A logical place to begin your efforts to purge GM food from your diet is with the first meal of the day. Whether your usual breakfast consists of chocolate Pop Tarts or Quaker Oats Granola, if it’s ready to eat you can bet it contains GMOs. Gone are the days of pouring out a bowl of corn flakes or listening to the snap, crackle, pop of Rice Krispies. Sadly, we must also bid farewell to Rice Krispie Treats. … Continue reading
Cured garlic has a limited shelf life and even the softneck variety we grow each year is punky before the next harvest. A few years ago we decided to learn to make garlic powder to preserve the garlic we grew and make it last until the next season. Garlic powder is quite easy to make if you have a few tools.
1. Break open the heads and peel each clove.
2. Slice or chop the garlic into thin pieces. A garlic chopper speeds this up a lot.
3. Spread on dehydrator trays. If you don’t have the screen inset to keep the pieces from falling through the slots, line the trays with paper towels or parchment paper.
4. Turn to the lowest setting. You don’t want to heat/cook the garlic. Chopped or minced garlic may dry faster than sliced.
5. Check after four hours and see how things are progressing. Swap trays around if necessary so they are all drying at the same rate.
6. Keep checking every few hours until the garlic is dry. It will be crisp and not rubbery when drying is complete.
7. Put a small amount in the blender and pulverize. Pour the resulting powder through a stainer to remove any larger granules. These granules are good to use in chili.
Store the dehydrated garlic pieces in glass canning jars with tight fitting lids. We only grind a small amount at a time. Freshly ground garlic is more potent and less likely to cake.
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This dish is a favorite in our household and is a wonderful way to stretch one chicken into two meals. Served with a salad, this recipe yields six servings.
4# chicken, whole or cut up
7 cups water
1 large stalk of celery, chopped
1 med. onion, chopped
1 large carrot, chopped
1 tsp salt
½ tsp pepper
Add all ingredients to a pan and heat to boiling. Skim foam, cover and reduce heat. Simmer for 1 hour or until thighs reach a temperature of 180 degrees.
Remove the chicken and strain the broth. Measure the broth. There should be about 6 cups. If there is less, add water. Divide in half.
Remove the bones and skin from the chicken and discard. Cut the into bite-sized cubes. Divide the cubed chicken in half.
Put half the broth and half the chicken into a storage container and freeze.
1 cup all purpose flour
½ Tbls sugar
1 ½ tsp baking powder
½ tsp salt
¼ cup shortening
½ cup milk
Mix dry ingredients together in a medium bowl. Cut in the shortening until the mixture looks like crumbs. Add the milk and stir. Set aside.
2 quart baking dish
3 cups chicken broth
1# frozen mixed vegetables, thawed
3 Tbls butter
1/3 cup flour
½ cup milk
1/8 tsp nutmeg
Salt and pepper to taste
Preheat oven to 400 degrees. Spread the thawed vegetables in the bottom of the baking dish and top with the chicken.
Melt the butter in a medium saucepan. Add the flour and mix until lightly browned. Add the broth and whisk until smooth. Heat to boiling. Add the milk and cook for one minute. Remove from heat and add nutmeg, salt and pepper. Pour into the baking dish.
Drop biscuit dough on top of the chicken mixture.
Bake for about 20 minutes until the mixture is bubbling and the biscuits are light brown.