Awesome steak marinade

Troubled by all the msg in marinades, I went on a search for easy, delicious ones that I could make. This recipe calls for Worcestershire sauce. If you can’t find any without hydrolized soy protein – a variant of msg – just leave it out. (I did find some at Whole Foods.) It also says to marinade overnight. Being absentminded, I have forgotten numerous times to do that and only marinated the steaks an hour and they still tasted great!

2 medium shallots, minced

1 TB dried thyme leaves

3 TB organic sugar

1/4 c. soy sauce

3 TB Worcestershire sauce

2 TB balsamic vinegar

1/3 c. vegetable oil

Combine all ingredients and place in a container with tight-fitting lid with the steaks. Turn to evenly distribute marinade. Marinade up to overnight.

Recipe inspired by “Best-Ever Steak Marinade” from globalgourmet.com

Whole wheat pancakes

Our family favorite is good for you and actually super tasty! I make mine with my homemade kefir, but buttermilk can be substituted. Also, add fruit, nuts, or chocolate chips for fun after spooning onto griddle.

3/4 c. white flour

1/2 c. whole wheat flour

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

1+ c. kefir (or buttermilk, enough to make the consistency right)

1 egg

1 TB oil

Mix together dry ingredients, then the wet ingredients in separate bowls. Pour wet into dry and mix together.

Makes about 6-8 large pancakes.

“Mama Ramen”

As you know if you have followed my blogs, msg is on my “bad list”. I consider it a “chemical terrorist”. Unfortunately, my kids absolutely LOVE those 20 cent ramen noodle soup packages. A family member slipped one to one of my kids recently. Instead of going ballistic – my first impulse – I decided to try to work something out that would make all parties happy.

The result – “Mama Ramen”. Guaranteed to taste great with NO msg.

Directions:

• Open package and discard the little flavor packet. You have to scowl at it and actually throw it in disgust into the garbage can.
• Heat to boiling 2 c. organic chicken broth, 2 tsp. soy sauce, 1 tsp. seasoned rice vinegar, and 1/4 tsp. ground ginger
• Add noodles to boiling soup, breaking them apart if desired
• Reduce heat, but maintain low boil for 2 minutes
• Remove from heat and serve

Enjoy!

Make your own chicken and beef stock

It is so easy to make your own chicken or beef stock. Sure, you could add a bunch of spices and vegetables, or you could just make it basic. When you are done and it is cooled, measure it out by 2 or 4 cups worth and put it into freezer bags. Lay the bags down in the freezer, so they freeze nice and flat. Then they are a cinch to store or thaw.

Take all leftover bones, skin, giblets, neck, etc., – minus any big chunks of meat – and put them in a large stainless steel or cast iron stock pot. Cover bones completely with water. Bring to a boil, cover pot, and lower heat to simmer at least 4 hours. You can go as long as 8 hours, though you don’t want to boil away all your water. I usually go about 6 hours. Remove all the bones and strain the broth. Allow to cool, then remove the fat that rises to the top. When cool it has the consistency of jello – that’s good, because you know then that you’ve gotten the rich calcium from the bones.

Make your own sunscreen – for real!

This recipe requires that you buy inexpensive powdered vitamin C, or ascorbic acid. I buy mine at www.vitacost.com.

4 oz. distilled water

1 level tsp ascorbic acid powder

Mix together in a 4 oz spray bottle. Spray on skin before and after sunning. Apply under any other lotions or make-up.

Make a new batch every 5-7 days because vita-C is steadily destroyed when mixed with anything.

This is truly food for the skin. The vita-C actually incorporates itself into the cells of the skin, preventing UV damage and causing NO harmful side effects whatsoever. It can also reverse damage that has already been sustained. For just a minute after applying there is a very, very slight stinging or tingling sensation.

Some safe alternatives to this homemade sunscreen can be found at www.cosmeticdatabase.com  Aveeno Baby, California Baby Burts’ Bees Chemical Free Sunscreen, are few that are good. Check out the site for more. Some of these are quite pricey. Let me know if you find some less expensive ones.

In a study in 1970, a scientist found that 35% of the chemicals in sunscreen pass through the skin and into the bloodstream. Oxybenzone, a penetration enhancer, may be the worst offending chemical. The US Centers for Disease Control and Prevention have linked this to allergies, hormone disruption, and cell damage.

Baby Wipes Recipe

You need a 10 cup capacity round plastic container (like Rubbermaid) for this. It perfectly fits 1/2 of a roll of paper towels.

Cut roll of Bounty (or comparable brand – no cheap thin stuff!) paper towels in half with a knife. Save the other half for the next batch.

Remove cardboard.

In container combine together:

2 cups warm water (distilled if possible)

2 tablespoons shampoo (Hugo, or another that is SLS and perfume free)

1 tablespoon glycerin (available in pharmacy section of supermarket). Glycerin is a natural moisturizer.

Add the half roll of paper towels, put lid on, and let absorb . Pull out towels from the center and tear off as needed. I like the Bounty “select-a-size” because they are smaller. Put some in a zip-lock bag for the diaper bag and you are all set!

Life after Crisco

I didn’t think I could live without Crisco (hydrogenated vegetable shortening). My favorite cookies and cakes all called for it. It was just asking too much.

Was there any hope? Butter? Lard? Those didn’t sound like good solutions. Recipes that called for vegetable shortening usually already included butter.

Oil actually works – really – I’ve tried it in cookies and cake. Most recipes have dry ingredients added together and wet ingredients added together, then wet and dry are combined. The secret of making vegetable oil work seems to be to add it last to the wet ingredients before combining wet and dry. Just add the same amount in oil that is called for in shortening. If you really want to go all out and almost feel good about eating that cookie, try the extra light olive oil. It doesn’t affect the taste at all.

Yes, you really can live without Crisco.

Guilt-free, easy pie crust

What could be more perfect than a flaky pie crust? How about one that is actually good for you? I have used this recipe for years for pies and pot pies. It makes two 9″ crusts.

Mix together:

2 1/4 c. all-purpose flour (you can put whole wheat for the 1/4 c.)

1 tsp salt

Pour into a measuring cup, but DO NOT STIR TOGETHER:

1/2 c. oil (even light olive oil works)

7 TB cold milk

Now pour the wet into the dry and stir together with fork. Separate into two and roll each out between two sheets of wax paper. (No need roll out with extra flour.) I roll it with a rolling-pin, flip it, peel off and adjust the wax paper and lay it back on again to roll it out to the desired size.

Pioneer cornbread

I grew up on this recipe. Sweetness comes from a generous amount of honey or molasses and butter on a steaming, fresh-out-of-the-oven slice.

Coat the bottom of a 10″ iron skillet with vegetable oil. Place in a hot oven (425 degrees) while you mix the ingredients.

Stir or sift together dry ingredients. (Sifting makes lighter cornbread)

2 c. cornmeal (NOT self rising)

2 tsp baking powder

1 tsp soda

1 tsp salt

In a separate bowl, stir together wet ingredients.

2 eggs

2 c. buttermilk (kefir can be used instead)

1/3 c. oil

Mix together dry and wet ingredients. Pour into the now hot iron skillet. It should sizzle.

Bake for 20-25 minutes or till golden on edges and knife comes out clean.

Note: Recipe can be halved if you have a smaller skillet. The regular full recipe makes servings for 8-10.

Homemade Taco Seasoning Mix

1 TB chili powder

2 TSP onion powder

1 TSP each ground cumin, garlic powder, paprika, powdered oregano and sugar

3/4 TSP salt

Mix all ingredients together in a small bowl. Brown 1 lb ground beef. Drain fat. Add seasoning mix and 3/4 c. water. Simmer on low for 10 mins.

Tip: This recipe makes about 3 TBS of seasoning, so it is easy to make a large batch and then just measure out 3 TBS per 1 lb of beef.

-Recipe adapted from one found at  COOKS.COM