Often a recipe calls for an egg wash of either the entire egg or the yolk to be beaten with a little dab of water and then brushed on top of the item to either enhance it’s browning, create a glossy coat or adhere some tasty toppings or all three!  But it’s inevitable…rarely is ”wash’ used in its entirety.

The easiest fix I’ve found for this is to break out the trusty tiny containers, known as souffle cups, that hold salad dressing or condiments ‘to go’. They cost very little at a discount store and are found on the same isle as zipper baggies and such. Something between 50 to 100 of them come in a small bag with the lids.

They work great for portioning out other things as well. If you’ve not seen the video on portion saving things such as salsa – go here and you’ll see why I like these little babies.  But I digress…

If you only had to use the yolk for the wash, put the egg white in the souffle cup and beat the yolk and water as usual.  Any surplus yolk wash can then be poured into the container with the white.  If your recipe calls for the whole egg, simply pour the extra egg wash into the souffle cup and cover.

To be sure these get used… simply put the filled ‘scrambled egg’ back into the egg carton.  It’s easily seen then to be added to a morning omelet or the next meal calling for scrambled eggs.

The only thing I would say is if the wash went on a raw meat for any reason…don’t save it…time to give the pets a treat (:

This is one of the tastiest and easiest recipes that will make you wish you’d never used a box-mix (with all it’s creepy ingredients).  Hands down this is one of my favorite uses for milled popcorn (:

Here is the recipe but also below that is a video for the recipe.  Look for more blogs and videos coming soon about other ways to use popping corn!

FRESH MILLED CORN BREAD
Makes 8-9 servings

Dry Grains you need to mill:
Mill separately – should make amount of flours below.
1/2 C of Dried Corn OR Pop Corn
1/2 C of Soft White Wheat Grain

List of Ingredients:

•      3/4 C corn meal
•      3/4 C wheat flour
•      1/2 tsp salt
•      2  1/2 tsp baking powder
•      up to 1/4 C sugar/succanat 
•      3 TBS butter
•      3/4 C butter milk
•      1 egg

Mix together all these dry ingredients first:

•        3/4 C corn meal
•        3/4 C wheat flour
•        1/2 tsp salt
•        2  1/2 tsp baking powder
•        up to 1/4 C sugar/succanat 

Stir together all dry.

Preheat oven to 425 with 3 TBS butter in a 10-12 inch iron skillet or 8×8 Pyrex dish inside oven.

You will need to watch this and move fast….

Make a ‘well’ in the middle of dry mix to add:

•       3/4 C butter milk 
•       1 egg

Mix ingredients until just blended….BARELY…

NOW - take the pan out of the oven and pour the melted butter into the buttermilk.  Be sure to leave enough butter in the pan to keep it well coated. Mix ingredients again until just blended a bit more and quickly pour into hot buttered pan. 

Replace in oven on middle rack for about 20-25 minutes.

Slice within the pan and serve with butter,  honey or molasses.

 Variations:  

Add one can of drained corn or 1C frozen. Or add diced jalapenos, tomatoes, corn and/or onions for a Mexican Cornbread.

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Although often asked about my heritage – I do not have any Hispanic blood in my ancestry.  Odd thing is, based on our favorite foods – you might think so. (:

So it is with this thought in mind I share one of my favorite versatile South of the Border foods.  The tortilla!  Of course I’m going to make it whole grain and with healthy oils so we can enjoy them more often.  I’ve also included with this recipe is a video I made to make it easier to follow along…and a bonus idea at the very bottom to make this an even more versatile recipe.  I hope you enjoy!

FRESH MILLED WHOLE WHEAT FLOUR TORTILLAS

Makes 8-12 servings

Dry Grains you need to mill:

1.5 Cups Hard Wheat (Red or White)

You may wish to use 3/4 hard and 3/4 soft wheat

‘Special’ Items Needed:

• Griddle, Large Sauce Pan or Electric Tortilla press
• Rolling pin (unless you have a Tortilla press)
• Plastic Wrap

List of Ingredients:

• 1 Cup Warm Water (you may not use it all)
• 1/4 Cup Olive Oil
• 1 tsp Salt
• 1/4 tsp Baking Powder
• 2.5 Cups Freshly Milled Flour

Using fork or wire whisk, combine all dry ingredients in a medium bowl.   Then drizzle the oil over top whisking in to mix to make small crumbles.

Now, with a spoon/spatula, slowly mix in warm water by drizzling in from down the side of the bowl while mixing. Combine enough water until mixture is moister than a yeast bread but drier than a muffin mix. When it pulls from the side of the bowl while mixing it should be ready. Turn the slightly tacky/sticky dough out on to plastic wrap and seal.  Place in fridge for 10 -30 minutes.

Remove the dough and divide it into even size dough balls. Slightly flatten to hockey puck shape. Starting from the fist one you shaped/handled….work your way through them in this order (odd yes, but the extra ‘sit’ time helps them form).

Use Tortilla press if you have it per manufacturer instructions.

If you don’t have a press, then roll out each tortilla while griddle or sauce pan are pre-heating to med-low heat.  When we roll these out we call them “American State Tortillas” – because some look like SC, or VA some are the shape of  CA… but they all taste and wrap great anyway! 

As each one is thin to your liking, flip onto a lightly greased griddle or sauce pan for a minute to two per side.  You can get pretty good at this as you flip one roll another, remove and replace.  You’ll have 8-12 of these done in no time.

Store in the refrigerator with a half of a paper towel between each in a zip lock bag for up to two weeks.

Bonus Recipe Idea:

Add a couple TBS of Organic Cane Juice Crystals and a dash or two of cinnamon to the dry mix. Sweet Tortillas to roll up fruits and cream cheese for a quick dessert or breakfast.

For more recipes, encouragement and tips – please Join Our Newsletter -  we would love to keep in touch!

Best Blessings!

Donna Miller

Take a little trip with me, if you will, down memory lane…

The first crock pot that I ever owned looked quite similar to the one pictured here that I saw for sale on eBay.  I really don’t know the year, make or model but I do know the sentimental attachment to it.  It had two settings – high and low.  No automatic turn off time, no warming option if we came home later, no removable crock (this puppy was all one piece) and only one compartment for food.

The one thing it did do was a realistic LOW setting.

There were several models like this that seemed to be like our right  hand in the kitchen when the kids were little, work was late and family was busy that helped many of us put a hot home-made meal on the table!

Then, enter the idea that we could improve on the one chamber simpleton that we reminisce about with fondness and we opted for one with more variations….like this one pictured here .  The singular interior crock came out making it much easier to wash and could be replaced with an equally easy to clean dual chamber ceramic crock, thus allowing two different items to be slow cooked at the same time. Also there were multiple time and temp settings with a warming time if we perhaps were a bit delayed getting home to avoid over cooking.

This seemed to be a great improvement on the one-pot wonder from years gone by.  I did move to making many a meal in the larger crock pot both for the ease of wash up and the need for larger meals – the kids were in fact growing, as kids will do.  But one flaw I never quite overcame puzzled me until just recently.  Even when set on low, this crock pot got too hot!

All the kids are grown and gone now – but I finally figured out how to make a too-hot low heat work better.  Now please note,  this will not work if your crock pot turns off with the break in electrical current (such as the one above does)…but if you have one that is too hot but stays on a simple setting, you can fix it this way.

Plug it in to a lamp timer.

Chances are you have something like this or you can find them at thrift stores and garage sales for pennies.  Simply set it to go on an hour and off the next all the way around the timer.  Plug in the crock pot (one that stays on even if the current breaks) and set it on low.

This will work well if you are hoping to warm soup that has pasta or rice (which can become obliterated in too high of heat) or you simply want to make sure you don’t scorch the sides of a smaller serving while keeping it on the lowest possible simmer all day.

I found this to work well for heating food that had already been cooked and keeping things hot enough to avoid spoilage without over cooking them.

Here’s a confession:  I still have and frequently use my old, one pot wonder…it still works fine!

Best Blessings!

Donna Miller

Mon – Thurs 9:00-5:00, Fri 9:00-4:00 Eastern Time (Closed Sat & Sun)
828.536.4988

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Ingredients:

•  1/2 Cup Coconut Oil (Canola or butter)
•  1/2 Cup Local Honey
•  1/4 Cup Maple Syrup
•  1/4 tsp salt
•  1/4 tsp vanilla
•  6-8 Cups Popped Popcorn

Instructions:

Preheat oven to 325

Make sure rack is centered in oven.

Combine first four (4) ingredients and heat slowly over a medium to medium-high heat until it comes to a low boil. (see in video)

Let boil for 1.5 min (1 minute 30 seconds) while stirring.

Remove from heat source and add vanilla and stir.

Move over to bowl of popped corn and pour slowly (careful it is HOT) to mix and coat all.

Grease a cookie sheet that has edges.

Pour coated popcorn out in a single layer on cookie sheet.

Bake on center rack for 10 minutes at 325 degrees (set that timer).

Remove from oven and stir/toss then TURN OFF OVEN and replace in oven for 5 minutes.

Let this completely cool to the touch (but not long enough to get stale or moist) then store it in a zip lock bag with some powdered milk to keep from sticking. (see the video)

~~~~~ VARIETY ~ THE SPICE OF LIFE ~~~~~

Go Nuts: Add about 1/2 Cup of your favorite nut to the popcorn before it’s coated. No need to change the baking, just keep an eye on the roasting of the nuts.  And Tah-dah…you’ve made your own home-made ‘cracker jack’.

Mix-in Options: After it’s cooled, mix in any ‘trail mix’ type goodies such as M&Ms, coconut, dried fruits, or chocolate chips.

Have a ball: Make popcorn balls while the baked popcorn is still a little warm. Grease your hands and form into balls to cool on wax paper or aluminum foil.

Added variety: Put a candy kiss in the center of the ball before it cools….yummy surprise.

 ~~~~~  AN “OUT OF THE BOX” IDEA  ~~~~~

 I for one was addicted to the cereal “POPS” up until the early 90′s. I’m not sure if they are still called that – but the sweet, big, corn popped yellow PUFF?  Well, I was so enamored with them because of the child-hood taste attachment, that is, until I read the ingredients list.  Oh it was a sad day for me to say the least. But, I have a fix!

Not too many people may think of this but, you can use this wholesome, basic ingredient Caramel Popcorn as a breakfast cereal. Just put it in the bowl, pour milk and enjoy. No additives, a great deal of fiber and all natural. EnJOY.

So…does this give you any ideas?

Do you have a great popcorn idea to share?

Maybe I’ll try yours out and do a YouTube Shout-Out to you on the Our Channel

If you’ve got something to share – please leave a reply. I’d love to hear from you!

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No-Bake Chocolate & Peanut Butter Oatmeal Cookies

Healthier ingredients for a very decadent dessert!

Makes approx. 24 – 1/4 C cookies

Ingredients:

• 1/4 C Organic Butter (salted)
• 1/4 C Organic Coconut Oil

(or use 1/2 C of Real Butter Made Real Healthy instead of the two ingredients above)

• 1/2 C + of Lowfat Milk
• 1/3 C Powdered Cocoa (can be half dark cocoa and half regular)
• 2 C Organic Evaporated Cane Crystals
• 2/3 C Home-made Peanut Butter
• 2 C Organic Quick Oats (remember how to ‘make’ them? Go Here)
• 1 C Organic WHOLE Rolled Oats
• 1 tsp Vanilla Extract

Set-up Instructions:

In a VERY large bowl put all the oats (both kinds) and the 2/3 C Home-made PB in a glob on top of the oats in the center and set aside in an area where you can mix hot liquid in later.

Also now, cover two large cookie sheets with wax paper. REMEMBER, don’t buy it if you don’t have to -go see ‘The REAL prize in the Cereal Box’ video.

Combine sugar and cocoa in a bowl to keep the cocoa powder from clumping/not melting smoothly.

Instructions:

Over medium-high heat, melt butter and coconut oil (or Healthy Butter) in a medium and deep sauce pan.

Add Milk while the other is melting.

When milk, butter and coconut are combined and melted add the cocoa/sugar mixture.

Stir until well combined.

If it seems thick like fudge, you can add up to 1/3 C more milk. You don’t want it really thick or too thin. It should be thinner than pancake batter consistency when it is this warm.

Stir as the mixture comes to a boil. Continue stirring while mixture boils for 1 minute.

Pour this hot liquid carefully over the peanut-butter-in-the-oats bowl.

Add in the 1 tsp of vanilla extract into a puddle of the chocolate before mixing.

Mix until all oats are covered with the sweet liquid. If you like a dry cookie add more oats.

Now – scoop out approximately 1/4 cup size balls and place on wax paper. Flatten to even discs so they will cool equally.  Repeat until all batter is gone.

Place in freezer (since you can’t wait!) or refrigerator (if you have some patience) or leave on the counter to cool (oh sure, like THAT’S going to happen) – we ALWAYS go right to the freezer.

Once they are solid, pick up and enjoy

Store in the fridge in a baggie for as long as you can resist - or 2 weeks – whichever comes first.

Don’t feel too bad – there is a LOT of RAW fiber in that rich, yummy cookie. (o:

By now, you’ve likely heard the drastic affects that will take place on our food costs shortly after 2013 begins.  Don’t let the pending price hike catch you off guard.

If you are in our area – check to see if you’re on the delivery route.  If you’re not, we do ship orders out of our area (usually under 70lbs) with a shipping carrier of your choosing (USPS or UPS).

Stock up now by buying bulk foods before the squeeze is put on your pantry budget for the new year.

You know that phrase made famous by the Vikings in the Capital One commercial? “What’s in Your Wallet?” – Well, let me ask: “What’s in YOUR Fridge?”

On any given day that may be a scary question for some – but for most of us after Thanksgiving, it’s not only scary, it’s a downright daunting and overwhelming question!

The answer is a resounding LEFT OVERS!

When faced with a myriad of foods that you don’t normally eat during the year, left in odd amounts hiding or sliding around after Thanksgiving, some of us may be tempted to toss the left over food, given the turkey coma we have just induced.  But do not despair… There are many things you can do with left over Thanksgiving goodies so you won’t waste your food budget by feeding it all to the dog.

Mashed Potatoes:

Portion them out into one cup servings, into baggies and freeze.  When you need to thicken a soup, top a pot pie or simply have a quick side dish (seasoned with cheese, chives, garlic, etc) – these are quickly thawed and used.

Sweet Potato Casserole:

Portion this out into one half cup servings, into baggies and freeze.  These make great additions for muffins and can be added in to winter squash soups. Again they are a stand alone side dish at a far later date.

Green Bean Casserole:

Given that this is usually laden with mushroom soup and fried onions – it usually doesn’t keep well for too long.  Plan on tossing this into your turkey pot pie as an added green veggie and cream soup base.  The onions will soften and blend with the other ingredients…no one will know that you used it there.

Cranberry Relish/Jelly:

Also another great add-in for muffins. It turns your muffins a sweet pink and you don’t have to add as much sugar as the usual recipe.

Turkey:

I’m not sure why we always have way more turkey than I think we will.  After days of turkey sandwiches – it’s still HERE!  So here are some thoughts…

Break the bones with the meat on them, boil and make broth that can be frozen or canned.

Then de-bone all the meat you can glean (we ended up with a gallon bag of bits) and make any number of things such as turkey and rice soup, turkey pot pie, turkey salad for wraps or sandwiches, turkey tacos (use taco seasonings), turkey barbeque on a whole wheat bun.  Yes, all of these are on the menu for the next few weeks at our home.  Simply label and freeze portion sizes to make the specific meal.

Once you’ve tended to the left overs and they are in their proper place (not hiding in the fridge or trashed) you can move on to some more ‘normal’ meals and enjoy the fact that you can give Thanks for having this other food on hand!

Donna Miller is a teacher, author, sought-after speaker and trainer. She has been a both guest and host on internet and broadcast radio talk-shows and in television interviews. She enjoys teaching online and local classes & ladies retreats for people to learn whole food cooking, budget friendly techniques and preparedness skills. Donna is happily married and has three adult children, and a daughter in-law. She and her husband (Joseph) are the founders of both Millers Grain House , Your Preparation Station and are on the board of PREPARE Magazine.

On a windy, wet and snowy day – one of my favorite things to do is season my cast iron ware.  This ‘chore’ takes on a warm-the-house feeling when I choose to do it in the winter. So it’s not at all a drudgery for me.

What is ‘seasoning’ you may ask?  It’s simply the act of creating an oil coating on the porous cast iron so that the foods cooked in it don’t stick.  People use many different oils (solid fats and liquids) to season their cast iron.

We have a favorite two oils we use: Grape seed Oil or Coconut Oil. We use these because of their higher smoke point.

How we season our cast iron:

1. Be sure the cast iron item is clean by scrubbing with very hot water and a wire brush, plastic brush or steel wool – no soap – EVER because the pan will soak up the suds and ruin.  Water is alone all that is needed.
2. Situate the racks in the oven to fit all sizes of the cast iron. Preheat the oven to 35O degrees.
3. Generously pour the oil or grab a ‘glob’ of solidified oil and spread all along the interior, exterior and handle of the cast iron ware.  Now some folks like to use a paper towel or a brush to do this…not me, I like to use my hands.  This  way I can feel if there are any bits of food left or flaws that need extra oil (to avoid rust). Plus, it moisturizes my hands.
4. Be sure there are no puddles of oil, but that it is smoothly and evenly distributed.
5. Place all the cast iron in on the racks and turn it off.  Some folks say to put it in upside down, we don’t do that because I don’t want any oils dripping directly on the heated coils of the oven.
6. After the oven and the cast iron wares have cooled, rub one more time to be sure to distribute any oils.  Store in cabinet and you’re ready for use at any time!

Using cast iron is one of the most healthy ways to have a non-stick surface, add trace amounts of iron into your diet and, create an heirloom piece of kitchen ware that will out last you – that can be handed down to the grand-kid’s grand-kids.

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Donna Miller is a teacher, author, sought-after speaker and trainer. She has been a both guest and host on internet and broadcast radio talk-shows and in television interviews.

She is the hostess of “Your Preparation Station” on Preparedness Radio Network. She and her husband are the Organizers of WNC Preparedness Group in Asheville, NC.  She is an Adjunct Instructor for Frontier Christian University. She teaches local classes & ladies retreats for people to learn hands skills.

She and her husband are the founders of Millers Grain House and, Your Preparation Station and are on the board of PREPARE Magazine.

Joseph and Donna have been happily married for 27 years and have three adult children, and one daughter in-law.

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