Anger, Politics and Applesauce

Two days after the 2012 US Presidential Election, I have a massive crockpot full of cranberry apple sauce beginning to warm in my kitchen. The apples are all locally grown - some from the amazing people at Farmer Dave's CSA, others picked by my family on a wonderful fall apple picking trip.

Some of you know I cook and bake to cope. I think today may take more than applesauce. Until I had children, I've never been particularly motivated but like much of the country I became deeply invested in the results of this year's decision. 

Well, it's done now. Some of us are elated while some are devastated. What I am feeling is known to my friends but is not the point of this post. Right now I'm focused on the fallout.

Today an already grieving friend was been emotionally and verbally abused under the guise of political expression. She contacted a friend to ask a completely non-political question and her close friend responded with a barrage of hateful texts regarding my friend's political choices. I'm touched by the grace with which my friend stepped back from the contact and leaned on her community to support her in her pain. 

So here is the point of this post.

If you are angry enough over this election to consider attacking or verbally abusing another person (whether they are a faceless online friend, family or a long time friends) take a breath and realize you are in over your head. You need help coping with your anger, grief and loss. Grief is not just about a loved one dying - grief can stem from the loss of hope, the death of a dream.

Please, PLEASE consider contacting someone at one of these resources.

http://www.mentalhealthamerica.net/go/help

http://www.yourlifeyourvoice.org/aboutus/Pages/3WaystoGetHelp.aspx

http://www.healthyplace.com/other-info/resources/mental-health-hotline-numbers-and-referral-resources/

There is never, ever a reason strong enough to abuse anyone. If you are feeling out of control, reach out for help.



Rather than responding emotionally to vitriol spread on the web and in person, consider feeling compassion for a person so clearly unable to control their anger and cope with their grief. Share this page. And maybe bake something. Me, I'm going to go add a bit more brown sugar to the crockpot ... and maybe bake some muffins.

Easy Turkey Dinner with some of the Trimmings ;) Kind of...

** Disclaimer - Yes, I am aware that stuffing that is not cooked INSIDE the bird is supposed to be called dressing. But this is my blog ... here it is and will always be stuffing ;)

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I have a small problem with stuffing. I eat it like candy. I mean look at this. LOOK at this.

I had a lonely bag of Pepperidge Farm Cornbread stuffing languishing in a cabinet and turkey breast cutlets in the freezer. Mmmmm... or so I thought.

As I myself languished in bed after a horrible week, I began lusting after stuffing. Mmmm. With gravy. Ooooooh sweet mother, I had all the ingredients on hand to make this EASY. What LUCK! Ha.

So here is what I had in the fridge/freezer/pantry...
a bucket of prechopped celery & onions (it was on sale)
1lb frozen turkey cutlets (uh oh)
packets of Simply Organic turkey gravy
Buttah
boxes of organic stock in a multitude of varieties (and some in the freezer)
that big lonely bag of cornbread stuffing
Penzey's Bavarian Seasoning*

*This is my precious. They recommend it for pork, lamb or veal but the ingredients really lend themselves to poultry, IMHO. This is easy enough to mix up at home: crushed brown mustard, rosemary, garlic, thyme, bayleaf & sage. But at $2.85 for a small jar (I was in the store so no shipping!) I figured I could try it and save myself the effort of grinding up all that stuff ... which I would never remember to do. It SMELLS LIKE THANKSGIVING.

Anywho, I mixed up some stock with a packet of turkey gravy and dumped that, a cup of chopped celery and onions and the turkey into my smaller crockpot. I sprinkled it all liberally with My Precious and set it on high.

I wasn't too worried about the quantity of meat b/c the girls never touch turkey and dh & I could fill up the extra space with stuffing.

So around dinner time I took out said stuffing and melted the butter, sauteed more chopped onions and celery, added stock to the pan and, yes, sprinkled in more of My Precious.

Time to add the stuffing to it all and bake as directed ... (insert screeching halt noise here)...

... it expired in July.

Well really, how bad could it be? It's just bread and seasonings. Let's check the ingredients ... uh-oh. Soybean oil. My pantry (aka the small cabinet that backs up to my neighbor's tropically hot apartment) is NOTORIOUS for making things with oil in them go off.

I took a sniff. The pantry had done it again.

Well crap.

Then dilemna #2 ... the kids running into the kitchen crowing, Oooooh mom, that smells delicious!! Now to share barely one pound of turkey four ways. NO way to do that without side dishes.

I did some quick googling and referencing of my America's Test Kitchen cookbook and I decided to wing homemade stuffing. You can see where we start to slide away from easy here.

I slid half a loaf of wheat bread, slice by slice onto one rack of the already preheated 350 degree oven, followed by about 8 hamburger rolls on the other rack. The book said 30-60m at 300F to dry out the bread and to then allow it to cool. After about 10 minutes I jacked it to 350 and pulled out half a hamburger roll for each kiddo. I slathered it with butter and garlic powder, plated some of the turkey and added some raw brocolli. Dinner for the kiddos. Ta da.

They would never eat the stuffing anyway and needed to eat NOW.

When the bread was dry I debated the next few steps. The cookbook said butter the casserole but I was adding a ton of butter anyway. I skipped it - turned out pretty well that way but I think it would have added a tasty crispy layer around the edges. Now to cool or not cool? I was thisclose to turkey and stuffing. Not cool. I crumbled all the bread into one inch chunks and poured the butter/broth/veggie mix I had originally made for the prepacked stuffing all over it. Huh. Doesn't seem very wet. Ok, lid on, in it goes ... maybe the steam will help?

Thirty minutes later, not so much.

I cut more butter into the skillet, dump in the last of the onion/celery mix and more of My Precious. Sautee, add broth, bring to a simmer, mix in with all the cooked stuffing, re-lid and back in the oven for another 10min.

Now I bet if I had let it cook longer it would have been uniformly moist but I like my stuffing to have crunchy bits.

I portioned out the rest of the turkey, large helpings of stuffing and topped them all with the gravy that they turkey had cooked in (which probly should have been strained to look pretty but those wee bits of turkey and veg were soooooo good).

It was all so good.

Life lessons:
Buy more turkey.
Stuffing isn't hard to make from scratch.
One packet of gravy for this recipe is NOT enough. I almost licked the crockpot.
I cannot be without Penzey's Bavarian Seasoning. Ever.
The beautiful stunning gorgeous covered Le Creuset 4qt stoneware casserole I bought (on double super sale ... with free shipping) with my birthday money this year was worth every penny.

So after all that, here is my recipe for posterity (aka, me wanting to make it again and not remembering how).

1lb thin sliced turkey breast cutlets (next time thick cut is fine - or a whole breast, 2-3lbs)
1 packet turkey gravy (next time, at least 2)
3 cups chopped onions and celery (total - more next time)
Seasonings as you like
3 cups stock (mooooore)
1/2 loaf wheat bread and 8 hamburger rolls or the equivalent
1 stick butter

Mix turkey packet with appropriate amount of liquid noted on packet - I used stock. Add gravy, 1 cup cut veg, turkey to crockpot. Season liberally & set to cook.

Dry out your bread bits as mentioned above. Set aside.

45 minutes before ready to eat...
Preheat oven to 350F
Butter casserole. If you don't have a lidded one, plan to cover with aluminum foil.
Crumble dry bread into casserole. If you like a more crumby stuffing (less large hunks) roll the dried bread btwn your hands for a finer texture. I personally like a combo. In this recipe, larger chunks tend to stay more crispy.


Saute remaining veg and seasonings in melted butter until fragrant and onions begin to soften. Add stock to veg and heat through til. lightly simmering. Pour over bread in casserole and mix gently til well covered.
 
Bake 30m covered. If it's too dry, fix as I did above. If its too moist, uncover, rasie oven temp to 400F and cook 10 more minutes.
 
If I was really going for authentic I would crack open some of my homemade cranapple sauce from the pantry. Swoon....

Preserving

Part of the fun of being a grown up is getting to choose from life's buffet. What do you choose?

I pick a bit of mainstream, some modern, a bit of crunchy hippy and some old fashioned. I guess my life would make a really snazzy Venn Diagram.

Last year I made a huge ton of applesauce in my crockpot and each time there was a race to finish it before it went bad. I considered freezing it but when I put things into my freezer it's a bit like jettisoning them out of an airlock in space. Near a black hole. A big one.

So this year I decided to learn to preserve applesauce. People refer to this process using alot of terms... putting up preserves, preserving, home canning (which doesn't actually involve cans, just in case you were curious) are just a few of my favorites. According to the USDA National Center for Home Food Preservation there are many ways to preserve food. Depending on the food, your needs and your equipment you can freeze, dry, cure & smoke or can your food. Canning refers to using glass jars (remember mason jars) with a two piece lid and either a boiling water canner or a pressure canner. Another informative site is the Ball Canning Supplies homepage.

I don't pretend to be an expert and mistakes in canning can be very dangerous so I'm not going to tell you how to can here. If you are interested in canning, do your research first. BEFORE you pick your fruit and get ready to can....

• Buy or borrow one of the Ball books on canning (the Ball Blue Book and the Ball Complete Book of Home Preserving) and read it cover to cover.
• Assess what equipment you need and look it over. Understand what each piece does and how to use it.
• Buy a dozen quality jars with lids and rings to begin with. Many people buy used jars from flea markets and thrift shops ... and that is FANTASTIC. But until you understand what a flawed jar looks like, starting with a fresh dozen is a good plan.
• Understand that you can't wing it. Canning recipes are a balance of physics and chemistry - it's vital to follow directions precisely.
• Start small. Many people begin by saying, I'm going to can all 40lbs of my apples this afternoon. Honey, that is alot of apples, alot of steps and alot of room for human error. Begin with one batch per day, work out the kinks.
• Never, ever can when exhausted or when small children or infant are at your feet. Bad things can happen.
• Create a Burn First Aid kit and keep it in a cabinet next to your stove, right at the front. It should contain burn pads (I like 2nd skin), rolled gauze and first aid tape. No creams, no goop. When you spill that apple sauce or boiling water down your arm, get it under cold water. Rinse it off, apply a burn pad as directed, wrap in gauze and tape up. Do not remove for at least a few hours (for a large burn, overnight). For severe burns, burns on face or abdomen or very large burns, get immediate emergency medical care.

Canning is comforting and fun :)

I was really intimidated by canning, honestly. I chose one single fruit (anyone remember my post about Simpling?) and one single recipe and I gave it a go. And it was so COOL! It felt alot like when I learned to make rustic bread. I could NOT believe I did this all by myself.

Projects like this comfort me. They give me something to immerse myself in, to have a small success. I'm so happy that even tho we can't have a garden, we can handpick local produce and put it by for the winter. I feel like I am preserving something for my children. Knowledge of traditional ways, sure, but also preserving their faith in the truth that differently-abled people can still do small, quietly amazing things.

Simpling.

In herbalism, the practice of simpling is a learning technique. The student chooses one herb and learns it in as many possible applications and forms as possible. The learning, using, exploring, continues until the student practically OWNS the herb. And then, only then, do they consider learning another. This approach also applies to remedies ... for one who practices simpling, a single-herb tisane may be the first line of treating a condition.

I forget to simple.

I studied herbalism at home for years before my daughter was born, learning by simpling. When I became pregnant I became concerned about herbal safety during pregnancy and was too overwhelmed to seek out a trained herbalist to guide me. Unwilling to let go of my experiences, I translated them into homeopathy ... many homeopathic remedies are derived from the same substances I was already using.

But then I became a mom. When you are a first time mom to a sobbing underweight colicky babe with reflux, food sensitivities, and sensory issues, you need to be super human to not be tempted to throw everything possible at the problem.

I really tried simpling with homeopathy with her but we couldn't find the right remedy. So we tried homeopathic blends. And herbal teas. And mainstream meds. And more mainstream meds. And elaborate elimination diets.

I understand where I got lost and honestly, I don't fault myself at all. She was close to failure-to-thrive and not sleeping for more than 30m stretches.

Then one day I fell asleep next to her ... and she slept 2 hrs. For over a week I slept on the hard living room floor next to her, afraid to bring her into my bed ... but when I finally did, she slept four hours.

It was simple. It wasn't white noise, a swing, Daddy swinging the car seat, driving in the car, music, nightlights, NO light ... it was the simple answer.

I keep forgetting about simpling.

Today I was making apple cranberry sauce in my crockpot. When I broke out my mother's recipe a little while ago I was all cocky about The Best Cranberry Apple Sauce ever. Except that it didn't taste like moms. Maybe b/c hers is cooked stovetop? Regardless, I started letting go of the recipe and just enjoying the ingredients.

Hmmm ... lemon juice. Why lemon? Carrot-orange juice with some orange peel might work.

Macintosh apples were too tart. Let's try some gala and honeycrisp in there to.

Maybe go lighter on the cranberries so I don't need as much sugar?

Needs more texture. Try leaving skin on? Too much ... try leaving skin on one third of the apples. Perfect!

I began to connect with something I had let go of. Anyone who reads this knows I wing most recipes but for some reason this reminded me of that dusty section of knowledge I had patiently gathered. Blackberry leaf, raspberry leaf, catnip, plantain, oatstraw, passionflower, calendula, marshmallow root, slippery elm, red clover, alfalfa, stevia, peppermint, rose hips, garlic, onions, honey, lavender, chamomile, eucalyptus, ginger, cumin, cayenne ... and of course, my precious lemon balm.

What else have I misplaced? What other comforting homespun ways have I put aside? And how can I continue to stay in touch with the comforting, grounding practice of simpling, in all things?

Lemon Garlic Chicken num num num

There are three ways to cook this recipe - roasted in the oven, pot-roasted in a dutch oven and in a slowcooker.

Roasted in the oven will give you your traditional, firm, carvable chicken with crispy skin. Pot roasting gives you the opportunity to crisp the skin and create lovely golden flavor bits (fond) on the bottom of the pan. This gives the chicken a slightly more dynamic flavor. Slowcooking has the benefits of being able to leave the house but also (from my point of view) requires less standing time. It won't be your pretty Martha Stewart carvable bird but it will be fragrant, well flavored and moist :)

I can't tell ya what temperature or time to use on the roast or pot roasted recipes, but base your cooking of any standard roast chicken recipes.

Lemon Garlic Chicken
Whole chicken (thawed if from frozen)
2 lemons
1 head of garlic
2 -4 ribs of celery
rosemary, salt, pepper (and sage or ground sumac berries if you have)* note on spices/herbs below

Get your slowcooker preheating on the temp you desire. Place 1/3 of the lemon chunks and 1-2 ribs in bottom of slowcooker and replace lid while preparing rest of ingredients.

Cut one lemon into chunks, the other into thin slices. Peel ALL the cloves of garlic.
Salt & pepper the inside and out of the chicken well.

Inside the cavity:
If using fresh rosemary & sage, line the cavity of the chicken with rosemary. If using powdered or crushed rosemary & sage, sprinkle lightly in the cavity. If using sumac berries, sprinkle 2-3 pinches in the cavity.

Insert half the garlic cloves and 2/3 of the lemon chunks into the cavity of the chicken.
Insert 1-2 ribs of celery into the cavity. This is a great place to use celery greens or the tiny hearts of celery - the flavor is amazing in chicken.

Under the skin:
Slip your fingers between the skin on the breast and the breast meat, carefully separating it to create another cavity. You can also do this on the legs if you are so inclined.

If using fresh rosemary and sage slip under the skin first. If using powdered or crushed herbs & spices, sprinkle the lemon slices generously with rosemary and sage. If using sumac, sprinkle about 2 pinches of ground berries over ALL the lemon slices - too much sumac is very intense. Slip the lemon slices and remaining garlic cloves under the skin.

Place chicken in the slowcooker on top of the lemon chunks and celery ribs. Cook until done.

Variations:
You could also bake chicken breasts in these seasonings in the oven. I think it would be a lovely fast variation. I hesitate to suggest trying the breasts in the crockpot as I think the flavors would be too intense.

* Note on spices/herbs
I have very specific tastes when it comes to herbs & spices ... feel free to substitute with abandon unless I put in a specific note about why I use a particular type or brand.

Salt - I prefer to use sea salt in all my recipes - I like the taste, texture and lower sodium. Please note that it does not contain iodine like traditional table salt. Iodine was added to table salt to decrease the occurance of iodine deficiency which can cause thyroid problems.

Pepper - I use fresh ground. It's a completely different taste than traditional ground pepper.

Rosemary - I love using fresh but my cat eats all my herb plants and I don't use it often enough to justify purchasing it fresh. A nice alternative is powdered rosemary - I use Frontier, available at most natural food stores. I've always hated dried whole and crushed rosemary ... powdered has the wonderful flavor without the crunchy bits :

Sage - Fresh, whole dried or powdered ... all work equally well in this recipe. I do like the flexibility of the powdered. I couldn't find my sage today however :

Sumac Berries - Well dang this stuff is AMAZING. I use Penzy's Turkish Ground Sumac Berries. You only need a tiny pinch. The flavor is intense and can easily over power your dish but is an amazing compliment to chicken. Definitely a fun one to experiment with.

Goodies in the crockpots on a drizzly fall day...

I ADORE drizzly fall days. They make me want to bake and cook and snuggle in my favorite couch corner. Sadly I have only 2 hrs to do that today so I decided to fill my crockpots. With a long morning and a wake in the evening, I need to be careful with my energy so I can get through the day.

Today was my co-op morning at Maddie's preschool. Considering that she has been having a very very difficult time separating, I went through crazy contortions to make sure she didn't know I was there. Until... I was taking two little girls to the bathroom and who do I hear coming through the door? To quote Miss Donna Maddie's teacher, "Oh NUTS". We did some fast talking - I expressed my excitement about Maddie's class making applesauce, we can make some at home tonight and GEE she should hurry up and wash hands so she doesn't miss out!

Sooooo... in crockpot #1 we have:

My version of Jane Baker's Apple Cranberry Sauce (GLUTEN Free)
6 med apples, peeled, cored & sliced
1c fresh rinsed cranberries (frozen ok)
1/2c brown sugar (she uses 2/3c white sugar, my mom uses 1/2c white sugar)
1 tbl lemon juice
1 tsp cinnamon
1/2c brown sugar

Cook until tender - can be done on stove or in crockpot. Excellent served warm or chilled.
(total standing in kitchen time, 15m - can be shorter if you do not have two year old help)

And in crockpot #2 we have

Honey Teriyaki Chicken Breasts
2 whole boneless chicken breasts or 4-6 cutlets
half a bottle of KC Masterpiece Honey Teryaki marinade (substitute GF teryaki sauce)
3 chopped scallions
1/2c beef or chicken broth
2 cloves garlic
1/2tsp of cumin seeds or 1/4tsp-1/2tsp cumin powder
2 shakes of powdered ginger

Cook until chicken is done (I have set it on low with plans to eat it in about 6hrs)

Would you rather experiment with homemade teriyaki sauces? They are simple to make. Play around with the following ingredients:
Tamari or soy sauce
fresh garlic
preferably fresh ginger but if all you have is powdered, go for it
cumin - go lightly or it will overpower the sauce
honey or dark brown sugar
scallions
white vinegar
lemon juice
crushed pinapple w/juice

Mix your marinade in a bowl or large measuring cup and add ingredients TO TASTE. If you just dump everything on the chicken you can't taste it.

And if you like a little zing, add a hint of cayenne pepper or chili sauce. Remember that in a crock pot spices get a bit concentrated so you are better off going low on those and adding more to the finished dish if needed.

I love knowing how to make teriyaki from scratch ... doing it for years has helped me figure out how to doctor store-bought marinades when I just can't stand or think long enough to do one from scratch.