Prairie Views

~ Dreamy abstraction in Four Square House on the Pairie

Month: October 2005 (page 1 of 14)

Take Control Of Your Life

For the most part I have doing most of these things for years. I have watched neighbors get in the car to do something, come back and then get in the car again. I guess I an more a home body and do not like shopping that much. If I had the money I would have someone to shop for me. After about an hour in a mall or a store I pretty much had enough.

Time Savers

I am not sure of this but it might work very well in large cities. I am not sure in the area I live because were I shop they do not have the double coupons and such but it might be worth the checking out for others. I used to use coupons more but now they expire so much quicker and a lot of the products are ones I do not use since I do not eat a lot of processed foods. I you look at my other blog you will see the recipes I use which are for the most part simple, easy and not too expensive except maybe the chicken breasts.
Lakenvelder Food Blog
Grocery Game




Assailants behead Indonesian

Homemade Stock

This is the stock in the crockpot while cooling but before straining.
You can make this stock up to 3 days ahead or freeze up to 3 months.

You can simmer the stock overnight of put into the crockpot for around 10 hours. This stock can be used for wonderful roasted turkey, gravy and stuffing. Do not worry about making too much stock because you can use it for other recipes or to make a wonderful soup later.

The best stock is made with turkey parts with lots of bones like wings, backs and necks. You can also use heart and gizzard but not liver. If you like liver in your gravy add it during the last 15 minutes when making the gravy. Remember the longer the stock simmers the better it will be, up to 12 hours. Do not add salt to the stock because the stock must be reduced in some recipes and it will make it too salty.


3 pounds turkey wings, neck, and giblets
2 tablespoons vegetable oil
1 medium onion, chopped
1 medium carrot, chopped
1 medium celery, chopped
6 parslely sprigs
1/2 teaspoons thyme
1/4 teaspoon peppercorns
1 bay leaf

1. Chop the wings and neck into 2 inch pieces.

2. In a large pot heat oil over medium high heat, In batches add the turkey wings , neck and giblets and cook , turning occasionally until well browned on all sides, about 8 to 10 minutes. Transfer to a plate. Add carrots, onions and celery to the pot and cook, stirring often, until softened, about 6 minutes.

3, Return turkey to pot, Add cold water to cover the turkey by 2 inches. Bring to boil, skimming as form rises. Add spices. Reduce heat to low, Cook at a simmer for at least 2 hours and up to 12 hours. Add more water as needed to keep turkey covered.

Strain Stock through a colander* in to a large bowl. Let stand for 5 minutes. Then skim fat. If desired Finely chop giblets and refrigerate for gravy. The neck meat can be removed and chopped and reserved as well. Cool stock completely before refrigerating or freezing.

*I put some cheesecloth to strain it better in my colander.

Jan Hagel- Dutch

Another good Dutch Cookie. They say cookies were developed when cooks would put a scoop of cake dough in the oven to test the temperature. This was when stoves were heated by wood and coal.


2 cups all purpose flour
1 cup white sugar
pinch of salt
1 1/2 teaspoon of cinnamon
1 cup unsalted butter or margarine
1 egg, slightly beaten with 1 teaspoon water
1 cup slilvered blanched almond (or more to taste)
optional: colored sugar sprinkles

Combine the flour, sugar, salt and cinnamon. Cut in the butter to make a stiff dough. Roll into a greased cookie sheet or jelly-roll pan. Brush the surface with the egg white mixture. Cover with silvered almonds or colored sugar, if desired

It is up to you how much almonds or sugar to use but usually very little dough is showing. Bake in oven at 300F.(150C) for 35 minutes. Cut warm dough into diamond or squares.

Chicken Tikka(Pakistan) and Rice Pilaf with carrots, Red Dal and Peas

This evening I used a flavor package mix to make the Chicken Tikka and made a rice pilaf. I do not use the whole amount of BBQ flavoring when I use the mix. You have to play with the amounts to get the amount of spices you like. I came up with this suggestion for amounts.

Amount used of Shan Chicken Tikka BBQ Mix

0 = Baby
1/2 teaspoon = American
1 teaspoon = American/Indian/Pak
1/2 package = Indian/Pak
1 package = Super Indian/Pak

In case you are wondering I use the 1/2 teaspoon to 1 teaspoon amount. I like to taste my food.

This is my Rice Pilaf Recipe

2 cups rice
1/4 cup Red Dal
1/4 cup onion minced
2 medium carrots , peeled and minced
1 teaspoon Black cumin
1/2 teaspoon Ground Turmeric
4 cups chicken broth or broth /water mix.
2 tablespoons butter
2 tablespoon cooking oil

Put 1/2 of the butter and cooking oil in a saute pan on med hot. Put in the onions, carrots and saute or about 2 minutes. Add Dal and saute for 1 more minute. Take out and place in rice cooker or pan. Add the remaining oil and butter and rice to the saute pan. Saute for about 2 minutes. Put the rice in the pan with the carrot and onions. Add the cumin and broth. Bring to boil, turn down to a simmer and cook for 15 to 20 minutes or until liquid is absorbed. Let set for a few minutes before serving.

Fall Mid-West Garden Planning

I was planning to get a lot of the garden cleaned up before winter this weekend but I was called in to work this weekend. So now I am planning to make up a new spreadsheet for my garden and maybe my chickens. I am thinking of ordering more chicks than usual and then raising then to almost pullet size (when they start laying) since some people want chickens but do not want to deal with the chicks. I need to determine cost to see if it will be worthwhile.

For the garden I first need to convert my wild dreams into actual bed count. For example, if I want to grow so many potatoes how many beds will I need still want to grow enough to have a market garden and for home usage so I will be able to be at home more to take care of the family instead of working in a office so much but so far it has been just a dream.
Here is the plan so far for columns in the spreadsheet. I will end up with a number of spread sheets and so far these are the beginning of my plans.

A = crop
B = unit in question
C = average yield per 30′ foot row
D = quantity wanted each week
E = number of weeks of distribution
F = total yield needed
G = total beds needed to grow for season





It is important to have a plan but to be flexible for weather and all of the other impoderables of being a gardener, like the rabbit? that loved my tomatoes this year. I want to have more than needed.

Once I have the crop plan set I will need to make another spreadsheet for the field plan. I will cut and paste columns A & I and create a spreadsheet to represent each field. Each row will represent a bed in a field.

A = field prep
B = planting date
C = crop
D = Variety & seed #
E = notes
F = planting dates ( I double crop some things)
G = crop

I can plan planning dates and varieties using this and rotations if needed.

Master Plan or Filed planning sechlude
Copy an paste columns A, B,C and E onto new spread sheet. You can sort this spread sheet by planning dates for planning schedule. It can be used to decide what needs to be roto-tured and what should be seeded.

Seed Order

Sort master plant and insert some more columns to make a buying plan.

I am planning to purchase a loop house and so I will new to make a spreadsheet sheet to do this especially if you want to know how many flats you will need.

Spaghetti and Meatballs (Spaghetti con le Polpettone) Italian

This was the dinner tonight. I cooked the cauliflower whole and then put American Cheese on it to melt and served both with Italian bread.
Spaghetti and Meatballs (Spaghetti con le Polpettone)

Spaghetti Sauce
1 medium onion; chopped
1 clove garlic; finely chopped
1 tablespoon olive oil
1 can(38 ounces) whole tomatoes
1 can(6 ounces) Tomato paste
1/4 cup water
1/4 cup parsley; chopped
1 teaspoon Sugar
1 teaspoon Salt
1/2 teaspoon dried basil
1/3 teaspoon pepper
1 package (10 ounce spaghetti
grated Parmesan Cheese
1 1/2 PO ground beef
‘3/4 cup bread crumb’s
1 medium onion; chopped
1/2 cup milk
1 egg
2 tablespoon parmesan cheese; grated
1 tablespoon parsley
1 1/2 teaspoon Salt
1/2 teaspoon dried oregano leaves
1/8 teaspoon pepper


Mix all ingredients. Shape mixture into 1 1/2 inch balls. Place on ungreased jelly roll pan, 15 1/2 x 101 /2 x 1 inch. cook uncovered in 350°F oven until light brown, 15 to 30 minutes.


Cook and stir onion and garlic in oil in Dutch oven over medium heat until onion is tender. Add tomatoes (with liquid), tomato paste, water, parsley, sugar, salt, basil and pepper, break up tomatoes with fork. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally for 30 minutes.

Add meatballs, cover and simmer 15 minutes. Cook spaghetti as directed on package. Drain; do not rinse. Place spaghetti on large platter. Top with meatballs and sauce. Sprinkle with cheese. Serve with French Bread and Tossed Green Salad if desired.

Dutch Style and Baked Potatoes

The potatoes originated from the Andes of South America. Western man did not discover the potato until around 1533 and they did not find their way to Europe until around 1570.

At first potatoes were not very popular and people resisted eating it for a number of reasons. These reason included resistant to changing eating habits, its reputation as a food for the poor and its relationship to nightshade plants which are poisonous. You cannot eat the leaves and stems and if you leave the potatoes out in the sun they produce solanine. I grew up eating potatoes that had green parts and I am still here but I remember having a lot of stomach aches which could have been caused by eating too many partly green of potatoes. I now avoid using any potatoes with green parts.

Later the potato became acceptable all over Europe, especially the Irish, when it became a major part of their diet and this dependency on the potato later lead to a disastrous famine when they had a crop failure because of the blight disease and had no other crop in enough quantity to substitute. Now they have developed a fungicide and resistance plants.

The potato is now a major food world wide when just about every country having its original recipe because it is a healthy food and easy to grow.

The following recipe is a very easy Dutch recipe and easy for the most part a recipe use all over the world using different spices.

Dutch Potatoes
1 onion, finely chopped
1 tablespoon butter
3 medium potatoes, cubed
2 tablespoons chopped parsley

Chop onion and cook in butter until just tender. Add potatoes and parsley. Season and cover with water. Cook until tender.

Baked Potatoes4 potatoes (about 8 ounces each)

Heat oven to 425ºF. Pierce each potato in several places to allow steam to escape. Place potato on oven rack or baking sheet. Bake 40 to 55 minutes or until tender when pierced with a fork. (The number of potatoes being baked does not affect baking time.)

Sweet Potato

This sweet potato was grown in the same area I live in and weighted 16 pounds. I wish I knew this person so I could some suggestions on growing them here. The article mentioned they had good soil and used this certain type of fertilizer. I have added a lot of compost and manure to my soil so it is getting very loose and I try not to walk on it since I use a version of the French Intensive method. Well I guess I will try again next year and see what I get.


Turkey in pen doing good today. I will let it run around in the yard on Saturday when I can watch it.

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