Author: Diana

Cleaning with natural soap vs. detergent

I have many posts talking about how much I love my homemade bar soap, my homemade liquid soaps, and all the products I make with these soaps.  But I was recently reminded that, in this day and age, natural soap is not the solution to all cleaning needs. 

Disclaimer: This post contains affiliate links.  See my Disclosure Policy for more information.

when I use natural soap vs detergent
Natural soap

From my experience, the natural soap works very well for cleaning natural dirts and oils.  I love my natural liquid soap for hand soap, face wash, dish soap, dishwasher detergent, clothes washing.  This works well for me because the oils I am trying to clean are natural – sweat on my body or clothing, food oils on dishes.  My bar soaps work great for me as a shower bar, for cleaning body oils. 

liquid castile soap finished product

Detergent “soap”

From my experience, natural soap is not effective in cleaning synthetic oil or oils derived from petroleum products, such as machinery grease, sewing machine oil, bicycle chain grease, and motor oil.  For those synthetic and petroleum based oils, I need to use a detergent instead of soap.  

I honestly haven’t done much research on gentle, environmentally friendly detergents.  My use of detergent is so infrequent that I still have the small bottle that I bought about 10 years ago, before I was as environmentally- and synthetic chemical-conscious.  I use Dawn original dish detergent for those synthetic stains on laundry, or if I get grease on my skin.  While I do not like the ingredient composition or EWG rating (D), I use Dawn so infrequently and sparingly that, like my use of BarKeeper’s Friend, I am not terribly worried about its negative impact on me and the environment.  I still want to find a more environmentally friendly detergent for these infrequent needs, and will report back to you when I find one!

dawn original dish detergent

One exception to my soap vs. detergent use

Poison ivy.  Its (natural) oils cause contact dermatitis (skin irritation) in unlucky people like me.  According to what I have written above, natural soap should clean poison ivy oils from skin and clothing.  However, I am super-sensitive to poison ivy and other skin irritants, and I don’t want to take any chances.  I elect to use detergent – Dawn – when cleaning skin, shoes, and clothing that have contacted poison ivy.  It’s worked well for me at preventing contact dermatitis, or from it spreading, after I have contacted poison ivy.  I have heard a rule of thumb saying that if the oils are washed off the skin within about 20 minutes of touching poison ivy you won’t get a reaction (contact dermatitis) and for me this has been true.  

poison ivy on stone wall
I have nightmares about this stuff
What is a soap vs. detergent?

This article explains the difference between soap and detergent.  One thing that makes this a bit confusing is that what is commonly marketed as “soap” – bars of body “soap,” dish “soap” – are not really soap but detergent.  

Real soaps are organic compounds. (Think back to chemistry class – organic in the chemistry sense, not the pesticide free sense where we normally hear “organic.”)  Soap is made from mixing fats with a strong base (typically lye) and allowing a chemical reaction – saponification – to occur.  Soaps are made of a combination of entirely naturally occurring  ingredients.

Detergents are typically synthetically derived – they are created in a lab.  Ingredients that make up detergents are either synthetic or a combination of synthetic and natural.  

In my mind the difference is simple – soap is natural and detergent is engineered.  In general, I think soaps are better for the environment, and for my body, because they are natural.  I use soap wherever it works, and (sparingly) use detergents only when soap won’t cut it.  (ha, ha.  My awful sense of humor is slipping out…)

 

Do you know of a good detergent soap that is more gentle on the environment?  Please share in the comments below!

Mixed Grain & Veggie Casserole Recipe

I have heard a lot of people say that they want to eat healthier, but that it is too expensive or takes too long.  Over the course of many posts, I hope to share with you that cooking and eating healthy can be done on a budget and in a manageable amount of time.  Here is the very first recipe – mixed grain and veggie casserole.   

Disclaimer: This post contains affiliate links.  See my Disclosure Policy for more information.

Mixed grain and vegetable casserole

photo of mixed grain and veggie casserole title

The mixed grain and veggie casserole can be prepped in advance, is nutrient-packed, is vegetarian (can be made vegan and gluten free with substitutions) and makes 8-10 servings, depending on how large a serving you like. 

Prep time depends on the veggies you purchase.  This can be make with fresh, frozen, or canned veggies.  I like to use fresh, in-season vegetables whenever I can.  In the winter, I often use frozen vegetables, since they are nutrient-dense.  Frozen veggies are picked at peak freshness and ripeness and flash-frozen which preserves their nutrients.  I avoid canned vegetables because they tend to be mushier and I dislike this consistency, and many cans contain plastic liners.  I avoid plastic in general, and avoid heating food in plastic due to my concern with plastic leaching into my food.  

Using all fresh vegetables will take longer to prep since you need to wash and chop (and peel, if desired) all the veggies, but I usually prefer the texture of fresh veggies.  Using pre-cut fresh veggies, frozen chopped veggies, or chopped canned veggies will save some prep time.  

mixed grain and veggie casserole ingredients

I love this meal because it can be prepped in advance then just popped in the oven the night I want to cook it.  It is also very versatile, I swap out different veggies based on my taste preference and veggies I have available the day I am cooking.  It is packed with a variety of vegetables, and it makes a lot of food relative to the amount of prep work that goes into making this meal.

My inspiration for this recipe came from Better Homes and Gardens New Cook Book, 1996. 

Mixed Grain and Veggie Casserole Recipe

Serves: 8-10

Prep time: 20-40 minutes

Cook time: 1 hour 5 minutes

This recipe is very versatile and can be made with different grains, vegetables, and beans.  The basis is 5-6 cups vegetables, 1.5 cups grains, and 2 cups beans.  Mix it up based on personal preferences and what ingredients are on hand.  This recipe is one of my favorite combinations of ingredients. 

Ingredients:

4 medium carrots (225 grams, 1.5 cups chopped), scrubbed, halved lengthwise and sliced thin

1 cup (85 grams) chopped broccoli

1 cup (110 grams) chopped cauliflower

1 cup (110 grams) corn

1 cup (127 grams) peas

1 cup (120 grams, 1 medium) chopped sweet onion

2 cups cooked black beans (just over 1 can, or about 1 cup (194 grams) dry)

1 cup (184 grams) barley (I use hull-less)

1/2 cup (94 grams) bulgar

1.5 Tablespoons dried parsley

1/2 teaspoon garlic salt (if using salted beans, I use garlic powder)

2 cups water or broth

1 cup (112 grams) shredded cheese OR 1/2 cup (23 grams) nutritional yeast

2 Tablespoons apple cider vinegar (if soaking – see my cooking basics for info about soaking grains)

Instructions:
  1. If soaking:  Measure 4 cups of water and heat to lukewarm (I microwave on high 3-4 minutes; exact temperature is not critical).  Add 2 tablespoons apple cider vinegar to the warm water.  Combine the grains with the water/vinegar in a bowl that holds at least 5 cups (I use my 8-cup Pyrex measuring cup), cover, and leave in a warm (or at least room temperature) location for 12-24 hours.   In the winter when room temperature is lower, I often will turn the oven on for a few minutes to warm up, then turn the oven off, put the soaking grains in the oven, and close the door.  barley and bulgar soaking
  2. Chop and measure all veggies.  Place in a 9″ x 13″ (3 quart) or larger baking dish.  Add the garlic salt/garlic powder and parsley.  Rinse and drain black beans and add to casserole dish.  If prepping in advance, cover and put in the refrigerator until ready to cook.  
  3. When ready to cook: Preheat the oven to 350° Fahrenheit (177° Celsius).
  4. If soaking grains, drain and rinse the grains then add to the casserole dish.  (Just measure the grains and add to the casserole dish if you’re not soaking the grains.)
  5. If grains were soaked, add 1/2 cup water or broth to the casserole dish.  (If grains were not soaked, add 2 cups water or broth to the casserole dish.)  Mix all the ingredients together.  Cover with aluminum foil.
  6.  Place the covered casserole dish in the preheated oven and cook for about 1 hour, stirring once about halfway through.mixed grain & veggie casserole baking
  7. Uncover and top with grated cheese or nutritional yeast.  If topping with cheese, place back in the oven for about 5 minutes to melt the cheese.
  8. Allow to cool at least 10 minutes before serving.  This pairs great with fresh bread!  mixed grain and veggie casserole served

This recipe can easily be halved or quartered to make enough for 4 or 2 people, respectively, but I like to make a big batch so I have leftovers.  I keep cooked mixed grain and veggie casserole in the fridge up to 1 week, and freeze up to 3 months. mixed grain and veggie casserole in mason jars

mixed grain and veggie casserole

Mixed Grain and Veggie Casserole Recipe

Adapted by Diana
This recipe is very versatile and can be made with different grains, vegetables, and beans. The basis is 5-6 cups vegetables, 1.5 cups grains, and 2 cups beans. Mix it up based on personal preferences and what ingredients are on hand. This recipe is one of my favorite combinations of ingredients.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings 8

Ingredients
  

  • 4 medium carrots 225 grams, 1.5 cups chopped, scrubbed, halved lengthwise and sliced thin
  • 1 cup 85 grams chopped broccoli
  • 1 cup 110 grams chopped cauliflower
  • 1 cup 110 grams corn
  • 1 cup 127 grams peas
  • 1 cup 120 grams, 1 medium chopped sweet onion
  • 2 cups cooked black beans just over 1 can, or about 1 cup (194 grams dry)
  • 1 cup 184 grams barley (I use hull-less)
  • 1/2 cup 94 grams bulgar
  • 1.5 Tablespoons dried parsley
  • 1/2 teaspoon garlic salt if using salted beans, I use garlic powder
  • 2 cups water or broth
  • 1 cup 112 grams shredded cheese OR 1/2 cup (23 grams) nutritional yeast
  • 2 Tablespoons apple cider vinegar if soaking

Instructions
 

  • 1. If soaking: Measure 4 cups of water and heat to lukewarm (I microwave on high 3-4 minutes; exact temperature is not critical). Add 2 tablespoons apple cider vinegar to the warm water. Combine the grains with the water/vinegar in a bowl that holds at least 5 cups (I use my 8-cup Pyrex measuring cup), cover, and leave in a warm (or at least room temperature) location for 12-24 hours. In the winter when room temperature is lower, I often will turn the oven on for a few minutes to warm up, then turn the oven off, put the soaking grains in the oven, and close the door.
  • 2. Chop and measure all veggies. Place in a 9" x 13" (3 quart) or larger baking dish. Add the garlic salt/garlic powder and parsley. Rinse and drain black beans and add to casserole dish. If prepping in advance, cover and put in the refrigerator until ready to cook.
  • 3. When ready to cook: Preheat the oven to 350° Fahrenheit (177° Celsius).
  • 4. If soaking grains, drain and rinse the grains then add to the casserole dish. (Just measure the grains and add to the casserole dish if you're not soaking the grains.)
  • 5. If grains were soaked, add 1/2 cup water or broth to the casserole dish. (If grains were not soaked, add 2 cups water or broth to the casserole dish.) Mix all the ingredients together. Cover with aluminum foil.
  • 6. Place the covered casserole dish in the preheated oven and cook for about 1 hour, stirring once about halfway through.
  • 7. Uncover and top with grated cheese or nutritional yeast. If topping with cheese, place back in the oven for about 5 minutes to melt the cheese.
  • 8. Allow to cool at least 10 minutes before serving. This pairs great with fresh bread!

Notes

This recipe can easily be halved or quartered to make enough for 4 or 2 people, respectively, but I like to make a big batch so I have leftovers. I keep cooked mixed grain and veggie casserole in the fridge up to 1 week, and freeze up to 3 months.
Adapted from New Cook Book by Better Homes and Gardens
 Nutrition, per 1/8 batch

When prepared as listed in my recipe above, using nutritional yeast:

nutrition information for mixed grain and veggie casserole with nutritional yeastWhen prepared as listed in my recipe above, using reduced fat Mexican blend cheese:

nutrition information for mixed grain and veggie casserole with cheese

Cost

Cost depends greatly on which vegetables are used in the recipe, and if the veggies are in season.  This cost is an estimation based on recent prices I have found.   It’s winter and most veggies are out of season here in New England, so the best prices were on frozen, not fresh, items.  I keep my eye out for coupons and sales, and stock up on frozen veggies when I can get a great price.  The prices below are the prices at which I can regularly find the items.  

mixed grain and veggie casserole

Cost Breakdown

Carrots: $1.29 for 1 lb (454 grams) baby-cut carrots.  $1.29x(225g/454g)=$0.64

Broccoli: $7.99 for 4 lbs (1814grams) organic frozen chopped broccoli florets. $7.99x(85g/1814g)=$0.37

Cauliflower: $7.99 for 4 lbs (1814grams) organic frozen chopped. $7.99x(110g/1814g)=$0.48

Corn: $1.49 for 1 lb (454grams) organic frozen corn. $1.49x(110g/454g)=$0.36

Peas: $1.49 for 1 lb (454grams) organic frozen peas. $1.49x(127g/454g)=$0.42

Onion: $3.49 for 3lbs (6 medium onions). $3.49x(1 onion/6onions)=$0.58

Black Beans: $2.49 for 2 lb dry beans (908 grams).  $2.49x(194g/908g)=$0.53

Barley: $2.29 for 26oz (737grams) barley. $x(184g/737g)=$0.57

Bulgar: $3.19 for 28oz (793grams) bulgar. $3.19x(94g/793g)=$0.38

Parsely: $4.99 for 2 oz (56 gram, 37 Tbsp). $4.99x(1.5Tbsp/37Tbsp)=$0.20

Garlic Salt: $0.99 for 8 oz (227 gram, 43.5 tsp). $0.99x(0.5tsp/43.5tsp)=$0.01

Water: essentially free

*Sargento reduced fat Mexican Blend Cheese: on sale $2.00 for 8oz (227grams). $2.00x(112g/227g)=$0.99

*Nutritional Yeast:  $6.99 for 8oz (227grams). $6.99x(23g/227g)=$0.71

Apple cider vinegar (if soaking – see my cooking basics for info about soaking grains) $0.99 for 32fl oz (64Tbsp) $0.99x(2Tbsp/64Tbsp)=$0.03

*Since  the cheese costs more than the nutritional yeast, I used the cost of the cheese in the total cost calculation. 

Total cost: $5.56 for 8 servings;  $0.70 per serving.

This recipe was made with mostly organic ingredients and lots of nutritious ingredients!  And it costs less than $1 per serving!  Depending on your personal preference, you may even get more servings per batch – I typically get 10 servings out of this batch, making the cost just $0.56 each!