ooking with Miss Cindy.

New for 2017... work in progress here. Expansion imminent.

 

 It's Tomato Season-Recipes

Chicken stock and soup from scratch    

  Making Ricotta Goat Cheese

  Making Apple Cider Vinegar

 

  How to:

  Peel Fresh Eggs

  Pickled Eggs 

  Canning Pickled Eggs- 7 Jar recipe

  Straight from the Garden:

   Cucumber/Tomato/Onion Salad

  Freezing corn on the Cob

 

 

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    Today we are going to make Cheap Chicken Stock.

    I crock potted two chickens and de-boned them with the intent of canning chicken soup.

    

    * Put all the chicken carcass including the neck and gizzards into a big stock pot.

     *Chunk up two cups of onions including the skins. The more peels you throw in the darker the broth will be.

      This all gets strained  so you're not eating the peels. I freeze all my peels for weeks and add them to this, too.

      *Add about four stalks of celery.

      *Two carrots and you don't need to peel them-yay.

      *One gallon of water.

      *You can throw in fresh or dried parsley,  salt and pepper if you want.

      Bring this all to a boil then turn it down to simmer for 3-4 hours. A scum might surface and you need to

      skim this off a few times. You want clear broth.

      If you notice you've lost liquid add some hot water to replace it. You should get a gallon of stock.

      Strain and discard all the chicken and veggies. Use a fine strainer. You could boil it up again, grind it down fine

       to give the chickens a treat. Not sure about dogs unless you take out any bones that might splinter, but,

      who am I to judge what a dog will eat. Pigs, too. Cats loved it.

      Cool and refrigerate overnight. Remove the fat off the top.

      You can  freeze it at measured portions being sure to remove the air from the bags, can it in jars using a pressure

      canner (I reheat mine so it is hot for the jars), or use it right now like I am going to do in the next recipe.

     Canning Chicken Soup- without the noodles.

      This a basic chicken soup recipe that if you only fill your canning jar two-thirds of the way with veggies and

       the customary inch from the top with broth you should have enough broth to add a cup of cooked noodles and a

       medium sized potato.

      In a hot 1 quart (mason only) jar place:

       *1 cup of chicken

       *3/4 cup each of diced onion and sliced carrots and celery. This should fill jar 2/3 of the way.

       *Pour boiling hot soup stock over. Stop one inch short. I use a dipper with a pour spout for this.

       *Wipe the lip of the jar dry. Place a hot lid tapped dry with a paper towel. Don't scruff up the ring sealer

           by wiping it. Place hot lid on and screw down tight.

       *Place jar in pressure canner. You should have the recommended amount of hot water in the cooker. Mine can

            hold seven jars and needs three quarts and uses 10lbs of pressure. Be sure all your vents are clear and your

            seals are in good shape. If the lid on the canner gives you trouble you can use a dab of vegetable oil on the seal ring to make

            it slide easier. My cooker recommended 25 minutes for soup jars as the meat is already cooked.

          

        - A five pound chicken should yield enough meat to make seven quarts. Roughly two large onions, a bag of

           baby carrots as I hate peeling carrots and a bag of celery.

        -I wait to add spices until I'm ready to cook it as the fresh chicken stock has spices.

        -To fix for dinner I put  contents of one jar into crock pot add several cooked potatoes, dry noodles and a quart jar of broth. Spice to taste .

 

      Try to work quick and keep everything hot.  Be very careful when removing the lid on the pressure cooker. I lifted the little knob two hours later

      and got a steamy surprise. Next time I used tongs to check if  the pressure was off and waited four hours.

 

     Making Ricotta Cheese from Goat Milk

I love to eat this before it even hits the mold.

I make up to three batches in one pot. After that it doesn't seem to work so well.

I also skim the heavy cream off top and set aside for butter. This seems to make

a more thorough curdling of the milk.

     *2 quarts of raw goats milk that has set for three days to get cream off top. Save the heavy cream for

           butter. It will take a lot of skimming to get enough so keep a container in the freezer and add to it.

     *1/3 c of lemon juice

      *Roughly a teaspoon of salt if you desire

      *A flour sack is what I use to strain the whey from the cheese.

      I use a heavy stainless steel pot to very slowly bring the milk up to a barely rolling boil. About twenty

      minutes. I use a rubber spatula and the hotter it gets the more I'll stir it. When it starts to foam up and you

      can feel the boil on the spatula, and sometimes you will see the milk separate on the spatula, it is ready for the

      juice to be added. Take it off the heat so the bottom will not scorch. Wait fifteen minutes.

      Put the flour sack in a strainer and try to pour as much whey in first as you can, then the cheese.

      Add salt to taste. Squeeze until you have the consistency you want then devour it before it hits the

      mold. If you have any self-control press gently into mold and weigh for your next recipes. Once it sets in

     the  refrigerator to cool, I seal mine by the  half-pound  in vacuum bags, wrap in freezer paper then freeze.

 

      **Do not let the whey go down the drain if you have a septic tank.  This stuff will imbalance it and could

          cause problems.  It's actually toxic to fish which is hard to believe. I give mine a fling across the lawn, use

          it in my hair and I am looking for other ways to use it. I do not have piggies yet, but, I guess they like it.

          Tried it on the cows- was not good idea. Made them get mild diarrhea. 

 

Making Apple Cider Vinegar from crap apples.

(Picture and how to coming. The apples are ready so be back soon.)

 

Straight from the Garden Cucumber/Tomato/Onion Salad

 (Picture coming.)

 In a big glass bowl, just like grandma used to have, I chunk up three fresh tomatoes, three medium sized

 cucumbers,  and a sweet onion is what I like. Pour half a cup of cider vinegar over, a generous sprinkling of cracked

 pepper, roughly two teaspoons of salt, a cup of water and a quarter cup of olive oil. Grandma would add a pinch of

 sugar to everything, including her chili, so in a pinch goes just for her. Mix well. Chill a couple of hours

 and I don't know about you, but, I love this with grilled cheese burgers and some sweet potato fries. A big slab

 of lemon meringue pie with the topping still warm would just hit the spot.

 

How to Freeze Corn on the Cob

The first time I pulled a bag of these out of the freezer in the middle of winter I was ready for summer.

I took the biggest pot I had and found corn of similar diameter and started blanching once the water was boiling.

Smaller ears I blanched  for about seven minutes, medium ears about nine minutes and the big ears eleven

minutes.  I let the corn cool in ice water until it was touchable, dry really well with a towel, then finish cooling

and air drying until its room temp. Roll it over a couple of times to dry the undersides.

If the cobs are too warm you will get steam in the bag and then freezer burn.

I put mine in the sealer bags according to what we will eat. If I want to store it longer I wrap it in

freezer paper. I just pulled a pack out and it's been over a year.

 

Caramelized Onions- 4 fry pans at a time

Okay, my first mistake was only using one fry pan with the intent of freezing some caramelized onions.   My second mistake was underestimating the hubby who quickly realized how good this pile would be on hamburgers for dinner tonight.  Second batch and four fry pans found some heading for the freezer.

  • 16 cups of onion sliced about a quarter-inch thick.
  • Olive oil
  • Butter
  • Salt
  • Sugar
  • Balsamic Vinegar is optional.  Try a batch with it and see if you like it.
  1. Place four large sauté pans on the stove. In each pan melt down two tablespoons of butter and the same of olive oil.
  2. Add 4 cups of onion to each pan. You can cut up the onions the day before and keep them in the refrigerator covered overnight. Hint: If you freeze the skins/peels you can add them to the chicken stock recipe.
  3. With all burners firing on low; work the onions so that you get a nice coating of the butter and oil on them. Try to spread the onions in a even layer. Do not burn them or dry them out.
  4. After ten minutes sprinkle about a teaspoon of sugar over each pan. Add about half a teaspoon of salt to each.
  5. Allow onions to brown then use a spatula to stir. As they fry down you will need to stir more often. You can add more oil if needed. This can take up to half an hour.
  6. If desired add little balsamic vinegar about two-minutes before the onions are done.

If you beat back the other members of your household you can now allow each batch to cool to room temperature and refrigerate for an hour to prevent freezer burn. Place in four freezer storage bags. The next time you want some, thaw in the microwave or in hot water.

How to Peel Fresh Eggs   

(No it does not have to be glass. A heavy plastic or metal cup will do.)

We use farm fresh eggs and there is a trick to peeling the buggers. I boil mine for half an hour in salted water

then cool them in ice water, then overnight them in the refrigerator; a week is better.  I use  a heavy drinking

 glass with  a little water in the bottom then I drop an egg in and give it a gentle swirl. Be sure to put your hand over the opening or you will get a bath. If the water comes out you can add a little more.   "Clink" the egg around inside the glassware. Do not smash it around or you will be making egg salad instead of pickled eggs.

 

If you are making a big batch of eggs try to keep most of them in the fridge while you work. For some reason as they warm up this trick doesn't seem to work as consistently. Feel the egg to be sure it's broken all the way around. Usually I'll start at the top of the egg where the inside membrane tends to be loose and generally the egg peels. You can keep boiled eggs in their shell for quite awhile.

 

If you have real patients you can set fresh eggs in the fridge for a month and they'll peel like the store bought ones. You can "soft-boil" these with much more success.

 

Pickled Eggs

Peel a dozen hard-boiled eggs and I might recommend some spares because you know some of these are going

to rip and you'll be making deviled eggs tonight.   In a sauce pan add the juice from two cans of beets or one quart

jar.  Add half a cup of vinegar and a quarter cup of of white sugar and a quarter cup of brown sugar.  Put eggs  then

 your beets in a container and pour the hot liquid over.  Let cool then refrigerate over night, if you can wait that long.

 

Canning Pickled Eggs

This is a seven jar recipe to be done in a pressure canner.

Currently I'm stuck using canned sliced beets. I'm hoping to reach a point where my garden produces these. For now we will go canned.

4 cans of sliced beets

6 eggs for each jar or 42 eggs- Be sure to boil extras in case some tear.153621

4 cups of vinegar

2 cups of white sugar

2 cups of brown sugar

2 cups of water

Optional: Some people like cloves or other spices but I don't. Some even like onion slices.

Place peeled eggs in sterilized warm mason jar.  Place beet slices on top to keep eggs from floating.

Bring vinegar, sugars and water to rolling boil. Carefully using a wide-mouth funnel evenly dipper the hot liquid into the seven mason jars. The goal is to cover the beets without going over the one-inch-short-of-the-rim rule of thumb for heat expansion. Be sure to use the recommended heavy glass mason jars for pressure cooking and be sure none have any nicks in the rims. It's quite rude when the lid blows off inside the canner unexpectedly. Clean the edges of the jars and dry the edges. Remove a lid and a rim from a pan of boiling hot water with a pair of tongs. Pat dry the canning lid's rubber seal with a clean paper towel. Place on jar. Screw lid tightly down with the rims.

Follow the directions for your pressure canner. Once mine starts to steam from the top and I put the weight on, then, it usually takes twenty minutes. I let it cool all night then store the jars in a cool dark place until ready for use. They have kept for up to six months this way. We generally eat them before this mark so I can not tell you how long they will last for sure.

 

Garlic Eggs - (working on)

 

 

(To the someone who said I can not recommend canning on my website because it is dangerous...)

As a side note: Due to high temperatures of  boiling water and the dangers of using a pressure cooker and the possibility if done wrong you can get sick- no one is suppose to recommend to anyone the art of cooking. It seems we live in a society of tin can babies and potentially cancer causing plastic toddler meals. So, cook at your own risk. Do everything with a measure of safety and read manufacture's directions on the tools you use; especially the pressure cooker/canner. Keep your work surfaces clean and stuff sterilized. These are the recipes I like best and until someone else wants to cook them for me for free; I guess I'll take my chances rather than pay a manufacturing facility to do what I can do- and the taxes on it, too. That is all I have to say on this matter.  Homestead on!