Runnin' Lean

Saturday, May 31, 2014

A Dash of the Internet

Sometimes one of the biggest challenges of Runnin' Lean can be following one of the golden rules: "using what you've got." When I say "challenge" I mean it in a good way! In other words, maybe you've found yourself a ways out from your next grocery supply run (we have ours once a month), and the cupboards are starting to show it. Your options are to break down and make a store run...or make the best of what you have and stretch it to its limits (Runnin' Lean indeed). In the old days the Runnin' Lean option might have meant digging through stacks of recipe books for something that would require the sparse ingredients left on the shelf. Nowadays it's as easy as sitting down and firing up the internet. This is one of the many beauties of the world wide web.

You see, no matter what combination of left overs and rag tag supplies you have left littering your fridge and pantry there is SOMEONE out there who has cooked what could very well be a delicious dish using just said ingredients. And guess what? They've posted that very recipe on the internet! Best of all, it's probably even been reviewed by other home cooks who have already found themselves in your situation. Those reviewers might even have some additional substitution ideas or other tasty tweaks to the recipe. So when you find yourself staring at a pack of Ramen noodles and a hodgepodge of other grocery stragglers, head to your computer and search for a recipe using exactly what you've got. It's out there! And the next time you're down to what you previously thought was lackluster food stock you'll have a smile on your face:)

When the pantry's low, go with the flow!

Thursday, May 15, 2014

Spring Things

Well, it was a long hard Winter, but the onset of Spring (almost;) makes up for it!!! Nature provides us with so many treasures this time of year. There are acres of dandelions that can be harvested and used in so many ways, Morel mushrooms that grow in abundance in the forest and can be in your frying pan serving after serving, (given you're a good mushroom scout of course), greens of all types, flavors, and sizes dot the countryside and are used to fill the need for veggies on the table until the garden kicks in. It's truly amazing how much food is around us and all we have to do is familiarize ourselves to the edibles in our area in order to take advantage of the bounty. Do yourself a favor and if you haven't already spend some quality time with someone say twice your age who is an avid outdoor person. A single afternoon with an "old timer" will not only make for a wonderful and fun-filled experience that you'll both enjoy but it will also open your eyes to what Nature is providing you with every Spring. You just need to know what to look for, how to find it, and where to look for it. Another invaluable resource on the forage front is The Conservation Department. They offer a wealth of information and even provide a variety of classes and courses on the subject that can ultimately make you a master when it comes to identifying local edibles. This time spent will pay you back time and time again. To be exact, it will pay you back every time Spring things begin to sprout, blossom, and pop!!!

Fresh poke greens

Tuesday, April 22, 2014

The Weed That Feeds

The lowly dandelion--It's sprayed, pulled, dug up, and cussed out by the general population every Spring. The fact of the matter is though you should be happy when you look out across that lawn of yours and see it dotted with those tell-tale bright yellow flowers. The dandelion is actually a wonderful little plant that does not deserve the disdain it's subjected to. The next time you come across a field of dandelions just take a moment to think about all the possibilities that lie before you. Those flowers can be collected and made into beautifully sweet jellies, jams, and syrups. In fact, their taste is easily mistaken for that of honey. Those same flowers can also be fried.

A bowl of delicious fried dandelions

Some people compare the flavor to mushrooms, but I lean more towards fried okra. Either way they are awesome! Its blossom also makes for a fine Spring wine that can be made into something that resembles a dry white wine or a sweet and flavorful dessert wine depending on how much sugar you use in your recipe. Their green leaves make a wonderful addition to a green salad and can be eaten both raw and boiled. Though I've yet to try it, I've also read where you can take the roots of the plant and make an herbal coffee that both tastes great and is great for you. For these reasons, I say give the dandelion a chance. It is after all the weed that feeds!!!

Fried Dandelions
2 quarts of dandelion flowers
2 cups of flour
2 tablespoons of salt
1 tablespoon of black pepper
4 eggs
Grease
Cast iron skillet

1. Pick dandelion flowers.

2. Put them in water mixed with a tablespoon of salt and allow them to sit for at least 10 minutes. This will insure that the blossoms are insect free.

3. While the blossoms are soaking, mix the flour with black pepper and remaining salt (1 tablespoon) in a small bowl.

4. In a separate container, lightly scramble the 4 eggs together.

5. Heat the grease in the cast iron skillet.

6. Rinse the flowers off with luke warm water. This will clean the salt water off of the blossom and make them open so that they are ready for frying.

7. Mix a handful or more of the dandelion flowers through the egg wash then through the flour mixture.

8. When your grease is hot, gently drop in the buds until you have a pan full.

9. When the first batch is golden brown (which will only take a few minutes), pull them from the grease and allow them to dry on a plate covered with paper towels.

10. Repeat the process until you have fried the entire batch.

Enjoy!!!

Sunday, April 6, 2014

Feeling Your Wild...Onions!!!

Spring has finally reared its head although it is still hiding it from time to time;). Soon it will be time to harvest some polk greens, forage some morel mushrooms, and pick some dandelion flowers for wine and jam. For now though, the wild onions have claimed large sections of lawn and it's time to put them to use!

This was the first year that we had paid them any mind, but when we saw just how many had sprouted out of what had been a long winter tundra...well, we had to try and get some good out of this invasive and yet delicious plant:) One recent afternoon I stepped out with a large pan and a small spade and went to town on them. When finished, the pan was brimming over with green goodness. The first batch was used that very evening in a Cream of Wild Onion Soup. Both simple and tasty it made for a very satisfying appetizer for the evening dinner:

Half Cup of Wild Onions (I chopped up the bulb and the stalk and tossed them in together)

1/4 cup of margarine

3 tablespoons of flour

3 cups of water

1 cup of milk

Salt & Pepper to taste

Directions:

Add water to 1 1/2 qt pan.

Chop onions and add to water allowing them to simmer for 15 minutes.

Add margarine and allow to melt.

Slowly stir in flour.

Gradually add in milk. Stirring and cooking until desired thickness has occurred.

Season to taste.

Adding a sprinkle of dill when plated.

This made for a flavorful and hearty soup on a cool spring evening. Best of all you couldn't ask for a star ingredient with easier access (from the front lawn) and freshness (picked in the afternoon and eaten in the evening). The rest of the bounty will be dehydrated and used in various dishes throughout the year.

Cream of Wild Onion Soup

As with any of these types of foraging adventures you want to make sure that you know what you are harvesting. My investigating led me to believe that if it smelled like an onion it was indeed an onion not to mention that I am very familiar with the area and much of the accompanying plants. If you are not well acquainted with your area and its plants, make sure that you pick a few items and take them to your local Conservation Department for identification. I've done this myself from time to time and have been corrected more than once. It's always better to be safe than sorry!!!

If you know for a fact though that you have a patch of these little goodies in your neck of the woods try not to look at them as a nuisance...instead get used to feeling good about those wild onions you've got in your yard and on your property. They're a sign of Spring that's sure to bring a tear to your eye;)

Puree onions in blender with 1/2 qt.water.
Add to kettle with remaining water and simmer covered 15 minutes.
In saucepan melt margarine over low heat.
Slowly stir in flour.
Gradually add light cream, stirring and cooking until thick.
Stir into onion soup.
Season to taste and heat through.

Monday, March 10, 2014

Spools Are Cool

We all have objects from our youth that seem to stick in our mind and almost become mythical for one reason or another. One thing for me that rolled into my memory and never left was a large wooden spool (the kind that electric and phone companies have their cables rolled on). The one in question resided at my grandparent's house. At the time I didn't know where it came from or how it got there. All I knew was that it was always there and it was used for sooo many things! It had to be about 3 feet tall with even wider dimensions for the top and bottom. It had been painted to slow its deterioration from the sun, wind, rain, and snow, but other than that it was "as-is"... and it was perfect!! Made out of good lumber and bolted together in such a way that it was both sturdy and durable--the spool was made to industrial specs. Best of all, if it wasn't in the right spot for the job you could just turn it on its side and roll it to where you needed it:) It turned out to be a really invaluable tool for a variety of rural activities. It was used as a work table, a canning prep area, a fish cleaning station, and much more.

A little while back I had the chance to ask my grandma where that spool had actually come from. The answer, "Oh we went down to the local electric co-op with the pick-up and picked it up."

"Well, how much did they charge you for one of those back then," I asked.

The answer, "it was free."

Free...I was on it!!!

Since my electric co-op is close, I gave them a quick phone call. Sure enough, the spools became available from time to time and all you had to do was put your name on one (or more) then show up with something to pick it up with when it was ready. It didn't take them long to notify me that a spool was available. When I got there they were actually dismantling some unclaimed spools and throwing them in the trash. A waste to be sure, but it showed me that much like pallets these wooden treasures often go unappreciated. The gentleman in charge pointed me in the direction of the one he had set aside for me and even loaded it up on the spot with his forklift. Oh, and there were actually 4 or 5 sitting there when I got there because he didn't know exactly what size I wanted:) I took two off of his hands since it was all we could get crammed into the pick-up bed. I then shook his hand and was off.

Our cool spool

I've since come to find that these wooden spools become available at several places, not only the mentioned electric and phone companies but also wiring retailers and others. All you have to do is keep an eye out for them and then go in and ask what they would take for one. Chances are they will tell you to take as many as you need. They may even help you load them...because spools and the folks who let you have them are cool!!!

Tuesday, February 25, 2014

All Is (Not) Lost

I have been waiting with great anticipation for the film "All Is Lost" to come out on DVD. Well, now it has and just as I suspected it's an incredible journey! It's the story of a man who runs into what seems to be insurmountable odds on the open sea and how he ultimately deals with both Murphy's Law and nature's wrath. Now I'm not a sailor, (although I do greatly admire those that have acquired those skills), but regardless the story lends itself to all of us who strive for self-sufficiency and self-reliance. My last intention here would be to provide spoilers to the film because it truly deserves to be experienced without much detail. The less you know about the film the more that you can fully experience the power of the picture. Suffice it to say there is an incident that occurs over the course of several days that pushes him and his survival skills to their breaking point. There are however, many good lessons to be learned from the film and the movie's lone character including preparation, repair work, keeping a level head in the face of extreme stress, and even how to make a working solar water still (a very sound process to know on land or at sea). This small yet critically acclaimed film staring Robert Redford is called "All Is Lost", but it's NOT lost on its viewers.

Sunday, February 9, 2014

Oats-a-Meal

It was something that I hadn't really thought to try to be honest with you: making meat from oatmeal. OK, so technically it wasn't meat, but it turned out to be one of the best substitutes that I had ever tried! Like most discoveries, it came from necessity. With nothing thawed out for dinner the choices were go without or find an alternative.

"To the internet," I said, and within a few minutes I had found a process of using oatmeal as a meat substitute. They were using it as a sausage but mentioned how it both looked and tasted a bit like chicken-fried steak....Well, chicken-fried steak sounded good to me!! I'll share the process with you first then the results:

* 2 cups of raw oatmeal (I used quick oats)
* 4 eggs (egg substitute could also be used here)
* Seasonings to taste (salt, pepper, sage, whatever you and your family prefer in your favorite dishes)
* Mix all ingredients thoroughly in a bowl then make your patties (This amount of ingredients will make two large steak-like patties)
* Place your patties in a frying pan and cook them as you would any like cut of meat
* Take your browned oatmeal steaks and place them in a pan of simmering bouillon broth (This can be chicken or beef whichever you like best)
* Let simmer for 20 minutes
* Pull the steaks from the broth and re-brown them for just a few minutes

That's it! You're done! The first time I tried this I skipped the simmering broth step. While the steaks were still very good with a delicious flavor (they were indeed used as a substitute for chicken-fried steak), the texture was very dense almost like a bannock. The second round of "oatmeal meat" was used for meatballs and served with noodles and a red sauce. This time the simmer step was not skipped and the difference could most definitely be told in the meat's texture...it was perfect! Though you may be skeptical (as was I), give it a try. Because if the refrigerator or pantry is running a little thin or there's simply no time to thaw something out or run to the store, just remember oats-a-meal!!!

Oatmeal meatballs