Annie’s Fried Corn

Once upon a time there was a cook named Annie. She made bland, boiled food. Her husband, JP, loved her, so he ate it, thanked her, and went on with life. One day, Annie discovered spices, butter, and bacon. Life as he knew it, changed for JP. From time to time, I am still able to surprise him.

A few nights ago, I whipped up some fried corn. JP sat down at the table and the following conversation occurred….JP: “What did you do to the corn?” Me: “What do you mean?” JP: “What is in the corn?” Me: “Butter and bacon.” JP: (almost knocks down the rest of supper to get to the corn.)

I figured if it got that type of reaction from JP, I had better share it with the rest of y’all.

Annie’s Fried Corn

• Grab a skillet. Throw a couple of tablespoons of butter in it. Melt.
• Throw ½ cup of bacon crumples in the butter. If you don’t have bacon crumbles, fry up 4 or 5 pieces of bacon and crumble into pan. If you are feeling extra saucy, leave the bacon fat in the pan.
• Add sweet corn. This can be straight off the cob, freezer corn, or canned corn. Whatever you have on hand. Stir.
• Cook for 10-15 minutes, stirring occasionally.
• Add ¾ cup of milk. Bring to boil, stirring occasionally.
• Salt and pepper to taste.
• Remove from heat.

I have found that this is a great dish for carry-ins. It is also great as warmed up left-overs. I hope your family loves it as much as mine does!

Enjoy your evening, my lovelies!

~Annie

A few months ago, I found out that I was allergic to all things dairy and all things containing sugar. I mourned for all of my sweet treats, chocolate being at the top of the list.

My best friend, Doey, found this amazing recipe, subsequently rescuing me from the utter despair of a future with no chocolate. It is so easy to make and so delicious!

Doey’s Super Yummy No-Sugar, No-Dairy Chocolate

• Add the following in a blender

1. ½ cup coconut oil
2. ½ cup cocoa powder
3. ½ cup almond butter or peanut butter
4. ¼ cup raw honey or real maple syrup
5. ½ tsp. vanilla

• Mix until smooth.

• Poor into small paper cups or molds.

• Refrigerate until ready to serve. These chocolates must remain chilled until you are ready to eat them. They will literally melt in your hands. Why, you might ask? Because they are with all natural ingredients, sans extra chemicals and stabilizers.

I hope you enjoy this absolutely yummy recipe as much as my family does. It is great for people with allergies, or families that are intentionally eating less of  processed foods.

“There's nothing better than a good friend, except a good friend with chocolate.”~
Linda Grayson.

~Annie

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Annie’s Husk-on Steamed Sweet Corn-On-The-Cob

It is getting to that time of year again where the markets and groceries are full of sweet corn, still on the cob.

Until a few years back, I would always get a glimmer of excitement, grab up a dozen, and take them home. To sit. And look at me. And go bad. I had sweet corn guilt.

It wasn’t that I didn’t want to eat the sweet corn. Nope, that wasn’t it at all. Its just that it seemed like so much work to husk it, get a huge pot of water boiling, and cook the ears up.

So much hot work. In the middle of summer. Ugh. So most of the time, my good intentions of having sweet corn-on-the-cob for my family, went right out the door along with the spoiled corn.

Then I learned of an easy-peasy, cool way to prepare corn-on-the-cob in even the hottest weather. Your summer meals will never be the same.

Annie’s Husk-on Steamed Sweet Corn-On-The-Cob

• Select your ears of corn. Try to get medium sized ears that are not soft or have a bad smell. Small ears do not have fully developed kernels, and large ears have over ripe kernels.
• Strip off the outer husks. I always try to make sure to get those that are brownish and longer off of the ear. While you are at it, go ahead and pull off as much silk as you can by grabbing the end of it and playing tug-of-war between the silk and the ear.
• Place in microwave. You can use a plate if you wish, but I never do. I just place it right into the microwave. When I am finished, I can easily wipe away any stray silks or husk pieces.
• Set microwave to high for 2 minutes per ear of corn, with a minimum of 4 minutes. So, if you just have one ear, set it for 4 minutes. 2 ears, for 4 minutes. 5 ears for 10 minutes, and so on. If you are doing a dozen ears, that is 24 minutes.
• Check one ear, toward the bottom of the pile, to see if it is done. Be very careful. The corn will be extremely hot. Check corn by pulling back a bit of the husk and pressing your thumbnail into a kernel. It should be relatively soft. If it is not, set the microwave for two more minutes, (five more minutes for a large batch), then check again, repeating the process until corn is cooked to your liking.
• Corn may be left in microwave until you ready to eat it, or may be taken out. I like to set it on the table, wrapped in a dishtowel, in order to keep the heat in. Corn will stay warm for up to 30 minutes while in the husks.
• In our family, we let each person husk their own ear of corn, as they get ready to eat it. We also give everyone or two people a plastic bag to place their husks and silks in. (These are later fed to the goat and pony.) the corn will be hot, so it is best if little ones do not do this step unless you are sure that the corn has cooled. The silks will fall right off as you husk each ear.
• Butter, salt, and pepper to taste.

And there you have it. A quick, cool, and easy way to enjoy sweet corn-on-the-cob all summer long.

Stay tuned for an easy and quick way to put up freezer corn in a coming post!

Enjoy your day, always remembering to live life to the fullest!

~Annie

 

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CC’s Tomato And Green Bean Salad

A few years ago, my friend, CC, brought a Tomato and Green Bean salad to one of our get-togethers. It was so delicious that I simply had to have the recipe. And now I want to share it with you.

I love to make this salad in the summer. It is great for summer parties, church potlucks, evening meals, and afternoon snacks. It is also extremely easy to make and store.

CC’s Tomato And Green Bean Salad

• Grab a bunch of green beans and snap or cut the ends off. I usually get 1-2 pounds, depending on how many people will be eating the salad.
• Place beans in metal colander.
• Wash beans.
• Heat large pot of water to boiling.
• Place metal colander and beans into boiling pot of water.
•  
  
• Cover.
• Leave alone for two minutes.
• Stir beans around, making sure that all of the beans get a chance to be in the water.
• Leaves alone for two more minutes.
• Grab one bean and take a bite. Beans should still be slightly crunchy.
• Remove from boiling water. Place under cold, running water, rinsing for at least two minutes. This will cool the beans down quickly so the cooking process stops.
•  
  
• Place beans in large bowl.
• Wash desired amount of cherry or grape tomatoes. Add. I like to use ½ -1 pound in each salad.
•  
  
• Add to large bowl of beans.
• Lightly drizzle olive oil all over beans and tomatoes.
• Sprinkle sea salt over mixture, stirring to ensure full coverage.
•  
  
• Chill for at least one hour.

I use this salad as a wonderful addition to my lunches while I am out working in the fields. It does not get mushy. I do not have to worry about it spoiling in the heat. It is light and refreshing. I hope that you enjoy it as much as I do!

"Don't waste your life in doubts and fears: spend yourself on the work before you, well assured that the right performance of this hour's duties will be the best preparation for the hours or ages that follow it." ~Ralph Waldo Emerson.

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~Annie

Annie’s Sweet Iced Tea

As the weather warms up, thoughts of wide front porches, a good book, and an ice-cold glass of sweet tea are entertained in my mind.

I grew up drinking iced tea. We didn’t have much money for groceries, so our options were basically water or tea. I love both, but sometimes a nice glass of sweet tea just hits the spot.

Sweet tea is very inexpensive, usually less than 25 cents per gallon. It is also easy to make. There is no reason to buy already-made tea from the store. It is filled with preservatives and high fructose corn syrup. Instead, try out this simple recipe for yourself!

Annie’s Sweet Iced Tea

• Pour 1 quart of water in a microwaveable container.
• Add 4 tea bags of the flavor of your choice.
• Pop in microwave for ten minutes.
• Grab a gallon sized pitcher.
• Now here is where you have three choices.
• 1. Add ½ cup raw sugar
• 2. Add 14 drops of Stevia (a natural sweetener, not an artificial sweetener.)
• 3. Add nothing.

• Pour quart of tea mixture into the pitcher. Stir.
• Add three more quarts of water to pitcher. Stir.
• Chill.

And there you have it. It really is that simple. We make at least one gallon each day in our home.

*Be sure to only use one of the sweetening methods.

*When we go on trips, I usually make a few quarts of concentrated tea. I place them in one-quart jars with a lid. I then am able to mix the concentrate with three quarts of water when needed. It is a huge money saver, and tastes better than store bought tea.

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“The happiness of your life depends upon the quality of your thoughts; therefore guard accordingly.” ~Marcus Aurelius.

~Annie

Annie’s Easy Crock-Pot Lasagna

On a day that you are on the go, yet wish to have a hot and delicious supper waiting for you when you get home, crock pot lasagna is an excellent recipe to put into your rotation.

A few weeks ago I made it and posted about it on Facebook. If you do not follow me on Facebook, you can click here to check out my page.

A friend asked for my crock-pot lasagna recipe, so I told her I would make a post about it on Homestead Annie. I find it to be a quick “put together” meal that is tasty at the end of a long day.

Annie’s Easy Crock Pot Lasagna

• Grab a pound of ground beef. Throw it in a pan and brown it.
• Dice a medium sized onion. Add.
• Add 1 tsp. minced garlic.
• In separate bowl, mix together 1 14 oz. can of tomato paste with a can of water. Add 1 tsp. garlic powder, 1 tsp. onion salt,  1 tsp. Italian seasoning, and 1 tsp. raw (or white) sugar. If you do not have Italian seasoning, go ahead and live dangerously, adding 1 tsp. oregano instead. Give your mixture a taste. If you like it, great! Move on to the next step. If you feel it needs a little something extra, add a little of the above mentioned spices until you are satisfied.
• Add sauce mixture to ground beef mixture. Simmer 5 minutes.
• In separate bowl, mix 15 oz. of ricotta (or cottage cheese) with 1 ½ cups mozzarella, 2 tbsp. Parmesan, and 1 egg.
• Grab the crock-pot.
• Layer the following repeatedly in this order…meat sauce (enough to cover the bottom, lasagna noodles (I break mine to fit. If they are already broken, that’s just fine! No one will notice!) ½ cup of cheese mixture (I spread dollops around on top of the noodles,) follow with meat sauce, etc. repeat until you have used up all of your sauce and cheese mixture.
• Finish up your tower of yumminess with a layer of noodles.
• Look upon your creation with pride.
• Add two cups of water around the sides, being careful not to rinse the meat sauce or cheese off of the noodles.
• Set crock-pot to low for 5 hours. If you must leave it longer, add extra water. ¼ cup for every extra hour. I would not exceed 8 hours.
• 10 minutes before serving, turn crock-pot off. Sprinkle ½ cup of mozzarella cheese and 2 tbsp. of Parmesan cheese over top. Replace cover.
• Serve.

I realize it seems like several steps, but prep time really should only be about 10 minutes. I like to serve this with Annie’s Tossed Salad as a side.

Have a lovely weekend, my friends. Get out and live life to the fullest. In the wake of the tragedies of the past week, take with you this sage advice from Nelson Mandella. “I learned that courage was not the absence of fear, but the triumph over it. The brave man is not he who does not feel afraid, but he who conquers that fear.”

~Annie

Annie’s Bubble and Squeak

 A family favorite while I was growing up, was Bubble and Squeak. My mom always would laugh and say that the bubble was from the cabbage and the squeak was from the pig. While I am not sure that was the case, it doesn’t truly matter. It is delicious, and I am here to share my recipe with you.

Bubble and Squeak is an old English recipe, with as many variations as chili. Some variations call for multiple steps and multiple ingredients. Mine is much simpler, with only three ingredients.

Annie’s Bubble and Squeak

• Brown 1 pound of sausage. For me, the spicier, the better!
• Chop one head of cabbage. Place in pot. Fill pot until cabbage is just covered.
• Cook cabbage until almost tender.
• Add ¼ cup butter.
• Add cooked sausage.
• Cook until cabbage is tender.
• Serve.

That’s it. Seriously easy. Seriously short prep time. You may add whatever you wish to this dish. Carrots and potatoes are old favorites. I prefer to just enjoy the flavors of the cabbage mingled with the sausage.

As Lanston Hughes said, “ Hold fast to dreams, for if dreams die, life is a broken winged bird that cannot fly.”

~Annie

Annie's Scrumptious Pork Chops

Every year, JP and I get a hog butchered. Sometimes we raise our own. Sometimes we get one from our friends that raises them organically. Either way, we try to steer clear of the store bought pork if we can help it.

Recently, a friend of mine purchased a hog from our farmer friend as well. She asked me if I had a recipe for pork chops. Boy, do I ever…..

Annie’s Scrumptious Pork Chops

• Select pork chops. My selection of pork chops consists of opening the freezer and getting a pack or two out, however, I realize most people will be getting them from the grocery. You can use any thickness you desire. I have found that my family prefers them about ¾ inch think. Look for chops that do not have an excessive amount of fat on them as well.
• Place on plate and bring to room temperature.
• While on plate, sprinkle the following onto your chops:
• Vinegar. Make sure to cover entire chop. For an explanation as to why you are doing this, head over here and read my recipe for steaks.
• Onion powder
• Garlic powder
• Kosher salt
• Black pepper
• Montreal seasoning (optional)

• Once chops are to room temperature, place them on grill. If you have a gas grill, place the grill on lowest setting. If you are using a charcoal grill, wait until the coals have burned down a bit.
• Then walk away. Please. Just leave them be for awhile. They have work to do and they are not going to be able to do it to the best of their ability if you keep peaking in on them and poking them every two minutes. Tell them you will be back in ten minutes and walk away.
• Check in on your chops after ten minutes, turning them in the process. Then walk away again, this time, for five minutes.
• After five minutes, use tongs to lightly press on the chops. If they give you some resistance, chops are done. Otherwise, leave them on the grill for a few more minutes. Do not, and I repeat do not, cut into them to check. All of the juices will run out and you will be left with a dry, shoe leather-like pork chop.
• Place chops and plate and leave them alone for a five minutes. This will give them time to rest and evenly distribute their juices.
• Serve and enjoy your yummilicious pork chops!

As the weather improves, and cookouts abound, keep this recipe in mind. I use it for pork steaks and the like as well.

Have a gorgeous and fabulous day, my friends!

“So often times it happens that we live our lives in chains, and we never even know we have the key.”~Lyrics from Already Gone, performed by the Eagles for their 1974 On the Border album.

~Annie

                       

Annie’s Award-Winning Yellow Tomato Chili

JP loves my chili. Loves it. He loves it so much, that he did not tell me about the chili cook-off at his work for eleven years so he would not have to share it with anyone. Seriously. The man is addicted.

The thing about my chili is that it is unlike any other that I have ever had. For several years of my life, I was allergic to citric acid, which is found in large amounts in red tomatoes. Enter: yellow tomatoes.

Yellow tomatoes do not have the acidity of red tomatoes; therefore they are perfect for those with citric acid allergies. Although I no longer have those allergies, the yellow tomato based chili has found its niche in our meal rotation.

Annie’s Award-Winning Yellow Tomato Chili

• Throw a pound of ground beef, venison, turkey, etc. in a pot. Pot should be at least 6 quarts in capacity.
• Brown ground meat.
• As meat is browning, chop up and add the following:
• 1 large onion
• 2 stems of celery
• ½  of a green bell pepper (or any pepper that may be lying around your fridge, waiting to be useful.
• Add 1 heaping teaspoon of minced garlic. Stir.

• Once veggies are translucent, add the following:
• 1 Tablespoon salt
• 3 Tablespoons of brown sugar
• 1 Table spoon chili powder
• ½ teaspoon celery seed
• 1/8 teaspoon black pepper
• ¼ teaspoon crushed red peppers
• 1/8 teaspoon oregano

• Stir.
• Add 2 quarts of canned yellow tomato puree  (recipe to follow soon.) If you do not have this on hand, you may use red tomato juice if you wish.
• Add 1 pint or can of diced tomatoes
• Add 2 cans of kidney beans
• Add water until chili is 2 inches from top of pot
• Stir.
• Bring to boil, then turn heat to low and let simmer for 1-2 hours, stirring occasionally. The longer it sits, the better it will taste.
• About twenty minutes before you are planning to serve your chili, add 1 cup of instant mashed potatoes. Please trust me on this one. It will thicken your chili just a bit and give it a hearty taste and texture. I promise.

I serve this chili with my cornbread. It makes a nice addition to a scrumptious meal. The chili can me made ahead of time. It is also easy to freeze and take out on a busy day when there is no time to cook supper. It can also be made in a crock pot and left to simmer all day.

To jazz up your chili, you may want to serve with sour cream, shredded cheese, hot sauce, jalapenos, crackers, tortilla chips, and anything else that suits your mood.

Oh, and remember that chili cook off at JP’s work? After I finally knew about it, Annie’s chili won, hands down, every year.

As you charge out into this day, take with you the words of Eleanor Roosevelt, “The future belongs to those who believe in the beauty of their dreams.” Live your life to the fullest, lovelies, everyday, choosing JOY.

~Annie

Annie's Asparagus

One day, while my dad and I were driving down a country road near my childhood homestead, we stopped along side of the road to buy a few pounds of asparagus from a local farmer.

After a few minutes of chatting, it became apparent that the farmer was looking to hire another picker. I immediately grabbed a pair of gloves, got the rudimentary details of the ins and outs of asparagus picking, hopped on the cart, and was off. Thus began my three year career as an asparagus picker.

I loved it. Everyday, after school, I would rush home to feed the animals, rush off to baby-sit and tutor, then finally rush off to pick asparagus. Those few seasons of my life were some of the happiest of my childhood.

We all worked for Mrs. Kohlhagen. She was a wonderful boss. On really hot days, she would meet us at the end of the row with a special treat. Sometimes it was a soda. Other times it was a candy bar. Coming from such a poor family, those special treats seemed absolutely amazing to me. I can still remember how delicious an ice cold Pepsi and a mostly frozen Kit-Kat tasted after several rounds on the asparagus cart.

I rode the cart, which was pulled along by a tractor, about three inches above the ground. I would then lean over to my right and pick the asparagus as we went by. Anytime there was a mound of dirt that stood higher than three inches, that dirt landed in my lap. Needless to say, I was absolutely filthy every single night. And I relished in it.

There was something very freeing about becoming filthy within five minutes of starting work. We picked asparagus from 4 p.m. until 7 p.m. We then sorted it out, keeping only the best stalks, from 7 p.m. until 9 p.m. In the morning, the freshly picked asparagus took its journey to groceries all over the area. Everyone wanted Kohlhagen asparagus. It was the absolute best around, and everyone knew it.

Twenty years later, I still think back longingly to that time in the fields, and to that wonderful, perfect asparagus. Mrs. Kohlhagen spoiled me as to which asparagus is worthy of my time. To this day, I will stand at a pile of asparagus at a farmers’ market and individually select only the best stalks. Once you taste the difference, I bet you will too.

In order to select the best stalks, look for asparagus that is close to the size and width of an unsharpened number two pencil. Make sure that the tips are not seedy. The tips should be curved to a point on top and very clean.

Although some people do like the fatter stalks, I find them to be woody and tough. Also, seedy stalks seem to collect dirt in them. Imagine taking that first bite of asparagus and ending up with a mouthful of gritty dirt.

Since I normally pay by the pound for my asparagus, I ask the seller if I may snap off the whitish areas at the bottom of the stalk. Some say yes. Some say no. Most stand in amazement as I sift through their huge pile of green, potential yumminess.

Once you have selected and paid for your asparagus, you are ready to take it home and prepare it.

Annie’s Asparagus

• Chop off bottoms of stalks. I do this by gathering them in my hand, lining up the bottoms, and cutting off the dried out bottoms. If you do not plan to use your fresh asparagus for a few days, you may do this step, then place all the stalks in a jar of water, in your fridge. This will keep your asparagus fresh until use.
• Place asparagus in covered dish that can be placed in the microwave.
• Add 1/8 cup of water. Sprinkle salt and pepper to taste.
• Place lid on dish.
• Place in microwave at 80% power for ten minutes.
• Remove and check for tenderness with a fork. Fork should be able to easily go into each stalk tested.
• If stalks are not tender, repeat above steps at 3-5 minute intervals.
• Once tender, remove from microwave and serve.

I have found this to be the easiest and most delicious way to prepare asparagus. By steaming it, I am able to keep all of the nutrients in tact as well. You may add butter if wish, but I have found that our eclectic family enjoys the taste of the asparagus that shines through after being steamed.

Enjoy the first day of Spring, my friends. As you go about your day, remember the words of Henry David Thoreau, “Go confidently in the direction of your dreams. Live the life you have imagined.”

~Annie

Annie’s Melt-In-Your-Mouth Steaks

Steak. Just the name sets JP’s mouth to watering. A well-prepared steak is one of his favorite foods.

Over the years, I have perfected my steak recipe. JP has been a patient guinea pig, always encouraging me, never getting angry, when I seemingly ruin a perfectly good cut of beef.

Everyone has their own way of preparing steaks. I do realize this. However, after many Food Science courses at Purdue, in addition to my sweet mama’s years of experience and advice, I have finally perfected a tried and true first-bite-makes-them-close-their-eyes-and smile-with-delight recipe. Today I am going to share it with you. Don’t tell my mama that I keep giving away the family recipes, though. Okay? It will be our little secret.

Annie’s Melt-In-Your-Mouth Steaks

• Select your steak. Everyone seems to have his or her favorite cuts of steak. Everyone also has a different budget allotment for food. Often, as is the case in our household, steaks are a special treat. I enjoy a good rib eye or T-bone steak myself. JP loves a porterhouse or sirloin steak. Whatever your preference, this recipe is guaranteed to make your steak tender, juicy, and delectable.
• Place steak on plate. It doesn’t matter if you are taking it from your freezer, fridge, or grocery.
• Cover steak with white vinegar. I have a shaker bottle that does the job nicely. Do NOT skimp on the vinegar. The vinegar will break down the amino acids in the meat, resulting in the melt-in-your-mouth meat you are craving. I do realize that some of you that are reading this believe that you must beat the tar out of a steak in order to tenderize it. That is simply NOT true. Each time you hit the meat to “tenderize” it, you are bursting the cells that are found in the meat. Those cells hold the flavor of the meat. When you burst them, you lose flavor. The more you hit a steak to “tenderize” it, the less flavorful it becomes. There is zero need to beat the steak when using vinegar. The vinegar does not burst the flavor cells. Ever. It simply softens the muscle fibers, leaving you with little bites of Heaven. The less you handle the steak, the better it will be.
• Shake the following spices on steak: garlic powder, onion powder, dehydrated onions, Montreal steak seasoning (optional), kosher salt, and black pepper.
• Place plate on counter top where it is able to sit in peace until it has been brought up to room temperature. I typically take my steaks out of the freezer in the morning and let them marinate in the vinegar mixture all day.
• Start grill, making sure it is on its lowest setting.
• Gently place steaks on grill.
• Close lid and walk away. I realize that it is in all of us grillers to hover, checking the progression every few minutes. Don’t. Remember, the less handling of the steak, the better. Also, every time you open the grill’s lid, it causes a dramatic temperature shift, which is not at all good for the meat.
• Wait 5-10 minutes, depending on how you want your steak (5-medium rare, 7-medium, 10-medium well,) then flip steak once, using tongs.
• Wait the same amount of time again, giving the other side of the steak time to cook.
• Test steak by gently pressing down in middle with tongs. Do NOT cut into steak. When a steak is cut while on the grill, the delicious juices run out, leaving your steak dry and flavorless. Medium rare- tongs easily press into steak. Medium- meat gives some resistance when tongs are gently pressed into steak. Medium well- tongs barely press into steak.
• Remove steak from grill. Place on clean plate.
• Walk away. Let your scrumptious steak rest for 5 minutes. By allowing the meat time to rest, it is able to evenly distribute its juices, making for a juicy bite of steak every time.
• Serve with tongs. Do not spear the steak. Once again, you will lose those hard earned juices.
• Enjoy your yummyliscious steak!

This method of steak preparation has served me well over the past several years.

Remember, meat must be cooked slowly over a low heat in order to get the best from it. When I serve steak, no one ever asks for the steak sauce. It doesn’t need it. The flavor of the beef comes shining through and tastes delicious.

Enjoy your day, my friends, and, as Democritus, said, “Happiness resides not in possessions and not in gold; the feeling of happiness dwells in the soul.”

~Annie

Annie’s Gravy

Whenever I make Annie’s Pot Roast, I also enjoy making Annie’s Gravy to ladle over the meat, potatoes and carrots. While the food is already moist, I do love the enhanced flavor that comes from adding the gravy to the meal.

Annie’s Gravy

• Place desired juices or bouillon in pot.   I normally use the leftover juices from my roast to make the gravy. They are nutritional and flavorful. If you do not have leftover juices, you may use the bouillon or meat base of your choice, adding liquid as per directions on container.
• Turn pot to high on stovetop.
• Place ¼ cup of flour in a container that you are able to seal. Add one cup of water. Shake well.
• Add flour and water mixture to pot, stirring with whisk. If you need more gravy, add more flour/water mixture at this time.
• Add 2 tablespoons of yellow mustard. (Yes this sounds weird, but it gives your gravy a taste that is heavenly. Just try it once. Please.)
• Salt and pepper to taste.
• Stir mixture until it begins to boil. Turn off heat.
• Gravy should be thick and smooth.
• Serve.

Enjoy your day, my friends. Enjoy your family. Make the most out of every day, every minute that God has given you. Live your life to the fullest, and never forget to CHOOSE JOY!

~Annie

Annie’s Pot Roast

Sunday afternoons were traditionally known for pot roast throughout my childhood. I suppose this was because a pot roast could be put into the oven (or crock-pot) in the early Sunday morning hours, then taken out when we got home from church, ready to eat.

I now make pot roast whenever the mood strikes me. I know that once made, I will be able to use it for much more than just one meal. So does my family. Once they see the roast on the table, they know that they will soon be having sandwiches for lunch and stew for a future supper (This stew will be a future blog post).

A pot roast can be prepared almost anywhere. I even prepared pot roast for 25 hungry men while we were missionaries in Russia. No one except JP believed me when I told them of my plan. They saw no way for me to pull off pot roast for that many people, using the extremely limited resources at hand in the tiny village where we were located. However, it worked. The pot roast turned out lovely. And, for those hungry Americans, it was a little taste of home, brought to them in the form of meat, carrots and potatoes.

Annie’s Pot Roast

• Place roast (beef, pork, venison, or your choice of meat) into a pot that has a lid. If you do not have a lidded pot, you may use tinfoil. I use my 6-quart cast-iron enamel pot. Roast may be fresh, thawed, or frozen.
• Pour ¼ cup of vinegar over roast, making sure to cover roast completely. The vinegar will begin to break down the enzymes in the meat, leaving you with a melt-in-your-mouth tenderness to your roast. Trust me on this. Please.
• Shake on the following spices, making sure to completely cover the roast:
• Garlic powder
• Onion salt
• Montreal steak seasoning
• Dehydrated onions

• Place desired amount of washed, whole potatoes around roast in pot.
• Place desired amount of washed, whole carrots on top of roast in pot. (I never peel my potatoes or carrots for this meal since most of the nutrient value is in the peel.)
• Fill pot with water until it is three inches from the top.
• Place lid on pot.
• Place in oven at 250 degrees for at least 5 hours. I usually go longer, sometimes up to 8 or 9 hours, depending on how tender I want my roast. During the last hour, increase the heat of the oven to 350 degrees. (Note: The meat must be cooked slowly, at a very low heat in order to get the optimum tenderness.)
• Remove pot from oven.
• Place potatoes and carrots in respective bowls.
• Place roast on platter.
• Allow roast to rest for at least 10 minutes.
• Roast may be separated with forks if desired. The meat will literally fall apart.
• Serve.

And there you have it. Very easy. Very yummy. Stay tuned for Annie’s gravy recipe in a future post!

As Henry David Thoreau said, “Go confidently in the direction of your dreams. Live the life you have imagined.”

~Annie

Annie's Baked Ham

With the approach of Easter, I see more and more sales on hams at the grocery. I find this time of year to be a good time to take advantage of the sales, stocking up on hams for the entire year.

I find ham to be one of the absolute easiest meats to prepare for my family.  I also believe that it is meat that, once fixed, can be stretched to several meals for my family. After the initial meal of ham, the troops know that they will soon be seeing Annie's Ham and Bean Soup, ham sandwiches, and any other recipe involving ham that I may stumble upon.

Annie’s Baked Ham

• Select appropriate sized oven-safe pot. Make sure that ham will fit in pot with lid on. If you do not have a large enough pot, you may use tinfoil for the top. I use an enamel coated, cast-iron, 6-quart pot.
• Place ham, flat side down, in pot.
• Fill pot half way with water.
• Place in a 250-degree oven for 7 hours.
• Remove from oven. Let sit for 15-30 minutes.
• Remove ham from pot, placing on platter.
• Serve.

That is it. Seriously. It is really that simple. If you would rather not use your oven, place your ham in a crock-pot, fill halfway with water, set to low, and walk away for 8-10 hours.

Remember, meats do best when cooked slowly, on a low heat. If cooked correctly, your ham will literally fall apart and melt in your mouth. 

Have  wonderful day and remember, “People with many interests live, not only longest, but happiest.” ~George Matthew Allen.

~Annie

Onions and Celery and Peppers, Oh My!

Good morning lovelies! As we start to wrap up winter, I see more and more deals on produce at the grocery. Some of these deals can be wonderful, money-saving opportunities!

I have found that there are three items that freeze especially nicely in my freezer for use at a later date in soups, stews, and other recipes.

Celery, onions and peppers can be chopped or diced, placed in the freezer in gallon or quart Ziploc bags, then pulled out at a moments notice. The prep time for all three is a very short 2-5 minutes.

• If you need to wash your produce, do so, and then allow time for it to dry. I wash my peppers. Since I am peeling the onion, I do not wash it. Depending on the celery stalk, I may or may not wash it.
• Using a sharp knife, dice your selected produce into small pieces. I put all left over scraps into the chicken bowl for the animals. As I have said before, we try not to ever waste what God has given to us.
• Label your bag with the date and contents, using a permanent marker.
• Place diced produce in bag, leaving the top 2-3 inches of the bag empty.
• Squeeze out air and close bag.
• Place in freezer.
• When ready to use produce from bag, loosen the contents by hitting it against the counter a few times. Produce should be loose and ready for you to measure out for whatever delicious food you are making for your family or yourself!

I have found that I love to do this anytime throughout the year, but especially when I find great deals at the grocery or farmers’ market.

When I go to the grocery, I always look through the mark down to see if there is any older produce that may not look great, but will be just fine for freezing and cooking at a later date.

My favorite spot for these deals is my farmer’s market a few miles from my house. I visit there once a week, always asking if there is any old produce. Linda, the owner, always has a box of items that she has taken out of bins because she cannot sell them at full price. We usually strike a great deal on the boxes of slightly aged produce, a win-win situation. She can sell and get rid of the older produce, and I can take it all home to put into my freezer so I am able to enjoy it year round.

This method also works great for overflow from the garden, or produce that is starting to turn in your fridge.

Stay tuned for more money-saving food ideas in future posts!

Today I leave you with this….”The only way of finding the limits of the possible is by going beyond them into the impossible.” ~Arthur C. Clarke.

~Annie

Annie’s Ham and Bean Soup

As the pioneers traveled across the Great Plains towards fortunes untold, a staple meal in their diets was ham and bean soup. This may have been because the beans could soak all day as the wagons lurched over the miles. Or maybe it was because the addition of a little salt pork made the beans a bit tastier. Whatever the reason, the pioneers loved ham and bean soup, and so does my family.

Ham and bean soup is a relatively easy meal to put together. It can even be fixed in a crock-pot, although I choose to fix it early in the morning on the stovetop, and then let it sit and simmer all day.

Annie’s Ham and Bean Soup

• Grab 1 to 2 pounds of pinto beans (depending on how many people will be there for supper- as a reference, I use 2 pounds for 5 people) , throw them in a pot, fill it with water, and leave it set over night. The beans will re-hydrate themselves by morning and you will be good to go. Make sure to rinse your beans and pull out any foreign objects (dried beans are notorious for having little pieces of rocks, dirt, or hulls in them. If you forget to do the first step the night before, or you just have a hankering to fix them for supper tonight, never fear! Just bring the beans to a boil for 10 minutes, and then let them sit for an hour. You may need to add water as the beans soak it up.
• I like to start out with ham broth from cooking a ham. Since I try to never waste anything, I freeze the juices from a ham that I have fixed for my family, just for this purpose. If you have the broth in the pot as the beans are soaking, more of the ham flavor will infuse the beans and you will be in ham and bean heaven. Trust me. It’s true.
• Once the beans have soaked, if you have a hambone with ham on it, leftover from a previous meal, add this to the pot. If not, just dice up the ham you have on hand. It does not have to be a lot. I have added 1-4 cups of ham, depending on how much I have, how the budget looks for the week, and how many people will be eating the soup.
• Chop an onion, add.
• Chop ½ cup celery, add.
• Chop 3 carrots, add.
• Throw in the following:
• 1 ½ tsp kosher salt (or whatever salt you have on hand.)
• ½ tsp white pepper (black will do just fine as well)
• 1 tsp ham base. If you do not have this, do not fret. While it does make for a tastier pot of soup, it is not essential. I get mine at the Amish bulk food store.
• 2 tsp of chicken base. Or chicken bouillon. Yes. I did just tell you to add chicken bouillon to the ham and bean soup. I know it doesn’t make sense, but do it anyway. Most of the things I say don’t make sense at first, but eventually most of them do. Go ahead. Just put it in. You will love it. I promise.

• Bring to boil, and then simmer for at least 1 ½ hours, stirring occasionally. If using a crock-pot, just dump it all in (after beans have soaked,) set it on low, and walk away.
• Remove hambone, if used, trim off meat and add back to pot.

There you have it. Annie’s Ham and Bean Soup. My family begs me to make  Annie's Cornbread with it as well. I usually need at least 2 pie plates of cornbread for my crew.

*This soup freezes nicely if you want to make it ahead of time or divide it into smaller servings.

*If you have no ham on hand, you may also substitute bacon (1/4 to ½ pound).

*It also can be made into a vegetarian dish by omitting the ham and bouillon.

I leave you today with a bit of advice from Julia Child, “Always start out with a larger pot than what you think you need.”

Enjoy your soup, lovelies!

~Annie