Home gardening offers ways to trim grocery costs [Survival Today, an on going thread]

Carrie Levin’s Four Grain Blueberry Pancakes

By Carrie Levin
Posted August 21st, 2008
This article is reprinted with permission from The Good Enough to Eat Breakfast Cookbook, by Carrie Levin, (2001, Grand Central Publishing)

The Good Enough to Eat Breakfast Cookbook
Buy Now
Servings: 4
Author Notes:

Every year in early spring, neighborhood people will stop me on the street and ask if Blueberry Pancakes are back on the menu. And every year I tell them they’re back on after Memorial Day - which is when Good Enough To Eat changes to the summer menu.

Blueberries are ideal for pancakes, and as you might guess, they occupy a special place in my heart. We also use sliced strawberries in our Lumber Jill breakfast, which is two strawberry pancakes, two scrambled eggs, and two pork or turkey sausage patties. Any slightly tart berry will work wonderfully with pancakes, although I don’t recommend cooking blackberries or raspberries into the pancake. Just scatter a nice amount on top. The 4-Grain Pancakes batter works beautifully with berries, and it is what we use at the restaurant.
Ingredients: 1 pint blueberries (or strawberries, etc.)

4-Grain Pancake Batter
1 1/2 cups all-purpose flour
2 heaping tablespoons old-fashioned oats
2 heaping tablespoons toasted wheat germ
2 tablespoons coarse yellow corn meal
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
2 teaspoons sugar
1/2 tespoon salt
2 large eggs
1 1/2 cup buttermilk
1/4 whole milk (or 20% or skim)
5 tablespoons melted butter (reserve 1 tablespoo for griddle)
Instructions:

Prepare the pancake batter by mixing all ingredients together in a bowl. Beat together eggs and milk. Pour the liquid into the dry ingredients and use a fork to mix until there are no pockets of dry mix left. Do not over Beat. Drizzle in the melted butter and cut it through the batter. It’s OK if a few streaks show on the surface.

Half of the berries should be cooked into the pancakes, and the other half should be saved to scatter over the top of the cooked pancakes for serving. butter the heated griddle or pan. Knowing that you’re making 10 pancakes, you might want to make a rough estimate of the number of berries you will use for each pancake before starting.

Pour the first pancake and distribute the blueberries evenly over the surface. Avoid the extreme edges. Proceed with the next pancake. If you’re using a griddle that will accommodate 6 or more pancakes, continue this way until you’ve maxed out the griddle, then return to the first pancake and check it. Each pancake should cook approximately 3 minutes on the first side and 2 minutes on the second.

Arrange the pancakes on your plate, scatter some fresh blueberries over them and serve with maple syrup.

Note: If a berry should break on the cooking surface and you’re going to cook another pancake there, a dribble of water or club soda and a scrape of the spatula will clear it. After the liquid has evaporated, heat up some more butter and resume cooking.

http://www.fabulousfoods.com/recipes/article/57/27979

Cornmeal Pancakes with Serrano and Ginger

By Linda Matthie Jacobs
Posted July 23rd, 2007
This article is reprinted with permission from Light the Fire/Heat CD Combination, by Linda Matthie Jacobs, (1998, Mjm Grande Pub)

Servings: 6
Author Notes: These pancakes have incredible texture and flavor.Â You’ll never think pancakes are boring fare again!
Ingredients: 1 cup cornmeal
1 cup flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoons baking soda
2 large eggs, lightly beaten
1 1/4 cup ow-fat (2%) milk
2 tablespoons vegetable oil
1 serrano or jalapeÃ±o pepper, finely chopped
2 tablespoons grated fresh ginger root
Instructions: Preheat oven to 200Â° F degrees

In a large bowl, combine cornmeal, flour, sugar, baking powder and baking soda. In a medium bowl, combine eggs, milk, oil, serrano or jalapeÃ±o pepper and ginger. Pour into dry ingredients and mix until just combined.

Spray nonstick skillet with nonstick cooking spray. Heat skillet over medium heat and spoon in batter for each pancake. Cook until the surface bubbles and the underside is golden brown. Turn and cook until bottom is golden brown as well. Place cooked pancakes in covered casserole and keep warm in oven until all pancakes are cooked and ready to serve.

Diabetic Exchanges:
2-1/2 Starch/Bread, 1-1/2 Fat, 1/2 Meat/Protein, 1/4 Milk

http://www.fabulousfoods.com/recipes/article/57/17794

Buttermilk Pancake Mix

By Bessie Sicard
Photo: Mitch Mandell
Posted July 23rd, 2007
FabulousFoods.com Recommends: Make-A-Mix, by Karine Eliason, (2006, Running Press)

Make-A-Mix
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Author Notes: You can save money by preparing a big batch of this dry pancake mix to use whenever the mood for a special breakfast strikes. Instructions are included below for making the basic pancakes, but the mix, just like its store bought counterpart, can be used for other recipes as well.

Ingredients: For Mix :
2 cups dry buttermilk powder
8 cups flour
2/3 cup sugar
8 teaspoons baking powder
4 teaspoons baking soda
2 teaspoons salt

To Make Pancakes:
1 egg
2 tablespoons vegetable oil
1 1/2 cup pancake mix
1 cup water (more as needed)
Instructions:

To Make Mix;
Sift all ingredients together. Store in an air tight container and use within 6 months of making.

To Make Pancakes with Mix;

Mix all ingredients until blended together and let the mixture stand for about five minutes.

Lightly oil a large griddle or skillet (preferably non-stick). Heat skillet over medium heat. You can tell if your skillet or griddle is hot enough by flicking a drop or two of water on its surface. The water should skitter around and quickly evaporate if the pan is hot enough.
Spoon batter into hot oiled skillet, allowing about 3 tablespoons per pancake. Cook pancakes for about 1 1/2 - 2 minutes. You will know your pancakes are ready to be turned over when large bubbles form on the uncooked surface (see photo). Flip pancakes and cook for about 1 1/2 minutes on the other side. Serve immediately or keep warm on a baking sheet in a 200°F oven until all pancakes are cooked.

http://www.fabulousfoods.com/recipes/article/144/18433

http://www.fabulousfoods.com/recipes/article/144/18432

Recipe for Awesome Applesauce Loaf Mix or Muffin Mix

By Amanda Formaro
Posted July 23rd, 2007
FabulousFoods.com Recommends: Make-A-Mix, by Karine Eliason, (2006, Running Press)

Make-A-Mix
Buy Now
Author Notes:

This recipe was given us by Amanda Formaro, mother of four and owner/editor of FamilyCorner.com Magazine.

The marvelous smell of cinnamon baking in the oven is like no other. It’s spicy-sweet aroma wafts through the kitchen and through the rest of the house, causing family members to come and ask “Whatcha makin’?”

This particular recipe smells so fantastic and tastes so good that the end result lasts less than two days in Amanda’s house. If she makes it in the afternoon, it’s eaten after dinner, the next morning for breakfast, and then as an afternoon snack. So, Amanda decided to turn it into a master mix, making things easier on the cook who has to make it so often.
Ingredients: For Mix:
2 cups shortening
4 cups sugar
7 cups flour
4 teaspoons salt
4 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons nutmeg

To Make the Applesauce Loaf:
2 eggs
1 cup applesauce
1/2 cup chopped nuts, optional
Instructions:

To Make the Master Mix:
In a very large bowl combine all dry ingredients and mix together well with a fork or whisk. Cut in shortening with a pastry blender, or use two butter knives, scissor style. A wire whisk also works well and is easier on the arm muscles than knives are. When shortening is completely Cut in, the mixture will have a crumbly texture. Be sure to turn the mixture so that entire batch is mixed completely. Store in a tightly covered container for up to 4 months. Each batch of mix makes enough for 4 loaves or approximately 13 1/2 cups. Feel free to double this recipe if your family enjoys this treat as much as mine, or if you need lots of gifts, but you will need two large mixing bowls to do so.

To Make an Awesome Applesauce Loaf:
Preheat oven to 350° F. Grease and flour (do not use cooking spray) a loaf pan. In a large bowl, mix together 3 1/3 cups of master mix with 2 eggs and 1 cup Applesauce. Mix together thoroughly. Add 1/2 cup nuts if desired and mix thoroughly. Pour into loaf pan and bake for 40-50 minutes, or until top crests and loaf is a dark golden brown.

To Make Awesome Applesauce Muffins:
Grease and flour muffin tins, or line them with paper muffin cups. Fill tins 3/4 full. bake at 350° F for 20-30 minutes or until light golden brown.

To Give the Mix as a Gift
This mix makes a wonderful gift for neighbors, family and friends. To make the presentation you see in the photo at right, use an ordinary jelly jar, washed and dried, a dried apple, two short cinnamon sticks, some raffia, and a bit of twisted paper to decorate the lid.

Untwist the twisted paper and hot glue to the lid, trim excess. Glue cinnamon sticks together, crossing each other slightly, and tie with a bit of raffia. Glue sticks to the apple and glue the apple to the lid.

Using a computer print program such as Print Artist or Print Shop Deluxe, create a fun label for your gift jar with instructions for baking the loaves or muffins. Put 1/2 cup of chopped pecans in a sandwich bag and tie with raffia. Print out the Applesauce Loaf recipe or the master mix recipe on an index card and attach a small raffia bow to the upper left hand corner.

Apple Coffee Cake Muffins

By Brenda Hyde
Posted July 23rd, 2007

Servings: 12
Author Notes: These tempting muffins are filled with spiced apples, a welcome morning surprise for breakfast.Â This recipe was given to us by our friend friend Brenda Hyde, the editor of OldFashionedLiving.com. Brenda’s website is dedicated to creating and sharing family memories. What better way to make a breakfast memorable than with home baked muffins.

For more memorable ideas, click here to visit Brenda’s website.
Ingredients: Filling:
1 small unpeeled apple, cored and finely chopped
1/4 cup chopped walnuts
2 tablespoons butter, melted
1 tablespoon sugar
1 teaspoon cinnamon

Muffins:
1 1/2 cups100% bran cereal
1 1/2 cups milk
1 egg
1/2 cup packed brown sugar
1/3 cup vegetable oil
2 cups flour
1 tablespoon baking powder
1 teaspoon allspice
1/2 teaspoon salt
Instructions: Preheat oven to 400Â° F.

Grease large muffin tins or line with paper baking cups. Combine all filling ingredients, set aside.

Combine cereal and milk, let stand for 5 minutes. Stir in egg, brown sugar and oil. Mix remaining ingredients in large bowl. Stir cereal mixture into dry ingredients, stirring just until moistened.

Spoon half of batter into muffin cups. Top each with 1 tablespoon apple filling, pressing gently into batter. Spoon remaining batter on top.

Bake for about 20 minutes or until firm to the touch. Cool in pans 5 minutes; remove muffins and cool on a wire rack. Store in an airtight container.

http://www.fabulousfoods.com/recipes/article/44/17710

http://www.fabulousfoods.com/recipes/article/135/28197

Fettuccine with Corn, Squash, Chile Peppers, Creme Fraiche, and Cilantro

By Culinary Institute of America
Posted November 5th, 2008
This article is reprinted with permission from Techniques of Healthy Cooking, Professional Edition, by The Culinary Institute of America (CIA), (2007, Wiley)

Techniques of Healthy Cooking, Professional Edition
Buy Now
Servings: 10
Author Notes: The experts at The Culinary Institute of America have done yet another fabulous book. This one is important for anyone who wants to eat a healthier diet – and isn’t that everyone. Drawing on the latest dietary guidelines, this encyclopedic book includes detailed information and advice on ingredients and serving sizes, guidance on developing recipes and menus, and more than 400 delicious recipes. Nearly 150 vibrant, color photographs showcase finished dishes and illustrate the techniques, ingredients, and equipment of healthy cooking.

Ingredients:

1/2 ounce butter
1 pound diced onions
1 pound diced zucchini
1 1/2 pounds corn kernels
2 1/4 teaspoons diced jalapeño peppers
1/2 ounce minced garlic
1 1/2 pints vegetable stock
2 teaspoons kosher salt
1/4 teaspoon ground black pepper
5 ounces crème fraiche
1/2 ounce chopped cilantro
3 pounds cooked whole wheat fettucine
Instructions:

Portioning Information: 5 ounces grilled vegetables and sauce; 5 ounces pasta

1. Heat the butter in a large sauté pan. Add the onions and zucchini and sauté until the onions are translucent. Add the corn, jalapeno, and garlic. Cook until the corn is cooked. Add the stock and season with the salt and pepper. When the stock is hot, remove the pan from the heat and stir in the crème fraiche and cilantro.

2. For each portion: reheat 5 ounces pasta in boiling water until tender to the bite. Drain and toss with 5 ounces hot vegetable mixture.

Nutrition Per Serving:
393 calories; 7g fat; 70g total carbohydrates; 13g protein; 355mg sodium; 20mg cholesterol.

http://www.fabulousfoods.com/recipes/article/159/28225

Jamie Oliver’s Unbelievable Root Vegetable Salad

By Jamie Oliver
Posted December 1st, 2008
This article is reprinted with permission from Cook with Jamie: My Guide to Making You a Better Cook, by Jamie Oliver, (2007, Hyperion)

Cook with Jamie: My Guide to Making You a Better Cook
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Servings: 4
Author Notes: This salad is a favorite of my good mate Pete Begg. He was inspired to make it when he lived in Italy, where each stall at the local market would offer its own seasonal salad mix. His favorite was an autumnal selection of peppery radishes, which are just made for salads; lovely earthy-sweet beetroots in different shades of orange and red, even some with stripes; the aromatic heart of a celery; sweet carrots; and some beautiful, crunchy, aniseedy-sweet fennel. Come spring and summer, a beautiful veggie salad can be made with baby asparagus, fava beans or small sweet zucchini (which you can treat just like cucumbers: slice them thinly or cut them into long strips with a special pepper). All these vibrant flavors need a powerful dressing to bring them together, so Pete decided to flavor his with chili and mint as they are very good friends – brilliant!

Ingredients: Grilled Chili Dressing:

3 fresh red chiles
10 tablespoons extra virgin olive oil
3 1/2 tablespoons fresh lemon juice
a small bunch of mint, leaves picked and finely chopped
sea salt and freshly ground black pepper

Salad:
3 fresh beetroots (all different colors if possible), peeled
3 carrots, peeled
1 celery heart, with leaves
1/2 a small radicchio head, washed and dried
1 bunch of radishes, topped and tailed
1 fennel bulb, herby tops reserved

Instructions: Prepare the Dressing:
Prick the chiles with the tip of a sharp knife – this stops them popping or exploding when they are cooked. Hold your chiles, one at a time, with a pair of metal tongs in a gas flame until they’re blackened and blistered all over. If you don’t have a gas stove, pop them under a hot broiler instead. Place the chiles in a small bowl, cover with plastic wrap, and leave for 15 minutes. This way they will steam in their own heat and the skins will peel off very easily. peel the chiles, open them up and scrape out all the white seeds. Discard these, then finely chop the flesh of the chiles. Put in a mixing bowl, add the oil, lemon juice, and mint, and mix well. Season to taste with salt and pepper. Set aside.

Prepare Salad:
Very finely slice or shave the beetroots and carrots, using good knife skills, a mandolin on a fine setting or, most easily, a speed peeler, until you have a pile of thin, wavy, crunchy slices. Place in a big mixing bowl. With a sharp knife, slice the celery heart and leaves, the radicchio, the radishes and the fennel as finely as you can and add to the bowl of root veg slices. Toss the root vegetables in the grilled chili dressing, season carefully to taste, and serve sprinkled with the reserved fennel tops.

http://www.fabulousfoods.com/recipes/article/47/27974

Bread Machine Sweet Raisin Bread

By Cheri Sicard
Posted August 20th, 2008
FabulousFoods.com Recommends: The Bread Lover’s Bread Machine Cookbook, by Beth Hensperger, (2000, Harvard Common Press)

The Bread Lover’s Bread Machine Cookbook
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Servings: 6-8
Author Notes: My mother would make bread like this often, but always at Easter time. I’ve adapted her recipe so it can be made in a bread machine, so you don’t have to wait for a special occasion to make it.
Ingredients: 1 cup milk
1 egg
3 tablespoons honey
2 teaspoons vanilla
4 tablespoons butter
3 1/4 cups flour
2 tablespoons yeast
3/4 cup raisins
Instructions: Place ingredients in your bread machine according to manufacturer’s instructions (raisins are an add in). Set the machine for the sweet bread cycle with a light crust.

http://www.fabulousfoods.com/recipes/article/47/17755

Irish Potato Bread — Bread Machine Version

By Bessie Sicard
Posted July 23rd, 2007

Servings: 1 loaf
Author Notes: This bread is a great way to use leftover mashed potatoes. It produces a dense, rich loaf that’s perfect for sandwiches. This version is for bread machines that have a 1 1/2 pound loaf capacity.
Ingredients: 3/4 cup milk
1/2 cup mashed potatoes
2 tablespoons butter
1 1/2 teaspoons salt
2 tablespoons sugar
3 cups flour
2 teaspoons yeast
Instructions: Throw all the ingredients in your bread machine in the order specified by your specific machine, turn it on and go! That’s it! No work, no hassle. If you don’t work for something is it really worth having? In this case, you bet!

http://www.fabulousfoods.com/recipes/article/43/19142

Rosemary Bread

By Brenda Hyde
Posted July 23rd, 2007

Servings: 8
Author Notes: This recipe comes to us courtesy of Brenda Hyde, editor of www.oldfashionedliving.com, a fabulous website dedicated to making life more memorable (a cause near and dear to my heart).

This recipe is part of an article Brenda did about growing and cooking with rosemary. Click here for the full article and more recipes.
Ingredients: 1 package (2 teaspoons) dry yeast
1 cup warm water
2 tablespoons chopped fresh rosemary leaves
1 teaspoon granulated sugar
1 teaspoon salt
1 1/4 cups whole wheat flour
1 3/4 cups all-purpose flour
olive oil
1 beaten egg
Instructions: Makes 1 Loaf

In a large bowl, add the yeast to the warm water, add sugar. Let stand until foamy. This should take 5-10 minutes. Add the rosemary, salt, whole wheat flour, and a cup of the regular flour. Stir with a wooden spoon until it’s mixed and forms a loose, sticky ball. Add the remaining flour, then turn it out onto a floured surface and knead about 8 minutes.

Place in an oiled bowl, cover with plastic wrap, and let rise for an hour or until it’s doubled in volume. Punch down and knead it briefly to remove air. Shape into a slightly flattened ball. Place it on a lightly oiled baking sheet. Brush the loaf with oil. Let rise for 45 minutes or so, until it’s about doubled.

Brush it with the beaten egg. Bake at 375°F. until the top is browned, about 45 minutes, or until it sounds hollow when tapped. Cool on a rack.

http://www.fabulousfoods.com/recipes/article/47/17746

Bread Machine Apple Cider Bread

By Brenda Hyde
Posted July 23rd, 2007

Servings: 1 loaf
Author Notes: This easy to make yeast bread gets a boost of flavor and nutrition from apple cider. This recipe was given to us by our friend Brenda Hyde, editor of OldFashionedLiving.com, where you can visit for more old fashioned recipes, crafts, family projects, discussion forums and free newsletters.

Ingredients:

2 1/4 teaspoons active dry yeast
3 cups bread flour
1 teaspoon cinnamon
2 tablespoons brown sugar
2 tablespoons butter
1 teaspoon salt
1 1/4 cups apple cider
Instructions: Place ingredients in bread baking pan per manufacturer’s directions and bake.

http://www.fabulousfoods.com/recipes/article/43/18747

Apple Yeast Bread

By Cheri Sicard
Photo: Mitch Mandell
Posted July 23rd, 2007
FabulousFoods.com Recommends: the Bread Bible: 300 Favorite Recipes, by Beth Hensperger, (2004, Chronicle Books)

the Bread Bible: 300 Favorite Recipes
Buy Now
Servings: 12
Author Notes: Here’s a slightly sweet yeast bread recipe, studded with fresh, diced apples. It’s great buttered for breakfast and it also makes terrific French Toast!
Ingredients: 1 envelope dry yeast
3 tablespoons sugar
1 cup warm water, divided
2 eggs, at room temperature
1/2 teaspoon vanilla
1 teaspoon salt
4 cups all purpose flour
3 cups diced fresh apples

1 egg white, beaten
Instructions:

Makes 2 large loaves

Pour 1/2 cup warm water, about 85 to 115° F., into the bowl of a large food processor. Sprinkle the yeast and sugar over the water and mix at low speed. Let stand for five minutes. Slowly mix in remaining water, eggs, vanilla and salt. Slowly add flour a cup at a time. Mix on high for about a minute or two. The dough should turn into a ball and roll around the processor. If the dough does not ball up because it’s to dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time. Mix in fruit. Remove from food processor. Place in an oiled bowl, cover with a clean kitchen towel and let rise until doubled, about 1 1/2 hours.
Grease and flour two large loaf pans. Punch down dough. Divide dough between two loaf pans, cover and let rise again, about 1/2 hour. preheat oven to 375°F. Brush top of loaves with beaten egg white and bake for about 45 minutes or until golden brown.

http://www.fabulousfoods.com/recipes/article/124/28105

Fill Your Freezer Recipe — Burritos

By Cheri Sicard
Photo: Mitch Mandell
Posted October 26th, 2008
FabulousFoods.com Recommends: Holly Clegg’s Trim & Terrific Freezer Friendly Meals (Trim & Terrific), by HOLLY CLEGG, (2006, Running Press)

Holly Clegg’s Trim & Terrific Freezer Friendly Meals (Trim & Terrific)
Buy Now
Author Notes:

These burritos are awesome! You make a bunch in advance, keep them in your freezer, and anytime you want a quick meal or snack, cook for about 2-3 minutes in the microwave. Adults and kids love them.

If you have a freezer and microwave at work, you’re set for lunch, although you may have to keep your coworkers from stealing them, once they see what you’re eating.

The recipe below is written as a utility recipe, meaning you can use the specific ingredients you prefer and/or happen to have on hand. I often use this recipe to clean out the freezer and fridge of various meats and veggies, and I’ve been known to make as many as 60 burritos at a time!

Why not? Once you gather together all your ingredients and supplies, it’s just as easy to make lots as it is to make a few.

See the instructions below for further notes on ingredients, variations and substitutions. The amount of ingredients you will need will depend on how many burritos you want to make (this is a great way to use leftovers). Multiply the amount of ingredients below by the number of burritos you want to make.
Ingredients:

Mix and Match Per 8-inch Tortilla Burrito:
generous 1/4 cup cooked rice or cooked Spanish rice
1/4 cup chopped cooked protein – cooked beef, chicken, pork, or tofu
generous 1/8 cup grilled veggies
generous 1/8 cup cooked beans (black and/or pinto beans work well)
generous 1/8 cup grated cheese
1 tablespoon cooked salsa (see Related Recipes section below for recipes), optional
18-inch flour tortilla

Mix and Match Per 10-inch Tortilla Burrito:
1/3 cup cooked rice or cooked Spanish rice
1/3 cup chopped cooked protein – cooked beef, chicken, pork, or tofu
1/3 cup grilled veggies
1/3 cup cooked beans (black and/or pinto beans work well)
1/3 cup grated cheese
1/8 cooked salsa (see Related Recipes section below for recipes), optional
1 10-inch flour tortilla
Instructions: Gather your ingredients together. I sometimes take several days to prepare before actually making the burritos. Making beans (usually in my slow cooker) one day, salsas another day, grill meat, tofu, and veggies another. When I have all the pieces, I make a big burrito assembly line.

burritos from the freezer

To make individual burritos for the freezer, center a tortilla on a piece of freezer paper, wax paper, or parchment paper.

Leaving about an inch margin at the bottom, layer ingredients in a single line down the center of the tortilla as in the photo below.

burritos for the freezer

fold up the bottom of the tortilla, fold one side over, and roll up as tightly as possible. fold the paper over the burritos, tucking in both sides, the tightly rolling the burritos in the paper as in the photos below.

freezer burritosburritos for the freezer

burritos for the freezerburritos, freezer friendly

freezer friendly burritosfreezer friendly burritos

Pack paper wrapped burritos in a zipper top plastic freezer bag. When ready to eat, remove burritos from the paper and put on a microwave safe plate. Unwrap and microwave on high for about 2 minutes. Carefully turn the burritos over – careful, it will be hot! Microwave another minute. Remove from oven and enjoy. Add additional salsa and/or hot sauce as desired.

All microwaves are different, so you may need to adjust cooking times for your oven. Check often during cooking and make notes of just how long it takes your oven to perfectly cook the burritos.

Freezer Friendly Burrito Making Tips

* Once you assemble together all the ingredients, it’s just as easy to make lots of these at once as it is to make just a few. I’ve been known to make as many as 60 at a time and pass out extras that I couldn’t fit in my freezer to appreciative friends and family members (everybody loves a quick meal or snack they can pull out of their freezer).
* Feel free to mix and match the above ingredients in any combinations that suit you – if you eliminate one, add more of another. The only ingredient I don’t recommend cutting is the rice – unless you plan on eating the burritos right away instead of freezing. If you do plan on freezing, I find that rice will soak up any excess moisture, keeping the burritos from becoming too wet upon reheating. Otherwise, if you don’t like beans, leave them out. Don’t have any cooked meat on hand? Make a rice, bean, and cheese burrito, etc.
* Grilled veggies like onions, peppers, mushrooms, zucchini, etc. are always a tasty and healthy addition. Just about anytime I have a fire in the grill going, I grill up a bunch of veggies for this (and other) purpose. Just brush with oil and grill.
* The addition of grilled tofu is great for vegetarian burritos — just brush with oil and lay firm tofu on the grill, just as you would meat.
* Label and date the bags that hold the burritos in your freezer. Try to use within 3 months. Trust me, that won’t be a problem.
* Why cooked salsa? Because raw veggies that are frozen emit too much water which will make your burritos soggy.

Related Features

* Black Bean and Tofu Enchiladas for the Freezer
* Easy Anytime Salsa
* French Bread Pizzas for the Freezer

http://www.fabulousfoods.com/recipes/article/550/19858

Holly Clegg’s Italian Pizza Rolls

By Holly Clegg
Posted July 23rd, 2007
This article is reprinted with permission from Holly Clegg’s Trim & Terrific Freezer Friendly Meals (Trim & Terrific), by HOLLY CLEGG, (2006, Running Press)

Holly Clegg’s Trim & Terrific Freezer Friendly Meals (Trim & Terrific)
Buy Now
Servings: 20
Author Notes: These tasty meat sensations quickly disappeared as I pulled them from the oven. My kids and the adults were both grabbing for seconds.
Ingredients: 1/3 cup finely chopped carrots
1/3 cup finely chopped onion
1/3 cup finely chopped green bell pepper
1 teaspoon minced garlic
1/2 pound ground sirloin
1/2 cup tomato sauce
1/2 teaspoon dried oregano
1/2 teaspoon dried basil leaves
1/2 cup shredded part skim mozzarella cheese
9 egg roll wrappers
Instructions: Makes 18 to 20 Half Rolls

In a non-stick skillet coated with nonstick cooking spray, sauté the carrots, onion, green pepper, and garlic for 5 to 7 minutes over medium heat until tender. Add the sirloin, cooking until browned. Remove from heat and stir in tomato sauce, oregano, basil, and mozzarella cheese. Place about 2 tablespoons in the middle of each egg roll wrapper. Fold the lower bottom third up, Fold the 2 sides toward the center, and then roll up.

To Prepare and Eat Now: Preheat oven to 425°F. Place pizza rolls on a nonstick baking sheet coated with nonstick cooking spray. Bake for 9 minutes, turn the rolls over and continue baking for another 4 to 6 minutes or until crispy and browned. Cut each roll in half and serve.

To Freeze: Do not Bake prepared rolls and freeze on baking sheet, then transfer to freezer zip top bags, label, and freeze.

To Prepare After Freezing: Preheat oven to 425°F. Remove rolls directly from the freezer and place on a nonstick baking sheet coated with nonstick cooking spray. Bake for 10 to 12 minutes, turn the rolls over and continue baking for another 5 to 6 minutes or until crispy and browned. Cut each roll in half and serve.

Diabetic Exchanges:
1 very lean meat, 0.5 starch.

http://www.fabulousfoods.com/recipes/article/124/22264

Pastel de Lujo — Layered Rice Casserole

By Loretta Scott Miller
Posted January 20th, 2008
This article is reprinted with permission from A Yucatan Kitchen: Regional Recipes from Mexico’s Mundo Maya, by Loretta Scott Miller, (2003, Pelican Publishing Company)

A Yucatan Kitchen: Regional Recipes from Mexico’s Mundo Maya
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Servings: 8
Author Notes: Experienced cooks devised this recipe as a delicious way to use leftover rice and/or picadillo. But it is just as good when you make it from scratch.
Ingredients: 4 cups cooked rice (2 cups uncooked)
3 cups creamed corn
2 eggs
2 tablespoons butter
1 teaspoon salt

Peccadillo:
1 tablespoon oil
2 large garlic cloves, chopped
1 pound ground beef
1 pound ground pork
1 small onion, finely chopped
1 medium bell pepper, seeded and finely chopped
4 Roma tomatoes, seeded and finely chopped
1 tablespoon capers
2 tablespoons raisins, chopped
1/2 teaspoon cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
salt and pepper to taste
Instructions:

Preheat the oven to 350ºF.

Put the rice in a large mixing bowl. In a blender, puree the creamed corn along with the eggs, butter, and salt. Pour mixture over rice and blend well. Set aside.

For the Picadillo:
Heat oil in large, heavy bottomed skillet and brown the garlic, pork, beef, and onion over medium-high heat. Add the bell pepper and tomatoes and continue to cook over medium heat. Add remaining ingredients and simmer about 10 minutes until the flavors are well blended. Taste and add seasoning if needed.

Put half the rice and corn mixture into a 9 X 13 inch buttered casserole. Add the picadillo filling and cover with the remaining rice mixture. Bake for 45 minutes.

http://www.fabulousfoods.com/recipes/article/181/27989

Autumn Brown Rice

By Carol Gelles
Posted September 9th, 2008
This article is reprinted with permission from 100 Best Vegetarian Recipes, by Carol Gelles, (2008, Wiley)

100 Best Vegetarian Recipes
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Servings: 4-6
Author Notes: Squash and cranberries are a natural contrast between sweet and tart and the textures of the rice complement the other ingredients as well. Play around with this. You can use any dried fruit for the cranberries — how about pine nuts (pignoli) instead of the walnuts?
Ingredients: 1 1/2 cups water
2/3 cup brown rice
3/4 cup peeled, diced butternut squash
3/4 cup chopped walnuts or pecans
1/2 cup chopped dried cranberries
2 tablespoons honey
1/4 teaspoon salt, or to taste
Instructions:

Makes 3 Cups, Serves 4 to 6

1. In a 1 1/2 quart saucepan, bring the water to a boil over high heat. Add the rice; return to a boil. Reduce heat and simmer, covered, for 35 minutes.

2. Add the squash; cover and simmer 10 minutes longer or until the water is absorbed and the squash and rice are tender.

3. Stir in the nuts, cranberries, honey, and salt. Cook until heated through.

Variation:
Use apples instead of cranberries

http://www.fabulousfoods.com/recipes/article/181/18549

Slow Cooker Foolproof Rice

By Cheri Sicard
Posted July 23rd, 2007
FabulousFoods.com Recommends: The Gourmet Slow Cooker: Simple and Sophisticated Meals from Around the World, by Lynn Alley, (2003, Ten Speed Press)

The Gourmet Slow Cooker: Simple and Sophisticated Meals from Around the World
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Servings: 4
Author Notes: You’ll never again have to deal with anything other than perfect rice when you make it like this in your slow cooker.
Ingredients: 1 cup regular raw, white or brown rice
1 cup water
2 teaspoons salt
1 tablespoon butter
Instructions:

Place all ingredients together in the slow cooker. Cover and cook on low for 6 to 8 hours.
This Foolproof Rice recipe really does work, even with the small amount of water required. Covering the slow cooker and setting it on low effectively turns your slow cooker into a rice steamer. The rice will have the consistency of steamed rice and will not be the kind of “sticky Rice” that you would get from cooking it in a pot on the stove top.

http://www.fabulousfoods.com/recipes/article/698/28241

James Peterson’s Sweet and Sour Sauce for Ribs or Brisket

By James Peterson
Posted December 4th, 2008
This article is reprinted with permission from Sauces: Classical and Contemporary Sauce Making, by James Peterson, (2008, Wiley)

Sauces: Classical and Contemporary Sauce Making
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Author Notes: The basic flavoors, sugar and vinegar, give this sauce a sweet and sour tang, while beer provides flavor and moisture.
Ingredients: 1 medium onion, minced
3 garlic cloves, minced
2 chipotle chiles, reconstitutedif dried or rinsed if canned, finely chopped
1 cup cider vinegar
1/2 cup sugar
3 cups beer
1 cup white wine
2 tablespoons minced cilantro
Instructions: Makes Enough for 4 Strips of Ribs or 1 brisket

Combine all the ingredients in a saucepan and simmer gently for about 10 minutes to dissolve the sugar and coo kthe alcohol off the wine and beer. Use the mixture to brush on barbecuing ribs and brisket.

[There are several gluten free recipes at this link]

http://crockpot365.blogspot.com/search/label/gluten%20free

CrockPot Honey Lentils Recipe

Day 337.

I can not figure out what to call this. It’s a lentil dish with honey and soy sauce—two condiments I would never ever ever in a million years think to put in a lentil dish. The combination is sweet and tangy and different. I liked the flavor, but couldn’t really pinpoint what I liked about it. There were a few times that I got an overwhelming earthy flavor (read: dirt) but I was assured that my taste buds were wigging out because this most definitely did not taste like dirt to the others at the table.

They liked it.

I was chatting with Mir yesterday (thanking her for the awesome Internet shopping deals), and she sent me her newly-vegetarian daughter’s favorite lentil recipe. She got it from MaryP. at It’s Not All Mary Poppins. I had to change some things so I wouldn’t have to put on real clothes and stop cyber-shopping, but this is most definitely Mary’s recipe. Thank you!

The Ingredients.

—1 1/2 cups lentils (I used brown)
—3 cups water
—1/2 red onion, diced
—1 can garbanzo beans, drained and rinsed
—1/2 cup shredded carrot
—1 tsp salt
—1 tsp dried mustard
—1/4 tsp ground ginger (fresh is shown in the picture, but it was all black and nasty when I peeled it)
—2 T soy sauce (La Choy or Tamari Wheat Free are GF)
—1/3 cup honey (and maybe another 1 T later to taste)
—1 dried bay leaf or 2 fresh

The Directions.

I used a 4 quart crockpot.

The awesome thing about lentils (actually, there are a few awesome things) is that they are cheap, full of fiber, and you don’t have to pre-soak them. You really should rinse them off, though.

Put the lentils into your crockpot. Add the water. Chop up the onion, and add along with the carrots (I cheated and used a bag of shredded carrots leftover from the chicken adobo). Drain and rinse the garbanzo beans and add. Stir in the dried mustard, salt, and ginger. Add the soy sauce and honey. Stir to combine. Float the bay leaf (ves) on top.

Cover and cook on low for 6-8 hours, or on high for 3-5. I started ours on low for 3 hours, then switched it to high for another 3 when I realized that I added wrong in my head (that actually happens a lot with me.)

Taste. If desired, stir in an extra tablespoon of honey.

Serve with white or brown rice if you’re a vegetarian, or a rib-eye if you’re not.

The Verdict.

I liked these! The flavor was really quite different, and I don’t know how else to describe it. The kids had some bites along with a box of mac-n-cheese (the Annie’s gluten free kind), and Adam and I had a bowl with a grilled cheese sandwich.

Lentils are quite filling; this made enough for quite a few lunches this week. I really appreciated that this recipe called for water instead of broth, and that I had everything in the house already.

Thank you Mir and Mary!

another fantastic lentil dish:
Morrocan Lentil Soup

CrockPot Ropa Vieja Recipe

Day 334.

What should you do when you have a house full of food? Make more!

right?

The turkey carcass has been soupified, and the yams, potatoes, and stuffing has been given away and frozen. The refrigerator looked weird and empty yesterday, but we had an overflowing produce drawer. I had an email saved from Melanie, who walked me through making Ropa Vieja-—which is a fantastic way to use a frozen hunk-of-meat, and feed a lot of people.

The Ingredients.

—3 lbs meat (get what’s on sale. Stew meat, chuck roast, steaks, whatever.)
—1/2 cup chicken broth
—1/4 cup apple cider vinegar (could use white)
—1 T cumin
—1 tsp smoked paprika
—1 tsp salt
—1/2 tsp black pepper
—1/4 tsp cayenne pepper
—1 large red onion, chopped
—2 red bell peppers, chopped
—2 med yellow apples, grated
—3 stalks celery, chopped
—3 cloves smashed and chopped garlic
—1/2 cup cilantro leaves

The Directions.

I used a 6.5 quart crockpot. I think you’ll need at least a 5 quart——this is a lot of food.

Combine all of the dry spices in a bowl. Rub the spices all over the piece (or pieces) of meat you are using. Put the meat into your crockpot. Dump any extra spice on top.

Coarsely chop the vegetables and add to the pot. Smash the garlic, take the leaves off the cilantro stems, and add.

Peel the apples, and grate them into the pot with a cheese grater.

Add the chicken broth and vinegar.

Cover and cook on low for a very long time, or on high for a pretty long time. I’d go for at least 10 hour on low and at least 7 hours on high, checking about 2 hours before serving to see if you can shred the meat with forks. If you can’t shred the meat, cook for longer, or remove the meat and cut in long slices, then return to the pot.

Ropa Vieja means “old clothes”-—the meat and vegetables should be shreddy and fully intertwined. The longer and slower you cook this, the better. There is plenty of moisture from the chicken broth and vinegar-—if you are a peeker, you may need to add more chicken broth; but otherwise, you’ll get a good amount of juice at the bottom of the pot.

Serve over brown or white rice, with a ladle full of broth.

The Verdict.

Delicious. After a few days of sweet Thanksgiving food, we were ready for a different flavor.

The kids ate their meat separate from the vegetables, but did eat it. They also ate a ton of rice, because—well—that’s just what they do.

I hadn’t cooked the meat long enough when I took the above picture. I was tired, and just wanted to be done, and the kids were hungry. After we took some of the meat out, it cooked for another 3 hours on low, and then was perfect. The resulting stew was tangy and smoky at the same time-—it was delicious. I ended up cooking on low for a total of 12 1/2 hours.

Thank you, Melanie!

http://crockpot365.blogspot.com/search/label/gluten%20free