Weekly Roundup - Living On Nothing Edition [Survival Today

Bark and Aspirin

http://www.survivaltopics.com/survival/the-greatest-wilderness-medicine-that-you-can-make/

Since ancient times certain tree barks have been well known for their properties of reducing fever, pain, and inflammation. A special ingredient contained in these barks is one of the most potent pain killers in nature.

Fever, muscle aches, osteoarthritis, headache, menstrual cramps, arthritis and inflammations including bursitis, tendonitis, and traumas such as a sprain can all be treated with a dose of natural salicin made from the bark of these trees

In the 1800’s scientists were able to extract and identify salicin as the potent pain killing medicine found in the bark of these trees, and then went on to develop and market a synthetic version called acetylsalicylic acid which we have come to know as “Aspirin”.

The most commonly used medicine in the world is aspirin. In fact, every year throughout the world some 90 million pounds (40 million kilograms) of aspirin are taken. Even though most of us now use the synthetic version of salicin for our aches and pains, the potent pain-relieving and anti-inflammatory medicine contained in tree bark is no less valuable.

In a wilderness survival setting, knowing how to harvest and use the salicin in tree bark is the most valuable natural medicine knowledge you can have.

Trees that Contain Salicin
Salicin concentrates in the inner bark of trees and shrubs related to willows which include:

•Populus tremuloides: Quaking, Trembling or American Aspen (northern & western North America)
•Populus grandidentata: Bigtooth Aspen (eastern North America, south of P. tremuloides)
•white willow/European willow ( Salix alba )
•black willow/pussy willow ( Salix nigra )
•crack willow ( Salix fragilis )
•purple willow ( Salix purpurea )
•weeping willow ( Salix babylonica )
How to Make Bark Aspirin
In the picture you can see me sitting on rock massaging my sprained ankle. And right in front of me is the best natural medicine for pain and swelling you can find in the wilderness: the inner bark of a poplar tree.

The poplar trees growing in this recently logged over area are less than a year old. Poplars are a pioneer species of trees. In disturbed areas they are often the first and fastest trees to grow and can rise to a height of ten feet or more in one season. In the picture you can see me standing next to one of these young trees. Note the very large leaves that grow directly from the main stem of the plant. As the tree increases in size this stem will form a multiplicity of branches on which the leaves will be much smaller.

The salicin you are looking for is contained in the inner bark of the tree, also known as the cambium layer. The inner bark is the actual living tissue of the plant and is located between the rough outer bark and the hard wood.

During the spring and early summer it is an easy matter to peel the bark from trees, as we did in the Survival Topic on edible pine bark, and either chew it directly or steep it in hot water to make a tea. Simply cut into the bark and strip it off; since the interface between the bark of the tree and its woody portion is very slippery, you can peel the bark off in long continuous strips.

At other times of the year you cannot peel the bark from trees so easily. In this case it is a simple matter to scrape off both the inner and outer bark using the sharp edge of a knife. In the picture I am using my survival knife to scrape the bark off onto a tree stump.

The smell and taste of poplar bark is very aspirin like and I rather enjoy its bitter taste though some people may find it a bit too much. You can chew a mouthful of bark and swallow the liquid if you are in a hurry and don’t mind the taste.

An alternative is to simmer about 2 teaspoons of the inner bark in cup of water for ten minutes and let cool before straining and drinking. Three or four cups of this bark aspirin tea can be consumed daily.

I have found the young trees like those shown here to be especially potent. As with anything you harvest from nature, take only what you need and leave the rest. Do not deface a large tree by removing bark directly from its main trunk. Instead remove small branches so as to limit damage.

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3. Re: natural antibiotics
Posted by: “Christy

People mentioned some great ones already. I have taken a raw, crushed garlic clove in a spoonful of raw honey when trying to fight or avoid sickness. It burns in your belly, but works great. Garlic also kills viruses, parasites, funguses, and microbes, along with bacteria. Everyone should keep a garlic patch growing!

Vitamin C, D, zinc, olive leaf, and oregano are all great healers as well. Definitely get some home remedy and medicinal herbal medicine books to keep for reference and study now. It’s best to pick one plant at a time and learn all you can. There are so many healing plants that it is easy to get overwhelmed.

Try to establish some healing herbs in your yard. Read up on plantain. It grows everywhere as a “weed” and it is superb as a skin healer. Rub some crushed plantain leaves on your next bug bite or sting. Learing about natural healers makes one far less dependent on doctors and drugs.

I also make and use
colloidal silver using a generator that makes the regular kind, to kill bacteria, and ultra small particle, to kill viruses. I bought mine from silverbulletenterprises.com, and, no, I am not affiliated with them in any way.

I have a few other items I’ve added to my stores as well, which you may want to research: diotamaceous earth, miracle mineral supplement, and liquid zeolite. Also, be sure to avoid processed, chemically laden “food” and choose natural, organic real food. The first poisons and the second nourishes, heals, and detoxifies.

To visit group on the web, go to:
http://groups.yahoo.com/group/howtosurvivalistclub/

[I did not test the links....granny]

http://grandpappy.info/hshelff.htm

Five Different Shelf Life Studies:
Two on Canned Food and Three on Dry Food
The following brief summaries are for fair use and educational purposes only.

Canned Food Study One
A Food and Drug Administration Article about a shelf life test that was conducted on 100-year old canned foods that were retrieved from the Steamboat Bertrand can be read at the following link:

http://www.fda.gov/bbs/topics/CONSUMER/CON00043.html

Following is a brief summary of a very small portion of the above article:

“Among the canned food items retrieved from the Bertrand in 1968 were brandied peaches, oysters, plum tomatoes, honey, and mixed vegetables. In 1974, chemists at the National Food Processors Association (NFPA) analyzed the products for bacterial contamination and nutrient value. Although the food had lost its fresh smell and appearance, the NFPA chemists detected no microbial growth and determined that the foods were as safe to eat as they had been when canned more than 100 years earlier. The nutrient values varied depending upon the product and nutrient. NFPA chemists Janet Dudek and Edgar Elkins report that significant amounts of vitamins C and A were lost. But protein levels remained high, and all calcium values ‘were comparable to today’s products.’”

“NFPA chemists also analyzed a 40-year-old can of corn found in the basement of a home in California. Again, the canning process had kept the corn safe from contaminants and from much nutrient loss. In addition, Dudek says, the kernels looked and smelled like recently canned corn.”

“According to a recent study cosponsored by the U.S. Department of Agriculture and NFPA, canned foods provide the same nutritional value as fresh grocery produce and their frozen counterparts when prepared for the table. NFPA researchers compared six vegetables in three forms: home-cooked fresh, warmed canned, and prepared frozen. ‘Levels of 13 minerals, eight vitamins, and fiber in the foods were similar,’ says Dudek. In fact, in some cases the canned product contained high levels of some vitamins that in fresh produce are destroyed by light or exposure to air.”

Canned Food Study Two
A canned food shelf life study conducted by the U.S. Army revealed that canned meats, vegetables, and jam were in an excellent state of preservation after 46 years.

The Washington State University summary article can be read at:

http://www.whatcom.wsu.edu/family/facts/shelflif.htm

Dry Food Study One
A scientific study conducted at Brigham Young University on the shelf life of a variety of different dry foods can be read at both of the following links:

http://ce.byu.edu/cw/womensconference/archive/2005/sharing_stations/pdf/52a.pdf
http://www.providentliving.org/content/display/0,11666,7797-1-4222-1,00.html

A brief summary of the above web site information shows the following estimated shelf life per dry food item:

Over 30 years for wheat and white rice.
30 years for pinto beans, macaroni, rolled oats, and potato flakes.
20 years for powdered milk.

All dry food items should be stored in airtight moisture proof containers at a temperature between 40ºF to 70°F.
Salt, baking soda, and granulated sugar still in their original containers have no known shelf life limit if properly stored.

Dry Food Study Two
http://www.sciencedaily.com/videos/2007/0208-keeping_food_for_years.htm

Following are some direct quotes taken from the above web site:

Food scientists now know that, when properly sealed, some dried food that’s been sitting on shelves for years, could still be OK to eat.

“It lasts a lot longer than we thought,” Oscar Pike a food scientist at Brigham Young University in Provo, Utah, tells DBIS.

Scientists have known certain foods like sugar and salt can be stored indefinitely, but wanted to learn the shelf life of other food like dried apples — stored since 1973 — tried by taste testers.

“I like to call it the emergency shelf life of the food, food that you’d still be willing to eat in an emergency,” Pike says. “It’s not as though it were freshly canned, but it’s certainly edible.”

He says the best foods to store are low in moisture, like wheat and powered milk. But keep all foods away from heat and light to stop it from going stale and losing nutritional value. “All the foods that we’ve tested have been stored at room temperature or below, so you want to avoid attic and garage storage.”

In the study, researchers taste-tested rolled oats that had been stored in sealed containers for 28 years. Three-fourths of tasters considered the oats acceptable to eat in an emergency.

Dry Food Study Three
http://beprepared.com/article.asp?ai=579&sid=INEM327&EID=ALL0608d&lm=emer&bhcd2=1213479534

Following are some quotes taken from the above web site:

It is important to first identify what is meant by “food storage” and “shelf life.” “Food storage” that is intended to be held long-term is generally considered to be low moisture food packed in either #10 cans or in metalized bags placed within large buckets. “Shelf life” can be defined in the following two ways:

“Best if used by” shelf life - Length of time food retains most of its original taste and nutrition.

“Life sustaining” shelf life - Length of time food preserves life, without becoming inedible.

There can be a wide time gap between these two definitions. For example, most foods available in the grocery store that are dated have a “Best if used by” date that ranges from a few weeks to a few years. On the other hand, scientific studies have determined that when properly stored, powdered milk has a “Life sustaining” shelf life of 20 years. That is, the stored powdered milk may not taste as good as fresh powdered milk, but it is still edible.

Shelf life is extremely dependent on the following storage conditions:

Temperature: Excessive temperature is damaging to food storage. With increased temperature, proteins breakdown and some vitamins will be destroyed. The color, flavor and odor of some products may also be affected. To enhance shelf life, store food at room temperature or below; never store food in an attic or garage.
Moisture: Excessive moisture can result in product deterioration and spoilage by creating an environment in which microorganisms may grow and chemical reactions can take place.
Oxygen: The oxygen in air can have deteriorative effects on fats, food colors, vitamins, flavors, and other food constituents. It can cause conditions that will enhance the growth of microorganisms.
Light: The exposure of foods to light can result in the deterioration of specific food constituents, such as fats, proteins, and vitamins, resulting in discoloration, off-flavors, and vitamin loss.

EXAMPLES OF SHELF LIFE:

Recent scientific studies on dehydrated food have shown that food stored properly can last for a much longer period of time than previously thought. This research determined the “life sustaining” shelf life to be the following:

Dry Food Item Shelf Life
Wheat, White Rice, and Corn 30 years or more
Pinto Beans, Apple Slices, Macaroni 30 years
Rolled Oats, and Potato Flakes 30 years
Powdered Milk 20 years

http://www.grandpappy.info/indexhar.htm

How to Survive Hard Times
by Robert Wayne Atkins, P.E.

Hobos Living in a Tent

1. How to Find Water and How to Make Water Safe to Drink - Revised October 21, 2009.

2. How to Improve the Quality of an 1800s Lifestyle - Added January 15, 2010.

3. How to Select the Optimal Retreat Location - Added November 2, 2009.

4. The One-Hour Meltdown - Added July 22, 2009; Postscripts added July 29, 2009 and August 12, 2009.
5. Realistic Self-Sufficiency: The Do’s and the Don’ts - Added July 22, 2009.

6. One-Year Emergency Food Supply for One-Adult - Revised January 4, 2010.
7. Food Inflation Price Index Based on the One-Year Emergency Food Supply - Revised January 4, 2010.

8. Shelf Life of Canned Food and Dry Food - Added September 3, 2007; Revised June 16, 2008.
9. Shelf Life of Medicine - Added September 3, 2007.

10. A Worldwide Food Shortage - Added January 21, 2008.
11. A Simultaneous Worldwide Depression, and a Worldwide Famine, and World War III - Added March 8, 2008.

12. Books: Emergency First Aid Books and Supplies.
13. Books: Recommended List of Books to Purchase Before the Hard Times Begin - Added September 1, 2007; Revised September 1, 2008.

14. The Basic Rules of Survival During Hard Times - Added November 1, 2008; Revised November 11, 2008.
15. The Basic Minimum Necessities for Survival During Hard Times - Added November 1, 2008; Revised February 14, 2009.

16. The Most Frequently Overlooked Items for Long-Term Hard Times Survival - Added December 1, 2008.
17. Cast Iron Cookware - Added June 9, 2008; Revised June 23, 2008.

18. During a Disaster Event Should You Stay at Home or Leave? - Added December 21, 2007.
19. How to Effectively Evacuate a Big City Without a Car - Added December 27, 2007; Revised January 16, 2008.

20. An Emergency Evacuation List - Added December 21, 2007; Revised January 1, 2008.
21. Pets and Livestock - Added March 17, 2008; Revised March 17, 2009.

22. Bicycles for Emergency Transportation - Added June 18, 2007; Revised December 18, 2007.
23. Charity During Hard Times - Added November 17, 2007; Revised January 1, 2008.

24. Job Opportunities During Hard Times - Added September 1, 2007.
25. Recipes for Hard Times, including Acorns, Hickory Nuts, Pemmican, Squirrel, and Wild Game.

26. A New Golden Age or a New Dark Age? - Added July 1, 2009.
27. An Honest, Simple, Efficient Government - Added July 4, 2009.

28. Grandpappy’s Homemade Soap Recipe - Added August 14, 2007; Revised March 12, 2008.
29. How to Melt Animal Fat and How to Clarify Used Cooking Grease - Added August 14, 2007.

30. Solar Battery Charger for Flashlight Size Batteries.
31. Solar Power Generator.
32. Solar Power Radio with Manual Hand Crank - Revised October 5, 2009.

33. Ancient Board Games and Solitaire Games From Around the World - Added June 2, 2008; Revised May 9, 2009.
34. Grandpappy’s Advice for a Successful, Happy, Prosperous Life - Added August 1, 2008; Revised August 9, 2008.

35. Ant Hills: A Simple Solution - Added October 1, 2008.
36. How to Convert Human Waste into a Safe Garden Compost - Added December 31, 2008.

37. Home Gardening Tips (Index of Articles).
38. Wilderness Survival Tips (Index of Articles).

39. Man and Society in Calamity, by author Pitirim A. Sorokin.
40. The Pianist, by Wladyslaw Szpilman - Biography of a Young Civilian Who Survived World War 2.
41. www.survivalblog.com (Web Site that has Some Hard Times Survival Information).
42. Free Preparedness Manual - LDS Free Online 222 Page Book on How to Prepare for Hard Times.

http://www.grandpappy.info/hanthill.htm

Ant Hills: A Simple Solution
Copyright © October 1, 2008 by Robert Wayne Atkins, P.E.
All Rights Reserved.

Some General Information About Ants
A Typical Ant Hill There are over 10,000 different kinds of ants and they live almost everywhere on the surface of the earth.

The average life expectancy of an ant varies from 45 to 60 days.

Ants live in colonies. The small amount of dirt you see above ground is the entrance to an underground network of ant tunnels and chambers. These chambers are used as resting places, as nurseries, and for food storage.

Some ants, such as the red ant, have a sting but black ants and wood ants do not.

It is not possible to completely eliminate all of the ants in an area. Even a professionally trained and equipped pest control expert cannot eliminate all the ants in an area. However, it is possible to minimize the total number of ants and it is also possible to restrict their future population growth opportunities.

Ants will usually avoid an area that contains dead ants because this indicates the presence of some type of disease or predator. Ants will also abandon a nest if a significant number of the ants in their colony are destroyed. However, if the colony only suffers minor damage then the ants will simply repair the damaged areas.

Gardening supply stores sell a variety of commercial ant poisons and chemicals that will help you control your ant problems. If you wish you may invest your money in those chemicals and use them as directed on the package. Over the past 30 years I have used a variety of these different chemicals and I have personally discovered that the results I achieved with those professional quality ant control chemicals were not any better than the simple method that is explained below.

A Simple Solution to the Ant Problem
As already mentioned above, it is not possible to completely eliminate all the ants in an area, even if you use a powerful commercial quality ant poison. However, it is possible to control your ant infestation problem using the following simple method.

Pour one gallon of boiling hot water directly onto an average size ant hill. Or pour two gallons of boiling water onto a large ant hill. The boiling water will instantly kill the ants.

Due to the large number of dead ants, the surviving ants will not try to rebuild in that same exact area. Instead they will invest their time and energy building a new home somewhere close by. Since the surviving ants will be investing a reasonable portion of their time in this new building activity they will have less time available:
(1) to gather food, and
(2) to care for their young.
Therefore the surviving ants will not be significantly multiplying while they are trying to relocate and rebuild their colony. In other words, you will be controlling your ant problem.

There are three methods for pouring the boiling water onto the ant hill:

* Method One: Pour the boiling water over the entire top surface of the ant hill. This method equally distributes the boiling water over the entire upper surface of the ant hill and the boiling water then penetrates several inches down into the ant colony itself.

* Method Two: Quickly push a one-inch diameter stick down into the middle of the ant hill and then quickly remove the stick and toss it aside before the ants climb the stick and attack you. Then immediately pour the boiling water down the hole in the center of the ant hill. This method allows more of the boiling water to penetrate deeper into the chambers below the ground.

* Method Three: Pour one gallon of boiling water over the entire top surface of the ant hill. Then quickly push a one-inch diameter stick into the middle of the ant hill and immediately toss the stick aside. Then immediately pour a second gallon of boiling water down the hole in the center of the ant hill.

You may experiment with the above three methods to determine which technique is most effective against the type of ants that inhabit your area.

It is also possible to mix one cup of ordinary household laundry bleach into one gallon of boiling water before you pour it onto the ant hill. The chlorine bleach will interfere with the ants’ ability to smell which will cause the following serious problems for the tiny creatures:

1. The ants will have to abandon the immediate area because the chlorine odor will interfere with their ability to follow scent trails and to identify which ants are part of their own colony.
2. If the bleach solution makes contact with the ants’ stored food supplies then it will contaminate that food and the ants will have to abandon it.
3. If the bleach solution (or odor) makes contact with the ant larvae and eggs then the adult ants will have to abandon them and start over.

Conclusion
In summary:

1. If you have bleach you should definitely add some bleach to your boiling water before you pour the boiling water onto the ant hill.
2. If you don’t have bleach, you can still use plain boiling water and achieve very good results. I have personally used plain boiling water on numerous occasions and I have had excellent results every time. (Note: This is the method I always use in my garden area because I do not want the chlorine bleach residue in my garden soil.)

Remember that regardless of what method you use, it is not possible to completely eliminate all the ants. For example, some of the ants will be away from the nest when you pour the boiling water (or commercial ant poison) onto the nest. Therefore be emotionally prepared to repeat the above procedure after the surviving ants reestablish their colony and a new ant hill appears someone else in the nearby area. The emergence of the new ant hill will take somewhere between two to eight weeks depending on how many of the original ants survive.

Remember that your primary objective is to control the ant population to the minimum possible level. The above suggestions will enable you to successfully accomplish this objective.

Click on www.grandpappy.info/indexhar.htm for more Hard Times Survival Tips.

Growing Garlic: {Tip Sheet}

Posted By TipNut On January 15, 2010 @ 6:08 am In Garden & Plants | No Comments

Garlic (Allium sativum) is easy to grow in home gardens and since it’s used so much in cooking (and in home remedies), why not try growing some this year to have a stockpile or two to enjoy (and some to share with family and friends too)!
Growing Garlic: Tips & Info

There Are Many Varieties Of Garlic To Grow—Including Bright Purple Varieties
When To Plant: If you live in a zone with cold winters, plant cloves of garlic after the first frost and about four weeks before the ground freezes, depending on what part of the country you live in that should be around October – November. Planting in the Fall will help the garlic develop a strong root system. If you live in a warmer climate, you can get away with planting garlic as late as February or March (as long as the ground is workable). Did you miss planting last Fall? You can still try Spring planting garlic as soon as the ground can be worked, but expect smaller bulbs and a less than optimal crop. Garlic loves moist soil, but not too wet so if it’s soppy wet weather, wait till it dries up a bit before planting.

Where To Plant: Plant in a sunny location, garlic thrives in full sun if possible but it will be ok with some shade. Garlic requires a well draining soil to prevent fungus and rot, if you have a raised garden bed it will thrive there since the drainage will be good. Apply compost and aged manure to make a rich soil, mulch lightly after planting to help with soil moisture (also weeds are a competitor to garlic and they can be deterred by a mulch layer). Before planting dig up the soil area really well (about 10inches deep) to provide a nice, loose soil environment for the garlic.

How To Plant: Separate a bulb of garlic and select large, healthy cloves from the bulb (the outer cloves). Do not plant any cloves that are bruised or show signs of mold. Leave the paper on the cloves when planting. Plant the cloves about 2’’ deep (3’’ to 4’’ for colder climates) and 6’’ to 8’’apart with rows 12’’ apart. Plant each clove pointy side up and flat side down. In harsh winter zones, lay 4 to 6 inches of mulch over the planted garlic when the ground freezes to provide some protection from winter kill, remove when Spring arrives.

Watering Conditions: Water deeply at least once a week. The soil should be consistently moist and not dry, but don’t let garlic sit in water. A sign of overwatering is fungus growth or mold. Garlic has a shallow root system so don’t let the soil dry out. If there is no moisture in the soil 1’’ deep, it’s time to water. Water well in the first few months then start easing off a couple weeks before harvest (when the top leaves start flopping over, that’s a sign to stop watering).

Harvesting Garlic: A sign that garlic is ready to be harvested: you’ll notice the leaves of the plant turning brown and start dying back (can begin mid-July for some varieties, earlier for warmer zones). Wait until there are only half of green leaves left on the plant (about 50% of the leaves have turned brown) and that the soil is dry before you dig it up. If you dig up the garlic when it’s wet, the result can be stained garlic. If you wait too long to harvest, the cloves will have burst through the skin and break apart. To test if the garlic is ready to harvest, pull up a bulb and cut it in half. If the bulb is good sized and the cloves fill the skins, it’s harvest time. Dig up the soil around the garlic, careful not to bruise the cloves with the garden shovel or fork. After the soil is loosened, pull up the plants with your hands, brush dirt off the cloves and prepare them for curing. Leave foliage on the bulbs until they finish curing.

Curing Garlic: Hang bulbs in bunches in a dry, well-ventilated location for a few weeks (2 to 3). Keep garlic sheltered from the sun. No place indoors to hang them? You can also dry bulbs on large screens (old window screens work well), just make sure they have good air circulation on all sides. You can even cure them outdoors if you find a spot where the sun and rain won’t touch them. The garlic is ready to come down when the skin is dry and papery. Cut away roots and extra foliage (about an inch from the bulb) and store garlic in the pantry or a cool, dark location (do not refrigerate).

Storage: Store in baskets, mesh bags, or paper bags to ensure the garlic can breathe and will get some air circulation, a cool location is best. If you’re saving some bulbs for planting next year’s crop, do not separate cloves until you plant and make sure the bulbs stay dry and out of the sun. You can also braid garlic and hang for storage.

Types of Garlic To Plant:

Softneck: Best type for long-term storage and typically produces 12 to 18 cloves of garlic per bulb (some up to 40!). Thrives in southern climates. Should store well for about 8 months. Braids easily.

Hardneck: Typically produces 6 to 12 cloves per bulb and is better suited for northern climates. Should store well for about 5 months.

Elephant Garlic: Has a milder flavor than regular garlic and grows huge bulbs. Stores well (up to a year). Doesn’t grow as well in northern climates where winters are harsh. Plant farther apart since the bulbs grow so big (about 8 to 10 inches apart and 3 to 4 inches deep). Did you know Elephant Garlic is actually a type of leek?
Tips

* You can try growing garlic from bulbs you purchase at your local grocery store, no guarantees this will work though since some producers spray the garlic to prevent it from growing. Your best bet is to pick up garlic from a seed catalog or local garden center.
* Hardneck varieties can produce flowers, when the scape (or flower stem) of the garlic starts to curl, snip it off to help your garlic produce larger bulbs (the plant’s energy will be directed to the bulb rather than producing a flower).
* If you find that the garlic you grow produces misshapen bulbs, this is likely because the soil you are growing it in is too heavy/clay. You may also have planted the garlic cloves upside down (they should be planted pointy side up).
* Did you know: Garlic can get sunburn, so when harvesting make sure to move garlic to a sheltered location.

Don’t Miss These Tips:

* How To Plant Tulips For Beautiful Spring Blooms [1]
* Spider Plant Care & Growing Tips [2]
* Growing Lavender: Tips [3]

Article printed from TipNut.com: http://tipnut.com

URL to article: http://tipnut.com/growing-garlic/

URLs in this post:

[1] How To Plant Tulips For Beautiful Spring Blooms: http://tipnut.com/plant-tulips/

[2] Spider Plant Care & Growing Tips: http://tipnut.com/spider-plants/

[3] Growing Lavender: Tips: http://tipnut.com/growing-lavender-tips/

20 Scrumptious Fried Chicken Recipes

Posted By TipNut On January 14, 2010 @ 1:10 pm In Recipes | No Comments

Lots of variety in this week’s Recipe Hit List, I’ve hand-picked recipes from around the ‘net for American-style fried chicken, Southern fried, oven fried, spicy and Asian inspired plus a few healthier versions for those who love the taste of fried chicken, but hate the calories. Bonus: Did someone really figure out the 11 secret spices for Kentucky Fried Chicken? Article listed at bottom. Enjoy!
Fried Chicken Recipes

*Note: Descriptions below are quotes from the recipe sites

Buttermilk Fried Chicken with Pan Gravy From lifesambrosia.com

1. Buttermilk Fried Chicken with Pan Gravy [1]: (as seen in picture) I only use chicken drumsticks. I’m not sure why they are so coveted maybe it is because they stay so perfectly juicy and are the easiest pieces to eat. However, if they are not as popular in your house substitute a whole fryer chicken so you can get a variety. Recipe from Life’s Ambrosia.
2. Edna Lewis’s Fried Chicken [2]: Who is Edna Lewis? I didn’t realize it at the time, but the she was one of the most respected Southern cookbook authors of her time. She is a beacon of fried chicken perfection. That might explain why I didn’t think twice about the insanely long method and all that fat. She advocates a soak in a brine and then then another soak in buttermilk. Then she fries it all in a pound of lard and a stick of butter. Recipe from The Paupered Chef.
3. Ginger Fried Chicken [3]: This recipe by Elizabeth Andoh, the doyenne of Japanese cooking, is found in her cookbook “At Home With Japanese Cooking” (Knopf Doubleday Publishing Group, 1980). It results in a lovely, crisp chicken, especially if you heed the temperature of the cooking oil. Recipe found at SFGate.
4. Chicken Planks (Kinda like Chicken Fingers, ONLY BETTER) [4]: The taste and texture of this dish are so amazing, you’d never know the ingredients were so few and so simple. Recipe from Southern Plate.
5. Southern Fried Chicken [5]: Paula Deen’s recipe on The Food Network.
6. Chicken Karaage (Sesame Fried Chicken) Recipe [6]: Chicken karaage calls for really simple ingredients but the end result is pleasing. I love it that the flavors are very clean–which is a signature style of Japanese cooking. In no time, I finished my one bowl of chicken karaage and had to fry up a second serving to satisfy my hunger and craving. Chicken karaage/sesame fried chicken is also a simple meal to prepare and takes less than 30 minutes (I marinated the chicken for only 10 minutes!). Recipe from Rasa Malaysia.
7. Hot ‘n Spicy Fried Chicken [7]: From Betty’s Soul Food Collection… Add black-eyed peas or a mess of greens and lots of piping-hot cornbread. Recipe from Betty Crocker.
8. Super-Crunchy “Fried” Chicken [8]: These cornflake-coated chicken breasts are baked, not fried. Recipe found at Delish.
9. Spicy Oven-Fried Chicken [9]: Don’t be intimidated by the amount of hot pepper sauce in the marinade; the chicken will pick up only some of the heat. Recipe from Epicurious.
10. Korean Fried Chicken Wings with Ginger Soy Glaze [10]: While fried chicken may be something American’s consider their own, the Korean style is also extremely delicious. Their method of a very lightly battered and double fried chicken wing renders out the fat and results in an ultra crispy and delicious wing. Add to that a variety of glazes such as ginger soy and spicy glaze, it’s no wonder Korean fried chicken joints are popping up all over the west and east coast. Recipe from Ravenous Couple.
11. LunaCafe’s Spicy Fried Chicken [11]: I have been frying chicken since I was 8 years old. My Kentucky born and raised Dad taught me his recipe for basic southern-style fried chicken, which I assume he learned from his mother, my Grandma Maisie. Recipe from LunaCafe.
12. Buttermilk Fried Chicken [12]: Serves 6, prep 10 min, cook 40 min, brine several hours before to overnight. Recipe from Chaos In The Kitchen.
13. Fried Chicken for One [13]: Anyway, sure Popeye’s is full of greasy goodness, but in about fifteen minutes I can make fried chicken myself and have the comfort of knowing I would neither be eating Frankenchicken nor creating more waste from the takeout packaging. If I’ve got the choice, time, and resources to make my own, why wouldn’t I? To me, it’s worth the (very minor) effort. And the results are about as finger lickin’ good as they can be. Recipe from The Beet Goes On.
14. Oven-Fried Chicken Recipe [14]: Great news—crunchy, flavorful fried chicken can be healthy. We marinate skinless chicken in buttermilk to keep it juicy. A light coating of flour, sesame seeds and spices, misted with olive oil, forms an appealing crust during baking. And with only 7 grams of fat per serving rather than the 20 in typical fried chicken—that is good news. Recipe from Eating Well.
15. Southern Pan-Fried Chicken [15]: We have blended our best chicken-frying tips from Virginia and Alabama in this recipe: it requires a bit of extra effort, but the results are absolutely outstanding. The chicken gets two long soaks, Alabama-style, first in brine and then in buttermilk. The frying fat is a special mix — Virginia-style — of lard and sweet butter, flavored with a slice of country ham, which makes the chicken extra crispy and rich-tasting. Recipe from Leite’s Culinaria.
16. Recipe of the Day: Spicy Supercrunchy Fried Chicken [16]: This spicy combination is my favorite; though it looks like a sodden mess when you put it together, fries up beautifully. For the best crust and flavor, the ideal medium for frying is a combination of lard and butter, but olive oil (or neutral oil like corn or grapeseed) is fine also. Recipe from The New York Times.
17. Spicy Wok-Fried Chicken with Chilis [17]: Lazi jiding is like a more sophisticated version of kung pao chicken. It’s smokier, spicier (a lot spicier if you chop up the chilis), and only a bit more complex in its preparation. (The way I make it is more like shallow-frying. I use about 1 1/2 cups of oil, and dredge the chicken in a cornstarch-salt-pepper mixture beforehand.) Few fried chicken entrees are enveloped by such a succulent tongue-tingling sauce. Recipe from Appetite For China.
18. How To Make Finger-Licking Fried Chicken [18]: With techniques that are simple and are sure to produce perfect results each time…just make sure to lock the front door so you don’t have neighbors following their noses into your kitchen! Recipe from The Kitchn.
19. Karaage: Japanese-Chinese Style Fried Chicken [19]: This is one of my favorite chicken recipes, karaage. The word kara refers to China, meaning that this method of preparing chicken originated in Chinese cooking (age means deep-fried). However I really haven’t encountered a Chinese dish that is exactly like this, though there are many deep-fried chicken dishes there (such as my favorite takeout, orange chicken.) The method of marinating meat in fresh ginger to get rid of any gaminess or so, which is quite disliked in both Japanese and Chinese cooking generally, is fundamentally Chinese I believe. Recipe from Just Hungry.
20. Lemon-Brined Fried Chicken [20]: To make this juicy and delectably crisp chicken, chef Thomas Keller soaks it in a lemony brine, then coats and fries it. The chicken, which is served every other Monday at Ad Hoc, is one of the most popular dishes at the restaurant. Recipe from Food & Wine.

Bonus: Don’t tell the colonel! KFC recipe may be out [21]:

Ron Douglas shares the ingredients for his version of KFC’s 11 herbs and spices recipe

* 1 teaspoon ground oregano
* 1 teaspoon chili powder
* 1 teaspoon ground sage
* 1 teaspoon dried basil
* 1 teaspoon dried marjoram
* 1 teaspoon pepper
* 2 teaspoons salt
* 2 tablespoons paprika
* 1 teaspoon onion salt
* 1 teaspoon garlic powder
* 2 tablespoons Accent

Don’t Miss These Tips:

* 20 Tasty Chicken Wing Recipes [22]
* 12 Ways To Jazz Up Chicken Breasts: Recipes [23]
* Stir Fry Recipes For Each Day Of The Month [24]

Article printed from TipNut.com: http://tipnut.com

URL to article: http://tipnut.com/fried-chicken-recipes/

URLs in this post:

[1] Buttermilk Fried Chicken with Pan Gravy: http://www.lifesambrosia.com/2009/08/buttermilk-fried-chicken-pan-gravy-recipe.html

[2] Edna Lewis’s Fried Chicken: http://thepauperedchef.com/2008/04/edna-lewiss-fri.html

[3] Ginger Fried Chicken: http://articles.sfgate.com/2009-08-16/food/17175927_1_cooking-oil-skinless-chicken-thighs-bug-bites

[4] Chicken Planks (Kinda like Chicken Fingers, ONLY BETTER): http://www.southernplate.com/2008/08/chicken-planks-kinda-like-chicken.html

[5] Southern Fried Chicken: http://www.foodnetwork.com/recipes/paula-deen/southern-fried-chicken-recipe/index.html

[6] Chicken Karaage (Sesame Fried Chicken) Recipe: http://rasamalaysia.com/chicken-karaage-sesame-fried-chicken/

[7] Hot ‘n Spicy Fried Chicken: http://www.bettycrocker.com/recipes.aspx/hot-n-spicy-fried-chicken/bd0e6990-199b-4baf-ae16-15b54da53997

[8] Super-Crunchy “Fried” Chicken: http://www.delish.com/recipefinder/super-crunchy-fried-chicken-315

[9] Spicy Oven-Fried Chicken: http://www.epicurious.com/recipes/food/views/Spicy-Oven-Fried-Chicken-103512

[10] Korean Fried Chicken Wings with Ginger Soy Glaze: http://ravenouscouple.blogspot.com/2009/09/korean-chicken-wings.html

[11] LunaCafe’s Spicy Fried Chicken: http://thelunacafe.com/lunacafe%E2%80%99s-spicy-fried-chicken/

[12] Buttermilk Fried Chicken: http://chaosinthekitchen.com/2008/08/fried-chicken/

[13] Fried Chicken for One: http://beetgoeson.blogspot.com/2007/09/into-frying-pan.html

[14] Oven-Fried Chicken Recipe: http://www.eatingwell.com/recipes/oven_fried_chicken.html

[15] Southern Pan-Fried Chicken: http://leitesculinaria.com/5586/recipes-southern-pan-fried-chicken.html

[16] Recipe of the Day: Spicy Supercrunchy Fried Chicken: http://bitten.blogs.nytimes.com/2008/02/05/recipe-of-the-day-spicy-supercrunchy-fried-chicken/

[17] Spicy Wok-Fried Chicken with Chilis: http://appetiteforchina.com/recipes/spicy-sichuan-wok-fried-chicken

[18] How To Make Finger-Licking Fried Chicken: http://www.thekitchn.com/thekitchn/tips-techniques/howto-fingerlicking-fried-chicken-its-not-as-scary-as-it-seems-079965

[19] Karaage: Japanese-Chinese Style Fried Chicken: http://www.justhungry.com/2004/04/karaage_japanes.html

[20] Lemon-Brined Fried Chicken: http://www.foodandwine.com/recipes/lemon-brined-fried-chicken

[21] Don’t tell the colonel! KFC recipe may be out: http://today.msnbc.msn.com/id/32027188/

[22] 20 Tasty Chicken Wing Recipes: http://tipnut.com/chicken-wing-recipes/

[23] 12 Ways To Jazz Up Chicken Breasts: Recipes: http://tipnut.com/recipe-chicken-breasts/

[24] Stir Fry Recipes For Each Day Of The Month: http://tipnut.com/stir-fry-recipes/

10 Quick Tips For Stir Fry Cooking

Posted By TipNut On September 25, 2008 @ 6:34 am In Cooking Tips | 2 Comments

How would you like to eat healthy, cook fast on work nights and enjoy restaurant quality meals without the restaurant prices?

Stir fry cooking is the answer, here are a few quick tips to help you get started.

10 Quick Tips For Stir Fry Cooking

1. Stir frying is a fast way to cook but it’s the prep work that can take a lot of time. Solve this problem by prepping what you can the night before. Wash [1], chop & store food items in airtight containers, meat and vegetables separate, and refrigerate overnight.
2. For best results use fresh vegetables cut in even, uniform pieces. You can use frozen too, but fresh typically gives better results. If the prep work discourages you, don’t feel bad about buying prepackaged bags of cut fresh veggies–you’re preparing good healthy food and if that means paying a bit extra for shortcuts, I say go for it.
3. Cut meats in bite size, uniform sizes or sliced thin. If your meat is cut in chunks that are too big, chances are it will be dry by the time it’s fully cooked.
4. Choose lean cuts of meat and trim fat so that there isn’t much grease added to the dish.
5. Have all your meat and vegetables prepped before you start cooking. Arrange all ingredients in piles on a large cutting board or in individual bowls and placed within reach of the stove. Have your seasonings and sauces at hand too. Successful stir frying relies on fast paced cooking, be ready.
6. Preheat the wok or pan and oil before adding food. If your oil starts to smoke, it’s too hot. Pour out the oil, clean the wok and start again. Heat is very important with stir frying, to retain the most flavor you want the heat high for food to cook quickly rather than simmering slowly over low/medium heat.
7. Since you’ll be cooking on high heat, choose an oil with a high smoking point like peanut oil or safflower oil. These won’t burn or break down and ruin the dish.
8. When adding ingredients to the wok or pan, arrange items evenly across the surface so everything has a chance to cook quickly.
9. Add the ingredients as recipe instructs, meats take longer to cook so they’re started first. Some vegetables take longer to cook than others so they are added first, and so on. If you’re winging a dish on your own, start cooking the vegetables that take the longest to cook then work your way down.
10. Remove food from heat as soon as it’s cooked, this is not a dish to keep warm and serve out of the wok otherwise the dish continues to cook, loses flavor and gets mushy.

For in-depth wok & stir frying tips, here is a collection of links from the blog Tigers And Strawberries, the detailed info here is fantastic:

* Creating Your Own Foolproof Chinese Stir Fry: Introducing Barbara’s Rules of Three [2]
* Creating Your Own Foolproof Chinese Stir-Fry–Step Two: The Aromatics [3]
* Creating Your Own Foolproof Chinese Stir-Fry–Step Three: The Condiments [4]
* Stir Fry Technique: Ten Steps to Better Wok Cookery [5]
* Stir Fry Technique II: Ten Steps to Better Chicken From a Wok [6]

Don’t Miss These Tips:

* Stir Fry Recipes For Each Day Of The Month [7]
* 5 Simple Tips For Cooking Perfect Pasta [8]
* Rendering Fat For Cooking Use [9]

Article printed from TipNut.com: http://tipnut.com

URL to article: http://tipnut.com/tips-stir-fry/

URLs in this post:

[1] Wash: http://tipnut.com/produce-wash/

[2] Creating Your Own Foolproof Chinese Stir Fry: Introducing Barbara’s Rules of Three: http://www.tigersandstrawberries.com/2007/04/24/creating-your-own-foolproof-chinese-stir-fry-barbaras-rules-of-three/

[3] Creating Your Own Foolproof Chinese Stir-Fry–Step Two: The Aromatics: http://www.tigersandstrawberries.com/2007/05/04/creating-your-own-foolproof-chinese-stir-fry-step-two-the-aromatics/

[4] Creating Your Own Foolproof Chinese Stir-Fry–Step Three: The Condiments: http://www.tigersandstrawberries.com/2007/05/09/creating-your-own-foolproof-chinese-stir-fry-step-three-the-condiments/

[5] Stir Fry Technique: Ten Steps to Better Wok Cookery: http://www.tigersandstrawberries.com/2006/01/16/stir-fry-technique-ten-steps-to-better-wok-cookery/

[6] Stir Fry Technique II: Ten Steps to Better Chicken From a Wok: http://www.tigersandstrawberries.com/2006/05/03/stir-fry-technique-ii-ten-steps-to-better-chicken-from-a-wok/

[7] Stir Fry Recipes For Each Day Of The Month: http://tipnut.com/stir-fry-recipes/

[8] 5 Simple Tips For Cooking Perfect Pasta: http://tipnut.com/cooking-perfect-pasta/

[9] Rendering Fat For Cooking Use: http://tipnut.com/rendering-fat-for-cooking-use/

Stir Fry Recipes For Each Day Of The Month

Posted By TipNut On September 25, 2008 @ 1:03 pm In Recipes | 2 Comments

Here are my picks for 29 tasty stir fry recipes that I’ve found online, they range from simple ingredients to more “Wok Star” pantry staples. (updated: removed two recipe pages that were no longer active).

You’ll also find several recipes at the bottom for stir fry sauces. Quite a packed list here folks! Also check out today’s earlier post: 10 Quick Tips For Stir Fry Cooking [1].

I went a little overboard for this week’s Recipe Hit List, but there are SO MANY delicious recipes available that I couldn’t help myself!

Recipe Hit List: 29 Stir Fry Recipes
*Most descriptions included below are directly from recipe page

1. Pork Stir-Fry with Asparagus and Sugar Snap Peas [2]: Stir-fries aren’t usually the well-edited dishes you think about and shop for in advance. They are frequently renegade, use-up-what’s-in-the-fridge meals, which is part of their charm. But not so with this recipe. We deliberately chose these ingredients, using pork tenderloin where we’d normally throw in chicken and adding lots of green.
2. Chicken Lo Mein [3]: This is sort of a healthier version of the totally Americanized takeout classic-more fresh vegetables, less fat and you can make it in about the same time it would take to be delivered. And the flavor? More complex, more flavorful and more interesting than than the best lo mein you can get out. The leftovers hold up very well for lunch the next day.
3. Chicken Stir-Fry in Peanut Sauce [4]: If you’re suddenly struck by a craving for peanut stir-fry- imagining tender sweet mouthfuls of broccoli, crisp and elegant red pepper strips and slender chicken pieces all commingling happily in an earthy, garlicky peanut sauce- I’ve got you covered. It doesn’t get much better than this easy recipe.
4. Chinese Broccoli Beef Recipe [5]: Chinese broccoli beef (or broccoli and beef) is a stir fry dish consisting of fresh broccoli, slices of steak in a delicious sauce. It can be found at many take-out places and at many buffets in the United States, and now you can make it at home as well!
5. Chicken Stir-Fry with Asparagus and Cashews [6]: Its Asian flavors come from a bright mix of fish sauce, oyster sauce and basil—and just a little oil.
6. Your Basic Go-To Stir-Fry [7]: Meat is not required in this dish, feel free to sub in tofu, or go all veggie.
7. Basil & Black Pepper Beef with Egg Noodles [8]: If you don’t eat beef, chicken or pork could be the substitute. And if you want to make it a bit spicy, just add some freshly cut chilies in your stir-fry.
8. Yaki Udon With Beef [9]: If you marinate the beef the night before or in the morning (which improves the flavour anyway), everything comes together and onto the table really quickly less than half an hour.
9. The Secret’s In The Sauce: Sichuan Shredded Chicken With Garlic Sauce [10]: A wonderful story behind this recipe that was secret for years until now.
10. Spicy Pork & Cashew Stir-Fry With Snow Peas And Red Pepper [11]: Thinly sliced boneless pork loin, hot red pepper flakes, strips of fresh red pepper, cashews, snow peas and more. Recipe found at Epicurious.
11. Black Pepper Pork [12]: Black pepper pork with onion and red bell pepper.
12. Pork and Broccoli Stir-Fry Recipe with Ginger and Hoisin Sauce [13]: Yummy recipe plus includes basic rules for stir-frying.
13. Weekend Stirfry, Part II [14]: Stirfries and soups are excellent ways to use up produce, go ahead – clean out your refrigerator and give it at try!
14. Simple Minced Pork Noodles [15]: The great thing with this dish is that you can always cook up a little more minced pork than you need. Pop the extra portions in your fridge or freezer. And the next time you’re feeling a little peckish, a great, comforting meal is only minutes away. All you have to do is boil your noodles, defrost the pork and you’re ready to chow down.
15. Stir-fried Shanghai Noodles [16]: A very quick and easy recipe, stir-fried Shanghai noodles with mushroom and chinese mustard greens in thick soy sauce.
16. Mushroom Pepper Stir [17]: Simple recipe, meat free.
17. Oriental Stir Fry with Aromatic Lamb & Pok Choi [18]: Lamb, noodles, ginger, garlic, pak choi and more.
18. Kung Pao Chicken [19]: Chicken, broccoli slaw, red bell pepper & more.
19. Hoisin Beef With Vegetables [20]: This dish wasn’t overwhelming with flavor, like I first expected to be with the hoisin, ginger and garlic, but it was still delicious and flavorful. And I can see why Robin Miller uses this as her go-to recipe – it really is adaptable to whatever you have on hand!
20. Stir Fried Shrimp, Eggs and Peas + Stir Fry Secrets [21]: In this Stir Fried Shrimp, Eggs and Peas dish, you’ll practice all three of these secrets. You’ll let the oil heat up before adding the shrimp, spread out the shrimp so that they don’t touch and just let it sear. Once cooked, you’ll remove the shrimp and add it back in when the eggs are almost set. This will give you a light/firm/crisp/crunch/springy shrimp – a sure sign that you’ve cooked the shrimp properly.
21. Sunburst Stir-Fry [22]: This zesty dish gets its name from the colorful red pepper and yellow summer squash.
22. Veggie Stir Fry with Rice Noodles [23]: Try this stir fry as a quick and healthy weekday meal. It comes together in no time at all and the ingredients are flexible. Use whatever vegetables you have on hand and substitute rice for the noodles if you wish.
23. Pineapple and Pork Stir Fry [24]: Serve over a bed of cooked rice. Sprinkle fresh ground red pepper flakes for an extra spicy dinner, not recommended for the kiddos.
24. Rainbow Thai Stir-Fry [25]: The colors in this quick stir-fry showcase the beauty of summer harvest while the chili garlic lime sauce brings out the taste of Asia. The sauce is also quite versatile. Omit the lime for a chili garlic sauce, add extra garlic for a Thai garlic sauce or add szechuan sauce for a spicier dish.
25. Vegetable Stir Fry [26]: This meal is healthy, hearty and oh so good! It’s the perfect combination for a quick, easy meal! Includes tofu.
26. Garlic Beef with Asparagus and Shiitakes [27]: Any mushroom can be substituted for shiitakes. And asparagus can be replaced with any green vegetable, such as snow peas, broccoli or Chinese broccoli. If you like a lot of sauce, increase the quantity of stock or water to 1 1/2 cups and add additional corn starch slurry to thicken.
27. Savory Chicken Stir Fry with Glass Noodles [28]: Chicken, ginger, garlic, red bell pepper, onion & more served on a bed of Glass Noodles.
28. Sweet and Sour Shrimp with Vegetables [29]: You can use any kind of meat with this, recipe from a Cook’s Illustrated cookbook.
29. Teriyaki Chicken Bowls [30]: This is an easy Asian-inspired meal. The stir fry comes together quickly, and making your own teriyaki sauce is easy and delicious.

Stir Fry Sauce Recipes

* Yummy Stir Fry [31]: A soy-free sauce.
* Garlic & Ginger Stir-fry Sauce [32]: A basic, delicious brown sauce that has a lot of garlic and ginger.
* Stir Fry Sauce [33]: Basic recipe with ingredients including soy sauce, ginger and vinegar.
* Mollie Katzen’s Kung Pao Sauce [34]: Ingredients include rice vinegar, brown sugar, soy sauce and more.
* CI’s Orange-Sesame Stir-Fry Sauce [35]: Orange juice, soy sauce, chicken broth, toasted sesame oil & more.
* Chinese Basic Stir Fry Sauce [36]: Sesame oil, garlic, ginger, chicken broth, brown sugar and even Tabasco are some of the ingredients in this recipe.
* Lime and Ginger Stir-Fry Marinade [37]: Lime? Ginger? I’m in! Other ingredients include soy sauce, sesame oil, honey, garlic, red pepper flakes.
* Chinese Black Bean Sauce [38]: This recipe takes about 45 minutes to prepare, so make it ahead on the weekend as a base for super-quick dinners during the week. It will keep in the refrigerator for at least 2 weeks and makes more than enough for the two recipes, so you can cut it in half if you like.

Don’t Miss These Tips:

* 10 Quick Tips For Stir Fry Cooking [1]
* Tempting Crockpot Recipes [39]
* Recipes & Quantities for Serving Large Groups [40]

Article printed from TipNut.com: http://tipnut.com

URL to article: http://tipnut.com/stir-fry-recipes/

URLs in this post:

[1] 10 Quick Tips For Stir Fry Cooking: http://tipnut.com/tips-stir-fry/

[2] Pork Stir-Fry with Asparagus and Sugar Snap Peas: http://www.thekitchn.com/thekitchn/main-dish/recipe-pork-stirfry-with-asparagus-and-sugar-snap-peas-047510

[3] Chicken Lo Mein: http://coconutlime.blogspot.com/2008/03/chicken-lo-mein.html

[4] Chicken Stir-Fry in Peanut Sauce: http://glutenfreegoddess.blogspot.com/2006/01/peanut-chicken-broccoli-stir-fry.html

[5] Chinese Broccoli Beef Recipe: http://blogchef.net/chinese-broccoli-beef-recipe/

[6] Chicken Stir-Fry with Asparagus and Cashews: http://www.foodandwine.com/recipes/chicken-stir-fry-with-asparagus-and-cashews

[7] Your Basic Go-To Stir-Fry: http://www.onefrugalfoodie.com/2008/02/10/quick-easy-stir-fry/

[8] Basil & Black Pepper Beef with Egg Noodles: http://www.mycookinghut.com/2008/05/15/basil-black-pepper-beef-with-egg-noodles/

[9] Yaki Udon With Beef: http://www.soyandpepper.com/2008/04/yaki-udon-with-beef.html

[10] The Secret’s In The Sauce: Sichuan Shredded Chicken With Garlic Sauce: http://www.tigersandstrawberries.com/2007/06/20/a-sichuan-classic-shredded-chicken-with-garlic-sauce/

[11] Spicy Pork & Cashew Stir-Fry With Snow Peas And Red Pepper: http://www.epicurious.com/recipes/food/views/SPICY-PORK-AND-CASHEW-STIR-FRY-WITH-SNOW-PEAS-AND-RED-PEPPER-104637

[12] Black Pepper Pork: http://belachan2.blogspot.com/2008/09/black-pepper-pork.html

[13] Pork and Broccoli Stir-Fry Recipe with Ginger and Hoisin Sauce: http://kalynskitchen.blogspot.com/2008/04/pork-and-broccoli-stir-fry-recipe-with.html

[14] Weekend Stirfry, Part II: http://28cooks.blogspot.com/2008/01/weekend-stir-fry-part-ii-i-havent-made.html

[15] Simple Minced Pork Noodles: http://chubbyhubby.net/blog/?p=162

[16] Stir-fried Shanghai Noodles: http://www.meltingwok.com/2007/07/stir-fried-shanghai-noodles.html

[17] Mushroom Pepper Stir: http://malluspice.blogspot.com/2008/09/mushroom-pepper-stir-fry.html

[18] Oriental Stir Fry with Aromatic Lamb & Pok Choi: http://onceuponathyme.wordpress.com/2008/09/11/oriental-stir-fry-with-aromatic-lamb-pok-choi/

[19] Kung Pao Chicken: http://stephscafe.blogspot.com/2008/09/kung-pao-chicken.html

[20] Hoisin Beef With Vegetables: http://workingwomanfood.blogspot.com/2008/09/cookbook-of-month-recipe-hoisin-beef.html

[21] Stir Fried Shrimp, Eggs and Peas + Stir Fry Secrets: http://steamykitchen.com/blog/2008/07/24/stir-fried-shrimp-eggs-and-peas-stir-fry-secrets/

[22] Sunburst Stir-Fry: http://indayskitchen.com/2008/08/sunburst-stir-fry.html

[23] Veggie Stir Fry with Rice Noodles: http://www.knicknosh.com/2008/09/veggie-stir-fry-with-rice-noodles.html

[24] Pineapple and Pork Stir Fry: http://simpledailyrecipes.com/pineapple-and-pork-stir-fry/

[25] Rainbow Thai Stir-Fry: http://happyherbivore.com/2008/06/rainbow-thai-stir-fry/

[26] Vegetable Stir Fry: http://www.diannesdishes.com/2008/06/vegetable-stir-fry.html

[27] Garlic Beef with Asparagus and Shiitakes: http://sundaynitedinner.com/garlic-beef-asparagus-shiitakes/

[28] Savory Chicken Stir Fry with Glass Noodles: http://smokymountaincafe.blogspot.com/2008/08/savory-chicken-stir-fry-with-glass.html

[29] Sweet and Sour Shrimp with Vegetables: http://cheaphealthygood.blogspot.com/2008/01/jet-lag-cooking-sweet-and-sour-shrimp.html

[30] Teriyaki Chicken Bowls: http://cassiepuff.net/blog/?p=254

[31] Yummy Stir Fry: http://settingofsilver.blogspot.com/2008/06/yummy-stir-fry.html

[32] Garlic & Ginger Stir-fry Sauce: http://scrumpdilly.com/2008/09/03/garlic-ginger-stir-fry/

[33] Stir Fry Sauce: http://be-it-ever-so-humble.blogspot.com/2008/09/stir-fry-sauce.html

[34] Mollie Katzen’s Kung Pao Sauce: http://www.parenthacks.com/2006/11/20_minute_dinne.html

[35] CI’s Orange-Sesame Stir-Fry Sauce: http://cheaphealthygood.blogspot.com/2008/02/just-when-i-thought-i-was-out-cis.html

[36] Chinese Basic Stir Fry Sauce: http://www.familywok.com/recipes.php?rec=43

[37] Lime and Ginger Stir-Fry Marinade: http://www.overthehillandonaroll.com/2008/08/best-stir-fry-marinade-recipe.html

[38] Chinese Black Bean Sauce: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/02/07/FDGRANUO7B1.DTL

[39] Tempting Crockpot Recipes: http://tipnut.com/crockpot-recipes/

[40] Recipes & Quantities for Serving Large Groups: http://tipnut.com/recipes-quantities-for-serving-large-groups/

10 Homemade Laundry Soap Detergent Recipes

Posted By TipNut On January 4, 2007 @ 7:26 am In DIY Projects, Frugal Living, Homemade Cleaners, Laundry, Popular Tips | Comments Disabled

Here is a nice stack of different homemade laundry detergent recipes I’ve collected over the years. Do they work? Yes, I’ve had good luck with them.

Tipnut’s Homemade Laundry Detergent
At the time I was using homemade detergent, we had a relative who was in trade school living with us. Every day he was mechanic grease from head to toe–the clothes cleaned up nice!

Making your own laundry detergent is a discipline and it’s not for everyone, but it definitely saves money–sometimes just costing pennies a load!

First Some Tips:

* For the bar soaps required in the recipes, you could try Fels-Naptha, Ivory soap, Sunlight bar soap, Kirk’s Hardwater Castile, and Zote. Don’t use heavily perfumed soaps.
* Washing Soda and Borax can normally be found in the laundry and cleaning aisles.
* Some people with really hard water or well water may have to adjust the recipes if the clothes look dingy.
* Although several of the recipes have the same ingredients, the measurements are different–some contain a higher soap to water ratio. Test and see which works best for your laundry needs.
* You can make huge pails of this at once, or smaller quantities. Also if you can get your hands on a few empty liquid laundry detergent bottles they work great for storing the detergent. Just make a big batch and pour in bottles, cap then use as needed–shake before use.
* Some of the recipes call for large amounts of water. Check with a local restaurant to see if they have any empty large pails from deep fryer oil–that’s how many restaurants buy the oil. See if you can have one or two of the pails after they’ve emptied it–just wash them out really well before using. They’re big, heavy plastic and very sturdy when stirring the soap and hot water.

10 Homemade Laundry Soap Detergent Recipes

Recipe #1

1 quart Water (boiling)
2 cups Bar soap (grated)
2 cups Borax
2 cups Washing Soda

* Add finely grated bar soap to the boiling water and stir until soap is melted. You can keep on low heat until soap is melted.
* Pour the soap water into a large, clean pail and add the Borax and Washing Soda. Stir well until all is dissolved.
* Add 2 gallons of water, stir until well mixed.
* Cover pail and use 1/4 cup for each load of laundry. Stir the soap each time you use it (will gel).

Recipe #2

Hot water
1 cup Washing Soda
1/2 cup Borax
1 Soap bar

* Grate the bar soap and add to a large saucepan with hot water. Stir over medium-low heat until soap dissolves and is melted.
* Fill a 10 gallon pail half full of hot water. Add the melted soap, Borax and Washing soda, stir well until all powder is dissolved. Top the pail up with more hot water.
* Use 1 cup per load, stirring soap before each use (will gel).

Recipe #3

Hot water
1/2 cup Washing Soda
1/2 cup Borax
1/3 bar Soap (grated)

* In a large pot, heat 3 pints of water. Add the grated bar soap and stir until melted. Then add the washing soda and borax. Stir until powder is dissolved, then remove from heat.
* In a 2 gallon clean pail, pour 1 quart of hot water and add the heated soap mixture. Top pail with cold water and stir well.
* Use 1/2 cup per load, stirring soap before each use (will gel).

Powdered Laundry Detergent – Recipe #4

2 cups Fels Naptha Soap (finely grated – you could also try the other bar soaps listed at the top)
1 cup Washing Soda
1 cup Borax

* Mix well and store in an airtight plastic container.
* Use 2 tablespoons per full load.

Recipe #5

Hot water
1 bar (4.5 oz) Ivory Soap – grated
1 cup Washing Soda

* In a large saucepan add grated soap and enough hot water to cover. Heat over medium-low heat and stir until soap is melted.
* Fill a large pail with 2.5 gallons of hot water, add hot soap mixture. Stir until well mixed.
* Then add the washing soda, again stirring until well mixed.
* Set aside to cool.
* Use 1/2 cup per full load, stirring well before each use (will gel)

Recipe #6

2.5 gallons Water (hot)
1 Bar soap (grated)
3/4 cup Washing Soda
3/4 cup Borax
2 TBS Glycerin

* Melt bar soap over medium-low heat topped with water, stir until soap is melted.
* In a large pail, pour 2.5 gallons of hot water, add melted soap mixture, washing soda, borax and glycerin. Mix well.
* Use 1/2 cup per full load.

Recipe #7

2 cups Bar soap (grated)
2 cups Washing Soda
2 – 2.5 gallons hot water

* Melt grated soap in saucepan with water to cover. Heat over medium-low heat and stir until soap is dissolved.
* Pour hot water in large pail, add hot soap and washing soda. Stir very well.
* Use 1 cup per full load.

Recipe #8

2 gallons Water (hot)
1 bar Soap (grated)
2 cups Baking soda (yes baking soda this time–not washing soda)

* Melt grated soap in a saucepan with enough hot water to cover. Cook on medium-low heat, stirring frequently until soap is melted.
* In a large pail, pour 2 gallons hot water. Add melted soap, stir well.
* Then add the baking soda, stir well again.
* Use 1/2 cup per full load, 1 cup per very soiled load.

Powdered Laundry Detergent – Recipe #9

12 cups Borax
8 cups Baking Soda
8 cups Washing Soda
8 cups Bar soap (grated)

* Mix all ingredients well and store in a sealed tub.
* Use 1/8 cup of powder per full load.

Recipe #10 – (Powdered)

1 cup Vinegar (white)
1 cup Baking Soda
1 cup Washing Soda
1/4 cup liquid castile soap

* Mix well and store in sealed container.
* I find it easiest to pour the liquid soap into the bowl first, stirred in the washing soda, then baking soda, then added the vinegar in small batches at a time (the recipe foams up at first). The mixture is a thick paste at first that will break down into a heavy powdered detergent, just keep stirring. There may be some hard lumps, try to break them down when stirring (it really helps to make sure the baking soda isn’t clumpy when first adding). I used 1/2 cup per full load with great results.

Liquid Detergents Note

Soap will be lumpy, goopy and gel-like. This is normal. Just give it a good stir before using. Make sure soap is covered with a lid when not in use. You could also pour the homemade soap in old (and cleaned) laundry detergent bottles and shake well before each use.

*If you can’t find Fels-Naptha locally, you can buy it online (check Amazon).
Optional

You can add between 10 to 15 drops of essential oil (per 2 gallons) to your homemade laundry detergent. Add once the soap has cooled to room temperature. Stir well and cover.

Essential oil ideas: lavender, rosemary, tea tree oil

*Admin Update: clarified instructions for Recipe #10 and liquid detergent notes.
Frequently Asked Questions

I’ve created a new page full of questions and answers for making homemade detergent, you can visit it here: Homemade Laundry Detergent FAQ [1].

You can still review all the questions, answers, recipes and tips that were shared in the comments area below. There are nearly 300 of them and it was hard for new readers to find the answers they needed since there’s so much information provided below.

No more comments will be accepted for this post but you’re welcome to start sharing your tips, recipes, questions & answers on the new page.

Don’t Miss These Tips:

* Homemade Dishwasher Detergent Recipes [2]
* Homemade Laundry Detergent FAQ [1]
* Homemade Laundry Stain Pretreater Recipes [3]

Article printed from TipNut.com: http://tipnut.com

URL to article: http://tipnut.com/10-homemade-laundry-soap-detergent-recipes/

URLs in this post:

[1] Homemade Laundry Detergent FAQ: http://tipnut.com/homemade-laundry-detergent/

[2] Homemade Dishwasher Detergent Recipes: http://tipnut.com/homemade-dishwasher-detergent-recipes/

[3] Homemade Laundry Stain Pretreater Recipes: http://tipnut.com/homemade-laundry-stain-remover-recipes/

Homemade Laundry Stain Pretreater Recipes

Posted By TipNut On November 14, 2008 @ 10:15 am In Homemade Cleaners, Laundry | 15 Comments
Frugal Laundry Soap – Pretreater

Save pieces and leftover slivers of bar soaps and collect in a jar. Those little hotel soaps are ideal for this too (cut them down to small pieces).

When jar is filled half way with soap chunks, add boiling water. Mix soap bits and water until soap is melted.

Once cooled this will make a soap jelly. Use to pretreat laundry.

*Handy to gob onto stained items and toss back into the dirty laundry bag for pieces that you can’t wash right away.

Quick Tip: I’ve also used just straight liquid dish detergent successfully. Squirt a bit onto stain, rub in gently with your fingers, then toss the garment in the laundry pile to be washed later. This is an especially easy one since you can apply the soap as soon as you notice the stain and leave the garment sit until laundry day.
Homemade Laundry Stain Removers

Recipe #1

1 cup hot water
1/2 cup baking soda
1/2 cup hydrogen peroxide

Directions:

* Mix ingredients then store in spray bottles. Spot treat stains then soak overnight.

Recipe #2

2 quarts water
1/2 cup ammonia
2 TBS laundry detergent

Directions:

* Mix ingredients then store in spray bottles. Spot treat stains then soak overnight.
* Do not use with bleach.

Updated: Many of these recipes were previously published here on Tipnut and combined into this single post for convenience, all bookmarks will automatically forward here. The comments below are timestamped earlier than the post date since they have been moved here so they won’t be lost.

Don’t Miss These Tips:

* Laundry Stain Treatments: Methods & Guidelines [1]
* 10 Ink Stain Removers – Laundry Tips [2]
* Laundry Stain Treatments: Tip Sheet [3]

Article printed from TipNut.com: http://tipnut.com

URL to article: http://tipnut.com/homemade-laundry-stain-remover-recipes/

URLs in this post:

[1] Laundry Stain Treatments: Methods & Guidelines: http://tipnut.com/stain-treatments/

[2] 10 Ink Stain Removers – Laundry Tips: http://tipnut.com/10-ink-stain-removers-laundry-tips/

[3] Laundry Stain Treatments: Tip Sheet: http://tipnut.com/laundry-stains/

Homemade Dishwasher Detergent Recipes

Posted By TipNut On December 4, 2006 @ 5:32 am In DIY Projects, Frugal Living, Homemade Cleaners, Kitchen Cleaning, Popular Tips | 100 Comments

*Update: There are several comments from readers reporting both success and problems (namely that the homemade detergents below cause issues including a cloudy residue left on dishes). I don’t know why there’s a discrepancy, but it may have something to do with water temperature (not hot enough) or water quality (too hard, etc.). My dishwasher is still going strong with no problems, dishes are consistently clean with no residue and it’s about 20 years old–good old Maytag!

Because these recipes I’ve collected below are at least 10 or 15 years old (I’m going from memory here), the problem could be with newer models of dishwashers? How much water is used to flush & rinse the dishes? I’m not sure. I would suggest you watch carefully how the homemade detergents affect your dishes when first trying them (do they leave a powdery residue?).

If you have any advice or feedback, please feel free to share them below.

Powder Recipe #1

1 cup Washing Soda
1 cup Borax

Powder Recipe #2

1 cup Baking Soda
1 cup Borax

For the above two recipes:

* Mix thoroughly and store in a plastic container, use approximately 2 TBS per load.
* Use vinegar in the rinse compartment as a rinse agent to help prevent residue
* Try adding 2-3 drops essential oil

Powder Recipe #3

1/4 cup Washing Soda
1 TBS Liquid Dish Detergent

Use the above for each load of dishes.

Liquid Dishwasher Detergent Recipe

1 part baking soda
1 part borax
1 part water
1 drop lemon or orange essential oil per cup of detergent

* Mix the ingredients thoroughly and store in a sealable jug.
* Use 2 to 3 TBS per load.

If you’re having a cloudy dishes problem after using the homemade detergents:

* Try adding a few drops of liquid dishsoap to the powder compartment when you add the powder.
* You could also try cutting back on the amount of soap used (if you’re using 2 TBS, try cutting it back to 1 – 1 1/2 TBS).
* Make sure to use vinegar in the rinse cycle

Don’t Miss These Tips:

* 10 Homemade Laundry Soap Detergent Recipes [1]
* Homemade Laundry Detergent FAQ [2]
* Homemade Dish Detergent: Recipes [3]

Article printed from TipNut.com: http://tipnut.com

URL to article: http://tipnut.com/homemade-dishwasher-detergent-recipes/

URLs in this post:

[1] 10 Homemade Laundry Soap Detergent Recipes: http://tipnut.com/10-homemade-laundry-soap-detergent-recipes/

[2] Homemade Laundry Detergent FAQ: http://tipnut.com/homemade-laundry-detergent/

[3] Homemade Dish Detergent: Recipes: http://tipnut.com/homemade-dish-detergent/

Meat Budget Stretcher Tip: Stuff It!

Posted By TipNut On March 19, 2009 @ 6:13 am In Cooking Tips, Frugal Living | 1 Comment

I was preparing last week’s vintage cooking tips [1] when I came across this and had an aha! moment:

Stuffed Chicken Breast Dish

Cut pockets in your meat and put money in your own. Filling good meat with stuffing is one of the most attractive, delicious (and simple) ways to do a bit of stretching.

Chops, breast, shoulder–almost any cut can be slit and stuffed.

I consider stuffed meat dishes something a little more special to serve for dinner, but it took a tip published over 60 years ago to turn on the money-saver lightbulb. Stuffed meat is a great budgeting trick for a few reasons:

* Smaller meat portions are more filling–more meat to go around means less meat to buy;
* You can incorporate whatever bits of veggies (and some fruits) sitting in your fridge into the stuffing–less waste and only small amounts are needed to bulk up the dish;
* Budget ingredients such as rice, bread cubes/crumbs, corn bread, etc., can be used as the bulk of a stuffing.

If you’re not sure how to stuff various types of meats, here are a few videos to get you started (some include recipes as well):

How To Stuff A Chicken Breast

How To Stuff Pork Chops

How To Stuff Pork Loin

How To Stuff Steak: Pound & Roll Method

How To Stuff Flank Steak: Slice & Roll Method

More Meat Budget Helpers: 10 Ways To Make Cube Steak [2] and How to Turn Cheap Choice Steaks into Gucci Prime Steaks [3].

Grocery Budget Helpers: 20 Frugal Kitchen Tips [4] and How To Save Money On Groceries [5].

Don’t Miss These Tips:

* Use The Finger Test To Check The Doneness Of Meat [6]
* Meat Marinade – Recipe & Tip [7]
* How To Wrap Meat Like A Pro [8]

Article printed from TipNut.com: http://tipnut.com

URL to article: http://tipnut.com/meat-budget/

URLs in this post:

[1] last week’s vintage cooking tips: http://tipnut.com/vintage-cooking-tips/

[2] 10 Ways To Make Cube Steak: http://tipnut.com/recipes-cube-steak/

[3] How to Turn Cheap Choice Steaks into Gucci Prime Steaks: http://tipnut.com/how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks/

[4] 20 Frugal Kitchen Tips: http://tipnut.com/frugal-kitchen/

[5] How To Save Money On Groceries: http://tipnut.com/how-to-save-money-on-groceries/

[6] Use The Finger Test To Check The Doneness Of Meat: http://tipnut.com/meatfinger-test/

[7] Meat Marinade – Recipe & Tip: http://tipnut.com/meat-marinade-recipe-tip/

[8] How To Wrap Meat Like A Pro: http://tipnut.com/how-to-wrap-meat/

20 Frugal Kitchen Tips

Posted By TipNut On January 13, 2009 @ 12:01 pm In Frugal Living, Kitchen Tips | 1 Comment

1. Save clean carrot scrapings, celery leaves, outer onion layers, vegetable peels and freeze them in a ziploc bag. When you have a soup bone or chicken carcass, throw everything in a pot to make a lovely homemade soup stock.
2. Although fresh ingredients are best for tasty soup, get into the habit of keeping “soup bits” on hand. Keep a container in the freezer to add leftover bits of cooked meat and another for leftover veggies. This is the ultimate frugal way to make soup, just add to stock and you have an easy homemade soup. Previously mentioned in 12 Tips For Tasty Homemade Soup [1].
3. Save turkey & chicken carcasses (and unappetizing poultry parts) to make homemade stock for soups, mentioned in 10 Frugal Leftover Turkey Recipes [2].
4. Shave some dollars off the grocery bill and make your own bread, see How To Make Homemade Bread Plus Recipe [3].
5. Buy fresh fruits in bulk when they’re in season and make your own jams & jellies. They’re much healthier for you and can be quite frugal (better yet if you are lucky enough to be able to grow your own fruits). See How To Make Strawberry Jam: Small Batch Making For Beginners [4].
6. Grate orange and lemon peel before peeling. Dry and add to spice cake or any cookies or puddings. The dried grated peel will keep well in a covered jar. Previously mentioned in 45 Cooking & Baking Tips: A Collection Of Timeless Wisdom [5].
7. Grow your own herbs, see How To Make A One-Pot Indoor Herb Garden [6].
8. Grow your own green onions, see Never Pay For Onions Again: How To [7].
9. Save those bananas! Pop them in the freezer when they’re too ripe to eat and you can use them for baking banana bread and other baked goodies. See Freeze Bananas Plus Banana Bread Recipe [8].
10. Try bulk cooking to save money on grocery buys as well as having prepared meals on hand (less tempting to order out), see Once A Month Cooking: Tips & Resources [9].
11. Instead of buying expensive flavored creamers, try cinnamon sticks, dried citrus peels or homemade flavored sugars in your coffee and tea. See Homemade Lemon Sugar Recipes [10], Homemade Vanilla Sugar Recipes [11] and Homemade Lavender Sugar Recipes [12].
12. Skip the expensive flavored vinegars, oh my gosh they’re so easy to make! See Multipurpose Herb Vinegar: Recipe [13] to get started.
13. Experiment with using powdered milk in recipes, it’s much cheaper than buying fresh milk!
14. Meat prices got you down? Buy cheap cuts then choose slow cooking recipes to make them with…the meat will be tender and fall apart with a fork! See Crockpot Pull-Apart Roast Beef Recipe [14].
15. Even expensive loose teas are quite cheap when you calculate what it costs per cup, but try making your own tea with various herbs you’ve grown and native plants. See Homemade Herbal Teas – How To [15].
16. Leave the expensive breakfast cereals on the grocery shelves and serve a hot & healthy meal instead with oatmeal–it’s so cheap! See How To Make Crockpot Oatmeal & Oatmeal In A Thermos [16].
17. Make your own lard from fat you’ve trimmed from meat. See Rendering Fat For Cooking Use [17].
18. Pass on the gourmet seasonings and season meats, stews, soups and bland leftover meals with your own special blend of dried herbs that you’ve either grown yourself or salvaged bits from dried herbs & spice bottles. See Making A Herb Pot [18].
19. When you have a variety of root vegetables on their last legs but not enough of any one to make a full dish, chop them all up, throw them in a roaster, coat with a light layer of oil and seasonings. Roast together for a hearty dish of roast vegetables.
20. Don’t throw out bread, use it to make croutons, bread crumbs or bulk up casseroles. See Kick Up A Casserole With Herb Crusts [19].

You’ll find more ideas for cutting costs in the kitchen here: 15 Tips For Leftover & Surplus Food Items [20].

Also check out How To Save Money On Groceries – Tips Guide [21].

Don’t Miss These Tips:

* 12 Tips For Tasty Homemade Soup [1]
* Frugal Living Helpers [22]
* 10 Frugal Leftover Turkey Recipes [2]

Article printed from TipNut.com: http://tipnut.com

URL to article: http://tipnut.com/frugal-kitchen/

URLs in this post:

[1] 12 Tips For Tasty Homemade Soup: http://tipnut.com/homemade-soup/

[2] 10 Frugal Leftover Turkey Recipes: http://tipnut.com/10-frugal-leftover-turkey-recipes/

[3] How To Make Homemade Bread Plus Recipe: http://tipnut.com/how-to-make-bread-white-bread-recipe/

[4] How To Make Strawberry Jam: Small Batch Making For Beginners: http://tipnut.com/make-strawberry-jam/

[5] 45 Cooking & Baking Tips: A Collection Of Timeless Wisdom: http://tipnut.com/45-cooking-baking-tips-a-collection-of-timeless-wisdom/

[6] How To Make A One-Pot Indoor Herb Garden: http://tipnut.com/how-to-make-a-one-pot-indoor-herb-garden/

[7] Never Pay For Onions Again: How To: http://tipnut.com/never-pay-for-onions-again-how-to/

[8] Freeze Bananas Plus Banana Bread Recipe: http://tipnut.com/freeze-bananas-plus-banana-bread-recipe/

[9] Once A Month Cooking: Tips & Resources: http://tipnut.com/once-a-month-cooking-buncha-links/

[10] Homemade Lemon Sugar Recipes: http://tipnut.com/homemade-lemon-sugar-recipes/

[11] Homemade Vanilla Sugar Recipes: http://tipnut.com/homemade-vanilla-sugar-recipes/

[12] Homemade Lavender Sugar Recipes: http://tipnut.com/homemade-lavender-sugar-recipes/

[13] Multipurpose Herb Vinegar: Recipe: http://tipnut.com/multipurpose-herb-vinegar/

[14] Crockpot Pull-Apart Roast Beef Recipe: http://tipnut.com/crockpot-pull-apart-roast-beef-recipe/

[15] Homemade Herbal Teas – How To: http://tipnut.com/homemade-herbal-teas-how-to/

[16] How To Make Crockpot Oatmeal & Oatmeal In A Thermos: http://tipnut.com/how-to-make-overnight-crockpot-oatmeal-oatmeal-in-a-thermos/

[17] Rendering Fat For Cooking Use: http://tipnut.com/rendering-fat-for-cooking-use/

[18] Making A Herb Pot: http://tipnut.com/making-a-herb-pot/

[19] Kick Up A Casserole With Herb Crusts: http://tipnut.com/kick-up-a-casserole-with-herb-crusts/

[20] 15 Tips For Leftover & Surplus Food Items: http://tipnut.com/tips-for-leftovers/

[21] How To Save Money On Groceries – Tips Guide: http://tipnut.com/how-to-save-money-on-groceries/

[22] Frugal Living Helpers: http://tipnut.com/frugal-living-helpers/

15 Tips For Leftover & Surplus Food Items

Posted By TipNut On June 24, 2008 @ 6:37 am In Food Tips, Frugal Living, Popular Tips | 16 Comments

Here are 15 Quick Tips for stretching out and using the last little bit of a food item instead of tossing the extra bit out. This is not only less wasteful–it saves cash!

This page is a compilation of individual Quick Tips previously published that will be deleted from the Tipnut blog–they’ve been moved here all on one handy page for convenience.
Tips For Leftover & Surplus Food Items

1. Have a cup or so of rice left over from last night’s meal that you don’t know what to do with? Toss it into your lunchtime vegetable soup or even chicken broth. Bulks up the soup a bit and saves the rice from being tossed out.
2. Make big batches of rice and freeze in meal size portions to use later when preparing quick meals. When freezing individual sized portions, freeze with leftover veggies, meats and sauces for hassle free & cheap work lunches.
3. Drop large spoonfuls of any leftover whipped cream on a wax paper lined cookie sheet and freeze. Once frozen individually, store them in a freezer bag. You can use these on desserts and hot beverages like hot chocolate and coffee (just let them thaw a bit first). These don’t store long though, use within two weeks. For excellent homemade whipped cream, try this: Real Whipped Cream Recipe [1] (second recipe).
4. Freeze your leftover tea in ice cube trays with a mint leaf or a curl of lemon zest–even a slice of lemon. Use the frozen cubes to chill and flavor iced tea when serving. Great for large batches or individual servings.
5. Have eggs that need to be used up before they expire? Eggs can be frozen whole or separated in amounts usually needed. For example: If you make your own mayonnaise, freeze in containers the number of eggs yolks you normally use per batch. In another container, freeze egg whites.
6. Once a fresh banana is too ripe to eat don’t throw it out, you can freeze it in a number of ways, see this tip [2] (includes a recipe for banana bread).
7. If you can’t eat the grapes fast enough before they start going bad, try freezing them. First wash the grapes well, allow to dry, then lay them neatly on a cookie sheet (not touching each other). Place the tray in the freezer and once the grapes are frozen, transfer them to a freezer bag or airtight container. Store in the freezer and just take out what you need when you want a cold, fruity treat (eat them as is–frozen–or add to things like yogurt, smoothies and ice cream). This also works well for berries (raspberries, blueberries, pitted cherries, etc.).
8. When needing just the broccoli florets, save the uncooked stems, wash well and chop finely. Store in an airtight container and refrigerate. Add the stem bits to salads and cooked dishes like rice or scrambled eggs. This not only helps prevent waste, it also adds a little health boost to your dishes.
9. Whenever you have leftover bread on hand that won’t be eaten in time before it goes stale, wrap well then freeze. You can grate the frozen bread easily and make your own breadcrumbs.
10. Frugal tip: Don’t toss out your bread once it’s no longer fresh, homemade croutons are yummy! Here’s a quick and easy method to make them: Homemade Croutons – Yum! [3]
11. A couple ideas for leftover ham: Cut into steaks, wrap individually in plastic wrap and then store in freezer bags. Take them out for lunches or quick meals as needed. Cut ham into cubes and store in freezer bags (meal size portions). Mix in scrambled eggs, leftover potatoes (hash browns or breakfast mash), add to pasta salads, omelets, whatever you like.
12. Freeze leftover wine in icecube trays, then remove and seal in freezer bags. Freeze these until you need wine for cooking, removing wine cubes from the bag as needed. First measure the wine as you fill your first cube so you know how much each cube holds. Or if you find you mainly cook with full tablespoons of wine for most sauces and dishes, you can measure 1 tablespoon amount in each cube.
13. If you have part of a bell pepper left over from a recipe and no other immediate use for it, just slice it into strips or dice (whichever you prefer), seal in a freezer bag and freeze. You can also freeze whole bell peppers, see Freezing Bell Peppers [4].
14. If you have apples that are no longer that fresh but still good to eat, here’s a tip to use them up fast: Cut apples into wedges, fry slowly in a bit of butter and then sprinkle with cinnamon. Your kids will eat them up lickety split! If you’re really ambitious, use them to make an apple crisp or apple pie.
15. Store leftover nuts like walnuts and almonds in an airtight container and keep in the freezer. This will keep them fresh and tasty. This will also prevent them from going rancid. Also if using nuts in baking, toast them in the oven for about 10 minutes first, cool, then add to batter. They won’t sink to the bottom of the batter as easily.

*Some comments below will be timestamped from an earlier date–these have been moved here from the individual quick tips that have been deleted so that the comments wouldn’t be lost.

*If you previously bookmarked or saved one of these individual Quick Tips, not to worry–your bookmarks and links will automatically forward to this page so nothing has been lost .

Don’t Miss These Tips:

* 10 Frugal Leftover Turkey Recipes [5]
* 7 Easy Freeze-Ahead Shortcuts [6]
* Can Eggs Be Frozen? You Betcha! [7]

Article printed from TipNut.com: http://tipnut.com

URL to article: http://tipnut.com/tips-for-leftovers/

URLs in this post:

[1] Real Whipped Cream Recipe: http://tipnut.com/substitute-for-whipped-cream/

[2] see this tip: http://tipnut.com/freeze-bananas-plus-banana-bread-recipe/

[3] Homemade Croutons – Yum!: http://tipnut.com/homemade-croutons-yum/

[4] Freezing Bell Peppers: http://tipnut.com/freeze-leftover-bell-peppers/

[5] 10 Frugal Leftover Turkey Recipes: http://tipnut.com/10-frugal-leftover-turkey-recipes/

[6] 7 Easy Freeze-Ahead Shortcuts: http://tipnut.com/freeze-ahead-shortcuts/

[7] Can Eggs Be Frozen? You Betcha!: http://tipnut.com/eggs-frozen/

Frugral Fabric Softener Recipes & Dryer Sheet Tips

Posted By TipNut On January 4, 2007 @ 11:01 am In Frugal Living, Homemade Cleaners, Laundry | 28 Comments

Here are several quick tips that you can try as frugal fabric softeners, each point is a separate tip. Next you’ll find a Homemade Fabric Softener Recipe and instructions for Reusable Homemade Dryer Sheets.

Quick Tips: Frugal Fabric Softeners

1. Using 1/4 cup vinegar in your laundry’s rinse cycle keeps clothes soft. You can set aside a vinegar jug just for laundry and add about 2 dozen drops of your favorite essential oil to the vinegar if you’d like (or as much EO as you feel necessary).
2. In a pail mix 1 gallon of water and 1 cup concentrated liquid fabric softener. Dip a sponge or washcloth in the liquid, squeeze out excess and toss in the dryer with your laundry. Seal pail when not in use.
3. Pour liquid fabric softener and hot water in a spray bottle (50/50 mix) and lightly mist wet laundry before starting the dryer. Two or three good shots should do it. You could also just spritz a clean washcloth and toss that in the dryer.
4. Cut dryer sheets in thirds or halves, use one strip per dryer load.
5. Mix equal parts hair conditioner and water and store in spray bottle. Mist a washcloth or sponge and toss in dryer with wet load.
6. Use about 1/4 to 1/2 of the liquid fabric softener that they recommend on the bottle.
7. 1/8 cup baking soda added to laundry and 1/4 cup vinegar in the rinse cycle.
8. Use a Downy ball if you have one–just use vinegar instead.
9. Soak a washcloth in full strength liquid fabric softener. Wring out excess, then lay out to dry first before using–helps prevent staining laundry the first time. To use: toss the dried washcloth in the dryer and use again and again until it no longer works. Resoak when needed (you should be able to do a few dozen dryer loads per fabric softener soak).

Homemade Fabric Softener Recipe

1 part Vinegar
1 part Baking Soda
2 parts Hot Water

* Place a pail large enough to hold double the amount of ingredients in the kitchen sink or bathtub. Mix the baking soda and water in the pail, stir till the powder is dissolved. Then add the vinegar.
* Remember that baking soda and vinegar reacts with fizzing, so use a big pail to account for this. Once it’s stopped fizzing, pour into clean bottles, cap, then use 1/4 cup per rinse cycle.
* Updated Info: The baking soda won’t be completely dissolved, just shake the bottle to mix the batch up before adding to the rinse cycle.

Reusable Homemade Dryer Sheets

Flannel pieces
4 TBS liquid softener
10 TBS water

* Cut fabric sheets from old flannel pajamas or leftover flannel fabric from sewing and cut into 3’’ x 5&’’ strips (approximately).
* Stack flannel strips in a cleaned margarine tub (large size) or plastic container (cleaned baby wipes container works well too). Mix the liquid softener and water together, then pour evenly over top of stacked flannel strips.
* Seal container and shake well.

You can use several dozen strips with this mixture. Leave sealed for 2 or 3 days, then use one flannel strip per load–squeeze out excess if necessary (it should be just damp). Keep container sealed at all times. Wash strips after use, then use again to make another batch when needed.

Don’t Miss These Tips:

* Homemade Herbal Lavender Dryer Bags [1]
* Freshen Your Home With Eucalyptus: Recipes [2]
* 4 Homemade Febreeze Recipes [3]

Article printed from TipNut.com: http://tipnut.com

URL to article: http://tipnut.com/frugral-fabric-softener-recipes-dryer-sheet-tips/

URLs in this post:

[1] Homemade Herbal Lavender Dryer Bags: http://tipnut.com/homemade-herbal-lavender-dryer-bags/

[2] Freshen Your Home With Eucalyptus: Recipes: http://tipnut.com/eucalyptus-recipes/

[3] 4 Homemade Febreeze Recipes: http://tipnut.com/4-homemade-febreeze-recipes/

Once A Month Cooking: Tips & Resources

Posted By TipNut On September 15, 2007 @ 8:47 am In Cooking Tips, Food, Frugal Living | 3 Comments

This is something I’d LOVE to develop more in our household, and some would say I’m a failure at it since I’ve been flirting with the concept for about six years now without fully participating on a regular basis–but I find it’s a worthwhile interest and pursuit no matter how much I can manage.

Once A Month Cooking [1] (also known as OAMC, Bulk Cooking and Freezer Cooking) is a very organized method of bulk meal preparation–for an entire month at a time! Or if you want to start small, you can try Once or Twice A Week Cooking or double and triple batching prepared meals to test the waters a bit first (I’m still at this stage).
Three Steps To Once A Month Cooking

1. Pick one day a month to cook and prepare all (or most) of your family’s meals for the month ahead. Have the groceries on hand, the recipes set out, the phone turned off and the kids busy with their own schedule.
2. During the month collect flyers and coupons, pricewatch! Bulk buy whatever’s on sale that you can use when cooking meals. Plan your month ahead, choose recipes around what the best buys are and what your family enjoys (no use saving money on a dish that no one will eat).
3. After a full day of cooking, pack it all in the freezer. You’ll need to keep an organized freezer when you’re cooking a month at a time–make sure to pull aside any meals that weren’t used the previous month so you get to those first.

You’ll need shopping and do-ahead-prep time as well, depending on how much you need to do–that could set aside a day (preferably the day before batch cooking).

With bulk cooking once a month, you enjoy a freezer full of nutritious, prepared homemade meals, enjoy fantastic savings (by buying in bulk as well as cutting way back on take-out). Some dedicated participants have cut their grocery bills in half (and more!) with careful planning. And it’s a huge time saver as an added bonus.
Online Resources

OAMC Forums & Groups

* Frozen Assets: Cooking for the Freezer [2]
* Recipezaar Forum: Cooking on a Budget: OAMC, Make Ahead, Freezing & More [3]
* MakeAheadMeals · Make-Ahead, Freezer and Mega Meals Info [4]
* Friendly Freezer [5]

Once A Month Cooking Recipes

* RecipeZaar – OAMC Recipes [6]
* Frozen Assets [7]

Tips & Tools For Bulk Cooking

* Organized Home – Start Small: Sneak Up On Freezer Cooking [8]
* Robbyn’s Friendly Freezer [9] (update: link changed to web archive since original web page no longer active)
* CookOfTheMonth.com [10]

Getting Started

If you are interested in bulk cooking yet don’t fully succeed at regular cooking sessions–please don’t get discouraged, you can still pick up great tips along the way until you get there. Boiling hamburger [11], stockpiling supplies [12] and frugal helpers like Price Books [13], household organizers and meal planners [14] are some of the big tips (and timesavers) that I accumulated along the way. You’ll find the OAMC community full of very thrifty and organized people.

Once a month cooking doesn’t have to be all or nothing – you can start by simply doubling or tripling your normal prepared meal size, meanwhile develop new habits and frugal skills just by following and learning from the OAMC community. It’s a very worthwhile pursuit and interest I think, and some great resources are listed above to keep you busy this weekend if you’d like to get started .

Don’t Miss These Tips:

* One Pot Cooking: Recipes & Tips [15]
* Get Organized & Save Cash: Grocery Stockpiling Tips [16]
* Tipnut’s Hit List – September 2007 – Popular Tips [17]

Article printed from TipNut.com: http://tipnut.com

URL to article: http://tipnut.com/once-a-month-cooking-buncha-links/

URLs in this post:

[1] Once A Month Cooking: http://en.wikipedia.org/wiki/Once-a-month_cooking

[2] Frozen Assets: Cooking for the Freezer: http://groups.yahoo.com/group/frozen-assets/

[3] Recipezaar Forum: Cooking on a Budget: OAMC, Make Ahead, Freezing & More: http://www.recipezaar.com/bb/viewforum.zsp?f=23

[4] MakeAheadMeals · Make-Ahead, Freezer and Mega Meals Info: http://groups.yahoo.com/group/MakeAheadMeals/

[5] Friendly Freezer: http://groups.yahoo.com/group/Friendly-Freezer/

[6] RecipeZaar – OAMC Recipes: http://www.recipezaar.com/cookbooks/tags/OAMC

[7] Frozen Assets: http://frozenassets.wordpress.com/

[8] Organized Home – Start Small: Sneak Up On Freezer Cooking: http://organizedhome.com/content-84.html

[9] Robbyn’s Friendly Freezer: http://web.archive.org/web/20080617124550/http://snider.mardox.com/OAMC.htm

[10] CookOfTheMonth.com: http://www.cookofthemonth.com/

[11] Boiling hamburger: http://tipnut.com/quick-fixins-boil-hamburger/

[12] stockpiling supplies: http://tipnut.com/frugal-tip-stockpile-save-money/

[13] frugal helpers like Price Books: http://tipnut.com/frugal-living-helpers/

[14] household organizers and meal planners: http://tipnut.com/make-a-household-organizer-notebook-buncha-links/

[15] One Pot Cooking: Recipes & Tips: http://tipnut.com/one-pot-cooking-recipes-instructions/

[16] Get Organized & Save Cash: Grocery Stockpiling Tips: http://tipnut.com/grocery-stockpiling/

[17] Tipnut’s Hit List – September 2007 – Popular Tips: http://tipnut.com/tipnut-roundup-popular-how-to-tips/

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