Tuesday, October 13, 2015

Coconut Chicken Curry

This has been added into our dinner rotation.

My hubby could eat Chinese every night, I could eat Indian every night. (Okay, for like three nights.)

Here's the link.

This recipe could be converted into a slow cooker recipe, orrrrrr...
...if you're in a hurry.

Friday, October 9, 2015

processing wild game - tutorial

Moose!  It's what's for dinner...

So if you have wild game meat to process, here is one way to preserve it.

Bottle it!

Big surprise coming from me right? 

Moose has less of a gamey taste than deer or elk so that's nice and bottling it makes it so tender that it almost melts in your mouth. That's why after a few choice cuts of steak, we (hubby) cubed almost all of it and it went into bottles. We saved some for jerky of course. 


Here's a tutorial for you who want to try this...

*Warning* graphic raw meat photo's.

Proceed only if you can handle looking at raw moose parts.

Okay, this first set of Photo's are of the hubby separating the muscle groups. This is of a moose hind quarter.

Okay, did ya get that?

Yeah, me either... 


Next for cutting the meat into cubes. 

Take fat and sinew off.

Then slice it.

Then strips.

Then cubes...

 And more cubes...


And more cubes...

 Next, add 1 teaspoon salt (and we added 1 teaspoon beef base also) to the bottles (sorry no pics of that) and fill clean hot bottles with cubed meat. 
That's it!!! Nothing else goes in. Just salt and meat! Quite possibly the easiest thing to bottle to date. ;)

boiled lids

Bottle rims are wiped with a clean wet cloth and the lids and rings go on tight and into your pressure canner.  Add three quarts of water and 1 cup of white vinegar to the canner.
Trust me, if you don't add white vinegar you'll have terrible hard water encrusted on your bottles that will take forever to remove.

Just add it. :)

Put filled bottles in.

Put lid on and turn stove on high until it reaches the required pressure.  We are at approx 5900 feet in elevation where we live so we stayed at 15 lbs of pressure for 90 (count 'em 90) minutes.

Cue Jeopardy music...

...for an hour and a half.

You will have to monitor your pressure gauge and adjust the temperature of your stove. We started on high of course and ended on 3. So this isn't something you can walk away from and forget.

After 90 minutes in the pressure cooker canner, you turn off the heat, remove from heat, let pressure come down to zero before taking pressure weight off and then taking off lid. You do NOT want to try and hurry the process of cooling (trust me) as it could result in loss of liquid in jars, broken ear drums (just kidding) (kind of) or steam burns. Just go sit, put your feet up and relax while the steam escapes little by little until the pressure is nil.

There, isn't that gorgeous!?

Dinner ideas are practically endless now. 

Baked Potato Topping

The list goes on and on.

It's really delicious and tender, tender, TENDER.
I can't say that my family liked it, but what I can say
is that they LOVED it!!!
I'd dare say it's better than beef...
...it's what's for dinner.

Here's a link to the Idaho Extension office website to answer any further question you might have about time, pressure, elevation etc.

Sunday, September 6, 2015

Veggie noodles! Who knew?

So we are still eating low carb...
We haven't fallen off the wagon...

... yet.

Have you seen the Veggetti thingy at the stores in the "As Seen On T.V." section?

Well if YOU are on a low carb diet like WE are or are on a veggie based diet, or are on a eat-your-veggies-in-a-most-pleasing-way diet, you might want to give this a go.

Orrrrrrrrrrr are on a trick-your-kids-into-eating-their-veggies diet...

Ok, I'm done.

Anyway, no, I'm not being paid to promote this product. I suppose no one from their company will ever see my little blog, but for the few of you who read this, just know that if you've been wanting to try this...dooooooooo iiiiiiiiiiiiittt.

Of course it helps that we have a master chef on staff, but still the veggie noodles that come from this little device are so fun, healthy and yummy.

It occurs to me that I was the only girl in the house helping as we had one big teenager boy slicing and dicing turkey breast, one medium sized "ten-ager" boy employing the veggie noodler, the biggest boy cooking it up and one mom overseeing the whole thing. 

4 Turkey breasts sliced and diced
3-4 veggetti'd zucchinis
2-3 veggetti'd carrots
1 cup mushrooms
14 oz can baby corn
1 thinly sliced onion
1 cup raw spinach
2-4 teaspoons minced fresh garlic
1 teaspoon grated fresh ginger
2 tablespoons sesame oil
3-4 tablespoons good quality soy sauce

In a hot wok, sautee two teaspoons of fresh garlic. When garlic is caramelized, add turkey (or chicken) and cook until done. Remove meat from wok and add thinly sliced onions and caramelize (takes about 2-3 minutes), then add the zucchini veggetti, carrot veggetti, mushrooms grated ginger and baby corn, and cook for about 3-5 minutes. Add raw spinach, give it a few turns until it's just wilty and then add it all back to the meat and serve. 

 Of course, this was all "to taste", so if you try this recipe, keep that in mind and adjust accordingly.

Now we feed 7 mouths in our family and this meal disappeared in no. time. flat. and there were no left overs. This may or may not have something to do with it being Fast Sunday...
 There were 14 thumbs up, NO complaints about eating ones veggies, (only a lively discussion about the slimy properties of mushrooms--despite their vitamin D content) and rave reviews about the meal. 
Good times, my friends. Good times...


Oh and did I mention that there is weight being lost in this house? Yeah, there is...

Friday, September 4, 2015

DIEt time

So we're trying something new at our house, It's called "watching what we eat."

Sucks, but the doc told the hubs to eat a low carb diet until he got blood test results back.

Kind of a perfect summer garden meal. Especially if you live in Mormon country and have mysterious zucchini show up on your door step, or in your car while you're at church... hahaha. No, but seriously...

Wednesday, August 19, 2015

Sunset, Sunrise

Idaho is having lots of fires and even though there aren't any really close to us, the smoke has made it's way over to our little valley. And it has settled in.

Makes for some beautiful sunsets and sunrises.

Not that Idaho needs smokey hazey air to have beautiful skies...

Tuesday, August 4, 2015

Vintage Treasure

So when we moved to our "ranch", there were a few vintage treasures here for us.
One of them is this ladder...

Finally, today I texted from the other room asked Braylan our ranch hand to go fetch it from the shed and after I broomed it off, vacuumed it off and hosed it off, it is ready to be part of our vintage inspired ranch decor.

The wall it is leaning on is still a work in progress, but everything right now really is.
Thankfully, there are two more ladders out there for any more decorating, and you know, in case we
need to climb up one.


Wednesday, July 29, 2015

Friday, June 5, 2015

Meanwhile, back at the Ranch...

As we were reading scriptures as a family tonight I saw the most beautiful lighting of our view from the setting sun. I wanted to abandon scripture reading and go take photo's but didn't.

I withstood the temptation and figured that God would make it even more beautiful or I would capture something just as great another time.

Thursday, May 21, 2015

magnetic storm

Ok, so in our new place, double wide haven--yes, I'm queen of my double wide trailer, we have a small kitchen. When I say small, I mean small. Really small.

So I've been all over the internet trying to come up with ideas to make it all work. I mean, we're kitchen people! Have you seen my blog?! I have canning equipment up the wazoo, Dutch Ovens and cast iron pans galore. Two slow cookers, an electric griddle and frying pan. Mixers and blenders and choppers oh my!  I have three boxes of spices people. And I'm talking full size boxes. Full size. Did I tell you that I have five (5) different kinds of choppers? Those are the ones I can think of off the top of my head! I might have more somewhere. In a box that hasn't been unpacked yet--BECAUSE THERE IS NO ROOM TO PUT THEM IN MY KITCHEN.

So. In my realization that I have five different kinds of choppers, I thought to myself, "ya know, all I really need is a knife and a cutting board." "I don't have the room for five different kinds of choppers." "Well, at least not four." "Downsizing is GOOD."

Enter, fridge knife magnet. Excellent idea! Free up counter space from my knife crock AND cupboard space from my three choppers!

Where does my mind go always? DIY. Do-it-yourself. Always.


Pretty good idea in theory, but in my naivete, this is what happened...

And then this happened...

Tuesday, May 12, 2015

tin can flowers

On a glorious Saturday in March, my BFF Jaeme and I went shopping and to lunch.

Now when I say BFF, let me assure you that many people claim her to be their BFF. She's possibly the best giver and event rememberer, romantic, tea party thrower, pink loving, proper (sorry about the word rememberer), smart, girly girl I've ever met.

Best memory is one time shopping with Jaeme we walked through the store (probably the mall) and picked out what we just knew the other would love and said, "This reminds me of you, if I had the money, I'd buy it for you." This told us that we knew each other so well that we knew what the other loved and we'd say "awe, THANK you, I do love that" and has been a staple of our friendship ever since.

So when we were shopping in March, we both picked up a few things "we couldn't live without" and of course left much there that we wanted, but didn't need.  One of those things was a brightly painted pink and purple tin can flower.  Jaeme ran her hand over it and said how much she liked it, but left it there.

In my mind, like so many other millions of times, I thought, I can make that!

And so for my BFF, here are your flowers. They don't look exactly like the one at the store, but it's my take on it with a little Mary Englebreit thrown in.

And for all the rest of you who want to give it a go, here's a picture tutorial.

  So what you're gonna do is...(name that movie)

1. empty green bean can from dinner, wash and remove paper
2. glove up
3. take can and start cutting with Tin Snips as even as you can--(get it?) strips down to the center. Cut them as close or far or squiggly as you want.
4. Pull petals flat.

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