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Spice storage

The array of spices that we’ve acquired over the past while seems crazy – especially with my interest in all the different Asian dishes (Indian, Thai, Vietnamese, etc).  Last count, I think I had around 60 bottles (!!!) of different herbs & spices, and various blends.  I’ve been trying to come up with a better, more accessible means of storing them – and thought that small mason jars might be a good choice.  So, off to Google, and came back with this great idea!  Blackboard paint and mason jars – perfect!

Mason jars - perfect for storing spices

On another blog, the recommendation is to use a brushable blackboard paint – for better control, and less mess.  I like this – as I can do it in the house then!

I’ll have to practice my chalk writing so the jars look as good as these!

Think I might use shelves to hold all the mason jars – I think the color of the spices would be great out in the open, as well as make sure they are readily accessible.

Creamsicle Juice

The sweet potato adds a creaminess to the juice that reminded me of a creamsicle.

Creamsicle Juice
 
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Recipe type: Beverage
Serves: 2
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This was a wing-it concoction that really surprised me with how great it tastes!
Ingredients
  • 1 lg sweet potato
  • 3 medium carrots
  • ½ large gold beet
  • 2 navel oranges (peeled)
  • 1 golden delicious apple (cored)
  • ½ lemon (peeled)
Instructions
  1. Juice all ingredients, and pour over ice if you like.... enjoy!

Ground Beef Curry

Ground Beef Curry
 
Author:
Recipe type: Entree
Cuisine: Indian
Serves: 6
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This was quick and easy to prepare, and tasted great! Next time I will add an extra Cardamom pod and a few extra cloves though
Ingredients
  • 1.5 lbs lean ground beef
  • 1 tbsp. olive oil
  • 1 tbsp. med. curry powder
  • 1 tbsp. Garam marsala
  • 2" stick of cinnamon
  • 6 cloves
  • 2 black cardamom pods
  • 1 tbsp. minced fresh ginger
  • 3 cloves of garlic - minced
  • ½ large yellow onion - diced
  • 2 med. sized sweet potatoes - diced
  • 1 sweet red bell pepper - diced
  • 1 can (28oz) diced tomatoes
  • 1 can consomme
  • 1 cup frozen peas
  • ½ tsp. salt
Instructions
  1. Brown beef and drain fat
  2. Add olive oil, curry powder, cardamom pods, cloves, cinnamon stick and heat for a minute
  3. Add onion, sweet potato and red pepper. Cook, stirring occasionally, until onion starts to turn golden.
  4. Add diced tomatoes and consomme. Stir and scrape bottom of pan.
  5. Reduce heat, add frozen peas and simmer, uncovered for 15 minutes or so.
Notes
Serve over freshly cooked basmati rice

a new fridge!

A few months back, our fridge packed it in – fortunately we had a second fridge and figured that we could get by just using the one fridge. Well, after a few weeks, we decided that one fridge was not enough.

So the research began, and after some shopping around, we decided that we would up the budget a bit and had a new Samsung fridge delivered.  Was able to get a next day delivery, so that evening, I ran a new water line into the kitchen to supply the fridge water & ice dispenser.

All was good until I realized that the fridge was not going to fit through the front door (or any other door) of our older house.

Front view of Samsung fridgeSo the fridge was delivered to the garage – and the next day, after removing all the doors and door fronts from the fridge, and the screen & main doors from the house, the fridge was in the house! Great! Until another Homer moment…. the entrance into the kitchen was too narrow as well!

So, out comes the reciprocating saw, so quick work of the entrance and the fridge was finally in place.  It fit perfectly into space where the old one was – but this new one has way more space – almost 26 cu.ft. in a 30″ opening.

A little more work than anticipated, but  well worth it!  Love the space and functionality that the new fridge gives us.

Mushroom and Apple Stuffed Pork Tenderloin

Mushroom and Apple Stuffed Pork Tenderloin
 
Author:
Recipe type: Entree
Serves: 6 servings
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Tasty, quick, and affordable
Ingredients
  • ½ white onion – chopped fine
  • 1 tbsp. olive oil
  • 8 oz. fresh white mushrooms – chooped fine
  • 1 yellow pepper – chopped fine
  • 1 granny smith apple – cored and chopped fine
  • ½ tsp. cumin – ground fine
  • ½ tsp. cinnamon
  • ½ tsp. ground sage
  • ½ tsp. dried thyme
  • ½ tsp. salt
  • ½ tsp. perpper
  • 2 tbsp. brown sugar
  • 2 pork tenderloins
Instructions
  1. Slice temderloins length-wise, without slicing through
  2. Lay flat open, cover with plastic wrap, and pound so that tenderloins are approx. ¼" thick
  3. Mix brown sugar, salt and pepper in small bowl
  4. Spread mixture evenly on both sides of tenderloin
  5. Heat olive oil in skillet, and fry onion until translucent
  6. Add cumin, cinnamon, sage and thyme, yellow pepper, apple and mushrooms
  7. Reduce heat and cook til apple is soft
  8. Preheat oven to 400*F
  9. Divide and spread stuffing evenly across length of each tenderloin
  10. Roll up, and tie together.
  11. Add a little more olive oil to skillet, and turn heat up
  12. Sear each tenderloin evenly on all sides
  13. Remove from skillet and place into 9x13 baking dish and place into oven.
  14. When internal temperature reaches 145*F - 150*F, remove from oven (about 40-45 minutes)
  15. Place tenderloins onto carving board, cover with foil, and let rest for 10 minutes