Crockpot Taco Soup

Everyone needs a few practical, go to recipes in their arsenal. My definition of practical would include the following attributes:

• The ingredients can be kept on hand all the time, 
• It can be easily assembled, and
• It doesn't need much attention while cooking.

The crockpot is the simplest solution to the cooking requirement and canned or frozen ingredients make keeping things on hand possible.

This Easy Taco Soup meets all of the requirements to put it in the "practical" category. Like most of my favorite recipes, this has a lot of potential for flexibility. If you only have one can of beans or one of the toppings on hand, no problem. The soup still tastes great!

Taco Soup Ingredients:

2 cans Black Beans (drained and rinsed)
2 cans Corn (drained)
2 cans diced tomatoes
1 can Tomatoe Sauce
16 oz. Chicken Stock
1 lb. Cooked Hamburger
1 heaping T. Taco Seasoning (Click here for a recipe to make you own.)

Put all the ingredients in a crock pot and cook on low all day. That's it! Easy, practical and oh so yummy!

Toppings:

Shredded Cheese
Sour Cream
Tortilla Chips
Chopped Cilantro

Substitutions:

Use cooked Chicken or pork instead of beef.
Use your favorite canned beans instead of black beans.
Any broth or stock can be used.

This recipe makes a pretty good sized batch but it freezes well so don't worry about leftovers. I freeze it in small individual size containers that are easy to thaw and reheat for lunch or dinner on your own!

The Best Kombucha

So, kombucha is one of the most forgiving ferments you'll ever work with. Over the years, I've tried multiple methods and the following practical guidelines yield what I've found to be the best results!

Ingredients & Supplies for the Best Kombucha

Black Tea - 6 teabags
Sugar - 1 heaping cup
Kombucha SCOBY - procure from a friend or grown your own!
Kombucha - 1/2 cup
Water

Gallon size glass bowl
Masking Tape
Kitchen Tea Towel
Rubber Band

Kombucha bottles
filter
funnel

Instructions for making

The Best Kombucha

Start by bringing 1 gallon of water to a full boil. Boiling the water helps eliminate chlorine in the water which will hinder or prevent fermentation. Add 1 rounded cup of sugar and stir well. Allow the sugar mixture to return to a boil. 

Add 6 regular tea bags to the sugar water. I use the inexpensive, tagless black tea bags most of the time but loose leaf tea can be used as effectively. Let the tea and sugar water gently boil for about 10 minutes. Tea aficionados often recommend not boiling tea, but I've found the stronger flavor to be preferable to merely steeping.

Remove the tea from heat and without removing the tea bags, allow to cool for 2 to 12 hours. You can brew your tea in the evening and then let it sit overnight and finish the process in the morning.

Remove the tea bags or strain out the tea leaves and pour the cooled sweet tea into the gallon glass bowl. (Do not use metal or plastic.) Add 1/2 cup of kombucha to the mixture. Lay the Kombucha SCOBY on top of the sweet tea. It should float but don't worry if it sinks; it will make no difference in the final product. Try to spread the SCOBY out flat to cover the maximum surface area. If you are using a smaller SCOBY from a different size brewing container, that's fine; it won't affect your kombucha.

Wipe the edges of your brewing bowl dry and tape two pieces of masking tape across the top of the bowl in the form of an X. The masking tape will prevent the tea towel cover from sagging in on top of the brewing kombucha.

Lay the tea towel over the top of the bowl and secure with a tight rubber band. The tea towl cover will allow the gas created in the fermenting process to be released but will keep bugs and dust out of the brew. (Fruit flies especially love kombucha!)

Set your glass bowl in a warm, dark location where you can leave it undisturbed. Most ferments don't like to be jostled around during the brewing process. Allow it to sit for 5 - 10 days. The time it takes will vary depending on many factors including:

• the room temperature
• the strength, age and size of your SCOBY
• the amount of starter kombucha you add
• the degree of sourness that you prefer

After 4 or 5 days, taste your brew. Just uncover the tea towel and moving the SCOBY aside, dip in a teaspoon. The kombucha needs to be just a little bit sweeter than you would like the finished product to taste.

When the kombucha is fermented to the desired doneness, you are ready to bottle! So now a word about the

best kombucha bottles

You can use almost any glass container to bottle your kombucha, but the best carbonation will occur if you choose a bottle with a narrow neck and a tight seal. Bail top bottles are perfect for this. If you have a capper, beer bottles can be used as effectively. Growlers and gallon wine jugs also work well although carbonation develops somewhat better in a longer neck bottle.

Uncover your glass bowl and remove the masking tape. Lift the SCOBY off the kombucha and set aside for your next batch. If you aren't going to use it right away, be sure it is covered with kombucha so it won't dry out. Strain the kombucha to remove any strands or sediment. I use a fine mesh, reusable coffee filter. Cheesecloth is also a good option. 

Pour the strained kombucha into bottles using a funnel if necessary. You can add flavorings to the kombucha at this point but I think the best kombucha is plain. Leave about an inch of airspace in the top and seal the bottles. Set aside at room temperature for 1-2 days then refrigerate.

Kombucha will keep for weeks in the refrigerator. If left unrefrigerated, it will ferment more and become increasingly sour. Each batch of kombucha tends to be a little different in flavor so expect some variation and enjoy drinking the best kombucha ever!

Practical Tips and Techniques for Ongoing Kombucha Brewing

• Don't separate your SCOBY with every batch. Allow the layers to build up over 4-6 batches before pulling them apart. A thicker SCOBY makes a better tasting kombucha.
• Wash your brewing bowl/container and change out your tea towel with each batch.
• You can experiment with different flavored teas but give your SCOBY restorative batches of plain, black tea.
• Your SCOBY or brewing kombucha can be transferred at any point in the process to the refrigerator to slow down fermentation. Bringing it back to room temperature speeds the fermentation back up.
• For more time saving tips (but not necessarily the very Best Kombucha, see my blog article "So You Think You Don't Have Time to Make Kombucha?"
• Find an abbreviated version of Kombucha making instructions in my very practical post "Basic Kombucha Recipe."

Grow Your Own Kombucha SCOBY

What Is a SCOBY?

If you want to make homemade kombucha, you have to start with a SCOBY: A Symbiotic Combination of Bacteria and Yeast. Some folks refer to this kombucha starter as a "mushroom." It doesn't have anything to do with fungi.

A SCOBY appears as a thin membrane that floats on the top of brewing kombucha and continues to grow and reproduce as you make subsequent batches.

You can buy these online or procure one from a friend, but you can also grow your own using a store-bought bottle of kombucha!

Any kombucha that states on the label that it is "raw" should develop a SCOBY of it's own under the right conditions.

How to Grow Your Own SCOBY

1. Choose a kombucha. If you can find it, get a plain variety with no flavoring added. Some stores don't carry plain kombucha so choose a flavor that has the least sediment in it. For example, I would not choose kombucha with chia seed added for this project. Look for something relatively clear.

2. Pour the kombucha into a glass jar. Cover with a cloth and secure with a rubber band. This allows the brew to "breath" but keeps insects and dust out.

Set your jar in a warm, dark location where it will be disturbed as little as possible.

Leave for about 5 days.

3. Check your kombucha to see if a SCOBY has formed. You'll be able to see this by tipping the jar a little or removing the cloth and observing. If no SCOBY has formed, let it sit for another few days. Continue checking until you have a substantial SCOBY for your brewing!






4. Use your new SCOBY to brew a batch of kombucha.and use the kombucha that you grew it in to inoculate the new batch!

A Beautiful, New SCOBY!

For information on making kombucha, check out this

basic kombucha recipe.

For tips on speeding up your kombucha making, read
So You Think You Don't Have Time to Make Kombucha?

The Best Popcorn

How to Make

The Best Popcorn

You have to start with the best variety of corn kernels and you can usually bet that smaller is better. Our favorites include (in order):

• tiny white
• lady finger
• tiny red

For a good source try Amish Country Popcorn out of Indiana. You can order it online or go through a retailer close to you. Notice that the variety names are "tiny," not "small." If you can't find any of these tiny, hulless varieties and are just buying from the grocery store, I recommend white popcorn.

Next, you need non-hydrogenated coconut oil. If you don't have coconut oil (or don't like it) you can try lard, avocado oil or peanut oil (again my preferences are listed in order.) My husband also likes to use bacon grease ocasionally for popping. - We just agree to disagree on this point.

Next, you need a whirly popper. You can buy these online. The aluminum models will cost $20 - $30 and you can find stainless steel poppers for  $40 and up. You can use a deep saucepan and lid but better and more consistent results come with a whirly popper. If you are serious about popcorn, you'll want to invest in a whirly type popper!

Instructions for Popping Popcorn

1. Start by melting a generous tablespoon of coconut oil in the popper over medium low heat. When the pan is hot and the oil melted, add 1/2 cup popcorn kernels. Stir and shake until the kernels are completely coated with oil and spread evenly across the bottom of the pan.
2. Transfer the pan to a medium high heat and stir and shake while the corn heats up. You don't need to be too aggressive about this, but do not leave the popper unattended!
3. When you hear the kernels begin to pop, turn the heat up to high. At this point, stir the corn continuously while it pops completely. As soon as the popping ceases remove the pan from the heat.

Dump the popped corn into a large bowl for serving. Return the popper to a medium low burner. 

In the warm popper melt 1/2 stick real butter. When the butter is completely melted, pour about 1/3 of it over the popped corn. Toss or stir the popcorn to incorporate the butter. Repeat 2 more times with remaining butter. 

Finally, top the popcorn with salt. Use a good quality salt and try different types. My favorite for popcorn is a french salt call Fleur de Sel. You'll find the flavor changes a little with different kinds of salt.

You can also add other toppings to change up the flavor! Try different combinations of things you already like.

Popcorn Toppings

Fresh Ground Pepper

Nutritional Yeast

Soy sauce or Braggs Amino Acids

Powdered or Shredded Cheese

Dried Herbs

Garlic or Onion Powder

Colloidal Silver

Yes, I use colloidal silver.
No, I am not scared of any side effects.
Yes, it is expensive, but I make my own.
Rather than repeat the arguments or instructions, I'd like to point you to a really thorough web page that

1. discusses

Colloidal Silver

2. gives the 

History of Colloidal Silver

3. has detailed instructions for how to

Make your own Colloidal Silver!

For all the information visit 

https://healthwyze.org/reports/633-making-and-using-genuine-colloidal-silver

I'm not sure why the use of colloidal silver is more controversial than other natural remedies, but I'm making no claims about it here. If you want to try it, the information is available. If you are adamantly against it, hey, no one is forcing you to use or admit to anything.

Boudin Balls

So this recipe is not quick or easy, but the results are pretty amazing! And you can make a big batch and freeze the leftovers for re-heating. Cook and grind the boudin sausage one day then form and fry the balls on the next.

Boudin Ball Ingredients:

3 lb. Pork Butt Roast

1 1/2 gallons Chicken Stock 

5 T. Kosher Salt

1 T. Cayenne Pepper

14 cloves Garlic

4 cups chopped Onion (about 2 medium)

2 cups chopped Bell Pepper (about 1 large)

2 cups chopped Celery (about 3 stalks)

3/4 lb. Chicken Livers

1 1/2 cups chopped Green Onions (1 bunch)

1 bunch Italian Parsley, chopped

2 2/3 cups, uncooked, Parboild Long Grain Rice (like Zatarains)

2 T. Butt Rub

2 T. Cajun Seasoning

2 t. Kosher Salt

4 Eggs

2 t. Tabasco Sauce

1/2 can plain Bread Crumbs

Peanut Oil 

Boudin Ball Instructions:

Cut the pork butt into 1 inch cubes including all the fat. Place in a large stock pot and cover with chicken stock. Add salt and cayenne pepper. Cook over medium heat for 1 1/2 hours.

Add garlic, onion, bell pepper and celery to stock pot and continue cooking until meat is tender.

Add chicken livers and cook an additional 20 minutes.

Remove from heat and strain the meat and vegetables from the stock. Set the stock aside. While the meat mixture is still warm, mix in the green onions and parsley.

Cook rice according to directions on the package, using the reserved stock in place of water. 

Add 1/2 of the cooked rice, Butt Rub, Cajun seasoning and salt to meat and vegetable mixture. Process the meat mixture in a food processor or food grinder.  You want it to be ground smooth and just dry enough to hold together in a ball shape. If it's too wet, it won't hold it's ball shape and if it's too dry it's difficult to grind and dries out more when cooking. (Add a little of the reserved stock if the mixture is too dry. If you end up with too much liquid in your mixture, you can add bread crumbs to help.)

Stir in the remaining rice and incorporate thoroughly. Chill this mixture completely. I prefer overnight but at least an hour should be allowed.

Beat 2 of the eggs in a flat dish like a pie plate. Add Tabasco sauce and a little water. Pour 1/3 or so of the bread crumbs into a second pie plate and mix in salt and pepper.

Heat peanut oil in a deep fryer on the maximum setting (375 F.) Start forming balls with the boudin sausage. Go slow and easy rolling each ball into a beautiful shape with smooth edges. I like 1/8 cup size balls but make them any size you prefer. Roll each ball in the egg wash then coat completely with the bread crumbs.  Deep fry immediately and drain on paper towels. Replenish egg and bread crumb mixtures as needed.

(This part of the process is really great if you have a helper. Have one person roll and use the egg wash, and another person coat with bread crumbs and fry. Going from the egg wash to the bread crumbs tends to be quite messy!)

Serve hot with Cajun Mustard or cool to room temperature and freeze on cookie sheets. Once frozen, boudin balls are solid enough to be placed together in a ziplock bag in the freezer but before then are somewhat fragile.

To use frozen balls, simply thaw to room temperature then reheat in a 325 F oven!

Basic Kombucha Recipe

Kombucha in all
it's loveliness!

No Frills or Fru-Fru, Just Plain Ol' Kombucha

For 1/2 gallon:

(almost) 1/2 gallon water

 1/2 cup sugar (heaping)

 3 tagless black tea bags

 1/2 cup kombucha (starter)

Kombucha SCOBY

Boil water. Add sugar. Mix until fully dissolved. Add tea. Allow to simmer for a few minutes. Turn off heat and allow to cool completely. (I let mine sit overnight.)

Pull out tea bags and pour sweet tea into a glass bowl or jar. Add kombucha starter. Lay kombucha SCOBY on top. Cover with a cloth and secure with a rubber band.

Allow to sit, undisturbed in a dark, warm spot for 5-7 days. When taste is just a little sweeter than you want, remove SCOBY, strain tea and bottle. (Or don't strain if you don't mind some dark strands in your final brew.) Allow to sit in the dark, warm spot another 2-3 days.

Refrigerate and enjoy drinking!

*For loose leaf tea, use a Tablespoon of tea and strain out after the sweet tea cools.

(Remember, measurements can be approximate. If you like your tea a little weaker or stronger simply adjust.)

Coffee Substitutes

Do you 💗coffee?

I love coffee. I love the smell of coffee. I love the taste of coffee. I even love the boost that caffeine gives me.

But... I have trouble tolerating the caffeine.

I get the jitters when I drink too much and I lose my peripheral vision when I really over due it. The worst part for me, though is the headache that comes on the day I don't drink coffee. 

Sure, I can simply drink a cup to ward off the migraine. But that misses the point. 

I have no desire to be under the bondage of anything (or anyone for that matter) including coffee. I hate the idea that every morning, I must have a cup of coffee; that each and every day of my life I must, without exception, get out of bed and seek a cup of java; that my daily mojo wilts without "jo."

For years now, I've made it by with decaffeinated coffee.

But... decaffeinated coffee is frankly, underwhelming.

I still drink decaf but I've found a couple of other options that I choose more often.

Chickory is really a tea brewed from the root of a common herb. The root is roasted and ground and brews up into a dark, rich beverage. It doesn't taste like coffee, but it's a great replacement! Ground chickory is less expensive per pound than ground coffee and you use less of it. Chickory also doesn't make your system acidic like coffee and has a detoxifying effect on the liver, so it's a healthier option!

Most mornings, I make a cup of chickory in my keurig coffee maker. I use a refillable basket (if you don't have one of these, you need to get one!) and a large mug. I start with the smallest cup option on my machine: 8 oz.
This first infusion saturates the ground chickory. After letting that sit for a few minutes, I run another small or medium (8 or 10 oz.) option through the same grounds. This method extracts more of the flavor from the grounds.
You can combine ground chickory with coffee if you prefer and that's how the brand "Coffee Partner" is marketed. But I like the flavor so well that I most often just drink it by itself! You can find ground chickory through internet sellers or (sometimes) in the coffee section of your grocery store.

Another coffee substitute I've found is called "Dandy Blend."

Dandy Blend is an instant beverage: all you do is add hot water! It's a combination of chickory root and dandelion root. In addition to the benefits of chickory, dandelion root has it's own detoxifying properties and is good for the liver, kidneys and digestive system.
Dandy Blend is more expensive than plain, roasted chickory root, but it's instant so there is a convenience factor involved.
So pick a coffee substitute and enjoy!


For really good information on an alkaline diet visit liveenergized.com

So You Think You Don't Have Time to Make Kombucha?

Ah... Kombucha!

• You are convinced of the health benefits of kombucha;
• You love the taste of this fermented beverage;
• You have an aversion to spending $4 a bottle on store bought kombucha;
• But... you think you just don't have time to brew kombucha yourself.

With my practical short cuts, you can ferment your own kombucha right at home with a minimum impact on your busy schedule. The most important time saving tip is to relax about the brewing process. Kombucha is one of the most forgiving ferments around.

Practical, Time Saving Kombucha Tips

1. First begin with a practical kombucha recipe. Don't think about doing anything fancy; just keep it simple.
2. Make small batches. Just brew a manageable 1/2 gallon at a time. 1/2 gallon canning jars are easy to handle and fit in the bottom rack of the dishwasher.
3. Don't strain your kombucha after fermentation. Now personally, I like to strain the strands out of my brew, but this is time consuming and is an easy step to eliminate - at least some of the time. 
4. Don't divide your SCOBY with every batch. Just let the layers build up. I think the kombucha flavor benefits from occasional dividing so I divide mine about every 5th brew.
5. Brew, secondary ferment, store and serve your kombucha from the same container. Don't bother bottling it all! 1/2 gallon canning jars work best for this method. When your initial brewing is complete, just reach in and pull out your SCOBY. Replace the cloth with a plastic (not metal) lid. Plastic lids for canning jars are readily available online and at the store where you buy your jars. You can also buy silicone rings to fit the plastic lids. These give a better seal to your jar.
6. Don't worry about your timing. If your fermenting kombucha sits on the counter an extra day, it won't be ruined! If you need to pull the SCOBY out early, just give it extra time in the secondary fermentation. You rule your kombucha fermentation, it doesn't rule you!
7. Don't worry about making back to back batches. Your SCOBY will keep for a long time in the refrigerator as long as it's covered with kombucha. Place it in a container that seals well and forget about it. Brew when it's convenient for you!
8. Add more kombucha starter to your batch. If you add more starter, your kombucha will ferment quicker. I usually add a rough 1/2 cup starter for a 1 gallon batch, but if I'm in a hurry, doubling that will yield results a day or 2 sooner.

Homemade Ranch Dressing

Save money and eat healthier with this homemade dressing recipe! No sugar, no MSG, (which is in a lot of popular dressings) and no hydrogenated oils.









You'll need:

3/4 cup milk
1 1/4 cup mayonnaise
1 T. onion powder
1 T. dried parsley
1/2 t. dried basil
1/2 t. dried oregano
salt and pepper



Add milk, herbs and spices to a canning jar. A pint (16oz) jar is 2 cups so you don't have to measure the milk; simply fill the jar less than 1/2 full. Screw the lid on tight and shake vigorously. Remove the lid and fill the jar almost to the top with mayonnaise. Shake again to incorporate the mayo.


This dressing benefits from sitting in the refrigerator for 30 minutes or more. This step is not necessary, but alllowing the mixture to sit for awhile will help it set up and thicken.

* If you are using this dressing for cooking, like in my favorite Chicken Dip, cut back on the mayo a little and increase the milk. It makes a runnier dressing but heats up better.

Substitutions:

This recipe (like a lot of my other recipes) is not a precise combination and you can substitute quite a few ingredients depending on what you have on hand.

• Milk - You can use 1/2 & 1/2, cream, yogurt or sour cream if you happen to be out of milk.
• Mayonnaise - I do prefer the taste of mayo in my dressing but in a pinch, yogurt or sour cream will work.
• Onion Powder - this ingredient is really key to a traditional ranch dressing. Garlic doesn't give the same flavor. If you have no onion powder, you can finely mince fresh onion as a substitute. Dried minced onion also works but you can't skip the refrigeration period as the minced onion has to have time to soften and meld with the other flavors.
• Herbs - Use any combination of the following: parsley, basil, oregano, thyme, garlic, etc. Add more if you like the flavors!

Use this ranch dressing on your favorite salad or in recipes like my Chicken Dip!

Chicken Dip Recipe

This dip is one of our family favorites. It is quick and easy to make and only uses 4 ingredients! If you serve it with vegetables for dipping it's a low carb/keto option.

You'll need:

2 - 8 ounce blocks of cream cheese
1 cup ranch dressing (check out my recipe for home made ranch dressing here)
1 can of chicken breast, drained
Tabasco sauce to taste

Add the ranch dressing and cream cheese to a small saucepan and heat slowly. Be sure to stir this often. As the cream cheese is melting, you can drain the chicken. Break the chicken chunks up into small shreds with a fork. When the cream cheese is melted and the mixture is smooth, add the chicken and mix thoroughly. Add about 1/4 tsp of Tabasco sauce; taste the dip and add more sauce if you like!

That's it! You can serve this dip with chips and/or veggies. I prefer colored sweet pepper wedges for dipping. The flavor combination is just right.

Make Your Own Sugar Scrub

Sugar Scrub for Dry Skin

Home made sugar scrub is a great way to reduce the amount (or entirely eliminate) the use of harsh, drying soap on your skin when you bath or shower.

A sugar scrub will gently exfoliate dry skin, stimulate circulation and moisturize all in one step! If you have any trouble with dry or itchy skin, I highly recommend switching from soap to sugar scrub. You won't need to apply lotion after bathing anymore!

You can buy sugar scrubs, but they are so simple and affordable to make at home!

Sugar Scrub Ingredients:

1 cup white sugar
1/4 cup olive oil
Tea tree oil
Storage container

Pour the sugar directly into your container. Add the olive oil and about 10 drops of the tea tree oil. Mix this until fully incorporated with a small whisk or a fork. Seal it up tight to prevent moisture from getting to the sugar and keep it in or near the shower.

Using sugar scrub: 

The most important thing about using sugar scrub is to turn off the shower before you open the container! I wash my hair first and get the shower stall nice and warm. Turn off the water flow completely and open up the sugar scrub. Using your fingers, scoop out a little sugar at a time and begin rubbing body parts. You can use sugar scrub everywhere except the most sensitive areas. When you have finished scrubbing, put the lid back on the container before turning the shower back on to rinse.

Sugar Scrub Container:

You'll want to choose the container you store your sugar scrub in carefully. Plastic is generally a good idea to avoid a safety hazard in the tub or shower. Glass has a tendency to break.

Make sure that the lid for your container seals tightly so unwanted moisture doesn't contaminate your sugar scrub. It doesn't take much water to ruin a batch!

Last of all, choose a small container. You may be tempted to make a big batch all at once to save time. That does seem like a practical solution, but you'll be happier with the results if you make small batches more frequently. Stick with the quantity of this recipe and the scrub will just start to get chunky as you are finishing it off. As you use the sugar scrub, water will (unavoidably) get into the container and the sugar crystals will disolve together forming chunks as they dry.

Substitutions: 

The recipe for sugar scrub is not one of precision. You can be approximate in your measurements and creative in your ingredients!

• Essential Oils - You can use almost any essential oils. Tea tree oil is very healing so it's great for dry or irritated skin but flower oils smell wonderful (rose, geranium, lavender.) Other oils I've used include clove and frankincense. Stay away from citrus oils such as grapefruit and lemon. They can burn a little.
• Sugar - Brown sugar works but you have to adjust the amount of oil you add since it is already so moist. Salt can be used instead of sugar but I don't recommend a salt scrub for regular use. Salt makes a detoxifying scrub but also tends to dry out your skin.
• Oil - Olive oil is a great moisturizer, pretty afordable, readily available and mildly scented. Other oils to try include avocado, almond and jojoba. Coconut oil is fine as well but since it gets so firm when cool, mix it with another, liquid oil to keep your scrub from setting up.

Once you begin using sugar scrub on a regular basis you may never go back to soap again!