With the recent visit of Hurricane Sandy to the east coast, our mild life has taken a battering. Although we were not a direct hit (in fact we were only skirted), she managed to wash out the road home and take a few houses into the sea, relegating us to an extra two-and-a-half hour ferry ride across the sound to get home. This changed the usual 2.5 to 3 hour journey between the Outer Banks and Virginia Beach into a 6-8 hour trip (or more depending on ferry lines).

It wouldn't have matter much, except I'd gone to Virginia Beach to do some fill-in work right before Sandy and ended up stuck there for an extra week. Since I was stranded without work or demands, I filled my time with alternate activities (drawing, baking, writing, daydreaming).

I'd been eyeing the fresh cranberries in the grocery store and picked up a package wondering what I could do with them. I scoured the internet and peeked in my fridge and decided I'd attempt a batch of scones. Mind you, not the scones you find in Starbucks or even at most bakeries. I wanted something that was just a teeny bit sweet with distinct flavors.

Fresh Cranberry and Lime Scones
These scones have just a hint of sweetness. Especially tasty served warm with a pat of butter. I used almost all organic ingredients. 

Yield: 8 scones

Ingredients: 

2 3/4 cups whole wheat flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sucanat (could also use brown sugar here)
1 1/2 cups fresh cranberries, chopped (I just cut in halves)
2 tablespoons freshly grated lime zest (about 2 small limes)
1/2 cup unsalted cold butter
1 cup yogurt (use vanilla or flavored for added sweetness)
1 cold egg

2 tablespoons sanding sugar or granulated sugar, to top, if you want extra sweetness

Directions: Position rack in the center of the oven and preheat oven to 350F.

Mix together flour, baking powder, baking soda, salt, and sucanat until just combined. Stir in lime zest and cranberries.

Grate the butter over top of the mixed dry ingredients. Mix until the butter is slightly broken down and pea-sized pieces are still visible (I used my hands here). In a separate small bowl, whisk together yogurt and egg until well mixed. Pour the yogurt mixture into the flour-butter mixture and stir just until the dough comes together. It’s okay if there’s a little loose flour at the bottom of the bowl.

Dump dough onto a clean counter top and pat into an 8-inch circle about an inch thick. Cut the circle into 8 wedges and lay each wedge separate onto a baking sheet. Bake for 20-30 minutes or until they’re golden brown on the top and around the edges. Transfer to a wire rack to cool for 30 minutes.
 

There was a time when the Pillsbury Bake-Off was a REALLY Big Deal; before television was taken over by reality shows and food challenges. Everyone, even noncooks watched the Bake-off.  Like the swallows in Capistrano or the cherry blossoms in Washington D.C., the Bake-off returned year after year. Back in 1949, it didn’t start out to be a national treasure.  I wonder how many years the company thought it might last. The original contest known as the Grand National Recipe and Baking Contest was a classy showcase for Pillsbury flour.  It was advertising directed to America’s homemakers.  The first Bake-off was held at the elegant Waldorf-Astoria Hotel and was hosted by CBS radio personality Arthur Godfrey.  A legal entry had to use Pillsbury’s Best Flour in her recipe. Yes, men are welcome to enter, but the only male champion won in 1996.

Humans have been cooking since fire first burned a roast, and most likely humans have been comparing the flavor of their roasted wooly mammoth against their neighbors' for just as long. Through the years there have been competitions for chefs, but what genius to have a contest for Mrs. Average American.

Originally The Pillsbury Bake-off was an annual contest, but since 1976 it has been held every other year. A staple on CBS until 2002, the list of Bake-Off hosts is a list of our changing times: Arthur Godfrey, Art Linkletter, Bob Barker, Gary Collins, Willard Scott, Alex Trebek, PhyliciaRashad, Marie Osmond. Apparently the all-important demographics hit even this venerable institution.  It was not broadcast from 2004 – 2006, and since then the Bake-Off has bounced around looking for a permanent home. 

Can you guess the decade?     

Starlight Double-Delight Cake - Yes, the early 50s- where else would we be but the Starlight Drive-In

Accordion Treats - had to be late 50s, when Lawrence Welk and his group entertained us weekly

Golden Gate Snack Bread - Hippies were all over San Francisco in the late 60s

 Italian Zucchini Crescent Pie – 1980, what can I say? We were all out growing our vegetables                          

Salsa Couscous Chicken – late 90s – Mexican and Middle Eastern –  America was discovering international was more than French croissants

Pumpkin Ravioli with Salted Caramel Whipped Cream - this year’s winner says a lot about the current trend for combining sweet and salty or savory in our food

If you want to see the entire list check out http://www.pillsbury.com/BakeOff/About/History 

For the current top prize of $1,000,000 I might be convinced to cook up something tasty before the next contest rolls around. 

I don’t know the real reasons for creating the Bake-off but I can speculate.  Here’s what I think:

1.  After World War II there was optimism in this country.  The U.S. still had a can-do spirit but there was also an emotional letdown as women returned home to babies, housework and cooking meals day after day.  All these duties essential but none carried the aura of helping defend the country. Women needed to feel useful again and what a wonderful way to do this by showcasing one of women’s creative talents

2.  Some advertising ex was tired of the food his wife was fixing and wanted her to find new things to cook.

3. Cake mixes were starting to become popular and Pillsbury needed to sell more bags of flour.

That’s my top 3 guesses why the Pillsbury Bake-off has been popular for so many year.  What are your thoughts?

If there ever were an animal deserving of praise, it's the chicken. Talk about making something out of nothing! With warmer, sunnier days, a few bugs, and plenty of water, my hens have turned into laying champions!  My family loves eggs, but to be honest there are only so many deviled eggs one person can eat. With my counter tops beginning to look like Easter come early, I started searching for egg-heavy recipes to knock down my surplus.  I try to make a dessert every weekend (it keeps the boys out of the store-bought junk), but cakes don't take more than a few eggs.  Custard takes plenty of eggs, but isn't the kid friendly sweet (at least around here) that I was looking for.  Luckily, my husband's birthday was coming up and he gave me my answer!  Bread pudding, with its heavy custard base and cinnamon roll-like flavor, was a perfect fit and his favorite dessert. 

If you've never made this Southern specialty before, you've missed out on a delicious and economical dessert.  Backyard eggs are especially suited to this recipe because a larger percentage of their volume  is yolk, which makes for a rich custard.  This is also the perfect recipe for you beginner bread bakers in love with the Artisan Bread in 5 Minutes recipes, because it uses up any leftover or stale bread.  As you have leftover odds and ends, simply cut into cubes and throw into a freezer bag.  When you have enough to fill a 9x13 baking pan (about 5 cups worth), mix up the wet ingredients and bake up a bread pudding!

New Orleans Bread Pudding
Enough cubes of stale bread to fill a 9x13 baking pan (around 5 cups), preferably of dense bread like brioche

Butter to grease pan

6-8 eggs, depending on size

1 tablespoon vanilla

1 tsp. nutmeg

1 tsp. cloves

2 tablespoons cinnamon

1/2 cup milk

1 cup heavy cream

1/4 cup raisins (optional)

1 cup brown sugar

1 1/2 cups white sugar

Grease pan lightly.  Combine wet ingredients, sugar, and spices.  Fill pan with bread cubes.  Cover with egg and cream mixture.  Let bread soak up custard for at least 2 hours in the refrigerator, overnight preferred.  When ready to bake, set oven to 350 and allow the pan to warm with the oven (taking a pan straight from the fridge to a hot oven could cause glass pans to break).  Bake until center is just set, about 40 minutes.  Serve warm with Whiskey Sauce or a sprinkle of confectioners sugar, and top with whipped cream.

Whiskey Sauce

1 cup confectioners sugar

2 tablespoons bourbon or bourbon flavoring

2 tablespoons milk

Whisk all ingredients together and warm in saucepan on low heat.  Pour over top of individual servings.

Enjoy!

Every year at this time, I find myself a week or so into an impossible New Years Resoution.  Some fad diet or gym program that quickly grows tiresome and falls by the wayside.  This year I resolve to do something meaningful.  Something that will not only meet a goal for myself, but benefit my family as well.  I am choosing this year to make a list of the things I have always wanted to try, but never made the time for.  In my trial and error method of achieving a more self sufficient home, I am hoping a list (especially one put out for the world to read!) will hold me more accountable, so here goes:

Resolution One:  To cook more for my family.

I do "cook" everyday, but when I am rushed that might mean boiled pasta and canned sauce.  I can do better, and with some planning (and at the least some homemade sauce!) I plan to lean a little harder on fruits and vegetables and less on staples like store bought pasta.  Goal #1: make homemade bread more than a special occasion!

Resolution Two:  To fill my pantry with home canned foods.

For a few years now I have canned a few select items that I use the most;  green beans, tomatoes, peaches,  pickles, jelly, preserves, and apple butter.  This year I hope to expand my resume to include more vegetables, whole fruits, relishes, condiments, beans, and even meats like chili and chicken soup (I have to admit that I am a little scared!).  I hope this increase in both volume and variety rewards me with a wall of full mason jars by this fall.

Resolution Three:  To expand my flock.

I have so enjoyed raising my six little hens these past few months, and I want to keep things going with the addition of heritage turkeys.  I don't have any experience with them personally, so it will take some research, but I look forward to the challenge!

My son, Brady with one of our Barred Rock Hens 

Resolution Four:  To have a bigger, more practical garden.

My name is Kristina, and I'm a seed addict.  I will attempt to grow anything, especially if it is unusual, or even just pretty.  This makes for a lovely garden, and an interesting centerpiece, but when your family only tolerates your love for eggplant do you really need three different kinds?  In that light, I am committing to grow the things we get the most out of, tomatoes and bell peppers especially. Which means I will have to plan, and not just grab packets as they catch my interest.  I will try to restrain myself!

Resolution Five:  To grow some new herbs for medicinal use.

As friends share recipes for homemade bug-bite ointments and bath salts, I am always a little sad that my ingredients come from the store and not my own garden.  This year will be different!  I am planning on hibiscus for tea, calendula for salve, and a host of others for spices as well as soaps.

Wish me luck as I work hard this year to keep things closer to home! 

You know you want some, so go ahead and try it! Oh so yummy!

The Recipe:

Measure 1½ cups luke warm water.

To this add 3 Tablespoons sugar (I use Sucanat), and stir.

Now add 1 Tablespoon active dry yeast and stir again.

Let this set for a few minutes.

Meanwhile, measure into large bowl;

4 cups flour (I like to use 3 cups of unbleached flour, and 1 cup whole wheat.)

2 teaspoons salt

2 Tablespoons oil

1 teaspoon lemon juice

2 Tablespoons dry milk or buttermilk (I like the buttermilk)

1 Tablespoon dried onion

1 Tablespoon dried dill

1 Tablespoon dried oregano

  After a few minutes, the yeast in your water should have started to work and look frothy. Add it to your flour mixture and stir until it starts to form a ball of dough. Now, ditch the spoon and dig in with your hands. Start to work the dough, kneading it with your fingers and fists till it starts to have an elastic feel. Form the dough into a ball. Give the ball of dough a coating of oil. Let it in your bowl, and cover with a dampened towel. Let it set in a warm place till it doubles in size. If you don’t have a nice warm spot, you can set it in your oven with ONLY the light on. This will keep it sufficiently warm. When it has doubled in size, you want to punch it back down, and knead it some more, just a little bit. Now you’re going to shape your loaf and place it in your bread pan, baking dish, or on your baking stone. If you are using a baking dish or bread pan, grease it first. If you want to cut a design into the top, now is the time. Cover it once more, place back into the nice cozy warm spot, and let it rise again. When it has once again doubled in size, it’s ready to bake. Bake at 350 degrees for about 30 to 40 minutes, depending on your oven, till it’s golden brown. Remove from oven, and brush top with butter.

Now let’s just see if you can wait till it’s cool before cutting!

  One small note, when I made this bread, I added about an extra ¼ cup of flour cause the dough seemed a little sticky. When you first knead it, if this is the case for you, just add the extra flour, but don’t add too much or your bread will be dry.

When it comes up in conversation that I make everything from scratch, including butter, bread, pasta, etc., I often hear, "Oh, well, if I had time for that I would, but I'm so busy." I must admit, it's not that I have more hours in the day than everyone else, I have two almost full-time jobs (that's two full-time jobs, not two jobs that equal one full-time job) and write for four blogs. We grow some food, can and freeze food in the summer, sugar our maple trees, and keep bees. We don't have kids running around which saves us time, but I still have to make the best use of my time in order to get things done. Mr. Chiots helps out a great deal as well, although since we own a business, he spends between 60 and 80 hours a week working as well. We both work from home, which saves us time commuting and allows us to monitor certain projects during the workday. 

I must admit, I love to cook, always have. I enjoy spending time in the kitchen, chopping vegetables, kneading bread, churning butter. Being in the kitchen is usually relaxing for me, and it's a great creative outlet. It's kind of like gardening; you can let your mind wander while your hands do the work. That being said, I don't have time to spend hours in the kitchen each night – I have to get my blog posts written! Over the years I've developed ways to make the most of my time in the kitchen, and today I'll share what works for me. After spending some time cooking, you'll start to develop your own techniques that work well for you. 

Cooking from scratch doesn't mean being a "foodie" and having sun-dried tomatoes, capers, truffles, white wine sauce and pancetta in the pantry. It's no wonder people buy canned or pre-made items, if they feel "cooking from scratch" equals gourmet meals with all kinds of dishes. There are times when I make gourmet meals with exotic ingredients and many components. Most of the time, in day-to-day life, we focus on eating good quality simple meals consisting of a few ingredients, often all in one dish. 

The best way I've found to save time in the kitchen is to keep it simple. Forget what you've learned about meal components and what makes a "healthy" meal. Cooking from scratch can be overwhelming if you feel you need to have meat, a few veggies and a fruit for each meal. When you make meals from scratch, you can focus on making nutrient-dense foods so you don't have to be cooking/eating as many different dishes. For example, when I make tomato soup, I use my home canned soup (made with tomatoes, celery, onions, parsley) and I add equal parts chicken stock and some butter to the soup (bone stocks add loads of vitamins, minerals, trace elements and nutrients, and butter, especially pastured milk butter, adds lots of healthful fats to your meals). I also add spices and herbs, often Italian spices, fresh basil, dried oregano, parsley (herbs also add vitamins, minerals and trace elements). Often I'll top the soup with some grated raw milk cheese and a side of crusty sourdough bread topped with lots of butter. Because I'm getting so many vitamins and minerals from what's in the soup (spices, herbs, bone broth, butter, vegetables), I don't need to add anything to this meal; I'm getting tons of nutrition from one hearty bowlful. 

Learning to cook good, simple food is a beautiful thing. Realizing that you don't have to have a meat, two vegetables, a fruit and bread to have a "complete" meal is liberating. It opens the door to creative casseroles, stews loaded with all kinds of goodness, or meatless meals that are surprisingly filling and delicious. Learning to put your vegetables/fruits into the main dish saves tons of time. Instead of having chicken with side of rice, peas and carrots, how about making a pot of chicken and rice, with everything in one dish?!   

You save time by cooking everything together. You can add broth and extra spices that add extra nutrients to your food. Not only do you save time by not cooking four or five different things and having four pots on the stove, you also save money and so much time washing pots. Double or triple that recipe and you'll save even more time.  

Doubling the recipe is another technique I often employ to save time. It doesn't take much longer to double a batch of soup, to make an extra pan of lasagna, or to double a batch of bread. You can freeze the extras in meal-sized portions for your family and have quick meals ready to go on busy days. Spend a lazy Sunday afternoon making two or three pots of different kinds of soup, and you'll have a couple weeks worth of lunches or dinners out of the way. Not only will you save time by not having to cook every night, you'll have quick meals in the freezer ready to go. I often quadruple my bread recipes (generally making two double-batches) so I have a nice stockpile of bread in the freezer for the summer months when I don't feel like baking. 

Learning to creatively turn leftovers into new dishes is another great way to save time in the kitchen. If you don't mind leftovers, you could just make up big batches of things and eat on them all week, which we often do for lunches. Dinners often call for something different though, so I try to find ways to be creative with our leftovers. For example, if I decided this week I want roasted chicken and potatoes on Sunday evening, I'll roast an extra chicken and extra potatoes that evening. I can make a big batch caramelized onions to use with the leftover chicken all week while it's roasting. I now have a whole chicken, extra potatoes and a big container of caramelized onions to use for future meals during the week. Monday we can have chicken quesadillas, filled with roasted chicken, onions, greens and salsa. Tuesday we can have chicken pizza – pizza topped with chicken, sun dried tomatoes, olives, peppers and onions. Wednesday we can have BBQ chicken sandwiches, topped with onions and cheese with a side of baked potato fries (made from those roasted potatoes). Thursday evening we can enjoy omelets with chopped potatoes, onions and cheese. Friday a hearty chicken vegetable soup made from the bones and extra leftover chicken (you can make this any night of the week after you pick the chicken off the bones and freeze it). 

Make sure you have fun with your food. Let your kids pick out a new fruit or veggie at the grocery store. Have one night a week called "smorgasbord," make it a meal of all the leftovers in the fridge that need eaten up. We have at times had meals like this made up of: baked beans, fried plantains, pizza, salad, green beans, etc. Make "leftover" pizza, topping your pizza with whatever leftovers you find in the fridge (we've had some surprisingly good pizzas topped with odd items). Make it a game, and your family will love it. 

Learn to make some quick or on-the-go meals. When we're out late and are hungry, having a quick meal you can make within 15 minutes of getting home will save you from eating out (plus carrying a few snack whenever you leave home helps as well). Eggs make the perfect quick meal, they're healthy, and they cook up in a flash. Fried or scrambled eggs with some homemade ketchup and toast topped with preserves. How about English muffin egg sandwiches when you need a portable meal to take with you as you run out the door? And don't forget about the humble peanut butter and jelly; very delicious, nutritious and portable. We often have tomato soup as a quick meal, or something from the freezer. 

Do you have any great time-saving tips to share? How about some creative ways to use up leftovers?