I haven’t had much experience putting either of these away, so I did a little internet research.  It seems as if the quickest and easiest way to save these veggies for later use is freezing them raw.  What could be simpler than that?

I grated the zucchini and placed it in freezer bags in two cup portions since most of my normal recipes call for about this much grated zucchini.  So far, I’ve frozen 20 cups!

With the onions, I sliced some and chopped some.  I didn’t worry about measuring since frozen onions come apart with a quick tap on the counter.  One website said to place the onions on cookie sheets and freeze before bagging, but I didn’t have time to fool with that. 

Both of these will need to be used in cooked recipes since they won’t hold their original texture.  For the zucchini, the directions said to add any liquid in the bag (after thawing) to the recipe since it will be the juices that are normally in the zucchini.

Mahayla and Caleb grew carrots this year.  They were able to can 10 quarts – and I only had to supervise!  Sorry, I forgot to take a picture of the finished jars.

Looks like green bean canning will be next on the list!  Anybody have a really good idea for saving summer squash?  I have attempted to parboil and freeze, but it turned out way to mushy to use, even in cooked dishes.

Since I didn’t make a handout for the meeting, I thought I’d put all my links about the subject in one place.

• Homemade Mixes
• MSG Questions and Some Mix Recipes
• Shake-n-Bake Mix and Homemade Creamed Soup
• Spice Bargains

Being such quick, easy and frugal mixes, these would make great Christmas gifts, too!

As usual, if there’s anything more specific you’d like to know, just comment with a question.  I’ll do my best to answer it.

We’ve been doing all sorts of hands-on learning during our Colonial History unit and one of the activities I had planned was making butter.  At co-op over the years, the kids have had the opportunity to shake cream in baby food jars to make their own butter, so I didn’t think we needed that experience again.  We don’t own a butter churn, but I had an idea that the Kitchenaid Stand Mixer might give us a modern day look at the butter making process.  And it did!

Easy directions:

• Add heavy cream to your mixer
• Put on the whisk attachment
• Turn it to level 8 or 10 for about five minutes
• Be prepared to cover the bowl with a couple of towels toward the end to keep the liquid from splattering
• When the liquid has separated from the butter fat, take the butter out and squeeze out the rest of the liquid
• You can keep the liquid (buttermilk) for use in other recipes
• Enjoy your fresh butter!  It’s SO yummy!!  )

A sinkful of fresh tomatoes in our house turns into about eleven quarts of diced tomatoes!

And here’s a new recipe I concocted to use up the canned tomatoes.  I had a quart that didn’t seal, plus some corn and peppers that needed to be used.  I didn’t have any ground beef, but I did have some shredded chicken in the freezer.  So I made a *yummy*….

Chicken Chili

• 1 quart diced tomatoes and juice
• 1-2 green peppers, diced
• a cob or two of fresh corn cut off the cob (or a can, drained)
• a can of beans -any type- with juice (I used great northern)
• shredded chicken, about 2 cups
• about 1/2 cup of chili mix
• extra water to suit your taste

Mix all ingredients together and bring to a boil.  Simmer for about 30 minutes.  As you can see, the recipe isn’t a science, but it sure is yummy!

Now for the serious stuff…..Where are your Charlotte Mason planning and organizing posts???  I know, I know, they’re coming.  I see many of you are procrastinators like me, huh??

We’re not looking for huge, in-depth posts (unless you want.)  Just a simple post about something you have planned or organized to enhance CM-style learning.

• Have you made an artist study plan for the year?
• Have you put together a nature study area?
• Have you decided on a living book list for the semester?
• Have you made a plan for specific handicrafts?
• Have you organized any areas of your schoolroom?

Okay, you get the idea.  Now, go write!  )

Oh, and submit your posts here.

Both of these recipes came from the cookbook I found at the www.msgmyth.com website.

Shake-n-bake Mix

• 4 1/2 cups dried bread crumbs, finely crushed
• 1/2 cup + 2 Tbsp flour
• 6 Tbsp paprika
• 2 Tbsp + 2 tsp salt
• 4 Tbsp sugar
• 2 Tbsp onion powder
• 2 tsp oregano
• 2 tsp thyme
• 2 tsp (or less) red pepper
• 1 tsp sage powder
• 1/2 to 1 tsp garlic powder
• 1/2 tsp black pepper

Mix well and store in airtight container.

To uses: Dip meat (chicken or pork) in oil, then shake in a cup or two of the mixture that has been placed in a plastic bag.  Bake approximately 1 hour in a 375 degree oven.  Turn halfway through baking.

White Sauce (aka Homemade Creamed Soup)

• 2 Tbsp butter
• 2 Tbsp flour
• 1 cup milk
• salt and pepper to season

Melt butter and add flour.  Cook on low heat, stirring at all times, for 1 minute.  Add milk and whisk smooth.  Cook, stirring until thickened.

Variations:

1. Add 1/2 tsp dry mustard, 1 additional cup milk and 2 cups cheese for cheese sauce to be used with vegetables or mac-n-cheese.
2. Add parsley and minced onion, then add to sliced potatoes for scalloped potatoes.
3. Beat 1 or 2 eggs with 1 cup milk and add to cream sauce, then cook until thickened.  Add to top of casseroles, pasta dishes, cooked vegetables, stuffed peppers or eggplant.  It’s a tasty substitute for cheese.  A tsp of parmesan cheese or nutmeg is a good addition.
4. Add curry, paprika, garlic powder and any favorite herbs.
5. Add 4 large chopped mushrooms to the butter, then saute for 2 minutes before adding the flour.  Thin with water to desired consistency for mushroom soup.

What Pre-packaged Foods Can I Eat?

Let’s see.  Just taking a quick scan through my pantry and refrigerator, these are some pre-packaged things I found.  Take note – some people will be more sensitive than me and possibly not able to tolerate what I can.  NONE of the products on my shelf have MSG as an ingredient, but their could potentially be some hidden MSG in terms like flavorings, seasonings, or spices.  Personally, I can eat all the following without incident.  Oh, I ought to mention that sometimes I won’t react to something the first time I eat it, but I will after eating it a second time, say the following day as a leftover.  Unfortunately, knowing those things only comes with experience.

• Daisy sour cream – or any all natural
• Any natural yogurt
• Most Annie’s Organic and Newman’s Own salad dressings
• Real butter
• Most cheeses
• Heinz ketchup
• Most plain yellow mustards
• Hellman’s Real Mayo
• Many pickles
• Any canned fruit or veggie canned only in water and salt
• Starkist Tuna Select – the more expensive can with only water and salt added
• Canned salmon with only water and salt added
• Plain refried beans
• Most canned beans with no added seasonings – personally, I can tolerate Bush’s baked beans, too.
• Ragu spaghetti sauce
• Ragu pizza sauce
• Plain bread crumbs
• Most cake and brownie mixes
• Plain Chips, Fritos, plain Sun Chips
• Any meat that hasn’t been seasoned or injected
• Breads and baked goodies without seasoning or L-cystein
• Walmart’s brand of French fried onions
• Annie’s mac-n-cheese
• Most cereals (although we don’t buy any with BHT)
• Pancake and biscuit mix when I don’t feel like making my own
• Jiffy cornbread mix
• Salted nuts
• Natural Popcorn
• Peanut butter
• Jams and jellies
• Canned biscuits
• Most sweets like Oreos (although we prefer to make our own sweets)
• Most juices, bottled or frozen concentrate
• Plain crackers – saltine, butter, oyster
• Breyer’s ice cream
• I can tolerate the Walmart and Food Lion brands of chicken nuggets
• Frozen soft pretzels
• Frozen veggies with no seasonings or sauces
• Papa John’s pizza – no sausage
• Sausage from the butcher with no msg

What did I give up forever?

• Canned soups and broths – these are easy to make on your own in huge batches to freeze
• Ravioli and Spaghettios – now I think, “YUCK!” anyway
• Seasoned Rice boxes
• Seasoning Packets (taco, gravy, chili, etc)
• Scalloped potato boxes
• Most lunchmeats – partly because of nitrates and nitrites, too
• Seasoned fries
• Pre-battered or pre-breaded meat
• Seasoned chips – Sour Cream ‘n Onion, Doritoes, Cheetos….
• Chip dips – easy to make on your own
• Bottled bbq sauce, tartar sauce, A-1 – really all bottled sauces that aren’t very specific in their ingredients – all are easy to make quickly on your own
• Jello
• Most sausage
• Most prepared pizza
• Dry roasted nuts
• Frozen pizza
• TV dinners, diet dinners in a box
• It’s hard to remember because I really don’t miss any of this anymore!

What Are My Favorite Cookbooks?

The one that got me started on my MSG-free quest is the one offered at www.msgmyth.com.  The first half of the book is full of wonderful information, while the second half is full of recipes for meals as well as things like mixes and appropriate substitutes.

I don’t have other cookbooks that are dedicated to living MSG-free.  It’s really a matter of finding cookbooks that teach you how to cook from scratch rather than most of the ingredients being convenience foods themselves.  I didn’t pitch my recipe books where every other recipe calls for a can of cream of mushroom soup, I simply learned (from the msgmyth cookbook) how to make my own white sauce to use in place of the can of soup.

Crockpots and Tomatoes

From the www.msgmyth.com website, some of you have run across the fact that slow cooking and overcooked tomatoes can cause MSG symptoms in some people.  I have never experienced this.  I use the crockpot all the time and tomatoes are a staple in our diet.  I believe the author mentions this for those who are not finding total relief from getting rid of the added MSG ingredients.

Other Food Sensitivities

I have noticed that each person in our family is sensitive in one way or another to foods, medicines, food colorings and/or outdoor allergins.  One commenter mentioned that she is lactose intolerant but still experiencing bowel symptoms.  From my own experience, with no medical proof to back me up, I have found that sensitive people are just that – sensitive.  Their bellies and bodies tend to struggle with more than one thing.  That can make it a difficult row to hoe when trying to identify dietary culprits!

Aspartame and MSG

Aspartame, MSG and cystein (as in L-cystein often found in baked goods) are all excitotoxins.  Chances are, if you are sensitive to one, you are sensitive to all.  I’ve never used or allowed much “diet” sugar into our home, so I don’t have much experience with it.  But, I do react to L-cystein similarly to MSG.

Sloppy Joe Mix

I have never made a sloppy joe mix because I have a wonderful from scratch recipe that I’ve never wanted to stray from.  I’ll post it below.  But, I came across a mix recipe here and here if you’d like to try them.

Homemade Sloppy Joes

1 lb ground beef

1 large onion, chopped

1 green pepper, chopped

1/2 c celery, chopped

1/4 c brown sugar

1/2 c ketchup

2 Tbsp vinegar

2 Tbsp lemon juice

1/4 c water

1 small can tomato sauce

salt, pepper, garlic to taste

Cook beef and onion in large skillet.  Drain.  Add all remaining ingredients and simmer, uncovered, for about 30 minutes to an hour.  Stir frequently to avoid sticking.  Makes enough for eight buns.

This recipe comes from Nina Beach of the Vine Run Baptist Church in Folsom, KY.

A Few of My Favorite Mix Recipes

Taco Seasoning

(I often quadruple this recipe.)

6 tsp chili powder

5 tsp paprika

4 1/2 tsp cumin

3 tsp onion powder

2 1/2 tsp garlic powder

1/4 tsp red pepper

1/4 tsp salt

Mix all together.  Store in air tight container.  Use 2-3 Tbsp in place of store bought mix.

BAM (Emeril’s Essence)

5 Tbsp paprika

1/4 c salt

1/4 c garlic powder

2 Tbsp black pepper

2 Tbsp onion powder

2 Tbsp red pepper

2 Tbsp oregano

2 Tbsp thyme

Mix together.  Store in air tight container.  Sprinkle on food as desired.

Chili Mix

1 c + 2 Tbsp flour

3/4 cup minced onions

4-6 Tbsp chili powder

1/4 cup paprika

2 Tbsp salt

1 Tbsp cumin

1 Tbsp minced garlic

1 Tbsp sugar

Combine all ingredients.  Store in air tight container.  To serve:  Brown 1 lb ground beef, stir in 1/2 cup chili mix, 1 can beans, small chopped bell pepper, 1 can diced tomatoes (undrained), and 3/4 cup water.  Bring to a boil and simmer 30 mintures.  (I usually add more water.)

Fajita Seasoning

(I usually quadruple this recipe, too.)

4 Tbsp chili powder

2 Tbsp cumin

2 Tbsp oregano

2 Tbsp garlic salt

Mix well and store in air tight container.  2-3 Tbsp = a mix packet from the store.

Pumpkin Pie Playdough

5 1/2 c flour

2 c salt

8 tsp cream of tartar

3/4 c oil

4 c water

pumpkin pie spice (see below)

orange food coloring (2 part yellow/1 part red)

Mix ingredients together.  Cook over medium-low heat and stir until lumps disappear.  Knead dough on floured surface until nice consistency.  Store in airtight container.

Homemade pumpkin pie spice:

1/2 tsp cinnamon

1/4 tsp ginger

1/8 tsp nutmeg

1/8 tsp allspice

And here’s a fun recipe I have tucked away for December….

Peppermint Playdough

2 c water

2 c flour

1 c salt

4 tsp cream of tartar

4 Tbsp oil

4 Tbsp peppermint extract

red or green food coloring

glitter

Same directions as above, except wait until kneading time to add glitter.

Awhile back I asked the moms at our co-op to each name a quick, yet healthy meal to serve for lunch.  We came up with quite a nice list that I’ve used many days to keep my family out of the sandwich rut.  I thought I’d share the ideas with you.  Who doesn’t need a menu boost once in awhile?

Mini pizzas on bagels, English muffins, buns, Triscuts, pita pockets – add lots of veggies

Trail mix

Bean burritos

Granola, yogurt and fruit parfaits

Mac ‘n Cheese with veggies on top

Salad with left-over meats on top

Rice with cheese and veggies on top

Bean, salsa and cheese dip with corn chips

Baked potatoes with veggies on top

Nuts, cheese and fruit

Yogurt smoothies

Left-over soups, chili

Breakfast

Apples or Celery with peanut butter

Baked beans – can put over rice with onions

Brown rice with leftover veggies and meat

Spaghetti with crunchy veggies on top

Hashbrowns with cheese and veggies on top

Chili boats – potato skins with chili inside

Sandwich wraps using soft tortillas

Lettuce wraps – cheese stick, meat, carrot sticks and/or apples inside

Muffin Tin Lunch – fill each tin with one dish – cottage cheese, fruit, pb crackers, raw veggies, treat

Omelet with rice cooked into it

Bean and cheese quesidillas with salsa

PB&J Sushi – flatten bread, spread pb&j, roll and slice

Waffle Sandwich – use waffles as bread

Toothpick Lunches – grapes, cheese cubes, meat chunks, etc.

Veggie potato skins

Hints: use ground turkey in place of ground beef, pre-brown/cook meats and freeze extra for quick meal add-ins, use whole wheat pastas, keep pre-cut veggies in the refrigerator, eat left-overs, and ….. save yourself a lot of time, make the older ones cook lunch for the younger ones and call it home-ec!

Related Tags: lunch, recipes, healthy