Pressure cookers can be a great tool in the kitchen

Back in my younger days I can remember going into my Grandma Hines' kitchen on Saturday mornings to be greeted by the rapid "tick, tick, tick, tick" sound of the pressure cooker on the stove top. The pleasant smell of a beef roast cooking consumed the air. Noon meals on Saturdays at grandma's were usually reserved for beef chuck roast, mashed potatoes, Amish noodles, homemade apple sauce and green beans with a little bit of half and half poured over them. It was a classic, hardy meal for my family who usually needed refueling after a hefty round of morning chores and to prepare for the next round of work in the afternoon. Anyone who ever had the chance to eat this particular meal always raved about it -- including me!

My grandmother passed away a couple of years ago, but her classic meal lives on. Every time I cook this same meal in my kitchen, the aroma takes me back to her kitchen. Funny how music and food tend to take you back to a special place in time.

Grandma's Techniques
Right after I married, I was visiting back home and asked my grandma if she would show me her techniques of cooking her classic Saturday noontime meal that was always so tasty. As I watched, I notice that she had the prep down like clockwork to ensure the meal was ready by a 12:30 p.m. serving time. At 10:30 a.m. she'd started her roast. Even if it only took an hour to cook, she knew how to keep the roast warm by letting it stay in its juices in the cooker until her sides were prepared. 

She could have chose to turn from her traditional ways and use a slow cooker to make a beef chuck roast like many folks do today, but it wouldn't have been the same. There was a graceful madness to her method, which included the amount of salt she used. Grandma loved her salt! As grandma guided me through the roast prepping process, I was amazed that I couldn't see the top of the roast as she prepared it for cooking. It looked like snow! I don't use quite as much salt as she used to, but you do have to use some salt to get the right flavoring.

One of the pluses of this particular recipe is that it is a feast you can complete in a timely fashion, and it taste delightful. I hope you enjoy what I consider some of the best comfort food around!

Step One:  The Pressure Cooker
I recently had to purchase a new pressure cooker. Between my husband and I, we wore out our other one. In this recipe, I am using a 6-quart, stainless steel, Presto pressure cooker. For cooking food, I prefer using stainless steel. Period. I save the aluminum pressure cookers for canning. Personally, aluminum is just too thin for me when it comes to cooking raw food in a pressure cooker, but it works good for hot water baths for canning.


Presto, 6-quart pressure cooker.  Do you notice the little black pressure valve on the right on the lid and the little hole in the handle?  Those are safety features! Don't let the pressure cooker intimidate you! The weight is in the middle.

Step Two:  Beef Chuck Roast
I have found that Costco has wonderful beef chuck roasts. They are huge! And yes, they will cram down into a 6-quart pressure cooker. You can even throw a frozen or partially frozen roast into the pressure cooker (if it isn't too stiff to stick out the top). It will still get done in an hour.

 

Step Three:  Preparing The Roast
Once you have your roast in the cooker get out the salt! Like I mentioned, I don't use as much as grandma did, but be sure to thoroughly salt the top of the roast. A good salt dusting is key, especially for a large roast. Next, pour enough hot water over the roast to cover it. If your roast is big and you are worried about water running over the edge, don't worry if you can't cover it all the way with water. It will do fine. See, I don't have mine fully covered.

 

 

Step Four:  Put the lid on and start cooking
Once you've prepped your roast, put the lid on securely (with rubber seal in place) and put the weight on top of the lid. I don't use the bottom rack that comes with the cooker, but you can if you prefer. You'll notice there is a safety valve on your lid. This is a good thing! Today's pressure cookers have safety features my grandmother's didn't, so don't worry about the lids flying off unless you are really careless!

Put your roast on medium high until you start to hear some steam working its way out of the weight on top of the lid. You'll also notice the lock on the handle will seal and secure (another good thing!). Once the weight starts to tick (and it may start ticking really fast), don't freak out and run for cover!  Just turn down the heat to medium or medium low until the ticking is steady and constant -- not wild! Once the ticking is steady, set your kitchen timer for one hour. After the hour is up, the roast is done! It is that simple! Here is what my pressure cooker sounds like when it is cooking steady:

Step Five:  Cooling off
Pressure cookers have safety features so we don't get hurt. When your kitchen timer indicates your roast is done, you'll need to let the pressure cooker cool. You can set it to the side on your stove top. The lid will not unlock until the steam is fully released. To speed up the process, I sometimes will run cold water over the top of the lid at the sink. I also will gently tap the weigh on top to see if the steam is out of the pot, but be careful doing this because it will be hot and you could get a steam burn.

Step Six:  Removing roast from the pressure cooker
Once the lid lock releases, take off the lid. You'll be pleasantly surprised to see a perfectly tender cut of meat ready to serve. Sometimes I'll brown the roast on each side in about two tablespoons of melted butter in a skillet -- assuming I can keep the roast together, because it will be wonderfully tender. In this case, the roast was just right and didn't need any additional cooking. See the nice color? Grandma always said the browning helped to warm the roast, but I think it was because it gave it some additional flavor and a nice brown color. This step is optional.

Step Seven:  Don't get rid of the beef broth
After you remove your roast, keep the broth because you'll need it to cook your Amish noodles. The broth is already nicely salted and has rich flavor -- perfect for cooking noodles. Just add more water to the broth in the pressure cooker (no need to dirty another pot) and bring the liquid to a boil. Add the noodles and cook for about 8 minutes. If you can't find Amish noodles in your area, you can find decent comparatives at your local grocery store. I prefer thin Amish noodles from Troyer's in Applecreek, Ohio. A few of the larger farm markets in North Carolina even carry the Amish Wedding brand noodles.

 

 

Step Eight:  Serve!
The nice thing about a tender beef chuck roast is that it is easy to pull apart with a couple of forks to get rid of some of the larger pieces of fat. After breaking up the meat and getting rid of the extra fat, you can place it on a plate by itself or add it directly to the drained noodles. Either way you can't go wrong.

 

Although I don't show it here, the best way to serve Amish noodles is directly on top of mashed potatoes! Yum -- a Dutch classic! Grandma, here's to you!

    








  

I am not lazy...just busy with life!

Back when I started my blog, I told some friends that my goal was to post several times during a week. Well, I obviously lost touch with reality! Here it is March 26, 2013, and the last time I had a post was May 22, 2012!  Yikes! Am I a slacker or what?

Being a writer by trade makes it tough to find the time to write for "fun," but I am going to try to do better. After all, there is always something interesting to write about, right?



ARC members watch as an Express Ranches employee
selects the best embryos from a beef heifer. Express Ranches
was one of the stops on our educational tour.
 

Last week I attended the Agricultural Relations Council (ARC) annual meeting in Oklahoma City. The group is made up of agriculture communications professionals from all over the U.S. During the meeting, several attendees said that they usually go back home feeling "recharged." You know what? I think they were right! When you get a room full of creative minds together, it helps you to feed off of each other to spark new ideas. You learn what works and what doesn't work, and soon you adapt those thoughts and changes to your own way of thinking. I believe we get caught up in the day-to-day world and forget that basic common sense and simplicity can often fuel a creative fire within us. 

So, I hope what I learned last week will "recharge" my battery so that I can be more consistent in my blog writings. I've got a few things up my sleeve...stay tuned!

Hogs, Beef...now Chickens!

I grew up on a farrow-to-finish hog farm in north central Ohio. As part of my 4-H projects as a youngster, I also had the opportunity to experience raising beef steers. And today, my family raises beef cattle. But who would have ever thought I'd get into chickens?!

First let me point out, I am by no means a big poultry grower.  I only have six chickens as a test trial to see how it works out. With this said, I still think my small flock is...well...cool!

Ever year around Easter time, the local farm stores supply dozens of egg-laying biddies for people to purchase. For the past two years I'd just watch them in fascination every time I'd go to the store to pick up farm supplies. Finally, this year I broke down and bought six of them.

Back in March I purchased six Ameraucana hens (at least that is what we think they are -- they weren't marked at the store). These are the kind that lay blue eggs. They are just about 10 weeks old and later this summer -- say September -- they will start laying eggs. 

My chicks at two weeks and five weeks old.

Every night when I get home from work, the first thing I do is water the flowers in the backyard and tend to the "ladies of the roost."  I call them my "diva chicks."  I make sure they have enough feed and clean water, and then I kneel down beside their coop and just watch them. They are such fascinating little critters!

I took one Poultry Science class at Ohio State as an elective just so I could learn more about a part of the agriculture industry I never knew before. I don't remember a whole lot from the class since that was 25 years ago, but what I do remember is the variety of breeds that are out there.

My "diva chicks" at almost 10 weeks of age. They are getting pretty feathers!

If my six birds do well, and I stay interested in this endeavor, I'd like to invest in a bigger coop and then get about 15 birds. Have you seen the creative coops that are out there? Maybe that is why I am so taken by the chickens; they can live in some really creative housing!  I am a creative person who likes to draw, sew and build things, so maybe this is part of the attraction. Whatever the reason, it sure has been enjoyable having the divas. I can't wait until they start squawking when one of them has the first egg. I might even squawk, too! The anticipation is killing me!

 

Southern Cooking Staples

It is hard to believe, but I have now lived in the South the exact amount of time I had lived in my native Ohio (22 years). And, over the years I have learned to do some Southern cooking. I didn't even know what a collard green was until I moved to North Carolina!

In recent months, I have discovered the infamous "Crock Pot." I have used crock pots on occasion in the past, but now-a-days I keep my biggest one on the counter top at all times. It is a cooking staple for folks with busy schedules. Over the weekend I cooked beef tips and gravy. The weekend before it was the ever-so-popular pintos and ham hocks -- very much a Southern thing and a family favorite. 

There is nothing like cooking meat in a slow cooker, too. The slower the better....it will just melt in your mouth.

Tip:  Looking for a way to save money when you cook?  I read recently that if you use a crock pot for 10 hours of cooking, it will only cost you 50 cents! 

Julie's Pork and Pintos -- I use a large crock pot like this one to make hearty meals.

For this blog post, I thought I would share the pork and pinto beans recipe I mentioned earlier. Now, to make the meal complete, don't forget to include a box of Jiffy cornbread (or your favorite recipe) to go along with it. I will warn you that if you are watching your salt intake, you might want to hold back on the cured ham hocks and choose a different pork option, but according to my family this is what makes it so good. What I love about this recipe is that it is easy. Just toss everything in and forget about it -- and walla' -- a hearty meal for supper! Enjoy and get crockin'!

Julie's Pinto Beans and Ham Hocks
(Cooking Time:  8-10 hours)

Items you will need:
1 lb. bag of dry pinto beans
2 meaty cured ham hocks
One medium onion, chopped
2 Tbl. Garlic (minced)
2 Tbl. Ground Cumin
Plenty of coarse ground black pepper to taste
7-8 cups of water
(I use my bigger Crock to make this recipe -- see picture)

Prep the night before:  The night before you start cooking, place the pinto beans in the crock to soak overnight with plenty of water.

Cooking: 
In the morning after beans have soaked in water all night, drain the water off and place the beans back in to the Crock Pot. Add all of the ingredients, including the 7-8 cups of water, and stir. Put the lid on and cook on low for 8 to 10 hours. The mixture will thicken nicely as it cooks. About 30 minutes before your cooking is completed, take the ham hocks out and remove the meat from the bones and place the meat back into the crock pot for the remaining cooking time. Discard bones. While the meat warms back up, bake your Jiffy cornbread (takes about 15 minutes).

Now how simple is that for a hardy supper?! 

As I try new Crock Pot recipes that are really really good and really really easy, I'll be sure to share them.  

Lessons learned from the meat science lab

Isn't it funny how memories of your childhood never leave you?  Between me and my brother, Jeff, we just don't forget things that happened many years ago. In fact, my parents are amazed at some of the things we bring up when we are able to get together. My short term memory is not like it used to be (I blame information overload and social media on that one), but my long term memory is...well...incredible!

Those farm kid memories have often come in handy when I address others on how things have changed in the agriculture industry. I reminisce a lot about my responsibilities on the farm as a young person, and I have some pretty good tales about my days in the College of Agriculture at Ohio State, too. Like the time we toured a meat processing facility in Columbus as part of my 500-level meat cutting class. What do I remember most from that tour? I remember how skilled the workers were at cutting meat and how they processed every part of an animal to benefit us. It was amazing!

The Little Food Science Guy

Animal Science Building, The Ohio State University.

I also remember the little guy who was majoring in Food Science that had a hard time getting over the sound of bones cracking when we would be working on carcasses. He was just a little fellow and he always stood in the back of the class when a demonstration was taking place. As the class would start watching the instructor demonstrate how to cut a particular section of carcass (beef, in most cases), it wasn't too uncommon to hear a "bang" and then a "boom!" This usually meant we lost the little food science guy.

Like clock work, the little food science guy would be out cold on the floor with his knives strewn close by him. At first we were shocked and feared for his safety because we thought he had a medical condition. But as time went on, we soon realized what was up. He was just weak-kneed over certain sounds. We actually started taking verbal bets as to how long it would take for him to pass out in the next class. Poor little fellow.  We all thought he'd never be able to pass the class, which to my understanding was required for his major.  But our great meat instructor had a tactful plan to fix that habit!

Processing Demo Day

There is no other way to get really great training than doing something hands on.  And when it came time to learn every aspect of properly preparing an animal for processing, processing demo day was it. And like most of my fellow classmates, it also meant you didn't know what to expect. You had to react quickly. You see, our instructor didn't preselect who would be doing the different roles on processing demo day. He'd just point and say, "Do it now!"

It was nerve racking, to say the least. But honestly, looking back it was the best way to learn. It was also on processing demo day that we feared for the little food science guy. Nothing would be worse than to see him pass out in the processing area.   

The Test of Endurance
It was 5:30 a.m. in the morning when all the students gathered in the meat lab to prepare for processing demo day. The instructor told us we would be putting down an older heifer and went over each procedure we would experience that morning. While we were excited to learn the processes, we also feared where he'd place us for our specific job. Nobody wanted the sticking job. Period. Mostly because we didn't want to screw up. But who we really feared for was the little food science guy.

As the processing started, the instructor went around the room pointing one by one to individuals to start doing certain procedures. Then, he turned to the little food science guy and said, "You....you are doing the sticking...step right here and hurry....NOW!"

We all stood in silence as we watched, waiting in fear that this was it -- that the little food science guy was done for sure.

Behold how wrong we were! After quickly taking the sticking tool from the instructor, he did a picture-perfect procedure that would make any butcher proud. We all breathed a sigh of relief. But the most exciting part was that on this day he broke his fainting habit for good. (Well, at least in the meat lab!)  And I am happy to say, he passed the class with success.

This class was one of the hardest but most rewarding classes I ever took at Ohio State. It taught me a great appreciation for food animals and what they provide for us. We not only learned how to process animals the way they should be processed, but we also learned a lesson in facing the fear of the unknown. The little food science guy sure did! It was a class I'll never forget.   

In search of the ultimate mattress

I had every intention of being a regular contributor to my blog. I even told a friend I had hoped to write something as least three to five times a week.  Good one, eh?

Maybe it is the life of a writer -- always writing for others but never has time to share her own thoughts. Maybe it is my busy life in general as a wife, mom, farmer and employee of a corporation. I also am a migraine sufferer. I believe all the above play some part in my slackness.

But today I am in the mood to write. I have had a brain fog in recently weeks, and for some reason, today it was "slightly" lifted. You see, I often lack a good night's sleep, and I definitely keep too much stress in my life.  But help is on the way -- or at least I hope so! My husband and I just made a purchase....a new Sleep Number Bed!

The i8 Sleep Number Bed....it can't arrive soon enough!

I got the call last night that our new bed will be delivered in a few days and I can't wait.  The bed price was more than what I wanted to pay, but my hope is that it will be the last one we ever have to purchase. What makes me so excited over the thing is that it is adjustable!

Age and Sleep Habits
Funny how you age, isn't it? Things just change, and for me, sleep is one of them. I haven't slept through the night in months. I had been shopping for a new mattress for a couple of weeks, and my husband told me I should check out a Sleep Number Bed to see if I like it. He had received good reviews on it from friends and neighbors, so I decided to go see what was so special about them.

Finding "My Number"
Last week over my lunch break I went to a Sleep Number Bed store. I sat on the first bed that wasn't being tried out by other curious mattress buyers. My initial impression: "What is so great about this thing? It is just a bed, and it cost a lot!" When the sales clerk came over, she said, "Ma'am, you have to try this [bed] out the right way."

The right way? As I pondered over what she said, she had me to stand up.

She proceeded to put the bed on the firmest setting (100) and had me lay on it. "I want you to find your sleep number," she said. Taking the wireless bed remote in hand, I started lowering my number in hopes I would get that "squishy plushy" number I had always dreamed about, but had yet to find.

And then it happened. I got to "45." All of the sudden, this tranquil feeling came over me. Was I in Heaven on earth?

Then, to make things even better, the clerk gave me the adjustable base remote. First she showed me how to lift my legs and then my head -- and then she turned on the massaging feature. I was sold! In fact, I literally couldn't move because I was so comfortable. I wanted to fall asleep for the first time in days -- and in a store, no less! I didn't care who watched. All that mattered was that I was comfortable.

Now, my intent of this blog entry is to not sell you a Sleep Number Bed. But I will, however, tell you how important a good night sleep is, especially when you get older. I wouldn't call myself "old" by any means, but my body is definitely changing. Nothing is worse than waking up like a zombie.  I wake up with headaches all the time, and I can't breath because my nose gets stuffy at night.....it is just no fun at all!  I've been to the Ear, Nose and Throat (ENT) doctor and even had one of those sleep apnea test. Everything came back okay - no nasal issues and no sleep apnea.  So what is my problem? 

As my last resort, the only thing I can attribute to my poor sleeping habits is a lack of a good mattress (and our dogs that like to get us up at 4 a.m.).  I am crossing my fingers that Mr. Sleep Number Bed will do the trick. It can't arrive soon enough! 

As I left the store after making the bed purchase, the sales clerk said, "The only thing you'll have a problem with is getting out of the bed in the morning."

I surely hope so....I surely hope so.

Elected officials learn about animal agriculture by showing cattle

You've probably heard the saying:  "If we build it, they will come."  Same is true for teaching non-ag folks about animal agriculture.  If you can provide a unique opportunity for them to learn, they will come listen -- and have some fun, too!

This weekend is our second annual county 4-H livestock show where kids from 15 counties in North Carolina will show meat goats and beef heifers.  Last year we invited our local elected officials, including the N.C. Speaker of the House and a state senator, to show beef heifers.  It isn't everyday that you can find a state Speaker of the House -- and a county manager -- who actually knows how to show beef cattle!

N.C. Representative Joe Hackney leads his borrowed beef heifer in a special elected official showmanship class at the 2010 Chatham/Randolph County 4-H Livestock Show. 

Since this special event was so successful last year, we've brought it back this year.  All five of our county commissioners, the county sheriff and our area's state senator plan to be paired up with 4-H members tomorrow to receive a crash course on how to show a beef heifer.  Elected officials will lead a beef heifer in a special showmanship class created just for them.   

Chatham County Manager Charlie Horne looks for the judge as his 4-H partner, Matthew White, watches closely to provide showmanship tips.  In addition to his job as county manager, Mr. Horne is a registered Angus cattle producer.

This opportunity provides 4-H members and parents a chance to share their experiences raising and showing cattle, as well as talk about their farming operations. While we are fortunate to have several elected officials who have ties to agriculture in our area, those who are not as tuned into the industry should come away from the event having a new appreciation for what agriculture provides for our community and young people.  In fact, in our county, agriculture continues to be the number one economic driver.  Unfortunately, sometimes local residents tend to forget this fact.

N.C. Senator Bob Atwater visits with his show partner, Harnett County (N.C.) 4-H member, Mason Blinson, to learn more about her beef cattle projects.

I encourage those of you in other states that work with 4-H and FFA youth to find ways for them to interact with your local elected officials.  Even if we don't always agree with the opinions of our elected officials, building relationships at the grassroots level is still very important.  Plus, it is a great way for our young people to hone their communications skills by getting them out of their comfort zone.

Rep. Hackney (left) and Sen. Atwater proudly display the honorary 4-H medals they earned by taking part in the show.

When you consider that the U.S. has only around 219,000 full-time farms, it never hurts for our young people to remind big decision makers where their food comes from!   Sometimes information that comes from "the mouths of babes" can make a big impact.