on the pan.

No matter the size or shape, they're AMAZING!

Shown above are 3 of the infinite possible outcomes:  the ones on the left utilized the heart-shaped cutter, in the center are the results of the pizza cutter (those turned out thick!) and the ones my husband cut out on the right which are super thin--he is so much more patient than I am.  The point being that none of these are superior (except his) and they all taste spectacular.  His technique depends on adding flour to the dough as he rolls it, resulting in a really thin crunchy/crispy cracker which is great (if you like that sort of thing).   

Fabulous.   Makes a pretty big batch, too.

I would rather eat twelve or so of these than any cracker made by elves, that's for sure.

Alfalfa Sprouts

I started making my own sprouts back when we lived in Boone.  I had asked the grocer once when they would be getting sprouts in since they'd been out of stock for what seemed like forever.  The guy was really rude and told me that if I wanted to buy a whole case, then he'd order some.

I happen to LOVE sprouts, and will eat them on most anything, but I have a really hard time eating a whole container of them before they spoil.  So, what I do is make small batches on a regular basis.  They take about a week and are VERY easy.

You can go to the health foods store and purchase special jars to use for sprouting if you'd like.  They have special mesh lids that screw on to allow for rinsing.  I just use a regular Wide Mouth jar and some mesh that I actually purchased at the fabric store on clearance.  All you really need is something that water can pass through.

A few spoonfuls of spouting seed will make a LOT of sprouts!

Get sprouting seed from your local health food store.  Alfalfa sprouts are shown, but there are other varieties to choose from.  One of my faves is the "sandwich mix" that contains broccoli, alfalfa, and radish or something like that.  The mixed ones end up looking very pretty and the radish is spicy and delicious!

Measure a spoonful or two into the jar.

You don't want to use too many of the seeds, no more than can cover the bottom of the jar.  

Mesh--several layers, and lid.

Half-fill with water.

One the FIRST day, go ahead and let them sit overnight in about a 1/2 jar of water.  The next morning, pour out the water.  You don't need to do anything to the mesh or the lid, just leave it in place throughout the whole process.

Rinse the seeds well, and pour out the water.  Roll the jar around until most of the seed have stuck to the sides of the jar.  Rinse and repeat the process at the end of the day, and every morning and evening until you've got sprouts.

You should start seeing some growth in a day or two!

When you see green, give it some light!

After 4 or 5 days, you will start seeing some green growth.  Hopefully you have kept up the rinsing.  Up to this point, sunshine hadn't really been necessary, but get it into the sun as soon as you see green and you'll soon have a lush crop!  Yum.  

After a final rinsing, I like to put them out on paper towels to make sure they are nice and dry before I put them into a container in the fridge.  

You can also leave them in the jar, but I don't like to have to stick my hand down in there to get them.  I guess I could use a fork, but whatever.