the nitty gritty

what is the nitty gritty?

The nitty gritty is just that: it's the nitty gritty of my posts from the real blog, getingrid.  So, instead of taking up space posting recipes or all the tiny details of the how-to's on that blog, I'll put them up here.  That way you can choose to read just the idea or the real nitty gritty so that you can do it yourself.  Yay for choices!

stained wood platform

These are extremely easy.  You can change this up any way you want; I went for easy and simple.

Materials:

• cut wood pieces (I bought precut 5x5x1's for $0.99 at Michael's.  it would be cheaper to buy a 5x1 or a 6x1 at Home Depot and have it cut into 5-6" to make it square.  That service is free, of course.  I would also like trying to make cube pedestals.)
• stain of your choice (options include minwax or rustoleum from a can or a homemade natural stain)
• finish of your choice (options include finishes in satin, semigloss or gloss by minwax or rustoleum or a homemade natural finish)
• sandpaper, combination of coarse to fine depending on your wood (the more rough it is, the more coarse sandpaper you will need.  But you will always finish with fine sandpaper so you will need that for sure)
• foam brushes or synthetic brushes
• clean rags or paper towels

1. First you need to sand your wood pieces.  Get them nice and smoothed. Start with a coarse paper and gradually move to your finest grit.
2. Next you will shake your can of stain and apply it to the wood with a sponge applicator or brush.  I prefer using sponge applicators.  Do not apply too much stain; you don't want it to be drenched.  Let the stain penetrate the wood until the desired color is acheived.  You may wipe it off right away or let it sit for 10 or 30 minutes before wiping it off.  Once desired color is reached, wipe off all stain and allow boards to dry. I found drying took at least an hour. Stain one side at a time.  When dry, flip over your project and stain the other side.
3. The last step is applying the finish.  I like satin water-based polyurethane finishes but you can use a butcher block finish or make your own even.  Finishes that do not cure, like homemade beeswax finishes, do not need drying and curing times.  Polyurethane needs a cure time.  Do not shake the polyurethane finish; it will only add bubbles.
4. Allow coating to dry for 1-2 hours.  Carefully move the pieces of wood and apply a finish to the untreated sides.

You can see where the finish has just been applied; it appears cloudy.

On the photo below, the square on the right has two dried coatings of satin finish; the piece on the left is still raw, stained wood with no finish except for the edges where the finish from the other side dripped.  I prefer the look of dark wood with just enough lustre to deepend the color.  A very low-lustre finish as opposed to high gloss finish is my preference.  

roasted garlic

If you're like me, a dish can not have too much garlic!  Especially the piquant, nutty flavor of roasted garlic.  You can buy roasted garlic cloves at the store.  Alternatively, you can roased garlic cloves yourself and keep them in the fridge for weeks (I'm not sure exactly how long because I always use mine before they ever become questionable) or freeze them for an even longer storage time.

Additionally, I like to use the Christopher Ranch frozen garlic cloves from Costco.  Not only do I save time but I think I'm saving money.  It's only $5 for the whole bag and they taste great!  Just make sure not to use the minced garlic from the jar; you'll want whole, fresh cloves.

Roasted Garlic

Ingredients

• any quantity of peeled garlic cloves
• olive oil

1. Place garlic cloves in a baking dish just large enough to accomodate a single layer of cloves on the bottom.  You don't want a baking dish that is too large.
2. Pour olive oil into baking dish just until garlic cloves are barely covered.
3. Cover dish with foil or lid and bake at 325F or 350F for 30-45 minutes or until cloves are fragrant and lightly golden.  Remove from oven and allow to cool.  You can save them in the refrigerator in their oil or freeze them by placing the roasted cloves on a baking try in a single layer.  Once frozen, place cloves in a freezer bag and leave in freezer.

Fresh roasted garlic cloves are divine spread on a piece of warm, crusty bread.  You can also add any herbs such as rosemary or thyme to the roasting garlic for an infused flavor.

thai beef stir fry

This recipe is part of the $5 freezer meal post.  Admittedly, this is my least favorite of the recipes.  But it's a nice change of pace from oven or crockpot meals that freezer meals are best for.  For the beef, choose the most economical cut of beef that your store is offering.  My goal was a $3/lb cut of beef.

Thai Beef Stir Fry

Modified from http://joelens.blogspot.com/2010/05/thai-beef-stir-fry.html

Serves 4

 Marinade & Sauce

• 2 tablespoons fish sauce (a brown liquid that comes in a glass bottle, found in the Asian section of your grocery store or find half an aisle of fish sauces at any Asian supermarket)
• 2 tablespoons rice vinegar
• 1 tablespoons brown sugar
• 1/4 cup freshly squeezed lime juice
• 1 tablespoon soy sauce
• 1/4 teaspoon Sriracha (hot Asian chili sauce, add more if desired)
• 3/4 lb (12 oz.) flank or sirloin steak, trimmed and cut into 1/4 in strips 

Stir Fry

• 3 tablespoons canola oil
• 1/2 medium onion, sliced thin
• 4 cloves of garlic, sliced
• 1/2 of each: red, yellow and green bell pepper, seeded and sliced in strips
• 1/2 cup bamboo shoots (canned, jarred or fresh)
• 4-5 Thai basil leaves, sliced thin (fresh Italian basil can be used)
• 1/3 cup roughly chopped peanuts for garnish
• 1/4 cup minced fresh cilantro
• Lime wedges for serving

1. Mix fish sauce, rice vinegar, water, brown sugar, lime juice and srichacha in a bag and add the beef. Toss and lay flat to freezer until needed.  
2. In a separate bag, combine onion, garlic, bell peppers and bamboo shoots.  Seal and freeze until needed.
3. On serving day, thaw marinade and beef completely, bringing to room temperature.  Allow the beef to marinate for at least 20 minutes to absorb the flavors.
4. Heat 2 tsp of vegetable oil in a nonstick skillet or wok over high heat.  Remove the beef from the marinade and add to the hot skillet. Reserve the marinade since it will be added to the skillet later.
5. When the beef is browned with dark brown edges, add the frozen vegetables from the vegetable packet and cook, stirring frequently until they begin to soften, about 3 - 4 minutes.
6. Add the reserved marinade to the skillet and stir for another minute until the sauce is thickened. Take off the heat and stir in the Thai basil leaves.
7. Serve over steamed rice and top with chopped peanuts and chopped cilantro.  Finish with a lime wedge on the side.

NOTES: Jasmine rice is the perfect rice to serve with this dish.  Prepare 2 cups uncooked rice according to package directions.

pasta milano

This recipe is from the $5 freezer meal post.  The original author intended it to be a copy of the Macaroni Grill's Pasta Milano.  However, it's not my favorite recipe from the freezer recipe list and to keep it at the $5 goal, I had to cut out a bit of the good stuff for flavor.  It still tastes great and my children were definitely fans!  If I were to use this for a non-freezer version, I would bread the chicken strips and lightly sautee them and add them to the pasta last.  That would be a delicious meal!

Pasta Milano

Modified from http://joelens.blogspot.com/2010/04/pasta-milano.html

Servings: 4

• 1 slice bacon, diced
• 2 chicken breasts, cut into bite sized pieces
• 4 cloves roasted garlic, mashed
• 1/8 cup sun-dried tomatoes, chopped
• 1/2 cup white mushrooms, sliced
• 1 cup chicken broth, divided (1tsp chicken bullion + 1 cup warm water)
• 3/4 cup heavy cream (or half & half)
• salt and pepper to taste
• 8 ounces dry farfalle (bowtie) pasta
• water for boiling pasta
• 1/2 cup shredded Parmesan cheese
• 2 tablespoons chopped fresh basil 

1. In a large skillet over high heat, brown the diced bacon. 
2. (Optional: Season the cut up chicken with salt and pepper. Add the chicken to the skillet and saute until lightly browned. Once the chicken is cooked, add the sliced mushrooms and saute until browned.) Remove from pan and set aside.
3. Add the roasted garlic, sundried tomatoes, chicken broth, chicken, mushrooms and bacon to a freezer bag and place in freezer until the day of serving.  Partially thaw, then empty contents of bag into skillet; allow it come to a simmer over medium high heat. Reduce heat and simmer, uncovered, for about 20 minutes or until the tomatoes are tender. Remove from heat and stir in the cream or half and half.
4. Meanwhile, bring a large pot of lightly salted water to a boil. Add dry pasta and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl.
5. Pour the chicken and sauce over the hot pasta and toss. Top with shredded Parmesan cheese and garnish with any desired herbs. Serve hot.

Notes: Sauteeing the chicken and mushrooms will add complexity and depth to the flavor.  If preparing this meal to serve immediately, cook bacon and brown chicken and mushrooms first, then remove.   Add broth, garlic and tomatoes to pan and simmer for 10 minutes before removing from heat and adding cream, chicken and mushrooms.  For a richer meal, increase cream to 1 cup , mushrooms to 1 cup, and parmesan cheese to 1 cup. 

Serve with roasted asparagus or artichokes or steamed broccoli topped with orange zest and toasted pine nuts.

slow-cooker chicken taco chili

This recipe is from the $5 freezer meal post.  This is my favorite from the recipes and it freezes and cooks absolutely beautifully.  No difference between the freshly cooked version and the freezer version.  This is also the easiest of the recipes to prepare.  Just dump everything into a plastic ziplog bag and freeze, no cutting or chopping.

extra tips: for a meatless version, use mushrooms instead of chicken.  My children didn't even notice the swap!  And for a little different flavor, use a pinch of curry.  I did that on accident and we all agreed it was the best chili we'd ever tried!

Slow-Cooker Chicken Taco Chili

Modified from http://www.skinnytaste.com/2008/11/crock-pot-chicken-taco-chili-4-pts.html

Servings: 8 • Size: 1 1/4 cups

Ingredients:

• 1/2 onion, chopped
• 1- 16-oz can black beans (2/3 c dry beans)
• 1- 16-oz can red or kidney beans (2/3 c dry beans)
• 1- 8-oz can tomato sauce (home-canned, if possible)
• 10 oz package frozen corn kernels
• 2- 14.5-oz cans diced tomatoes w/chilies (alternatively dice 6 fresh tomatoes with 1/4 green pepper, sweet bell or hot)
• 1 packet (or 4 oz) taco seasoning
• 1/2 tbsp cumin
• 1/2 tbsp chili powder (or paprika for children)
• 12 oz (2) boneless skinless chicken breasts
• chili peppers, chopped (optional)
• 1/4 cup chopped fresh cilantro
• **3 cups water (reserved for day of cooking)

Directions:

1. Combine uncooked beans, onion, chili peppers, corn, tomato sauce, diced tomatoes, cumin, chili powder (or paprika), taco seasoning and whole chicken breasts in a freezer bag. Freeze flat until needed. 
2. Place frozen contents directly in slow-cooker and add 3 cups water.  
3. Cook on high for 6 hours or low for 10 hours. Alternatively, completely thaw chili packet and empty contents into half cooker with 3 cups water, cooking on high for 4 hours or low for 8 hours.  
4. Thirty minutes before serving, remove chicken and shred. Return chicken to slow-cooker and stir in. To serve, ladle in bowl over rice or by itself and top with fresh cilantro, sour cream, and cheese. 

NOTES: This dish is delicious served over plain white rice and with a side of corn tortilla chips or cornbread drop biscuits. 

taco seasoning

This recipe is great if you're out of taco seasoning and need some quick or if you, like me, do not like to buy packets that might be loaded with preservatives or coating substances that can cause inflammation in the digestive tract and IBS flare-ups.

Taco Seasoning Packet 

(or 1.25oz or 4Tbs):

• 1 tablespoon + 1 tsp chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes 
(which I leave out for my children)
• 1/4 teaspoon dried oregano
• 3/4 teaspoon paprika
• 1 3/4 teaspoons ground cumin
• 1 1/4 teaspoon sea salt
• 1 1/4 teaspoon black pepper

cornmeal drop biscuits

These are easy and a favorite with children.  They taste great with chili or other bean stews and only take 15-20 minutes from start to finish.

Cornmeal Cheddar Drop Biscuits

makes approximately 8

• 1 ½ c. flour
• ½ c. yellow cornmeal
• 3 tsp baking powder
• 2 tsp sugar
• ¼ tsp salt
• ½ c cold butter, cut into small pieces
• 1 Tbs chives, minced (or dried)
• ½ c. grated cheddar cheese

1. Combine dry ingredients.  Cut in butter until mixture resembles wet sand.  Stir in milk just until moistened.  Add chives and cheddar cheese and stir briefly. 
2. Drop spoonfuls of biscuit batter onto greased or lined baking sheet.  Makes 6 medium or 8 small biscuits.  Bake at 450F for 12-15 minutes.

balsamic vinaigrette

This isn't much of a recipe; it's very intuitive.  But, nice to have, just in case.

Balsamic Vinaigrette

makes enough dressing for 4-6 servings.

• 2 Tbs balsamic vinegar
• 2 Tbs olive oil
• 1 tsp Dijon mustard
• 1 Tbs chopped basil
• fresh ground salt and pepper

Combine ingredients and stir or shake vigorously

spinach lasagna rolls freezer meal

This recipe is part of the $5 freezer meals post.  They are delicious and simple for a weekday meal.  They won't impress anybody coming over for dinner, but you'll be happy you have them on hand after a long day at the pool or park or after endless winter days of homework and music lessons.

Spinach Lasagna Rolls

Modified from http://www.skinnytaste.com/2010/02/spinach-lasagna-rolls.html

Servings: 10 • Serving Size: 1 roll

Ingredients:

• 10 lasagna noodles, cooked
• 10 oz frozen chopped spinach, thawed and completely drained
• 7.5 oz ricotta cheese (fat free or low-fat)
• 1/3 cup grated Parmesan cheese
• 1 egg
• 1 tsp nutmeg
• salt and fresh pepper
• 24 oz tomato sauce (home-canned, if possible)
• 1 tsp garlic powder
• 1/2 Tbs onion powder
• 1 Tbs oregano
• 1 Tbs lemon juice
• 1 tsp. thyme
• 6 tbsp (about 2 oz) part skim mozzarella cheese, shredded

Directions:

1. Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.
2.  Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
3.  Ladle sauce over the noodles in the baking dish and top each one with ~1/2 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 10 rolls.
4.  Altnernatively, cover with foil and freeze until needed.  To bake, place frozen lasagna rolls in a casserole dish or baking pan covered with foil.  Bake at 450F for 1 hour.  Or you can thaw spinach rolls completely and bake in casserole dish or pan covered with foil and bake at 350 for 1 hour.
5.  To serve, ladle a little sauce on the plate and top with lasagna roll.

 Notes: For low-fat version, use fat free ricotta cheese and part-skim mozzarella to give you only 4 Weight Watcher points per roll.

 Serve with a green salad topped with chopped pecans, applees, bleu cheese crumbles and balsamic vinaigrette.

square foot (ahem, I mean meter) gardening

For people with limited yard space or who need a low-maintenance garden or who need a garden raised to waist heigth, square foot gardening is a beautiful technique that is uber practical as well.

The book "Square Foot Gardening" is by Mel Bartholomew but he's lent his work for educational purposes around the world so there are many free resources on it too, probably more under "square meter" than "square foot" if you want to search around the internet.

Look here for great info on getting started.

1. LAYOUT – Arrange your garden in squares, not rows. Lay it out in 4′x4′ planting areas.

2. BOXES - Build boxes to hold a new soil mix above ground.

3. AISLES – Space boxes 3′ apart to form walking aisles.

4. MEL’S MIX – Fill boxes with Mel’s special soil mix: 1/3 blended compost, 1/3 peat moss, and 1/3 coarse vermiculite.

5. GRID – Make a permanent square foot grid for the top of each box. A MUST!

6. CARE – NEVER WALK ON YOUR GROWING SOIL. Tend your garden from the aisles.

7. SELECT - Plant a different flower, vegetable, or herb crop in each square foot, using 1, 4, 9, or 16 plants per square foot.

8. PLANT – Conserve seeds. Plant only a pinch (2 or 3 seeds) per hole. Place transplants in a slight saucer-shaped depression.

9. WATER - Water by hand from a bucket of sun-warmed water.

10. HARVEST – When you finish harvesting a square foot, add compost and replant it with a new and different crop.

Check here (last page) for how much of each crop to plant per square.  (I think this is the same handout I used back when I taught square meter gardening to other welfare missionaries.)

• plant 1 per square: potatoes, sweet potatoes, ginger, horseradish, broccoli, kale, collards, cabbages, melons, squash, tomatoes, artichoke, eggplant, cucumber, okra, peppers, pumpkin
• plant 4 per square: parsley, cilantro, basil, oregano, mint, bok choy, lettuces, chards, soybeans, fava beans, drying beans, corn, strawberries
• plant 9 per square: beets, turnips, garlic, spinach, string beans, peas
• plant 16 per square: carrots, radishes, onions, green onions

Basically, a perfect set-up and yield would give you quite alot of produce for such a small space!

And just in case you didn't check out the video yet....ta da!