It has certainly gotten hot out lately and rather than heat up my house by turning on the oven I am using my grill more and more! It is important to remember that food must be handled correctly both in the kitchen and on the grill. Here are some quick reminders to keep the food you are grilling safe.
Remember to keep your cold foods cold. Bacteria grow rapidly at room temperature, so keep your meat in the refrigerator until you are ready to cook it. If you want to marinade meat do it in a tightly sealed container in the refrigerator. If you plan to grill away from home make sure that you transport meat in a cooler with some ice. The goal is to keep meat at refrigerator temperature.
Do not reuse the plate that you use to take the meat out to the grill. Juices from raw meat and poultry are high in bacteria that could contaminate the cooked meat.
Do not use color as an indicator of when meat is done. Recent USDA research studies indicate that some ground beef may turn brown before it has reached a safe internal temperature of 160°F. The only safe way to determine if food is done is to use a meat thermometer. An instant read thermometer takes the guess work out of grilling.
It is not a good idea to partially cook meats. If you must cook ahead, cook the food completely, cool it quickly in the refrigerator in shallow containers and reheat it later on the grill.
Remember these Safe Internal Minimum Temperatures
Whole Poultry 165°F Poultry Breasts 165°F Ground Poultry 165°F Ground Beef and Pork 160°F Other Pork cuts 145°F (followed by a 3 minute rest) Beef, veal and lamb(steaks, roasts and chops) Medium rare 145°FMedium 160°F
So get out there and enjoy your grill, knowing that you are doing all you can to keep your food safe.
Somehow it has already become the middle of June and with that comes the end of the rhubarb season. If you have a well established rhubarb bed and you continue to harvest it later than the middle of June in Iowa or late June in Minnesota, it will weaken the plant. Over-harvesting can reduces the yield and quality of next year’s crop. The rhubarb stalks also develop a woody taste later in the summer but they do not become poisonous.
If your plant is producing more than you can use you might want to freeze some to enjoy later in the summer or next winter. Here are the directions to freeze yours successfully:
Preparation – Choose firm, tender, well-colored stalks with good flavor and few fibers. Wash, trim and cut into lengths to fit the package. Heating rhubarb in boiling water for 1 minute and cooling promptly in cold water helps retain color and flavor.
Dry Pack – Pack either raw or preheated rhubarb tightly into containers without sugar. Leave headspace. Seal and freeze.
Syrup Pack – Pack either raw or preheated rhubarb tightly into containers, cover with cold 40 percent syrup. Leave headspace. Seal and freeze.
We have had a weekly Zoom call with my entire family most Sunday evenings. That call has included my parents and all of their kids, grand kids and great grand kids. We are living in three different time zones and we have had the best time getting caught up on what is happening in every ones lives. This is one of the benefits of the pandemic-making us realize the importance of staying connected with family.
On one of our calls we were talking about cooking and we decided to schedule a Zoom class where I could show those interested how to make scones. After a search on the internet, we chose a white chocolate raspberry scone recipe for us to make together. I sent the recipe to everyone who was interested and available and scheduled the call. We ended up having 4 participants and everyone was pleased with how their scones turned out. Our next class is going to be on making homemade pretzels and I think we will have even more participants! I have even had some friends ask if they can be included on the next session.
Keeping in touch with others is so important especially when we are still social distancing. This was a really fun way to spend a morning together and to learn to make a delicious treat.
We have been blessed to live close to family for a number of years. Especially when it comes to holiday time. When my husband and I first got married we would try and make it to both “coasts” of Iowa so that we could see all of our family. After we started having kids that quickly changed!
One year the Thanksgiving celebration was going to be at our house. Unfortunately, the weather was not going to be good and I had everything purchased for the meal. We found out that our neighbors were having the same issues. We decided that it would be a lot of fun to celebrate together! Our neighbors grew up in the south and they brought all of the typical southern Thanksgiving foods, and we have the traditional Midwest foods. Needless to say we had a feast, and we enjoyed an afternoon of telling family traditions and stories.
Our middle son played college hockey in Oklahoma. Since Thanksgiving was in the middle of their hockey season he was not able to come home. For four years he and his teammates and friends would be assigned a food to bring and they would have a huge “Friendsgiving” celebration together. They would send us pictures of amazing food, impressively including homemade pumpkin pie, and all of the kids gathered around a very large table. It always made me feel good knowing that the holiday was spent with friends and with lots of good food. Plus I loved getting the call at AnswerLine to make sure they were cooking the turkey safely! The coach would not have been happy if the whole team had food poisoning!
Whether you are celebrating with family or with friends we wish you a wonderful Thanksgiving.
We have had several frosts recently and we have been getting many calls on what to do with green tomatoes harvested before the frost. It is possible to try to ripen green tomatoes indoors, but there is a greater chance of spoilage. Green, mature tomatoes stored at 65-79 degrees F, will ripen in about two weeks. If stored in cooler temperatures it will slow the ripening. Below 55 degrees F they may still ripen but the quality will be inferior. Also, remember that if the humidity is too high the tomatoes can mold and rot. If the humidity is too low they may shrivel and dry out.
If you would rather use them as green tomatoes, there are a number of recipes that you can try. This link is to a publication entitled “A Harvest of Green Tomatoes” from the University of Alaska Extension. It includes recipes for Fried Green Tomatoes, Green Tomato Egg Bake and Green Tomato Pie just to name a few. There are also green tomato relishes and pie filling recipes that are preserved in a boiling water bath. The National Center for Home Food Preservation also has information on preserving green tomatoes both in a boiling water bath and by freezing.
Enjoy these recipes and using the tomatoes that were grown in your garden.
The temperature is so cold today that it is a perfect day to stay inside. I like to take advantage of these kind of days to mix up some spice blends that I will use year round. One of my favorites is a fajita seasoning mix from a recipe that I found on the internet years ago. I have been making it ever since. The combination of spices and the addition of cornstarch make great flavor and it thickens up sauces when used on both meats and vegetables. I now provide jars of this seasoning to my extended family as well! You can be assured that they let me know when their jars are getting empty! There are many combinations of spices that can be put together, but here is the recipe that I use.
If you are interested in other spice mixes check out these recipes from North Dakota State Extension.
This is a big month for our family. In addition to expecting a new grand baby, we are also celebrating a birthday for the baby’s older brother! Since both events are happening within a few weeks, the grandma’s have gotten involved to help plan a birthday party. One of our favorite books to read to our grandson is The Little Blue Truck series of books. Therefore, what could be better than to plan a Little Blue Truck birthday party!
After looking for party ideas on Pinterest, Grandma Nyla and I have come up with a menu. We will be making pigs in a blanket, Rice Krispy treat hay bales, wheel shaped macaroni and cheese, Chex mix (chicken feed), deviled eggs (farm fresh eggs), carrot and celery stick with dip (farm fresh produce) and pulled pork sandwiches. Quite a combination of foods, but all contributing to the theme of the party!
My undertaking was to try to make little blue truck cookies. After checking at numerous kitchen stores in multiple cities, I finally decided that if I wanted the truck shape I would make my own pattern. After drawing the truck in the size that I wanted, I printed two copies on card stock. I used double stick tape to connect the two pieces together to make it a little sturdier. Using a sharp knife to cut around the edges of my rolled out cookie dough and I had my truck cookies. Since the pattern was thicker due to the two layers and the heavier card stock, I had no problems cutting around them with the knife.
I have frozen the cookies and they are ready to decorate as the party approaches! I did decorate one cookie so I could see how it would look and I am pleased to say that when my grandson came for a visit last week he picked up the cookie and started driving it on the counter! I would say that is a true sign of success!
Making my own cookie cutter was actually a fun challenge! Do not hesitate to let your creative juices flow and design your own. I have even more ideas for next Christmas!
One of my favorite things to make are scones. I like to make them enough that I have even purchased an official scone pan that makes 16 small scones from one batch. The scone pan is not necessary but it makes all of the scones the same shape and size so I look like a professional even though I am not! I have experimented making many different kinds including orange, vanilla, chocolate chip and lemon but my favorite one is a mixed berry scone that I found when looking at recipes on the internet. Through trial and error, I know that adding sour cream to a recipe makes them extra moist and delicious so I like to add some to all of the recipes I try. I know that the dough will be very crumbly and that if I over mix it will cause them to be tough. I thought I would share with you some of the techniques so you can try making some at your house.
First measure your dry ingredients into a bowl. This includes flour, sugar, baking powder and salt.
Grate butter into the flour mixture and blend into flour with your fingers. Be sure that your butter is very cold!
Grating the butter makes it blend into the four much easier than cutting it into small pieces.
Mix wet ingredients together in another bowl. This includes milk, sour cream, egg and vanilla. Add the liquid ingredients and the frozen berries (I used frozen blueberries, raspberries and blackberries). Don’t let the berries thaw or they will color the dough and you will not have any whole fruit pieces in your baked scone.
Mix until just combined. Do not overmix or the scone will be tough.
Shape into a square on a floured cutting board. I then cut it into 16 pieces (four squares with four triangle shapes). If you wanted larger scones you could cut them into 8 instead of 16.
After putting the pieces in the pan I sprinkle with a course sugar before baking.
Bake at 400° F. for about 18 minutes until the scones are just starting to turn light brown. I cook mine in my convection oven at 375° F. for approximately 15 minutes.
If using a pan, allow to cool for 10 minutes then remove from pan and place on a cooking rack.
Making scones is easy and fun! Try it out for yourself!
Last year we were at a professional golf tournament and I felt something land in my hair. As I was trying to brush it away I got stung on my hand. I quickly removed my ring and watch as my hand started to swell! Fortunately it was not in a spot where it could be life threatening like in the mouth or throat. My natural instinct is to wave my arms and run away but I know that is not what I should do!
Here were some very helpful tips from Iowa State University Integrated Pest Management on how to avoid getting stung:
Avoid moving quickly when a bee/wasp comes near you since they are more likely to sting when you surprise them.
If a yellowjacket lands on you try and wait for it to fly off. (I wish I thought about this before I got stung)
Smashing yellowjackets releases an alarm pheromone that sends a signal to other yellowjackets in the area to attack.
Be sure and look in cups or cans of pop containing sugary drinks. They like sweet liquids and can sometimes sneak into pop cans or cups. Drinking through a straw would keep you from getting stung if a bee would like to share your drink.
If you happen to get stung near the throat or mouth call 911 and get some ice to help reduce swelling. This can be life threatening if it causes your throat to swell shut. Anyone who is hypersensitive to stings needs special attention. Watch for signs like dizziness, difficulty breathing or skin color changes and go to the emergency room right away.
Nonallergic reactions to stings include pain, itching, redness and swelling. This can last for up to a day or two after the sting. After getting stung wash the area as quickly as possible around the sting to try and remove some of the venom. Using ice will help to reduce some of the swelling. An antihistamine can help with the swelling and discomfort that comes from a sting. If you are at home, try applying a paste of meat tenderizer and water to the sting spot to help break down the venom which also helps with the swelling and pain.
I hope that you can enjoy the time spent outside and stay free of stings! But if you do get stung you will know the best course of action.
Avocados have been a great price at the grocery store lately. I love to make guacamole and cut them up to put on salads but there are many other ways that you can eat them. Here are a few suggestions to add more avocadoes to your diet.
Use avocado instead of mayonnaise to make chicken salad.
Spread on bagels.
Use as a topper for baked potatoes.
Add them to a smoothie.
Avocados are harvested before they are ripe so expect that they will be firm to touch at the grocery store. To tell when your avocado is ready to eat place them in your palm and they should yield to gentle pressure. Avoid using your fingertips to tell if it is ripe since that could cause bruising and dark spots on the inside. If your avocado is still firm and you want to use it more quickly stick it in a brown paper bag with an apple in it at room temperature. That will speed up the ripening process. Remember don’t put your avocado in the refrigerator until it is ripe. Once ripe they can be stored in the refrigerator for 2-3 days.
Once your avocado is cut and exposed to air it can start to turn dark. To help keep it from turning dark after you cut it sprinkle or brush lemon or lime juice or white vinegar over the exposed area. Then wrap with clear plastic wrap and store in an air tight container in the refrigerator. If it gets dark cut off the top layer and the green fruit underneath is perfectly fine to eat.
Hopefully these suggestions have given you some ideas on ways to add avocados to your meals. They are a healthy and tasty addition! For a few tips on cutting and peeling watch this video from the California Avocado Commission.