I'm trying something new, getting large bags of potatoes and onions from the local Farmer's Market Basket. For only a bout $13.50, we can buy a 50 lb. bag of potatoes, and divide them up.
Also getting onions, and hope to dehydrate them - this will be more labor intensive for me, unless some people decide to help chop onions! And I get more dehydrators . . .to make the baggies of lentils and spices that is a meal in a bag.
I haven't found a better source for these yet - see the post about the groups in south Florida who prepare these and basically it's a meal for about $.10. I am not buying in the bulk quantities they do but hope that we can make this work.
Sunday, January 30, 2011
Monday, January 3, 2011
Blueberry Bread Pudding
Made this for Christmas morning. It was not a hit. I actually liked it better the next day (cold). I think it tasted like it was supposed to, but none of us are big fans of bread pudding. The blueberry sauce took a bit longer than the recipe specified. If you decide to try it, you may want to defrost the blueberries first. Otherwise, it was a really easy make ahead breakfast.
Sunday, April 18, 2010
Blueberry sale!
We're participating in a fundraiser for our children to be able to take music lessons at Joyful Noise.
Christina and I are raising funds to help pay for a child whose mother is ill, and for our own children to take orchestra and band next year.
It's also a great opportunity to get fresh blueberries for cheap. We can order as many lbs. as we want but they come in 2lb. containers so it has to be an even number in quantity.
They are only $6.00 for each 2lb. clam shell! (It would be at least twice that much at the grocery store).
They will be ready for pick-up in Kennesaw on Wed., June 23rd.
They will be cleaned & transported from south GA in a refrigerated truck.
I am taking orders between now & June 9th but you don't need to pay until June 9th which is two weeks before pick-up.
Christina took an order today for 40 lbs. She intends to freeze them & use them all year long. She usually gets them from Costco but says this is a much better deal. I read today at the Kroger online site that they can freeze well up to a year.
So you can email me your name, how many pounds you want & when you intend to pay.
Thanks and let me know if you have any questions.
Shelly - allstarchemdry@gmail.com or 770-443-1800
Free blueberry recipes from "The Joy of Blueberries" with your order!
Christina and I are raising funds to help pay for a child whose mother is ill, and for our own children to take orchestra and band next year.
It's also a great opportunity to get fresh blueberries for cheap. We can order as many lbs. as we want but they come in 2lb. containers so it has to be an even number in quantity.
They are only $6.00 for each 2lb. clam shell! (It would be at least twice that much at the grocery store).
They will be ready for pick-up in Kennesaw on Wed., June 23rd.
They will be cleaned & transported from south GA in a refrigerated truck.
I am taking orders between now & June 9th but you don't need to pay until June 9th which is two weeks before pick-up.
Christina took an order today for 40 lbs. She intends to freeze them & use them all year long. She usually gets them from Costco but says this is a much better deal. I read today at the Kroger online site that they can freeze well up to a year.
So you can email me your name, how many pounds you want & when you intend to pay.
Thanks and let me know if you have any questions.
Shelly - allstarchemdry@gmail.com or 770-443-1800
Free blueberry recipes from "The Joy of Blueberries" with your order!
Friday, April 9, 2010
Tortilla recipe
1 comments 
Sorry it took me so long to post this. If it make you feel any better I wrote this entire post and then accidentally erased it. But all will be forgiven and forgotten when you make these tortillas. They are that good. Like the best tortillas you will ever have outside of my favorite torillarias (is that how you say it or I just want to?) back home in Texas. Now I have had many a tortilla in my days, and I will tell you one thing: they are not created equal. Put those store brand frisbees back on the shelf and out of your cart. This is what you are really searching for.
I have tried buying tortillas in Maryland. Bad idea. And I have tried making several recipes. Better idea. Finally, I have found it: the perfect recipe. Best. Tortilla. Ever. No kidding. And you don't need a mixer to achieve perfection. I have made them either way with fantastic results. They are just the thing to load full of tender cooked black beans cooked with some onion and chipotle chili, nutty quinoa, corn salsa, creamy avocado and a sprinkle of salty queso cojita. Goodness, is it lunch time so something?
Make plans for dinner now and put these tortillas in your line up. You won't regret it. They are straight forward and easy. Even if you are not a bread-maker, you can do this and you should.
Did I mention these are my favorite? I often double the recipe so there are plenty for leftovers and breakfast tacos the next morning. And yes you can do all-white flour, but there is still plenty of gluten to go halvesies, but if you try to swing the other way and go all whole wheat your tortillas will be more brittle and require more liquid.
Texas Style Tortillas
adapted from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison
1 cup of all-purpose flour
1 cup whole wheat flour
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk (feel free to use prepared powdered milk here)
Mix together the flour, baking powder, salt and oil.
Slowly add the warm milk.
Stir until a loose, sticky ball is formed.
Knead for two minutes on a floured surface. Dough should be firm and soft.
Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)
After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
Keep cooked tortillas covered wrapped in a napkin until ready to eat.
Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.
Makes eight tortillas.
Wednesday, March 10, 2010
Texas Style Tortillas
photo property of Lisa Fain
I have tried buying tortillas in Maryland. Bad idea. And I have tried making several recipes. Better idea. Finally, I have found it: the perfect recipe. Best. Tortilla. Ever. No kidding. And you don't need a mixer to achieve perfection. I have made them either way with fantastic results. They are just the thing to load full of tender cooked black beans cooked with some onion and chipotle chili, nutty quinoa, corn salsa, creamy avocado and a sprinkle of salty queso cojita. Goodness, is it lunch time so something?
Make plans for dinner now and put these tortillas in your line up. You won't regret it. They are straight forward and easy. Even if you are not a bread-maker, you can do this and you should.
Did I mention these are my favorite? I often double the recipe so there are plenty for leftovers and breakfast tacos the next morning. And yes you can do all-white flour, but there is still plenty of gluten to go halvesies, but if you try to swing the other way and go all whole wheat your tortillas will be more brittle and require more liquid.
Texas Style Tortillas
adapted from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison
1 cup of all-purpose flour
1 cup whole wheat flour
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk (feel free to use prepared powdered milk here)
Mix together the flour, baking powder, salt and oil.
Slowly add the warm milk.
Stir until a loose, sticky ball is formed.
Knead for two minutes on a floured surface. Dough should be firm and soft.
Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)
After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
Keep cooked tortillas covered wrapped in a napkin until ready to eat.
Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.
Makes eight tortillas.
Great production!
What a great production of VNN for EAster! I'm so glad you got it on video too, I have been hearing Beth sing and seeing in my mind Jeremy doing his comic King Herod number - have to see it again!
Thanks to everyone who built sets, cleaned, practiced and worked tech - awesome job!
Thanks to everyone who built sets, cleaned, practiced and worked tech - awesome job!
Wednesday, December 9, 2009
the most amazing sweet potato whip
Dale made the most amazing sweet potato dish, basically boiled and mashed them with a stick of butter and they were sooo good! light, fluffy and delicious. try it, you'll like it!
Friday, December 4, 2009
Commentary
So I made the two recipes I posted for Thanksgiving and thought I'd comment.
The Sweet Potato Gratin with Chile-Spiced Pecans turned out really well. I made it twice. I had to cook the sweet potatoes a little longer and at a bit higher temp because I had humongo potatoes, but otherwise everything went fine. The second time I made the recipe I made everything ahead of time except for the last 25 minutes of baking and this worked fine. I also substituted regular chili powder because that's what I had.
The Creamed Spinach was a ton of work! If I ever try to make this again I will definately look for a recipe that calls for frozen spinach. Four pounds of fresh spinach is about 8 bunches. Also, despite the fact that the recipe called for half a stick of butter and 1.5 cups heavy cream, it wasn't as creamylicious as the kind you get at the restaurant. Kinda scary.
The Sweet Potato Gratin with Chile-Spiced Pecans turned out really well. I made it twice. I had to cook the sweet potatoes a little longer and at a bit higher temp because I had humongo potatoes, but otherwise everything went fine. The second time I made the recipe I made everything ahead of time except for the last 25 minutes of baking and this worked fine. I also substituted regular chili powder because that's what I had.
The Creamed Spinach was a ton of work! If I ever try to make this again I will definately look for a recipe that calls for frozen spinach. Four pounds of fresh spinach is about 8 bunches. Also, despite the fact that the recipe called for half a stick of butter and 1.5 cups heavy cream, it wasn't as creamylicious as the kind you get at the restaurant. Kinda scary.
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