Meatballs and Gravy for Two

Having mixes in the pantry are great if I remember to use them. The Stuffing Mix seemed the perfect choice for binding meatballs and it’s already seasoned, so it’s quick and easy to use.

Easy Meatballs and Gravy  for Two

Meatballs and Gravy for Two

  • Servings: 2
  • Difficulty: Easy
  • Print

1 cup stuffing mix
1/4 cup milk
1/2 pound ground beef
1 egg
1 14.5 ounce can beef broth
3 tablespoons butter
1/4 cup all purpose flour
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
Salt and pepper
2 tablespoons cream

Preheat oven to 350 degrees
In a medium bowl, beat together milk and egg. Add stuffing mix and set aside until bread cubes have softened.
Add ground beef to bowl and mix completely. (Hands are the best tool for this)
Shape mixture into 1 inch balls and place into a baking dish. Bake until browned and no longer pink.

In a medium sauce pan, melt butter. Add mustard to melted butter and whisk together. Whisk in flour until smooth.
Pour in broth and whisk until blended. Cook over medium-high heat, stirring continually, until the mixture boils. Reduce heat and continue to cook for 1 minute.
Stir in Worcestershire sauce and season with salt and pepper to taste.
Remove from heat and add cream. Stir thoroughly.

Serve meatballs over mashed potatoes, pasta or rice. Top with gravy.

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My Pantry: A Black Hole of a Mess

There comes a season for all things and Spring has somehow been named the season to clean. Too bad for Spring. Instead of fun, its claim to fame is work.Overloaded pantry

Well, in keeping with the spirit of Spring, I decided it was long past time to tackle the chaos in my pantry. As you can see from this photo, I’ve managed to ignore this chore for too many Springs. No longer. This year is it.

First thing was to take a trip to the dollar store. There is always an interesting array of baskets and bins that are ideal for organizing untamed stuff. I picked up a dozen assorted items in a lovely lime green and brought them home with pride in accomplishing this much. Secretly, I hoped the elves would come at night and finish the job. They didn’t.

Armed with my new bins and baskets, I faced the pantry and froze. Where do I start? I just didn’t know. There was just too much stuff. I needed an answer for the miscellaneous small items that jammed the shelves, most of which were spices and seasonings. My spice and seasoning organizer was already full and the overflow had no where to go.

The next thing I did was hit the Internet for an over-the-door shelf unit to store those small items. Once that came, I could revisit the pantry. I took out all the loose, small items that were cluttering the shelves and put them on the door unit. Eureka! I Created space. From there, I could move forward.

The next items I addressed were the canned goods. They were sorted into usable categories and stacked into bins. More space freed. Baking supplies were the next to succumb. A basket corralled powders and extracts nicely. Dry beans found a home. Pasta had a place. Things were really coming together.

As things were sorted, I found things that had been pushed to the back and lost for some time. Four packages of dried chilies surfaced from the depths. Only one was opened. Apparently, I couldn’t find them so I bought more. Not a very frugal thing to do.Dried Chili Peppers

I took some of those chilies and made some great enchilada sauce with them. I adapted a recipe from A Dish of Daily Life.

Enchilada Sauce


2 tablespoons vegetable oil
1/2 cup diced onion
1/2 cup chopped carrots
1 garlic clove, minced
2 tablespoons flour
4 dried Ancho chilies
2 1/2 cups water
1 teaspoon Mexican oregano
1 teaspoon ground cumin
Salt to taste

Chop the dried chilies into small pieces. (The food processor works well for this.) Set aside
Heat oil in a medium saucepan. Add carrots, onions, and garlic. Saute until soft. Stir in flour.
Add water slowly, stirring until well mixed. Add the chilies, oregano and cumin. Bring mixture to a boil. Reduce heat and simmer for 20 minutes.
Allow to cool. Puree the sauce in the food processor, a blender, or with an immersion blender until smooth. Season with salt.
May be frozen.

Pantry

My pantry isn’t completely finished but it is so much more workable now. I can find things and I’m working on using things I have on hand to further reduce the clutter. I’m feeling pretty proud of myself. I faced this challenge with only a little fear.

DIY Stuffing Mix: Not Just for Thanksgiving

DIY Stuffing MixMy favorite part of Thanksgiving dinner is the stuffing. Maybe the pumpkin pie, too but mostly the stuffing. The meal is simply incomplete without it. I make a big batch every year and there’s always plenty of leftovers. This is one time I don’t worry about it because not a crumb will go to waste.

Bread stuffing is just too good to only have once a year. There are alternatives to homemade but packaged stuffing mixes are just short of awful, in my never humble opinion. They are loaded with salt and little else. In their defense, they are convenient.

A weeknight dinner doesn’t lend itself to lots of time-consuming cooking in most households. Even in my retirement, when time is not at such a premium, I don’t want to spend a lot of time on dinner. There are simply too many other things to do. That doesn’t mean I don’t want good food. It’s why I love this mix. It takes a couple hours to make but most of that time is waiting for the bread to dry in the oven.

I use the French or Italian bread I find on the clearance racks at the store. It’s usually half the price of a fresh loaf and perfectly good for this mix. Cubing the bread is a little tedious, but worth the effort.

This recipe comes from the book Make-A-Mix by Karine Eliason, Nevada Harward, & Madeline Westover. If you like DIY mixes, it’s worth the effort to find a copy. I have to admit that mixes fascinate me and I’ve written about them before:

Five Frugal Things I’ve Done This Month

The Baking Mix Scoop

The original recipe calls for adding dried onions to the mix. I made them optional in my version because, if I make it for stuffing a chicken or a side dish, I want to add fresh onions to it. If I use it as part of a recipe, then it’s easy to add a bit of dry onion.

Herbed Stuffing Mix


30 slices firm-textured bread, cut in 1/2 inch cubes
2/3 cup cooking oil
3 tablespoons instant minced onion (optional)
3 tablespoons dried parsley
2 teaspoons garlic salt
3/4 teaspoon ground sage
1/2 teaspoon pepper

Preheat oven to 300 degrees. Put bread cubes in two 13×9 baking dishes. Toast the bread in the oven, stirring occasionally. Remove from oven and cool slightly.
Drizzle oil over bread cubes. Add onion (if using), parsley, garlic salt, sage, and pepper. Toss to combine.
Store in an airtight container. Use within 3-4 months.

The following is straight from the Make-A-Mix book. I’m sure you would only need half of this recipe to stuff a chicken.

Supper Stuffing


3/4 cup water or broth
7 cups Herbed Stuffing Mix
6 tablespoons butter or margarine
1 onion, diced
4 large stalks celery, chopped

In a large bowl, moisten stuffing mix with liquid.
Melt butter in a medium skillet. Saute onion and celery until tender. Combine with stuffing mix and toss lightly.
Mixture can be baked in a lightly buttered casserole for 30 minutes at 350 degrees.

What mixes do you like to have in the pantry? Please leave a comment.

Bread Machine Hawaiian Rolls

Bread Machine Hawaiian Rolls
Bread Machine Hawaiian Rolls

 

There are never enough rolls, especially when they are fresh.

Bread Machine Hawaiian Rolls

  • Servings: 12-15 rolls
  • Difficulty: Easy
  • Print

6 ounces pineapple juice
1 large egg, lightly beaten
1/3 cup milk
4 tablespoons butter
1 teaspoon salt
1/3 cup sugar
3 1/2 cups flour
2 1/4 teaspoons active dry yeast
Additional butter, melted, for brushing tops of rolls (optional)

Bring all ingredients to room temperature.
Add ingredients to bread machine in the order recommended by the manufacturer.
Set machine to the dough cycle. When complete, remove dough from machine and divide into 12-15 rolls. Place into a greased 9 x 13 baking pan. Cover with a towel and let dough rise in a warm place until doubled in size. (about 1 hour)
Preheat oven to 350 degrees. Bake rolls for 25 minutes or until tops are golden brown. Remove from oven and immediately brush with melted butter.

Driving Towards Goals

snowyroad

January is flying by and any resolutions that were promised at the beginning are becoming distant objects in the rear view mirror. Every year I promise myself that I’m not going to let that happen, but it still does. Again, I’m making the promise to get those things done that I want and to do it in this new year.

Something needs to change this time and I went looking for the solution. Other than a strong resolve, there isn’t a lot of innovative thinking when it comes to achieving goals.

Nearly everyone who pontificates about goal setting tells us to write them down. OK. Done that. Now, where did I put that list?

For me, it isn’t enough to just write the goal down. I need more help.

Of course, goals must be achievable. That hasn’t been my problem either. I think we all know that there are some things we can never achieve no matter how often we write it down. We can’t find talent we don’t have in the pages of a loose-leaf binder.

My problem is not thinking things through in detail. For instance, I want to do some redecorating in my home. What am I going to do to achieve “redecorating?” In the past, I would have some ideas in my head but they flitted in and out and, often, never made it into the real world.

The goal for goals this year is to write details. I found I need some detailed guidelines to stay on track, so that’s what I’m working on. I know I want to recover the throw pillows in the living room and repaint the front door. My redecorating goal is becoming itemized. I’ve already bought the perfect fabric for the pillows and I know what color paint to buy. (I had to convince my spouse that the color I wanted to use would look good. Thank goodness for pictures on the web.)

I will add things to my “redecorating” goal and I will get specific on all the other goals, too. Some will need just a list, like my decorating projects. Others will need a complete road map with the first step clearly spelled out. The amount of detail depends on the goal, of course. Think of how tedious it would be to do a step-by-step about recovering my throw pillows.

Step 1: Decide to recover
Step 2: Decide on a color or theme
Step 3: Decide to go to the fabric store
Etc, etc, etc…

This is my answer to keeping up with all those New Year’s goals. Yours may be different. The key concept is to find something that works for you. I’ll get back to you with a progress report later this year.

Here are a few more ideas to ponder. You can use one, two, all or none:

Rewrite your goals daily
Tell your goals to someone else
Align your goals with your dreams
Visualize
Use affirmations
Have only a few goals at a time
Take daily action
Track your progress
Celebrate milestones

Show Me the Whey

I’ve been making yogurt for about a year. I like the texture of Greek-style yogurt, so I drain the whey from the mixture. The problem is what to do with the whey. I did try replacing the liquid in a bread machine recipe with the whey. It was OK but not great. The bread was a bit dense.

Somewhere online, I found that whey could be substituted for buttermilk, so I tried this route by making buttermilk biscuits. They were tender and flavorful, so I think this was a success.

Buttermilk Biscuits

  • Servings: 10 biscuits
  • Print

2 cups unbleached, all-purpose flour
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons unsalted butter, cold
1 cup whey

Pre-heat oven to 450 degrees F.
Combine dry ingredients in the bowl, or in the bowl of a food processor.
Cut butter into flour mixture until it resembles coarse meal. If using a food processor, pulse until reaching the proper consistency.
Add whey and mix until moistened.
Turn the dough out onto a floured board and gently pat the dough until it is approximately 1/2” thick. Fold dough over several times and pat out again until it is 1” thick.
Using a round cutter, cut out biscuits and place on a cookie sheet. For soft-sided biscuits, place the rounds close together.
Bake for 10-12 minutes until light, golden brown.

Orange Cleaner Revisited Again

orangecleaner

I reported some results from the one of the orange cleaners I made about four weeks ago in this post. The recipes for each cleaner are here. This time, I want to report on the fermented cleaner.

This cleaner I diluted 1:8 (1/4 cup solution in 2 cups water). This was the recommendation from one of the websites I looked at for information.

In a side-by-side test, I think the first cleaner won. It’s not that this one didn’t clean things. It did. Both cleaned, but the vinegar seemed to cut through the gunk a micro-second faster. Maybe the solution was too dilute. Perhaps I should use the 1:1 that I did for the first cleaner to get a more accurate result.

I still stand by my story: there isn’t much difference in the results between the 2 solutions.

When You Don’t Have a Maple Tree Handy…

Homemade maple-flavored syrup. Who knew? I ran across this idea in my frugal travels around the internet. It just wasn’t one of the things in my experience database. I don’t remember what we used as a child because I think that pancakes were a rare thing in our house. I do know that, when I grew up, I liked jam on pancakes better than syrup.

My local store carried maple extract in the baking aisle, so I gave it a try. It’s nowhere near the real thing. It tastes fine, easily as good as any of the maple-flavored syrups from the store. (Maybe I’m not the best judge of that, though) It is, however, quick and easy to do and there’s a bit of cost savings, too.

I used brown sugar but if you want a lighter color, use regular white sugar. Most of the recipes I found online used white sugar. One used a combination of white sugar and brown sugar and one used corn syrup as the sweetener. I think any way you do it, it will be good stuff to pour on the pancakes.

pancakes

Quick Maple-Flavored Syrup

2 cups water
4 cups brown sugar
2 teaspoons maple extract

In a non-reactive pan, bring water to a rapid boil.
Mix in brown sugar all at once. Stir until it is completely dissolved.
Remove from heat and stir in maple extract.
Pour into a sterilized jar and allow to stand, at room temperature, for 24 hours.
Store in the refrigerator for up to 6 months.

Orange Cleaners Revisited

A little over three weeks ago, I started making orange cleaners. I did two types and you can find the recipes here. They are done, and now it’s time to test them. OK, I admit to procrastinating on this. These things were actually done after two weeks. I guess I’m just not in a hurry to clean.

orangecleaner

I used the vinegar-based cleaner first. I diluted it 1:1 with water and put it into a spray bottle. Next I tried it out on a few surfaces, which included the inside of the microwave, the glass door on the toaster over, a section of granite counter-top, and the glass-top range. It worked well but it wasn’t miraculous. I didn’t expect it to be really, but it did do what cleaners are supposed to do: it cleaned. The spatters inside the microwave wiped off easily, the counter-top shines, and even the glass looks good without streaks. The things I cleaned with it are clean! Isn’t that the goal?

It does smell better than plain vinegar, so that’s a bonus in itself. I know what’s in it. That’s a huge benefit. It works pretty well. That’s the goal.

Overall, this orange cleaner can find a place in my cleaning routine.

Versatile Rice Pilaf

RiceNext time you need a quick and easy side-dish, think of rice pilaf. It can be varied to compliment your main dish.

Basic Rice Pilaf

2 tablespoons butter
1/4 cup chopped onion
1 clove garlic, minced
1 cup long-grain rice
1 can (14.5 ounce) chicken broth

Melt butter in medium sauce pan or skillet with lid. Add onion and garlic, sauteing until tender.

Add rice and stir until all grains are coated with butter.

Add broth. Bring to a boil.

Cover, reduce heat and simmer until liquid is absorbed. Approximately 20 minutes.

Mushroom  Variation

mushrooms

Add 1/2 cup diced mushrooms with onions.

Broccoli and Cheese Variation

broccoli

Add 1 cup broccoli florets and 1/2 cup shredded cheese. Include 1/4 cup cream with broth.

Spanish Style Variation

tomatoes

Add 1/2 cup chopped green pepper with onions and garlic. Sprinkle vegetables with 1 teaspoon chili powder.
Stir in 1 cup diced tomatoes with broth.