Nancy on the Home Front

Prudent Pantry: Blueberry Lemon Sauce

This has been the most amazing year for blueberries. The blueberries are finally coming to an end. We’ve enjoyed Blueberry Lime Jam, Blueberry Lemon Bread, Blueberry Muffins, Blueberry Crisp, Blueberry Vinegar and now Blueberry Lemon Sauce. This sauce would make a nice gift in a basket filled with a package of pancake mix. It would also be delicious served on ice cream or even a cheesecake. I like it over plain homemade yogurt! You can also double or halve this recipe with good results. I have to say that blueberry-lemon has got to be one of my favorite combinations!

Blueberry Lemon Juice

8 cups blueberries (fresh or frozen)
1 lemon
1 – 1¼ cups sugar
½ cup orange juice

Pick over the berries and remove any stems or soft berries.

Finely grate the zest from the lemon. Halve the lemon and extract the juice, discard the seeds.

Combine the lemon zest, lemon juice, 1 cup of sugar, the orange juice and blueberries in a large stainless steel pot.

Bring the mixture to a boil, stirring occasionally to dissolve the sugar. Lower the heat and simmer for another 1-2 minutes. Taste and add additional sugar if the berries are very tart.

Ladle the hot sauce into clean, hot jars, leaving ¼ inch headspace.

Add lids and process in a hot water bath for 10 minutes for long-term storage.

The sauce can also be ladled into sterilized jars, covered and refrigerated for up to 3 months. Perfect over plain yogurt or vanilla ice cream!

Linked To: MandysRecipebox, NaptimeCreations, RealFoodForager, TuesdayGreens, KellyTheKitchenKop, TheViewFromRightHere

Frugal Tips: The Spice Dilemma

Do you enjoy cooking? Your spice cabinet can easily become an expensive investment in your kitchen! You don’t even have to be purchasing exotic spices for the prices to start adding up. Even worse, spices don’t stay fresh forever and some articles will tell you to replace your spices every six months, even though most spices will continue to add flavor for a year or more, provided they’re stored in a cook, dark place.

How to enjoy a full spice cabinet without spending a lot.

If you are a budget minded cook, herbs and spices present some special challenges. Let’s say you’re interested in cooking Indian food; most recipes require six or more different herbs and spices. If you want to experiment with just one dish you may have to purchase turmeric, cumin and mustard seeds. Just to mention a few! Purchasing these spices at the grocery store can make a big dent in your grocery budget. What is a prudent cook to do?

One solution is to buy premixed spice blends. One jar of Italian seasoning combines a balanced blend of marjoram, thyme, rosemary, savory, sage, oregano, and basil. It’s quite a bargain when you figure out how much each individual jar would cost.

Find a store that sells spices in bulk. Determine what spices you use all the time and purchase those in bulk. Our local co-op sells many spices in bulk and for just a few dollars you can buy a pound of basil! Some spice companies also sell bulk spices, for example Penzeys sells spices in various sizes depending on your need.

Remember the more spice you buy the less it costs per ounce. For example, warehouse clubs sell large containers of chili powder for just a little more than you would spend for a small bottle at the grocery store.

If you know you can’t use a whole bottle of a spice, find a friend who likes to cook and split the bottle with them.

Do everything you can to keep you spices fresh. Keep all red spices such as chili powder, paprika, and red pepper flakes in your refrigerator or freezer to prolong freshness.

Keep your red spices in the freezer for maximum freshness.

You can grow your own spices too! I have a large oregano plant in my garden; during the summer I enjoy fresh oregano. I also cut and dry the oregano so that I have a good supply to use during the winter.

What other methods do you use to save money on your herbs and spices?

Linked to: FrugallySustainable, TheThriftyHome, Econobusters

Recipe Box: Lemon Blueberry Bread

What a year it’s been for our blueberries! Our bushes are just about done! My son loves lemon bread; he also loves blueberries. Adding the blueberries to the lemon bread recipe was a natural progression. I hope you enjoy this tasty bread as much as we do.

Lemon Blueberry Bread

¾ cup sugar
¼ cup butter
2 eggs, beaten
1 lemon peel, grated
2 cups flour
2 ½ tsp baking powder
1 tsp salt
¾ cup milk
½ cup blueberries
2 Tbsp sugar
1 tsp cinnamon

Cream the sugar and the butter in a large bowl. Add the eggs and the lemon peel and mix well. In another bowl combine the flour, baking powder and salt. Add the dry mixture to the butter mixture along with the milk. In another bowl combine two tablespoons of sugar and the cinnamon with the blueberries.

Coat the berries with cinnamon and sugar

Gently fold the berries into the batter.

Place in a greased loaf pan and bake for one hour at 350.

Delicious warm from the oven.

Linked To: NotYourOrdinaryRecipe, DIYWeekend, TheBestBlogRecipes, FreedomFridays, RattlebridgeFarm, FoodieFriday, SimplySweetHome, JustWingingIt, WeekendPotluck, WeekendWonders, FoodieFriendsFriday, TownsendHouse, AnyonitaNibbles, RealFoodFriday, TheAlisoKitchen, WillCookForSmiles, MyMixingSpoon, CreativeHomeAndGardenHop, WhoNeedsACape, IAmAddictedToRecipes,ChurchSupper, TheChickenChick, MakeAheadMealsForBusyMoms, MySweetAndSavory, HomesteadBarnHop, FlourMeWithLove, TumbleweedContessa, NourishingJoy, HomemakerOnADime, TheBookishBaker, TheGatheringSpot, OurDelightfulHome, FeedMeFriday, FeedingBig, KatheWithAnE, TheDedicatedHouse, InsideBruCrewLife, HearthAndSoulHop, LoveBakesGoodCakes, AHumbleBumble, LoveInTheKitchen, TavleForSeven, MandysRecipeBox, DucksNARow, WeAreThatFamily, GastronomicalSovereignty, AllSheCooks, RivertonHousewives, APeekIntoMyParadise, ShafferSisters, TheNYMelroseFamily, HungryLittleGirl, AGlimpseInside, TheInspirationNetwork, FrugalFollies, 4YouWithLove, KatherinesCorner, TheBrambleberryCottage, ADelightsomeLife, ALifeInBalance, Saving4Six, LambertsLately, EasyLife

My Garden: Heading Into Fall

We’ve had a wet summer, saw this weather map yesterday and it said we’d had over 17″ of rain this summer. No wonder it’s been so humid. I live in that blue space just above the word Vermont!

Today brought cooler air and by the end of the week our nights are supposed to be in the 30s. Definitely feeling more like fall.

There are signs of fall everywhere from the olive tinge to the trees on the mountains to the countertop full of peaches! You can guess what I’ll be doing this week!

There are tomatoes waiting to be harvested.

Mums waiting to burst into bloom.

Beans still coming in, I staggered plantings this year and as a result I just keep picking fresh green beans.

I have to transplant my rosemary plant this week. It’s enjoyed it’s time outside but now I have to move it inside for the winter.

We were away for the weekend and the zucchinis grew while we were away. I’m always amazed at how fast they can grow!

Blueberries are slowing down but I still manage to find some ready to pick. I will miss having fresh blueberries on my granola in the morning.

Our corn patch was a failure, the bears got into it the evening before I was going to harvest. We now have corn stalks strewn everywhere!

The guinea fowl experiment was also a failure. If we had a separate coop for the guineas I think it would have worked out better. Not only did we lose three of the original birds but the remaining two became very aggressive toward our younger hens. In fact one poor Buff Orpington was nearly scalped! She had to be separated from the flock for a week until her feathers came back in, as you can see, the top of her head hasn’t quite all grown back.

Miss Goldie with the top of her head almost back to normal.

The remaining two guineas went to live with our neighbor who already had three guineas. So once again there are now five all together doing just fine. I will miss having them around as they did a wonderful job eating bugs. However I wasn’t going to tolerate them being mean to our chickens!

September is a bittersweet month, I do look forward to things slowing down in the garden but I will also miss all the abundance of fresh vegetables!

Linked to: AdornedFromAbove, SidewalkShoes, ASouthernDayDreamer, WildcraftingWednesday, TheBackyardFarmingConnection, ShafferSisters, RaisingArrows, TheViewFromRightHere, APeekIntoMyParadise, KatherinesCorner, ADelightsomeLife, BrambleberryCottage, ServingJoyfully, TootsieTime, FarmgirlFriday, FromTheFarmBlogHop, SmallFootprintFamily, TheBackyardFramingConnection, SimplyNaturalSaturdays, BackyardFarmingConnection, BackToTheBasics

Frugal Tips: September Deals

Do you golf? Golf clubs are a bargain this month. If you’ve been wanting to update your clubs, look for deals in September.

Are you a crafter? September discounts include craft supplies as creative folks gear up for Christmas projects. Even if you don’t craft yourself it’s a good time to purchase kits, tools and supplies for those who are crafty. A basket of good quantity yarn would make a great Christmas gift for a knitter.

The fall is also the time of year retailers want you to stock up on canned goods for the long winter months. Each fall our local co-op holds a case lot sale. It’s a great way to stock up your pantry if you don’t do your own preserving and canning.

soup can 5-3-09 IMG_3506 — (Photo credit: stevendepolo)

It may also be a good time to find a deal on a house! Home sellers who have been unsuccessful in selling during the summer months are now anxious to move before Christmas. They just might be likely to listen to your ridiculously low offer this month.

Boost-the-Market-Value-of-Your-Home_L — (Photo credit: danielmoyle)

Remember a bargain is only a bargain if you can afford it and it fits into your budget. Don’t spend money you don’t have just because it’s a deal!

bargains, frugal tips, prudent living — Shop wisely and keep your money in your wallet!

Linked to: DucksNARow, FrugallySustainable, TheThriftyHome, ALifeInBalance, HomemakersChallenge, FrugalFriday

Zucchini Quiche Perfect for Summer

Like the blueberries in our garden our zucchini is also producing like crazy! A friend I worked with shared this Zucchini Quiche recipe with me years ago. I have made it every summer since then and we still enjoy it! You can serve it as a complete dinner along with a salad or use it as a side dish. Even after all these years of making this recipe it is still one of my favorite ways to use up my zucchini!

Glenne’s Zucchini Quiche

Ingredients:

3 cups grated zucchini
1 cup Bisquick (or your own homemade baking mix)
½ cup chopped onion
½ cup parmesan cheese
2 tsp chopped parsley
½ tsp seasoned salt
½ tsp oregano
Dash of pepper
½ cup oil
4 eggs, beaten

Directions:

Beat the four eggs in a medium bowl and add the seasonings, oil, onion and zucchini; stir well. Add in the Bisquick and beat well. Pour into a buttered 9-inch pie plate and bake for 35 minutes at 350 degrees.

You may have to cook the quiche a little longer, you want the mixture to be set.

Serve hot from the oven!

Serve this quiche with a salad or some tomatoes for a compete dinner or serve it as a side along with your meal. If you have an abundance of zucchini in your garden this is a wonderful way to use it up.

My Garden: Six Tips

Did you ever have one of those weeks where you just can’t seem to catch up? Well I’m having one of those weeks. I had good intentions to get my garlic planted this week and that would be the post for today.

However it’s been a busy last ten days with my daughter and her family here and then lots of wonderful company over the weekend and the garlic just didn’t get planted.

So I apologize, you may have seen this post already but I figure it’s always a good reminder that we should take care of our garden tools and here are six important tips!

Linked To: ASouthernDayDreamer, SidewalkShoes, ADelightsomeLife, TheBrambleberryCottage

Homemade Finger Paint

My daughter and her family were visiting us last week. We enjoyed many fun activities and one day I decided that we would try making some homemade finger paint. I was surprised at how easy this project was. In no time at all we were having fun with finger paints!

Using ordinary kitchen ingredients I had on hand, we easily made an assortment of inexpensive finger paints. My granddaughter was thrilled with the activity.

Homemade Finger Paint

Ingredients needed:

2 Tbsp sugar
1/3 cup cornstarch
2 cups cold water
¼ cup clear dishwashing liquid
Food coloring
Small containers with lids

Directions:

Combine the sugar and cornstarch in a small saucepan. Add the water and stir until all the lumps dissolve. Cook over very low heat, stirring constantly.

Continue to cook and stir until the mixture becomes clear and thick like gelatin. Remove from heat and cool to room temperature.

Add the dishwashing liquid to the mixture.

Spoon a small quantity into each container and add a few drops of food coloring to create the desired color.

Get out some paper and let the fun begin!

Note: Because these finger paints contain a generous amount of dish washing liquid they are not appropriate for toddlers or children that put things in their mouth.

Prudent Pantry: An Unexpected Gift

It was a busy weekend, full house, lots of company and an unexpected gift! Friends came over for dinner Saturday night and brought us a basket of plums from their trees! They were beautiful and perfectly ripe.

Knowing we wouldn’t be able to eat them all I consulted my favorite canning book; Small Batch Preserving, and decided to make Asian Plum Sauce.

preserving boks, prudent pantry — Small Batch Preserving

The recipe was easy and I had everything I needed on hand. So while everyone else was eating breakfast on Sunday I made some Asian Plum Sauce!

Asian Plum Sauce

1 ½ pounds purple plums
1 ½ cups brown sugar
1 cup cider vinegar
1 ½ tsp salt
1 ½ cups finely chopped onion
3 garlic cloves, minced
¼ cup raisins
2 tsp soy sauce
¼ tsp chili powder
1/8 tsp each: ground cloves, cinnamon, ginger and allspice.

Finely chop the plums. Measure out 1 ¼ cups. Combine plums, sugar, vinegar and salt in a large stainless steel saucepan. Bring to a boil over high heat and boil gently, uncovered for about three minutes.

Add onion, garlic, raisins, soy sauce, chili powder, cloves, cinnamon, ginger and allspice to saucepan. Return to a boil, reduce heat and boil gently, uncovered for about 45 minute or until mixture is thickened. Stir occasionally.

Remove hot jars from canner and ladle sauce into jars leaving ½ inch headspace.

Process 10 minutes for half pints and pints following your water bath canning directions. Makes 3 ½ cups.

Now I can enjoy this unexpected gift all winter!

Blueberry Crisp so delicious

This is an excellent year for blueberries and we have an abundance from our bushes. We’ve been enjoying them on our granola each morning but this week I decided take the time and to make this wonderful blueberry crisp. Making the topping with mayonnaise is different but really delicious!

This delicious dessert takes almost no time to prepare and I’m sure you have all the ingredients on hand. You will have to be patient as the dessert does take 35-40 minutes to bake. Best served warm right out of the oven!

Blueberry Crisp

Ingredients:

4 cups fresh blueberries
1 cup flour
¾ cup sugar
½ tsp cinnamon
½ cup mayonnaise

Directions:

Preheat your oven to 350 degrees. Place the blueberries into an 8-inch square baking dish. In a medium bowl, stir together the flour, sugar, and cinnamon.