Citrus Vinegar Cleaner

So here was one of the great ideas I found in a book called Salt, Lemons, Vinegar, and Baking Soda  by Shea Zukowski.  All you do is take the peels from any citrus fruit and put them in a glass jar and cover them with vinegar.  Let the mixture sit for at least 2 weeks and then it is ready to be used.

To use, combine 1 part mixture to 1 part water and put in a spray bottle.  That's it!  Because vinegar kills germs and also neutralizes smells,  I use it for cleaning surfaces, shining up my wood laminate floor, and cleaning glass/mirrors.  I really like the way it smells when putting all different citrus fruits together, like lemons, limes, oranges and grapefruit.  I have a couple of jars going at a time so that I never run out.  The mixture doesn't ever go bad and the longer you let it sit the stronger citrus smell you will get.

Potato Frittata

I found this recipe in the Better Homes and Gardens March 2012 issue.  I was thumbing through this magazine at just the right time as my brother-in-law had just brought me 4 dozen farm fresh eggs and I was in great need of a meal to serve my family with no time to get to the grocery store.  Everyone liked it so I thought you might too!


Here is what you need:

1 lb of potatoes, scrubbed and thinly sliced
2 tablespoons olive oil
2 carrots, thinly sliced
12 eggs
1/4 cup green onion chopped
1 garlic clove, crushed
1/4 tsp each of salt and pepper

Start by preheating your oven to 350 degrees.

Slice up 1 pound of potatoes thinly.  I like to use a mandolin for a quick job.  I used russet and gold potatoes for mine.  Next time I will add red potatoes also.

Soooo quick and easy using a mandolin!

Add two tablespoons of olive oil to an oven safe pan (one of the many benefits of using cast iron).  Heat the oil over medium heat.

Cover the skillet and cook the sliced potatoes for 5 minutes over medium heat.

While the potatoes are cooking, slice up a couple of carrots and then add them to the potatoes.  Cover the pan again and cook another 5 minutes.

While the potatoes and carrots are cooking, whip up one dozen eggs.  I know this is a lot of eggs, but when you are serving it as a meal to feed 6 people, that's only 2 eggs a piece.

Add half of the green onion (1/8 cup), a clove of garlic, and 1/4 tsp each of salt and pepper to the eggs.

Pour the egg mixture over the potatoes and put the pan in the oven.  Bake at 350 for 25-30 minutes.  Mine took 30 minutes.

You know it is done when there is no runny egg on top.  Loosen the sides with a sharp knife and use a spatula to loosen the bottom.  Place a serving plate over the top of the pan and then flip the frittata onto the plate.  Top with remaining 1/8 cup of green onion.

Some other things I thought might be good are serving with salsa on top or adding meat (such as ham or bacon) to the egg mixture.

Gluten Free Flourless Chocolate Cake

Adapted from Trader Joe's Flourless Chocolate Cake

Here is what you need to make this delicious flourless cake:

16 oz semisweet chocolate chips

1/2 cup plus 2 T butter

5 large eggs separated

1/4 teaspoon vanilla

1/4 teaspoon chili powder

Combine 16 oz of semisweet chocolate chips and 1/2 cup in a heatproof bowl and set over a pan of simmering water (or use a double boiler) and melt, stirring often.  

While chocolate is cooling a bit, use the remaining 2 tablespoons of butter to butter the pan and line with parchment paper, then butter the parchment paper. Preheat oven to 375.

Separate 5 eggs and put into 2 medium bowls.

Whip egg whites until stiff peaks form.  I ended up whipping mine a bit more after I took this picture.  With the same beater, beat the egg yolks together.

Add the egg yolks, 1/4 teaspoon chili powder, and 1/4 teaspoon vanilla to chocolate.  Fold in 1/3 of egg whites into chocolate mixture and follow with the remaining 2/3's.  

Fold until no white remains, trying not to deflate the batter.

Pour into prepared pan, the pan should fill 3/4 of the way.  Bake at 375 for 25 minutes.

Cool cake on a rack for 10 minutes then unmold.

Sprouts!

A couple of weeks ago a friend of mine suggested I post doing sprouts.  I hadn't done this in a while and was excited to get back into it.  I purchased my sprouting seeds at English Gardens, but have also done lentils, split peas, and wheat berries that you can get at the grocery store.  I use them in my salads, sandwiches, as a snack, and in stir fry.  You probably could let me know some other ways you use them, I think the possibilities go beyond what I use them for.

The way I grow them is in a glass Mason jar.  All you need is the jar, a piece of cheese cloth or screen, and the rim.  The screen I use is just a piece of ordinary screen you would get from the hardware store.  If you know me, I would be happy to give you some.  The cheesecloth works just fine too, it just isn't as easy to rinse your seeds.

It is recommended to disinfect your seeds before you begin.  To do this, soak your seeds for about 15 minutes in a solution of 1 cup of hot water and 1 tsp of bleach.  Drain and rinse before proceeding.

Measure 1 1/2 tablespoons of seed and fill your jar with water.  Swish it around and then drain.  Fill the jar again with cool water to completely cover the seeds.

After 24 hours rinse the seeds again and drain the water from the jar.  If you are using the screen, there is no need to take the lid off.  If you are using the cheesecloth, you will have to take it off and strain it in a strainer.

After rinsing and draining the seeds, lay the jars down on their sides out of direct sunlight.  About 3-4 times a day give them another rinsing/draining.

In about 2 days you will start to see them sprouting.  I did three kinds of sprouts:  alfalfa, sandwich, and broccoli.  The Alfalfa has sprouted the fastest but the other two are only about a day behind.

Potato, Tomato, Spinach Soup

Recipe courtesy of Rachael Ray

I have my daughters new mother-in-law to thank for turning me on to this delicious soup.  This currently is my favorite soup.  No fancy ingredients and it is done in about 30 minutes.  It is thickened by the potatoes, not flour or cream.  Lots of good stuff in this one and it tastes so good.  I use turkey broth because I have some canned,  although the recipe calls for chicken broth.  I am tempted to use beef broth the next time I make it.

What you need:

3 cloves crushed or finely chopped garlic
1 large onion, chopped
2 tablespoons olive oil
2 quarts chicken broth
3 pounds all purpose potatoes, peeled and thinly sliced
1 pound fresh triple washed spinach, stems picked and coarsely chopped
1/4 teaspoon nutmeg, grated or ground
salt and pepper
1 (28-ounce) can chunky-style crushed tomatoes or diced tomatoes in puree
1/2 cup grated Parmesan cheese for topping

In a deep pot, saute 3 cloves of garlic and 1 large chopped onion in 2 tablespoons olive oil.  Add broth and bring to a boil.

As the mixture is coming to a boil, slice the 3 pounds of peeled potatoes.  Using a mandelin is extremely helpful.  Add the potatoes to the broth and cook for 20 minutes.  The potatoes will break up and thicken the broth as it cooks.

Coarsely slice up the spinach and add to the broth in bunches until it is all added.  Add the 1/4 teaspoon of nutmeg and salt and pepper.

Stir in tomatoes and heat through, 1 or 2 minutes.  After you serve up the soup in bowls, top with cheese.

Seasoned Crackers

Seventeen years ago my daughter's preschool class had a Christmas party and this was one of the snacks served.  I have saved the recipe all these years and thought it would be a nice treat to put out for New Years Eve.  It's very tasty and very simple to make.

What you need is:
1 box of oyster crackers (approx. 14oz)
1 pkg of dry ranch dressing
1 tablespoon dill weed (I did not have any and it still tasted fine)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup oil (I used canola)

What you do:
Mix well.  Store in an air tight container

Peppermint Patties

So, sorry I didn't get a chance to post this recipe before Christmas.  We enjoyed these cookies so much we made them a few times.  My cravings are returning this very moment just thinking about them!  Thanks to my friend who gave some to me for a Christmas treat, so I can now pass the recipe on to you.  Enjoy!

The ingredients are pretty simple:

1 cup milk chocolate morsels
1 sleeve of Ritz (or Ritz type) crackers
1/2 teaspoon peppermint oil
parchment paper

I should mention that all these ingredients are approximate.  When we made them we kept melting more chocolate and adding more oil to use up all the crackers we had.  I should mention that a mini crock pot is a very handy appliance to have when melting chocolate for something like this.

Begin by melting the chocolate with peppermint oil.  Dip one cracker at a time in the chocolate.  I found these small tongs worked great for dripping the excess chocolate off.

After you dip the cracker, place it on a parchment lined cooking sheet.  When the sheet is full, place in the freezer for about 10 minutes.  The cookies will pop right off when they are done.