Trina's Kitchen

How to freeze Peas..

Written on September 3, 2010 at 10:22 pm, by Trina

Last years crop of Peas gave us just enough to have a few pods for a few dinners and some garden snacking. This year I really wanted to grow enough Peas so that we could have during the Winter months. This means we needed more space and a better solution of hold the pea plants up.  We found the perfect solution while driving home one day.  On the side of highway laying on the ground was some fencing that looked as if flew off of some persons truck.  We did not have room in our small car so we went home to get our truck and figured that if the fencing was still there we may have a good find.  My husband went back and picked up the fence.  We were lucky that the fence was in excellent condition , fit perfectly in our garden and the best of all..IT WAS FREE!.   We decided to grow our peas against this fence so we stretch it out so it was lengthwise and planted the peas next to it.  The peas grew nicely against the fence and we had a huge crop this year.  I was a little disappointed with the pods they tasted woody to me but the peas inside were great.  I decided to not snack on as many and actually freeze some this time.

THINGS THAT YOU WILL NEED

• large amount of Peas either in the pod or not
• container to hold the peas and pods
• bags or containers to hold the peas in
• Cookie sheet and wax paper

INSTRUCTIONS

1. Find a comfortable spot to remove the peas from the Pod
2. Have you peas, bowl and pail in front of you for easy access
3. Remove peas from pods
4. When you are half way though heat water to boil for blanching
5. When all the peas have been removed from their shells, place peas in boiling water and boil for three minutes. In the meantime, fill a bowl full of ice water.
6. At the end of three minutes, strain the peas and place them in the ice water to cool off. Keep them in the water for three minutes
7. Fully drain peas
8. Place a sheet wax paper on the cookie sheets. Spread the peas on the cookie sheets
9. Double freeze the peas by placing them in freezer and let freeze for at least 24 hours
10. when the peas are completely frozen place them in a ziplock bag or container of your choice and label, and freeze.

Fool Proof Pie Crust

Written on March 13, 2010 at 8:36 pm, by Trina

I found this recipe on an index card from my mom’s recipe collection. Looking at it I believe it actually came from my Grandmothers recipe collection that my mother inherited. I wrote down the recipe as stated on the card with clarification of the instructions. This is a simple pie crust recipe that can be used right away, stored in the refrigerator for up to three days or frozen.

THINGS THAT ARE NEEDED

• 4 cups flour
• 1 3/4 cup vegetable shortening
• 1 tsp salt
• 1 tb vinegar
• 1 egg
• 1/2 cup water
• 2 bowls

INSTRUCTIONS

1. In first bowl,  mix together flour, vegetable shortening and salt
2. In second bowl, mix the vinegar, egg and water
3. Add the second bowl to the first bowl stirring with a fork until all is moist
4. Mold dough in a ball
5. Chill for at least 15 minutes
6. Roll out and place in pie pan

Tom’s Wheat Bread Recipe

Written on March 13, 2010 at 4:14 pm, by Trina

My husband and I received a breadmaker for Christmas a couple of years ago . We were excited about this because now we could make our own bread that was tasty and nutritious. We were not fond of the recipes that came with the breadmaker so my husband decided to create one of his own.  After some research on the web he found a recipe for white bread. However, he decided to modify it and make it healthier by adding wheat flour to it and substitute honey for the sugar and lessen the amount of salt added.  With these changes he created a great tasting wheat bread that even a non-wheat bread lover can enjoy.  We normally eat this bread fresh out of the breadmaker sliced with butter on top. However, this bread can also be used for sandwiches or as toast.

THINGS YOU WILL NEED

• 1 1/4 cup warm milk
• 2 tbsp melted butter
• 2 tbsp honey
• 1 tsp salt
• 2 cups all purpose flour
• 1 cup wheat flour
• 2 tsp active dry yeast
• breadmaker

INSTRUCTIONS

Add the following in the breadpan…

1. 1 1/4 cup warm milk
2. 2 tbsp melted butter
3. 2 tbsp honey
4. 1 tsp salt
5. 2 cups all-purpose white flour
6. 1 cup wheat flour
7. 2 tsp active dry yeast
8. baked bread according to your breadmakers instructions
9. When finished remove from breadpan, cool and enjoy!

****This recipe makes 1 1/2 pound loaf

How to Freeze carrots…

Written on March 13, 2010 at 2:33 pm, by Trina

THINGS YOU WILL NEED

• Carrots
• Knife
• Bowl
• Chopping block
• freezer bags or foodsaver bags

INSTRUCTIONS

1. Wash carrots so that all dirt is off. Peel off skins and remove carrot top
2. Slice carrots into 1/4 slices and place in bowl
3. Fill freezer bags in 1 of 2 cup portions
4. Freeze

Whipped Topping

Written on February 23, 2010 at 8:05 pm, by Trina

Craving desert with whip cream on top I decided to make up a batch of pudding. However, when I went to my freezer to get out the whip cream there was none there.  I remembered a recipe I tried awhile ago making whipped topping out of creamer. I also remember not being real impressed with the recipe and was going to see if I could find a better one. I happened to look at our box of nonfat dry milk which had a recipe for whipped topping. I decided to try it and found it to be an easy recipe that took about ten minutes to make.   I used vanilla flavouring which gave it a nice flavour and with the 2 tablespoons of sugar it was not as sweet as regular whip cream.  The recipe did not say how long it would be good for so I did a little experimentation with it. I put in the refrigerator to see how long it would last before liquefying which was not long. I recommend that if you use this recipe to use it right away.  Next time, I decide to make it I am going to try using different flavouring such as mint to see if that will work.

THINGS YOU WILL NEED

• nonfat dry milk
• 1/2 cup  cold water
• lemon or vanilla extract
• 2 tablespoons sugar
• mixer
• bowl

INSTRUCTIONS

1. Mix 1/2 cup of Nonfat dry milk with 1/2 cup cold water
2. Beat mixture on medium high speed with an electric mixture until soft peaks form ( around four minutes)
3. Add 1/2 teaspoon lemon or vanilla extract
4. Beat another 6-7 minutes at the medium high speed
5. Add 2 tablespoons sugar and beat 1 minute at medium high speed
6. Serve immediately

Artichoke Frittata

Written on February 22, 2010 at 10:34 pm, by Trina

I found this recipe on a box of garden crackers and craving something to put on my crackers I decided to give this recipe a try.  This recipe is simple to make and delicious. The original recipe is made to be served as a entrée for brunch or served as a appetizer.  I used as a mid afternoon snack and something for my husband and I to put on top of our crackers. The recipe itself was created by Marlene Sorosky Gray who is an author of several cookbooks which can be found online.

THINGS YOU WILL NEED

• 4 eggs
• 13 oz marinated artichoke hearts, drained and chopped
• 1/2 lb Cheddar Cheese, shredded
• 1/2 cup onion
• 1/2 cup crushed Garden Vegetable crackers ( i used Busy Baker from our Dollar tree)

INSTRUCTIONS

1. Preheat oven to 350′F
2. Spray 8×8 or 9×9 inch baking dish with non-stick cooking spray
3. In a medium bowl stir all ingredients together until well blended
4. Pour into prepared pan
5. bake for 30-35 minutes, until firm
6. Cool slightly before serving
7. cut into squares, serve warm

Makes 6 entrée servings

Can be baked up to 2 days ahead and refridgerated. Reheat in over for 5 mins at 375′F

How to freeze green beans

Written on February 21, 2010 at 8:35 pm, by Trina

My husband and I love green beans fresh out of the garden.  However, this last summer we planted more green beans then we could eat so we decided to freeze them so we had them to eat all winter long.  Since it is just the two of us I frooze in 1 cup individual packs using foodsaver bags. They are great for a quick and easy side dish or to use with various recipes. 

THINGS YOU WILL NEED

• Green Beans
• knife
• bowls
• Measuring cups ( 1 cup)
• freezer bags or foodsaver bags

INSTRUCTIONS

1. Harvest beans the day of freezing to ensure freshness
2. Trim off ends of green beans and get rid of any bad spots
3. Cut into either halves or quarters
4. Rinse  beans to make sure all dirt is off, set aside
5. To Blanch: Bring large pot of water to a rapid boil, while this is coming to a boil fill a large bowl of ice
6. Dip beans into boil water and let cook for 3 minutes or until barely cooked
7. Remove beans from water and place in ice water for three minutes
8. Remove beans from ice water and place in bowl until ready to measure into bags
9. Measure beans into portions ( i do 2 cup portions per bag) place in bags
10. Label, date and freeze.

Trina’s crockpot spaghetti sauce

Written on February 20, 2010 at 8:07 pm, by Trina

I love spaghetti sauce and I created this recipe based upon the recipe that my mom made while growing up. Mix this with noodles and french bread you got yourself a great meal. This also can be frozen for quick meals during the week.

THINGS YOU WILL NEED

• crock pot
• frying pan
• 1lb ground beef or ground turkey
• 1 can tomato sauce
• 1 can tomato paste
• 1 can mushrooms
• Italian seasoning
• Garlic either minced or powered
• 1 can stewed tomatoes
• water

INSTRUCTIONS

1. Prepare crock-pot by washing and plugging in.
2. Brown 1lb beef or turkey in fry pan, drain fat
3. Place in crock-pot
4. Add the following ingredients 1 can tomato sauce, 1 can tomato paste, 1 can mushrooms, 1 can stewed tomato, and 1 cup water.
5. Mix ingredients together
6. season with Italian seasoning and garlic to taste
7. cook on low until sauce is cooked  (6-8) hrs
8. Pour on cooked noodles and add french bread

TIPS

Freeze leftover in small containers for quick and easy lunches.

How to freeze onions

Written on February 15, 2010 at 2:21 pm, by Trina

This last summer I bought a cheap pack of onion sets from our local retail store. For a pack of 100 in only cost me $1.00. I grew them in our garden and they turned out to be wonderful for using in various dishes and stir frys. However, with so many onions we had enough to save for quite awhile. Since we do not have a decent place to store them I decided to freeze these onions so that I had them to use all winter long.

This method of freezing allows you to put the frozen onions in a larger container so that you can take what you need. When thawed, the onions are have the consistency of sour kraut or relish. They work great in most recipes, stir frys or grilled to put on steaks.

THINGS YOU WILL NEED

• onions ( as many as you want)
• knife
• food processor ( If available)
• cookie sheets with wax paper
• freezer bags, foodsaver bags, or glass jars

INSTRUCTIONS

1. Spread wax paper on cookie sheets and set aside
2. Prepare onions by cutting off top and root, peel off outer skin and then wash off any dirt.
3. Next, chop onions into small pieces, this can either be done by hand or using a food processor or a chopper.
4. Lay out onions on cookie sheets so that are in one thin layer.
5. Freeze onions by placing cookie sheets in freezer. They should be frozen hard in a few hours.
6. When onions are frozen hard remove from freezer. They should now be easy to break into usable chunks.
7. Place frozen onion chunks in container of choice. Label, date and freeze.

How to make crab apple jelly

Written on February 13, 2010 at 12:43 pm, by Trina

Last fall my husband and I took a trip to a local apple orchard to gather apples for canning, freezing and of course eating. When there the owners of the orchard gave us copies of recipes for their crab apple jelly which they told us to go home and try it. A few jugs of cider, a few different varieties of apples and 5lbs of crab apples later we went home and began our project. The crab apple Jelly turned out wonderful and I use it for putting on toast, peanut butter and jelly sandwhiches, crackers and also put it on pork as a flavoring. Here is the recipe for you to enjoy as well!

THINGS YOU WILL NEED

• 5lbs crab apples
• 5 cups of water
• cheesecloth or jelly bag
• 9 cups sugar
• sure jell

INSTRUCTIONS

1. Remove stems and blossom ends from crab apples. Cut apples into pieces. Do not peel or core. Place in large saucepan. Add 5 cups water or enough to cover apples. Bring to full boil. Stir occasionally. Cover and simmer 10 minutes. Crush cooked apples, cover and simmer 5 minutes longer.
2. Place 3 layers damp cheesecloth or a jelly bag in a large bowl. Poor cooked crab apples into cheesecloth. Tie cheesecloth closed, hang and let drip into bowl until dripping stops. press gently
3. Measure juice ( add up to 1/2 cup water for exact measure Amount needed: 7 cups juice 9 cups sugar—follow sure-jell recipe for making jelly.
4. Process in a boil water canner and let sit for 24 hrs. Enjoy!

USES

Spread on toast, peanut butter and jelly sandwiches, crackers or use it to cook with