Playing House

A New Habit Worthy of Celebration!

2013-05-06T10:00:00.001-04:00

Smart School Cookies!
Go ahead, make a habit of’em!

1 ½ cups rolled oats (I use the 3-5 minute stove top kind)

½ tsp baking soda

¼ tsp salt

4 Tbsp brown sugar

3 Tbsp white sugar

1 fistful chocolate chips (or carob)

1 fistful raisins

1 Tbsp melted butter (or margarine)

1 Tbsp applesauce (I use the cinnamon kind because that’s what the kids like)

4 Tbsp Vanilla coconut milk (I use the organic sugar free kind)

Blend first 5 ingredients together in a food processor. Pour into a glass bowl and using a spatula, mix in the butter, applesauce, and milk, adding the chocolate chips and raisins last. Spoon the cookie dough onto a greased cookie sheet. Bake for 6 minutes at 375° F. Let cool five or so minutes before transferring to a serving plate or trying to bite into one. ;-P

Makes about 16 cookies (depending on how much the raw dough tempts you, of course)!

Note: cookies will look rather “raw” in the middle when you first take them out of the oven. That’s OK! They will cook a tad more while they sit, but they will still look rather light when compared to more traditional baked cookies ;-)

Background:
This post is dedicated to my Laurel’s Kitchen loving college roomie and is in honor of all our Saunders kitchen adventures together.

That being said, anyone who knows me well knows that Jazzy can NOT function without her chocolate!

I discovered my taste for cookies at Hamilton College where there were always an abundance of yummy dining hall cookies. Yes, you read that correctly, yummy! Bagels, orange juice, and cookies- the nice “Bon Appetite” folks at Hamilton College always got those staples right! It was also during my time at Hamilton, that I first began to brave the kitchen on my own ;-). Laurel’s Kitchen was one of my first cookbooks, and the recipe for “Oatmeal School Cookies” became a fast favorite when we started adding chocolate chips (and often raisins to be healthier, naturally) to the mix! These very cookies are still a favorite in my kitchen, however, in recent years; they have made seldom appearances since they are just so full of sugar. And, butter…

So, it’s about time I discover a healthy alternative, right? Happily, I think I have. After a few weeks of research, recipe experimentation, and taste testing with my family, I’ve found a cookie that satisfies my chocolate cravings, desires to bite into something gooey, and my “healthy” conscience. These cookies still have some sugar and butter in them, but Oh So much less- and BONUS- they are gluten and dairy free! This is grand since we have friends and family members with differing levels of gluten intolerance and various other food allergies to things like nuts, eggs, dairy... so, I’m glad I now have a healthful and yummy snack to offer to just about anyone!

One more bonus- I get to indulge in worry-free raw cookie dough eating!

“When we make cookies, it is almost always these. They are Cookies: utterly satisfying. One would wish they could be maybe a little lower in fat and sugar, but there, that’s Cookies for you- don’t make a habit of’em.”

Robertson, Laurel, Carol Flinders, and Brian Ruppenthal. "Oatmeal School Cookies." The New Laurel's Kitchen. Berkeley: Ten Speed, 1976. 320. Print.

Well, Ms. Laurel and friends, your (our) wish has come true, and now we can make a habit of’em!

Allergy notes: If you will be serving these cookies to those with gluten allergies, make sure the oats you use are clearly marked gluten free! A Celiac friend recently taught me that most oats are milled in the same mills as wheat! Many people with dairy sensitivities can get away with semi-sweet and dark chocolates. If you will be serving to someone who can't, you can leave them out and double the raisins, or try substituting carob chips. Carob chips can usually be found in the health or natural food sections of grocery stores.

DIY Wall Art!

2013-03-12T17:39:00.003-04:00

Do It Yourself “art” for Your Walls

Stretched Canvas (you can purchase at any craft store. I got a “value pack” of 5)

Assorted flat craft bushes (see photo below, they don’t have to be fancy/expensive)

Leftover paint from rooms in your house (or any paints you love, really)

Lids from your pots and pans

Pencil

Wine and good tunes (optional)!

Start by visualizing some circles on your canvas. Consider having some of the circles go off the canvas and/or have some circles overlap. Then, using your differently shaped lids, trace some circles onto your canvas with a pencil. Feel free to erase and re-trace until you find something you like.

Starting with your lightest colors, paint your circles! Paint the background last making sure to paint the sides of the canvas as well if you plan to hang it without a frame.

Let it dry overnight. Hang your art and enjoy!

Background:

We’ve lived in our home almost a year now, and most the walls are still bare. We have, however, painted most of the first floor, so, progress! Our home features an open floor plan, the kind where you can see into multiple rooms from just about any point of view on the first floor. This made choosing wall colors a bit of a challenge, however I think my husband and I are happy with the palate of colors we have now chosen for most of the house. We started with my favorite room(s) in the house- the kitchen and solarium (morning room, really). I painted it my favorite shade of green, you know the color that I originally envisioned for the kitchen in our first house- the one that ended up looking the color of lime green sherbet- yep. Anyways, after painting the mudroom, kitchen, and solarium of our current house twice-yes twice- I finally achieved the right shade of green! And truth be told, I LOVE it every time of day- YAY! So, I digress… like I said, we have an open floor plan on the first floor and I felt I needed to tie our differently colored rooms together and have been searching for ways to do so for quite some time.

Somehow, after having fun on pinterest and completing a project to decorate a wall in the downstairs half bath, I found myself with some leftover paint that I just loved against my favorite shade of green, and an unsatisfied desire to create more…

Then it occurred to me! Why not use leftover paint from the other rooms in the house to create something for my solarium wall? I thought, what better way to tie all the rooms together?! Yes, I’m a literal kind of girl. I’m also a romantic. I LOVE to cook in my kitchen because I love to create, I love to spoil people, I love the idea of nourishing my family using my own hands (and heart), and I believe that gathering around a table to eat a home cooked, locally sourced, seasonal, and nutritious meal builds lasting familial bonds, nourishes our bodies and souls, and creates and supports community within my home and all around. I told you I was a romantic! Anyways, I sort of digressed again; I just wanted to share with you why the lids to my pots and pans were so important. I also love my pots and pans (Al Clad), by the way. Nothing like the best tools to do what you love!

DIY Foaming Hand Soap

2013-01-29T18:28:00.000-05:00

Couldn't be Easier- Foaming Hand Soap

2-4 teaspoons Liquid Castile Soap

Essential Oils (Optional)

Empty foaming hand soap dispenser (9-10 oz)

Water

Pour 2-4 teaspoons of your favorite liquid castile soap into the foaming hand soap dispenser you’ve just finished using. I like to use Dr. Bonner’s Unscented Baby Mild liquid castile soap as it is the most versatile to have “on hand” in the house.

Add a few (about 6) drops of your favorite anti-bacterial essential oil(s). Tea tree and Lavender oils tend to be my favorites to use, however consider a citrus like grapefruit or lemon in the kitchen!

Fill the rest of the bottle dispenser up with tap water, replace the dispenser’s top, and shake about. Use as you did before! It is best to experiment with how many teaspoons of castile soap you like. My husband, for example, prefers 5 teaspoons! Apparently he likes a good looong lasting lather.

Background:

I have youngsters. They seem to LOVE using lots of soap when they wash their hands. I LOVE that I spend so little effort and money keeping their hands clean!

Additional Notes:

The most difficult part of this recipe is the foaming hand soap dispenser. If you don’t already have one, it is cheaper to purchase one that is already filled with hand soap and wait until you’ve used up what it came with than to find and purchase a fancy (empty) foaming dispenser.

In the photo above, you see I used a “Method” dispenser. My kitchen and other baths sport a “J.R. Watkins” bottle that is 9 FL. OZ. and I still use 2 teaspoons of liquid castile soap. Our “Jack and Jill” bathroom is a different story. I purchased the largest dispensers I could find/tolerate for the kids’ sinks! They have 18 FL. OZ, “Everyday Shea” bottles, and I double the liquid castile soap and essential oil amounts.

I spent less than $5 on each hand soap dispenser- the oldest, over a year old, still looks and works like new!

I find that the dispensers by sinks that get less traffic (like the guest bath) do settle a bit. So, whenever I notice it, I just shake the dispenser up a bit.

The Joy of Southern Whiskey!

2012-12-07T22:26:00.000-05:00

Pudding pre-sauce ;-)

Southern Whiskey Bread Pudding

(from “The Joy of Cooking”)

Pudding:

1 loag Italian bread, sliced

1 cup raisins

3 large eggs

4 cups whole milk

2 cups sugar

2 Tablespoons vanilla

1 teaspoon ground cinnamon

Sauce:

1 stick of butter (8Tablespoons)

¼ cup plus 2 Tablespoons whiskey

¼ teaspoon ground nutmeg

¼ teaspoon salt

To make the pudding, start by cutting sliced bread into bite-sized cubes. Arrange the bread cubes in a 13 x 9 (ish) buttered baking dish. Sprinkle raisins over the top and tuck them in between the bread cubes a bit.

In a mixing bowl, whisk the eggs until frothy. Then whisk in milk, sugar, vanilla, and cinnamon. Pour the mixture over the bread. Using a spatula, press down on mixture to properly moisten the bread and let sit for an hour, pressing down on the bread now and then.

Bake at 375° F for about an hour, or until the top is puffed and browned.

While the pudding is baking prepare the sauce! Melt butter in a heavy bottomed medium saucepan over low heat. Using a wooden spoon, stir in sugar, whiskey, nutmeg, and salt. Cook over low heat stirring until sugar is dissolved and all is fully blended. Leave on low heat while you whisk up an egg. Remove saucepan from heat and vigorously whisk in the egg. Set the saucepan back on the heat and raise the temperature just a tad. Stir gently with the wire whisk until sauce is thickened. If pudding is not yet ready, turn off heat and leave on stove, stirring every now and then until pudding is ready.

When pudding is out of the oven, re-heat the sauce on low heat and stir about until sauce is well mixed. Then pour the sauce over the pudding. Southern Whiskey Pudding is now ready to serve! Pudding can be reheated in a 300° F oven for 15 minutes if needed.

Background:

My newest brother-in-law likes his bourbon/whiskey. In an effort to make him feel more welcome his first Thanksgiving with us, I decided to make this pudding that I found in my trusty “Joy of Cooking” cook book. To my delight, it was a hit! I’ve made it every year since, and friends and family keep asking me to share the recipe. So, here we are!

Sauced pudding as part of our Thanksgiving Day Spread!

Cinderella Pumpkins: They can do more than decorate your front stoop!

2012-11-14T11:30:00.000-05:00

Cinderella Stew

(recipe created with input from a few cookbooks including: “Pumpkin” by DeeDee Stovel, “Moroccan Modern” by Hassan M’Souli, “Mastering the Art of French Cooking” by Julia Child and friends, and a bit of my own brain juice)

1 cup of decent Bordeaux wine (quality does matter here)

2 Tablespoons of butter, divided

1 Tablespoon of olive oil for Dutch oven

Olive oil, enough to coat your hands and rub down a pumpkin

1.5 lb of Sirloin Tip Roast, cut into bite size pieces (pat dry with paper towel)

1 teaspoon salt (or so, I use about 2 pinches)

Freshly ground black pepper to taste

1 lb pearl onions, peeled (frozen works great, just thaw first)

8 oz (or so) baby Portobello mushrooms, cleaned, dried, and stems trimmed

½ cup of tomato sauce (plain, no added seasonings or anything)

2 Tablespoons red wine vinegar

1 Tablespoon brown sugar

3 cloves garlic, minced

1 bay leaf

1 cinnamon stick

6 whole cloves

¼ cup currants

½ teaspoon ground cumin (feel free to use more if you love cumin like I do!)

2 cups (about 1lb) butternut squash, peeled and cubed into bite sized pieces

1 Cinderella pumpkin

Rice

Pour a glass of Bordeaux to sip on while you cook. Heat 1 Tablespoon of butter in a large sauté pan. Add pearl onions and cook on medium high heat until they just begin to soften. Add mushrooms, raise heat and stir constantly while sautéing for just 3 minutes more. Turn heat off and set aside.

Heat the remaining Tablespoon of butter and 1 Tablespoon of oil in a large Dutch oven (cast iron is best) over medium heat. Add meat, salt, and pepper. Stir to coat the meat, DO NOT BROWN the meat! Spread pearl onions and mushrooms on top of the meat, reduce heat a tad to avoid burning and cover the Dutch oven.

In a glass bowl, whisk together: wine, tomato sauce, minced garlic, vinegar, and brown sugar. When thoroughly mixed, pour over meat and onions. Scatter bay leaf, cinnamon, cloves, currants, and cumin. Mix it all up with a wooden spoon incorporating any scrapings there may be on the bottom of the pan. Bring stew to a boil, mix once more, reduce heat, and simmer coverd for 2 hours.

After the stew has been simmering for about 1 ½ hours, heat the oven to 350°F and place the rack on lowest setting. Cut off the top of the pumpkin and scrape out the seeds and goopy, stringy insides. REALLY make sure you get all the goopy strings out, they don’t feel or taste good! Rinse inside and out, and pat outside dry with a dish towel. Place pumpkin open end down on a cookie sheet or low rimmed oven safe dish filled with a half inch or so of water. Rub the outside of the pumpkin down with olive oil to coat evenly.

Check your stew for flavor by tasting a spoon with a bit of the broth. Adjust seasonings as necessary (I often add a few more drizzles of wine at this point and refill my glass). Add butternut squash and mix well.

When the oven reaches temperature and you’ve added the butternut squash to the stew, place the Cinderella pumpkin on its cookie sheet with water in the oven and bake for 45 minutes, or longer if needed- until inside of pumpkin flesh pierces easily with a fork, but outside shell does not collapse.

Turn pumpkin shell open side up on cookie sheet (water should have evaporated, if not, get rid of it) and set aside.

Check your stew’s broth for flavor and pierce a piece of butternut squash. Adjust seasonings as necessary. If squash pierces easily with a fork, you are ready to transfer the stew to the inside of your pumpkin! Cover your pumpkin with the lid from your Dutch oven or the uncooked "lid" you cut off the pumpkin, and place inside the oven again at the lowest setting possible or “warm” setting.

Cook 1-2 cups of rice (the kind that takes at least 20 minutes to cook) the way you normally would, except use beef broth for water or add beef bouillon to your water when it boils.

When your rice is ready, your stew should be as well!

To serve: Spoon some rice on a dish. Spoon a scraping of pumpkin on top of your rice. Spoon some hot stew on top of the rice and pumpkin. Enjoy with a glass of left over Bordeaux or pumpkin beer!

Background:

Pumpkins are healthy! Pumpkins adorn my front stoop every Fall, and I hate to let them sit there so long that they waste away- and we never carve every pumpkin I have on the front steps for Halloween…

So, I have really enjoyed finding ways to incorporate my pumpkin fall décor into our diets. I find, the larger the pumpkin, the more watery the flavor and more coarse the texture- meaning, that the oven seems to be the best way to cook them! What I don’t peel and dice for roasting in the oven, I tend to use as a serving dish for the stew in this recipe, or my pumpkin chili!

Additional Notes:

The Meat: You can certainly use any old stewing beef for this dish. HOWEVER, I have found that the Sirloin Tip Roast makes for a leaner and more tender stew! For me, lean and tender is KEY and since red meat makes it to our dinner plates so infrequently, I might as well get it right and tasty.

Mushrooms: If you think they are missing from the photos, you are right! Turns out the baby bellas I thought were in my fridge- weren't. No worries, Vidal probably liked the dish better as he isn't a big mushroom fan.

TIME: I know this dish is time consuming. I love my kitchen, and therefore enjoy spending the time in it that it takes to make this dish (admittedly tinkering on the computer and reading during the down times). However, I know not everyone loves their kitchen- SO, to cut some kitchen time out of this recipe, consider using your crock-pot! You can sauté the onions and mushrooms, then put everything into your crock-pot, and go about your day returning to your kitchen in time to prepare the pumpkin in the oven and cook the rice! You can even prep a day or more before by peeling and choping your butternut squash as well as cutting and cleaning out your pumpkin ahead of time and storing in your fridge (if you have room).

Personally, after finally getting my Julia Child Boeuf Bourguignon to taste right, and being enlightened by its AMAZING flavors, I have found it difficult to go back to using a crock-pot as it simply cannot compare to a cast iron Dutch oven! So, I encourage you to make this dish on a day that you find yourself at home. For me, that was yesterday as it was rainy, cold, and my errands could wait!

Nothing like a Clean Toilet Bowl…

2012-10-31T14:18:00.003-04:00

Simple Toilet Bowl Cleaner

Baking Soda

Distilled White Vinegar

Sprinkle baking soda around the inside of your toilet bowl being sure to get the “dry” parts and to sprinkle some in the standing water. Pour some (about ¼ cup) vinegar into your toilet bowl. Watch the fun fizzing action, and then use your toilet brush to scrub around the inside of your toilet!

Background:

I like a clean toilet. In fact, I clean my master bath toilet almost daily- yep. I’m not quite so diligent with the other toilets in the house, but I do get to them at least once a week. Having said that, you can imagine that we used to go through A LOT of that Lysol toilet bowl cleaner gel stuff…

I like that this recipe keeps my toilet just as clean, and is non-toxic! I do not have to worry about children getting in the way of my cleaning (yes, once as a toddler, Joaquin stuck his hand in just as I was pouring cleaner into the bowl…). In fact, it won’t be long before I feel they are old enough to clean their own toilet bowl!

Additional Notes:

The first time I used this recipe, I actually measured out ¼ cup of vinegar just to get a feel for the amount. Now I just pour in what “feels like” a ¼ cup and my toilets are still clean!

I went to the dollar store and bought the little green basket and sugar shaker you see in the photo above. I got the little bottle of vinegar from a grocery store. These three items are found in each bathroom save the half bath downstairs because that one is right next to the pantry where baking soda and vinegar are always handy. I find that having the materials you need to clean the toilet so handy helps me get the job done more often and faster!

When I don’t have my multi-purpose spray bottle handy, I often wet a bit of toilet paper with some vinegar and wipe down the toilet seat, just to finish up the job!

I buy vinegar and baking soda in bulk to save even more money and because I use so much of it to clean the rest of the house.

To learn more on the effectiveness and antibacterial powers of vinegar and baking soda, visit some of the following links!

http://skeptics.stackexchange.com/questions/6788/is-vinegar-baking-soda-an-effective-agent-for-disinfecting-bacteria-and-mold

http://www.abc.net.au/health/talkinghealth/factbuster/stories/2012/02/02/3407024.htm#.UJFoNm_4IfU

http://www.ehow.com/how-does_4597302_vinegar-work-as-cleaner.html

When the Hubby is Away...

2012-10-19T10:50:00.001-04:00

Portobello Mushroom Pasta

6ish oz Portobello caps, sliced and diced (bite size)

One medium onion, sliced and diced

3-4 cloves garlic, minced

Salt

Pepper

Olive oil

Parmesan and Asiago cheeses

Pasta of choice

Boil pasta of choice to al dente, drain, and set aside.

Heat olive oil in a sauté pan or cast iron fry pan (I used a cast iron fry pan). Add a few drizzles of olive oil. After oil has heated a bit, add onion and garlic. Sprinkle salt and pepper to taste, and stir about. When onion is just beginning to turn translucent, add the Portobello mushrooms. Mix in the pan, and cook on medium flame/heat for 10 or so minutes stirring occasionally. Taste, and adjust seasonings as necessary.

To serve: serve pasta on a dish. Sprinkle with grated/shaved parmesan cheese then scoop mushroom mixture on top. Lastly, sprinkle top of plate with grated/shaved asiago cheese. Enjoy!

Background:

I love eating vegetarian and NOT having to worry about “where the meat is!” So, when I know that the main meat eater (husband) in the family will not be home for dinner, I take advantage. This particular dinner was “invented” on the fly because I had some leftover brown rice penne pasta and random Portobello mushrooms in the fridge… I knew I needed to use the mushrooms up soon and I couldn't remember why I had originally bought them, so, I “invented!”

The two big veggie lovers in my family (Joaquin and I) just gobbled this dinner up. It was just so simple, and tasty in a comfort-food kind of way! My daughter ate a bit of it and then asked for a slice of ham, ha ha! We will keep working on developing her love for veggies…

Additional Notes:

I know that eating less/no meat can be challenging. Portobello mushrooms make an excellent substitute for meats in many recipes because their texture is “meaty” and their flavor is hearty. Also, they do a great job of absorbing the flavors you add to a dish, making them extra versatile. Let us not forget that they do have protein, are low in calories, and low in fat!

Fall is a great time of year to get mushrooms such as Portobello mushrooms at a good price. I am just learning this! Mushrooms like cooler weather such as we enjoy in spring and throughout the fall. I guess that is why they are abundant at our local farmer’s market these days, and super cheap at the grocery store. The organic mushrooms used in this meal cost $1.29 (for 6 oz), no joke! Maybe that’s why they were in my fridge, for “no apparent reason…”

Portobello Mushrooms are GOOD FOR YOU! Check out the links below to learn more.

http://www.livestrong.com/article/279766-portobello-mushroom-nutritional-value/

http://www.rd.com/health/healthy-eating/healthy-eating-the-nutrition-magic-of-mushrooms/

http://www.cnn.com/2007/HEALTH/diet.fitness/11/06/cl.healthful.foods/

Fall is for APPLES!

2012-10-02T19:31:00.002-04:00

Apple Crumb Pie

9-inch pastry shell, unbaked, chilled

1 cup sifted flour

½ cup brown sugar, firmly packed

1/8 teaspoon of salt

½ cup soft butter

6 cups peeled, sliced and diced apples (I like Jonagold)

1 cup granulated sugar

1 teaspoon ground cinnamon

Juice of a small lemon

Preheat oven to 375 degrees.

In a large glass bowl, mix sliced and diced apples, sugar, juice of a lemon, and cinnamon gently so that apple pieces are fully coated. Pile the apple mixture into your chilled pie crust.

To your food processor: add flour, brown sugar, salt, and butter. Blend until crumbly and well mixed. Sprinkle crumb topping over your apples being sure to cover them all with an even layer.

Place pie dish on a cookie sheet and bake in oven for 50 minutes.

ENJOY!

Background:

Did you know that Fall is my FAVORITE season of the year? Hee hee!

So, Joaquin was off school the other day and I decided to take the kids (just me with the kids) to a mountain about an hour away to go apple picking! I was a tad nervous at the thought of A: going as the only adult, and B: Driving so far, up a STEEP mountain, spending the day traipsing about carrying heavy bags of apples, and then… returning home safely!

We made it and actually had a lot of fun, hitching on to another group’s field trip to attend “apple school” and then picking apples and enjoying a picnic together. We also made a few friends along the way, so that worked out!

Since our muscle power was limited this year, we stuck to just picking enough Jonagold apples to fill about a bag and a half- about all I could carry on my own. Our haul was plenty to feed us one yummy dinner in a skillet with apples, cabbage, and sausages as well as two apple pies and plenty of snacking on slices.

The highlight of our trip, for me at least, is that I finally made an apple pie that was not only edible, but yummy! In fact, Vidal told me that it was “very good actually” and the best he has tasted (out of my oven) yet. Success, I'd say! You see, desserts aren't exactly my strong suit. I love to eat them, I'm just not so great at making them. So, if baking and desserts intimidate you too, have no fear! If I can make it successfully, so can you!

Additional Notes:

The first time I made this pie, I used a store bought crust for the bottom. The second time, I used a “pat-in-the pan” recipe from my trusty Joy of Cooking cookbook.

I also forgot the fresh squeezed lemon juice the second time round… Both pies ended up being tasty, although I did miss the lemon juice finding the second pie to be sweeter.

Use up Every Bit of that Roasted Chicken!

2012-09-20T14:26:00.000-04:00

Sweet Potato Dumpling and Chicken Casserole

(Adapted from a Whole Foods turkey recipe)

1 small yellow onion, chopped

8 oz frozen mixed veggies (I use ½ a bag of an organic carrot, corn, pea, and green bean mix)

2 cups of chicken broth

2-3 cups shredded leftover roasted chicken

1 sweet potato (about ¾ lb), cooked and mashed

1½ cups buttermilk

1½ cups of flour (divided into 1¼ c & ¼ c)

2 tsp baking soda

Olive oil, about 1 Tablespoon

Salt and pepper to taste

Preheat oven to 400°F. While oven is preheating, heat about 1 Tablespoon of olive oil in a large skillet. Add onions, salt, and pepper. Cook on medium-high heat stirring occasionally until onions are soft (about 6-7 minutes). Add half a bag of frozen mixed veggies and cook until soft and hot throughout. Lower heat and sprinkle ¼ cup flour over your veggies stirring to coat them all well. Pour in chicken broth, raise heat and whisk. Once the mixture begins to boil, reduce heat and simmer, whisking continuously until thickened (about 3 more minutes).

Turn heat off. Add shredded roasted chicken and mix well. Transfer to a 8x11 (or so) baking dish and set aside.

In a large mixing bowl, combine 1 ¼ cups flour, baking soda, ½ teaspoon salt, and ¼ teaspoon pepper with a fork. Add mashed sweet potato and buttermilk and gently combine to make a thick batter. Pour batter over chicken and veggie mixture in baking dish and spread about evenly. Bake until top is golden brown and cooked through (test with a toothpick), about 30 minutes.

Serves 4-6.

Background:

Roasted chicken is a frequent weeknight meal at our house. Buying a locally pastured chicken whole, is just so much more affordable than buying it already cut up! When I buy a bird from a local farmer, it is always frozen solid. So, I defrost it in the sink all day, and by 4pm it is usually ready to dress. Roasted chicken with whatever roast-worthy veggies I have about makes a great one dish meal- but, even when guests come to share this meal, I always find plenty of meat left on the carcass. The frugal homemaker in me hates to see that meat go to waste, even if it is mostly the more unpopular meats like back and wing… So, I get my fingers dirty and pick the carcass clean! I can usually fill at least most of one quart sized zip-lock baggie with leftover chicken meat (not skin). I find that this is plenty for the above recipe, and I love that I can get two hearty dinners out of just one average sized roaster!

Sweet Potatoes are dominating my local farmers’ market these days, making the above dish especially seasonal and tasty this week!

Additional Notes:

Buttermilk purchased at the store usually comes in a quart. Wondering what to do with the rest? Buttermilk based muffins of course! My children eat muffins for breakfast on most school mornings because of the ease and speed of them. I use a buttermilk base and change up the mixings. More on that another day…

Don’t waste any leftover roasted veggies! I usually have a few spoonfuls of roasted veggies left over from my chicken roast dinners. I save those for weekend omelets- or egg scrambles, as more often the case. J

Use your Leftover Bruchetta!

2012-09-10T20:07:00.001-04:00

Bruchetta Turkey Burgers

About 1 cup of leftover bruchetta

1lb or so of ground turkey

1 egg, beaten

Grated parmesan cheese to taste

Beat an egg in a glass bowl. Add leftover bruchetta, juice and all. Mix well and then add ground meat and a healthy dose of parmesan. Using your hands and fingers, mix thoroughly and make your patties. Grill or broil. Serve as you would serve any other burger. Enjoy!

Background:

Tomato season takes center stage in our home each summer- we love ourselves some bruchetta! My bruchetta recipe is simple: diced roma tomatoes, well snipped up fresh basil leaves, diced onions, good quality balsamic vinegar, extra virgin olive oil, and salt and pepper to taste. Joaquin and I especially enjoy our bruchetta when we start by going out to our back yard to pick the tomatoes and basil- nothing like truly fresh bruchetta!

Anyways, we often “eat with our eyes” and end up with leftover bruchetta. Like I said, there is nothing quite like FRESH bruchetta, and day (or longer) old just doesn’t cut it for us. It is a shame to let it go to waste though, so one day I thought to make hamburgers out of the leftovers. Boy I am glad I did! These burgers are super tasty and moist. Even the most anti-turkey burger people admit these burgers are yummy J

Additional Notes:

Any ground meat is good to use in this recipe. I use chicken and turkey most often because I try to really limit our red meat intake…

Did you notice the “fries” in the picture? They are oven fries made from batatas! Maybe that can be a blog post for another day…

"Pledge" to Condition your Wood Furniture!

2012-08-29T21:31:00.000-04:00

Wood Conditioner and Cleaner

¼ cup mineral oil

¼ cup vinegar
1 cup water
18 drops of lemon essential oil for cleaning, germ-fighting prowess, and that lemony scent so many of us attribute to furniture polish!

Using a funnel, add mineral oil, vinegar and warm tap water to a 28 oz (or so) spray bottle. Add lemon essential oil, cap and shake about. Thoroughly spray a dish cloth, or old cotton rag with the just shaken mixture. Use cloth/rag to wipe wood surfaces down in the direction of the wood grain. Continue until mixture is well absorbed by the wood and wood looks clean and even a tad shinier! Be sure to shake your spray bottle about before each use, as the ingredients will separate.

Background:

Many years ago, my husband and I helped his brother and soon-to-be wife lug a couch from everyone’s favorite college dorm/first apartment furniture store: The Salvation Army. While waiting about, an old farm table and four chairs in sad condition caught my eye. The set looked hand-made and a store clerk confirmed my suspicions- Naturally, I just HAD TO HAVE the set! I’ll never forget the indulgent look my husband gave me, the quizzical look my soon-to-be sister-in-law gave me, and the “you’re just plain crazy” look my brother-in-law gave me. It’s true, the table and chairs were in need of major TLC. But our dining room was an empty room, and I knew we would not be able to afford a dinning room set any time soon. I also knew that while the color of the wood was totally not my style, the chunky rustic lines of the pieces were!

After a few weeks of much harder than I had anticipated work, I had the set all sanded and re-stained a darker mahogany color. My first attempt at furniture restoration was complete! Our dining room set is now one of my favorite pieces in our home. The wood is a soft pine, and already, thanks to our Labrador Gaucho, in need of re-sanding/re-finishing. Aside for the few scratch marks here and there, the set looks and works just fine. I have learned, however, that all wood furniture could use some semi-consistent conditioning to help it last and keep it looking pretty.

If you’ve read any of my other posts, you can easily guess that something as STINKY as “Pledge” is totally out of the question for me. I had been cleaning the set (and all my wood furniture) with a vinegar and water mix and dusting with a dry “Swifer” wipe, old sock, bit of scrap cloth, etc.

A few (less) years ago, Vidal came across this office furniture that a financial company about to go out of business needed to unload. Somehow, he and his brother and friends found enough muscles to lug the stuff home and the movers recently had the joy of moving it once more into my husband’s office in the new house. As part of the unpacking process, Vidal decided his office furniture needed cleaning and polishing- He came home one day with… yep. “Pledge.”

YUCK!

So between the dinning room, and Vidal’s office cleaning experience, I had enough incentive to find an alternative to “Pledge.” Happily, it was rather easy to find.

I use mineral oil to condition my bamboo veggie chopping boards in the kitchen, so as I searched for alternatives to “Pledge,” I kept this in mind. Most online recipes you find call for olive oil and lemon juice- Olive oil is expensive, and fresh lemon juice spoils! I use olive oil almost exclusively in cooking, so I am well aware of the dent it makes in our grocery budget. I wasn’t about to add to my household expenses with the use of yet more olive oil. Also, some of my online research spoke of the olive oil eventually going rancid (probably because of the lemon juice). I don’t know about you, but if I go through all the trouble of making my own cleaning supplies, I don’t really want to worry about their shelf life!

This recipe is food safe and does not spoil (that I have yet to see). So far, after a few months of use, I have been happy with the results. My wood surfaces look so much richer and nicer after application, I’d quite forgotten how pretty wood could be… I feel content that my mixture is food safe, since so many of my wood surfaces see lots of food thanks to our informal lifestyle and the children. I also really like that I don’t have to worry about spoilage. I’d hate to walk into the living room one day and sit down next to a rancid smelling side table! I do not use the conditioning spray every time I clean or dust, so it is nice not to have to worry that my mixture will spoil in the spray bottle between uses.

Additional Notes:

Everyone’s nose and body tolerance to essential oils is different. For this recipe, I used my trusty math equation to determine how much essential oil would be needed for effective germ/bacterial cleaning. If you plan to clean/fight germs with another substance (like my all purpose cleaning spray), feel free to use less or no essential lemon oil!

Can you see how the right side is extra pretty?

Summer Fun = Art and Science in the Kitchen!

2012-08-09T17:00:00.000-04:00

Grandma’s Play Dough

3 cups white flour

1 ½ cups finely ground table salt

6 teaspoons cream of tarter powder

3 Tablespoons oil

3 cups of water

Put all dry ingredients into a large saucepan and mix with a spoon. Add wet ingredients and mix again. Place saucepan over medium-high heat and stir constantly until mixture really dries out, begins to pull away from the saucepan sides, and forms a big glop in the middle. Be careful not to burn!

Knead dough on a cold hard surface until it reaches the soft consistency you would expect of play dough. Knead drops of food coloring into your dough to make different colored play dough. Store your dough in zip-lock baggies in the fridge for weeks and weeks of play.

Background:

So, one of my moms is a school teacher. Well, I guess now she is a superintendent of a whole school district, but she started out as a pre-school teacher when we first met and once you’re a teacher, you’re always a teacher I think!

Anyways, we’ve all heard that teachers aren’t very well paid, I’m sure. Head Start Preschool teacher pay and classroom supply budgets are probably as low as it gets, making my mom rather resourceful and creative when it came to thinking of ways to teach and entertain children, including her own at home.

One of my earliest kitchen activities was making this play dough recipe above. I remember my total amazement as I watched such few simple ingredients from the pantry turn into so many hours of fun for my step-siblings and I without ever having to leave the house! I pulled this trick out at one of my first play dates as a mom, and was once again amazed and how well this little recipe entertained 5 multi-aged children, and at how well all 5 children worked together to make the dough and then play with it.

This afternoon, my daughter asked if she could play with “plasticina” our Spanish word for play dough. Alas, the play dough container she found was empty. No worries I told her, we would make our own! Both kids were delighted, especially my son, who actually remembered his play date so long ago when he had helped make it before. This activity took us from the end of lunch through to nap time, and both children went down for their naps anticipating a renewal of creative play after dinner tonight (if they eat all their dinner, of course).

I hope your families will enjoy Grandma’s Play Dough recipe and activity as much as ours!

Additional Notes:

Knead color into your play dough on a color safe surface. Food coloring can stain clothing, so keep that in mind with the little ones!

Teach your children about primary colors! Make red, yellow, and blue play dough balls, then let them mix bits of each together to discover new colors. To get started, remember that: red + yellow = orange and blue + yellow = green

Summer's Truly Heavenly Sip!

2012-08-04T15:48:00.001-04:00

Jazzy’s Summer Sangria
(the red one)

2 bottles of CHEAP red wine (Merlot or Zinfandel are best)
4 small oranges (juice of two, slice the other two)
2 small lemons, sliced thinly
1 small lime, sliced thinly
1 medium red apple (I like Gala), chopped
Triple Sec (or Grand Marnier)
Brandy
Powdered sugar

Pour one bottle of wine into a large pitcher. Add juice of 2 oranges, and rest of the fruit. Add 2-4 shots of brandy, 3-6 shots of triple sec, and ½ cup of powdered sugar. Add second bottle of red wine. Stir and taste. Remembering that after the Sangria has sat for a few hours it’s flavors will intensify, think about how strong an alcohol flavor you like, and how sweet you want it. Add more triple sec, brandy, and powdered sugar accordingly. It should taste yummy for immediate enjoyment, but not so strong or sweet, that enjoyment later is made impossible by too much liquor or sugar…

No worries, practice makes perfect!

Background:
I have enjoyed Sangria in one form or another since I was a little girl. I seriously can’t remember my first glass, I was that young! I’ve been making my own sangria since I was in my early teens. Family members always liked it sweeter that I did, so I usually used a pink wine such as white zinfandel or blush. I NEVER used a soda of ANY kind. That would just be unthinkable to this Italian/Latina mutt! Now that I’m a “grown up” I am even more snooty about my sangria, ha ha! In fact, if I make it for company, I always make two. My red wine sangria and a white wine version. My white wine sangria is quite popular, I’ll share it with you some day… but the red is what I enjoy most- and I find that those who love red wine as much as I do (or more), prefer my red sangria to any other that has any kind of carbonated anything in it.
I am not sure what is truly Spanish or not, as lots of research has been totally inconclusive, but for me- I just can’t ruin my wine with orange soda, club soda, ginger ale, etc…

Additional Notes:
I use cheap red wines for my sangria. The thought of marring yummy more expensive ones with other ingredients hurts me! My current favorite cheap reds to use are "Three Wishes" Merlot that I buy at Whole Foods for less than $4, or a certified Organic cheap red called "Green Fin" from Trader Joe's that is also less than $4 a bottle.

Did you know that MOST wines are organic? YES! they trully are! Growing grapes for wine is an art form as well as a science. Wineries, viticulturists, and winemakers know that the best wines come from the best grapes. Turns out, the best grapes are grown using the most ancient of methods: "organic" ones! Surprise, that shouldn’t be!

¡FELIZ CUMPLEAÑOS JOAQUÍN!

2012-07-26T23:13:00.001-04:00

Chocolate Chip Zucchini Cake

(adapted from my Mom Sherwood's bread recipe)

3 cups flour

3 teaspoons salt

1 teaspoon baking soda

2 cups sugar

¼ teaspoon baking powder

1 tablespoon cinnamon

3 eggs

1 teaspoon vanilla

1 cup oil

2 cups grated zucchini

I 10oz bag of chocolate chips

butter to grease the cake pan(s)

Preheat oven to 325º.

Whisk dry ingredients in a large glass bowl using a wire whisk. Add wet ingredients to a mixing bowl and mix/blend on medium-high until a smooth creamy consistency is reached. Add grated zucchini and mix on medium until well incorporated. Add half of the dry mixture and mix on medium until well incorporated and then do the same with the rest of the dry ingredients. Turn mixer off after mixture has mixed for 3-5 minutes and looks creamy and thick. Remove mixing bowl and, using a spatula, add the chocolate chips and mix them into the cake batter.

Pour batter into greased cake pan(s) (I use 2 spring-form pans) and bake at 325º for 1 hour.

Orange Zest Frosting

(adapted from a book my sister-in-law gave me)

¼ cup (2 oz.) neufchatel cheese

2 ¼ cups powdered sugar

finely grated rind of one orange juice

1 Tablespoon or more of freshly squeezed orange juice

Using your mixer or hand beater, beat neufchatel cheese and orange zest until smooth and airy. Juice zested orange into a small bowl and set aside. Add ¼ cup powdered sugar and 1 tablespoon of your freshly made orange juice. Mix slowly until well incorporated and slowly add the rest of the powdered sugar, adding more juice as needed.

Background:

My son turned six this week! Growing up, we all had signature birthday cakes. Grandma Sherwood's is Wart Cake (yep the "t" is intentional), Uncle Dan's is Date Nut Chocolate Chip, I always wanted Banana Bread Cake with sliced bananas in between the layers and penutbutter frosting... you get the idea! Naturally, now that I have my own little family, I've decided we all need signature birthday cakes too! My husband's is Ice Cream Cake, Bella's is Carrot Cake, you now know mine, and you can guess Joaquin's! Since his birthday falls right as zucchinis are usually dominating our veggie garden, a birthday cake that features zucchini just seemed right! Happily, we all seem to love this cake, and it was a few years before we even told Joaquin there was zucchini in his birthday cake.

This year, I had to buy zucchini since our new house has yet to sprout a veggie garden (Hint to the husband!). Baking this cake has really made me crave zucchinis and now I totally miss getting my and my childrens' hands dirty in the veggie patch...

Additional Notes:

To make cupcakes, halve the baking time.

The frosting is so yummy, that I often find myself doubling or tippling the recipe justifying it with the “need” to use up the freshly squeezed juice!

This is also the frosting I use for my daughter's birthday cake, it is just THAT good.

Granite Loving and CLEAN!

2012-07-19T22:03:00.000-04:00

GRANITE SAFE All-Purpose Spray Cleaner

1 ¾ cup hydrogen peroxide

1 ¾ cup warm water
½ Tablespoon baking soda
42 drops of essential oil for extra cleaning and germ-fighting prowess (tea tree, lavender, sage, peppermint, etc.)

Using a funnel, add hydrogen peroxide and warm water to a 28 oz (or so) spray bottle. Add your essential oils and cap and shake about.

Background:

So, we have been living in our new house for almost three moths now! I figure it's about time that I record (and share) how I've learned to clean my granite countertops in my kitchen. In our old home, we had silestone, a quartz/plastic hard surface that is totally no maintenance. When we built our new home, we learned that silestone had risen in price, and so opted for the more frugal granite. Little did I know at the time, that granite actually requires some maintenance, and that substances like citrus juice and vinegar are actually harmful to the stone! BUMMER. Especially since I had recently become so enamored with my homemade all-purpose cleaning spray.

After some on-line research, and a few months of experimentation, I've settled on the recipe above. I have been pretty happy with this spray and happy to learn that hydrogen peroxide is more effective than vinegar at fighting bacteria found in raw meat! I use this spray to clean and spot clean just about everything on the first floor. I am not a fan of housing a large collection of different cleaners, and find that the recipe above does just fine safely cleaning my granite as well as my sinks, bathrooms, faucets, base boards, side tables, dining table and chairs, the coffee table where the kids eat and play, our leather couches, spots and messes on the wood floor… the list goes on and on!

Additional Notes:

Everyone’s nose and body tolerance to essential oils is different. For this recipe, I found my body to be happiest with the following essential oil mix:

14 drops of Tea Tree Oil

14 drops of lavender

14 drops of Peppermint Oil or sage

For my nose, the tea tree is the strongest oil and I find that sage oil tempers it a bit.

If you read my recipe for an all purpose cleaner that includes vinegar, you know that ANTS HATE PEPPERMINT OIL! So, in the spring and summer months, I make sure to use peppermint oil instead of sage oil :-)

Hydrogen peroxide does a great job on mildew in the shower- so I have been known to cart the downstairs spray bottle upstairs to pay a visit to our shower, especially where the shower door connects to the actual shower... I find that spraying on a dry surface and then letting it sit a good half hour or more before wiping off, works best.

HAPPY BIRTHDAY VIDAL!

2012-06-29T11:48:00.002-04:00

Malibu Rum Shrimp with curried peanut and rum sauce!

Marinade:

1 lb. medium shrimp, raw, peeled, and devined

1/3 cup Malibu Rum (coconut flavor)
2 generous Tablespoons light brown sugar
2 Tablespoons lime juice
2 Tablespoons soy sauce
3 large cloves of garlic, minced
2 generous inches ginger root, peeled and grated with the juice

In a non-reactive shallow dish, grate the ginger and add the minced garlic, brown sugar, soy sauce and lime juice. Using a fork, mix the ingredients until brown sugar is pretty well incorporated. Add rum and mix about again. Add raw shrimp to the dish and mix about covering all the shrimp with newly created marinade. Let sit on counter for about 20 minutes, stir the shrimp about again and let sit another ten or so minutes before covering and placing in the fridge overnight. In the morning, mix shrimp about one more time before recovering and letting it sit in the fridge until it’s time to grill them!

To grill: skewer the shrimp and grill over medium-high heat basting often with leftover marinade. If grilling is not an option, place shrimp in a single layer on a cookie sheet and broil on high in the oven flipping and basting once.

Sauce:

1 cup of smooth peanut butter

1 can of coconut cream
4 Serrano chilies, stemmed and chopped (less for lower heat)
4 Tablespoons of soy sauce
Juice of 1 lime
4-6 Tablespoons Malibu Rum (coconut flavor)
2 garlic cloves, chopped
2 teaspoons medium-hot curry powder

In a blender or food processor, combine all the ingredients and process until smooth. Let stand at room temperature for 1 hour to develop flavors. Turn processor or blender on to mix and taste. Add rum and or soy sauce to adjust flavor, mix and then serve as a dipping sauce or drizzle over skewered shrimp on a bed of rice.

Background:

HAPPY BIRTHDAY TO MY LOVE! So, yesterday (28 June) was Vidal’s birthday. I like to cook a special meal just for him on his birthday. This year, I chose to make one of his favorite meals that I usually reserve for a Lenten Friday.

Earlier this week, Joaquin and I made friends with the local ABC store clerk while there gathering Malibu Rum (and other fun liquids, why not?). Turns out, he is a recent culinary school graduate, and his enthusiasm for food was contagious. He wanted to know what I would do with the assortment of liquor in our shopping basket, which led us to talk about this recipe. Since he asked me to share it with him, I thought it would serve well as my next blog post too!

I really hope you try and enjoy this meal, as its sweet/spicy summery flavors are just so festive, they are bound to start a party in your mouth and then home no matter the day or occasion!

Additional Notes:

I serve Malibu Rum and diet Cokes in an old fashioned glass over ice before, during and after this meal.

Leftover dipping sauce is super another day with chicken tenders, veggies, etc.

In my enthusiasm over the meal, I forgot to photograph it- guess that means that I will need to make it again sooner rather than later!

Taco Night!

2012-05-18T10:16:00.001-04:00

Fresh and Easy Tacos

½ lb – ¾ lb. Ground Turkey
1 Yellow Onion, diced
1 Yellow Onion, thinly sliced
1-2 Green Peppers, ½ diced and ½ sliced
1 Summer or Zucchini Squash, sliced in strips
Frozen Sweet Corn, kernels
Oregano, chopped fresh or dried
4 (or more) Cloves Garlic, minced
Salt and pepper
Adobo, powdered (optional)
Yellow Corn Tortillas
Olive Oil
Taco Toppings (guacamole, salsa, shredded cheese, sour cream, etc.)

Chop your vegetables, keeping diced onion and diced green pepper together in one glass bowl, and the sliced veggies together in a separate bowl. Season veggies in both bowls with a healthy sprinkling of oregano, salt, pepper, and a sash of powdered adobo (optional).

Heat a good drizzle of olive oil in a skillet over medium high heat. Add diced onion and green peppers. As the onion begins to soften, add 2-3 cloves minced garlic. Lower heat to medium and stir about for a 2-3 minutes, then add ground turkey. Season with another generous sprinkle of oregano, salt, pepper, and adobo (optional) and then stir to mix well. Cook until meat is done. Add frozen corn kernels to taste and mix in until corn is warm throughout. Taste and add salt and pepper if needed.

In a separate shallow sauté pan with lid, heat a good drizzle of olive oil over medium heat and add 2-3 cloves minced garlic, and sliced veggies. Stir veggies about a bit adding more seasonings as you see fit. Lower heat to avoid burning and cover pan. Visit your veggies every few minutes to stir around and check to see if done. Veggies are done when squash and peppers begin to feel soft.

Soften and warm tortillas either on a griddle or using the same skillet you cooked your meat in. Drizzle some olive oil and heat surface before placing your tortillas. Flip your tortillas at least once, and place on a paper towel to drain excess oil when tortillas are soft and pliable.

Serve buffet style with toppings so that everyone can build their own personally perfect tacos!

Background:

Taco night is a favorite in our house. It is one of the very few ways I can get Joaquin to eat meat, Vidal always seems more enthusiastic about the meal than most I serve (probably because he gets to eat meat and decide how much!), and MariaBella just LOVES the shredded rice “cheddar” cheese I serve as a topping!

I like the versatility of the meal. It is a simple meal to make and I can usually get it on the table in less than an hour. When I have the luxury of a more leisurely pace, Joaquin makes a great sous-chef! As meat takes a back seat in our family diet, taco night is one time that each individual can decide for themselves how much meat to eat. Ground turkey breast is my preferred meat to use in this dish because the meat is just so lean, tender, and takes so well to the seasonings. Also, turkey is the most affordable organic free range meat I can usually get my hands on! On occasion, however, I will use ground buffalo or chicken instead. The veggie part of this dish is the part that changes the most due to what is in season. In the fall and winter months, I often used mixed frozen veggies. This week, green peppers were finally more affordable again, so they were a prominent part of the dish. Vegetable growing season is really starting now, so we are beginning to have more vegetable choices which will only make our spring and then summer tacos that much yummier!

Additional Notes:

Guacamole: It is Joaquin’s favorite topping, after cheese. I just love getting those fatty nutrients into his little body via guacamole! To make it “fresh” and fast, I just take the meat of a fresh avocado and mash it up with a fork. I add a few drizzles of lime juice and some salt and pepper to taste, and keep mashing about until I have a creamy spread.

Leftovers: I use leftovers to build lunch salads. I save the leftover ground meat to make a Sheppard’s' pie the following week. I'll share that easy recipe soon!

HE Laundry Heaven!

2012-05-03T11:01:00.002-04:00

Powdered Laundry Detergent

1 bar finely grated Castile soap (I use Dr. Bronner’s Baby Mild)

1 cup Borax (I use 20 Mule Team)
1 cup washing soda (I use Arm and Hammer)

Using the finest side of a cheese grater, grate your bar of soap into a large bowl. Add borax and mix well with a spoon. Add washing soda and mix again with a spoon until the three ingredients are well mixed. Transfer to a lidded 32 oz container, like a washed out yogurt tub. I use a large glass canning jar. Stick a Tablespoon inside your container to use for measuring. Use 1T per load in your HE washing machine, 1/2T for smaller loads. You can use up to 2T for a large load in a non HE washer if you like.

Background

So, the last few weeks have been CRAZY! We, at long last, have moved into a new home that we spent many, many months planning and watching as it was built. It has been quite the ride! Anyways, we chose a “HE” washer/dryer combo that will help us be thrifty on resources, and so far, I like the results (especially the “dewrinkle” cycle in the dryer).

For many months, I had been using my homemade liquid soap and it had been working just fine. All my research indicated that it would also work well in an HE washing machine. Well, last week, I got to try it out for myself. While the clothes did come clean, and thanks to the low sudsing action of castile soap, I avoided a bubbly mess, I was unhappy with the residue left behind in the little soap dispensing drawer. My recipe for liquid detergent is a tad unpredictable. Depending on the temperature of the water, the humidity in the air, and who knows how many other factors, my liquid soap ranges from very liquidy to cloudy, to down right glopy. In my HE washer, the soap dispensing drawer is left with a few glops of soap after every load. I don’t love having to clean that out so, I’m super glad I’ve also spent the last few months researching Borax in my “free” time!

Borax was the only thing keeping me from trying a powdered laundry recipe because I had read a bunch of web pages claiming that borax was toxic. Well, after much thought, research, and a few doses of common sense, I decided that I really need not worry about borax. It is a completely natural substance mined straight from the earth, just like salt. In fact, the mining of borax has NO effect on our environment, and miners have had no health issues related to their work! It is true, that it will make you ill should you ingest a large quantity (just as salt would), so you should store it out of children and pet reach.

I used the powedered recpe for a few weeks at my mother-in-law's home with her non-HE washer and found that 2T was really best for large loads. In my new HE washer, I find that 1/2T works great for small to regular loads and 1T does the job well for the large loads such as those with towels and sheets.

Like I said, we’ve just moved into our new home! So posting links to some credible sources on the safety of borax will have to wait, but I hope you don’t wait too long to try this recipe! I really LOVE it! It takes a good forty-five minutes to make, but it is so easy and mess-free to use! Also, whites come out brighter than ever J

Grating the soap...

Mixing the ingredients!

Clean just about ANYTHING!

2012-04-18T09:42:00.002-04:00

All-Purpose Spray Cleaner

¼ cup Baking Soda

2 Tablespoons Cornstarch

2 cups Warm water

½ cup Rubbing Alcohol

½ cup Vinegar

204 drops of essential oil for antibacterial prowess (tea tree, lemon, grapefruit, peppermint, etc.)

Using a funnel, add baking soda and cornstarch to a 2 liter container (washed out soda bottle works great). Next, add the warm water. Cap your container and shake about to mix and dissolve the dry ingredients. Re-open your container and using a funnel, add the rubbing alcohol and LASTLY, the vinegar. Have fun watching the mixture fizz about! When the fizzing calms down, re-cap your container and shake about again. Add your essential oils and then fill the rest of your container with water, cap and shake about again. Fill an empty spray bottle with some of the mixture and be sure to shake about before each use as the contents will settle.

Background:

So, some rooms, like the bathroom, like to get dirty and germy rather quickly. For rooms like these, I like to use a cleaner I consider “stronger” than my usual vinegar and water mix. Finding a replacement to 409, my old all purpose cleaner, ended up quite the challenge! I wanted to find a cleaner that would be mild on my nose, body and our environment. I also wanted it to be easy and quick to use, needing no rinse with water and to leave my surfaces streak and residue free. I also wanted it to kick major butt against germs- tall order, I know! If you read my post on my bathtub and shower cleaning paste, you may remember all the work that went into finding a way to effectively use essential oils to kill germs and bacteria without killing my nose, leaving me light headed, or giving me heartburn. I applied the same knowledge to this recipe to determine how many drops of essential oil are needed, keeping in mind that I would use more than one kind of oil.

Other fun things I learned via my experimentation are that alcohol and cornstarch do a great job of helping a cleaning solution evaporate streak-free! Just as with my glass cleaner, I wipe my surface down one last time with a dry bit of cloth or paper towel before the spray has fully evaporated to ensure my streak and residue-free finish. I also learned that baking powder is practically as versatile as vinegar doing a great job at getting faucets and other chrome/metallic surfaces shiny. I use this spray to clean and spot clean sinks, toilets (not the insides), faucets, shower doors including the metal boarders, base boards, side tables, dining table and chairs, the coffee table where the kids eat and play, leather couches, vinyl and tile flooring… almost any surface (not cloth or granite) in the house!

Additional Notes:

Everyone’s nose and body tolerance to essential oils is different. For this recipe, I found my body to be happiest with the following essential oil mix:

51 drops of Tea Tree Oil

51 drops of Lemon Oil

51 drops of Grapefruit Oil

51 drops of Peppermint Oil

The tea tree and peppermint are the strongest oils and I find that lemon and grapefruit oils temper them without confusing the smell. In fact, I find that the tea tree smell seems almost to disappear- great for me, since it is the one I like the least. A special thanks to a mate from high school for giving me the idea to add grapefruit! I find that this mixture leaves me with a fresh mild smelling cleaning solution that I can use all over the bathroom with the door closed, fan off and still leave without it lingering in my nose. I do, however, find that my hands feel coolness from the peppermint if I don’t use rubber gloves. Truth is, I rarely use rubber gloves and I don’t mind the lingering coolness that can last as many as 15 minutes.

Did you know that ANTS HATE PEPPERMINT OIL? Well, they do! Having two little ones leaving crumbs and sticky messes all over the house can make a it a bit more inviting to unwanted guests like ants. So, in researching non-toxic and effective ways to prevent and get rid of any ants, I learned that baking soda and peppermint oil rock! Yet another reason, I love this multi-purpose spray! Clean up the messes your sticky little children leave behind, and repel unwanted critters at the same time! My mother-in-law has a pool in her back yard. This means extra summertime fun, but it also attracts bugs… This spring, the little ants came out to play in record time, but I was able to cut their visit SHORT with this spray. I used it to clean down the baseboards, windows, and door frames on the inside, and sprayed it along the outside perimeter of the house and around doorways and first floor windows. I sprayed the outside once a day for a week, and here we are, more than a month later, and no more unwanted guests!

To read more on how/why essential oils work so well in cleaning solutions, read my post on my Tub/Shower paste cleaner!

Grilling Season!

2012-04-14T18:39:00.000-04:00

Portobello Burgers, Fast!

Portobello Mushrooms, just the caps washed

Balsamic vinegar
Olive Oil
Salt
Pepper
Basil

In a shallow non-reactive dish (like a glass casserole dish), place your cleaned Portobello caps in a single layer smooth side up trying not to let them over lap. Drizzle olive oil and balsamic vinegar over the caps and then sprinkle the spices onto the caps with a light hand. Gently rub each cap in a circular motion to mix the ingredients and better coat each cap. Flip the caps over and drizzle olive oil and balsamic vinegar making sure some oil and vinegar gets into the folds and some just goes into the dish. Sprinkle spices with a light hand all over and let sit for 10 or so minutes. To broil in oven: place caps smooth side down in the broiler for 4 minutes. Flip each cap, baste the smooth side using what is left over from your non-reactive dish, and broil another 4 minutes or until they look done and tender. To grill: baste the grill with olive oil and place smooth side up. Grill on medium heat for about five minutes each side, basting the smooth side often with what is left over in your non-reactive dish and checking for tenderness.

Background:

Spring straight through Fall is our grilling season! When Vidal is able to “man the grill” I get an extra nice treat, if not, I take the meal I’ve planned for the grill and use my broiler instead. The Grill is not my domain, and that is OK by me! Anyways, for me grill season is yummy, somehow nostalgic, and filled with comfort food flavors. It is also pretty heavy on the meats…

My challenge this year is to find ways to enjoy grilling season while maintaining our efforts to reduce the amount of meat our family ingests. I’ve found, that I feel better when I don’t eat meat, especially red meats, and since we’ve just about eliminated red meat from my family’s diet, I see a difference in how my husband acts too (it’s only when we eat out and he chooses a red meat or eats something greasy that he seems complain about his tummy hurting or seems to act sluggish or grumpy). Also, truly sustainable meats are rather pricey! In the past few years, I’ve replaced red meats with poultry or Bison in my recipes. In my Indian inspired dishes, tofu has been pretty well received and accepted.

Mushrooms, however, I know will never be accepted by the husband who only tolerates ones big enough to pick out of his dish! So, for now, these yummy Portobello mushrooms are for me to enjoy, but I hope that Joaquin and MariaBella will soon follow!

A CLEAN Tub and Shower!

2012-04-08T15:18:00.002-04:00

Tub/Shower Scrub

1 cup of baking soda

½ cup castile soap
10 drops of lemon essential oil
5 drops of tea tree essential oil
5 drops of peppermint essential oil (or lavender, grapefruit, etc.)
2 Tablespoons of distilled white vinegar

Mix baking soda, castile soap, and essential oils in an old washed out jam jar. Add vinegar and watch it fizz! After the fun fizzing settles down, mix the whole thing up more. The consistency should be that of frosting. If it’s too runny, add a bit of baking soda, if it’s too thick, add a bit more vinegar. I find tea tree oil to be an excellent antibacterial, but a strong smelling one- mixing with other antibacterial essential oils helps to balance the smell.

To use: moisten a wash cloth or sponge. Scoop out some paste and mush it about your cloth or sponge. Scrub, scrub, scrub! Rinse with water when done scrubbing. For tougher shower/tub jobs: use more paste and slather it directly to your shower or tub surface. I like to wear rubber gloves for major cleaning, so for this step, I forego the washcloth and just use my gloved hand to rub the paste about. Leave on the surface for a few minutes (longer the grimier your surface is) and then scrub about using a long handled brush. Wipe off with a wet sponge/cloth and rinse clean with more water.

Background:

“Scrubbing Bubbles,” works great! But, it stinks. It stinks for the environment and literally, its smell is so over powering that it gives me heartburn, makes my eyes water, and leaves me light headed. Many friends and family members feel similarly about “Scrubbing Bubbles”… My sister-in-law warned me many years ago that commercial household cleaners could cause cancer, and I wouldn’t be one bit surprised if this one topped the list!

“Scrubbing Bubbles” was one of the harder household cleaners for me to give up/replace. It just works so well, and takes so little effort to get the job done. Spray, leave, scrub a bit with a long handled brush, and then rinse “away.” But the truth is, I was cleaning my tubs and showers rarely at best. I felt guilty for using the harsh chemical and the heartburn and light headedness certainly didn’t help motivate me to clean the tubs and showers either. Eventually, I realized that I was being dumb, and just needed to bite the bullet, add a little more elbow grease, and clean the tubs and showers with a less toxic substance. I could even let myself out of running, thinking the “extra elbow grease” was a suitable exercise substitute…

Anyways, I figured I might as well go “all the way” and experiment with homemade cleaners until I found one that would clean, disinfect, and spare my body and our environment any negative side effects. I was surprised to find, how “easy” it was to find a decently effective recipe! The hard part, for me, was to understand the role of essential oils and how to put them to the best antibacterial use. Most recipes I found online called for more essential oil than my nose/stomach could handle. I found myself feeling just as ill from the smell of essential oils as I did from the chemically smell of “Scrubbing Bubbles”... that was NO GOOD.

After many days of research, I came to the personal conclusion, that baking soda and vinegar alone was more than enough to get my tubs and showers clean. I almost stopped there, but a nagging feeling in the back of my head at the height of flu season this year, made me keep at it to find a reasonable way to boost my cleaners’ disinfecting and antibacterial power. Turns out, there is a lot of conclusive evidence that certain essential oils are antibacterial/viral powerhouses but not a lot of conclusive evidence to show how much essential oil you actually need to get the job done. Grrrr… One reference I found claimed that once you get to less than 4% essential oil (tea tree was the example), you no longer have enough power to kill bacteria. Two other sources claimed that at lower than .25% concentration, you may not have enough power to kill bacteria… Worse, you can actually help bacteria grow resistant to the essential oil if you don’t use enough- UGH!

So, I’ve recently come to another personal conclusion: add just enough essential oil to reach just over .25% of the total volume. Also, mix my essential oils to strike an olfactory balance that leaves me with a tolerable smell while in a small bathroom cleaning with the door shut. Most of the resources I’ve read written by “experts” in essential oils, homeopaths, and even a dialogue with an herbologist friend seemed to feel that letting your nose be your guide was sufficient. You should be able to smell the essential oil, but not so strongly that if you leave the room, you still smell it or feel it lingers in your nose. I’m happy with this. My research has taught me that well over 90% of germs are gone with just a good scrub/wipe down with vinegar and water, so anything else added to boost germ fighting power is bonus. Plus, Vidal helped out with the whole math part about the .25% and I was able to figure out how to apply this new “rule” to all my cleaning recipes as well- PHEW!

Additional notes:

Math hurts, and often leaves me in tears (seriously). Also, every time I ask Vidal for math help, I end up with hours of math tutoring… So you can rest assured that I must REALLY want to get the whole antibacterial fighting power via essential oils right to do a bunch of math and enlist my husband’s help with it. If you want to read how I got around to this math, you will have to convince my husband to tell you.

My “herbologist friend” happens to be the awesome Papa of one of my college roomies J He also happens to be a super cool artist who’s ever evolving work celebrates the Earth by using only sustainable methods and materials! Check him out at: http://www.gregpatchart.com, http://www.gregpatch.blogspot.com, and http://www.greenartstudio.com

To read more about the effectiveness of tea tree oil as a germ fighting heavyweight, and other essential oils, visit:

http://cmr.asm.org/content/19/1/50.full

http://www.anandaapothecary.com/

http://www.powerhousemuseum.com/australia_innovates/research.php (scroll down a bit)

http://www.sciencedaily.com/releases/2010/03/100330210942.htm

Spring Oven Cleaning!

2012-03-30T10:10:00.001-04:00

Heavy Duty Oven Scrub

¾ cup Baking Soda

¼ cup Salt
¼ cup Water
15 drops Essential Lemon Oil (helps cut grease and naturally disinfects)

Mix in a small bowl to make a thick paste. Moisten oven walls with a damp sponge or cloth then apply the paste. I use my gloved hand to scoop out paste and cover the oven walls using a soft circular motion. Let paste sit for at least two hours, but overnight for best results. Remove paste using a spatula and wipe clean with a moist sponge or cloth. Rub any “tough spots” gently with steel wool. Using clean water and a clean sponge or cloth, rinse and wipe the oven down a few more times to avoid a white film on your oven walls after it dries. I use a spray bottle filled just with water for this purpose.

Background:

For many, Spring means it is time to CLEAN! Not sure why, but kitchen ovens tend to be one of those things that I just don’t clean that often, so I thought that “Spring Cleaning” time would be a good time to share how I’ve happily replaced “Easy Off” spray oven cleaner!

“Easy Off” is a cleaner that not even my husband can stand. In fact, the last time he walked into his mother’s house on a day she was using it; we all had to walk right back out! The stuff is… strong, and not in a good way. Honestly, the chemicals in “Easy Off” really don’t make cleaning the oven an easy or fast chore so I was optimistic that I could find a good replacement that would make cleaning the oven easier on my nose, if nothing else. The recipe above is enough for one good Spring oven cleaning. It doesn’t make the job any faster or easier than “Easy Off” does, but it honestly doesn’t make it any harder either. Plus, the light lemony smell is pleasant, and after cleaning the oven with it, I find myself feeling a happy sense of accomplishment, not a dizzy sense of ICK!

Additional Notes:

For in between major oven cleanings and to generally clean all kitchen surfaces, I use my 50/50 vinegar and water spray with tea tree oil. It works very well, and my Grandmother swears it takes care of grease like no other spray cleaner she has ever used. My Grandmother cleaned office buildings in Manhattan for a living when she first came to this country, so I don’t care what science says about vinegar not cutting grease, if my Grandma says it does, it does! Also, I figure it could be the tea tree essential oil I add?

Why 15 drops of essential lemon oil? Good question! I’ve got the answer to why I put an exact number of essential oil drops in my cleaning recipes, and I’ll explain it soon in a post, I promise. Hint: it has to do with fighting germs.

HAPPY FIRST DAY OF SPRING!!!

2012-03-20T09:08:00.002-04:00

Asparagus and Salmon Pasta Recipe

½ lb. cooked Salmon or Tuna (broiled, grilled, roasted, etc.)

About 2 Tablespoons olive oil
1 yellow onion, sliced (or diced)
1 bunch thin asparagus spears, cut into ¼ inch pieces
5 eggs beaten (can substitute as many as 3 of the eggs for a liquid egg substitute)
2 Tablespoons milk
¼ cup of parmesan/asiago grated cheese
Salt and pepper
1 lb small spiral type pasta

Flake the cooked fish with a fork and set aside. Fill a pot with water and bring to a boil for cooking the pasta. While the pasta cooks, heat olive oil in a sauté pan over medium heat. Add the onions, and when they begin to soften, add the asparagus. Salt and pepper the mixture and sauté for 5 or so minutes until the asparagus are just tender, and then set aside off the heat.

In a large mixing bowl, whisk eggs, milk and cheese together and set next to the sink. When pasta is “al dente,” toss in a colander and shake to drain excess water. NO COLD WATER NEEDED! When you’ve drained the excess water, toss the pasta into the mixing bowl and stir constantly and softly for about a minute, coating all the pasta with the sauce. You should notice the sauce thickening a bit. Add the asparagus and onions, and then gently fold in the fish flakes last. Taste, and adjust seasonings with salt, pepper, and even more cheese as you see fit.

Background:

I mentioned in an earlier post that I’d be talking more about asparagus! Asparagus is one of the first vegetables of spring. To me, it is a VERY welcome sign of spring and with it, more diversity of ingredients to cook with. To my husband and children, not so much… Last year, I tried steaming asparagus, broiling them with their favorite flavors, even smothering them in hollandaise sauce; all to no avail. I just couldn’t get Vidal to eat them, I don’t think MariaBella even tried them, and Joaquin dutifully swallowed just as many pieces as we made him swallow before having mercy on him. Such a sad foodie Mamá! Here I was hoping to start my own asparagus patch in my back yard vegetable garden, moving one step closer to a more sustainable and seasonable kitchen and I couldn’t get my family to enjoy one of the first tender and delicious heralds of spring!

Well, throughout this past year, I’ve learned a few things as I’ve worked super hard at getting more vegetables and less meat into my husband’s body. The most important thing that I learned, besides serving only the freshest possible ingredients, is to cut them up small! I have yet to find a vegetable that goes straight from my back yard and onto the dinner plate, that Vidal won’t eat and dare I say it? Even enjoy! Turns out, vegetables picked at their peak and served super fresh, are the tastiest, and the difference in flavor is so great, that those like my husband, find they may actually like veggies after all.

Anyways, getting back to asparagus… It surprises me how many people I meet that say they don’t like them. It also kind of bums me out… Asparagus is not only a sign of warmer weather and a fun new season; it is so good for our bodies boasting loads of vitamins and even folic acid! So, when I saw the first bunches of asparagus offered at the market the other day, I just HAD to try them again with the family. I’d learned about cutting things up small, after all, hadn’t I?

My other challenge this time of year is Lenten Fridays. In our house, it means we feature seafood or fish for dinner. It’s amazing how hard it is for me to do something when I “have to do it” and how easy it seams the rest of the year! We eat fish every week, at least once, but for some reason, Lent makes it hard on us… I feel my taste buds getting bored, and Vidal pouts every Friday when he asks what the dinner plan is. So as I roamed about the market with my asparagus already in my basket, I also roamed the internet thanks to my handy phone. I found a variation on this recipe, and thought it was a true sign from above! I’d found a new way to serve fish, and a chance to overcome my family’s “dislike” of asparagus. Happy Jazzy!

Vidal, Joaquin, and even MariaBella ate the salmon and asparagus pasta I made! Vidal even commented that the meal was “pretty good!” The best part for me was that when I told them what they were eating, Joaquin could have cared less as he kept chomping, and Vidal was only mildly surprised. Sigh…

Additional Notes:

I broiled my salmon in the oven after rubbing it down with lemon zest, salt, and pepper.

Salmon can be a strong tasting fish, so for those who are unsure of fish, a lighter yet still firm (and easy to flake) fish to try is Tuna. For me, Tuna is so different in flavor that it is an entirely different dinner, and that helps avoid taste bud boredom!

To read more about how great Asparagus is, visit:

http://asparagusnutrition.net/

http://www.asparagus.org/maab/nutrition.html

Sopa Verde!

2012-03-15T15:21:00.003-04:00

Pumpkin and Kale Soup

“Sopa Verde” adapted from my Pumpkin cook book by DeeDee Stovel

2 slices of bacon (optional)

1 T. Olive Oil
1 Onion, chopped
3 Cloves of garlic minced
4 Cups of chicken or vegetable broth
4 medium-small potatoes, peeled and diced
½ lb. Kale, stems removed and chopped
Salt
1 ½ cups of cooked pumpkin, pureed
¼ t. ground nutmeg
White pepper
¾ c. half and half (optional)

Begin with the bacon if you choose to use it (it creates a totally different and totally yummy soup!). Place the strips of bacon into a heated Dutch oven (cast iron Le Cruset style if you have it) and brown it over medium heat until it gets crispy. Remove the bacon, and set it aside to cool for later. Keep the bacon fat in the Dutch oven and add olive oil until you get to about a total of 1.5 Tablespoons. Use a wooden spoon to scrape the bacon-goodness off the bottom of the Dutch oven and to mix the 2 oils well. Add onion and cook about 5 minutes until onion is soft and has begun to caramelize. Add garlic and cook about a minute more.

Pour 2 cups of broth into the pan and stir everything about scraping the bottom with your wooden spoon to incorporate any brown bits. Add potatoes, kale, and about a ½ teaspoon of salt. Bring to a boil then reduce heat to a simmer and cover the Dutch oven. Simmer for 20-25 minutes until potatoes are easily poked with a fork and kale is wilted. About half way thru is a good time to check the potatoes and stir everything up a bit, especially the kale.

When potatoes are easily pierced with a fork, transfer it all to a blender and puree! I puree about 1/3, add another 1/3 puree again, and then finish it all up. Return the soup to the Dutch oven once it is all pureed and green looking. Expect flecks of darker green as you can only get the kale but so small.

Stir in the remaining broth, pumpkin, and nutmeg. Add salt and white pepper to taste and even add more nutmeg if you think it appropriate! At this point, your soup is ready to serve. You can either add half-and half to the whole mixture (take it off the heat first), a tad to each bowl, or none at all. If you chose to use bacon, crumble some on the top of each serving. We love to eat this soup with thick slices of crusty bread.

Background:

In a previous post, I mentioned this soup, and lo and behold, its recipe was requested! I was thrilled to hear the request and have others join me on my journey. So here, at the tail end of winter, it is! This soup is super creamy and delish when the pumpkin is substituted for butternut squash; in fact, I don’t think I miss the bacon when I use butternut squash. I find that when I don’t use the half and half, I taste the broth more… Dairy and I aren’t the best of friends, so I tend to add half and half to individual servings, especially for the kids who could use the extra calories J.

MariaBella and Joaquin just love to dunk chunks of crusty Tuscan bread into this “sopa verde,” as they call it. I love that my husband actually eats soup, let alone something green (I told them it had bacon the first time I served it to get him to eat it)!

Additional Notes:

Like most (if not all) my pumpkin recipes, this soup is super tasty when other hard winter squashes are substituted for the pumpkin. I do, however find, that acorn squash lends a watery taste to the soup and bacon is a must to enhance the flavor; and buttercup squash makes for a sweeter soup…

To read more on how awesome squashes like pumpkin are for our bodies, visit:

http://www.nutrition-and-you.com/pumpkin.html

http://urbanext.illinois.edu/pumpkins/nutrition.cfm

Crystal Clear Glass Cleaner!

2012-03-09T23:04:00.002-05:00

Dirty, Dirty

Crystal clear glass cleaner

1/4 cup rubbing alcohol
1/4 cup distilled white vinegar
1 Tablespoon cornstarch
2 cups warm water
Clear Spray bottle

Using a funnel (you can cut up the bottom of a plastic cap bottle if you don't have a regular funnel), start by adding cornstarch (It is important to add this first because it is the only dry ingredient). Next, add warm water to a spray bottle and all of the other ingredients. Make sure you use warm water as the heat will help dissolve the cornstarch. Cap your spray bottle. Place a finger over the nozzle opening and shake your bottle up a good bit to mix. You know you are done when your mixture is cloudy white and there is no cornstarch left on the bottom of the bottle. This is why using a clear spray bottle is most helpful :-) use as you would Windex or any other glass spray cleaner. Be sure to add one extra round of wiping down the glass surface with a new dry paper towel or lint-free cloth. This part is what will really make all the difference!

Background:

Windex stinks. Period. My grandmother loves smelling the stuff but it makes me down right nauseous and always has. I've also always been frustrated by the streaks it promises not to leave behind but always does. I've heard the newspaper trick a bunch of times, but I don't subscribe to any and never have any handy when I'm actually cleaning any glass...

I figure, if the smell of a cleaner makes you feel ill, it probably isn't the best for your body. Also, I've learned how Windex is harmful to self and earth. I've tried Method's glass cleaner, and while the peppermint smell is kind of nice, it streaks worse than Windex and doesn't do a good job getting dried up toothpaste off the bathroom mirror. Our bathroom mirrors are almost always covered with toothpaste splatter thanks to the rugrats. Also, with the price of a gallon of milk up to $6 and gas up to almost $4, I found myself motivated to find more household cleaning substitutes that would be non toxic, easy to make, and budget friendly. The recipe above is a combination of several "do it yourself" recipes I found online, and one I read during a visit to Barnes and Noble. :-)

Oh my GOODNESS! This stuff works! I've never been so excited about a cleaner! I've also never seen a bathroom mirror look so crystal clear and new! I was skeptical at first when the first swipes of the paper towel left behind milky and then beady tracks, but as it started to dry and I wiped the surface down one more time with a new dry paper towel, my mirror transformed into crystal clear sparkly-ness! I was so surprised that my exclamations had my grandmother rushing in to see what the big fuss was. Then HER exclamation put mine to shame! Grandma loves seeing clean, and this had her super smiling! Yay, a total win for our home, our bodies, our earth, and our pocketbook!

CLEAN!

Additional Notes:

$0.30 is the approximate cost of my bottle (about 24 oz) of glass cleaner
$5.00 is the approximate cost of Windex (32 oz)
$4.00 is the approximate cost of Method glass cleaner (28 oz)
$4.00 is the approximate cost of Seventh Generation glass cleaner (32 oz)
… you get the idea!

To read more on why Windex isn’t so cool, visit some of these links:

http://organicajane.blogspot.com/2008/05/spring-cleaning-behind-label.html

http://www.ewg.org/news/safe-house

http://www.npr.org/blogs/health/2010/08/02/128925841/study-reinforces-need-to-prevent-injuries-in-kids-from-cabinet-poisons