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Turkey Tracks: Silicone Products Can Replace Plastic

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June 23, 2019

Silicone Products Can Replace Plastic

I’ve wanted to replace plastic baggies and plastic wraps for some time.

A conversation with fellow quilters revealed that there are silicone products that can replace plastic.  Thanks Tori Manzi!!

So this week, I ordered some products to try:  silicone bowl tops and baggies and some grocery bags meant to replace plastic bag use in the grocery store.  These items are available in lots of places, so just google what you might want to try.  I deemed them affordable in the long run.

The three packages I ordered arrived this week, and I’m really liking them so far.

Here are the plastic tops meant to cover bowls—they stretch so can cover differently sized containers.  The pink items are a collapsible funnel and a tool meant to take the skin off of garlic as you roll the garlic cloves inside it.

The tops work well and are easy to put over bowls.  You might have to dry off outside moisture if a bowl has been in the refrigerator.

The tops would not work on a bowl like the one on the right front that has extensions built in.

The silicone bags are awesome as well:

They are air-tight, can freeze, etc., etc.  They will work in a sous vide pot as they can take the heat.  The plastic slides (yikes on the plastic) fit over the top of the filled bag to seal everything tight.  When filled they can stand up on their own.  They came with instructions and a stand which helps support them while you fill them.  Comments online say they hold soup just fine with no leakage.  There are three sizes.  The smallest holds up to 4 cups.  The big one is…big.

In addition, I ordered produce bags that will go to the grocery store with me and that are washable, etc.  They are meant to go right into the refrigerator, are washable, and will work to replace plastic bags.  They are a fine mesh.  I may have to wrap something like fragile lettuce in some damp paper towels, but…we’ll see.

I’ll keep you posted, but…

…I think it’s all going to work.

I can already see I might need more of the silicone bowl cover tops down the road.

Written by louisaenright

June 23, 2019 at 9:16 am

Turkey Tracks: Yep, They’re Still Pretty

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Turkey Tracks:  March 10, 2019

Yep, They’re Still Pretty!

All winter I’ve roasted local organic beets about once a week.

You can see earlier posts on tricks to oven roast and peel while warm.

I still get so much pleasure out of seeing the jewel-like mixture in a bowl.

Beets are a powerhouse veggie and are definitely all about “eating the rainbow.”

How’s this for a rainbow lunch?

Written by louisaenright

March 10, 2019 at 10:38 am

Turkey Tracks: Yummy Soup!

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Turkey Tracks:  October 27, 2018

Yummy Soup!

I roasted a chicken the other day.

Roasted chicken always means making soup broth.  With the Histamine Intolerance, I can’t make bone broths that cook for 24 hours any more—long cooking equals too much histamine in the food.  But I’ve been able to make a quick broth with the bones and carcass that cooks about an hour.

I am so happy because I really love soup!

This soup is filled with local veggie goodies and two boneless chicken breasts cut into pieces.  I had some cooked kate to add, some peas from the spring pea crop I blanched and froze, carrots, red peppers, leeks, cauliflower, the tiny last baby zucchini from my garden, and fresh garlic.  These veggies all cook really quickly after being sweated for a bit in the pan to add more flavor.

I added some rice noodles that I cooked separately in the bottom of my soup bowl.

Yes, a yummy soup dinner and leftovers for lunch the next day.

Written by louisaenright

October 27, 2018 at 8:56 am

Turkey Tracks: Yummy Dinner 2

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Yummy Dinner 2

SIL Maryann Enright visited this past weekend.  We had grilled lamb chops for dinner Friday night.  It poured rain Saturday, so we settled for an inside easy meal:  creamed fresh haddock–local and so fresh–with vegetables and rice.

We also saw some sweet peas at the Belfast Coop, so we picked up a few handfuls.

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This meal is so easy and so delicious and cooks in about 25 minutes.

Lay fish in a flat pan with sides:  I use a pyrex glass pan.

Salt the fish.  Add whatever veggies you have on hand or buy.  In season ripe tomatoes are yummy with this meal.  I can’t eat them though.  I had some leftover sautéed chard from last night’s dinner, so scattered that about.  Then I added some THINLY SLICED onion, red pepper, tiny baby zucchini, and carrots.  Slice thin to cook fast, especially with firm veggies like the carrot.

Salt more and scatter lots of herbs over everything–fresh if you can, dried if you can’t but not so much as you would fresh herbs.

Then, the magic, spread LOTS of raw heavy cream over the layers.  I used about 1 1/2 cups.  The fish will make a sauce with the cream.  You could add a dollop of white wine if you like.

Bake at 350 degrees for about 25 minutes in a preheated oven.

Serve in a kind of bowl plate so you can add lots of the sauce.

Leftovers are delicious gently reheated in an oven.

PS:  you can do a similar casserole with chicken.  Lay raw rice on the bottom of a thick pan you can cover.  Lay boneless chicken cut into pieces over the rice.  Add in whatever veggies, cheese, and herbs you might like.  These veggies can be a thicker cut as the dish will cook longer.  Add the cream and a little more liquid as you have to have enough to cook the rice.  Bake longer–more like 40 or so minutes.  See if rice is cooked through.

Or cook rice separately, use the cut up boneless chicken, and keep veggies sliced thin for a quicker cook time.

I have used whole, bone-in pieces of chicken, too.  That would have a 45 minute or so cook time.

Enjoy!

Written by louisaenright

October 15, 2018 at 4:58 pm

Turkey Tracks: Yummy Dinner

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Turkey Tracks:  October 9, 2018

Yummy Dinner!

Everything on this plate is local food.  And organic.

Grilled lamb chops (I get a whole lamb each fall and eat it from nose to tail), beets, fall spinach sauteed in butter and garlic, late summer cantalope—all from Hope’s Edge CSA.  The boiled fingerling potatoes swiming in butter are in our local markets now as well.  I look forward to them every fall.

A friend asked me to take a look at the food documentary THE MAGIC PILL.  It’s excellent and features many of my food heroes.  I highly recommend it.  You can get it on Netflix, Amazon, or UTube.  It’s well worth taking some time to watch.  I’ve been eating this way for many years now and have never been healthier, even in spite of the Histamine Intolerance issue, which I believe to be genetically acquired from my dad.

Written by louisaenright

October 10, 2018 at 9:46 am

Turkey Tracks: Roasting Beets

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Turkey Tracks:  September 19, 2018

Roasting Beets

I love roasted beets.  I keep them in the refrigerator as an “asset” almost all the time, especially since I’ve read in numerous places for the past few years how healthy they are.  They contribute to “eating the rainbow” in terms of veggies for sure.

And, they are EASY to roast.  Small ones I halve and roast whole around other veggies and meat.  Bigger ones I roast as follows:

I start with this covered pyrex bowl.  Any covered bowl will do.

I wash the beets and put them into the bowl and add about 1 1/2-inches of water.  I don’t trim anything at this point.  I cook them at 350 degrees for about 45 minutes.  A sharp knife can test if they are done or not.  Different pans and different ovens will cook differently.  I let them cool, often with the top closed if the beets are still a bit firm.

When they can be handled, I trim off both ends with a sharp knife and stick a fork in one end.

Rub a paper towel, or a rough cloth, over the skin.  It will slide right off.  Cut the beet into chunks or slices.

There are three kinds of beets here:  red, golden, and a white/pink striped chioggia.

Later, I had this dinner:  the last of the local summer corn I think–small ears so I had two; green haricot beans from my garden; sliced cukes with some raw onion, the beets topped with yellow sweet pepper and herbs from the garden; chicken drumsticks; and some yellow watermelon.  I drizzle a bit of really good olive oil over fresh-cut veggie salads.  I use local raw butter for the corn and beans.  And I use a local sea salt or the brand REAL SALT.  Trader Joe’s has a pink salt I keep on hand as well.  These salts all have slightly different minerals, depending on where they were mined or dried from seawater.

That all looks like a rainbow to me.

Written by louisaenright

September 19, 2018 at 11:50 am

Posted in Recipes

Turkey Tracks: Hot Weather Lunch

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Turkey Tracks:  September 3, 2018

Hot Weather Lunch

I am way, way, way behind on posting to the blog.

But life has been busy for me lately.  I’ve had a lot of lovely rich life experiences taking place.  Among them a visit from old Falls Church, VA, friends Terry and Bob Zawacki—after 14 years.  They took pictures, but I, as often happens when I am busy and happy, did not get a single one of them.  Betsy Maislen arrived the same day for her annul volunteering on the J&E Riggin windjammer boat. (She comes to me when the boat is in port.). We all had a lobster dinner here.  AND, I have been preparing to take in another dog—a rescue from Arkansas.  More on that ongoing adventure in another post.

Up here in mid-coast Maine, we think we’re truly suffering when the temps go up to 80+ and humidity rises.  Few people have air-conditioners, so the heat is…felt.   Suffered…  We do a lot of whining.

I also make “hot weather lunches.”  Here is one:

Salted ricotta cheese (find one that does not have additives), apple, beets, cukes, carrots, orange bell pepper.

Written by louisaenright

September 3, 2018 at 11:45 am