Ry’s family is traditionally German, but somewhere along the way, they lost their traditional foods and heritage, so being a homeschooling family, we did some research, and as part of the ‘unit’ we had a traditional German food for dinner! It was a hit.
One of the great things about being an American, is it’s a great melting pot of a bunch of different cultures, foods, and beliefs; but one of the drawbacks, is how easy it is to lose your heritage and keep up with the Joneses. Not saying the old ways are perfect, or that the new ways are wrong; but it’s important to strike that balance and to learn from the past.
Good down home comfort food makes everything better. Even miserable cold weather. To some, this may be a strange recipe, but it’s old fashioned and frugal, both of which are points in the good column as far as I am concerned.
I found a recipe on Pinterest this afternoon for crockpot soup (I LOVE Crockpots, best invention ever!) But as I went to make it, I found that I would have to tweak it slightly, which I tend to do anyways, as that is why I cook in the first place, to make stuff the way *I* like it. So I’ve included both the original recipe, and my own version, you’ll have to wait and see how it turns out, as I just threw it together and have to wait for it to cook.
Do you ever find yourself all geared up and ready to make a favorite recipe but then discover you’re staring at an empty container of a needed ingredient? Ugh. You don’t want to run out to the store right now. So what do you do? Well, that’s when emergency kitchen substitutions come in handy. I’ve printed out the following list and keep a copy taped to the inside of my pantry door at all times. Although these substitutions will work in a pinch, I don’t recommend always substituting ingredients in your recipes. The recipes will technically work with substitutions, but often the finished product won’t be exactly the same as when you use the original ingredients called for in the recipe. (more…)
It happens to almost everyone, that milk you bought went bad before you could use it. -sigh- Now what? As long as the milk isn’t spoiled and chunky, you can still use it for a few different things. In the footnotes of the recipes, the instructions declare that to sour the milk you should add one tablespoon of vinegar to a cup of milk. That is clabbered milk, not sour milk, in my opinion. Then again, one could argue that what we are talking about isn’t sour milk, but soured milk. Don’t use the stuff that makes the milk jug bulge and has chunks in it.
If your sour milk tastes or smells unpleasant to you, then you should simply toss it. Sometimes “good” bacteria will have inoculated the milk and the result will be a tangy, yogurtlike flavor. Other times, bacteria that produce unpleasant flavors will have gotten the upper hand, and when this happens, it’s too late to salvage your milk. If you decide the milk in your refrigerator smells OK and is all right to keep, one traditional thing to do with (slightly) sour milk is make pudding. You can also use sour milk in cream sauces — you could try making enchiladas in a creamy, cheesy sauce, or bake a chicken breast or fish fillet with milk and herbs poured over it. (more…)