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Cinnamon Oatmeal Pancake Mix
November 21, 2007 at 3:19 pm (Bulk and OAMC Recipes)
4 cups quick cooking oats, 4 cups whole wheat flour (or 2 cups wheat and 2 cups all purpose), 1 cup nonfat powdered milk, 2 tbsp cinnamon, 5 tsp salt, 3 tbsp baking powder, 1/2 tsp cream of tarter. Combine all ingredients, mix well and store in an airtight container. This yields about 8 cups of mix.
To make: beat 2 eggs and 1/3 cup vegetable oil. Alternately beat in 2 cups of mix and 1 cup of water. Heat a lightly greased skillet over medium heat. Pour batter by heaping spoonfuls onto the surface. Cook until bubbles form and break. Flip and continue to cook for 2-3 more minutes or until golden brown.
I would think this recipe would be easily doubled and also adapted by adding in a bit of oat bran, flax seed, etc.
Recipes: Wheat Flour Baking Mix
July 4, 2007 at 3:50 pm (Bulk and OAMC Recipes)
I’ve been looking for a more whole grain version of this baking mix, and I finally found it. As soon as I get an extra small food storage bucket, I’m going to whip up a batch.
4 cups wheat flour, 1/3 cup baking powder, 1/2 cup sugar, 2 cups shortening, 4 cups white flour, 4 tsp salt, 1 1/4 cups powdered milk.
Mix all ingredients and cut in shortening. Store in an airtight container. I got this recipe from the web site http://www.kitchenmixes.com . After I try this recipe once as-is, I’m going to attempt a couple of modifications. First, I want to see if the shortening can be reduced to 1 cup as with the low fat regular baking mix. Second, I want to try this recipe out with other whole grain flours for variety, for example rye flour. Will keep you posted on what I find out.
Recipe: Cabbage - Ramen Salad (Asian Cole Slaw)
June 8, 2007 at 8:33 pm (Bulk and OAMC Recipes)
One of my fellow teachers on Guam used to make this recipe for all of our large BBQ / pot luck gatherings. Before I left, I asked her for the recipe. I’ve taken to a bunch of gatherings myself, as well as used it as a staple summer recipe in our home. It gets rave reviews and is very inexpensive to make.
Dressing: couple of pinches of sugar, oil, rice or regular vinegar, the seasoning packet from a package of chicken ramen (or other desired seasoning).
Salad: toasted chopped or slivered almonds (I buy the whole ones, then chop and toast myself to save on cost.), sesame seeds, broken and uncooked ramen noodles (if you use the chicken kind you’ll already have the seasoning packet - or you can use another kind of ramen and a bit of chicken bouillon from the pantry), chopped cabbage as the main ingredient.
Adjust ingredient amounts to desired amount of servings. I also use this recipe as the basis for a once a month or bulk cooking recipe. Here’s how i do it: I chop and toast a large bag of almonds from the warehouse store (350 for about 10 minutes on a large cookie sheet should do it). While that’s happening, I fill a bunch of quart sized resealable freezer bags with the following: a package of chicken ramen crushed and uncooked (you can do this inside the package and then dump it in), the seasoning packet from the ramen package, a handful of sesame seeds. Once the almonds cool, you can add a handful of those too. Then, you seal up the freezer bags, labeling and dating them. I put all of these smaller ones into a large gallon zip-up plastic bag. If you do a dozen of these, you have enough to serve this once a week as a side dish for three months. Just chop the cabbage and whip up the dressing. This is a great side dish with baked beans, sliced cooked ham, baked chicken, etc.
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Extreme Budget Recipe: Make Your Own Soup Stock
June 7, 2007 at 12:50 pm (Bulk and OAMC Recipes)
Not only does the cost of the store bought version nearly cause me to go into cardiac arrest, the level of salt and Lord knows what else cannot possibly be good for you. Besides, homemade stock is very easy to make on your own, and if you have a convenient system set up for doing so, it can be even easier. Here’s how I make a few of the basic kinds of stocks.
Vegetable Stock: Basically, after scrubbing any vegetables I use for meal prep and cutting off the ends, I put them all in a gallon freezer bag or other airtight container until I have enough for use. Usually, a gallon bag or so of vegetable ends does it. Good items to include: onion pieces, celery leaves, carrot ends and tomato pieces. I don’t usually include the turnips and squash pieces because that’s not the flavor you will normally want when making stock. When you are ready to make a batch, simply put them in a stock pot with some water over the top and simmer until the water turns a mixed vegetable color and the flavor and nutrition have been removed. Strain, cool, and store. You can store your stock however you want. I normally freeze it in ice cube trays and then pop all of the cubes in a gallon freezer bag. Then, when you need a small amount for soups, just grab a couple of cubes and toss them in.
Chicken Stock: Usually, there are large sections of the roast chicken that people did not eat from at dinner, particularly if you slice off sections and serve guests on plates. After de-boning the bird, save the clean carcass in an empty container. Once you have three or four of them, implement the same strategy listed above for vegetable stock. Also, if you are using those affordable 10 pound bags of chicken leg quarters to break down for soups and chicken tacos, you can make stock from these as well. I’ve done it a few different ways. I’ve baked off the whole ten pounds at once and taken the meat and skin off using rubber gloves, setting the meat aside to be bagged and frozen. Then, I put the leg bones with meat pieces into a stock pot with water and simmer until the stock is formed. If you have the energy to take the skin off the legs first, you can put them in the stock pot with water as the first step, and boil the chicken to cook, rather than baking. After taking the meat off, toss the bones back in for a bit more stock flavor. The cool thing about making your own chicken stock is that you can control the fat content as well as the salt. Simply wait until the fat rises to the top and cools a bit. Then skim it off and store to freeze.
Meat Stock: I usually just save the juices from a pot roast for this. It works fine.
Fish Stock: Normally, I bake or pan sear my fish. But if you have left over tales and other end pieces when you prep your fresh fish, set them aside in the freezer until you have enough to make a fish stock using the same technique listed above for chicken. I also save the juice from canned clams for chowders, dips, clam-based pasta sauces and clamato cocktails.
These stocks are really the healthier option, and can shave several dollars off the cost of a particular meal, depending on the amount of stock that you need. The one I use the most is the chicken stock. Your family’s menu preferences will most likely drive the stock that you prepare the most often.
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Budget Recipe: Bulk Homemade Pie Crust
June 3, 2007 at 8:08 pm (Bulk and OAMC Recipes)
This stuff keeps for at least a year in the freezer. Although, if you do a lot of chicken pot pies, quiches and Sunday dinner dessert pies, they may not last that long. When you are finished making the pastry dough, keep dividing into halves until you have 24 equally (more or less) sized patties. Place each patty into an el cheap fold over sandwich bag and then place all 24 patty bags into one or two larger gallon sized freezer bags with a resealable top. Whenever you need a quick pie crust or two, you’re all set.
1 3-poun can of shortening, 1 pound melted margarine, 20 cups flour, 4 cups cold water, 1 tbsp salt, 3 tbsp sugar. Using a very large mixing bowl (my largest stainless steel one just fits this ingredient list inside of it), mix shortening, margarine and flour until well blended. Add cold water, salt and sugar. Use your hands to blend this together, but don’t over mix or you may end up with a tough crust. The dough will be slightly sticky when you are ready to stop.
When you are ready to use one, take it out to thaw and roll it out to the desired size. This bulk batch is also great to make just before the winter holiday season gets on a roll. You will be all set for any last minute pot luck invites, as well as holiday dessert prep.
Recipe: Frozen Chocolate Chip Cookie Dough
June 3, 2007 at 8:00 pm (Bulk and OAMC Recipes)
This is the best recipe I’ve ever found for these. And they can be used just like the ones from the store where you break them apart and slap them on the baking sheet.
3 cups plus 6 tbsp flour, 1 1/2 tsp baking soda, 1 1/2 tsp salt, 1 1/2 cup butter, 1 cup plus 2 tbsp brown sugar, 1 cup plus 2 tbsp white sugar, 1 1/2 tsp vanilla, 3 eggs, 3 cups chocolate chips, 1 1/2 cup nuts (optional).
Mix flour, soda and salt and set aside. Beat butter, vanilla and sugars until creamy. Then beat in eggs. Gradually add flour mixture, along with chocolate chips and nuts, mixing well. The place where I got this recommended rolling the dough into logs, covering with plastic wrap and freezing, so you could slice and bake them later. Here’s what I do, and I think it’s ton easier. I use the equivalent of this finished recipe to fill 3 quart sized freezer bags. I seal them and press them flat on their sides. When it’s time to bake them off, I slice the square into thirds one way, then in fourths the other way. It’s easier if you do this when the dough has only had a chance to thaw for a couple of minutes. This leaves you with twelve little squares of dough, just like the brand name store bought packages. The cool thing about this dough (I have other slice and bake recipes where you are forced to either reshape them or go with the slice and bake round log option) is that these little squares bake automatically into little round cookie shapes. Pretty neat. It takes just a minute or two to get a fresh batch in the oven if you have some freezer bags set aside.
Bake at 375 degrees for 8-10 minutes. This recipe is also easily doubled or tripled. This is a good idea if there’s a chance you’ll get hit with an unexpected spouse potluck at work or a “mom I forgot to tell you” bake sale sometime during the next couple of months. The dough keeps for a fairly long time in the freezer.
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Budget Recipes: Multipurpose Marinara
June 1, 2007 at 8:59 pm (Bulk and OAMC Recipes)
Those of you who know me know that in addition to this recipe, I also usually make spaghetti sauce by the kiloton and freeze bulk cans of basic tomato sauce and paste into ice cube trays to be stored in gallon freezer bags in the space over my fridge. This recipe however, is one that I use for a number of recipes and can be easily frozen flat in pint or quart sized freezer bags, which are generally the sizes I need it for. Here’s what you do to make it:
One number 10 can of plain tomato puree (this has no salt, which is great if you are watching that) and Italian seasoning to taste. That’s it. Double it as many times as you need to. In my ultra big stainless steel pot, I usually put in at least two number ten cans of the puree to about half of one of those large jars of Italian seasoning they carry at Costco.
In addition to the obvious pasta marinara, here are some of the things I use this sauce for: pizza sauce, Italian soup base, chicken/veal/eggplant Parmesan, and meatball sandwich sauce. In the past, I’ve always frozen this flat in freezer bags. However, now that our larger freezer is stored with the movers while we renovate at the lake, I may have to explore canning this sauce to maximize space.
Dry Mix Recipes: Fat Free Cream Soup Mix
June 1, 2007 at 8:45 pm (Bulk and OAMC Recipes)
Dirt cheap with tons of possibilities . . . this is my kind of recipe. Personally, I multiply this recipe by at least 4 when I make it. We honestly use it that often. Also, after searching around and trying additional recipes for cream of chicken, cream of vegetable, and whatever else, I found I could scale back to this recipe and add in chicken bouillon, chopped veggies w/ seasoning, beef bouillon with dried onion pieces, etc. Here it is:
2 cups powdered milk, 3/4 cup corn starch, dried parsley flakes and ground black pepper to taste. Combine dry ingredients and store in an airtight container.
To substitute for 1 can of condensed soup, combine 1/3 cup dry mix with 1 1/4 cups cold water in sauce pan. Cook and stir / whisk until thickened. Add to casseroles as you would any canned product. The variations on this are quite extensive. Potato soup, asparagus soup, broccoli and cheese soup, chowder or cream soup base, Alfredo or creamy clam pasta sauce base. . . these are just a few. It’s fat free, dirt cheap and flexible. If you have a better recipe for this out there, I would love to know about it. Personally, I spent a great deal of time searching, and this was the cheapest and most flexible I could find.
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Dry Mix Recipes: Bulk Low Fat Baking Mix
June 1, 2007 at 8:33 pm (Bulk and OAMC Recipes)
I believe I found this one on http://www.ChefMom.com. I prefer this to the other baking mix recipes I’ve found online, because it uses half the fat with no noticeable taste and quality difference. Use this recipe with any of the baking mix or “Bisquick” recipes I’ve listed or linked to here on our family blog. It costs pennies to make, is a huge time saver, and provides tons of flexibility with the ways you can use it.
8 cups flour, 2/3 cup dry milk, 1/3 cup baking powder, 2 tsp salt, 1 cup shortening. Mix dry ingredients and cut in shortening. Store in an airtight container. (If you double this recipe, you’ll need a five pound sack of flour.)
I use this most often for dinner and breakfast pies, drop biscuits and dumplings. David uses it to make up waffle and pancake batter, as when we do a big breakfast on the weekends, he’s usually in charge. It’s also great to make a quick coffee cake for unexpected company. No matter how you use it, it’s a serious help to the household budget.
Dry Mix Recipes: Bulk Brownie Mix
June 1, 2007 at 8:23 pm (Bulk and OAMC Recipes)
This works really well for last minute company, or if your teen brings by friends after school and you want to offer a quick snack or brownie sundae. It occasionally comes out a bit dry, so I usually add an extra spoonful or two of mayo for extra moisture. You can decide on your own if you think the recipe needs that.
6 cups flour, 4 tsp baking powder, 4 tsp salt, 8 cups sugar, 8 ounces unsweetened cocoa, 2 cups shortening. Mix dry ingredients together and cut in shortening. Store in an airtight container.
To make a small quick batch of brownies, add 2 beaten eggs, 1 tsp vanilla and a 1/2 cup chopped nuts (optional) to 2 1/2 cups of the bulk brownie mix. Pour into a greased 8 inch square pan and bake at 350 degrees for approximately 30 minutes, or until done. With this mix made up ahead of time, you can always be prepared with at least a simple home made dessert. Personally, I’m a brownie sundae fan, but these treats on their own also make a great lunch addition if you have anyone at home taking bag lunches to work or school.
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