KITCHEN: Green Garlic (eighth in a series)

Scrambled Eggs with green garlic and a bit of hot sauce!

 I'm not sure when I first heard the term "green garlic", but I know it was from my father, who had learned that it was a very popular thing in England.  I can't figure out why few people, even those who grow their own garlic don't take advantage of this.  It takes no special gardening technique and you can pick the garlic bulbs up at most grocery stores, so you don't even need to go to a nursery.  The taste is a mild garlic flavor which is often used in scrambled eggs and salads.  Snipped into small pieces, you can add it to mashed potatoes.

Easy to grow on your front porch...

 We tried growing some of the regular garlic from bulbs in the grocery store.  While they do eventually grow, we found out that organically grown garlic is NOT treated with an anti-growth product that other garlic often is.  For that reason, I recommend (if you choose  "grocery store" garlic), that you use "organic" for greater success.  To plant: Separate the garlic into cloves (do not remove the skin) root side down--tip up--bury in the soil about a 1/2 - 1 inch covering the tip at least 6 inches apart.  (We've even planted less deep, since we are NOT intending to grow the garlic for the bulbs, but for the green spears.)

just chop these and use like you would green onion

Within a couple of weeks or so, you should see "life" springing forth from the cloves.  The important thing to remember when harvesting the spears is to take small to medium length spears, one or two from each planting...the larger ones are tough, and may be dried and ground for yet another flavor from your garlic garden.  Taking more than one or two of the inner spears can cause the plant to die or affect it's growth.  Like green onions, you may need to replant for green garlic more often than for bulb garlic.  Normally you would harvest "outer leaves", but I want the most tender leaves, so harvest those sparingly.
I prefer green garlic in eggs, salads, "green drinks", topping for baked potatoes, and anywhere you think you might like a more mild addition of garlic.  Because it is so mild, kids may learn to like garlic this way.
Of course, my preferred brand of eggs is Great Day Farms Omega-3 eggs.  See last weeks blog about the eggs--
Great Day Farms Omega-3 Eggs 

CRAFT: Recycle Magnets!

Recycle Magnets from junk mail or your shower curtain!!

 How many of us have photos and business cards, and kids drawings, etc. on our fridges?  

In less than 5 minutes, you and your kids can craft some interesting magnets with stuff you are probably throwing away without thinking!

I use magnets from the bottom of shower curtain liners...and I have a cat who likes to shred the liner on occasion.  Instead of throwing away the magnets, I punch them out and save them for craft use.  While I already have plenty of buttons around the house, I happened across these "star" shaped buttons that I really liked at one of my oft-shopped thrift stores for only 75 cents!  

 While I did have to clip the shank off, that was easily done with a razor knife...would have been even easier with a flat clipper. (Save that for an adult...duh!)

 I used the white school glue just because it would be "kid friendly", but a glue gun or any other glue would have worked just as well.

 Left to dry...ready to go in about 5 minutes.

While you're at it...look around the house and you may find a few more sources for "free" magnets to craft with.  I pull off the flat magnets on the backs of the shopping lists, and from advertising magnets on telephone yellow pages...I pull them off and recycle the phone books.  
I keep them in my recycled craft supplies and have them to use when the mood strikes.  By the way...thrift stores are great places to look for things to stock your home craft center.   I find high quality needles (some from England) for pennies, lots of unopened needlecrafts, yarns, threads, ribbons, scissors, papers, fabrics, patterns...it's a section of the thrift store I make a habit of checking out!  If you think you might like to try a new craft...look at several thrift stores to see what's available...you may be able to try something new, for a lot less!
 

KITCHEN: Great Day Farms Omega-3 Eggs (7th in a series)

Great Day Farms Omega-3 Eggs with Lutein

Great Day Farms Omega-3 Eggs... 

• 350 mg Omega-3
• 300 mcg Lutein
• 6 g protein

Yes, eggs are notorious for having "cholesterol", but eggs are also notorious for being a healthy choice--and in my book--the yolk is the best part of the deal!   The yolk has lecithin (a phospholipid) in it that seems to hinder the absorption of the cholesterol inherent in the eggs.  Omega-3 oils are usually found in fish, but I need to limit my intake of those types of fish.  Lutein is good for your eyes.
This particular brand of eggs is one of the tastiest around, and locally I am able to purchase a DOZEN eggs for $1.77--that's less than .15 an egg!--at Walmart. Such a deal!!  
I bought another brand of eggs the other day, since I couldn't get to the store where the Good Day eggs were available.  My son insisted that I should not have purchased any eggs at all since no other eggs taste like the Good Day eggs!


Eggs are an easy solution to hunger at anytime of day.  We are well aware of 

• hard and soft boiled, 
• scrambled, 
• fried, and 
• omelets for breakfast.  

When we make a hot cereal for breakfast (other than oatmeal) we often whisk in an egg and some vanilla after it is cooked.  The egg fluffs up the cereal a bit. It's really good in purple corn meal or farina-type hot cereal. 


I also enjoy a quick "egg drop soup" for breakfast using

• chicken, beef, or vegetable broth...brought to a boil
• scallions, or carrots, etc...especially if the veggies are already cooked or dried.  (This is optional)
• Stir in a whisked egg for more of a "noodle" effect or drop in for a "bloom" effect.  Usually I opt for the whisked effect.

It is fairly quick and easy to have your breakfast in a cup.  Look for reduced fat/salt versions of your favorite broth or stock--home-made is great too, using drippings from a roasted chicken or roast beef.


Want something a little heartier??  Try Scottish Eggs

• hard boiled eggs
• finely ground sausage or other ground meat
• bread crumbs

Remove the shells from the eggs, cover them with a thin "blanket" of the sausage or ground meat.  Coat the covered eggs in bread crumbs and fry in oil, making sure the meat is fully cooked. [Not sure why they are called Scottish Eggs]


Whip the egg whites to a meringue and bake it in the form of no fat cookies...if you are a little crafty you can pipe the meringue to look like ghosts, kisses, hearts, or little sheep.
Save the yolks for some fantastic creamy rice pudding.  (Yes, raw eggs may be frozen [whole or separated] for a short period of time and used in cooking. But never freeze whole raw eggs in the shell.) If you make the meringue cookies you will have extra yolks--save them for the Creamy Rice Pudding


Back in the "good ol' days", egg whites were also used as a "glue" to put paper labels on glass bottles.


Try adding mashed avocado to mashed egg yolks instead of mayo...YUM!  I don't care for mayo or other spreads, so my deviled eggs are made with the avocado.  I will be doing a blog about avocados one of these days...please watch for it.


If you are tired and need a quick meal after dinner--eggs will not fail you there either.  You can whip up all types of omelets or frittatas.  


Scrambled eggs with country gravy in a flour tortilla, or scrambled eggs with peppers, onions, etc. and hot sauce and cheese in a flour tortilla will make a good quick to heat and eat meal.  When eggs are on sale or we have a coupon, we make a large batch and freeze them, individually wrapped in paper that can go in the microwave.  If heated from frozen state the eggs get a little hard, but still very edible.  Better if you can allow them to thaw in the fridge over night before heating in a microwave.


I like this company and I love their website--especially the EGG FUN--have a look!
Egg Fun 
They even have stuff you can do with the shells and the carton!!  Nothing goes to waste!  

KITCHEN: Farro Wheat (6th in a series)

Farro Wheat cooks very quickly!!

What I really like about cooking with this Farro is that it can take the place of rice or some types of pasta and cooks rather quickly...about 15-20 minutes.  The flavor is very mild and accepts the flavors of other foods readily.  This version is "pearled"--meaning the outer husk is already removed.  But, that would make it NOT a whole grain.  

• The fiber is still good...listed at 5 grams equal to 21%.
• Iron is 12%. 
• Protein is 7 grams.  

We have used it alone, like rice, and in soups.  It makes a nice hot breakfast cereal--a change from oatmeal.

• liquid (at least) 3 cups (water, broth, or stock)
• farro (rinsed in cool water) 1 cup
• bring to a low boil, about 15-20 minutes 
• use in soups, salads, casseroles, breakfast
• by itself, or mixed with rice or pasta
• try it with crimini mushrooms and your favorite cheese

It is a nice addition to our expanding list of healthier foods.  It passed the "I don't like anything that tastes like health food" test.  A real plus is that it is ORGANIC as well.


Earthly Delights Organic Italian Pearled Farro

KITCHEN: Tuna on Whole Wheat...my way! (5th in series)

Tuna mix on toasted whole wheat*

A different version of a tuna sandwich...

 Sometimes it only takes a very few ingredients to make something really tasty...as in this case.  Canned tuna...your choice and style...I use water packed, not oil.

Add some of these flakes to chicken or beef broth

This is my particularly favorite brand of nutritional yeast flakes--I use them in many recipes--the flavor is somewhat nutty.  A glance at the nutritional breakdown reveals it's "primary grown" (on molasses) yeast.  This is not a by-product of brewing as is "brewers yeast", which can have a bitter aftertaste.  It is high in B vitamins and has a full spectrum of amino acids.    KAL Nutritional Yeast Flakes  

Three rounded Tablespoons equal a full serving, but in this recipe I use only

• two rounded Tablespoons to one can of tuna.

• Add to that one teaspoon of liquid smoke.  

Colgin Liquid Smoke 

• mesquite
• hickory
• apple
• pecan 

If I add salt--and I often do--I like to use this salt blend--Vege-Sal which has a celery flavor.     Pepper to taste.

*That is a leaf of savoy cabbage (on the plate above) and 5 medium Sprouts Olives, and a few cheddar cheese curds from Arizona Cheese Company    

• Tuna, one can  partially drained--yeast will absorb moisture.
• KAL Nutritional Yeast Flakes, 2 TB
• Colgin Liquid Smoke, 1 tsp
• Vege-Sal, (optional--to taste)
• Pepper, (optional--to taste)
• mix well 
• best served at room temperature on toasted bread of your choice. 
• Of course, this also works spectacularly well with canned salmon, chicken, or leftover turkey.  With those, I like to warm the mixture a little in the microwave and have melted a slice of cheese on it a time or two.
• A good choice for "survival" food with crackers...since none of the ingredients need refrigeration, like mayo or a creamy dressing would. The B vitamins in the yeast will be very beneficial under stressful conditions.