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Food
Did you know that it is possible to grow celery from the root of the celery you buy at the grocery store? Here’s how:
Start with a stalk of organic celery that you have either grown yourself or purchased at the supermarket. Why organic? Celery is very high in water content, and it is one of the most likely to have pesticide residue when it is not grown organically.
Cut the root away from the celery ribs (the part you eat), leaving about 3/4” of celery intact. The photo above shows Day 1. The celery in the photo has just been cut and placed in a cup of water. A paper towel has been soaked in water and bunched up around the roots to keep them moist in the even that I forget to check the water level.
Place the cup in a sunny window and leave it alone.
At Day 5, you can already see new growth at the center of the stalk. Keep the root wet and let it do its thing. Mother Nature is pretty amazing to watch, and this is a great project to do with kids because the changes happen so quickly that they aren’t as likely to get bored with the process because they can literally see changes almost every day!
At Day 18, there will be a substantial number of leaves and new growth. The image at the top of this post is the same celery at Day 18. At any point after you see this level of growth it is safe to plant your regrowing celery in the garden, container, or raised bed outdoors. If you do so, be sure to keep a close watch on the moisture level of the soil to keep it damp at all times.
The photo above was taken at Day 31. The celery is now located in a raised bed in our new back patio garden and growing well.
This process can be repeated indefinitely. When the celery grows large enough to be used, the root can again be used to grow more celery. Stop buying celery and regrow your own already!
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Statistics show that as much as 40 percent of the food in the United States goes uneaten. 1 We are wasting food at twice the rate we did in the 1970’s while 1 in 6 people go hungry. 2
My waistline will attest to the fact that I am far from starving to death, but that doesn’t stop me from doing everything I can to curb food waste every chance I get. One way I do that is by making my own homemade vegetable stock at home. What’s more, I do it for free.
Every time I use fresh produce I have waste. Whether that waste is the ends of onions or carrots or the bits and pieces of celery that have gone soft after spending a day or two too long in the fridge, they all end up in my freezer stock container (see photo, above). In addition, frozen, or even canned produce and the liquids drained from them camp out in my freezer until I have amassed about 12 cups worth. That’s when I take stock and make stock.
From carrot peelings to onion butts, even wilted greens are fair game. When I cook the vegetable stock down, I usually do little more than add some fresh herbs (when they’re available), or dried herbs if that’s what I have. I bring the lot to the boil and reduce the heat to a simmer. I let the stock simmer for about 2 hours before cooling, straining, and canning it.
Alternatively, you can make your stock in smaller batches in a slow cooker by adding the vegetable waste, filling the slow cooker with water and allowing to cook on high for 6-8 hours. When you’re finished, the spent vegetables can be composted just as they would when they were raw.
Using this method I can produce 4 quarts of wonderful vegetable stock without spending anything at all, and I do the same for both chicken and beef, but that’s another post for another day!
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There is no denying that I am a big fan of all things tomato, so it should come as no surprise that I love homemade tomato sauces like marinara. While I have been making my own marinara for years, a recent trip to Costco gave me the chance to see just how cost effective my homemade marinara can be. In fact, one great find at the warehouse store has made it possible for me to make a gallon of marinara at home for right around $4.00!
The base of marinara is crushed tomatoes, and I came across a 105 ounce can of a popular name brand for just $2.99 while on my last shopping trip. Below you can see the ingredients I use for my basic marinara. With just these ingredients, a little olive oil to soften the onion and garlic, and an hour to simmer on the stove or in a slow cooker, you can have a gallon of the best marinara in town for less than the price of a quart of the so-called “gourmet” stuff at the store.
INGREDIENTS
- #10 can of Crushed Tomatoes (105 ounces)
- 2 large yellow onions, minced
- 6 cloves of garlic, minced
- 1 Tablespoon sea salt
- 1 Tablespoon sugar
- 1 Tablespoon dried oregano
- 1 Tablespoon coarse black pepper
- 2 Tablespoons olive or vegetable oil
INSTRUCTIONS
1. In a large stock pot, sauté onions and garlic in olive oil until soft and translucent.
2. Add remaining ingredients and stir well while bringing to the boil.
3. Reduce heat to medium-low and simmer for 1 hour or until the flavors come together and the sauce thickens slightly.
4. Taste the sauce at this point and adjust the seasonings to your individual taste.
5. Enjoy! Because there will be a lot of leftovers here (unless you’re feeding a football team), freeze the excess in quart containers. It will last for at least 6 months without losing flavor or texture, perfect for a quick dinner anytime!
It’s good to remember that this is the most basic recipe I could come up with. From this base you can truly make it your own by adding anything you like from sweet or hot peppers to celery, even make it a chunky-style sauce by adding diced tomatoes and onions.
Don’t be afraid to experiment in the kitchen. No one knows your taste better than you, and with a can’t miss recipe like this one, you’re almost guaranteed a perfect meal!
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Because of the sheer number of questions I get about easy recipes, I couldn’t wait to share my first slow cooker meal of 2013. This one is so delicious, you’ll never believe how simple it is to make. It takes just a few basic ingredients that most of us have on-hand anyway, and the prep time alone will make it a cook’s favorite. You can literally do all of the prep work in about 5 minutes, go about your day and come home to perfectly cooked honey garlic chicken.
NOTE: This is not an original recipe. It is my version of one I found here last year. I encourage you to give it a try and to play with the ingredients to suit your family’s tastes.
serves 4
INGREDIENTS
- 4 Chicken Breasts (bone-in or boneless)
- 1/2 cup reduced sodium soy sauce
- 1/2 cup ketchup or tomato sauce*
- 1/3 cup honey
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 4 garlic cloves, minced
*I use ketchup that is made without high fructose corn syrup (HFCS), but the same amount of tomato sauce will work just as well if you have it on hand.
INSTRUCTIONS
1. In a small bowl, combine soy sauce, ketchup, honey, oregano and black pepper until well blended and pour in just enough to cover the bottom of the slow cooker.
2. Add chicken to the slow cooker and pour the remaining sauce mixture over it.
3. Top each chicken breast with a clove of minced garlic.
4. Set slow cooker to low heat and cover. Allow to cook on low for 6 hours.
I serve this dish with rice, but it would be just as tasty if you decided to shred the chicken and serve it on a bun. You can also reduce the liquid after cooking to create a quick sauce if you like.
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