Taking Steps and Making Strides to be More Environmentally Friendly - Paper Towels

The last of my paper towels. Soon to be replaced with a rags

So, I have recently started a new journey to becoming more environmentally friendly and a better Environmentally Responsible Consumer.

The past few weeks since I've been thinking of ways I can cut down on waste in my home, how I can better serve as well as to save money on unnecessary products.

I think that it's sometimes difficult in our need-everything-now, throw-away culture to take a step back and really take a look at how much we buy, waste and throw away simply because we can. We have SO MANY options available to us in North America that it's become so simple to throw something away, whereas just a few generations ago, they were told to "Make Due and Mend"

One decision I've made for my household, and one that seems to cut deeply emotionally for me is... no longer buying paper towels. I *love* paper towels. I use them to wipe up spills, I line my produce drawers with them, I'll occasionally blow my nose with them, I clean my mirrors with them and the list can really, go on for just about ever.
Anyhoo... I'm on my last roll of paper towel, and it sort of sucks to see the roll get smaller and smaller, even though I'm glad it means I'll be taking another step towards being more Environmentally Responsible.

So, I've upcycled a large, empty coffee can that I covered with contact paper, both of which were already in the house to hold my rags on the counter so they are still easily accessible and in a convenient place for anyone to grab. I think I'll probably end up finding a nice basket or something at Value Village  or on sale at one of the grocery stores I frequent and use the can for something else in the future, but for now, that's what I'll use when my paper towels run out. 

While I love using paper towels and they are convenient, I think it will feel good to make the change and to be more Environmentally Responsible.

*UPDATE ABOUT ONE MONTH AFTER I RAN OUT OF PAPER TOWEL*

So, I am still using my upcycled coffee can to hold my rags and I am still liking it. The only thing that sort of bothers me is that when my cutting boards and hot pad/trivet thinger slip and end up on the counter, they push the can all around, but that's not really a huge deal. I guess what I would like is if the can were heavier to help keep the cutting boards etc all in place and standing up against the wall like my paper towel holder did.

C'est la vie, small price to pay, right?

Mom on a Budget - TVP Taco Soup

 I love making Taco Soup. It is such a quick and easy meal to prepare and is a winner amongst most people (some members of my family excluded... but only because of the onion)

I first tried making Taco Soup when I was eating a vegan style plant based diet, (I have since discontinued my vegan diet because I found it very restrictive and living in a completely omnivorous home, I found all the extra food prep and cooking too much for me while being pregnant, although I rarely eat eggs, meat and opt for milk alternatives as I am lactose-intolerant.) and I am still asked by some, "How do you make Taco Soup without the beef?" The answer? TVP.

Textured Vegetable Protein is a highly nutritious soy product. It is incredibly wealthy in complete protein and contains no fat, so it is an excellent alternative to meat. Although TVP doesn't add much flavor, it's low in fat and calories, contains a wealth of complete soy protein and it's a good source of dietary fiber. You can use TVP as an extender in meat or protein patties and meatloaf, stews and soups. It works great as a protein additive for health bars, salads, cereals, baked potatoes and stuffing. It is very easy to prepare and takes on the flavor of whatever recipe to which it is added, making it an incredibly versatile addition to a wide variety of dishes.

Anyhoo, enough babbling about TVP - on with the soup!

I've chosen this recipe because it is insanely easy to prepare, cooks quickly, is healthy, nutrient dense and is one of the best friends a budget saavy mom (or anyone) can have. It also makes a decent sized batch of soup and it freezes well.

 For this recipe, you will need:

• Roughly 1 Tbsp Olive Oil (or oil of your preference)
• 1 decent sized onion, chopped
• 1 796ml can of diced tomatoes
• 1 540ml can of black beans
• 1 540ml can of six bean mix
• 2 cups unprepared (dry) TVP
• 2 cups vegetable stock (or water or stock of your choosing)
• 1 341ml can kernal corn
•  1 package taco seasoning (or 2-4 Tbsp of your own taco spice mix)
• Optional - 1 540ml can of red (kidney) beans
  

As much as we ALL love music, sometimes the music our own bodies (or maybe, that of your spouses) isn't quite appealing. If you want to avoid the "Musical Fruit" effect, rinse those beans, and rinse them really well. It will wash away all the "food" that the bacteria in your gut thrive on.

'scuse the belly!
Heat the olive oil in a large pot, chop up that onion and toss it in until it's nice and golden brown.

 

While you're waiting for the onion to brown, prepare your TVP. Follow the directions on the package, but I've found that it is pretty standard to soak the TVP in equal parts liquid. For this recipe, I used 2 cups dry TVP and two cups water (I didn't have any vegetable stock on hand) I often add more liquid, because otherwise I end up with a VERY hearty stew, and while I prefer more of a stew texture than I do soup, it turns out a bit too dry for me.

Once the onion is done to your liking, add your cans of diced tomatoes, rinsed beans, kernel corn, prepared TVP and Taco seasoning and mix that big bad pot up! I prefer to use a blend of spices to make a taco seasoning rather than buy the store bought pouches that are full of preservatives and "ingredients" that I can't pronounce.

Voila! You have a big pot of soup that will easy feed a family of four (possibly more, Baby Bird and I are the only ones in the house who eat this soup) with more for seconds or leftovers. Like I said, it freezes well too, so you can make a batch, use my muffin tin method (Found in this blog entry: http://one-eighty-loosed-a-kaboose.blogspot.ca/2013/04/mom-to-be-freezer-meal-sweet-potato.html

Serve with a dollop of sour cream and cornbread!

Nomnomnom!

Signing off for now!
I hope you give this recipe a try and enjoy it. Don't forget to scroll down and feed the fish!

<3 Robin

PS, this cost me under $15.00 to make!

Awesome Discovery!

Okay! I discovered this tonight and I'm SUPER excited about it! I made some steamed carrot baby food last night, tossed it into an ice cube tray and froze them. Tonight, I went to take one out of the zip lock bag for Little Misses big girl food breakfast tomorrow, but instead of putting it in the fridge, I wrapped a bib around one end and let her suck on the other end.

 

SHE LOVED IT! She got MAD at me when I tried to take it away! She GRABBED for it when it was within reach!

I understand why she loved it so much though, she *is* teething something fierce (5 teeth now, one more coming in the next day or two, and it feels like a few more soon after that) and she really likes carrots... and broccoli... and chicken... and, well, let's say I figured out early that I don't have a fussy eater.

So a love of food (she loves ice too) + not being able to feel gums = awesome

 

 

 

And once it got too small to hold in the bib, I simply broke it up into tiny pieces and fed them to her like I would any normal solid food.

I was pretty happy to come upon this discovery, and I think I'll try it with her sweet potatoes and maybe some green beans. What a great idea for teething babies and an awesome way to get some extra nutrition in! I think it would a fantastic summer treat idea too... maybe with some apple sauce?

Hope you give it a try!

 

What is an awesome discovery you've made recently?

Oh! And won't you scroll on down past the comments and feed the goldfish?

Mom-To-Be Freezer Meal - Cornbread & Buttermilk Clover Rolls

Ahhhh, breads! How I love bread! For both of these recipes, once they are finished and cooled, I just toss them into a large freezer bag and take out just as many as I need at the time. I usually take them out about an hour before I want to eat, let them thaw for a while, and toss them in the microwave so they are warm when I eat them. I do flip them over so they are heated evenly.

I am a HUGE fan of cornbread. My favourite meal when I went to summer camp was when chili night finally came - and it always came - because it was always served with cornbread. LOTS of cornbread.

The recipe I use is from one of my favourite cookbooks, which I received as a gift from someone who loves me very much. <3

I have to say, some of my favourite recipes are from this book.

The Williams-Sonoma Essentials of Baking Classic Corn Bread recipe has the option to add fresh corn kernels, as well gives you a few flavour variations. Although I haven't tried the variations yet, I have to say, Red Pepper and Jack Cheese Cornbread sounds yummy - I'm not too sure about the Sun-Dried Tomato and Pistachio Cornbread.

I did manage to find the exact same recipe on someone else's blog, because well, I didn't want to have to type the whole recipe and directions out - but I really dislike when I am checking out recipes on blogs and get redirected to another blog - I guess I'm going to have to suck it up and write my blog to my standards and my (blog follower/reading) preferences. You lucky bugger you...
Williams-Sonoma Classic Corn Bread

Ingredients:

1 cup cornmeal

1 cup all purpose flour1 ½ teaspoons baking powder
½ teaspoon baking soda

½ teaspoon salt
2 cups fresh corn kernels (Optional, and I left them out)
2 large eggs
3 tablespoons honey or firmly packed brown sugar (I used brown sugar)
1 1/3 cups buttermilk (If you don’t have buttermilk on hand you can add 1 tablespoon lemon juice and then enough milk to equal 1 cup, then let sit for 5 minutes)
3 tablespoons unsalted butter

Directions:

Position rack in the middle of the oven and preheat to 425 degrees. Butter an 8 inch cast iron frying pan or an 8 inch square baking pan. (For the last batch I made, I double the recipe, so I had to use a bigger baking pan)

In a bowl, whisk together the cornmeal, flour, baking powder, baking soday, salt and the corn kernels (if using). Set aside.

In a large bowl, which the eggs until blended. Add the honey (or brown sugar), buttermilk and butter. Whisk until blended. Add the dry ingredients and stir until evenly moistened.

Pour the batter into the prepared pan and smooth top with spatula. Bake until a toothpick inserted in the centre comes out clean, 20-25 minutes. Let the bread cool slightly in the pan on a wire rack. Serve warm. Store at room temperature in an airtight container for 2-3 days or freeze up to 1 month.

Buttermilk Rolls

I found the buttermilk rolls online, and I have to say, I love, love, LOVE this recipe! The rolls are tasty, have few ingredients that you probably already have in your house and are quick and easy to make. With this recipe, you don't have to let the dough rise for very long - and you don't have to punch down and let rise for a second time.

If you had to have fresh rolls and have them done for company coming over in a couple hours, this would be the recipe you are looking for.

Ingredients:

3 1/4 cups flour

1 teaspoon salt

1 (0.25 ounce) package active dry yeast (2 1/4 tsp)

1 cup low-fat buttermilk

1 tablespoon honey

5 tablespoons butter, melted and divided

1 egg

Method:
In a large bowl, whisk together 1 1/2 cups of the flour, salt and yeast until well combined; set aside. In a small pot, heat buttermilk until warm to the touch (about 115°F). (Be careful not to overheat the milk since it may cook the egg.) Remove pot from heat and whisk in honey, 3 tablespoons of the butter and egg. Pour buttermilk mixture into bowl with flour mixture and whisk until a thick batter is formed. Stir in remaining 1 3/4 cups flour until a soft dough is formed.

Turn dough out onto a lightly floured surface and knead, dusting dough with more flour as needed to keep it from sticking, until smooth and no longer sticky, 7 to 8 minutes.

For cloverleaf rolls, divide dough into 36 equal pieces and roll each piece into a ball. Arrange 3 balls of dough in each cup of a greased 12-muffin tin. For large pull apart rolls, divide dough into 12 equal pieces and roll each into a small ball. Arrange balls of dough snugly in a greased 9-inch round cake pan. Brush rolls with a bit of the remaining 2 tablespoons butter, then cover loosely and set aside in a warm spot until doubled in size, about 1 hour.

Preheat oven to 375°F. Brush rolls with remaining butter and bake until deep golden brown and cooked through, 20 to 25 minutes. Serve hot, spread with butter, if you like.