My Adventures with Frozen Whole Egg Product!

A few weeks ago, I ended up with 2 quart cartons of liquid whole eggs, frozen. I stashed them in the freezer until I could deal with them. Then last week, I was blessed with 2 more cartons. This time I asked the gal I got them from how she used them, and she has a "household" and used it for scrambled eggs.

That sounded like a great start, plus you all know I love making my 6-day-veggie-omelet. With that veggie-omelet, I use my big non-stick skillet, all kinds of veggies, and just pour beaten eggs on top, let it "set" and then cut into 6 wedges and I have easy-to-heat omelets all week.

So, I decided to let one carton defrost, and I read the container. Turns out each container has the equivalent of about 18 to 20 whole eggs. I allowed it to defrost, per instructions, for 2 days in the fridge. Then I poured it into 3 peanut butter jars because the carton got wimpy and I wanted it to keep in the fridge for a few days as I used it along the way. Instructions claims it lasts 10 days in fridge safely, but I allowed myself 5 - I do NOT like tummy or other nether-region issues because of spoiled food - nope - nada - nope.

First thing I did as soon as I got it into the jars was to take one cup of it and poured it into my smaller non-stick skillet and made the equivalent to 6 scrambled eggs. I stashed them and used those, 3 days in a row, in thirds - this stuff is tasty - happily surprised, light and airy, too.

Then yesterday, I did my 6-day omelet but used the equivalent of about 8 or 9 eggs, so instead of my usual 1-egg serving, these are maybe 1-1/2 egg servings. I try to keep to 1 egg a day, but offset in other ways if I eat 2.

Today, I used the rest. I have 2 of those single-microwave-egg-cookers that I bought as a pair in the 99cents-only store a few years ago. I love those. So easy for a single egg. I often add a chopped tomato or some spinach leaves or cheese when I make one. 

Anyhow, they come out about the size of the egg in a McMuffin. I rarely make sandwiches these days, but I often have 12-grain-bread, or whole grain English muffins, or whole grain sandwich thins, or whole grain tortillas in the fridge. I figured this would be a great way to finish off that first quart. I took the two cookers and put 1/4 cup into each one, nuked them and then plopped them into a 1-1/2 lb. deli container, separating them with lids that just fit nicely inside. Ended up with 6 McEvie-muffin egg thingies! I love it - I will freeze that container and any time I want to grab a sandwich thin and a slice of cheese to melt on the egg patty while it's heating, it's ready in a heartbeat.

This was a great adventure, egg-sactly right for this gal (forgive the pun - I couldn't help myself).

I know now egg-sactly how to use up the other 3 quarts in the freezer.

Oh, another reason I transferred the liquid from the wimpy (once defrosted) carton was that it did say it needed to be shaken before each use and in the clear jars, I could quickly see why. The jars make it very easy to shake and pour.

Rolling along...

My Latest Fun Snack: Coffee Crumbles

I ended up with a little container of date cookies from one of my friends while at the China Date Ranch on Monday. They weren't soft cookies but we all figured they would be great for dunking. I do have new dentures as of last year, but even at that, I won't risk biting down into something hard.

I am also a bit lazy at times - dunking into coffee has always presented two possible issues for me. One is that I sometimes hold a cookie in the warm coffee too long and end up with cookie mush at the bottom of my coffee mug. Because I sip my insulated mug over several hours, that is messy and I don't want the mushy mess by the time I finish the coffee. The other issue is that I sometimes don't let it soak enough and have to dunk again, and maybe again.

I tried something different this week. I took a small 1/2 cup container wide enough for the cookie to fit inside it. I dribbled 4 tablespoons warm/hot coffee onto it, or at least enough to get to the top of the cookie. And I went off to other things.

When I came back a few minutes later, I took a wee little plastic spoon and scooped up several spoons of really delicious Coffee Crumble - loved it so much I decided to name it. I really love this. So easy. I don't have to sit there and dunk and dunk and dunk. I will be doing this with any and all not-soft cookies from here on in...

These cookies are especially good this way. They are oat based with very little flour, they have bits of walnut in them, and of course, bits of chopped dates. Yummy, for sure.

My New Favorite Sandwich

You all know how many things I’ve worked into my food routines so that I can keep from any new Rx’s coming in from the PCP. A long while ago, I mentioned that I work mashed avocado into salads (tuna, canned salmon, carrot/raisin, egg, etc.) and dropped mayo and salad dressing completely. Texture is still creamy and delicious. 

I typically buy 2 lg. cans of salmon once a month or so, when Walgreens has them on sale, 2/$5. One can, with 2 small or 1 large avocado, one tablespoon of relish, tablespoon of lemon or lime juice, makes a nice amount of delicious salmon salad.

Along the way, I was eating it over 3 days to avoid its going bad. Then I got really tired of the large amounts I needed to eat to do that. So, I began making it and packing it into one-cup serving containers and freezing them. That way, I can eat one cup over 2 days and I do not get bored with it.

Even with that, boredom can often set in when we are eating something familiar frequently. I try to get salmon and/or tuna into my tummy at least 4 times a week. 

Then, last week, one of the food pantries included a nice day-old loaf of sliced Orowheat Jewish Rye. Back in the day when I loved, loved, loved my sandwiches and tossed anything that didn’t walk off the table between two slices of bread, it was my favorite bread.

Then I realized I had a small tub of soft cream cheese in the fridge door. I eat that sparingly. Yippee! I spread half of the one cup of salmon salad on one slice and a thin (well, not THAT thin!) layer of cream cheese on the other slice, and made me a really tasty sandwich. I cut it in half because it is wide bread and ate half yesterday and after my errands this morning, I ate the other half. I keep my carbs, particularly bread products, to a bare minimum so I try to make them very tasty and satisfying.

I love, love, love my new favorite salmon-avocado and cream cheese on Jewish rye sandwich.

Rolling along...

Really Good Soup in Crock Pot Overnight

We really lucked out on the produce this past week at two of the food pantries. I had a bumper crop of zucchini (about 6” long, each) and huge wonderful red onions and more. I did not want to lose those zucchini before I could eat them, before they would spoil. So yesterday, I rinsed them and counted them - I had 8.

I decided to look in the pantry and fridge and ended up with a really tasty soup made overnight in the crock pot. It’s basically zucchini but with some other fine stuff!

Ok - here’s what I tossed in there, just FYI: 4 zucchini (cut in quarters, lengthwise, then into bite-sized slices, maybe 1/2” thick), can of diced tomatoes, can of veggie broth (low sodium), can of sliced carrots, a few ribs of celery, a big fat beautiful red onion, can of black beans...

It made me so hungry when I was putting it into serving size containers for the freezer this morning that I want to use the other 4 zucchini Friday night in another soup. I’ll defrost some chicken in the fridge tonight and tomorrow and make it a zucchini/chicken/veggie soup but with different veggies, and maybe a small amount of noodles or even barley (should use up the small amount I have left of that). Oh, and yep, another one of those big beautiful red onions!

Today or tomorrow I also want to cook up some green bell peppers (another blessing) and some onions, in olive oil, and pack them to use in other dishes along the way - I do not want any of this to spoil...

Rolling along...

The Foodie - Trying to Get Caught Up on Food Prep

I should be getting more produce in another week or so, from one food pantry and one farmer’s market. I really do have to catch up on the stuff that is already in my fridge bins and prep them before they spoil.

Today, I finally rinsed and trimmed a pound of strawberries. And I took a deep breath and stood my ground at the counter and diced all 3 lbs of pears; made 2 4-cup tubs; froze 1. I had a 2-lb deli container of jello which I portioned into little 1/2 cup containers to make it easier to grab and eat when the mood strikes.

This evening, I skinned 10 chicken thighs for overnight in crock pot in BBQ sauce. I’ll pack them individually in the morning.

Tomorrow, I really hope to make another batch of yogurt smoothies so I’ll have them for a week of easy access.

There are still those 4 squash to deal with - I love them when they are cooked but I tend to stall on the prep.

And I am still stalling on defrosting that upright freezer, but I hope to do it this month, no later!

The Foodie - Hectic But Productive Days

Because of dental issues (no bottom dentures) and health matters (keeping my doctor smiling at my labs), a lot of my food is fresh. I either buy it, or use what I get from food pantries, or use what a dear couple 60 miles away brings from their garden (more like a little farm) several times a year. That means I can’t always guarantee how fresh something is or how long it will keep before spoiling. This week I needed to prep stuff from my fridge bins to make sure I don’t have to throw anything out.

Yesterday I realized I still had 5 apples in the drawer and they were likely to be spotty in the centers. I quartered them, cored them, and diced them. Tossed into the microwave with cinnamon, nutmeg, ginger and a touch of brown sugar, for 10 minutes. Nice and soft and juice and tasty - will add to cereals the next few days. It made 5 or 6 cups.

Yogurt smoothies also were on the list yesterday. Took my 2 lb. tub plain yogurt, half a cucumber, and a can of sliced beets. My mom’s old blender does a nice job still. Made 3-1/2 peanut butter jars (enough for 7 “servings”) which will hold me a week. Froze 2 of them.

Today, I tackled the eggplant. Peeled it, cut it into 9 “sticks,” did the Shake & Bake thing in the toaster oven. I just “tested” 3 of them - had to make sure they were safe to eat! Put the others in the fridge to either pick on this weekend or have as a side with meals.

I also took the 2 ears of corn, broke them in half, and boiled them a tad. They are cooling. After I finish this, I’ll go cut the kernels down off the cobs and put that in the fridge to add to things - or I might freeze it - not sure.

Not sure I’ll get to anything else of that type today. But this weekend, no later, I must do up the 2 spaghetti squash and the 2 butternut squash. Then I’m caught up with anything truly perishable.

One of these days, I really really must defrost that poor old upright freezer to show it how much I love it and need it!

Made That Canned Salmon Patty Recipe

I did manage to try that salmon patty recipe made with canned salmon.

I used 2 cans, doubled the recipe. I’d suggest you try one, first, to adjust the recipe to make sure it holds together during cooking. I do not add flour, so I mixed the few ingredients in the bowl, then I added 1/4 cup whole grain oatmeal flakes, twice (total 1/2 cup), and it seemed okay.

However, it got a little wetter as it cooked but it did hold together so long as I was careful with it.

The recipe says 2 oz. per patty when shaping - that was a pain for me to figure, so I just took a 1/2 cup measuring cup, scooped the mixture, packed it into that little measuring cup and flattened the top, then turned it upside down and tapped it loose onto my palm. I made all the patties first, putting them on a paper plate. Cooks up quickly. 

With 2 cans salmon, and that additional 1/2 cup oatmeal, I ended up with 9 nice patties. I ate one right away, just to test it. Froze some, kept some down for one a day this week.

Now, the taste with canned won’t be as great as with fresh, but making the patties did cut down on that tinny taste that canned salmon often has.

For yourself, you might try either some flour to thicken, or ground chips or crackers, or even some cornmeal...

This will be one I use often, but might try changing the “filler” each time for texture and to find a combo that I not only like, but that I love.

The Foodie: My Prep Plans for Today

Next weekend, I’ll be busy outside all day for 2-1/2 days so I’m trying to do as much in advance as I can. Then I can just grab things when I become ravenous from the fresh air and physical activity.

Cheese

I just worked on a pound of cheese a neighbor gave me from his visit to relatives in Mexico. I’m not sure what it is but I’ve had it from him before. It’s mild and has some tiny holes similar to Swiss cheese. I grated half of it, and I sliced the other half - I have the two tubs of cheese ready to use in various ways.

Apples

I rinsed the 6 pounds of apples from the food pantry a few weeks ago. When I post this, I will cut, core, dice and toss them into the crockpot. I’ll add cinnamon and maybe ginger and maybe a little bit of brown sugar. In about 4 or 5 hours, they will be tender and tasty and I’ll divide it into several peanut butter jars and freeze all but one. I add about a 1/2 cup to my morning cereals.

Salmon

I hope to also take 2 cans of salmon that were on sale at Walgreens and turn them into salmon patties. The recipe I found will make 4 per can. I’ll end up with 8 nice size patties. I’ll freeze all but one (to taste, of course). If the mixture is too wet, I’ll add whole grain oat flakes or crushed chips. I’ve never tried this one, but it’s the easiest I found. Can’t wait.

Bread Pudding

I don’t know if I’ll get to the bread pudding today, but I hope to do that, as well. It’s a recipe from a dear friend who moved half country away. It was always super good when she made it. I hope I do as well.

So, I’ll do these in various chunks of time. I can’t stand too long at one time, so I’ll space them out.

The Small Amount Of Chicken I Made

Last night, I tossed some chicken breast pieces into the crockpot with a lonely can of cream of chicken soup, plus a few cans of water. I wasn’t sure what I’d do with it because it’s not that much.

Today, I packed the “chicken gravy” that it made into a few cookie-go-cups (5) for times I would enjoy that. Put 4 in the freezer and one in the fridge.

I finally decided to use that very tender, melt in your mouth chicken for a few days in chicken quesadillas. I had just finished a pack of whole grain tortillas and bought another. Perfect timing. Plenty of cheese in the fridge; then the tortillas; and now the chicken. 

Did one today - just one tortilla, folded over. Lots of ways I can vary these. Just enough for a reasonably healthy snack and very tasty.

Short and Sweet - Moving in High Gear

Last week, most of my time was taken up with our monthly park newsletter. After I finished delivering my share on Saturday and Sunday mornings, I was wasted.

Still, I had to jump right into high gear. This will last for about two weeks or so. I need to go through every corner of this cluttered home and pull out everything I know I no longer need. Times change, our needs change as well.

I should revise that one sentence - there’s no way I can hit every inch of this place before the 13th, 14th and 15th. But I’ll make a very good stab at it.

Yesterday, I managed to go through part of my back closet and I found some stuff for the sale. I moved some things around, and the cat found a fresh new “bare spot” in there to snuggle into. Had to leave the doors open until bedtime. I also pureed a peanut butter jar of frozen strawberries just to have on hand to add to stuff.

Today, I tossed two chicken breast pieces from my freezer (defrosted overnight) into the crockpot before bed, along with a lonely can of cream of chicken soup, plus some water. I’m not sure whether I’ll shred it with a fork when it’s done and pack it as shredded chicken in gravy, or whether I’ll pack the chicken in several serving sizes and pack the gravy/soup-ish stuff as “chicken gravy” - the can of soup is not something I normally buy these days - too much flour in it. But I was blessed with it from a food pantry so I’ll thin it out but still have all the flavor.

Managed to also make 5 peanut butter jars of my yogurt smoothie mix today and freeze 4 of those, as well. I changed the cat litter. In the morning I dropped off bags of hand made baby items, from our charity crafters, at the local center for mothers in need, paid my house insurance over the phone, and took out some pork chili and some beef barley soup to defrost for the next few days’ dinners.

Time to stop, and get ready for tomorrow.

Half is Better Than None I Suppose

My plans for today had included gathering, documenting and bagging/tagging our charity crafting projects for Baby’s Bounty and making a big batch of French toast for the freezer to use up some eggs and bread.

I opted for beginning the cooking part while it was still cool in the morning. Making as much French toast as I planned would definitely heat up the kitchen for a long while. I spent two hours on my feet but I got it done. I used up a loaf of wider sliced buttermilk bread, a fairly small square loaf of rather dry whole grain bread, and a slightly smooshed bag of smallish hamburger buns.

I ended up with 7 tubs with 4 each, 1 tub with 8 in it, and 2 tubs with 8 burger bun halves. I will not need French toast for a long while. I only eat perhaps a slice a week, sometimes two but that’s rare. I even had some egg/milk mixture left which I poured into a peanut butter jar. It looks like enough for two days’ worth of veggie omelets.

I do see a problem and I’ll work that out. The smallish square loaf of whole grain is very dry and dreary. I no longer use bottled syrups because most of them are all corn syrup. Even Log Cabin has a lot of corn syrup. And for as seldom as I grab a slice, it’s senseless for me to buy expensive real maple syrup. So I’m having fun coming up with better choices to moisten my French toast when I use it.

I do sometimes spread a slice with peanut butter or cream cheese, but I want something wetter for those really boring slices. I’m thinking some of the home made apricot preserves a friend brought me from their garden. Moist, sweet - I’ll keep that jar just for that - I’ve just decided. That was easy.

Tomorrow’s another day and I’ll have a go at those baby items...

Plans for the Day - Charity Crafts & Food

Nice and cool out there today. I love it. While I’m waiting for the newsletter proofing changes, and maybe additions from management, I’ll do a few other things.

Plan to do some of my Eggs/Bread projects (French toast, Pickled Eggs, Bread Pudding). I’ll do my “148 French Toast” - that’s what I call my personal preference in proportions and I named it so I could easily remember how much of each - was that smart of me or what? Maybe some of that rumored “old age wisdom” is finally trickling in. Anyhow, I use 1 cup milk, 4 eggs, and 8 slices bread, more or less, and it works fine for my taste. I also sometimes toss in some cinnamon, ginger and nutmeg, and/or vanilla. Today, plain is good enough because I am freezing these in batches of 4 per container or baggie.

The other big project for today, now that the back bedroom is cooler, is to gather, document, and pack all the bags of our charity crafting projects that will to our local Baby’s Bounty. They take baby items for newborn to a year old. Mostly, we make caps, jackets/sweaters, and blankies. Occasionally, we toss in bibs, booties, other things that our fingers just cannot help making.

Maybe I can take those bags to Baby’s Bounty tomorrow or Thursday...I’ll toss them in the trunk today and open up some space in the back bedroom. I should also, along the way, sort and pack any other charity stuff and put it into that huge closet until distribution time for the homeless.

If I do both of these things today, I will feel I’ve done well.    

Bread and Eggs and Stuff, Oh My!

Somehow, this past 2 weeks, I’ve ended up with 4 dozen eggs and 4 loaves of bread. I almost freaked out Thursday when it hit home.

How did it happen? Easily.

Bread - I rarely buy bread these days. Then a food pantry blessed me with 2 nice loaves, one whole wheat, one buttermilk. Then I noticed that I would be getting some from a special deal from Smiths - I’ll be picking those up tomorrow morning. Essentially, they are free.

Eggs - I had a few left early last week, and I ended up picking up 18 more for only 99-cents. That gave me almost 2 dozen. Then a food pantry blessed me with 2 more dozen.

Yikes...

Okay, I’m nothing if not practical. Here’s what I’ll do (getting creative here).

I’ll boil a dozen and pack them into a jar in the fridge and make pickled eggs, red beets and onions. Those last a long time in the fridge - loved them ever since I was a kid.

I’ll use up a lot of the bread and eggs tomorrow by whipping up two loaves into French Toast. I’ll freeze them in 4-piece packets. I love taking out just one (sometimes 2) at a time and using them lots of ways. If I have hot dogs in the freezer, I’ll yank one out and wrap a piece of French Toast around it, nuke it for a moment or two, and have at it. I also love spreading either peanut butter or cream cheese on a slice.

Now, in my plans, that still leaves 2 whole loaves of bread and lots of eggs. A friend reminded me yesterday morning that one of our friends who moved half a country away used to make heavenly bread pudding. One text later, that friend’s recipe was in the mail. Can’t wait until it gets here.

So, finally, I think I have it all under control. And I have some reasonably healthy choices available but spaced out in healthy portions. (Unless the bread pudding turns out so good that it never makes it anywhere except my tummy when it’s done)...

Foodie Work Part of Today

When you are financially-challenged, you learn about local food pantries and store bargains. I stick to those that are either age-restricted or zip-code-restricted. Less paperwork. Easy to qualify. The two I do visit each month manage to supply me with lots of food for my needs.

Health-wise, some of what I bring in is not healthy but I am a foodie and I love my snacks and treats. Because I still have a functioning (for now, at least) upright freezer, I tend to take that “bad” stuff and break it down into small-to-moderate snack-size portions.

This morning, I took 2 boxes of macaroni and cheese I inherited from Smith’s deals and freebies, and cooked them and added a can of cut string beans and a can of diced tomatoes. I divided that into 6 cookie-go-cups I recycle and froze those.

I had about 8 white potatoes in the fridge bin (left from a friend's blessing of lots of potatoes and lots of apples last month), so I boiled those and put them back in the fridge as the bottom layer (sliced thinly) for my daily veggie omelets.

Much of what I get also requires me to prepare it in various ways. This means that even though my legs and feet take the biggest hit on these efforts from all the prepping and all the clean up.

Take juice - one pantry, every month, supplies 2 1/2-gallon bottles of juice. Most times, they are the “juice cocktail” types which I give to friends because they are largely corn syrup. THIS month, I was delighted to find orange juice (from concentrate) and cran-apple juice (from concentrate). Knowing I would never drink those all in a short time, I opened them and poured them into smaller containers and froze all but one smaller bottle. I can work on those for quite a while.

Produce - one pantry always blesses us with fresh produce. I cannot use it all up before it spoils. So, Irinse it all off and do “things” with it. I just took all the onions from this week and put them into the fridge drawer. I peeled one and cut it into quarters and I’ll use a quarter at a time in my daily veggie omelets. I rinsed the 2 oranges and will peel and cut those in a few minutes, then into a small bowl, and mix them with other fruits for a few days as little fresh fruit cocktails.

In there, as well, was close to 6 lbs of apples. I will rinse and dice those tomorrow and put them in the slow cooker with cinnamon and brown sugar, for about 4 hours. Then I’ll put that into peanut butter jars and freeze them to take out to add to my hot oatmeal or my cold oat-based cereals. There was a small seedless watermelon, which I cut into inch-size pieces yesterday, and ended up with 3 two-pound deli containers and those will go into fresh fruit cups (but lots will just get grabbed whenever I open the fridge door).

Baked goods - here’s where I have issues but delightful ones. One pantry always offers lots of day-old baked goods. This time, I ended up with a dozen donuts, a half-pound raisin-pound cake, 6 big almond poppy muffins, a bag of mini powdered sugar donuts, and a few more things. Again, I divided them into containers and I will be having little delicious snacks for a while from the freezer.

As you can see, many, many of my hours are spent making sure food (which I’ve been blessed with or bought at a bargain) does not spoil.

Rather than drag this on, I’ll do another post about my wildly frantic fun with eggs and bread...stay tuned...it’s like a Keystone Cops comedy...it’s coming...

"Built" Another Crockpot Meal

Ok - I turned on the crockpot at 5 this morning - I'll let it go 10 hours, and then maybe an hour more. I love how you can "build" a meal by just looking in nooks and crannies of your fridge, freezer, and pantry.

We started by dumping a can of Rotel on the bottom, then dumped 2-3 cups frozen pre-soaked great northern beans in next, then a can each of black beans and kidney beans. Next came a half cup brown sugar, cup of tomato puree, and 1 diced onion. 

I think I have another container or two of those great northerns in the freezer to use up later. When I come across a buy for dry beans (and they are not always cheap these days, believe it or not), I soak them overnight and freeze in recycled 2-lb yogurt containers.

Because the purpose of this pot was to use up the gifted pork ribs, they came next. I cut them apart with my kitchen shears and counted 9. I poured some Sweet Baby Ray sauce on top.

Then, because I had 9 ribs and wanted limited meat per serving, I realized I didn't have quite enough bulk to put at least a cup of the beans with each rib, so I added water to what I thought would work.

Can't wait to see how it turns out.

More Crockpot Meals in the Works

Although it might look like I'm doing too many crockpot meals this last week or so, I know myself, and I need to keep it up while I'm on a roll. This way, I use up stuff in my freezer, fridge and pantry, before it spoils, and I stock up the freezer with easy heat-and-eat containers of stuff I like to eat.

So far, I tucked away containers of spaghetti-squash with sauce and ground turkey meat loaf pieces, plus a container of the rest of that meat loaf. I've tucked away a bunch of containers of ground chicken chili, and I tucked away that chicken breast from a few nights ago. I've already eaten the leg and wing, and the thigh is tomorrow, but the breast will cover two meals one day when I want it. It was a big chicken.

After checking the freezer for the oldest meat, I found a small piece of baby ribs. I am not into pork these days, but it will really flavor a meal and it won't overload me with actual meat. It's defrosting and tomorrow, I toss a can of Rotel in the bottom of the crockpot, then a chopped onion, a can of black beans, 3 cups of pinto beans (cooked them a while back, to have ready), and maybe a diced onion. Then I'll place that small bunch of ribs on top, drizzle some Sweet Baby Ray sauce on it, and let it simmer all day.

There was also a small piece of London Broil. I rarely eat beef. I really do not enjoy beef these days. Except if it's a really good charcoal grilled burger with Swiss cheese, mushrooms and fried onions (I know, I know), or a really nice piece of Chuck Roast - I guess I like the cheap beef, the poor man (or woman) beef. Anyhow, I'll cut that small piece into bite-size pieces, add all the veggies accumulating in there, and toss in some barley to thicken. That will be Wednesday overnight, if all goes well.

The only thing still in there from a while ago is a pack of about half a dozen chicken leg quarters. I need to check those for freeze burn. If they look okay, they will be the next project down the line.

Then I'll only have the meaty ham bones I just put in there. I'm planning at least one nice pot of pea soup to start with.

The chicken, London Broil, and ribs were all given to me. Folks know that if I cannot use something, I know someone who can. So if their fridge or freezer goes out on them, or they are going away for a while, I happily benefit. And I make sure I use everything wisely.

Yep - I will have a nice stash in the freezer for a while this winter. This foodie is a happy camper, and a happier eater.

My Crock Pot Roasted Chicken Adventure

Bottom of pot w/support wads and lift up strips

Thanks to my online friends, I found a recipe for doing a whole chicken in my slow cooker, but more like a roasted chicken than a stewed chicken. Here's the link, followed by my results: http://www.familyfreshmeals.com/2014/06/roast-a-whole-chicken-in-the-crockpot.html.

The whole process is so simple. Following instructions, I put 4 wads of foil on the bottom to keep the chicken from getting soggy. And thanks to another friend, I took two folded strips of foil and criss-crossed them at the bottom of the pot, draping the ends up and over the lip and under the lid to help pull the chicken out, when done, in one piece.

Getting it out in one piece was my biggest concern. I had plans to cut it completely in half, neck to tail, so I could give half to a needy neighbor.

Chicken in pot

The recipe said that on Low I should cook it 6/6-1/2 hours. However, I read online several places that cooking the chicken this way could make the chicken very dry. I decided to begin testing it after 5-1/2 hours. At 5-3/4 hours, it was 180 on the thermometer I poked into the breast, so I turned it off and took it out.

I was able to pull it up easily, in one piece as I had hoped, by grasping 2 foil strip ends at a time in each hand. And I was able to cut it completely in half with my kitchen shears.

Now here's where it was a little iffy. The breast was completely done, but when I halved it, the inside of the thigh area was not quite finished. Not raw, but I'd say I should have left it another 15-30 minutes.

Closed pot with lift up strips under lid

For my purposes, I am glad I erred on the side of underdone rather than overdone and dry. This way, I can fix it by popping it in the toaster oven tomorrow and let it go for about a half hour. I'll just cut it and put only that bottom area in there. Next time, I'll go the whole 6 hours but to keep it moist, I'll cover the breast portion lightly with a loose square of foil.

I'm very happy with the whole process and results, overall.

So, bottom line - great recipe, easy, and follow the directions for timing. Also try that foil lift-out tip from my friend.

EBTKS Soup - Scrumptious

That soup taunted me all night long. This morning, I had to run some errands and I was out for a couple hours between 6:30 and 8:30. I had turned off the crock pot before I left; it was already "finished" and had set itself to "warm" and I wanted it ready to be handled when I got home. I did take out the meaty ham bone before I left and I added some water. It was already thick and rich and smelled so, SO good.

When I got home, I grabbed a bunch of little plastic containers (go-packs, for mini-cookies - I end up with a ton of these and they hold about 1 cup liquid measure). I used a 1/3 cup scoop and divvied it up and I ended up with 11 1-cup containers. Two will stay down for today and tomorrow; the rest go into the freezer tonight after I label them.

I did not even put any of the ham back into the soup. I de-boned it and put the pieces into a container in the fridge to use off and on for a week, in this and that. When I tasted it, the barley had made it all velvety and rich and thick; the yellow zucchini slices, very thin from my mandoline, had more or less disintegrated and the slivers of rind sort of look like pasta strings - the whole thing had texture and flavor and eye-appeal.

Oh, and I've named this after my early-1940s years - the EBTKS soup- that's Everything But The Kitchen Sink soup.

I will be making this off and on from here on in, clearing out veggies, leftovers, etc. but I will always include a meat-piece (chicken quarter or two, meaty ham bone, beef soup bone, or even tiny ground turkey meatballs), 1 can diced tomatoes, and 1 cup barley (or maybe brown rice).

When I looked into that pot this morning, it looked great and I had to take a photo. I don't think the photo does it justice but I gave it a good try.

I am in foodie-heaven and the good part is that it is all pretty healthy and comforting and satisfying.

My Plans for Today

Let's see. I will be prepping the veggies and defrosting the ham bone (with lots of meat on it) for overnight crock pot cooking - zucchini, lots of other veggies with ham bone and barley soup.

During the day, I will also be pulling out a few things to be picked up by Safe Nest in the morning. They want it outside by 7 a.m. - a former neighbor dropped some of her things off yesterday to add to the pickup. I just need to stuff about two large bags to be ready.

You might remember my talking about that crocheted Barbie/Ken canoe project of mine as a surprised for another neighbor's great granddaughter. Well, believe it or not, I think I have the courage to assemble it today. I need to neatly (the key word is "neatly") attach the two seats inside the canoe, cut the 12" 1/4-inch dowel down to 9", insert that into the oar cover, and attach the oar handle. I really do think it will be finished tonight.

Along the way, I learned that the girl is 10 and loves her ballet lessons and the color purple. I found the cutest little fashion doll ballet outfit - leggings, tutu, and slippers. I'd really be happy if I found the right colors in my crochet thread stash - that part will be fun. The canoe is not (key word is "not") fun but it does look good - so far.

One of my "invisible" charity crafters stopped by yesterday. She and her hubby run into town several times a year from about 70 miles away. They dropped off a ton of wee fresh apricots. I hope to prep 1/3 for the freezer today, 1/3 tomorrow, and keep the others handy for easy grabbing in the fridge.

Stuffing the canoe seats is an issue. I had no fiberfill in the house. I did discover two packs of jumbo white pom poms and found that a pair of them fit inside the seat covers. They might be too fat but I'll see before I sew them in. If they do not look right, maybe I can use some felt, cut and folded to the thickness I need - that might work. I do have a lot of 12" felt squares in here.

Along the way, as I come across things, and I do every day, I put things aside for a drop either this weekend or early next week (before we hit the 1-teens (112 and up), to a family I know - they always have someone among them who can use what I no longer need or want.

So, for now, that is the plan. What about your day??? Any plans?

Zucchini Question

Ok, my crock pot friends - I want to use up some zucchini and other veggies (fresh from a friend's garden) in a soup but I don't want to puree that zucchini - no problem there, I expect. As for a base, I don't feel like using my chicken pieces and picking chicken off of bones - can I use a ham bone (with lots of meat on it) with the zucchini and veggies? In other words, will the ham blend okay with the zucchini? In my mind, zucchini will happily mix with just about anything, right?