The Best BOX Cake

Was it really more than a month ago that I updated my blog? Yes, it’s true. We’ve had a lot of changes come about recently in my family and the blog just wasn’t a priority.

A couple of friends emailed me today and asked if, “I was still cooking?” They were being cute of coarse- “Yes, I’m still cooking….all the time!”

Let me explain the delay in my posting on the blog first.
1.) I have a one-year-old! Yes, Caston will turn ONE tomorrow. Wow…that is so hard to say. Can my baby really no longer be a baby?

2.) I have begun making cakes. I finally finished my professional cake classes (2 night classes a week) and started making cakes. It’s been a blast and a ton of work, but it was on my bucket list and I’ve got it knocked out. I promise to post some of my cakes is the future! (PHOTO: One of my first cakes for my mother-in-law)

3.) I went from a part-time working mama to a full-time employee in October! HUGE change for our entire family, including the youngest- Caston. I was working part-time as a writer and marketing consultant (although the last couple months had really became a full-time job). Then, a blessing and dream job popped into my lap! I’m working as an editor for a farm publication and I get to do what I’ve always wanted to- tell the story of agriculture!

So, between all of this….the blog has suffered. I do hope to change that now! So, stay with me all…I promise not to let you down.

From the title of my post, you can tell I’m going to share a great recipe! I’ve been doing some baking to find the best cake mix and I have a winner! Duncan Hines Moist Deluxe Cake Mixes- truly the best cake mix I’ve eaten. And, I’ve ate a lot of cake.

My favorite has become the Golden Butter mix. But, I don’t just follow the mix recipe – I add to it. Lots of folks do this…they take a mix and add some things to make it taste homemade! Well, this really does taste homemade- ask anyone that I’ve made cakes for lately.

Here is how I turn a boxed mix into something delectable!

Add to a boxed mix some of the following:
- 1 cup sour cream
- 1 box instant pudding
- ½ cup chocolate chips
- Butter instead of oil
- Milk instead of water
- Add vanilla flavoring
- Add extra butter flavoring
- Add other extract flavorings (lemon, mint, orange, almond)Add some spirits to the spice up the flavoring. Rum is always good, but my favorite is Irish cream or amaretto. You will substitute for half of the water called for in the mix.
- Do the same with coffee (strong). Great with chocolate!
- Grate in some citrus peel

By adding some of the above ingredients you can make a boxed cake mix moist and tasty! You will follow the boxed mix instructions, but replace the water and oil with butter and milk and add extra vanilla flavoring (usually about 1 T.).

Or, you can follow the mix recipe and add instant pudding before you add the liquid ingredients. Next, add the liquid ingredients and mix well. When your mix is mixed well and not powdery add sour cream and beat.

That’s all you do! Enjoy and happy baking….

More Baby Food Recipes

I've been experimenting in my kitchen with homemade baby foods. I decided before Caston was born that I wanted to make his food, but didn't know how fun it would be! And I've had a lot of response for me to post more on the subject and more recipes.

All you really need is a food processor or food mill, ice cube trays and a little bit of creativity!


I read about how good salmon is for babies because of the natural DHA and Omega 3 fatty acids in the tasty fish, so I thought how could I incorporate it in a baby food.


Sweet potatoes, olive oil and a few other ingredients make this baby food very tasty! I taste test all Caston's homemade foods. If I wouldn't eat it (and I'm not a picky eater) I won't feed it to him! I've tasted the prepared foods in the jars- NO Thank You- I'll pass on that!


Don't be afraid to put in some seasonings in your homemade baby foods as well. Just as long as you don't include sugar or salt in the food.


The older your baby gets the less finely pureed the food will become. Follow your babies reaction though- all babies are different and are ready for chunkier and more dense foods at different times. By the time most babies are 8 months old they can have some table food that the family eats, like potatoes, beans, carrots, cottage cheese (which Caston loves), yogurt (we buy YoBaby- it's easier on their bellies), and many other items. See more here.


Try to buy vegetables that are in season and local. Much of the produce we buy in stores is at least 14 days old by the time your purchase it in the stores and has traveled over 1,500 miles from farm to the store. If you can't find it local and fresh- choose frozen.

When pureeing foods, reserve the water the vegetables or fruit was cooked in to add back a little in the puree to mix easier. The water holds many of the nutrients your baby needs.

Also, just because you don't like something doesn't mean your baby won't. Be adventurous when making baby's food- he/she will thank you!

Here are some of the recipes that Caston loves (and they are mommy approved as well):


Fancy Salmon
2 (3 oz) salmon filets, poached and fully cooked
2 medium sweet potatoes, peeled and chopped
2 medium white potatoes, peeled and chopped
1 tsp olive oil
1 tsp. onion powder


Cook salmon fully and set aside. Boil potatoes until soft. Combine all ingredients in a food processor and puree to desired texture.


Asparagus Delight
1 lb. of fresh asparagus, trimmed
1 head of fresh broccoli, cut
1 tsp. olive oil
1 clove of garlic
1/2 tsp. onion powder

After washing and trimming the vegetables- stem until tender. Add all ingredients in a processor and puree.


Spinach and Cauliflower Oh My
1 lb of spinach leaves (or use 1 bag of frozen spinach), cooked
1 head of cauliflower, steamed
1 clove of garlic
2 apples, peeled and cooked

Place all cooked items in a food processor and puree.

Red Cabbage Fun
2 apples, peeled and sliced
1 1/2 cups of red cabbage
3 T. of golden raisins
1 tsp. olive oil
1/2 cup water

Place all ingredients in a pan and boil for 10 minutes and then puree.

Berry Bounty
1 cup of blueberries
1 cup of blackberries
1 cup of strawberries
2 bananas


Simmer the berries in water for 6 minutes, then strain. Place berries and bananas in food processor and puree. When you serve this, you might have to add some cereal to thicken it up. Cereal is great to thicken up fruit purees.

Roasted Leg of Lamb

I tried to have the Roasted Leg of Lamb recipe up earlier, but Blogger was having some issues. But, here it is!

It turned out beautifully...paired it with Augusta Norton. It's fairly simple, but we did have a little challenge cutting it perfectly- since it was a bone-in leg of lamb.

I bought the leg of lamb from my friend Nancy Rasmussen of Sunny Lane Farms in Lockwood. She sells at some area farmers' markets in SW Mo.

Lane’s Roasted Leg of Lamb
Marinade:
2 lemons, juiced
2 T. garlic powder
1T. onion powder
4 springs of fresh Rosemary
5 springs of Thyme
¼ c olive oil

Mix all together in bowl. Coat a 5-7 lb. leg of lamb with the mixture and place lamb in bag and place in refrigerator overnight.

Preheat oven to 400 degrees. Place roasting tray in a roasting pan and place lamb on tray.

Roast for 30 minutes, then reduce heat to 350 degrees and cook for another 1 to 1 and half hrs. longer to medium rare. A digit thermometer will read 145 degrees. Remove lamb and let the meat rest for at least 15 minutes.

Sauce:
Place roasting pan on stove and turn heat to medium. Add to the pan:
1 c. chicken stock
1 c. dry red wine
1 tsp. Herb De Provence
3 garlic cloves, crushed
½ tsp. onion powder
1 tsp. sea salt

Deglaze the pan to release the pan drippings from the leg of lamb by cooking mixture and scraping with a wooden spoon. Cook the mixture down, while continuing to scrape drippings on the bottom of pan. Strain mixture and drizzle sliced lamb with sauce.

Making Baby Food...So Easy

When I told folks I was going to make my own homemade baby food..they laughed. "Yeah, we will see how much time you have for that after the baby comes..." Mind over matter people!

Well, come on over to my house and see the bags of baby food I've made over the past couple weeks - in a very short amount of time I might add. Only the best for Caston!

I choose fresh vegetables mostly (how lucky that it's starting summer and I'll be able to shop at the farmers' markets for most all vegetables and fruits), but the fruits and vegs that are high in pesticides typically, I'm buying either locally or frozen.

I look at it this way...why wouldn't I want my baby to have the freshest most nutritious food? Plus, have you smelled some of that jarred baby food- YUCK! I wouldn't eat it.

I made sweet pea puree the other day and looked at how brightly colored the peas were. The jarred stuff looks like a brown-green color and I've never known a baby to like peas. Well, mine does! It's his favorite thus far.

I'm also making sure Caston has an adventurous palate by incorporating things like avocado, salmon, pumpkin, butternut squash and even kale. I think kids are picky eaters bc they aren't shown how fun food is!

And, you save money! Trust me on this or read this.

If you are interested in making your own baby food check out these resources:
Baby Center
Wholesome Baby Food

Cookbook: So Fresh

Once a week I take about an hour and make a couple batches of baby food and freeze the food in ice cube trays and some freezer cups. Then, just pull out the different foods at each meal. Simple as that.

The older Caston gets the more he will just eat what we eat. I whole-heartily believe this is the best food for your baby....no preservatives and additives- just fresh and healthy food!

Give it a shot!

The Debate: Oven Roast or Crock-Pot

Everyone has an opinion on this debate: Oven roast or Crock-Pot roast. I've cooked roast in the oven and in the Crock-Pot and I have to say that nothing beats a roast cooked the old fashioned way in the oven. The taste is so much better and it's really not any more difficult.

(PHOTO: Loving that he can now sit in his big boy chair to eat his cereal. today Caston was all giggles.)

I used to throw a roast in the Crock when I worked out of home bc I thought it made my life easier (and it did a few nights). But, you can also cook a roast in the oven at a very low setting and cook it while you are at work just as easy.

But, I won't argue with anyone of this debate. I will suggest that if you are a fan of a Crock roast you just try my oven recipe and then tell me which you like best.

I did some experimenting with my roast recipe earlier this week....and we have a winner.

Lane's Oven Roast

1 (3-4 lb) roast

2 cups dry red wine (Merlot)

2 cups of tea

3 beef stock cubes

4 Bay leaves

4 stalks of celery, plus the celery leaves (roughly chopped)

1 medium onion, roughly chopped

3 carrots, roughly chopped

1/2 cup parsley, chopped

4 garlic cloves, diced

1 tsp. salt

1 T. Worcestershire sauce

1/2 tsp. ground peppercorns

1/2 tsp. Thyme, chopped

Sear the roast in a cast iron skillet with about 2 T. of olive oil in the bottom of skillet. This is the key to a good oven roast. Using a cast iron skillet will give you the very best sear- keeping the moisture of the roast.

Place all ingredients in large baking dish with a top. Lay the seared roast on top and be sure the veggies lay around the roast. Take some of the liquid and drizzle it over the roast. Sprinkle the roast with a little more salt and pepper. Cover and bake at 325 degrees for about 3 1/2 hours or until roast is done. The roast will be done with you can stick it with a fork and it falls apart.

NOTE- All ovens cook differently. Watch the roast so you do not over cook it.

I always know when my roast is ready because the entire house smells delicious. Funny, I know- but true!

Enjoy!

9 Ways to Shop Healthy and Save Money

My inbox is full each morning I get up, from business emails to family correspondence. But, one of my favorite emails I get daily is from Children's Health....it's even trumped my Google Alerts I have set for Missouri Ag and Local Foods.

Recently, the topic in the newsletter was saving money with a growing family and I thought the info made a perfect blog post for all us working mothers and fathers. My favorite tip is # 8.

Hope you find a couple ways to shave a few dollars from your grocery bill each month.

Grocery Shopping on a Budget: 9 Ways to Shop Healthy and Save Money
From Children's Health

1.) Plan, plan, plan. “If a family or head of household can take an hour to plan a week’s worth of meals and make a grocery shopping list and another hour to grocery shop, then the family can be good for a week,” says Shelley A. Rael, RD, a registered dietitian and health education consultant at the University of New Mexico’s Employee Health Promotion Program in Albuquerque. This is a win-win situation as food prepared at home is generally healthy and less expensive.

2.) Buy in bulk. Whether it’s choosing a “family size” pack of skinless chicken breasts and freezing what you don’t use right away or one large container of nonfat yogurt instead of individual servings, buying big can equal big savings.

3.) Cut those coupons. “Clipping coupons and shopping sales will never go out of style, especially when there are many mouths to feed,” says Amy Berns, RD, a registered dietitian with Medical Network One’s Michigan Institute for Health Enhancement in Trenton. Coupons are everywhere these days, from local flyers to the Internet. Check individual food companies’ Web sites for discounts, rebates, and coupons you can print yourself.

4.) Shop the perimeter of the store. Most stores are organized with packaged foods in the middle. As much as possible, stick to the outer areas where you can find the healthier fruits and vegetables, meat, and dairy. Also, while these foods may seem expensive, be sure to consider actual serving sizes and how many meals you can get from one purchase. “Produce may appear expensive at the outset,” says Rael, “but it can be part of a meal or a snack. Many people see ‘$3.99 per pound,’ but don’t think about how that pound could potentially be spread across several meals or people.”

5.) Try some substitutions. Instead of expensive and less healthy beef, buy more chicken and pork. Beans are another good source of protein and are usually much cheaper than meat. Fish can be bought frozen or canned to cut down on cost as well.

6.) Try the “IKEA” style of eating. That means “some assembly required,” says Ashley Koff, RD, a registered dietitian in private practice in Los Angeles. “Rather than buying the salad already made, buy the pieces and assemble it yourself. Instead of the ready-to-eat pasta dish, buy the sauce, the cheese, the meatballs, and some organic frozen vegetables.” Not only is it less expensive to purchase items individually, but you will also be avoiding the preservatives used to increase a packaged food’s shelf life.

7.) Skip the snack foods. Products like chips, cookies, and soda are unhealthy and represent an unnecessary expense for shoppers looking to save money. Popcorn, dried fruits, and nuts are good, nutritious substitutions for chips.

8.) Go local and buy in-season. “Look for fresh local and in-season produce as this is usually more affordable than choosing imported produce,” says Erin Palinski, RD, a registered dietitian in private practice in northern New Jersey. “If fresh produce seems too expensive, try choosing frozen or canned. It is more affordable and has a longer shelf life. To cut down on the sodium content of canned vegetables, try rinsing them before cooking and serving.”

9.) Be creative. Whether it’s trying a new recipe with ingredients bought using coupons or putting a new twist on an old favorite, shopping and preparing different foods can be fun.

Eat Local This Thanksgiving

Do you want "Eat Local this Thanksgiving?" Well it's not as difficult as you might think.

I just posted my Top 10 Ways to Eat Local This Thanksgiving on my other blog: A Taste of Missouri.

I've provided my list of ways you can shop for local farm products and recipes to go along with your holiday menu planning.

If you have other suggestions on how to eat local this Thanksgiving- please leave me a comment!

You Make Lemonade

Sometimes life throws us lemons…and we make a choice. A.) We either dodge to miss the lemons being thrown at us or B.) We make lemonade. I choose B.

Life is full of ups and downs, twists and turns and everything in between, but it’s how we get through the tough times that truly matter. That’s what shows our character and our passion.

You all know me from the author of Home Cooking is What I Like, but I’ve also started a new blog that really represents Missouri Local Foods (Unmonitored, Unfiltered and Uncensored). Check out my other blog: "A Taste of Missouri...One Farm at a Time."

It is here that I hope to shed some light on the real issues facing Missouri local foods, its producers and food security. But, I also hope to introduce you to some of the most unique, tasty and sustainable farming operations around our state.

I’ve been so blessed to have met farmers, ag professionals, academia and others dedicated to excelling Missouri’s local food industry. Plus, being a former marketing specialist in the area of direct marketing, agritourism, farmers’ markets and organics I’ve learned marketing techniques that help to set our local foods system apart from other states.

Join me as we “Taste Missouri, One Farm at a Time.” Also, be sure and look me up on Facebook and Twitter as TasteofMissouri.

Poached Pinot Noir Salmon

Here’s a great dinner for two recipe that we enjoy around our home that is not only simple, but also very healthy (especially for the pregnant belly).

If you are worried about the alcohol in this dish- not to fret. The alcohol will burn off during the cooking process.

Pinot Noir Poached Salmon
1 salmon fillet or 2 salmon steaks, approximately 1-inch thick
Juice of 1/2 lemon
Coarse kosher salt
Coarsely ground pepper
1 cup Pinot Noir wine
1 cup water
1 to 2 tablespoons butter

Wash salmon and pat dry; squeeze lemon juice over the top of the salmon, sprinkle with coarse salt and pepper.

In a skillet or frying pan that is 2-inches deep, add wine and water; bring to a simmer. Reduce heat to low. Add salmon in a single layer (skin-side down if using a filet). Cover and simmer approximately 8 to 12 minutes or until a meat thermometer registers an internal temperature of 140 degrees F. (salmon will be slightly opaque in thickest part). Remember the salmon continues to cook after it is removed from the heat source. Carefully remove salmon from pan and transfer onto individual serving plates.

Approximately cooking times for salmon:
1/4 to 1/3-inch - 3 to 4 minutes
1/2 to 3/4-inch - 4 to 6 minutes
1 to 1 1/2-inch - 8 to 12 minutes

Let the liquid boil until reduced to approximately 1/3 cup. Remove pan from heat. Add the butter and mix it in by swirling the pan. Pour the sauce over the salmon just before serving.

Super Bowl 7 Layer Dip

If you are still looking for a dish to take to that Super Bowl Party this weekend, look no farther. My friend Danielle passed along this easy little dip recipe to me this week. She’s making it for an upcoming party this weekend herself.

Thanks for sharing Danni!

Super Bowl 7 Layer Dip
Chopped tomatoes
Black olives
Shredded cheese
Shredded lettuce
Guacamole
Salsa
Tub of Sour cream
One package of taco seasoning mix
Refried beans

Spread refried beans on the bottom of your dish (9X13…glass or Tupperware). Then, mix the sour cream and taco seasoning mix.

**If you want your yard lines to be completely white, keep some plain sour cream for the end.
Spread taco mix/sour cream mixture on top of beans. Then add guacamole over top of that…spread entire dish.

End Zone 1: On one end add shredded cheese to the top. From the side of the dish to about an inch towards the middle.

End Zone 2: This side, pour/spread salsa and chopped tomatoes out about an inch.

Middle of Field: Put about a cup or less of plain sour cream or the taco mixture if you have some left into a Ziploc baggy…small one. Cut a tiny hole in the corner of the bag and squeeze it out for the yard marker lines. I would say about every ¼ or ½ of an inch.

Grass: Between each line spread shredded lettuce for the grass.

Outline of Field: Place black olives around the outside of your dish

Players: Add some black olives on one side and tomatoes facing them…in an offense and defense layout.

Serve with chips and enjoy!

Baked Chicken

My husband likes to cook, almost as much as I do. We enjoy a lot of nights together during the week in the kitchen cooking together (which are some of my most favorite times). I’ve been showing him a few of my most favorite, not to mention easy recipes.

Last night he made Dad’s Baked Chicken. This is a recipe that I actually learned to cook when I was a kid. My dad didn’t do a lot of cooking, but he and I would cook dinner for my mother at least once a week, when I was a kid.

This recipe is what I call my dad’s signature meal. He always served this baked chicken with wild rice, a vegetable and a dinner roll. Last night Charlie made Uncle Ben’s Wild Rice, steamed broccoli, and Sister Shubert Dinner Rolls.

Try this recipe for an easy week night meal for your family!

Dad’s Baked Chicken
1 whole chicken, about 3 lbs.
1 large onion, chopped coarsely
1 carrot, coarsely chopped
1 celery stalk, coarsely chopped
2 Bay Leaves
2 springs fresh thyme
4 springs fresh parsley
Salt and pepper to taste
1 T. soften butter
2 T. Garlic powder or 4 whole cloves of garlic
Dried thyme
*Frozen stock or 2 cups of chicken broth

Preheat oven to 375 degrees. Remove chicken giblets. Wash chicken with cold water, then pat dry. Sprinkle chicken with salt and pepper, including the inside of the cavity (if using garlic powder – do the same). Rub seasonings into chicken really good.

In cooking pan, place your frozen stock or broth and place half of the onions, celery, carrots, bay leaves and 2 springs of parsley.

Stuff the inside of the cavity of the chicken with remaining ingredients (vegetables, herbs and garlic cloves). Then rub softened butter all over the skin of the chicken and sprinkle chicken again with salt, pepper and a little dried thyme.

Cover dish and cook for about 1 hour or until done, then remove from oven. Use an instant read thermometer – these make life so easy! Let chicken rest is dish for about 15-20 minutes. This lets the juices remain in the chicken.

* For stock: Whenever I cook any meat – I keep the stock and freeze it in mason jars in my deep freeze. These juices make the best soups ever and are also great to use for cooking rice (replace stock with water).

A Twist on Lasagna

How about a new turn on your traditional lasagna? I like change, don’t you. Then you will love this Gorgonzola Lasagna recipe.

If you aren’t a fan of gorgonzola cheese though- be ware because the bases for this sauce is the cheese.

Gorgonzola Lasagna
6 lasagna noodles
Gorgonzola Sauce (see recipe below)
Zucchini squash, sliced approximately 1/3" thick for try using butternut squash instead since it’s in season right now
3/4 pound mushrooms, cut into chunks
1 large or 2 medium tomatoes, peeled, seeded and sliced approximately 1/3" thick
Fresh basil leaves, coarsely chopped or torn into strips
8 ounces fresh mozzarella cheese, shredded
1 cup freshly grated Parmigiano-Reggiano cheese (for topping)

Preheat oven to 375°F. Cook lasagna noodles according to package directions. Drain and set each noodle flat on paper towels. Do not stack lasagna noodles (they will stick to each other and you cannot separate them).

Use a small baking dish (approximately 9" x 7" x 2 1/2"). Smear a little Gorgonzola Sauce on the bottom of the baking dish.

Layer as follows:
First Layer: lasagna noodles, zucchini or butternut squash, basil, mozzarella cheese, & Gorgonzola Sauce.

Second Layer: lasagna noodles, mushrooms, basil, mozzarella cheese, & Gorgonzola Sauce.

Third Layer: lasagna noodles, sliced tomatoes, basil, and Gorgonzola Sauce; top with parmesan cheese.

Cover dish tightly with foil, (tenting slightly to prevent foil from touching top layer). Bake in middle of oven for 40 minutes. Remove foil and bake an additional 10 minutes or until top is bubbling. Remove from oven and let stand for 5 minutes before cutting and serving.

Gorgonzola Sauce
1 tablespoon butter
1 tablespoon all-purpose flour
2 to 3 cloves garlic, minced
3/4 cup half and half cream
1/4 to 1/2 cup Gorgonzola cheese
Salt and pepper to taste

In a large saucepan over medium heat, melt butter. Add flour and blend thoroughly. When perfectly smooth and free from lumps (but not in the least browned), add garlic. Gradually add half and half; reduce heat to low and cook, stirring constantly, until sauce boils. Add gorgonzola cheese (it is difficult to gauge how much to use because the cheese varies in ripeness - use just enough so you can smell the cheese) and stir until well blended. Add salt and pepper to taste. Remove from heat.

Thinking About Going Green...Stand in Line

It seems that it’s become the “in thing” to say “I’m going Green” and purchase only organic, cage-free, natural, certified humane, free range, grass-fed, blah, blah, blah and blah type foods. Now, I’m a foodie just like the next person, but I also realize where and how my food is processed and makes it from the field to my plate and I can say that many folks today are very disconnected from their food.

Coming from a farm I have the up most respect for the farmers that supply my table with food. So, when all these terms start showing up on food labels across the nation, it makes what should be a simple everyday choice very complicated.

I have to wonder if most of us really understand what the term “organic” means when it comes to the food we consume or what exactly is free-range poultry…

I work with organic producers around the state in my job with the Dept. of Agriculture and I help producers become certified organic through the USDA. I thought when I took this job a little over a year ago I knew exactly what it meant to be organic, but I’ve learned a lot since then.

I was very impressed that the Food Network has an entire section on its website that helps consumers understand what the term organic means and the differences in the growing and harvesting of organic foods, compared to conventionally grown food. If a product bears a "USDA organic" label, you are guaranteed that's it's at least 95 free of pesticides, synthetic fertilizers and sewage sludge and that it hasn't been genetically modified or irradiated. No hormones or antibiotics are allowed; animals must be fed organically-grown feed and have access to the outdoors. While some experts have suggested that organic foods are healthier than conventionally-grown, the USDA doesn't support these claims.

The site also has a list of ways to become eco-friendly which I really enjoyed reading. Here is the list from the site so you can make steps to "Go Green" in your home.

10 Eco-Friendly Tips
Shop Locally. Look for locally grown produce at farmers' markets, farm stands and food co-ops. You get fresher fare, support your community and help reduce fuel waste and emissions from long-distance shipping.

Keep an eye on the "9." Check the numbered stickers on fruits and veggies. If they start with #9, your produce is organic, meaning it's grown pesticide-free.

B.Y.O.B. – "bring your own bag." Skip your supermarket's plastic bags and transport groceries in reusable tote bags or canvas produce sacks.

Ditch the plastic bottles. Outfit your kitchen tap with a purified water filter, and tote around a refillable sports bottle, made of glass, aluminum or recycled plastic.

Recycle! Kick those cleaned-out cans, jars, plastic bottles, pizza boxes and even used tin foil to the curb on recycling day. When sorting plastic containers, look for #2 and #3 on the bottom and trash or reuse the rest.

Reduce waste. Buy in bulk, pick fresh ingredients and look for products with limited — or at least recyclable — packaging. Switch to cloth napkins or buy paper towels and napkins labeled "recycled," "unbleached" and/or "post-consumer waste."

Grill it! Outdoor grills take less energy than your stove and keep heat out of the house, reducing costly strain on your AC. Better still: upgrade to induction cooking — it's most efficient.

Chill out. Fill empty space in your refrigerator or freezer with crumpled newspapers or full water bottles — it improves cooling and saves electricity and money.

Go compostal! Feed fresh kitchen scraps (no meats or oils, please) to a compost pile. Then use the nutrient-rich compost to perk up your herb garden.

Clean greener. Scour cast-iron pans with salt to preserve seasoning, turn off the tap while scrubbing dishes and only run a full dishwasher. Plus, stock your pantry with the best natural cleaners: baking soda, lemon juice, white vinegar and club soda.

Butternut Squash Soup

Many think about one type of squash – summer squash. But, there is another kind that is just as tasty and easy to cook with- winter squash.

My favorite, Butternut Squash is a winter squash that has a hard, thick skin and it is filled with seeds. It can range in size from 8 to 12 inches long, and about 3 to 5 inches wide, weighing up to 3 pounds. The color of the Butternut Squash ranges from a yellow to a light tan. Inside, the flesh is orange and has a sweet flavor.

Available in early Fall through Winter, you will want to choose a squash that is heavy with few blemishes and moldy spots. Get out to your local farmers’ market and ask the grower to pick you out the best one for you.

You store Butternut Squash much differently than summer squash. Butternut squash can be stored longer than summer squashes because their skin is so hard and thick. Store in a cool dry place for at least a month. If the squash has been cut into pieces, then wrap in a plastic wrap and refrigerate up to 5 days.

I like to pair up Butternut Squash recipes with a Pinot Grigio or Chenin Blanc wine.
When it comes to cooking Butternut Squash you have many options: a gratin, soup, soufflé or even in stir-fry.

My favorite way to really cook a Butternut Squash though is in a soup. And, with the cold weather we have been experiencing lately in Missouri it’s soup time. Try this recipe for a little change at the dinner table.

Butternut Squash Soup
1/2 cup onions, chopped
2 tablespoons butter or margarine
2 cups chicken broth
1 pound butternut squash, pared, seeded and cut into 1-inch cubes
2 pears, pared and sliced
1 teaspoon fresh-snipped thyme leaves
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon coriander, ground
1 cup whipping cream

Cook and stir onion in margarine in 4-quart Dutch oven until tender. Stir in broth, squash, 2 sliced pears, thyme, salt, white pepper, and coriander. Heat to boiling; reduce heat. Cover and simmer until squash is tender, 10 to 15 minutes. Pour about half of the soup into food processor work bowl fitted with steel blade or into blender container; cover and process until smooth. Repeat with remaining soup. Return to Dutch oven; stir in whipping cream. Heat, stirring frequently, until hot. Serve with sliced pear and pecans.

Source: Public domain recipes converted from Meal Master format.

Venison Back Strap Recipe

During the holidays at my folk's house the dinner table is usually set with the traditional holiday foods, but in addition to those cherished foods a very non—traditional food can also be found.

Some years it might be pheasant from my dad’s most recent pheasant hunting trip with his friends, salmon from my parent’s fly fishing trip to Alaska or venison from the most recent deer season.

This year was a treat! My brother Mike made a Stuffed Venison Back Strap that was out of this world. If you have never had venison before, some think it tastes “gamey”, but this recipe really takes away that taste.

Try something different this holiday season with this very special recipe.

Rolled and Stuffed Back Strap
By Mike Baldwin, my brother
Use any flavor of venison for this recipe and make sure the meat is no more than 1 inch thick after cutting. Filet meat out with long knife until meat lay flat, like a sheet of paper.

6 slices of bacon
1 medium onion (Vidalia), chopped up
½ cup of celery, chopped up
1 teaspoon salt
1/8 teaspoon pepper
½ cup of carrot. chopped up
On 1/3 cup seasoned bread crumbs
2 teaspoons parsley flakes
2-4 lb. venison back strap (Deer, Elk, Moose, and even Wild Pig)
4-slices of bacon (cut in half)

The Nitty Gritty
Fry the cut bacon over medium heat until crisp. Drain on paper towels and finely crumble. Reserve 4 tablespoons of bacon fat for later.

Cook onion, celery, and carrot in bacon fat until soft. Remove from heat and stir in crumbled bacon, breadcrumbs, parsley flakes, salt and pepper.

Spread veggie mixture evenly on meat. Pat mixture and roll up with the grain of meat. Tie loin with butcher string. Place bacon on top of roll slightly wrapped around meat. Put in roasting pan or above water pan in smoker.

Heat oven or smoker to 250 degrees the slower the better. Cook meat about 150 degrees (RARE) take off and wrap in tin foil. Wait about 30 minutes and enjoy!

Food Trends for 2007

More Americans are cooking and eating meals at home and fresh, locally produced foods are becoming more popular, according to a list of 2007's top 10 food trends in the current issue of Food Technology magazine. It’s about time, right?

Among the trends:
Economic pressures are among the factors pushing Americans to prepare and eat more meals at home.

Word-of-mouth is a key factor in the success of new food products and celebrity chefs are encouraging more adventuresome cooking.

Reducing the number of steps in food preparation is a major way to increase sales of food products.

Texture, crispness and crunch are important.

Products free of undesirable ingredients are viewed favorably by consumers.

Fresh is the most desirable attribute in food and foods marketed as local, seasonal, hand-made, and natural are increasingly popular.

Food purchases are greatly influenced by shoppers' desire to lower their risk of developing health problems.

Trend 1: Home dinners – Dinner time at home is the new trend, seventy five percent of the people who were polled preferred to eat “in” as they believed in healthier eating and that’s good news for those who are concerned about the growing obesity problem.
Trend no 2: Food is entertainment - Demand for famous chefs is on a high as food channels compete to get them on their shows. Learning exotic cuisine and the art of food presentation makes it to the must-do list of food lovers.
Trend no 3: Convenient food products– People are getting busier by the day and convenience is what they are looking for when they buy food products. Fresh, ready-to-eat salads, precut veggies, pouches of tuna, skillet meals, single servings and 100-calorie packets are gaining popularity.
Trend no 4: Feel good foods – Aroma, crunchy, crispy, fresh- these are the words that’ll get attention when people buy food. Fresh herbs, floral scents like lavender and jasmine adds excitement on the menu.
Trend no 5: Kids diet – parents are getting concerned about the growing obesity among children and new tasty and healthy snacks and food products are being created especially for them.
Trend no 6 : Free is the word - Trans free, gluten free, caffeine free, no added sugar, no artificial sweeteners, reduced sodium – the market for these products is accelerating as more people go on diet to reduce weight.
Trend no 7: Eating local – Organic, fresh and seasonal food gains popularity as the number of green foodies increase. “Foodmiles’ is the watch word among green foodies and locally grown produce is a hit among them.
Trend no 8: Medical conditions – Food purchasing will be made on the advice from health specialists; fruits, veggies and fortified products get top priority.
Trend no 9 : Exotic- is the word that every one loves; innovative beverages, organic energy drinks were the top gainers in the U.S food market last year.
Trend no 10: Snacks – the market for snacks sees the highest growth as snacking in-between increases with the increase in entertainment and television viewing times.

So, that’s the list and what’s your favorite food trend among these?

SIMPLE: Eating Local...supports our farmers and producers!!!

Locally Grown Foods
As people seek fresher foods, they have begun to connect with local family farms. Community-supported agriculture (CSA) programs and farmers' markets give consumers direct access to produce, meats, cheeses, breads, honey, and other foods that are produced in nearby communities. In the past 10 years, the number of local farmers' markets has more than doubled -- it is up from 1,755 to 3,706, according to the U.S. Department of Agriculture's Agricultural Marketing Service.

Why it's here to stay: Because they are so fresh, locally grown fruits and vegetables often have a nutritional edge over produce raised on "factory" farms. The latter, which constitutes most of the produce grown in the United States, is picked about four to seven days before it arrives on supermarket shelves, and shipped for an average of 1,500 miles before it's sold, according to Local Harvest, a nonprofit agricultural research group. All that downtime takes a toll. USDA researchers have found that if it's not handled properly, produce can lose up to half its nutrients in transit. Water-soluble nutrients such as vitamin C are particularly vulnerable.

What it means for you: "Buying food from local vendors gives you input," says Gail Feenstra, R.D., food systems analyst at the University of California at Davis' Sustainable Agriculture Research and Education Program. "You can find out how things were grown. You can also request varieties of fruits and vegetables that wouldn't be available elsewhere." And then there's the most important reason of all: Because of its freshness, locally grown food tastes better than produce designed to be shipped. "Growers' priority is on taste and texture versus transportation," Feenstra says.

Your First Thanksgiving Dinner

When you think of Thanksgiving there is one main food dish you start imagining….the perfect golden roasted turkey. What would Thanksgiving be without the turkey?

I’ve found a very easy roasted turkey recipe that is simple enough for the amateur cooks and tasty enough to impress your guest at your Thanksgiving dinner this season.

Cooking doesn’t have to be hard, it should be fun and enjoyable, but many of my own friends think they don’t have it in them to cook an impressive Thanksgiving dinner. But they do.

If this is your first time cooking Thanksgiving dinner for your loved ones try this recipe from Food Network.

Roasted Turkey
1 (8 to 10 pound) turkey

Kosher salt and freshly ground black pepper

1 medium onion, quartered

1 head garlic, halved

Several sprigs fresh herbs, such as; thyme, parsley, rosemary, and sage

2 bay leaves

8 tablespoons unsalted butter (1 stick), melted

Adjust a rack to lowest position and remove other racks. Preheat oven to 325 degrees F. Remove turkey parts from neck and breast cavities and reserve for other uses, if desired. Dry bird well with paper towels, inside and out. Salt and pepper inside the breast cavity and stuff the onion, garlic, herbs, and bay leaves inside. Set the bird on a roasting rack in a roasting pan; breast side up and brush generously with half the butter and season with salt and pepper. Tent the bird with foil.

Roast the turkey for 2 hours. Remove the foil and baste with the remaining butter. Increase oven temperature to 425 degrees F and continue to roast until an instant read thermometer registers 165 degrees F in the thigh of the bird, about 45 minutes more.

Remove turkey form the oven and set aside to rest for 15 minutes before carving. Carve and serve with dressing.

Serve this Roasted Turkey with a Sage, Sausage and Apple Dressing:

16-ounce bag stuffing cubes

6 tablespoons unsalted butter, plus more for greasing the pan and topping

1 pound fresh sage sausage, casing removed

1 medium onion, chopped

2 cooking apples, such as Gravenstein, Rome, or Golden Delicious, peeled, cored, and chopped

1 to 2 ribs celery with leaves, chopped

1/2 teaspoon kosher salt

3 cups chicken broth, homemade or low-sodium canned

1/4 cup chopped fresh flat-leaf parsley

1/2 cup walnut pieces, toasted (See Note)

2 eggs, beaten

Preheat oven to 325 degrees F. Put the stuffing cubes in a large bowl and set aside. Butter a 3-quart casserole dish.

Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage and break up with a wooden spoon. Cook until it loses most of its pink color, but not so much that it's dry, about 5 minutes. Add the sausage and pan drippings to the stuffing cubes. Melt the remaining butter in the pan. Add the onion, apple, celery, and salt. Cook until the vegetables get soft, about 5 minutes. Add the broth and parsley and bring to a boil.

Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the walnuts and eggs. Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes. Drizzle about 2 tablespoons of turkey pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more. Set immediately or warm.

Note: To toast nuts, spread them out on a baking sheet and toast in a 350 degree F oven until golden, about 7 minutes

KC Market Cookbook

The City Market in Kansas City is selling the most beautiful cookbook, In Season Cooking Fresh From the Kansas City Farmers' Market.

My copy is on the way...

The cookbook is filled with beautiful photos of the recipes, market produce and farmers that sell their produce at the City Market.

The cookbook is only $24.00 and would make EXCELLENT Christmas gifts!

If you are interested in purchasing this wonderful cookbook:

Email: ashgrove@kc.rr.com with your request

By mail: In Season Cookbook, The Ash Grove Press, Inc.P.O. Box 8564Prairie Village, KS 66208

Here are some of the highlights of the cookbook:

• 90 original recipes, organized by growing season and created with farm-fresh fruits and vegetables


• Personal interviews with farmers and growers


• The evolution of farmers' markets, including historic photos of the City Market


• Useful tips on how to shop at a market


• Helpful seasonal produce guide


• Suggested wine pairing for all recipes


• A portion of the proceeds benefit the City Market

Buying Locally Grown Food

When I go home and visit my folks there is one topic of conversation that comes up often…. that most people these days don't know where the food comes from. Most people today don’t know who grew their food or how and where was it raised.

My parents are farmers who are in their 60’s. Whenever my husband and I come and visit and it’s dinner time my father tells us about how things were when he was growing up. He says when he was a kid my grandmother would go to a local butcher in town that would help her pick out the perfect pork roast or the best steak. That butcher would not only cut the meat in front of her, but also knew exactly what farm the meat came from.

Times sure have changed. Today, most everyone shops at the supermarket (where you buy food, clothes, shampoo, medicine, garden supplies, pet food, birthday cards all at the same store). All meat purchases are pre cut and packages and it’s almost impossible to find a whole chicken.

Food has become so impersonal. Today, we don’t know the farmers that raised and produced our food. We don’t know the process the food went through from the farm to the family table. Do you know that most all food Americans consume today is trucked in 1,500 miles before it reaches our local supermarket! 1,500 MILES! It’s a fact that food that travels that many miles looses much of its flavor and nutrition. If we want to make food more personal again we need to start buying local food.

Being a farm kid it is important to me to know where my food comes from. All beef in my refrigerator comes from my family’s beef farm. I buy chicken either in the store (but I try to only buy chicken that is raised in Missouri) or I purchase from some FFA students that raise free-range chicken. Lamb and pork come from some producers I know in southwest Missouri, I place three orders a year with two families. I do however, purchase Burgers Smokehouse pork products too because this company is a Missouri product.

I try to buy all food products I can local – and my definition of local is made in Missouri. What produce I don’t grow in my garden I purchase from the farmers’ market. I also purchase Missouri honey from the beekeepers, goat cheese, walnuts, pecans, ice cream, breads, jams and jellies….you get my point. It’s really not that hard to find local products, you just have to be more selective in your purchasing decisions. I can buy many food products at area farmers’ markets or I can find a lot of what I need by searching on the AgriMissouri Buyer’s Guide.

Top 10 Reasons to Buy Locally Grown Food
1.) Helps to sustain the environment
2.) Promotes tourism within the area
3.) Grown locally, not traveling 1,500 miles from field to table
4.) Promotes healthy food choices
5.) Maximum freshness
6.) Exceptional taste
7.) Unique varieties
8.) Nutritious and affordable
9.) Helps to support our family farms
10.) Retains food dollars in the community

Lemon Roasted Chicken

Many of my friends say they have trouble finding new recipes for cooking chicken, but there are many various ways you can cook chicken. I like to buy chicken whole and bake it in the oven. This best way to cook any roasting chicken in the oven is to marinate the chicken in a marinade for a couple of days before you plan to cook the chicken. This not only enhances the taste, but a salt marinade will tenderize the meat.

I took a recipe from Martha Stewart for a lemon chicken and made a few changes to make this recipe a little more flavor enhanced.

This Lemon Roasted Chicken recipe makes great sandwiches the next days. You can also substitute dried herbs for fresh if fresh is not available.

Lemon Roasted Chicken
* Marinate the chicken for two days for the best flavor and texture.

1/3 cup kosher salt (this is coarse salt)
3 tablespoons lemon juice
1 five-pound roasting chicken
Zest of 2 lemons
4 tablespoons lemon juice
1 small clove garlic, minced
2 tablespoons dried basil
Salt and pepper
1/4 cup chopped roughly fresh flat-leaf parsley
8 tablespoons unsalted butter, softened
8 fresh, or dried bay leaves
4 lemons, quartered lengthwise, plus 3 lemons halved (optional)

In a small bowl, combine kosher salt and lemon juice. Loosen the skin of the chicken from the flesh. Rub mixture under the skin and in the cavity of the chicken. Place chicken in a large bowl, cover and chill at least 48 hours, turning occasionally.

Preheat oven to 425 degrees. Rinse all of the salt off the chicken with cold water; pat dry with a paper towel. Set aside.

In a small bowl, combine lemon juice and zest, dried basil, salt and pepper to taste, parsley, garlic and softened butter. Rub two-thirds of the mixture under the chicken's skin; rub the rest on the outside. Salt the cavity of the chicken. Stuff the cavity with the bay leaves and the quartered lemons.

Place chicken in a large roasting pan, breast-side up. Tuck the tips of the wings under the bottom of the bird. Transfer pan to oven. After 40 minutes, baste. If using lemon halves, place in pan, cut side down. Cover chicken with a 14-by-18-inch piece of aluminum foil. Reduce heat to 375 degrees.

Cook, basting occasionally, until the skin is crisp and golden, 40 to 45 minutes more. The juices should run clear when the chicken is pierced; an instant-read thermometer should register 170 degrees in the deepest part of the thigh when done. Serve warm or at room temperature.