Challenge Time: Soup's On

Photo by Madeline L.

There's a chill in the air (if it is not already snowing where you are). This is the time to nestle down and get some home cooking done and what better way to embrace the cold weather than will a hot bowl of soup, stew or chili.

 

Soup, has the reputation of being one of the easiest meals that can satisfy your hungry family in a matter of minutes while keeping your kitchen almost untouched. That's right. The history of soup shows us it was the meal that kept people going during the colder months of the year. Especially, when resources were very limited after harvest.

   

Anything from a simple broth to a pot filled with veggies and meat, made this concoction an easy yet fast way to share a meal.

 

So, as the weather turns, we at Saltbox House would like to challenge you to make your favorite soup, stew, or chili to help us celebrate the changing of this season.

 

 

What is your favorite soup, stew, or Chili?

 

 

Preserving the Season Challenge

This season is kicking off with our favorite challenge; the challenge of preservation. It used to be all about canning when we began this blog and then, we realized we had forgotten about ALL the different ways to preserve food. These include Dehydration/Drying and Freezing. There are so many food out there that look and taste if not preserve better with one method over the other. It is hard to say which one is the best for the same food and that is why a challenge is in order. We challenge our authors and our readers to try a different method of preservation or a new food to preserve.

 

Also, look for canning, dehydration/drying, and freezing how-to posts in this month's featured theme.

 

What have you wanted to try to preserve

or what do you like to preserve?

Food Challenge: Grab and Grill

It's that time of year, time to get outside and cook the way nature intended, over an open fire. That's right, it is grill and barbecue season and that means we at Saltbox House challenge our readers and authors to do just that; to grab and grill something.  There's nothing hard about grilling on a simple gas grill, but when it comes to Charcoal grilling it may get tricky. Either way, we challenge you to fire up your long time favorites or venture out and try something new. Good luck! 

Fun facts about Barbecuing

Briquettes were invented by Ford and Edison- in 1920, Henry Ford made his own briquettes from sawdust and wood chips that where laying around in his car factory. he put it together with the help of Edison. Later on, Kingsford bought the invention and commercialized it (It was a success).
 

Father's Day is the biggest BBQ day next to the 4th of July
 

* When it comes to who will be barbecuing it is dad 60% of the time. But, when it comes to who chooses what to BBQ, it is mom 100% of the time ;).
 

The Most common BBQ items are: burgers, chicken, hot dogs, and corn on the cob

General Grilling and BBQ Tips:
 

SETTING UP A CHARCOAL GRILL-

Use high quality hardwood charcoal to make the hottest, longest lasting fire.

Line the bottom of the fire bowl with aluminum foil.

Allow the starter fluid to remain on the coals for a minute before lighting.

Let the coals burn for about 35 minutes before placing food on the grill.

Allow 1 inch space between the coals.
 

STORING BRIQUETTES-

Charcoal briquettes should always be stored in an airtight plastic bag since they will absorb moisture very easily-that way, you will have as good as new briquettes next time.
 

CLEANING TRICK-
Window cleaner sprayed on a warm grill (not a hot grill) will make it easier to clean. Do this shortly after you are done barbecuing your food.
 

A COMMON MISTAKE-

Always turn steaks and chicken with tongs to avoid puncturing them. By not puncturing them, your meat will not dry out and will remain as juicy as ever.

BBQ SAUCE & POULTRY-

BBQ sauce generally has sugar in it so it can burn easily.

Don't put the BBQ sauce on until it is almost fully cooked.

The best way to BBQ Poultry is to cook on a lower heat and for a longer time period.

COOKING AHEAD OF TIME (GRILLING FOR MANY)-

You can have burgers ready to go by reducing their grill time.  Layer your patties between tin foil on a cookie sheet and bake them at 350 degrees for 25 minutes. Then finish them on the grill. For hot dogs, bake for 10 minutes.

Flavor Tricks:

Bury an onion wrapped in foil in the coals for an hour, you love the flavor it gives to your burgers.  

Different herbs can be placed on the coals to flavor food. Some of the best are Rosemary and Basil .

When wrapping corn in tin foil for barbecuing, place a sprig of marjoram next to the ear of corn.
 

Wood chips on the coals will add flavor

Nut Shells on the coals will also add flavor

Safety Tips:

If coals ever get inflamed or too hot, you can always lay lettuce leaves on them.

Coat your grill with oil (spray is best) before starting the fire then clean it shortly after you are done barbecuing.
Never spray the oil on the grill after the fire is started if you want to keep your eyebrows ;)

Never re-use the same plate or utensils that you handled your raw meat with.

Barbecue Resource- Bader, M. 2003. 20,0001 Food Facts, Chef Secrets, & Household Hints. USA, Bader Publishing.

Hot Breakfast Time!

The winter months are starting up for some of us while the rest have already felt it's frigid greetings. With the notion to stay inside and keep warm, why not warm yourself up with a hot breakfast this season. That's right folks, it is Hot Breakfast Season here at Saltbox House and we would like to challenge all of you out there to take advantage of this wonderful meal and make it a warm welcome to your morning.

 

If your not used to a hot breakfast, then think back to your Sunday mornings as a kid when your mother had a stack of hotcakes warming in the oven and was making hot Maple syrup to cover it all. Of course, hot breakfasts make us think of Oatmeal, bacon and eggs, or even some breakfast casseroles or muffins. All of these tie into a great hot breakfast mix.

 

This holiday season is the perfect time to get to know your hot breakfasts and what they can become. Hey. maybe it will become a new tradition.

 

Have fun with it!

 

What do you think of when you think of a Hot breakfast?

Food Challenge: Produce Something New

Photo by Madeline L.

To follow along with the previous post about Bountiful Baskets. We at Saltbox House would like to challenge you to make something new from your bountiful basket and/or your extras you have purchased from there. Of course, if you don't get a bountiful basket, make something new from a variety of veggies or fruits or both. See what comes of it.

Have Fun "Producing" Something New!

April's Food Challenge: Ham and Eggs

photo by Madeline L.

Alright, Easter is over and some of us still have leftover ham and eggs in our fridge! What to do, what to do.......

For our challenge this month, we would like to challenge you all to take one of both of those ingredients and make something new! Skip the egg and ham salad sandwich (unless you have never made them before) and make something that doesn't scream leftovers. You might be surprised what is out there to create!  

Photo by Madeline L.

Any ideas so far? Let's hear them!

Challenge of the Month- Take an Old Recipe to Make a New One

photo from Madeline L.

This Month's Challenge was submitted by Saltbox House author Abby L. She suggested we have a challenge to take an old recipe and make it a new one of our own. Here are some tips and suggestions to make changes or substitute items on a recipe:

*These are tips to try in the beginning, as you have more experience with changing things and knowing which ingredients work together, then continue to change as you wish.

• Be patient, this may take several tries to make a successful change.  
• Look at what you'd like to change in the recipe and consider usual substitutes first
• Try substitutes that have similar cooking/baking properties
• It is probably a safe bet to try a recipe you are familiar with to start.
• Consider the major ingredients first, don't be fooled by the minor ones.
• Don't be afraid to try the recipe as you make it (of course raw meats and other ingredients that need to be cooked first would be an exception).
• Write down exactly what you are doing each time you try it so you don't make the same mistake or forget to do something you should have done.
• If it is unsuccessful, review your notes, taste it to see what you didn't or did do to make it that way and make a few more notes of your thoughts about the flavor, texture, and look of the outcome. 
• Have fun!
• Good Luck!
• Don't give up! 

Chocolate and Chinese Food

While Madeline attends to some family needs, I am going to announce the Food Challenge for this week (even with the week mostly gone). Since Chinese New Year and Valentine's Day fall on the same day this year (Sunday the 14th), we decided to challenge everyone to a:

Chocolate and Chinese Food Challenge

We want to challenge everyone out there to mix in a little Chinese cuisine this Valentine's Holiday. So, get that favorite Chinese food dish and some chocolate dipping sauce and create something fun and delicious!

What is your favorite thing to dip in Chocolate?

or 

What is your favorite Chinese Food?