Many people are traveling this time of year and visiting friends and family. If that's your case, why not "pack up" the house too? Not to take with you, of course, but rather to save some money on your bills while you are gone.
It makes most sense to turn down the heat to something that will still keep your plumbing from freezing up. In the case that you are traveling during warm weather, make sure your air conditioner will not be on all the time (or turn off). And what about your water heater? Some people have a "vacation" setting they can use.
We have used a checklist in the past to remind ourselves of things we didn't want to forget when we were busy packing. Some things we did a few days before. Others where done the day before and some were done the morning or a few hours before heading out. Organizing our travel this way ranked right up there with the best ideas we've done. It went something like this....
Hold your mail at the Post Office. See if you can do it online.
Turn in all library books and materials.
Have someone water plants (if needed).
Secure someone to feed pets and check them.
Clean all toilets.
Clear refrigerator of foods that may go bad.
Wipe down counters and wipe stove off.
Wash and put away all dishes and clean sink.
Check that all windows are closed and locked.
Tidy up, picking things up and putting things away.
Turn heat down.
Turn water heater to vacation setting or to pilot.
Close curtains and drapes.
Unplug all things not needed while gone (this may include the computer, stereo, lamps, alarm clocks, small appliances, etc., but leaving the refrigerator and chest freezer on).
Double check that the stove burners and oven are turned off (can unplug if easily accessible or gone for a long period of time).
Make sure all faucets are turned off and are not dripping.
Make sure toilets are not running unnecessarily.
There may have been others, but these come to mind right now. I know that each household will be different and have other things to remember. What I liked about a checklist is that we were reminded of things, in the busyness of getting packed and ready to go, we didn't have to think about it. Things were all written down.
The biggest benefit for me, besides saving money while we were gone, was having a clean house to return to. So nice. Like someone gave me a jump start when we returned.
Remember to leave your checklist out for when you return to make sure you turn things back on. No one wants a cold shower, so turn that water heater back on when returning.
Now enjoy your time with family, worry free.
Wednesday, December 23, 2009
Monday, December 21, 2009
Old World Black Bread
This recipe is for all those bakers out there wondering if they will ever like rye bread. If you are like me and just can't get to liking rye bread because of the strong caraway seed taste, this bread is for you. The nice thing about making things from scratch is that you can change things depending on your preference.
I honestly cannot remember if there ever was caraway seeds in this recipe someone gave me. I've been making it so long this way, I heartily enjoy this lovely dark rye bread sans caraway. This is a wonderful dark pumpernickel bread which lends itself to baking as a round bread giving lovely oval slices.
Old World Black Bread
Combine:
2 cups warm water
1 Tablespoon honey
1 Tablespoon active dry yeast
Stir together separately, then add to yeast mixture:
2 cups rye flour
1/2 cup vital wheat gluten
1/2 cup rolled oats (optional)
1/4 cup carob powder
1 1/2 teaspoon salt
Stir in:
1/3 cup molasses
Let everything stand for 10 minutes. Add:
2 cups whole wheat flour (or 2 1/2 cup spelt flour)
Add additional whole wheat flour as needed until you have a stiff dough. Knead vigorously for 10 minutes, or until dough is moist, but not sticky. Allow to rise until double (about 1 hour) in a lightly oiled bowl covered with a slightly damp thin towel (I like flour "sack" towels for this).
Punch down and shape into round or oval loaf and place on (oiled or lined with parchment paper) cookie sheet. You can, at this point, lightly "dust" your loaves with additional rolled oats, if desired, and press gently. Then slash with a sharp knife an "X" (about 1/2 inch deep) on top of a round loaf before rising. Or two to three parallel slashes across an longer oval loaf before rising. Let rise 45 minutes.
Bake at 350 degrees F for about 45 minutes or until it sounds hollow when loaf is tapped on the bottom. Yields one 22 oz. loaf.
I honestly cannot remember if there ever was caraway seeds in this recipe someone gave me. I've been making it so long this way, I heartily enjoy this lovely dark rye bread sans caraway. This is a wonderful dark pumpernickel bread which lends itself to baking as a round bread giving lovely oval slices.
Old World Black Bread
Combine:
2 cups warm water
1 Tablespoon honey
1 Tablespoon active dry yeast
Stir together separately, then add to yeast mixture:
2 cups rye flour
1/2 cup vital wheat gluten
1/2 cup rolled oats (optional)
1/4 cup carob powder
1 1/2 teaspoon salt
Stir in:
1/3 cup molasses
Let everything stand for 10 minutes. Add:
2 cups whole wheat flour (or 2 1/2 cup spelt flour)
Add additional whole wheat flour as needed until you have a stiff dough. Knead vigorously for 10 minutes, or until dough is moist, but not sticky. Allow to rise until double (about 1 hour) in a lightly oiled bowl covered with a slightly damp thin towel (I like flour "sack" towels for this).
Punch down and shape into round or oval loaf and place on (oiled or lined with parchment paper) cookie sheet. You can, at this point, lightly "dust" your loaves with additional rolled oats, if desired, and press gently. Then slash with a sharp knife an "X" (about 1/2 inch deep) on top of a round loaf before rising. Or two to three parallel slashes across an longer oval loaf before rising. Let rise 45 minutes.
Bake at 350 degrees F for about 45 minutes or until it sounds hollow when loaf is tapped on the bottom. Yields one 22 oz. loaf.
Friday, November 27, 2009
Spinach Dip
The other night we had a family gathering and I took a few dips for the veggies I brought. The most popular one was the spinach dip. It's easy to make and looks great.
I generally add this and that until it looks about right. So I tried to estimate amounts below. I will say that this recipe makes a lot. If you have the 10 oz. boxed frozen spinach, then your ingredients should be reduced. As always, adjust amounts as needed for your taste. Enjoy!
Spinach Dip
2 cups (more or less) mayo (homemade or other vegan mayo, I used Vegenaise)
1 pound bag frozen chopped spinach (thawed & squeezed out)
1 (8 oz.) can sliced water chestnuts, diced (or 1/2 cup finely chopped celery)
1-2 Tablespoons finely chopped onions
1/2 - 1 teaspoon dill weed
1/2 teaspoon dried onion
1/4 teaspoon dried garlic
salt or seasoned salt, as desired
Mix well and chill.
For a great presentation, put in a (hollowed out) round bread "bowl" beside veggies and whole grain crackers. Great as the "mayo" on a lettuce and tomato (or other veggie) sandwich.
I generally add this and that until it looks about right. So I tried to estimate amounts below. I will say that this recipe makes a lot. If you have the 10 oz. boxed frozen spinach, then your ingredients should be reduced. As always, adjust amounts as needed for your taste. Enjoy!
Spinach Dip
2 cups (more or less) mayo (homemade or other vegan mayo, I used Vegenaise)
1 pound bag frozen chopped spinach (thawed & squeezed out)
1 (8 oz.) can sliced water chestnuts, diced (or 1/2 cup finely chopped celery)
1-2 Tablespoons finely chopped onions
1/2 - 1 teaspoon dill weed
1/2 teaspoon dried onion
1/4 teaspoon dried garlic
salt or seasoned salt, as desired
Mix well and chill.
For a great presentation, put in a (hollowed out) round bread "bowl" beside veggies and whole grain crackers. Great as the "mayo" on a lettuce and tomato (or other veggie) sandwich.
Wednesday, November 25, 2009
Applesauce Oatmeal Cookies
This is another recipe I found in a children's magazine. This makes a large batch. You can freeze unbaked dough, or for that matter, bake them ahead and freeze the cookies.
Applesauce Oatmeal Cookies
Preheat oven to 350 degrees F.
Mix together the following:
7/8 cup oil
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon ground cloves
1 cup honey
2 cups applesauce (unsweetened)
Mix together separately and add to the wet ingredients:
2 cups flour (I used whole grain flour)
6 cups rolled oats
3/4 cup raisins (optional)
Chilling the dough will help form better cookies. The original recipe reads "drop by teaspoonfuls onto an ungreased cookie sheet." I used a cookie scoop, like a very small ice cream scoop. Flatten some before baking as they will not flatten on their own. Bake for 10-12 minutes, or until done.
Applesauce Oatmeal Cookies
Preheat oven to 350 degrees F.
Mix together the following:
7/8 cup oil
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon ground cloves
1 cup honey
2 cups applesauce (unsweetened)
Mix together separately and add to the wet ingredients:
2 cups flour (I used whole grain flour)
6 cups rolled oats
3/4 cup raisins (optional)
Chilling the dough will help form better cookies. The original recipe reads "drop by teaspoonfuls onto an ungreased cookie sheet." I used a cookie scoop, like a very small ice cream scoop. Flatten some before baking as they will not flatten on their own. Bake for 10-12 minutes, or until done.
Monday, November 23, 2009
Stuffing Anyone?
I was making vegetarian stuffing for our Thanksgiving banquet at church yesterday and thought it would be a timely post for this week.
I found the recipe by Anne on vegweb.com. I made slight changes, so I am posting my version. The original recipe had a few optional ingredients and slight differences from my version. This tastes similar to that "stove" stuff. It's really good and everyone will enjoy it, vegetarian or not.
Vegetarian Stuffing with Gluten-Free Option
Preheat oven to 350 degrees F.
Put into a 9 x 13 baking pan in the oven to toast, about 15 minutes, watching closely (can even use a dry skillet on stovetop if needed, toasting the bread cubes in batches):
8 cups cubed bread (gluten-free bread can be used instead... great either way!)
Put in a large skillet:
2 Tablespoons coconut oil (or other high heat oil)
When heated, add and saute the following three (or four), over medium heat until onion is translucent:
1 medium onion, diced
3 stalks celery, sliced
2 large carrots, peeled and thinly sliced
chopped or sliced mushrooms, amount as desired (optional, but makes it a more of a main dish)
Separately mix the following together:
1/4 teaspoon rosemary
1/4 teaspoon thyme
1/4 teaspoon sage
1/4 cup chopped fresh parsley
1/4 cup chopped walnuts
1/4 cup chopped pecans
1/2 teaspoon salt (or seasoned salt)
Add the seasoning and nuts to the toasted bread.
Carefully drizzle with:
2 cups vegetable stock (gluten-free, if needed)
Mix gently. Bake, uncovered for 20-30 minutes.
I found the recipe by Anne on vegweb.com. I made slight changes, so I am posting my version. The original recipe had a few optional ingredients and slight differences from my version. This tastes similar to that "stove" stuff. It's really good and everyone will enjoy it, vegetarian or not.
Vegetarian Stuffing with Gluten-Free Option
Preheat oven to 350 degrees F.
Put into a 9 x 13 baking pan in the oven to toast, about 15 minutes, watching closely (can even use a dry skillet on stovetop if needed, toasting the bread cubes in batches):
8 cups cubed bread (gluten-free bread can be used instead... great either way!)
Put in a large skillet:
2 Tablespoons coconut oil (or other high heat oil)
When heated, add and saute the following three (or four), over medium heat until onion is translucent:
1 medium onion, diced
3 stalks celery, sliced
2 large carrots, peeled and thinly sliced
chopped or sliced mushrooms, amount as desired (optional, but makes it a more of a main dish)
Separately mix the following together:
1/4 teaspoon rosemary
1/4 teaspoon thyme
1/4 teaspoon sage
1/4 cup chopped fresh parsley
1/4 cup chopped walnuts
1/4 cup chopped pecans
1/2 teaspoon salt (or seasoned salt)
Add the seasoning and nuts to the toasted bread.
Carefully drizzle with:
2 cups vegetable stock (gluten-free, if needed)
Mix gently. Bake, uncovered for 20-30 minutes.
Tuesday, November 3, 2009
Applesauce Quick Bread
I found this recipe in one of my children's magazines (recipe by Denise Super-Braith). It is simple and the only thing I changed was the sweetener. I added (half as much) honey instead of sugar. Because I made homemade applesauce this year (might make more), I had some in the freezer to use.
Applesauce Quick Bread
Mix liquids together in one bowl:
2 cups unsweetened applesauce
1 cup sugar (I used 1/2 cup honey)
1/2 cup oil
Mix dry ingredients in another bowl:
2 1/2 cups flour (I used whole wheat)
1/4 teaspoon salt
2 teaspoons baking soda
1/3 teaspoon cloves
1/2 teaspoon cinnamon
Combine wet and dry ingredients together, mixing well. Bake in a greased and floured bread pan at 350 degrees for about 1 hour or until a toothpick comes out clean. Let the bread cool, then slice when ready to serve.
(When I made this the first time, I actually didn't have the cinnamon, so I added the cloves along with some allspice and nutmeg. Still came out great!)
This would probably do great as cupcakes too, just adjust for less time and watch your oven.
Applesauce Quick Bread
Mix liquids together in one bowl:
2 cups unsweetened applesauce
1 cup sugar (I used 1/2 cup honey)
1/2 cup oil
Mix dry ingredients in another bowl:
2 1/2 cups flour (I used whole wheat)
1/4 teaspoon salt
2 teaspoons baking soda
1/3 teaspoon cloves
1/2 teaspoon cinnamon
Combine wet and dry ingredients together, mixing well. Bake in a greased and floured bread pan at 350 degrees for about 1 hour or until a toothpick comes out clean. Let the bread cool, then slice when ready to serve.
(When I made this the first time, I actually didn't have the cinnamon, so I added the cloves along with some allspice and nutmeg. Still came out great!)
This would probably do great as cupcakes too, just adjust for less time and watch your oven.
Monday, November 2, 2009
Cooking with Oils
I have always known that there are certain oils that can be used in cooking (heated) and some that are best used in a cold state for full benefit.
The Spectrum company has a great online resource that can be useful in the kitchen. It's a kitchen guide that shows which oils can take heat and how much. It also shows you which oils should not be heated and the best Omega 3-6-9 sources. I printed one out so I can use it as a reference. I will put it into my 3 ring binder along with my recipes.
The Spectrum company has a great online resource that can be useful in the kitchen. It's a kitchen guide that shows which oils can take heat and how much. It also shows you which oils should not be heated and the best Omega 3-6-9 sources. I printed one out so I can use it as a reference. I will put it into my 3 ring binder along with my recipes.
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