Sodastream Jet Titan Starter Kit

We are not nor have ever been huge consumers of soda drinks.  By far the majority of soda purchased by us is for use when entertaining.  My husband enjoys Pepsi as an occasional mix for rye & coke but even there the choice tends to be half & half aka Arnold Palmer (half lemonade, half ice tea).   Once in a blue moon he will have a Mountain Dew.  I don't drink flavoured sodas.  My carbonated beverages of choice are club soda, Perrier and occasionally all natural ginger beer or sparkling grape juice.

I have moderate to severe year round allergies.  One of the most annoying symptoms is the insides of my ears and into the back of my throat intensely itching.  I don't take an antihistamine or leukotriene blocker unless absolutely necessary.  Both club soda and Perrier with the carbonation is one way I get relief but there is a catch to both.  Any soda in cans contains trace amounts of mold which isn't a problem for some but for folks like me who react to mold it is a problem.  Club soda is made with sodium bicarbonate which adds 20 mg to 85 mg of sodium per 355 ml serving, definitely not for those on sodium restricted diets.  Perrier is a carbonated natural spring mineral water.  All mineral waters can cause urinary tract problems.  Most sodas in general contain benzoic acid that can cause kidney stones.  Flavoured sodas are high in HFCS and/or sugar, artificial flavours and colourants, and calories.  In short, sodas are not a healthy drink of choice.  I wanted an alternative carbonated drink without a high sodium content and the option to flavour as desired so had considered a home soda machine for quite some time.

Canadian Tire is the best place to find kitchen appliances and other kitchen equipment on sale at rock bottom prices.  A couple of weeks ago they had three models of the Sodastream home drink makers on sale. These carbonating machines are tooted as being eco-friendly and they are in the sense the CO2 canister is exchangeable for refill and using the machines will greatly reduce soda cans and bottles BUT these machines are manufactured in Israel.  Shipping of these machines leaves a large carbon footprint that negates any environmental savings at the personal level.  Still, if one of these machines completely eliminated soda cans and bottles in the household it was being used in, over the lifetime of the machine, then I can see an environmental benefit. 

I bought the Sodastream Jet Titan starter kit ($109.99) that came with the machine, 1 L bottle (BPA free) and 60 L CO2 canister.  It also came with instructions and license for the canister.  Additional bottles are available in a 3 pack for $17.99 and should be changed out every 2 years.  The CO2 canister is $34.99 if you purchase a second one so you don't run out.  Empty canisters can be exchanged for $18.99 saving the core charge fee of $16.  The beauty of these machines is they are completely manual so are ideal to cart along camping or when traveling.  The CO2 canister are not allowed on airplanes either in carry-on or checked bags.  The machines and canisters are sold world-wide. 

Each CO2 canister will carbonate 60 L of water.  No other liquid should be used.  If paying for a full canister plus core charge ($34.99) the cost works out to 58¢ per L but using the exchange program, the cost is reduced to 31¢ per L.  To use, simply fill the bottle to the fill line with cold water then screw the bottle onto the machine.  Press the top button and quickly release three times.  You can add an extra press if you want the water a bit heavier carbonated.   Optional flavouring can be added after the water is carbonated.

Club soda comes in at 84¢ per L and Perrier is about three times that cost so if making simple fizzy water you will realize a savings.  Sodastream has a line of flavouring syrups in popular flavours at $6.99 for a 500 ml bottle.  Each bottle makes 12 L so this adds a cost per L of 58¢ so the total cost per L will range from 89¢ to $1.16 depending on whether you pay the core price for the canister or not.  A sampler pack of 12 Sodastream flavours is available for $11.99.  Syrups used for flavouring coffee (eg. Torani, Jordan's Slender Syrups) can be used as well as homemade flavourings.
 

Commercially flavoured syrups add cost but more importantly they add artificial sweeteners, colour and flavour, and calories.  Homemade sugar based syrups will also add calories but they can be made without artificial flavour or colour.  Vanilla syrup, a fruit syrup like peach syrup or an herb (eg. mint, lemon balm. lavender)  flavoured syrup can be used as flavouring. 

I used fresh squeezed lemon and lime juices to make lemon lime unsweetened soda.  This is a refreshing, sugar free, zero calorie drink I often make using club soda or Perrier that is similar in flavour to Sprite.  I like it without any sweetener but if you wanted it sweet without calories, adding a bit of stevia would work nicely.

The Sodastream is a frugal option for us.  I'm getting a healthier product that meets my needs without a high sodium content or ingredients that have the potential to cause more health problems.  I am saving a bit of money in the process and less waste will be going into the recycle bins.  So for us it is a win:win.   These machines are getting favourable reviews.  It is a great way to enjoy soda without all the additives and calories. 

Eggies - An Easy No Peel Way to Cook Eggs

[Note:  This is not a paid review of this product.  I have not been compensated in any way.  The ideas expressed here are my own.]

I will admit to being rather selective when it comes to kitchen gadgets and gimmics.  A couple of years ago I saw a product called Eggies on the Home Shopping Network (HSN).  I was flipping channels trying to amuse myself while recuperating.  I don't shop on HSN but I have bought a couple of items in the "As Seen on TV" sections of some stores.  Before saying that items are not a good value on HSN, many kitchen appliances got their commercial start on HSN.  A few off the top of my head include: the George Foreman Grill, the Magic Bullet, Veg-o-matic, and FoodSaver.  It is a low cost way for inventors to market their creations.  Some go onto greatness while others quietly slip away.

Eggies is a system for cooking eggs that involves no peeling after the eggs are cooked.  They were invented by Betsy Kaufman, an Edison Nation Inventor.  Now when I first saw Eggies I chuckled then forgot about them.  A couple of weeks ago our local Home Hardward had Eggies as a special for $14.99 so I decided to try them out. 

There were six Eggies in the package.  Each Eggie consists of a lid, collar, bottom half and top half.   The package also included a free egg separator and instruction sheet.  Cook times on on the back of the instruction sheet along with how to cook perfect deviled eggs and egg whites.

Pro:  Eggies can be used with whole eggs, egg whites, egg mixtures and egg substitute.
Con: Eggies are plastic and there are only six of them limiting how many boiled eggs you can make at one time.

After washing the Eggies, I prepared them for filling.  Each Eggie bottom half needs to be coated with vegetable oil or non-stick cooking spray.  I used a little butter on a paper towel to wipe each bottom half.  I placed the top half into the collar then secured the collar around the bottom and top halves.  Then I cracked the eggs into the prepared Eggies.  Once the Eggies were filled, I put the lids on them then prepared the saucepan for cooking with the Eggies.

Pro: Filling the Eggies is rather easy.
Con: Assembly took longer than expected and I experienced two leakers. 

I filled the saucepan with enough warm water to allow the Eggies to float.  I placed the Eggies into the saucepan.  They reminded me of fishing bobbers floating around the water.  I turned the heat to high and brought the water to a boil then reduced the heat to maintain a low boil and boiled for 15 minutes for hard boiled eggs.  When the cook time was finished, I turned off the heat and let sit in the saucepan for 2 minutes.   Then I removed the Eggies for cooling.

Con:  When I use my regular method for making perfect hard boiled eggs, the water is simply brought to a boil then the heat is turned off completely while the eggs sit in the boiling water.   Eggies use energy for the entire cooking period and while it may only be a few cents it is always something to consider in any frugal kitchen.

I removed the Eggies and allowed them to cool on a wood cutting board for 7 minutes.  The steam within the Eggies likely continues to cook the eggs so I was concerned the eggs would be tough.  I was quite impressed at how quickly the cooked eggs released from the Eggies.  They were still hot enough to serve hot as well which was a pleasant surprise.   

As I emptied each Eggie, I tossed the pieces into a sink of hot, soapy water for washing.  Clean-up was rather easy.   I inverted the eggs, flat end down on a plate to further cool before turning them into egg salad.

Pro:  Removing the Eggies for cooling was very easy.  The cooked eggs released from the Eggies without any sticking. 

Eggs cooked in an Eggie have a rather distinctive look with the top end flattened.  This can give a unique presentation advantage.  I was quite impressed with the fluffiness of the yolk as well.   The egg white was not tough or rubbery.    I cut one in half for the ultimate taste test.  There was no green discolouration around the yolk either.   The cooked egg passed the taste test.  It was delicious!  I turned this batch of Eggies into egg salad for sandwiches.

The next test was the clean-up.  Although they are dishwasher safe, I hand washed the Eggies.  They cleaned-up without any problems.  Once dried I put all the parts into a small plastic tote for storage.

My bottom line:  The Eggies are a great alternative way to cook boiled eggs without having to peel the shell.  The overall results are considerably better than I expected.  They definitely are a nice way to boil eggs for certain applications and I really do like the presentation potential.  The Eggie bottoms could also be used as forms for gelatin, ice cubes, ice cream molds and I will likely come up with a few more uses.  They will not replace my normal method for hard boiling eggs when making larger batches of egg salad but they did make a nice small size batch of egg salad with very little effort.  I can see the potential for using eggs cooked this way then sliced for salads.  I would not use them to make deviled eggs although there are instructions for doing so.  The reason being, deviled eggs are generally made using whole boiled eggs that are cut in half longitudinally.  The Eggies method for deviled eggs means using a whole egg rather than a half egg which would be fine for a dinner appetizer but impractical for making a larger number of deviled eggs. 

On a scale of 1 to 10 I would rate Eggies:

• ease of use - 9
• practicality - 7
• cost - 6
• versatility - 8

Kitchen Quick Tips - Storing Seldom Used Kitchen Gadgets

Every home cook has seldom used kitchen gadgets that are used for entertaining or special applications.  Store these gadgets in covered plastic bins bought at the dollar store near the kitchen for easy access.  This will free up your valuable kitchen storage space for those items you use frequently.

Frugal Kitchens 101 - Decluttering the Kitchen

The very nature of anyone who loves to cook is they will invariably have a multitude of kitchen gadgets along with several small kitchen appliances and then some.  This is not a problem for those lucky enough to have a seemingly endless supply of kitchen storage space but let's face it most of us do not have the luxury of such space.  That means from time to time the kitchen gadgets and small appliances need to be culled to the point of keeping only what you really use.  This week's Frugal Kitchens 101 focuses on decluttering the kitchen. 

My kitchen storage is actually spread between the kitchen, the pantry and the 4 floor to ceiling storage cupboards in the laundry room.  The problem is I could easily stuff all storage spaces to over flowing and yet I am not a true kitchen gadget junkie by any stretch of the imagination.  I have kitchen gadgets that do the job I want (eg. manual can opener, grater, cherry pitter, and etc.) but I don't have gadgets I wouldn't use (eg. egg separator) or don't need (eg. kitchen timer).  I do however have quite the stash of spices, seasonings, teas and coffee that need an annual culling.  Still a good spring decluttering is in order.

As part of my spring kitchen decluttering I remove/cull:

• any gadget I am not using or haven't used over the past year - If the gadget is one that I may use only for canning then it goes to the pantry.  If it is a gadget simply not being used it goes into the donate box.
• any appliance I'm not using or haven't used over the past year -  I don't tend to buy any small kitchen appliance that I won't use.  However, sometimes buying a new appliance ends up replace a couple of appliances.  This was the case with my KitchenAid stand mixer with attachments that replaced my breadmachine, handheld mixer and a dying food processor.  So one appliance in, three appliances out.
• appliances or gadgets that need replacing - In most cases any culling here applies to a broken gadget (eg. broken cheese grater).  Occasionally a small kitchen appliance that can't be fix needs to be replaced but that really doesn't happen often.
• plasticware - I have very little plasticware to begin with but it tends to mulitple somehow.  We can't recycle plastic food tubs so I save those  for use in the garden.  During the spring declutting all these containers are taken to the garage for easier garden access.  Any plasticware missing lids also goes to the garage for garden use. 
• the silverware drawer - I have enough stainless steel cutlery to service 50 people.  Part is for daily use with the rest in a seperate cutlery tray for entertaining purposes.  What ends up happening is the entertaining cutlery tends to migrate to the main silverware drawer.  I don't have a kitchen junk drawer so little things like elastics and corks tend to accumulate in a small section of the silverware drawer divider so I move those to the appropriate drawers in the laundry room. 
• spices/seasonings - I go through both spice and seasoning cupboards.  Some need replacing and others are at the end of their usefulness.  I like to organize the cupboard with large container spices and seasonings in alphabetal order.  As the small spice and seasoning cupboard is being  organized I do an updated inventory list of the contents.

Bon Appétit!

Children's Snack

When our kids were young I was a fanatic about providing heathy snacks for them at home and while away. We did a lot of camping so I always made homemade snacks for them. The snacks were made according to where they would be used so those for school and camping were packaged differently. At home we had and still do have a never empty fruit bowl as well as plenty of fresh fruits and vegetables in the refrigerator. Homemade snacks are always in the pantry. The grandbabies are now at the age where healthy snacks are a must. They have their little bowls of snacks for the drive to Grandma and Poppa's house but when they get here they want more snacks! I try to make sure there is a fun snack for them.

Children's Snack

Children's snacks do not have to be complicated or difficult to make. Pictured is a snack I made for oldest grandbaby before youngest grandbaby was born knowing Mommy would be a bit hungry too. This was a very simple snack consisting of peanut butter, raisins, celery and cheese. What made it a bit different and kid friendly was using a star shaped cookie cutter to cut the Ziggy's® cheddar cheese slices.

Cookie cutters can be used for so much more than just cookies. I love using them to cut special cheese shapes but they are also great for making fun shapes out of fruit and vegetable slices. I've used them for cutting fun shapes out of breads to make fancy toasts for breakfasts, cutting fancy meatloaf shapes, cutting out thin chocolate shapes for garnishing deserts, and using as guidelines for decorating cakes and cupcakes. So cookie cutters are very versatile, fun gadgets to have in your kitchen. The best part is cookie cutters are beyond cheap! You can get quite a nice collection for under $10.

Spinach & Mushroom Pockets

Last night I made spinach & mushroom pockets for dinner. Store bought food pockets are readily available in grocery stores with the most common filling being pizza ingredient based. They come frozen, sealed in cello wrap then packaged into a box using 6 or 12 to box. They are marketed as pizza pockets or pizza pouches. The price starts somewhere around $4.99 on sale and higher when not on sale. Essentially there is a limited variety of fillings, preservatives, salt, sugar and over packaging. So why limit yourself when food pockets can easily be made at home with quality ingredients for a fraction of the cost? The filling possibilities are endless, limited only by your imagination. Even the dough used can be changed for a different taste. An inexpensive dough press kit streamlines making food pockets easy. Make extra and flash freeze after cooking for home made convenience quick meals.

Preparation

Food pockets have a bit more in the way of preparation. First decide on what kind of filling you want. In this case I decided I wanted to use ground beef and spinach so the rest of the ingredients just fell into place. Any ingredients that need cooking before filling the pocket should be cooked then cooled. This adds to the prep time however, you could use home canned or frozen fillings that will save time when making food pockets. Quick starts like home frozen browned ground beef with onions also speed up the prep time. Once the filling is prepared it is time to make the dough. I used my standard pastry dough for the spinach & mushroom pockets. A quick prep tip when using pastry doughs is to take an afternoon and make a few batches. Cut into the appropriate size round. Stack the rounds with a piece of wax paper or parchment in between each one then freeze. Thaw as needed.

Pictured are the food pockets as they are being made. The dough is placed into the form with the filling in the centre. Then the form is closed to form the pocket. The pocket is removed from the form and placed on a baking sheet. I used a silpat on the baking sheet.

Spinach & Mushroom Pockets
recipe by: Garden Gnome

1 lb lean ground beef
1 small onion, finely chopped
1 lb mushrooms, sliced
1 rib celery, chopped fine
½ c green pepper, finely chopped
7 oz (198 g) fresh spinach
500 ml roasted tomato sauce
1½ c shredded mozzarella cheese
1 tbsp Herbs de Provence
olive oil
2 x pastry for 10-inch two crust pie

Brown the ground beef in little olive oil. Drain and set aside. Slice the mushrooms then sauté in a little butter or olive oil, set aside. Wash spinach and steam. Remove from steamer basket. Chop. Gather into a ball and lightly press with hands to remove excess liquid. When beef, mushrooms and spinach are cooled, mix together by hand in mixing bowl. Prepare vegetables. Stir into the beef mixture. Stir in herbs. Stir in half of the roasted tomato sauce. Shred cheese and set aside. Prepare a double recipe for the pie crust (link in recipe). Divide the dough into four equal sized pieces. Roll out the dough to about an eighth inch thick. Cut the dough with the bottom of the dough press to form large rounds. Place a round in the top of the dough press. Place 2-3 tbsp of the filling in the centre of the dough. Top with cheese. Wet the edges of the dought. Close the press to form a sealed pocket. Remove pocket and place on silpat on baking sheet. Bake at 350ºC until golden brown.

Yield: 18

Spinach & Mushroom Pockets

The spinach & mushroom pockets were well worth the extra prep work. They had a lovely flavour and were quite filling. I served them with roasted tomato sauce in a dipping bowl. The recipe made 18 pockets so after dinner, I packaged a couple for my husband's lunch and froze the rest.

In terms of cost, the homemade pockets were less expensive. Store bought on sale at $4.99 works out to 41.5¢ each while the homemade worked out to 33.5¢ each. The most expensive ingredient was the ground beef but really the ground beef could easily have been reduced or even substituted with black turtle beans. While I was making the pockets, several ideas for fillings came to mind. I will post these as I make them.