White Chili

Tonight's supper is going to be White Chili. It is a reasonably priced meal to make and full on flavor and nutrition.
1 # ground Turkey can use left over diced chicken as well ($1.29)
1 lg onion diced ($.20)
1 can cream of chicken or mushroom soup ($.89)
1/2 c sour cream (can use fat free) ($.50)
2 t chicken bullion ($.15)
2 c water
4 oz diced or shredded pepper Jack cheese ($1.00)
2 cans beans, I used a pint jar each of while beans and pink beans but the recipe called for navy beans ($1.50)
1 to 2 t black pepper ($.15)
1 t cumin ($.10)
1 t oregano ($.05)
1 T magic rub (recipe below) ($.25)
1/2 t salt ($.01)

Brown the meat with the onion/ Add all ingredients except the beans to the crock and mix well. Add browned meat and the beans that have been drained and rinsed well. Mix well and set crock to high to serve in a few hours or low if you want it later. Stir well once you see the cheese is melted to incorporate that. Serves 5

I figured this meal to cost under $1.20 per serving.

Magic Rub mix
½ c smoked paprika
¼ c salt
1/3 c brown sugar
2 T mustard powder
¼ c chili powder
¼ c ground cumin
2 T black pepper
¼ c granulated garlic ( a tablespoon less if using powder garlic)
2 T chili pepper flakes

Old recipe emails and recipe sites

Seems I am always giving out recipes to family and friends, what a joy that is to me to do. I just got a bunch together from old emails i have sent for a dear sister and thought I would post them here as well for all to enjoy. Kimi

Lentil soup

I just tasted our supper for tonight and all I can say is Nummy! It is wonderful. There are a few things I would do different though, one is to add a couple cups more water. I needed to add water a couple of times along the way. Second I would add just a bit less salt if you use the bullion. It is a little salty for my taste but then I am not a huge salt fan either. Lastly I added a couple of tablespoons of oil, I only had cooking but olive would have been much better.

The black lentils I used, well I think they are the best tasting lentils I have had. I have had several different types too. I was a little concerned that Dh would like this one but after tasting I have no more fear. I think it would taste wonderful too with out the meat.

I met a lady at the farmers market I got the black lentils at and she said she cooks them up in chicken broth and then serves them with salt, pepper, butter and cream! I just may have to try that.

Here is the recipe again with red highlights to what changes I will make.

2 c lentils ( I am using black one as that is what I had but any are fine)

3.5 c water (or same in broth but eliminate the bullion) change to 5 c

4 bullion cubes maybe change to 3

1 c finely diced onion more would be fine

1 c finely diced celery more would be fine

1 t Cumin

1 t salt might want to decrees this

1 t mustard seeds. or 1/2 ground

1 T garlic graduals

1/2 t chili pepper flakes

1 rounded T green pepper flakes

2 T parsley flakes

2 t lime juice (or lemon)

2 c left over turkey diced ( can use chicken or what ever) not needed

add 2 to 3 T olive oil

place in the crock and simmer on high for a good 4 hours. Serve over brown rice. Last time I made this I did not put the meat into it and I liked it even better. I added more onion and more celery to it.

Bronchitis Broth

As the original recipe from "Tonics" by Robert A. Barnett states, "...the soup is delicious even if your breathing is fine." I found this recipe while in college and learning to deal with being sick without my mom! The soup freezes well, so I make it when I'm well so that when I'm sick, it's in the freezer ready to go. That way, it's easier than opening a can!

Ingredients:

• 1 medium onion; peeled
• 1 lb carrots; peeled and trimmed
• 1 bunch celery with leafy tops
• 1 Tbsp. olive oil
• 1 Tbsp. curry powder
• 2 tsp. cayenne; or to taste
• 12 cups low-sodium canned chicken broth
• 2 heads garlic; cloves lightly smashed, peeled, and thinly sliced
• 5 dried red chili peppers
• 2 tsp. kosher salt
• freshly ground pepper to taste
• 1 bunch fresh cilantro leaves, minced
• 1 bunch fresh mint leaves, minced
• 1 bunch fresh basil (optional), minced
• 1 bunch fresh parsley leaves, minced
• Squirt of fresh lemon juice

Directions:

Chop the onion, carrots, and celery into bite-size pieces. Heat the oil in a soup pot over medium heat. Stir in the onion, carrots, celery, and curry powder and cayenne. Reduce the heat to medium-low, and cook for 15 to 20 minutes, stirring occasionally, until the vegetables are very soft but not too brown. Add the broth, bring to a boil, and simmer, uncovered, for 30 minutes.

Add the garlic, chili peppers, salt, pepper to taste, cilantro, mint, and basil and parsley if using. Cover the pot, bring to a boil, and reduce the heat to a high simmer. Cook for 15 to 20 minutes, until the garlic is soft but not mushy. Fish out the chili peppers with a slotted spoon. Add the lemon juice; taste for seasoning, and add more pepper if you like. Serve hot and feel better!

Servings:	8
Time:	15 Minutes Preparation Time 50 Minutes Cooking Time

Source: "Tonics" by Robert A. Barnett, 1997.

Enchiladas

I wish I had a tortilla press but I just roll them out and cook them on my electric griddle. They are not that hard but to cook and roll at one time is a trick! Dh sometimes helps me. I want to make whole wheat ones some time, will use half WW and half white flour.

The sauce is from Emeril on food network. It is a good and tasty sauce, and not over powering. Pretty much all the sauce recipes are pretty much the same that I have found.

To make the rice and cheese ones tomorrow I will use 1 pt of black beans rinsed, 1.5 c cooked brown rice, 1/2 c of the enchilada sauce and 1/2 c shredded cheddar cheese. I may have to adjust the sauce and cheese though. Think I may need a bit more. Wrap this in the tortilla's and place in a baking pan with a small amount of the sauce spread on the bottom. Pour remaining sauce over the top of the rolled enchiladas and sprinkle with more cheddar cheese. Bake at 400 till the cheese is starting to turn a bit brown in spots.

Ingredients

• 3 tablespoons vegetable oil
• 1 tablespoon flour
• 1/4 cup chili powder
• 2 cups chicken stock
• 10 ounces tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon salt

Directions

In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.

Kimi's French Onion soup

3 T butter

2 yellow onions

1 T sugar

Slice the onions and separate the rings. Melt butter in a fry pan and add the onion rings, sprinkle the onions with the sugar and then fry till tender.

In large pot add:

1.5 teaspoons sugar

2 cans beef broth

1/3 cup cooking sherry or cooking white wine (or dry white wine would probably work, add a bit more salt if you use real wine)

1/3 t kosher salt (might need a bit more though)

heavy pinch each of ground rosemary, garlic powder and black pepper

Add onions and simmer on low for about a half hour. To serve fill oven proof bowl with soup about 2/3 up, place a piece of toasted French bread or a nice chewy type bread on top and cover with slices of provolone cheese. Place in oven under boiler until cheese is melted and starts to brown.

Pickles

Here is my recipe:

2 qts water (filtered or bottled if ya have it)

1 qt white vinegar

1/2 c canning salt

1/2 c sugar

1 t alum (opt)

Bring all this to a boil (this is the brine) and then simmer a few minutes, keep it nice and hot! I just keep simmering it.

dill, garlic, onion and green/red peppers

I place a thick slice of onion in the bottom of the jar and then a large dill head. Next add a couple of peeled whole cloves of garlic. Pack the cucumbers upright and tight. Add some slices of pepper along with the cucumbers. Add another large dill head on top as well as a thick slice of onion and a clove or two of garlic. Leave a inch headspace. Pour the brine over till every thing is covered with the brine. Tap the jar to remove air bubble and add more brine if needed.

Cover with a lid and tighten the ring. Place in a boiling hot water bath canner and bring back up to a boil. As soon as it comes to a boil again, remove the jars and let them cool.

You can add less garlic or none, more or less dill, no pepper or hot peppers. Have fun and play around with it. Try to wait two months before eating but we often start as soon as a week. LOL, the longer you wait the better


Veggie bean soup

My veggie bean soup mix. This can be all put into a jar for a fast slow cooked meal! LOL

one of our favorite soup mixes is:

2 c 32 bean soup mix I get this at our local food co-up, it has all kinds of beans, split peas, barely dried carrots etc.

4 T of beef bullion

2 T of minced onion

1/4 c of dried veggies (get this at co-up too)

1/2 t garlic powder

1 t sugar

heavy pinch each of chili flakes, thyme, ground rosemary

This mix goes into the jar and can be held at least 6 months. To make soup add 10 cups of water and one large can diced tomatoes. I usually add some diced ham, ham bone or left over beef. Put this on high in the crock first thing in the morning. Stir every few hours and it will be ready by supper time. (can cut in half, just use a smaller can of tomatoes and half the water)

Here is a great site for crock pots stuff: http://crockpot365.blogspot.com/

These are all soup mix sites:

http://www.allfreecrafts.com/giftinajar/index.shtml#soups

http://www.recipe-recipes.net/soups/soup-mixes.htm

http://www.razzledazzlerecipes.com/christmas/gifts/soup-mixes.htm

http://www.cookingcache.com/cat/gifts_in_a_jar/default.aspx

Some things just stink

Today I got an email from my mom. Dad's cancer is growing and starting to spread more. This just stinks. So many emotions are going through my head right now, I feel all jumbled up. A part of me wants to scream and cry, another keeps giving it back to God.

They will be trying a new chemo but that one is only about 30% effective for this cancer and yet it is the best option left.

I have no fear for dad of where he will be going, I know he knows the Lord and will be going to see Jesus. That is what the goal in life is to me, it is the end and then forever begins! But yet it hurts so much here on earth to know he will be leaving us much sooner than I am ready to let him go. I just want to keep him here for ever.

Mom seems to be holding out well but I know this is eating away at her. I hardly want to let my mother in law know what is going on too as she is having such a hard time seeing this all happen, she loves my parents so.

Tears are coming easily today. I know this is normal. I fear I am not much good for getting anything done today. Mental-pause is not helping any either. Been way too emotional with that, ugh.

We buried out old cat Zack on Sunday, he died on Friday. he was almost 20. Badges the older cat seems to be doing fairly well. She is nearing 24 years.

Supper tonight is going to be enchladas with rice and beans. It is all going to be made from scratch including the tortillas.

Guess that is all the news for now. Kimi

Cooking

Well did ya all wonder if I fell off the face of the Earth? No, just been busy.

I thought I would put up a recipe I made today for our supper. It is Chow Mein. Now when looking for recipes I learned that Chow Mein actually means noodles. So what I made is actually a Chicken Chow Mein.
2 large Chicken breast cut into 1" cubes. Add to this 1 T soy sauce. I use one I get at a Asian food store, it is a brewed one. 2 t cornstarch. Mix well and set aside.



Next slice thinly the following:
2 carrots
5 to 6 stocks celery
1 large onion (I cut in half and then slice)
3 c cabbage (napa or green)

Add to a wok or a frying pan 2 T coconut oil (or what ever oil) and stir fry the veggies till nice and tender crisp. Remove veggies and set aside. Now add a couple more tablespoons of oil and the meat. Fry till near done. Add veggies to the meat. Finish cooking the meat.

Now add: 2 large dried black mushrooms that have been ground to a powder in a coffee grinder or blender, 3 c water, 3 t bullion or 3 bullion cubes, 3 T soy sauce, 1 T molasses, 1 t garlic powder, 1 t ground ginger or 1 T fresh ginger root, 5 t cider vinegar, 1/4 t chili pepper flakes and mix well. Simmer for 10 minutes. Lastly use 1/2 c cold water and 3 T corn starch to thicken. Add to the crock pot and heat on high for an hour. Turn to warm till serving time.

Serve this over rice, or your favorite type of Asian noodles.

Friday he 30th

Chicken's in the oven with lots of onions, sage, salt and pepper. Potatoes are in with the chicken and are covered with olive oil, s & p, rosemary, onion powder. Num, house smells wonderful! The onions will be put in the blender with the juices and a bit of flour to make a gravy. Should be pretty good. Wish I had some carrots to put in with it all but I don't.

Tried making Italian bread today too. It is rising perfectly. It will need to be put int he oven soon. I am wanting to make some other types of bread as I love crusty breads. I have even thought I should make beget bread daily so it is always fresh. But then I think better as I really do not have the time.

No big plans for the weekend, just might rest some. I also have a quilt top I am nearly done with and hope to finish this week end as well. It will be a tie quilt as I do not want to quilt it. It is made from flannel and will be an extra one for company.

I need to get going on a nice one for our bed. Seems like hubby and I are always fighting over blankets in our sleep. I tend to loose. I get all sheet and he gets all blankets! Not god when we turn the heat down to 60 at night and I have the window on my side of the bed cracked open.

Lately I have been taking a hot water bottle to bed to keep at my feet. I have been having problems with nurothropthy and the burning pain seems less if I have hot feet. Strange since I normally like to have my feet uncovered. My grandson has fallen in love with my hot water bottle. He has to have it on his feet when he lays down for his naps. He thinks it is the greatest thing. Then if he is watching TV he wants it too. This is the boy who never gets cold. Said I should get him his own for his birthday that is coming up in March.

I need to get some of my pictures up loaded from my camera so I can put them up here. I have ones of my making bread will post them with my bread recipe.

My dad is doing so much better NOW that they put him on a new med for the seizures. He has not had one since the only one he had in August. That was how we found out he had lung cancer, it had gone to his brain. His cancer is the kind that comes only from smoking. When he was a young man and started smoking they promoted it as healthy. Sadly we have learned else wise since then.

Guess I should get going and finish my cleaning for the day. Then I can relax and knit tonight. I have been keeping up on my goals of knitting at least one dish cloth a week and then one quilt a month. I need to finish the one or I'll be behind on the quilts! Yikes! I have 10 dish cloths though so I am good there.

I read the first chapter in Romans today. Strange at how things hit you anew even though you have ready it 20 times or more. I like the book of Romans. I do plan on doing James next.

Oh I nearly forget to tell about the bird the kids found out side of church yesterday when we were leaving from bible study. It is a House Finch and has an eye problem. From what I have read it is a form of pink eye for birds. But the eyes get gooped up and they can not see. So I am now nursing him back to health bu washing the goop off and applying antibiotic ointment and coconut oil. He is a pretty little bird. Need to find a cage for him though. Just what I needed, another bird! But I am a softy for animals. We have named him Paul since Paul of the bible had eye afflictions and so does this little bird.

Kimi

My aunt's are stars

I wanted to share this link with every one. My dear Aunt Lee Vieburg is a star. She was part of a segment on our local TV Chanel. the segment is interviews with several Seniors who lived through the depression and their concerns for us living through it today. Sadly the segment is only a few minutes, really should be at least an hour long show. The Seniors who have been through the hardest of times have so much they can offer us. http://www.kare11.com/news/news_article.aspx?storyid=537876&catid=14 Go to the feature titled: "Survivors of Great Depression bring perspective to current crisis".

My Aunt lee is our family historian. She joyfully tells f the lives of relatives who are no longer here, she tells of her childhood and stories of my mom when she was little. Her stories can make you laugh till you have tears running down your face as she always sees the humor in things. She also passes along her great wisdom and insight to life as well. I am blessed to have her as my aunt.

Really, I am very blessed by all my aunts. Each of my aunts have blessed me in so many ways, they each have helped shape me into the person I am today. My aunt Loraie' taught compassion and poise. She always thinks of others and tries to make them comfortable and welcomed. Aunt Betty, I am perhaps the most like her, love of crafts, nature, herbs and not worrying about having the cleanest House, LOL. Aunt Darlene, giving and kindness and the giving of the gifts God blessed her with. Aunt Marlene, Strength, love, good out look on life even when things are not the best, courage. My only complaints about my aunts is not being able to see them enough. They are wonderful ladies and I do mean ladies too. I am greatly blessed to have such wonderful women in my life.

My mom has blessed me over and over, she is a combination of all those traits. She taught my sisters and I well what being a woman means. We are all strong capable women. She is not only my mom but also one of my dearest friends.

I am blessed.


Kimi

Making broth

I love to cook, my figure shows it too, LOL. One thing I am always asked questions about is how do I make my bone broth?? I will share it here today and please feel free to ask any questions.

I know I consider bone broth a family staple in our food pantry. It makes for quick easy meals when you add bits of meat and veggies. Then it is a matter of just adding noodles or rice and you have a wonderful healthy soup. I recencly started adding barely to my beef broth when I have meat pieces in there. I do not add meat bits to all my broths as I like having some that are pure broth. This is great for when some one is ill or when you just need a little pick me up in the afternoon.

To make my poultry broth I use all the left over chicken, turkey carcass's that I have frozen over several months. I usually have enough to fill a large sized stock pot (while they are still frozen). I will toss in any wing tips that I have cut off and frozen before cooking the birds too. This is cover with hot water and 1/4 to 1/3 c white vinegar. This helps pull the calcium and minerals out of the bones. Then the pot is put on to simmer for a few hours.

After maybe 3 to 4 hours I add in several sliced carrots, at least a half of head of celery, 1 to 2 large onions sliced, 1 t of dried thyme, 1 t ground rosemary, 1 to 2 t granulated garlic, 2 t onion powder, 1 to 2 t black pepper, 1/3 c parsley flakes, (can add a bunch of fresh parsley) 6 bay leaves, 1 T salt. These are estimated measurements on the spices as I do not measure. I will let this simmer for at least 24 hours.

Once done simmering I strain the broth and pick out any nice sized pieces of the meat and chill them. I cover the broth and chill over night. (I always start my broth in the afternoon so it is ready the next evening to chill) Oh, While cooking I do skim the fat off as much as I can.

Once I have chilled the broth over night, I take the fat off the top and reheat the broth. The meat is divided between the jars and the hot broth poured over till it is about 1 inch down from the top of the jar. Cover with a boiled lid and tighten with a ring. Place in prepared pressure canner and can according to your altitude for 90 minutes. For us here we do 11# of pressure. I know the higher up you go the more pressure you need.

I take the left over bones and tiny meat bits and add more water, veggies and herbs to that and simmer for a good 24 hours again. This will be broth only (no meat) to can.

I make my beef/vension/buffalo broth pretty much the same way except I add in a large can of diced tomatoes. I also simmer this broth for at least 36 hours soem times up to 60 hours. If I can beef broth with some meat, I also add in a handful of barely just before putting on the lids.

Makign broth is easy and makes the house smell so wonderful! Well worth the work, bt really, it is not that much work

Kimi

Mixes for family use

There are so many wonderful homemade hot coco mix recipes out there but I thought I would share mine anyways. I am also sharing our favorite desert recipe of Chocolate pudding! Enjoy!

Kimi's Hot Coco mix recipe

4 cups of instant powder milk
1-1/2 c sugar
1/2 c brown sugar
1 c powder coffee creamer
1 t salt
2/3 c coco (I use a really rich dark coco)
1 package of instant vanilla pudding mix

Mix all the ingredients well and then run through a mesh colander or blend in small batches in a blender. Re mix the coco and store in an 2 quart or two quart jars tightly covered.

To make use 1/4 to 1/3 c mix to 8 oz of hot water. I add maybe a couple of ounces of the hot water then mix before adding the remaining water. Seems to mix nicer this way.

Chocolate Pudding Mix Recipe

1 cup sugar
1/2 cup brown sugar
2 1/2 cups skim milk powder
1 cup cornstarch
3/4 cup cocoa
1 tsp. salt

Mix all the ingredients together thoroughly and store in an air tight jar. make sure you label it so you don't get it mixed up with the hot coco mix. This advice comes from experience! LOL

To make the pudding mix:

1-1/4 cups pudding mix
2-1/2 cups warm water
Add about 1 cup of the warm water to the pudding mix to make it smooth before adding the remaining water. Add in 1 to 2 T of butter. Bring to a simmer over medium heat, stirring constantly till nice and thick. Turn off heat.

Once thicken you can add 2 eggs to make it richer or just add 1 to 2 t of vanilla. Adding the eggs are optional and must be done correctly. Personally we think it taste so much better with the eggs. Beat the eggs with a teaspoon of water in a separate bowl. Once the pudding it thick, add small amounts of the hot pudding (till you have used about half the pudding) to the eggs and beat well as adding the pudding. This will warm the eggs so when you add it to the rest of the pudding you do not end up with scrambled eggs. This is called "Tempering" the eggs. Add the egg mix all at once to the remaining pudding and beat with a whisk. (Here is more info on tempering eggs: http://answers.yahoo.com/question/index?qid=20071207101159AAEwsTG )

Best if served slightly warm but our family likes it as soon as it is done cooking with ice cold milk poured around the sides of the pudding. Cream is even better! Makes a wonderful chocolate pie too! But make sure it is well chilled before serving and top with whipped cream.

Six Months

Have you ever wondered what six months takes in care for your family?? I mean, what is six months of food, clothing, medicines, Band-Aids, pet food, heating oil, toilet paper etc. I have been thinking along these lines of late. Maybe this is due to the economic hardship our country is having?

So what would I need just for hubby and me? Plus I have to remember my daughter and grandson who live up stairs of us as they would also be in need if things got that hard. As is we have been pooling things together and helping each other out.

So yesterday when I was in the bathroom filling the toilet paper roll, I got to thinking, how many rolls of paper would I need to have on hand to last six months? I use the Scott's brand as it last longer around here. I know hubby and I use a roll a week, some times more. But that is with company and visits from upstairs. So for six months we would need at least 26 rolls. My plan is to get three 12 roll packs of TP. That should make for plenty of extra for company! LOL.

Next is how much food do we consume in six months?? This I plan on keeping a one month diary of. That will help me plan for future. I want so store foods that we actually like and eat. I need to do this for the pets as well. I do not know how much to have on hand for them either.

Next I need to work out a rotation system to make sure things are getting used and replaced. It is not good to have things stored and not getting used. They will only go to waste and rot.

Then there are the things like vacuum cleaner bag, soap, laundry soaps, dish soap, cat litter and such. Again I will keep track for a month.

Once I know our monthly use of things I will multiply by 6 to get our basic needs. I plan on increasing that amount by 10% to make sure we have extra for unexpected things.

I need to figure out my six months of sewing and knitting supplies. This will take a few months of tracking to get an average. most gifts we give are home made and I work on things year round. I am doing one quilt at least a month to have for Christmas this year. So that means batting for 12 quilts or more. Slippers, hats and afghans are always welcomed gifts as well. But I am much slower at making those. Oh and knitted dish cloths and hot pad holders! Gotta have cotton yarn for them. I make at least one a week for giving.

As you can see, I have my work cut out for me. Lots of planning, calculating and then gathering little by little as we can. Why am I doing this?? Because it helps so with the budget as well as for if we are running low on money. Getting when we have the extra and then when we don't we will be doing fine.

I will be making a data base to track things on. I will try to post it here on the blog so others are able to use it as well. Have a good day in the Lord. Lovingly, Kimi

This and that

The year is still new and the times are still hard. Sadly too many of us now days do not know how to survive hard times. So I hope in with a bit of "age" on me, I have some wisdom that I have gleamed and hope to pass on.

Today we started our day by going to church and worshiping the Lord our Savor. How hopeful life feels when you sing a song to the Lord and know that all is in his hands. We do not have to worry but as humans we still do.

Pastor talked about peace, having peace in our lives and peace in our homes. Made me think also of peace between husband and wife. Sadly in hard times that peace tends to be in short supply. People struggle just to keep their heads above water and the bills still keep piling up, and the first causalities result in snipping between husband and wife. Oh how easy it becomes to blame each other.

I know we are no exceptions and the stress of the "just trying to keep our heads above water" and it has made both of us grumpy and not much fun to live with. I of course want to blame hubby but then peace says I need to look at myself. Is he really to blame? Am I just cranky and wanting to take it out on him? Has he wronged me in some way? Can I over look this wrong? If not how can I talk to him on it in a way that I would want him to talk to me about a wrong I have done to him? Have I prayed on it yet?

Hummm, Seems a lot of times the root of my problems is that I have put what should be first last. I should pray first and then ask the questions. This is something God seems to need to re-teach me a lot. Guess I'm a bit hard headed and don't get it right the first hundred times or so.

I have been busy here at home figuring out how to keep the food bill down. One thing I am practicing is waste not want not. Bread that is getting stale, gets dried to use as croutons, bread crumbs in meatloaf/balls, coatings for chicken etc. Half an onion will make things taste just as good as a whole onion. Dicing small makes flavor go farther. Cook from scratch.

All chicken and turkey bones, necks, liver and gizzards get saved to make into bone broths. Little bits of left over meats get diced, placed in plastic bags, labeled and frozen for future use in soups, sloppy Joes, hot dish etc.

BEANS!!! Those are my favorite food stretcher. I add them to hot dishes, soups, sloppy Joes, rice and what ever I can think of where they might taste good. I can use half as much meat as before and we are all the healthier for it.

I have been canning my own legumes for the past year or so. You must have a pressure canner to do this but it is so worth having one. I use mine for canning all my broths, beans, garden veggies, meats and meals.

Today I canned up 7 quarts of black beans. The 4# of dried beans cost me $4. I soaked them over night and then drained off the soaking water and added fresh cool water to about 3" above the beans. I brought them to a boil and then turned them down to a nice simmer for 30 minutes. I scooped the beans out with a slatted spoon and placed them into quart jars leaving 1.5 inch head space. I do not pack them down. I then add 1 t salt to each quart jar, lastly filling the jar to cover the beans by 1/2 inch of the simmering liquid ( leaves a 1" head space). Wipe the rimes and hand tighten the lids. Place in canner. Vent for a good 10 minutes before closing vent. Process for 90 minutes at the recommended pressure for your area. My area here in Minnesota is 11#.

Each jar is equal to two normal sized can of black beans (aprox 16 oz cans) and so my cost is about $1.10 a jar or $.55 a can's worth of the beans. The cheapest I can find a can of black beans around here is $1.19. So I save about 50% on canning my own beans. I hope to can beans every day this week as I have a nice store of dried beans that tend to just sit and not get used if I have to cook them first.

Well, enough ramblings for tonight. "God did not call me to be successful. He called me to be faithful."
Kimi