Stop Buying, Start Making
Why, exactly, did I start the “Stop Buying, Start Making” series?
No, it wasn’t out of some burning desire for “natural” or some environmental crusade. I live on the West Coast…we have a lot of “crunchy” people…did you know that is what people call them? No offense to crunchy people; embrace your crunchiness!
Anyway, back to the reason for this series.
1) Its cheaper- and I mean a lot…it adds up over time.
2) It tastes/works better…and I mean tastes a lot better. So much better you’re taste buds say “Oh! That’s what this is supposed to taste like! (or that’s how the restaurants make it taste like this!”). For cleaning items, it works just as well or better if I’m recommending it.
Spices:
Ingredients:
3 Tbsp. ground cinnamon
2 Tbsp. ground ginger
1/2 Tbsp. allspice
1/2 Tbsp. ground cloves
1/2 Tbsp. ground nutmeg
Directions:
1. Mix spices together in a bowl. Store in air-tight container.
See the original post “Homemade Pumpkin Pie Spice” for ideas of where to use pumpkin pie spice (besides pie, of course).
Apple Pie Spice:
4 tablespoons ground cinnamon
1 tablespoon all spice
2 teaspoons nutmeg
1 & ½ teaspoon ground ginger
Directions:
1. Mix spices together in a bowl. Store in air-tight container.
See original post (Stop Buying, Start Making: Apple Pie Spice) for a ton of ideas of where to use it!
optional add-ins:
½ teaspoon cardamom
¼ teaspoon ground cloves
Ingredients:
2 teaspoons salt
2 teaspoons garlic powder
2 & 1/2 teaspoons paprika
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 & 1/4 teaspoons dried oregano
1 & 1/4 teaspoons dried thyme
1/2 teaspoon red pepper flakes
Directions:
1. Mix spices together in a bowl. Store in air-tight container.
See original post (Stop Buying, Start Making: Cajun Seasoning) for a ton of ideas of where to use it!
Ingredients:
2 Tbsp. black pepper
2 Tbsp. salt
1 & 1/2 Tbsp. paprika
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. crushed coriander
1 Tbsp. dill
1 Tbsp. crushed red pepper flakes
1/2 Tbsp. smoked paprika
Directions:
Mix all ingredients together. Store in air-tight jar.
See original “Homemade Montreal Steak Seasoning” for various ways to use (including a fabulous pork recipe)!
Ingredients:
2 Tbsp. salt
1 Tbsp. oregano
1 Tbsp. parsley
1 Tbsp. sugar
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. pepper
1/4 tsp. thyme
Directions:
1. Mix spices together in a bowl. Store in air-tight container.
See “Homemade Italian Seasoning Mix” (original post) for how to make dressing & for other ways to use.
Sauces & Dressings
Full blog post includes a printable version of the recipe, but here is the basic recipe:
Ingredients:
1/2 C. blueberries
1/3 C. lemon juice (preferably from fresh lemon)
1/4 C. olive oil (extra-virgin)
1 Tbsp. honey
1 tsp.-1 Tbsp. Splenda (to taste)
Salt & pepper, dash each
Poppy seeds, optional
Directions:
1. Mix blueberries, lemon juice, olive oil, & honey in Magic Bullet until pureed.
2. Taste-test and decide if you want to add Splenda. (I usually add the full tablespoon). Add a dash of salt and pepper. Blend.
3. Add approximately 1 & 1/2 tsp. poppy seeds, if desired.
Note: if you don’t have a Magic Bullet, I recommend making a double or trip batch of dressing in regular blender. Then freeze whatever won’t be used in next 2-3 days. I freeze it in little 1/4 C. containers, then I have dressing for a couple of weeks!
Read the full blog post “Salted Bourbon Butterscotch Sauce” for the printable recipe & step-by-step pictures! But here is the basic recipe:
Ingredients:
1 & 1/2 C dark brown sugar
1 C heavy cream
1 stick butter unsalted
4 Tbsp. dark corn syrup
1 Tbsp. bourbon
2 tsp. vanilla
Large Pinch salt
Directions:
1. In a medium saucepan, heat dark brown sugar, heavy cream, butter, and dark corn syrup over medium heat. Bring to a boil. It will get very bubbly.
2. Lower heat and simmer gently for 10 minutes, stirring every 1-2 minutes. Do NOT stir constantly. If needed, lift pan off burner if it simmers too hard.
3. After 10 minutes, spoon a bit of sauce on a plate. Press spoon against sauce and scrape to make sure there is no graininess.
4. Remove from heat and stir in bourbon. It will bubble and foam. Keep stirring and let alcohol burn off.
5. Stir in vanilla and a large pinch of salt. Taste-test. Add more salt if desired.
6. Allow to cool slightly before serving.
Cleaners/Household:
I did a lot of testing. You wouldn’t believe the number of products I tested, comparing how well they worked. And taking pictures of the process. Here are two different recipes- one uses borax, one doesn’t- for “How to Make Homemade Dishwasher Detergent Tabs.“
I tested out 6 different homemade all-purpose cleaners. Here’s “How to Make Homemade All-Purpose Cleaner“- save money by making your own cleaners instead of spending exorbitant prices at the store!
Homemade Oatmeal Flavors
Cooking Instructions:
• Preferred method: add between 2/3 cup and 1 cup of water or milk. Heat in microwave 2 minutes, stirring halfway through.
• Boil between 2/3 & 1 cup of water (depending upon how much fruit in jars). Stir into oatmeal jars, mixing well. Allow to sit (covered) 5-10 minutes until oats cooked.
“Instant Oatmeal Jars” – I highly recommend visiting the original post. It has a TON of information about storage, oatmeal options, flavoring options, different fruit and nuts to add, etc. Below is a PDF of the various combinations suggested. Below that are the images included in said pdf.
(You can click on PDF to print. Or click on the image. It will open in a new window and you can either print directly or save to computer.)
“Fall Oatmeal Jars” – Again, I recommend visiting the original post. However, here is the pdf for the basic recipes:
Below that is the picture images.
Homemade Noodles (they're easy...I promise)
While it is not hard to make homemade noodles, I still did 12 step-by-step pictures for those attacking noodles for the first time. I always prefer pics when possible!
But rather than copy them all over, and cause this page to take even longer to load, I’m going to direct you to the original blog post “Homemade Noodles“.
Homemade Vegetable & Chicken Broth
While it is not hard to make, I still did plenty of step-by-step pictures. I always prefer pics when possible!
But rather than copy them all over, and cause this page to take even longer to load, I’m going to direct you to the original blog post “Stop Buying, Start Making: Homemade Vegetable & Chicken Broth”.
Never Buy Green Onions Again!
It’s easy to do. Take some green onions. I used the slightly wilted ones I had forgotten about in my fridge.
Trim off the roots just a little. Then cut about 1″ above the white part (see picture below).
Prop up in a pint mason jar with a couple of inches of water. Place in a window with sunlight.
The last picture is from about two months after starting. We’ve been eating a lot. I think I’m going to trim the roots and “start over” with the ones I have. That should encourage growth.