tag:blogger.com,1999:blog-79775630043579440962024-03-16T14:52:44.566-04:00Kusina ni ManangLoryhttp://www.blogger.com/profile/02816740817614105118noreply@blogger.comBlogger515125tag:blogger.com,1999:blog-7977563004357944096.post-49983245520123700342017-11-09T15:35:00.002-05:002017-11-09T15:43:08.714-05:00Canning: Meatloaf<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-CdSU2I-ExYY/WgSbh6g1axI/AAAAAAAAR04/fcnKWXaDQtw-_FO3Oh9e6nc5Tg_Y2eT_gCLcBGAs/s1600/IMG_5177.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://2.bp.blogspot.com/-CdSU2I-ExYY/WgSbh6g1axI/AAAAAAAAR04/fcnKWXaDQtw-_FO3Oh9e6nc5Tg_Y2eT_gCLcBGAs/s640/IMG_5177.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Homecanned meatloaf reminds me of embutido</td></tr>
</tbody></table>
I was trying to free up some freezer space for this year's supply of beef for our family. As my followers know, our family sends homegrown chickens, pig and cow every year to the slaughterhouse. We then freeze them in our freezers (we have 4 freezers at home) and these will be our meat supply for a whole year (or more).<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-8cl4Vq8VsbY/WgSb_AYhIaI/AAAAAAAAR1M/pFpmxm9LPwgk5YkvzCvlqq_0zg2O6ihCwCEwYBhgL/s1600/IMG_5185.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://2.bp.blogspot.com/-8cl4Vq8VsbY/WgSb_AYhIaI/AAAAAAAAR1M/pFpmxm9LPwgk5YkvzCvlqq_0zg2O6ihCwCEwYBhgL/s640/IMG_5185.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sliced meatloaf can be reheated in the pan</td></tr>
</tbody></table>
<br />
Now that my sons are away most of the time because either they are in college or just graduated from college, we have been more slow in consuming these meats. So I end up with freezers still with lots of meat by the time the new batch arrives. Canning is a way for me to free up the space without throwing away anything. It also has the benefit of making ready-meals ahead of time, which my sons can bring with them to their dorm or apartment after visiting us. It is one way to get good quality meats to them; also lets them save some money (because grass-fed beef and pastured chickens/pork are pricey). This meatloaf recipe is actually one that I found on youtube, by a chef, who also sends some of her canned meats/meals to her college kids.<br />
<br />
You can watch her <a href="https://www.youtube.com/watch?v=1qDJi_MfA_A&t=482s" target="_blank">video </a>on how she prepared these. I provide here the summary of ingredients and instructions. I used the 1&1/2 pint Ball jars, and only 8 of them could fit in my pressure canner. I used the rest of the mixture as meatballs (cooked as sweet and sour).<br />
<br />
If you are new to canning, this link is a great resource: "<a href="http://nchfp.uga.edu/how/can_home.html" target="_blank">How Do I Can?</a>"<br />
I highly recommend learning the basic principles of canning first before you dive into canning meats. I also would suggest that you ease yourself into the canning world by doing simpler projects first like pickles and jams/jellies.<br />
<br />
<strong>Ingredients:</strong><br />
10 lbs ground beef (<i>aka, hamburg</i>)<br />
3 cloves garlic (<i>do not be tempted to add more because raw garlic when pressure-canned can be overwhelming</i>)<br />
1/2 onion<br />
2-3 T light brown sugar<br />
1&1/4 tomato ketchup<br />
1 plastic package of saltine crackers (<i>buy a box of saltines and use one of the plastic packages inside</i>)<br />
1 T parsley<br />
1 t yellow mustard (powder)<br />
1 t pepper<br />
2 t salt<br />
8 eggs<br />
<br />
<strong>Instructions:</strong><br />
<strong><br /></strong>
Prepare your jars and lids and bands per instructions in the above link on canning principles. Keep lids submerged in hot water to soften the rubber seal.<br />
<br />
Combine everything in a bowl.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-EvEwd23Ql1o/WgSbEHOjNwI/AAAAAAAAR0w/utarNtyMP9YhFMZW7IFGmBtGPgmZQ0UnACEwYBhgL/s1600/IMG_5170.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://2.bp.blogspot.com/-EvEwd23Ql1o/WgSbEHOjNwI/AAAAAAAAR0w/utarNtyMP9YhFMZW7IFGmBtGPgmZQ0UnACEwYBhgL/s640/IMG_5170.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix all ingredients well</td></tr>
</tbody></table>
<br />
Pack tightly in clean jars. I like adding a little at a time and stomping to pack tightly.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-R9K_0VRhz38/WgSbDAf6ufI/AAAAAAAAR0w/X3uN5jdsvM42AhyBhVX3EuWVi3VPe_QVwCEwYBhgL/s1600/IMG_5171.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://2.bp.blogspot.com/-R9K_0VRhz38/WgSbDAf6ufI/AAAAAAAAR0w/X3uN5jdsvM42AhyBhVX3EuWVi3VPe_QVwCEwYBhgL/s640/IMG_5171.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I used a french rolling pin inside a plastic bread bag (so the wood does not touch the meat)</td></tr>
</tbody></table>
Leave about 1&1/4 inch headspace. Try to eliminate air pockets as much as you can.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-9V59jpXUY_4/WgSbCWE_yzI/AAAAAAAAR0w/bgCy93MBotErp8sSASHg6hXuJJO58HltACEwYBhgL/s1600/IMG_5172.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://2.bp.blogspot.com/-9V59jpXUY_4/WgSbCWE_yzI/AAAAAAAAR0w/bgCy93MBotErp8sSASHg6hXuJJO58HltACEwYBhgL/s640/IMG_5172.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">About an inch and a quarter headspace</td></tr>
</tbody></table>
Wipe rims to make sure no pieces will get trapped between the lids and the rims. Apply the bands just finger tight. This will allow for air to escape but still help prevent liquid or pieces to get through. Too tight and you will prevent air to escape, hence, not creating vacuum. The air trapped may also pose a problem with microbes trapped that will not be heated enough to get killed.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-peu-pbhQv1Q/WgSbhph7SRI/AAAAAAAAR1M/6ZdPXPmRXEUa-DAI9OFkvhxeKqBqdXWzwCEwYBhgL/s1600/IMG_5173.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://4.bp.blogspot.com/-peu-pbhQv1Q/WgSbhph7SRI/AAAAAAAAR1M/6ZdPXPmRXEUa-DAI9OFkvhxeKqBqdXWzwCEwYBhgL/s640/IMG_5173.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Screw on the bands just finger-tight.</td></tr>
</tbody></table>
Place in the pressure canner with cold water. This is to prevent shock. Turn on the heat, close the canner tightly without the weight. Once steam escapes, time for 10 mins to help create vacuum in the canner. This allows for even heat distribution.<br />
After 10 mins of steam escaping, you might notice that the gauge shows the pressure going up from 0. Put the weight on the "nipple" to help increase the pressure inside. Steam under pressure will create the right temperature necessary to kill the microbes inside the jars within the specified/recommended time frame.<br />
Let pressure reach 10 psi before turning your heat down. On my gas stove, #4 setting keeps that pressure at this level. If I go down, the pressure might not be maintained. When that happens, the countdown begins anew.<br />
Set timer with the pressure kept at 10 psi for 90 mins minimum.<br />
Once done, turn off the heat and let cool down naturally. Do not remove the weight. I usually go to bed by this time then remove the jars the next day. I wait about 24 hours before testing for the seal. Look for jars that did not seal (the lids are still popped up instead of down); refrigerate these and consume within two weeks. (All of mine sealed properly.)<br />
Test the seal by removing the bands then lifting the jars by the lids. The lid should not come off.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-CdSU2I-ExYY/WgSbh6g1axI/AAAAAAAAR1M/BggXVL4QysMqH32MvMCrNi9SN-gU9grGACEwYBhgL/s1600/IMG_5177.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://4.bp.blogspot.com/-CdSU2I-ExYY/WgSbh6g1axI/AAAAAAAAR1M/BggXVL4QysMqH32MvMCrNi9SN-gU9grGACEwYBhgL/s640/IMG_5177.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All lids are concave - sealed!</td></tr>
</tbody></table>
<br />
When ready to consume, the juice might have solidified and not allow for easy sliding of the meatloaf out of the jar. Reheat slightly in the microwave or hot water to melt the juice.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-btQwsualYrU/WgSbip4bCzI/AAAAAAAAR1M/i2e-eCB0_Zku4nf0nrWXr6KIIsjrDHtgACEwYBhgL/s1600/IMG_5180.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://2.bp.blogspot.com/-btQwsualYrU/WgSbip4bCzI/AAAAAAAAR1M/i2e-eCB0_Zku4nf0nrWXr6KIIsjrDHtgACEwYBhgL/s640/IMG_5180.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The meatloaf shrinks in size so it moves away from the glass jar walls.</td></tr>
</tbody></table>
<br />
This will then make it easy to slide the meat out.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-sc9GkmfmuVM/WgSb8eQkATI/AAAAAAAAR1M/w2J8Rf2oLc46SmOGxPcv1g1F_I0w4-HbQCEwYBhgL/s1600/IMG_5183.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://2.bp.blogspot.com/-sc9GkmfmuVM/WgSb8eQkATI/AAAAAAAAR1M/w2J8Rf2oLc46SmOGxPcv1g1F_I0w4-HbQCEwYBhgL/s640/IMG_5183.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Slides out of the jar if you melt the juice first</td></tr>
</tbody></table>
<br />
You can eat right out of the jar or pan-fry to reheat brown the outside.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
Tips: Store these in a dark, cool, dry room. Do not bother to reapply the bands. This will help you spot the bad ones easier because if you improperly have canned this and the Botulinum bacteria survived and thrives inside the jar (because of anaerobic and high pH conditions), they will create gas (no more vacuum), which will push the lid out. However, once you open a good jar and have leftovers, place the lid back on. Consume the leftovers within two weeks.<br />
<br />
<center>
<form action="https://www.paypal.com/cgi-bin/webscr" method="post">
<input name="cmd" type="hidden" value="_s-xclick" /> <input name="hosted_button_id" type="hidden" value="3X9WVLB2Y2RUC" /> <input alt="PayPal - The safer, easier way to pay online!" border="0" name="submit" src="https://www.paypal.com/en_US/i/btn/btn_donateCC_LG.gif" type="image" /> <img alt="" border="0" height="1" src="https://www.paypal.com/en_US/i/scr/pixel.gif" width="1" /></form>
</center>
<script src="http://wms.assoc-amazon.com/20070822/US/js/link-enhancer-common.js?tag=mkcybershop-20" type="text/javascript">
</script>
<noscript>
<img src="http://wms.assoc-amazon.com/20070822/US/img/noscript.gif?tag=mkcybershop-20" alt="" />
</noscript>Loryhttp://www.blogger.com/profile/02816740817614105118noreply@blogger.com65tag:blogger.com,1999:blog-7977563004357944096.post-92100691005909748522017-08-18T11:01:00.000-04:002017-08-18T11:03:32.493-04:00Canning: Peach Halves in Heavy Syrup<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-dzGs8veqUoU/TqD3-vo7X5I/AAAAAAAAJyw/iMPTl-28mCQ/s1600/DSCF0989.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://4.bp.blogspot.com/-dzGs8veqUoU/TqD3-vo7X5I/AAAAAAAAJyw/iMPTl-28mCQ/s1600/DSCF0989.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My first ever batch of canned peaches a few years back</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<script type="text/javascript"><!--
google_ad_client = "ca-pub-3513438840816159";
/* top of blog post */
google_ad_slot = "0287924335";
google_ad_width = 468;
google_ad_height = 60;
//</script>My in-laws gave us 3 bushel of peaches to can last year.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-qj99r1SKypQ/WZb582MZrNI/AAAAAAAARx0/vT66W1E7Qr87fV2DVjbG5oWijs8Thf5uQCEwYBhgL/s1600/1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://2.bp.blogspot.com/-qj99r1SKypQ/WZb582MZrNI/AAAAAAAARx0/vT66W1E7Qr87fV2DVjbG5oWijs8Thf5uQCEwYBhgL/s640/1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">3 bushels of peaches from my in-laws' trees (this is only our share)</td></tr>
</tbody></table>
<br />
Per MIL's instructions, here's how we did it.<br />
<br />
Sterilize quart jars and lids.<br />
<br />
Blanch peaches for 10 minutes then dip in ice water.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-pfo6wMGn-wo/WZb5_pwP30I/AAAAAAAARx0/0JubDoJoNwwZMsCiyo1Vq4d1Gng4ULhPwCEwYBhgL/s1600/2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://1.bp.blogspot.com/-pfo6wMGn-wo/WZb5_pwP30I/AAAAAAAARx0/0JubDoJoNwwZMsCiyo1Vq4d1Gng4ULhPwCEwYBhgL/s640/2.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hubby and MIL helping (we are like an assembly line</td></tr>
</tbody></table>
<br />
Slip skins off. Cut in half and remove pits.<br />
<br />
Prepare heavy syrup: 1 cup water to 1 cup sugar ratio. Boil.<br />
<br />
Pack the jars. Pour syrup into the jars until neck level. Use the bubbler to release bubbles. Adjust syrup so as to leave 1/2 inch headspace.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-NaPrkqydqgw/WZb59oZb6UI/AAAAAAAARx0/Ls0ESc3d-YUhdD5TKcWUUFJHck1BrJdsgCEwYBhgL/s1600/4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://2.bp.blogspot.com/-NaPrkqydqgw/WZb59oZb6UI/AAAAAAAARx0/Ls0ESc3d-YUhdD5TKcWUUFJHck1BrJdsgCEwYBhgL/s640/4.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This packing and processing in water bath was my task.</td></tr>
</tbody></table>
<br />
<br />
Wipe rims with wet paper towels. <br />
<br />
Adjust lids and bands.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-c0XL-SySZMU/WZb590-7XvI/AAAAAAAARx0/NA2vfaIr5GgycotLnrbyU3YDmysUkZenwCEwYBhgL/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://2.bp.blogspot.com/-c0XL-SySZMU/WZb590-7XvI/AAAAAAAARx0/NA2vfaIr5GgycotLnrbyU3YDmysUkZenwCEwYBhgL/s640/5.jpg" width="480" /></a></div>
<br />
<br />
Process in boiling water bath canner for 30 minutes.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-oNRLMMIUCP8/WZb58zz-R_I/AAAAAAAARx0/RUjq0E3D6y427R6UGcW7_Fxqkie72-F0gCEwYBhgL/s1600/3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://3.bp.blogspot.com/-oNRLMMIUCP8/WZb58zz-R_I/AAAAAAAARx0/RUjq0E3D6y427R6UGcW7_Fxqkie72-F0gCEwYBhgL/s640/3.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Syrup on the left, water bath canner on the right.</td></tr>
</tbody></table>
<br />
<br />
Place on countertop with no drafts. Cover with towel to cool, leaving about an inch distance from each other.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-kvvognp5RSY/WZb5-U75IoI/AAAAAAAARx0/naMKanIcsMAzgtp36Lzb5O5qSAQrdsd8QCEwYBhgL/s1600/6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://3.bp.blogspot.com/-kvvognp5RSY/WZb5-U75IoI/AAAAAAAARx0/naMKanIcsMAzgtp36Lzb5O5qSAQrdsd8QCEwYBhgL/s640/6.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">42 quarts will last us more than a year.</td></tr>
</tbody></table>
<br />
<script src="http://pagead2.googlesyndication.com/pagead/show_ads.js" type="text/javascript">
</script><br />
<center>
<form action="https://www.paypal.com/cgi-bin/webscr" method="post">
<input name="cmd" type="hidden" value="_s-xclick" /> <input name="hosted_button_id" type="hidden" value="3X9WVLB2Y2RUC" /> <input alt="PayPal - The safer, easier way to pay online!" border="0" name="submit" src="https://www.paypal.com/en_US/i/btn/btn_donateCC_LG.gif" type="image" /> <img alt="" border="0" height="1" src="https://www.paypal.com/en_US/i/scr/pixel.gif" width="1" /></form>
</center>
<script src="http://wms.assoc-amazon.com/20070822/US/js/link-enhancer-common.js?tag=mkcybershop-20" type="text/javascript">
</script><noscript>
<img src="http://wms.assoc-amazon.com/20070822/US/img/noscript.gif?tag=mkcybershop-20" alt="" />
</noscript>Loryhttp://www.blogger.com/profile/02816740817614105118noreply@blogger.com6tag:blogger.com,1999:blog-7977563004357944096.post-31805251876970914272017-08-18T09:33:00.000-04:002017-08-18T09:42:10.152-04:00Canning: Hickory-Smoked Wild-Caught Mackerel<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-BtZU-JWtxEc/WZbln_N9WxI/AAAAAAAARwY/YiK9FgRaiTceQeOxw9IgiJpbGYvWYg9wACLcBGAs/s1600/IMG_4304%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://3.bp.blogspot.com/-BtZU-JWtxEc/WZbln_N9WxI/AAAAAAAARwY/YiK9FgRaiTceQeOxw9IgiJpbGYvWYg9wACLcBGAs/s640/IMG_4304%255B1%255D.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Canned smoked wild-caught mackerel</td></tr>
</tbody></table>
Last year, I posted about canning mackerel (supplied by my friends who go fishing for fun, so they gave some of their frozen excess mackerels to me). <br />
<br />
This year, I joined my friends to fish for mackerel in Rockland, ME. We spent from 11 am to 3:30 pm fishing. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-1kRRxI0FVZE/WZbnOLJAG5I/AAAAAAAARxE/i4C9oZKwkIwvLfSVbZ41bXHzCuiOMcUnwCEwYBhgL/s1600/IMG_4276%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://2.bp.blogspot.com/-1kRRxI0FVZE/WZbnOLJAG5I/AAAAAAAARxE/i4C9oZKwkIwvLfSVbZ41bXHzCuiOMcUnwCEwYBhgL/s640/IMG_4276%255B1%255D.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My friend Cecilia and her husband invited me to join them fishing for Mackerels</td></tr>
</tbody></table>
<br />
<center>
<iframe allowfullscreen="true" allowtransparency="true" frameborder="0" height="315" scrolling="no" src="https://www.facebook.com/plugins/video.php?href=https%3A%2F%2Fwww.facebook.com%2Fcecilianieveras.jackson%2Fvideos%2F1444074498981190%2F&show_text=0&width=560" style="border: none; overflow: hidden;" width="560"></iframe></center>
<br />
We used the "Christmas Tree" jigs, aka, fish streamers, where there are 4 hooks with fiberglass type of bunched fibers. At times, we would catch as much as 4 in one go. The mackerels come in waves of "schools of fish" so in between waves, we wait for maybe about 2-5 minutes.
But we were able to fill our bigger cooler then half of the smaller cooler when we finally decided to call it quits. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-XnOqLeAyMbw/WZbpVCk6PxI/AAAAAAAARxM/3qoG3EfC2fMGdol1_sGtF3SbWaT3hRVGgCLcBGAs/s1600/IMG_4279%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://4.bp.blogspot.com/-XnOqLeAyMbw/WZbpVCk6PxI/AAAAAAAARxM/3qoG3EfC2fMGdol1_sGtF3SbWaT3hRVGgCLcBGAs/s640/IMG_4279%255B1%255D.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We split in half, approxiimately. I counted 161 of those I brought home.</td></tr>
</tbody></table>
It was so much fun, and the main thing that would restrict us from going for more is how we were going to deal with the catch afterwards (the time to take to clean them and still manage to keep them fresh; freezer space; smoking and/or canning). I do can them and I have plenty of freezer space, but my friend Cecilia decided to share some of her portion to our other friends to make her job more manageable.<br />
<br />
While my prior blog post was with non-smoked mackerels in pint jars, I did try a batch last year with smoked mackerel, in half-pint jars, and I liked the smoked mackerel better. I got the idea when I found a Japanese-made smoked mackerel in olive oil from an Asian store. So this year, I am making more of them. They are that good. As a matter of fact, I brought a jar to work tonight and shared with two co-workers who love fish (but not sushi) and are also fans of canned herring and sardines. They loved it!<br />
<br />
So now I am sharing with you my recipe for canned smoked mackerel. <br />
<br />
As a side note, wild-caught oily fish like mackerel is one of the best sources of omega-3 fatty acids (twice that of salmon), the various vitamin B's, and vitamin D. Good for the heart! Click <a href="http://nutritiondata.self.com/facts/finfish-and-shellfish-products/4072/2" target="_blank">here</a> for more nutrition info on Atlantic mackerel. <br />
<br />
There are two steps involved, of course: smoking and canning. This is after you have cleaned the fish and kept them iced. Cut them in either bit-sized pieces or use the half pint-jars to measure the length of cut, such that when you pack the jars with mackerel, there should still be 1 inch of headspace remaining.<br />
<br />
Step 1 - SMOKING:<br />
<br />
Prepare the brine. For every gallon bags of cut mackerel, use this recipe:<br />
2 qts water<br />
1 cup canning salt<br />
1/2 c brown sugar<br />
1/4 c lemon juice<br />
1/4 T garlic powder<br />
1/4 T onion powder<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-Y3ivLTitIcM/WZbm-QZ-n2I/AAAAAAAARxE/LWOC1TicnBEDFBpWb48Hf4mWDeWTMcDcQCEwYBhgL/s1600/IMG_4288%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://3.bp.blogspot.com/-Y3ivLTitIcM/WZbm-QZ-n2I/AAAAAAAARxE/LWOC1TicnBEDFBpWb48Hf4mWDeWTMcDcQCEwYBhgL/s640/IMG_4288%255B1%255D.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pieces of mackerel in brine, kept in fridge overnight</td></tr>
</tbody></table>
<br />
Soak the pieces for at least 4 hours in the fridge, or overnight up to a day. Rinse in cold water.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-sgWRXaJ2LWE/WZbm2J6ScmI/AAAAAAAARxE/8J3H55Xn1VAww7s5-eH1SZxrSNJxwWw0ACEwYBhgL/s1600/IMG_4294%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://2.bp.blogspot.com/-sgWRXaJ2LWE/WZbm2J6ScmI/AAAAAAAARxE/8J3H55Xn1VAww7s5-eH1SZxrSNJxwWw0ACEwYBhgL/s640/IMG_4294%255B1%255D.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My cheap smoker, kept in the garage</td></tr>
</tbody></table>
<br />
Pre-heat the smoker and start the smoke with hickory wood chips. (You might want to try other wood chips like Apple or Alder.)<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-WL8Ksa3FzP4/WZbmrC51nNI/AAAAAAAARxE/Ma6Fj6Y9AH4uDc7GqCWINg683GoEJe3CACEwYBhgL/s1600/IMG_4298%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://2.bp.blogspot.com/-WL8Ksa3FzP4/WZbmrC51nNI/AAAAAAAARxE/Ma6Fj6Y9AH4uDc7GqCWINg683GoEJe3CACEwYBhgL/s640/IMG_4298%255B1%255D.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cold-smoking for one hour (with lid on, of course!)</td></tr>
</tbody></table>
<br />
Smoke for about 1 hour. You don't want to dry up the fish before canning (if you are not canning, you may smoke the whole fish for 3 hours and continue to dry for another hour).<br />
<br />
Step 2 - CANNING: <br />
<br />
(If you are new to pressure-canning, please learn the principles first using this <a href="http://nchfp.uga.edu/publications/uga/using_press_canners.html" target="_blank">website</a>.)<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-34IpOwIz53A/WZbnMfnZ_SI/AAAAAAAARxE/lmJXVC8Vc58W2o8pzbmd8iR6WeuwbB1PQCEwYBhgL/s1600/IMG_4287%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://2.bp.blogspot.com/-34IpOwIz53A/WZbnMfnZ_SI/AAAAAAAARxE/lmJXVC8Vc58W2o8pzbmd8iR6WeuwbB1PQCEwYBhgL/s640/IMG_4287%255B1%255D.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Washed in dishwasher</td></tr>
</tbody></table>
<br />
While pre-heating the smoker, prepare your jars. Your jars should have been cleaned (use the dishwasher and start getting them out when ready to fill). <br />
<br />
For every half-pint jar, add the following:<br />
1/8 tsp canning salt<br />
2 whole peppercorn<br />
small piece of bay leaf<br />
1 pitted olive<br />
pieces of tomato pulp (I used my <a href="http://kusinanimanang.blogspot.com/2004/09/canning-tomatoes-whole-halved-or_28.html" target="_blank">canned whole tomatoes</a>; you can use cherry tomato if you have them)<br />
1/2 Tbsp vinegar (I used homemade.)<br />
sprinkling of garlic powder and garlic onion to taste<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-NBlLCMEkf1M/WZbmkFA4AdI/AAAAAAAARxE/SDcti6i3-fExNOOnf8mPst3hL1j7pnqIACEwYBhgL/s1600/IMG_4299%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://1.bp.blogspot.com/-NBlLCMEkf1M/WZbmkFA4AdI/AAAAAAAARxE/SDcti6i3-fExNOOnf8mPst3hL1j7pnqIACEwYBhgL/s640/IMG_4299%255B1%255D.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tightly packed</td></tr>
</tbody></table>
<br />
Tightly pack with the mackerel pieces. (They will shrink some upon pressure-canning.)<br />
<br />
Add olive oil (I used organic extra virgin) until it fills the jar up such that it has a 1-inch headspace. This is important in pressure-canning. It is necessary to prevent boil-overs and create a good vacuum seal.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-ywXK8ElF5Ss/WZbmOqQdlnI/AAAAAAAARxE/VHz_R_7cIdknjX3phgIOkY07kFdgCCggQCEwYBhgL/s1600/IMG_4300%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://4.bp.blogspot.com/-ywXK8ElF5Ss/WZbmOqQdlnI/AAAAAAAARxE/VHz_R_7cIdknjX3phgIOkY07kFdgCCggQCEwYBhgL/s640/IMG_4300%255B1%255D.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Should have 1 inch headspace before placing lids and bands</td></tr>
</tbody></table>
<br />
Wipe the rim of the jars. Place the lid. Apply the bands finger-tight (to allow air to escape but still have good seal after cooling down. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-XhJoNLOi4gE/WZbmEhlAp3I/AAAAAAAARwc/NkMxNvfLeQcPCgbpdRjp2Fq2zWTrRb8WQCEwYBhgL/s1600/IMG_4301%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://3.bp.blogspot.com/-XhJoNLOi4gE/WZbmEhlAp3I/AAAAAAAARwc/NkMxNvfLeQcPCgbpdRjp2Fq2zWTrRb8WQCEwYBhgL/s640/IMG_4301%255B1%255D.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I had 3 layers of half-pint jars.</td></tr>
</tbody></table>
<br />
Pressure-can for 110 minutes. <br />
<br />
Let pressure naturally release (I do this overnight) before opening the canner (I do the next day).<br />
<br />
Check that all jars have sealed properly. If some have not, consume those first. Keep in the refrigerator for up to two weeks. (I had none that failed to seal.)<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-ZlsWnv08Xp4/WZbmNsPnD9I/AAAAAAAARxE/8fizv3aPvBE6yck5iFJxPzL1n3ncF9WTQCEwYBhgL/s1600/IMG_4448%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://4.bp.blogspot.com/-ZlsWnv08Xp4/WZbmNsPnD9I/AAAAAAAARxE/8fizv3aPvBE6yck5iFJxPzL1n3ncF9WTQCEwYBhgL/s640/IMG_4448%255B1%255D.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Approved by my sons, in-laws, and co-workers (those that love fish, that is!).</td></tr>
</tbody></table>
<br />
Enjoy as snack, or as ulam!<br />
<br />
I just inspired my brother-in-law and his wife, and some of my co-workers to fish for mackerel and/or to can them.<br />
<br />
<br />
<script type="text/javascript">
<!--
google_ad_client = "ca-pub-3513438840816159";
/* 300x250, created 1/16/09 */
google_ad_slot = "8002189981";
google_ad_width = 300;
google_ad_height = 250;
//</script>
<br />
<center>
<form action="https://www.paypal.com/cgi-bin/webscr" method="post">
<input name="cmd" type="hidden" value="_s-xclick" /> <input name="hosted_button_id" type="hidden" value="3X9WVLB2Y2RUC" /> <input alt="PayPal - The safer, easier way to pay online!" border="0" name="submit" src="https://www.paypal.com/en_US/i/btn/btn_donateCC_LG.gif" type="image" /> <img alt="" border="0" height="1" src="https://www.paypal.com/en_US/i/scr/pixel.gif" width="1" /></form>
</center>
<script src="http://wms.assoc-amazon.com/20070822/US/js/link-enhancer-common.js?tag=mkcybershop-20" type="text/javascript">
</script>
<noscript>
<img src="http://wms.assoc-amazon.com/20070822/US/img/noscript.gif?tag=mkcybershop-20" alt="" />
</noscript>Loryhttp://www.blogger.com/profile/02816740817614105118noreply@blogger.com1tag:blogger.com,1999:blog-7977563004357944096.post-46157195877632300942016-08-25T06:18:00.001-04:002016-08-25T06:21:23.097-04:00Canning: Wild Mackerel in Extra-Virgin Olive Oil<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-uRAGa9wWTac/V77BDiiNREI/AAAAAAAARAY/TyP-gYz7FEEMtxBc6dppUKA_ZRWLQaphgCLcB/s1600/10.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://2.bp.blogspot.com/-uRAGa9wWTac/V77BDiiNREI/AAAAAAAARAY/TyP-gYz7FEEMtxBc6dppUKA_ZRWLQaphgCLcB/s640/10.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Homecanned wild-caught mackerel</td></tr>
</tbody></table>
I homecanned mackerel. If you have bought some mackerel in tin cans, I made my own version.<br />
Why homecan?<br />
1. It frees up my freezer space for new items that I can freeze. (We have chicken, pork and beef slaughtered in fall, so I need to clean up my freezers to prepare. That means I need to free up the space.)<br />
2. Making a big batch, enjoy over an indefinite period of time, with serving portions good for a meal or two. This is especially handy when I have the craving for fish and no one to share it with. Both my sons are off to college. My husband does not eat mackerel.<br />
3. When you are a control freak where foods are concerned, that you can be obsessive about the quality of the food you eat, from ingredients to sanitary conditions of food production. I want the best ingredients...BUT...<br />
4. It's cheaper to make them yourself than to buy. A 4.4 oz of great quality canned wild mackerel that are sustainably harvested can cost from $1.25 to $3.15. (That means, the equivalent amount of my pint-jar of canned mackerel can demand anywhere from $5 to $12.60.)<br />
5. They last longer. If canned properly, the shelf-life is basically indefinite. You don't even have to reheat before eating. Compare that to freezing, when they might get freezer burn if you don't consume within a year.<br />
6. It's way for me to share with my sons my love of seafoods (or other foods). I send a jar or two of whatever I homecanned when they are going back to their dorm/apartment. They won't need a refrigerator or freezer for this, and they are ready to take along as well.<br />
7. When fish is pressure-canned, you can eat the bones! That's calcium!<br />
<br />
I don't fish as of this typing (maybe that will change later), but a few of my Filipina friends and their husbands do, and I am inkling towards going with them. Anyway, some of them do it for hobby (usually for their husbands initially). And so sometimes they overdo it -- they end up having too much than what their freezers can accommodate or what they can consume in a year. So they give away their excesses. And that's how I ended up with more than two gallon-bags of mackerel (even after this batch, I have two gallon-bags more of larger sized mackerels). They also gave me squids...with the ink bags intact!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-Zi1vd0o8-uc/V73zip-_ypI/AAAAAAAARAI/R5883z58ezozllOmkCuc-5vgiwonq2_hQCEw/s1600/1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://4.bp.blogspot.com/-Zi1vd0o8-uc/V73zip-_ypI/AAAAAAAARAI/R5883z58ezozllOmkCuc-5vgiwonq2_hQCEw/s400/1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Given by friends</td></tr>
</tbody></table>
<br />
<br />
If you are new to canning, please use this <a href="http://nchfp.uga.edu/how/can_home.html" target="_blank">link </a>to learn the principles of canning first before you embark on it. Believe me, botulism, a form of food poisoning, is common with homecanned foods. So please be smart. Be safe.<br />
<br />
<strong><br /></strong>
<strong>Ingredients & </strong><strong>Instructions:</strong><br />
<br />
Clean the jars in hot soapy water. Inspect for nicks. Must be intact. No need to sterilize. The heat of pressure-cooking will sterilize the jars.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-4vo4eu3mL6A/V73zimOdweI/AAAAAAAARAI/6cr927xCu24xyawGuzEIC56ElYyj7D8WgCEw/s1600/2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://2.bp.blogspot.com/-4vo4eu3mL6A/V73zimOdweI/AAAAAAAARAI/6cr927xCu24xyawGuzEIC56ElYyj7D8WgCEw/s400/2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sliced and kept in icewater</td></tr>
</tbody></table>
<br />
Clean the fish. Hopefully the innards were removed within two hours of catching. Otherwise, removed them before canning. Keep in icewater while you work on slicing the pieces and until you are ready to pack into the jars. You may add some vinegar into the water, they say to remove slime. Slice to fit in the jars you are using, or slice into bite-sized chunks. I like to use wide-mouth pint jars for this so the contents are easier to get out of the jar. You can gather the smaller pieces later to put in a jar, or to fill up spaces.(Note: Do not dump the water. You can use this to enrich your soil/water your garden.)<br />
<br />
Boil water enough to cover the lids. Place the lids in then turn off the heat. Do not boil the lids. The heating is just to soften the rubber.<br />
<br />
In each jar, place: 1/2 tsp canning salt (I use Morton's), a pinch-ful of whole black peppercorns (3-5 pcs), 1 small bay leaf, 1 pitted olive (I use canned green olives with the carrot or pimiento(?) inside and cut that in three), 1 cherry tomato (just because I was not sure what to do with my harvest). Sprinkle some toasted garlic (I had leftovers from a mushroom sauce-based dish I had for supper. I used my thumb and two fingers to get the amount I need per jar.)<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-PrTzAORjQg4/V73ziwvkeII/AAAAAAAARAI/vWpYgfIsi80r4Z1HFYTFUAEfYD1L0wfWwCEw/s1600/3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://1.bp.blogspot.com/-PrTzAORjQg4/V73ziwvkeII/AAAAAAAARAI/vWpYgfIsi80r4Z1HFYTFUAEfYD1L0wfWwCEw/s400/3.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My seasonings</td></tr>
</tbody></table>
<br />
Pack the mackerel in tightly. Use the smaller pieces to fill in. Push if you must to expel air.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-mmD6T6poFFE/V73zjmbWEMI/AAAAAAAARAI/UA2bA9ehAwQqHD2BaXLquVUITBVcjqZRQCEw/s1600/4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://2.bp.blogspot.com/-mmD6T6poFFE/V73zjmbWEMI/AAAAAAAARAI/UA2bA9ehAwQqHD2BaXLquVUITBVcjqZRQCEw/s400/4.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pack them tightly!</td></tr>
</tbody></table>
<br />
Add EVOO, about 3 to 4 T and 1 T vinegar (I used Datu Puti) to fill spaces (and to flavor, of course!) so that your headspace will be that space where you see the ridges for the cap/band (about 1 inch). Do not overfill. This is necessary so you don't have boil-overs and you will actually expel air out during processing (creating the vacuum seal).<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-nYMBJ427QdQ/V73zjyWYsZI/AAAAAAAARAI/fI2JL9JcJ2ArEB1GSAa9IorbKtYamYxEwCEw/s1600/5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://3.bp.blogspot.com/-nYMBJ427QdQ/V73zjyWYsZI/AAAAAAAARAI/fI2JL9JcJ2ArEB1GSAa9IorbKtYamYxEwCEw/s320/5.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">See the headspace?</td></tr>
</tbody></table>
<br />
Use a butter knife or bubbler to release bubbles. (I am sure you will find videos on yt how to can, so you get the idea of what I mean here.)
Wipe rims with paper towel to make sure there's no oil (that might prevent sealing of the lid's rubber against the jar rim) or other pieces that might interfere with the seal.
Place in the pressure canner. Have as much as 2-3 inches water up the sides of the jars. Build the pressure to 10 psi. Time for 100 mins (I based this on an Alaskan govt's method of canning salmon). Let cool off completely before removing from the pot, without removing the weight.<br />
<br />
Once pot is cool, open and lift the jars carefully. They might be oily. Wash them with soapy water. Let stand for 24 hours before removing the bands to check for seal. One way to check seal when the band is still on is to see if the lid is concave, which means it was pulled in by the vacuum created. Once you remove the bands, another way to check seal is to lift the jar up with your fingertips only touching the lid, not the jar itself. If lid stays, it's good to go and ready for storage.<br />
<br />
Hope I sparked your interest in canning!<br />
<br />
Below is the photo of the jar with the least amount of fish that I canned. Fish only filled half the jar, so I used cherry tomatoes as filler.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-_FwNy9rWxa0/V73zk8O-yGI/AAAAAAAARAI/lcs5ugUl_OUcq4G5GqFK17amobWzpy3FwCEw/s1600/8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://3.bp.blogspot.com/-_FwNy9rWxa0/V73zk8O-yGI/AAAAAAAARAI/lcs5ugUl_OUcq4G5GqFK17amobWzpy3FwCEw/s400/8.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Straight out of the jar.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-Z8M64Rrelyw/V73zk8WwdOI/AAAAAAAARAI/MGiHPQhW3Q8izz81_8dQCnQlHOLulbNwgCEw/s1600/9.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://1.bp.blogspot.com/-Z8M64Rrelyw/V73zk8WwdOI/AAAAAAAARAI/MGiHPQhW3Q8izz81_8dQCnQlHOLulbNwgCEw/s400/9.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Smells and tastes like those sold in tin cans!</td></tr>
</tbody></table>
<br />
<div style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.32px; margin-bottom: 6px; margin-top: 6px;">
<br /></div>
<center>
<form action="https://www.paypal.com/cgi-bin/webscr" method="post">
<input name="cmd" type="hidden" value="_s-xclick" /> <input name="hosted_button_id" type="hidden" value="3X9WVLB2Y2RUC" /> <input alt="PayPal - The safer, easier way to pay online!" border="0" name="submit" src="https://www.paypal.com/en_US/i/btn/btn_donateCC_LG.gif" type="image" /> <img alt="" border="0" height="1" src="https://www.paypal.com/en_US/i/scr/pixel.gif" width="1" /></form>
</center>
<script src="http://wms.assoc-amazon.com/20070822/US/js/link-enhancer-common.js?tag=mkcybershop-20" type="text/javascript">
</script>
<noscript>
<img src="http://wms.assoc-amazon.com/20070822/US/img/noscript.gif?tag=mkcybershop-20" alt="" />
</noscript>Loryhttp://www.blogger.com/profile/02816740817614105118noreply@blogger.com2tag:blogger.com,1999:blog-7977563004357944096.post-1542584619844039532016-08-14T17:47:00.000-04:002016-08-14T17:50:52.551-04:00Lobster Newburg<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/--NUSVdvwpIA/V7DhzR5-7EI/AAAAAAAAQ94/h6gSIQOgfDIWYdkiGnFk3Nb1opaDFJKvQCLcB/s1600/lobster%2Bnewburg.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://2.bp.blogspot.com/--NUSVdvwpIA/V7DhzR5-7EI/AAAAAAAAQ94/h6gSIQOgfDIWYdkiGnFk3Nb1opaDFJKvQCLcB/s640/lobster%2Bnewburg.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lobster newburg on a bed of zoodles</td></tr>
</tbody></table>
This recipe was shared to me by a former patient, Jeannine T., who used to work as a chef in Governor's restaurant. (I have been asking patients who love cooking/baking or used to work/currently working as chefs or used to own restaurants for their two fave recipes.) She mailed two of her fave seafood recipes to me a few months after she was discharged from the hospital, coupled with a Thank You card to express her appreciation for the care I gave to her during an unforgettable night that was a life-and-death situation.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-WxGytGlbPMM/V7DkUe6g8lI/AAAAAAAAQ-E/-nkJqwXsBYIoVCAnBv4VnwbgpfWftQfugCLcB/s1600/DSCF7396.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://3.bp.blogspot.com/-WxGytGlbPMM/V7DkUe6g8lI/AAAAAAAAQ-E/-nkJqwXsBYIoVCAnBv4VnwbgpfWftQfugCLcB/s640/DSCF7396.JPG" width="640" /></a></div>
<br />
<br />
When I first made this, I used phyllo shells (never knew they were this small...see photo below). I realized that since newburg sauce is pretty much like any creamy pasta sauce, I next served it on a bed of zoodles (above photo), and I can imagine it being served on a zucchini boat, or any pasta (if you are not gluten- or wheat-intolerant).<br />
<br />
My husband does not eat lobsters when he can see them as "insect-like" but will eat lobsters prepared this way since it's all cut up. And he likes this recipe.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-QkioPxBK6sA/V7Dh0hYcnkI/AAAAAAAAQ98/4mrNEDWlaAIPI_WIO5ieQenBML6ERh49wCLcB/s1600/lobster%2Bnewburg%2B1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="476" src="https://1.bp.blogspot.com/-QkioPxBK6sA/V7Dh0hYcnkI/AAAAAAAAQ98/4mrNEDWlaAIPI_WIO5ieQenBML6ERh49wCLcB/s640/lobster%2Bnewburg%2B1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lobster newburg on phyllo shells</td></tr>
</tbody></table>
<b>INGREDIENTS:</b><br />
1/4 lb butter<br />
2-1/2 cups lobster meat<br />
1/4 cup flour (not sure what could be a good sub for those gluten- or wheat-intolerant, but I might try potato starch as a sub, though I have not tried)<br />
3/4 tsp salt<br />
1/4 tsp nutmeg<br />
1/8 tsp cayenne pepper<br />
1/4 tsp Accent (optional; this is aka MSG. I tried not to use the second time I cooked this, and it was just as delicious)<br />
2 cans evaporated milk (I used 1 can evap and the equivalent amount of heavy cream the second time I made this)<br />
2 Tbsp sherry cooking wine<br />
<br />
<b>INSTRUCTIONS </b>(I modified per how I actually cooked).<br />
<br />
IN a skillet on low to medium heat, cook lobster in 2 Tbsp butter to draw the color slight. Set lobster aside. Add the rest of the butter until melted on low heat. Combine all dry ingredients and make a roux by adding to the melted butter and constantly stirring, then slowly adding the milk/cream to make a creamy paste. Add the lobster meat again to coat, then add the sherry slowly while stirring.<br />
<br />
Serve over pastry shells or toast (or pasta or zoodles).<br />
<br />
<center>
<form action="https://www.paypal.com/cgi-bin/webscr" method="post">
<input name="cmd" type="hidden" value="_s-xclick" /> <input name="hosted_button_id" type="hidden" value="3X9WVLB2Y2RUC" /> <input alt="PayPal - The safer, easier way to pay online!" border="0" name="submit" src="https://www.paypal.com/en_US/i/btn/btn_donateCC_LG.gif" type="image" /> <img alt="" border="0" height="1" src="https://www.paypal.com/en_US/i/scr/pixel.gif" width="1" /></form>
</center>
<script src="http://wms.assoc-amazon.com/20070822/US/js/link-enhancer-common.js?tag=mkcybershop-20" type="text/javascript">
</script>
<noscript>
<img src="http://wms.assoc-amazon.com/20070822/US/img/noscript.gif?tag=mkcybershop-20" alt="" />
</noscript>Loryhttp://www.blogger.com/profile/02816740817614105118noreply@blogger.com3tag:blogger.com,1999:blog-7977563004357944096.post-934200451291170282016-03-06T13:56:00.000-05:002016-06-30T12:56:16.607-04:00Sauteed Shrimps and Sayote<div class="" data-block="true" data-offset-key="eq768-0-0" style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px; white-space: pre-wrap;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-uNb_s_qKPjk/Vtx8eAn_foI/AAAAAAAAQxQ/JyAe3j9LG-k/s1600/DSCF5430.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://1.bp.blogspot.com/-uNb_s_qKPjk/Vtx8eAn_foI/AAAAAAAAQxQ/JyAe3j9LG-k/s400/DSCF5430.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Simply Savory Sunday brunch: Sauteed Shrimps and Sayote</td></tr>
</tbody></table>
<div class="_1mf _1mj" data-offset-key="eq768-0-0" style="direction: ltr; position: relative;">
I used extra jumbo shrimps which still had the shell. While prepping the veggies and cutting the shrimps lengthwise (make them more curly), I was boiling the shrimp shells in water to extract its flavor into a broth, which I added to the dish while still boiling.</div>
</div>
<div class="" data-block="true" data-offset-key="400l5-0-0" style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px; white-space: pre-wrap;">
<div class="_1mf _1mj" data-offset-key="400l5-0-0" style="direction: ltr; position: relative;">
<span data-offset-key="400l5-0-0"><br data-text="true" /></span></div>
</div>
<div class="" data-block="true" data-offset-key="54l5g-0-0" style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px; white-space: pre-wrap;">
<div class="_1mf _1mj" data-offset-key="54l5g-0-0" style="direction: ltr; position: relative;">
<span data-offset-key="54l5g-0-0"><b>Ingredients</b>: </span></div>
</div>
<div class="" data-block="true" data-offset-key="4gd50-0-0" style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px; white-space: pre-wrap;">
<div class="_1mf _1mj" data-offset-key="4gd50-0-0" style="direction: ltr; position: relative;">
<div style="text-align: left;">
<span data-offset-key="4gd50-0-0">2-3 cloves garlic</span></div>
</div>
</div>
<div class="" data-block="true" data-offset-key="c7hqk-0-0" style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px; white-space: pre-wrap;">
<div class="_1mf _1mj" data-offset-key="c7hqk-0-0" style="direction: ltr; position: relative;">
<div style="text-align: left;">
<span data-offset-key="c7hqk-0-0">1 lb shrimps, deveined and shelled then cut lengthwise</span></div>
</div>
</div>
<div class="" data-block="true" data-offset-key="dkhq3-0-0" style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px; white-space: pre-wrap;">
<div class="_1mf _1mj" data-offset-key="dkhq3-0-0" style="direction: ltr; position: relative;">
<div style="text-align: left;">
<span data-offset-key="dkhq3-0-0">2 sayote, sliced for stir-fry</span></div>
</div>
</div>
<div class="" data-block="true" data-offset-key="eruj0-0-0" style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px; white-space: pre-wrap;">
<div class="_1mf _1mj" data-offset-key="eruj0-0-0" style="direction: ltr; position: relative;">
<div style="text-align: left;">
<span data-offset-key="eruj0-0-0">2 T patis (optional) or salt to taste</span></div>
</div>
</div>
<div class="" data-block="true" data-offset-key="2s4i8-0-0" style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px; white-space: pre-wrap;">
<div class="_1mf _1mj" data-offset-key="2s4i8-0-0" style="direction: ltr; position: relative;">
<div style="text-align: left;">
<span data-offset-key="2s4i8-0-0">1 cup shrimp broth</span></div>
</div>
</div>
<div class="" data-block="true" data-offset-key="fse7n-0-0" style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px; white-space: pre-wrap;">
<div class="_1mf _1mj" data-offset-key="fse7n-0-0" style="direction: ltr; position: relative;">
<div style="text-align: left;">
<span data-offset-key="fse7n-0-0">1/8 cup or so of heavy cream (optional; I just like mine to be really savory. If you want this to be Paleo, eliminate the cream. If you are using raw heavy cream, this is Primal.)</span></div>
</div>
</div>
<div class="" data-block="true" data-offset-key="8lpg7-0-0" style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px; white-space: pre-wrap;">
<div class="_1mf _1mj" data-offset-key="8lpg7-0-0" style="direction: ltr; position: relative;">
<div style="text-align: left;">
<span data-offset-key="8lpg7-0-0">various crushed herbs (optional; I used basil, oregano, thyme, parsley, and savory)</span></div>
</div>
</div>
<div class="" data-block="true" data-offset-key="4hv3l-0-0" style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px; white-space: pre-wrap;">
<div class="_1mf _1mj" data-offset-key="4hv3l-0-0" style="direction: ltr; position: relative;">
<div style="text-align: left;">
<span data-offset-key="4hv3l-0-0"><br data-text="true" /></span></div>
</div>
<div class="_1mf _1mj" data-offset-key="4hv3l-0-0" style="direction: ltr; position: relative;">
<div style="text-align: left;">
<b>Instructions:</b></div>
</div>
</div>
<div class="" data-block="true" data-offset-key="8lp10-0-0" style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 18px; white-space: pre-wrap;">
<div class="_1mf _1mj" data-offset-key="8lp10-0-0" style="direction: ltr; position: relative;">
<span data-offset-key="8lp10-0-0">Sautee about 2-3 cloves of sliced garlic in hot coconut oil. When slightly browned, add shrimps and sayote. Stir-fry for about 2 mins or as soon as shrimps turn pink, add patis or salt, and the (still-boiling) shrimp broth and herbs. Adjust salt as necessary. Turn off heat and add cream.</span></div>
</div>
<center>
<form action="https://www.paypal.com/cgi-bin/webscr" method="post">
<input name="cmd" type="hidden" value="_s-xclick" /> <input name="hosted_button_id" type="hidden" value="3X9WVLB2Y2RUC" /> <input alt="PayPal - The safer, easier way to pay online!" border="0" name="submit" src="https://www.paypal.com/en_US/i/btn/btn_donateCC_LG.gif" type="image" /> <img alt="" border="0" height="1" src="https://www.paypal.com/en_US/i/scr/pixel.gif" width="1" /></form>
</center>
<script src="https://wms.assoc-amazon.com/20070822/US/js/link-enhancer-common.js?tag=mkcybershop-20" type="text/javascript">
</script>
<noscript>
<img src="https://wms.assoc-amazon.com/20070822/US/img/noscript.gif?tag=mkcybershop-20" alt="">
</noscript>Loryhttp://www.blogger.com/profile/02816740817614105118noreply@blogger.com16tag:blogger.com,1999:blog-7977563004357944096.post-21606093491978906012016-01-24T22:45:00.001-05:002017-01-18T15:07:14.515-05:00Buko (Young Coconut) Pie - my most expensive homemade pie in the US<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9bMTK9BtWVrP0irUG4Gr2YPaGPRvfwF_CQtLtjZ4d4mPzsybVDjE8QdtOZlibbabhQ8nKITPcSxLxAsvg4Zb8PjXhR_714oIIn1wtEXWtFYys5vTXKzYqt2LTdHJ9LlIjJzz__mGd76R5/s1600/DSCF5324.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9bMTK9BtWVrP0irUG4Gr2YPaGPRvfwF_CQtLtjZ4d4mPzsybVDjE8QdtOZlibbabhQ8nKITPcSxLxAsvg4Zb8PjXhR_714oIIn1wtEXWtFYys5vTXKzYqt2LTdHJ9LlIjJzz__mGd76R5/s640/DSCF5324.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Buko Pie</td></tr>
</tbody></table>
I had an old <a href="http://kusinanimanang.blogspot.com/2005/01/buko-coconut-pie_12.html" target="_blank">old post of buko pie</a> but at the time, not knowing where to get buko, I used macapuno. Not quite the same.<br />
<br />
This time, I now know that I can order young coconuts from Hannaford grocery stores and get them the very next day or so. The coconuts are imported from Thailand. I trust Hannaford when it comes to sourcing their produce. So even if pricey at $3.99 per piece, I get my buko fix from Hannaford. Tip: If you order them then get them right away, you will get white meat. If you wait and get the ones displayed on the shelves, the meat is pinkish. Not sure why, but it tastes okay if you can get past the color change.<br />
<br />
Yes, it is expensive! Just for the cost of ingredients alone, a pie can cost $15. Add in the labor, gas for the trip to the grocery store, gas to bake, and it could easily be ideally sold at a minimum of $50 per pie! Now if only the pie makers like Marie Callenders can make frozen buko pie from the source, then import them here to the US as ready-to-bake pies...hmmmm...maybe we Fil-Ams should make a demand.<br />
<br />
A friend of mine brought buko pie last December for my birthday/Christmas party. One of my co-workers (Black American) who I invited loved the pie and asked me to give one to her as a birthday gift. Her birthday was last Tuesday; I ordered the coconuts Monday. We both worked Wed and Thu, and I finally got my coconuts last Friday. My son's birthday party was yesterday (Saturday) so now that it is Sunday, I finally found the time to tackle this gargantuan task with the help of my son.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-vpugGWiht2A/VqWLqcw4xRI/AAAAAAAAQu8/drzhQeQzjNQ/s1600/buko%2Bpie.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://1.bp.blogspot.com/-vpugGWiht2A/VqWLqcw4xRI/AAAAAAAAQu8/drzhQeQzjNQ/s640/buko%2Bpie.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coconut meat scraped from a case of young coconuts imported from Thailand</td></tr>
</tbody></table>
My able-bodied son cracked the coconuts open and drained the water out into a pitcher, while I scraped the meat. The thinner meat were shaped into squares, and the thicker ones were scraped with the looped scraper (that results to noodle-like shape). After all were done, I ended up with enough to make 3 pies. So, one pie = 3 young coconuts = roughly 2 cups.<br />
<br />
<strong>Ingredients: (To make 3 pies)</strong><br />
9 young coconuts (This makes a whole case.)<br />
1 can of 12-oz evap milk<br />
2&1/4 c sugar<br />
1&1/2 c tapioca starch (or cornstarch, if you prefer more body instead of gooey)<br />
1&1/2 c coconut water<br />
3 t pandan extract<br />
few drops of lemon extract<br />
<br />
Double pie crusts x 3<br />
egg wash (1 egg plus 1 T milk; beat together)<br />
<strong><br /></strong>
<strong>Instructions:</strong>
<script type="text/javascript">
<!--
google_ad_client = "ca-pub-3513438840816159";
/* 300x250, created 1/16/09 */
google_ad_slot = "8002189981";
google_ad_width = 300;
google_ad_height = 250;
//</script>
<br />
Mix all ingredients except meat from young coconuts.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-I0Nj3gS7iE0/VqWM5L10MtI/AAAAAAAAQvM/tFUrivxZkHw/s1600/DSCF5313.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-I0Nj3gS7iE0/VqWM5L10MtI/AAAAAAAAQvM/tFUrivxZkHw/s320/DSCF5313.JPG" width="320" /></a></div>
<br />
<br />
Cook on low medium heat while stirring constantly until thick.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Y4p4OAVwxpg/VqWM47FOSiI/AAAAAAAAQvI/SsV0Adv3rlA/s1600/DSCF5314.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/-Y4p4OAVwxpg/VqWM47FOSiI/AAAAAAAAQvI/SsV0Adv3rlA/s320/DSCF5314.JPG" width="320" /></a></div>
<br />
<br />
Turn off heat and mix in the coconut meat.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-tycm2vgUDO4/VqWM5xcI1KI/AAAAAAAAQvU/c3-bdM4uZeU/s1600/DSCF5315.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-tycm2vgUDO4/VqWM5xcI1KI/AAAAAAAAQvU/c3-bdM4uZeU/s320/DSCF5315.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<br />
This is your filling for 3 double-crust pies.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-4mZ1mv68HSM/VqWNyDhzspI/AAAAAAAAQvo/_YiqzI9zEO4/s1600/DSCF5317.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://3.bp.blogspot.com/-4mZ1mv68HSM/VqWNyDhzspI/AAAAAAAAQvo/_YiqzI9zEO4/s320/DSCF5317.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I only made 2. I froze the third portion for filling another pie at a later time.</td></tr>
</tbody></table>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-JhqllFFk2vI/VqWNyDFpV3I/AAAAAAAAQvs/ZeO5yREy2M0/s1600/DSCF5316.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://1.bp.blogspot.com/-JhqllFFk2vI/VqWNyDFpV3I/AAAAAAAAQvs/ZeO5yREy2M0/s320/DSCF5316.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I used this organic pie shell for bottom. I used Marie Callender's for top crust.</td></tr>
</tbody></table>
Brush top with egg wash.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-fvmznLb7N5E/VqWNwRv91nI/AAAAAAAAQvc/bPekBAJlDO4/s1600/DSCF5319.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-fvmznLb7N5E/VqWNwRv91nI/AAAAAAAAQvc/bPekBAJlDO4/s320/DSCF5319.JPG" width="320" /></a></div>
<br />
Bake at 400ºF x 15 mins then at 325ºF x 45 mins.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-IBKjd3c7eiI/VqWOsKPuPWI/AAAAAAAAQv4/c_AtcfCV3Tw/s1600/DSCF5320.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://1.bp.blogspot.com/-IBKjd3c7eiI/VqWOsKPuPWI/AAAAAAAAQv4/c_AtcfCV3Tw/s320/DSCF5320.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Perfectly golden brown!</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-KawxOA7Cf_k/VqWOxYrxpDI/AAAAAAAAQwA/Me7Dj_0v1lI/s1600/DSCF5322.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://2.bp.blogspot.com/-KawxOA7Cf_k/VqWOxYrxpDI/AAAAAAAAQwA/Me7Dj_0v1lI/s320/DSCF5322.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Puffed up at the middle. Of course it will shrink once cooled.</td></tr>
</tbody></table>
Enjoy while warm! Great with coffee or vanilla ice cream. As my son's experience goes, does not go well with cold coconut water (because the coconut water taste becomes indistinguishable).<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9bMTK9BtWVrP0irUG4Gr2YPaGPRvfwF_CQtLtjZ4d4mPzsybVDjE8QdtOZlibbabhQ8nKITPcSxLxAsvg4Zb8PjXhR_714oIIn1wtEXWtFYys5vTXKzYqt2LTdHJ9LlIjJzz__mGd76R5/s1600/DSCF5324.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9bMTK9BtWVrP0irUG4Gr2YPaGPRvfwF_CQtLtjZ4d4mPzsybVDjE8QdtOZlibbabhQ8nKITPcSxLxAsvg4Zb8PjXhR_714oIIn1wtEXWtFYys5vTXKzYqt2LTdHJ9LlIjJzz__mGd76R5/s320/DSCF5324.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mostly coconut meat!</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-lE7HY-c70WI/VqWPIifvK4I/AAAAAAAAQwQ/juSmcfFriCU/s1600/DSCF5326.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://1.bp.blogspot.com/-lE7HY-c70WI/VqWPIifvK4I/AAAAAAAAQwQ/juSmcfFriCU/s320/DSCF5326.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I had a second portion!</td></tr>
</tbody></table>
<br />
<center>
<form action="https://www.paypal.com/cgi-bin/webscr" method="post">
<input name="cmd" type="hidden" value="_s-xclick" /> <input name="hosted_button_id" type="hidden" value="3X9WVLB2Y2RUC" /> <input alt="PayPal - The safer, easier way to pay online!" border="0" name="submit" src="https://www.paypal.com/en_US/i/btn/btn_donateCC_LG.gif" type="image" /> <img alt="" border="0" height="1" src="https://www.paypal.com/en_US/i/scr/pixel.gif" width="1" /></form>
</center>
<script src="http://wms.assoc-amazon.com/20070822/US/js/link-enhancer-common.js?tag=mkcybershop-20" type="text/javascript">
</script>
<noscript>
<img src="http://wms.assoc-amazon.com/20070822/US/img/noscript.gif?tag=mkcybershop-20" alt="" />
</noscript>Loryhttp://www.blogger.com/profile/02816740817614105118noreply@blogger.com2tag:blogger.com,1999:blog-7977563004357944096.post-35753669495255116452015-10-10T15:51:00.002-04:002015-10-10T15:55:55.943-04:00Canning: Beef Lengua<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-XERU82ScIFI/Vhlod7BPI-I/AAAAAAAAQqk/-Wp_mSsYiNE/s1600/DSCF7030.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://4.bp.blogspot.com/-XERU82ScIFI/Vhlod7BPI-I/AAAAAAAAQqk/-Wp_mSsYiNE/s640/DSCF7030.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beef lengua preserved in their broth</td></tr>
</tbody></table>
Every fall, we have a whole cow slaughtered for a fresh supply of beef. My SIL/BIL also sell beef to friends. So every year, I have a supply also of the less desirables -- oxtail, suet/tallow (which I can use to make soap), beef liver, and beef tongue.<br />
<br />
What do I do when the freezer is still not quite empty, with the prospect of being filled with the new batch of meats? My solution is simple: Canning.<br />
<br />
So, I had four beef tongue to pre-cook before the final recipe. I have always found out that the best way to prepare beef (especially the tough meats) is prolonged cooking, including slowcooking. Another way is to pressure can. But I cannot wait for a get-together of Filipinos to prepare the lengua the way Filipinos usually like them, like with mushrooms or as estofado. So the best way to deal with them NOW is to can them, much in the same way as I would boil them first.<br />
<br />
Please take note that this is my first time, and as such, was a learning opportunity for me to homecan my lenguas. In no way am I saying this is how you should do it, but you can learn from my experience if you too want to homecan yung beef lengua. Advantages: Pre-cooked beef lengua in can/jars will allow you to just prepare the sauce while roasting or pan-frying the slices in butter then pour the sauce over the slices...easy-peasy.<br />
<br />
But I had to peel off those white covering of the tongue. And this can only be achieved by pre-cooking. Instead of boiling them for hours, I chose to pressure cook, This is my first time to use my pressure canner to pressure cook, and the instructions from the manual states to bring the pressure up to 15 psi and cook the meat. This is my first time to can lengua, and so I tried to follow a pressure cooking method to be able to "skin" the tongue. I found one on youtube, where he used an electric pressure cooker to cook the tongue for one hour and peel. The inside meat was still reddish.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-1ArEYKTqaqY/VhlpJQaB5rI/AAAAAAAAQqs/7uVcgp4cc-A/s1600/DSCF7026.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://2.bp.blogspot.com/-1ArEYKTqaqY/VhlpJQaB5rI/AAAAAAAAQqs/7uVcgp4cc-A/s640/DSCF7026.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Broth to cook includes garlic, peppercorn, onions, bay leaves, Italian-type of herbs, sea salt (about 1/2 T per quart of water). I used Presto pressure-cooker/canner to cook this at 15 psi for one hour.</td></tr>
</tbody></table>
So I pressure cooked my 4 tongues at 15 psi for one hour. I probably should have done it only for 20 mins to par-cook, but I was not sure whether that was enough to peel off the skin. But when mine was done, it was too done. Easy to peel but also the meat tended to just separate into fibers. Next time I do this again, I will try the pressure cook only for 20 mins.<br />
<br />
I had to freeze for several hours before slicing, to make it easier to retain shape while slicing, since the meat was soooo tender!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;">*<a href="http://3.bp.blogspot.com/-QfhYXule940/VhlpI7G0k2I/AAAAAAAAQqw/J2D4CCArAxk/s1600/DSCF7027.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://3.bp.blogspot.com/-QfhYXule940/VhlpI7G0k2I/AAAAAAAAQqw/J2D4CCArAxk/s640/DSCF7027.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After peeling (which was very easy) and freezing for about 3 hours, they were ready to slice.</td></tr>
</tbody></table>
<br />
Then I reheated the broth, and placed slices in the hot quart jars. I poured enough of the broth into the jars to leave about 1 to 1-1/2 inch headspace. I had 4 quarts. I had enough water to reach about 1 inch to 2 inches up the sides of the jars, then placed the lid on, boiled and vented for 10 mins before applying the weight (I used the All-American Pressure Canner which has weighted gauge). Had the pressure go up to 15 psi, then timed for 90 mins per instructions from the USDA guidelines for canning meat chunks in broth via hot pack. I let the canner cool down before I took the jars out.<br />
<br />
I am guessing the meats will be almost ready to deteriorate once I cook them into something like lengua in mushroom sauce, so I will just brush them with oil, roast for a few mins to brown, while preparing the sauce separately then pouring onto the slices of meat.<br />
<br />
I love having all these opportunities to learn about preserving these select meat/offals that we consider delicacies.<br />
<br />
For more info on canning meat chunks, please click this <a href="http://nchfp.uga.edu/how/can_05/strips_cubes_chunks.html" target="_blank">link</a>. <br />
<br />
To learn more about pressure canning, click this link on using the <a href="http://nchfp.uga.edu/publications/uga/using_press_canners.html" target="_blank">pressure canner</a>.<br />
<br />
<br />
<center>
<form action="https://www.paypal.com/cgi-bin/webscr" method="post">
<input name="cmd" type="hidden" value="_s-xclick" /> <input name="hosted_button_id" type="hidden" value="3X9WVLB2Y2RUC" /> <input alt="PayPal - The safer, easier way to pay online!" border="0" name="submit" src="https://www.paypal.com/en_US/i/btn/btn_donateCC_LG.gif" type="image" /> <img alt="" border="0" height="1" src="https://www.paypal.com/en_US/i/scr/pixel.gif" width="1" /></form>
</center>
<script src="http://wms.assoc-amazon.com/20070822/US/js/link-enhancer-common.js?tag=mkcybershop-20" type="text/javascript">
</script>
<noscript>
<img src="http://wms.assoc-amazon.com/20070822/US/img/noscript.gif?tag=mkcybershop-20" alt="" />
</noscript>Loryhttp://www.blogger.com/profile/02816740817614105118noreply@blogger.com3tag:blogger.com,1999:blog-7977563004357944096.post-47363985982740183452015-02-27T10:38:00.000-05:002016-08-23T00:48:06.074-04:00BIKO with PIRURUTONG - Manang's version<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-mWeleNQH_hE/V7vVXRI9TWI/AAAAAAAAQ-k/d2sqdcwe5aE3w0z2IOo-ibK5BH6lwJ0egCLcB/s1600/biko%2Bwith%2Bpirurutong.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://2.bp.blogspot.com/-mWeleNQH_hE/V7vVXRI9TWI/AAAAAAAAQ-k/d2sqdcwe5aE3w0z2IOo-ibK5BH6lwJ0egCLcB/s640/biko%2Bwith%2Bpirurutong.jpg" width="640" /></a></div>
<span class="fbPhotoCaptionText"><br /></span>
<span class="fbPhotoCaptionText">I made sweet black rice SOAP recently
using the rice washing of pre-soaked pirurutong (black rice). For the
strained soaked sweet black rice itself, I added that to the white sweet
rice and made biko with just a slight hint of sweetness. Approved by my
sons.<br /> <br /> This is my (Manang's) version using the coconut products I usually have at home. Please note that this is not using all pirurutong. Rather, I used a little pirurutong to add texture to the typical biko made with sweet white rice.<br /> <br /><b> RECIPE</b>:<br />
3 handfuls of sweet black rice (pirurutong), soaked in plain water
overnight, then drained - amount depends on how much you want; this will
not get as soft as white rice, but will give a contrast in texture; a
bit chewy<br /> 3 cups sweet white rice<br /> 1 can coconut milk<br /> <br />
Cook as you would regular rice in the rice cooker. How much water you
add will depend if you want the white rice to still be whole or almost
paste-like. We like them almost paste-like.<br /> <br /><b> ADDITIONAL INGREDIENTS:</b><br /> 3 T coconut oil<br /> 1/2 to 1 cup brown sugar (or coconut crystals if you have that. I have run out.)<br /> <br />
Once done cooking, melt some VCO (virgin coconut oil) in a pan. Around 3
T will be good (you may want to increase to make sure you coat your
biko nicely. Coconut oil is healthy anyway.) Mix well. Sprinkle brown
sugar onto the rice as you mix. Taste and keep adding until it is sweet
enough to your taste. Pack into a baking pan (8x10 or 8x8 depending on
how thick you want it).<br /> <br /><b> TOPPING INGREDIENTS</b> (double if you want
thicker coat of topping; I just winged this. You can, too. And you can
taste first before you pour on top):<br /> 3 T of brown sugar (or coconut crystal)<br /> 3 T coconut cream concentra (aka coconut butter)<br /> 3 T water (or enough to melt the brown sugar and incorporate the cream to make a nice consistency like syrup)<br />
Mix water and sugar first. Add the coconut cream and mix with a whisk
to make smoother. Does not have to be smooth; just need to break up the
coconut cream concentrate.<br /> Once pourable like syrup, distribute
evenly over the top of the biko. It does not matter if you have spots
that have no covering, since the coconut cream concentrate will melt
like oil and the sugar also will caramelize and melt with the heat.</span>Broil on low for 15 mins.<br />
For more pics and details, click on the following album:<br />
<br />
<div id="fb-root">
</div>
<script>(function(d, s, id) { var js, fjs = d.getElementsByTagName(s)[0]; if (d.getElementById(id)) return; js = d.createElement(s); js.id = id; js.src = "//connect.facebook.net/en_US/all.js#xfbml=1"; fjs.parentNode.insertBefore(js, fjs);}(document, 'script', 'facebook-jssdk'));</script><br />
<div class="fb-post" data-href="https://www.facebook.com/media/set/?set=a.10153038336065797.1073741842.170824450796&type=1" data-width="466">
<div class="fb-xfbml-parse-ignore">
<a href="https://www.facebook.com/media/set/?set=a.10153038336065797.1073741842.170824450796&type=1">Post</a> by <a href="https://www.facebook.com/pages/Kusina-ni-Manang/170824450796">Kusina ni Manang</a>.</div>
</div>
<br />
<br />
<br />
<center>
<form action="https://www.paypal.com/cgi-bin/webscr" method="post">
<input name="cmd" type="hidden" value="_s-xclick" /> <input name="hosted_button_id" type="hidden" value="3X9WVLB2Y2RUC" /> <input alt="PayPal - The safer, easier way to pay online!" border="0" name="submit" src="https://www.paypal.com/en_US/i/btn/btn_donateCC_LG.gif" type="image" /> <img alt="" border="0" height="1" src="https://www.paypal.com/en_US/i/scr/pixel.gif" width="1" /></form>
</center>
<script src="http://wms.assoc-amazon.com/20070822/US/js/link-enhancer-common.js?tag=mkcybershop-20" type="text/javascript">
</script>
<noscript>
<img src="http://wms.assoc-amazon.com/20070822/US/img/noscript.gif?tag=mkcybershop-20" alt="" />
</noscript>Loryhttp://www.blogger.com/profile/02816740817614105118noreply@blogger.com0tag:blogger.com,1999:blog-7977563004357944096.post-7366801762149057682015-02-18T20:20:00.000-05:002015-02-18T20:25:04.074-05:00Coconut Creamed Tocino Pork Roast<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-G-R20VFx6XA/VOU08gw_3SI/AAAAAAAAQkQ/S12Y7y6x_s8/s1600/tocino%2Bpork%2Broast.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-G-R20VFx6XA/VOU08gw_3SI/AAAAAAAAQkQ/S12Y7y6x_s8/s1600/tocino%2Bpork%2Broast.JPG" height="298" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coconut Creamed Tocino Pork Roast</td></tr>
</tbody></table>
I have been busy preparing for a craft fair in Skowhegan. This might be my first big (kinda) craft fair to attend. I have been making and applying labels on my products. As such, I had to think of a dish that I can sort of start and forget...for a long while.<br />
<br />
I had this pork roast completely thawed in the fridge, about 3-4 pounds. Fits well in my small crockpot. I was also craving for tocino...and was imagining a fork-tender pork tocino, but I saw this leftover coconut milk sitting in the fridge for a few days now (I used about 1/4 cup in a prior dish, and I was afraid it would get sour soon).<br />
<br />
Crossing my fingers, I whipped up a recipe in my head using tocino mix and the coconut milk. When I finally tasted the final sauce, it was heavenly! Both hubby and son approved it!<br />
<br />
Easy-peasy and OH SO YUMMY!<br />
<br />
<b>INGREDIENTS</b>:<br />
Pork roast 3-4 lbs<br />
1 packet tocino mix<br />
salt to taste<br />
turmeric to taste (optional; I like adding turmeric to anything that would look nice yellowish or orange-ish in color, plus I love its health benefits.)<br />
Coconut milk (1 can is good, although I used less than 1 can's leftover)<br />
Potato Starch or Arrowroot flour for thickening (about 1 Tbsp or 2)<br />
(Suggested spice if making this is the star anise.)<br />
<br />
<b>PROCEDURE</b>:<br />
With the pork roast in a slow cooker ceramic insert, sprinkle all around with the tocino mix, making sure it is coated well. Cover and turn slow cooker on to low setting and leave alone for 8 hours, or to high setting and leave alone for 4 hours. The pork roast will render its juice, about 2 cups or less. Meanwhile, do your chores.<br />
<br />
At the end of cooking time, keep slowcooker on warm setting, transfer to roast to a plate, then transfer the rendered juice into a small saucepan. Place the roast back in the slow cooker and keep warm and covered.<br />
<br />
Separate about 1/4 cup of the juice and place that in a small cup and set aside to cool down a bit. Boil the remaining juice in the saucepan. Shake the can of coconut milk well, then pour the contents into the saucepan and mix well. Let boil about 5 mins or until coconut milk has become creamy instead of tasting like fresh coconut. Add turmeric powder if using. Adjust taste with salt.<br />
<br />
Transfer the pork roast onto a platter and pour the sauce over. Enjoy with mashed potatoes or rice, with boiled and creamed green peas or green beans.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-FXBM9Pr6w6g/VOU1ByOd38I/AAAAAAAAQkY/uuWVIBRYWuk/s1600/tocino%2Bpork%2Broast%2B2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-FXBM9Pr6w6g/VOU1ByOd38I/AAAAAAAAQkY/uuWVIBRYWuk/s1600/tocino%2Bpork%2Broast%2B2.JPG" height="298" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fork tender!</td></tr>
</tbody></table>
<center>
<form action="https://www.paypal.com/cgi-bin/webscr" method="post">
<input name="cmd" type="hidden" value="_s-xclick" /> <input name="hosted_button_id" type="hidden" value="3X9WVLB2Y2RUC" /> <input alt="PayPal - The safer, easier way to pay online!" border="0" name="submit" src="https://www.paypal.com/en_US/i/btn/btn_donateCC_LG.gif" type="image" /> <img alt="" border="0" height="1" src="https://www.paypal.com/en_US/i/scr/pixel.gif" width="1" /></form>
</center>
<script src="http://wms.assoc-amazon.com/20070822/US/js/link-enhancer-common.js?tag=mkcybershop-20" type="text/javascript">
</script>
<noscript>
<img src="http://wms.assoc-amazon.com/20070822/US/img/noscript.gif?tag=mkcybershop-20" alt="" />
</noscript>Loryhttp://www.blogger.com/profile/02816740817614105118noreply@blogger.com0tag:blogger.com,1999:blog-7977563004357944096.post-84567172319645257272014-10-10T14:59:00.001-04:002016-08-23T01:02:42.230-04:00Blueberry Sour Cream Cake<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-phqwYoMo1jQ/V7vWHJxQBCI/AAAAAAAAQ-s/jmRVJIHxQZs5wYI85WfzkPDN-X1oAW1XwCLcB/s1600/blueberry%2Bsourcream%2Bcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-phqwYoMo1jQ/V7vWHJxQBCI/AAAAAAAAQ-s/jmRVJIHxQZs5wYI85WfzkPDN-X1oAW1XwCLcB/s640/blueberry%2Bsourcream%2Bcake.jpg" width="480" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">My
MIL shared a piece with me. I loved it. She shared the recipe with me,
which was originally a Rhubarb Sour Cream Cake. I used homemade butter,
and home-ripened (soured) cream instead of store-bought sour cream. I
added 1/2 t almond extract to the recipe as well, lessened the sugar. </span></span><span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" tabindex="0"><span class="hasCaption"><span class="text_exposed_show"><br /> <br />
My husband is not a big fan of desserts/cakes with blueberries. But he
LOVED this so much he had at least 3 servings after the first bite. I
baked this last night.<br /> <br /> I had to bake another batch today. My sons loved it too and I brought some to work. Needless to say my co-workers loved it too.<br /> <br /> Blueberry sour cream cake has quickly become a fave in our home...not gluten-/wheat-free, though...<br /> <br /><b>Ingredients and Instructions:</b><br /> Preheat oven to 350 deg F. Grease your baking pan.<br /> <br /> Mix together wet ingredients:<br /> 1-1/2 c sugar (I did not fill the measuring cups)<br /> 1/2 c melted butter<br /> 1 cup sour cream<br /> 1 egg<br /> 1 t vanilla<br /> 1/2 t almond extract<br /> <br /> In a separate bowl, mix together dry ingredients:<br /> 2 cups flour <br /> 1 t baking soda<br /> <br /> Mix together the wet and dry ingredients. <br /> <br /> Add the frozen blueberries.</span></span></span><br />
<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" tabindex="0"><span class="hasCaption"><span class="text_exposed_show"><br /></span></span></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-LKVT5dS0eEo/V7vX1qADbII/AAAAAAAAQ_U/V6f2BhP-lZsOKTmHJ9HNF58_acOoii3NwCEw/s1600/DSCF7397.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-LKVT5dS0eEo/V7vX1qADbII/AAAAAAAAQ_U/V6f2BhP-lZsOKTmHJ9HNF58_acOoii3NwCEw/s320/DSCF7397.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-7KZojjk75io/V7vXyyVRq0I/AAAAAAAAQ_U/PbuTbJCzMPYm8YSd9nxhS8nsdPvkBaDBwCEw/s1600/DSCF7398.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/-7KZojjk75io/V7vXyyVRq0I/AAAAAAAAQ_U/PbuTbJCzMPYm8YSd9nxhS8nsdPvkBaDBwCEw/s320/DSCF7398.JPG" width="320" /></a></div>
<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" tabindex="0"><span class="hasCaption"><span class="text_exposed_show"><br /> <br /><br /> </span></span></span><br />
<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" tabindex="0"><span class="hasCaption"><span class="text_exposed_show"></span></span></span><br />
<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" tabindex="0"><span class="hasCaption"><span class="text_exposed_show"><br /></span></span></span>
<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" tabindex="0"><span class="hasCaption"><span class="text_exposed_show">Sprinkle the topping: <br /> 1/2 c brown sugar<br /> 1 T cinnamon</span></span></span><br />
<br />
<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" tabindex="0"><span class="hasCaption"><span class="text_exposed_show"><br /></span></span></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-6Mu07ovzSL4/V7vX1sq1mpI/AAAAAAAAQ_U/u4QLJwgaIKUl1I_SlohTn3BOoz_4Qp6LQCEw/s1600/DSCF7399.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-6Mu07ovzSL4/V7vX1sq1mpI/AAAAAAAAQ_U/u4QLJwgaIKUl1I_SlohTn3BOoz_4Qp6LQCEw/s320/DSCF7399.JPG" width="320" /></a></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-lNZnvDKvEhQ/V7vYDIVbbzI/AAAAAAAAQ_M/RqeyJTc7Aw4_uh9e9nenXzs5TyN5pqPIgCEw/s1600/DSCF7400.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://3.bp.blogspot.com/-lNZnvDKvEhQ/V7vYDIVbbzI/AAAAAAAAQ_M/RqeyJTc7Aw4_uh9e9nenXzs5TyN5pqPIgCEw/s320/DSCF7400.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cinnamon-sugar on top</td></tr>
</tbody></table>
<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" tabindex="0"><span class="hasCaption"><span class="text_exposed_show"><br /> </span></span></span>Bake for 35 to 45 mins. Cover with paper towel when cooling.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-t9r1tHloXnw/V7vXX_w21mI/AAAAAAAAQ_I/oMSxPVy_-cMa45LXO1-axo9RGirQEBjqgCEw/s1600/DSCF7406.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://4.bp.blogspot.com/-t9r1tHloXnw/V7vXX_w21mI/AAAAAAAAQ_I/oMSxPVy_-cMa45LXO1-axo9RGirQEBjqgCEw/s320/DSCF7406.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A slice of the blueberry sourcream cake</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-qYROgkhUsa4/V7vYEat4sRI/AAAAAAAAQ_Q/N6yvxuS7Hs0YN7WfZrLkI3Grwr-PMb5YwCEw/s1600/DSCF7401.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://3.bp.blogspot.com/-qYROgkhUsa4/V7vYEat4sRI/AAAAAAAAQ_Q/N6yvxuS7Hs0YN7WfZrLkI3Grwr-PMb5YwCEw/s320/DSCF7401.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blueberry Syrup</td></tr>
</tbody></table>
<br />
<center>
<form action="https://www.paypal.com/cgi-bin/webscr" method="post">
<input name="cmd" type="hidden" value="_s-xclick" /> <input name="hosted_button_id" type="hidden" value="3X9WVLB2Y2RUC" /> <input alt="PayPal - The safer, easier way to pay online!" border="0" name="submit" src="https://www.paypal.com/en_US/i/btn/btn_donateCC_LG.gif" type="image" /> <img alt="" border="0" height="1" src="https://www.paypal.com/en_US/i/scr/pixel.gif" width="1" /></form>
</center>
<script src="http://wms.assoc-amazon.com/20070822/US/js/link-enhancer-common.js?tag=mkcybershop-20" type="text/javascript">
</script>
<noscript>
<img src="http://wms.assoc-amazon.com/20070822/US/img/noscript.gif?tag=mkcybershop-20" alt="" />
</noscript>Loryhttp://www.blogger.com/profile/02816740817614105118noreply@blogger.com5tag:blogger.com,1999:blog-7977563004357944096.post-48443351646246903422013-10-20T22:52:00.001-04:002013-10-21T19:23:16.417-04:00Orange-Maple Chicken<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifL90IeITol7d7_rtEOKWPqXhaU1h7nusuefGAVBebtMMGBSZ3jAlSG4XTzCzoUq7BdclscPdjm51kvIUYukl2AEjynInpPEmNGySpmeVGLfwLNnmiTTBlgTymFqUEBzHReg744JmFlh0e/s1600/Orange+Maple+Chicken.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifL90IeITol7d7_rtEOKWPqXhaU1h7nusuefGAVBebtMMGBSZ3jAlSG4XTzCzoUq7BdclscPdjm51kvIUYukl2AEjynInpPEmNGySpmeVGLfwLNnmiTTBlgTymFqUEBzHReg744JmFlh0e/s640/Orange+Maple+Chicken.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Orange-Maple Chicken</td></tr>
</tbody></table>
<br />
I seldom update my foodblog now (although I have been more regularly posting on fb). But this chicken recipe was a big hit, even to my hubby who usually does not like soy-sauce-rich marinades for meats. We liked it so much we have had it twice within a month.<br />
Perfect to eat with either mashed potatoes or "hasselback" potatoes (sliced thinly except for the bottom part, drizzled with bacon fat, then sprinkled with kosher salt).<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://scontent-a-iad.xx.fbcdn.net/hphotos-ash3/1379395_10151964062250797_880340682_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://scontent-a-iad.xx.fbcdn.net/hphotos-ash3/1379395_10151964062250797_880340682_n.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hasselback Potatoes</td></tr>
</tbody></table>
<br />
<strong>Ingredients:</strong><br />
2 cups orange juice<br />
1/2 cup soy sauce<br />
1/4 cup maple syrup<br />
3 tbsp fresh rosemary, chopped<br />
2 T olive oil<br />
5 cloves garlic, minced<br />
1/2 tsp black pepper<br />
4 to 5 lbs cut up chicken<br />
arrowroot (or cornstarch) dissolved in water to thicken sauce<br />
<br />
<strong>Instructions:</strong><br />
Combined everything in a covered 8x13 baking dish and marinate for at least 3 hours or overnight.<br />
Bake at 400ºF for one hour. (If baking hasselback potatoes, bake them at the same time).<br />
Take the pan out, dish out the sauce from the pan and transfer to a saucepan. (Keep the potatoes in the oven.)<br />
Place the pan back into the oven. Meanwhile, thicken the sauce with the arrowroot-water mixture. (You may want to thicken only a little bit. You can use the rest of the marinade for stir-frying later, or re-use to marinate.)<br />
Set the oven to low broil, baste chicken pieces with thickened sauce, broil for 2 mins, flip over, and baste the other side and broil another 2 mins.<br />
Serve with the sauce in condiment cups for dipping chicken pieces.<br />
(I actually also baked <a href="http://kusinanimanang.blogspot.com/2009/03/honey-whole-wheat-loaf.html" target="_blank">Honey Whole Wheat Loaf </a>at the same time, during the last 30 mins. It takes some planning, but I had to start the dough earlier.)<br />
<br />
If you have LEFTOVERS (though I doubt it)...shred the meat to bite size pieces. Sautee cut up veggies (ex.: bell peppers, celery, summer squash, thinly sliced carrots, etc.) in a little bit of butter or ghee. Add the chicken pieces, then pour the thickened sauce over. Instant stir-fry delight!<br />
<center>
<form action="https://www.paypal.com/cgi-bin/webscr" method="post">
<input name="cmd" type="hidden" value="_s-xclick" /> <input name="hosted_button_id" type="hidden" value="3X9WVLB2Y2RUC" /> <input alt="PayPal - The safer, easier way to pay online!" border="0" name="submit" src="https://www.paypal.com/en_US/i/btn/btn_donateCC_LG.gif" type="image" /> <img alt="" border="0" height="1" src="https://www.paypal.com/en_US/i/scr/pixel.gif" width="1" /></form>
</center>
<script src="http://wms.assoc-amazon.com/20070822/US/js/link-enhancer-common.js?tag=mkcybershop-20" type="text/javascript">
</script>
<noscript>
<img src="http://wms.assoc-amazon.com/20070822/US/img/noscript.gif?tag=mkcybershop-20" alt="" />
</noscript>Loryhttp://www.blogger.com/profile/02816740817614105118noreply@blogger.com6tag:blogger.com,1999:blog-7977563004357944096.post-79943392217840703312013-04-03T16:00:00.000-04:002013-04-03T15:55:27.631-04:00Raffle Giveaway for 1 Qt Gold Label Virgin Coconut Oil<div style="text-align: center;">
<img alt="Gold Label Virgin Coconut Oil - 32 oz." class="aligncenter size-full wp-image-3810" src="http://www.tropicaltraditions.com/images/gold_label_virgin_coconut_oil_32oz.jpg" title="Gold Label Virgin Coconut Oil - 32 oz." /></div>
<div style="text-align: center;">
Win 1 quart of Gold Label <a href="http://www.tropicaltraditions.com/virgin_coconut_oil.htm" target="_blank">Virgin Coconut Oil</a>!</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
UPDATE: This raffle has ended and the winner is Chuchi A. Congratulations!<br />
<br />
Please use the Rafflecopter to join in the raffle. Raffle ends on April 3rd at 12 midnight.<b> Open only to US and Canada residents.</b><br />
<b><br /></b>
Please click <a href="http://www.facebook.com/manang.kusinera" target="_blank">Manang Kusinera</a> or <a href="http://www.facebook.com/pages/Kusina-ni-Manang/170824450796" target="_blank">Kusina Ni Manang</a> to "Like" me on facebook. Thanks!<br />
<br /></div>
<div style="text-align: left;">
<center>
<a class="rafl" href="http://www.rafflecopter.com/rafl/display/85fea70/" id="rc-85fea70" rel="nofollow">a Rafflecopter giveaway</a>
<script src="//d12vno17mo87cx.cloudfront.net/embed/rafl/cptr.js"></script></center>
<br />
<i><b>Disclaimer</b>: Tropical Traditions provided me with a free sample of this
product to review, and I was under no obligation to review it if I so
chose. Nor was I under any obligation to write a positive review or
sponsor a product giveaway in return for the free product.</i><br />
<br />
Tropical Traditions is America’s source for <a href="http://www.tropicaltraditions.com/" target="_blank">coconut oil</a>. Their Gold Label Virgin Coconut Oil is hand crafted in small batches by family producers, and it is the highest quality coconut oil they offer. You can read more about how virgin coconut oil is different from other coconut oils on their website: <a href="http://www.tropicaltraditions.com/what_is_virgin_coconut_oil.htm" target="_blank">What is Virgin Coconut Oil</a>? <a href="http://www.tropicaltraditions.com/what_is_virgin_coconut_oil.htm" target="_blank">
</a></div>
<div style="text-align: center;">
<a href="http://www.tropicaltraditions.com/what_is_virgin_coconut_oil.htm" target="_blank">You can also watch the video they produced about Gold Label Virgin Coconut Oil:<iframe allowfullscreen="" frameborder="0" height="315" src="http://www.youtube.com/embed/4h6eycjf29M" width="420"></iframe></a></div>
<div style="text-align: center;">
<br /></div>
<a href="http://www.tropicaltraditions.com/what_is_virgin_coconut_oil.htm" target="_blank">
</a>
<br />
<div style="text-align: left;">
<a href="http://www.tropicaltraditions.com/what_is_virgin_coconut_oil.htm" target="_blank">Tropical Traditions also carries other varieties of affordable high quality </a><a href="http://www.tropicaltraditions.com/">coconut oil</a>. Visit their website to check on current sales, to learn about the many <a href="http://www.tropicaltraditions.com/how-to-use-coconut-oil.htm" target="_blank">uses of coconut oil</a>, and to read about all the advantages of <a href="http://www.tropicaltraditions.com/buy-coconut-oil.htm" target="_blank">buying coconut oil online</a>. Since the FDA does not want us to discuss the health benefits of coconut oil on a page where it is being sold or given away, here is the best website to read about the <a href="http://coconutoil.com/" target="_blank">health benefits of coconut oil</a>.</div>
<div style="text-align: left;">
<br /></div>
<center>
<form action="https://www.paypal.com/cgi-bin/webscr" method="post">
<input name="cmd" type="hidden" value="_s-xclick" /> <input name="hosted_button_id" type="hidden" value="3X9WVLB2Y2RUC" /> <input alt="PayPal - The safer, easier way to pay online!" border="0" name="submit" src="https://www.paypal.com/en_US/i/btn/btn_donateCC_LG.gif" type="image" /> <img alt="" border="0" height="1" src="https://www.paypal.com/en_US/i/scr/pixel.gif" width="1" /></form>
</center>
<script src="http://wms.assoc-amazon.com/20070822/US/js/link-enhancer-common.js?tag=mkcybershop-20" type="text/javascript">
</script>
<noscript>
<img src="http://wms.assoc-amazon.com/20070822/US/img/noscript.gif?tag=mkcybershop-20" alt="" />
</noscript>Loryhttp://www.blogger.com/profile/02816740817614105118noreply@blogger.com4tag:blogger.com,1999:blog-7977563004357944096.post-67049950058750938152013-03-27T12:50:00.001-04:002013-03-27T12:53:42.289-04:00Yogurt Lemon Salad Dressing<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqHZgh2dWdYbWtUgI5Iu945milay3r8fR3NgHPS6_yHHJPd65QUMwjnvYXTrNUMvUneASfTErIPdqH1HG3hPPnnLq_LCfTEtHtNjq0FUwMpzHVzeQ7NLje40739u92hFP9PzqLkEp2GeA/s1600/DSCF2638.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqHZgh2dWdYbWtUgI5Iu945milay3r8fR3NgHPS6_yHHJPd65QUMwjnvYXTrNUMvUneASfTErIPdqH1HG3hPPnnLq_LCfTEtHtNjq0FUwMpzHVzeQ7NLje40739u92hFP9PzqLkEp2GeA/s640/DSCF2638.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yogurt Marinade and Yogurt-Lemon Dressing</td></tr>
</tbody></table>
It all started when I began eating more real foods and less junk (processed "foods"). Yogurt is one of those probiotic-rich foods that I added in my homemade arsenals. I buy the plain nonfat or 1.5% fat yogurt (Stonyfield) from time to time as my culture starter, then I make several batches using whole raw milk (which I get for free). It's so easy to make when you have a dehydrator that doubles as low-heat oven. In my search to eliminate store-bought dressings, and in wanting to use up the sour plain yogurt (homemade, which I could not eat by itself until I realized it tasted like mild vinegar), a light bulb went off in my head and I searched for a recipe for a dressing that uses yogurt.<br />
<br />
<iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?lt1=_blank&bc1=000000&IS2=1&bg1=FFFFFF&fc1=000000&lc1=0000FF&t=mkcybershop-20&o=1&p=8&l=as4&m=amazon&f=ifr&ref=ss_til&asins=B003RVYSTS" style="float: right; height: 240px; width: 120px;"></iframe>
<br />
This one is my go-to dressing now. I got it from the internet (allrecipes, I believe). And while I have been using this for months on my salads, my son#1 only tried it last Saturday when I brought it (along with other store-bought dressings) to my BIL's birthday (we were instructed to bring our own because they only had blue cheese). My son#1 got hooked and requested that I get more salads so he could have it again. And so we did last night, with him making the dressing because we only had a small amount of the remaining batch.<br />
<br />
I do make my yogurt now Greek-style (whey drained from it) so our dressing is thicker, and I prefer the use of expeller-pressed coconut oil (EPCO) instead of olive oil (I still have EVOO in my kitchen), as it is yummy yet does not have a coconut-y taste. <br />
<br />
<div>
<div class="ingredient" style="background-color: white; border: medium none; overflow: hidden; text-align: left;">
This dressing was adapted from epicurious. I followed everything except I added more herbs from my garden and I used EVOO instead of avocado or canola oil. I am not ever going to use con-ola oil.</div>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYF4snJt7-ZRZlNu_4QKVwFqoERyyFj891ogvYuUCxuS66a6cowDstDeWrSE84jHiPskrV0-nRAv0e6nA-8PEg3tBdhy5OJP7uVqbqBbRLHVfqgOTNnPfJQ0zxPYKFHBOALXLPGwBNFXU/s1600/DSCF2634.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="salmon marinated in yogurt; yogurt dressing on salad" border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYF4snJt7-ZRZlNu_4QKVwFqoERyyFj891ogvYuUCxuS66a6cowDstDeWrSE84jHiPskrV0-nRAv0e6nA-8PEg3tBdhy5OJP7uVqbqBbRLHVfqgOTNnPfJQ0zxPYKFHBOALXLPGwBNFXU/s200/DSCF2634.JPG" title="Salmon on salad greens" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My plate of salad greens<br />
with yogurt dressing<br />
and yogurt-marinated<br />
salmon</td></tr>
</tbody></table>
YOGURT-LEMON SALAD DRESSING<br />
<ul class="ingredientsList">
<li class="ingredient">1 cup plain whole-milk yogurt</li>
<li class="ingredient">1/3 cup chopped fresh Italian parsley</li>
<li class="ingredient">1 tsp basil (optional)</li>
<li class="ingredient">1 tsp chives, snipped (optional)</li>
<li class="ingredient">1/4 cup EVOO, or VCO or EPCO</li>
<li class="ingredient">1/4 cup fresh lemon juice</li>
<li class="ingredient">1 garlic clove, pressed</li>
<li class="ingredient">Fine sea salt to taste</li>
</ul>
This is so wonderful on salads!<br />
By this time, I have made countless batches of this dressing. Perfect replacement for the starch-laden vinegary (not good in fighting Candida) and sugary dressings available in the supermarkets, which uses the most unhealthy oils from highly processed soybean or canola.<br />
<br />
I would like to thank my friend, Cecilia, for her birthday gift for me last year, the <a href="http://www.amazon.com/gp/product/B003RVYSTS/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B003RVYSTS&linkCode=as2&tag=mkcybershop-20" target="_blank">Microplane Herb Mill</a>, which I use a lot for this purpose.<br />
<br /></div>
<center>
<form action="https://www.paypal.com/cgi-bin/webscr" method="post">
<input name="cmd" type="hidden" value="_s-xclick" /> <input name="hosted_button_id" type="hidden" value="3X9WVLB2Y2RUC" /> <input alt="PayPal - The safer, easier way to pay online!" border="0" name="submit" src="https://www.paypal.com/en_US/i/btn/btn_donateCC_LG.gif" type="image" /> <img alt="" border="0" height="1" src="https://www.paypal.com/en_US/i/scr/pixel.gif" width="1" /></form>
</center>
<script src="http://wms.assoc-amazon.com/20070822/US/js/link-enhancer-common.js?tag=mkcybershop-20" type="text/javascript">
</script>
<noscript>
<img src="http://wms.assoc-amazon.com/20070822/US/img/noscript.gif?tag=mkcybershop-20" alt="" />
</noscript>Loryhttp://www.blogger.com/profile/02816740817614105118noreply@blogger.com3tag:blogger.com,1999:blog-7977563004357944096.post-14057925233746916802013-03-18T12:26:00.000-04:002013-03-18T12:26:47.684-04:00Canning: Pizza Sauce<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-6_B0PAmlUKw/UUawm10HBlI/AAAAAAAAPMo/owMXpEcD2Do/s1600/DSCF4292.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-6_B0PAmlUKw/UUawm10HBlI/AAAAAAAAPMo/owMXpEcD2Do/s320/DSCF4292.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Homemade Pizza Sauce and Homemade Mozzarella</td></tr>
</tbody></table>
I have several friends who work in the <a href="http://www.backyardfarms.com/" target="_blank">Backyard Farms</a>, a greenhouse based in Madison, ME that produces fresh tomatoes year-round. Two of them gave me tomatoes, totaling 2&1/2 boxes. I used some fresh, and before they turned bad, I thought of canning them as pizza sauce (it used to be that, when I made pizza at home, I would buy a jar of pizza sauce, which we often found inferior). We also bought shredded mozzarella and other toppings.<br />
<br />
Since I have been making mozzarella cheese with fresh cow's milk, I thought I should also make our own pizza sauce. I picked <a href="http://www.food.com/recipe/homemade-canned-pizza-sauce-58708/review" target="_blank">a recipe that had rave reviews</a> from food.com. It was the first time when we had our supper last night that we used it for homemade pizza. It received high praises from my greatest critic (my husband), saying that it was even better than our favorite store-bought pizza (freshly baked pizza from <a href="http://www.alspizzaskowhegan.com/" target="_blank">Al's Pizza</a>). That is, after I added 1/4 tsp to the pint of pizza sauce after I had hubby taste it before spreading onto the pizza dough. He even reminded me that I should keep the recipe.<br />
<br />
Almost all of the ingredients in the recipe can be grown or were grown in my garden (with lemon juice as my exception...unless I become successful in growing Meyer's lemon, at least; I also bought the celery seeds, but will try growing celery this year). As for the sugar, I replaced it with honey, which came from my SIL who does beekeeping.<br />
<br />
So, for purposes of "keeping the recipe," I am posting it here the way I made it (no photos of the early stages of making it).<br />
<br />
<strong>Ingredients:</strong><br />
<br />
25-28 tomatoes<br />
2 large onions, minced<br />
4 garlic cloves, minced<br />
3 T olive oil<br />
2 T lemon juice<br />
1 tsp pepper<br />
1 T honey<br />
2 T parsley<br />
1 T oregano<br />
1 T basil<br />
1 tsp rosemary<br />
1 tsp celery seeds<br />
1 T salt<br />
1/2 tsp summer savory<br />
<br />
<strong>Instructions:</strong><br />
<br />
Cut the tomatoes in half and place in large roasting pans. Add the onions and garlic cloves. Drizzle the olive oil on top. Roast at 425ºF for about 30 minutes or until the veggies are browned real good and garlic is fragrant. <br />
<br />
Drain the tomato juice off.<br />
<br />
Use a food mill to remove the seeds and skins. Mine is a <a href="http://www.amazon.com/gp/product/B00004SGFK/ref=as_li_tf_tl?ie=UTF8&camp=211189&creative=373489&creativeASIN=B00004SGFK&link_code=as3&tag=mkcybershop-20" target="_blank">Kitchen Aid fruit and vegetable strainer attachment</a>.<br />
<br />
Place in a crockpot large enough to contain the tomato sauce and add all the other ingredients. Cook on high uncovered until the desired consistency is achieved (took about the whole day for me). Stir occasionally. (Meanwhile, I was doing other chores).<br />
<br />
Make it smoother by using either a <a href="http://www.amazon.com/gp/product/B000EGA6QI/ref=as_li_tf_tl?ie=UTF8&camp=211189&creative=373489&creativeASIN=B000EGA6QI&link_code=as3&tag=mkcybershop-20" target="_blank">stick blender</a> (also called immersion blender) like I had, or transferring to a <a href="http://www.amazon.com/gp/product/B002RBXHSC/ref=as_li_tf_tl?ie=UTF8&camp=211189&creative=373489&creativeASIN=B002RBXHSC&link_code=as3&tag=mkcybershop-20" target="_blank">blender </a>and blenderizing until smooth.<br />
<br />
Heat up some more until you are sure you want the consistency. Prepare your lids and <a href="http://www.amazon.com/gp/product/B004YVOS0Y/ref=as_li_tf_tl?ie=UTF8&camp=211189&creative=373489&creativeASIN=B004YVOS0Y&link_code=as3&tag=mkcybershop-20" target="_blank">jars </a>(I like using pints) by sterilizing them (I use a <a href="http://www.amazon.com/gp/product/B0000DDUCJ/ref=as_li_tf_tl?ie=UTF8&camp=211189&creative=373489&creativeASIN=B0000DDUCJ&link_code=as3&tag=mkcybershop-20" target="_blank">steam canner</a>) for at least 10 minutes at 180ºF steam, then ladle the sauce into the jars, wipe the rips, place the lids and bands, then process in either a <a href="http://www.amazon.com/gp/product/B0075O2Z34/ref=as_li_tf_tl?ie=UTF8&camp=211189&creative=373489&creativeASIN=B0075O2Z34&link_code=as3&tag=mkcybershop-20" target="_blank">water bath canner</a> or the <a href="http://www.amazon.com/gp/product/B0058SSUV0/ref=as_li_tf_tl?ie=UTF8&camp=211189&creative=373489&creativeASIN=B0058SSUV0&link_code=as3&tag=mkcybershop-20" target="_blank">steam canner</a> for 25 minutes.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-iydkTempDCM/UUcuMi5Fx4I/AAAAAAAAPM0/7LFGWxb0Seg/s1600/DSCF4257.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-iydkTempDCM/UUcuMi5Fx4I/AAAAAAAAPM0/7LFGWxb0Seg/s320/DSCF4257.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Almost like making smoothies using the stick blender</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-K4B3v1aoPqc/UUcuNb6iOzI/AAAAAAAAPNA/QGxjiJF4MbI/s1600/DSCF4285.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-K4B3v1aoPqc/UUcuNb6iOzI/AAAAAAAAPNA/QGxjiJF4MbI/s320/DSCF4285.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ladling the pizza sauce onto the homemade pizza dough</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="240" src="http://1.bp.blogspot.com/-iLioRjuL1Og/UUcuM-BQT8I/AAAAAAAAPM8/f5eRxD1UhS4/s320/DSCF4298.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The finished homemade pizza that got rave reviews from my family</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-iLioRjuL1Og/UUcuM-BQT8I/AAAAAAAAPM8/f5eRxD1UhS4/s1600/DSCF4298.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br /><a href="http://1.bp.blogspot.com/-iLioRjuL1Og/UUcuM-BQT8I/AAAAAAAAPM8/f5eRxD1UhS4/s1600/DSCF4298.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
<br />
<center>
<form action="https://www.paypal.com/cgi-bin/webscr" method="post">
<input name="cmd" type="hidden" value="_s-xclick" /> <input name="hosted_button_id" type="hidden" value="3X9WVLB2Y2RUC" /> <input alt="PayPal - The safer, easier way to pay online!" border="0" name="submit" src="https://www.paypal.com/en_US/i/btn/btn_donateCC_LG.gif" type="image" /> <img alt="" border="0" height="1" src="https://www.paypal.com/en_US/i/scr/pixel.gif" width="1" /></form>
</center>
<script src="http://wms.assoc-amazon.com/20070822/US/js/link-enhancer-common.js?tag=mkcybershop-20" type="text/javascript">
</script>
<noscript>
<img src="http://wms.assoc-amazon.com/20070822/US/img/noscript.gif?tag=mkcybershop-20" alt="" />
</noscript>Loryhttp://www.blogger.com/profile/02816740817614105118noreply@blogger.com5tag:blogger.com,1999:blog-7977563004357944096.post-5429503200455528332013-03-12T08:35:00.001-04:002016-09-27T00:47:29.489-04:00Chicken Gumbo<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-a_fjWTlzsVQ/UT6XrdFQokI/AAAAAAAAPK0/zwWtAPWh4O8/s1600/DSCF4238.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://1.bp.blogspot.com/-a_fjWTlzsVQ/UT6XrdFQokI/AAAAAAAAPK0/zwWtAPWh4O8/s640/DSCF4238.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken Gumbo</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: left;">
Nine years of marriage, and I only discovered that my husband would LOVE chicken gumbo!</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Well, it was my first time cooking it. We had leftover chicken meat from roast chicken that we had over the weekend. And I guess all of us were getting tired of the usual chicken-and-gravy-on-toast or chicken sandwich that we have had in the past to use up leftover roast chicken meat.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
I was browsing a KAF catalog when I saw the photo of "Gumbo Biscuit Bake" and I thought I could make gumbo without the biscuit (to eliminate wheat). When I still did not think much about consuming processed food, my fave soup to bring to work was Campbell's Chicken Gumbo soup. Now that we have been trying to stay away from processed foods (for health reasons), seeing the recipe for this one inspired me to make my own.</div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<a name='more'></a><br />
<div class="separator" style="clear: both; text-align: left;">
Reading the other ingredients, I thought I'd use the tapioca flour as thickener. I also used 1 can of diced tomatoes instead of 2, and just added homemade tomato sauce (probably a cup), and used homemade chicken broth. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
The taste rivaled that of the commercial one, without the fake and unhealthy ingredients (like MSG or wheat, etc.). I think the natural <i>umami </i>developed in my homemade chicken broth made a big difference.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Thing was, I presumed hubby would not like it, so I cooked his usual ground beef-potatoes-brocolli meal (which I serve to him when I would cook something that he most likely would not eat like pancit canton). He was intrigued that I did not serve this to him, and asked to try a spoonful...and said it was delicious...and had another spoonful. Then he said he would eat what I cooked for him because I spent the effort and time to prepare it, but he would like to have the chicken gumbo for lunch the next day (he actually had it two days in a row).</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<strong>Ingredients:</strong> </div>
<div class="separator" style="clear: both; text-align: left;">
2 tbsp cooking oil (I use coconut oil or chicken fat or pork lard)</div>
<div class="separator" style="clear: both; text-align: left;">
1 medium onion, diced</div>
<div class="separator" style="clear: both; text-align: left;">
3-4 celery stalks, sliced</div>
<div class="separator" style="clear: both; text-align: left;">
1 large green pepper ( to 8 oz), diced</div>
<div class="separator" style="clear: both; text-align: left;">
1 lb smoked kielbasa, sliced</div>
<div class="separator" style="clear: both; text-align: left;">
10 oz cooked chicken breast, diced (about 1 big breast; you may sautee the raw meat instead of using cooked)</div>
<div class="separator" style="clear: both; text-align: left;">
1 tsp salt</div>
<div class="separator" style="clear: both; text-align: left;">
1 tbsp paprika</div>
<div class="separator" style="clear: both; text-align: left;">
1 tsp cumin</div>
<div class="separator" style="clear: both; text-align: left;">
1/2 to 1 tsp cayenne pepper, to taste</div>
<div class="separator" style="clear: both; text-align: left;">
1 can (14.5 oz) diced tomatoes </div>
<div class="separator" style="clear: both; text-align: left;">
1/2 cup to 1 cup tomato sauce (I used homemade)</div>
<div class="separator" style="clear: both; text-align: left;">
3 cups chicken broth (I used homemade)</div>
<div class="separator" style="clear: both; text-align: left;">
1/4 cup tapioca or arrowroot flour for thickening (dissolved in 1/4 cup water)</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-8Hl4BS1ciDk/UT8YutKluOI/AAAAAAAAPL4/qXKp7bJ06pE/s1600/DSCF4219.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://1.bp.blogspot.com/-8Hl4BS1ciDk/UT8YutKluOI/AAAAAAAAPL4/qXKp7bJ06pE/s320/DSCF4219.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The spices</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-PExHPZdOTY0/UT8YwmGwHFI/AAAAAAAAPMA/XXAegs6PIV8/s1600/DSCF4231.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://1.bp.blogspot.com/-PExHPZdOTY0/UT8YwmGwHFI/AAAAAAAAPMA/XXAegs6PIV8/s320/DSCF4231.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken breast, kielbasa, veggies</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: left;">
<strong><br /></strong></div>
<div class="separator" style="clear: both; text-align: left;">
<strong>Instructions:</strong> </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
On medium high heat using a large <a href="http://www.amazon.com/gp/product/B004VJMT78/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004VJMT78&linkCode=as2&tag=mkcybershop-20">saute pan</a><img alt="" border="0" src="http://www.assoc-amazon.com/e/ir?t=mkcybershop-20&l=as2&o=1&a=B004VJMT78" height="1" style="border: none !important; margin: 0px !important;" width="1" />
, sautee the vegetables and cook for about 5 minutes or until veggies are soft.</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Rd8vQrNotyM/UT6bmi1ZbrI/AAAAAAAAPLI/4Xtv2k9b26w/s1600/DSCF4232.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://2.bp.blogspot.com/-Rd8vQrNotyM/UT6bmi1ZbrI/AAAAAAAAPLI/4Xtv2k9b26w/s320/DSCF4232.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sauteeing veggies</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: left;">
Add the meat, spices, tomatoes, tomato sauce, and broth.</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-mpnilsjibj0/UT6br4ikp8I/AAAAAAAAPLU/omY74-xzkkQ/s1600/DSCF4233.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://1.bp.blogspot.com/-mpnilsjibj0/UT6br4ikp8I/AAAAAAAAPLU/omY74-xzkkQ/s320/DSCF4233.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add everything else</td></tr>
</tbody></table>
Bring to a simmer. Turn the heat to low. Add the thickener<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-ag3w-FArkGU/UT6bsuRwY8I/AAAAAAAAPLY/GQuWwOsWERs/s1600/DSCF4235.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://3.bp.blogspot.com/-ag3w-FArkGU/UT6bsuRwY8I/AAAAAAAAPLY/GQuWwOsWERs/s320/DSCF4235.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bring to a simmer. Add the thickener</td></tr>
</tbody></table>
Cover and continue to simmer for about 30 minutes.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-O8v5IkUFHmo/UT6buKOu2xI/AAAAAAAAPLg/TJTM7A9NcJM/s1600/DSCF4236.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://2.bp.blogspot.com/-O8v5IkUFHmo/UT6buKOu2xI/AAAAAAAAPLg/TJTM7A9NcJM/s320/DSCF4236.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After 30 mins, serve or keep warm.</td></tr>
</tbody></table>
Taste and adjust salt as needed.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: left;">
Serve hot. You might want to consider serving biscuits or rolls with this. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
To can: Upon adding all ingredients into the saucepan and mixing to distribute, wait for the sauce to boil then ladle into jars right away instead of simmering for 30 mins. </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-uFUf8-QdKHw/V-n5r4Zs2AI/AAAAAAAARBs/-x9WNRiLlckfmnOGjIvZqS8lF7AEUdHBgCLcB/s1600/chicken%2Bgumbo2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://4.bp.blogspot.com/-uFUf8-QdKHw/V-n5r4Zs2AI/AAAAAAAARBs/-x9WNRiLlckfmnOGjIvZqS8lF7AEUdHBgCLcB/s400/chicken%2Bgumbo2.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
The pressure canner will further cook the gumbo. Fill jars with 1 inch headspace. Use a bubbler to agitate and release bubbles, wipe rim with wet paper towel, adjust lids and bands. Pressure can for 60 mins at 10 psi on weighted gauge canner or 11 psi on dial-gauge canner.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-jrNIUFOBFPg/V-n5xguoplI/AAAAAAAARBw/yPc5YTgpo7I-9KdKEJR9XAi0oz0dh0eGgCLcB/s1600/chicken%2Bgumbo1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-jrNIUFOBFPg/V-n5xguoplI/AAAAAAAARBw/yPc5YTgpo7I-9KdKEJR9XAi0oz0dh0eGgCLcB/s400/chicken%2Bgumbo1.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<center>
<form action="https://www.paypal.com/cgi-bin/webscr" method="post">
<input name="cmd" type="hidden" value="_s-xclick" /> <input name="hosted_button_id" type="hidden" value="3X9WVLB2Y2RUC" /> <input alt="PayPal - The safer, easier way to pay online!" border="0" name="submit" src="https://www.paypal.com/en_US/i/btn/btn_donateCC_LG.gif" type="image" /> <img alt="" border="0" height="1" src="https://www.paypal.com/en_US/i/scr/pixel.gif" width="1" /></form>
</center>
<script src="http://wms.assoc-amazon.com/20070822/US/js/link-enhancer-common.js?tag=mkcybershop-20" type="text/javascript">
</script>
<noscript>
<img src="http://wms.assoc-amazon.com/20070822/US/img/noscript.gif?tag=mkcybershop-20" alt="" />
</noscript>Loryhttp://www.blogger.com/profile/02816740817614105118noreply@blogger.com0tag:blogger.com,1999:blog-7977563004357944096.post-36765384568059691202013-02-28T09:02:00.000-05:002013-02-28T22:16:49.786-05:00Kefir-Buttermilk Pancake<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4YQ088mWOW5pbvOnWEqnHBlATKKEfgE57zwgyEk63YnMp8JF6jJcztTi4rEyT_o9WqOq9ir3AWEeDjo2NsTYkQiiJFGFxwgTNWswsA68p42xLuOdEpwreIlJ-23khhc8KlQXTCyBOqM4b/s1600/DSCF4197.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4YQ088mWOW5pbvOnWEqnHBlATKKEfgE57zwgyEk63YnMp8JF6jJcztTi4rEyT_o9WqOq9ir3AWEeDjo2NsTYkQiiJFGFxwgTNWswsA68p42xLuOdEpwreIlJ-23khhc8KlQXTCyBOqM4b/s640/DSCF4197.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kefir-Buttermilk Pancakes</td></tr>
</tbody></table>
Fluffy, full-bodied, can stand on their own, this pancake recipe is a keeper! However, I don't think a lot of people have discovered the health benefits of kefir milk yet. With this post, I hope to start spreading the news at least to the Filipinos, especially if you have issues with your bowels.
<br />
<br />
<a name='more'></a><br />
For those who have been following my blog for a while now, you know that I have been making my own butter, and as a by-product of that, I have buttermilk which is the real deal. (Buttermilk in the stores is usually made from whole milk that is cultured with lactobacilli and other beneficial bacteria.) This buttermilk is the heavy cream minus the butterfat. It is raw, but not cultured, and I keep it in the fridge for use in soups, chowder, or baking (gives a nice crust in whole wheat loaves).<br />
<br />
What I have not talked about is kefir milk. This is simply milk that is cultured with kefir grains and oftentimes dubbed as the drinkable yogurt (I will post more about this later). I use raw milk, but a lot of lactose-intolerant people with no access to raw milk and get milk from stores culture this pasteurized milk with kefir to make it more easily digestible and beneficial to gut health.<br />
<br />
So far in my family I am the only one who drinks kefir milk. My sons will drink kefir berry smoothie (kefir milk made with some raw heavy cream, maple syrup, and handfuls of frozen strawberries + blueberries + raspberries which I handpicked last summer), or ice cream made from that. So I have tried to look for other ways to make use of extra kefir. I would prefer to use it raw for the beneficial bacteria+yeast, but sometimes I have to resort to cooking/baking with it just because I always have more than we can consume. And this is one successful trial.<br />
<br />
The <a href="http://allrecipes.com/recipe/fluffy-pancakes-2/" target="_blank">original pancake recipe</a> called for <b>3/4 cup milk "soured" by adding vinegar</b> (those who a bakers know this is a substitute for cultured buttermilk). My kefir milk is already tangy due to the lactic acid produced by the colonies of bacteria+yeast. However, it is very very thick. So I had to add the thin uncultured buttermilk, and I had to keep adjusting until I got the right pouring consistency of the pancake batter.<br />
<br />
I made pancakes this morning because I got my <a href="http://www.amazon.com/gp/product/B005FYF3OY/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B005FYF3OY&linkCode=as2&tag=mkcybershop-20">22-inch electric griddle</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=mkcybershop-20&l=as2&o=1&a=B005FYF3OY" style="border: none !important; margin: 0px !important;" width="1" /> last night, which I used to prepare supper (smoked pork chops). I did not even have to use any butter to cook the pancakes, and the griddle is so easy to use and clean, the temperature very controlled, and the HUGE surface makes it easy to prepare such foods all at once enough to serve a whole family of four so that all the pieces are hot and freshly prepared when served. It did not disappoint with these pancakes! They cooked perfectly!<br />
<br />
The pancakes themselves were fluffy and really good, my son even said that they can be eaten by themselves without help from maple syrup!<br />
<br />
<strong>Ingredients:</strong><br />
<iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=mkcybershop-20&o=1&p=8&l=as1&asins=B005FYF3OY&ref=tf_til&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="float: right; height: 240px; width: 120px;"></iframe>
1/2 cup milk kefir<br />
1/2 cup milk real buttermilk (raw non-cultured, by-product of butter-making) - <i>this is an estimate. I started with 1/4 cup then added some more until I got the right thickness</i><br />
1 cup all-purpose flour<br />
2 tbsp sugar<br />
1/2 tsp salt<br />
1 tsp baking powder<br />
1/2 tsp baking soda<br />
1 egg<br />
2 tbsp melted butter<br />
<br />
<strong>Instructions:</strong><br />
<br />
Pre-heat griddle (350ºF).<br />
Mix the dry ingredients.<br />
Mix the wet ingredients well and pour into the dry ingredients.<br />
Blend well until lumps disappear. Do not over beat. (May add more milk if too thick).<br />
Test on the griddle and adjust accordingly.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-r5Qc9a2yqsY/US9gUTAtUNI/AAAAAAAAPIA/yvHyKGOtn7Q/s1600/DSCF4194.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-r5Qc9a2yqsY/US9gUTAtUNI/AAAAAAAAPIA/yvHyKGOtn7Q/s400/DSCF4194.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">First one I added was too thick I had to add<br />
extra buttermilk to thin the batter</td></tr>
</tbody></table>
<br />
Cook about 1-2 minute or until bubbly and sides are drying up, then flip over and cook for another minute or until done.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-5wHTBN3Wof0/US9gb6VVfRI/AAAAAAAAPII/WUayd7IP7tw/s1600/DSCF4193.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-5wHTBN3Wof0/US9gb6VVfRI/AAAAAAAAPII/WUayd7IP7tw/s400/DSCF4193.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I like the easy-to-use temperature control knob</td></tr>
</tbody></table>
Serve immediately with butter or maple syrup if desired.<br />
<center>
<iframe bordercolor="#000000" frameborder="0" height="250" hspace="0" marginheight="0" marginwidth="0" scrolling="no" src="http://ad.doubleclick.net/adi/N7433.148119.BLOGGEREN/B6534887.4832;sz=300x250;ord=[timestamp]?;lid=41000613802463511;pid=540141;usg=AFHzDLurn7jmxjPwTvMJvCGchd3buISjxQ;adurl=http%253A%252F%252Fwww.kohls.com%252Fupgrade%252Fwebstore%252Fproduct_page.jsp%253FPRODUCT%25253C%25253Eprd_id%253D845524892553604%2526pfx%253Dpfx_shopcompare%2526cid%253Dshopping3;pubid=543134;price=%24131.99;title=Cuisinart+Griddler+Combo+Grill+And+Griddle;merc=Kohl%27s;imgsrc=http%3A%2F%2Fmedia.kohls.com.edgesuite.net%2Fis%2Fimage%2Fkohls%2F540141%3Fwid%3D500%26hei%3D500%26op_sharpen%3D1;width=135;height=135" vspace="0" width="300"></iframe></center>
<br />
<center>
<form action="https://www.paypal.com/cgi-bin/webscr" method="post">
<input alt="PayPal - The safer, easier way to pay online!" border="0" name="submit" src="https://www.paypal.com/en_US/i/btn/btn_donateCC_LG.gif" type="image" /> <img alt="" border="0" height="1" src="https://www.paypal.com/en_US/i/scr/pixel.gif" width="1" /></form>
</center>
<script src="http://wms.assoc-amazon.com/20070822/US/js/link-enhancer-common.js?tag=mkcybershop-20" type="text/javascript">
</script>
<noscript>
<img src="http://wms.assoc-amazon.com/20070822/US/img/noscript.gif?tag=mkcybershop-20" alt="" />
</noscript>Loryhttp://www.blogger.com/profile/02816740817614105118noreply@blogger.com0tag:blogger.com,1999:blog-7977563004357944096.post-78430095944987810312013-01-21T22:42:00.003-05:002016-01-11T14:06:58.042-05:00The Dairy Chronicles: Homemade Mozzarella Cheese<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-O74c3GMBpWQ/UP4B2aigmaI/AAAAAAAAPFU/khguyQchsPc/s1600/DSCF3988.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://2.bp.blogspot.com/-O74c3GMBpWQ/UP4B2aigmaI/AAAAAAAAPFU/khguyQchsPc/s640/DSCF3988.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Manang's Homemade Mozzarella Cheese</td></tr>
</tbody></table>
<span aria-live="polite" class="fbPhotosPhotoCaption" id="fbPhotoPageCaption" tabindex="0">I have this book by Ashley English, <a href="http://www.amazon.com/gp/product/1600596274/ref=as_li_tf_tl?ie=UTF8&tag=mkcybershop-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1600596274">Homemade Living: Home Dairy with Ashley English: All You Need to Know to Make Cheese, Yogurt, Butter & More</a><img alt="" border="0" src="http://www.assoc-amazon.com/e/ir?t=mkcybershop-20&l=as2&o=1&a=1600596274" height="1" style="border: none !important; margin: 0px !important;" width="1" />
, which I have had since last year when my family started using raw milk from cows raised by my BIL/SIL. It took a while for me to look at the recipes and decide that I could at least do some of them, mostly the soft cheeses and fermented milk (like yogurt, kefir, and buttermilk).</span><br />
<span aria-live="polite" class="fbPhotosPhotoCaption" tabindex="0"><br /></span>
<span aria-live="polite" class="fbPhotosPhotoCaption" tabindex="0">I now understand that a lot of people make HOMEMADE stuff that can easily be bought from store. One reason is like mine: we are getting plenty of milk for free, and very fresh at that. Just like canning produce while they abound, why not turn extra milk (after setting aside milk that we can consume as is) into something else? And the learning process is also exciting! </span><br />
<span aria-live="polite" class="fbPhotosPhotoCaption" tabindex="0"><br /></span>
<br />
<div>
<span aria-live="polite" class="fbPhotosPhotoCaption" tabindex="0"><b>RECIPE</b>:<br /> 1 gal raw whole milk<br /> 2 tsp <a href="http://www.amazon.com/gp/product/B000J6BMNE/ref=as_li_tf_tl?ie=UTF8&tag=mkcybershop-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B000J6BMNE">Citric Acid</a><img alt="" border="0" src="http://www.assoc-amazon.com/e/ir?t=mkcybershop-20&l=as2&o=1&a=B000J6BMNE" height="1" style="border: none !important; margin: 0px !important;" width="1" />
(I got from a brewing store)<br /><span class="text_exposed_show"> 1/4 <a href="http://www.amazon.com/gp/product/B006JMJK2C/ref=as_li_tf_tl?ie=UTF8&tag=mkcybershop-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B006JMJK2C">Vegetarian Rennet tablet</a><img alt="" border="0" src="http://www.assoc-amazon.com/e/ir?t=mkcybershop-20&l=as2&o=1&a=B006JMJK2C" height="1" style="border: none !important; margin: 0px !important;" width="1" />, crushed (I got from amazon)<br /> 1/4 cup sterile cold water (I boiled then let cool)</span></span><br />
<span aria-live="polite" class="fbPhotosPhotoCaption" tabindex="0"><span class="text_exposed_show">1 tsp kosher or sea salt</span></span><br />
<div>
<span aria-live="polite" class="fbPhotosPhotoCaption" tabindex="0"><span class="text_exposed_show"><br /></span></span></div>
<div>
<span aria-live="polite" class="fbPhotosPhotoCaption" tabindex="0"><span class="text_exposed_show"><b>Equipment</b>:</span></span></div>
<div>
<span aria-live="polite" class="fbPhotosPhotoCaption" tabindex="0"><span class="text_exposed_show">Stainless steel stockpot</span></span></div>
<div>
<span aria-live="polite" class="fbPhotosPhotoCaption" tabindex="0"><span class="text_exposed_show">Thermometer (I use<a href="http://www.amazon.com/gp/product/B003E6NT00/ref=as_li_tf_tl?ie=UTF8&tag=mkcybershop-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B003E6NT00">Wireless Talking BBQ Oven Thermometer</a><img alt="" border="0" src="http://www.assoc-amazon.com/e/ir?t=mkcybershop-20&l=as2&o=1&a=B003E6NT00" height="1" style="border: none !important; margin: 0px !important;" width="1" /> ) </span></span></div>
<div>
<span aria-live="polite" class="fbPhotosPhotoCaption" tabindex="0"><span class="text_exposed_show">Slotted spoon</span></span></div>
<div>
<span aria-live="polite" class="fbPhotosPhotoCaption" tabindex="0"><span class="text_exposed_show">Big microwaveable bowl</span></span></div>
<div>
<span aria-live="polite" class="fbPhotosPhotoCaption" tabindex="0"><span class="text_exposed_show">Gloves<br /> <br /><b> METHOD</b>:</span></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-8KuLADsar_U/UP4H36CQkuI/AAAAAAAAPFw/fye6zYXbTZw/s1600/DSCF3974.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-8KuLADsar_U/UP4H36CQkuI/AAAAAAAAPFw/fye6zYXbTZw/s320/DSCF3974.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The rennet tablets and citric acid</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-RCIDxzhXb0Y/UP4IHV7dZgI/AAAAAAAAPF4/UZRWbEiyYx4/s1600/DSCF3975.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-RCIDxzhXb0Y/UP4IHV7dZgI/AAAAAAAAPF4/UZRWbEiyYx4/s320/DSCF3975.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The rennet table is scored into 4</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-iV9n0yzpymY/UP4ILRj3U_I/AAAAAAAAPGE/Kd5uU2vvdgE/s1600/DSCF3977.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-iV9n0yzpymY/UP4ILRj3U_I/AAAAAAAAPGE/Kd5uU2vvdgE/s320/DSCF3977.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crushed rennet</td></tr>
</tbody></table>
<span aria-live="polite" class="fbPhotosPhotoCaption" tabindex="0"><span class="text_exposed_show"><br /></span></span>
<span aria-live="polite" class="fbPhotosPhotoCaption" tabindex="0"><span class="text_exposed_show"></span></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Fu0mGxTdPhU/UP4ILfF5TKI/AAAAAAAAPGA/G6W5ZPCiFWA/s1600/DSCF3978.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-Fu0mGxTdPhU/UP4ILfF5TKI/AAAAAAAAPGA/G6W5ZPCiFWA/s320/DSCF3978.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rennet dissolved in cold sterile water</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<span aria-live="polite" class="fbPhotosPhotoCaption" tabindex="0"><span class="text_exposed_show"></span></span></div>
<span aria-live="polite" class="fbPhotosPhotoCaption" tabindex="0"><span class="text_exposed_show"> </span></span>Stir the citric acid into the milk. Heat on medium stirring
occasionally until temp reaches 88 ºF. Meanwhile, whisk in the crushed
rennet table in the sterile water.<br />
<span aria-live="polite" class="fbPhotosPhotoCaption" tabindex="0"><span class="text_exposed_show"> <br /> Once temp reaches 88, add
the rennet mixture and continuously stir while heating to reach 104-106
ºF. At this point, whey separates from curd.<br /> <br /> Remove from heat and cover. Leave alone for 15-20 minutes.<br /> <br />
Using slotted spoon, remove curds from whey and transfer to a big
microwavable bowl. Squeeze out excess whey using the slotted spoon and
remove. </span></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-R6Ml0En62C8/UP4I2p_W13I/AAAAAAAAPGQ/wtPtGGUPU80/s1600/DSCF3980.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-R6Ml0En62C8/UP4I2p_W13I/AAAAAAAAPGQ/wtPtGGUPU80/s320/DSCF3980.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Removing curds</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-KNtkr_H_rkA/UP4JQqOfPSI/AAAAAAAAPGY/d-d0rUsEkfI/s1600/DSCF3981.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-KNtkr_H_rkA/UP4JQqOfPSI/AAAAAAAAPGY/d-d0rUsEkfI/s320/DSCF3981.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Curd transferred to microwavable bowl</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-JFrOPKtcE3E/UP4JSWVk8TI/AAAAAAAAPGg/-7J1mCu5GZ4/s1600/DSCF3982.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-JFrOPKtcE3E/UP4JSWVk8TI/AAAAAAAAPGg/-7J1mCu5GZ4/s320/DSCF3982.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Whey expressed out</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: left;">
Microwave on high one minute. Use spoon to express more whey out. Add salt. Then either use same spoon or your gloved hand to stretch and fold (like kneading a dough) to express more whey. When shiny and elastic like taffy, microwave again on high for one minute. Stretch and fold repeatedly again until it becomes like chewing gum in elasticity, while still removing whey if there's any left. If it breaks easily, microwave another 30 minutes and repeat the process until smooth and elastic.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-t2SeAKHmxG8/UP4Jlw2kIbI/AAAAAAAAPGo/lzWXG-PavWY/s1600/DSCF3983.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-t2SeAKHmxG8/UP4Jlw2kIbI/AAAAAAAAPGo/lzWXG-PavWY/s320/DSCF3983.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Microwaving the curds</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-T8w3tJPHsZI/UP4JmNgOZsI/AAAAAAAAPGs/qWww9zztPt4/s1600/DSCF3984.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-T8w3tJPHsZI/UP4JmNgOZsI/AAAAAAAAPGs/qWww9zztPt4/s320/DSCF3984.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Expressing out more whey</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-daPj5zzru3c/UP4J_1Bi5VI/AAAAAAAAPG4/JWzrOZprtcg/s1600/DSCF3979.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-daPj5zzru3c/UP4J_1Bi5VI/AAAAAAAAPG4/JWzrOZprtcg/s320/DSCF3979.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I could not take photos while I was doing this part so here is a snapshot of the page in the book</td></tr>
</tbody></table>
<div>
I came up with this round mozzarella that fits on my palm.</div>
<div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-uOy_l2hjpSE/UP4KVFBgffI/AAAAAAAAPHA/gUVfWIbMlfA/s1600/DSCF3986.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-uOy_l2hjpSE/UP4KVFBgffI/AAAAAAAAPHA/gUVfWIbMlfA/s320/DSCF3986.JPG" width="320" /></a></div>
<span aria-live="polite" class="fbPhotosPhotoCaption" tabindex="0"><span class="text_exposed_show"><br /> </span></span><script type="text/javascript"><!--
google_ad_client = "ca-pub-3513438840816159";
/* top of blog post */
google_ad_slot = "0287924335";
google_ad_width = 468;
google_ad_height = 60;
//</script>Store in a lidded container. Preferably consumed within a week.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-WNoe8GWGKLk/UP4Kc5ABUJI/AAAAAAAAPHI/0cti4na0DTM/s1600/DSCF3987.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-WNoe8GWGKLk/UP4Kc5ABUJI/AAAAAAAAPHI/0cti4na0DTM/s320/DSCF3987.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready for the fridge</td></tr>
</tbody></table>
;<br />
<center>
<form action="https://www.paypal.com/cgi-bin/webscr" method="post">
<input name="cmd" type="hidden" value="_s-xclick" /> <input name="hosted_button_id" type="hidden" value="3X9WVLB2Y2RUC" /> <input alt="PayPal - The safer, easier way to pay online!" border="0" name="submit" src="https://www.paypal.com/en_US/i/btn/btn_donateCC_LG.gif" type="image" /> <img alt="" border="0" height="1" src="https://www.paypal.com/en_US/i/scr/pixel.gif" width="1" /></form>
</center>
<script src="http://wms.assoc-amazon.com/20070822/US/js/link-enhancer-common.js?tag=mkcybershop-20" type="text/javascript">
</script>
<noscript>
<img src="http://wms.assoc-amazon.com/20070822/US/img/noscript.gif?tag=mkcybershop-20" alt="" />
</noscript></div>
</div>
Loryhttp://www.blogger.com/profile/02816740817614105118noreply@blogger.com0tag:blogger.com,1999:blog-7977563004357944096.post-80529732125476849172013-01-20T13:23:00.003-05:002013-01-20T13:23:37.229-05:00BanaNut Pancakes (Banana and Almond Nut Pancakes)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://1.bp.blogspot.com/-z14AkKy4KFw/UPwttBkvxoI/AAAAAAAAPCY/dUD5mRrXtgo/s1600/DSCF3951.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://1.bp.blogspot.com/-z14AkKy4KFw/UPwttBkvxoI/AAAAAAAAPCY/dUD5mRrXtgo/s640/DSCF3951.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Fluffy BanaNut Pancakes</td></tr>
</tbody></table>
<div class="separator" style="clear: both;">
This is an adaptation of the <a href="http://civilizedcavemancooking.com/breakfast/perfect-paleo-pancakes/" target="_blank">Paleo Pancakes by the Caveman</a>.</div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
This is part of my gradual shift into a wheat-free lifestyle, and these pancakes are my first dive into the wheat-free goodies (subbing for wheat-foods that I used to enjoy). I am sure I cannot do full Paleo, as I know that I will still use some grains, mainly in the form of rice and some corn. I cannot fully do a low-carb diet because I am sure I will, although not too often, eat some goodies with high-GI carbs in them (in the form of cassava, potatoes, and sweet potatoes), which I will reserve in those "dessert weekends."</div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
I and my sons love bananas, and I have been contemplating on making them one weekend, and this morning was it. We loved these! But the greatest thing for me was that, when I checked my blood sugar 2-1/2 hrs post-prandial, I was expecting it to be high, more than 110+ (I was not hungry when I had my breakfast enjoyed with coffee with cream, no sugar). The reason I expected it to be high was because of the bananas and maple syrup, not to mention nuts are also carb-foods (though it contains fat and proteins as well). I had 6 of these wonderful mini-pancakes. Lo and behold, I only had a blood sugar of 99, and was still full 2-1/2 hours after eating them! Since ingredients are very much traditional and natural, it was really a guilt-free indulgence! So even though I am still technically doing Phase 3 of the Harcombe Diet/Lifestyle, such "cheating" with good carb sources are forgivable. </div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
I changed the method and added baking soda and baking powder, just to try to see if that would make it fluffier. (I am not sure if it made a difference compared to the method he used). </div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
For the almond butter, you can make your own using raw whole almonds processed in the food processor until they turn into nut butter.</div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
<b>Ingredients:</b></div>
<div class="separator" style="clear: both;">
3 eggs, separated</div>
<div class="separator" style="clear: both;">
3 bananas</div>
<div class="separator" style="clear: both;">
1/2 cup <a href="http://www.amazon.com/gp/product/B000WW2M8Y/ref=as_li_tf_tl?ie=UTF8&tag=mkcybershop-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B000WW2M8Y">RAW ORGANIC ALMOND BUTTER 16 OZ</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=mkcybershop-20&l=as2&o=1&a=B000WW2M8Y" style="border: none !important; margin: 0px !important;" width="1" />
</div>
<div class="separator" style="clear: both;">
1/4 tsp baking soda</div>
<div class="separator" style="clear: both;">
1 tsp baking powder</div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
<b>Instructions:</b></div>
<div class="separator" style="clear: both;">
<b><br /></b></div>
<div class="separator" style="clear: both;">
Heat the pan on very low (#4 or #2 on my glass stovetop).</div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-E0lW-nyhQh0/UPws6GIhXWI/AAAAAAAAPAM/v9sN4yTrnAY/s1600/DSCF3933.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-E0lW-nyhQh0/UPws6GIhXWI/AAAAAAAAPAM/v9sN4yTrnAY/s320/DSCF3933.JPG" width="320" /></a></div>
<div style="text-align: center;">
Whip the egg whites...</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-c450uedFpuc/UPws_lzUekI/AAAAAAAAPAY/Sbrx9T2_KnE/s1600/DSCF3934.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-c450uedFpuc/UPws_lzUekI/AAAAAAAAPAY/Sbrx9T2_KnE/s320/DSCF3934.JPG" width="320" /></a></div>
<div style="text-align: center;">
...until it forms stiff peaks</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-U4gf93GgVdY/UPwtAbhYWTI/AAAAAAAAPAg/ao64q5PhM14/s1600/DSCF3935.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-U4gf93GgVdY/UPwtAbhYWTI/AAAAAAAAPAg/ao64q5PhM14/s320/DSCF3935.JPG" width="320" /></a></div>
<div style="text-align: center;">
Place the rest of the ingredients in the food processor.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Mhh_OTTCsH8/UPwtAV1vEgI/AAAAAAAAPAk/lyPqh4jLRq4/s1600/DSCF3936.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-Mhh_OTTCsH8/UPwtAV1vEgI/AAAAAAAAPAk/lyPqh4jLRq4/s320/DSCF3936.JPG" width="320" /></a></div>
<div style="text-align: center;">
Turn on...</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-gdgebAhptTY/UPwtGW9m3RI/AAAAAAAAPAw/fR2WSAOL1tQ/s1600/DSCF3937.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-gdgebAhptTY/UPwtGW9m3RI/AAAAAAAAPAw/fR2WSAOL1tQ/s320/DSCF3937.JPG" width="320" /></a></div>
<div style="text-align: center;">
Until you come up with this liquid batter.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-_LrShqo-kRg/UPwtI5DQYSI/AAAAAAAAPA4/TG6CEEQXjpU/s1600/DSCF3938.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-_LrShqo-kRg/UPwtI5DQYSI/AAAAAAAAPA4/TG6CEEQXjpU/s320/DSCF3938.JPG" width="320" /></a></div>
<div style="text-align: center;">
Fold the egg whites into the batter.</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-wFV0BRQs9FA/UPwtRZo1icI/AAAAAAAAPBI/WWL8ifDzW6c/s1600/DSCF3939.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-wFV0BRQs9FA/UPwtRZo1icI/AAAAAAAAPBI/WWL8ifDzW6c/s320/DSCF3939.JPG" width="320" /></a></div>
<div style="text-align: center;">
This is how it looks like after folding well.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-GVdQr4-V31Y/UPwtRxgWVBI/AAAAAAAAPBM/5jun3y4hhiU/s1600/DSCF3941.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-GVdQr4-V31Y/UPwtRxgWVBI/AAAAAAAAPBM/5jun3y4hhiU/s320/DSCF3941.JPG" width="320" /></a></div>
<div style="text-align: center;">
Cook only small ones because they are hard to flip over (might break if they are too big).</div>
<div style="text-align: center;">
Takes quite a long time to cook thoroughly, but be patient.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-9VXYeAvAvCY/UPwtvLQXfiI/AAAAAAAAPCg/loT799OWLAM/s1600/DSCF3950.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="http://1.bp.blogspot.com/-9VXYeAvAvCY/UPwtvLQXfiI/AAAAAAAAPCg/loT799OWLAM/s320/DSCF3950.JPG" width="320" /></a></div>
<div style="text-align: center;">
I even resorted to covering to hasten up the cooking process of the middle parts.</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-u1j89Q8w3J0/UPwtcyJBSDI/AAAAAAAAPBw/dBAHD4r7vjA/s1600/DSCF3945.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-u1j89Q8w3J0/UPwtcyJBSDI/AAAAAAAAPBw/dBAHD4r7vjA/s320/DSCF3945.JPG" width="320" /></a></div>
<div style="text-align: center;">
Slather some butter on top (I used homemade raw butter from our grass-fed cows), and pour maple syrup.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
ENJOY GUILT-FREE!</div>
<br />
<center>
<form action="https://www.paypal.com/cgi-bin/webscr" method="post">
<input name="cmd" type="hidden" value="_s-xclick" /> <input name="hosted_button_id" type="hidden" value="3X9WVLB2Y2RUC" /> <input alt="PayPal - The safer, easier way to pay online!" border="0" name="submit" src="https://www.paypal.com/en_US/i/btn/btn_donateCC_LG.gif" type="image" /> <img alt="" border="0" height="1" src="https://www.paypal.com/en_US/i/scr/pixel.gif" width="1" /></form>
</center>
<script src="http://wms.assoc-amazon.com/20070822/US/js/link-enhancer-common.js?tag=mkcybershop-20" type="text/javascript">
</script>
<noscript>
<img src="http://wms.assoc-amazon.com/20070822/US/img/noscript.gif?tag=mkcybershop-20" alt="" />
</noscript>Loryhttp://www.blogger.com/profile/02816740817614105118noreply@blogger.com3tag:blogger.com,1999:blog-7977563004357944096.post-72524171789865657112013-01-13T23:21:00.000-05:002013-01-13T23:31:00.645-05:00I Lost Weight and Gained Back My Health!<i>This is #1 post on this topic.</i><br />
<i><br /></i>
Back in May of 2011, I weighed 137 lbs. I would be lying if I say I felt great and that I thought I looked great at my age (I am now 43). On the contrary, during that time, I was starting to get depressed, because not only did I feel awful, I also knew I looked awful -- my face was getting rounder, my belly was not only fat but also bloated, and my ankles were swollen (not just fat, but EDEMATOUS - the kind that gets dented when pressed with finger then slowly would spring back up). My feeling awful was not only emotional, but also physical --- I was having IBS symptoms, gassiness/flatulence (kinda embarrassing when I was at work if I could not control it!), joint aches (especially my right shoulder, knees and lower back), migraine attacks that were getting more frequent (up to once every two weeks I was starting to get paranoid that I might have brain tumor), tenderness on my scalp that I would notice every time I would shampoo my hair, easily getting tired...and I was thinking..."So this is how it is to grow older..."<br />
<br />
I attributed all those symptoms to aging. Well, with the exception of the IBS symptoms which I attributed to my recent uses of strong antibiotics for some infections I had the past year...<br />
<br />
But I also was thinking, I wanted to lose weight...at least that would make me look better and somehow lift up my self-esteem.<br />
<br />
However, I hate counting calories. I have always believed that eating should not have to be that complicated. I also tried exercising before...I just am more interested in other things than exercise for half an hour on the treadmill or the elliptical.<br />
<br />
Somehow, in my browsing of books on amazon, I encountered "<a href="http://www.amazon.com/gp/product/1907797114/ref=as_li_tf_tl?ie=UTF8&tag=mkcybershop-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1907797114">The Harcombe Diet: Stop Counting Calories & Start Losing Weight</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=mkcybershop-20&l=as2&o=1&a=1907797114" style="border: none !important; margin: 0px !important;" width="1" />
"
by Zoe Harcombe and read the reviews...I was intrigued. There was THD that was men, which was written in the simplest direct-to-the-point way, because the author knew how men are...(insightful author!). I got the THD for Men because it was cheaper and shorter, and I wanted to see the gist of the rationale, and the plan if it was something doable for me. When I was convinced, I got the THD meant for women. I was quite skeptical about the rationale, but I knew I could do at least Phase 1: 5 days only of no carbs/sugar/bread or caffeine or vinegary pickles or legumes or dairy. Think about the typical Pinoy meal without the rice. And no merienda either (which usually meant breads or <i>kakanin</i>).<br />
<br />
There was a warning by the author of possible withdrawal symptoms, so she suggested to start Phase 1 on the weekend, so that the remaining days of Phase 1 will only touch 2 days of the work week.<br />
<br />
Two days before my full plunge, I eliminated the soda, and had a slice of bread then some rice the next day, but no other carbs, no coffee, no milk. I already lost two pounds on those days. That got me excited! I really wanted to lose weight, at least 10 pounds, hopefully 20.<br />
<br />
So when I took the full plunge into phase 1 (which I timed to coincide with a long time off work), I experienced the withdrawal symptoms on the first 2 days: severe headaches (probably due to caffeine withdrawal) that lasted a full day despite taking analgesics, and a very upset stomach, which made me stick to liquid diet (broths) on my second day, which I had three times since the plan included three meals without snacks. I made sure my broths had some meat and fats/oils to count as a full meal. Those withdrawal symptoms alone would have been enough to stop me (I was basically bedridden on those two days, except when I had to eat), but I was losing 1 pound daily, and I was excited to continue at least to complete phase 1!<br />
<br />
I had no more withdrawal symptoms on the 3rd day.<br />
<br />
However, while the author said that sleep would become better in quality, my sleep during those days were not enough---I was too excited feeling with my hands the shrinking of my belly fat while lying in bed, and too excited to get up in the morning and weigh myself...My self-esteem was quickly being restored!<br />
<br />
By the end of Phase 1, I had lost more than 10 pounds total (counting the two days prior to my full plunge).<br />
<br />
So I continued on Phase 2, but it was harder to follow (can't have carbs with fat meals), and I found it easier to do Phase 1 with occasional cheating. So it is, in reality, a jump to Phase 3.<br />
<br />
Did I say I only wanted to lose weight (and the associated swelling)?<br />
<br />
I also noted better bowel patterns. No more bloatedness. No more gassiness (which I had always thought was something I got in my genes from my father! In restrospect, it was more like part of how wheat affects me. More on that later.) My joint aches were gone as well. The swelling on my ankles and the tenderness on my scalp were also gone. My cravings for sweets were gone. My sugar swings were also gone (I used to have shaky hands mid-morning as a sign of hypoglycemia, for which I would reach for something like a muffin and a soda as a bridge to lunch). I also noted improvement in my skin. I was physically and emotionally feeling better...and I looked better! Even my husband noticed it, and was tickled at my weight loss.<br />
<br />
The best part was, I ate a lot, did not count calories, and did not exercise!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-0mOS3goZNv4/UPODJyYl4uI/AAAAAAAAO_Y/esv2Adr5ZCI/s1600/2013-01-13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-0mOS3goZNv4/UPODJyYl4uI/AAAAAAAAO_Y/esv2Adr5ZCI/s400/2013-01-13.jpg" width="400" /></a></div>
<br />
I wish I had taken a before and after pic. But I am usually the photographer, and I hate taking pictures of myself. I only have these photos for comparison, but the 2009, although I was fat then, I don't know really how much I weighed, and I know that my weight of 137+ lbs in May 2011 prior to the THD was worse than depicted in my 2009 photo, and I felt horrible. (Looking back now, after I read several other books, I realize now that my body was inflamed almost everywhere! More on that later.) The 2011 photo above was me at 127 lbs (the lowest I reached since being on the diet was 120, but right now I hover in the 125s, because of the sweet treats I have been having since the Holidays.)<br />
<br />
AS a side note, I have friends on fb who tried this THD and lost weight as well, as much as 30 lbs, and have kept the weight off!<br />
<br />
The weight loss and improvement in my overall health made me look again at the author's rationale as to why we have cravings (and consequently gain weight), and her plan of attacking the problem (which starts with Candida die-off, which I helped not only by starving the Candida but also eating more probiotics like fermented veggies and Kefir milk instead of the yogurt the author was recommending). Stepping back to look at what I actually was eating when I started THD, it all boiled down to REAL FOOD, and LOW-CARB, HIGH-FAT diet coupled with probiotics. The inclusion of raw milk (probiotic) and kefir milk or full-fat yogurt (also probiotic) in my diet was something I deduced would be okay to keep winning the fight against Candida after I lost most of the weight I wanted to lose. For the initial phase, my probiotic source was sauerkraut and low-fat yogurt.<br />
<br />
After losing symptoms I wrongly attributed to aging, and now feeling 20 years younger (and even better than I did then!), I sought more explanations as to what was going on. What were in those "foods" I eliminated in my diet that gave me those symptoms? What were they doing to my body?<br />
<br />
I began to investigate other views by other authors, this time, including those in the medical/science fields. And these books will be the focus of my next post on this topic.<br />
<br />
(will continue...)<br />
<center>
<form action="https://www.paypal.com/cgi-bin/webscr" method="post">
<input alt="PayPal - The safer, easier way to pay online!" border="0" name="submit" src="https://www.paypal.com/en_US/i/btn/btn_donateCC_LG.gif" type="image" /> <img alt="" border="0" height="1" src="https://www.paypal.com/en_US/i/scr/pixel.gif" width="1" /></form>
</center>
<script src="http://wms.assoc-amazon.com/20070822/US/js/link-enhancer-common.js?tag=mkcybershop-20" type="text/javascript">
</script>
<noscript>
<img src="http://wms.assoc-amazon.com/20070822/US/img/noscript.gif?tag=mkcybershop-20" alt="" />
</noscript>Loryhttp://www.blogger.com/profile/02816740817614105118noreply@blogger.com14tag:blogger.com,1999:blog-7977563004357944096.post-5885153916618052142012-12-03T21:30:00.000-05:002012-12-03T21:44:24.787-05:00Manang's Version of General Tso's Chicken<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-1-EZU4dPYAg/UL1R10VhuQI/AAAAAAAAO9Q/bZAVkv0UCv0/s1600/DSCF3589.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://1.bp.blogspot.com/-1-EZU4dPYAg/UL1R10VhuQI/AAAAAAAAO9Q/bZAVkv0UCv0/s640/DSCF3589.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Manang's Version of General Tso's Chicken</td></tr>
</tbody></table>
<script type="text/javascript"><!--
google_ad_client = "ca-pub-3513438840816159";
/* top of blog post */
google_ad_slot = "0287924335";
google_ad_width = 468;
google_ad_height = 60;
//</script>This is not 100% recipe. It's more of a "thinking outside the box" approach to cooking (I do a lot of that, if you have taken a look at my <a href="http://kusinanimanang.blogspot.com/2007/07/leche-flan.html" target="_blank">leche flan </a>recipe yet...I bet I was the first food blogger to use the blender to prepare the custard, and to use the microwave to prepare the caramel, and to have come up with creamy smooth leche flan using whole eggs.). So if you are looking at a recipe that is quick to follow, leave this post. If you want to be a thinker like me, especially when you want to get some nutrients into your family without them knowing about it, then read on.<br />
<a name='more'></a><br />
<br />
Sometimes it is hard for me to post a recipe...because I usually use something from a previous dish I cooked. Like beef asado siopao using leftover roast beef pares. But this in particular uses leftover sauce...well, not really leftover, but I wanted my family to get a dose of gelatin-rich<a href="http://kusinanimanang.blogspot.com/2012/11/savory-sauce-using-chicken-feet.html" target="_blank"> chicken feet sauce</a> that I made few days ago using the slow cooker (not to mention it is laden with minerals and vitamins necessary for bone and joint health) without grossing them out. Here in my family, I am the only one who enjoys chicken feet. So I figured out a way for them to have their "chicken bone broth" without them turning up their noses. And it was a success in this General Tso's Chicken style.<br />
<br />
See, since I started my Harcombe Diet journey and lost a lot of symptoms I previously attributed to aging (like joint aches), I sought to learn more about the relationship between food and body. One of the books that opened my eyes was the "Nourishing Traditions" by Sally Fallon. Before getting her book, I was already familiar with the Weston Price Foundation, and ever since I defended coconut oil back in 2004 against people who said it was bad because it was saturated, I encountered the group of cholesterol skeptics. Since then I never really believed cholesterol was bad, so I never really held back on my fatty intake. But through the years, I gained weight even at a time when I was religiously exercising, and the only way I would lose weight was if I did not have a coffee cake (or donut) with my nighttime coffee. But before my Harcombe Diet, it was harder and harder for me to avoid eating such, and I gained more and more weight. I shrugged it off as part of getting old...but really, I was getting desperate because it was harder to breathe while bent forward, it was easier to pant with short bursts of exertion, and I was having symptoms of IBS and GERD.<br />
<br />
When I started the change in diet/lifestyle, I finally was able to ditch processed foods at least for a week, which made me lose weight as fast as 1 pound per day. And I lost the cravings. And I lost those symptoms that I attributed to aging! Reading more books to learn how my body reacts to foods, I learned more about how traditional foods actually are the best for health, whether it involves fat, proteins or vegetables. The more we stick to natural, the better. Now isn't that common sense? Duh...And being Filipina, it was not hard at all for me...except for having to ditch bread and flour in my diet, because I grew up with them. My father had a bakery before. <br />
<br />
I became a member/fan of several groups in fb who are into such kinds of traditional food (some are into paleo, some are into High-Fat, Low Carb Diet, some are gluten-free). One thing that many are having a hard time with is drinking a cup of broth prepared using chicken feet. I have the same problem with my family. So I switched on my creative mind, and used a different approach to feed my family the nutrients we get from chicken feet, without them really knowing about it. (Just like how I would sneak in liver pate into the fried rice or gravy).<br />
<br />
Anyway, here's what I did:<br />
<br />
First, I had about 1 pound of chicken breast tenders pre-salted and peppered. I drained them well.<br />
<br />
Then I mixed 3 eggs and 1/2 cup cornstarch really thoroughly, then placed that in a bag with the chicken tenders to coat. Then I let the excess coating drain.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/--hY0qfDb9wY/UL1M5tpMSGI/AAAAAAAAO8E/52kSCoFpR_k/s1600/DSCF3581.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/--hY0qfDb9wY/UL1M5tpMSGI/AAAAAAAAO8E/52kSCoFpR_k/s400/DSCF3581.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">draining excess coating</td></tr>
</tbody></table>
Then I deep-fried them until browned nicely (cornstarch coating does not brown as readily as flour, and it renders a better crunch). I used schmaltz I rendered from my own chicken when I made chicharon. I only would put 3-5 pieces at a time to avoid lowering the temp too much.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-u7s2RMLu6eg/UL1Nq9xNARI/AAAAAAAAO8M/d4JLd4sUd5Q/s1600/DSCF3582.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-u7s2RMLu6eg/UL1Nq9xNARI/AAAAAAAAO8M/d4JLd4sUd5Q/s400/DSCF3582.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Deep frying</td></tr>
</tbody></table>
Then I drained them on paper towels.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-o8LpkBrN29A/UL1RWC1fpPI/AAAAAAAAO8s/tHJZ2genfiE/s1600/DSCF3584.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-o8LpkBrN29A/UL1RWC1fpPI/AAAAAAAAO8s/tHJZ2genfiE/s400/DSCF3584.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Draining</td></tr>
</tbody></table>
Then I prepared my sauce. I had the sauce in the fridge for two days now, so the gelatin has set. The fat has floated, which I scraped off (I used 3 tbsp of that to sautee the veggies and the fried meat before pouring the sauce). I then reheated the sauce with some water, adjusted the taste with more salt, oyster sauce, maple syrup (you can use sugar), and a little bit of teriyaki sauce (just to use up what remains in the big bottle we had inside the fridge), then thickened that with a mixture of cornstarch and water).<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-8o_i1BerDk4/UL1ReJOmD5I/AAAAAAAAO80/IKymzw1oQC0/s1600/DSCF3585.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-8o_i1BerDk4/UL1ReJOmD5I/AAAAAAAAO80/IKymzw1oQC0/s400/DSCF3585.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finished sauce</td></tr>
</tbody></table>
Then I heated up a big sauce pan, used some chicken fat (as mentioned above), stir-fried sliced celery, some diced previously-frozen bell peppers (red and green), some whole dried red hot peppers, slivered almonds, and the fried chicken pieces, transferred them to a plate, then poured the sauce over.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-CyG7304UTWI/UL1RlZr1-2I/AAAAAAAAO9A/QfrHt6kJ9eI/s1600/DSCF3587.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-CyG7304UTWI/UL1RlZr1-2I/AAAAAAAAO9A/QfrHt6kJ9eI/s400/DSCF3587.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pouring the sauce on top of the stir-fried chicken and veggies</td></tr>
</tbody></table>
Everyone LOVED it.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-HxE9fYQtlwY/UL1SKTJ99rI/AAAAAAAAO9c/XthzGyI-w5k/s1600/DSCF3591.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-HxE9fYQtlwY/UL1SKTJ99rI/AAAAAAAAO9c/XthzGyI-w5k/s400/DSCF3591.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finished product</td></tr>
</tbody></table>
<center>
<form action="https://www.paypal.com/cgi-bin/webscr" method="post">
<br />
<input alt="PayPal - The safer, easier way to pay online!" border="0" name="submit" src="https://www.paypal.com/en_US/i/btn/btn_donateCC_LG.gif" type="image" /> <img alt="" border="0" height="1" src="https://www.paypal.com/en_US/i/scr/pixel.gif" width="1" /></form>
</center>
<script src="http://wms.assoc-amazon.com/20070822/US/js/link-enhancer-common.js?tag=mkcybershop-20" type="text/javascript">
</script>
<noscript>
<img src="http://wms.assoc-amazon.com/20070822/US/img/noscript.gif?tag=mkcybershop-20" alt="" />
</noscript>Loryhttp://www.blogger.com/profile/02816740817614105118noreply@blogger.com3tag:blogger.com,1999:blog-7977563004357944096.post-53573439573713385372012-11-29T23:30:00.000-05:002012-11-29T23:30:20.224-05:00Savory Sauce Using Chicken Feet<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-TCa7BL7d2qI/ULgw9wCkO0I/AAAAAAAAO7k/xZXD9_Km9ao/s1600/DSCF3514.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://2.bp.blogspot.com/-TCa7BL7d2qI/ULgw9wCkO0I/AAAAAAAAO7k/xZXD9_Km9ao/s640/DSCF3514.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Slow-Cooked Chicken Feet: good for bone and joint health!</td></tr>
</tbody></table>
With more Americans recognizing the health benefits of traditional foods, I now have a non-Asian group of people with whom I dare to share such recipes as this. Such groups of people are followers of Nourishing Traditions (by Sally Fallon) and the Weston A. Price Foundation, and would refer to themselves as "real foodies" (in contrast to consumers of fake foods).<br />
<br />
Some people still get turned off by the idea of eating chicken feet, or drinking the bone broth/stock that results from slow cooking them.<br />
<br />
I offer here a method by which people can get the readily-absorbable vitamins and minerals (definitely better than taking supplements because our body recognizes food and knows exactly what to do with the nutrients that come in the right form and proportion so they get assimilated easily).<br />
<br />
Slow cooking is a must to dissolve the gelatinous collagen, and vinegar is necessary to leach out the minerals. <br />
<br />
These chicken feet came from homegrown chickens. My mother-in-law raises them for us. We have a total of about 80 chickens, and I get all the feet because nobody else wants them.<br />
<br />
Here is how I clean the chicken feet (I figure I could also probably ask the slaughterer to chop off the nails).<br />
<br />
<center>
<embed flashvars="host=picasaweb.google.com&captions=1&hl=en_US&feat=flashalbum&RGB=0x000000&feed=https%3A%2F%2Fpicasaweb.google.com%2Fdata%2Ffeed%2Fapi%2Fuser%2F112688571790009646077%2Falbumid%2F5666561621583124641%3Falt%3Drss%26kind%3Dphoto%26hl%3Den_US" height="400" pluginspage="http://www.macromedia.com/go/getflashplayer" src="https://picasaweb.google.com/s/c/bin/slideshow.swf" type="application/x-shockwave-flash" width="600"></embed></center>
<strong><br /></strong>
<br />
<strong>Ingredients:</strong><br />
<strong><br /></strong>
For a gallon-bag full of chicken feet, I use the following proportions of ingredients:<br />
<br />
1/4 cup soy sauce<br />
1/4 cup rice wine vinegar<br />
1/2 cup cider vinegar (you can use red wine vinegar)<br />
1 tbsp oyster sauce (optional)<br />
1/4 cup maple syrup<br />
1 tsp sea salt (can be adjusted later)<br />
1/4 tsp freshly milled black pepper<br />
5 cloves garlic, minced<br />
3 bay leaves<br />
1 star anise<br />
<br />
<strong>Instructions:</strong><br />
<br />
Place the clean chicken feet in a slow cooker. Mix the rest of the ingredients then pour onto the chicken feet. Cover and cook on low for 7 hours, then stir to redistribute the feet and push them toward the sauce. Cook for two more hours, occasionally stirring.<br />
<br />
You can then strain the sauce and cool to remove excess fat, of you might want to keep the fat in the sauce (for better absorption of vitamin D). You may freeze in small containers or pressure can at 11 psi weighted-gauge or 10 psi dial-gauge for 20 mins if using jelly jars. You can use these as sauce for stir-fries, or to flavor steamed rice.<br />
<center>
<form action="https://www.paypal.com/cgi-bin/webscr" method="post">
<input name="cmd" type="hidden" value="_s-xclick" /> <input name="hosted_button_id" type="hidden" value="3X9WVLB2Y2RUC" /> <input alt="PayPal - The safer, easier way to pay online!" border="0" name="submit" src="https://www.paypal.com/en_US/i/btn/btn_donateCC_LG.gif" type="image" /> <img alt="" border="0" height="1" src="https://www.paypal.com/en_US/i/scr/pixel.gif" width="1" /></form>
</center>
<script src="http://wms.assoc-amazon.com/20070822/US/js/link-enhancer-common.js?tag=mkcybershop-20" type="text/javascript">
</script>
<noscript>
<img src="http://wms.assoc-amazon.com/20070822/US/img/noscript.gif?tag=mkcybershop-20" alt="" />
</noscript>Loryhttp://www.blogger.com/profile/02816740817614105118noreply@blogger.com1tag:blogger.com,1999:blog-7977563004357944096.post-19983119658276025522012-11-15T00:31:00.000-05:002012-12-03T00:26:48.801-05:00The Dairy Chronicle: Compound Butters (Marrow-Herb Butter)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-0yuPjKjlHz8/UKR4wPLJ_aI/AAAAAAAAO5E/2hRtLIYOAdE/s1600/DSCF3443.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Marrow-Herb Butter" border="0" height="480" src="http://3.bp.blogspot.com/-0yuPjKjlHz8/UKR4wPLJ_aI/AAAAAAAAO5E/2hRtLIYOAdE/s640/DSCF3443.JPG" title="Manang's Marrow-Herb Butter" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Marrow-Herb Butter</td></tr>
</tbody></table>
Before you start bashing me with comments that make you look like a doofus, just like one of the comments below, please educate yourself first and avoid thinking that your belief is the only valid belief on earth.<br />
<br />
Those who have been following my posts on fb (as Manang Kusinera) know how I lost weight since I started my Harcombe Diet-turned into-High Fat Low Carb diet. And now that my body has healed from all the symptoms I had prior (which was an unexpected outcome when all I wanted was to lose weight, which I also achieved effortlessly), I have turned into a real-foodie...well, almost, as I still use some sugar and flour from time to time, although much less than before. And I have developed my own theory that, as long as I eat gut-friendly and immunity-boosting foods (probiotics such as raw milk, raw butter, fermented veggies and fermented dairy), I can balance out the ill-effects of gut-destroying foods (like sugar and wheat/flour). And if I do start experiencing symptoms of inflammation again after reintroducing some of these pro-inflammatory foods, I stop immediately and revert back to the HFLC diet.<br />
<br />
<a name='more'></a><br />
<br />
When I first got the chance to witness how to make butter and cottage cheese as demonstrated by my BIL, I got several books on dairy. Topics included cultured dairy, butter, and cheesemaking. I have seen compound butters, but never really got interested in making them, until I posted the below photo on fb:<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-I-O9PVZNRaQ/UKR5jpPycJI/AAAAAAAAO5M/swH5EKTrA18/s1600/DSCF3424.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://4.bp.blogspot.com/-I-O9PVZNRaQ/UKR5jpPycJI/AAAAAAAAO5M/swH5EKTrA18/s640/DSCF3424.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bone marrow ready to simmer in the slow cooker to make bone marrow broth</td></tr>
</tbody></table>
Homemade Mommy suggested I make compound butter. I considered it. Roasted some of the cooked bone marrow, toasted a bread and spread some butter on it, added the marrow on top, and sprinkled with garlic salt...it was.SAVORY. DELICIOUS. RICH. I had to close my eyes and just revel in gustatory delight.<br />
<br />
So I thought I'd officially make it into butter. I had two half-gallon jugs of really heavy cream in the fridge today, and I dealt with one of them, which gave me 8-oz of butter. I added 6-oz of the chilled and chopped marrow, 1/2 tsp sea salt, 1/2 tsp garlic salt, and some chopped fresh parsley and rosemary.<br />
<br />
<center>
<script src="http://pagead2.googlesyndication.com/pagead/show_ads.js" type="text/javascript">
</script></center>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-KLJm_w_NGWE/UKR7Wk83UvI/AAAAAAAAO5Y/dxbtCcVLjQ4/s1600/DSCF3438.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-KLJm_w_NGWE/UKR7Wk83UvI/AAAAAAAAO5Y/dxbtCcVLjQ4/s320/DSCF3438.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="text-align: start;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="text-align: start;">Then I mixed them well with my gloved hand and a spatula...</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="text-align: start;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-uI6khAN0Th8/UKR7dnBjheI/AAAAAAAAO5g/gm3mZakKvY4/s1600/DSCF3439.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-uI6khAN0Th8/UKR7dnBjheI/AAAAAAAAO5g/gm3mZakKvY4/s320/DSCF3439.JPG" width="320" /></a></div>
<br />
Then I placed the butter in molds lined with cling wrap. I should have known that using this flexible plastic mold (it was actually from the Crisco butter-flavored shortening that I bought before I was enlightened) would enable me to get the butter out easily once frozen/chilled.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-K6G-tQxlZAk/UKR7k14nXqI/AAAAAAAAO5o/mE200bUxaO8/s1600/DSCF3441.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-K6G-tQxlZAk/UKR7k14nXqI/AAAAAAAAO5o/mE200bUxaO8/s320/DSCF3441.JPG" width="320" /></a></div>
<br />
After freezing, I removed them from the molds and wrapped the cling-wrap tightly around.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-5k7LD4fpNNQ/UKUGELksjCI/AAAAAAAAO6g/WHwkQgXCmR0/s1600/DSCF3446.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-5k7LD4fpNNQ/UKUGELksjCI/AAAAAAAAO6g/WHwkQgXCmR0/s320/DSCF3446.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Then I wrapped with freezer paper and labeled accordingly. I then placed them back in the freezer. I will give them during Christmas to my in-laws, along with a print-out of <a href="http://balanceyourapple.com/2011/03/01/is-bone-marrow-healthy-by-doug-dipasquale/" target="_blank">this article</a> that outlines the benefits of eating beef bone marrow.<br />
<br />
And as <a href="http://www.caterersearch.com/Articles/04/09/2012/345128/Dry-aged-bone-marrow-butter-voted-one-of-Britain39s-Top-50.htm" target="_blank">quoted by Anthony Bourdain</a>:<br />
"<span style="background-color: white; font-family: arial; font-size: 12px;">As well as being high in the ‘fifth taste’ umami flavour, bone marrow contains up to three times more protein, vitamins, iron and Omega 3 than any other protein per 100g,"</span><br />
<br />
Use with lean meats such as bison, roast lamb or roast beef. Also try it on a grilled cheese, spreading it on the bread in lieu of regular butter. My son loves this on toast. I have used this on fried rice (along with chicken liver pate for a power fried rice), and on egg-in-a-hole.<br />
<br />
My son has used up all of the first batch I made so I made another batch, this time, using 1 pound each of marrow and butter, 1 tsp each of garlic and onion powder, 2 tsp sea salt, 2 tsp each of dried crushed parsley and rosemary, and 1 tsp of lemon-pepper. If you plan to make some yourself, you may feel free to experiment with other herbs. You can google "marrow butter" to get more ideas. This is so gourmet, I bet my in-laws will be hesitant to use this so I plan to print out articles about bone marrow's health benefits when I give them marrow butters as Christmas gift.<br />
<br />
<center>
<form action="https://www.paypal.com/cgi-bin/webscr" method="post">
<input name="cmd" type="hidden" value="_s-xclick" /> <input name="hosted_button_id" type="hidden" value="3X9WVLB2Y2RUC" /> <input alt="PayPal - The safer, easier way to pay online!" border="0" name="submit" src="https://www.paypal.com/en_US/i/btn/btn_donateCC_LG.gif" type="image" /> <img alt="" border="0" height="1" src="https://www.paypal.com/en_US/i/scr/pixel.gif" width="1" /></form>
</center>
<script src="http://wms.assoc-amazon.com/20070822/US/js/link-enhancer-common.js?tag=mkcybershop-20" type="text/javascript">
</script>
<noscript>
<img src="http://wms.assoc-amazon.com/20070822/US/img/noscript.gif?tag=mkcybershop-20" alt="" />
</noscript>Loryhttp://www.blogger.com/profile/02816740817614105118noreply@blogger.com12tag:blogger.com,1999:blog-7977563004357944096.post-86497382615172728352012-11-09T01:31:00.000-05:002012-11-09T01:32:42.123-05:00Fermentation: Sauerkraut (Fermented Green Cabbage)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibx5bQQum3J9_CrZOAzzvReCG13fIzvlDsf8JlLee8gZX88O3e802x6fWQYeaO1e74eOBlHumfd5duvUzHob6dr_QsRqUDo66KP27zYCnengWCv6axiLSMBMSm9WbYy8f4gDhyTvBPXMAe/s1600/DSCF3007.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="sauerkraut" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibx5bQQum3J9_CrZOAzzvReCG13fIzvlDsf8JlLee8gZX88O3e802x6fWQYeaO1e74eOBlHumfd5duvUzHob6dr_QsRqUDo66KP27zYCnengWCv6axiLSMBMSm9WbYy8f4gDhyTvBPXMAe/s640/DSCF3007.JPG" title="" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I enjoy eating sauerkraut by the bowlfuls as a snack</td></tr>
</tbody></table>
<i>The world of pickles and ferments is largely underutilized among the businessmen in the Philippines. These are big hits in the USA, in addition to jams and jellies, especially when homemade. If you are in the Philippines looking for a business idea, this is something I seriously would ask you to consider. Philippines abound with fresh fruits and vegetables, the market ranges from Filipinos themselves to foreigners (talk about supplying hotels and restaurant chains with these goodies). It's a great way to preserve the bountiful harvest at their peak during their growing season. Fermenting has the additional benefit of probiotics, which is another buzz word amongst health enthusiasts.</i><br />
<br />
I first got a taste of sauerkraut last year when my SIL gave me some when we were visiting them. Although sauerkraut is most associated with Germans, evidence points that it originated in China. At first I was not that receptive of the taste. At a later date, my SIL gave me a pint for home use. That was the second time I tasted it (out of courtesy), and for some reason, I got hooked. I finished the whole pint in one sitting! Especially when I thought of sprinkling some vinegar made hot with peppers. I found myself wanting to buy from her. The problem is, she processes her sauerkraut for selling (per USDA requirement). I want the probiotics in the sauerkraut, aside from the great taste. So I resolved to make my own during this year's summer. My MIL grew seedlings of cabbage in the greenhouse for that purpose. I initially had 10 cabbages, then from the second batch of her seedlings, I had 20 more cabbages. The first cabbages were meant for experimentation stage for me.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-MVrRhQePDNc/UJySmuDDRGI/AAAAAAAAOy8/7rABhSG_m58/s1600/DSCF2332.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="cabbages" border="0" height="640" src="http://4.bp.blogspot.com/-MVrRhQePDNc/UJySmuDDRGI/AAAAAAAAOy8/7rABhSG_m58/s640/DSCF2332.JPG" title="" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cabbages</td></tr>
</tbody></table>
<br />
Of course before I dove into making my own sauerkraut, I read and read books and online sources on the how-to's. So I learned quite a lot about fermenting. Too bad I was not able to apply the principles and the most appropriate methods when I made my <a href="http://kusinanimanang.blogspot.com/2012/11/fermentation-burong-mangga-fermented.html" target="_blank">burong mangga</a>. I did not have the proper equipment then. But before I made sauerkraut, I made sure I had the proper equipment, for small-scale initially, then when I finally had success, hubby bought me a bigger one.<br />
<br />
As I enumerated in my <a href="http://kusinanimanang.blogspot.com/2012/11/fermentation-burong-mangga-fermented.html" target="_blank">burong mangga</a> post ~~<br />
<span style="background-color: white; color: #444444; font-family: 'Coming Soon'; font-size: 12.800000190734863px; line-height: 14.399999618530273px;">The basic rules I have for fermenting are: (1) ferment within 24 hours of picking or as soon as possible as the LAB will be maximized that way; (2) Add sea salt at 2% by weight (for watery veggies like cabbage; or to add per liter of filtered well water -- no chlorine); (3) keep it anaerobic and do not let air in for at least two weeks to give the LAB a headstart without contamination; (4) submerge the produce in brine away from air; and (5) leave enough air space for expansion as the ferment produce more bubbles and thereby expand.</span><br />
<br />
The <b>ingredients </b>are fairly basic. Because I had been fermenting several types of vegetables, I keep in mind a simple ingredients rule: The brine or salt ratio should be 2% to 3% by weight. Meaning, if I shred or cut in thin strips a fairly watery vegetable like cabbage or cucumbers, I measure 20 to 30 grams of sea salt per kilogram of the vegetable. For non-watery vegetable (or green mangoes), I use a brine made up of same amount of salt in 1L of filtered water. For simplicity, I just measure out 1 tbsp of sea salt.<br />
<br />
My First Experimentation:<br />
<br />
I made two half-gallon jars. Not quite successful because I over packed the jars.<br />
<br />
What I learned:<br />
<br />
1. Cabbage has enough water to make its own brine. Just let the shredded cabbage sit for a while after sprinkling with salt, then pack a little at a time and stomp good to let more juice out.<br />
<br />
2. The container should only be filled about 3/4 of the way up, to allow for expansion once bubbles are formed during active fermentation. In my first experiment using half-gallon jars, I filled up to the neck. There was not enough space for expansion. By the second and third day, the bubbles have pushed the brine out. I had to use a bowl to keep catching the brine as they escaped the jar. Then once the active fermentation has slowed down, the ferment tended to shrink again, and with not enough brine to cover, the top most dried out and looked brownish.<br />
<br />
3. To make sure the ferment does not dry out, weigh it down. A heavy duty ziploc bag with 2% brine can be used, or small jars that would fit.<br />
<br />
4. Any vegetable that floats on top of the brine tends to grow whitish scum or mold, which is harmless, but results to mushy vegetable. This can happen even with a weight on and can be wiped off after the first 3 days of active fermentation. Then the weight should be replaced with a new bag+brine, the ferment covered and allowed to continue fermenting under anaerobic condition. By this time, the ferment has produced enough LAB to dominate the mini-ecosystem, and there will be less chance of developing molds/scum on top.
<br />
<center>
<embed flashvars="host=picasaweb.google.com&hl=en_US&feat=flashalbum&RGB=0x000000&feed=https%3A%2F%2Fpicasaweb.google.com%2Fdata%2Ffeed%2Fapi%2Fuser%2F112688571790009646077%2Falbumid%2F5808664009208587537%3Falt%3Drss%26kind%3Dphoto%26hl%3Den_US" height="267" pluginspage="http://www.macromedia.com/go/getflashplayer" src="https://picasaweb.google.com/s/c/bin/slideshow.swf" type="application/x-shockwave-flash" width="400"></embed></center>
<br />
<br />
After the experimentation stage, I made more in the half-gallon jars, this time filling only up to 3/4 full and using ziploc bag with brine as weight. The outcome was perfect.
Then I was ready for the larger-scale. Hubby bought me a 20-L capacity fermenting crock.
<br />
<center>
<embed flashvars="host=picasaweb.google.com&hl=en_US&feat=flashalbum&RGB=0x000000&feed=https%3A%2F%2Fpicasaweb.google.com%2Fdata%2Ffeed%2Fapi%2Fuser%2F112688571790009646077%2Falbumid%2F5808685512156701473%3Falt%3Drss%26kind%3Dphoto%26hl%3Den_US" height="267" pluginspage="http://www.macromedia.com/go/getflashplayer" src="https://picasaweb.google.com/s/c/bin/slideshow.swf" type="application/x-shockwave-flash" width="400"></embed></center>
<br />
Further lessons learned:<br />
<br />
1. Use the large outer leaves to cover the shredded cabbage (minimizes floaties)before placing the weights.
<br />
<br />
2. Grate the core of the cabbage and include in the ferment. It is rich in sugars that the LAB can thrive on (can't remember where I read this). An observation that I made was that the juice of the batch where I used the core was so much sweeter! But maybe because I also jumpstarted that last batch with pre-formed sauerkraut juice from a prior batch that I had in the fridge. Sauerkraut juice is so good I can drink it! It is, as a matter of fact, commercially available in Germany.
<br />
<br />
My co-worker of German descent asked me if I would consider selling a pint to him. I said no, that I use an average of one pint per week, and my store is only good for this winter. But what I did not tell him was that I was planning on giving one pint jar to him on Christmas. I have other health-conscious (or just plain real food lovers) coworkers who always look forward to me sharing my sauerkraut when I go to work.<br />
<br />
I had one last half-gallon batch that I experimented on by adding 2 bay leaves, 10 peppercorns, 2 garlic cloves, and sliced carrots. And I am enjoying it now as I write this time-consuming blog post that I don't even know if anyone will find useful. I know I will when I have to make more next summer.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-G15iD-QiVzk/UJyinp3TVKI/AAAAAAAAO2Q/u6aAGVsOS6o/s1600/DSCF3377.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="modified sauerkraut" border="0" height="640" src="http://2.bp.blogspot.com/-G15iD-QiVzk/UJyinp3TVKI/AAAAAAAAO2Q/u6aAGVsOS6o/s640/DSCF3377.JPG" title="" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sauerkraut enriched with carrots, pepper, garlic and bay leaves</td></tr>
</tbody></table>
<br />
<center>
<form action="https://www.paypal.com/cgi-bin/webscr" method="post">
<input name="cmd" type="hidden" value="_s-xclick" /> <input name="hosted_button_id" type="hidden" value="3X9WVLB2Y2RUC" /> <input alt="PayPal - The safer, easier way to pay online!" border="0" name="submit" src="https://www.paypal.com/en_US/i/btn/btn_donateCC_LG.gif" type="image" /> <img alt="" border="0" height="1" src="https://www.paypal.com/en_US/i/scr/pixel.gif" width="1" /></form>
</center>
<script src="http://wms.assoc-amazon.com/20070822/US/js/link-enhancer-common.js?tag=mkcybershop-20" type="text/javascript">
</script>
<noscript>
<img src="http://wms.assoc-amazon.com/20070822/US/img/noscript.gif?tag=mkcybershop-20" alt="" />
</noscript><br />
<br />Loryhttp://www.blogger.com/profile/02816740817614105118noreply@blogger.com6tag:blogger.com,1999:blog-7977563004357944096.post-44468988599297379622012-11-03T10:51:00.001-04:002016-06-03T01:53:36.203-04:00Fermentation: "Burong Mangga" (Fermented Green Mangoes)<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-FAJUjOLncow/UJUYmKEOWZI/AAAAAAAAOv4/5poohVSeh9I/s1600/DSCF2545.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Burong Mangga" border="0" height="300" src="https://1.bp.blogspot.com/-FAJUjOLncow/UJUYmKEOWZI/AAAAAAAAOv4/5poohVSeh9I/s400/DSCF2545.JPG" title="" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Burong Mangga (2-wk ferment)</td></tr>
</tbody></table>
I learned something new this year...I learned how to make THE REAL Burong Mangga...as in FERMENTED. Not just submerged in brine for 3 days then consumed...but submerged in brine for more than two weeks to PRESERVE them in the lactic acid formed by the process. The process of fermentation increases nutrient availability, enhances digestibility, and provides PROBIOTICS. Probiotics enhance gut health and boost the immune system.<br />
<br />
Burong Mangga is the first ever fermentation experiment I have ever done. Although the first time I made burong mangga (the 3-5 days kind) was when I was in the Philippines, as taught by my then MIL, who had a HE major.<br />
<br />
<a name='more'></a>But I have been interested in fermentation since I got into homemade yogurt making for the purpose of getting probiotics. The main bacteria in the yogurt is the lactobacillus. It reminded me of Yakult in my childhood days. And when I started researching more about fermentation, I learned that the same bacteria are in fermented vegetables and fruits.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-xSwMGdhDZyU/UJUYRPXSsQI/AAAAAAAAOvg/7qDj4G1BWQ8/s1600/DSCF2423.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Green mangoes" border="0" height="300" src="https://2.bp.blogspot.com/-xSwMGdhDZyU/UJUYRPXSsQI/AAAAAAAAOvg/7qDj4G1BWQ8/s400/DSCF2423.JPG" title="" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh Green Mangoes</td></tr>
</tbody></table>
Since burong mangga was my first fermentation experiment, getting my green mangoes at that time made me panic. I rushed to get some of them fermented, then I canned the rest using the syrup method or the vinegar pickle method. Unlike fermentation, these other methods require that I heat up the canned products for longer storage, just as peaches are canned using the USDA guidelines of food preservation. The result: loss of crunch, and nutrients. I have long finished all my jars of burong mangga and I have only finished one jar of the heavy syrup type. There is no comparison.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-8RFe8oqsrRU/UJUonkF8RzI/AAAAAAAAOwU/xJlQZPINKvM/s1600/DSCF2537.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Green mangoes in medium syrup" border="0" height="300" src="https://2.bp.blogspot.com/-8RFe8oqsrRU/UJUonkF8RzI/AAAAAAAAOwU/xJlQZPINKvM/s400/DSCF2537.JPG" title="" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Non-fermented method of preserving = dead food</td></tr>
</tbody></table>
When I made burong mangga, I did not have the proper equipment. But I learned a lot. I had no air lock system, so everyday, I would open the jars and remove the whitish scum on top of the brine. On days that I forgot, I would have more to remove, or it would get black molds -- the bad type. I had to discard the jars with black molds.<br />
<br />
I just winged the strength of my brine, judging by the taste. It had to be just the right saltiness for my tongue. No chlorine in water. I used well water, but ideally it should have been filtered. In any case, the saltiness probably was still too strong, because my babies started to ferment (as evidenced by active bubbling) after about 5 days. When this bubbling became more vigorous, it was an indication that the lactic acid bacteria are dominating the other microbes...so that the lactic acid they were producing was inhibiting the growth of other unwanted bacteria or yeast, and at the same time preserving, even enhancing the nutrient content of the mangoes.<br />
<br />
By the end of two weeks, I decided it was time to taste them. While the top parts (the parts that floated above the brine) were quite mushy (so I removed and discarded them), the submerged parts were crunchy. And OMG! They almost taste alcoholic!<br />
<br />
This video will show you how the bubbles rise during the initial fermentation stage then during the active fermentation, when bubbles are so much they create pressure in an air-tight jar, so that opening it is almost like opening a bottle of soda that was shaken first. And the crunch! Oh wow! Hear the crunch as I bite into one of these babies...<br />
<center>
<iframe allowfullscreen="allowfullscreen" frameborder="0" height="480" src="http://www.youtube.com/embed/1Yv2spIOHMM" width="640"></iframe></center>
<br />
I shared some with an American co-worker who is also into pickling (the vinegar-type ones; we have been exchanging pickles and recipes). And she LOVED IT. I gave her the rest of the content of that jar I brought to work. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-qPWimlBt6pk/UJUrYE0-2oI/AAAAAAAAOwo/fSTZyY4l3u4/s1600/DSCF2781.JPG" imageanchor="1"><img alt="fermenting vegetables" border="0" height="300" src="https://2.bp.blogspot.com/-qPWimlBt6pk/UJUrYE0-2oI/AAAAAAAAOwo/fSTZyY4l3u4/s400/DSCF2781.JPG" title="" width="400" /></a></div>
After this first stint in fermenting, I then ventured into making fermented cabbage: sauerkraut. This time, I had the proper equipment to maintain an air lock system, both small-scale (using half-gallon jars) and bigger-scale (using a <a href="http://www.amazon.com/gp/product/B002UUT4D2/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B002UUT4D2&linkCode=as2&tag=mkcybershop-20">20 L-capacity fermenting crock</a><img alt="" border="0" src="http://www.assoc-amazon.com/e/ir?t=mkcybershop-20&l=as2&o=1&a=B002UUT4D2" height="1" style="border: none !important; margin: 0px !important;" width="1" />
that hubby bought for me). I started with small-scale three times; failed in the first two and succeeded in the third. Then I made three batches of the bigger-scale. By my third batch of the bigger-scale sauerkraut production, it was the best I have ever made. I dare to say I have perfected the method.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-EZnFikq0R1s/UJUrlDQ2yLI/AAAAAAAAOww/krJPR3OeINw/s1600/DSCF2837.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://2.bp.blogspot.com/-EZnFikq0R1s/UJUrlDQ2yLI/AAAAAAAAOww/krJPR3OeINw/s640/DSCF2837.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">20 L fermenting crock</td></tr>
</tbody></table>
The
basic rules I have for fermenting are: (1) ferment within 24 hours of
picking or as soon as possible as the LAB will be maximized that way;
(2) Add sea salt at 2% to 3% by weight (for watery veggies like cabbage; or to
add per liter of filtered well water -- no chlorine); (3) keep it
anaerobic and do not let air in for at least two weeks to give the LAB a
headstart without contamination; (4) submerge the produce in brine away
from air; and (5) leave enough air space for expansion as the ferment
produce more bubbles and thereby expand.<br />
<br />
Next June, I will order my mangoes again and this time make all of them into burong mangga. And next time, I will use the proper equipment. The air lock system will eliminate the need to remove scum, and will give the best flavor and minimize the contaminants.<br />
<br />
And this will be the procedure I will use:<br />
<br />
Use only firm, freshly picked green mangoes. I have no access to this, but the freshest I can get will be from a vendor in Florida, the<a href="http://www.ericksonfarm.com/products/green-mango-.html" target="_blank"> Erickson Farm</a>. I pre-ordered the previous ones. They picked them and shipped right away when it was the right time to harvest.<br />
<br />
For every liter of filtered unchlorinated water (preferably well water), add 1 tbsp to 1-1/2 tbsp sea salt (approximately 2% to 3% brine). Either pack the sliced mangoes into half-gallon or gallon glass jars (I like the half-gallon because I can use the wide-mouth lids. I made my own air-lock system using Tattler reusable lids, 1/2" drill bit and 1/2' grommets.) Submerge the sliced mangoes in the brine. Put some brine into a heavy-duty ziploc bag and use that as weight to keep mango slices submerged. Make sure you have at least 2 inches air space on top of the bag or brine. Use the air-lock system lid. If using the fermentation crock, just fill up to about 3/4 of the container, use the weights provided, and place the lid on, then pour water into the "moat" on which the lid sits to create an air seal.<br />
<center>
</center>
Keep at room temp for at least two weeks. I will try next time to ferment up to four weeks or until I see bubbles become less active.<br />
<script src="http://wms.assoc-amazon.com/20070822/US/js/link-enhancer-common.js?tag=mkcybershop-20" type="text/javascript">
</script>
<noscript>
<img src="http://wms.assoc-amazon.com/20070822/US/img/noscript.gif?tag=mkcybershop-20" alt="" />
</noscript>
<br />
<center>
<form action="https://www.paypal.com/cgi-bin/webscr" method="post">
<input name="cmd" type="hidden" value="_s-xclick" /> <input name="hosted_button_id" type="hidden" value="3X9WVLB2Y2RUC" /> <input alt="PayPal - The safer, easier way to pay online!" border="0" name="submit" src="https://www.paypal.com/en_US/i/btn/btn_donateCC_LG.gif" type="image" /> <img alt="" border="0" height="1" src="https://www.paypal.com/en_US/i/scr/pixel.gif" width="1" /></form>
</center>
<script src="http://wms.assoc-amazon.com/20070822/US/js/link-enhancer-common.js?tag=mkcybershop-20" type="text/javascript">
</script>
<noscript>
<img src="http://wms.assoc-amazon.com/20070822/US/img/noscript.gif?tag=mkcybershop-20" alt="" />
</noscript>Loryhttp://www.blogger.com/profile/02816740817614105118noreply@blogger.com7