Baked Tofu

 I originally found this at https://www.yummly.com/recipe/Savory-Baked-Tofu-2640218 and then I started searching around for other baked tofu.  I think this would be way easier and less messy than fried tofu.  After looking at several recipes this is what I came up with.

Ingredients

-extra firm tofu

-2T soy sauce

-2t rice wine vinegar

-1/2t garlic powder

-1/2t sesame oil

- Preheat over to 400F

- Cut tofu into bite-sized cubes. 

- Press liquid out of tofu. (Put tofu between paper towels or kitchen towels and set a cutting board on it)

- Mix marinade in a bowl.

- Put tofu in the marinade mixture and toss to coat.

- Spread on parchment covered cookie sheet.

- Bake 20-30min.  Turn half way through.

Wedding Soup

 Ok this recipe is too easy and I am just putting it here for my family to use later.

Ingredients

onion

carrots

celery

garlic (I forget to add or don't have)

store-bought meatballs

Chicken broth or water and chicken bullion

onion powder

garlic powder

oregano

basil

small pasta

spinach or kale

Instructions

- Dice up onion and carrots.  Throw them in the pot with a splash of oil so they can start sauteing up.

- Then add in the celery and garlic.

- Cut meatball in half or quarters and throw those in the pot.  Saute everything around.

- Add chicken broth or (water and bullion) to the pot, along with the rest of the spices.

- Bring to a low boil and throw in 7-8oz of small pasta.  Cook according to pasta instructions.

- Optional you can drop 1-2 beaten eggs in.

- Add spinach or kale.

Beef Jerky

We had deer meat and I needed to find a jerky marinade.  I found this one and have used it twice and love it.  It is located here https://www.freshoffthegrid.com/simple-beef-jerky-recipe/  And they found it here https://www.allrecipes.com/recipe/142948/docs-best-beef-jerky/

Note this produced ~1/2c of marinade.  Use ~1/2c marinade per lb of meat.

Ingredients

1-2lb thinly cut meat

1/4c soy sauce

2T Worcestershire sauce

2T liquid smoke

1/2t-1t molasses (recipe called for 2T brown sugar)

2t garlic salt (recipe called for salt)

1t black pepper

1t garlic powder

1t onion powder

1t smoked paprika

1/4-1/2t cayenne

consider adding pink curing salt at 1t per5lb of meat or a shy 1/4t per lb

*optional 1t meat tenderizer (I didn't use it because I didn't have it)

Instructions

- Place thinly cut meat in a container

-Combine other ingredients and stir.

- Pour over meat.  Stir the meat around to ensure it is evenly coated.

- Cover and marinate for 12-36hrs.  Mix serval times to ensure a thorough coating.

- Spread in a single layer on the dehydrator trays.

- Dry at 165F for 6-10hrs.  Properly dried jerky will crack when bent but not break.

Tip: if you are having problems slicing the meat then freeze it for 30min.

Cheesecake bites

C has made this several times and we always have to look for the recipe to find it.

It can be found here https://sallysbakingaddiction.com/mini-no-bake-cheesecakes/

Makes 24 mini cheesecakes or 12 regular

Ingredients:

Crust

(C used 10 sheets and said to cut the crust amount in half for 12 standard cupcake)

2c graham cracker crumbs (12-14 sheets)

1/3c brown sugar (I used 1/4c sugar and a little molasses)

1/2c melted butter.

Filling

1c heavy whipping cream

2 8ox blocks of cream cheese, softened to room temp

1/3c sugar (I used 1/4c sugar)

2T sour cream or plain yogurt

1t lemon juice

1/2t vanilla

Instructions

1. Line 2 standard 12-count muffin pans with cupcake liners.
2. Prepare the crust. Pour crumbs into a medium bowl and stir in the brown sugar and melted butter until combined. Mixture will have the consistency of wet sand. Spoon 1 and 1/2 Tablespoons of the crust mixture into each muffin liner and use the back of the spoon to pack it down tightly.
3. Optional: Bake crust for 5min at 350F for a firmer crust.  Make sure they are cool before adding the filling.
4. Whip cream to stiff peaks.  Move to another bowl
5. Beat cream cheese and sugar on medium until smooth.
6. Scrape down sides, add sour cream, lemon juice, and vanilla.  Beat on medium until smooth and combined.
7. Use mixer on low speed or a rubber spatula, fold in the whipped cream until combined.  Combine slowly so whipped cream is not deflated.
8. Spoon ~2T of filling over each crust.
9. Refrigerate for 3hr up to 2days.
10. Keep refrigerated until ready to serve

TV mix

 The original recipe from the 1940s was served at Aunt Max's home only for Christmas because it was very expensive to make.

Melt and combine in a saucepan

2 sticks of butter

1/4c Worchestershire sauce

1.5T garlic salt

1T onion salt (I don't have onion salt so I used 1/2T onion powder and 1/2T salt)

1T celery salt

optional a little cayenne

Combine in a large roasting pan and stir.  All of the following are suggestions or what I like to use.  But the roasting pan should be full but not overflowing.

~1/2 box of Rice Chex

~1/2 box of  Wheat Chex

~1/2 box of  cheerios

some goldfish cheese crackers and pretzel crackers (I don't care for too many pretzels)

oyster crackers,

rye chips (Gardettos roasted garlic rye chips-my fav part)

roasted peanuts or mixed nuts

Stir everything in a roasting pan, then pour butter and salts over the entire pan.  Stir.

Bake at 250-300F for 1hr, string every 15min so it doesn't burn.

Shampoo Bar

Found on https://simplelifemom.com/2019/08/04/hair-type-shampoo-bar-recipes/

For thin, fine hair.  Palm oil is best for thinning hair. 5% superfat seems to be the best. 

9oz palm

9oz coconut
5oz castor
5oz cocoa butter

4oz olive oil

1oz shea butter
1oz neem oil
12.9 oz filter water

4.6oz lye
1oz essential oil (half clary sage and half lavender)

Directions:

1. Melt oils in a stainless steel pan over low/med heat or in a glass bowl in microwave.  Cool to 100F.

2. Outside with safety gear!! Pour lye into water and stir until dissolved. Cool to 100F

3. When lye water and oil are at 100F, pour lye water into oils and use a stick mixer until light trace.

4. Add essential oil and blend to medium trace.

5. Pour into mold and insulate for 24 hours.

6. Remove from mold and cut.

7. Allow to cure 4-6 weeks.

Sour dough bread-pullman pan

 

Sourdough Bread for Pullman Pan (13”x4”x4”)

I followed these two websites and combined them for the scraping method idea https://www.bakewithjack.co.uk/blog-1/2018/7/5/sourdough-loaf-for-beginners for the bread recipe https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/

 

Day 1 morning (Day 1 evening)
Feed scrapings jar: 125g warm water and 125g flour.  Add water and flour in a 1:1 ration
Stir, mark side of jar so you can tell how much it grew.
Sit in a warm place and let it get happy till it doubles in size.

Day 1 evening (Day 2 morning)
Check starter.  If unhappy feed again and check in morning. If happy make dough.

Stir in bowl
~250g starter (leave ~1T of starter in the jar and put back in frig until ready to use again)
335g water
25g olive oil

Add. 
600g flour (200g whole wheat and 400g all-purpose)
10g salt

-Squish everything together until flour is absorbed. Then let rest for 30min (autolyze).  Work dough in bowl into a rough ball and cover with plastic wrap.

- Stretch and fold 2-3 times, every 30-60min or so apart while rising

-Shape and place in a greased pullman pan (bulk fermentation 3-12hrs).  Cover with plastic wrap and place in frig for 8-12hrs.

 
Day 2 morning (Day 2 evening)
-Remove plastic wrap from dough in pullman pan and put lid on pullman pan. Place pan on stove while oven is preheating and preheat oven to 475F.

-Place bread in oven with the lid on and reduce temp to 425F.  Bake for 30min.

-Remove lid and bake uncovered for 15min

-Remove bread from oven and cool on a wire rack

Ingredient	Weight	Percentage
Starter	250g	20%
Water	335g	27%
Oil	25g	2%
Flour	600g	49%
Salt	10g	1%
Total	1220g

My mom and I have made a lot of sourdough bread since January and this is the recipe that we have settled on.  It is easy and works for my family.  I know that it doesn’t necessarily follow some of the other recipes out there, but it works for us.

Ginger Ale

I need to make and firm up the instructions.
I have been wanting to make ginger ale again.  While looking for a recipe, I found one that doesn't use yeast.

I am copying from this site https://homebrewsupply.com/learn/all-natural-homebrewed-ginger-ale-with-a-ginger-bug.html

Make ginger bug
3T grated organic ginger.  Looks like it should be organic to keep the skin on.
3T sugar
2c water

Combine into fermenting vessel (I think I am going to use a quart size Chinese take out container). Cover loosely.

Add 1T of grated ginger and sugar every day for 5 days. Ready when bubbly.

If stored in the frig, feed every 3-4 weeks with 1T of grated ginger and sugar.

Prepare ginger bug for use
Let ginger bug warm up to room temp and add 1T grated ginger and sugar, and 1/4c water.

Make ginger tea
1-2 lemons (if available, try 1can of lemon aid concentrate)
2-4t grated ginger
1c sugar
1/2c ginger bug

Bring mixture to a boil and cook for 15min.
Remove from heat
Add 8c of ice water to the mixture and cool to 80F.
Strain mixture.
Add stirred ginger bug through a strainer.
Bottle

Posole Soup

I found this recipe in "200 Soups" by Madge Baird.  Changed to my instructions.

Make 6-8 servings

1T oil
1c chopped onion
1 carrot
2-3c sliced cabbage
1lb pork cubed
1 14oz can mild red enchilada sauce (make own sauce, it make 3cups)
1 24oz can white hominy drained
1 14oz can diced tomatoes
1t oregano
1/2t cumin
1/2t chile powder
2t salt

Cook onion, carrots, cabbage till soft in oil.

Start enchilada sauce

Add pork and cook till done.

Add enchilada sauce, hominy, tomatoes, and spices.

Might need to add some chicken stock?

Banana Muffins

I found this at https://www.yummly.com/recipe/Oatmeal-Banana-Applesauce-Muffins-1262739?utm_medium=email&utm_campaign=popular-searches-email_2020-03-20&personalizedFor=043890e0-e053-4544-81ac-f3221699025e&utm_content=oatmeal#directions

and thought it looked good

Oatmeal Banana Muffins makes 12 standard/24 mini

1 egg
3 mashed bananas
1/2c applesauce
1t vanilla
3/4c brown sugar (I will use 1/2T molasses and 1/2c sugar)
1c old fashion oats
1.5c flour
1t baking soda
1t baking powder
1/2t salt
1t cinnamon
*nuts optional

Preheat oven to 350

Combine egg, bananas, vanilla, and brown sugar.  Mix well

Add oats, flour, baking soda, baking powder, and salt. Mix

Fill muffin tins 1/2-2/3 full

Bake 18-20min for a standard size or 10-15 for mini

Sourdough Bread

I followed these two websites and combined them
for the scraping method idea https://www.bakewithjack.co.uk/blog-1/2018/7/5/sourdough-loaf-for-beginners for the bread recipe https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/

Note for me:

Day 1 morning
Feed scrapings jar: 75g (short 1/3c) warm water and 75g (short 1/2c) flour.
Just add water and flour in a 1:1 ration
Stir, mark side of jar so you can tell how much it grew.
Sit in a warm place and let it get happy.

Day 1 evening
Check start.  If unhappy feed again and check in the morning.
If happy make dough.
~150g starter (~1/2c) (leave a little ~1T of start in jar and put back in the refrigerator)
Try 275g (~1c+) water for 55% (250g warm water-50% hydration, produce dry dough)
20g (1-1.5T) olive oil
500g flour (~3c+) (I like 1/3-1/2 whole wheat and rest all-purpose)
10g salt (2t)

-Stir starter, water, and oil in large bowl.

-Add flour and salt.  Squish everything together until flour is absorbed. Then let rest for 30min (autolyze). Work dough in bowl into a rough ball. Cover with plastic wrap.

-Stretch and fold 2-3 times, every 30-60min or so apart while rising (or whenever)

-Cover bowl with plastic wrap and towel (bulk fermentation).  Counter or frig depending on temp.  Put in frig in summer.  While fermenting stretch and fold 1-2 times, an hour apart.

Day 2 morning
-Remove dough from bowl.  Use bench scraper. Starting at top, fold dough over toward the center. Give it a slight turn and then fold over the next section.  Repeat until you have come full circle.  Then flip the dough over and place it seam side down.  Using hands, gently cup the side of the dough and rotate ie. using quarter turns in a circular motion.

-Coat bottom of Dutch oven with cornmeal or parchment paper (I do neither).  Place dough inside for second rise (1-2 hours).  Dough should be slightly puffy.

-Preheat oven to 450F

-Slash dough with a razor blade. Place bread in oven with the lid on and reduce temp to 425.  Bake for 30min.

-Remove lid and bake uncovered for 15min

-Remove bread from oven and cool on a wire rack.

Gnocchi/Dumpling

I kind of followed this recipe https://www.allrecipes.com/recipe/11760/quick-gnocchi/

1c instant potato flakes
1c hot water
1 egg
1t salt
dash of pepper
1/2c wheat flour
2/3c all-purpose flour
(Really called for 1.5c flour but that would have been way tooo much)

-Pour hot water over instant potato flakes and stir.  Let cool.
-Stir in egg, salt, pepper.
-Blend in enough flour to make a stiff dough.  Let sit to allow flour to hydrate
-Turn dough out on a floured surface and knead.
-Divide dough into quarters.  Roll each section into a long snake that is ~3/4" in diameter.
-Cut into bite-sized pieces with a knife dipped in flour.
-Roll on a fork or put a dent in with your finger.
-Use in soup or cook in boiling water until they rise to the top (2-4min)

Beef Stroganoff

This a standard thing that I cook and the girls often ask for it.  Mainly I am writing it down here so the girls will have it.

Ingredients
-ground meat
-onion
-carrot
-celery
-garlic couple cloves if you have it
-TSP(texturized soy protein) or cooked lentils
-can of mushrooms
-2/3c cream of crap + 2.5c water (or 2 can cream of mushroom soup)
-beef bullion
-worchestshire sause
-onion powder, garlic powder, oregano, basil
-salt and pepper to taste.
-8oz of sour cream (1/2 of a container)
-flat egg noodles

Directions
Start boiling water for noodles

Brown ground meat with onions, carrots, garlic, celery.  Added in that order so they have longer cooking time.  Add TSP or lentils to stretch.

Water should be boiling by now.. start cooking ~1/2 package of noodle accorrding to package instructions.

When meat is cooked add mushrooms.

Sprinkle cream of crap over cooked meat and mix around so that meat is coated.

Add 2.5c of water (plus or minus a little).  Add beef bullion/stock (enough for ~3c of liquid), splash or 2 of worchestshire, onion powder, garlic powder, oregano, basil, salt and pepper.

Bring to low boil and simmer for a little bit until sauce thickens.

Shut off heat and add sour and stir.

Noodles should be done by now... drain. Put beef stroganoff over noodles.

Cream of Crap Soup Mix

Cream of crap is my substitute for a can of  condensed soup (ie cream of mushroom, chicken, celery.... soup)

I have been making this for years after I decide that buying all the cans of cream of soup was getting too expensive.  I don't know where I found the original but here is a link to one that the same/similar to what I do. https://www.tasteofhome.com/recipes/cream-style-soup-mix/

2c dry milk
3/4c cornstarch
1t onion powder
1/2t thyme
1/2t basil
1/4t pepper

Combine in ingredients into an airtight container.  Make equivalent to ~9 cans.

To make an equivalent one 10.75oz can of condensed soup
1/3c of mix
1-1/4c of water

To make soup: whisk 1/3c of mix and 1-1/4c water in a saucepan until smooth.  Bring to a boil over medium heat and cook for 2 minutes or until thickened.

Diffuser Patchouli

Patchouli diffuser recipes because I love Patchouli and got tired of search of them.

Mountain Air
2 bergamot
2 cypress
2 patchouli

Happy Day
2 bergamot
2 grapefruit
2 patchouli

Peace
2 bergamot
2 patchouli

Summer Fresh
1 eucalyptus
1 lemongrass
1 patchouli

Citrus and Oriental
2 geranium
1 grapefruit
1 patchouli

Desert Ridge
3 grapefruit
4 lime
2 patchouli

Awaken
4 grapefruit
2 patchouli
2 rosemary

Heaven Scent
2 grapefruit
3 patchouli
1 ylang ylang

Carefree
3 eucalyptus
1 juniper berry
4 patchouli

Sprigtime and Sunshine
2 lavender
2 lemon
2 lime
2 patchouli

Afternoon Wind Down
3 lavender
3 patchouli

Citrus with a Twist
3 lemon
3 lime
2 orange
2 Patchouli

Tingle
3 lemon
2 patchouli
2 tea tree

Belong
3 lemongrass
3 patchouli

Bug Spray

I found this by looking at a lot of websites and combining the things I wanted and liked.  I mainly wanted something for mosquitoes, fleas and ticks.

In a 4oz bottle
10 cedarwood
10 Eucalyptus (mosquitoes and ticks)
20 Lavendar (mosquitoes, flies, and ticks)
15 Lemongrass (mosquitoes and ticks)
10 rosemary (mosquitoes, flies, and ticks)
I should add cedarwood also based on the bottom chart

I really liked this chart and want to save it here.  It is from https://oneessentialcommunity.com/diy-bug-spray-works-kid-safe-options/
The stars meant to call out oils that seem particularly good at repelling that bug.


This is a another good chart but I don't know why it doesn't include rosemary.  I found it at https://blog.aromatics.com/natural-bug-repellent-with-essential-oils/

Diffuser Energy/Focus

Some found on https://www.rebootedmom.com/essential-oil-diffuser-blends-for-focus-energy/

1 basil

2 grapefruit

Improve focus and boost energy-combat fatigue

2 basil

4 grapefruit

1 peppermint

2 rosemary

Get Pumped

2 basil

3 lemon

1 rosemary

Yawn Be Gone

2 basil

4 lemon

1 spearmint (or peppermint)

2 drop bergamot

2 drop cedarwood

1 drop frankincense

*1 drop orange

Improve focus and boost energy-combat fatigue

2 bergamot

2 grapefruit

2 lemongrass

Fatigue Fighter

3 bergamot

2 grapefruit

1 peppermint

Wake Up

1 bergamot

1 grapefruit

2 orange

1 rosemary

1 cedarwood

2 orange

2 spearmint

2 ylang ylang

Chipper
3 eucalyptus
2 grapefruit
2 rosemary

Recharge

2 eucalyptus

2 lemon

Energizing https://www.recipeswithessentialoils.com/energizing-diffuser-blend-recipes/
1 eucalyptus
1 lemongrass
1 rosemary

3 eucalyptus
3 rosemary

Morning Energy
1 frankincense
2 lemon
2 peppermint

2 frankincense

2 peppermint

2 orange

2 grapefruit

2 lavender

2 lemon

2 peppermint

1 rosemary

2 grapefruit
2 lavender
2 orange
2 peppermint

Mojito
2 grapefruit
2 lime
2 orange
2 spearmint

1 grapefruit

2 peppermint

2 rosemary

Fatigue Fighting https://www.lovingessentialoils.com/blogs/essential-oil-tips/fatigue-fighting-diffuser-recipes-for-energy
3 geranium
4 peppermint

1 lavender

1 lemon

2 peppermint

2 lemon
3 orange
1 peppermint

Energy Booster
2 lemon
2 peppermint
*1 orange

Improve focus and boost energy-combat fatigue

2 lemongrass

2 orange

3 peppermint

Pep-Lime Burst
3 lime
3 peppermint

Early Morning Study https://www.recipeswithessentialoils.com/8-get-go-morning-diffuser-recipes/
1 marjoram
1 peppermint
1 rosemary

Energizing
2 orange
2 peppermint
2 ylang ylang

Pack a Punch
2 orange
3 peppermint
3 rosemary

Ham from Frozen

I found this on https://www.thespruceeats.com/can-you-cook-a-frozen-ham-1388002
I am putting this info on my blog so I can find it again.

How to Cook a Frozen Ham Without Thawing It

Frozen Ham Cooking Instructions and Temps

Preheat your oven to 325 F. Place your ham in a roasting pan. Don't have a roasting pan? No problem. There are some things you can use if you don't have a roasting pan. Add an inch of water to the bottom of the pan. The rack that came with your roasting pan should hold the ham above the water, so be careful not to overfill the pan. No rack? Just add some onions and carrots to the bottom of the pan to prop your ham up. As the vegetables cook, they'll release water, and combine with the drippings off the ham, so you don't have to worry that the drippings will burn on the bottom of the pan, and create a bunch of smoke. Wrap the top of the pan tightly with aluminum foil. This will help to lock the moisture in, so your ham doesn't dry out while it thaws and cooks. It'll also keep the outside of the ham from burning.

Pop your foil-wrapped ham in the oven, and cook it until its internal temperature meets or exceeds the following:

• Cooked Ham (vacuum-packed at the plant) — 140 F
• Cooked Ham (repackaged by you or someone else) — 165 F
• Uncooked Ham (labeled fresh, cook-before-eating or uncured) — 145 F

Refer to the package that your ham came in to see which type of ham you bought, so you get the temperature right.

Frozen Ham Cooking Times

Trying to gauge how much longer it'll take to cook your frozen ham, so you know how soon you need to get it in the oven? Use this chart to look up the estimated cooking time.

Type of Ham	Weight (lbs)	Thawed: Min/lb	Frozen: Min/lb
Smoked Ham, cook-before eating
Whole, bone-in	10-14	18-20	27-30
Half, bone-in	5-7	22-25	33-38
Smoked Ham, cooked
Whole, bone-in	10-14	15-18	23-27
Half, bone-in	5-7	18-24	27-36
Vacuum-packed, boneless	6-12	10-15	15-23
Spiral cut, whole or half	7-9	10-18	15-27
Fresh, uncooked
Whole leg, bone-in	12-16	22-26	33-39
Whole leg, boneless	10-14	24-28	36-42
Half, bone-in	5-8	35-40	53-60

Note: As mentioned, these cooking times are just estimates. Check the internal temperature of your ham with a meat thermometer to determine when your ham is done. 

*All recommendations are based on current USDA guidelines.

Save the Pan Drippings

Since your frozen ham will be in the oven for a while, all those pan dripping will have probably turned into ham broth by the time your ham is done. Just de-fat the drippings, and you have the perfect base for a tasty pot of soup.

How to Cook Smaller Portions of Frozen Ham

Have frozen bacon, or a slice of frozen ham, that you'd like to serve for dinner? Just use these tips to thaw your meat quickly, or pop it straight in the oven to thaw and cook. As with larger cuts of pork, you can expect it to take 50 percent longer for your meat to reach a safe temperature. Keep a close eye on your dinner, while it cooks, so you pull it out when it's done (but not overdone).

What to Do With Your Leftover Ham

When you get finally tired of eating ham sandwiches, pop your ham back in the freezer to enjoy later. It's perfectly fine to refreeze meat. Here's the scoop on how long ham stays safe to eat in the freezer. 

Be sure to hang on to the ham bone, too. It can be used to make soup, broth, and many other tasty recipes. If you're not up for making any of those things now, you can always freeze the ham bone for later. It can go right into the stockpot without thawing it first.

Diffuser Happy

Happy and uplifting

Sunny Day
2 basil
4 lemon

Just be Happy

1 bergamot

1 frankincense

1 orange

Uplifting

2 bergamot

1 geranium

Balancing&Uplifting

1 bergamot

2 geranium

1 grapefruit

2 lavender

Happy
3 bergamot
3 grapefruit

Uplifting

1 bergamot

2 lavender

2 ylang ylang

Chipper

2 eucalyptus

2 grapefruit

2 rosemary

Uplifting

2 grapefruit

2 lemon

2 rosemary

Blissful Mood

2 lavender

3 orange

1 ylang ylang

Happy Morning

2 lemon

2 peppermint

2 rosemary

Perfect Morning

2 lemongrass

2 orange

2 peppermint