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 ...
http://www.bellybytes.com/recipes/fillyouupfoods.shtml
Fifteen Fill-You-Up Foods
Forgetting skimpy serving sizes and filling up on more food may be a surprisingly better way to cut calories. Food with more volume satisfies your desire to have a filling portion. Following are some delicious foods that will satisfy your hunger without packing on the calories.
1. Air-popped popcorn: 31 calories per cup
2. Low-calorie bread: 40 calories for one average slice
3. Puffed cereal: 55 calories for one-cup
4. Grapes: 58 calories for one-cup
5. Orange: 60 calories
6. Angel food cake: 73 calories for one slice
7. Bran cereal: 75 calories per one-half cup
8. Mousse: 80 calories per one-half cup
9. Apple: 81 calories
10. Fish: 86 calories (average for one raw fillet)
11. Low-calorie ice cream: 120 calories (one-half cup)
12. Soup: 136 calories (average per one-half cup)
13. Oatmeal: 145 calories per 1-cup
14. Potato: 156 calories, baked with skin removed (one average-size)
15. Whole-wheat pasta: 174 calories per cup
Give these recipes a try, too!
Fill-Me-Up Shake
1 cup fat free milk or soy milk
1/2 frozen banana or 1/2 cup frozen mango slices
1 teaspoon sugar
1 cup frozen fruit of your choice
Mix the milk, banana, sugar and frozen fruit in a blender until smooth. Note: Experiment, adding a touch of vanilla, cinnamon or other favorite flavors to taste. Approximately 220 calories per shake.
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Chocolate-Cinnamon Meringues
1 cup sugar
1/3 cup non-sweetened cocoa powder
4 egg whites
1/2 teaspoon ground cinnamon
1/4 teaspoon cream of tartar
Sift together sugar and cocoa powder. In a large bowl, beat the egg whites, cinnamon and cream of tartar with an electric mixer on medium speed until soft peaks form. Beat in sugar mixture 1-tablespoon at a time.
Beat the entire mixture on high speed until glossy and stiff.
Line two baking sheets with parchment.
Drop rounded teaspoonfuls of batter onto the sheets, leaving 1-inch between meringues.
Bake at 250-degrees for 40 to 45 minutes, or until the tops feel dry to the touch. Cool for five minutes, then remove from the sheets.
Recipe make 48 meringues, 18 calories per meringue.
http://www.bellybytes.com/recipes/sandwich.shtml
Sandwiches Made for Health
Just some healthy sandwich recipe suggestions!
Recipes:
Egg Salad Sandwich
*This egg salad cuts the calories, not the flavor, by using spiced-up, fat-free mayonnaise and just two yolks of the four eggs.
Ingredients:
4 large egg white(s), hard-boiled and chopped
2 large egg yolk(s), hard-boiled and chopped
2-1/2 tablespoons fat-free mayonnaise
1/8 teaspoon table salt, or to taste
1/8 teaspoon black pepper, or to taste
1-1/2 tablespoon parsley, or dill, chopped
1 teaspoon Dijon mustard
1-1/2 teaspoon red onion(s), chopped
4 slice(s) pumpernickel bread
4 piece(s) lettuce
Directions
In a bowl, combine egg whites and yolks, mayonnaise, salt, pepper, parsley, mustard and onion.
Divide salad between 2 slices of bread, top each with two lettuce leaves and cover each with second slice of bread.
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Grilled Chicken Sandwich with Chipotle Mayonnaise
Spice lovers unite! This sandwich hits the spot when you are in the mood for some heat. To turn it down a notch, simply adjust the amount of the chipotle.
Ingredients:
1 pound Tyson boneless skinless chicken breasts, thinly sliced
1/8 teaspoon table salt, or to taste
1/8 teaspoon black pepper, or to taste
One medium canned chipotle Chile(s), finely chopped
2 tablespoons reduced-calorie mayonnaise
One cup(s) mixed greens
8 slice(s) high-fiber bread
One medium tomato sliced
Directions
Heat grill pan on high heat. Season chicken with salt and pepper. Cook chicken in pan, turning once, until cooked through, 5 minutes.
Combine chipotle and mayonnaise.
Divide greens among 4 slices bread. Divide tomato slices on top of greens. Place chicken on top of tomatoes.
Spread remaining four bread slices with about 2 teaspoons chipotle mayonnaise each. Cover with remaining bread.
Recipe makes four servings.
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Grilled Ham Sandwich
You can cool grilled sandwiches such as this one, then tightly wrap them. Your sandwich will not be hot at lunch, but it will retain that great grilled taste.
Ingredients:
1 tablespoon white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon frozen orange juice concentrate
1/2-medium French baguette(s) cut into 5-inch pieces
3 ounces extra lean deli-sliced ham
1-1/2 ounce low-fat hard cheese, Monterey Jack
1/2 ounce of sweet pickle(s), about two thin pieces sliced lengthwise
1 cup arugula, leaves
Directions
In a small bowl, whisk together all ingredients for dressing.
Split each of the baguette pieces open crosswise. Pull out some of the soft center of bread.
Drizzle dressing onto both sides of baguette pieces. Layer ham, cheese and gherkin slices inside each sandwich, dividing ingredients evenly. Top each with arugula.
Coat a large, nonstick skillet with cooking spray and set over medium-low heat. Arrange sandwiches in skillet and cover with a lid that fits inside and can be pressed down onto sandwiches. Set something heavy on lid, such as a cast-iron skillet (turned over, if necessary, to keep it stable) to flatten sandwiches.
Grill for 2 to 3 minutes, until bread is brown and crispy. Turn sandwiches and grill second side in same manner, until cheese has melted. Cut each sandwich in half. Serve immediately.
Recipe makes two servings.
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Mozzarella, Red Pepper and Pesto Sandwich
*To lighten up with classic sandwich, this recipe thinned out high-fat pesto with fat-free mayonnaise
Ingredients:
3 tablespoons fat-free mayonnaise
1-1/2 tablespoons store-bought pesto sauce
8 ounces of sourdough bread, about 1 small baguette, cut into 4 equal pieces
6 oz part-skim mozzarella cheese, thinly sliced
2 piece(s) jarred roasted red peppers (water-packed), thinly sliced
1/4 cup(s) romaine lettuce, about 4 leaves
Directions
In a small bowl, whisk together mayonnaise and pesto.
Halve baguette pieces horizontally and spread mayonnaise mixture on both sides. Top bottom halves with equal amounts of mozzarella, red peppers and lettuce. Cover with the remaining bread halves and serve.
Recipe serves four.
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Healthy Egg Salad Sandwiches
Ingredients:
One cup egg substitute, hard-cooked and chopped*
1/4 cup chopped celery
1/4 cup chopped onion
2 tablespoons fat-free mayonnaise
Twelve slices of whole-wheat bread, divided
Six, lettuce leaves
One large tomato cut into six thin slices
Directions
Hard cooked - Pour 1/2-cup egg substitute into a nonstick skillet. Cover; cook for ten minutes on very low heat. Cool, then chop into cubes.
In a small bowl, combine hard-cooked egg substitute, celery, onion, and mayonnaise.
On each of six bread slices, lace lettuce leaf and tomato slice; top each with about 1/4 cup egg salad and remaining bread slice.
http://www.bellybytes.com/recipes/hhpizza.shtml
Heart-Healthy Pizza
Home made gourmet pizza can be heart-healthy when you use your imagination and some creativity. To make nutritious pizza, focus on the construction of the pizza.
Pizza Crust
You can make your own pizza crust. If you do not have the time or inclination to do so, use a prepared crust with less than two grams of fat per serving. To make individual pizzas at home, use fat-free flour tortillas lightly brushed with extra virgin olive oil. You can also spray the flour tortillas with an olive oil flavored nonstick spray. For a crispy crust, use a pizza stone or pizza screen.
Pizza Sauce
Tomato sauces can be home made (see recipe below) or store bought. If you purchase one from the store, look for a sauce that contains less than 1.5 grams of fat per one-fourth cup serving. The following home made sauce recipe is easy to make and contains less than one gram of fat per one-half cup.
No Cook Tomato Sauce
1 (28-ounce) can crushed tomatoes
3 ounces tomato paste
1 teaspoon salt
2 teaspoons dried oregano
1 teaspoon garlic powder
1 tablespoon crushed garlic
1 tablespoon freshly grated Parmesan cheese
Directions:
Mix all ingredients in a bowl, cover with plastic wrap, and refrigerate overnight. Use one-half cup of the sauce for a 13-inch pizza crust or a large tortilla.
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Cheese: To make your pizza heart-healthy, you will need to use cheeses made with skim milk. You also can substitute light or non-fat cheeses in place of high fat cheeses.
Toppings: Try different herbs and spices as your topping. Fresh basil leaves placed on slices of fresh tomatoes sprinkled with Parmesan makes a delicious pizza topping.
Following are some pizza recipes to get you started but remember to use your imagination and get creative!
Recipes:
Chicken Salsa Pizza
Ingredients:
One precooked Italian bread-shell crust
2 cups (8 ounces) shredded cheddar cheese, divided
1 jar (11 ounces) salsa
1 cup cubed cooked chicken breast, skin removed
Directions:
Place bread shell on an ungreased, 12- inch, pizza- pan. Sprinkle with 3/4-cup of the cheese. Top with salsa, chicken and remaining cheese. Bake at 450-degrees for eight to ten minutes or until cheese is bubbly.
Recipe makes four servings.
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English Muffin Pepperoni Pizzas
Ingredients:
3/4 cup pizza sauce
Six English Muffins, halved
1-1/2 cups (6 ounces) shredded mozzarella cheese
3 ounces sliced pepperoni
Directions:
Spread the pizza sauce on each muffin half. Sprinkle cheese over sauce and top with pepperoni slices. Place on baking sheet. Bake in preheated 425-degree oven for five minutes or until the cheese is melted.
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Provolone Pizza with Chicken and Pesto
Ingredients:
Two tablespoons olive oil
Two boneless, skinless, split chicken- breasts cut into strips
Two medium-sized assorted bell peppers: red, yellow or orange
One medium onion, thinly sliced
1/3 cup prepared pesto
1 -1/2 cups of (6 ounces) shredded Wisconsin Provolone Cheese
12-inch pizza crust or bread shell
Directions:
In a skillet, heat olive oil over medium high heat. Add chicken; sauté until chicken browned (five to seven minutes). Add peppers and onion; continue to sauté until browned (four to five minutes). Stir in pesto. Place chicken mixture on crust; top with cheese. Bake at 400-degrees for ten to twelve minutes or until cheese is bubbly.
Recipe makes four to six servings.
Time Savers: Buy chicken cut into strips at the grocery store. Buy a pre-baked pizza crust, adjusting cooking time according to package instructions. Save additional time by using a pre-shredded Italian cheese blend in place of the Provolone.
*Recipe courtesy of WMMB for Wisconsin Cheese
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Deep Dish Pizza
Instructions:
Eight Texas rolls (Rhodes recommended) or 12 rolls, thawed and risen 3/4 cup pizza sauce
2 cups shredded non-fat mozzarella cheese
Toppings of choice
Directions:
Press dough into a ball. Roll into a 14-inch circle. Place into a 12-inch deep-dish pizza pan sprayed with non-stick cooking spray. Let rise 30 minutes. Pre-bake crust at 400-degrees for ten minutes. Spread pizza sauce over crust. Add desired toppings and top with cheese. Bake at 350-degrees for 15 to 20 minutes or until cheese melts and becomes bubbly.
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Topsy-Turvy Pizza
Ingredients:
2 cups pizza toppings (mushrooms, bell peppers, etc.)
2 pounds lean ground round
1 cup chopped onion
2 cans of (8 ounces each) tomato sauce
½ teaspoon garlic powder
One package (1.25 ounce) Italian style spaghetti sauce mix
2 cups (8 ounces) shredded mozzarella cheese
One can of (10 ounces) refrigerated pizza crust
Directions:
In large skillet coated with vegetable oil spray, cook pizza toppings three to four minutes over medium-high heat. Spread cooked topping into 13-by-9-inch baking dish. Set aside. Add ground beef and onion to skillet; cook eight to ten minutes or until done; drain well. Stir in tomato sauce, garlic powder and spaghetti sauce mix. Bring to a boil; simmer five to six minutes.
Preheat oven to 375-degrees.
Spoon meat mixture over pizza toppings. Sprinkle evenly with cheese. Unroll dough over top of cheese; making sure it covers filling ingredients completely. Bake in preheated oven 25 minutes or until crust is golden brown.
Recipe makes eight servings.
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Fresh Fruit Pizza
Ingredients:
1-3/4 cup all purpose flour
1/2 cup whole-wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 cup butter or margarine, melted
1/3 cup plus 1/4-cup honey, divided, plus more for garnish if desired
1 teaspoon vanilla extract
1 egg yolk, well beaten
1/4 cup non-fat milk
One package (8 ounces) cream cheese - non-fat if watching your diet!
3 cups assorted sliced or whole fresh fruits such as strawberries, oranges, kiwis, bananas or blueberries
Toasted coconut or granola (optional)
Chocolate syrup for garnish
Directions:
Preheat oven to 375-degrees. To make crust, in large bowl, combine flours, baking powder, baking soda and salt; mix well. In a small bowl, mix together melted butter, 1/3-cup honey and vanilla; stir into flour mixture. Stir in egg yolk and milk; form into ball with hands. Place on lightly greased pizza pan or baking sheet. With floured hands, press dough to form 12-inch circle. Bake in preheated oven 12 to 15 minutes or until golden brown. Remove from pan; cool on wire rack.
To make topping, in a small bowl, combine cream cheese and remaining 1/4-cup honey. Mix until well blended.
To serve, spread topping onto crust to within ½-inch of edge. Arrange fruit over top; sprinkle with toasted coconut or granola. Drizzle with honey or chocolate syrup, if desired. Recipe makes one, 12-inch pizza.
Note: If time is of the essence, use pre-made pizza crust dough.
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Strawberry Pizza
Ingredients:
6 tablespoons butter or margarine, softened
1/2 cup sugar
2 egg whites or egg substitute equivalent to one egg
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Filling:
1 package (8 ounces) fat-free cream cheese, softened
1/2 cup confectioners’ sugar
2 cups sliced fresh strawberries
1 cup sugar
1/4 cup cornstarch
2 cups crushed strawberries
Directions:
In a mixing bowl, cream butter and sugar for two minutes. Beat in egg and extracts. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for one hour.
On a floured surface, roll dough into a 13-inch circle. Transfer to an ungreased 12-inch pizza pan. Build up edges slightly. Bake at 350-degrees for 18-22 minutes or until lightly browned. Cool completely.
In a mixing bowl, beat cream cheese and confectioners’ sugar until smooth. Spread over crust. Arrange sliced strawberries on top.
In a saucepan, combine sugar, cornstarch and crushed berries until blended. Bring to a boil; cook and stir for two minutes or until thickened. Cool slightly. Spoon over strawberries. Refrigerate until serving.
Recipe makes 12 to 16 servings.
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Quick Heart-Healthy Pizza Dough
Ingredients:
1-1/2 cup lukewarm water
One package rapid-rise yeast
1-1/2 tablespoons sugar
2 tablespoons olive oil, plus more for oiling the dough
4 cups all purpose, unbleached flour
1-1/2 teaspoons salt
Directions:
Preheat oven to 100-degrees. Pour water into bowl of full-size processor. Sprinkle yeast and sugar over water and pulse twice. Add oil, flour, salt, and process until dough comes together. Process another 30 seconds. Dough should be soft and slightly sticky. If too sticky to handle, add one or two tablespoons flour and pulse once or twice.
Turn dough out onto a floured work surface; knead to form a smooth ball. Put dough in deep, lightly oiled bowl and cover with plastic wrap. Place in warmed oven. Let rise for 30 minutes, or until doubled. Remove dough, punch down and turn out onto lightly floured surface. Divide into four balls.
At this point, dough may be refrigerated or frozen. Bring to room temperature before rolling.
To Roll: Place ball in center or work surface sprinkled lightly with flour or cornmeal. With rolling pin, roll dough from center to edges, to a ten to 12-inch circle.
To Grill: Brush both sides of dough with olive oil. Pick up circle by edges (like a wet T-shirt) and gently place on preheated grill.
Prepare toppings: Because baking time is short, some toppings should be precooked or blanched: meats, thinly sliced potatoes, peppers, eggplant, asparagus, broccoli, garlic, zucchini. For best flavor, grate or crumble cheese just before topping pizza. Have all ingredients ready before placing crust on grill. If using a sauce, warm before spreading on dough.
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Ping me if you need copy from a .pdf file posted here, they can be tricky. I've worked with Acrobat for close to 10 years now in my job and it's... different. LOL
http://www.bellybytes.com/recipes/pizza.shtml
Healthy Pizza Recipes
Fast Facts on Pizza
* Americans eat almost 350 slices of pizza each second! With 3 billion pizzas being sold annually, it is no wonder that pizza is a $30 billion industry today.
* Close to 40 per cent of all pizzas sold are pepperoni pizzas. Other popular toppings include onions, extra cheese, and green pepper. The least popular topping is — you guessed it — anchovies.
* Some intriguing topping that one might be tempted to sample include oysters, dandelions, and peanut butter and jelly!
* While Americans prefer meat toppings, a popular pizza topping in Japan is squid and tofu.
* In India tandoori chicken and chilli paneer are favourites.
* Brazilians enjoy green peas on a pizza while Russians top it with mockba — a mix of sardines, tuna, mackerel, salmon and onions.
* The original Italian pizza was made with green peppers and mozzarella cheese.
* The original Greek pizza was simply crust and vegetables — no cheese!
* October is National Pizza Month.
These recipes need no explanation or introduction as they speak for themselves! Enjoy!
Recipes:
Whole Wheat Vegetable Pizza
Ingredients:
2-1/2 cups flour
1/2 cup whole-wheat flour
Two packages (1/4-ounce each) quick-rise yeast
1 teaspoon garlic powder
1/2 teaspoon salt
1 cup water (120 to 130 degrees)
2 tablespoons plus 1 teaspoon olive oil (divided)
One can of (14-1/2 ounces) diced tomatoes, not drained
1-1/2 teaspoons sugar
1 tablespoon minced fresh parsley
1-1/2 teaspoons Italian seasoning
1-1/2 teaspoon dried basil
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 cup chopped zucchini
1 cup sliced fresh mushrooms
1/4 cup chopped onion
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1-1/4 cup shredded reduced-fat mozzarella cheese
Directions
In mixing bowl, combine flours, yeast, garlic powder and salt. Add water and two tablespoons oil; beat until smooth.
Turn onto floured surface; knead until smooth and elastic, about five minutes. Place dough in a greased bowl and turn once to grease top. Cover and let rise in warm place until doubled, about 30 minutes.
Preheat oven to 400-degrees.
Punch dough down. Divide in half; roll each portion into 12-inch circle. Transfer to greased 12-inch pizza pans. Prick dough with fork. Bake in preheated oven eight to ten minutes or until lightly browned.
Combine tomatoes, sugar, parsley, Italian seasoning, basil, garlic powder and pepper in saucepan. Bring to boil; reduce heat. Simmer uncovered, 15 to 18 minutes, stirring occasionally.
In a skillet, sauté vegetables in remaining one-teaspoon oil until tender. Spread each pizza with one-cup sauce (refrigerate remaining sauce for another use or freeze). Sprinkle with vegetables and cheese. Bake in preheated oven 12 to 15 minutes or until cheese is melted. Recipe makes two pizzas six slices each.
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Tomato-Olive-Pesto Pizza
Ingredients:
One, (10-ounce) can refrigerated pizza crust
1/3 cup purchased pesto
Four Italian plum tomatoes, thinly sliced
One (2-1/4-ounce) can sliced ripe olives, drained
1/4 cup finely chopped red onion
Six ounces (1-1/2 cups) light, shredded Italian cheese blend
Directions:
Heat oven to 425-degrees. Spray cookie sheet with nonstick cooking spray. Unroll dough; place on sprayed cookie sheet. Starting at center, press out dough with hands to form 13x9-inch rectangle. Spread pesto evenly over dough. Top with tomatoes, olives, onion, and cheese.
Bake at 425-degrees for 10 to 12 minutes or until crust is a deep golden brown and cheese is melted.
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Mexican Pizza
Ingredients:
One, can refried-beans
1 onion, finely diced
1/2 teaspoon garlic salt
1/2 teaspoon oregano
1/4 teaspoon ground cumin
4 flour tortillas (10 inch)
One can diced green chilies (4 ounce)
1 cup jack cheese, shredded
1 cup cheddar cheese, shredded
2 tomatoes, chopped
1 bunch green onion, chopped
1 green bell pepper, diced
One can sliced black olives (4 ounce)
Salsa
Directions:
Heat beans and onion in a skillet. Stir in seasonings. Slightly crisp tortillas in hot oven. Spread beans on tortillas and add green chilies, cheese, tomatoes, green onions, bell pepper and olives. Place under broiler until cheese melts. Serve with salsa.
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Double Tomato Pizza Margherita
Ingredients:
One (10 ounce) 12-inch thin crust pizza shell
1/3 cup prepared pizza sauce
1/4 cup chopped fresh basil or pesto sauce
Three plum or roma tomatoes, thinly sliced
Seven slices of Deli style sliced part skim mozzarella or Provolone cheese
Directions:
Place pizza crust on baking sheet. Combine pizza sauce and basil; spread evenly over crust. Arrange sliced tomatoes over pizza; top with cheese.
Bake in preheated 450-degrees oven for 12 minutes or until cheese is melted and crust is golden brown. Cut into eight wedges.
NOTE: For grilled Double Tomato Pizza Margherita prepare charcoal or gas barbecue grill with a cover. Assemble pizza as recipe directs. Place over low coals for low heat on gas grill. Grill covered for 10 to 12 minutes or until crust is golden brown and cheese melts.
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Homemade Vegetable Pizza
Ingredients:
1/2 cup lukewarm water
1 package yeast
1 teaspoon sugar
3/4 cup lukewarm water
1 teaspoon salt
1 tablespoon olive oil
1 cup whole wheat flour
1 cup unbleached white flour
1 cup chopped broccoli
1/2 cup chopped mushrooms
1/4 cup chopped sun dried tomatoes
1-1/2 cup grated Light Natural Cheese
Directions:
Sprinkle the yeast and sugar over the lukewarm water and let it stand until bubbly. The water should be barely warm. Hot water will kill the yeast.
Chop broccoli, mushrooms and sun-dried tomatoes, grate cheese and set aside.
Stir water, salt and olive oil into yeast.
Add flours gradually, stirring until dough is stiff.
Turn out onto well-floured counter and knead until elastic, as in bread recipes. Allow the dough to rise until double.
After the dough has risen, punch it down and make it into a ball. Let it set ten minutes while you preheat the oven to 400-degrees. Sprinkle a cookie sheet with cornmeal; roll or stretch the dough into a circle or rectangle one-half inch thick.
Cover the pizza with chopped mushrooms and broccoli. Sprinkle with sun dried tomatoes. Sprinkle with cheese.
Bake at 400-degrees for 20-25 minutes.
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Chicken and Stir-Fry Vegetable Pizza
Ingredients:
One can of 98 percent fat-free cream of mushroom soup
1 Italian bread shell (12 inches)
1 tablespoon olive oil
3 cups frozen vegetables
1/8 teaspoon garlic powder
One package (10 to 12 ounces) refrigerated cooked chicken strips
1 cup cheddar cheese, shredded
Dried oregano leaves, crushed OR crushed red pepper (optional)
Directions:
Spread the can of soup over the Italian bread shell, leaving ¼-inch of the edge of the shell bare. Bake at 450-degrees for five minutes.
Heat the olive oil in a skillet. Add the vegetables and garlic and cook until tender-crisp. Spoon the vegetables on the pizza. Top with the chicken strips and the cheddar cheese. Sprinkle with oregano, if desired. Bake for five more minutes or until the cheese is melted.
Recipe serves four.
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Easy Cheeseburger Pizza
Ingredients:
1 (10 ounce) can refrigerated pie crust
1/2-pound extra-lean ground beef
1 cup spaghetti sauce
1/4 cup chopped red onion, if desired
4 ounces (1 cup) shredded, low-fat cheddar cheese
1/4 cup of dill pickle slices
Directions:
Heat oven to 425-degrees. Grease a 12-inch pizza pan. Unroll the dough; place in greased pan. Starting at the center, press out dough with hands, forming a 1/2-inch rim. Bake at 425-degrees for seven to nine minutes or until the crust is a light golden-brown in color.
Meanwhile, brown ground beef in medium skillet until thoroughly cooked, stirring frequently. Drain. Spread spaghetti sauce evenly over partially baked crust. Top with cooked ground beef, onion and cheese.
Return to oven and bake an additional 12 to 18 minutes or until bubbly and edges are golden brown. Top pizza with pickle slices if desired.
Recipe makes four servings.
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Onion Olive Pizza
Ingredients:
Flour or cornmeal
1-1/2 teaspoons olive oil
Two large thinly sliced sweet onions
1/4 cup water
Three cloves minced garlic
1 teaspoon chopped fresh rosemary
Salt and freshly ground black pepper to taste
One container (10 ounces) refrigerated pizza dough
2 ounces goat cheese or low-fat mozzarella cheese
8 pitted and chopped black olives
Directions:
Heat oven to 450-degrees. Coat a large pizza pan or baking sheet with vegetable oil spray. Dust with flour or cornmeal.
Heat oil on medium-high heat in a large non-stick skillet. Add onions and cook ten to fifteen minutes or until golden and tender; stir occasionally. Add water, garlic and rosemary; cook and stir one to two minutes or until fragrant. Season with salt and pepper to taste.
On a lightly floured surface, roll dough into 12-inch circles and transfer to prepared pan. Spread onion mixture over dough. Crumble goat cheese and sprinkle over the onion mixture. If using mozzarella shredded cheese, sprinkle shreds over the onions along with the olives. Bake the pizza 10 to 20 minutes, or until edges look golden and topping is bubbling. Slice into wedges.
Recipe makes four servings.
Calories per serving: 308
Fat per serving: 9g
Cholesterol per serving: 11mg
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Strawberry Pizza
Ingredients:
1 cup self-rising flour
1/4 cup powdered sugar
1/2 cup melted butter or margarine
1 (8 ounce) package fat-free cream cheese
1 (14 ounce) can fat-free sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1/2 cup sugar
2 tablespoons cornstarch
1/2 cup water
2 pints strawberries, halved
Few drops red food coloring, if desired
Directions:
Combine flour and powdered sugar; add butter, mixing well. Pat dough out in a 14-inch pizza pan; bake at 350-degrees for ten minutes or until lightly browned.
Combine cream cheese, condensed milk, lemon juice, and vanilla; mix well and spread on cooled crust. Chill.
Combine sugar and cornstarch in a large saucepan; add water, mixing until smooth. Cook over medium heat until thickened (about five minutes), stirring constantly. Add strawberries; if desired, stir in food coloring. Cool completely.
Spread strawberry mixture over cream cheese layer; chill. Cut into wedges to serve.
Recipe serves eight to ten.
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Belly Bytes:
Pizza Review Site - Pizza review site reviews pizza from UK and other parts of the world
AboutPizza.com - Learn all about America’s favorite food, its history, popular ingredients and how pizza should be served! Find or post your own pizza recipes, get different snack ideas, plus locate restaurants that make great pizza!
http://www.bellybytes.com/recipe/pizza/index.html
Healthy Pizza Recipes
[Many kinds]
http://aboutpizza.com/page.asp?PageID=52
Many Pizza recipes.
I’m not sure what she means by her neighbor providing fresh yeast. <<<
I think she might be talking about everlasting yeast.
There is the cake yeast, dry yeast, sour dough starter and a sponge yeast and everlasting.
I think the everlasting is what the pioneers used, it is like a sourdough, but not allowed to sour.
I know that my mom did not buy little packets of yeast, when we were kids, I have seen her use cakes of yeast.
Some where on this thread, I posted a bunch of stuff about everlasting yeast.
LOL, I am more asleep than awake, but here it is, a quick glance shows it was the Pioneer’s yeast:
Sometimes the pdf will copy for me, but not always.
Thanks for the offer, you are a big help already.
Look where it is from, LDS and Walton feed.com....
This is the html version of the file http://www.geocities.com/olstk/yeast.pdf.
Google automatically generates html versions of documents as we crawl the web.
Page 1
Everlasting Yeast
Author Unknown
1 quart warm potato water
1/2 yeast cake or 1/2 Tbsp dry yeast
1 tsp salt
2 Tbsp sugar
2 cups of white or whole wheat flour
Stir all ingredients together. Place mixture in a warm place to rise
until ready to mix for baking. Leave a small amount of everlasting
yeast for a start for next time. Between uses, keep in a covered jar
in refrigerator until a few hours before ready to use again.
Add same ingredients, except yeast, to the everlasting yeast start
for the next baking. By keeping the everlasting yeast started and
remaking some each time, yeast can be kept on hand indefinitely.
http://waltonfeed.com/grain/y-rec/everyeas.html
|| Walton Home Page || Walton Self Reliance Home || Whole Grains
Home ||
Al Durtschi, E-mail: mark@waltonfeed.com
Home Page: http://waltonfeed.com/
another recipe in LDS Cannery
Cookbook “New Ideas for Cooking
With Basic Food Storage.”
Great work!
http://www.allaboutpreparedness.com/yeastrecipes.php
Old Pioneer Recipes to make your own Yeast
Everlasting Yeast
1 quart warm potato water
1/2 yeast cake or 1/2 tbls. dry yeast
1 tsp salt
2 tablespoons sugar
2 cups flour
Stir ingredients together. Place mixture in a warm place to rise until ready to mix for baking. Leave a small amount of everlasting yeast for a start for next time. Between uses keep yeast in a cool place.
Add same ingredients, except yeast to the everlasting yeast start for the next baking. By keeping the everlasting yeast start and remaking some each time, yeast can be kept on hand indefinably.
Peach-Leaf Yeast Starter
“Steep 1 quart of fresh, well-washed peach leaves in 3 cups of boiling water for fifteen minutes. Drain, adding enough water, if necessary, to make 3 cups. The water will have a greenish hue, but this will disappear during fermentation. Bake three medium-sized potatoes. Peel them, and put them through a sieve or food mill. Scald 1/2 cup of cornmeal in 1 cup of water until it boils and thickens. Stir to prevent lumps from forming.
Put all these ingredients in a bowl with 2 teaspoons of salt and 3 tablespoons of sugar. Cover and allow to ferment in a warm place for 24 hours, stirring well every two or three hours.
Pour it into a glass jar, and keep it in the refrigerator. Stir it down several times until foaming ceases. When approximately 1/2 inch of clear liquid rises to the surface, it will be ready for use. Stir thoroughly each time you use it.
When the starter is reduced to 1 cup, add 3 cups of water, three baked potatoes, the scalded cornmeal, salt, and sugar as you did the first time. Leave it in a warm spot. In about seven hours it should become active.
Peach-leaf starter improves with age. It is advisable to use it about twice each week. If not, stir it every couple of days, adding 1 teaspoon of sugar.
You can make this starter into a dry yeast. Begin by sterilizing 2 quarts of cornmeal for one hour in a low oven. Mix it into the starter. Spread it in flat pans to a thickness of 1/2 inch. When it is set, cut it into 1 1/2 inch squares. Move them apart to dry and harden. Wrap the cakes. Store them in the refrigerator; they will keep a year or more.
A starter can be made from the dry yeast in this way. In a bowl, mix 1 cake of yeast, 1/2 cup of warm water, 1/2 teaspoon of ginger, and 1 teaspoon of sugar. Keep it covered until you see white foam on top. Then stir in 1/2 cup of water, 1/2 cup of flour, and 1 teaspoon of sugar. After it foams again, add 1 cup of water, 1 cup of flour, and 1 teaspoon of sugar. Allow to foam, stirring often. Pour it into a jar and refrigerate. Put the lid on loosely until the foaming stops. When 1/2 inch of clear liquid has risen to the surface, the starter is ready to use.”
Homemade Yeast (Old Recipe)
Liquid yeast: Early in the day, boil one ounce of best hops in two quarts of water for thirty minutes; strain and let the liquid cool to warmth of new milk; put it in an earthen crock, or bowl.
Add 4 tsp. each of salt and brown sugar; now beat up 2 C. of flour with part of liquid and add to remainder, mixing well together and set aside in warm place
for three days, then add 1 e. smooth, mashed boiled potatoes. Keep near the range in a warm place and stir frequently until it is well fermented; place in a sterilized, wide mouth jug or a glass fruit jar.
Seal tightly and keep in a cool place for use. It should thus keep well for two months and be improved with age. Use same quantity as other yeast, but always shake the jug well before pouring out.
Dry yeast cakes:
To a quantity of liquid yeast add enough sifted flour to make a thick batter; stir in 1 tsp. salt and set to rise. When risen, stir in sifted and dried cornmeal, enough to form a thick mush; set in warm place and let rise again; knead well and roll out on a board to about one-half inch thickness and cut into cakes one and one-half inches square or with a two-inch round cutter; dry slowly and thoroughly in warm oven; keep in cool, dry place for use. Will keep fresh for six months. To use, dissolve one cake in 1 C. of lukewarm water.
German-Russian recipes, Historical Society:
http://www.remmick.org/GRHouseRecipes/index.html
BREADS:
* Coffee Cakes (Dessert - Bread with different toppingd that ranges from fruit to cheese to just sugar and cinnamon)
* Dumplings
* Fiegele (Buns shaped as birds)
* Fried Bread
* Gingerbread:
o Sorghum Gingerbread
* White Bread Recipes
o Fiegele (Bread shapped as birds)
o Pastry Dough
+ Pastry for Meat Turnovers
# Ruby’s Aunt’s Pirozhki Pastry Dough
+ Fried Bread Dough:
# Sweet yeast risen bread dough that is deep fried
# Sweet baking powder bread dough which is deep fried
# Thin dough is rolled and pulled until it is paper thin which is rolled into a rope and fried
o Plain White Yeast Bread
o Pepper Bread
o Pfeffernusse Brot s. Pepper Bread (Spicey Bread)
o Potato Bread
* Unleaven Bread
[Sample of the recipes, on all types of food]
http://www.freerepublic.com/focus/chat/1990507/posts?q=1&;page=5096
<<<
That was in July, you are good.
In fact you are so good, that you find what I have been thinking about for several weeks, since I lost all the pages in one of my goofs....That is from the LDS group or one of them and has all the information on storage food and its uses.
It looks like those messages are open for anyone to read and the information is very good.
Thank you for being here....
I don’t know how much you know about Yahoo groups, but at a group, such as this, with the open messages, at the top left hand side it says forward, you can forward to yourself/or others from any message group that you can get into.
They will disable it, when you have sent 40 out of the group, for 3 days. Sometimes if you dump your cookies, you can get back in, others maybe not.
I am willing to eat vegetarian foods, poor Texas diets of beans and corn, might be considered vegetarian and I like vegetables, I just don’t get excited about denying myself, so I can have a label.
The first year that I had to quit driving, I ate 95% vegetarian and I did not see that it helped me at all, except it was food and I could get it from Walton’s.
I kinda go with the flow, and post what looks good and is simple enough for any busy person to fix, or can be fixed for a special event.
Eating healthy is a good idea, for all of us, I eat way too much sugar, but cookies are easy to keep in reach and I don’t always feel like messing in the kitchen.
A friend send me a care package last week, all kinds of instant and almost instant types of things, that I would not ask Scott to waste his time buying for me. He has so little time and has a life of his own.
Canned sausages, meats, odd ball and ohh so wonderful.
http://preparednessmatters.blogspot.com/2008/07/cooking-with-basic-food-storage-using.html
This is an excellent LDS site for learning to survive, this snippet sets up a good plan/goal for all of us.
granny
THE BASICS OF HOME STORAGE
Three Month Supply
Build a small supply of food that is part of your normal, daily diet. One way to do this is to purchase a few extra items each week to build a one-week supply of food. Then you can gradually increase your supply until it is sufficient for three months. These items should be rotated regularly to avoid spoilage.
Drinking Water
Store drinking water for circumstances in which the water supply may be polluted or disrupted. If water comes directly from a good, pretreated source then no additional purification is needed; otherwise, pretreat water before use. Store water in sturdy, leak-proof, breakage-resistant containers. Consider using plastic bottles commonly used for juices and soda.Keep water containers away from heat sources and direct sunlight.
Financial Reserve
Establish a financial reserve by saving a little money each week and gradually increasing it to a reasonable amount (See All is Safely Gathered In: Family Finances guide).
Longer-Term Supply
For longer term needs, and where permitted, gradually build a supply of food that will last a long time and that you can use to stay alive, such as wheat, white rice, and beans.These items can last 30 years or more when properly packaged and stored in a cool, dry place. A portion of these items may be rotated in your three-month supply.
Source: All is Safely Gathered In, New pamphlet from the First Presidency, 2007
Suggested Amounts of Basic Foods for Home Storage
Per adult for one year
Grains: 400 lbs.
Legumes*: 60 lbs.
Powdered Milk: 16 lbs.
Cooking oil: 10 qts.
Sugar or honey: 60 lbs.
Salt: 8 lbs.
Water (2 wks) 15 gal.
* Legumes include dry beans, split peas, lentils, etc.
Source: First Presidency Letter, 2002
Cooking with Basic Home Storage
Do you want to know what you can do with all that wheat? Click on the following link:
http://preparednessmatters.blogspot.com/search/label/Cooking%20with%20Basic%20Food%20Storage.
New recipes using Basic Home Storage items will be added on a regular basis so check in often!
THE BASICS OF FAMILY FINANCE
Pay Tithes and Offerings
Successful family finances begin with the payment of an honest tithe and the giving of a generous fast offering. The Lord has promised to open the windows of heaven and pour out great blessings upon those who pay tithes and offerings faithfully (see Malachi 3:10).
Avoid Debt
Spending less money than you make is essential to your financial security. Avoid debt, with the exception of buying a modest home or paying for education or other vital needs. Save money to purchase what you need. If you are in debt, pay it off as quickly as possible.
Keep a Budget
Keep a record of your expenditures. Record and review monthly income and expenses. Determine how to reduce what you spend for non essentials.
Use this information to establish a family budget. Plan what you will give as Church donations, what you will save, and what you will spend for food, housing, utilities, transportation, clothing, insurance, and so on. Discipline yourself to live within your budget plan.
Build a Reserve
Gradually build a financial reserve, and use for emergencies only. If you save a little money regularly, you will be surprised how much accumulates over time.
Teach Family Members
Teach family members the principles of financial management. Involve them in creating a budget and setting financial goals. Teach the principles of hard work, frugality, and saving. Stress the importance of obtaining as much education as possible
http://preparednessmatters.blogspot.com/search/label/Water%20purification
Words of our Leaders:
“We encourage Church members worldwide to prepare for adversity in life by having a basic supply of food and water and some money in savings.
“We ask that you be wise as you store food and water and build your savings. Do not go to extremes; it is not prudent, for example, to go into debt to establish your food storage all at once. With careful planning, you can, over time, establish a home storage supply and a financial reserve.”
—The First Presidency, All Is Safely Gathered In: Family Home Storage, Feb. 2007.
Showing posts with label Water purification. Show all posts
Monday, September 10, 2007
Water Storage
Store enough water for each member of your family to last for at least two weeks.
During times of serious emergency, the normal water supply to your home may be cut off or become so polluted that it is undrinkable. In fact, a supply of stored water could be your most precious survival item. Since I’ve been in the ward, there have been three times where we have had to rely on our water storage or boil our drinking water after floods.
Remember that typhoid fever, amoebic dysentery, diarrhea, infectious hepatitis, salmonella and giardiasis are diseases often associated with unsafe water, not to mention the many kinds of parasites that may be contracted. Under emergency conditions, no water can be presumed safe. All drinking & cooking water must be purified.
Store 2 gallons of water per person per day. One gallon for drinking and cooking, the other for bathing and other needs.
Thus, a family of four would need at least 112 gallons of pure water for their two week reserve supply. With careful use, this amount would be sufficient for drinking and food preparation. Store water supply in a cook dark area on pieces of wood, not directly on concrete or dirt. Put date of storage on your water.
Obtain storage containers: A good container is airtight, breakage resistant, and heavy enough to hold water.
Containers should stack well and have a lining that will not rust or affect the flavor. A few good choices are:
*
30 -50 gallon FDA approved food grade plastic barrels
*
5 - 7 gallon plastic jugs (FDA approved as well)
*
2 liter soda pop bottles
NOTE: To economize, many people are tempted to use empty milk jugs, but don’t plan to store water in these for more than 3 -4 months. They are biodegradable and will break down within 6 months. Not only may you lose your water, but if they are stored near food or other items, they may damage them.
Water weighs over 8 lbs. per gallon. Do not store more than 15 gallons (about 125 lbs.) in any container meat to be portable. Obtain a siphon pump for use with the large water barrels.
Obtain a 3-day supply of water per person for your 72 hour kit. Place water in small, portable containers along with extra bleach or filter.
Use household bleach (5.25% hypochlorite with no additives) when storing water. The following amounts are suggested:
* 4 drops for two liter bottles
* 8 drops per gallon
* 1/2 tsp for 5 gallons
* 1 Tbsp for 30 gallons
* 2 Tbsp for 55 gallons
Some people are afraid that chlorine is not safe for their bodies. The above amounts used to purify water are completely safe. Major cities throughout the world use chlorine to purify water.
Studies show that if water is bacteria free and is stored in clean containers, it will stay safe for several years. It is a good idea, however, to periodically check your water for purity and taste. And every few years it’s a good idea to change it. One of the things that affects the taste of water is it “going flat.” That occurs because of the oxidation that takes place as it sits. You can improve the taste by pouring the water back and forth between containers to aerate it or by beating it with a hand egg beater. You also may want to store some flavorings such as fruit drink powders, kool-aid, etc. to add to your water if you find the taste objectionable.
Methods for Purifying Potentially Contaminated Water for Drinking:
* Boiling: According to the American Red Cross, boiling is the safest method of purifying water. Boil 8 - 10 minutes.
* Disinfecting: According to the American Red Cross, “the only agent used to purify water should be household liquid bleach. Add 16 drops of bleach per gallon and let stand for 30 minutes. If the water does not have a slight bleach odor, repeat the dosage and let stand another 15 minutes.
* Filters: Consider getting a good water filter or purifier. NOTE: Filtering water will not destroy germs or parasites’ eggs. After water has been filtered, it should be purified using chlorine bleach or by boiling.
A great way to store water is in a variety of containers. For example, store the majority of your water in 30-55 gallon drums. Store some in 5 - 7 gallon containers and re-use those two liter bottles.
Remember also that you have several sources of water already in your home that can be tapped in an emergency such as your hot water heater, toilet tanks (don’t use water from a tank that contains colored disinfectant, it is poisonous), water pipes, ice in the freezer, etc.
Water is relatively inexpensive to store and certainly not difficult to do - but certainly the time to store is now. Water that we take so for granted when things are normal, in an emergency becomes absolutely critical.
Here is an excellent printable pdf on water storage: http://www.connorboyack.com/drop/water.pdf
http://preparednessmatters.blogspot.com/search/label/Baby%20Food%20Recipes%20from%20Food%20Storage
Make Your Own Baby Formula
Combine 6 tablespoons of nonfat dry milk, 2 teaspoons of vegetable oil, and 1 teaspoon of sugar in one (1) cup of water (boiled water is safest).
Thoroughly mix all the ingredients and allow the mixture to cool to room temperature before use if using boiled water.
WARNING: Do not substitute honey or corn syrup for the sugar as they contain bacteria which can cause serious side effects and quite possibly death due to the lack of a fully developed immune system in young babies.
Source: http://stealthsurvival.blogspot.com/
Disclaimer: I found this recipe on the website above. However, I am not a doctor or a food scientist and I am not certain that this meets the long-term nutritional requirements of a baby. Because I thought it might be helpful to have in an emergency, I included it on the site. Any verification of this recipe’s efficacy from an expert would be helpful. . . please leave me a comment if you have any expertise in this area.
Posted by Kerri at 1:36 PM 0 comments
Labels: Baby Food Recipes from Food Storage
Friday, October 19, 2007
Cooking with Basic Food Storage: Baby Food Recipes
Main Ideas
* A baby should be breast fed from the day it is born if at all possible.
* Mothers who cannot breast feed their babies should give them special formulas.
* A baby should begin eating other foods at about six months.
Recipes for Baby Food
GRUEL FROM BOILED RICE:
THIN GRUEL: 1/2 Tbsp Boiled Rice, 1/2 C Water. Boil 10 minutes. Yield 5 Tbsp.
THICK GRUEL: 4 Tbsp Boiled Rice, 1 C Water. Boil 10 minutes. Yield 12 Tbsp.
SOFT RICE: 1 C Boiled Rice, 1 C Water. Boil 5 minutes. Yield 1 1/2 Cup.
You can make other gruels from corn or oats as well as from starchy foods such as cassava, potato and yam. Wheat does not make a good gruel for babies under the age of one year because it causes allergies.
EGG YOLK RICE GRUEL: 1/2 C unsalted meat or chicken broth, 2 Tbsp Boiled Rice, 1 beaten egg yolk, 1 Tbsp milk or evaporated milk. Add broth to rice and mash with the back of a spoon. Bring to a boil. Combine egg yolk and milk. Add to the rice-broth mixture. Lower heat and cook three minutes. Give to babies seven to eight months or older.
MIXED VEGETABLE & BEAN PUREE: 1/4 c water from unsalted cooked vegetables (or purified water), 1/4 c boiled beans, mashed, 1/3 c tender greens, 1 Tbsp milk or evaporated milk. Add water to greens and boil for 5 minutes. Remove from fire, mash well and pass through a sieve. Add milk and cook 2 minutes, stirring constantly. Give to babies seven to eight months or older.
For most babies, the first solid food is rice cereal, followed by oatmeal and barley. Generally, it’s good to introduce wheat and mixed cereals last, since they may cause allergic reactions in very young babies. Using a blender or food processor, your baby can have many fresh foods instead of canned or bottled. Everything should be soft, unsalted, well-cooked and unseasoned. Cook fresh vegetables and stew fruits for easiest preparation.
WARNING Do not prepare these foods: Beets, Turnips, Carrots, Collards. In some parts of the country, these vegetables contain large amounts of nitrates, a chemical that can cause an unusual type of anemia in young infants
http://preparednessmatters.blogspot.com/search/label/Wheat
Monday, November 3, 2008
Cooking with Basic Food Storage: Whole Wheat Cinnamon Rolls
WHOLE WHEAT CINNAMON ROLLS
1 package active dry yeast or quick-rise yeast
1/2 teaspoon sugar
1/8 cup warm water (105° to 115°F)\
1 cup fat-free milk
1/4 cup sugar
1 teaspoon salt
2 tablespoons shortening
1 large egg
2 cups whole wheat flour
1 1/2 cups bread flour or all-purpose flour
Cinnamon Smear:
1 cup brown sugar, packed
1/4 cup margarine
1/4 cup flour or cake crumbs
1 to 1 1/2 tablespoons fat-free milk
2-3 teaspoons cinnamon or to taste
In a large bowl, dissolve yeast and ½ teaspoon sugar in warm water. Let stand 5 minutes. Add milk, 1/4 cup sugar, salt and shortening to the yeast mixture. Stir in egg and whole wheat flour; beat 2 minutes. Gradually add bread flour. Dough will be soft and slightly sticky. Knead until smooth and elastic, 10 to 15 minutes by hand or 10 minutes with dough hook. Place in a greased bowl; turn once to coat. Cover; let rise in a warm (95° to 100°F) place until double in size. Punch down dough; cover and let rise again. Punch down dough again; cover and let rest 10 minutes.
Mix smear ingredients together until smooth. Roll dough into a 12 x 16-inch rectangle and spread a thin layer of smear on the dough piece, leaving a 1-inch strip along one of the short edges uncovered. Brush the uncovered 1-inch dough strip with water. Beginning with the short, smeared edge, roll up, pinch to seal the un-smeared edge and cut into 12 rolls.Place rolls in a greased 9 x 13-inch pan. Cover with a warm, damp towel; let rise in a warm (85°F) place until doubled in size. Bake in 375°F pre-heated oven for 18 to 20 minutes or until golden.
Servings: 12 rolls
Calories/Serving: 274
Nutrition: Each roll provides approximately: 274 calories; 6 g protein; 51 g carbohydrates; 6 g fat (2 g saturated); 3 g fiber; 19 mg cholesterol; 30 mcg folate; 2 mg iron; 268 mg sodium.
Source: Wheat Foods Council
Posted by Kerri at 2:27 PM 0 comments
Labels: Cooking with Basic Food Storage, Wheat, Wheat Recipes
Thursday, September 20, 2007
PITA BREAD (Using Whole Wheat Flour)
PITA BREAD
2 ½ C Bread Flour
1 ¼ C Warm (105 degree) water
½ C Stone Ground Whole Wheat Flour
1 7 gram packet of instant yeast
2 Tbsp Olive Oil
2 tsp Salt
1. With your stand type mixer, combine about 2/3’s of the white flour, the yeast, and the warm water. Mix with a dough hook for about 30 seconds. Add the rest of the flour, the whole wheat flour, and then the olive oil and salt. Knead with the dough hook for about 4 minutes on medium speed. Add more flour or water if needed. The dough should be a little wetter than bread dough.
2. Remove the dough to a greased bowl and let sit for about an hour or until doubled and puffy.
3. Place a rack on the lowest shelf in the oven and remove the second rack so that you can reach into the oven with the formed pitas. Place a heavy cooking sheet or stone on the rack. Preheat oven to 475 degrees.
4. Form the dough into 2-inch balls. With a rolling pin, roll flat to a thickness of about 3/8 inch. Let these discs sit on the counter, uncovered for 10 to 15 minutes.
5. Spray the discs with water, so the tops are damp. Fold the dough over to trap the moisture and roll out to 3/8 inch thick again. If they are out of round, it’s okay. Let them rest for 10 minutes.
6. Place 2 or 3 of the discs on the hot baking sheet or stone in the oven. Bake 3 ½ to 4 minutes. The pitas should be puffy but not browned. Remove the pitas from the oven and let them cool on a wire rack. Let oven heat recover for 5 mins. and then continue to bake pitas 2 or 3 at a time.
7. If pitas do not puff, there is not enough moisture trapped in the dough. They will still be good and you can split them with the end of a knife but they won’t have that puffy, hollow inside.
CREAM CHEESE PITA SANDWICHES
2 Pita Pocket Bread Halves
3 Spoons coarsely chopped pecans
Optional: Raisins
½ C Spreadable Cream Cheese
¾ C Sliced Strawberries
Open Pita halves and spread cream cheese inside pockets. Put half the chopped pecans in and move around so that they will stick to the cream cheese. Stuff strawberries and optional raisins into the pockets. Sprinkle with more pecans. (You may want to sprinkle the strawberries with a little sugar.)
Posted by Kerri at 3:03 PM 0 comments
Labels: Cooking with Basic Food Storage, Wheat, Wheat Recipes
Saturday, September 15, 2007
Using Whole-Wheat Flour
Hints for Using Whole Wheat Flour
Use wheat in recipes your family already likes, then it is not totally unfamiliar and you know the recipe is good.
Try wheat in desserts first—who can turn down a chocolate chip cookie?
Do not feel you must use 100 percent whole wheat. Half white and half whole wheat gives excellent results.
Hard white wheat is sometimes milder to the digestive system than red wheat.
Grind only enough wheat flour to be used in a week’s time for greatest freshness and nutrition.
How to substitute whole wheat in your favorite recipes:
* Wheat flour is heavier than white flour and needs more leavening.
* In yeast breads, use more yeast and/or let it rise longer.
* In baking powder leavened products, increase baking powder to 1 tsp for each 3 cup of whole wheat flour.
* Recipes using baking soda need not be adjusted.
* In baked products using eggs, separate the eggs and beat the whites until stiff Then fold in just before baking. For extra lightness, an extra separated egg may be added. Good for waffles and especially cakes.
http://preparednessmatters.blogspot.com/search/label/Using%20Old%20Food%20Storage
Wednesday, October 17, 2007
Using Old Food Storage
Remember that you should rotate your food storage on a regular basis. However, if you haven’t, it is still possible to use some old food storage. You simply have to be creative.
Shelf Life of Dehydrated, semi-perishable food stored in cans below 70 degrees: Approximately 5 years.
Shelf Life of Perishable Foods (not dehydrated such as bottled fruits): Best if eaten within 2 years.
Ideas for Using Old Food Storage:
Old Flour: Make pumpkin bread. The loaves may be shriveled, shrunken & crumble more easily but the taste is far better than plain white bread.
Old Powdered Milk: Can be mixed into a pudding recipe.
Old Brown Rice: Can be made into Spanish Rice.
The best thing to do is just experiment. Be creative in cooking to disguise the taste, smell and flatness of old food storage.
USE EXTREME CAUTION. Don’t use bloated cans or cans that have been exposed to extreme temperatures.
Recipes Using Old Canned Fruit:
DRIED FRUIT LEATHER
Drain the juice from the bottle, put the fruit in a blender, puree thoroughly. If fruit is dark, add 1/4 C of crushed pineapple. This restores the color right before your eyes. Line a cookie sheet with plastic wrap. Anchor edges with masking tape so plastic will not flop over puree. Pour puree evenly over plastic (about 2 C per cookie sheet) and set in the sun to dry, or in a hot car, or in a dehydrator. The fruit leather is finished when you can pull if off the plastic leaving no residue. Fruit that is five or six years old may be used and the resulting product is still delicious.
FRUIT CAKE
2 C Fruit (pureed old fruit) or applesauce, pineapple, cherries
2 Tbsp Margarine
1/2 to 3/4 box of cake mix (yellow or white is best)
Put fruit in a bowl, add margarine and stir. Add the cake mix and gently stir (lumps in the mixture are fine). Pour into a lightly greased 10X10 inch glass pan. Microwave at full power for 5 minutes. Turn, then microwave for 2 more minutes. Best when served with ice cream.
HAWAIIAN BREAD
3 1/2 C pureed fruit
1 10-oz. package moist flaked coconut
4 eggs, beaten
1 1/2 c sugar
4 C Flour
2 tsp Salt
2 tsp Soda
Combine all ingredients in order given. Bake one hour at 325 degrees in two greased loaf pans.
FRUIT SMOOTHIES
2 C canned fruit with juice
3/4 C Non-instant milk or 1 1/3 C instant milk
1 to 2 drops almost flavoring or 1 Tbsp lemon juice
Blend in the blender until smooth. Add 1/2 tray of ice cups and blend until thick.
Variations: Use 2 scoops of vanilla ice cream in place of the ice.
DELICIOUS CAKE
1/2 C White Sugar
1/2 C Brown Sugar
2 C Sifted Flour
1/2 tsp Salt
1 tsp Soda
2 tsp Baking Powder
2 tsp Cinnamon
1/4 tsp cloves
2 eggs
1 C Vegetable Oil
2 C Drained Old Fruit, Blended
1/2 C Each Raisins and Nuts
Combine sugar, flour, salt, soda, baking powder, and spices together and set aside. Beat eggs and salad oil until creamy. Add drained fruit and dry ingredients. Beat until smooth. Add nuts and raisins. Bake in 11X7 oblong cake pan or 10X10 square pan at 350 degrees for 30 minuets. Cake is rich enough without frosting.
FRUIT MUFFINS
2/3 C Sugar
1/3 C Shortening
1 Egg
1/4 C Honey
1 C Milk
2 C Flour
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Salt
1/2 C Drained Canned Fruit, Chopped
Cream sugar and shortening together. Add egg and mix well. Add honey and milk, taking care to scrape the bowl often. Add sifted dry ingredients and mix at low speed just until blended. Fold in drained fruit. Fill greased muffin tins 3/4 full. Bake at 375 degrees for 15-20 minutes. Makes 12 muffins.
COBBLER
1/2 Cube Soft Margarine
1/2 C Sugar
1 C Flour
2 tsp Baking Powder
1/2 tsp Salt
1/2 C Milk
Combine and place in the bottom of a 9X13 pan. Spoon 1 quart of your choice of fruit. Sprinkle with sugar then pour juice over all. Bake at 350 degrees for 45-50 minutes. Serve warm with whipped cream or ice cream.
FRUIT BARS
1 quart bottle of any canned fruit (juice and fruit)
4 tsp baking soda
1 C oil
1 1/2 C Sugar
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
Set aside 1/4 c fruit juice for glaze. Partially blend the fruit and juice, leaving some pieces of fruit. Add the baking soda to the blended fruit. This mixture will bubble. Stir 1 cup oil and 1 1/2 c sugar into the bubbling fruit mixture. Mix in cinnamon, nutmeg and cloves. Add the flour (nuts and raisins may be add if desired) Pour batter into a well greased and floured cookie sheet. Bake at 350 degrees for 20-35 minutes or until done. (Inserted toothpick will come out clean.) Top with glaze made from 1/4 c fruit juice, powdered sugar and margarine.
Source: Emergency Essentials, “Don’t Dump Old Food Storage-Be Creative” www.beprepared.com/Articles/dont.html
Sunday, November 30, 2008
Cooking with Basic Food Storage: Corn Mix
I’m a big fan of cooking mixes. They make food preparation much easier. Here’s a corn mix recipe which uses wheat flour and powdered milk from your food storage. I’ve also included several recipes which you can prepare very quickly using the corn mix.
CORN MIX
2 c Whole wheat flour
2 c Corn meal
1 c Nonfat dry milk powder
2 1/2 tb Baking powder
1 1/2 tsp Salt
1/2 c Oil
Combine all ingredients mixing well until oil is absorbed. Store airtight in the refrigerator. Makes about 6 1/2 cups mix.
RECIPES USING MIX:
QUICK CORN BISCUITS
1 3/4 c Corn mix
1/4 c Water
Preheat oven to 425°. Oil a baking sheet; set aside. Combine mix & water until it holds together, adding a little water if necessary. Pat into a 1/2” thick rectangle and scrore into six 2” squares, taking care not to score all the way through. Place on baking sheet and bake 15 to 20 minutes or until browned. Makes 6 biscuits.
QUICK CORN CRISPS
1 3/4 c Corn Mix
1/4 c Water
Preheat oven to 425°. Oil & flour a baking sheet; set aside. Blend mix & water until it forms a dough that can be rolled, adding a little water if necessary. Roll out to 1/8” thick on a lightly floured surface. Transfer to baking sheet and score into desired shapes. Bake 10 minutes or until browned. Cool on rack, break apart on score lines. Makes 1/2 lb. of crackers.
CORN FLATS
1 1/2 c Corn Mix
1/4 c Water
Combine mix & water to form a ball of dough that can be handled. Cover & let rest 15 to 30 minutes. Divide into quarters. Roll each into a 7” round on a lightly floured surface. Lightly oil a heavy skillet or use the top of your wood stove and heat until very hot. Cook until flecked with brown spots on both sides. Serve while hot.
Notes: To make a single flat, use 6 tablespoons mix and 1 tablespoon water.
QUICK CORN MUFFINS
2 3/4 c Corn Mix
1 Beaten egg
2 tbsp Honey, molasses or sugar
1 c Water
Preheat oven to 400°. Oil 8 muffin cups for large muffins or 10 for medium; set aside. Add egg, sweetener and water to mix until moistened. Spoon into muffin cups; bake 15 to 20 minutes, or until lightly browned.
QUICK CORN CHEESE PANCAKES
1 1/3 c Corn Mix
1/2 c Shredded sharp cheddar cheese
1 Beaten egg
1 c Water
Toss cheese in mix to coat. Stir in remaining ingredients; let stand 5 minutes to thicken. Lightly oil a heavy skillet. Using 1/4 cup batter for regular sized or 1/3 cup batter for fillable pancakes, cook until done on both sides.
QUICK CORN FRITTERS
1 1/2 c Corn Mix
1 Egg
1 tsp Molasses
1/3 c to 1/2 water
2/3 c Corn kernels
Oil for deep frying
Add egg/molasses and 1/3 cup water to mix to make a thick batter. Batter should fall from spoon in a thick lump; add water if necessary. Stir in corn. Heat oil for deep frying to 365°. Drop dough into hot oil and cook until browned on all sides. Drain and serve hot. Makes about 20 fritters; 4 servings.
Source: Meal Master version 8.05
Posted by Kerri at 8:48 PM 0 comments
Labels: Cooking with Basic Food Storage, Powdered Milk, Wheat Recipes
Cooking with Basic Food Storage: Italian Whole Wheat Focaccia Crackers
Italian Whole Wheat Focaccia Crackers
1/2 pk (1-1/8 teaspoons) active dry yeast
1/2 ts sugar
3/4 c warm water
1 1/3 c all-purpose flour
1/2 c whole wheat flour
3/4 ts salt
2 tb shortening
olive oil for the tops
This is an adaptation of Italian focaccia. It is one of the most crispy and crunchy crackers, as well as one of the most substantial. Try serving Focaccia Crackers with soft cheese or garlic-flavored cream cheese. It is somewhat more difficult to make than most other crackers, but worth twice the trouble. 375 F. 20 to 30 minutes.
In a small bowl, combine the yeast with the sugar and 1/4 cup of the warm water. Set aside in a warm place until the mixture starts to foam, about 5 to 10 minutes.
Combine the flours and salt in a large bowl or in the food processor. Cut in the shortening until the mixture resembles coarse meal. Stir in the yeast mixture and the remaining 1/2 cup warm water. Blend to form a dough that will hold together in a cohesive ball.
Knead well by hand for about 10 minutes on a lightly floured surface or by pulsing about 25 seconds in the food processor. Knead until the dough is smooth and springy to the touch.
Place the dough in a lightly oiled bowl and turn it over to coat all sides. Cover with a damp towel and set the dough in a warm place until it has doubled in bulk, about 1-1/2 to 2 hours.
Punch the dough down and turn it out onto a lightly floured surface or pastry cloth. Roll it into a rectangular shape approximately 1/4 inch thick. Place the dough on a lightly greased or parchment-lined baking sheet, cover with a damp towel, and let it rise for another 35 to 45 minutes.
Using both hands, gently push your fingertips all over the top of the risen dough, leaving indentations throughout. Cover it with a damp towel again and put in a warm place until doubled in bulk, about 1-1/2 to 2 hours.
Preheat the oven to 375~F. With your fingers or a soft pastry brush, lightly brush the top with olive oil. Bake for 20 to 30 minutes, until very crisp. Cool on a rack. When cooled, break into small, irregularly shaped pieces, or into 2 large crackers that can be broken off as they are nibbled.
VARIATIONS: Sprinkle the top of the dough with rosemary, basil, or your favorite herb after brushing with the olive oil.
Source: http://wholewheatcookbook.blogspot.com/
Posted by Kerri at 6:49 AM 1 comments
Labels: Cooking with Basic Food Storage, Wheat Recipes
Saturday, November 15, 2008
Cooking with Basic Food Storage: Wheat Salad
I saw this picture on the blog, “Preparedness Brings Peace” and it looked so good I had to post it. I can’t wait to try making it! Enjoy. . .
WHEAT SALAD
5 cups cooled cracked wheat cereal or cooked whole wheat or bulgar
1/4 cup diced green pepper
1 cup finely diced celery
1/2 to 1 cup mayonnaise (or Ranch Dressing)
1/2 cup diced green onion
1 cup chicken, crab meat, shrimp, tuna, or turkey
Salt to taste
Combine all ingredients and chill well before serving. Serves 8 to 10. This salad does not taste like you are eating wheat. It has a good “meaty” taste to it.
Source: http://preparednessnibblesandbits.blogspot.com/
Posted by Kerri at 1:11 PM 0 comments
Labels: Cooking with Basic Food Storage, Wheat Recipes
Tuesday, November 11, 2008
Cooking with Basic Food Storage: Orange Juice Muffins using Whole Wheat Flour
Orange Juice Muffins
Ingredients:
1 1/2 cups all purpose flour
1/2 cup whole-wheat flour
1/2 cup sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup orange juice
1/4 cup vegetable oil
1 1/2 teaspoons grated lemon rind
1 large egg, lightly beaten
1/2 cup golden raisins
1 tablespoons sugar
Cooking spray
Preheat oven to 400 degrees. Lightly spoon flours into dry measuring cups; level with a knife. Combine all-purpose flour and next 5 ingredients (all-purpose flour through cinnamon) in a medium bowl; stir well. Make a well in center of mixture. Combine juice, oil, rind and egg with a whisk; add to flour mixture, stirring just until moist. Stir in raisins. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle evenly with 1 tablespoon sugar. Bake at 400 degrees for 20 minutes or until muffins spring back when touched lightly in center. Remove from pan. Cool completely on a wire rack.
Source: http://wholewheatcookbook.blogspot.com/
Posted by Kerri at 2:15 PM 0 comments
Labels: Cooking with Basic Food Storage, Wheat Recipes
Monday, November 3, 2008
Cooking with Basic Food Storage: Whole Wheat Cinnamon Rolls
WHOLE WHEAT CINNAMON ROLLS
1 package active dry yeast or quick-rise yeast
1/2 teaspoon sugar
1/8 cup warm water (105° to 115°F)\
1 cup fat-free milk
1/4 cup sugar
1 teaspoon salt
2 tablespoons shortening
1 large egg
2 cups whole wheat flour
1 1/2 cups bread flour or all-purpose flour
Cinnamon Smear:
1 cup brown sugar, packed
1/4 cup margarine
1/4 cup flour or cake crumbs
1 to 1 1/2 tablespoons fat-free milk
2-3 teaspoons cinnamon or to taste
In a large bowl, dissolve yeast and ½ teaspoon sugar in warm water. Let stand 5 minutes. Add milk, 1/4 cup sugar, salt and shortening to the yeast mixture. Stir in egg and whole wheat flour; beat 2 minutes. Gradually add bread flour. Dough will be soft and slightly sticky. Knead until smooth and elastic, 10 to 15 minutes by hand or 10 minutes with dough hook. Place in a greased bowl; turn once to coat. Cover; let rise in a warm (95° to 100°F) place until double in size. Punch down dough; cover and let rise again. Punch down dough again; cover and let rest 10 minutes.
Mix smear ingredients together until smooth. Roll dough into a 12 x 16-inch rectangle and spread a thin layer of smear on the dough piece, leaving a 1-inch strip along one of the short edges uncovered. Brush the uncovered 1-inch dough strip with water. Beginning with the short, smeared edge, roll up, pinch to seal the un-smeared edge and cut into 12 rolls.Place rolls in a greased 9 x 13-inch pan. Cover with a warm, damp towel; let rise in a warm (85°F) place until doubled in size. Bake in 375°F pre-heated oven for 18 to 20 minutes or until golden.
Servings: 12 rolls
Calories/Serving: 274
Nutrition: Each roll provides approximately: 274 calories; 6 g protein; 51 g carbohydrates; 6 g fat (2 g saturated); 3 g fiber; 19 mg cholesterol; 30 mcg folate; 2 mg iron; 268 mg sodium.
Source: Wheat Foods Council
Posted by Kerri at 2:27 PM 0 comments
Labels: Cooking with Basic Food Storage, Wheat, Wheat Recipes
Saturday, June 7, 2008
Cooking with Basic Food Storage: More Wheat Recipes
Bran Flakes
2 c bran
2 c whole wheat flour
1/2 c nonfat dry milk powder
3 T brewer’s yeast (optional)
1 tsp salt
1/4 c oil
1 Tbsp molasses
1 c water
Combine dry ingredients. Make a well in the center and add oil, molasses and water. Mix well. Divide into three parts and roll as thin as possible onto greased cookie sheets. Bake in 350 degree F oven for 15-20 minutes, or until lightly brown and crisp. If dough is not completely dry, turn oven off and let it remain longer. Break into small pieces. Store in airtight container. Makes 1 lb. of cereal.
Crunchy Wheat Cereal (like Grape Nuts)
3 1/2 c sifted whole wheat flour
1 tsp baking soda
1/2 c brown sugar
2 c milk
2 Tbsp vinegar
3/4 tsp salt
Mix flour, baking soda, sugar and salt. Stir vinegar into milk and add to flour mixture. Beat until smooth. Spread dough 1/4 inch thick onto a greased cookie sheet. Bake in 375 degree F oven about 15 minutes. When cool, grind in a food chopper. Don’t grind completely or you’ll get flour. Let it finish drying after grinding. Before eating, mix in anything else you would like—nuts and fruit go especially well.
Wheat Crackers (like Wheat Thins)
1 3/4 c whole wheat flour
1 1/2 c white flour
1/3 c oil
3/4 tsp salt
1 c water
In large mixing bowl, combine the flours and thoroughly mix. In separate bowl, blend the oil, salt and water. Add liquid mixture to dry, mixing well but as little as possible. Roll as thin as possible on unoiled cookie sheet—not more than 1/8 inch thick. Mark with knife for size crackers desired but do not cut through. Prick each cracker a few times with a fork. Sprinkle lightly with salt or onion salt if desired. Bake at 350 degrees F until crisp and brown, about 30 minutes. When cool, separate into individual crackers.
Source: Insider’s Recipes Master Edition
Posted by Kerri at 12:14 PM 0 comments
Labels: Cooking with Basic Food Storage, Wheat Recipes
Monday, May 12, 2008
Cooking with Basic Food Storage: More wheat recipes
Whole Grain Waffles
9 C wheat flour
1 C brown sugar
1 C white flour
1/4 C white sugar
1 1/2 C quick oats
10 eggs (I use powdered eggs)
3/4 C other grain (corn meal, ground flax, wheat germ, etc)
1 C oil
3 T baking powder
7 C milk (I use powdered milk)
2 t salt
2 T vanilla
Mix together dry ingredients. If using powdered eggs/milk, mix powders in with dry ingredients. In separate bowl, mix liquids, including water if using powder eggs or milk. Mix dry and wet ingredients well. Can store batter in fridge for 5 days. Waffles freeze well when slightly undercooked.
Wheat Meat Substitute
2 C cracked wheat
4 C beef broth (or water with bouillon)
Crack wheat in blender, 1 cup at a time. Run blender in short spurts until most of the grains appear broken. Sift off wheat flour with sieve. Cook cracked wheat and bullion water just as you cook rice. Boil, then reduce heat until liquid is absorbed about 20 minutes. Can freeze the wheat meat substitute in small portions. To increase flavor, add it while browning ground beef. Replace half the hamburger with meat substitute in recipes such as taco meat, beef stroganoff, chili, lasagna, or any casserole with ground beef. Meat substitute adds fiber and vitamins while reducing fat and expense.
Chicken Salad with Wheat Berries
1 C cooked wheat berries
1 15 oz can crushed pineapple drained
1 C chopped celery 1 14 oz can of chicken
1/2 C mayonnaise
salt and pepper to taste.
Combine all ingredients and serve on rolls or crackers.
Source: http://rrwprovidentliving.blogspot.com/
from:
http://preparednessmatters.blogspot.com/search/label/Wheat%20Recipes
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