January Pantry Challenge

January is when I give myself the challenge of cooking as much as possible out of the freezers and pantry. It feels cheaper to eat food that’s already paid for and gets the stuff out of the back of the cupboards and deep in the freezer, so I cook with it instead of waste it. Thankfully most items last a long time in the chest freezer and several months in the freezer atop the fridge, provided the food is well-wrapped.

I like to use the allrecipes ingredient search when I’m not sure what recipe I had in mind when originally buying an ingredient (oops). One of my friends recommends Supercook. Any cookbook that indexes by ingredient or is organized by ingredient type (for example, berries, roots, greens, etc.) is very useful for this challenge. Do you have any favorite recipe resources for a pantry challenge? Let us know in the comments. If you join me, even if you do a more gradual challenge, you can still have an empty freezer and pantry before spring! Make room for fresh jam in the cupboards and a new season of farmers’ market bounty in the freezer.

January fiber arts tip: 2-color long tail cast-on

Brr, it’s been the perfect weather to play with yarn! Here’s a quick tip for casting on with two colors when your knitting project is stripey or otherwise needs two colors from the very beginning.

First, make a slip knot with both colors. Set up for the long tail cast-on but don’t make a long tail; about 4 inches is fine. Use the two colors instead of the tail and the ball yarn of one color. The strand you run around your thumb will be the base of the cast-on, and the strand around your finger will form the stitches on your needle.IMG_4794

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Don’t count the slip knot as a stitch. Here are 5 stitches on the needle. My example yarns aren’t the same thickness, so that’s why the base looks so puffy. If you don’t want extra texture, stick with yarns that are the same type. Work the first row as specified in your pattern, and drop the slip knot off the end when you get to it. Very handy for patterns such as the Parallelogram Scarf or stranded colorwork that starts right at the edge!

 

A Christmas Eve of cooking misadventures

Happy Holidays, readers! At the Yarnstead, we celebrate Winter Solstice and Christmas but consider the holidays to start with Thanksgiving (what I like to think of as a day-long festival of gratitude, served with pie and stuffing). Yesterday we hosted the larger side of the family for a big Christmas Eve day party. My plan was to make roasted sweet potatoes, polenta, hot turkey sandwiches, chicken wings, and pie; the rest of the meal was brought by our guests, and it was delicious.

It was not, however, the meal I had planned because half of my contributions went awry. Not the pie, thank goodness. That was made easier by cooking my pumpkin in the Instant Pot I received from some dear friends as a congratulatory gift on my new job. Here’s how I did it:

  • Cut pumpkin in half and scoop out seeds and stringy pulp
  • Put rack, pumpkin halves, and 1 cup water in IP
  • Close lid, set to Sealing, and pressure cook on High for 10 minutes
  • When done, turn off warming cycle and release pressure. Steam-proof oven mitts strongly recommended! The cooked pumpkin falls right off the rind

The chicken wings were also winners, baking cooperatively in the background while the rest of the drama was happening.

First misadventure, the sweet potatoes. Since Christmas Eve was on a Sunday this year, I had time on Saturday to make the parts of the meal that could be prepared ahead. Luckily I’m an earlier riser than my teen daughter who had ambitious kitchen plans for food gift-making but neglected to do gift work on the 23rd while off school (and I was at work). Anyway, I had some sweet potatoes in cold storage from the last outdoor farmer’s market. The farmer recommended this light-fleshed variety as mild-flavored, even liked by people who don’t usually like sweet potatoes (not me, I love ’em). Into the oven they went on my favorite Lodge cast iron griddle. And when they came out, I thought they looked … well, let’s just say that no amount of food styling could have made them look appealing. Plus they were very bland tasting. I opted to serve roasted brussel sprouts instead.

Then the turkey fiasco. I cooked three boneless turkey breasts on Saturday. When I cut them on Sunday into manageable size pieces for shredding and reheating, I discovered they were raw in the middle. Ugh. They must have been frozen when I cooked them. I should have checked their temperature and cut them into pieces before cooking them to be sure the middle was done. So 45 minutes before the guests were expected, I slid to HyVee in my minivan to buy cooked and turkey from their hot food counter.

Polenta soup? I decided to use the IP for polenta to free up my hands and attention for other kitchen jobs. Either I mismeasured the amount of liquid or the cookbook was wrong because I got very watery polenta. I bailed out about half of the liquid, since it had risen to the top. It was still very wet but tasty. #sigh

Here’s hoping your culinary adventures all end well and that you have a delicious, warm, and happy 2018!

Eclipse Frittata, an almost recipe

One highlight of the summer was a trip to Door County with friends. Our long weekend overlapped with summer’s big astronomical event, the total solar eclipse that crossed North America. Door County experienced about 70-80% of totality, and we went to the Lake Michigan shore to experience it. We took all the usual beach supplies, plus eclipse glasses, pinhole viewers, and a potluck picnic.

I can’t claim credit for this improv egg dish whipped up by kitchen whiz JL, but I will take credit for the name ;). It’s a great choice for a delicious easy meal that helps with leftovers. This one is really an egg bake since it takes almost an hour in the oven, rather than being started on the stove and finished in the oven, but the word frittata is just too much fun to pass by.

ECLIPSE FRITTATA

I’m calling it an “almost recipe” since you can vary it and still get yummy results. Just open the fridge and see what ingredients are waiting for you. Put in your favorite cheese and vegetables or greens. Here’s what I used.

Cooked pasta, about 1/2 pound before cooking

Approximately 1/2 cup pinto beans

1 c shredded cheese

9 eggs, beaten 

1/2 cup milk

Garlicky green beans (or other leftover cooked veggies), 1-2 cups

Put into greased 9×13 pan. 


Bake in preheated 350 oven for about 1 hour. Begin checking for doneness at 50 minutes with toothpick. It’s done when toothpick comes out clean or with baked egg crumbs and no liquid. 

Back to basics in the kitchen

Screen Shot 2017-10-19 at 7.39.15 PMFall is my favorite season, and I have been keen for something resembling order in the kitchen. No, not in the cabinets. I needed to simplify meals so that the planning and cooking would accommodate the busy lives of two teens, large afternoon snacks that pushed supper later, a family mostly wanting quick and familiar meals, and a parent trying to get away from constantly rushing to get food on the table (yep, that last one’s me).
Thankfully, years ago, one of my excellent friends talked about how she had been meal planning in a pattern: one night each week was pasta, another was maybe a rice or potato dish, etc. So, with thanks to RB, we’ve started our new basic meal plan:
  • Monday is pasta night; we can vary the sauces or toppings
  • Taco Tuesday. I may also put together freezer taco kits to make future weeks really easy. Cheater chilaquiles will surely appear as an occasional substitute.
  • Wednesday we have breakfast for dinner (pancakes, waffles, eggs, or maybe even cereal if things get really crazy)
  • Thursday leftovers or bagel sandwiches
  • Friday frozen pizza or something made ahead and frozen
  • Crock pot Saturday
  • Sunday I’m leaving open for whatever I feel like cooking and I’ll try to cook ahead some things for the week’s lunches or suppers

I’m also keeping a list of standard food items (cheese, crackers, baked beans, frozen berries, dried fruit, etc.) we can have around for when the plan goes awry or we just don’t feel like it.

 I still enjoying using Plan to Eat to save recipes, get that shopping list made for me, and fill in those weekends! A number of grocery stores in town will shop for you and either deliver it or have it ready for pick-up at a prearranged time, so using that and the shopping list generated by Plan to Eat gives me some unrushed time in the kitchen. It’s got me wondering about online shopping and home delivery for non-perishable items.  Readers, have you used Amazon or other services for this? Please share your advice in the comments.

 

Getting local produce from the farmers market is as basic as it gets to me, so we will take full advantage of the remaining few weeks of the outdoor farmers market. If your CSA has a market pick-up location or market share option (prepaid shopping cards for your choice of veggies from the stand), you can stock up on veggies and buy local cheese, meat, syrup, or other items while you are there. Next on my list is to use some of this year’s frozen berries in sauces and recipes and, girl, dye some yarn – there’s too many non-edible plant things in the freezer!

All the food, fiber, and gardening of summer

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This summer I had my head in the game but not my butt in the chair when it comes to writing (to steal a phrase from the #AmWriting podcast). I missed blogging but let myself be swept up in the moment. They won’t be teens at home forever and, despite what one often hears, these are great parenting years.

Lots happening around the Yarnstead with the basement finally getting spruced up and the tree that’s too close to the wires coming down. There was gardening, cooking, going to the farmers market, learning lots about food photography (a great day of learning and sisterhood plus my debut as a hand model;), making of yarn, making of things with yarn, and going to the Wisconsin Sheep and Wool Festival. Many but not all of these photos will be familiar if you follow me on Instagram. Off blog topics, there were visits to both of our amazing Great Lakes and many hours of teaching my eldest to drive (gulp).

Memorial Day garden gallery

Left column (top to bottom): herb garden, walking onions, tomato and ground cherry bed, kale that resprouted from last year, pollinator garden in dire need of weeding

Middle column (top to bottom): Also in dire need of weeding, the top two are views of the   big mixed garden bed (perennials, rhubarb, blackberries, new asparagus, some dye plants); bottom image are the raised beds close to the house with veggies and flowers

Right column (top to bottom): Blueberries, raspberries, front corner so we don’t have to mow there garden bed, 3 new Oregon grape (Mahonia aquifolium, edible berries and a dye plant)

The yard is always a work in progress! The weeds thrive in all kinds of growing conditions, which can be frustrating in the spring, but getting my hands in the dirt to weed can be a meditation.