Pickled Cauliflower and Carrots with Hot Peppers

Today I scored at the Farmers market with a gigantic head of cauliflower.  Plus our Peppers are coming on heavy right now!  So, into the kitchen I go!

Here is my receipt for our pickled vegetables.

Ingredients

  • 1/2 tsp cumin seeds
  • 1 tsp corriandor seeds
  • 2 cups cider vinegar
  • 1 cup water
  • 5 medium cloves garlic, lightly crushed and peeled
  • Several thick slices peeled fresh ginger
  • One-half sweet onion, thinly diced
  • 1/2 cup sugar
  • 2 Tbs. Pickling salt
  • 1/2 tsp. ground turmeric
  • 1/4 tsp. crushed red pepper flakes
  • One head cauliflower, cut into 1-1/2- to 2-inch florets
  • 5 medium carrots, peeled and sliced 1/2 inch thick on the diagonal
  • 5 green and red hot peppers I use caribbean bells and jalapenos
  • Directions
  • Put your seeds in a pan and heat until the are slightly roasted.
  • Add in your remaining spices, vinager, ginger, garlic, onion and water and bring to a boil.
  • Pack your veggies in hot pint jars.
  • Pour the brine over your veggies leaving half inch headspace.
  • Process water bath for 10 minutes.
  • Until next time,
  • Mrs. Kay Rice ūüĆ∂ÔłŹ
  • Oven Fried Rabbit

    Rabbit, whether wild or domestic, is a great lean meat.  The entire body is dark meat and one rabbit can easily feed 4 people.

    My favorite way to prepare rabbit is to “oven fry”.  It keeps the meat tender and has less breading than typical frying or deep frying.  I use a Dutch Oven but you could use a deep lidded casserole dish as well.

    Ingredients

    • 1 whole rabbit cleaned and cut up into 5 pieces (2 back legs, 2 front legs, 1 back)
    • Buttermilk
    • Fine ground cornmeal
    • Lard or butter
    • Salt and pepper to taste

    Directions

    • Preheat your oven 350F
    • Melt your lard/butter in the bottom of your Dutch Oven, about a tablespoon.
    • Coat each individual piece of rabbit in the buttermilk then the cornmeal and place in the Dutch Oven.
    • Put the lid on your Dutch Oven and place in the oven.
    • Bake for 45-50 minutes at 350.

    Serve hot.

    Until next time,

    Mrs. Kay L Rice

    Homemade Butter

    There is something about the flavor and texture of real butter.  I have made butter for years.  I bet images of a woman hunched over a butter churn for hours is popping up in your mind.  But honestly, depending on how much you make it takes about 20 minutes.  Now, once in a while I will add herbs, garlic and even dried peppers to give extra flavors and color to my butter but for plain every day use you don’t need to get fancy.

    Here’s what you will need:

    • A food processor (hand crank or electric)
    • A coffee filter or cheesecloth
    • A pinch of salt
    • Whole fresh milk (with cream) or heavy whipping cream.  I normally use a half pint for each time.

    Directions

    1. Pour your cream into your food processor.
    2. Add a touch of salt.
    3. Process on high speed for 5 minutes.
    4. Open your processor, the contents will be a thick cream almost but not quite solid.
    5. This is important. Take the blades out of your processor and scrape them off on your mixture. Using your cheesecloth or filter, drain off the liquid into another jar.  This is your buttermilk.  I will press my mixture to get as much of the liquid out.  
    6. Set the liquid to the side. Put a lid on it, refrigerate it for other baking.
    7. Back to your butter. Put the blades back in the processor. 
    8. Continue to process for 10-15 minutes, stopping to pulse every few minutes.
    9. You will see your butter forming into a thick “ball”.
    10. Scrape your butter into a “butter bowl” and refrigerate.
    11. You can also roll it and keep it in parchment paper to refrigerate as well.

    I hope you enjoy.

    Until next time,

    Mrs. Kay L Rice

    A New Beginning

    For some time now, I have been lost and living in the “city”. ¬† I’ve been longing to return to having some land and the ability to have a large garden, having my hens again maybe a few meat rabbits, a house with a cellar for canned goods and a place that felt like me.

    Well, prayers have been answered and we have found our little house in the woods. ¬†We know that God placed this place in our hands to love and care for and we are now moving along and getting settled in. ¬†I’m so excited to plow up the garden so its ready to go in spring. ¬†I’m looking forward to building a coop and having some nice hens making their home there. ¬†Most of all, it will be wonderful for my husband to tell me he’s going hunting and will be late for dinner instead of being back in 2 weeks.

    With all that said, its been a bit of a struggle preparing the house to be moved into, moving AND preparing the pantry for winter. ¬†No the canning doesn’t stop just because we are moving. ¬†The crops don’t hold off and winter is right around the corner. ¬†I look around my office /sewing room in the loft and I have a beautiful view of the woods (and deer) in our back yard. ¬†The birds and crickets are such a pleasant sound compared to the busy noise in town.

    So we are home.  The Lord has abundantly answered our prayers for a place that is us and we are very grateful.

    Until Next Time,

    Mrs. Kay L. Rice

    Southwest Corn Chowder

    Well by now you know we really enjoy meals with a kick. This is a wonderful summer chowder made from fresh sweet corn ūüĆĹ. 

    Ingredients:

    • 3 cups of sweet corn (kernals)
    • 3 potatoes diced
    • Half a sweet onion diced
    • 3 cloves of garlic diced
    • 2 small dried chipotle peppers 
    • 1 cup chicken broth
    • 3 tablespoons of butter
    • 1 1/2 cups of milk
    • 1 cup water
    • 1/2 Cup Greek yogurt
    • 1 cup Masa
    • 1 roasted chili diced (optional)

    Directions:

    1. Melt your butter in a deep pan.
    2. Add in all of your vegetables in the pan to “fry”.
    3. Sprinkle with 1 tablespoon of Masa.
    4. While those are cooking, put your Chipotle Peppers and broth in a large Crock-Pot, turn on low.
    5. When your corn mix is looking like it’s starting to fry scoop out 2 cups of the mix and put it in your Crock-Pot.
    6. Using a hand blender, puree the items in the Crock-Pot.
    7. Add in your remaining Masa, milk & water and continue to puree.
    8. Fold in your yogurt in the Crock-Pot mixture.
    9. Add the the remaining fried corn, potatoes, onion mix from the pan into the Crock-Pot.
    10. Stir in with about a teaspoon of salt for flavor.
    11. Cook on low until nicely thick.
    12. Add more Masa if you need to thicken it up.

    Enjoy!

    Until next time,

    Mrs. Kay L Rice

    Old-Fashioned Chicken Giblets

    One of my absolutely favorite down home, stick to your ribs dinners is Giblets & Gravy.  To the city people that translates to chicken gizzards, hearts and livers in gravy.

    I was over joyed to find out my husband loves this dinner too.  We normally serve it over rice but it goes well over mashed potatoes or biscuits or grits or hominy or pretty much anything too.

    I make mine a little different from my mom, but it’s so good with an extra kick.

    Ingredients

    • 1 lb of mixed giblets with livers
    • 3 tablespoons of butter
    • Flour
    • A dash of oil in your pan
    • 1 tsp of smoked paprika
    • A pinch of salt
    • A dash of ground black pepper
    • 4 ounces of roasted green chilies

    Directions

    1. Heat the oil in your pan and melt the butter.
    2. Keep at a little higher then medium heat.
    3. Put your flour in a bowl and coat each giblet and liver with a light dusting of flour.
    4. Place the floured giblets in your pan.
    5. When they are about half done add the chilies, salt, pepper and smoked paprika.
    6. Fold everything together in your pan.
    7. Cover and let it finish cooking until there is no red in the livers or giblets.
    8. The butter and flour makes its own gravy.
    9. Serve over your choice of rice, potatoes, toast, biscuits, whatever you like.

    Enjoy!

    Until next time,

    Mrs. Kay L Rice

    Living Simple

    The one thing that can be the most difficult in today’s world is to not be wrapped up over money.  We are bombarded continuously from all sides on wants over needs and blurring those lines. We are told self is a top priority and that things and money are the path to happiness.  The world lies.  You can not fill emptiness with things, only Christ can fill emptiness. 

    I was told today that simple living can not be achieved in today’s world.  I’m here to tell you that it can.  Simple living and being frugal doesn’t mean loosing; it allows you to gain the important things in life.

    Collect Change

    Keep a change jar on your dresser.  Pennies, nickels, dimes they all add up.  When your jar gets full don’t take them to one of those change machines in the stores because they cost you money to count and sort YOUR money.  Banks still do this for free.  Put the money directly into a savings account.

    Live Below Your Means

    In short don’t max out your paycheck.  No matter how much or little you make find ways to tighten your belt.  When you get a bonus, overtime pay, tax return whatever it is put it “away” in a savings for later or use it to pay down bills.  Make a monthly budget and intentionally set aside 10% of your regular pay for savings. Of course the first 10% goes to tithing.  Keeping the purpose of purchases for need instead of want.

    Save for the big things

    There are many things that need to be saved for and even have loans.  That’s life. But knowing this and preparing for it by not wasting your money will help avoid anxiety and arguments.

    Second Hand

    I love my second hand stores and I’m not ashamed to admit it! The cost savings here is amazing and you can find some amazing treasures.  Clothes, books, furniture the list goes on.

    Eat at Home/Pack Lunches

    Eating out is expensive and most of the time isn’t really good for you.  Save a trip to a restaurant as a special treat not a go-to.  When you travel, pack picnic meals.

    Kick The Starbucks Habit

    Any drink at Starbucks can be made at home and without the loads of sugar.  You can gain back alot of money not stopping at Starbucks.

    Buy In Season or Bulk

    I preach this one all the time.  If you don’t can, then freeze.  Canning however is a skill well worth learning and can save you lots of money.

    Cut The Cabel

    You don’t need Cabel anymore with services like Netflix and Hulu.  But also if you pull away from filling your time with TV and such you’ll find yourself filling your time being more active instead of watching more TV.

    Grow a Garden

    Start small and start to enjoy your own fresh produce.

    These are just a few ideas to trim your expenses.  Living simple.

    Until next time,

    Mrs. Kay L Rice

    Winter is Coming… Preparing your Pantry

    The purpose of home canning and meal prepping is to prepare for times when fruits and vegetables and meats are not as abundant naturally. ¬†When an item is in season, it is more abundant and less expensive, this is the time to prepare for winter, especially when you live in the northern and Midwest areas. ¬†Winter can be harsh. ¬†We believe in canning what is in season, naturally, to help with budget costs, health benefits and being more ‘God sufficient’ than man sufficient. ¬†The other side point to preparing and budgeting your food storage is to better understand what a REAL portion of food is. ¬†America has gotten really bad at ‘super sizing’ and over convenience everything. ¬†We’ve gotten into the mindset of “getting our money’s worth” instead of planning and looking at what our body needs. ¬†The sugar and preservative addictions are just as bad as the “bad addictions”. ¬†Look at the rise of obesity, health issues, enabling etc. ¬†If we are stressed, we head strait for the candy jar, if a child is crying we hand them a sweet treat. ¬†I could go on and on about this subject, because I myself suffer from stress eating and weight issues. ¬†I come from a long line of Southern Cooks. ¬†I love my butter, gravy and I melt with Shrimp and Grits. ¬†Which is all fine, IN MODERATION.

    But, back to preparing your pantry.  Each year it is essential to take stock of what your family will need for the upcoming year until the next season arrives with more goodies.  Also knowing crop rotation years help too.  One year may be a great corn year, the next nothing.

    Now the big thing I want you to really take notice of is the PORTION of each item. ¬†If we ate this way, I’m willing to bet, the weight loss programs out there would loose a lot of money and we would have more in our savings!

    The Canner’s Pantry Planner:
    Food Times/Week Serving Jars/Person Jars/Family(4)
    Meats, Poultry, Fish 4x week, 36 weeks 1/2 cup 36 Pints 144 Pints
    Soups 2x week, 36 weeks 1 cup 18 quarts 72 quarts
    Jams, Jellies, Preserves 6x week, 52 weeks 2 tablespoons 40 1/2 pints 160 1/2 pints
    Relishes 3x week, 52 weeks 1 tablespoon 5 pints 20 pints
    Greens, carrots, sweet potatoes, winter squash 4x week, 36 weeks 1/2 cup 18 quarts 72 quarts
    Pickled vegetables 2x week, 52 weeks 2 1/2 tablespoons 13 pints 52 pints
    Juices and Tomatoes 7x week, 36 weeks 1 cup 63 quarts 252 quarts
    All Other Fruits and Vegetables 14x week, 36 weeks 1/2 cup 76 quarts 304 quarts
    Pickled Fruits, Pickled Eggs 2x week, 52 weeks 2 1/2 tablespoons/ 1 egg 13 quarts 52 quarts

    Did you slightly freak out over the portions? Puts things into perspective doesn’t it? Here is the thing I have discovered, when you utilize the mentality of using what you have on hand, you waste less, you eat less, and you have that pride of providing. It’s amazing how the world’s perspectives dissolve when you start living like this.

    There are other items to consider as well, the meat covers what you should have in your freezer as well as canning, but there are dry goods to consider: ¬†Flour, Sugar, Baking Soda/powder, yeast, dried beans, rice, powders. ¬†Then your wet goods such as honey, syrups, molasses. ¬†Also your perishables, eggs & milk. ¬†There is also cellar storage to consider, potatoes, sweet potatoes, hard squash, apples. ¬†But all in all the portions stay the same. ¬†Now my favorite: ¬†Cheeses. ¬†I love real cheese, love it! ¬†But a portion is only 2 ounces. ¬†That’s the size of 2 dice.

    I credit the knowledge of this from my Grandma Inez and my go to book “The Encyclopedia of Country Living” by Carla Emery.

    So learn to enjoy and appreciate what you have and you will find that your body and your savings will thank you!

    Enjoy and let me know of your thoughts.

    Until Next Time,

    Mrs. Kay L. Rice

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    Canning Basics

    With the gardens being in full swing now that we reach the beginning of August, it is a very, very busy place here in the Rice household.  Nothing and I do mean NOTHING goes to waste.  God is truly blessing us this year with a bounty of fruits, berries and vegetables!

    I have been receiving a lot of questions about times and what can be water bath canned and what has to be pressure canned.  So, I decided to lay it out simply here.  My two tried and true resources are my Grandma and Mom of course and my absolutely favorite resource book.  The Encyclopedia of Country Living by Carla Emery.  When my husband and I first started to become close, we discovered we had the exact same book.  We truly are two peas in a pod.  But anyway, here are the outlines for Canning.

    Water Bath Canning (think fruits and pickles) The times and sizes are for after reaching a full boil in your canner.

    • Apples  Pints 20 min.  Quarts 20 min.
    • Applesauce  Pints 20 min. Quarts 20 min.
    • Apricots   Pints 25 min.  Quarts 30 min.
    • Berries    Pints 15 min.    Quarts 20 min.
    • Cherries (pitted)  Pints 25 min.  Quarts 25 min.
    • Cranberries    Pints 15 min.   Quarts 15 min.
    • Currants         Pints 15 min.   Quarts 15 min.
    • Figs                  Pints 45 min.   Quarts 50 Min.
    • Fruit Juices    Pints 5 min.       Quarts 10 min.
    • Peaches          Pints 25 min.     Quarts 30 min.
    • Pears             Pints 25 min.     Quarts 30 min.
    • Plums            Pints 10 min.      Quarts 10 min.
    • Preserves      Pints 20 min.       Quarts 20 min.
    • Rhubarb        Pints  10 min.       Quarts 10 min.
    • Strawberries  Pints 15 min .       Quarts 15 min.  (Better frozen)
    • Tomatoes (yes tomatoes are a fruit) (you must add citric acid or lemon juice! To water bath tomatoes!!!!! More to come) Pints 35 min.   Quarts 45 min.
    • Tomato Juice Pints 35 min.      Quarts 40 Minutes.

    These are the times for Ohio, if you live in a higher altitude location it can range from 5 – 15 minutes additional.  Check your local agriculture site.

    Now comes the fun one!  PRESSURE CANNING.

    Please learn how to use a Pressure Canner and maintenance and check it well before you use.  They can be dangerous.  You will be canning at 11 lbs of pressure but you want to check for the altitude adjustments for you area.The vegetables listed here are for NON PICKLED.  Canning pickles is another category for another time.

    • Meats        Pints 75 min        Quarts 90 min
    • Fish            Pints 100 min      Quarts 100 min
    • Asparagus Pints 30 min        Quarts 40 min
    • Beans (snap, wax, green, yellow, purple) Pints 20 min  Quarts 25 min
    • Beans, Lima   Pints 40 min     Quarts 50 minutes
    • Beets             Pints 30 min      Quarts 35 minutes
    • Broccoli        Pints 25 min      Quarts 40 min (better frozen)
    • Brussels Sprouts  Pints 45 min  Quarts 55 min (better frozen)
    • Cabbage         Pints 45 min    Quarts   55 min
    • Carrots        Pints 25 min         Quarts 30 min
    • Cauliflower   Pints 25 min        Quarts 40 min
    • Corn             Pints   55 min.         Quarts 85 min
    • Greens          Pints 70 min           Quarts 90 min
    • Hominy        Pints 60 min           Quarts 70 min
    • Mushrooms   Pints 45 min        QUARTS NO NO NO!
    • Okra             Pints 25 min            Quarts 40 min (Better frozen)
    • Onions         Pints 40 min              Quarts 40 min
    • Parsnips      Pints 20 min            Quarts 25 min
    • Peas              Pints 40 min            Quarts 40 min  (much better frozen)
    • Peppers, green  Pints 35 min     Quarts 35 min
    • Peppers, hot     Pints 35 min        Quarts 35 min
    • Potatoes NO NO NO NO NO NO NO
    • Pumpkin (in chunks not pureed)  Pints 55 min  Quarts 90 min.
    • Rutabagas    Pints 35 min         Quarts  35 min.
    • Squash, winter (in chunks not pureed)  Pints 55 min   Quarts 90 minutes.
    • Turnips      Pints 20 min.            Quarts 25 min.

    So those are the times for the sizes of what I do most.  If you have any questions please feel free to send me an email and I will get back to you.

    Until Next Time,

    Mrs. Kay L. Rice

     

     

    Budgeting 101: An Honorable Responsibility

    All members of a household hold a responsibility to be financially reliable.  But for a wife, it is crucial. One of my very favorite scriptures is Proverbs 31:10-31 and it lays it out very clear on what we are to do as the woman of the household.

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    Proverbs 31:10-31New International Version (NIV)
    Epilogue: The Wife of Noble Character
    10 [a]A wife of noble character who can find?
        She is worth far more than rubies.
    11 Her husband has full confidence in her
        and lacks nothing of value.
    12 She brings him good, not harm,
        all the days of her life.
    13 She selects wool and flax
        and works with eager hands.
    14 She is like the merchant ships,
        bringing her food from afar.
    15 She gets up while it is still night;
        she provides food for her family
        and portions for her female servants.
    16 She considers a field and buys it;
        out of her earnings she plants a vineyard.
    17 She sets about her work vigorously;
        her arms are strong for her tasks.
    18 She sees that her trading is profitable,
        and her lamp does not go out at night.
    19 In her hand she holds the distaff
        and grasps the spindle with her fingers.
    20 She opens her arms to the poor
        and extends her hands to the needy.
    21 When it snows, she has no fear for her household;
        for all of them are clothed in scarlet.
    22 She makes coverings for her bed;
        she is clothed in fine linen and purple.
    23 Her husband is respected at the city gate,
        where he takes his seat among the elders of the land.
    24 She makes linen garments and sells them,
        and supplies the merchants with sashes.
    25 She is clothed with strength and dignity;
        she can laugh at the days to come.
    26 She speaks with wisdom,
        and faithful instruction is on her tongue.
    27 She watches over the affairs of her household
        and does not eat the bread of idleness.
    28 Her children arise and call her blessed;
        her husband also, and he praises her:
    29 “Many women do noble things,
    ¬†¬†¬†¬†but you surpass them all.‚ÄĚ
    30 Charm is deceptive, and beauty is fleeting;
        but a woman who fears the Lord is to be praised.
    31 Honor her for all that her hands have done,
        and let her works bring her praise at the city gate.

    What does this have to do with budgeting?  Well, it pretty much puts it right there in black and white, we are to manage our households.  Not by wasting, being lazy, nagging, passing blame or wasting away funds on frivolous things, or adorning ourselves in the latest of fashions.

    This is a pretty big responsibility over all, if you think about it.  The world tells us all these pretty little lies to get us to spend when in reality, we are to be mindful and manage wisely.  Our beauty comes from within and from honest work and care and wisdom.

    Here are some things to be aware of and put into practice:

    • Think first, never impulsively. ¬†Is the item a Want or is it a Need?
    • If it is a need, what is the priority? ¬†Be honest, talk about it with your spouse or accountability partner.
    • Save that change. ¬†I use an old coffee can that I throw my pennies and change in, it does add up! ¬†(Plus I use it for weekly egg money to pick up our fresh eggs.)
    • Plan your meals!!!! ¬†It really doesn’t take long, meal prepping will become a habit in no time.
      • Plan at least 2 weeks in advance work your way up to a month at a time.
      • Cut down on quick runs to the grocery store.
      • Meal Prep
    • Buy in bulk in season and learn to freeze, can and dry food.
    • USE COUPONS! ¬†Now days it’s fairly easy to use apps on your phones. ¬†My favorite is ibotta!
      • Go to https://ibotta.com/
      • Download the app for your phone.
      • Feel free to use my referral code: phjhroe
      • Earn cash that you can put in your account from coupons, and shopping you have to do.
    • Resale! ¬†Whether buying or downsizing! ¬†Use the MarketPlace app on Facebook or go to your local resale shop!
    • Plan a No Spend Month! ¬†I will be writing more on this in the future.
    • Choose to fix meals at home instead of eating at restaurants or fast food. ¬†Your body and your wallet will thank you!
    • You don’t need a gym!!! Find activities that keep you active that you enjoy! Walk, bike, fish, garden… you get the idea.
    • Buy Local and find your local farmer’s markets. ¬†You are helping them, they are helping you.
    • Use your talents to bring in extra money. ¬†I love etsy.com! ¬†Do you cook? Crochet? Knit? Sew? Write? Garden?
    • Cut the cable cord! ¬†There are many ways you can spend your time without the TV, but if you do need it, antennas and internet can fill that void. ¬†In the meantime, enjoy a board game with your spouse and or kids.
    • Make it a goal to be “God Sufficient”. ¬†Meaning, don’t put the priorities of the world before the priorities of the Lord.
    • Most of all, pass these down to your children and your children’s children. ¬†Give them the wisdom of how to budget and be responsible to avoid the pitfalls of being foolish.

    Until Next Time,

    Mrs. Kay L. Rice