Pass the Weeds, Please (Episode III): Winter Weed

Once my pre-ordered copy of John Kallas's Edible Wild Plants: Wild Foods From Dirt To Plate arrived, I completely devoured it in a day.  One of my favorite finds in my backyard this year was chickweed.

Chickweed (Stellaria Media)
Chickweed is a delicious winter weed.  It grows all over the planet, so there is probably some i your area.  I have read from a few different sources that it gets its name because chickens love to eat it.  Depending on your zone, you may see it start showing up in February or March.

How to Identify Chickweed

Nutrition Information for Chickweed
Chickweed contains vitamins B6, B12, C and
D, plus beta-carotene, iron, calcium, potassium, zinc, phosphorus and
manganese.  It also contains the flavinoid rutin.

This is what my garden looked like in early April (however, many regions will find Chickweed starting to arrive as early as February) as I was going to get started with my spring planting. It was totally overrun with Chickweed, although I didn't know what it was at the time. So, as I often do when I find weeds growing in the garden, I identified it to see if it was something worth eating. I liked what I found!




These pictures are what chickweed looks like in the early spring in my zone. Look how much is there!  I needed to clean it out of my garden, so why not put all these free veggies to good use.  This plant changes a lot throughout the season. It gets very tall and grows very aggressively. The good news is that it is very easy to pull up. I look forward to cleaning up my garden this year and cooking up some nice Chickweed quiche for dinner.





How to Use Chickweed, Some Ideas

1. Add to Tomato Sauce/Spaghetti Sauce ( I do this all the time.  I just throw it in the blender with the tomatoes and basil).
2. Sautee in some olive oil and butter with Diced Onions
3. Toss with a table salad
4. Include in a pesto
5. Wash and Eat it raw - it is a really tasty weed
6. Add it to a veggie lasagna
7. Chickweed Quiche or Frittata

Free fresh veggies in my own backyard?  Now that is a Finer Thing.




Note: I am not a biologist, nutrition, or herbalist.  I am just sharing my own appreciation for foraging and nutrition based on my own research.  I strongly encourage you to conduct your own research before eating wild food.

This post is a contribution to Finer Things Friday at Amy's The Finer Things in Life.

Pass the Weeds, Please (Episode II)

A Foraging Recipe - Weed Pesto

Here is a great pesto I like to make with some of my weeds...

Ingredients

• ¼ cup Dandelion Greens
• ¼ cup Purslane
• ¼ cup Field Garlic (grass)
• 4 bulbs Field Garlic (bulb)
• ¼ cup Olive Oil
• ¼ cup Pine Nuts
• ¼ cup Basil leaves
• ¼ cup Grated Parmesan Cheese
  

Directions
Mince and lightly saute the garlic bulbs in some Olive Oil to take the edge off. In a food processor: chop up the nuts and garlic bulbs. Add all of the greens and continue to process until everything is finely chopped. Add in cheese and slowly add the olive oil slowly while processing until you reach the desired texture. Leave in the fridge for a few hours before eating. Serve as a dressing for penne pasta, use as a sandwich spread, or serve with crackers or toast.

So, what weeds do you like to eat?

Pass the Weeds, Please (Episode I)

I’ve been intrigued by foraging for food in my backyard my whole life. My neighbors and I searched for wild strawberries, ate “onion grass”, and came up with a recipe for “lemon grass” cheese sauce. At the time, it did not concern me whether or not these things were toxic. Lucky for me, they weren’t!

Now I am a suburbanite who does not want to use fertilizer or weed killer to have a lush, green bed of grass in my lawn. Instead, I like to arm my children with baskets to go collect dinner from the lawn. Backyard foraging has become a fun family activity. Here are some of the things we can find in our mid-atlantic yard:

Purslane (Portulaca oleracea) – This is my absolute favorite weed. I like to just pluck off some of the succulent leave and eat them plain because they are tasty. They have a little bit of a lemony flavor to them. A sprig of purslane makes a great addition to a toss salad, an addition to a tomato sauce, or as a component of a pesto. What is unique about purslane is that the leaves are naturally high in Omega-3 fatty acids, which is rare for green vegetables. The stems are high in Vitamin C. I like to put purslane in a container garden – it doesn’t need too much tending. Most often purslane is considered a weed and people are trying to eradicate it, but if I see some growing in a friends yard, I just say “May I have your weeds?”

How to Identify Purslane

Nutrition Information for Raw Purslane


Dandelion (Taraxacum officinale) – This is my second-favorite weed. Besides the fact that it is a beautiful flower and makes great bouquets, necklaces, rings, and hair accessories, it is extremely useful food and herbal remedy. Have you ever eaten that Whole Foods “Spring Greens” in a bag salad mix? You are probably eating Dandelion greens. The leaves are great in the spring for salads, pesto, or sandwich toppings. Dandelion greens are a great source of Vitamin A and C as well as fiber. The roots are great in the fall for a bitter tea or as a nutritional supplement. Dandelion roots harvested in the fall are high in inulin (soluble fiber). The flowers can be eaten raw, cooked, or dried and ground into flour.

How to Identify Dandelions

Nutrition Data for Dandelion: Greens

Wild Blackberries (Rubus allegheniensis) – We have these growing all along our fenceline as well as on our bike-riding route. What could be better than free blackberries? The brambles can be prickly, so take care when picking these. Make sure to wait until they are dark purple before picking – otherwise, they won’t taste very good. Use them just as you would blackberries: Freeze them, make a jam, add to a fruit smoothie, or best – just eat them as you pick!

How to identify Wild Blackberries

Some words of caution…

1. Don’t eat any foraged food that is from an area that may be exposed to insecticides, road salt (from snow), or any foreign chemical substances that you don’t know about.
2. Make sure to clean anything that you pluck from your yard thoroughly.
3. Make sure you can absolutely, positively identify something before you eat it. Many plants in your yard are poisonous.
4. Don’t encourage non-native invasive species to grow. Check with your state or local invasive species organization.

Resources
Properly identifying anything you forage is very important. Here are some great resources to help with that. I am a big fan of naturalist “Wildman” Steve Brill who has written a book on the subject and has a wealth of information on his website: http://www.wildmanstevebrill.com/. He includes tons of information on identifying plants that are edible and is working on a book for foraging with kids.

An organization called Plants for a Future (http://www.pfaf.org/index.php) has a searchable database of edible plants with all kinds of information on uses of the plants and any hazards or warnings about their usage. It is an excellent free resource.

Frugal and Fun: Backyard Foraging is a Finer Thing. (See more Finer Things at Amy’s Finer Things Fridays).

This is a series and I plan to share more foraging tips, resources, and recipes to try.

Cre8 Copy-Cat Fiber One Bars (Peanut-Free)

My family loves the Oats and Chocolate Chip Fiber One bars. We all love the taste and convenience. I love all the fiber and nutrients in the bars. There are a few things I don't like about the bars:

• Peanuts as an ingredient means the kids cannot take them to school in the lunch box (peanut-free school).
• The individual packaging generates a lot of non-recyclable plastic waste.
• Even buying them in bulk, they are pretty pricey ~$1/piece

So, I decided to try to make a copycat version of these bars leaving out the ingredients I don't want (Peanuts, Hydrogenated Coconut Oil, High Fructose Corn Syrup, among others) and also add in some ingredients that I do want (flax meal, oat bran, etc.)

I would really like to add chicory root extract for all the soluble fiber, but I have not been able to find that commercially available. Would love a source if you have one!

This is a huge recipe - makes 30-40 bars and they last well. There are a lot of ingredients here and there is a good amount of room for improvisation. I don't think I actually make them the same way twice...

Ingredients

• 3 Tbsp. butter, melted
• ¼ cup packed brown sugar (melted to a syrup)
  
• ½ cup honey
• ¼ cup Agave Nectar
• ¼ cup molasses
• ½ cup sunflower butter (mine is sunflowers, tahini, and canola oil)
  
• 2 teaspoons vanilla extract
• 1 Tbsp. liquid lecithin
• 1 ½ cup barley flakes
• 2 ½ cups rolled oats
• 2 cup crisped rice
• ¼ cup toasted wheat germ
• ¼ cup oat bran
• ¼ cup white whole wheat flour
• ¼ cup lightly blended almonds
• ¼ cup flax meal
• ¼ cup dry coconut flakes
• 1 cup semisweet chocolate chips

Directions
Preheat oven to 350 degrees. In a large bowl, mix combine all the dry ingredients. In a separate bowl, mix together the melted butter with the soy lecithin (you could substitute egg yolk for this - it is the emulsifier) then add all the wet ingredients (including the sunflower butter) and whisk until well combined. Add the wet ingredients to the dry and mix with a wooden spoon until until all the dry ingredients are incorporated. Add the chocolate chips and stir until they are evenly distributed. Next, spread the batter into two greased 9x11 baking pans. Bake at 350 degrees for about 20 minutes (or until the edges are lightly browned).

Now, here's the hard part... Cover lightly and leave for 24 hours before cutting. This is a really essential step to keep the bars from falling apart. You may even place in the refrigerator for a few hours before cutting. Cut into bars (I use a pizza cutter, which works great). You can store in a glass container(s) or leave them right in the pan. These are great snacks for the lunch box, after school snacks, a lunch supplement.

Without the chicory root extract, these bars do not have the fiber content that Fiber One Bars do, but they stall have a lot! As well as a bunch of other good nutrients.

Cre8 Green Lentils Spicy-Style

During the season of lent, many Catholics and other Christians abstain from eating meat on Fridays. Even outside of lent, we try to have at least 3 meat-free dinners a week in order to conserve energy and to lower our grocery bills. This is one of our favorite meat-free meals - and it makes great left-overs to bring to work the next day. I will say it is "inspired" by Indian Daal, in flavors.

Ingredients

• 2 Tbsp. of butter
• 3 cloves garlic, minced
  
• 1/2 onion, diced
• 1 1/2 c. dry green lentils
• 2 tsp. cumin
• 1 tsp. turneric
• 4 finely chopped cardamom seeds
• 1 tsp. Kosher salt
• 1/8 to 1/2 tsp. cayenne pepper (depending on your heat preference)
• 1 quart vegetable broth
• ~2 c. water
  

Directions
Melt butter in skillet on med-high. Add garlic and onion. Saute until onion becomes translucent. Add the dry lentils and toss until lightly coated with butter. Add enough vegetable broth to cover the lentils. Add cumin, turmeric, cardamom, salt, and cayenne pepper. Cook until all the broth is absorbed stirring frequently. Add more broth about 1/2 cup at a time until absorbed. When all the broth is used up, continue the process using water. Cook until the lentils have reached the desired texture ~45 min. Using a wooden spoon, press some of the lentils against the bottom of the pan, "smushing them", to add thickness to the sauce. Serve over rice.

To find more green-themed ideas, head over to "The Little Green Project" hosted by HeavenlyHomemakers.com.

Carmen

ReCre8 Printer Paper Box Lids: Cupcake Carrier

So, I was looking at how to transport the 60 cupcakes to pre-school for my twin boys birthday. Clearly something more experienced mothers have already thought through. My husband announced the conundrum at his office and all the moms in the room immediately directed him to use lids from the office printer paper. After we were done, they could just be recycled. It worked like a charm. Now, I have to admit, I did not make these cupcakes and frosting from scratch. It was box mix and Betty Crocker this year. I find that I'm having plastic guilt, but I did find a way to re-use the frosting containers (more on that later).

ReCre8 Bread Crusts: Bread Crust Casserole

I don't know about you, but my kids do not like bread crusts. Especially not the bread crusts from the homemade bread machine bread we make (it tends to be just a little hard on the crusts). I could battle it out and try to force them to eat it, but I like a peaceful meal time.

Since I am taking part in Crunchy Chicken's Food Waste Reduction Challenge, I got to thinking, how can I use these bread crusts rather than just throw them in the composting bin as I have been doing? (Because, to be honest with you, I don't really like eating the crusts either!)

So, I tried out this bread crust casserole and I think it was a pretty good success. (BTW, I count it a success if all the adults eat it and at least one of the kids - so I don't set the bar TOO high!)

So, here's how I did it...

First, I saved all the bread crusts and ends of loaves that got dry in the freezer for a few weeks. I also saved leftover chicken, broccoli, onion, and other vegetables.

Ingredients:

• 2 eggs
• 1 cup milk
• 1 cup plain yogurt
• 1/2 cup shredded cheddar cheese
• 1/4 cup + 2 Tbsp. parmesan cheese
  
• 3 cup bread crusts
• 1 Tbsp. bread crumbs (you can make these by blending up some of the bread crusts)
  
• 1-2 cup vegetable leftovers (I used celery, broccoli, and onions)
  
• 2 tsp. salt
• 1 tsp. pepper
• 1/4 tsp. nutmeg
  

Directions:
Preheat the oven to 400 degrees. First, whisk together the eggs, milk, yogurt, salt, pepper, and nutmeg and 1/4 c. parmesan cheese (save the 2 Tbsp. for later). Cut up the bread crusts to about 1-inch. lengths. Spread out the bread crusts, chicken, vegetables, and cheddar cheese in a casserole dish. Pour on the wet ingredients. Let everything soak in for 5 minutes or so. Sprinkle the top with breadcrumbs and the remaining parmesan cheese.

Put in the oven and cook for 30-40 minutes (until the top turns a golden, crispy brown).

Remember, it's casserole, so, in my opinion, all the ingredients are negotiable! I'm not the best recipe writer, so if you have any ways to improve the directions, please let me know!

P.S. I didn't get a picture, but next time I make it, I'll update this post.

Cre8: Wholesome Multigrain Bread

In pursuit of the perfect multigrain bread...

About a year ago, my husband and I made the decision that we would make all our own bread for the family. This was one part frugality, 1 part eating healthier, and 1 part that we like to make stuff. So, we pulled our bread maker out of storage, brushed off the dust, searched for recipes online, and got started. We make a whole wheat sandwich bread for the kids as well as a multigrain bread for ourselves, our kids like to call it the “grown up bread”.

I honestly had a lot of trouble finding a good whole wheat multigrain bread. Here was my criteria for the perfect bread:

• 100% whole wheat flour along with other whole grains for the health benefit.
• A little bit on the sweeter side.
• Dense and filling, but not a brick.
• Moist, not dry.
• Containing Omega-3 Fatty Acids for the Good Cholesterol Benefits.
  

These were my main concerns. We started with a base recipe I found at bigoven.com and then we tweaked it and tweaked it until we just recently got it JUST RIGHT for our tastes. So, here it goes:

Ingredients:

• 13 oz Warm Water
• 2 Tbsp Yeast Active Dry Yeast
• 1 Tbsp Canola Oil
• 3 Tbsp Honey
• 1 Tbsp Molasses
• 1 Tbsp Brown Sugar
• 3 Tbsp Nonfat Dried Milk
• 2 ¾ Cups Whole Wheat Flour
• ¼ Cup Gluten
• 1 tsp Salt
• 3 Tbsp Cornmeal
• 3 Tbsp Toasted Wheat Germ
• 1/3 Cup Sunflower Seeds
• 1/3 Cup Rolled Oats (Toasted)
• 1 Tbsp Flax Seeds
• 1 Tbsp Ground Flax Seeds

Directions:
We use a bread machine to make the dough, but we cook it in the oven. We’ve also made it totally in the bread machine.

• Proof the yeast in all the water according to your brand’s instructions.
• Combine ingredients in the order they are listed.
• Either use your bread machine dough setting or knead by hand accordingly.
• Let the dough rise ~ 1 hr.
• Knock the dough down, form into a loaf, and place in a 9-in. loaf pan.
• Let rise for another hour.
• Bake at 325* for ~30 min. Remove from loaf pan. If sides and bottom are still moist, return to oven for 10-15 min.
• Slice and enjoy.

To me, this bread is a meal in and of itself! Since it is so moist, I often eat a slice of it with some homemade yogurt for lunch. I also love it toasted with butter on it. The bread keeps very well for homemade bread and stays nice and moist.

Re-Cre8 Pancakes: Fruit & Cake Rolls

My family just loves pancakes. Who doesn’t? I like them too because they are so easy and fun and you can make them a little healthier just by adding in a few other ingredients (more on that another time). I always like to make a few extra pancakes because they make such great leftovers and they are very portable. Just throw them in the fridge overnight and pack them in a lunchbox the next day. But, I’m not willing to pack along syrup or honey. This is just too messy for a portable meal.

So, the other day as I was packing up an on-the-go dinner for gymnastics, I thought I could re-create these leftover pancakes into something very fun. Fruit and Cake rolls. These rolls taste a lot like Fruit Newtons, if you’ve had them (“they’re not cookies, they are fruit and cake” as the commercial goes…).

This couldn’t be easier. Here’s what you will need:

• Leftover pancakes


• Leftover pancakes


• Fruit preserves or jam of your choice


• A knife


• A cutting board


• A portable container

Here’s what you do

1. Spread the fruit preserves on one side of the pancake.



2. Gently roll up the pancake.


3. Slice it up into bite size rolls and place into the container.



4. Now enjoy!

Maybe these are not a whole meal, but a great snack or “side dish” or dessert. These can easily go into school lunches, or be taken along on picnics. And, unlike little Fruit Newton snack packs – there is no plastic involved (if you ignore my plastic transportation container, but that could just as easily be a pyrex) and nothing to go into the landfill.

ReCre8 Milk: Make Your Own Yogurt

I have tried to encourage yogurt eating in my household since my kids were on solid food. It’s a great way to get your calcium, protein, and helpful bacteria all at once. With the right additions you can get a lot of other yummy and helpful nutrients and antioxidants too. Here are some links on the health benefits of yogurt and other cultured dairy products:

• Ask Dr. Sears has an excellent informational site
• An excerpt from FDA Consumer Magazine
  
• Wikipedia always has good info
  

This year, I realized we were spending at least $10-$20 a week on yogurt. That is $500 - $1000/yr just on yogurt! I also realized how much plastic we were acquiring to support this yogurt habit. Many wonderful green and frugal blogs out there inspired me to make my own yogurt. It is super easy to make your own yogurt. It has been a big savings to our food budget and just a lot of fun.

I have researched a TON of advice out there and came up with my preferred method for making yogurt. I’ll explain it here, but I’ll also provide links to the great resources I found out there that can give lots of other ideas.

Before venturing to make your own yogurt, I highly recommend watching the Alton Brown “Good Eats” episode which gives a tutorial on making yogurt. It's called "Good Milk Gone Bad", pretty funny. It is available on YouTube unless it gets taken down. I do mine a little bit differently, but this helps you understand the process really well.

I make ½ gallon at a time, but you can easily adjust this to make any amount. The yogurt will stay good in the fridge 1-2 weeks, but it never lasts that long in my house! This is my method:

What you will need:

• 6 oz. yogurt with LIVE, ACTIVE, CULTURES (this is your “starter”.
• You can use plain or a flavored variety, but if you use flavored, your resulting yogurt will carry that flavor forward)
• ½ gallon of milk (I use 2% organic – in a GLASS bottle, but you can use skim or whole milk as well)
• ¼ c. non-fat dry milk (optional – adds protein)
• 1 2-quart thermos or thermal carafe (must be lined with stainless steel or glass – NOT plastic)
• Kitchen Thermometer (I use a candy thermometer)

Directions

I like to start in the evening, putting the milk on to heat right before we sit down for dinner. Then, by the morning, I have yogurt!

Day 1:

1. Take out 6 oz. yogurt as a starter and let it come to room temperature while you prepare the milk
2. Heat milk at medium heat in your pot to 180 degrees F, stirring regularly (this kills off any bacteria that is currently in your milk)
3. Stir in non-fat dry milk
4. Once milk reaches desired temperature, cool it down to 120 degreed F
5. While milk is cooling, sterilize and warm your thermos or carafe by adding boiling water and closing it for at least 5 minutes. Empty the water.
6. Temper your room-temperature yogurt with the 120 degrees F milk
7. Add starter yogurt to pot and stir gently until dissolved
8. Transfer milk/yogurt combination to your thermos or thermal carafe
9. Put in a warm, draft-free place and leave overnight 8-10 hours

Day 2:
At this point you have a choice. Do you like your yogurt very thick or do you like it a tiny bit runny? If you don’t mind it a little thinner, your yogurt will be done. Just transfer it into a glass container or into jelly jars and put it in the fridge. I like to have my yogurt very thick and creamy, so I always strain out the whey first. To strain your yogurt, place a mesh sieve over a glass bowl. Pour in enough yogurt to fill the sieve. Let it sit and drain. Use a flexible spatula to gently manipulate the yogurt. Don’t mess with it too much, because you don’t want to break up the curds. Once it is at the desired thickness, place it in your glass or ceramic storage vessel (I like to use 4 oz. or 8 oz. jelly jars so I have single servings ready-to-go). Once you have jarred up all your yogurt, don’t discard the whey! It is full of protein and other goodies and it is infinitely useful, as I will cover in another post. Store it in a glass jar in your fridge until you are ready to use it.

Flavoring Yogurt
Now, regarding the flavoring. You have so many options for flavoring. I used to mix up some flavors in the blender and stir them into the yogurt, but it was more work and more to clean. So, I found some super simple ways to make a variety of flavors:

• Honey-Yogurt: A favorite of my kids. Just drizzle a tablespoon of honey (or substitute Agave nectar) on the top of the yogurt and put it in the fridge. When you are ready to eat it, just stir it up.
• Raspberry Yogurt: This is my absolute favorite. Just take about 10 or so frozen raspberries and push them into the yogurt. Leave it out for a few hours until you are ready to eat (this makes it very convenient for a bag lunch – no refrigeration necessary). Once the raspberries have melted, stir the yogurt together. Add a packet of sugar or equal for sweetness. This is really a treat.
• Chocolate Yogurt: Stir in 1 teaspoon of cocoa powder into the yogurt. Put 1 tablespoon of honey or Agave Nectar on top and refrigerate for a few hours or days. When ready to eat, just stir it all up.

These are some of the favorites in my house, but really, you can stir in whatever flavors you like and sweeten it to your own taste.

Here are some sites that have some different recipes and some different approaches:

• Yogurt Maker Coffee Yogurt at Crunchy Chicken
• Fermenting Yogurt in the Oven at Hillbilly Housewife
• Cooler Fermenting Yogurt at Heavenly Homemakers
• Video Tutorial at about.com
  

In the next post, I’ll cover some other great things you can do with yogurt.

Re-Cre8 Canning Jars as a Flexible Kitchen Storage System

i HEART mason jars

The introduction of mason jars/canning jars into my kitchen has been the most wonderful transformation in storage for me. If you look in my regrigerator, any of my cabinets, or on the counter, you are sure to find all sizes of jars performing some useful function. I initially bought some jelly jars for making jam after our pick-your-own raspberries and blackberries adventure this summer. (BTW, the jam turned out great and the canning process was super easy). That is when I had an “a-ha” moment that these inexpensive glass jars will address many of my concerns in the kitchen this year.

Here are all the reasons for my new love affair with these classics:

Using less plastic - I have been trying systematically to remove my dependence on plastic - especially those kinds that cannot be recycled at all, such as zip-top bags and plastic wrap. I found that having a set of different sized canning jars lets me do just that. I can store single-size servings of leftover spaghetti - ready to go into lunch boxes or snack-size cookies and crackers. I can use them in place of plastic storage containers for just about everything I cook. They are also great in the pantries for holding beans, seeds, and flour bought in bulk.

Storing leftovers in re-heatable containers - Leftovers are important to staying frugal and eating healthy in my household. I absolutely refuse to put anything plastic in the microwave. So storing, say leftover homemade Spaghetti Sauce, in a quart size mason jar allows me to just put it directly in the microwave and voila - dinner's ready. No need to pour from a Tupperware into a another bowl and dirty some more dishes.

Reusable containers for work and school lunches - I use these in my Kindergartner's lunch and to bring my lunch to work all the time. Applesauce, yogurt, smoothies, leftover rice and beans, soup - you name it - all of these things work great in a small canning jar for a portable lunch. While glass is breakable, these are pretty durable. As long as you're not throwing your lunch box around, they're going to be alright.

Yogurt jars - These are just about the best solution for creating single-serving yogurt jars. There are 4-oz. jars and 8-oz. jars for kids-size servings as well as grown-up servings.

Standard and easy-to-replace lids -Now the lids for all my containers can be interchanged with each other. If I lose them, I don't have to throw out the whole storage container - I can just get a new lid from any grocery or hardware store.

Bulk Food Storage - I am buying more and more bulk food in the process of reducing my plastic consumption. Mason jars are so great for storing rice, beans, seeds, and flours. No need to have anything disposable involved! They also are a standard size, so it can keep your pantry nice and neat.

The list goes on and on. But, you get the idea! It is just as wonderful to reuse glass jars you may get your honey, parmesan, jams, or pickles in - especially if they have a lid that is easily reusable. Give it a try!