Category Archives: Mrs. Cog’s Corner

Mrs. Cog's Corner

Gluten Free Pizza

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From Mrs. Cog's Corner

When we discovered our teen was gluten intolerant, one of her biggest disappointments involved pizza. Obviously the bread in the crust of most pizzas nearly always contains wheat (gluten).

We learned the hard way that companies such as Domino's Pizza who offer "gluten free" substitutes probably do not understand that utensils and kitchen appliances can easily cross contaminate other non-gluten ingredients. After a weekend of "gluten-tummy", a very specific belly ache that the child unit gets when she has eaten gluten, I embarked on a mission to supply her with decent pizza.

Still new to the whole game, at the grocery store we found several brands of frozen gluten free (GF) pizza, none of which evoked any excitement. Pillsbury even makes a GF pizza dough (found usually in the area where their cookie dough is) that does work in a pinch as far as texture is concerned, but I am trying to get the family away from those processed ingredients.

Finally after troving the interwebby and experimenting with several tries, I found a recipe that both the child unit and Cog were impressed with. It can be made thick or thin, as I found out by accident, but has yet to let me down.

Here is that recipe.

The Crust:

  1. In a bowl combine one cup of warm water, one packet (or 2 ¼ tsp. from a jar) of dry yeast, and one tsp. of sugar. Set aside for fifteen minutes to 'poof'.
  2. In a larger bowl combine either 4 cups of Gluten Free all purpose baking flour (I have used Bob's Red Mill) OR 2 cups of tapioca flour, one cup sorghum flour, ½ cup brown rice flour and ½ cup GF millet flour. Add 3 Tbsp baking powder, 2 tsp. xanthum gum (can substitute plain gelatin), 1 tsp. salt and 3 Tbsp. light brown sugar.
  3. Add the 'poofed' yeast mix from above and mix in.
  4. Then add 1 ¼ cup warm water, ¼ cup of coconut or olive oil, 2 well beaten eggs, and ½ tsp. apple cider vinegar.
  5. Mix dough until smooth and sticky.
  6. Preheat oven to 400°.
  7. Prepare two slightly greased cookie sheets or pizza pans. (I use organic coconut oil to grease.)
  8. Press dough gently to desired thickness, the thinner the better, gently pinching the edges as you go. The dough will stick to your fingers as you do this, so greasing and reapplying more oil to your fingers helps.
  9. Bake pizza crust for approximately ten minutes until golden brown.

The Top of the Pizza:

Here is where you can be really creative with making your favorite pizza. Below I have listed two possible options that we have tried. Both turned out delicious!

1. Traditional → Cover crust almost to the edges with marinara sauce. (This summer we will be experimenting with canning our own homemade and home grown  recipes- organic/GMO free, etc..) We use the Classico brand (purportedly "all natural" with only a handful of ingredients), cover in shredded mozzarella cheese and Italian seasons, and add our favorite veggie toppings. Broil for 4-5 minutes. Watch and remove from oven when top starts to brown slightly.

2. Alternative →Brush browned crust with extra virgin olive oil. Season with salt, fresh garlic, Italian seasonings and then veggies and herbs of your choice. Cheese is optional. Broil 4-5 minutes until top is slightly browned.

The above recipe makes two pizzas. If planned in advance, we buy the toppings to make one bacon/pineapple pizzza for the child unit and green peppers/onions/and fresh basil for the adult pizza.

Enjoy!

Mrs. Cog's Corner

Dry Canning Spices

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From Mrs. Cog's Corner

In case you haven't heard, I love to can. Cog says I am a compulsive canner, but I swear I can stop any time.

I use this simple "dry canning" method to vacuum seal some of our dry goods. It works for dehydrated food, brown sugar and even spices. We get fresh spices in bulk as we are fortunate enough to have a family member work for a large spice company. Although it can be done with an electric Food Saver device, I have opted to get a hand pump (as shown below).

Here is a quick video that shows how easy it is to vacuum seal your jars.

As you may know, successfully storing food, especially dry goods, is a matter of regulating the moisture, oxygen, temperature and light. Storing things such as spices in a cool dark place after being vacuum sealed can greatly extend their shelf life. The longest I have yet tested is 5 year old Cayenne Pepper which still packed a punch.

With respect to spices, one of the nice things about packaging them this way is that I can choose the size of jars. As prices continue to rise rapidly for flavors I have always taken for granted, this is a wonderful way to share and give gifts. If you are not growing your own spices to dry and can, many are available at bulk goods stores such as Sam's Club, BJ's or Costco for a fraction of the regular grocery store prices.

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Please note: I am not referring to the method of "dry canning" that involves heating in an oven.

It would be wonderful to hear from any of you below with experiences in this arena.

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Many people tell me they are curious about making Salad in a Jar (vacuum-packed chopped lettuce) but don’t have or can’t afford a vacuum-pack machine.  A few months ago, I was elated to learn it can be done with a portable vacuum-pack machine costing around $20. But now I’ve discovered something even cheaper, thanks to my blogger friend Vicki. http://www.salad-in-a-jar.com/family-recipes/how-to-vacuum-pack-salad-in-a-jar-for-less-than-6-plus-a-video

Other methods: Dry Pack Canning is the process used to  store foods that have less than 10% moisture and are low in oil content. When properly done, these items will last a long time – maybe even 30 years under certain conditions. http://preparednessmama.com/dry-pack-canning/

I use my FoodSaver to dry can/vacuum pack the herbs and spices. (I know dry canning implies adding heat but since there should be no moisture and it’s not enough heat to kill anything essentially it does the same thing. Although I would argue vacuum packing is actually better because heat will help the contents of the jar deteriorate.) In this picture I’m vacuum packing parsley. http://arewecrazyorwhat.net/food-storage-storing-herbs-and-spices-for-long-term-storage/

My friends and I get together for a repackaging party. We use my Vac sealer to the package the herbs and spices into small 1 to 2 oz. packets. The packets are labeled and placed into clean #10 cans with a lid.   To really insure protection, you can remove the air from your canning jars by using your Vac sealer again.  You can also put your packets into clean mismatched jars that has a tight lid. http://canningandpreserving.net/preserving-bulk-dried-herbs-spices-and-baking-ingredients-long-term-food-storage/html

Mrs. Cog's Corner

Magical Trona

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From Mrs. Cog's Corner

The content on this page is for discussion purposes relating to health and well being only and is not intended to be medical advice. Links and sources provided are for informational purposes and do not represent an endorsement of a person, product or treatment.

Trona is a natural substance that is mined and turned into soda ash, from which baking soda is produced. In a world of rapidly rising prices, questionable quality of production and a renewed desire for a more natural and simplified life, baking soda is my new best friend.

Upon inspection soda ash is a huge industry in the U.S., accounting for 2% of the domestic non-fuel mineral industry. More than a quarter of the world's Trona, converted into soda ash and ultimately into baking soda, comes from an enormous deposit in Wyoming.

So, what's the big deal about that orange box in the back of the refrigerator?

Forget that soda ash is used in the production of petroleum, textiles, rubber, and plastics. Set aside the fact that baking soda is used in fire extinguishers or in water treatment facilities to greatly reduce toxins and heavy metal content during water purification. At home baking soda can be used to replace many substances you probably buy and now use for a fraction of the cost.

If stored properly in a cool dry place the shelf life of baking soda is indefinite. Although as with all items the manufacture wants you to replace and refresh your stock, so there is a so-called expiration date. There are several tests you can use to see if your baking soda is still effective and two of them can be found here and here.  I have used baking soda that was more than five years old and it was completely functional in all capacities including leavening baked goods.

In case you have not stocked up on a quantity of baking soda lately, one 12 pound bag of the most common brand is currently (April 2014) priced under $8.00 USD. In my book it is cheap insurance if there is ever the need to replace many things you presently purchase, but suddenly could not.

Some of Baking Soda's many uses:

It puts out fires!

Pharmaceutical - Use in a bath to alleviate pain from sunburn or itchy skin. Mix with water to make a paste to apply to bug bites or an itchy rash. Baking Soda has a pH of 9 (very alkaline) which neutralizes stomach acids quelling heart burn (see instructions right on the package.) Keep it in first aid boxes for stings, burns and poison ivy.

Food - Useful to clean pesticides, waxes and germs from outside of fruits and vegetables. Soak dried beans in water with baking soda to eliminate future digestion gases. Add to eggs to make fluffier omelets. In baking, used as a leavening agent to help goods "rise" and poof.

Personal Hygiene - Use to make a natural, homemade deodorant. Can be applied in mixtures to soften skin. Use as a tooth polish to whiten teeth or even make your own toothpaste free of fluoride (recipes here, here and here). Mix a teaspoon in a 1/4 cup of water for an effective mouthwash. Use it to soak dentures, retainers, sports mouth guards or effectively clean anything you put in your mouth.

Household cleaning - Make a simple kitchen or bathroom surface cleaner with one teaspoon of baking soda per quart of warm water. Use as a grease cutter in the kitchen. Mix to wash floors, clean ovens, polish silver and even remove crayons from the wall. Deodorize trash cans, garbage disposals, lunch boxes, dishwashers, drains, cars, carpets and sneakers. Use as an ingredient in homemade laundry detergents and dish washing soaps.

Other Uses - Put along edges of windows, openings for pipes and other places bugs get in for ants, roaches and more. It dehydrates them and they die. Use to unclog a drain without chemicals. Putting down baking soda on frozen steps in the winter helps give traction and melt ice without damaging surface beneath. Adding a pinch to water for your fresh cut flowers will help them last longer.

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Baking soda, or sodium bicarbonate, is a staple in many homes for baking and cleaning purposes – but there's a good chance you're not taking full advantage of all that baking soda has to offer. For instance, did you know there's a whole gamut of medicinal uses for baking soda, such as safely removing splinters from your fingers, or just brushing your teeth? http://articles.mercola.com/sites/articles/archive/2012/08/27/baking-soda-natural-remedy.aspx

This economical and common powder has a wide range of healing possibilities: acne, cancer, colds, influenza, acid reflux -- the list goes on and on. And don't forget about all the great uses around the house as well. Priced around $3 for a large box, baking soda just might be that readily available and cost effective miracle everyone has been looking for. http://www.naturalnews.com/037719_infectious_disease_baking_soda_natural_remedies.html

Cancer grows in an acidic environment (low pH), and the acid helps the cancer to metastasize (spread). Dr. Pagel and his colleagues will measure the pH of a tumour with a new MRI machine, and then test the efficacy of bicarbonate on cancer with the MRI machine. http://digitaljournal.com/article/323645

Treating or preventing the flu: Simply dissolve the recommended amount of baking soda in a glass of cold water and drink it. Recommended dosages from the Arm & Hammer Company for colds and influenza back in 1925 were... http://wherethewindblowsourfamilygoes.blogspot.com/2013/02/why-is-baking-soda-natural-ingredient.html

Everyone will strongly resist the idea that something so simple and cheap such as sodium bicarbonate (Baking Soda) can surpass the most expensive pharmaceutical drugs. There are compelling evidence that are supporting the multitude of theories that suggest that sodium bicarbonate should be the primary and universal medicament for a wide range of diseases, including diabetes and cancer, also all therapists and medical professionals should include it in the medical treatment. http://www.bestherbalhealth.com/baking-soda-true-enemy-pharmaceutical-industry/

Great news this morning! After months of suffering, the guy called my friend to announce that he is no longer in any pain at all. Kidney infections are brutally debilitating–I know, I suffered one a few years ago. The guy had gone back to the doctor who confirmed that the baking soda was working! http://drsircus.com/medicine/sodium-bicarbonate-baking-soda/bicarbonate-testimony

A variety of health aids, personal hygiene products and household cleaners on the market today are laced with toxic cleaners and other concerning substances. Baking soda, on the other hand, is a natural chemical compound that restores health, cleanses the body and eradicates toxic substances. From its use as a medicinal substitute to a household cleaning product, baking soda is effective at restoring balance in the body and the home without harsh chemicals or toxins. http://www.earthclinic.com/Remedies/baking_soda.html

Although a lot of people use baking soda for cooking and cleaning, most don’t know that baking soda is a powerful healer as well. In fact, Reader’s Digest classifies baking soda as a Top 20 Household Healer in their book 1,801 Home Remedies: Trustworthy Treatments for Everyday Health Problems. Entire books have been written about baking soda because it’s considered by many to be a miracle product. http://www.moneycrashers.com/baking-soda-health-benefits-remedies/

This is because your body will attempt to compensate by retaining alkaline salts in the bloodstream to offset the increase of tissue acidity. Since your body can only tolerate a small imbalance in blood pH (the acid-alkali balance), it will rob alkaline components from other places – including your body’s precious alkaline reserves – in an effort to restore proper pH equilibrium. This can result in heartburn, digestive distress, stomach upset, fatigue and a multitude of other symptoms. Simple, inexpensive kitchen baking soda can fix this. http://www.21stcenturynetworker.com/articles/the-many-health-benefits-of-baking-soda/

The findings suggest a possible mechanism in a live model system for breast cancer where systemic alkalinization slows the rate of invasion. http://www.ncbi.nlm.nih.gov/pubmed/23936808

The results of this study indicate that metastasis can be reduced by non-volatile buffers as well as bicarbonate and thus the effect appears to be due to pH buffering per se. http://www.ncbi.nlm.nih.gov/pubmed/21861189

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