Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick
Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.
At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."
Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.
A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."
[snipped]
She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.
"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."
(Excerpt) Read more at dallasnews.com ...
Canning Fish in Quarts
PREPARING THE FISH: If the fish is frozen, thaw it in the refrigerator before
canning. Rinse the fish in cold water. You can add vinegar to the water (2
tablespoons per quart) to help remove slime.
For most fish, remove the head, tail, fins and scales. It is not necessary to
remove the skin. You can leave bones in most fish because the bones become very
soft and are a good source of calcium. For halibut, remove the head, tail, fins,
skin, and the bones. Refrigerate all fish until you are ready to pack in jars.
Jars should be washed in hot soapy water and rinsed before you use them. Check
the rims of jars and discard any that have nicks or cracks. Use two piece self
sealing lids. Prepare the jar lids and rings according to the lid manufacturer’s
directions. Lids should be purchased new each year. Rings are reusable if they
are not bent or rusty. An acrylic or hard wood cutting board is recommended to
cut down on bacterial contamination. Knives should be sharp. Cutting boards and
knives should be washed regularly in warm, soapy water and rinsed thoroughly.
PACKING THE JARS:
Cut the fish into jar length filets or chunks of any size. If the skin has been
left on the fish, pack the fish skin out, for a nicer appearance or skin in, for
easier jar cleaning.
Pack solidly into clean 1 quart jars leaving 1 inch headspace (the unfilled
space between the jar sealing edge and the top of the food or its liquid).
If desired, run a plastic knife around the inside of the jar to align the
product; this allows firm packing of fish. For most fish, no liquid, salt, or
spices need to be added, although seasonings or salt may be added for flavor (1
to 2 teaspoons salt per quart, or amount desired).
For halibut, add up to 4 tablespoons of vegetable or olive oil per quart jar if
you wish. The canned product will seem moister. However, the oil will increase
the caloric value of the fish. Carefully clean the jar sealing edge with a damp
paper towel; wipe with a dry paper towel to remove any fish oil.
Attach jar lids and rings. Follow the manufacturer’s guidelines for tightening
the jar lids properly. (Finger tip tight) If the rings are too loose, liquid may
escape from the jars during processing, and seals may fail. If the rings are too
tight, air cannot vent during processing, and food will discolor during storage.
Over tightening may also cause lids to buckle and jars to break.
PROCESSING:
Add 2 to 3 inches (about 3 quarts) of water to the pressure canner. Put the rack
in the bottom of canner. Place closed jars on the rack according to the
instructions provided with your pressure canner. Fasten the canner cover
securely, but do not close the lid vent.
The directions for quart jars are different from pint and half pint jars at this
point !!!! READ NOTE!
Close the vent (use a hot pad or mitt) by shutting the petcock or by placing the
petcock weighted gauge on the vent. There are 3 positions or sections on a
weighted gauge depending on the canner manufacturer; for most pressure canning
the weighted gauge should be adjusted for 10 pounds of pressure. Turn the heat
on high and when the pressure reads 11 pounds per square inch (psi) on the dial
gauge, or the 10 pound weighted gauge begins to jiggle or rock, adjust the heat
to maintain a steady pressure and begin timing the process. Process quart jars
for 160 minutes (2 hours and 40 minutes). Adjust pressure according to altitude
and / or style of canner.
NOTE: Heat the canner on high for 20 minutes. If steam comes through the open
vent in a steady stream at the end of 20 minutes, allow it to escape for an
additional 10 minutes. If steam does not come through the open vent in a steady
stream at the end of 20 minutes, keep heating the canner until it does. Then
allow the steam to escape for an additional 10 minutes to vent the canner. This
step removes air from inside the canner so the temperature is the same
throughout the canner. The total time it takes to heat and vent the canner
should never be less than 30 minutes. The total time may be more than 30 minutes
if you have tightly packed jars, cold fish, or larger sized canners.
Submitted by: Darlene
Here are a few links that give the recipe for making our own sugar!
http://organic.kysu.edu/Sorghum.html
In 2005 one person was able to cut half an acre of sorghum in a single
September afternoon with a sickle bar mower. The lodging in 2006 made
it
necessary to cut individual stalks by hand with tobacco knives, taking
about
20 man-hours to harvest a quarter acre of sorghum.
Stripping the leaves had no effect on the amount of juice extracted
from the
stalks: 100 stalks produced about 6.5 gallons (25 liters) of juice
either
way, with no obvious difference in quality or sugar content.
We cooked 50 gallons of juice over propane burners in a big stainless
steel
pan. We stirred constantly, removing the froth from the surface, and
monitoring the temperature and sugar content. The syrup was ready when
the
temperature reached 230 ºF (110 ºC) and the sugar content was 80 ºBrix.
50 gallons of juice made about 5 gallons of syrup.
_____________________
http://www.ehow.com/how_2177131_sugar-beets.html
How to Make Sugar From Beets
Things You’ll Need:
A pound or more of sugar beets
A large pan
Colander
Step1
Wash and scrub the beets to remove any dirt or residue.
Step2
Chop small or shred the beets.
Step3
Place the beets into a large pot and add enough water to keep them from
sticking. Cook until the beets are soft and are losing their color.
Step4
Strain the beets, reserving the juice. Freeze the cooked beets for
Borscht,
cakes or dispose of, if desired.
Step5
Put the juice back on the stove and let it simmer until it reaches a
thick,
syrupy consistency. Stir constantly. The syrup should be similar in
thickness to honey or corn syrup.
Step6
Remove from heat and let cool. As the syrup cools it will begin to
crystallize. Cover with a dish towel or cheesecloth and let sit
overnight.
Step7
Remove the crystallized beet sugar from the pan. Pound or otherwise
break
into small sugar crystals.
Step8
Use as you would store-bought sugar. Store as you would any sugar.
Tips & Warnings
Beet sugar will not be pure white like store-bought sugar. It will
still
have a tinge of color.
Beet sugar is better for you nutritionally than refined white sugar
Happy Mother’s Day!
~ Hedgie’s Mother’s Day Surprise
http://janbrett.com/hedgies_mothers_day_surprise.htm
~ I Love my Mom Coloring Page
http://janbrett.com/i_love_my_mom.htm
~ Happy Mother’s Day
http://janbrett.com/happy_mothers_day_coloring_page.htm
~ Send your Mom a Jan Brett Mother’s Day Email Postcard
http://www.janbrett.com/vcards/gbrowse.php?cat_id=12
~ Give your Mom a Jan Brett Mother’s Day Printed Card
http://www.janbrett.com/pdfcards/pdfcardgenerator_mothers_day.htm
It’s a pleasure to be in touch.
Sincerely,
Jan Brett
We had this the other night and it was so nice (and easy!) to pull it out of the freezer. We re-heated it in our slow cooker on low for 6 hours. Very Yummy!!
Easy Cabbage Roll Casserole
Source: Anne of Anne’s Cafe.
Makes 14 servings
Ingredients:
1 large head cabbage, shredded
4 c. uncooked rice
3 onions chopped
2 lbs. cooked ground turkey sausage
2 t. salt
1½ t. pepper
garlic powder
¼ c. brown sugar or honey
2 qts. tomato juice
4 c. water
Directions:
In a large dish spread enough of shredded cabbage to cover bottom of pan. Add layer of rice, onions and ground turkey. Repeat layers, starting with shredded cabbage. Sprinkle with seasonings and brown sugar. Pour tomato juice and water over everything. Cover and freeze.
To serve:
Oven: Place frozen into 325° oven and cook for 2-3 hours or until heated through.
Slow Cooker: Place frozen into crockpot; set on low and cook for 5-6 hours.
Slow Simmered Curried Chicken
Slow Simmered Curried Chicken
Source: Rival Crock-Pot
Notes: If desired, substitute 8 ounces fresh, sliced mushrooms for canned. Saute mushrooms in 2 tablespoons butter or margarine in skillet over medium-high heat. Spoon mushrooms into stoneware along with carrots and potatoes. Proceed as recipe directs. Turkey stew is also excellent served without the cornbread crust or a cornbread muffin mix can be substituted for cornbread crust recipe.
Ingredients:
1 ½ cups chopped onions
1 medium green bell pepper, chopped
1 pound boneless skinless chicken breast or thighs, cut into bite-size pieces
1 cup medium salsa
2 teaspoons grated fresh ginger
½ teaspoon garlic powder
½ teaspoon red pepper flakes
¼ cup chopped fresh cilantro
1 teaspoon sugar
1 teaspoon curry powder
¾ teaspoon salt
Hot cooked rice
Directions:
Directions
Place onions and bell pepper in bottom of the Crock-Pot® slow cooker. Top with chicken. Combine salsa, ginger, garlic powder and pepper flakes in a small bowl; spoon over the chicken. Cover; cook on Low 5 to 6 hours or on High 2 to 3 hours or until chicken is done.
Combine the cilantro, sugar, curry powder and salt in a small bowl. Stir mixture into stoneware. Cover; cook on High 15 minutes or until hot. Serve with rice.
Korean BBQ Beef Short Ribs
Source: Rival Crock-Pot
Ingredients
4 to 4 ½ pounds beef short ribs
¼ cup chopped green onions with tops
¼ cup tamari or soy sauce
¼ cup beef broth or water
1 tablespoon brown sugar
2 teaspoons minced fresh ginger
2 teaspoons minced garlic
½ teaspoon black pepper
2 teaspoons Asian sesame oil
Hot cooked rice or linguine pasta
2 teaspoons sesame seeds, toasted
Directions
Place ribs in the Crock-Pot® slow cooker. Combine green onions, soy sauce, broth, brown sugar, ginger, garlic and pepper in medium bowl; mix well and pour over ribs. Cover; cook on Low 7 to 8 hours or on High for 3 to 4 hours or until ribs are fork tender.
Remove ribs from cooking liquid, cool slightly. Trim excess fat. Cut rib meat into bite-sized pieces discarding bones and fat.
Let cooking liquid stand 5 minute to allow fat to rise. Skim off fat.
Stir sesame oil into liquid. Return beef to stoneware. Cover; cook on Low 15 to 30 minutes or until mixture is hot.
Serve with rice or pasta and garnish with sesame seeds.
Easy Cabbage Roll Casserole
For more great freezer recipes, visit MJ at What A Crock!
We had this the other night and it was so nice (and easy!) to pull it out of the freezer. We re-heated it in our slow cooker on low for 6 hours. Very Yummy!!
Easy Cabbage Roll Casserole
Source: Anne of Anne’s Cafe.
Makes 14 servings
Ingredients:
1 large head cabbage, shredded
4 c. uncooked rice
3 onions chopped
2 lbs. cooked ground turkey sausage
2 t. salt
1½ t. pepper
garlic powder
¼ c. brown sugar or honey
2 qts. tomato juice
4 c. water
Directions:
In a large dish spread enough of shredded cabbage to cover bottom of pan. Add layer of rice, onions and ground turkey. Repeat layers, starting with shredded cabbage. Sprinkle with seasonings and brown sugar. Pour tomato juice and water over everything. Cover and freeze.
To serve:
Oven: Place frozen into 325° oven and cook for 2-3 hours or until heated through.
Slow Cooker: Place frozen into crockpot; set on low and cook for 5-6 hours.
Cheesy Tavern Soup
Source: Rival Crock-Pot
Ingredients
½ cup celery, chopped
½ cup carrots, chopped
½ cup green peppers, chopped
½ cup onion, chopped
4 tablespoons olive oil
64 ounces chicken broth
4 tablespoons butter
2 teaspoons salt
2 teaspoons pepper
½ cup flour
2 tablespoons cornstarch
4 cups grated cheddar cheese
2 cans beer (room temperature)
Directions
On stovetop set to medium heat, sauté celery, carrots, onions, and peppers in olive oil in a skillet until tender.
Add tender vegetables and remaining ingredients (except flour and cheese) into stoneware and place in slow cooker heating base. Cover and cook on Low for 6 hours or on High for 2-4 hours.
Dissolve flour in a small amount of water and add to soup, stirring in well.
Ladle soup into individual broiler-safe bowls and top with grated cheese and place in preheated broiler for 10-15 minutes to melt cheese.
Plantation Peanut Soup
Source: Rival Crock-Pot
Ingredients:
Ingredients
6 cups chicken broth
½ cup celery, chopped
½ teaspoons salt
½ cup onion, chopped
4 tablespoons butter
1 cup peanut butter, chunky
2 cups light cream
½ cup flour
½ cup water
1 cup peanuts, chopped (reserve ½ cup for garnish)
Directions:
Directions
Combine all ingredients (except flour and water) in stoneware. Place stoneware in slow cooker heating base, cover, and cook on Low for 4 hours.
In a separate bowl, combine flour and water and mix into soup, stirring well. Cook on High for an additional 20-25 minutes to thicken, stirring occasionally. Garnish with chopped peanuts and serve.
Mediterranean Tomato, Oregano & Orzo Soup
Mediterranean Tomato, Oregano & Orzo Soup
Source: Rival Crock-Pot
Ingredients
2 tablespoons extra virgin olive oil
1 large yellow onion, cut into wedges
2 cups butternut squash, peeled and cut into cubes
½ cup zucchini, cleaned and sliced
1 cup carrots, peeled and julienne-cut
3½ cups fresh tomatoes, peeled and hand-crushed
1 tablespoon fresh bay leaves, minced
1 tablespoon fresh oregano leaves, chopped
15 ounce can garbanzo beans, drained and rinsed
2 cup chicken broth
1 clove garlic, minced
1 teaspoon ground cumin
½ teaspoon salt
¾ teaspoon ground allspice
¼ teaspoon freshly ground black pepper
1½ cups dried orzo pasta
Directions
In a skillet placed on stove-top set to medium heat, add oil and onions. Stir this occasionally until onions are translucent and soft, about 10 minutes.
Add the butternut and zucchini squash, carrots, tomatoes, bay leaves and oregano. Sauté for an additional 25-30 minutes, stirring occasionally as the vegetables soften. Combine and transfer all of the ingredients except the orzo pasta to the stoneware. Place the stoneware in the slow cooker heating base.
Cover and cook on High for 4 to 5 hours or on Low for 7 to 8 hours. Add the orzo and heat on High. Cover and continue cooking for 30 to 45 minutes.
Thai Flavored Soup with Shrimp
Source: Rival Crock-Pot
Ingredients
¾ pound uncooked large shrimp, peeled and deveined, shells reserved
2 ½ quarts low salt chicken broth
1 cup diced carrots
3 stalks lemongrass, thinly sliced
2 inches ginger-root, peeled and grated
2 tablespoons garlic, minced
1 ½ tablespoons fresh Thai basil (or basil)
1 ½ tablespoons fresh mint
1 ½ tablespoons finely chopped cilantro
1 Serrano chili, stemmed, thinly sliced
1 ½ teaspoon fresh lime juice
6 thin lime slices
Directions
Halve shrimp lengthwise. Place in refrigerator. Add shrimp shells, broth, carrot, lemongrass, ginger-root, and garlic into Stoneware. Set on High for 2-3 hours or Low for 3 ½ to 4 ½ hours. Strain broth and return to stoneware; discard solids. Add shrimp, herbs, chili, and lime juices. Cover and turn on High and cook until shrimp are cooked, about 15 minutes. Garnish with lime slices.
Herbed Artichoke Chicken
Source: Rival Crock-Pot
Ingredients:
1 1/2 lbs. skinless, boneless chicken breasts
1 14-oz can tomatoes, drained and diced
1 14-oz can artichoke hearts in water, drained
1 small onions, chopped
1/2 cup kalamata olives, pitted and sliced
1 cup nonfat chicken broth
1/4 cup dry white wine
3 Tbs quick cooking tapioca
2 tsp curry powder
1 Tbs fresh Italian parsley, chopped
1 tsp dried sweet basil
1 tsp dried thyme leaves
1/2 tsp salt
1/2 tsp black pepper
Directions:
Combine all the ingredients in the slow cooker. Mix thoroughly. Cover; cook on Low for 6 to 8 hours or on High 3 1/2 to 4 hours.
Three-Pepper Pasta Sauce
Source: Rival Crock-Pot
Ingredients
1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
2 cans (14 ½ ounces each) diced tomatoes, undrained
1 cup chopped onion
1 can (6 ounces) tomato paste
4 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon red pepper flakes or ground black pepper
Hot cooked pasta of your choice
Shredded Parmesan or Romano cheese
Directions
Combine bell peppers, tomatoes with juice, onion, tomato paste, garlic, oil, basil, oregano, salt and red pepper flakes in the Crock-Pot® slow cooker. Cover and cook on Low for 7 to 8 hours or until vegetables are tender.
Adjust seasonings if desired. Serve with pasta and garnish with cheese.
Simmering Hot and Sour Soup
Source: Rival Crock-Pot
Ingredients
2 cans (14 ½ ounces each) chicken broth
1 cup chopped cooked chicken or pork
4 ounces fresh shiitake mushroom caps, thinly sliced
½ cup sliced bamboo shoots, cut into thin strips
3 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 ½ teaspoons chili paste or 1 teaspoon hot chili oil
4 ounces firm tofu, well drained and cut into ½-inch pieces
2 teaspoons Asian sesame oil
2 tablespoons cornstarch
2 tablespoons cold water
Chopped cilantro or sliced green onions
Directions
Combine chicken broth, chicken, mushrooms, bamboo shoots, vinegar, soy sauce and chili paste in the Crock-Pot® slow cooker. Cover; cook on Low for 3 to 4 hours or on High 2 to 3 hours or until done
Stir in tofu and sesame oil. Combine cornstarch with water; mix well. Stire into stoneware. Cover; cook on High for 10 minutes or until thickened.
Garnish with cilantro or green onions.
GLAZED CINNAMON COFFEE CAKE
Streusel
1/4 cup biscuit baking mix
1/4 cup packed light brown sugar
1/2 tsp. ground cinnamon
Batter
1-1/2 cups biscuit baking mix
3/4 cup granulated sugar
1/2 cup vanilla or plain yogurt
1 large egg, lightly beaten
1 tsp. vanilla
Glaze
1 to 2 tablespoons milk
1 cup powdered sugar
1/2 cup sliced almonds (optional)
1) Generously coat four-quart crock pot with butter or cooking spray. Cut parchment paper to fit bottom of stoneware and press into place. Spray paper lightly with nonstick cooking spray.
2) Prepare streusel; blend 1/4 cup biscuit baking mix, brown sugar and cinnamon in small bowl. Set aside.
3) Prepare batter: Mix 1 1/2 cups biscuit baking mix, granulated sugar, yogurt, egg and vanilla in medium bowl until well blended. Spoon 1/2 of the batter into the crock pot. Sprinkle 1/2 of the streusel over the top. Repeat with remaining batter and streusel.
4) Line lid with two paper towels. Cover tightly; cook on high 1 3/4 to 2 hours or until tester inserted in the center comes out clean and cake springs back when gently pressed. Allow cake to rest for 10 minutes. Invert onto plate and peel off paper. Invert again onto serving plate.
5) Prepare glaze: Whisk milk into powdered sugar 1 tablespoon at a time until desired consistency. Spoon glaze over the top the cake. Garnish with sliced almonds. Serve warm or cold.
Slow- Cooker Turkey with Baked Beans and Pineapple
April 27, 2008 · No Comments
Slow- Cooker Turkey with Baked Beans and Pineapple
Prep Time: 10 mins
Cook Time: 4 hrs 0 mins
This down-home barbecue-style dish is a treat served on toasted wheat buns.
1 can (20 ounces) crushed pineapple, packed in juice
1/2 cup chopped onion
1/2 cup barbecue sauce
1/2 teaspoon ground black pepper
1/4 teaspoon salt
2 cans (16 ounces each) baked beans
1 1/2 pounds turkey breast tenderloins
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1. Coat the inside of a 5- to 6-quart slow cooker pot with cooking spray. Place the turkey, beans, pineapple with juice, barbecue sauce, bell peppers, onion, black pepper, and salt in the pot.
2. Cover and cook on the low-heat setting for 4 to 5 hours, or until fork-tender. Remove tenderloins to a cutting board. Shred the meat with 2 forks and return to the cooker. Heat through and serve.
P.W.’s Spicy Macaroni & Cheese
4 cups cooked macaroni or cavatappi
1 tablespoon olive oil
1/4 to 1/2 finely diced red onion
Equal amount diced red bell pepper
1 finely diced jalapeno
1 4 oz can chopped green chilies
1 cup frozen corn
2 to 3 cloves garlic, chopped
1 cup cream
1 generous cup grated Pepper Jack cheese
2 tablespoons butter
Salt
Pepper
Boil pasta until al dente. In a large skillet, add olive oil and saute garlic and vegetables over medium heat for a couple of minutes. Add in canned chilies and stir around, then turn off heat. Drain pasta and add it to skillet. Pour on cream, add cheese, then add salt and pepper to taste and stir gently. At the end, add 2 tablespoons butter and stir again. Check seasonings and serve.
Serve with juicy steak, with grilled shrimp, chicken, or on its own. It’ll change your life for the better.
Love,
Pioneer Woman
Frugal Bulgur Biscuits
1/4 c. shortening
1 c. all-purpose flour
1 c. whole wheat flour
3 tsp.s baking powder
1/2 tsp. salt
1/2 c. cooked bulgur
OR
1/2 c. cooked brown rice
2/3 c. skim milk (about)
Mix the dry ingredients, cut in the shortening add enough milk to mix, with rice or? and knead, roll out and cut into biscuits.
Heat oven to 450
Frugal Apple-Cinnamon Granola Bread
2/3 c Water
1/3 c Unsweetened applesauce
1 tb Butter or margarine
1/2 ts Salt
1 1/2 c Whole wheat flour
3/4 c Bread flour
1/2 c Granola
1/4 c Nonfat dry milk
1 tb Packed brown sugar
1/2 ts Cinnamon
1 1/4 ts Active dry yeast
*** 1 - 1/2 pound loaf***
1 c Water
1/2 c Unsweetened applesauce
1 tb Butter or margarine
3/4 ts Salt
2 1/4 c Whole wheat flour
1 1/4 c Bread flour
3/4 c Granola
1/3 c Nonfat dry milk
4 ts Packed brown sugar
3/4 ts Cinnamon
1 1/2 ts Active dry yeast
Recipe by: Sue Klapper Add ingredients to bread machine pan in the
order suggested by manufacturer, adding applesauce with water, and
granola with flours. (If dough is too dry or stiff or too soft or
slack, adjust dough consistency). Source: Fleischmann’s Yeast Bread
Machine Favorites.
Frugal Impossible Brunch Pie
1 package frozen broccoli — cooked and drained
OR other frozen vegetable of your choice
1 c. sour cream
1 c. cottage cheese — creamed
1/2 c. Bisquick. baking mix
1/4 c. butter — melted
2 eggs
1 tomato — thinly sliced
1/4 c. Parmesan cheese — grated
Heat oven to 350 degrees.
Grease 9” pie plate.
Spread broccoli in plate.
Beat sour cream, cottage cheese, baking mix, margarine and eggs until
smooth, 15 seconds in blender on high or 1 minute with hand beater.
Pour into plate.
Top with tomatoes; sprinkle with Parmesan cheese.
Bake until knife inserted between center and edge comes out clean, about
30 minutes.
Cool 5 minutes.
6-8 servings.
Note: 8 ounces of frozen asparagus spears, cooked and drained can be
substituted for the broccoli.
Frugal Basque Tortilla
4 slices bacon
2 tsp.s sliced green onions/tops
3/4 tsp. salt
1 dash pepper
3 med. potatoes
1 tbsp. snipped parsley
1/8 tsp. dried thyme — crushed
4 large eggs
In 8-inch skillet cook bacon until crisp; drain, reserving 2 T of
drippings. Crumble bacon and set aside. In same skillet combine
reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt,
thyme and pepper. Cover tightly; cook over low heat til potatoes are
barely tender, 20 to 25 minutes, stirring carefully once or twice. In
small bowl beat together eggs and milk; pour over potato mixture. Cover
and continue cooking over very low heat til egg is set in center, 8 to 10
minutes. With a wide spatula, loosen sides and bottom and slide potatoes
out onto serving plate, or serve from skillet. Sprinkle crumbled bacon
atop. Serve hot.
Frugal Amaretto Butter & Amaretto Syrup
-——amaretto butter-——
2 tbsps. amaretto
1/2 c. butter or margarine — soften
-——amaretto syrup-——
1/4 c. amaretto
1 c. maple syrup
AMARETTO BUTTER: Combine butter and amaretto. AMARETTO SYRUP: In small
saucepan, combine amaretto and syrup. Heat to boiling. Allow to cool
before serving.
Frugal Amaretto Pancakes
2 c.s bisquick
2 eggs
1 c. milk
1/4 c. amaretto
1/2 c. almonds — sliced
amaretto butter (see recipe)
amaretto syrup (see recipe)
Beat pancakes ingredients together until smooth. Cook as usual.
Simple Pizza Sauce
1 small onion, chopped fine
2 cloves garlic, minced
2 TB olive oil
1 12 oz. can tomato paste
1 16 oz. can crushed tomatoes, puree, or sauce
[1/4 cup water or more]
2 TB Italian Seasoning herbs
1 TB sugar
pinch of salt to taste
Over medium heat, saute the onion until translucent.
Stir in remaining ingredients and bring to a low boil.
Lover heat and simmer about 15 minutes, or until
desired thickness.
Crushed red pepper could be added it you like a
spicier sauce.
In the case of pizza sauce, it is best to simmer the
oregano for a little while to release the essential
oils, but if simmered for hours, oregano can become
bitter. This should make 3-4 cups. I freeze in 1 cup
containers.
Note: diced tomatoes were too chunky IMO in this
recipe, but I was using what I had on hand.
Source: bigoven.com
http://articles.urbanhomemaker.com/index.php?article=450
2 Stage Process for Zojirushi and other Automatic Bread Machines
2 Stage Process for the Zojirushi Machine - 1.5 lb loaf
I have had several complaints lately about the 2 lb loaf recipe for the 2 stage process for the Zojirushi Machine being too big, and the top of the machine getting covered with dough and the results were very messy to clean.
So I proposed to one customer how to scale back the recipe warning him that this suggestion was untested. Here is his reply after testing the recipe twice, the second time making one adjustment.
“Just finished trying your suggested changes and would like to report an unqualified success. The loaf rose two inches over the top edge of the Zo pan with a light, perfect crust. Many thanks for your help.” E Wintegart
Here is the scaled back recipe:
1. First, you must use the homemade program. (ed note: If your bread machine is programmable, you can adapt her method to your machine.) The following is the procedure that I use:”
1 1/3 cup water Plus 2 TB vinegar, yogurt, kefir, buttermilk, or whey
3 1/3 cups of fresh whole wheat flour
Set program as follows:
Preheat: Off.
Knead 1: 3min.
All other settings off.
2. Unplug the machine, place plastic wrap over top of the bread machine pan. Leave soaking flour mixture in the bread machine pan.
Soak the flour mixture 12-24 hours, remove the plastic wrap
3. Heat the butter and honey together in a measuring cup to warm and then add to the soaked flour mixture:
2 TB honey
1 /12 tsp Salt
3 TB Vital Gluten
2 TBSP butter or oil
1 1/2 tsp Saf Yeast
4. Plug in Zojirushi machine, use the light crust setting and the following setting on the homemade feature:
Preheat-30 min.(you need every bit of this preheat cycle to warm the cooled dough to promote yeast activity)
Knead 1: 24min.
Rise 1: 45 min.
Rise 2: 1 hour 25 min.
Rise 3: Off
Bake: 1 hour 10 min ( If I bake any less it is gummy.
E. Wintegart tip: I set the “home menu” setting to 2 And 3. The “2” was the first day program and the “3” setting was for the second day, after the 24 hours.
2 Stage Process for the Zojirushi Machine - 2 lb Loaf
by Lisa Burchel
Dear Marilyn:
“I wanted to let you know that after much failure, over the Summer I finally have a recipe for
my Zojirushi Automatic bread machine using the two stage process. I have had my Zo for over 5 years and had great success. Now this 2 step process has come in and I was thrown for a loop. This perfected recipe and method works. Here is what I do:
1. First, you must use the homemade program. (ed note: If your bread machine is programmable, you can adapt her method to your machine.) The following is the procedure that I use:”
1 7/8 cup of water PLUS 2 TB vinegar
5 cups of freshly milled flour
Set program as follows:
Preheat: Off.
Knead 1: 3min.
All other settings off.
2. Unplug the machine, place plastic wrap over top of the bread machine pan. Leave soaking flour mixture in the bread machine pan.
Soak the flour mixture 12-24 hours, remove the plastic wrap
3. Heat the butter and honey together in a measuring cup to warm and then add to the soaked flour mixture:
3 TB honey
2 tsp salt
4 TB vital gluten
2 TBSP butter or oil
2 tsp SAF yeast
4. Plug in Zojirushi machine and use the following setting on the homemade feature:
Preheat-30 min.(you need every bit of this preheat cycle to warm the cooled dough to promote yeast activity)
Knead 1: 24min.
Rise 1: 45 min.
Rise 2: 1 hour 25 min.
Rise 3: Off
Bake: 1 hour 10 min ( If I bake any less it is gummy.
Hope this helps. I have had myZojirushi for over 5 years and had great success. Now this 2 step process has come in and I was thrown for a loop. This recipe works.
Thanks,
Lisa Burchel
Ed Note: THANKS Lisa for taking the time to perfect the 2 Stage Process for all the automatic bread machine enthusiasts!
Link:
http://articles.urbanhomemaker.com/index.php?article=450
Comments
2-step process for Zoji
Thank you so much for this! I tried it and it worked great, the first time. We\’ll make it this way again.
AVA [2006-02-05]
Soaking grains
Just wondering: if I have sprouted my grains for before milling, is there any added nutritional benefit to soaking? Or is soaking unnecessary with sprouted grains? Thank you! (Just got my Zo today - can\’t wait to try it and this recipe!
Linda [2006-02-01]
two stage process for bread
Thank You! I couldnt make sense out of how to do this myself, so I made a few flops, so I really appreciate your experimenting in this. I cant wait to try it!
Katy in Fl [2005-11-21]
http://articles.urbanhomemaker.com/index.php?category=8
Drinking Water Filters - Comparative Information
http://articles.urbanhomemaker.com/index.php?article=911
Top 10 Troublesome Ingredients
Top 10 Troublesome Ingredients By Sandy Tuin
1. Natural Flavors. Listed as natural flavors.
Found in: Baked foods, frozen dinners, candy and more.
What’s the big deal? Natural flavors include a number of naturally occurring (non-chemical,non-artificial) substances approved for use in food by the FDA. These flavors often come from allergy-inducing ingredients such as nuts and wheat.
How to avoid it? If you are prone to food allergies call the food manufacturer to learn the source of the natural flavor.
2. Artificial Colorings: Listed as yellow #6, blue #2, green #3, red #3 and more.
Found in: Candy, soda, gelatin, and more
What’s the big deal? Some studies link artificial colorings to a range of health problems including cancer, hyperactivity, thyroid and allergic reactions. They have no nutritional value.
How to avoid it? Steer clear of artificially colored foods. Opt instead for naturally colorful edibles like fresh fruits and dark leafy greens.
3. Chemical Cocktails. Unlisted
Found in: Non-organic product.
What’s the big deal? Conventional farmers spray their produce with chemical fertilizers, insecticides and herbicides to keep insects and weeds at bay. Residues of these toxic chemicals end up on your food, and some studies have linked them to cancer and birth defects.
How to avoid it? Wash your produce thoroughly with a mixture of 1 tsp mild dishwashing detergent and 4 liters of water. Buy organic or shop at the farmer’s market.
4. Sodium Nitrite: Listed as Sodium nitrite
Found in: Processed meats including bacon, ham, hot dogs, lunchmeats, and corned beef.
What’s the big deal? This preservative can mix with chemicals in the stomach to form nitrosamines, a carcinogenic substance linked to cancers of the pancreas, bladder and brain.
How to avoid it? Replace processed meats with fresh meats or purchase nitrite-free lunchmeats. Meat found in canned soups and frozen dinners commonly contains sodium nitrite, so check labels carefully.
5. High Fructose Corn Syrup: Listed as High fructose corn syrup, corn sweetener, corn syrup,
corn syrup solids
Found in: Frozen foods, sweets, breads, spaghetti sauce, ketchup, many canned vegetables, cereals, juices, sodas, breads and much more.
What’s the big deal? High fructose corn syrup increases your risk for diabetes. It also encourages overeating because its chemical structure tricks your brain into thinking your body is hungry. And it can raise triglyceride levels in the bloodstream, which increases risk of heart disease. Also contributes to high cholesterol and insulin resistance. Has no enzymes, vitamins or minerals and leaches micronutrients from your body.
How to avoid it? Limit your intake of added sugar to less than 10% of your total daily calories. And/or buy alternative foods that do not contain it!!
6. rBGH: Listed as rBGH
Found in: dairy products, including milk and cheese.
What’s the big deal? rBGH stands for recombinant (genetically modified) bovine (cow) growth hormone. Dairy farmers inject cows with it to stimulate milk production, and it ends up in the milk sold in grocery stores. Research has tied it to prostate, solon and breast cancers.
How to avoid it? Look for milk that says “no rBGH” on the label. Switch to organic milk or raw milk.
7. Monosodium Glutamate (MSG): Listed as Yeast extract, gelatin, textured and hydrolyzed proteins, calcium caseinate, sodium caseinate, and more.
Found in: A wide range of foods including chips, canned soups, salad dressings, fast food, and frozen dinners.
What’s the big deal? MSG can affect the nervous system and make you feel hungrier than you rally are. It may also trigger migraines.
How to avoid it? Read food labels carefully. Even packages that say “no MSG or no MSG added” can sneak the substance in disguised as any of the ingredients above.
8. Sodium: Listed as salt, monosodium glutamate (MSG), baking soda.
Found in: meat, eggs and dairy products. Also found in processed foods like canned soups and frozen dinners.
What’s the big deal? Your sodium count should not exceed 2400 milligrams a day, but some studies how Americans average intake is 3300 mgs a day. Excess sodium can raise blood pressure, which puts extra strain on your heart.
How to avoid it? Use herbs and spices rather and salt to flavor your food. Go easy on the salt shaker.
9. Omega-6: Listed as: Linoleic acid; sunflower, sesame, corn and soybean oils.
Found in: frozen and processed foods
What’s the big deal? Ideally, you should eat three omega-6 fatty acids for every omega-3 fatty acid you eat. But the ratio in most Western diets is between 10:1 and 20:1. Excess intake of omega-6 can raise blood pressure and increase your risk of heart disease.
How to avoid it? Eat fewer processed foods. Eat Omega 3 rich foods like walnuts, fish.
10. Trans Fat: Listed as: partially hydrogenated oil.
Found in: commercial baked goods like crackers and cookies; shortening and margarine.
What’s the big deal? Trans fats temporarily raise bad cholesterol and lower good cholesterol.
How to avoid it? Even foods that claim 0 grams of trans fat on the label can contain it because food manufacturers don’t have to list amounts under 0.5 rams. But eating more than one serving of a food can easily double or triple that half a gram. Read the label to be sure there are not partially hydrogenated oils hiding in the ingredient list.
Author, Sandy Tuin, is a mom, grandma of four, Norwex Consultant and Manager, and gifted in all areas of home arts. You may contact Sandy at sandy4health@tds.net
Follow-Up - I have received some additional good information since this article was posted:
Dear Marilyn:
If you’re not aware of it, check out www.feingold.org. My children are on it and have been for about 6 weeks. Their behavior alone is worth doing things a little different. It is hard to get them away from the junk they were used to (and to get family members to cooperate) but their behavior has improved, so I’m sticking with it!
Thank you, Heather
Dear Marilyn:
FYI: “natural flavor” is often something akin to msg.
This is a way for manufacturers to get away w/not listing such offensive ingredients. “spices” and anything hydrolyzed or autolyzed are the same thing.
check it out: http://www.truthinlabeling.org/nomsg.html
Zoe
Ranch Alternative Dressing:
Marilyn.
For Ranch Dressing I mix up:
6 Tbsp salt
1 2/3 TBSP pepper
2 1/2 TBSP garlic, granulated
6 TBSP onion powder
6 TBSP parsley
3/4 tsp paprika
2 1/2 TBSP sugar (optional)
When I want to make the dressing I add 2 TBSP of the mix to 1 1/2 cups mayo and 2 cups cultured buttermilk. If I want ranch dip I add 2 TBSP to 1 1/2 cups sour cream. It is the best dressing you have ever tried. Even people who don’t like normally like Ranch dressing like it. I got the recipe from a cookbook called No-Guesswork Cooking by Kim Cahill - published by the Institute in Basic Life Principles, Inc. I sometimes double or triple the recipe for added convenience. Hope this helps. Megan Volmer
http://articles.urbanhomemaker.com/index.php?article=266
100% Sprouted Wheat Bread
100% Sprouted Wheat Bread
Sprouted grain is easier to digest and contains more nutrients than unsprouted grain. Some persons who are wheat sensitive or allergic to wheat can tolerate it in the sprouted form. This makes delicious French Bread, Spelt or Kamut may be substituted, increasing the amount of sprouted spelt flour in step #5 as needed.
AMOUNT: 1 Medium Loaf * 8 1/2 X 4 1/2 “ Pan
Bake: 350°F - 50-60 minutes
1. Prepare Sprouted Wheat.
2. Dissolve yeast with honey in water in a glass measuring cup; let stand 5-10 minutes until bubbles come up:
1/4 Cup lukewarm water (100-115°F - warm to wrist)
1 tsp. honey
1 TB Saf or active dry yeast
3. Blend together in blender until sprouts are well pulverized:
1 cup hot water (may use water saved from soaking wheat)
2 cups moist sprouted or soaked wheat
4. Blend together in mixing bowl:
pulverized sprouts (Step # 3 above)
2 tsp. salt
1/8 tsp. Vitamin C crystals or 1 tsp. dough enhancer
1 1/2 cups sprouted whole wheat flour
/a proofed yeast mixture (step #2)
5. Add remaining flour until dough in electric bread kneader clears sides of bowl while kneading or as needed to prevent sticking whilte hand kneading:
about 1- 1/2 cups sprouted whole wheat flour
6. Knead about 8-10 minutes.
7. Shape dough into loaf, place in greased pan, let rise until doubled, bake 45-60 minutes or until top, sides, and bottom of the loaf are browned.
Sprouted Bread Tips: Sprouted bread rises faster than unsprouted, so watch it closely — it falls royally, if allowed too much rise. Since practically no honey is sued in this recipe, the bread will not be golden brown when it is done.
This recipe is copyrighted from Yeast Breads by Sue Gregg author of Eating Better Cookbook Series. Used by permission.
Customers comment:
I talked with you last week regarding this recipe and how to sprout and dry this much grain...well I did it. I put the grain on 3 big cookie sheets and covered with a damp cloth and put them in the oven with the oven light on. It took 24 hours to dry, but it did just fine, and then I milled the flour and made the recipe. The bread turned out great!>>>
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Link:
http://articles.urbanhomemaker.com/index.php?article=266
Cracker Recipes - whole grain recipes and tips
Recently a reader requested cracker recipes. I have never made crackers, so I asked readers for their input. Most readers say they are quite easy. Here are some of the many replies:
Dear Marilyn,
In answer to the request for a cracker recipe. One of the best ones I have used (since 1979) is the More-with-Less Cookbook, Wheat Thins p. 310
TIP: I usually had to remove the outer edge ones, and let the inside ones cook a ittle longer. Maybe even pull them apart to get more air. You can adjust the sweetness to your liking -— you may find these too sweet or what you are looking for. All I know is my kids love them.
Dear Marilyn,
Could you refer the person asking for cracker recipes to the book Recipes from the Old Mill. She has few in there. As far as plain “Saltine” type crackers, here is a recipe I love. I have made it with 1/2 unbleached white flour and 1/2 whole wheat, but havn’t tried all whole wheat yet.
Dear Marilyn,
Here is our favorite cracker recipe:
Basic Crackers
1 c. flour, plus more as needed
1/2 teaspoon salt
2 Tb. butter
About 1/4 cup water, plus more as needed
Preheat oven to 400 degrees.
Place the flour, salt, and butter together in a large bowl or in the
container of a food processor fitted with the steel blade. Blend with
a fork or pulse, until the flour and butter are combined. Add about
1/4 c. of water and blend, then continue to add water until the
mixture holds together but is not sticky.
Roll out on a lightly floured surface until 1/4” thick, or even less.
Score lightly with a sharp knife or razor if you want to break these
into nice squares or rectangles later on. Bake on a lightly floured
baking sheet, or directly on baking stones, until lightly browned,
about 10 minutes. Cool on a rack; serve warm or at room temperature, or store in a tin.
Barbara in New York
Dear Marilyn,
Here is our favorite cracker recipe:
SESAME CRACKERS
1 3/4 cup whole wheat flour
1/4 cup sesame seeds
1/4 cup olive oil
1/2 cup water
Preheat oven to 350. Lightly oil baking sheet.
In a med. bowl combine flour and sesame seeds.
Add oil and blend well. Add water and mix to pie-
dough consistency. Roll out dough to 1/8 inch
thickness on prepared baking sheet. Score with
a knife into square or diamond shapes. Bake
about 15 minutes or until crackers are golden
brown. Cool on wire racks. Makes 3-4 doz.
The main trick I’ve learned for making crackers is to roll them out very
thin ON the cookie sheet and score them before baking.
Susie
Dear Marilyn,
Our favorite cracker recipes are p. 518 of Nourishing Traditions.
Ed note: Both of these receipes incorporate the principles of the 2 stage process by soaking the grain or the flour in order to neutralize the phytates and maximize nutritional value.
Link:
http://articles.urbanhomemaker.com/index.php?article=493
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