No cemetery will accept Boston bombing suspecthuff.to/16IGsoD

— Huffington Post (@HuffingtonPost) May 6, 2013

Hi.  Dr. B and I are leaving for a cruise on May 4.  To prepare my body for more revealing clothes, I decided to try the low carb diet again. 

Unfortunately, I can only type at this website while I'm at the station, If you would like a copy of this weeks diet, please e mail me at SBittiker@aol.com

Hi.  Today I'm covering what you can use when you run out of an ingredient.

These will be random thoughts in no apparent order.

Broth - I interchange vegetable, chicken or beef broth.  Especially if you are using canned broths, because they are not especially strong flavored. 

Apple pie spice - I like to make my own, and I store it in a jar.  Substitute 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg and a pinch ground allspice for 1 tablespoon apple pie spice.

Flour for thickening - Use 1 tbls corn starch for every 3 tbls of flour. 

Buttermilk - for each cup of buttermilk needed add 1 tbls of lemon juice or vinegar to an empty measuring cup.  Add enough dairy or non dairy milk to equal a cup.

Alcohol or liquers in a recipe.  Substitute the same amount (volume)of liquid in the recipe as originally called for with alcohol. Depending on the recipe, apple juice or chicken broth often makes a good substitution for wine. when using flavored liqueurs, extracts can
be substituted if you make up the balance of the liquid with water.

For example, if a recipe calls for 2 tablespoons Grand Marnier (orange liqueur) you could use 1/2 teaspoon orange extract and 5 1/2 teaspoons water. Just be sure to get the same level of orange flavor. This may take some experimentation.

Italian seasoning - Make up a lot of this and keep it in a jar.  Substitute 1 teaspoon dried oregano leaves, 1/2 teaspoon dried basil leaves and 1/2 teaspoon dried thyme leaves for 2 teaspoons Italian seasoning.  Always rub dried herbs between your fingers to release the oils just before adding them to a recipe.

Any fresh herbs - Substitute 1 teaspoon dried herbs for 1 tablespoon fresh herbs.  Remember to rub them between the fingers before adding to the recipe.

Garlic salt - Substitute 1/4 teaspoon garlic powder and 3/4 teaspoon salt for 1 teaspoon garlic salt.

Dry mustard - Substitute 1 tablespoon prepared mustard minus 1 teaspoon liquid from recipe for 1 teaspoon dry mustard.

Welcome back.  We've been off the air for two weeks due to basketball, but now we are back.  This week I'm going to share some valuable tips that will make your life easier, and give you some excellent cooking results.

1.  To get the most juice from citrus, roll the lemon or lime under the palm of your hand before cutting it and extracting the juice.  Also, zest the fruit before juicing. 

2.  Invest in the best knives you can afford.  Not only will it make food prep easier, it will also help prevent accidental slicing of fingers.

3.  Read the entire recipe before starting.  Trust me, this is important.

4.  If you want real, true, sweet, creamy caramelized onions to top your burger or pizza, cook them over medium-low to low heat             for a long time, maybe up to an hour.  Alternately, use your slow cooker. 

5.  Keep your guacamole green using this handy tip.  Toss cubed avocado  in citrus juice, about 3 tablespoons per avocado, then drain before mashing, reserving the juice. After you've mixed in your other ingredients, add some juice back to taste. Still, your dip will brown eventually if you serve all at once, so serve in small batches, with the rest stored in the fridge like so: Rub a little olive oil onto a sheet of plastic wrap, then press the wrap, oil side down, onto the surface of the dip—the thin film of oil creates an impermeable barrier, with plastic as a reliable backup.

6.  If you find you need more oil in the pan when sautéing, add it in a stream along the edges of the pan so that by the time the oil reaches the ingredient being cooked, it will be heated.

7.  Homemade vinaigrettes have fewer ingredients and taste better than bottled ones. No need to whisk them: Just put all the ingredients in a sealed container and shake.

8.  To really bring out the flavor of vegetables, saute them before adding them to soups or pot pies. 

9.  Freeze the filling of the pot pie in the pastry lined pan before adding the top layer of pastry.

10.  After using peanut butter or sour cream,  smoosh down the sides of the container and level out the remaining food.  This will cut down on the amount of liquid that usually accumulates. 

11.    Instead of placing a chicken on a roasting rack, cut thick slices of onion, put them in an oiled pan, then place the chicken on top. The onion will absorb the chicken juices. After roasting, let the chicken rest while you make a sauce with the onions by adding a little stock or water to the pan and cooking it for about 3 minutes on high heat.

Welcome back.  Last week I shared recipes from my family vaults.  This week I'm sharing some crock pot comfort recipes.  These will come in really handy during this cold snap.

Cabbage/beef and vegetable soup - this is really good, and even better the second or third day

1 onion/chopped

2 cloves garlic/minced

1 bag coleslaw mix/your choice

1 lb ground beef

2 cups frozen corn

1 can green beans/drained

4 cups bloody Mary mix

2 tbls Worcestershire sauce

1 tsp dried basil, crushed

1/4 tsp pepper

Cook the ground beef, onion and garlic in a skillet until the beef is browned.  Drain off the fat and place the meat mixture into a crock pot.  Add the remaining ingredients, stir, cover, and cook on low for 8 to 10 hours, or, on high for 4 to 5 hours. 

Why do I say that you should crush the basil before adding it to the recipe?  What I want you to do is rub the basil between your fingers while adding it to the crockpot.  This releases the oils in the dried herbs.

The above recipe doesn't need any thickening, but sometimes you want to add something to the liquids for that purpose.  Most crock pot recipes use about 3 tablespoons quick-cooking tapioca to the crock pot to use as a natural thickener.

Texican Chicken Sjoup

1 or 2 limes, juiced

1 onion, chopped

2 cloves garlic, minced

2 boneless chicken breast halves, cut into strips

1 (14 1/2 oz) can diced tomatoes, undrained

1 (14 oz) can beef broth

1 (8 oz) can tomato sauce

1 (4 oz) can chopped green chile peppers, undrained

3/4 cup shredded cheddar or Monterey Jack cheese with jalapeno peppers,

8 corn tortillas, torn inot 1 to 2 inch pieces

2 cups water

3 tsps chili powder, divided

2 tsp ground cumin, divided

1 tsp dried oregano

1 tsp Worcestershire sauce

In a large plastic bag, place t tsp chili powder, 1 tsp ground cumin, 1 tsp dried oregano, the juice of the limes, and the chicken strips.  Shake the bag well, covering the chicken as best you can.  Heat some oil in a skillet and saute the chicken until lightly brown.  Combine all the other ingredients (not the cheese nor the tortillas peiced) in a crock pot.  Mix well, cover, and cook on low setting for 8 to 10 hours, or on high for 4 to 5 hours.  Stir in the tortillas, serve immediately.  Garnish with cheese.

Spicy Sloppy Joes

1 large onion/chopped

2 cloves garlic/minced

3 stalks celery/diced

1 jalapeno pepper/seeded and diced

1 1/2 pounds ground beef

1 (8 oz) can tomato sauce

1/2 cup catsup

1/2 cup water

1 tbls prepared mustard

2 tsp chili powder

1 tsp Worcestershire sauce

8 gluten-free sandwich rolls, split and toasted

In a large skillet cook the beef, onion, celery, and garlic until the meat is browned and the onion/celery is tender.  Drain the fat and add the meat mixture to the crockpot.  Add the rest of the ingredients to the crock pot, stir, cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. 

Spoon the mixture onto the toasted rolls.

This chili is really delicious

Chili with refried beans

1 large onion, chopped

3 stalks celery, diced

1 lime, juiced

2 pounds ground beef

2 (15 1/2 oz) chili beans with gravy

1 (16 oz) can refried beans

1 (12 oz) beer

1 (16 oz) jar thick and chunky salsa

2 tbls chili powder

1 tbls ground cumin

Sour cream, shredded cheese for garnish

Cook the beef, onion and celery in a skillet until the meat is brown and the veggies are tender.  Drain the fat and place the meat mixture in a slow cooker.  Add the rest of the ingredients (not the lime juire nor the garnishes).  Stir well, cover and cook for 6 to 8 hours on low, or 3 to 4 hours on high.  Stir in the lime juice just before serving.  Garnish as desired.

Today I'm going to share some of my favorite family recipes.  These are both paleo and non paleo.  Also, sometimes they use some packaged goods)

Ribs ala Redler (my great dad)

No real measurements - just country style ribs, onion and garlic.  Preheat oven to 225.  Spray roasting pan with non stick spray.  Place ribs into pan.  Place quartered onions and garlic on ribs.  Bake for 4 hours.  Drains juice.  Salt to taste.  Pour 1 or 2 jars of bar b q sauce on rivbs.  Put oven to warm and leave in oven an additional hour. 

Peggy's (My beloved sister)

Another no real measurement recipe.

Place a brisket into a pan.. Put some onion soup on top.  Add lots of water.  Top with tim foil.  Bake at 325 for 3 or 4 hours .  This can be baked at 250 oven overnight. 

Salmon loaf (my dear Mom)

1 large onion

2 eggs

1 tbls butter

1 1/2 cups milk

1 can salmon drained and picked over

2 cups bread crumbs

1/2 tsp salt

Cook the onion in the butter until tender.  Add the bread crumbs and milk, cook until creamy.  Beat the eggs and add the salmon to the eggs, then add to the onion mixture.  Add the salt.  Place in a loaf pan and bake at 350 oven for 1 hour. 

Broccoli Chowder (Aunt Dud, beloved great aunt)

2 1/2 pounds broccoli

1 cup chopped cooked ham

3 cup milk

1 cup light cream

2 C gtrated swiss cheese

1/4 c butter

2 (12 1/2 oz) cans chicken brotrh

2 tsp salt

Pour chicken broth into a large saucepan, add broccoli.  Cover and cook until broccoli is tender.  Remove the brocoli from the broth, cool slightly.  Add remaining ingredients to chicken broth.  Chop broccoli coarsely, add to chowder.  Cook over low heat, stirring frequently untail chowder reaches serving temperature. 

Banana nut bread (Gracie Fischer - great friend of the family)

1 cup mashed bananas (2 or 3 med bananas)

1 lemon, Zest to get 1/2 tsp rind, juiced to get 2 tsp juice

3/4 cup chopped nuts

1/2 cup shortening

1/2 cup milk with the lemon juice added to sour milk

2 eggs beaten

1 cup sugar

2 cups flour

1 tsp baking soda

1/2 tsp salt

Whisk all dry ingredients together.  Cream shortening and sugar, then add eggs.  Mix in dry ingredients alternately with the mashed bananas and soured milk.  Add nuts.  Pour into a well greased brad pan.  Bake on center rack in a 350 oven for 1 hour, or until done.

Tuna Chowder (Pat - fantastic sister)

2 onions, sliced

1/4 cup celery, diced

3 med potatoes, diced

1 lemon, zested for 1 tsp zest, juiced for 2 tbls juice

2 cup milk

2 tbls butter

1/2 cup grated cheddar cheese

1 can tuna in water, undrained, smashed with fork

2 cup water

1 tsp salt

1/8 tsp pepper

1/2 tsp seasoned salt

In saucepan saute onion and celery in butter until soft.  Add potatoes, salts, pepper, water, lemon juice and zest.  Cover and simmer 7 to 10 minutes, or until potatoes are soft.  Add milk, tuna, and cheese.  Heat until the cheese melts.  Serve at once.

Spinach casserole (another from Pat)

1 lb fresh mushrooms

1/4 cup chopped onions

2 pkgs chopped frozen spinach, thawed

1 cup cheddar cheese, grated

1/4 cup butter

1 tsp salt

dash of garlic powder

Saute mushrooms until brown, browning cup side first.  Cook spinach according to directions.  Line 10 inch casserole with cooked spinach that has been mixed with all remaining ingredients, reserving 1/2 cup of the cheese.  Arrange mushrooms over spinach, cover with remaiing cheese.  Bake for 20 minutes at 350 or until cheese is melted and browned.

Beef and pork roast (My fabulous Mom)

Again, not measurement friendly

Carrots and onions, peeled and halved

1 each 6 pound pork and beef roasts

1 package onion soup mix

Preheat the oven to 325 and roast the pork roast for 2 hours covered.  Add the beef roast, onions, and carrots.  Top with onion soup, cover and roast for another 3 hours.