Practical Homesteading

Tag: family meals

  • Why I’d Uninvent Ultra-Processed Foods as a Busy Homesteading Mom

    Why I’d Uninvent Ultra-Processed Foods as a Busy Homesteading Mom

    If you could un-invent something, what would it be?

    Those addictive convenience food ads haunt every tired mom—here’s what I’d uninvent instead.

    If I could wave a magic wand and make one thing disappear, I would choose the ultra-processed foods that promise to take care of us while often leaving us hungrier, more tired, and reaching back into the bag.

    I am not talking about every convenient food.

    Frozen vegetables, canned beans, plain yogurt, pasta, jarred tomatoes, and other useful staples can make it possible to feed a family on a busy night. Convenience is not the enemy. Most parents need it.

    What I wish I could uninvent are the engineered, ultra-processed products designed to keep us eating: the brightly packaged snacks, sugary drinks, snack cakes, candy, chips, and meals built around industrial ingredients, additives, and flavors rather than recognizable food.

    What makes a food ultra-processed?

    “Ultra-processed” does not simply mean a food came in a package.

    The term is often used for industrial food formulations made largely from extracted or refined ingredients—such as added sugars, starches, oils, or fats—along with additives that shape flavor, texture, color, and shelf life. Examples can include soft drinks, packaged snack foods, many sweets, processed meats, and some ready-to-heat meals.nutritionsource.hsph.harvard+1

    That is different from keeping frozen broccoli in the freezer, opening a can of beans for chili, or relying on a jar of tomatoes when your own garden is under snow.

    Those tools can help us make real meals.

    How ultra-processed foods target tired parents

    Just this morning, I scrolled past an ad for a “new, one-of-a-kind food,” all bright colors and bold promises.

    It did not need to list ingredients. The script writes itself: something salty enough to keep you reaching back, sweet enough to spike and crash, made with oils, flavorings, and engineered textures designed to make stopping feel harder than it should.

    The products themselves are not marketed as a problem. They are marketed as help.

    They promise something “fun,” “easy,” “family-sized,” or “better for you.” They show up when the kitchen is messy, the kids are hungry, the workday has drained every useful thought from your brain, and cooking feels like one more impossible thing.

    That is why they work.

    The hidden cost of convenience

    What bothers me most is not that busy people use convenient food. I do, too.

    It is that some ultra-processed foods are designed to feel like an answer while asking very little of the companies that make them: no real nourishment, no cooking skill, no pause, no decision beyond opening the package.

    The cost can show up later in a different form.

    Research consistently links diets high in ultra-processed foods with poorer health outcomes, although many long-term studies are observational and cannot prove that the foods alone caused those outcomes. In an NIH-controlled study of 20 adults, participants ate roughly 500 more calories per day and gained weight while following an ultra-processed diet than while following an unprocessed diet, even though the meals were matched for several nutrients.

    As a homesteading mom, this feels personal. At 5:30 p.m., with hungry kids orbiting and my brain feeling like an empty pantry, ready-to-eat food can look like mercy.

    Sometimes it is the right choice.

    But I also know how a steady diet of snacky, convenience-heavy food can leave me feeling: foggy, irritable, and somehow still hungry after I have already eaten plenty.

    What I choose instead

    I am not trying to prepare every meal from scratch, grow every vegetable, or make a moral issue out of a boxed dinner on a hard night.

    I am trying to make the easier choice a little better.

    For us, that often means keeping practical ingredients around:

    • Frozen vegetables for soups, omelets, stir-fries, and quick sides
    • Frozen beans for chili, tacos, and rice bowls
    • Eggs for simple breakfasts or dinner
    • Tomatoes, peppers, onions, and sauce from our garden when we have them
    • Leftovers or freezer portions for nights when cooking is not realistic
    • Bread, rice, pasta, potatoes, and other basic staples that turn ingredients into a meal

    These are not glamorous solutions. They are ordinary ones.

    But ordinary food, cooked and shared often enough, gives us something the “new, one-of-a-kind” snack never will: the energy to play with our kids, talk with our partners, and live our lives outside the reach of the pantry door.

    Real food does not have to be perfect

    I do not want my children to learn that food is a test of virtue.

    I want them to learn that food can help us live well.

    That can mean a pot of beans and rice. It can mean frozen broccoli beside dinner. It can mean garden tomatoes cooked down into sauce, a grilled cheese on a difficult day, or a store-bought shortcut when the alternative is nobody eating until 8 p.m.

    The goal is not purity.

    The goal is to make more room for foods our bodies recognize and fewer products engineered to keep us wanting more.

    If I had a magic wand, I would still uninvent the foods designed irresistible first and nourishing last.

    Until then, I will keep opting out where I can—and giving myself grace where I cannot.

    A question for readers

    What is one convenient, real-food staple that helps you feed your family on busy nights?

    If this reflection resonated, share it with another tired parent who is trying to make dinner happen without turning food into one more impossible standard.

    Feature Photo by Behnam Norouzi on Unsplash

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  • From Field to Skillet: How I Learned to Make Venison Tender and Delicious

    From Field to Skillet: How I Learned to Make Venison Tender and Delicious

    Disclosure: This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Thanks for supporting Practical Homesteading!

    Venison gets an unfair reputation — people call it tough, gamey, or finicky. But after more than six years of learning, tinkering, and a few overcooked inedible mistakes, I’ve found the secret to turning this beautiful wild game into something melt-in-your-mouth tender. It’s not magic — just good technique, a mindful marinade, and a skillet hot enough to make Hank Shaw proud.

    1. Start with quality
    Good venison starts long before it hits the pan. Pick a clean, lean cut — the kind that shows care in field dressing and storage. If you’ve stocked your freezer after a hunt (or a gift from a friend), make sure it’s well-wrapped and free from freezer burn. The better your meat, the better your final dish.

    2. Slice it right
    Here’s the part most people overlook: how you cut the meat changes everything. Slice thin (less than 1/8 inch [3 mm]), against the grain, and while it’s still half-frozen. That half-frozen state gives you control. If it’s too frozen, you’ll be sawing through it. If it’s too thawed, you’ll end up mashing it. I use this knife (affiliate link) this honing steel (affiliate link) to sharpen the blade. I probably learned this trick while watching America’s Test Kitchen one winter, and it’s been my quiet edge ever since.

    3. Marinade that magic
    This is where you build the flavor. Mix fish sauce, soy sauce, sesame oil, and a splash of dry wine. Then let it rest overnight in the refrigerator. The marinade seeps into the thin slices, giving your stir fry that rich, layered flavor that tastes like it came from a seasoned wok.

    Here’s my marinade recipe. Feel free to use or modify it as needed! This marinade works well with any protein, and even tofu if you prefer vegetarian dishes!

    • 3/8 cup (90 mL) oyster sauce
    • 1/4 cup (60 mL) soy sauce
    • 1.5 T (22.5 mL) sesame oil
    • 1.5 T (22.5 mL) Shaoxing wine (I substitute in a dry white wine when I don’t have this on hand)

    4. Hot skillet, quick cook
    Here’s a move straight out of Hank Shaw’s (the Hunter Angler Gardener Cook) playbook. Get your skillet (affiliate link) rip-roaring hot. Cover the bottom with about one-eighth inch (or 3 mm) of high-heat oil, and work in small batches. Lay the meat out in a single layer — no overcrowding.

    Each side needs just a quick sear. When it’s this thin, the edges brown beautifully, and the center stays tender. This is where patience pays off — resist the urge to stir too early. This technique is called velveting, and will elevate your stir fry from merely good, to great.

    5. Bring it all together
    Once the venison’s seared, set it aside and toss your vegetables in that same pan. The oil and browned bits from the meat give your veggies an instant flavor boost. Toss in a high water vegetable such as frozen bell pepper to deglaze the pan. Combine everything, toss until the sauce clings, and serve it steaming over a bed of rice (affiliate link). I prepare it using a pressure cooker (affiliate link) to get the perfect texture every time.

    6. The reward
    This dish represents six years of cooking smarter — not just harder. It’s the payoff from learning where texture meets timing and how to balance heat and patience. Add in homegrown vegetables from the garden, and you’ve got a true farm-to-table moment.

    Venison doesn’t have to be tough. With the right prep, it’s tender, juicy, and just a little bit wild — in the best way.

    And if you want to read the full story of this stir fry, read this post.

    If this recipe helped you fall a little more in love with cooking wild game, I’d love to know! Hit that like button. Share this with a fellow homesteader or hunter. Subscribe to the blog for more down-to-earth stories and recipes from our kitchen to yours.

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    How to Make Homemade Venison Jerky: Smoked vs Dehydrated

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