Merry Christmas to you and your loved ones.
Post 9201, was posted by Lucyt and is a must see for Christmas cheer fun and beauty.
I love it.
It was a good day when Tenth Amendment Champion found the thread and has joined in with wonderful posts on a wide variety of subjects, my thanks go out to her.
It is ok, for you to post, anytime...LOL
We are still wildly posting and keeping ahead of you.
Today’s Tips:
* When making pecan pie, melt the butter in a saucepan until it turns golden brown. Watch it so it doesn’t burn. This adds the most wonderful caramel like flavor to your pie.
For my favorite pecan pie, check out page 254 in our cookbook Dining on A Dime. I received this recipe many years ago from my sister-in-law Mary, and have yet to taste one that comes close to it for flavor.
* When you are out doing your day after Christmas shopping don’t forget to pick up things like red and green candies, napkins, paper plates and tablecloths to use on Valentine’s and St. Patty’s Days.
* Also look out for things that you can use for your home decor on a daily basis. For example I had a red and white kitchen for a while and after Christmas was a perfect time for me to pick up things like dish towels, dish rags, place mats, tablecloths etc. If you have green accents keep your eyes peeled too.
* Don’t forget to do this for other holidays, too. If your home is done in more modern black, gray or silver, check after New Year’s for your colors. You can also look for pastels after Easter and earth tones, golds and oranges after Thanksgiving.
* Candy lasts almost forever (except, in my house, it barely lasts long enough to get it home :-) so stock up for Valentine’s Day. Also, candy canes and such will easily last until next year. Don’t forget the chocolate candies. They can be used in place of chocolate chips in a lot of recipes. Just melt or crush them for use in recipes.
* Things like Hershey’s Kisses and mini candy bars can be used to make S’mores for an after school snack on a cold winter’s day. Just lay a graham cracker with some chocolate on it on to a napkin in the microwave and nuke a few seconds. Top with mini marshmallows and another cracker and microwave until the marshmallows puff up.
Today’s Menu:
Mexican Chicken Chowder*
Tortilla Chips and Salsa*
Gingerbread Trifle*
Give the gift now that they can use
again and again!
Dining On A Dime
Dining On A Dime is great for:
* Teaching kids to cook
* College Students
* Bachelors
* Single moms or dads
* ANYONE you want to help get out of debt, or just give a “thank you” gift to this holiday season
Order with priority shipping by Friday to get it for Christmas!
Learn More here!
*Mexican Chicken Chowder
1 lb. chicken, cooked and cubed
1/2 cup onion
1-2 cloves garlic, crushed
2 Tbsp. margarine
2 chicken bouillon cubes
1 cup water
1/2 tsp. ground cumin
2 cups (8 oz.) Monterey Jack or Mexican mix cheese, shredded
1 can cream style corn
1 can (4 oz.) green chilies, chopped, undrained
Hot pepper sauce to taste, 1/2 to 1 tsp.
1 tomato, chopped
Saute chicken, onion and garlic in margarine. Add water and bouillon cubes and simmer 5 minutes. Making sure bouillon cubes are dissolved then add everything else but tomato and cook until cheese is melted. Sprinkle with tomato and serve immediately. Serves 6-8.
*Check out our homemade salsa here.
*Gingerbread Trifle
6-8 cups of gingerbread, cubed
1 (3 oz) pkg. vanilla pudding, mixed according to directions
3/4 cup English toffee bits (or crushed Heath candy bars)
Whipped topping
Using 1/2 of everything, layer in a clear glass bowl starting with gingerbread. Layer it all again and top with whipped topping and a few toffee bits. Could place in individual serving dishes too.
Sugared Peanuts
1 cup sugar
1/2 cup water
2 cups raw shelled nuts (I have used regular peanuts in the can and they work fine too)
Dissolve sugar in water in a saucepan over medium heat. Add nuts and continue to cook, stirring frequently. Cook until nuts are coated and bottom of the pan is dry (not too dry) Spread over ungreased cookie sheet Bake at 300° about 30 minutes stirring every 5-10 minutes.
We mustn’t forget something special for breakfast on Christmas Day!
Cinnamon Roll Pizza
1 tube refrigerator cinnamon rolls
1 can apple pie filling*
1/4 cup brown sugar
2 Tbsp. margarine, softened
Grease cookie sheet or pizza pan. Preheat oven to 400°. Roll each cinnamon roll into 4 inch circles and lay on pan overlapping slightly. You can make a solid circle or form into a wreath. Spread pie filling on top. Mix sugar and margarine. Then sprinkle on top of pie filling. Bake for 6-8 minutes until golden brown. Drizzle with the frosting that came with the rolls.
*You could use cherry pie filling in place of the apple.
Marshmallow Bonbons
38-40 large marshmallows
1 (12 oz.) package chocolate chips
Coconut
Sprinkles
Nuts, chopped
Place marshmallows on a pan that is covered with wax paper and place in the freezer. They will be ready by the time you need to dip them. Pour coconut, sprinkles, and nuts on squares of waxed paper. You could use a bowl but wax paper saves in clean up. Melt chips in microwave for a couple of minutes stirring every 30 seconds until melted. Place frozen marshmallows on skewer or tooth pick and dip in chocolate then in roll in coconut, sprinkles & nuts. Use a fork to slide them back on the wax paper. Chill.
The Living On A Dime newsletter is published by:
Kellam Media and Publishing, Inc.
P.O. Box 844, Andover, KS 67002
http://www.azfamily.com/news/consumer/stories/phoenix-local-news-122308-cocoa-recall.7e68b6.html
Melamine scare sparks recall of Christmas cocoa
More Phoenix Local News
07:52 AM Mountain Standard Time on Tuesday, December 23, 2008
By The Associated Press
MADISON, Wis. — Three G&J cocoa products packaged for Christmas sale are being recalled because they may contain the industrial chemical melamine.
sold nationwide at Shopko and Big Lots stores.
continued.
Posted by: “*~Tamara~*”
Honey Orange Chicken
2 teaspoons cornstarch
3/4 teaspoon dry mustard
1 tablespoon teriyaki sauce
1/4 cup each honey
1/4 cup orange juice
1 pound frozen chicken (not defrosted)
1/2 orange, thinly sliced
In a bowl, combine the cornstarch, mustard and teriyaki sauce. Mix well. Add the honey and orange juice. Mix well. Arrange the chicken on a microwave safe dish. Cover with waxed paper. Microwave at Medium power for 14 to 16 minutes or until chicken can be easily pierced with a fork. Remove from oven and drain of excess juice. Pour the orange sauce over the chicken, turning the pieces to coat all sides. Continue cooking on High for 2 to 3 minutes or until sauce thickens. Top with the orange slices and let stand for 3 to 5 minutes before serving.
Serves 2.
http://groups.yahoo.com/group/Recipes-for-2/
Need some recipes with only 2-3 servings?
Here’s a recipe I found on the net if you need one. Have a happy
holiday! :)
Angel
Pannetone
2 packages active dry yeast
1/2 C. warm water (105 to 115°F.)
1/3 C. granulated sugar, divided
1/4 C. warm (105 to 115°F.) milk
1/2 t. salt
1/4 t. ground nutmeg
2/3 C. butter or margarine, softened
2 t. grated orange zest
1 t. vanilla
3 3/4 C. flour, divided
2 eggs
2 egg yolks
1/4 C. Marsala wine
1/2 C. golden raisins
1/3 C. slivered candied cherries
1/3 C. dried mixed candied fruits
1/4 C. pine nuts or slivered almonds
Powdered sugar
Sprinkle yeast over warm water in large bowl of electric mixer. Add 1
teaspoon sugar and let stand until yeast is soft, about 5 minutes.
Add remaining sugar, warm milk, salt, nutmeg, butter, orange zest and
vanilla. Blend in 2 cups flour, then beat until smooth and elastic,
about 5 minutes. Beat in eggs and egg yolks, 1 at a time. Gradually
beat in remaining 1¾ cups flour, then beat at medium speed until
batter is elastic, about 3 minutes.
Transfer batter to greased bowl. Cover and let rise in warm place
until bubbly, about 1 hour.
While batter is rising, pour Marsala over raisins in small bowl and
set aside.
Stir batter down, then stir in raisin mixture, cherries, candied
fruits and pine nuts until well distributed. Spread batter in well-
greased, lightly floured, 9½-to 10-cup charlotte mold (about 7½
inches in diameter and 4 inches deep). Let rise until doubled, 30 to
45 minutes.
Bake at 325°F. until bread is well browned and tester inserted in
center comes out clean, 1 to 1 1/4 hours. Let stand in pan on wire
rack about 15 minutes, then remove from pan. Transfer bread to rack
to cool, rounded side up. Dust with powered sugar while warm.
________________________________________________________________________
________________________________________________________________________
2a. I would like to make a Pannetone.. any suggestions?
Posted by: “Brooke
Finally, a question that I can answer (I’m a relatively new member). The
following is a recipe from The Bread Machine Book by Marie Lambert that I
adapted so that it bakes entirely in my Zo machine. I don’t really care what
shape it ends up as. However, I have added the info for baking in the oven.
Panettone
1 lb. loaf Ingredients 1 1/2 lb.
1/4 cup milk 6 tbsp.
2 eggs 3
3 tbsp. butter 4 1/2 tbsp.
3 tbsp. sugar 4 1/2 tbsp.
1/2 tsp. salt 3/4 tsp.
1 tsp. grated lemon peel 1 1/2 tsp.
1 tsp. vanilla 1 1/2 tsp.
1/2 tsp. anise seed 3/4 tsp.
or
ground cardamom
2 cups bread flour 3 cups
2 tsp. yeast 1 tbsp.
3 tbsp. pine nuts 4 1/2 tbsp.
2 tbsp. golden raisins 3 tbsp.
1/4 cup chopped candied 1/3 cup
fruit
1 tbsp. flour 1 tbsp.
Note (to bake entirely in Zo): I added chopped candied ginger instead of
fruit, and cut the yeast to 2 1/2 tsp. I added the pine nuts, raisins and
chopped fruit at the beep. I then baked it in the Zo on White, Light crust.
It seemed to need more kneading, so I stopped after the first knead & set it
to knead again. It turned out moist & great tasting.
Method (to bake in oven):
Put all ingredients except pine nuts, raisins, fruit & the last tablespoon
of flour in the order suggested by your machine. Set for White bread, dough.
The high sugar content interferes with the rising action of the yeast, so it
is kneaded after the first rising. Remove the dough and punch down. Toss
candied fruit with the 1 tablespoon of flour, then gently knead the fruit,
raisins & pine nuts into the dough. Put the dough in a buttered pan and turn
so all sides are greased. Panettone is traditionally baked in a tall,
cylindrical pan. Use a 1 pound coffee can or a 5 cup soufflé dish for the 1
lb. loaf or an 8 cup round casserole dish for the larger loaf. Set in a warm
place, cover loosely and let rise until doubled in volume.
Bake in preheated 350F oven until golden and skewer inserted comes out
clean, about 30 minutes.
Wishing everyone a joyous holiday season and a prosperous New Year,
Brooke in Calgary
________________________________________________________________________
2b. I would like to make a Pannetone.. any suggestions?
Posted by: “DHayney
I baked mine in a greased large coffee can and put a piece of aluminum foil very loosely over the top.
It looked just like the one you buy in the store.?
I mixed it in the bread machine on dough? and then transferred to the coffee can.??
Make sure your recipe doesn’t call for a lot of cups of flour.? I got my recipe from a bread machine cook book.?
I was told to soak the yellow currants (raisins) in liquid first so that they didn’t absorb a lot of the liquid from the batter.?
I haven’t made my second one yet but will incorporate all the things the people told me on this group.? Go back to December messages and there are a lot of Panettone recipes and tips.?
Dolores
To visit your group on the web, go to:
http://groups.yahoo.com/group/bread-machine/
An interesting Blog for being frugal.
There is allot of recipes and how to’s in the files you can browse. Any
dried fruits I am sure your kids will like.:-)
Alos most like beef jerky too. LOL here are a few recipesa from the files...
Cherry Pineapples
Drain canned sliced pineapples and maraschino cherries on paper towels. Place
pineapples on trays with cherry in center of each. Dry 8-10 hours at 135° (off
brand slices with smalled center hole work best).
Candied Strawberries
Slice into 3/8 inch slices. Optional: sprinkle lightly with dry strawberry
jello, powdered sugar, or dip in honey/lemon juice mix (1/4 cup honey mixed with
1/4 cup lemon juice). Place on tray and dry 4-10 hours at 135° until crisp.
Orange Crisps
Slice unpeeled oranges into 1/8 to 1/4 inch slices. Dry 6-15 hours at 135° until
crisp. Rind easily separates from orange meat for snacking or powder rind or
meat for natural sugar or spice flavoring.
Honey & Banana Chips
Simply slice bananas 1/8 to 1/4 thick. Place on trays and dry 8-20 hours at 135°
until chewy. The greener the banana the crisper the chip: the riper the sweeter.
They’re delicious plain and natural. (Option: Dip slices into 1/4 cup honey
mixed with 1/4 cup lemon juice. Pat dry with paper towels. Sprinkle lightly with
nutmeg. This option will double the drying time).
Cinnamon Apple Rings & Sugar
Slice apples into rings 3/16 to 1/4 inch thick. (Optional: sprinkle to taste
with cinnamon and/or sugar). Dry 4-10 hours at 135° until leathery to crisp.
(Option: for whiter apple rings, drop slices into 1 cup water and 2 tablespoons
lemon juice. Pat dry before drying).
Natural sugar: Powder dried apples in blender. Sprinkle on cereal, toast, ice
cream, etc.
Home preserved or store bought canned or frozen fruit can be used. Drain fruit
and save liquid.
Use 1 pint of fruit for each 13” X 15” leather.
Puree fruit until smooth. If thick, add liquid.
Add 2 tsp of lemon juice or 1/8 tsp ascorbic acid for each 2 cups of light
colored fruit to prevent darkening.
Applesauce can be dried alone or added to any fresh fruit puree as an extender.
It decreases tartness and makes the leather smoother and more pliable.
Preparing the trays:
For drying in the oven a 13” X 15” cookie pan with edges works well. Line pan
with plastic wrap being careful to smooth out wrinkles. Do not use waxed paper
or aluminum foil.
To dry in a dehydrator, specially designed plastic sheets can be purchased or
plastic trays can be lined with plastic wrap.
Pouring the leather:
Fruit leathers can be poured into a single large sheet (13 “ X 15 “) or into
several smaller sizes. Spread puree evenly about 1/8 inch thick, onto drying
tray. Avoid pouring purse too close to the edge of the cookie sheet. The larger
fruit leathers take longer to dry. Approximate drying times are 6 to 8 hours in
a dehydrator, up to 18 hours in an oven and 1 to 2 days in the sun.
Drying the leather:
Dry fruit leathers at l40 degrees F. Leather dries from the outside edge toward
the center. Test for dryness by touching center of leather; no indention should
be evident. While warm, peel from plastic and roll, allow to cool and rewrap the
roll in plastic. Chances are the fruit leather won’t last long enough for
storage. If it does, it will keep up to 1 month at room temperature. For storage
up to 1 year, place tightly wrapped rolls in the freezer.
Spices, Flavors and Garnishes:
To add interest to your fruit leathers; spices, flavorings or garnishes can be
added.
Spices to try:
Allspice, cinnamon, cloves, coriander, ginger, mace, mint, nutmeg or pumpkin pie
spice. Use sparingly, start with 1/8 tsp for each 2 cups of puree.
Flavorings to Try:
Almond extract, lemon juice, lemon peel, lime juice, lime peel, orange extract,
orange juice, orange peel or vanilla extract. Use sparingly, try 1/8 to 1/4
teaspoon for each 2 cups of purse.
Delicious Additions to Try:
Shredded coconut, chopped dates, other dried chopped fruits, granola, miniature
marshmallows, chopped nuts, chopped raisins, poppy seeds, sesame seeds or
sunflower seeds.
http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/
Posted by: “KittyHawk”
Sweet and Hot Curried Squash Pickles
3 lb (about 3 medium) summer squash and / or zucchini, cut into very thin rounds
2 medium red onions, peeled and cut into thin rounds
3 small colorful chili peppers, seeds removed and cut into thin rounds
1/4 cup sea salt
2 3/4 cups distilled white vinegar
3/4 cup sherry cooking wine
1 1/2 cups orange juice
2 cups sugar
2 Tbsp prepared curry powder
1 1/2 tsp cayenne pepper
1 tsp whole allspice berries
1 tsp whole cloves
4 garlic cloves, peeled and crushed
1 inch of ginger, peeled and sliced into thin rounds
In a large plastic or ceramic mixing bowl, combine the zucchini, onions, chilies, and salt, and let stand for an hour. Stir the bowl’s contents once or twice during the hour. Drain and rinse thoroughly to remove the salt and set aside.
In a large non reactive saucepan (generally any pan with a nonstick coating will work; be sure to avoid aluminum pots), bring all the remaining ingredients except the ginger to a boil over high heat. Lower the heat and simmer for 3 minutes, stirring once or twice to be sure the sugar is dissolved. Pour the hot liquid over the squash mixture, amply covering all the vegetables. Add the ginger to the bowl and stir.
Allow to cool to room temperature, then place in air tight containers or jars. Cover and refrigerate for at least 8 hours before serving. Pickles will keep covered in refrigerator for up to a month.
Makes 2 quarts
________________________________________________________________________
________________________________________________________________________
10. Peach Ginger Liqueur
Posted by: “KittyHawk”
Peach Ginger Liqueur
You can drizzle the liqueur and fruit over ice cream, cake, or sliced fruit.
4 cups vodka
4 cups sugar
1 pound (3 cups) dried peaches, chopped
1/2 cup chopped crystallized ginger
1. In a 3 to 4 quart pan, combine vodka and sugar. Stir often over
medium heat until mixture reaches 125 to 130 degrees F. (hot to touch),
about 5 minutes. Watch carefully; if overheated, fumes may ignite.
2. peaches and ginger in a wide mouth glass jar (at least 2 quart). Pour
in hot vodka mixture. Seal airtight. (If seal is rubber or synthetic
rubber, cover glass top with plastic wrap to protect seal; alcohol can
soften it.) Let stand at least 1 week or up to 2 months.
3. Line a strainer with 4 layers of damp cheesecloth and set over an 8
cup glass measure or bowl with a pour spout. Pour liqueur and fruit, a
portion at a time, through cloth. When fruit is no longer dripping, save
for other uses; wrap airtight and refrigerate up to 3 months.
4. Pour liqueur into small bottles and seal airtight (if seals are
rubber or synthetic rubber, see step 2). Serve liqueur, or store in a
cool, dark place up to I year.
MAKES: About 5 cups liqueur, 4 cups fruit
________________________________________________________________________
________________________________________________________________________
11. Millions Of Meatballs
Posted by: “KittyHawk”
Millions Of Meatballs
12 oz tomato sauce
1 tsp salt (optional)
1 1/2 cups dry bread crumbs
1/8 tsp dried thyme crushed
4 eggs, lightly beaten
1/8 tsp dried marjoram crushed
1/2 cup onion finely chopped
4 lb ground beef
1/4 cup green pepper finely chopped
In a large mixing bowl, combine first eight ingredients. Add ground beef
and mix well. Shape into meatballs (use a small cookie scoop if
available) and place on boiler pan so grease can drain while cooking.
Bake uncovered in 350 degree F. oven for 30 minutes. Divide into meal
sized portions. To prevent from freezing into a solid meatball mass,
freeze individually on cookie sheets and then place in freezer bags.
Label and freeze.
To serve meatballs, thaw completely and reheat with your choice of
sauces (six sample sauce recipes follow).
Sweet-n-Sour Meatballs
1 - 14 oz can pineapple tidbits or chunks, undrained
1/4 cup brown sugar
2 Tbsp cornstarch
1/2 cup water
1/4 cup cider vinegar
1 tsp soy sauce (or more to taste)
1 family meal sized portion of freezer meatballs
1 - 5 oz can water chestnuts, drained and thinly sliced
1 green pepper, cut in strips
Drain pineapple tidbits, reserving syrup. In medium saucepan, combine
brown sugar and cornstarch. Blend in reserved syrup, water, cider
vinegar and soy sauce. Cook and stir over low heat until thick and
bubbly. Carefully stir in meatballs, water chestnuts, green pepper
strips and pineapple. Heat to a boiling. Serve over hot cooked rice.
Makes: 5 servings
Chili Day Meatballs
1 - 12 oz jar chili sauce
11 oz jar grape jelly
2 Tbsp lemon juice
1 cube beef bouillon dissolved in 1/2 cup water
1 family meal sized portion of freezer meatballs
Whisk together chili sauce, grape jelly, lemon juice and bouillon,
breaking up all clumps. Simmer on low heat until sauce starts to
thicken. Add freezer meatballs; cook in sauce until meatballs are fully
thawed and heated through. Serve over hot cooked noodles or rice.
Makes: 5 servings
Meatball Sandwiches
1 family meal sized portion of freezer meatballs (approximately 4 to 5
meatballs per person)
6 hot dog buns (or hoagie rolls)
6 thin slices mozzarella cheese
2 cups prepared spaghetti sauce
Thaw meatballs and spaghetti sauce (if using frozen). Place both in
medium saucepan. Heat until hot. Place meatballs into warmed buns. Ladle
small amount of spaghetti sauce onto each sandwich; place mozzarella
slice onto each sandwich.
Makes: 6 servings
Tomato Sauced Meatballs
1 - 10 3/4 oz can condensed tomato soup
1/2 cup water
1 tsp Worcestershire sauce
1 family meal sized portion of freezer meatballs
Mix together soup, water and Worcestershire sauce. Place meatballs in a
medium sized saucepan; pour soup mixture over meatballs. Simmer until
meatballs are heated through. Serve over hot cooked rice.
Makes: 5 servings
Meatball Stroganoff
1 - 10 3/4 oz can condensed cream of mushroom soup
1/2 cup sour cream or plain yogurt
1 cup mushrooms, sliced and cooked in butter until soft
1 family meal sized portion of freezer meatballs
In medium saucepan, mix together mushroom soup and sour cream. Gently
stir in mushrooms and meatballs. Simmer until meatballs are heated
through. Serve over hot cooked rice or over egg noodles tossed with
melted butter and chopped parsley.
Makes: 5 servings
Catalina Meatballs
1 medium onion, thinly sliced
2 tsp olive oil
1 bottle Catalina salad dressing
1 family meal sized portion of freezer meatballs
Sauté onion slices in olive oil until softened. Place frozen meatballs
in medium skillet. Pour dressing over meatballs. Cover skillet and cook
over low heat until dressing caramelizes on meatballs and onion, and the
meatballs are fully thawed and heated through. Serve over rice.
Makes: 5 servings
________________________________________________________________________
________________________________________________________________________
12. Homemade Egg Substitute
Posted by: “KittyHawk”
Homemade Egg Substitute
Eggs are among the most nutritious foods on earth and can be part of a
healthy diet. However, they are perishable just like raw meat, poultry,
and fish. Today some unbroken, clean, fresh shell eggs may contain
Salmonella enteritidis bacteria that can cause food borne illness. While
the number of eggs affected is quite small, there have been cases of
food borne illness in the last few years. To be safe, eggs must be
properly handled, refrigerated, and cooked.
No one should eat foods containing raw eggs. This includes “health food”
milk shakes made with raw eggs, Caesar salad, Hollandaise sauce, and any
other foods like homemade mayonnaise, ice cream, or eggnog made from
recipes in which the egg ingredients are not cooked.
To make a recipe safe that specifies using eggs that aren’t cooked, heat
the eggs in a liquid from the recipe over low heat, stirring constantly,
until the mixture reaches 160 degrees F. Then combine it with the other
ingredients and complete the recipe.
What is a good substitute for eggs?
Ener-G Egg Replacer - follow directions on box.
2 tbsp cornstarch = 1 egg
2 tbsp arrowroot flour = 1 egg
2 tbsp potato starch = 1 egg
1 heaping tbsp soy powder + 2 tbsp water = 1 egg
1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg.
1 banana = 1 egg in cakes.
1 tbsp milled flax seed and 3 tbsp water = 1 egg. Light, fluffy cakes!
Homemade egg substitute recipe
Homemade egg substitutes are less expensive and just as satisfactory.
They also have few calories. Here’s a low cholesterol egg substitute recipe:
1 tablespoon of nonfat dry milk powder
2 egg whites from large eggs
4 drops of yellow food color
Sprinkle powdered milk over egg whites, then beat them with fork until
smooth. Add food color, and beat until blended. This makes 1/4 cup,
which is equal to 1 large egg. If you use this homemade substitute for
scrambled eggs, cook it in vegetable oil or margarine so the eggs won’t
be too dry.
http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/
Posted by: “KittyHawk”
Best Ever Italian Dressing Mix
1/4 cup powdered lemonade mix
3 Tbsp dehydrated minced onion
3 Tbsp dehydrated minced garlic
3 Tbsp pectin
1 Tbsp dried oregano
2 tsp dried basil
1 tsp red pepper flakes
1 Tbsp salt
Whisk all ingredients in bowl until well combined. Store in airtight
container for up to 3 months.
Makes 1 cup of mix, or 10 batches of dressing
To make salad dressing:
Whisk 1 1/2 tablespoons mix, 2 tablespoons red wine vinegar, and 1
tablespoon water in a bowl. Cover with plastic wrap and microwave until
garlic and onion are just softened, about 15 seconds. Cool to room
temperature, then slowly whisk in 6 tablespoons olive oil.
Each batch of dressing makes about 1/2 cup, enough to dress 16 cups of
greens
Serves 6 to 8
________________________________________________________________________
________________________________________________________________________
16. Pumpkin Pie Spice
Posted by: “KittyHawk”
Pumpkin Pie Spice
1/4 cup ground cinnamon
2 Tbsp ground ginger
2 tsp ground cloves
1 tsp ground nutmeg *
1/2 tsp ground cardamom (optional)
Combine all ingredients for desired mix and blend well. Store in a
small, airtight container. Feel free to experiment with amounts to get a
blend that works for you.
* If using freshly ground nutmeg, you might want to cut back a little
bit because the flavor can be quite strong. Since you’re going to be
storing the mix anyway, it is not crucial to use freshly ground here. I
personally find it to be a bit overwhelming if there is a ton of nutmeg
in something.
________________________________________________________________________
________________________________________________________________________
17. Apple Pie Spice
Posted by: “KittyHawk”
Apple Pie Spice
1/4 cup ground cinnamon
1 Tbsp ground allspice
2 tsp ground nutmeg *
2 tsp ground ginger
1/2 tsp ground cardamom (optional)
Combine all ingredients for desired mix and blend well. Store in a
small, airtight container. Feel free to experiment with amounts to get a
blend that works for you.
* If using freshly ground nutmeg, you might want to cut back a little
bit because the flavor can be quite strong. Since you’re going to be
storing the mix anyway, it is not crucial to use freshly ground here. I
personally find it to be a bit overwhelming if there is a ton of nutmeg
in something.
________________________________________________________________________
________________________________________________________________________
18. Sour Cream and Green Onion Biscuits
Posted by: “KittyHawk”
Sour Cream and Green Onion Biscuits
2 cups all purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 Tbsp sugar
1/2 cup butter, chilled and cut into pieces
1 cup sour cream
1/2 cup chopped green onion
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, salt
and sugar. Add butter to bowl and rub into flour mixture with your
fingertips until mixture resembles very coarse sand. The average piece
should be about the size of a pea.
Stir in sour cream until dough is moistened, then turn out on to a
lightly floured surface and lightly knead until the ball comes together
smoothly. Press dough out until it is 1/2 inch thick.
Use a 2 1/2 to 3 inch round cookie / biscuit cutter to cut rounds, then
place on baking sheet. Dough can be gathered and rerolled once. You
should get about 10 biscuits, depending on size of the biscuit cutter.
Bake for 20 to 24 minutes, until tops of biscuits are golden and sides
are puffed and firm.
Cool on a wire rack before serving.
Makes about 10 biscuits
NOTE: The dough being gently kneaded before being rolled out allows
gluten to develop, giving the biscuits a higher rise, and it also
distributes the butter so you get a flakier finished biscuit.
________________________________________________________________________
________________________________________________________________________
19. Coconut Banana Bread
Posted by: “KittyHawk”
Coconut Banana Bread
2 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1 cup sugar
2 large eggs
1 cup mashed banana (2 medium / large)
1/2 cup coconut milk
1/4 cup butter, melted
1 tsp vanilla extract
1 cup shredded coconut
Preheat oven 350 degrees F. and lightly grease a 9 x 5” loaf pan.
In a medium bowl, whisk together flour, baking powder, salt and cinnamon.
In a large bowl, whisk together sugar and eggs until well combined, then
whisk in the mashed banana, coconut milk, butter and vanilla extract.
Pour dry ingredients into wet ingredients and stir until just combined,
making sure no streaks of flour remain. Stir in shredded coconut and
pour batter out into prepared baking pan.
Bake for 60 minutes, or until a toothpick inserted into the center comes
out clean, or with only a few moist crumbs attached.
Turn loaf out onto a wire rack to cool completely before slicing.
Makes: 1 loaf
________________________________________________________________________
________________________________________________________________________
20. Cuban Shortbread Cookies
Posted by: “KittyHawk”
Cuban Shortbread Cookies
3 cups all purpose flour
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1 cup butter, softened
2/3 cup sugar
1 Tbsp orange zest
1 large egg
1 Tbsp orange juice
2 Tbsp light rum
Guava paste (NOTE)
powdered sugar, for serving
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, cinnamon and salt.
In a large bowl cream together butter and sugar until light. Beat in
orange zest and egg, followed by orange juice and rum. Gradually beat in
the flour mixture, scraping down the sides of the bowl as you work,
until dough comes together.
Divide dough into three portions and work with each one individually. If
your kitchen is very warm, you should refrigerate the pieces you are not
working with while you wait.
Place the dough on a lightly floured surface and roll out to be 1/3 inch
thick. Add more sprinkles of flour as you work to keep the dough from
sticking. Use a lightly floured 2 inch round cutter to cut out circles
of dough. Place on prepared baking sheet.
Cut pieces of guava paste into dime sized circles or squares, (depending
if your paste comes in a block or roll) making each approx 1/4 inch
thick. Lightly press one piece into the top of each cookie. Repeat with
remaining cookie dough.
Bake for 13 to 16 minutes, until cookies are light gold at the edges.
Cool on baking sheet for 4 to 5 minutes, then transfer to a wire rack to
cool. Dust with powdered sugar before serving.
Makes about 3 dozen
NOTE: If you don’t have guava paste, you can use jam. Simply make a
depression in the cookie before you bake it, then fill with a spoonful
of jam before serving.
To visit group on the web, go to:
http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/
Restaurant-Quality Maple Oatmeal Scones
3/4 cup dried cherries
1 egg
3/4 cup buttermilk
3/4 teaspoon vanilla extract
3 cups all-purpose flour
1/2 cup rolled oats
1 tablespoon cornstarch
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/8 teaspoon salt
3/4 cup white sugar
2 tablespoons real maple syrup
1/2 teaspoon maple flavored extract
3/4 cup unsalted butter
1 egg white
1 teaspoon white sugar
Preheat oven to 425 degrees F (220 degrees C). Line a heavy duty baking sheet with parchment paper. To prepare fruit, cover with boiling water and let stand 5 minutes. Drain and dry with paper toweling.
In a two cup measure, stir together the egg, buttermilk and vanilla, maple syrup and maple extract.
In a food processor bowl, place the flour, oatmeal, corn starch, baking powder, soda, salt and sugar. Process briefly to blend ingredients. Drop in chunks of butter and pulse to cut in. Stop when you have a coarse, grainy mixture. Alternately you can do this by had with a pastry blender or two knives.
Remove mixture to a large mixing bowl. Make a well in the center. Stir in buttermilk/egg mixture. Blend in dried cherries. Stir with a fork to make a soft dough.
Turn out onto a lightly floured work surface and knead only to get a slightly cohesive dough. Divide the dough into 3 equal size pieces. Pat each piece into an 8 to 10 inch circle, 1/2 to 3/4 inch thick. Cut each circle into eight wedges. Place on baking sheet. Paint tops with beaten egg white and garnish with about 1 teaspoon of the sugar.
Bake at 425 degrees F (220 degrees C) for 15 to 18 minutes or until golden brown.
Dorie
http://groups.yahoo.com/group/All-BreadRecipes-Exchange/
Posted by: “KittyHawk”
Banana Raisin Bread
Toasted slices of this moist banana bread are wonderful for breakfast.
For a special treat, you can substitute chocolate chips for half or all
of the raisins.
1/2 cup plus 2 Tbsp warm water
3 Tbsp honey
4 1/2 tsp vegetable oil
1 egg yolk, lightly beaten
1 medium very ripe banana, mashed
3/4 tsp salt
3/4 tsp ground cinnamon
3 cups bread flour
1 1/2 tsp active dry yeast
1/2 cup raisins
1/3 cup chopped walnuts
In bread machine pan, place the first nine ingredients in order
suggested by manufacturer. Select basic bread setting. Choose crust
color and loaf size if available. Bake according to bread machine
directions (check dough after 5 minutes of mixing; add 1 to 2
tablespoons of water or flour if needed). Just before the final kneading
(your machine may audibly signal this), add raisins and walnuts.
Yield: 1 - 2 lb loaf
NOTE: The more ripe the banana the more banana flavor you will get. I
use bananas when the skins are totally black.
________________________________________________________________________
________________________________________________________________________
5. Anise Almond Loaf
Posted by: “KittyHawk”
Anise Almond Loaf
This golden loaf, with its tasty combination of anise and almond
flavors, is especially nice to serve during the holidays.
3/4 cup warm water
1 egg
1/4 cup butter, softened
1/4 cup sugar
1/2 tsp salt
3 cups bread flour
1 tsp aniseed
2 tsp active dry yeast
1/2 cup chopped almonds
In bread machine pan, place first eight ingredients in order suggested
by manufacturer. Select basic bread setting. Choose light crust color
and loaf size if available. Bake according to bread machine directions
(check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water
or flour if needed).
Just before the final kneading (your machine may audibly signal this),
add almonds.
Yield: 1 - 1 1/2 lb loaf
NOTE: The use of the timer feature is not recommended for this recipe.
________________________________________________________________________
________________________________________________________________________
6. Buttermilk Bread
Posted by: “KittyHawk”
Buttermilk Bread
This bread reminds me of sourdough without the trouble of having to
prepare and replenish the starter. Buttermilk gives a light tartness to
the chewy loaf. It’s a great all purpose bread.
1/2 cup plus 2 Tbsp warm water
1/2 cup warm buttermilk
1 tsp lemon juice
2 Tbsp butter
2 Tbsp brown sugar
1 tsp salt
3 cups bread flour
2 1/4 tsp active dry yeast
In bread machine pan, place all ingredients in order suggested by
manufacturer. Select basic bread setting. Choose crust color and loaf
size if available. Bake according to bread machine directions (check
dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or
flour if needed).
Yield: 1 - 1 1/2 lb loaf
________________________________________________________________________
________________________________________________________________________
7. Buttermilk Dill Bread
Posted by: “KittyHawk”
Buttermilk Dill Bread
This no fuss bread machine recipe turns out a light golden loaf with a
mild herb flavor. Wonderful on a cold winters night with a piping hot
bowl of soup.
1 1/4 cups warm buttermilk
2 Tbsp butter, softened
2 Tbsp sugar
1 1/2 tsp dill weed
1/2 tsp salt
1/8 tsp white pepper
3 cups bread flour
2 1/4 tsp active dry yeast
In bread machine pan, place all ingredients in order suggested by
manufacturer. Select basic bread setting. Choose crust color and loaf
size if available. Bake according to bread machine directions (check
dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or
flour if needed).
Yield: 1 1/2 pound loaf
________________________________________________________________________
________________________________________________________________________
8. Cardamom Braid
Posted by: “KittyHawk”
Cardamom Braid
1 cup warm milk (70 to 80 degrees)
1/4 cup butter, softened
2 eggs, lightly beaten
1/2 cup sugar
1/2 tsp salt
1 to 2 tsp ground cardamom
3 3/4 cups bread flour
2 1/2 teaspoons active dry yeast
TOPPING:
1 egg
2 Tbsp water
2 tsp sugar
1/4 cup sliced almonds
In bread machine pan, place the first eight ingredients in order
suggested by manufacturer. Select dough setting (check dough after 5
minutes of mixing; add 1 to 2 tablespoons of water or flour if
When cycle is completed, turn dough onto a lightly floured surface;
divide into thirds. Shape each into a 20” rope. Place ropes on a
parchment lined baking sheet then braid. Pinch ends to seal and tuck
under. Cover and let rise in a warm place until doubled, about 30 minutes.
In a small bowl, beat egg and water slightly and brush over dough.
Sprinkle with sugar and almonds. Bake at 350 degrees F. for 30 to 35
minutes or until golden brown. Remove from pan to a wire rack to cool.
________________________________________________________________________
________________________________________________________________________
9. Calzone Rolls
Posted by: “KittyHawk”
Calzone Rolls
1 2/3 cups warm water
2 Tbsp nonfat dry milk powder
2 Tbsp sugar
2 Tbsp shortening
1 1/4 tsp salt
4 1/2 cups all purpose flour
2 1/4 tsp active dry yeast
1/2 cup chopped onion
1/2 cup sliced fresh mushrooms
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 Tbsp olive oil
1/3 cup pizza sauce
1/2 cup diced pepperoni
1 cup (4 oz) shredded pizza cheese blend
1/4 cup chopped ripe olives
2 Tbsp grated Parmesan cheese
In bread machine pan, place the first seven ingredients in order
suggested by manufacturer. Select dough setting (check the dough after 5
minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
In a small skillet, sauté the onion, mushrooms and peppers in oil until
tender; cool. When bread machine cycle is completed, turn dough onto a
lightly floured surface; divide in half. Let rest for 5 minutes.
Roll each portion into a 16” x 10” rectangle. Spread with pizza sauce
and top with onion mixture, pepperoni, pizza cheese and olives. Roll up
each rectangle jelly roll style, starting with a long side. Pinch seam
to seal. Cut each into 12 slices.
Place slices cut side down in two greased 9” round baking pans. Sprinkle
with Parmesan cheese. Cover and let rise until doubled, about 30
minutes. Bake at 375 degrees F. for 18 to 22 minutes or until golden
brown. Serve warm.
Yield: 2 dozen
NOTE: For variations you can use any toppings you like.
________________________________________________________________________
________________________________________________________________________
10. Cinnamon Flat Bread
Posted by: “KittyHawk”
Cinnamon Flat Bread
Wedges of this chewy cinnamon bread are a big hit with both adults and
children.
1 cup water (70 to 80 degrees)
2 Tbsp butter or margarine
2 Tbsp nonfat dry milk powder
1 Tbsp sugar
1 1/2 tsp salt
1 Tbsp toasted wheat germ
2 tsp molasses
3 cups all purpose flour
2 1/4 tsp active dry yeast
TOPPING:
3 Tbsp butter or margarine, softened
1/2 cup packed brown sugar
1 tsp ground cinnamon
In bread machine pan, place the first nine ingredients in order
suggested by manufacturer. Select dough setting (check dough after 5
minutes of mixing; add 1 to 2 tablespoons water or flour if needed).
When the cycle is completed, turn dough onto a lightly floured surface.
Roll into a 14” circle. Transfer to a lightly greased 14” pizza pan.
Make indentations in top of dough with fingers. Spread with butter;
sprinkle with brown sugar and cinnamon. Cover and let rise in a warm
place until doubled, about 25 minutes.
Bake at 375 degrees F. for 30 minutes or until golden brown. Cool for 5
minutes then cut into wedges and serve warm.
Yield: 16 wedges
________________________________________________________________________
________________________________________________________________________
11. Cranberry Biscuits
Posted by: “KittyHawk”
Cranberry Biscuits
1 2/3 cups warm milk
2 eggs
3 Tbsp butter, softened
3/4 cup mashed potato flakes
1/4 cup sugar
2 tsp salt
1 1/4 tsp ground cinnamon
1 tsp grated orange peel
4 cups bread flour
1 Tbsp active dry yeast
1 cup dried cranberries
ORANGE GLAZE:
1 cup confectioners’ sugar
2 to 3 Tbsp orange juice
3 Tbsp chopped dried cranberries (optional)
In bread machine pan, place the first 10 ingredients in order suggested
by manufacturer. Select dough setting (check the dough after 5 minutes
of mixing; add 1 to 2 tablespoons of water or flour if needed). Just
before final kneading (your machine may audibly signal this), add
cranberries.
When cycle is completed, turn dough onto a lightly floured surface.
Cover and let rest for 15 minutes. Roll or pat to 1/2” thickness. Cut
with a 2 1/2” biscuit cutter.
Place in a greased 15 x 10 x 1” baking pan. Cover and let rise in a warm
place until almost doubled, about 40 minutes.
Bake at 375 degrees F. for 10 to 15 minutes or until golden brown. For
glaze, combine confectioners’ sugar and enough orange juice to achieve a
glaze consistency. Drizzle over warm biscuits. Sprinkle with chopped
cranberries if desired.
Yield: about 1 1/2 dozen
________________________________________________________________________
________________________________________________________________________
To visit group on the web, go to:
http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/
http://www.101cookbooks.com/archives/print/garlicky-greens-recipe.html
Garlicky Greens Recipe
If you are using spinach ignore the stem instructions below. With spinach I simply trim any long stems. Also, feel free to make this vegan and/or dairy-free by leaving out the Parmesan cheese. Toasted almonds or pine nuts are a great substitution (or addition).
1 large bunch of kale, chard
2 tablespoons extra-virgin olive oil
fine grain sea salt
5 cloves of garlic, crushed and chopped
1/4 cup Parmesan cheese (opt)
crushed red pepper flakes
To de-stem each leaf of chard/kale, grab the main stalk in one hand and strip the leaf from the stem all the way up with the other. I then tear the big leaves into bite-sized pieces, but you can use a knife for this task if you prefer. Wash the greens in a big bowl (or sink) full of clean water, rinsing and swishing to rinse away any stubborn grit and dirt. Drain, rinse again, and set aside.
Hold off cooking the greens until just before eating. Then, in a large skillet heat the olive oil. Add a couple big pinches of salt and the greens. They should hiss and spit a bit when they hit the pan. Stir continuously until their color gets bright green, and they just barely start to collapse - two, three, maybe four minutes, depending on how hot your pan is and how much structure your greens have. Then, just thirty seconds before you anticipate pulling the skillet off of the heat, stir in the garlic. Saute a bit, remove the pan from the heat, stir in the Parmesan, and add a big pinch of crushed red pepper flakes. Taste, add a bit of salt if needed, and serve immediately if not sooner.
Serves 2- 3.
101 Cookbooks http://www.101cookbooks.com/
I think she hit the nail on the head when she told me she paired it with lots of garlicky, sauteed greens. She served it with grilled chicken, but you could certainly go the marinated tofu or tempeh route which is what I did. Delicious.
http://www.101cookbooks.com/archives/nikkis-sweet-potatoes-recipe.html
Nikki’s Sweet Potatoes
If you’d like to prepare part of this recipe in advance you can certainly bake the sweet potatoes a day or two in advance and save the mashed sweet potatoes in the refrigerator until you are ready to move forward with the remaining steps. Also, you can make these vegan by using olive oil and not butter.
2 1/2 pounds orange-fleshed sweet potatoes
1/3 cup coconut milk
1 tablespoon fresh ginger, grated
1 tablespoon maple syrup
1/2 teaspoon fine-grain sea salt
1/3 cup raw, unsweetened grated coconut
2 tablespoons olive oil or melted butter
1/3 cup toasted macadamia nuts, chopped
Preheat your oven to 350F degrees, a rack in the upper third. Butter or oil 6 ramekins or a single medium-sized casserole dish.
Wrap each sweet potato in foil, pierce numerous times with the tines of a fork and place in the oven for somewhere between an hour and an hour and a half, until each is baked through. Times vary greatly depending on the size of your sweet potatoes - in the end you should be able to cut through the center flesh as if it were soft butter. Remove the potatoes from the oven, let them cool for a few minutes, and cut each sweet potato in half. Scrape the flesh into a medium mixing bowl. You should have about three cups of sweet potatoes. In a large bowl mash the sweet potatoes with the coconut milk. If my sweet potatoes are on the fibrous side, l take a hand blender to them for a minute or so (alternately you could use a food processor). Stir in the ginger, maple syrup and salt. Let it sit for a few minutes, stir again and taste - adjust the seasoning if you need to - this is your chance to get the right amount of salt and ginger in the sweet potatoes before they go in the oven.
Spoon the sweet potato mixture into individual baking dishes (or single larger baking dish), sprinkle with coconut, drizzle with olive oil and bake uncovered until warm and the coconut golden roughly 30 - 40 minutes. Remove and sprinkle with the toasted macadamia nuts.
Serves about 6.
101 Cookbooks http://www.101cookbooks.com/
http://www.101cookbooks.com/archives/000127.html
Sweet Potato Pot Pie Recipe
3 tablespoons extra-virgin olive oil
1 medium white or yellow onion, chopped
3 cloves garlic, chopped
2 1/2 to 3 cups sweet potatoes, peeled and diced into 1/4-inch pieces
1/2 teaspoon salt (plus more to taste)
1 tablespoon adobo sauce from a can of chipotle chilies (or more to taste)
1 cup corn kernels, fresh or frozen
2 cups cold whole or low-fat milk
2 tablespoons cornstarch
1 box puff pastry dough (allow 20 to 30 minutes to thaw)
1 egg white
Preheat oven to 400 degrees.
In a large pot over medium-high heat, add the oil, onion, garlic, sweet potato and salt. Saute, stirring occasionally, for about 10 minutes, or until the potatoes are tender. Stir in the adobo sauce and corn.
In a small bowl, combine the milk and cornstarch, then pour the mixture into the sweet potato pot. Leave the heat at medium-high for a few minutes to bring to a boil, stirring constantly, and cook until the filling starts to thicken, about 2 minutes. Remove from heat and season with more salt to taste. Pour the filling into small ovenproof bowls, each three quarters full.
Cut a piece of puff pastry dough to fit over each bowl, with some overlap. Place the dough on the bowls and fold over the edge of the dish. Brush the dough lightly with egg white (this creates a golden crust).
Using a fork, poke a few holes in the top of each pie to allow steam to escape, and bake until the crusts are tall and deeply golden, about 15 minutes. Tip: Bake the potpies on a baking sheet lined with foil in case some of the filling bubbles over.
Serves 4 as a main course.
101 Cookbooks http://www.101cookbooks.com/
http://www.edible-plants.com/detox_drinks.html
Detox Drinks
Detox Demon
* 2 small Beetroots or 5 oz (approximately)
* 1 Carrot
* 1/2 Chili
* 1 Orange
* Crushed Ice
Peel the beetroot, carrot and orange and cut into chunks. Push all ingredients through a juicer.
Blend till smooth.
Serve with ice, enjoy!
Pink Pleasure
* 1 pint fresh strawberries (or wild if your feeling particularly extravagant)
* 1 pint watermelon (cut into small chunks)
* Fresh mint to decorate
Juice all fruit (apart from a couple of strawberries which can be used as decoration). Add crushed ice. Serve with mint and halved strawberries as garnish. Lick lips!
http://www.edible-plants.com/supfoods.html
Super Foods
‘Super Food’ has become a buzz word suggesting the superior health giving properties of certain foods. Critics of the much used word - superfood - say the problem with it is there are no legal definitions for the claim. This leaves it open to ‘creative’ interpretation, especially by marketers, who have found they can sell more of a product labelled superfood.
With no defintions or facts about the health giving properties, this lack of legal definition means they may make unsupported claims about a product being a superfood.
Many now agree that some regulation needs to be in place. However the popular marketing campaigns, may have done us all a lot of good, in that we are more aware of the health benefits of certain foods. Here are some plant foods that have been called superfoods.
Açaí, Apples, Apricot Kernals, Alfalfa sprouts, Aloe Vera, Avocado, Bananas, Beans, Bee Pollen, Bilberry, Blackcurrants, Blueberries, Broccoli, Cacao, Raw chocolate, Chlorella, Coffee Berry, Flax seed, Goji Berries, Maca, Noni, Fruit, Oats, Oranges, Papaya, Pumpkin, Quinoa, Raspberries, Rose hips, Soy (see also Soybeans), Spinach, Green Tea, or Black Tea, Tomatoes, Walnuts, Watercress, Yacon Root.
So if there was a definition, what would that be. Would a food qualify as a superfood, if it was high in antioxidants, phytochemicals, and fibre. What, about foods like oats which have been scientifically proven to reduce cholesterol, have a good slow release carb (low GI) but have almost no vitamin C or vitamin A. What if a food is high in one vitamin but lacks another.
Blueberries are often marketed as a superfood but does this suggest they are superior to other foods.
Recently blackcurrants have also been called a superfood. They are a significantly higher source of antioxidants than blueberries and boast three times the amount of Vitamin C found in oranges. They also contain significant amounts of vitamin B6, vitamin E, potassium, copper and soluble fiber. Plus, they are rich in phytochemicals called anthocyanidins which strengthen the cardiovascular system and prevent anti-aging and have anti-inflammatory benefits. So does this mean blueberries now loose their status?
I leave you this quote from the British Nutrition Foundation’s nutrition scientist Anna Denny
“A handful of berries won’t be enough to make you healthy and well, we should eat a rainbow-coloured diet. No food is ‘super’ on its own. There are so many benefits in all fruits and vegetables. There is no such thing as ‘superfoods’, only super diets.”
Posted by: “*~Tamara~*”
Cannelloni with Cheese Sauce
6 servings
2 c marinara sauce
1 /4 lb ground beef, browned
1/ 4 lb Italian sausage, browned
1 c onion, chopped and sauteed
6 cannelloni, large
1 c white sauce
6 oz cheddar cheese, grated
2 T parmesan cheese, freshly grated
To make filling, combine browned beef, browned sausage, saut ed onion and Marinara Sauce. Cook cannelloni as directed, but cook for only 3/4 recommended time; rinse and drain. Fill cannelloni with filling mixture and pack firmly into greased baking dish.
To make cheese sauce, warm White Sauce until nearly boiling; add grated cheddar cheese and stir until melted. Pour over cannelloni, coating pasta generously. Cool.
To freeze: cover baking dish with aluminum foil; place in freezer bag. Label and freeze.
To prepare: uncover and bake frozen casserole in 400-degree oven for 1 hour, or until hot and bubbling. Sprinkle with parmesan cheese, return to oven for 5 minutes to brown top.
http://groups.yahoo.com/group/FreezingCanning-n-recipes/
Freezing, canning, preserving, and recipes for all of the above.
Easy Bean and Vegetable Soup
Recipe by: Susan Voisin
This delicious soup is a nutritional powerhouse! And, it’s so tasty that I
have no trouble getting my 8-year-old to eat her vegetables when they’re
prepared this way.
Using frozen vegetable combinations, such as California or Italian blends,
makes throwing this recipe together a snap!
* 5 cups fatfree vegetable broth, (or use water with optional veg.
bouillon)
* 14 1/2 ounces diced tomatoes — Italian style
* 15 ounces canned kidney beans, drained and rinsed
* 15 ounces canned cannelini beans, chickpeas, or other white beans,
drained and rinsed
* 2 pounds chopped vegetables (may be frozen)—any combination—try to
include carrots, broccoli, green beans, cauliflower, zucchini
* 1/2 cup diced potatoes or corn kernels (may use frozen, oil-free hash
browns)
* 2-4 cloves garlic, minced
* 1 teaspoon basil
* 1/2 teaspoon oregano
* 1/2 teaspoon marjoram
* 1/4 teaspoon thyme
* freshly ground black pepper
* 1/2 teaspoon Tabasco, or other hot sauce
* 4-6 ounces fresh or frozen spinach
Combine all ingredients except spinach in a large sauce pot. Bring to a
boil, reduce heat, cover, and simmer for 25 minutes. Add additional broth
if necessary. Add spinach and cook for 5 more minutes before serving.
Serves 4-8, depending on your appetite.
FROM: http://www.fatfreevegan.com/soups/946.shtml
By the way, I have not had any success using frozen veggies in a crockpot
*UNLESS* I put them in the crockpot during the last half hour of cooking
only; or 15 minutes on ‘High’. Otherwise, they get overcooked.
Susan’s recipe below does not call for a crockpot, but I just wanted to
mention it because I’ve seen other recipes using frozen veggies that do
call for crockpot cooking - and that was why I had the recent ‘lousy soup’
episode.
So don’t cook frozen veggies in a crockpot, except during the last little
bit of cooking.
Pat
TO ACHIEVE YOUR DREAMS, REMEMBER YOUR ABC’s
Avoid negative sources, people, places, things and habits.
Believe in yourself.
Consider things from every angle.
Don’t give up, and don’t give in.
Enjoy life today; yesterday is gone, and tomorrow may never come.
Family and friends are hidden treasures. Enjoy their riches.
Give more than you planned to give.
Hang on to your dreams.
Ignore those who try to discourage you.
Just do it!
Keep on trying..
Love God, yourself, and your neighbor.
Make it happen.
Never lie, cheat or steal.
Open your eyes, see things as they really are.
Practice makes perfect.
Quitters never win, and winners never quit.
Read, study and learn about everything important in your life.
Stop procrastinating.
Understand yourself to better understand others.
Visualize it.
Want it more than anything.
Xccelerate your efforts.
You are unique in all of God’s creation.
Zero in on your target; go for it.
Found on the Internet.
http://www.bettertimesinfo.org/2004index.htm
8 Fundamentals of Frugal Living
Frugality is the discipline associated with the virtues of simple & sustainable living.
1. Know how much it costs you to live. Save all of your receipts for purchases and bills for a month or two, add everything up. If you have expenses that occur at regular intervals, divide those amounts by the number of months to find a monthly amount that you need to set aside each month for those expenses (such as insurance or taxes on a house).
2. Be wary of “expert advice” I’m sure you’ve noticed that everybody wants your money. Most of us have about five different places to spend each dollar in our pocket. Many voices say to you: GIVE ME YOUR MONEY! There is no end to their demands. Be wary of so-called experts who are really hired guns for people who want your money.
3. Get out of and avoid debt. The Bible says, “The borrower is the slave of the lender.” If you want to buy something like a car, make payments to your savings account until you have enough money and pay cash. If your debts are causing you financial trouble, find a reputable non-profit credit counseling service affiliated with the National Foundation for Consumer Credit and get into a repayment plan with them. Generally, only carry long term debt for education and purchase of a house. Never carry debt for entertainment or frivolous consumer spending expenses. Don’t use credit cards - or even worse, payday loans or pawn shops — as “phantom income” to increase your expenditures for consumer items or entertainment. Every penny you borrow must be paid back with interest, and as your debt increases so do your payments.
4. Question your expenses and live within your means. Save pennies and save dollars. Search for entire categories of spending to eliminate. For example, living without a car (or with one car instead of two) can easily save a family $200 or $300/month or more (gasoline, repairs, insurance, tickets and fines, taxes, licenses, registration, purchase cost of the car, etc.). This may require living close to your work, or close to public transportation, and/or a willingness and ability to ride a bicycle. It is always less expensive to ride the bus and take cabs or rent a car occasionally than to own and maintain an automobile. If you must have bad habits, look for cheap ones (like chewing gum) and avoid expensive ones (like cigarette smoking and alcoholism).
5. Increase your savings. As you learn to live better with less, you can save some money every month. Always pay yourself first. Learn how to defer present gratification for future gain. This is important for everyone, not just people who are poor. Many middle class families seem determined to forget the lessons learned by their grandparents which enabled their families to establish economic security. They’re setting themselves up for serious problems if they experience a financial crisis..
6. Ignore all advertising! All commercial advertising is an enemy of your good life. Advertising is propaganda that encourages you to spend money you don’t have for products you don’t need. Your life will not be better if you buy more and more advertised products. It’s like methamphetamine addition. You will never be able to get enough stuff. Use advertising only to check availabilities or compare prices. Learn the tricks of advertisers and teach your kids to ignore them.
7. Living better with less does not mean living cheaply or second best. The point is to live a good life within your means. Whatever our circumstances, accumulating large amounts of material goods is not what the good life is about. The good life is about our relationships - with family, with friends, with our neighbors and community, and the good that we do to them and to others. It is earning an honest living by honest work. When we pass from this life, all that remains behind us is the good and the evil we have done. Nobody’s hearse will have a trailer hooked to it piled with junk to be buried with them. The old phrase, “He who dies with the most toys wins,” is horse manure. If you find yourself spending money to buy more junk all the time, you need to look within yourself and find and resolve the emptiness and hurts that you are trying to heal by consumption.
8. Teach your children well. Your children will face grave challenges in their futures. Children who are taught - by example of their parents - to embrace instant gratification, to spend money frivolously, to find the meaning of their lives in the right clothes or the perfect car — will be at a serious disadvantage in the years and decades to come. Teaching your kids these bad habits lays a curse on them that will plague them all of their lives.
Better Times Almanac Home | Better Times Website Index
http://www.bettertimesinfo.org/8fundamentals.htm
HOW TO LIVE BETTER WITH LESS
People taking personal responsibility for sustainable, simple, & frugal lifestyles are the wave of the future. Catch the leading edge of this epic transformation that will change the face of this nation forever. As it turns out, you are not your stuff.
Wisdom, daydreaming, and risk-taking can introduce you to options that you never felt possible.
Here’s what advertisers are saying to us: “You are your stuff. Your stuff is you. Our stuff is better than their stuff. Buy more of our stuff.” The possibilities are allegedly endless, and somehow, the bill will never be presented for payment.
This is a dangerous illusion. They offer mindless consumerism rooted in greed, lust, and envy, as recommended by advertisers everywhere. And in spite of what people seem to think, the bills will always be paid, one way or another. Americans are famous for accumulating more & more dubious stuff of ever increasing varieties & categories, resulting in big piles of trash & horrendous debts that squeeze household budgets.
You can live better with less - less money, less stuff, less stress, less aggravation, less complication, less velocity. In a world where fast food is the norm, we praise the virtues of slow food - food like your grandmother served, cooked from fresh basic ingredients at least some of which originated in that area, perhaps in her own garden.
What the world needs is more people who are willing to take personal responsibility for creating a better future than the one that is coming at us because of our bad choices. The world is changed one person, one household at a time, as people decide to BE the change they want to SEE.
This transition seems complicated, but here’s the secret clue: Do what you can, with what you have, where you are, one thing at a time.
Too many people spend money they haven’t earned, to buy things they don’t want, to impress people they don’t like. - Will Rogers
The place to start is with the kitchen and the food you eat. We understand that most of us are very conservative in our food habits. And the sad truth of modern life is that many of us have formed bad habits with our food. Our over-processed, chemicalized, mechanized, just in time convenience food system isn’t a free lunch. High blood pressure, diabetes, heart disease, cancer, all these are just the beginnings of sorrows. The way that supermarket food is grown and processed ravages the earth, destroys the fertility of the soil, and poisons the land with chemicals.
This agribidness system is also destroying the quality, variety, nutritional value, and TASTES of our foods. So we’re paying more, doing more, and somehow getting less. A better idea is to do MORE with LESS. More joy, more beauty, more wisdom - less pollution, less chemicals, less noxious fumes, less destruction of the natural environment. We got into this situation one bad decision at a time and we will get out of it by one good decision at a time.
This is not just about money. It’s about quality of life. Control over your life. Fun, convenience, healthy and tasty meals. We’re not talking about feeling sorry for yourself, or going second class. We’d like to introduce you to many new tastes and food treasures, better ways to do food - ways that really are fun & once you get used to them they are convenient & easy..
This is NOT about a person being poor. Simple, sustainable, and frugal living is for everybody - rich and poor and everyone in between. The poor can show the rest of us the way to go.
Since you are in control of your kitchen, you can do what you want with your food..That’s why we say, FOOD FIRST! People who let the food industry’s tricks tell them what to do pay more money than is necessary and get a lot less than they should for their money. We say: spend your money differently, have more quality. Imagine that.
Better cooking isn’t everything, but it is something that we all can understand. It is one step in the direction of family economic security. It provides instant rewards either — good food and better health!
Where to start? Prepare your meals from basic ingredients, & where possible & practical, buy ingredients directly from local farmers & ranchers.
Doesn’t this kind of cooking take a lot of time? It’s not like putting a frozen dinner in the oven, but it doesn’t taste like food industry moosh either. Many of these recipes only take a few minutes of the cook’s time. As you practice this better cooking, the learning curve kicks in. You develop time saving convenience skills. Recipes that once seem complicated are now easy. The first time you bake a cake “from scratch” takes longer than the fifth time you do it. By the time you have made ten, you will be cranking them out like they were popcorn. “Slow food” can be amazingly easy & quick to prepare. It helps if you plan your meals carefully.
Your kids can help. Kids need to learn how to cook. There is no better way to do this than helping in the kitchen. As they get older, give them more to do. Kids need to learn that food doesn’t just fall from the sky onto the table. Later in life, they (and their wives, husbands, and roommates) will thank you.
It’s OK to make mistakes. That’s how you learn. You will get better with practice. Nothing ventured, nothing gained. God is on your side. If you get stuck in the middle of a recipe, and aren’t sure what to do next, start your problem solving process with a little prayer, as in, “God, I need help!”
Food is an adventure. You can do amazing things in your own kitchen. Better Times gives you a lot of information to help you find your way. Wisdom, day-dreaming, and risk taking can introduce you to options that you never thought possible. Life is complex. It’s OK if you can’t solve all of your problems at once. Do what you can, with what you have, where you are.
Better Times Almanac Home | Better Times Website Index
http://www.bettertimesinfo.org/1livebetter.htm