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Cooking – Page 2 – Homesteader Depot

Tag: Cooking

  • How to Use Up Extra Tomatoes

    How to Use Up Extra Tomatoes

    Too many tomatoes is a great problem to have! Whether you’ve found a killer deal at the grocery store or farmer’s market, or your garden is overflowing with juicy, ripe, tomatoes just begging to be used up, having too many tomatoes on your hand is awesome, but also poses a big challenge. How on earth can you use up all those delicious tomatoes?

    Well, we’ve got you covered. All it takes is a little creativity! Here are some great suggestions for how to make the most of a big bounty of tomatoes.

    Canning 

    This is the classic way to preserve extra tomatoes, and definitely on the top of the list for a reason. You can can them whole, diced, pureed, or in delicious tomato sauces or even salsas! Then, all winter long, you can add your tomatoes to pastas, casseroles, chili, etc.

    Ferments

    You can of course can up all your tomatoes or tomato sauces, but did you know you can lacto-ferment them too? We’re big fans of lacto-fermentation around here, which not only naturally preserves tomatoes, it will enhance the nutritional content as well! Lacto-fermented salsa (recipe coming soon!) is a great way to make the most of a lot of tomatoes, and preserve them long-term.

    Trade

    Do you live in a big farming and/or gardening area? Try talking to your friends and neighbors and see if their gardens are overflowing with something you don’t have! Trade some tomatoes for delicious cucumbers or zucchini, or even dairy, eggs, manure, whatever they’ve got to spare!

    Freeze

    If canning or lacto-fermenting aren’t your thing, you can of course always just chop them up and freeze them! Frozen tomato can be used much in the same way that canned tomato can be. This is a great option if you don’t have too much time to invest in complex preservation projects but would still like to have a nice supply of tomatoes on hand to use through the winter.

     

    Tomatoes are delicious, nutritious, and a cornerstone of many great dishes. If you end up with a lot of them, make sure you use them and preserve them well!

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  • Why You Should Know About Leeks

    Why You Should Know About Leeks

    Many Americans have no idea what a leek is, but they should! Many other cultures know the depth of their health benefits, as well as delicious, savory flavor.

    Known scientifically as Allium porrum, leeks are closely related to other aromatic vegetables such as garlic, onions, shallots, and scallions. Like these relatives, they grow from bulbs, and have dark, green, tightly wrapped leaves. They resemble very large scallions, and usually grow about 12″ tall and a few inches in diameter.

    Leeks can be grown year-round, but are most commonly available fall through early spring.

    Their flavor is similar to that of onions and shallots, but more subtle and sweet, and make a delicious, delicately savory addition to many dishes.

    They also happen to be incredibly nutritious!

    Allicin

    Like other members of the allum family, leeks contain a certain sulfur-containing compound called “allicin”.

    Allicin is anti-bacterial, anti-viral, and anti-fungal, as well as neutralizes free radicals incredibly well, better than any other compound.

    Kaempferol

    Leeks also contain a natural flavonol called “kaempferol”, the same flavonol that is found in healthy crucifers such as broccoli, cabbage, and kale. ‘

    Kaempferol has been linked to reduced cancer rates, as well as prevention of chronic diseases, reduced rates of diabetes. It also contains many antiviral, anti-inflammatory, antimicrobial, anticancer, cardioprotective, neuroprotective, antidiabetic, anti-osteoporotic, estrogenic/antiestrogenic, anxiolytic, analgesic, and antiallergic properties.

    Vitamins and other nutrients 

    Along with these powerful properties, leeks also contain many other vitamins and nutrients. Here are some examples:

    • Vitamin A
    • Vitamin K
    • Folic Acid
    • Niacin
    • Riboflavin
    • Magnesium
    • Thiamin

    Consumption 

    While leeks might be new to you, don’t be deterred by their novelty. They’re very easy to prep, clean, cook, and eat! Their delicious, delicate flavor adapts very well to a broad variety of dishes, as well as being quite tasty on their own.

    Leek soup is a very popular and tasty way to enjoy the health benefits of leeks, either by simply boiling them in water and sipping the broth throughout your day for a light detox, or using in soups along with potatoes and other vegetables.

    They can also be incorporated into stir-fries, quiches, savory tartes and galettes, or simply sauteed or roasted and served as a side dish.

     

    If you’ve never had leeks, why not give them a try?

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  • How to Care for Wood Cutting Boards and Utensils (Video)

    How to Care for Wood Cutting Boards and Utensils (Video)

    Wooden spoons and cutting boards are great to use in the kitchen, but, like cast-iron, they require the right kind of care.

    A popular way to keep wooden kitchen ware conditioned is to use mineral oil and beeswax, but is this the healthiest option for your family?

    Wardee from TradtionalCookingSchool.com shares her thoughts on the healthiest ways to care for wooden spoons and cutting boards in one of her recent podcast episodes, #AskWardee. Enjoy!

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  • How to Make Whey Ricotta (Video)

    How to Make Whey Ricotta (Video)

    I mentioned whey, recently in my article on healthy homemade probiotic lemonade, so if you’ve read that already you’ll be familiar with it. Whey is what separates from curds when milk curdles, or what comes off of cheese or yogurt during the straining process.

    One of the coolest ways you can use up extra whey (and if you’ve ever made cheese, you’ll know how much you get) is to make homemade ricotta cheese. When whey first forms, it is full of protein strands, and you can essentially “harvest” these through a simple process to make delicious ricottta cheese. It’s a great way to make the most of a gallon of milk. I like to make yogurt with my milk, strain it, and then make ricotta cheese with the leftover whey! Much cheaper, not to mention significantly healthier, than buying these products individually.

    This video gives an easy-to-follow tutorial on how to make ricotta cheese at home. Enjoy!

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  • Beef Cuts and How to Cook Them (Infographic)

    Beef Cuts and How to Cook Them (Infographic)

    I’ve often recommended on this blog finding local, farm-raised meat and dairy for the most sustainable, healthy lifestyle.

    The thing about finding local meat, however, is that you might find yourself with some cuts of meat that you’re not familiar with and not used to cooking. I don’t know about you, but when I started learning to cook, I  mostly knew how to saute ground beef and braise chicken breasts.

    Getting familiar with the different cuts of beef and how to prepare them can vastly broaden your culinary knowledge and abilities, as well as introduce you to some great new dishes.

    This handy infographic found on BusinessInsider.com is a chart of all the beef cuts out there, and the best cooking methods for each. Bring this along the next time you plan on buying beef from the farmer’s market!

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  • How to Make Sourdough Without a Recipe (Video)

    How to Make Sourdough Without a Recipe (Video)

    I’m a huge fan of home fermenting and culturing of all kinds. Yogurt, kefir, kombucha, pickled vegetables, and my personal favorite, sourdough bread.

    Sourdough is not just a distinct flavor of bread, it gets its rich, sour flavor from the leavening culture that causes it both to rise, and changes the metabolic structure of the wheat. Sourdough is actually much healthier than breads that are not naturally fermented, because the culturing process actually breaks down the antinutrients that can make wheat difficult to digest. Some people who can’t otherwise eat gluten can still eat sourdough, actually!

    I have made sourdough at home for a few years, but I haven’t ever put a whole lot of time into learning the techniques that would make my homebaked loaves as good as those delicious boules you can get at chic, foodie restaurants and bakeries. My loaves are usually pretty dense, and while they have the delicious flavor of sourdough, they lack the air bubbles and lightness that make professionally baked sourdough loaves so delicious. Also, without those air bubbles to help with the rise and create that light dough, I get small loaves that are gone in a flash.

    There are a lot of very specific recipes out there for sourdough, and many people even recommend measuring your ingredients on a kitchen scale to get the ratio of flour, water, and starter just right. This does make a lot of sense, of course, considering breadmaking is a very specialized science, but it actually doesn’t have to be so complicated.

    So, how can you make delicious sourdough boules right at home, without the stress and headache of measuring ingredients or seeing recipes fail you because they simply don’t work in the climate of your kitchen or with your culture?

    By feel. 

    The thing about sourdough is, not all flour, sourdough starters, or kitchen climates are created equal, and your dough simply might not turn out the way it’s supposed to following an exact recipe.

    This excellent video walks you through the process of making a sourdough loaf without measuring, and by creating a dough that looks and feels a certain way, and how to handle it so it will get those coveted air pockets.

    I don’t know about you but I can’t wait to get my hands in some dough and try this out! Check it out:

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  • Dirt Cheap Foods for Homesteaders

    Dirt Cheap Foods for Homesteaders

    Whether you’re an urban homesteader or full-blown, land-owning, farmer, you have probably come to a time in your life at some point in which you had to keep your budget tight. If you are saving up for land, land development, or simply trying to budget and spend in a smarter way, food is always one of the biggest expenses, and it can be hard to know how to cut back on food spending without going for less healthy, processed foods.

    Fortunately, there are many wonderfully healthy and nutritious foods out there that are not only good for you, they’re dirt cheap too! I thought I’d put a quick list together of some of my favorite frugal foods for homesteaders and beyond.

    Beans

    Dry beans are always cheap, and a great source of protein and fibers. They’re a great survival food, too, since they keep for long periods of time, but on a regular basis not only will they save you lots of money by adding frugal protein to your meals, they’re very healthy as well.

    Lentils

    Lentils, like beans, are highly nutritious and healthy, and also frugal too! Sometimes simple green lentils are cheaper than any other dried bean, so stock up! You can make all kinds of delicious Indian-style dishes or warm, hearty lentil soup.

    Oatmeal

    Simple bulk rolled oats are healthy, delicious, and totally cheap! You can use them to make cookies, snack bars, or just whip up a quick and easy bowl of oatmeal for breakfast. They’re low-calorie, high in fiber and iron, and naturally gluten-free (although if you do have a gluten intolerance, make sure the oatmeal you buy indicates it’s gluten-free on the box because it is often produced in the same factory as wheat otherwise and might have traces of gluten).

    Rice

    You can’t really go wrong with rice, and together with dried beans, you’ve got a complete meal that’s easy to store for survival purposes. But by itself, it is a healthy, cheap way to enhance stir-fries, make pudding, risotto, and more.

     

    Canned tomatoes

    Canned tomatoes or tomato sauce are a really great and cheap staple to have on hand. Rather than buy expensive pasta sauce that has sugar and preservatives in it, if you keep canned tomatoes on hand you can always whip up your own, making delicious, healthy pasta and pizzas at home a breeze.

    Carrots and Celery

    These are great staple vegetables to have in your fridge. They’re not only cheap, they’re low-calorie and kid-friendly too. Prepare a large batch of veggie sticks at the beginning of the week and you’ll have a healthy snack to munch on all week that will keep you away from the potato chips!

    Apples

    Apples are another great option to keep in your fridge for healthy snacks all week long, and they’re cheap too! You know the expression, “an apple a day keeps the doctor away”? Well, there’s a good reason for it! Apples are high in fiber, vitamins, and minerals, and also loved by kids as well.

    Cabbage 

    Finishing off our selection of great, healthy, and affordable produce, cabbage is another great one to have on hand. You can use it in all kinds of dishes, and it will keep for a very long time in your crisper, unlike that ill-fated and expensive spring mix that will turn in a few days. Whip up some coleslaw, sauteed with sausage, make some classic cabbage wraps, the sky’s the limit.

    Potatoes 

    Potatoes are a great staple for your kitchen, and they’re always incredibly cheap. Potatoes get a bad rap, but they’re really quite healthy. Their skins are packed with vitamin C and antioxidants, and they’re a great alternative to grain for a healthier diet. Plus, there are so many possibilities for how to prepare them, they make for a really great frugal base for tons of delicious and hearty meals.

    Ground beef

    Probably one of the cheapest and healthiest meats, ground beef is not only frugal on its own, it can often be found at rock-bottom prices so you can stock up your freezer for next to nothing. Put in your pasta sauce, stir-frys, hamburgers, and more, it’s rich in iron and typically quite lean, so it’s a great source of protein that can’t be beaten.

    Ground turkey

    Also often frugal and found on sale, ground turkey is ideal to add some very low-priced protein to your diet. Kids often love turkey burgers too for their milder taste, and they’re easy to season accordingly.

    Popcorn

    Popcorn is cheap, lasts forever, and is much healthier than potato chips or other processed snack foods. Keep the kernels in your pantry for a quick, easy, warm bowl of buttery popcorn anytime. Kids love it, and will love to help you make it right on the stove!

    Seasonings

    Seasonings of all kinds, from garlic to dried herbs, to vinegar, and even mustard and other sauces, can all be found affordably and are essential for the frugal pantry. You’d be amazed at how much you can dress up your frugal food with a few dashes of delicious herbs. Always make sure to invest in flavor!

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  • Simple Yet Healthy Homemade Ketchup

    Simple Yet Healthy Homemade Ketchup

    Ketchup is an American staple, but did you know you can make it very easily at home? Unfortunately, a lot of store-bought ketchup is made with loads of sugar and sometimes even artificial coloring and flavoring.

    If you’re craving some delicious ketchup but want a healthy, whole-food version that doesn’t sacrifice health for taste, I’ve got the perfect recipe! This recipe uses all natural, easy-to-find ingredients, and instead of lots of cane sugar like regular ketchup typically has, it requires just a bit of honey and coconut sugar, which are much healthier and both have a very low GI index compared to other sweeteners.

    At the end, I’ve got a suggestion for an easy fermented version, if you’d like to make this ketchup even healthier by adding some natural probiotics.

    Give it a try today and you’re sure to be making it regularly.

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    Ingredients
    • 2 6-ounce cans of tomato paste
    • 12 ounces filtered water
    • 6 tbs apple cider or white vinegar
    • 6 tbs honey
    • 1 tbs coconut sugar
    • 2 tsp salt
    • ¼ tsp garlic powder
    • ¼ tsp onion powder
    Directions
    1. Empty the tomato paste out into a medium saucepan.
    2. Adding a few tbs of water at a time, blending completely with the tomato paste before adding any more water. This will make it easier
    3. Add the rest of the ingredients once all the water is blended completely with the tomato paste, and stir until smooth.
    4. Put the saucepan over medium heat, and bring to a simmer.
    5. Reduce heat, keeping it a simmer, and cook for 10-20 minutes, stirring frequently. Watch for splattering, it’s virtually unavoidable, but try to keep the simmer as low as you can to avoid a big mess.
    6. Remove from heat, and let cool to room temperature.
    7. Once cool, pour into a jar or bottle, cover, and keep in the refrigerator.
    8. For a very easy fermented version, before refrigerating, stir in a few tablespoons of whey. Then, cover and let culture at room temperature for 12-24 hours before refrigerating.

    That’s it! Enjoy your delicious homemade ketchup on french fries and burgers or any other way in which you use ketchup.

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