Christmas Individual Wellingtons

This dish is usually prepared throughout the day that we will be serving it.  Most of the time we prep each part early so that we can throw it all together at the end and eat within an hour of company arriving.

Duxelle

Ingredients:

• 2 pints mushrooms
• 2 Shallots
• 4 cloves garlic
• 4 sprigs Fresh Thyme
• 2 tablespoons unsalted butter
• 2 tablespoons extra virgin olive oil
• 1/2 cup white wine
• 1/8 cup heavy cream
• Kosher salt and Freshly ground Black pepper

Directions:

1. Add mushrooms, shallots, garlic and thyme to a food processor and pulse until finely chopped.
2. Add butter and olive oil to a large saute pan and set over medium heat, add salt and pepper stir frequently until the mixture has lost most of its moisture (10-15 min).
3. Add wine and reduce again, when mixture looks like the consistency of moist cake, add 1/8 cup heavy cream and mix until there is little residual moisture.
4. Set aside to cool.

Beef

Ingredients:

• 3+ lb Beef Tenderloin trimmed
• 8 Prosciutto Slices (enough for 1 slice for each portion)
• 8 sprigs of thyme
• 2 Tablespoons Dijon Mustard
• Sprinkle of Flour
• 2 lb puff pastry
• 2 large eggs, lightly beaten
• Extra Virgin Olive Oil
• Coarse Sea Salt
• Freshly Ground Black Pepper

Directions:

1. Portion Tenderloin as large or small to make 8 individual steaks.
2. Drizzle olive oil on steaks and season with Coarse Sea Salt and Freshly Ground Black Pepper.
3. Sear individual tenderloins on all sides - about 2 minutes.
4. After searing set aside to cool and let juices redistribute.
5. Flour work surface and roll out the Puff Pastry.  You will want to have about 2"+ larger than each of your portioned tenderloin.
6. Once rolled, place sliced prosciutto on your section of puff pastry, then spread a layer of Duxelle.
7. Place portioned tenderloin on top of the Duxelle, smear the portioned tenderloins lightly with Dijon Mustard.
8. Wrap the sides of the Puff Pastry, brushing with egg wash to seal edges and flip it over onto a parchment covered cookie sheet.
9. Preheat oven to 425 degrees Fahrenheit
10. Brush the tops of each individual wellington with egg wash and make a couple of slits in the top of the pastry using the tip of a paring knife - creating vents for steam to escape.
11. Bake until pastry is golden and beef registers at least 125 degrees Fahrenheit.

Red Wine Shallot Sauce

Ingredients:

• 1 shallot, sliced
• 4 Tablespoons olive oil
• 1 Garlic clove lightly crushed
• 2 sprigs of rosemary
• 1/3 cup of balsamic vinegar
• 1 cup red wine
• 1 (14.5 oz.) can beef stock
• 1 Tablespoon of Butter

Directions:

1. Saute your sliced shallots in a medium saucepan with the oil over high heat for about 3 minutes or until lightly browned, stirring frequently to avoid burning.
2. Season with fresh ground black pepper adding the garlic and rosemary.
3. Continue to cook and stir for 3 more minutes.
4. Pour the balsamic vinegar into the pot and reduce until it is a syrup.
5. Add wine and reduce by 2/3's.
6. Pour in the beef stock and bring to a boil, turn down the heat to medium and simmer until reduced by 2/3's again.
7. Remove the garlic and rosemary.
8. Add salt to taste and whisk in the tablespoon of butter to finish before serving.

DIY Laundry Detergent - Update for 2016

So it's that time of year where we're running low on laundry detergent! Please see our 3 prior blog posts:

• June 27, 2015: DIY Laundry Detergent - Update for 2015
• February 18, 2014: DIY Laundry Detergent - Update for 2014
• March 23, 2013: DIY Laundry Detergent

Last year, we spent $39.86. This year, we spent $39.73 (decrease of $0.13). I used used Fels Naptha this year because I couldn't find the Zote soap. I also bought a cheap grater to grate the soap instead of microwaving and using the Magic Bullet. We used the same Purex Crystals Fabric Softener "Fresh Spring Waters" scent.

Ingredients

• 1 (4 lb. 12 oz.) Box of Borax
• 1 (3 lb. 7 oz.) Box of Arm & Hammer Super Washing Soda
• 1 (4 lb.) Box of Arm & Hammer Baking Soda
• 1 (3 lb.) Container of OxyClean
• 2 (14.1 oz) Bars of Fels Naptha
• 2 (48 oz.) Bottles of Purex Crystals Fabric Softener

Cost Break Down

Total Cost of ingredients listed above: $39.73
Total ounces by weight = 367.2 oz.
2 Tablespoons = 1 oz. (for 1 load of laundry)

This means about 367 loads of laundry at about $0.11 per load.

Cost of living doesn't change, since I spent $0.13 less. Still, that is LESS THAN $40 for laundry detergent. FOR AN ENTIRE YEAR. (Actually, more than a year, since the last time we made it was in June of 2015).

As I said last year and the year before, "the math don't lie."


Picture Proof:

Directions

1. Grate Fels Naptha until finished (tiring).
2. Get a very large bucket and mix everything together. It is recommended that you layer the ingredients and mix thoroughly.
3. You only need 2 tablespoons (even for the largest load of laundry)! The Purex Crystals lid is perfect for measuring.

Pictures (with comments)

The ingredients. List is above.


Ready to grate the Fels Naptha.


Grated Fels Naptha


Full bucket.


2 handy helpers!


Full containers.


Time to do some Laundry!

Beer Barrel Bar-B-Que Sauce

I wanted to make  BBQ pulled chicken for dinner the other night.  I was completely out of my favorite BBQ sauce to add to the crock pot so I decided to make my own.  It turned out really nice, the kids asked for 2nd's and wanted it again the next day!

I used this to add to 4 chicken breasts in the crock-pot so I left the mixture I made in the sauce pan a bit more toward the liquid side as it was going to be cooking all day. With the measurements I used it is easily scaled to larger or smaller amounts depending on the amount you want to make.

Ingredients:

• 1 cup Ketchup
• 1/2 cup Brown Sugar
• 1 Dark Non-Hoppy Beer of your choice (Porter or Double Bock recommended, Root Beer if you want it really sweet!)
• 1 Tbsp Chili Powder
• 1 1/2 Tbsp Apple Cider Vinegar
• 1 Tsp Garlic Powder
• 1 Tsp Ground Mustard
• 1 Tsp Onion Powder
• 1 Tsp Paprika
• 1 Tsp Cumin
• 1/4 Tsp Allspice
• 1/4 Tsp Nutmeg

Directions:

1. Add Beer and Ketchup to Sauce Pan and mix thoroughly
2. Add Brown Sugar and Apple Cider Vinegar and let simmer until sugar is dissolved
3. Add the rest of the ingredients and simmer until desired consistency is reached.

Dark Chocolate & Oat Clusters

So I recently got a Fitbit (yay!). I've added exercise back into my life and have changed my eating habits. The Fitbit app has a food tracker (calorie counter) that works with your daily exercise so you can compare your calories in and calories out. So this means I am now "clean" eating and am no longer eating any processed foods (or have reduced them significantly anyway). This has been working - I'm feeling great, I've lost 5 pounds and I am already down a pants size. Every so often though, cravings kick in. Sometimes I want something salty and other times, I need chocolate. If I've just burned 500 calories at the gyn, I'm not about to ruin that with a bowl of ice cream!

Yesterday, I found a recipe for Dark Chocolate Oat Clusters on Health's website. They are made with 4 ingredients and are simply delicious. I made them this morning and before I left for the gym this afternoon, I ate two. They held me over and satisfied that sweet tooth. Plus, they're full or resistant starch, (the oats), so that's a win-win!

Prep Time: 5 minutes Cook Time: 3 minutes Total Time: 10 minutes Yield: 4 servings

Ingredients

• 2 tablespoons peanut butter
• 2 tablespoons 1% low-fat milk
• 1/4 cup semisweet chocolate chips
• 3/4 cup old-fashioned rolled oats

Directions

1. Heat peanut butter, milk, and chocolate chips in a saucepan over low heat 3 minutes or until chips melt.
2. Stir in oats. Remove from heat.
3. With a spoon, small ice cream scoop, or melon baller, drop 8 ball-shaped portions on a wax paper−lined baking sheet. Let set in fridge 10 minutes.

Nutritional Info

Calories per serving:	160
Fat per serving:	8g
Saturated fat per serving:	3g
Monounsaturated fat per serving:	3.5g
Polyunsaturated fat per serving:	1.5g
Protein per serving:	5g
Carbohydrates per serving:	19g
Fiber per serving:	3g
Cholesterol per serving:	0mg
Sodium per serving:	40mg
Rs per serving:	1.7g

DIY Laundry Detergent - Update for 2015

So it's that time of year where we're running low on laundry detergent! Please see our 2 prior blog posts:

• February 18, 2014: DIY Laundry Detergent - Update for 2014
• March 23, 2013: DIY Laundry Detergent

Last year, we spent $38.81. This year, we spent $39.86 (increase of $1.05). We used Zote (mentioned in How Does She?'s blog) soap again this year - I really like how it smells. We used the same Purex Crystals Fabric Softener "Fresh Spring Waters" scent.

Ingredients

• 1 (4 lb. 12 oz.) Box of Borax
• 1 (3 lb. 7 oz.) Box of Arm & Hammer Super Washing Soda
• 1 (4 lb.) Box of Arm & Hammer Baking Soda
• 1 (3 lb.) Container of OxyClean
• 2 (14.1 oz.) Bars of Pink Zote Soap
• 2 (48 oz.) Bottles of Purex Crystals Fabric Softener

Cost Break Down

Total Cost of ingredients listed above: $39.86
Total ounces by weight = 367.2 oz.
2 Tablespoons = 1 oz. (for 1 load of laundry)

This means about 367 loads of laundry at about $0.11 per load.

Cost of living shows an increase of $0.01 per load of laundry expected for this year as opposed to last year. Still, that is LESS THAN $40 for laundry detergent. FOR AN ENTIRE YEAR. (Actually, more than a year, since the last time we made it was in March of 2014).

As I said last year and the year before, "the math don't lie."


Picture Proof:

Directions

1. Cut the Zote Soap into strips and then microwave.
2. Use a Magic Bullet or food processor to puree the Zote Soap into a powder. If you don't want to use a processor, you can always use a cheese grater.
3. Get a very large bucket and mix everything together. It is recommended that you layer the ingredients and mix thoroughly.
4. You only need 2 tablespoons (even for the largest load of laundry)! The Purex Crystals lid is perfect for measuring.

Pictures (with comments)

The ingredients. List is above.


Dumping ingredients into the large bucket.


Zote soap.


Zote soap cut into strips. It felt like cutting through cheese.


What Zote soap looks like in the microwave.


Zote soap all pureed.


Handy helper mixing away!


2 handy helpers!


Empty containers then full containers.


That's a lot of laundry detergent!


Time to do some Laundry!

Slow Cooker Chicken Pot Pie Stew

I was craving chicken pot pie today, so I came up with this pretty easy meal to prepare. You can really use any kinds of vegetables. For anything chicken-based, you want to stick with carrots, potatoes, celery and onions. To thicken it up, mix together sour cream, flour and water. We served this with flaky biscuits.

Ingredients

• 2 (32 oz.) cartons chicken broth
• 4 (10 oz.) cans cooked chicken, drained
• 6 small potatoes, pealed & diced
• 7 carrots, sliced
• 7 stalks celery, sliced
• 1 cup frozen peas
• 1 tsp. thyme
• 1 tsp. parsley
• 1 tsp. celery salt
• ½ tsp. salt
• ½ tsp. pepper
• 8 oz. sour cream
• 1 cup flour
• ¼ cup water

Directions

1. Set slow cooker to low.
2. Add chicken, potatoes, carrots, celery, peas, seasonings & chicken broth.
3. Cook for 6 hours, or until vegetables are tender.
4. An hour before serving, in a medium bowl, mix together sour cream, flour & water, and whisk into stew. This makes it thick and creamy.
5. Let cook for an additional hour.
6. Serve with biscuits and enjoy.

Dill Pickle Soup

One of my friends reposted this recipe from facebook, from Noble Pig's page. I knew I wanted to try just from the name. Who doesn't love pickles? And the taste - is fantastic! It's really easy and takes no more than 30 minutes to make.

Ingredients

• 5½ cups chicken broth
• 1¾ pounds russet potatoes, peeled and quartered
• 2 cups chopped carrots (smaller dice)
• 1 cup chopped dill pickles (smaller dice ~ about 3 large whole dills)
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 1 cup sour cream
• ¼ cup water
• 2 cups dill pickle juice*
• 1½ teaspoons Old Bay seasoning
• ½ teaspoon table salt
• ½ teaspoon coarsely ground pepper
• ¼ teaspoon cayenne pepper

Directions

1. In a large pot, combine broth, potatoes, carrots and butter. Bring to a boil and cook until the potatoes are tender. Add pickles and continue to boil.
2. In a medium bowl, stir together flour, sour cream and water, making a paste. Vigorously whisk sour cream mixture (2 Tablespoons at a time) into soup. (This will also break up some of your potatoes which is okay. You might see some initial little balls of flour form, but between the whisking and boiling all will disappear. Don't panic.)
3. Add pickle juice, Old Bay, salt (*see below), pepper and cayenne. Cook 5 more minutes and remove from heat. Serve immediately.

*All pickle juice is not created equal. Some is saltier than others. Taste your soup after adding the pickle juice and final seasonings. It's possible you will not need any salt or would prefer more or less.

Pictures

Ingredients.


Broth, potatoes, carrots & butter.


Chopped pickles.


Flour, sour cream & water.


Boiling nicely.


Seasoning. I love fresh dill.


Adding pickles to soup.


Whisking in the sour cream mixture.


Whisk, whisk, whisk!


My hand's a blur!


Thickened up and ready to serve!


Dinner is served.