Wednesday, December 30, 2015

2015 Year End Bang Sale!

Celebrate the 2015 year end with our Bang Sale! 
Visit http://noordinarychick.com and use coupon code 2015Bang to buy one and get one free
on our unique aromatherapy products and original spice rubs. Sale 12/30/15 to 1/3/16.


#aromatherapy #essentialoils #herbs #livinggreen #naturalhealth #noordinarychick #rubs #spices

Saturday, December 26, 2015

What Herb & Spice for What Health Use

 

Herb & Spice                        Health Uses

Basil                                       anti inflammatory, nausea, indigestion, fever, headache

Black Pepper                         colds, coughs, poor circulation, improved digestion, relieves gas

Cardamom                             appetite stimulant, digestive aid, lowers blood pressure

Cayenne                                 hay fever, lung congestion, poor circulation, speeds metabolism

Chives                                    colds, poor appetite, aids circulatory system

Cinnamon                               poor digestion, colds, nausea, poor circulation, boosts memory

Dill                                          heartburn, indigestion, hiccups, respiratory disorders, insomnia

Fennel                                    anemia, stomachache, flatulence, colic, menstrual disorders

Fenugreek                              fever, weak digestion, high cholesterol, reproductive disorders

Garlic                                     colds, flu, infections, parasites, reduce blood pressure

Ginger                                    stomachache, morning sickness, motion sickness, colds, coughs

Parsley                                   diabetes prevention, poor appetite, water retention, arthritis

Rosemary                               headache, indigestion, stimulates circulation, boosts memory

Sage                                       sore throat, laryngitis, anti inflammatory, expectorant

Thyme                                    coughs, bronchial congestion, stimulate blood flow, relieves stress

Turmeric                                 arthritis, tendinitis, swelling, protects the digestive tract

#basil #blackpepper #cardamom #cayenne #chives #cinnamon #dill #enchantments #fennel #fenugreek #garlic #ginger #health #herbs #livinggreen #noordinarychick #parsley #rosemary #sage #spices #thyme #turmeric

Sunday, December 20, 2015

Dress up your dish with Marinated Roast Peppers

This recipe works well with any pepper color combination, and any volume multiplication.

From the Pantry or Shopping List:
2 or more Orange, Red, or Yellow Peppers
Head of Garlic
1 or more Lemons 
Olive Oil
Balsamic Vinegar 
Capers
Fresh or Dry Sage
Sea Salt & Black Pepper

First: 2 Orange, Red, or Yellow Peppers
Roast Peppers on a barbecue, over an open stove flame, or in an oven/broiler until well charred. Sweat for a few minutes in a bowl with a lid to loosen the skin. Peel and clean Roast Peppers of all skin and seeds, draining any juice you may have into the bowl for marinade. Slice the Peppers into thin julienne strips and add to their juice.

Next: 2 large Cloves of Garlic, blanched
1/4 cup + Olive Oil
1 heaping Tablespoon Capers
4 large Sage Leaves chopped finely, or 1/2 Teaspoon Dry 
2 Tablespoons Balsamic Vinegar
Fresh Lemon Juice to Taste
Pinch of Sea Salt & Fresh Black Pepper
Mash Garlic into Peppers with a Garlic Press and stir. Add the rest of the ingredients and mix well. Taste to adjust flavor. Refrigerate at least 2 hours to Marinate. Best served at room temperature. 

Optional:
Sliced Sundried Tomatoes or cooked Chickpeas are a wonderful addition.

Keep your marinated peepers well covered in the refrigerator and they will last about a week.

#flavoring #livinggreen #marinated #naturalfoods #noordinarychick #peppers

Monday, December 14, 2015

Festive Fresh Herb wrapped Pork Loin


This year the weather has been much milder than usual here in the northeast and all of the herbs in our greenhouse, and a few in the outdoor beds are still growing well enough to give some wonderful winter bounty, fresh herbs galore!

A lot of the local farm markets, health food stores, and specialty supermarkets now carry fresh herbs all year round in the produce section so the fresh herb ingredients for this festive dish are easily available.

You can do any size or multiple pork loins depending on the size of your holiday gathering and the method is the same… Preheat the oven to 425 degrees, and cut some baking cotton twine pieces, setting aside.

Clean some fresh garlic cloves and fresh oregano, rosemary, sage, savory, and thyme branches to taste, for 2 bundles to tie onto each pork loin.

Rub the pork loin/s with olive oil and sprinkle with No Ordinary Chick ‘Too Tasty Beef Rub’ which lends itself wonderfully to this dish. Available online at http://noordinarychick.com

Next place the baking cotton twine pieces on a piece of butchers paper or parchment; add one bundle of your herbs and garlic (first so it will be out), place your prepped pork on top, and add your other herb bundle tying the twine pieces to secure. Spread herbs and adjust garlic to finish.

Place your finished herb wrapped pork loins on a parchment lined baking sheet and bake in an unopened 425 degree oven 20 minutes; then reduce the temp to 375 and continue to bake for 10 minutes more per pound of pork, until internal temp is 145 degrees.

Remove from oven and hot baking sheet immediately as pork continues to cook as it rests 10 minutes until its sliced and enjoyed. We love stone ground mustard served with this dish too.

#festive #gardening #garlic #herbs #holiday #livinggreen #naturalfoods #noordinarychick #oregano #porkloin #sage #savory #thyme #tootastybeef

Monday, December 7, 2015

Essential Oils and Yoga

Use of essential oils with your yoga practice can help you visualize your movement and quiet your mind. They can also help you gain centered and focused thought, inner strength, confidence and awareness.

Essential oils can be inhaled, combined with water as a spritz or combined with skin care oils and applied topically to certain areas of the body to enhance your experience.

       #aromatherapy #chakra #essentialoil #livinggreen #naturalhealth #noordinarychick #yoga


Sunday, December 6, 2015

Tis the Season for Hot Cocoa


         
Nothing is nicer on a cold winter day than freshly made hot cocoa… whether you like cinnamon or mint these unique holiday cocoas will bring a smile to your face. 

The recipes are easy and you can even have the kids help… just gather supplies; pretty jars, a piece of your theme material and ribbon, your favorite organic cocoas, cinnamon sticks, and mint candies.

For Cinnamon Cocoa place 2 cinnamon sticks in your jar, then pour your favorite cocoa mix (we used Equal Exchange Organic Dark Cocoa Mix) over them. Fill and top jars, then let them sit at least 24 hours to infuse before following the hot cocoa instructions.

Mint Cocoa has a bit more prep work; unwrap the mint candies (we used YumEarth Organics Mint Drops) and them place in a freezer Ziploc bag, then crush with the flat side of a kitchen/meat mallet. Mix your favorite hot cocoa mix (we used Equal Exchange Organic Cocoa Mix) and your crushed mint candies in a bowl to combine, then fill jars and let sit at least 24 to infuse hours before following the hot cocoa instructions.

For gifts just cut squares of your favorite material; cover jars and tie with ribbons, and your holiday cocoas are ready to give and enjoy!

#cinnamonsticks #equalexchange #holidaygifts #hotcocoa #livinggreen #mintcandy #naturalfoods #noordinarychick

Monday, November 30, 2015

GMOs in your supermarket… Franken Foods are coming!


Genetically modified organisms, or GMOs, have been common on US farms for nearly two decades in plant form, with corn, soybean and cotton seeds altered to make crops resistant to bugs and herbicides. 

However, the vast majority of such GMO crops are used in animal feed or processed into ingredients for packaged food, rather than consumed directly by people.

Most consumers want to know whether their food, or any ingredients in their food is derived from genetically engineered sources.

The law does not require foods containing ingredients derived from these salmon to be labeled as GE, but the FDA recognizes that many consumers are interested in this information, and some food manufacturers will want to make the distinction.

Draft guidelines on how food manufacturers could identify whether the salmon in their products are genetically modified are being issued, but the guidelines state that such labeling would be voluntary.

The FDA this year approved GMO apples and potatoes, but they so far aren’t sold widely in stores or restaurants, and some food brands have vowed not to carry them. Companies including Kroger & Target have pledged not to stock GMO salmon.

The approval of GE salmon has been fiercely opposed by some consumer and environmental groups, which have argued that the safety studies were inadequate and that wild salmon populations might be affected if the engineered fish were to escape into the oceans and rivers.

All of the fish will be female, and reproductively sterile, to prevent inadvertent breeding of the genetically modified fish with wild salmon.

The fish are supposed to be raised only in two designated land-based and contained hatcheries in Canada and Panama to lessen the chances that they will escape.

There is little doubt that transgenetic fish will, if raised, escape to the surrounding waters. Estimates of farmed salmon escapees in British Columbia total at least 400,000 fish from 1991 to 2001.

#gardening #GMOs #health #livinggreen #naturalfoods #noordinarychick #organic

Monday, November 23, 2015

Make Memories with Special Holiday Gifts


There is nothing tastier to top warm oatmeal or crisp toast than freshly made flavored sugar… whether you like cinnamon or vanilla these unique holiday treats will bring a smile to your face.

The recipe is easy and you can even have the kids help… just gather supplies; pretty jars, a piece of material and ribbon, your favorite organic sugar, cinnamon, cinnamon sticks, and vanilla beans.

For cinnamon sugar the ratio is 1 tablespoon cinnamon to ½ cup sugar; mix together first, and then pour over 2 cinnamon sticks in your jar. Vanilla sugar is easier; just cut your vanilla beans in half, place in jars and pour sugar over. We used 1 ½ bean per jar. The smell is delightful, and you can imagine the taste!


Cut squares of material; cover jars and tie with ribbons, and easy holiday gifts are ready to enjoy!

#cinnamon #holidaygifts #flavoredsugar #naturalfoods #noordinarychick #livinggreen #vanillabeans

Monday, November 16, 2015

Yukon Gold Potatoes growing in the resting compost!

Potatoes belong to the Solanaceae or nightshade family and are indigenous to the Andes, although wild potato species occur from the United States to southern Chile.

Potatoes were introduced outside the Andes region about four centuries ago, and have since become an integral part of much of the world's food supply. They are the world's fourth-largest food crop, following maize, wheat, and rice.

Potato plants are herbaceous perennials that grow about 24 in high, depending on variety, with the leaves dying back after flowering, fruiting and tuber formation. They are mostly cross pollinated by insects such as bumblebees, which carry pollen from other potato plants, though a substantial amount of self-fertilizing occurs as well.


A medium size potato with the skin provides 27 mg of vitamin C, 620 mg of potassium, 0.2 mg vitamin B6, and trace amounts of thiamin, riboflavin, folate, niacin, magnesium, phosphorus, iron, and zinc.

Potatoes are healthy choice and best served with lots of greens instead of protein. They are served in countless ways hot and cold all over the world.

#compost #garden #livinggreen #naturalfoods #noordinarychick #potatoes

Wednesday, November 11, 2015

Fresh Holiday Stuffing


Fresh drying holiday stuffing is the most heavenly scent in the house...

Choose three or more of the following breads:
Challah, Peasant, Pumpernickel, Semolina, Whole Grain/Wheat. Cut into cubes and put into a food processor; pulse until rough crumbs.

Place mix in a shallow baking pan. (The more surface area, the faster the crumbs will dry.)


Season (shake over the top) with as many of the following dry spices that you have: 
Black Pepper, Celery Salt, Cheverl (or Parsley), Marjoram, Onion Powder, Oregano, Paprika, Salt, Thyme, and Winter Savory.

Mix well and season again; this time also melt some butter and drizzle it over the top as you mix the seasonings in.

Place the mix in a preheated 300-degree oven, stirring every 1⁄2 hour until dry. Set aside to cool.

When the stuffing is cool bag it in an oven bag, close it tightly removing the air and store it in a cool dry place for up to a month.

You’re all ready to add your favorite ingredients; some hot stock, and stuff your holiday bird!

#breads #herbs #holiday #livinggreen #naturalfoods #noordinarychick #stuffing #turkey

Wednesday, November 4, 2015

Herbs & Spices for Thanksgiving



For some holiday foods flavor helpers try our unique Kingston Grown Herb Bundles &
Lip Smacking Poultry Rub for your turkey, stuffing, and special entrees.

Find these and more at http://noordinarychick.com

#herbs #gardens #livinggreen #naturalfoods #noordinarychick #spices #stuffing #turkey

Wednesday, October 28, 2015

It's Pumpkin Time


New England Sugar Pumpkins are here! If you’re a pumpkin lover like we are at this time of year you’re on the hunt for the best local/organic sugar pumpkins for baking.

We bake and clean a few during prime season, and then use them for muffins, soups, and Thanksgiving tarts all winter long.


Just preheat your oven to 350 degrees and line a baking sheet with parchment.
Wash n dry your pumpkin; place it on your baking sheet and knock the stem off with your heavy meat tenderizer/hammer.
Pierce the soft top with a knife providing a vent so the pumpkin can breath while cooking and bake an hour or more until soft.
Check after an hour and when sides are soft to the touch, remove and cool for cleaning.
When pumpkin is cool enough to handle split into pieces and remove peel and seed matter.
Place pumpkin meat in zip lock freezer bags; remove as much air as you can, and freeze up to 6 months. We like 1 pound packs; it’s about 2 cups and plenty for most recipes.

#baking #fallharvest #livinggreen #noordinarychick #naturalfoods #pumpkin

Wednesday, October 21, 2015

Fall Pear Butter





6-8 pounds pears bartlet, bosc, kefir, red or any mix of large pears tender but not mushy (you need 6-8 pounds cleaned so you need to buy 8-10 pounds to account for waste)
5 lemons, juiced
2 cups organic Florida crystals sugar
2 cups scotch, bourbon, dark rum, calvados or apple cider *we use scotch

Pour the lemon juice into a stainless steel (*non aluminum) 8quart pot.
Peel, core, and rough chop the pears into lemon juice, tossing to coat and prevent browning.
When you get 1/3rd of the pears into the pot add the scotch (your choice of cooking liquid), and continue to add pears and toss to coat.
As soon as you get 2/3 rds of the pears into the pot add the sugar, toss to coat, and continue to add the rest of the pears.
After all your pears are in the pot place over medium/low heat and bring to a boil, stirring regularly to prevent sticking.
Reduce heat to a simmer; stir regularly, and cook until pears are translucent and saucy.
Remove from the heat and use an immersion blender to blend your pears into a smooth sauce with a few chunks.
Preheat your oven to 250 degrees.
Pour into a shallow (*non aluminum) baking pan; the more surface the faster it reduces, and bake about 8 hours, stirring well and scraping the sides every 2 hours until your pear butter is reduced by almost half.
Pour your finished pear butter into clean mason jars and freeze or water bath can to store.
* Aluminum cookware will change the color, texture, and taste of this butter.

#fall #gardens #livinggreen #naturalfoods #noordinarychick #pears #preserving



Sunday, October 11, 2015

Amazing Arugula


Arugula (Eruca sativa) *photo: this year’s self reseeded fall arugula

Also known as salad or garden rocket, arugula is one of the nutritious green-leafy vegetables of Mediterranean origin. It is a quick growing cool season crop, prefers well-drained fertile soil and full sunlight to flourish.

A member of Brassica family, similar to cauliflower, kale, and mustard greens, arugula is a rich source of certain phytochemicals that have been shown to combat cancer-causing elements in the body.

Arugula is also a great source of folic acid and vitamins A, C and K. As one of the best vegetable sources of vitamin K, arugula provides a boost for bone and brain health. It has many minerals including high levels of iron and copper, making it a good substitute for spinach if you’re paying attention to getting more vegetable based iron in your diet.

Centuries ago Romans discovered that those who ate it regularly were more sexually energized, and it became revered as a powerful aphrodisiac. It has since been used as a sensual enhancer throughout many regions of the world.

Don’t limit yourself to salads, try adding arugula to pastas, grains, sandwiches, wraps and soups, or blend it into a delicious spicy pesto. It has very few calories and tons of flavor so it’s a great green to help maintain a healthy weight without sacrificing great tasting foods.

No matter what your reasoning for eating it, arugula is a fantastic food to add to your diet any time of year, and especially while it’s young, tender and locally in season.

#arugula #gardens #healthygreens #herbs #livinggreen #naturalfoods #noordinarychick

Monday, October 5, 2015

Apple Season is Here!

Apple season is one of our favorite times of year; the weather is crisp, the leaves are beautiful, and the apples are delicious! A sure sign apple season is in full swing is Grandma's Apple Coffeecake starts to be a breakfast regular.
 



We visit as many local farm's as we can; share with our family, and laugh all winter long about which ones were our favorites, or maybe it's the cake! Here is an old Adam's apple chart to help you identify what to use in your favorite dish, or just the best picks to eat.
#apple #appleseason #coffeecake #gardens #livinggreen #naturalfoods #noordinarychick

Saturday, September 26, 2015

Tips on Bug Spray



Hopefully you’re choosing a Natural Bug Spray these days as there’s no doubt most insect repellants out there are loaded with toxic chemicals including the pesticide DEET, which is so poisonous that the Environmental Protection Agency says you should wash it off your skin when you return indoors, avoid breathing it in, and not spray it directly on your face.

I started to read about the documented health effects caused by DEET exposure; found the following note, and felt I need not say more...
*DEET is an effective solvent, and may dissolve some plastics, rayon, spandex, other synthetic fabrics, and painted or varnished surfaces including nail polish.

So how do you know the bug spray you choose is safe?
As a Certified Aromatheropist the first rule is the FDA requires that all the ingredients be listed; not blended essential oils, but each essential oil and ingredient are listed, if they are not the product is not a safe choice.

There are a large group of essential oils, carrier, oils, and extracts that are efficient pest helpers, not to mention all the herbs! Some are safe for dogs and horses as well as people, and a few are safe for cats although they are the most sensitive.

A quality Geranium Essential Oil will kill ticks on contact; we use a q-tip to dab it directly on, wait a moment and then removing the dead tick is easily done with a tweezer. This is an ingredient you may want to look for if you’re going to be in the woods.

No Ordinary Chick makes an essential oil synergy ‘Don’t Bug Me Spray’ safe for use with dogs, horses, and people during regular outdoor activities, and the ingredients are listed. You can get yours online under the Living Green tab at http://noordinarychick.com

#aromatherapy #bugspray #essentialoil #insectrepellant #livinggreen #noordinarychick

Sunday, September 20, 2015

Fresh Harvest Basil Pesto


Every year we like to make a fresh pesto with our basil harvest to enjoy during the winter months.

Our gang likes a traditional pesto of basil, garlic, olive oil, parmesan cheese, and pine nuts seasoned with sea salt and ground black pepper.

We blanch our garlic by throwing whole cloves still in their skins in boiling water, then in a colander immediately just to temper the raw garlic. (peel & rough chop to add to processor)

Combine the ingredients together in a food processor, and adjust the olive oil, and taste from there.

Then we use mason jars to freeze our bounty 9-12 months; fill them, and cap the mixture with a coat of olive oil to seal for freezing.

You can also try alternative ingredients such as cipollini onions, pecorino romano cheese, sundried tomatoes, walnuts, etc.

#basil #chef #gardens #herbs #livinggreen #naturalfoods #noordinarychick #pesto


Thursday, September 10, 2015

Herbal Tips - Stevia


Stevia is associated with the Element Water and the Planet Jupiter.

The stevia plant is part of the Asteraceae family, related to the daisy and ragweed. Several stevia species called "candyleaf" are native to New Mexico, Arizona and Texas; but the prized species, Stevia rebaudiana (Bertoni), grows in Paraguay and Brazil, where people have used leaves from the stevia bush to sweeten food for hundreds of years. In traditional medicine in these regions, stevia also served as a treatment for burns, colic, stomach problems and sometimes as a contraceptive.

If you’ve ever tasted stevia, you know it’s extremely sweet. In fact, this remarkable noncaloric herb has been used as a sweetener and flavor enhancer for centuries.

Culinary
Crushed dried leaves (by hand or in a coffee/herb grinder) can be used as a sugar replacement in baking and cooking, but remember stevia is many times sweeter.

You can also make your own liquid stevia sweetener like simple syrup by bringing ¼ cup stevia leaves and 1 cup warm water just to a boil, then cool and keep refrigerated. I like to use this method for cocktails, and to toss with fresh fruit for a bit of extra natural sweetness.

Gardening
Organic gardeners in particular should find stevia an ideal addition as nontoxic stevia plants have been found to have insect-repelling tendencies. Their very sweetness, in fact, may be a kind of natural defense mechanism against aphids and other bugs that find it not to their taste

Stevia plants do best in a rich, loamy soil; the same kind in which common garden variety plants thrive. Tender young stevia plants are especially sensitive to low temperatures so it’s best to wait until the danger of frost is past before transplanting them to your garden.

Harvest & Storing
Harvesting should be done as late as possible since cool autumn temperatures and shorter days tend to intensify the sweetness of the plants. Once leaves have been harvested you will need to dry them; on a warm fall day your stevia crop can be quick dried in the full sun in about 12 hours. (Drying times longer than that will lower the stevioside content.) A home dehydrator can also be used, although sun drying is the preferred method. Dried leaves can be stored in airtight jars in a cool dry cabinet.

#gardening #herbs #livinggreen #naturalsweetner #noordinarychick #stevia

Sunday, August 23, 2015

Grill Night

Grill Night; NY Strip with Too Tasty Beef, Yukons n Broccoli all smothered in Herbed Gorgonzola Cream Sauce.

Visit http://noordinarychick.com and use coupon code TooTastyBeef to get 10% off till August 31st!

Friday, August 21, 2015

Summer Sun Sweet Tomatoes

 

Each spring we start different kinds of tomato seeds in our greenhouse for summers’ garden… 
and we never leave out our favorites the Brandywines!

Every growing season is different so you never know what you’ll end up with; but for us garden lovers there is nothing better than a sun sweet tomato ripe from the vine.

When our bounty gets too big; here’s what we like to do so we can enjoy them some cold winter’s day too.

We mix our tomatoes to roast but the bigger brandywines and zebras can have their skins n seeds cleaned up first. When sliced the peels usually pull right off, and if not the skins can easily be removed after roasting.

Rough chop tomatoes that have been cleaned and place in a roasting pan.
*We line our roasting pan with a double parchment for easy removal.

Clean n slice a few cloves of garlic over top; add your choice of fresh basil, marjoram, oregano, and flat parsley.

Sprinkle with sea salt and black pepper, and drizzle with olive oil.

Place in a preheated 400 degree oven for 10-20 minutes depending on the tomato volume. The tomato mixture should be browned in spots and bubbling.

When they come out of the oven you can remove any unwanted skins before jarring for storage.

Pour into mason jars and refrigerate up to 10 days, or freeze for 6 months.

Now you can enjoy your summer bounty in your most cherishes meals all year long.

#chef #gardens #herbs #livinggreen #naturalfoods #noordinarychick #tomatoes