Category Archives: Homemaking

Homemade Canned Mushroom Soup

I shared about my accident in my last post. I am feeling a bit of improvement, but still in quite a bit of pain.

Tonight I was home alone for the first time since hurting myself and had to get my own dinner. As much as I love the idea of fresh homemade foods, the convenience of canned goods just can’t be beat. Besides, it’s the middle of winter, and if it’s a veggie and it ain’t canned, it’s a lot harder (and more expensive) to get.

So tonight, I popped open a can of organic vegetable soup, heated it on the stove, and had myself some dinner.

As I was eating, I was thinking about how in the future I want to always make sure to have pre-made homemade canned soup available, not just the ingredients for soup.

And that got me thinking about the time when we lived in Oregon when I made canned mushroom soup. I was looking for a healthier version of canned condensed cream of mushroom soup. What I learned is that you can’t really make it “cream of” anything in a home kitchen since dairy cannot be safely canned. But you can can a broth soup and add cream to it when you use it. So I set out to make a mushroom soup that I could turn into cream of mushroom when the need arose.

Note: this is not a good substitute for traditional condensed cream of mushroom soup. The flavor is not quite the same, and it takes quite a bit of work to get it to thicken up if you’re looking for the consistency of the creamy stuff straight out of the can. But I will say that the flavor of this chunky mushroom soup far surpasses any of that condensed stuff. And is a wonderful soup to just heat and eat on it’s own. Once I have a full size kitchen with more time on my hands for food preservation (you know, when we’re not building a house), I plan to make more of this and do more experiments to work on thickening it for those times I do want the creamy stuff.

Note # 2: this is a canning recipe, but it’s not a canning tutorial. Pressure canning is pretty easy to learn (I learned just by reading the instruction manual when we bought our canner), so if you don’t know how, do a bit of research so you understand your canner before attempting to can anything in it.

Homemade Canned Mushroom Soup

Makes: 12ish pints

Ingredients:

  • 3lbs mushrooms – sliced
  • 1 large onion – diced
  • 3Tbl minced garlic
  • 2tsp thyme
  • 16+ cups chicken* stock/bone broth (bonus points if you make your own!)
  • Salt and pepper to taste

*I suppose you could use whatever type of broth you want, actually, if you have a preference. 😁

Combine mushrooms, onion, garlic, thyme, salt and pepper, and 1 cup of the chicken stock in a pot. Bring to a boil and cook till mushrooms and onions are cooked well. Heat remaining chicken stock in a separate pot.

Spoon ½ cup mushroom mixture into hot, sterilized jars. Fill remaining space in each jar with hot chicken broth, leaving 1 inch headspace. Put on lids and process in a pressure canner for 45 minutes at 10lbs pressure (adjusting for altitude).

To make into cream of mushroom, open a jar of processed mushroom soup and pour ½ cup into a pot, add 2Tbl your favorite thickening flour and stir till the flour is fully incorporated. Place on heat and cook till thickened, stirring often (this is called a roux I believe). Add about ½ cup of cream to the roux and stir constantly as it heats up and thickens. Once the roux/cream mixture thickens, add the remainder of the soup to the pot and heat through. If you want it thicker, cook it longer.

Ok, now I really want to make some more of this to have on the shelf. Hmmmm…maybe once I hit that point in my recovery where I can do light activity but can’t get back to construction yet I’ll take a day and make some of this, full-size kitchen or not! Yummmm.

What recipes are your go-to for stocking the pantry with healthier alternatives to store bought essentials?

-Maridy

Easy 2-ingredient CHOCOLATE sauce (that’s healthier for you!

I’ve been craving mochas a LOT lately.

But the ingredients in the chocolate sauce used by the coffee shops leaves a lot to be desired.

Not to mention that my cravings clash spectacularly with my wallet (nearly $5 a pop!).

So, I decided to work some more on my homemade mocha recipe. While I’m am not completely satisfied yet with the overall product, I’m digging how easy it is to make this chocolate sauce that has only two ingredients.

Easy 2-Ingredient Chocolate Sauce:

  • 3/4cup Pure Maple Syrup
  • 3Tbl unsweetened cocoa powder

I like to make this in an 8oz canning jars since it’s so easy. Simply put both ingredients into the jar, put a lid on it, and shake vigorously until combined. No heating required. You might need to use a spoon or a fork to break up a couple chunks and stir them in. Bonus for making it in the jar is that you already have it in a container to store it and only a measuring cup and spoon to wash. Alternately, you can mix this up in a regular bowl and whisk to combine, but the cocoa powder takes some convincing to mix with the maple syrup. It will happen eventually, just keep stiring. If you’ve combined it in a bowl, transfer to an appropriate size container and put a lid on it.

Use as you would any chocolate sauce. Mochas. Ice cream sundaes. Chocolate milk. Mmmmm….

I do not know if this needs to be refrigerated or not. I mean, we don’t refrigerate our maple syrup or cocoa powder. But just to be safe, I keep mine in the fridge just as I used to when we bought chocolate sauce from the store. That way if I forget about it, which sometimes happen as I tend to go through phases, I know it will last in there for a very long time.

So there you have it. Chocolate sauce that is easy to make, and way better for you than the stuff you get in the store (or coffee shops 😄).

Healthier Hot Chocolate (Only 3 ingredients!)

There’s nothing like playing hard in the snow, then coming inside to a steaming cup of hot chocolate.

It snowed again last night, the most snow we’ve had all winter.

The girls and I took the opportunity to get in some good old fashioned snow play.

When we came in for some hot chocolate, I realized we were dangerously low on our home made hot chocolate mix. But it was no big deal, because with only three ingredients, this hot chocolate mix goes together in a jiffy.

You read that right: three ingredients. This version is so much healthier than any store-bought hot chocolate I’ve found. And depending on what sweetener you use, you can make it even healthier. I’ve seen many other hot chocolate recipes what use more ingredients, and you certainly can add in flavorings of your choice, but we prefer to keep it simple. You can also omit the dried milk and add the cocoa and sweetener to whatever milk you normally drink. I like to have the milk in the mix, however, mainly because we don’t have a microwave, so heating milk on the stove means dirtying a dish. And we avoid that at all costs. Especially in the winter when our water system in the trailer is a bit more labor intensive. But also, I like to make up a big batch of this and have it on hand to drink, no matter how much milk is in the fridge.

Ok, I’ve talked long enough. Here’s the recipe.

Homemade Healthier Hot Chocolate

One serving:

  • 1 Tablespoon unsweetened cocoa powder
  • 1 Tablespoon sugar/sweetener
  • of your choice
  • 1/4 cup (heaping) dry milk

Put all ingredients in a mug and mix them together, add 6-8oz hot water, stir till all ingredients are dissolved.

One quart of MIX:

  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup sugar/sweetener of your choice
  • 2½ cups dry milk

Put all ingredients into a bowl and mix well. Then pour into a quart size container, label and place in the pantry/cupboard ,etc for later use. To use, place 3-4 large spoonfuls of hot chocolate mix into a mug, add 6-8oz hot water, stir till dissolved.

Notes:

  • Add more or less mix and/or water to achieve desired taste.
  • Mixing all the ingredients together before adding the hot water helps the cocoa not form so many clumps.
  • Feel free to use whatever sweetener you prefer. You may need to play with the ratios a bit, though. We typically use raw cane sugar, but we’ve also used coconut sugar and pure maple syrup. If you prefer to use a liquid sweetener, you’ll need to put that in at the same time as the hot water.

Do yo own thang

Weird title for me, I know, but I’ve really been thinking about this subject lately.

Do what works best for you.

You see, I posted this picture on my Instagram recently.

I was nearly instantly criticised (*ahem* Mom) for not hanging my clothes properly.

“Your grandmother would have made you rehang all those clothes properly.”

(To be fair to my mom, she was only joking. Not that grandma wouldn’t have had me change it. She would have. Oh, she most certainly would have. But my mom doesn’t actually care how I hang my clothes.)

But the conversation with my mom got me thinking.

I know how to properly hang clothes on the line. But I don’t for several very good reasons.

First of all, we don’t have space on our clothes line for each article of clothing to be spread out single file. In that picture above, every clothespin is holding two articles of clothing and they are hung in such a way that they take up as little space as possible. You see, I am not very good horrible at doing a load of laundry every couple of days to stay on top of it. And that’s when we’re not busy building a house. So before I know it, the laundry basket is piling up and I’ve got 4 loads of laundry to do.

And while clothesline drying is the only sensible option living off-grid as we do, we don’t have a good place for a long enough line to accommodate 4 loads of laundry. I know, I know, we live on 40 acres. How can we not have space?

Well, partly it’s because we don’t have good trees to tie a line to. The space we have our 25′ long line at is the only space between two suitable trees that was within a feasible distance from the space we are living. And now that the washroom is in our well shed (pictures to come soon!), the clothes line is actually kinda far away from where the clothes are being washed.

And partly, we just haven’t gotten around to putting up a new/additional one near the well shed because, you know, building a house.

And partly because we don’t want to put a lot of time and effort into something that’s temporary. Once the house is built, we will put up a (larger) clothes line near it. So for now, I am stuck with the one line I have.

Another reason that I don’t hang clothes “properly” is that living here in the windy, arid high desert, clothes dry a lot faster than they would have in my grandmother’s home of humid Ohio. Especially on a hot summer day, but even on a mild fall day like today, I am constantly amazed at how fast those clothes dry.

And the last reason I don’t hang clothes the way my grandmother would have is because I don’t have to worry about ironing like she did. I mean, seriously, I don’t think I own more than three articles of clothing that need to be ironed. And those are dresses that don’t get worn or dirtied very often. And when I do wash them, you can bet that they get hung on the line “correctly” so they don’t get so wrinkled.

So what’s the point of all of this? This post isn’t really about doing laundry. It’s about the fact that I do laundry the way that works for us in our current situation.

And that’s the great thing about homesteading. There is no single “right” way to do it. We all have the freedom to do this homesteading thing in such a way that it fits our family. And as our situations change, we can do things differently. If we want to, that is.

I’m reminded once again of a quote that is usually attributed to Theodore Roosevelt,

“Do what you can, with what you’ve got, where you are.” -Bill Widener. Source)

While I do believe there is a set of moral rules we Christians should follow, when it comes to homesteading, you are free to do yo own thang. Even if it’s not how others would do it.

And that is a beautiful thing.

Just like my jumbled up clothes drying on the line.

House update: concrete slab pour

The post you’ve all been waiting for!

I know, I know, it’s been nearly a week since I said we’d get the slab poured, and here I am just now writing about it.

But really, it’s only been 3 days since it was poured. Yep, that’s right, it was done this past Monday, not last Friday.

Yeah, the overnight lows were forecasted to be down around freezing for Friday and Saturday night. Frozen concrete is not a good thing. And while there are steps you can take to make sure the slab does not freeze, waiting an extra couple of days for the temps to warm up is an easy fix.

On top of that, none of the concrete companies in town could do a Friday pour before noon. Doing a slab this size takes about 8 hours. It gets dark here around 7pm right now. I think you can see the problem there.

So, we decided that it was best to just wait till Monday.

It was chilly that morning before the sun hit the pad.

But the crew was there and the cement showed up right on time.

The interior footers were poured first.

Then they started on the slab.

Flower Girl didn’t want to miss a moment, even when she was so cold. But the sun came up and we all warmed up.

There wasn’t much for us to do other than watch.

But watch, we did!

And then spent a few minutes stabbing in the bolts for the walls.

Pajii gave it a go.

Princess Girl looked over the plans to make sure we were doing it right.

I had a moment of panic when I did some measuring and thought we were an entire inch and a half off. Till I realized I was measuring to the wrong side of the form boards. Whew!

Lots and lots of bolts.

The concrete crew we hired did an efficient job.

Looks like he is standing on the edge of a huge drop off. In reality, there’s enough space on the other side of the house for a cement truck to pull up there.

More finishing.

The last thing to do was cut the relief cuts to hopefully control some of the cracking. Our concrete contractor uses a big machine to do the cuts rather than a skill saw by hand.

Here it is with the concrete blankets on. My brother and my dad were each able to loan us enough blankets to cover half the pad. We decided that since we got them for free, it couldn’t hurt to use them. Better safe than sorry.

On Wednesday we started taking down the forms. We can’t take off all of then yet because that’s what the plastic is stapled to.

Since we are going to stain the slab and use it as our finished floor, the concrete guy didn’t want to put on a chemical seal/cure on it. So instead, we wetted everything down then covered it in 6mil black plastic to keep the water from evaporating. This will allow the slab to slowly cure over the course of a week or so without adding something to the top that will make the stain not work.

Pajii and Princess Girl took off all the blankets today. I stayed inside out of the pounding wind because I came down with a cold on Tuesday (great timing, right).

Instead of working on the house, I’ve been resting and recuperating and making chicken stock out of the carcasses of the chickens we processed over the weekend.

One of these pots of stock got canned into jars. The other became soup for dinner tonight. Hopefully it will help me feel better. This not being able to breath thing is getting old real quick.

The next stage of building the house is getting the metal frame up, but that may take a while. In the meantime, we need to finish up our septic system and fresh water cistern and get started on the garage. Still got a lot to do. But it’s moving forward. Slowly but surely.

Culling old chickens

So, I know you’re anxious to know about the slab, but that’s for another post. Sorry, you’ll have to wait another day or two.

For now, I want to share with you a task that we had to take care of that had nothing to do with the house build.

You may remember that back in April, we acquired a flock of about 20 old hens from some friends of ours. We were told they were roughly 5 years old. We did not expect many eggs out of them, but for several months during the summer we got about 10-12 eggs out of them every day so we were happy. Then the end of summer came and between the diminished daylight and the molting and the fact that they were old and that they kept eating their eggs, we didn’t get very many eggs out of them. For the last month or two, we’ve only gotten an egg or so a week. Very frustrating. So, we decided it was time for them to go.

Warning: this is a Homesteading blog about homesteaderly things and one of the things we do on this homestead is produce our own meat. The following pictures may not be suitable for all viewers. While I will not be posting “how-to” pics, or ones that are too bloody, some people may not like seeing dead chickens. I respect your decision to click away if you’d rather not see anything objectionable.

For those of you who are ok with that sort of thing, read on.

As I said above, this is not a how-to type post. There are plenty of those out there, and I especially found the one by The Prairie Homestead and the video by Joel Salatin she linked to at the end of her post to be useful.

This is more of a “this is how we spent our day” post. Actually, how we spent a day and a half, even into this evening as the canner is busily boiling away as I type this.

.

Hubs was the main chicken dispatcher.

He was also the main feather plucker.

My brother and sis-in-law joined is to help with the task.

Sis-in-law ended up doing most of the cleaning.

Flower Girl was rather eager to help with the whole process.

She thought that the tiny egg yolks we found inside some of the hens were really cool.

One of the hens was obviously still producing some eggs as we found different size yolks.

Nearly 12 year old Princess Girl was not nearly as interested in getting her hands dirty as her little sister, but she did process one chicken completely from catching it in the run to putting the cut-up meat into the jars.

I’m so proud of her. And when she wasn’t helping with the actual processing, she was a great gopher, as we all had dirty hands, she’d be the one to run and get stuff for us.

She also took a lot of these pictures since my hands were perpetually covered in ick or water.

This chicken wing looks like an octopus tentacle!

Since these chickens we’re so old, we knew that their meat would be pretty darn tough.

By canning the meat, it is pressure cooked as it is canned. This high pressure cooking/canning for over an hour makes the meat nice and tender.

And yes, I’m canning after dark.

These are great for use in soups or as chicken salad, etc. And I’m so excited that we were able to put these chickens to good use since they had become useless in the egg production category. It feels great to be able to produce some of our own food again. I’ve missed that since we moved back to Nevada and spent so much of our time building the homestead living systems.

We’ll, that’s it for the day. I’ll update in a day or two about our slab, I promise.

Will this winter ever end??

3-5-17 Snowing again

This past week, we had a few days of dry, sunny weather. The birds started singing again. The trees started budding again. And Spring seemed just around the corner.

And now we’re 5 inches deep in snow again. I know, I know, that’s not much compared to some (we have friends who live higher up in the mountains who literally have a tunnel through the snow to their front door!)

But for us, at the elevation we live, in the particular mountain range we are in, 5 inches is…Well, it still isn’t much. But it’s the 10th or so storm system to move through since New Years. That’s more than one system per week. In a place that normally gets less than 10 inches of precipitation annually, that’s saying something. 

The wettest winter in our area in the last 50+ years, and we’re trying to build a house. Last year, while we were still sitting up in Oregon eagerly awaiting our return to the homestead, they had roughly 5 storms the entire winter here. This year, it’s just one after the other.

So, what are we doing about it?

Well, there’s not much we can do. God brings the storms in his timing. All we can do is trust him that he has a purpose for the delay. And maybe learn something in the waiting.

The Danish have a word: hygge. It loosely translated as “cozy” or “coziness” but from my understanding it is so much more than just that. “In essence, hygge means creating a warm atmosphere and enjoying the good things in life…Hygge is a philosophy; a way of life that has helped Danes understand the importance of simplicity, time to unwind and slowing down the pace of life.” (Source)

I feel like this winter has been one of discovering and reveling in hygge.

Today, as I sit in my cozy trailer with my chai tea latte and watch the snow fall, I contemplate the rest I have been given this winter. Had we been able to get the shell of the house up this Fall like we had wanted to, we would have been busy, busy, busy building over the winter. But that did not happen, and instead, we’ve had long periods of forced inactivity. (Well, there’s still animals and the family to take care of, and normal day-to-day stuff, but you know what I mean. If we were building, and when we DO build, we will have to do all that on  top of building our house.)
So, this winter, in my spare time, I taught myself to crochet. I’ve always wanted to learn how, and I finally have the time. In fact, as soon as I’m done with this post, that’s what I’m gonna be doing.

In my warm tiny home. With my 4 year old snuggling next to me on the couch. Candles lit, and relaxing music playing. On this snowy winter day. Hygge all the way, baby!

One of these days, things will dry out and we’ll start construction on our house. Life will get crazy busy and hectic. But today is not that day. And there’s a teeny bit of me that hopes winter lasts another two months. 

Stay warm and cozy, my friends.

Maridy