Kitchen Chase

Down Home Lemon Pudding Cake

2011-02-23T11:08:00.001-07:00

Kitchen Chase, Keeping Meals simple, Keeping you Satisfied

Ingredients:

3 Lemons (2 tbs. 1/3 Cup lemon Juice)

1 package 18-25 oz. Yellow cake mix

1 cup skim milk (whole milk is fine)

2.3 cup sugar

2 tbs. cornstarch

1 1/2 cup very warm as in HOT water (120-130*)

Another 1/2 cup of lemon juice

Powdered sugar

Fresh or Frozen Blueberries or any other type berry....

Preheat oven 375*, Lightly spray deep-dish baker or 13X9 pan with oil.

Step 1> Zest lemons to yield 2 Tbs. using grater. Combine Cake mix, mil, and lemon zest and 1/3 cup lemon juice in mixer bowl; mix well. Pour into prepared baker/pan.

Step 2> Combine sugar and cornstarch in a bowl, juice lemons to yield 1/2 cup juice. Add Lemon Juice and Warm water to the sugar cornstarch mixture; mix well with wire whisk.... Pour this lemon liquid mixture over the batter! You'll think it's crazy, but WOW.

Now put in oven and bake 40-45 minutes or until cake tester inserted in center comes out clean. Cool very slightly; sprinkle with powdered sugar.

Serve, spoon warm cake into desert bowl. and top with fresh berries.... YUMMY

NEW "Best Brittle" Blog is LIVE ***

2010-11-23T15:19:00.004-07:00

Kitchen Chase, Keeping Meals simple, Keeping you Satisfied

We just started a NEW Blog! Actually a place to go and order the "Best Brittle" of your life! So, please do at www.BestBrittle.blogspot.com

I hope to post some new terrific recipes shortly for everyone for Thanks Giving ideas... I think you'll like them.

Meantime, Happy Turkey Week to all! And visit the "BestBrittle" blog. order and smile!

NEW Kitchen

2010-07-19T18:45:00.002-07:00

Kitchen Chase, Keeping Meals simple, Keeping you Satisfied

HELLO World! It's a new life here for the Kitchen Chase! We moved 3 months ago back to our "Home Town" WOW, what a major adjustment after a 33 year absence! BUT the good news is, life has never been better! My old high school sweet heart found me on my Face Book page on December 30th 2009 and the rest is history!

So, here is what I know to be a fact! I was told many years ago that the way to a man's heart was through his stomach! I sort of figured they had lied to me all these years, but the truth is I love cooking and hearing my love say "Baby! This is awesome" ... Music to my ears. Everyone wants to be appreciated, and over my years of experience I can honestly tell you that the quality of a relationship can be judged and tested by the attention "HE" pays to you and your cooking! I mean here is an example for you... You call him up, 'Honey, supper will be ready in about 30 minutes, will you be on time?" and an answer of 'Oh yea, I'll be there' and low and behold he doesn't show! THIS is not a good sign ladies, trust me.

So with this all said, the NEW and improved Kitchen Chase will attempt to provide some fun new menus that are working well here at the Chase & Hays home. So stay tuned for some great NEW stuff!

Delta Short Ribs~

2010-04-30T07:04:00.003-07:00

Kitchen Chase, Keeping Meals simple, Keeping you Satisfied

When you run accross some good looking short ribs in the market snag them and try this recipe. I guarantee you'll be a super hero for a most delightful and tasty meal! Served over nice long grain white rice, I like to use Jasmine.

6 FAT Short Ribs...
Seasoned w/Salt & Pepper

Flour
Butter
2 cans of Stewed Tomatoes
1 cup of Chopped Celery tops
1 Whole cut up Bell Pepper
1/2 cup White Dry Vermouth
Juice of 1 Lemon or 2 Tbs.
1/2 cup Raisins

This is so easy and so delicious! Here goes...

Salt and Pepper all sides of the ribs, dust with flour, (I use Wondra for extra fine) get out your dutch 4 qt. oven and melt about 3-4 tablespoons of BUTTER, Never ever margarine!

Brown those ribs all sides nice and med low heat.

Add 2 cans of Stewed tomatoes, and some Vermouth, Celery, Bell Pepper.

Put the lid on and simmer for 2 1/2 hours

Last 15 minutes add the Raisins and Lemon juice

Serve over a bed of White Rice and some good Sour Dough Bread and Butter and Viol'a! Enjoy..

BBQ ThanksGiving Turkey!

2009-11-24T09:12:00.004-07:00

Kitchen Chase, Keeping Meals simple, Keeping you Satisfied

Starting back in about 1990 I came up with the idea to B.B.Q. a turkey! My buddy Rene' bought me a terrific "Red Weber" B.B.Q. and we had a lot of fun and a bird that was bar none the best Turkey I've ever had, so to this day it is the ONLY way I desire to cook my bird... IT's super Easy, Fast, and the flavor depends on the Wood chip you use. I personally really like the Oak bark but it's tough to find in Arizona so I'll use whatever... I hope you'll be brave and try this method as I can't imagine screwing it up, at least I never have! Enjoy and while you cook I hope the true real meaning of Thanksgiving come through the love you provide in your meal...

Ingredients!

A TURKEY! Doesn't really matter what size but I like birds under 20lbs. just my choice, as they seem to cook more evenly and have a better flavor.

A Weber B.B.Q. Grill
10 lbs of B.B.Q. Charcoal any kind will do, but you get what you pay for here for sure.
Some wood bark, Oak, Mesquite, Apple or whatever it's going to be a Smokey bird and delicious.

Molasses
Soy Sauce
1-2 Whole onions quartered
1 bunch of celery
1-2 green apples
Salt and pepper to taste
Some sort of a cooking thermomator, Meat is fine.

Here's how it goes... Take you thawed bird out the night before rinse with your KangenWaterMagic 5.5 or 2.5 acid water inside and out! Pat dry then mix the Molasses and Soy Sauce together in a cup... enough so you can paint the bird all over with a cooking brush and allow it to absorb into the bird and it will actually sort of stain for color sake, refrigerate of course overnight.

Next morning, take that bird and put it into a roasting rack (I have one just for the Weber) and salt and pepper the inside, add the celery, onions, apples to the cavity, add a few dabbers of butter and rub around the outside of the bird in the usual places behind the wings, and legs etc.

Get your charcoals going for at least 20-30 minutes ahead of time! So they are almost but not quite white. Your going to put a aluminum foil drip pan in the middle of those coals and have about 20-25 coals on either side of the pan. Then your rack goes on top in the usual position! "Are you following me here?"
Take your prepared bird in it's cooking rack and just set it on top of the B.B.Q. normal grill surface so that the drippings of the bird will fall into the aluminum pan!

Your coals are HOT, the bird is basted with Molasses, and stuffed With simple onions, apples and celery and is sitting on the grate, close the lid! Open the bottom vents about 1/2 way only... open the top vents of the weber to put the meat thermometer in and the idea is to keep the tempature as low as possible... NOW don't freak out because the B.B.Q. will be very hot in the beginning... and that is O.K. as the temp drops your going to drop in several of the wood chips/bark on both sides directly into the coals and more coals as necessary! Keep the lid on, and leave the bird alone! About every 20 minutes lift the lid and check to add more charcoal...
How will you know when it's done? You either have one of those pop ups inside the bird or just put a meat thermomator in the Leg/Thigh of the bird and watch it, My birds usually take about 4 hours tops, but it will depend on the weather if there is a breeze.

I promise this will be the tastiest bird you've ever experienced and it's so easy! I'd probably screw up a regular oven roasted bird now adays as this is my favorite and most tastie bird and I get rave reviews!

P.S. note, you might want to put the bird in rack breast side down, it's your call, as I do both...

This photo is my very first BIRD done this way and if I can do it with white gooffies I know you can!
Happy Thanks Giving to all!

Magic Potato Salad

2009-08-23T13:37:00.004-07:00

Kitchen Chase, Keeping Meals simple, Keeping you Satisfied

Thought it might be fun to share "MY" version of dynamite potato salad.

First a couple of things...

One, I do NOT peal my potato!
Second, I cut my potato's up first and boil in salted water. Old way was to peal the skins, boil the potato and then cut it up. MUCH faster to cut raw, and boil till done.

O.K. so grab some potatoes, 6-8 or more and cut and boil in salted water

1/2 pound of BACON cut into 1 inch pieces and fried up, drain on paper towel

While potatoes are boiling in "KangenWaterMagic" (of course) I'm prepping the salad (Be sure to always rinse your veggies in www.KangenWaterMagic.net to remove the oil based pestisides.

Here's a trick I learned and it really makes all your ingredients taste better and combines w/potatos much better.

Mix all of the following ingredients together first!

1 medium Red Onion chopped well
2-3 stalks of celery chopped well
4-6 sweet pickles cut up small size
1/4 cup of black olives cut into 4th if they are whole pitted
3 fresh eggs hard boiled and cut up into bit size (boiled in Kangen Water 9.5 pH)
Your favorite mustard about 1/4 cup
Mayonnaise about 1.5 cups
1 tbs Whole Caraway Seeds
Fresh Cracked Salt and Pepper to taste
Dash of Celery Salt if you like

Now you basically have your dressing, add your drained chopped cooked potatoes and bacon, mix well, Refridgerate, and ENJOY!

P.S. it usually won't last too long!

The Kitchen Prayer

2009-08-16T10:32:00.003-07:00

Kitchen Chase, Keeping Meals simple, Keeping you Satisfied

My dear departed aunt "Velma" had this hanging on a plaque in her kitchen and she'd had it for years. While I had a visit to the Fairmont in San Francisco and shook hands and actually had a conversation with Henry Kissenger that summer of 2003, I took some Stationary and on the way back to Phoenix, stopped in Morro Bay California costal town and visited Aunt Velma. She wrote the poem for me on that piece of The Fairmont San Francisco stationary... I share it now with you.

The Kitchen prayer...
God bless my little kitchen
I love it's every nook
And Bless me as I do my work
wash pots and pans and cook

And may the meals that I prepare
Be seasoned from above
with thy blessing and thy grace
But most of all thy Love

As we take of earthly foods
The table for us spread
Will not forget to thank thee Lord
Who gave us daily bread

So bless my little kitchen, God
And those who enter in
May they find naught
But joy and peace
And Happiness there'in

Author UnKnown

Corn Chowder American Style

2009-07-05T14:09:00.003-07:00

Kitchen Chase, Keeping Meals simple, Keeping you Satisfied

Happy 4th of July weekend to everyone. Yesterday I did what I usually do and that is cook too much food. My son "Daniel" had invited a few of his buddy's over for a BBQ before they headed off to the Tempe Town Lakes fireworks display, so being the "MOM" that I am I decided to fix some nice BBQ items in hopes that the usually hungry men would eat up.
As it turned out, they hardly ate anything and left me with a dirty kitchen filled with a lot of nice food that seemed overwhelming to just turn into leftovers... SO, being the handy Chase in the Kitchen I set out to try something NEW, and MAN oh MAN I hit a home run and hope you'll try this sometime this summer, or soon.

Here is the set up...

BBQ corn on the cob not eaten, about 6 ears that had been wrapped in foil coated in butter and some seasoning. I don't thin it much matters, but any cooked corn on cob need never be discarded.

I shaved the kernels off the cobs and had about 1 1/2 cups worth, doesn't really matter, take a sharp knife and stand the cob straight upright and sheer the nibbles off the cob.

3 BBQ fully cooked Johnson Mild sausage that I cut into small pieces

So that is all I had left from the BBQ I used for this chowder, And here are the basic for a terrific chowder!

3/4 stick Butter
3/4 cup of 'FINE' Flour
1/4 cup finely chopped onion (white/yellow doesn't really matter)
3/4 stalks of Celery chopped
1/2 Tbs crushed Thyme
1/4 Tbs. Celery Salt
Pinch of Dried Chilli pepper for flavor
3/4 Bay leaf (Must have for any good soup/stew)

Melt the butter over low heat and once melted add the chopped onion and Celery. Saute for about 2 minutes till transparent. NOW for the Magic! Whisk in that flour and let that flour cook in the butter /onion/celery/ mixture.

Add about 3-4 cups of Milk (whole, low fat etc.) just whatever you have is fine

Add your BBQ corn or any type for that matter (I like the BBQ corn because it has so much more flavor)
Add Diced BBQ cooked Sausages
Add Bay leafs and some leaf Thyme for flavor alone with Celery Salt to taste.

Bring this all to a boil stirring constantly at a med/low heat... once low boil reached the stew should start to be a little thicker. Cover the pot and continue to simmer for 20/30 minutes stirring occasionally, DO NOT leave this as it will scorch and potentially burn as it is milk based.

I went ahead and added a "PINCH" of chill pepper at the end to give it a kick.

Simmer all for bout 30 minutes and serve piping hot with some fresh French Bread and Butter!

This dish is delicious, sweet, warm, spicy and sure to bring a smile on anyone's face!

Delicious! Bon Appeite!

Turkey MeatBalls? Now what?

2009-06-05T15:47:00.006-07:00

Kitchen Chase, Keeping Meals simple, Keeping you Satisfied

Thought this would be fun to post for anyone that has boughten frozen Turkey meatballs.

It's actually pretty fun and easy..

Any amount of Frozen turkey/beef meatballs and put into a crock or sauce pan.

Using 1/1 proportion of your favorite BBQ sauce to Kangen Water and cover the frozen meatballs, simmer till done and enjoy! Yummy and a great quick snack for kids or adults watching a weekend game.

Another delightful sauce is Mr. Yoshida's Original Gourment Sweet & Savory that I picked up at Costco to use instead of the BBQ sauce. Awesome!

Have a Water Full weekend!

LCD
www.KangenFlows.info

Easy Pineapple upside Down Cake LOVE

2009-06-05T07:32:00.003-07:00

Kitchen Chase, Keeping Meals simple, Keeping you Satisfied

If you want to put a little love into your mans heart then may I suggest this recipe of a pineapple upside down cake that has always done the trick for me. And I don't know of one man on planet earth that doesn't LOVE pineapple upside down cake!

Here's what you'll need for "MY" recipe, adjust however you like.

I use a cast iron black round 10 inch skillet that is very clean and well seasoned and oiled, do NOT use with any rust. If you don't have a skillet GET ONE, or just use any glass baking dish.

1 9-oz box of any yellow cake mix
1-2 tbs of corn meal added to the cake batter (Major secret!)
1 cup light/dark doesn't really matter of brown sugar, packed
1 stick (1/2) cup butter
1 14.5 oz can of pineapple slices
Maraschino cherries

1. Mix the cake mix as directed on the cake box substituting the water for the Pineapple juice, use a little Kangen water to make up the difference if short. If you don't have any corn meal or palenta it's O.K. but what a difference it makes

2. Melt stick of butter slowly in the iron skillet on stove top

3. Place the 1 cup of packed brown sugar on top of that melted butter and spread to the edge of the skillet

4. Place the pineapple slices in the pan to cover as much surface and place a cherry inside the circle of each pineapple slice

5. Pour prepared cake batter on top of of pineapple rings into the iron skillet

6. Bake in Pre-heated oven @ 350* for 1 hour. Let stand for about 5-10 minutes once you pull it out and get a LARGE round platter and FLIP it over!

Viola' Makes on 10 inch cake, and watch it dissapear in record time!

Enjoy!
Have a Water Full day

Cleaning Produce with Kangen Water, Save MONEY!

2009-05-01T14:08:00.005-07:00

Kitchen Chase, Keeping Meals simple, Keeping you Satisfied

Here is a terrific way to save on Produce and eat more alkaline foods, I think we all know we don't eat enough fruits and vegetables, Besides, they are soooo expensive anymore! Tough to justify the expense when you can go buy ribs for .99 cents on sale and tomatoes can be 3.49 a pound! insane. But with a Kangen SD501 and a little creative searching for a wholesale produce market, you'll be eating and enjoying the BEST of the BEST once you refresh and clean in Kangen 9.5 water! A series of 3 video's I did myself, nothing fancy, but you'll get the message.... Enjoy! and have a "WATER FULL" day!

Video 1...

Video 2...

Video 3...

Don't you wish you could really clean your produce like this? Imagine how it will detox and clean your body! Terrific!

Please feel free to "Subscribe" to the YouTube channel at www.YouTube.com/KangenWaterMagic as well as www.YouTube.com/KitchenChase and by all means do "FOLLOW" the blog at www.KangenFlows.org

Chinese Cabbage Salad,,, YumYum

2009-04-26T13:04:00.004-07:00

Kitchen Chase, Keeping Meals simple, Keeping you Satisfied

I originally got this recipe off YumYum.com but have improved on it to my taste and a degree of more health. Hope you'll try it, and know that it doesn't get much better than this indeed.

Ingredients:

-----SALAD GREENS -----
1 Head Chinese (Napa) Cabbage
1 Bunch of Green Onions (I'm coming to the conclusion that these aren't the best choice)
1 Cucumber sliced, the way you like
1-2 Cups of snap snow peas
1 Cup of diganal sliced celery
1 Bunch of Celantro chopped is devine!

Wash all fresh vegetables thoroughly ina 9.5 Kangen Water Magic. I use several large stainless bowls and allow to soak for a few minutes before slicing etc. Kangen Water really wakes up the produce! As well as you're guaranteed that it will remove the oil based Pesticides and Herbicides, Fertilizers and god knows what else is on your produce. ( refer to www.YouTube.com/KangenWaterMagic) for examples of Kangen Water Magic. www.KangenFlows.com

Dressing 1

in a small pan/pot
1/2 cup Seasoned Rice Vinegar
1/2 cup Sesame oil
3 TB Sugar

add these together and bring to a low boil for about 3 minutes. Remove from heat.

Next...
Dressing 2

In a frying pan add the following
4 tbs Sesame Oil
4 tbs Peanut Oil
2 packages of Ramen Noodles (uncooked) broken into small pieces, discard the seasonings
1/3 cup Sesame Seeds

bring the oils to med high heat, ad the Ramen Noodles and Sesame Seeds and Medium brown.

NOW, mix dressing one with dressing 2 and chill for about 20 minutes.

Keep greens and dressing separate until ready to serve.

Toss dressing in with greens, including the cucumber, Sliced Almonds, Raw sunflower Seeds and any other item you choose.
Try adding a can of mandarin oranges, grill a couple of Chicken breast and slice up to ad to this refreshing mouth watering salad. I promise once you make this one, you'll make it over and over again!

Enjoy!
LCD

Easter Ham Bone and Beans crock pot style

2009-04-19T11:06:00.005-07:00

Kitchen Chase, Keeping Meals simple, Keeping you Satisfied

Today is "Just" about the last of the Easter $11.00 spiral sliced ham as I have the crock pot FILLED to the brim with a wonderful ham bone loaded with meat in a pot of beans, and here is how I do my beans about every other Sunday. Today is with the Ham Bone from Easter Sunday! Hope you like it.

Ham and Beans Slow cooked...

Large Crock Pot, adjust amount of beans depending on your crock pot size.

3 cups dry pinto beans (rinsed in Kangen Water 9.5 pH of course!) NO need to soak beans over night in less you want them to cook faster. I like the home to smell yummy all Sunday.

1 large yellow or white onion cut in half or quarters

4 Bay leafs

Fresh cracked sea salt (any salt will do but I'm hooked on FRESH raw salt)

Healthy dose of Italian seasonings about 3 tablespoons, and don't forget to "rub" them in your hands to release the flavors

Fresh cracked Pepper to taste

1 LARGE garlic pod, just remove the excess paper and use it hole, it's for flavor

1 LARGE can of any tomatoes you have, stewed or chopped, doesn't really matter as they get cooked down pretty good after about 8 hours in the pot.

So, pretty simple, after you've rinsed your beans to remove any rocks and "Ugly" beans, cover them with about 3 inches of "Kangen Water" if you have it, and if not visit www.KangenFlows.com and get the DVD, once you start cooking with Kangen Water you'll NEVER and I mean NEVER cook or drink with anything else!
Put your Ham Bone in the middle, and sort of nestle it into the pot, add all the rest of the ingredients, Bay Leaf, Salt, Pepper, Onion's, Garlic, Tomatoes put the lid on, turn up to "HIGH" on the pot for at least 1 hour to get it hot and going, and then I just turn my dial to "Auto" and let it do it's magic till beans are tender. Usually about 7-8 hours. I seem to start my beans on Sunday as soon as I get out of bed 7-8 and we are eatting them with some yummy corn bread by 4 or 5 that afternoon!

I'd like to personally thank the Pork association of America (is that right?) for keeping the price of a spiral sliced pork ham as reasonable as it is. We (my son and I) have been enjoy ham sandwiches, ham and eggs, and I'll attempt to do a potatoe and ham scollop dish this afternoon if I'm up to it, if not? It'll be there for tomorrow... What a great value Ham is!

Simple homemade Tortilia chips/nachos in a snap!

2009-04-10T18:21:00.004-07:00

Kitchen Chase, Keeping Meals simple, Keeping you Satisfied

Quick snack when your out of ideas or items? PERFECT, bet you have some flour/corn tortillas! Here you go, simple and so delicious I wish more restaurants would serve these. My 15 year old swears by these and I'm sure you will too! Most of us think of Chips being made of only corn tortillias, and corn is actually my favorite? Well it depends, but when I have a craving for "Chips" al'a espano'l then corn or flour doesn't matter to me, and honestly, FLOUR is much more filling! So try making with flour for a change.

Quite simply, "Flour" tortillas, How ever many you have or want to cook up.

Cut into 1/4 or 1/8 if they are the JUMBO burrito size.

LARGE pan, use ONLY Lard/Crisco type, about 2 huge spoonfuls into the fry pan.

Heat on Med/High (don't let it smoke or it's too hot!)

I put 4-5 cut flour torts in and turn to golden brown on all sides remove onto a paper towel plate, and here is the "Kicker"

ONLY use Fresh ground Sea Salt! not too much but enough for that salt craving, and OH by the way SALT is a good thing for your body, without it, you'll die!

Serve up with any salsa or eat just with the salt. I usually make a pot of beans at least once a week, very cost effective during these interesting financial times, and they go a long way. It's fun and delicious to take the now flour tort chips and put in a pie tin, add a couple spoonfuls of the refrigerated beans, grade some "Sharp" cheddar cheese, and pop into the oven/toaster oven on broil for just a few short 2-3 hot minutes. Viola'! dinamite home made nacho's, add some chopped jalipino's if you like, make some fun guicaamoli and enjoy!

Pork Chops in Green Enchalada Sauce

2009-03-29T12:15:00.005-07:00

Kitchen Chase, Keeping Meals simple, Keeping you Satisfied

One thing that I've always enjoyed is to find a bargain! Quality, but never have to pay retail if possible. Such bargains are available everywhere if you'll only look.

Last weekend I found myself at a garage sale and purchased a very nice G/E refrigerator for the garage. I'd been desiring one for the last 18 months in my new lake front home, and while they can be found most any weekend, it's important to make sure you're not buying someone elses problem. Here is Arizona it's obviously very HOT in the summers and we cook out doors quite a bit, so an extra fridge is very useful for storing the bargain meats from the market. One such Bargain I recently found where Pork Chops. Large, thick and 99 cents a pound. I bought 5 lbs which was about 12 of these baby's. I froze them 3 to a zipper lock bag so as to use at my pork chop desire!

Here's a very simple idea sure to please. Thaw out those frozen pork chops. (I like the ones with the bone in)

In a large skillet, brown both sides, salt and pepper.

2 tbls. Olive Oil.
2 cups of chicken stock (I make it with Kangen H20 and Knors chicken bullion)
3-6 medium sized Potatoes, scrubbed with the skins left on and cut into large chunks.
1 large can of Green enchilada salsa
1 medium onion cut into large chunks and sauteed in the same pan as the pork chop.
1 small can of chopped green peppers.
couple of Bay Leafs, little oregano, and let it simmer.

Simply saute the Pork Shops in the Olive Oil, both sides. Saute the onion. Add chicken stock to a crock pot, the sauteed pork chops, the sauteed onion, add the large can of green enchilada salsa and potatoes. Make sure to cover the chops and potatoes with enough extra chicken broth. Put the cover on and crock pot on high till meat is tender, about 4 hours.

Serve in a bowl with some fresh warmed flower tortillas, or roll up for a burro, Yummy

Can This Miracle Spice Stop Cancer, Alzheimer's and Arthritis?

2009-02-23T21:51:00.001-07:00

Can This Miracle Spice Stop Cancer, Alzheimer's and Arthritis?

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Produce Tip ~ Save BIG Money TOO!

2009-02-23T14:18:00.005-07:00

Almost every week I try and head over to our local produce market called "Superstition Ranch Market" in Mesa AZ on Main St. just east of Greenfield.
Now if you've never bought Number 2 produce well you're missing out on a great opportunity to get more bang for the buck, and I mean MAJOR discounts! Such as...
Large Hot House tomatoes 3lbs for a $1.00! (Usually up to $2.99 a lb.)
Green Onions 4 for a $1.00
Red Bell Peppers 4 for a $1.00
Cucumbers LARGE 4 for $1.00
Fresh Pineapple 2 for $3.00
Fresh Black Berry's 2 for $1.00 and the list is endless, but that is just a partial list from memorie of what I bought yesterday morning.

Now the trick is to either eat it all in a very short time as it is number 2's or the seconds and the shelf life is just about gone. BUT I have a terrific solutions to that problem as I did it yesterday, I'm only sorry I didn't photograph the before and after, but will on my next trip.

SOAK and clean all your veggies in Kangen 11.5 Water! It's absolutely unbelievable the way every thing will perk up, open up and be given a newness just like the day it was picked!
AND, by washing/soaking all your fruits and vegetables in the KangenWaterMagic of 11.5 you're also eliminating all the oil based pesticides, and such, hence creating almost an organic piece of produce.

Years back when I was growing up in the 1960's we brought home produce and washed everything because of those chemicals that where just starting to be used, and our water then was completely different then for sure, but today the ground water is so polluted by all the fertilizers, herbicides, pesticides etc. etc. that to take it home and run our polluted water over the oil based chemicals sprayed on the produce is a total waste of time and water too for that matter.
Hope this helps and if you don't yet have your SD501 KangenWater Ionized water generator, "What are you Waiting For"?
Visit www.KangenWaterMagic.com for more info and ask for the FREE DVD too.

Spices of LIFE must haves for all

2009-02-21T17:00:00.004-07:00

The following is a list of what I consider to be Mandatory spices for any kitchen that wants to prepare quick and simple as well as complicated and Long recipes . But then it is so much fun once you always have the "KEY" ingredients. And that is the KEY" to have the necessary ingredients not only with spices but tools. So for now, enjoy, print write down or what ever and get prepared for some serious and FUN ideas.

I'm certain I will no doubt miss a couple and when I do or you reply with your favorite seasoning and or spice, I can update this post and add it as well as give YOU big thanks.

Lets get started with a cabinet filled with all the best seasonings that can take any expensive or "ON SALE" inexpensive piece of meat/fish/poultry and turn it into a meal fit for royalty!

Spices and Seasonings> In no particular order, but what I consider
"MY MUST HAVE's"

1> PEPPER! BLACK and WHITE if you can afford both, otherwise good ol' Black pepper. Hay pepper, if this is the only thing you have, life is better than before, but, in a perfect world, have a simple ground pepper as well as always, always some type of a Pepper grinder with ...
2> Whole Pepper, not only to grind, but is terrific when making stews etc. as the pepper corns really seep into stews much more powerful than just ground pepper.
3> SALT, dugh, but make sure that you have ionized salt in general, if you really want to have healthy salt then get a Salt grinder as well as a Pepper Grinder, and enjoy whole corse salt, seasalt or any other varties that can cost a HUGE chunk of change, but you'll never really appreciate Salt in till you experiment with Salts like experimenting with wine!
4> OREGENGO, for me is a MUST have, or a blend of Italian Seasoning, use it in almost everything from Stews, Soups, Pasta, Chicken and all Mexican as well as Italian dishes
5> GARLIC! I stock garlic Powder, garlic salt, Chopped Garlic, Whole Fresh Garlic, as well as garlic is a tube. Don't worry about NOT having all kinds, if you have only one choice at the beginning of your pantry, I'd suggest Garlic Powder, and build and add the rest as you can!
I think from these first 5 ingredients you have a solid base and can make most any dish BETTER, just use them is the trick!

SEE I just remembered "BAY LEAF" this is one of my top 10 must have indeed!

USE ALOT, MUST haves...

6> Thyme I'm a huge friend of, Claim Chowder, seafood, Italian dishes
7> ROSMARY, wow what would a Roasted Chicken be with out Rosmary... Boring!
8> Chili Powder, Now understand that there are many forms of "chili" Power, Cheyenne, Red Chili they all have a different zip! But make sure you have at least one dried in the cupboard.
9> Ground Cummin, goes along with all the chilli dishes, Use it and change any spiecy dish!
10> Gound CINNAMON! MY hero is cinnamon, Breakfest Meals, Stews, and COFFEE to be sure, cinnamon is a MUST have.
11> BOUILLION in Chicken/Beef/ or Vegtable depending on what you cook most. I also use alot of Tomato Chicken bouillion for gravy's, stews, soups etc.

So that is my LIST for the moment about simple seasoning for an oportunity to season a menu or dish of simple "Steak, Chicken, Pork, Lamb" or Vegteable as well.

NOW, I'd like to just run through a list of OTHER must have for the seasoning panty in no particular order, but are MUST HAVES for cooking of all sorts including baking and working with most any recipe!

1> Olive OIL need I say more?

2> Baking Soda

3> Baking Powerder

4> Corn Starch (to thicken and make graveys! MORE on this subject later)

5> Powdered Sugar

6> Brown Sugar

7> Granulated sugar

8> FLOUR

9> Long Grain Rice

10> Pinto Beans

As a general rule you can do most anything with the list I've just outlined, and from that list I want to STOP for today.... The next post will be a Inexpensive Seasoning TIP !

Thanks for paying attention to this first Blog, make you're list, and next bogg will have my personal opinion of HOW to SAVE money and build on these basics.

Have a Waterful Time shopping and Stocking and creating you NEW seasoning Pantry! MUCH more to come so PLEASE subsciribe :)

Your friend in spice of life
LCD
www.KangenWaterMagic.com

Kitchen Chase is getting warmed up

2009-02-21T13:55:00.000-07:00

Kitchen Chase, Keeping Meals simple, Keeping you Satisfied...

Check out my updates daily is my intention on
www.twitter.com KitchenChase. Going to take a break right now and watch Charlie Wilsons War, then can will post my idea of a perfect Pantry to enjoy daily! Thanks for subscribing and following. All the Best, and remember that the "MORE you GIVE, the MORE you GET"

Back is about 2-3 hours just for all your kitchen needs! LOL

LCD

Cleaning out my spice Pantry

2009-02-21T12:16:00.004-07:00

Kitchen Chase, Keeping Meals simple, Keeping you Satisfied

Well Hello WORLD,
I've been contemplating something for several years now today as I was rearranging cleaning my spice cupboard it occured to me to start this blog. I hope you will find it FUN and useful.

In the past as I've been in MANY, MANY homes of ladies due to a different in home business I've been involved with. One universal thing I noticed was that 'MOST' not all, but most have little or less than adequate Pantries to support what everyone usually needs wants and desires, which is to invite friends and such over for a party, ball game event or whatever! HENCE I've been moved to start this blog in hopes that it helps you in some ideas for a more "efficient Kitchen and also lifestyle.
I'll be a BIG bit honest, I'm not some expert, Just you're humble host, my writing skills perhaps shallow, when I should use a verb instead of a noun and visa verse. But NO Matter! The Joy is in the Passion as we have some fun together!
I strongly recommend that if you have a "Cooking, design, gathering, whatever question" that you post it here, and hopefully, I'll be paying attention or it will come to my e-mail and I can give you my 2cents worth! I'm excellent at being on the outside looking in. And maybe it's nice to have an unbiased friend to advise you as well.
NO matter, enjoy, have fun, stock your pantry and spice shelf as I have done and you will NEVER be alone or unprepared.

Have a Waterful Day,
Laurel
P.S. I use only www.KangenWaterMagic.com Enagic's SD 501 unit to cook, and prepare my foods. You will too once you watch the DVD and it makes sense to you. . .