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Egg Roll In A Bowl This is a quick easy meal that comes together quickly. 16oz. fresh cabbage, thinly sliced or a 16oz. ...
04/17/2024

Egg Roll In A Bowl

This is a quick easy meal that comes together quickly.

16oz. fresh cabbage, thinly sliced or a 16oz. bag of cole slaw mix
Carrots, thinly sliced if not using slaw mix
1lb. cooked ground beef, ground pork, diced chicken or shrimp
Yellow or white onion, diced
1 bunch green onions, chopped
1 tablespoon ground ginger
1-1/2-2 tablespoons of soy sauce
Frozen peas
1/2 teaspoon pure sesame oil
1 tablespoon fresh garlic or jarlic
Olive oil

This recipe is very versatile. If you don't like cabbage, use bean sprouts. Use any vegetables that you want, sliced water chestnuts, broccoli, peas, cauliflower, etc. Combine as many as you want.

Heat olive oil in a pan and add your yellow onion and vegetables of choice. Cook until tender. Add your ground beef, pork chicken or shrimp and heat through. Add your cabbage and cover to wilt, stirring occasionally.

When cabbage is wilted and soft, mix the ground ginger and soy sauce together and add to the pan, stir. Drizzle the sesame oil in and mix. Remove from heat. Mix in the green onions. Serve plain as we do, great for a low carb diet. It can also be served over rice or noodles.

Additional soy sauce and sesame oil can be served on the side.

Enjoy!

On this rainy day, I have the perfect opportunity to tend to some kitchen tasks.I just finished making 2-2lb.bags of pow...
04/17/2024

On this rainy day, I have the perfect opportunity to tend to some kitchen tasks.

I just finished making 2-2lb.bags of powdered sugar. I keep these old plastic bags to store it in. They fit perfectly stacked on top of each other in my baking cabinet.

I need to grind some dehydrated ginger as I used the last of the ground ginger making last night's dinner of egg roll in a bowl.

Additionally, I've been putting off some mason jar storage that needs to be addressed.

Enjoy your day

God Bless America Cake also known as Cajun CakeThis cake is easy to make and would be perfect for a gathering. You don't...
04/13/2024

God Bless America Cake
also known as Cajun Cake

This cake is easy to make and would be perfect for a gathering. You don't even need a hand mixer.

Preheat oven to 350°. Grease a 9x13 baking pan.

1-20oz. can crushed pineapple, undrained
1 cup granulated sugar
1/2 cup brown sugar
2 eggs
1/4 cup oil
2 cups all purpose flour
1-1/2 teaspoons baking soda
1/2 teaspoon salt

Add all ingredients in a large bowl and mix well. Pour batter into a greased baking pan and bake 25-35 minutes depending on oven. Start checking it at 25 minutes to make sure you don't overbake.

Icing
1-12oz. can evaporated milk
2 sticks of butter
1-1/2 cups sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups shredded sweetened coconut
1-1/4 cups chopped pecans

Add everything to a pot except the vanilla extract, coconut and pecans.

Use a big pot because mixture will increase in volume while boiling.

Heat mixture to a rolling boil then set a timer for 10 minutes, stirring the mixture through the time. Remove from heat.

Stir in the vanilla extract, coconut and pecans. Pour icing over the top of the cake and spread to the sides of the pan. Let cool. The icing will thicken as it cools.

Enjoy!

04/11/2024

Homemade Cottage Cheese

1/2 gallon whole milk
1/3 cup white vinegar
Strainer
Fine cheesecloth
Salt
Heavy whipping cream

Pour milk in a pot and heat until the milk starts to boil. Add the vinegar and turn off the heat. Stir. The whey and curd will immediately separate. Keep stirring for a minute. Put a lid on the pot and let sit for 30 minutes. The curd and whey wil have completely separated.

Sit a strainer over a large bowl and pour the pot's contents through the cheesecloth. Squeeze the curd that is in the cheesecloth until you remove as much whey as possible.

*Note below on uses for the whey

Rinse the curd that's in the cheesecloth under cold water and squeeze out as much water as you can from the curd.

Put the curd in a bowl and salt to taste. Add heavy whipping cream 1/8-1/4 cup and mix for desired consistency.

**Note**
The whey is an acidic nutrient rich protein and can be used in smoothies, pancakes, hair conditioner, baking, use it to water acid loving tomatoes or blueberry plants or add to your compost pile to add some nutrients.

Enjoy!

04/09/2024

Homemade Electrolyte Replenishment

This replaces Gatorade, a product full of food dyes and sugar. You most likely have the ingredients to make it yourself. Make it in any quantity that you need. Put your health back in your own hands.

2 cups of water
Juice of a whole lemon
1 tablespoon raw unfiltered honey
1/4 teaspoon sea salt, celtic, gray or Redmond salt
(any salt that is rich in minerals-do not use pink salt)

Add all to a jar or container, shake before using. Take it throughout the day.

Will last in refrigerator 3-5 days.

04/09/2024

Homemade Sour Cream

If you want sour cream but don't feel like running out to get some. Three simple ingredients are all you need to make it yourself.

2 cups heavy whipping cream
1 lemon juiced
1/4 cup whole milk

Combine the ingredients into a quart jar. Shake the jar vigorously for 2-3 minutes. Remove the lid and add a couple layers of cheesecloth, kitchen towel or paper towel over the top of the jar. Secure with a jar ring or rubber band. Let it sit on the counter for 24 hours.

Remove breathable lid after 24 hours and stir well. Making sure to get to the bottom of the jar. Add a solid lid to the jar and sit it in the refrigerator for at least an hour to set up. Stir before serving.

It will last in the refrigerator 2 weeks.

Enjoy!

04/03/2024

Lemon Poppyseed Muffin Mix In A Jar

This is a nice staple to keep a couple jars in your pantry or give one to a friend or neighbor as a gift. I vacuum seal my jars but it is not necessary. Just attach a label to the jar with instructions below.

Items needed to add to jar

2 cups all purpose flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 tablespoon of lemon peel or zest of 1 lemon when making
2 tablespoons of poppyseed
Canning funnel
Quart mason jar

To this jar of mix add:

2 eggs
1 cup of sour cream
4 tablespoons of fresh lemon juice
1 teaspoon vanilla extract
1 stick unsalted, melted butter

Makes 12 muffins. Bake at 350° for 18-20 minutes.

Optional glaze:

1 cup powdered sugar
1-3 tablespoons fresh lemon juice for desired glaze consistency.
Lemon zest
Drizzle over the top of cooled muffins.

Enjoy!

04/03/2024

Pain & Inflammation Remedy

This remedy will help to increase blood circulation and decrease inflammation in the body.

This is great for joint pain, nerve pain, any kind of deep muscle pain or cramp.

4oz. organic cold pressed hexane free castor oil
1/2 teaspoon cayenne pepper
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1-4oz. jar
Flannel, fleece or muslin

Mix all ingredients Shake well in the jar. Apply to affected area.

The amount you use depends on what area of the body that you will be using it on.

It's best to wrap the area where you have applied it because your body heat will drive the castor oil deep into the dermis layer.

03/20/2024

Homemade Almond Milk

Making your own almond milk not only tastes better but it's better for you. There are no preservatives, gums, fillers or thickeners in it.

2 cups almonds
(Organic raw,)
Sweetner of choice (optional)
Vanilla extract (optional)
Water
Fine cheesecloth or nut milk bag
Blender

I use unsprayed organic raw unpasteurized almonds from spain. I use unpasteurized almonds because they are not heated to extreme temperatures and they retain their nutritional benefits. Use whatever almonds that you feel comfortable using. Do not use roasted almonds for almond milk.

You can buy organic raw peeled almonds or you can peel them yourself.

If you want to remove the skins. Put a pot of water large enough to cover the almonds on the stove and bring it to a hard boil. Add the almonds to the boiling water carefully. Let boil for 10 minutes. Drain and rinse in cold water. The skins will peel off of the almonds.

Put almonds, peeled or unpeeled, in a glass bowl and cover with 2 inches of water. Let them soak/blanch for 24 hours. Rinse almonds until the water remains clear before starting the almond milk.

Soaking/blanching the almonds overnight will sprout the almonds and make them more digestible. You will not see sprouts. This process will also get rid of some of the phytic acid. Too much phytic acid prevents our bodies from absorbing nutrients. Although, we do need some phytic acid to work enzmatically as a probiotic.

Put the almonds that have been soaked/blanched and rinsed in the blender and add 8 cups of water. If using a sweetener or vanilla add that to the blender. Blend 1-2 minutes, it will look like milk in the blender.

Pour through fine cheesecloth or a nut milk bag and gently squeeze out as much liquid as possible.

*See note at bottom of page.

Bottle the almond milk and refrigerate. The milk may separate while sitting which is normal, just give it a shake before using. Remember, it does not have gums, fillers, binders and thickeners in it like commercial almond milk. It will last in the refrigerator for up to a week.

If the almond milk you made is too thin for your liking, pour the milk into a pot and heat it to 210-211°. Hold it at that temperature for 1 minute and then turn off the heat. Let it cool down in the pot or cool the pot on ice. This will thicken the almond milk. Bottle and refrigerate.

If using unpasteurized almonds, pour only half of what you made into the pot. If you heat all the milk you made then you would be killing off all the nutrients in the almond milk. Let it cool down in the pot or cool the pot over ice. Put it back in a clean blender cup with the other half of the milk and mix it for a few seconds. Bottle and refrigerate.

Note

If you haven't peeled your almonds, then what is left in the cheesecloth or nut milk bag after straining can be made into almond meal. If you have peeled your almonds, then what is left can be made into almond flour. Both can be used the same way after drying but will be a little different in color due to the skins.

To dry into almond meal or almond flour, spread the squeezed remains on a baking sheet. Set oven to a low temperature 170°. 200° maximum. Keep stirring about every hour until completely dry. It can also be put in a dehydrator between 120-130° until dry. After it's completely dry, I put it in a high speed blender to make a flour type texture and sift it afterwards to store in an airtight container. It must be completely dry or it may mold while stored.

This can be used to bake with when a recipe calls for almond flour.

Enjoy!

03/12/2024

Homemade Oatmilk

Making your own oatmilk is very economical and it's an easy process. Skip on the gums, filler's and seed oil additives that are found in commercial oatmilk.

Did you know that the processed food additives that are found in the United States have been banned in many other countries.

Use organic rolled oats because oats are a crop highly sprayed with herbicides like glyphosate. If you are allergic to wheat products get the gluten free organic rolled oats because oats are usually cross contaminated with wheat.

Organic rolled oats only-no quick cooking or steel cut oats.
Ice cold water
Blender
Extra fine cheesecloth or nut milk bag
Vanilla extract-optional
Sweetener-optional
Real maple syrup, honey or dates

Do not soak the rolled oats, use them directly from the package. Use ice cold water. Both of these things insure that your oatmilk won't be slimy.

Put a quart (32oz.) of ice cold water in a blender and add 1 cup of oats. Add 1-2 tablespoons of maple syrup, honey or 1-2 dates if you want it sweetened. If you want a vanilla flavored oatmilk, add a teaspoon of vanilla extract.

Blend everything for 20-30 seconds only to keep it from getting slimy. When it's done pour it through extra fine cheesecloth or a nut milk bag and only lightly squeeze it. Squeezing it more than lightly can turn the oatmilk slimy.

Put the milk in a container and refrigerate. The milk may separate. This is completely normal as there are no gums or fillers. Just shake before use.

It will last 7-10 days refrigerated.

Enjoy.

Ginger Root/Ground GingerIf you use ground ginger whether it's a lot or a little, save yourself some money and do it you...
02/26/2024

Ginger Root/Ground Ginger

If you use ground ginger whether it's a lot or a little, save yourself some money and do it yourself. Why not have the freshest product possible. Who knows how fresh the ginger is in those little spice bottles found at the grocery store. All it takes is fresh organic ginger root. Just give it a quick soak in water and baking soda and lightly scrub it with a vegetable brush.

Slice it and dry it completely in a dehydrator at 125-130° or your oven set to the lowest temperature. Store in an airtight jar until ready to grind into powdered ginger. You can add some of the dried slices to soups, food dishes or tea.

I don't peel the ginger root before grinding it into powder. The skin is loaded with polyphenols, a plant compound, that act as an antioxidant. Polyphenols are known to boost digestion and brain health, protect against heart disease, type2 diabetes, some cancers and reduce inflammation in the body.

The ginger root shown yielded almost a 64oz. jar that I vacuum sealed. I'll grind about 4oz. at a time as needed.

Ginger root can also be frozen. Wash and dry it completely before freezing with the skin on. When ready to use remove it from freezer and thaw. You can use it with the skin on or off depending on your use and preference. The easiest way to peel ginger is with the side of a spoon.

Enjoy!

It's a busy day in the kitchen today getting things done. The first 9 trays of vegetables going into the dehydrator. Whe...
02/24/2024

It's a busy day in the kitchen today getting things done. The first 9 trays of vegetables going into the dehydrator. When the veggies are done I'll dehydrate some of the fresh ginger.

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