Cold Brew Convert

It's hot everywhere. Iced coffee seems to be the go-to drink among many of us, morning, noon and night! It's decadent (very much so depending on the time of day) and it's uplifting. Let's not forget it is caffeinated (by choice). Having worked as a barrista, I've known about cold brewing for several years, but, only just tried it at home. After researching, I found the most economical method and gave it a try.

It is not at all complicated, however, be careful, as it can be messy.

8 oz. good coffee grounds
1 gallon water

You will need a gallon container or extra large pitcher. Preferably 2 - one for bewing and one as a decanter in the frig.
A large strainer.
I used a floursack dish towel. Note - if you used fabric softener, be sure and hand wash it and rinse well to get any scent off of the towel.

I weighed the grounds to be precise and poured them into the container. Add water to cover the grounds and give a slow stir to be sure the grounds are completely saturated with water.

Allow this the brew on the counter for 12 to 24 hours. I let mine stand for 24 hours. Place the floursack over the strainer and pour the brewed coffee over this. Be carefull not to overflow the strainer. And you will have to stir the grounds to keep the coffee flowing through, as they get stuck on the bottom of the cloth preventing the ease of the flow.

This is a coffee concentrate; far richer than the hot brewing system. I added ice and half and half to dilute mine and it was still very rich and smooth tasting. The acidity is far lower, around 65% lower than hot brewing. After 2 large cups, I have not had any shaky feelings I normally get from coffee.

Sugar - if that's what you use - does not melt easily into cold drinks. The most efficient solution is to make a simple syrup of 1 cup sugar and 1 cup water, cook in a saucepan until dissolved and add to your coffee, as you like it. Keep this in the frig, it lasts for a few months. The syrup can, also, be flavored with a teaspoon of vanilla extract, or any extract your heart desires. For an even more decadent flavored iced coffee - add a couple of teaspoons of sweetened condensed milk. I use sweetened condensed milk in my tea, quite often, and it's just simply amazing - it's amazing just with a spoon in front of the frig. Adding to coffee, well...you get the picture. Add chocolate syrup and instant iced mocha.

I'm thinking this amount of coffee, concentrated should last me about 2 or 3 weeks. It will stay fresh for 3 to 4 weeks in the frig. Now, as far as heating up this coffee as a replacement for my morning wake-up, I am not so sure about. Why? Because that hot cup of coffee (and once in a while, hot tea) is part of my morning ritual; the aroma, the gurgling sound of the coffee maker and having my cup with me as I get ready in the morning - are all something I look forward to when I hear my alarm go off and open my eyes everyday. However, I will now make less in the morning - probably one large cup. My iced coffee will definitely become my new afternoon thing!

Cold brewing is extremely efficient and economical for coffee drinkers. The strength and flavor of the coffee far surpasses hot brewing - and just might become a sweet summer obsession!!

Note: Coffee is one of my concessions and not included in my weekly budget.

Week 23

Week 23
6/24/12

Food Co-op - Lots of good stuff!

3 large tomatoes
1 celery bunch
3 large onions
5 lbs. potatoes
1 extra potato, just hanging out
1 Romaine lettuce
33 oz. cherries
6 oz. blueberries
9 bananas
5 small mangoes
8 white nectarines
1 cantaloupe
Total 15.00
Fee 1.50

Wow, an amazing haul from the co-op!! I do have to point out that some of the items are not ripe: the bananas, mangoes, nectarines and tomatoes all need some time. In fact, last weeks bananas are still not ripe enough to eat. I literally have bananas coming out of my ears! Will definitely be freezeing some for smoothies and banana bread.

Potatoes are abundant - still have some from last week and now 5 pounds more. Potato Salad? Sounds good to me.

Market Shopping

Eggs 1.69
Ground beef 3.52
Half and half 2.39
Oats, bulk .58
Sugar 2.98
Raisin bran 3.59
Nutella 3.89
Total 18.64

Got a coconut water again in the middle of the week, 1.89 - have to add that to last week. Keeping hydrated in this weather and altitude is so important!

Cooking for the week? Hmmm, potatoes, salad, chili. I'll keep you posted!

~Julie~

Be Pro-Cooking!

Home cooking has been making a comeback. In the effort to end childhood obesity, there is the "Fight to End Childhood Obesity".

At the same time we have "No Kid Hungry", an ongoing effort to end hunger in America, a very serious problem.

How did we get to this place?
On one hand we have an obesity epidemic and on the other we have children and people hungry. An abundance of processed foods are available; and dollar menus at fast food drive-thru's, with advertising everywhere catching us and tripping us into their traps of bad food choices. Processed foods are a lifestyle of ease, conformity - of bad health and bad quality.

Apparently, with the staggering numbers of obesity and kids hungry - we aren't cooking enough at home. You can change that and so can your kids. Start by cooking most of your meals with whole food ingredients. Begin by limiting anything premade. Eliminate everything processed and artificial.

Learning to cook is playing a huge part in changing peoples' lives. Make a pact with yourself to cook. Good whole foods are available. On a budget? Think good food costs a lot of money and is time consuming to prepare? Read this blog. Learn tips on budgeting and time-saving advice and make them a way of life for you and your family. Post an idea of your own!

This is a Pro-Cooking site. It's Home Ec Cooking for today.

Home cooking can make a powerful difference in your life!! And it will.

~ Julie ~

The Art & Joy of Taking the Time

Making home cooking a priority in your life takes some work. It takes some getting used to. And once you get to this point you'll feel good about thinking ahead and taking the time to be prepared.
You'll be prepared to cook and to eat.

Yesterday, I took the time to cook my lunch meals for the week.

I made spaghetti squash, hamburgers, sauteed mushrooms and onions. I took three containers and divided each item and topped it with a handful of mozzarella cheese. Ready to grab and go for three days. For Thursday, I have frozen chili. Friday is our lunch day at work for the weekly meeting.

I got out my plastic containers, washed the grapes and filled some containers. Ready to eat or take with me.

Fresh sliced watermelon...

Prepped and ready to go.

I'm a big fan of my lettuce spinner. Of any kitchen gadget to have, this is one of my all time favorites. It's worth it to have a good one that will not only spin the greens, but comes with a cover to keep the greens fresh and ready in the frig.

No more bagged greens! Fresh, clean, crisp and ready to eat! You can create a mixture of greens and spinach - ready when you are!

By taking this time, maybe a half an hour to an hour a week, to prep ahead of time, you'll make your life easier. You'll eat better, you'll be thankful for your own forethought - you're going to be hungry, that's a given - that you took the time to take care of yourself and your family.
I keep a container of chopped onions and peeled garlic cloves in the frig. I use these ingredients often, so, when I cut one onion, I cut two or three at the same time. When I buy garlic bulbs, I peel a whole one and put it in the frig,sometimes covered in vegetable oil, in a jar.
The feeling of doing these things is a good one. Rely on yourself and know you can make it work for you. Habits like these are small, yet very powerful lifestyle changers. It's that simple.

Baking and Breaking Bread!

Baking bread today! It's one of my favorite things to do - love the smell and love, love love fresh baked bread. This recipe is a new one; it's close to the one I normally use, so I decided to give it a try. Talk about easy!! No excuses for anyone anymore -

From the package of Fleishmann's Rapid Rise Yeast  - Highly Active Yeast, I found this very simple recipe. For those of you who think homemade bread is too much work - No kneading involved!

Whole Wheat Batter Bread

4 cups Whole Wheat flour
2 envelopes Fleishmann's Rapid Rise Yeast
2 t. salt
1 1/2 cup water
1/4 cup milk
1/4 cup honey
3 T. butter or margerine
1/2 cup wheat bran

Combine 2 cups wheat flour, undissolved yeast and salt in a large bowl. Heat water, milk, honey and butter until very warm (120 to 130 degrees). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer. Add 1/2 cup flour and wheat bran, beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter.

Place in greased loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Preheat oven to 375 degrees. Bake 45 minutes or until done (tap the top of loaf for a hollow sound). Cool on a wire rack. If you can.

This is an easy, healthy loaf of bread. You may know by now, I love my Irish soda bread, it's an easy bread and tastes delicious. So, I'm adding my this to my list of fast and easy breads. I cannot live without good bread!!

The above recipe is exactly as it appears on the package. However, I cut the recipe in half for myself and did not have honey, so I used about a teaspoon of brown sugar. Delicious!!!!

I try very hard to make myself walk away, out of the kitchen while bread cools, so I don't ruin it by trying to slice it. This bread cooled well enough, well enough to cut into about half of it, so far. And, I can tell you, it's pretty certain, that I will be making this bread again in a couple of days. Can't seem to keep my grubby hands off...

Week 22

Week 22
6/17/12

I made it back to the co-op!
Cucumber, large 1
Mushrooms, 8oz.
Green leaf lettuce 1
Potatoes 5# bag
Spaghetti squash medium size 2
Watermelon small 1
Bananas 6
Apricots & Plums mixture 4 lbs
Grapes 2lbs
Total 15.00 (plus 1.50 fee)

A nice mixture this week. I've been eating grapes all day - sweet and crunchy!

It's a good thing I love apricots and plums! Sweet and juicy plums, yum!

Market Shopping
Week 22
6/17/12

Pinto beans 1.89
Yogurt, plain 32 oz 2.59
Mozzarella cheese 1.79
Ground beef 3.91
Milk 1.99
Half and half 1.29
Chocolate Almond milk 1.99
Total 15.45
Coconut water 2.59
Revised total 18.04

Just basics, nothing too exciting. I had some errands to run after work, it was verrry hot and I got a coconut water, as I was feeling dehydrated. I know there was a mistake on that one, there were others and I chose this particular one because it was on sale. for 1.89 - another mistake, but not caught on time. The chocolate almond milk used to be something I got regularly, but haven't for a few years. To me, it's decadent and it's my treat this week.

Week 21

Week 21
6/10/12

Lettuce, red leaf .99
Zucchini .94
Oat bran 1.15
Milk 1.99
Stew meat 3.63
Half and half 1.29
Zoom, Krusteaz 2.39
Malt o'Meal, chocolate 4.99
Total 17.37

In order to not forget...I will be signing up for Saturday's food co-op tomorrow! The window of opportunity, to sign-up, is from Monday at noon to Tuesday at 10PM. Waiting till the last minute never works for me, something always seems to come up and get in my way! Monday night after work is going to be my designated time, from now on.

I had a few tomatoes left and peppers frozen. I do really feel the need to clean out my refrigerator. You'll notice the only time I call my frig a refrigerator is when it's gone awry and needs some TLC. Some organizing and using up what's left is going to be taking place this afternoon.

Right now, I have in the crockpot, the stew meat with tomatoes, zucchini, onions and garlic, to be poured over some brown rice for dinner tonight and a few lunches. At least four meals.

I have kicked my cold cereal habit, a few years back. Raisin bran is my cereal of choice - store brand - and I eat it quite often. When Chris was growing up, Jerry Seinfeld had nothing on me; I had the collection going on, sometimes 6 or 7 cereals at a time. Always a gallon of fat-free milk. It was breakfast (or a portion of it), it was dinner, on occasion - I always knew I was a cereal junkie. Now, however, I don't buy it like I used to. Raisin bran and the occasional box of Life will be the only ones you'll see in my cupboard.

Hot cereal was another story, altogether. I have always liked chocolate Malt o'Meal, since I was a child. Plain Malt o'Meal, Cream of Wheat, Cream of Rice, Bob's Red Mill 7 or 10 grain, Wheatena, and good old corn meal mush, which I think I make really decadently with a splash of evaporated milk. I have never tried Zoom by Krusteaz, and I have to say I really like it. Its one ingredient is what caught my eye: Whole Wheat. This cereal cooks to a soft texture, unlike some others that remain grainy after cooking, which, I like sometimes, too. Zoom was a nice surprise and this morning, I cooked up enough to last a couple of days at work. Just a quick reheat and it's ready.

Also, there are eggs for dinner during the week, with a tossed salad. Simple food, easy to prepare and satisfying. If I do feel the need for something else, I have enough in my budget to pop into the market this week!

Setting A Food Budget

How much should a person spend on food each month?

Good question. Finding a budget that is workable for you and your family is strictly up to you and your habits and considers these factors, as well:
Where you live.
Where you shop.
How much you make.
What you want to spend.
What you want to eat.
What are your savings goals.

A major factor is how much do want to cook? How much time can you realistically spend cooking? Would you like to set yourself up better for home cooking? You simply can set your budget to whatever you want realistically, but you have to learn to think ahead. You have to learn how to buy food differently to your past habits.

1. The first thing you should do is look at your habits, now.
What are you eating? How much of your meals are cooked from scratch, of at all?

2. You want to eat well; This is an obvious choice and benefit of good, solid food budgeting. If so, how are you going to adjust for the meals you might normally eat that are not healthy and will not fall into your budget now? Plan and look ahead to your meals for the week. Make sure you make some exceptions to things you really like and cannot do without. If you like chocolate, make sure to have what you like. In order to balance this cost, figure a way to save with other items. Buy more when something you like is on sale - as often as you can.

3. Make a pact with yourself to not waste food. This is such a good, frugal habit to get into that it will end up having a major impact on your food budget. If you think you have to use up something or eat it before it goes bad - you set yourself up for success with a budget. Use up what you have as for fresh produce, dairy and fresh meats - before you restock. Use up rotational items in your freezer - don't allow good food to go to waste! Rotate and restock as you cook and freeze food. If something may take a while to eat or you know you won't use all of it - freeze a portion. Your freezer should be your best friend for not letting food go to waste.

4. Find a budget and stick to it. Plan ahead. Look for sales. Know your kitchen - know what's in your cupboards, your frig and your freezer. What are you thinking of cooking? Make a list. When you come home from the market - Put it all together. Fine tune a process for yourself that works for you; for your kitchen and your household. Be as strict as you can be. But if you find a sale on something that would be able to go in the freezer or be canned, think about the impact on your present budget and how that might be good for you in the long term.

My budget is really low at $30 A Week. I've been reviewing this over and over in my head. Annually, it's $1560 a year. A single woman should have a range of $1700 to $2700. I, actually, think I'm doing well this budget. I would not increase it by very much when it's over. For myself, I could do very well on $2000 - $2400 a year. To not waste food at all, but enjoy some freedom, I would set my budget at $42 a week - $2184/yr - not much of an increase but allowing freedom to buy different items or specialty items. I don't say quality, because, I don't believe I'm buying low quality food; not at all.

Exploring your own habits of eating and spending and creating a budget is one of the most useful things you can do to get a handle on waste and buying food with very low nutritional value, i.e., junk. Which, I think, ultimately, leads to a healthier more conscious approach to buying, cooking and eating wisely.

http://lifehacker.com/5887545/how-do-i-figure-out-my-monthly-food-budget

Kitchen Scraps

I just read a great article on the Huffington Post. Kitchen scraps are a big deal. We do spend a lot of our money on food, so these ideas make perfect sense. Ways to make use of every single scrap is utterly a talent. Here are some I learned and some I know and some I just thought of - this was really inspiring for me!

Using a sliced lemon to clean the stove top or the counter and then toss into the disposal for a lemony-clean smelling disposal is well-known and very useful.

One that really caught my eye was potato peels: fry them up and toss with salt and paprika. Wow, I love this idea and cannot wait to try it - homemade chips! I wonder if you can do the same thing with carrots...hmmm. Sweet potatoes. This could be one of my new favorite things.

Lemon peel to whiten teeth is another good one: cut a piece of lemon rind into a wedge, place on teeth and for about 15 minutes and rinse well.

Dry orange peel and allow to dry on the counter or in a very low oven, about 200 degrees, until the peel feels dry. Add to black tea, or iced tea for flavor.

Also, add the orange peels to ice water, along with some cucumber peels for a perfect 'spa water,' one of my favorites. This is soooo refreshing! No sugar, just the peels - perfectly delicious!

Save coffee grounds for your compost heap! I have heard roses grow well with coffee grounds mixed into their soil.

Apple cores make apple jelly - this one I love, also. Apples have plenty of natural pectin, see my post from Apple Butter Day! Crafster.com  has the recipe and I'll be doing that one, soon.

Feed birds leftover, cooked rice - nice, but, I freeze mine.

Apple peels, done with a peeler, dried in the oven, make great apple chips.

I've heard of people drinking potato water, after potatoes have boiled, supposedly it's really good for you. Could be so with other vegetable water, like artichoke water, possibly to make a broth or to add to beans.

Lastly, if you have a garden and want to make your own compost, you can mix in just about anything edible - all kitchen scraps, egg shells and coffee. I know, I know...I'm just not there yet as far as gardening goes.

http://www.huffingtonpost.com/2012/06/01/orange-peel-makes-tea_n_1560048.html?ref=kitchendaily#s1040724&title=Apple_Peels_To

Week 20

Week 20
6/3/12
Bread flour 4.99
Milk 1.99
Chocolate marzipan 3.59
Truffles, Lindt, 3 1.17
Butter 2.00
Sesame seeds 1.69
Paprika 1.69
English muffins 3.19
Total 20.31

I missed the boat this week - Since I was a day off from Memorial Day, I forgot to sign-up for the food co-op. I have a lot leftover, and I froze peppers (diced). Still have 4 tomatoes, 4 bananas and onions and potatoes. My shopping this week looks fattening and junky with all the chocolate. But, I'm pretty sure I have enough healthy food to keep a well balanced diet. I just made a frittata and baked some potatoes for my lunches this week. The English muffins are actually Australian toaster biscuits, they taste just like fluffier English muffins. I got bread flour so I can get back on track with my bread baking and it makes a great pizza crust - crispy and chewy! Still have plenty of whole wheat tortillas and cheese - plus beans for some killer burritos!

Felt a bit overly tired this weekend - had a good long walk yesterday and have been reading today. Just getting some needed r & r - all fresh and ready for tomorrow!?