I semi-homestead in East Tennessee! Come along as I grow things, develop the homestead, make fresh food from the garden, preserve some of what I grow, and make meals from my pantry.
Such a good idea on how to get my freezer space useable again. My freezer looks a lot like yours and has been too overwhelming for me to start on. So keep on keeping on, you have inspired me to get my freezer under control, thank you for posting.
How did the frozen casserole cook up? I know that raw potatoes usually don't freeze well, same with raw veggies, usually you have to blanch them. I want to make the casserole but afraid to freeze. Maybe I would cook it first and then freeze the cooled cooked casserole instead of freezing from raw.
It actually came out fine. I was a little afraid of the potatoes for the same reason but I think because they had stuff on top of them they didn't oxidize and get gross. That said, I think it would also totally work to cook it and then freeze it.
Great idea........you've done a nice job formulating these rice dishes. You could cook these rice dishes then dehydrate them and have a minute rice version.
I live in Texas and we seem to have an abundance of chicken bullion with adobo(?). Is this spicy? My husband and I can't eat spicy. If any of you read this please let me know if it's spicy. Thanks!
Great recipes and thank you for sharing them! My family and I love Jasmine rice so I'm wondering can it be substituted for the white rice without it becoming too soggy when cooking some of your recipes?
Great video! I'm so happy to see someone using the same canner that I have! Haha.... quick question. Are you canning at an altitude? I thought that's why the green vent-top came with my canner. I'm in south Jersey and just want to make sure I can follow every step....
Thanks! And yes, you are supposed to use the green top if you can above 1,000 feet. It takes the place of a higher weight gauge on a regular pressure canner. I am just barely above 1,000.
It depends on how you store it. If you vacuum seal or use an oxygen absorber it can last for a few years. If you just mix it in the jars and put the lids on you'll want to use the expiration date from your package of rice.
When I cook rice in my mini rice cooker, I usually add my home, dehydrated vegetables, and then open up one of my home can meats. I never thought about doing it this way. Thanks!
I love hard copy books! I don’t enjoy reading books online. Thanks for sharing! I’ll look into that raising chickens one, I’m still in the research phase.
I totally agree with you, paper books are so much better. I tend to read fiction online because there are so many cheap for free options but the books I use as reference points I want to have a hard copy of. And any cookbook I like to have paper as well.
I have tried all of these flavors and they are all amazing. Since I do have a freeze dryer, what I did is cooked the rice with the individual flavors and put them on my freeze dryer trays and freeze dried them. This now gives me six different flavored rice, shelfstable for 25 years and reconstitutes in three minutes. It’s like having an instant rice but beautifully flavored. Thank you so so so much for this video. This is amazing. ❤
Rain Country is a channel that I personally enjoy. They live by transitioning to off grid or back to basic natural based products. I'm always learning something new from YT. Thanks for all your hard work!
Great presentation & ideas for rice! One thing regarding the salt content of any of the bouillion-type ingredients: My husband is diabetic & is also a dialysis patient, so white rice is one of our main go-to's for his carbs. But keeping salt intake low is a big deal. I've found that 1/4 tsp of KOSHER salt, Diamond brand (which has no additives, plus kosher salt is less fine than table salt) works perfectly for 1c plain jasmine white rice cooked 20 min in 2c water. I'll have to experiment if I switch out arborio or other types of rice for our usual jasmine. When I begin using your terrific flavoring mix suggestions, I'll merely adjust for any salty ingredients -- and my husband will be delighted to finally enjoy a lot more flavor with all his rice-based meals! (P.S. Polenta is another excellent carb for a diabetic on dialysis. I'm going to experiment with your seasoning mixes in polenta, too!) Cheers & many thanks!!
You can also replace half of the rice in your jars, with RED lentils. They take the same amount of cooking time and water as the rice (when cooked on the stove top), so it works well with a 1:1 swap. Just add a vegetable and you have a whole meal.
To make Jambalaya mix, add these to your jar of rice: 1 TBS shrimp bouillon 1 tsp chicken bouillon 1 tsp onion powder 1 tsp garlic powder 1 tsp smoked paprika 1/2 tsp ground bay leaf 1/2 tsp ground thyme 1/2 tsp ground oregano 1/2 tsp cayenne pepper When you are cooking it, in addition to the water, add the following: 1/2 stick of butter A few handfuls of frozen shrimp (peeled, no tails) 1 LB smoked sausage (sliced) 20 oz bag of frozen mixed vegetables (peas, carrots, green beans, corn)
Thanks for sharing these with us!! I love books and kindle too. I have a lot of the newer books you mentioned but i will have to look out for the ones on berries and fruit trees. As well as, the maple one. I have quite a few sugar maple trees on my property and love maple syrup. So i want to learn how to tap and boil etc.
I’ve actually been doing this too! The past week I took out a pork shoulder roast and we had roast with rice & gravy & I made pork posole with the leftovers. Then I took out chicken tenders to have over a salad. Next was ground beef for a layered taco bake. Followed by chicken breasts & homemade naan for curry chicken. Today we’re having ribeyes with baked potatoes. So I’ve been using up what I have and no trips to the grocery store yay!
