Food

All posts in the Food category

Food or Poison?

Published March 28, 2022 by tindertender

A serious issue as I see it is, they make the poison taste delicious. The senses, when exposed to these toxins are dulled, the cellular function of the body is disrupted, and obesity and health issues ensue. It is intentional, and our brains have a difficult time comprehending how delicious = poison. So people ignore it.

Refrigerate Without Electricity

Published March 18, 2022 by tindertender

Take a smaller pot and put it inside of a larger pot. Fill the space in between them with wet sand, and cover the top with a wet cloth. When the water evaporates, it pulls the heat out with it, making the inside cold. It’s a natural, cheap, easy to use and even portable refrigerator. So, instead of perishable foods rotting after only three days, they can last up to three weeks using this method.

Gut-Healing Vegetable Broth and Soup

Published March 2, 2022 by tindertender

My sister friend gifted me 2 quarts of this fantastic broth. It is rich, and packed full of flavor.

I added this broth to my split pea soup this afternoon, and I can safely say, my vegetarian split pea soup has never tasted so good!!

I will be making a very large batch of this broth soon and pressure canning it for the pantry.

This wonderful creation can be used in soups, or if skipping a meal, makes a nice, nutritious, evening elixir.

Now all I need is some corn bread!!

COWS DON’T GIVE MILK

Published February 10, 2022 by tindertender

A father used to say to his children when they were young: —When you all reach the age of 12 I will tell you the secret of life. One day when the oldest turned 12, he anxiously asked his father what was the secret of life. The father replied that he was going to tell him, but that he should not reveal it to his brothers.

The secret of life is this: The cow does not give milk. “What are you saying?” Asked the boy incredulously. —As you hear it, son: The cow does not give milk, you have to milk it. You have to get up at 4 in the morning, go to the field, walk through the corral full of manure, tie the tail, hobble the legs of the cow, sit on the stool, place the bucket and do the work yourself.

That is the secret of life, the cow does not give milk. You milk her or you don’t get milk. There is this generation that thinks that cows GIVE milk. That things are automatic and free: their mentality is that if “I wish, I ask….. I obtain.”

“They have been accustomed to get whatever they want the easy way…But no, life is not a matter of wishing, asking and obtaining. The things that one receives are the effort of what one does. Happiness is the result of effort. Lack of effort creates frustration.”

So, share with your children from a young age the secret of life, so they don’t grow up with the mentality that the government, their parents, or their cute little faces is going to give them everything they need in life.

Remember …
“Cows don’t give milk; you have to work for it.”
~Author Unknown

Homemade Vegetarian Chili

Published January 15, 2022 by tindertender
bean chili close-up

This chili is dairy free and vegan as written. You can keep it that way by choosing vegan toppings like sliced avocado and tortilla chips.

INGREDIENTS

  • 2 tablespoons extra-virgin olive oil
  • 1 medium red onion, chopped
  • 1 large red bell pepper, chopped
  • 2 medium carrots, chopped
  • 2 ribs celery, chopped
  • ½ teaspoon salt, divided
  • 4 cloves garlic, pressed or minced
  • 2 tablespoons chili powder*
  • 2 teaspoons ground cumin
  • 1 ½ teaspoons smoked paprika*
  • 1 teaspoon dried oregano
  • 1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes**, with their juices
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 2 cups vegetable broth or water
  • 1 bay leaf
  • 2 tablespoons chopped fresh cilantro, plus more for garnishing
  • 1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste
  • Garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream or crème fraîche, grated cheddar cheese, etc.
  1. In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and ¼ teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
  2. Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
  3. Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.
  4. Remove the chili from the heat and discard the bay leaf. For the best texture and flavor, transfer 1 ½ cups of the chili to a blender, making sure to get some of the liquid portion. Securely fasten the lid and blend until smooth (watch out for hot steam), then pour the blended mixture back into the pot. (Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)
  5. Add the chopped cilantro, stir to combine, and then mix in the vinegar, to taste. Add salt to taste, too—I added ¼ teaspoon more at this point. Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the refrigerator for about 4 days or you can freeze it for longer-term storage.

I actually tripled the recipe, sautéed the vegis and then added them and all other ingredients into my oversized slow cooker, cooking all night. The next morning, I proceeded to pressure can the chili, gaining 15 pints for my pantry.

Pressure Cook at 11 lbs pressure for 75 minutes pints and 90 minutes quarts.

Full Recipe and instruction here: https://cookieandkate.com/vegetarian-chili-recipe/

Spicy Turkey Soup

Published November 27, 2021 by tindertender

Intending to change preconditioned, habitual patterning surrounding food, I have whittled down the amount of meat in my diet over the last several years. I feel very good about this change.

My father joined me for dinner this Thanksgiving holiday. He told me that he did not want me cooking meat, as he knows I try to avoid it. What is a daughter to do? My father came for supper, and he eats meat on a regular basis.

I was not going to make him eat vegetarian, so I bought, and roasted him a turkey breast … and I used the leftover to make soup for the pantry. I was not going to waste one portion of it, out of respect for the life it once was. And yes, I will eat it, out of respect for the life it once was, because I made the purchase. And I will be grateful for the nourishment every time I do.

I doubled the recipe and then some, with the exception of the meat. After having it for supper, I managed to create 15 pints and 3 quarts of delicious soup for the pantry.

Recipe

1/2 tablespoon oil
1 green pepper, diced
1 onion, diced
4 cups turkey stock
2 cups leftover turkey
1 cup frozen corn
2 (16 oz cans) black beans, drained
2 (15 oz cans) diced tomatoes with green chiles
2 tablespoons taco seasoning
4 ounces cream cheese (If dairy free or canning, leave out this ingredient. The cheese can be added at the time of cooking at a later date for creaminess if desired).

Sauté the onion and green bell pepper. Add it to slow cooker with all other ingredients (except cream cheese, this goes in before serving). Cook on low for 8 hours.

Pressure canning:
Bring to 11 lbs pressure and keep it there for 75 minutes pints, and 90 minutes quarts.

%d bloggers like this: