Ask Mavis – We’re Talking Sprouts, Canning, and Protein Balls {Oh, My!}

You ask, I answer. Maybe not always coherently, especially when I’m simultaneously trying to remodel 2 houses on different coasts all while trying to unpack and figure out how to live without a laundry room or kitchen for weeks. But that aside, I’ll share whatever bits of knowledge I can with you to try and answer these burning questions that have been piling up in my inbox.

Of course if you are an expert on any or all of the subjects covered in these questions, pretty please, for the love of Frank, pipe up in the comments below and share your knowledge with the masses. I’ve always said my I have smartie pants readers. Now’s your chance to prove it to me. Here goes:

Hi Mavis, can you recommend some good indoor crops I can grow this winter. I have a green house available, not too much space though. I was wondering if you may have some good indoor ideas.

~ Andrea

This is a tough one because so many things grow well indoors. Here’s what I’ve had great success with: Basil, chives, cilantro, lettuce, tomatoes, peppers, green onions, mushrooms, mint, radishes, sage, rosemary, garlic and parsley, to name a few. I also absolutely love to sprout things in my Botanical Interest Seed Sprouter. I sprout the heck out of so many things all winter long!

Good morning Mavis- Sometime in the last couple of months you posted a recipe for a no bake energy “cookie”/”bite” thing. I was looking for it on your website and am unable to find it probably because I don’t remember what it is called. (It is a “Wisdom Highlight” thing. You will understand many years from now!) Could you please help.

~ Michelle

So glad you asked Michelle, because these are little balls of awesome everyone should know about. My neighbor, Hulda, introduced me to these Peanut Butter Protein Balls. They are easy to make

Hello, I do not have a pressure cooker canner. Could you tell me (or get me a list of ) what foods I can preserve by water bath only. Thank you.

~ Johnny

I love me some hot water bath canning. But you do have to be a bit careful with what you can that way. Pretty much all acidic foods can be processed in a hot water bath, ie. jams, jellies, fruits, pickled vegetables, sugar preserves, and tomatoes with a little added acidity. Low acid foods like unpickled vegetables, vegetable soup stocks and most animal products (all meat including poultry and fish) cannot be safely processed in a boiling water bath. You need a pressure canner for them.

I am sorry your Otter Box case broke. Did you know that you can call Otter Box and they will send you a new one. Takes about 3-5 days to get. I buy these for all our phones in the house because of this. We have had to replace two. But called and got them for FREE.

~Sara

Shut the front door. Who knew? But let me tell you Bob, it works! I called them up and they are sending me a new one. Easy Peasy. So if you’re not using an Otterbox yet, you’re totally missing out. Thanks, Sara!!

I love reading about your freezer meals but I have some questions. When I purchase meat, I do it in a meat box, so by the time I get it from the store it is already frozen. How can I do the freezer meals with frozen meats? Such as Chicken Cacciatore? These recipes will go over great in my home.

~Jackie

There are a number of my freezer meal recipes you can make using frozen chicken by just subbing frozen for fresh. You always see me using unfrozen meat because I buy fresh Zaycon chicken, but so many of my freezer meal recipes will work for your situation: Chicken Cacciatore, Cilantro Lime Chicken, Teriyaki Chicken, Chicken Broccoli Alfredo, Maple Dijon Chicken, and my Pineapple Teriyaki Chicken to name a few. Hope that helps!

Ms. Butterfield, I love your website. We are like minded in many ways and I have signed up to receive your updates and newsletter. Question? If I wanted to make tons, ( well maybe not tons) a large container of your taco seasoning, how many tablespoons should I use for say for 1 pound of taco meat or chicken?

~Dana

Good choice on making tons of meat with my DIY Taco Seasoning. That stuff is so good! As far as how much to use, it really comes down to personal preference. I use about a heaping tablespoon for one pound of meat, but I know some people double that because they like it really well seasoned. I’d start with a tablespoon and see how you like it. You can always add it. but you can’t go back!