Martha A. Cheves's Blog, page 57

Herb Gardens Part 1

 

I've really considered starting an herb garden this fall so I've been doing some research to see what it requires.  Here is what I've found so far.

You must have a sunny window that received at least five hours of sunlight per day.  Most herbs come from the Mediterranean area so they need light to survive.  You have to keep your home between 60 and 70 degrees to create the best growing conditions.  For this I decided I could either use a baker's rack in front of my window or a window level table to grow my plants.  Plus, the window doesn't actually have to be in the kitchen.  I have a bedroom and living room window that get more sun than the one in my kitchen. 

Now I need to choose my plants.  Oregano, chives, mint, rosemary and thyme are the most commonly grown indoors.  I use a lot of herbs in my cooking but seldom use mint so the other 4 will work perfectly for me.  These can all be started from seeds but I'm impatient so the starter plants that I can get from the farmers market, local nursery and even some of the grocery stores are what I would opt for.  For your pots you must make sure they have drainage holes in the bottom so the herbs won't rot and keep a dish under each to catch any excess water.  Also make sure the container is deep enough to promote root development, usually 6 - 12 inches deep.  You can use a larger pot and plant multiple herbs in one container but I would suggest labeling them.  I would hate to add the wrong ingredient to a dish.  Also make sure you use the correct soil.  A store-bought potting mixture should work but if you're in doubt ask at your local gardening center.  The mix should be lightweight and drain well.

When preparing your pots put a 2 or 3 inch layer of potting soil into the bottom of the pot.  Gently place your plant(s) in the container.  Carefully finish filling in the potting mix, pressing it firmly around the plants.  Leave about an inch of space at the top to make room for watering.

Don't kill your herbs with kindness by watering too often and fertilize your herbs about once a month, making sure the fertilizer is labeled safe to use on edibles.  And once you start to see new growth, you can start snipping your herbs for cooking.

Non-Stick Spray

  

I'm really funny when it comes to cooking chicken.  When a recipe calls for cooked chicken I usually boil it to get the stock.  Two things come from this, besides my chicken.  #1 I don't like all the 'stuff' that boils out of my chicken so I wash it and even strain the broth before it goes into the refrigerator or freezer.  #2 I hate the film that it 'cooks' into my pan.  I normally end up filling the pan with hot water and detergent, letting it soak a bit before I scrub.  I use stainless steel pans, not non-stick. 

Well today I was getting ready to boil some chicken for a new dish I was working on.  Just before I filled my pan with water I decided to give it a spray with the non-stick.  I use it for everything but wasn't sure it would work when boiling my chicken.  What did I have to lose? 

It worked!  When my chicken was done, removed and my broth poured out I put my pan under the hot water and the scum from cooking the chicken just wiped right off.  One of the dreads in boiling chicken was just rinsed away.

Orange Juice

For years I wondered which orange juice to buy.  Some said pasteurized, some said from concentrate and some said fortified.  What is the difference and which is best?  Here is what I found out.

Pasteurized - Almost all supermarket orange juice is pasteurized (heated to a high temperature), increasing its shelf life and ensuring that the juice doesn't separate.

Frozen Concentrate Orange Juice - This is orange juice with the water removed.  When prepared according to package directions, it has about the same amount of vitamin C as not-from-concentrate juice.

From Concentrate - The water has been removed form this juice for storage, then added back in before bottling.  In terms of nutrition and price, buying a carton of OJ "from concentrate" is about the same as mixing it yourself.

Fortified Orange Juice - These varieties have added nutrients.  Most have calcium and vitamin D added.

Not From Concentrate - Just like fresh-squeezed juice, there’s no water, sugar, or preservatives added, only 100 percent pure premium quality pasteurized.

Now I know the difference and can make my decision knowingly.

Individual Meat Sections

This is too good not to share.
You can divide and store ground meat in a zip lock bag.
Just break off how much you need and keep the rest in the freezer for later. Great Idea!

Car Trash Tip

Cereal canisters make the perfect rubbish bin for your car.
The person who came up with this idea is smart in my book.

Pepper news

Peppers with 3 bumps on the bottom are sweeter and better for eating.
Peppers with 4 bumps on the bottom are stronger flavored.  I had read somewhere that those with 4 bumps were the ones you wanted for stuffed peppers because they would sit better in the pan but this flavor news is new to me.  Good to know.

Peanut Butter and Marshmallow Cream

I may be behind the times but what can I say at 63 and all of my kids grown.  Someone may have already come up with this idea and I just haven't heard about it yet. 

I was looking for something to snack on last week and found that I was out of my favorite peanut butter crackers.  I rummaged around the pantry until I spotted a jar of peanut butter and a container of marshmallow cream.  I started thinking and decided why not.  I like peanut butter and I like marshmallow cream.  How about putting them together to spread on crackers.  I mixed a little and gave it a taste.  Boy was it good.  I tried some on some butter crackers and the slight taste of salt from the crackers and the crunch of the peanut butter and the sweet from the marshmallow cream made my little snack crackers perfect.  I haven't tried it between bread yet but I bet it would be good toasted and could even take the place of peanut butter and jelly.  And if you check the calorie count of the marshmallow cream and that of jelly you'll find the cream wins out at about half. 

Give this a try and give the kids a taste.  I think you will all love it as much as I do.

Corned Beef - 1 pot meal

This is one of the easiest meals you'll ever make and it's so good.  It is something that needs to be done when you have some time but there is actually very little work and preparation involved.

You will need:

1 Corned Beef Brisket
potatoes
cabbage

Cook your corned beef according to the package directions which normally is done by covering it with water and boiling for about 45 minutes per pound.  When the beef is done, remove it form the pan.  Add potatoes and cabbage and cook until tender.  Replace meat to heat.  Add some corn bread muffins or rolls and dinner is done.

Comments :  This meal is so easy yet so tasty.  If you cut the potatoes into chunks you can add them along with the cabbage.  If you want your cabbage with a little more texture, add it about halfway through the cooking of the potatoes.  DO NOT ADD SALT.  Due to the salt content of the beef, you will not need to add salt to the potatoes nor the cabbage.  Also, you can add carrots and onions to this dish to add more flavor and color.  Plus, the leftover beef makes a great Ruben sandwich.  This is one meat that a little bit goes a long way due to its flavor so you can create a couple meals out of this one cooking.  I almost forgot, you can finely chop the leftover meat and potatoes and make Corned Beef Hash which is delicious for breakfast with an egg on top.

Yogurt - Greek or Not

 I found these questions and answers on a site for Grand Parents.  I love my yogurt and eat it daily so I thought I would share with those of you who love it too and maybe a few that don't but will after reading this.
Is Greek Better Than Regular?First off, Greek yogurt and regular yogurt have the same ingredients—milk and cultures. The difference is how the yogurt is made, explains registered dietitian Danielle Omar, M.S., R.D. Greek yogurt is strained, which removes the excess liquid and is responsible for its thick and creamy consistency.

In terms of which is better for you, Greek is the definite winner. Greek yogurt can contain up to twice the protein and half the sugar of regular yogurt, because the technique of straining the yogurt removes the excess sugar and concentrates the protein. A typical 6-ounce serving of Greek yogurt contains between 15-20 grams of protein, the same amount in 2 to 3 ounces of lean meat. (Regular yogurt has about 9 grams). Protein helps keep you fuller longer and may keep blood sugar levels from spiking if you have diabetes, says Taub-Dix. The CDC recommends that 10-35% of your daily calories come from protein. Women should get about 46 grams of protein a day. Is Yogurt with Added Fruit Healthier?It might sound healthy, but beware: many times the “fruit” added to yogurt is not real fruit, but instead, fruit-juice concentrates or artificial flavorings. “If it’s not real fruit, it may say something like ‘blueberry flavor’ or ‘natural flavor,’” says Omar. Read the label and steer clear of artificial coloring, flavoring or other additives. Your healthiest option if you want fruit and all the nutritional benefits fruit has to offer like cancer-fighting antioxidants and vitamins, buy plain unflavored yogurt and add your own fresh or frozen berries or other favorite fruit, advises Taub-Dix. Does Yogurt Really Help with Digestion? Can Eating Yogurt Help You Lose Weight? Is Yogurt Filled with Sugar? Find the answers to these questions by going to Grand Parents.com  

SippingTip

How to keep the straw from rising out of your fizzy drink can
This works!  And it's great to use when driving.