Saturday Thoughts...Children's Firsts

At the door of preschool on the first day!

 My Great-granddaughter started Preschool last week. This has been for her Mom, just as it is for all Mothers, happy and sad.  Sad to see them start on the first stage of growing into adults and happy to see them be so eager to start learning. As she is an only child she needs to be around children more. 

Each child has their own mat to "social distance"

She plays well but mostly with older children and of course is not used to having to sit still. As a young teacher friend of mine says “We have to teach them not to pick their noses”. 

 The other first for her was her own library card which she got in March just before the library closed and she really misses going. We have an excellent Children's Librarian and that was one of her favorite places to go. 

So far so good, she won’t be four till February so there is always next year but the journey has started.



Cooking and Baking with Corn Starch

 Convenient and versatile, corn starch is used as a thickener for gravies, sauces and glazes, soups, stews and casseroles. It also thickens pies and is an essential ingredient in corn starch puddings and cake fillings.
 In cakes, cookies and pastries, corn starch is often mixed with flour to produce more tender baked goods. It also is used to coat foods before frying,  it really works well for fish giving you a light crispy coating without a lot of carbs.
 Corn starch thickens with a satiny smoothness and glossy appearance. It adds no taste of its own to mask the flavor of foods. Recipes thickened with corn starch have a brighter, more translucent appearance than those thickened with flour. Corn starch also blends more easily with cold liquids than flour because it doesn't absorb liquid until it's cooked. 
 Corn starch has the same "thickening power" as arrowroot, potato starch and tapioca, and you should substitute the same amount. Corn starch has twice the "thickening power" of flour, so it's necessary to use only half as much. Example: If recipe calls for 1/4 cup of flour, use just 2 tablespoons corn starch. 
 Corn Starch is good to use and store for an  indefinite period of time as long as it is kept dry.
 Lately thanks to some recipes on the Argo Corn Starch web site, I have been using it in place of flour in recipes. Brownies, and pancakes are just two I have tried so far. 
 Corn Starch added to Meringue pie topping will help it last longer, not weep, and hold up when refrigerated. You can sprinkle it on the egg whites just before they are beaten enough or heat it with some water and make a warm slurry to add to eggs while you are beating them. 

 Both Sue and I use Argo brand. I have tried several others and have not been pleased with the results. Argo now comes in a nice square plastic container with a wide mouth opening so it is easy to spoon out and measure. If you have a favorite brand you like and use by all means use it. Different parts of the country use different brands. 

Small Recipes... Apple Crisp


 The recipe I am going to give you here is just right for one person and excellent. I used a Braeburn apple which I usually have on hand and it took about 8 minutes to get ready for the oven and baked just right in the time in the recipe which is 20 minutes. 
  The recipe is in the Betty Crocker Cooking for One that Sue has and I am going to try some other recipes from the book. It was just the right amount, used ingredients I always have on hand and no leftovers. Perfect! 
Apple Crisp For One
1 medium sized apple peeled and sliced 
1 tablespoon of all purpose flour or all purpose Gluten Free Flour
1 tablespoon packed brown sugar
1 tablespoon oatmeal or GF oatmeal
Dash each of cinnamon and nutmeg and a pinch of salt
1 tablespoon soft butter
 Peel and slice apples in to ¼ inch thick slices place in unbuttered 10 ounce baking dish or custard cup. 

 Mix the remaining ingredients, sprinkle over the apple slices and bake in a 375° F. oven for 20 minutes. Let cool and eat while still warm with half and half, cream or a small scoop ice cream. if desired.  

Sunday in Iowa...


Cannas...which should probably be a state flower in Iowa... 
On a homestead on Highway 92 near Lake Keomah, Iowa

Saturday Thoughts...Do I Need It?


When I’m shopping…actually for anything, not just food and household supplies, I have started asking myself this question…Is this a good or necessary purchase or use of money?  My husband is more succinct…his question is “Where are you going to put it?”
We can afford more than we buy, but do we need it?  Do I want to store it, care for it, use it up?  More to the point…do I want to clean it or around it?  Would that money be better used elsewhere?
After starting a decade ago to see our friends and neighbors' adult children sell, donate or simply add their parent’s cherished possessions to the landfill, because they are out-of-style or because no one uses good china, silver and glassware anymore because they entertain more casually, my husband and I made up our minds to only keep a very few inherited items, and to not keep anything we had purchased over the years that wasn’t something we used frequently or even daily.  Often your family will appreciate things you pass on sooner rather than later.  The holidays might be the perfect time to find out who might want some of those things you feel like you no longer can care for or store.  What isn't claimed can be donated for others to enjoy.  You might be surprised what people really would like to have as a remembrance and what they don't!  
Myrna and I experienced preparing for our Grandmother's estate sale after her death; she had gifts from friends and relatives  still in the original package because she had more than she could ever use.  We have both asked our kids not to gift us with "stuff" on Christmas and birthdays because of that.
We have purged collectibles, dishware and glassware, pots and pans, countertop appliances, cookbooks, other books, seasonal decorations, furniture, linens, clothing, you-name-it.  Myrna gifted my daughter-in-law Michelle with her pressure canner because she no longer uses it. 
Luckily, because my husband was in the army early in our marriage and we moved every time I would have had to really do some seasonal housecleaning, we hadn’t accumulated as much as many couples do.
If you are thinking of buying more "Organizers", maybe you should just donate the things you were going to organize.
I haven't kept anything that I don’t use because it is “too good” either.  When will it not be "too good" to use at our age?  My teenage grandson asked for a glass for water…when I got out a nice glass that belongs to my iced tea pitcher set he said “Oh, that’s too good!”  However, that set of glasses is the only one I have saved…we use them whenever we need them.  Who am I saving those "too good" things for if not us and our friends and family?
I don't even take free samples if it isn't something I use regularly.  I no longer subscribe to magazines and newspapers; a benefit of the internet.
When I buy groceries, I ask myself if I’m going to use the items more than once if they aren't my pantry staples or are they going to go stale or out-of-date in the back of the cabinet.
Even if something is a great buy at the thrift shop…do I want to clean it, maintain it and find a place to put it?
Myrna is at this point too…and probably doing better than I am.  But, we can do better…if we think we need to replace anything, we are asking if we even really need to.   And, as I am doing my fall housecleaning, I am passing on usable items and supplies we don't use anymore...while they are still good.  Less to store and clean...what's not to like.

Baking and Cooking with Cornstarch... Cookbook Reviews


Spending my high school and college years in Texas, I learned to like using cornstarch for gravies and sauces…something I hadn’t when we lived in Minnesota where flour was the thickening choice. 
BON APPÉTIT says that cornstarch is perfect for sauces, especially stir fry sauces, for breading before frying, in batters for deep frying and in pie fillings as a binder.  We agree. 
For those who need gluten-free recipes, cornstarch is a good thickener; some of the older recipes in these booklets are just that, gluten-free as well as tasty.
You can check Argo’s website for recipes, but it’s not a secure site.  Most of the cornstarch company cook booklets are still in copyright, but these links below let you view some online.  You may have a redirect page, but click on the link there and it will take you to the cookbook.  To view it, click on view item beneath the photo of the book.  You can download it to keep from there.
 They are courtesy of the Sliker Small Cookbook Collection at Michigan State University Library.
I like these older cookbooks because the ingredients are usually readily available.

Award Winning Chinese Recipes  1982
From Argo and Kingsford cornstarch   (View)

An Old Time Favorite For Modern Housewives: Argo Corn Starch
This 1940 book has recipes like coconut whipped cream, Custard blanc mange and lemon meringue pie.   (View)

Argo Cornstarch for Delicious Desserts    (View)
This is an older cook booklet but it includes recommending substitutes such as corn starch for an egg,  corn starch in gravies instead of flour, and a portion of corn starch instead of wheat flour in biscuits, pie crusts and muffins. There are recipes for pudding, "Corn Gems" (made with corn meal, Argo, Karo, and Mazola), cream puffs, cream filling and white bread.

Cookbook Review... Betty Crocker's Cooking for One

Post it Notes on some of the recipes I use the most

 Sue gave me her copy of Betty Crocker’s Cooking for One recently. It has some simple good recipes in it, in particular the apple crisp for one which I make often now and is just the right size for one person. The older cookbooks have a much better serving size in their recipes. No one needs such large servings as is the norm now.
 Not only are the recipes good but it has some good information on getting your kitchen in order, Stocking the shelves, shopping (which I find difficult for one) and storing your purchases when you get home. 
 Some of the recipes are not really recipes as such but directions on how to divide mixes such as scalloped potatoes. There is a section for making one main dish and then recipes to use the left overs in two or three different ways. No waste that way.
 I really use this book the most of the cooking for one cookbooks I have and I have found them on used book sites, thrift stores, and Amazon.

 If you can find one at your local thrift shop or book sale be sure to grab it if you are now cooking for just one of you. 

Saturday Thoughts...Small Recipe Orange Mousse


Minus One That was Eaten   

Lime Mousse Just as good as the Orange
 One of the few blogs I follow is iambaker.net. I have had success with her recipes and even if I don’t try them I enjoy reading her blog and the food photos are good.
 I tried her recipe for Orange Creamsicle Mousse recently, YUM. If you are counting calories this might not be what you want to fix, but as an indulgence it is really good and simple to make. 
 The cream cheese helps cut down on what might otherwise be an overload on sweet, but the citrus cut back just enough with the cream cheese to save it. I used what I have on hand for citrus. We like the lime best.
  My daughter stopped by when I was getting ready to take photos of mine and ate one of them. She was just going to taste it and ended up eating all of it and taking another one home with her. I tried topping them a little different for each one and we liked the GF shortbread crumbs I make the best.  
 I also make this using a prepared Gluten Free Graham Style Pie crust. I have tried just the GF crumbs you can buy in a box but didn’t have too much luck with them.
Orange Mousse
3 to 4 servings
Ingredients
12 ounces cream cheese, softened to room temperature
1 cup powdered sugar
Juice of 1 orange, about 1/4 cup
1 teaspoon orange extract
pinch kosher salt
1 cup whipped topping, plus more for garnish (8oz tub of Cool Whip is three cups) 
Directions
In a large bowl, beat cream cheese until it is light and fluffy.
Add in the powdered sugar, orange juice, orange extract, and salt and beat until everything is combined.
Gently fold in the whipped topping.
Equally divide orange mousse into cups and refrigerate uncovered until thickened, (about 1 hour up 24 hours). Garnish if you would like just before serving.

*I used 8 ounce dishes and got 4 servings. Larger dishes might have worked better as 8 ounce were quite full. 


Cooking with Clear Jel or Ultra Gel...Sue's Instant Pot Swiss Steak

 Here’s a dish right out of Mom’s kitchen…and we served it with traditional sides, freezer mashed potatoes and home canned green beans.   My husband loves the tender meat and delicious gravy, I like the fact it doesn’t have to cook all day.  I often make this and freeze extra meal portions with the sauce for a busy-day lunch; simply reheat in the microwave or a non-stick covered skillet.  Round steak is usually reasonably priced here, and this recipe makes it really tender.
I use my Instant Pot, or I have also used my 6 quart pressure cooker.  I use cook-type clear jel or Ultra Gel so that this dish will freeze and reheat without the sauce "breaking" and getting runny.  You can use corn starch if you plan to serve all of it at one meal.
This is a recipe that was popular for Sunday or company dinners back in the fifties and sixties, and we still enjoy it.              

Sue's Instant Pot  Swiss Steak
 
  2             pounds  round steak -- 8 pieces; 3 ½ -4 ounces each
  15           ounces  tomatoes, canned
     1/2      cup  water
  1             cup  onion -- chopped
     1/2       cup  green pepper -- chopped
     1/2       cup  celery -- sliced
     1/2      teaspoon  garlic salt
     1/2      teaspoon  pepper
     1/2      teaspoon  Italian seasoning
                        ****
For sauce:
     1/4       cup  cook-type clear jel or ultra jel or cornstarch
     1/4       cup  water
  1              teaspoon  beef base
Total Time:  1 hour 15 minutes+
  1. Cut the steak into 8 even-sized pieces.  Sprinkle with garlic salt, pepper, and Italian seasoning.
  2. Plug in instant pot and press sauté; wait until the pot registers hot.  Heat 2 tablespoons lard or oil and brown the pieces, 
  3. Once all the meat has been browned; return to the pot and pour remaining sauce ingredients and vegetables over the meat.  Secure the lid.
  4. Reset pot to Meat/Stew or high pressure; set timer for 20 minutes with the pressure valve closed.
  5. Once timer goes off, TURN OFF and let the pressure release naturally for 10 minutes; twist valve for quick release to remove the remaining pressure. (Use a hot pad to protect your hands from any steam).
  6. Remove steak and keep warm.  Combine clear jel or ultra jel or cornstarch and water until smooth and stir into cooking liquid in pressure cooker.  Turn pot to sauté; cook and stir until sauce boils and thickens.
  • Serve sauce over steak and your choice of potatoes, noodles or rice.  MAKES ABOUT A QUART OF SAUCE...you can save some in a freezer bag to combine with hamburger, if there is leftover.
  • Serve with 1 1/2 ounces dry noodles, cooked for 2 servings
  • Makes 4 freezer meals...cool meat and gravy separately, portion into quart freezer bags, 2 pieces of meat and 3/4 cup sauce each.
  • Per Serving: 239 Calories; 14g Fat (52.7% calories from fat); 23g Protein; 5g Carbohydrate; 1g Dietary Fiber; 67mg Cholesterol; 271mg Sodium.  

Small Recipes... Taste of Home Potato Salad


The Taste of Home Down Home Cooking for One or Two has this recipe for Potato Salad for one. I am not a real fan of potato salad but thought it looked good and I had three small Yukon Gold potatoes to use up. I am happy to say it is quite good and while I will use less mustard next time it was a nice amount for one person. I had a small amount left over and will eat it for lunch tomorrow with a sandwich.
 I added a cubed hard boiled egg to it and some celery seed mainly because I like both in potato or pasta salads. If you have a recipe you really like you can use this recipe for a guideline on the amounts of ingredients for one. Or just add what you like to this recipe.
Potato Salad For One
Ingredients
  • ¼ cup Miracle Whip
  • 2 tablespoons chopped celery
  • 1 tablespoon chopped onion
  • 1 tablespoon pickle relish, drained
  • 1-1/2 teaspoons diced pimientos, drained
  • 1 teaspoon Dijon mustard (Yellow mustard is fine)
  • ½ teaspoon cider vinegar (I used rice vinegar)
  • ¼ teaspoon celery seed (optional)
  • Dash salt and pepper
  • 1 medium baking potato, cooked, peeled and cubed 
Directions
  • In a small bowl, combine the Miracle Whip, celery, onion, relish, pimientos, mustard, vinegar, salt and pepper. Add potato and toss to coat. Chill for 1 hour.
Nutrition Facts

1 cup: 603 calories, 45g fat (6g saturated fat), 20mg cholesterol, 724mg sodium, 46g carbohydrate (9g sugars, 4g fiber), 5g protein.

Sunday in Iowa...


Early Fall Along the Des Moines River...

Myrna's daughter Amy shares this photo on a warm fall day south of Beacon, Iowa

Saturday Thoughts...Michelle freezes her own cauliflower rice

 

Clockwise, bottom right:  Cauliflower in 1" pieces, medium shredding blade, "rice", nice head of cauliflower    

My daughter-in-law Michelle is looking for ways to stock up her pantry and freezer as economically as possible.  One thing she buys is cauliflower rice, an ingredient that has become very popular recently. 

 She tried freezing it herself with some success; right now the cauliflower in our supermarkets is very nice and as it’s in season it’s cheap too.  She shared what she has learned.

Michelle says:  “I use the cauliflower rice because my doctor recommended I don’t eat grain.  I use it as a substitute for white rice. I mostly use it for stir fry recipes and I sauté it in a little olive oil. You don’t salt it until it’s ready to serve or you end up with a soggy mess. I think it’s better if it’s thawed and drain any moisture if necessary.” 

Top: Ready for the freezer, stockpot of boiling water, cauliflower in ice water bath    

“Here are the pictures that I took of the cauliflower when I took care of it to freeze. I used the food processor to “rice” it. I blanched it a little at a time then dunked it in an ice water bath in my mesh colander. I squeezed most of the water out using a clean tea towel then bagged it in quart sized freezer bags. Two large cauliflower yielded 7 quart bags, each bag serves two.”

“I paid less than $3 total for two large heads. Frozen at Costco for about the same quantity or less (per online) is $12.49.”


Small Recipes...Corn Chip Beef Bake

This is an excellent casserole for one or two. When I saw the recipe in Sue’s cookbook Taste of Home Cooking for Two I knew it could also be Gluten Free with not a lot of work. If you are going to freeze half put the corn chips in a small bag and include with the casserole dish. Then when you want it the corn chips will be there. 
 The other thing with this recipe is NO heavy sauces or white sauce. I always have chopped peppers, celery and rice in my freezer so just had to get a tomato. If you use Miracle Whip or read the label on the Mayo jar you are good to go with it being GF.
Corn Chip Beef Bake
Ingredients
 1/2 pound lean ground beef
 1/3 cup finely chopped onion
 1/3 cup thinly sliced celery
 1/3 cup finely chopped green pepper (red or yellow would work also)
 1/4 teaspoon minced garlic
 1 cup cooked rice 
 1 medium tomato, chopped
 1 teaspoon lemon juice
 1/4 teaspoon salt
 1/4 teaspoon hot pepper sauce
 1/4 cup mayonnaise or Miracle Whip 
 1/2 to 1 cup corn chips, crushed
Directions
Preheat oven to 350°. In a large skillet, cook beef, onion, celery and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer; drain. Stir in rice, tomato, lemon juice, salt and hot pepper sauce; heat through. Stir in mayonnaise.
Spoon into two 15-oz. baking dishes coated with cooking spray. Sprinkle with crushed corn chips. Bake, uncovered, 13-15 minutes or until heated through.
Nutrition Facts
1-1/3 cups: 456 calories, 18g fat (5g saturated fat), 59mg cholesterol, 722mg sodium, 46g carbohydrate (7g sugars, 5g fiber), 27g protein.

Saturday Thoughts...Glass Scraper


Today I noticed that the glass in the door of my toaster oven was gunky…I washed it with a Mr. Clean sponge, but it wasn’t enough.  Right in the kitchen miscellaneous drawer beneath the toaster oven and next to my big stove was the solution…this “retractable razor blade glass scraper”.  If I want a new one today it costs about $1.75 in the paint department of the local big box department store, with 5 blades included...they sell just replacement blades right next to the scrapers.  It uses old-fashioned standard widely-available single-edge razor blades.  They have larger, fancier scrapers, but this one is easy to store, easy to use and the blades are readily available.
I use it for my black glass-top stove for burned-on spills and cleaning the inside of the oven door glass, as well as keeping another one with my window cleaning kit.  It doesn’t damage the glass, and those spills just disappear.  It helps to wet the glass first to soften the spill a little.
I also use it for removing sticky label residue from jars I want to save.
Cheap, effective, easy-to-store-perfect!

Cooking with Clear Jel and Ultra Gel



When I first starting looking at Clear Jel, I was interested in canning fruit pie fillings.  There is a lot of confusing information out there.  I can purchase it readily at the Amish stores in Iowa, and I bought a little instant and cook-type to experiment with.  I was interested in using the cook-type in gravy as well.
So, how do I use these products?  I use the cook-type regular Clear Jel for canning and freezing.  I also use it for gravies and sauces, especially for meals I want to freeze.  I really don’t use the instant-type Clear Jel.
Myrna uses Ultra Gel for cooking as it is gluten-free.  It also mixes in with much less lumping.  You can add it to the hot liquid immediately.  The cook-type clear jel needs to be mixed with sugar in the recipe or added to cold liquid.  Have your whisk handy for any of these products to prevent lumps.
I also have some Ultra Gel on hand, but it is quite a bit more expensive.  Last month I purchased Cook-type Clear Jel for $3.39 a pound and Ultra Gel for $7.59 a pound at the Dutchman’s in Cantril, Iowa.  The best thing about the Ultra Gel is that I can add it at the last minute if my product isn’t thick enough to suit me.
Conversion Ratios:
1 Tablespoon Cornstarch = 1 ½ Tablespoon Ultra or Clear Jel         
1 Tablespoon Flour/Tapioca = 1 Tablespoon Ultra or Clear Jel
Here is more information from Frank Wideman, a Missouri extension expert.
“The jels are thickening agents for home food preparation based on corn starch. Cook type ClearJel must be heated or cooked in the liquid that you are wanting to thicken. Ultra Gel is an instant product for use in hot or cold food liquids. Clear Jel is derived from cornstarch. It tolerates higher temperatures and works well with all types of ingredients including acidic ones. Use as a thickener in pies, stews, sauces, gravies and pudding.
Ultra Gel is a brand name for a instant corn starch derived thickener. Here is its advertised claims.
"Ultra Gel is a gluten-free, non-GMO cornstarch that can be added directed to any liquid, hot or cold, for instant thickening. Ultra Gel can be used in baked applications to keep breads and cookies soft, or to add body to low calorie sauces and salad dressings. Products made with Ultra Gel can be refrigerated, canned or frozen without weeping, thinning, or breaking down. Since Ultra Gel is resistant to lumping and adds no flavor of its own, the delicate flavors of herbs and seasonings are preserved and there is no starchy after taste."
So there are two kinds of Clear Jel. One is Regular(often labeled “cook type”) and the other is Instant (labeled as such). For something like pie fillings, you want to use the Regular Clear Jel. If you are doing fresh pies or want to thicken other items like gravies or such, the Instant version or something like the Ultra Gel (a form of instant) you are seeing in stores works great. However, Instant clear jels are not recommended for canning processes because they tend to break down (not gel sufficiently) during the long processing times.
Cook type Clear Jel can be used for canned fruit pie fillings because it does not break down in the acid food mixtures and does not thicken enough during heat processing to interfere with the intended effect of the heat on killing bacteria during canning. It is preferred for thickening canned pie fillings as well as other foods over other corn starches because it has less or no aftertaste, the thickened juices are smooth and clear, and foods thickened with Clear Jel may be frozen.