Thursday, March 28, 2013

Cooking Basics: Hard Boiled Eggs

For some unknown reason, I can not remember the steps to make hard boiled eggs. We don't make them too often, which is probably why I can not remember how!
Hard Boiled Eggs are a great protein source and yummy too!


Hard Boiled Eggs

Eggs
1/2 teaspoon baking soda
water
stock pot
Place eggs in a pot; pour enough water over the eggs to cover by 1 inch. Add baking soda to the water. This will make it easier to peel.
Cover and turn stove to high; bring to a boil; turn off heat and place pot on a cool burner.
Let the pot sit with the cover on for 15-20 minutes.
Meanwhile, fill a large bowl halfway with cold water; transfer the eggs from the pot to the cold water.


Replace the water with cold water as needed to keep cold until the eggs are completely cooled.
Chill in refrigerator at least 2 hours before peeling.

Tuesday, March 26, 2013

Taco Seasoning


We love any Mexican food at our house. But I do not like buying taco seasoning packets as I prefer to adjust the taste for who in the house is eating it. I also thought the store bought had way too much salt in them.

Taco Seasoning

1/2 cup flour
3 Tablespoons chili powder
3 Tablespoons paprika
2 Tablespoons salt
2 teaspoons onion powder
4 teaspoons cumin
2 teaspoons cayenne pepper (can alter to heat preference, is Mild with this measurement)
2 teaspoons garlic powder
2 teaspoons sugar
2 teaspoons dried oregano

Put all ingredients in a bowl and whisk together until evenly mixed. Transfer to a pint-sized jar or container of your choosing and store.

To use: Spoon 2 Tablespoons Taco Seasoning over 1 pound of browned ground meat. Add 1/4 cup water and stir until mixed. Simmer until desired consistency is achieved. Then use in your choice of tacos, burritos, taco salad or our favorite nachos.
Seasoning appears lighter than “store bought” mixes. But thickens much much better!

Monday, March 25, 2013

Cooking Basics: White Sauce


I use this recipe all the time! It is a great substitute for store bought cream based soups.

White Sauce:
2 Tablespoons butter
2 Tablespoons flour (any kind will do)
2 cups milk (we only buy skim, so that is what I use)

In saucepan, melt butter.
Once melted, add flour and whisk with butter. Will be clumpy.
Add milk in small increments to butter/flour mix and WHISK! (add any seasonings at this point).
Cook on medium-high heat for 10 minutes. Stir often. Sauce will thicken.
If sauce is too thin, whisk in more flour by slowly sprinkling in to prevent clumps.
If sauce is too thick, whisk in more milk.
Variations:

Mushroom: Add chopped mushrooms for “cream of mushroom”.

Chicken: Substitute 1 cup milk for 1 cup chicken stock or constituted bouillon for “cream of chicken”.

Seasoning (add and combination of the following): Parmesan, Garlic, Pepper, Onion, Basil, Oregano, Chili Powder, Paprika, or anything else you can think of.

This recipe is also used in Baked Macaroni and Cheese and Tater Tot Casserole.

Adapted from 5 Dollar Dinner Mom Cookbook

Sweet Spaghetti Sauce


After making many recipes for spaghetti sauce, last summer I made this spaghetti sauce. It turned out so good that I wish I made much much more. The fresh taste of the tomatoes was evident months later. This is the only spaghetti sauce recipe that I have made that I love!


Sweet Spaghetti Sauce:

1 chopped green bell pepper
2 chopped onions
1/2 cup minced garlic
1 cup vegetable oil
12 pounds tomatoes - peeled and chopped (used Roma)
6 cans tomato paste (6 ounce little cans)
3/4 cup sugar
2 Tablespoons dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon lemon juice

Cook first 4 ingredients in oil in a 12 qt. stock pot over medium-high heat stirring constantly, until tender.
Add tomatoes and remaining ingredients except lemon juice; bring to a boil. Reduce heat and simmer, stirring occasionally for about 30 minutes or until thickened.
Remove from heat, stir in lemon juice.

If you are new to Boiling-Water Bath Canning, I recommend reading my tutorial on this type of canning.

Pour sauce into hot jars, filling to 1 inch from top for quarts and 1/2 inch from top for pints. Remove air bubbles and wipe jar rims off with wet cloth. Cover at once with metal lids and screw on bands.

Pressure Cooker: Process in pressure cooker at 10 pounds pressure (240 degrees). Process pints 20 minutes and quarts 25 minutes.

Water Bath: Process pints 35 minutes, quarts 40 minutes, in a boiling-water canner.

Yields: 7 quarts or 15 pints.

Sunday, March 24, 2013

The Beginning

Welcome!

Today is the day we jumped into making an idea a reality! We both sensed a greater purpose was out there for us. But what was that?

That was the conversation the brought us to the idea of this website. A desire to share our passions with others.


Why Sustainable Blessings?

sus·tain·able: of, relating to, or being a method of harvesting or using a resource so that the resource is not depleted or permanently damaged

bless·ing: a thing conducive to happiness or welfare

Thank you for visiting with us and we hope you have a great time exploring our indoor and backyard adventures!

Whoever sows sparingly will also reap sparingly, and whoever sows bountifully will also reap bountifully.        ~2 Corinthians 9:6