Keeping it long term...

Potatoes...  Why can't I pass up a deal on potatoes...

If I can get three pounds extra for less than double a two pound bag why the fuck do I feel like I need to get it?

Because after I get it it sits until I never get to it then I watch them either sprout or rot.

So I needed a solution...

Enter a new girlfriend and a food dehydrator.

It seems that if you dehydrate potatoes they turn to a black goopy bitter mess.  Dogs won't eat them.  So how does Betty Fucking Crocker do it?

Here is how.

Peel the little bastards as the potatoes begin to get a bit mushy.  Slice them to the same thickness and put them in cold water to soak for a bit.  Take a big assed pot of water and bring it to a boil.  Add a little salt to the water and toss in the slices for about one minute.  Remove them and put them back into cold fresh water. This cools them.  Then place them in a single layer on the dehydrator trays and run the sucker overnight.

Blanching the potatoes stops the enzymes that decay the starches when exposed to air.  The salt adds flavor and changes the PH just enough to prevent bacteria from grabbing a foot hold on the dried wafers.

What can you do with this?

How about Au Gratin potatoes?

Ingredients required:

3 cups sliced dehydrated potatoes
6 tablespoons of butter
3 tablespoons of flour
1 1/2 cups of milk
1 cup of shredded Cheddar cheese
Salt and pepper to taste

Preparation of recipe:

1. Place potatoes in a shallow baking dish.
2. In a small saucepan over a low heat melt 6 tablespoons of butter.
3. Take the butter and add the flour to it. Stir well in order to blend together.
4. Gradually add the milk.
5. Continue cooking and stirring continuously until a thick sauce is formed.
6. Add the cheese and stir until the cheese melts.
7. Pour the sauce over the potatoes that are in the baking dish and mix them gently.
8. Bake potatoes at 400° for 30 to 40 minutes. Final product should be golden brown.

We added leftover ham steak.  Everyone loved the meal and we decided that drying out the remaining taters was going to happen.  

The Basics and a New Reality

Money is tight.  It is for just about anyone these days. 

In an effort to reduce my cash expenditures for food I have been looking online for deals that might help defray the costs of food.  One of them is a blog called The Money Saving Mom.  Upon first glance some of the ideas that she has are good.  Buy in bulk when you can and take full advantage of coupons.  However, looking at the deals that she lists there is almost nothing on her list of deals that I would ever eat. 

I don't like biscuits in a can, I do not like packaged dinners that require less than four steps to complete and I do not like pre-packaged pastries that will have a shelf life of up to 3 years.

I have previously waxed poetically about beans and rice.  I have said that oatmeal is better than no meal.  And I have stated that soup about the best thing since sliced bread.  (I don't like most store bought breads either.)

So what is a guy supposed to do with limited resources and a dislike for pre-packaged bullshit that will kill a person if it is consumed even in moderation?

Here are some of my thoughts.

I could shop at the local food co-op with the dirty fucking hippies and pay too much for still questionable items on the shelves.  Yes they are locally produced but unless I can actually talk to the farmer that made the item or see the factory that the packaged stuff produces I will be far too skeptical.

I am less skeptical about beans and rice.  Because they ingredients listed are "Beans" and "Rice."

My solution is this:  Get my food from as close to the farmer or farm as I can get.  Any processing of the food that needs to be done I will do myself if possible.  And preserve my finds as much as I possibly can in order to have a pantry that is well stocked and ready for the lean times.

There are several tools necessary for this to happen. 

First, I need to know a farmer.  Now the local farmers markets will have this and I will take advantage of the produce that they have.  The only thing that would improve that is if I was in a position to have my own garden.  Until that happens the farmers markets will definitely do the job.

I am in the position of not only knowing a farmer but I also work on this farm almost every weekend.  I do not generally get cash for my labor but I do get food.  This is a Grazing dairy farm but they also have chickens and pigs.  There is also beef available at the end of the year when the bulls are subject to their final fate and turned into food.  All of this is done locally and the processor is also local.  As a matter of fact they slaughter the animals on the farm premises so if I am on the farm the day of the slaughter and purchase said animal I can see the health of the animal from the inside out.  These are free range animals so the worst day that they have is their last day.

Eggs are also available from the chickens.  Because they are not stuck in a cage and force fed nasty feed they are free to roam and find the food they chose to find.  It makes for better than best eggs in terms of flavor and color.  Also, I see white eggs as being abnormal.  If they are short on eggs there are several Amish homesteads that sell eggs by the bucket load cheaper than any grocery store.

Now that I have accurately described some of the sourcing of food that I would like to do I have three means of preservation that I would like to achieve.

First and foremost, using the technology that is on hand I can freeze all of the meat that I get.  Unfortunately I am stuck with a small freezer at the moment but I hope to get the chest freezer that my ex-wife has at the house that I currently still own but do not live in.  Once a chest freezer is procured then I can preserve in bulk several pounds of meat.  The freezer will also work for various veggies that have been blanched.

Second thing that I would like to have is a dehydrator.  This can be used to dry vegetables that can then be stored in a dark dry place and used quickly without much effort.  It can also be used to make several types of jerky and dry fruit for long term storage as well.  This is something that can be purchased or I figure I can build one that will also act as a piece of furniture when not in use.

Third is to get a pressure canner and a water bath canner and get into some serious canning.  This can be anything from vegetables, jams and jellies we well as soups and stews.  Hell I can even pickle eggs to have as a fast source of protein when needed.  This will be key because in the event of a long term power outage I will be able to can the frozen foods thawing in the freezer.  If I prepare for a huge canning run I can produce a ton of meals in a short period of time that will last for a very long time.  Also the canning jars will be reusable and therefore there will be little wasted.

I am guessing that after the initial investment that the savings over time will be recouped quickly.  And as I make this type of preparation a regular activity it will reduce my stress load as well.

Oatmeal is Better than No Meal

So here you are ready to leave for the day.  The options for breakfast are bleak.  The initial cup of coffee is no longer sufficient to get you through to the PB and J at lunch and the shitty breakfast burrito at the little store sucks ass and is not worth the expense or the flavor.

My solution:  Oatmeal.

Yes, the round box with the old man in the funky hat is my preferred brand but the generic store brands are a bit cheaper and pretty much the same stuff.

My preparation is easy even on the most sleep deprived morning.

1 cup of oatmeal in a large enough container.
1/4 cup of dried fruit (I like raisins and papaya)
1 heaping tablespoon of non-fat dry milk
1 heaping tablespoon of flax meal.

Add enough water to my liking and 2 minutes in the nukerowave and I am set for the day.

If I am not hungry first thing I make it to go to work.  I also have one at work if I get hungry or forget to pack one some morning.

I figure that the fruit and the non-fat dry milk will give me 2 servings of fruit and one (maybe more) of protein.

The Flax meal will add fiber and the Omega - 3's that everyone is claiming will lead to better cholesterol and such.  As long as it does not spoil the flavor will not be "off" and keeping the personal plumbing clean and moving is a good thing as well.

My friend Michael says "Oatmeal is better than no meal!"  He has seen some rough times in his life and is able to articulate his struggles quite well.  In his his quote of few words says a lot about day to day life.  Work to get what you have and do the best with what you have got.

Besides, I am actually liking the breakfasts that I am eating these days.  I am a bit stunned that I would claim to like oatmeal.  Maybe it is that I am grateful to have it on my plate today.

Legumes

Beans, peas and lentils.  Members of the legume family.  Peanuts are also legumes but that is for another day.

Generally beans are considered less of a food group and more of a cause for flatulent fun.  I have made them a staple in my kitchen as they are high in amino acids and fiber.  When paired with a starchy food like rice, potatoes and squashes a complete protein is created and the body does quite well eating such things.

The latest foray into legumes has been this:

A Hummus Recipe

Photo credit: Heart foundation of South Africa

YIELD: About four cups, or six-to-eight servings
1 cup dried chickpeas
1 cup tahina
1/2 cup lemon juice, or to taste
 2 cloves garlic, or to taste
1 teaspoon salt
Freshly ground pepper to taste
1/2 teaspoon ground cumin, or to taste
3 tablespoons extra virgin olive oil
2 tablespoons pine nuts
Dash of paprika or sumac
2 tablespoons chopped fresh parsley or cilantro
1. Put the raw chickpeas in a bowl with cold water to cover and soak overnight.
2. Drain and rinse the chickpeas, then place them in a heavy pot with enough cold water to cover. Bring to a boil, then simmer, partially covered, for about an hour or until the chickpeas are soft and the skin begins to separate. Add more water as needed.
3. Drain the chickpeas, reserving about 1-1/2cups of the cooking liquid. Set aside 1/4cup of the cooked chickpeas for garnish. In a food processor fitted with a steel blade, process the remaining chickpeas with the tahina, lemon juice, garlic, salt, pepper, cumin, and at least 1/2 cup of the reserved cooking liquid. If the hummus is too thick, add more reserved cooking liquid or water until you have a paste-like consistency.
4. Heat a frying pan and add 1 tablespoon of the olive oil. Spread the pine nuts in the pan and stir-fry, browning on all sides.
5. To serve, transfer the hummus to a large, flat plate, and with the back of a spoon make a slight depression in the center. Drizzle the remaining olive oil on top and sprinkle the reserved chickpeas, pine nuts, paprika or sumac, and parsley or cilantro over the surface.
6. Serve with cut-up raw vegetables and warm pita cut into wedges
Note: You can also add cayenne pepper to the hummus. Sometimes leftover hummus tends to thicken just add some water to make it the right consistency.


   

About Me...

I was a hopeless drunk.

I drank for a number of reasons.  My marriage was a pile of abusive shit, I worked too many hours and I decided to exchange one addiction (food) with another (alcohol.)  Last spring I moved out of the family house and stayed with my brother.  It was an alcoholics wet dream.  I could drink to my hearts content in a safe place with another person performing the same task.

I have an eight year old daughter whom I love dearly and leaving was very hard for me.  But staying in that situation was unhealthy for all of us.

After years of drinking to excess I decided that I was sick and tired of being sick and tired. I made a decision that I needed to at least get my addiction evaluated and determine a course of action.  The evaluation stated that I needed inpatient treatment for addiction and it was recommended that I not return to the place I was living because it would not be a safe place to maintain a sober lifestyle.

I lived for two weeks with a friend and dried out.  I was manic because I did not have the tools to deal with my addiction.  Once in treatment I began the slow process of recovery that I have maintained through today.

During my hospitalization my friends moved me into a two bedroom apartment and have been completely supportive of my decision to get help.

I am not cured of this disease.  Alcoholism is chronic, progressive and fatal if left untreated.  Working a program is crucial to my recovery.  I understand that.  It is not the days of sobriety that I have behind me that is important.  It is the sobriety that I have today.  By the grace of God I woke up sober and by that same grace I will go to bed sober.

I am a grateful alcoholic who continues to do the Next Right Thing.

Soups

I decided that soup would become the first recipe that I would start with in my adventures in this blog.  Dietary necessities also need to be determined.  It needs to have a protein component that I would consider healthy and could be eaten everyday.

Now I am not saying that most soups are lacking that but if you look at a can of Chicken Noodle Soup the sodium is too high and the protein is too low.  Homemade soups allow a bit of control over the level of sodium and protein in the final product.

In determining the kind of soup to make I decided that that Legumes would be a main player.  They have fiber and protein that is good for overall health without the high fat that most things have.  Also if made with root vegetables it will have the complex carbohydrates that will provide the amino acids necessary to make a complete protein. 

Another good reason to use legumes is that they are cheap.  Like a buck a pound dried and they come in many shapes and sizes.  The options for cooking them are also endless.

Here is the recipe that I used for yesterday's meal.

______________________________________________________

Smoky Split Pea Soup

Ingredients

• 1 cup chopped yellow onions
• 4 cloves garlic, minced
• 1/8 cup good olive oil
• 1/2 teaspoon dried oregano
• 1-2 dried chipotle peppers
  
• 1-1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 cups medium-diced carrots (3 to 4 carrots)
• 1 cup medium-diced red boiling potatoes, unpeeled (3 small)
• 1 pound dried split green peas
• 8 cups Vegetable stock

In a single batch I'd use one or two dried chipotle peppers. They don't add much spice but they add a savory smoky flavor to the soup.

Directions
In a 4-quart stockpot on medium heat, saute' the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes.

Add the carrots, potatoes, 1/2 pound of split peas, and vegetable stock.
Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking.

Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.
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I made a double batch which included Chicken Broth as opposed to Vegetable Broth.  The local mega mart was all out of the big assed cans of the stuff.  As a result I did not need to add any additional salt as the broth gave enough for my taste.  I also chucked in a smoked ham hock instead of the Chipotle peppers. 

The flavor was wonderful and the texture was perfect.  This is good as a stand alone meal or it will complement any comfort food you like.  And with all of the holiday hams that have been consumed the bone and goodies left over can be used to flavor the soup and the melting meaty things will give a mouth feel that will warm you over and over.

The Staples

No no, not the singers...

Upon reviewing the basic supplies needed to properly store a pantry I have come across several different views.  The idea that frozen meat will constitute a staple in my mind is not part of the equation.  Staples in my mind are merely a variety of ingredients that will be added to a recipe in the proper measurements that will add to the flavor and the character of the dish created.

Of the lists of ingredients that are listed all over the internet, this one appears to be complete enough for starting this journey. (My comments about some if the items will look like this.)

• Baking powder
• Baking soda
• Beans, canned: black beans, red kidney, white
• Beans, dried: red kidney, great northern, lima, lentils, split pea, black, pinto
• Bread crumbs
• Broth, dried and canned: beef, vegetable, chicken
• Cereal
• Chocolate: unsweetened squares, semisweet chips, cocoa powder
• Coffee: beans, ground, instant (a necessity in my sober existence.)
• Cooking spray
• Cornmeal
• Cornstarch
• Crackers
• Dried fruits: raisins, apricots
• Extracts: vanilla, lemon, almond, orange
• Flour: All-purpose, whole wheat, cake, bread
• Fruit preserves, jam, jelly
• Garlic, fresh
• Gelatin: powdered, unflavored
• Lemons, fresh
• Limes, fresh
• Milk: boxed, powdered, evaporated milk
• Nuts: almonds, peanuts, walnuts, pecans, pine nuts (pine nuts taste like ass!)
• Onions: red and yellow
• Pasta, dried: spaghetti, linguini, angel hair, fettuccine, penne, noodles
• Peanut butter
• Potatoes, fresh
• Rice: long-grain, wild, basmati, arborio
• Soup: canned and dry bouillon
• Sugar: granulated, confectioner's, light and dark brown
• Tea
• Tomatoes: canned whole, crushed, chopped, puree, sauce, fresh
• Tuna, canned
• Yeast, dry active

All in all it appears that this is a complete list and a good starting point.  I will modify this list along the way to suit my needs.

Welcome to my Grand Opening!

Here it is.  I am officially homeless and two days away from entering rehab for alcoholism.  This is not my first brush with addiction.  Food almost killed me and if it weren't for RNY Gastric Bypass I would have been dead years ago.  My struggles of addiction need to be addressed continuously.

I am homeless because where I was living is not safe to maintain a sober lifestyle.  So until I enter rehab I am staying with a friend.  I have applied for a two bedroom apartment so when I get out of treatment there will be a safe place where I can include my daughter in my life.

Because I am starting with almost nothing in terms of cooking expertise, pots or pans, utensils, or plates as a matter of fact it gives me the perfect place to start over.  I will examine needs and wants and weighing them out carefully to determine what will best serve my life.

The concept of ten recipes is that I figure that I will need 10 different recipes that will make the base of my diet.  By that I mean if I can make these particular recipes I will have at least enough to eat for lunches and dinners and still maintain some sort of reasonable budget.  None of them will be out of the box kits that lack basic nutrition.  These will meet my dietary needs but also have good flavor.  There is no sense in making food that is good for me if it is going to taste like a turd.

From the 10 recipes I intend to evolve them into more and more recipes.  From this I intend to examine everything from social behavior regarding the preparation and eating of food to my own shortcomings regarding the issue.  This will be an ongoing ride and there will be many issues and surprises along the way that I will have to deal with over the course of the blog.

I have several thoughts, opinions and ideas that will affect the journey.  My views on food are skewed on what I think food should be versus my economic status and the amount of time I have to devote to the subject.  This is an intentional way to devote more time to an activity that I have neglected for a very long time.

So which 10 recipes will I start with on this journey? 

That is to be revealed after I finish my inpatient program.