April 29, 2018

Can you freeze eggs? YES! And here is a delicious egg bake with eggs 1 1/2 years old!

Remember that time I bought 15 dozen eggs?

Can eggs be frozen? How long can eggs be stored? I just bought 15 dozen eggs!

I did an update a couple months later and yes, the eggs were perfect but I have another update for you.  
It's been 1 1/2 years and they are still perfect and awesome.

Honestly the only reason I used them up is because I wanted all my little awesome Rubbermaid containers back.  I had bought that set not long before I froze all those eggs and using just a few eggs here and there over the past year wasn't getting me my containers back any time soon.  (I almost always have fresh eggs on hand so it's rare I would 'need' to go into my long term frozen-egg stash and when I didn't 'need' to I usually forgot they were even there.)

So last weekend I decided to use ALL of them and make a huge breakfast egg bake.

I'm happy to say that after 1 1/2 years in the deep freeze they were still absolutely perfect.

I was using a 9X13 inch foil lined baking pan for easy clean up and had probably about 16+ eggs.  They had been frozen per directives from the American Egg Board by lightly beating with 1/8 t of salt per container of 4 eggs. 

I did note the eggs seem a little darker in color after freezing long term; but the taste is in no way affected and they bake up to normal, lighter colored eggs.

I opted to use some reconstituted freeze dried mushrooms, green onions, bacon and cheese in our egg bake.

Into the oven you go!  Bake until the eggs are completely set.  I stirred twice during the whole baking time, just to pull the edges to the middle so the egg bake would cook evenly.


Refrigerator Storage

Eggs Refrigerator (35°F to 40°F)
Raw whole eggs (in shell) 4 to 5 weeks beyond the pack date or about 3 weeks after purchase
Raw whole eggs (slightly beaten) Up to 2 days
Raw egg whites Up to 4 days
Raw egg yolks Up to 2 days
Hard-boiled eggs (in shell) Up to 1 week
Hard-boiled eggs (peeled) Use the same day for best quality

Freezer Storage: If you have more eggs than you can use within a few weeks, you can freeze them, out of their shells. Freeze only clean, fresh eggs. Place them in freezer containers, seal tightly and label with the number of eggs, whites or yolks and the date. Defrost frozen eggs overnight in the refrigerator.

Egg yolks thicken (or gel) when frozen. To hinder gel formation, beat in either 1/8 teaspoon salt or 1-1/2 teaspoons sugar or corn syrup per ¼ cup yolks (4 Large) before freezing. Indicate “with salt” (main dishes) or “with sugar” (desserts) on the label.

The following chart shows how long eggs last when stored in the freezer.

Eggs Freezer (0°F or colder)
Raw whole eggs (in shell) Not recommended
Raw whole eggs (slightly beaten) Up to 1 year
Raw egg whites Up to 1 year
Raw egg yolks Up to year
Hard-boiled eggs (in shell) Not recommended
Hard-boiled eggs (peeled) Not recommended (the white become tough and watery)

Source: American Egg Board
The American Egg Board (AEB) is appointed by the U.S. Secretary of Agriculture.

If you enjoy visiting An American Housewife, please consider using this affiliate link if you are planning to shop for anything (seriously, anything!) at Amazon. - An American Housewife at Amazon

Print Friendly and PDF

April 27, 2018

Homemade Low Carb Pretzels - Wheat Free (Almond flour based pretzels)

Wheat Free - Low Carb Pretzels

A few days ago I was craving a pretzel - a homemade, hot pretzel dipped in cheese.  However I knew I would not be happy with myself if I gave in and ate a big old carby wheat pretzel (or more likely three or four of them once I made a batch!) so instead I used my 'go to' low carb dough that I use for well... everything.

I ended up making pretzels, flatbreads to use for individual pizzas, hotdog buns and bagels out of this one.

Homemade Pretzels

12 oz. warm water
1 T sugar
2 t salt
1 package active dry yeast
4 1/2 cups
1/2 stick butter, melted
Vegetable oil or butter
4 cups water
1 oz. food grade lye crystals
Pretzel salt or coarse Kosher salt

Combine the water, sugar and salt in the bowl of a stand mixer and sprinkle the yeast on top. Mix or blend briefly.  Let sit for 5 minutes or until bubbly and foamy.  Add the flour and melted butter and, using the dough hook attachment, mix on low speed until well combined then on medium approximately 4 minutes until it forms a nice elastic ball.  Use butter or vegetable oil to cover the bowl and the dough and return the dough to the bowl, letting rise until dough has doubled in size.   Depending on how warm or cold your home is, you may need to cover with plastic wrap and wait up to 40-50 minutes or it could double within 15-20 minutes.  When doubled in size, punch down to release the air.

Turn the dough out onto parchment paper or a lightly oiled work surface.  Start dividing your dough into half, then each into half again and each of those into half until you have about 12-16 pieces of dough.  Roll out each piece of dough into a long, thin rope about 18-20 inches long.  Criss-cross the ends of the rope over each other and press onto the bottom of the U in order to form the shape of a pretzel.
Place the pans in the freezer for 10-30 minutes.  In the meantime, prepare your lye water bath and pre-heat your oven to 400 degrees.

In a ceramic, glass or non-reactive bowl, place 4 cups water.  Measure out 1 oz. lye and slowly and carefully add to the water.  Carefully place the pretzels one at a time into the lye bath.  Do not put your fingers in the water and only use a slotted, non reactive spoon to remove.  Dip each pretzel for 30 seconds and place on parchment sheet covered baking sheets.  Sprinkle with pretzel salt (the large, kosher, coarse style) and bake approximately 15-22 minutes until golden brown and done.

Low Carb Dough

1 1/2 c (heaped a little) almond flour - fine grain, blanched
1/2 t xanthan gum - optional
1 T baking powder
2 1/2 c shredded mozzarella cheese
2 oz. cream cheese
2 eggs

In a large mixing bowl place the almond flour, xanthan gum and baking powder.  Stir just to blend.  Beat the 2 eggs briefly and add them to the bowl.  Do not mix.

In a microwave safe bowl place the mozzarella cheese and cream cheese.  Microwave until the cheese is melted, stirring once.  This can take 2 minutes depending on your microwave.  Pour the cheese into the bowl of almond flour mixture and eggs.  Using a bread dough hook, mix and knead until it forms a dough, scraping down the sides often to help blend. Remove to a piece of parchment paper. Divide the dough into as many pieces as you wish for what you are making.

This recipe can make pizza crusts, bagels, hamburger buns, rolls, etc.  Divide your pieces up.  Roll each piece into a ball and place on parchment on a baking sheet.  I press mine down a little to form a 'hamburger bun' shape.  Bake at 400 for approximately 12-18 minutes - but base it on your own oven's baking personality.  Some are hotter than others.  Cook until they are puffed up, golden brown and brown on the bottoms.  Let them sit for a couple minutes then move to a wire rack to cool completely.  (You don't have to do this, but if you let them cool completely on the parchment they can trap moisture and get too soft and moist and tend to wrinkle.)Slice them into hamburger buns, etc. and use them in various ways for toasting, garlic bread, etc.

For pretzels, cut into walnut sized pieces and roll into ropes.  Make the pretzel shape.  These are a little too delicate to 'dip' into the lye water bath like a wheat flour based pretzel so instead, just brush the lye water on them heavily with a non-reactive utensil (I own one of these; Silicone Basting Brush).  Sprinkle with sea salt or rock salt - anything with a larger granule than table salt.  Bake at 400 about 15 minutes or until golden brown.  Remove from the baking pan/parchment paper after 1 minute to a cooling rack.  

YUM!  It's not the yeasty wheat pretzel but close enough for those of us used to eating low carb and baking with almond flour, etc.

Print Friendly and PDF

April 24, 2018

Six Salmon Recipes from An American Housewife

Six salmon recipes previous posted on An American Housewife since 2006

Salmon Loaf

1/4 c fresh onion, chopped fine
1 t dried dill weed
1 T butter
1 slightly beaten egg
1/4 - 1/3 c milk or cream
1 c soft bread crumbs
Leftover salmon to equal about 2 cups  (*can use 2 cans of salmon - clean the skin and bones off and discard)

In a microwaveable bowl place the onion, dill and pepper with the pat of butter. Microwave about 2-3 minutes until the onion is tender. Combine the egg, bread crumbs, milk and butter/onion mixture. Add the salmon, breaking it apart as you add it. Mix with your hands for best blending. Shape into a loaf and place in a bread loaf pan (6X3") that has been greased or sprayed. Bake at 350 for 40 minutes. Broil for a few minutes to crisp up the top if you prefer a slight crust on your salmon loaf.

OPTIONAL:  Top with a white sauce to which you've added a peas and/or some cheese.

Simple White Sauce

2 T butter
1 T flour
1/2 t salt
1/8 t white pepper
1/8 t paprika
3/4 c milk
1 T lemon juice
1/2 c frozen pea's - thawed

Microwave the butter until melted; add the flour and seasonings, then the milk and lemon juice. Microwave 4-5 minutes, stirring after each minute. Add 1/2 cup peas. Stir and serve over salmon. 

Using the recipe for a salmon loaf, you can adapt it to make salmon patties; and can make a low carb version by playing with the recipe a bit.

For a low carb Salmon Cake I use;

1 can salmon
diced celery
diced onion
1 egg

Saute' the onion and celery in the butter until soft.  Add it to a mixing bowl with the salmon and an egg.  Mix it up and add seasonings to taste.  Pan fry in butter/olive oil until golden brown on both sides and done in the middle.

Salmon Salad

2/3 cup NAKANO Seasoned Rice Vinegar Roasted Garlic or Original
2 cloves garlic, crushed
1 teaspoon salt
1 1/2 teaspoons dried dill weed, divided
4 salmon fillets, about 5 ounces each
3 tablespoons extra virgin olive oil
16 asparagus spears
2 medium tomatoes, diced
1 tablespoon capers Hearts of Romaine lettuce

Combine rice vinegar, garlic, salt and 1 teaspoon dill weed to make dill vinaigrette; stir well. Place salmon fillets in a shallow non metallic container. Add 4 tablespoons dill vinaigrette; marinate 30 to 60 minutes. Drain salmon and discard marinade. Grill or saute salmon, starting with the skin side down, until cooked as desired. Cover and set aside.

Add olive oil to remaining vinaigrette. Blanch asparagus and place in shallow, rimmed dish. Drizzle 3 tablespoons vinaigrette over asparagus. Combine tomatoes, capers, 2 tablespoons vinaigrette and remaining 1/2 teaspoon dill weed.

To serve, arrange lettuce leaves and 4 asparagus spears on each serving plate. Remove skin from salmon and place one fillet on each plate. Spoon a generous ribbon of tomato mixture over salmon, lettuce and asparagus. Serve with remaining dill vinaigrette, as desired. Salmon may be served hot, room temperature or cold. Serves 4


Salmon Dip for Crackers

1 lb can salmon
8 oz. pkg. cream cheese, softened
1 T lemon juice
1 t  grated onion
1 t  prepared horseradish
1/4 t  liquid smoke 

1/2 c finely chopped pecans
3 T snipped/minced fresh parsley

Drain and flake salmon. Remove skin and bones.  Combine salmon w/ cream cheese, lemon juice, onion, horseradish and liquid smoke. Mix well. Chill several hours or overnight. Shape salmon mixture into a ball and roll in nut mixture. Chill again, and serve w/ assorted crackers. 

Crab Stuffed Salmon with Shrimp

4 salmon filets or patties 
6 oz. real crab meat
1 T onion, diced fine
1 T chopped fresh parsley
1 T celery, chopped fine
5 T butter
1/2 c cracker crumbs
1 egg
lemon pepper garlic seasoning
4 large raw shrimp, cleaned

Preheat oven to 375. Sprinkle each filet or patty lightly with salt and pepper. Saute' the onions, parsley and celery in 5 T butter. When tender, remove from heat. Add the crumbs, flaked crab meat and egg. Mix and season to taste with lemon garlic seasoning. Spoon a walnut sized mound onto the top of each salmon patty.  Bake 20 minutes, top with a large shrimp, return to the oven to bake an additional 7-10 minutes or until your fish is done.

Salmon Sandwiches

4 sandwich rolls
1/2 c ranch style dressing
2 cans (6 oz. each) boneless salmon
2 small tomatoes
1/2 a cucumber
1 c coarsely shredded jicama (which, for a large jicama, this would only be about 1/4 of it)

Split the sandwich rolls and spread with ranch dressing. Drain and clean and flake the canned salmon with a fork and then add the remaining ranch dressing to the salmon. Mix. Thinly slice the cucumbers and tomatoes. Later the tomatoes on the rolls and top with salmon. Add cucumber slices and shredded jicama and eat! Delicious! 

If you enjoy visiting An American Housewife, please consider using this affiliate link if you are planning to shop for anything (seriously, anything!) at Amazon. - An American Housewife at Amazon
Print Friendly and PDF

April 21, 2018

Homemade Kool-aid Popcicles (using Kool-Aid and Jello gelatin)

Today is... warm!  And sunny!  And it has me looking forward to more warm and sunny days even though deep down I know starting tomorrow it's going to be rainy and cold.

I decided I wanted to make homemade popcicles and I was so surprised to search my site to see I haven't blogged about these since... get ready for it... 2007!  It's time. 

The recipe is the same one my Mom used to make these for me and my siblings back in the 70's.  And the little white popcicle molds in the photo?  Those are the actual Tupperware popcicle molds I ate my little homemade popicles from back in 1973!   My mother handed them down to me when I had kids of my own.  (I just checked and you can still find a few vintage Tupperware original popcicle molds on ebay and Amazon as of this posting.)

Homemade Kool-aid Popcicles

3 oz. jello
1 c sugar or sweetener of choice
1 pkg. dry Kool-Aid
2 c cold water
2 c boilding water

Mix all. Pour into your molds. Freeze as usual.

You might also be interested in these related products available to purchase through Amazon;


Popsicle Molds Ice Pop Molds Maker Tupperware Quality 6 Pieces BPA Free By Mamasicles

FroZip 125 Disposable Ice Popsicle Mold Bags 8x2'' | BPA Free Freezer Tubes With Zip Seals | For Healthy Snacks, Yogurt Sticks, Juice & Fruit Smoothies, Ice Candy Popsicle Pops| Comes With A Funnel

Print Friendly and PDF

April 17, 2018

Healthy Almond Muffins! Packed with hidden Pumpkin - Sugar Free and Wheat Free

Usually when I make these I use sliced almonds to top them but last week when I made these I didn't have sliced almonds - just whole almonds - so I left them off.  This is the same low carb, sugar free almond muffin recipe I've posted before but it's my favorite go-to muffin recipe and I know I absolutely love these! 

Almond Muffins
Wheat free, low carb, sugar free!

2 c almond flour
1/4 c flax meal
3/4 c unflavored or vanilla whey protein powder
1 t baking powder
1 t baking soda
1/2 t salt
1/3 c thin sliced almonds
3/4 c sweetener granules - brand of your choice (Ideal or Just Like Sugar are my top choices)
3/4 c pure pumpkin puree  (not pumpkin pie filling)
1/2 stick real butter, melted
3 eggs
2 t almond extract
1/2 c half and half or cream

In a bowl, mix the dry ingredients;  almond flour, flax, protein powder, baking powder, soda, salt, sliced almonds and sweeteners.    In another bowl mix the pumpkin, butter, eggs and extract.   Add the pumpkin mixture to the dry mixture and stir with a wooden spoon while adding the cream or half and half.  Add a little bit more cream if you have to make it thinner, but remember your batter should be thicker than a cake mix yet still able to be scooped or poured into muffin tins.  Add a little more almond flour if you need it thicker.  Pour batter into greased or lined cupcake tins filled  3/4 full. You can top the muffins with a sprinkle of additional sliced almonds if you wish.  Bake at 325 for approximately 25 - 30 minutes.   This will make roughly 16 muffins.


Print Friendly and PDF

April 06, 2018

Homemade Noodles: Flour, Eggs and Oil. That's it!

The photo above is from a snapchat to my family members one day last week when in spite of our typically low carb, wheat free lifestyle, I really, really wanted a nice hot bowl of buttery, homemade noodles. 

You don't even need a recipe for homemade noodles; it's a mixture of some flour with a couple eggs and a bit of oil to blend it together until it comes to a ball that you can knead.  I knead it in my KitchenAid mixer with a dough hook for about 4-5 minutes; or even quickly pulse homemade pasta dough in the food processor.  Let it rest about 5-10 minutes.

Homemade pasta (noodles) and dumplings are a comfort food I grew up on from the time I was born.  There is no point in my life I don't remember eating dumplings or homemade noodles my Dad had whipped up.  (Because although my Mom cooked most meals, there are certain things only Dad made and these were one of them.)  My family always rolled them out thin on the flour-sprinkled counter and I did too until I came across a good deal on a pasta machine years ago (the hand crank kind).  I think my pasta maker is about 23 years old now but it's a nice, heavy, good quality one that I anticipate having the rest of my life.  If you have a pasta maker or noodle maker; awesome.  If not, just roll these out thin on the counter.  I cut mine quickly using a pizza cutter - I didn't care if they were uniform and equal as these were mine... all mine. 

Sometimes I add some salt to the dough, other times I add it later.  Sometimes I add  a smidgen of baking powder to the dry mix... usually I don't bother. 

Homemade Noodles


I use about 2 cups of flour, more or less (mine is hand ground myself from wheatberries so it will look darker in the photos and have speckles from it being whole wheat.)  Add 2-3 eggs and use a fork or a dough attachment or use your pasta machine if you have one to start blending it together.  Drizzle in oil of your choice (canola oil, olive oil, etc.) until it's moistened.  When it starts to form a ball, stop adding moisture.  Start to knead it.  Knead at least 5-10 minutes until the dough is smooth and stretchy.  Let it set about 5-10 minutes before dividing it into 4 pieces and rolling them out and cutting your noodles.

Add to boiling water and cook until done (about 3 minutes or so).  I like mine with butter, salt and pepper but you can top with whatever sauce you wish, cheese, etc.  And if you wish, add them to chicken broth, etc.

My pasta dough is speckled because it's made with whole wheat, and darker orange/yellow because I was using eggs from a friend who has chickens.  Store bought eggs have much lighter yolks.  If you are using white flour and store bought eggs your pasta will be very pale.  It's all good!

If you are using a pasta machine, start on number 1 and run it through and use at 1, 2, or 3 or 4 depending on how thin you want them.  I kept them just at 1; nice and thick this time.

Butter, salt and pepper.  That's all I ever want on my pasta.

Print Friendly and PDF