All Purpose Baking Mix

This recipe comes from the Wheatbelly 30 minute cookbook by Dr. Wilłiam Davis.

All purpose baking mix

Ingredients:

4 cups almond flour/meal

1 cup ground golden flaxseeds

1/4 cup coconut flour

2 t. Baking soda

1 t ground psyllium seeds

Mix all together in a large bowl. Store in airtight container in the frig.

Blueberry jam

These is a great recipe to try when blueberries are in season. It uses only 4 ingredients and does not use processed sugar or pectin. The recipe call for 3/4 cup of honey. I use around half of that when I made the recipe. I prefer less sweetness.


Ingredients (fills an 8 ounce jar) 3 cups blueberries (frozen and thawed or fresh) 3/4 cup honey (you can use more or less depending on how tart your berries are) 2 tablespoons lemon juice 1 teaspoon lemon zest


Directions Place the blueberries in a medium sized sauce pan and crush them with the back of a fork or using a potato masher. Add the honey, lemon juice, and lemon zest, then bring to a boil over medium-high heat. Stir frequently while the mixture boils for 15-20 minutes and it starts to thicken. The best way to test if it’s done is to put a spoonful in the freezer for 5 minutes. If it won’t easily pour off of the spoon when you remove it from the freezer, then it’s done. Skim off any foam, then ladle the jam into a sterilized jar. Store tightly covered in the fridge for a couple of weeks or you can use canning methods to store in a pantry for longer storage.

Homemade laundry detergents

Conventional laundry detergent typically contains a list of chemicals and many have not been proven safe. Most detergents contain sulfates, petroleum distillates and phenols, as well as artificial fragrances and dyes.

There are natural, homemade options for laundry detergent, stain treatment and even fabric softener. Most of the natural options work as well or better than the conventional alternatives and offer substantial savings.

Powdered Laundry Detergent:

You need:

• 1 cup Washing Soda (available in the laundry section of most stores)
• 1 cup Borax (available in the laundry section of most stores)
• 1 bar of natural bar soap (I use homemade soap or Dr. Bronner’s bar soap, which is available in the natural/organic section at many grocery stores)

How to Make:

1. Using a fine cheese grater or a small food processor, grate the bar soap until it is a fine powder (make sure it is not an overly moisturizing soap, or this will just make a big clump of soap)
2. Mix the grated bar soap with 1 cup of Washing Soda, and 1 cup of borax until evenly mixed.
3. Store in a 1 quart mason jar or similar sized container and use 1-4 tablespoons per load, depending on how dirty the clothes are.

I typically use 1 tablespoon per load for most clothes, though I have used up to 4 tablespoons on clothes that were muddy or stained.

Liquid Laundry Detergent:

I use this laundry soap 90% of the time and it works really well. One batch lasts months and it is very simple to make.

You need:

• 1 cup Washing Soda (available in the laundry section of most stores)
• 1 cup Borax (available in the laundry section of most stores)
• 1 bar of natural bar soap (I use homemade soap or Dr. Bronner’s bar soap, which is available in the natural/organic section at many grocery stores)
• A large 5-gallon plastic bucket with lid (the bakery section of most stores have these from the icing they use and will usually give you one if you ask)
• Gallon jugs (or other container) for storing the laundry soap

How to Make:

1. In a medium saucepan, heat 2 quarts of water over medium high heat.
2. While it is heating, grate in the bar soap using a cheese grater.
3. Stir until soap has dissolved completely.
4. In the 5-gallon bucket, put 4 gallons of hot (not boiling) water and add the 1 cup of washing soda and borax and stir until dissolved.
5. Pour the dissolved soap mixture into the bucket and stir well until soap is mixed in.
6. Put the lid on the bucket and leave overnight. This will allow the soap to cool and gel.
7. After 24 hours, remove the lid, stir well (I use an immersion blender to make sure it is well mixed) and pour into clean, gallon size jugs for use.
8. Use 1/2 cup per load.

I have used both of the above recipes on cloth diapers and delicate fabrics without a problem.

Homemade Oxy clean

Homemade Oxy Clean

I found the idea for this recipe on Pinterest  and it works really well!

You Need:

• 2 parts water
• 1 part Hydrogen Peroxide
• 1 part baking soda

How to Make:

1. Pre-mix the ingredients and store in a dark colored opaque spray bottle for pre-treating stains (I just pour back into the hydrogen peroxide bottle and put a spray top on)
2. For entire loads that need extra cleaning or brightening, just add 1/4 cup of hydrogen peroxide and 1/4 cup of baking soda to the wash load and let soak for 30 minutes before running through the full cycle.

Making the most of salt.

Making the most of salt – from Cook’s Illustrated – November – December Issue

Types of Salt – What distinguishes one salt from another is texture, shape and mineral content. These qualities can affect how a salt tastes as well as how it interacts with other foods.

Table salt (common salt)- Tiny, shaped crystals

How to use – dissolves easily , making it ideal for most applications, both sweet and savory. Avoid iodized which can impart a subtle chemical flavor.

Kosher Salt -Course-grain does not contain additives

How to use – top choice for seasoning meat. The large grains cling well to the meats surface.

Sea Salt - Product of seawater evaporation. Yields irregular shapped, mineral rich flakes.

How to use – don’t cook with pricey sea salt; mixed into food, it doesn’t taste any different than table salt. Instead, use it as a finishing salt where it delicate crunch stand out. When buying, look for brands boasting large, flaky crystals.


Good uses for salt

1. Dulling the bitter edge – salt works to block the bitterness in food thus enhancing other less prominent foods. Adding 1/8 teaspoon to coffee grounds (every 72 ounces) reduced the perceived bitterness.

2. Tender scrambled eggs – salt keeps egg proteins from bonding to each oether and producing a weaker protein chain. Add 1/8 teaspoon of table salt for every 2 eggs just prior to cooking.

3. Deep cleaning cast iron – The abrasive quality of kosher salt makes it a perfect clenser for rusty cast iron. Warm ¼ inch vegetable oil in pan 5 minutes, remove from heat and add ¼ cup kosher salt. Scrub salt into pan with paper towels until debris loosens. Rinse well and repeat if necessary.

4. Making garlic paste – sprinkle kosher salt over minced garlic and use the side of a knife to reduce the chopped garlic to a fine paste.

5. Greener green beans – adding salt to the cooking water seasons the green beans and helps them retain their bright color. Add 1 ½ teaspoons of salt for every quart of water.

Salting Meat (best choice for meats that are already juicy or well marbled)
Salting helps proteins retain their own natural juices. When salt is applied to raw meat, juices inside that meat are drawn to the surface. The salt then dissolves in the exuded liquid, forming a brine that is eventually reabsorbed by the meat. Preferred salt – kosher

Brining Meat (adds moisture making it the best choice for lean proteins)
Use table salt. Works faster than salting, can make lean cuts such as chicken breast or pork tenderloin juicer than salting since it adds, verus merely retains, moisture.

Vanilla extract

How to Make Vanilla Extract

Commercial vanilla extract usually has simple syrup (sugar water) added to the extract to give it a sweet aftertaste. You can do this if you want, but if you are using the vanilla for baking, there really is no need.

INGREDIENTS

3 vanilla beans
1 cup vodka
glass or mason jar with tight fitting lid

METHOD

1 Use kitchen scissors or a sharp paring knife to cut lengthwise down each vanilla bean, splitting them in half, leaving an inch at the end connected.

2 Put vanilla beans in a glass jar or bottle with a tight fitting lid (mason jars work well). Cover completely with the vodka.

3 Give the bottle a good shake every once in a while. Store in a dark, cool place for 2 months or longer.
Lasts for years. You can keep topping it off with vodka once in a while as you use it, just remember to give it a good shake.
You can also make vanilla sugar by putting a split vanilla bean into a jar of white, granulated sugar. Great way to infuse the sugar with vanilla flavor for baking.

Cajun Spice Mix

Easy spice mix to make at home. This recipe makes 2/3 cup.

2 T paprika
2 T freshly ground black pepper
1 T garlic powder
2 t red pepper flakes
2 t dried thyme
2 t dried oregano
2 t onion powder
1/8 t ground red pepper (or more to taste)

Vanilla extract

For the last 6 years I’ve been making my own vanilla extract. It is so easy to make and it gives me control of the taste of the extract. I prefer a stronger vanilla taste in my baking. The store varieties are expensive and I’m not all together sure what “extra” ingredients are added to their vanilla making process. Commercial vanilla extract usually add simple syrup (sugar water) to their extract to give it a sweet aftertaste. You can do this if you want, but if you are using the vanilla for baking, there really is no need.

Decide what type of vanilla bean you would like to use for your vanilla and buy the best quality . These are the most popular:

Madagascar – Regarded as the world’s best for great vanilla flavor. Dark, full bodied, and rummy with a hint of tobacco. Perfect for recipes if you need a vanilla to stand up to powerful flavors that might overshadow it. This is the one I use.

Bourbon – Fruity You can use this for everything.

Mexico – This vanilla is sweet, smooth and creamy. Perfect for hot chocolate, liquors, creams, and cakes.

Tonga – More of a delicate flavor. I think it would be great for savory dishes, ice creams, and cakes.

Tahiti – Floral, with hints of licorice. Great for fruit compotes, jams, and maybe spice rubs.

Ingredients:
2 Cups (16 oz.) vodka
6 Vanilla Beans ( This is the basic recipe. I will usually put in a couple of more)

You can easily cut this recipe in half and use 3 vanilla beans and 1 cup of vodka.

You can use any kind of bottle you want, but I do recommend glass.

1 Use kitchen scissors or a sharp paring knife to cut lengthwise down each vanilla bean, splitting them in half, leaving an inch at the end connected.

2 Put vanilla beans in a glass jar or bottle with a tight fitting lid (mason jars work well). Cover completely with the vodka.

3 Give the bottle a good shake every once in a while. Store in a dark, cool place for 8 weeks or longer. The darker it gets the stronger the extract is.

After 8 weeks the vanilla extract has the nice amber color. After this time I will usually pour the vanilla extract into small amber colored bottles, add a vanilla bean and store in my cupboard. By adding the extra vanilla bean, the extract will keep on gaining flavor. Add a little more vodka when it is halfway used up to replenish your supply of vanilla. It will dilute it for a while but will regain strength quickly.

Your homemade vanilla extract makes great gifts.

You can also make vanilla sugar by putting a split vanilla bean into a jar of white, granulated sugar. Great way to infuse the sugar with vanilla flavor for baking.

Your tastes might favor just a bit more in flavor

Your tastes might favor just a bit more in flavor

This article was in the Milwaukee Journal January 11, 2009. By SHIRLEY O. CORRIHER We all want our food to be delicious. Here are some easy ways to make basic home-cooked dinners taste wonderful. Taste and flavor We use the terms “taste” and “ flavor” interchange­ably, but actually they are different. Taste refers to the five tastes that trigger recep­tors in our mouth: sweet, sour, salty, bitter and umami (pronounced oo-MOM-ee). Flavor, by contrast, means the whole experience — aroma, texture, mouth feel, temperature, color — all the things that influence our perception of foods. These five tastes are basic to our being and are very powerful. All animals (in­cluding humans) are born with taste receptors that contribute to our survival, guiding us to what we should or should not eat. Sweet indi­cates energy-giving carbo­hydrates. Salty indicates life-sustaining minerals. Umami indicates life-giving proteins. Bitterness warns of toxicity — all natural tox­ins are bitter. Sour may indi­cate onset of spoilage — pro­ceed with caution. For hundreds of years, good cooks have instinctive­ly added a pinch of salt and a pinch of sugar to send our salty and sweet taste recep­tors zinging. Adding three of these basic tastes (salty, sweet and umami) can be easy and can be a major step toward delicious dishes. You do not need much; just a small amount can produce a major influence on flavors. Salty Realize that some salt is essential to our survival. Many of Napoleon’s soldiers died on the march back from Russia simply because they did not have enough salt in their diet for their wounds to heal. Salt has complex indirect influences on flavor. Pastry chefs have always said, “add a pinch of salt to desserts to bring out the sweetness.” Gary Beauchamp, direc­tor of Monell Chemical Sens­es Center in Philadelphia il­lustrates the interplay be­tween salt and sweetness. Beauchamp shows a dia­gram representing bitter­ness in a dish. When sugar is added, the bitterness drops significantly so that sweet­ness and bit­terness are about equal in strength. Then, he adds a little salt. The bitterness drops to al­most nothing and there is only sweetness left. To experience this, taste tonic water, which has both bitter quinine and sweet­ness to moderate it. Pour out two samples of the tonic wa­ter. Taste one plain; to the second sample, add a pinch of salt. Amazingly, bitter­ness is dramatically re­duced and the sample is al­most like sugar water! When you think about salt reducing bitterness, you have probably experienced it many times. You have seen people put salt on grapefruit to reduce bitterness. Sweet Sugar has complex indi­rect influences on flavor, too. Researchers at the Univer­sity of Nottingham in Eng­land can analyze the gases present in the nasal cavity. They gave test subjects gum with mint and sugar and asked them to chew until the flavor was gone. When sub­jects reported the flavor gone, in fact there was still mint in their nasal cavity. They were then given sugar and the mint flavor re­turned. A friend from the UK said that as children when their gum ran out of flavor, they rolled it in the family sugar dish and it was like new. As little as ½ teaspoon of sugar in a dish can make an amazing taste difference. Umami Adding a food that trig­gers umami receptors can make a dish sensational. Umami is described as ev­erything from meaty, sa­vory, to essence, “yummy,” “tasty,” delicious, perfect ripeness — a perfection in taste that sends one into a state of ecstasy. The umami taste is pro­duced by a number of natu­rally occurring compounds — salts of glutamic acid (glu­tamates) and nucleotides. Nucleotides are composed of a small piece of protein and a non-protein part. Both gluta­mates and nucleotides are small, flavorful molecules, not huge proteins. Synergism The important thing to know about umami is that umami­taste- producing compounds have a magnifying effect on each other. A mixture of 50% glutamate and 50% umami nu­cleotide produc­es eight times as much flavor as either of the uma­mi compounds alone. In their book “The Fifth Taste,” Anna and David Ka­sabian give an excellent list — The Umami Pantry — of things that you can keep on hand in the pantry or refrig­erator to give a shot of uma­mi to dishes. These are: Worcestershire, soy sauce (naturally fermented), Asian fish sauce, Parmigia­no- Reggiano cheese, dried shiitake mushrooms and canned tomatoes. (I would include ketchup, which is concentrated sweetened to­matoes.) For maximum flavor, use both a glutamate and a nu­cleotide source of umami.