Weekly Roundup - Living On Nothing Edition [Survival Today

Did you hear about the guy that lives on nothing? No seriously, he lives on zero dollars a day. Meet Daniel Suelo, who lives in a cave outside Moab, Utah. Suelo has no mortgage, no car payment, no debt of any kind. He also has no home, no car, no television, and absolutely no “creature comforts.” But he does have a lot of creatures, as in the mice and bugs that scurry about the cave floor he’s called home for the last three years.

To us, Suelo probably sounds a little extreme. Actually, he probably sounds very extreme. After all, I suspect most of you reading this are doing so under the protection of some sort of man-made shelter, and with some amount of money on your person, and probably a few needs for money, too. And who doesn’t need money unless they have completely unplugged from the grid? Still, it’s an amusing story about a guy who rejects all forms of consumerism as we know it.

How to Brew Your Own Beer and Maybe Save Some Money. A fantastic introduction to home brewing, something I’ve never done myself, but always been interested in trying. (@Generation X Finance)

Contentment: A Great Financial Principle. If I had to name one required emotion for living a frugal lifestyle it would be contentment. Once you are content with your belongings and your lot in life you can ignore forces attempting to separate you from your money. (@Personal Finance by the Book)

Use Energy Star Appliances to Save On Utility Costs. I enjoyed this post because it included actual numbers, and actual total savings, from someone who upgraded to new, energy star appliances. (@The Digerati Life)

Over-Saving for Retirement? Is it possible to “over-save” for retirement? Yes, I think so. At some point I like the idea of putting some money aside in taxable investments outside of retirement funds, to be accessed prior to traditional retirement age. (@The Simple Dollar)

40 Things to Teach My Kids Before They Leave Home. A great list of both practical and philosophical lessons to teach your kids before they reach the age where they know everything. I think that now happens around 13 years-old. (@My Supercharged Life)

Index Fund Investing Overview. If you are looking for a place to invest with high diversification and relatively low fees (for broader index funds with low turnover), index funds are a great place to start. (@Money Smart Life)

5 Reasons To Line Dry Your Laundry. My wife and I may soon be installing a clothesline in our backyard. In many neighborhoods they are frowned upon - one of the reasons I don’t like living in a neighborhood. I digress. One of our neighbors recently put up a clothesline, and we might just follow his lead. (@Simple Mom)

* 4 Quick Tips for Getting Out of a Rut * Young and Cash Rich * Embracing Simple Style * First Trading Experience With OptionsHouse * The Exponential Power of Delayed Consumption * How Much Emergency Fund is Enough? * 50 Questions that Will Free Your Mind * Save Money On Car Insurance

1. Deviled Eggs with Apricot Curry
Posted by: “Sydne2

Deviled Eggs with Apricot Curry

8 large eggs
1/4 C dried apricots
1/2 C heavy cream
1 t curry powder
1/2 t paprika

Cover the eggs with cold water in a large saucepan.
Place on the stove and bring to a boil.
Boil 15 - 20 minutes.
Remove from heat.
Drain and run cold water over the eggs.
Peel immediately for easiest peeling.
Set aside.

Mince the apricots into very small pieces and set aside.
Measure the cream, curry powder, and paprika; place them in a small bowl.

Cut the eggs in half lengthwise.
Gently remove the yolks and place each in the bowl with the cream.
Lay the whites on the serving platter and set them aside.
Mash the yolks and cream mixtures together with a fork or place in a food
processor until evenly mixed.
Mix in the minced apricots.
Fill each egg white with the yolk mixture.
Sprinkle lightly with additional paprika.
For a pretty presentation, top each egg with a very thin sliver of dried
apricot.

Makes 16 deviled egg halves.

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2a. Squash Casserole
Posted by: “MLinnAsh

Squash Casserole
Serves 6

2 cups winter squash (butternut is best)
1 cup apples, peeled and chopped
1/2 tablespoon margarine
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ginger
1/8 teaspoon ground cloves
1 tablespoon brown sugar
1/4 half and half, warmed

Halve squash and cook in boiling water 15 to 30 minutes or until fork
tender. While squash is cooking, saute apples in melted margarine, adding spices
and brown sugar. Cook over medium heat until tender, probably 10 to 15
minutes. Remove squash from water, scoop out squash (or peel) and mash with
cream. Add apple mixture and serve immediately.

May be prepared ahead, put in individual casseroles and reheated in
microwave at serving time. You can also used pre-cut squash and simply microwave it
until tender, skipping the steps of boiling and peeling the squash.

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3. Angie’s Zucchini Bread
Posted by: “parn90”

Zucchini Bread

* 3 cups all-purpose flour

* 1 teaspoon salt

* 1 teaspoon baking soda

* 1 teaspoon baking powder

* 3 teaspoons ground cinnamon

* 3 eggs

* 1 cup vegetable oil

* 2 1/4 cups white sugar

* 3 teaspoons vanilla extract

* 2 cups grated zucchini

* 1 cup chopped walnuts

* Grease and flour two 8 x 4 inch pans. Preheat oven to 325

degrees F (165 degrees C).

* Sift flour, salt, baking powder, soda, and cinnamon together in

a bowl.

* Beat eggs, oil, vanilla, and sugar together in a large bowl. Add

sifted ingredients to the creamed mixture, and beat well. Stir in

zucchini and nuts until well combined. Pour batter into prepared pans.

* Bake for 40 to 60 minutes, or until tester inserted in the

center comes out clean. Cool in pan on rack for 20 minutes. Remove bread

from pan, and completely cool.

Enjoy....
Sherry in VA

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4. Nut Goodie Bar
Posted by: “caranjac”

12 oz. Chocolate chips (semi-sweet)

12 oz. Butterscotch chips

1 C smooth peanut butter

5 to 7 oz. Mini marshmallows

1 C Spanish peanuts, cashews or pecans

Melt the chips and peanut butter in a double boiler and let cool. When completely cool, add marshmallows and nuts. Pour on buttered cookie sheet and refrigerate. When firm, cut in pieces and store in refrigerator.

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5. Barbecued Chuck Roast
Posted by: “Shari

Barbecued Chuck Roast

1 1/2 pound chuck roast
Marinade:
2 1/2 tablespoons wine vinegar
2 tablespoons catsup
1 tablespoon cooking oil
1 tablespoon soy sauce
2 teaspoons Worcestershire sauce
1/2 teaspoon prepared mustard
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon garlic powder
Marinate in mixture 2 to 3 hours, turning once or twice. Broil 6 inches
from heat. Turn and
baste every 10 minutes or so. When done, meat will fall away from the bone.

Recipe Source:
Cooking with Grace
A collection of favorite recipes from the people of
Grace Community Covenant Church
Olympia, WA
1987

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6. Butternut Squash Tart
Posted by: “MLinnAsh

Butternut Squash Tart

6 tablespoons (3/4 stick) butter
1/2 cup peeled apple slices
2 cups cooked pureed butternut squash
1 cup finely chopped onion
1/4 cup packed brown sugar
1/4 cup orange liqueur or orange juice
1 tablespoon curry powder
3 eggs
1/2 cup light cream
Salt and pepper
1 baked tart shell (make your own or buy)

Saute apple in 1 tablespoon butter until tender; puree in blender or
processor.

Combine with pureed squash in large bowl. Saute onion in 1 tablespoon
butter and add to squash. Melt the rest of the butter and add brown sugar,
orange liqueur and curry. Cook until well blended. Add to squash, along
with eggs, cream, and salt and pepper. Whisk until well blended.

Pour in pre-baked tart shell and bake at 350 degrees approximately 1 hour.
Let stand 10-15 minutes before serving.

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7. Sour Cream Raisin Pie
Posted by: “caranjac”

I never heard of a sour cream raisin pie till I moved to Nebraska and had some at a church function—to me, it sounded terrible but one taste and I was hooked! Here’s a recipe I found in the Mississippi River Cookin’ Book:

3 eggs

1 c sour cream

1/2 c raisins

1/2 t cinnamon

1/4 t cloves

Pinch of salt

Pinch of nutmeg

1 c sugar

1 T vinegar

Pastry for 2 crusts

Beat eggs; add sour cream, raisins, and rest of ingredients. Bake in a large pie pan in double crust. Sprinkle sugar on top of top crust. Bake at 350 degrees as you would a custard pie.

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8a. Gnocchi with p

Posted by: “Aeron

I made this tonight for dinner...yum. I used butternut pumpkin, but I
imagine any firm nutty pumpkin would do.

Gnocchi with pumpkin sauce

Serving Size:

Category:

Dinner

Ingredients:

· 700 grams potato gnocchi

· 250 grams cherry tomatoes, halved

· freshly ground black pepper

· olive or canola oil spray

· 1 leek (white part only), sliced

· 500 grams pumpkin, peeled, deseeded and chopped

· 1 cup vegetable stock

· 150 millilitres NESTLÉ CARNATION Light & Creamy Evaporated Milk

· 150 grams baby spinach

· 1 tablespoon fresh sage, chopped

· 8 large sourdough bread, sliced

· 2 garlic cloves

· 1 cup parmesan cheese, grated

Method:

Cook gnocchi according to packet instructions.

Preheat oven to 200°C (400°F).

Arrange tomatoes, cut-side up, on an oven tray lined with non-stick paper.
Season with pepper.

Bake for 10-15 minutes or until just soft.

Meanwhile, spray a non-stick saucepan with oil and cook leek over medium
heat for 3-5 minutes or until soft.

Add pumpkin and stock and simmer for 3 minutes or until pumpkin is soft.

Add milk and process or blend until smooth. Return mixture to pan, add
spinach and heat until wilted. Stir through sage and tomatoes.

Season with pepper. Add gnocchi and toss to combine.

Meanwhile, to make cheese bread, toast bread under grill.

Slice garlic in half and rub over warm bread.

Sprinkle with cheese and return to grill until cheese is slightly melted.

Serve gnocchi with cheese bread.

Regards,

Aeron

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9. Chocolate Zucchini cake recipe
Posted by: “Jane

Chocolate Zucchini Cake

http://www.canyonranch.com/i/_.gif

Ingredients
1 cup all-purpose flour
1/4 cup cocoa
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3/4 cup evaporated cane juice
1/4 cup unsalted butter
2 tablespoons canola oil
1 large egg white
1/2 teaspoon pure vanilla extract
2 tablespoons unsweetened apple sauce
1/4 cup buttermilk
1 cup grated zucchini
1/2 cup semi-sweet chocolate chips
2 tablespoons powdered sugar

Instructions

1. Preheat oven to 325?. Lightly coat an 8” x 8” square cake pan with canola
oil spray and lightly dust with cocoa.
2. In a medium bowl, sift together flour, cocoa, baking soda and salt.
3. In a large bowl, with a hand held mixer, beat together evaporated cane
juice, butter and oil until well blended. Add egg white and continue
beating. Beat in vanilla and apple sauce.
4. Stir dry ingredients into wet adding the buttermilk half way through.
Mix in grated zucchini and chocolate chips.
5. Pour batter into prepared pan.
6. Bake for 25-30 minutes, or until a toothpick inserted in middle of cake
comes out clean.
7. Dust powdered sugar over top of cake and cut into 16 pieces.

Serving Information
Makes 16 servings, each containing approximately:
160 calories
24 gm. carbohydrate
7 gm. fat
9 mg. cholesterol
2 gm. protein
108 mg. sodium
1 gm. fiber

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10. Thai Chicken Bites Appetizer
Posted by: “Ginny

http://www.williamsinclair.ca/thaichickenbites.html

*Thai Chicken Bites Appetizer:* * *

/By William Sinclair/

We have a restaurant a few blocks from us called Boston Pizza and they
serve this as a yummy appetizer. This is my attempt at that dish with
some embelishing. I tested it out on a group of teachers and it was a
definite hit. I sold the recipe to them for vast amounts of cash and now
live palace in the bahamas! (Wake up Willy, wake up haha!)

Use portions suitable to the size of platter you are going to serve it
on and how many your are making it for.

*The stuff you put in it* — Oh yeh, “Ingredients”:

· *Breaded Chicken Fingers* (I used M&M Meats because they use
real chicken) — Cook as many chicken fingers as you like. Whatever you
don’t use the kids, cat, dog, or neighbors will eat the rest. Sorry, you
can’t use beef here because I’ve already named it “Chicken” Thai Bites.

· *Red Pepper*(s)

· *Green Pepper(*s) — I usually do more green than red (2 green
to 1 red — If you’re really smart you can even figure that out to 1
green to ½ red but I’m not so I use 2 green to 1 red!)

· *Halepeenyoes.....Jalepeenos......Helapinyas.....*Okay, those
green pointy pepper things that make it even hotter!

· *Green Onions —* You know; those long green stalky things with
the white bulbs on the ends.

· * Large carrot*

· *Yong Tong Fie Shoo*....oops, sorry; *Oriental Noodles.* I used
Farkay Chinese Style Steam Fried Noodles in the “oriental” section at
the grocery store.

· *Sesame Seeds* to sprinkle on top and make it look pretty.

· *Thai Sweet and Spicy Sauce* — I’m sure you can make this
somehow but I don’t yet. I used the M&M Meats brand. You may find this
brand too spicy so choose to use something else.

· *Spices* for the peppers. I used Montreal Steak Spice and
Garlic Powder, but you can use whatever your heart’s desire is.

*Preparing: *

*Note:* Except for the peppers, keep all the ingredients you prepare in
separate bowls, or old Dollar Store bags if you prefer.

· *Dice the peppers and the Jalapeno things* (if you used them)
into small pieces or chunks and mix together. Including the Jalapeno
seeds will make it even hotter.

· *Peel and grate/shred the carrot.* Keep separate from the peppers.

· *Pull off any wilting stalks* from the green peppers. *Cut
remaining stalks into ½ to 1 inch pieces* all the way down to the bulb
but don’t use the bulb for this. When cutting.....oh my, you went ahead
and cut without reading the rest of this sentence? You didn’t? Okay.
Then make your cuts on an angle for a nicer appearance. If you want, you
can cut up the bulbs and throw them in with the peppers. I usually take
the bulbs and throw them in with any leftover shredded carrot and throw
the mixture in with a couple of chicken breast I may cook at a later time.

*Cooking: *

While chicken fingers are cooking in the oven, fry the peppers all
together in the same pan. Add some spices to the peppers. I use Montreal
Steak Spice and Garlic Powder. You may use whatever you choose. That’s
about all the cooking you have to do.

Once the chicken is cooked, remove from oven (it’s easier to eat that way).

Cut the chicken into random bite sized pieces. Add to a pan on the stove
and mix in the Thai Sweet and Spicy sauce, ensuring all the chicken is
coated with the sauce. You are essentially warming up the sauce and
chicken bites mixture.

*Assembling: *

You are going to build this appetizer in layers.

*Layer 1* — Peppers.

*Layer 2* — Shredded Carrots.

*Layer 3* — Green onions.

*Layer 4* — Noodles. Straight from the bag.

*Layer 5 —* Chicken and sauce mixture. Sprinkle sesame seeds over the
chicken for appearance. Serve while still warm.

Until Next Time!

/*William Sinclair*/

© 2009, William Sinclair. *You may use this article free of charge* as
long as you do not edit the content in any way, other than formatting
for appearance, and as long as you include the resource box below.

=====================================_

William Sinclair was born in Scotland, U.K. in 1959 and moved to Canada
in 1981. He is a writer and Catholic lay evangelist. For more stories,
recipies, anecdotes, and inspirational messages go to
http://www.williamsinclair.ca http://www.williamsinclair.ca/

—

Ginny

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To visit your group on the web, go to:
http://groups.yahoo.com/group/RecipesLostandFound/

http://www.wisebread.com/sex-up-your-sandwich-ideas-for-budget-conscious-brown-baggers

[Article has many hidden urls to the recipes mentioned in it.]

Home » Frugal Living » Food and Drink

Sex Up Your Sandwich: Ideas for Budget Conscious Brown Baggers

Posted January 8, 2010 - 06:00 by Myscha Theriault in Food and Drink

Photo: Steven DePolo

Brown bag boredom got you down? Work at home lunch breaks bringing you the blues? If you need sandwich ideas to bust out of the boring box and keep you on track for healthy affordable eating this year, read on.
Sandwich Ingredients

I’ve chosen to list my favorites here and place them into simple categories. Feel free to add your suggestions below.
Spreads

These can include condiments for cold sandwiches such as homemade horseradish sauce for a sexier BLT, spicy squeezable mayo to take those leftover holiday turkey sandwiches to the next level, mashed avocado, guacamole, Dijon mustard, or hummus.

Spreads, for the purposes of this article, also include items you might use on a hot sandwich. Some of my favorites are buffalo sauce, marinara, pesto, pizza sauce, and brushed on olive oil mixed with zatyr.
Add-ons

These are the little nuggets of yum that help take your sandwich from hum-drum to hubba-hubba. One of my favorite items is those bulk jars of banana pepper rings you can purchase in the bulk aisle at Walmart. For under five dollars you’ve got a bulk supply of a zippy little sandwich add-on that won’t spoil quickly like certain produce items (cough — tomatoes). Other ideas include basil leaves, sliced bulk pickles, mixed organic spring greens, sprouts, and French-fried onions.

Pre-cooked bacon (a main ingredient in BLT sandwiches) is a flavorful accent in other sandwiches and upgrades them affordably to the status of “club.” For around eight dollars at my local warehouse store, I can purchase a bulk bag of pre-cooked bacon that equates to four pounds of the raw equivalent. Since I can’t buy uncooked bacon for two bucks a pound unless it’s on a major sale and would have to deal with the stress of cooking it as well, I consider this a major bargain.

Main Events

This category basically includes any feature ingredient of your sandwich such as grilled vegetables, turkey breast, leftover ham, meatballs, Swiss cheese or chicken patties. Leftover roast chicken is also a common sandwich ingredient at our house.

I also include bread choices in this category, of which there are several. Yes, your basic sandwich loaf is convenient and fits handily into various airtight containers. And when toasted, I routinely find several whole grain varieties to be suitably sexy. That being said, it’s difficult to handle a meatball sub between those types of slices and people getting bored with traditional sandwiches might be better served with bulky rolls, ciabatta, whole grain tortillas, or a nice baguette. Heftier breads also stand up better to sauces and thicker fillings.

Sandwich Ideas
Sides

Need a little something else to round out the menu? Consider a mug of homemade soup or some sort of crunchy side. Cream of tomato is hard to beat for versatility and affordability, as is cream of broccoli with cheese. Both are affordable and fall firmly into the realm of comfort food.

In warmer weather, we like to toss in a crunchy side dish or two when we are doing sandwiches for lunch. Potato chips, homemade crackers, veggie sticks, and apple wedges are all affordable, tasty ways to go, with or without an accompanying dipping sauce.
Preparation

How you prepare the actual sandwich contributes greatly to its overall sexiness. Even peanut butter and jelly gets groovy when you grill it in the frying pan. Feel like taking your basic ham and cheese to the next level? Try this version of a Monte Cristo, which provides a savory twist on the traditional French toast.

Larger submarine sandwiches toast nicely in the oven on a foil-lined cookie sheet, eliminating cleanup. A toaster oven is helpful for heating up other sandwiches when you don’t want to fire up the entire stove. Think English muffin pizzas and open-faced tuna melts.

Combinations

It would be too tedious to list them all, and I doubt any of you busy folks would have time to read the list anyway. I’ll just list a few of my favorites below.

A toasted hot wing sandwich. Two-packs of the large jars of hot wing sauce are dirt cheap at the warehouse store. I use that as my condiment, leftover chopped chicken and crumbled blue cheese with a nice hearty bread (inspired by this hot wing flavored recipes post from Linsey). Tip: I go slightly heavy but not too over the top with the hot wing sauce. You want it to be a bit saucy and not all absorbed into the bread, but not drippy. You could also pull this off with a Panini press.
*

Middle East style mini clubs. I have a hard time finding Haloumi here, so I use thick slices of mozzarella paired with a slice of Roma tomato and use party-sized club rolls, spreading each slice with a mixture of olive oil and zatyr. They are great little lunch items and with cocktail toothpicks on hand can look fancy and feed a crowd affordably at the same time.
*

Toasted turkey and pesto with cheese. Actually, you can pull this one off with a basic whole grain sandwich loaf bread. Use the pesto as your spread and toss in the other two ingredients. I like to either grill them or toss them in the toaster oven for a bit.

Related Readings

If the ideas in this article appeal to you, we have several other posts here on Wise Bread that you will likely find of interest:

* Super Salad Add-Ins
* DIY Flavored Water
* Soup Toppers with Style
* 12 Affordable Ingredients to Add Gourmet Flair
* How to Brown Bag It with Pizzazz

What are your favorite sandwich ideas? Do you have any favorite ingredients that balance budget and scrumptiousness?
Related Posts

* What’s Cooking? B.L.T’s . . . In the Oven?
* 10 Things to Do With Chicken Leg Quarters
* 7 Quick Meals that Are Faster than Pizza Delivery
* Six Boneless Dishes for the Hot Wing Crowd
* Ten Things to Do With Bulk Block Mozzarella

[I didn’t know either...Several good ideas in the comments...granny]

Thanks for the ideas and for keeping the conversation going. Zatyr is one of the many ways to spell it, but it’s a Middle East spice blend often served on those yummy and sometimes cheesy flatbreads you can get at the street stalls in that part of the world. They use it for other things too, but here in the United States I just mix it with olive oil and keep it in an air-tight jar in the fridge. Other ways to spell it at zatar, za’atar and zhatar. Since the alphabets are so different, it’s one of those words that you see spelled differently depending on where you’re reading about it.

Super Skin
by Irene Zundel

Home Lifestyle Beauty Skin Super Skin

I remember my Grandma well, with her beautiful, soft skin. She had a peaches and cream complexion, and she barely wrinkled, even in her 80s! She was a simple, immigrant woman of modest means. She couldn’t afford trips to a spa or pricey cosmetic products. Yet she had the skin of a movie star. Her secret?

She knew what natural skin potions to whip up from stuff in her kitchen cupboards. She used ingredients that were healthy, inexpensive, and free of dyes and chemical irritants. She used salt, sugar, corn meal, oatmeal, yogurt and honey!

Do you have the desire to look like a goddess, but the budget of a working girl? No problem. Just use the tried and true recipes my grandmother did! Why not experiment and give them all a try?

Salt and sugar scrubs are a great way to exfoliate and stimulate the skin. Their coarse texture helps to slough off dead skin cells on the surface and give an invigorating massage to the new layer of skin underneath.

To make a simple skin exfoliant, combine:

1 cup of raw sugar
1/2 cup olive oil

Mix the sugar and oil together to make a paste. Rub it into your skin using a soft wash cloth, bath sponge, or loofah. Rinse well with warm water. If desired, you can add one teaspoon of your favorite kitchen herb. Try ground ginger for a nice oriental scent, or thyme or rosemary for a nice herbal smell.

For a fragrant salt scrub, try this one containing lavender:

Mix together into a paste:

2 cups coarse sea salt
1 cup almond oil
1 tsp. vitamin E oil
5 drops lavender essential oil

Rub it into your skin with a wet cloth, bath sponge or loofah. Rinse well with warm water. Pat the skin dry.

Oatmeal and corn meal are good to use as mild exfoliants and for facial scrubs. They are less abrasive than salt, and less irritating to sensitive skin. Yogurt is wonderfully hydrating and makes your skin silky smooth.

To make a mild facial scrub, combine:

1/2 cup honey
2 cups oatmeal
1/3 cup corn meal

Spread the paste gently onto the face and throat area. Rub it in with a soft, damp wash cloth. Rinse well with warm water.

For a fragrant, hydrating facial scrub, mix together:

2/3 cup finely ground almonds
1/3 cup plain oatmeal
1/3 cup plain yogurt
1 tsp. crushed, dried lavender

Apply the paste gently to the face and throat. Rub it in with a soft wash cloth. Rinse well with warm water.

Honey has three wonderful properties that give you beautiful skin. It is anti-microbial (germ killing), non-irritating (so it is ideal for babies and those with sensitive skin) and it is a humectant (it keeps the skin hydrated, or moisturized). To soften your skin overall, add 1/4 cup of honey to your warm bath water and soak for 15 minutes.

To make a liquid skin cleanser, mix together in a small bowl:

1/4 cup honey
1 Tbsp. liquid soap
1/2 cup glycerin

When the mixture is fully blended, pour it into a clean plastic cosmetic bottle, and cap it tightly. Pour it onto a wet, soft washcloth or face sponge and rub it gently into your skin. Rinse thoroughly.

To make a firming facial mask, whisk together in a small bowl:

1 Tbsp. honey
1 egg white
1 tsp. glycerin
1/4 cup flour

Smooth the paste over your face and throat. Leave it on for ten minutes. Rinse with warm water.

To make a smoothing skin lotion, mix together in a bowl:

1 tsp. honey
1 tsp. vegetable oil
1/4 tsp. lemon juice

Rub it into hands, elbows, heels and other dry spots. Leave it on for 10 minutes. Rinse off with warm water.

Do you need aromatherapy supplies to make these recipes at home? Look for them online at Glenbrook Farms Herbs and Such www.glenbrookfarm.com.

Ms. Zundel is a freelance writer, home schooling parent, and publisher of an educational newsletter.

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Inexpensive Home Remedies to See You Through the Cold Season
by Linda Shapero

Home Lifestyle Health and Safety Homemade Remedies Inexpensive Home Remedies to See You Through the Cold Season

There’s no getting away from it. Winter is here and inevitably you’re going to get sick. You can go to the drugstore and pick up some over-the-counter remedies, but do they really work? And how safe are they with all their side effects?

The good news is you can fight these scourges with home remedies, many of which have been used almost since the beginning of time. Even better, these concoctions are inexpensive to prepare and offer relief that often begins right away.

Let’s look at some popular home remedies for the following ailments:

Sore Throat - This is one I’ve used over the years after an old country doctor told me about it. Use good old salt and water. Take about a teaspoon of salt and stir it into a cup of warm to hot water and gargle. Do this every half-hour, and it really helps relieve the pain of a sore throat. The theory behind it is that salt reduces swelling by drawing out water from the inflamed tissues. It’s safe, costs pennies, and couldn’t be faster or easier to make.
Home Remedies

Colds - Colds are a particular nuisance because they seem to go on forever. For a head cold with blocked sinuses, make an inhalation with between eight and twelve drops of flower essential oil, i.e. seven drops of eucalyptus, two drops of basil, and one drop of peppermint. Simply boil about a pint or two of water and let it cool for a minute or two. Then sprinkle the recommended amount of drops onto the water. Inhale for five to ten minutes. The flower essential oil can be purchased at health food stores and many drugstores. Because you use such a small amount in most “recipes,” they are quite cost effective and last a very long time without losing their potency.

Cough - One way to help relieve a nagging cough is to apply a hot compress (washcloth or towel dipped in hot water) to which a few drops of eucalyptus essence is added directly to your throat. You can also add a couple of drops of lavender and marjoram to help silence the cough. Keep the compress on until it cools and repeat as desired. Don’t forget tea, honey and lemon, either. Drinking this several times a day will help soothe your throat, as well as your cough.

Flu - Oh, where to start with flu? If you have chills, fever, miscellaneous aches and pains, runny nose, headache or even joint pain, you probably have the flu. The really bad part is it can lead to secondary infections, such as bronchitis or even pneumonia. Luckily, there are many remedies you can use to fight back.

Two interesting spices that can be used to help clear the sinuses are ginger and cayenne pepper. Most people have these on hand in the kitchen spice rack. They both help not only with sinus problems but also by inducing sweating. (However, sweating means you have to remember to drink lots of fluid to replace what you’ve lost.) Both ginger and cayenne pepper can be mixed in boiling water and sipped throughout the day. They may not be your favorite beverage, but the chance that they may relieve flu symptoms is worth the taste. You can also add honey to them to make them more palatable. Another tea that may be a little easier to swallow is thyme tea. Steep one teaspoonful of thyme in a cup of boiling water and inhale it for about five minutes. When you’re through, strain it, add some honey, and sip. This will help with aches, particularly headaches, and also to reduce swelling of mucous membranes.

Hopefully, these remedies will help you find relief. However, note the following things you can do to prevent getting sick.

As you’ve probably heard, hand washing is the first line of defense, so do it as much as possible during the day. Also, be sure to sanitize your desk at work, as well as your telephone and any other pieces of office equipment you share with office mates. Don’t forget, too, to use the wipes for shopping carts that they offer at the market.

And remember, make an appointment to visit your doctor for any illness that you think could be serious.

Take the Next Step:

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http://www.wisebread.com/ten-tortilla-tips-for-mealtime-madness

[Has lots of hidden urls to the recipes...granny]

Home » Frugal Living » Food and Drink

Ten Tortilla Tips for Mealtime Madness

Posted May 6, 2008 - 09:21 by Myscha Theriault in Food and Drink

With food prices on the rise and available prep time also at a premium, quick and affordable meal ideas are always in demand. Here are ten simple meals you can whip up using basic tortillas.

Quesadillas.

Basically grilled cheese with an ethnic flair, quesadillas are simple and fun to serve with a side of black beans and dipping salsa. They can be done with cheese only, or to use up left over chicken and steak.

Burritos.

Whether you are doing the breakfast variety or a dinner version with refried beans, burritos are fun and affordable mealtime fare.

Wraps

For a café style picnic bag lunch on the cheap, try a wrap! They are still all the rage after all this time, and offer a wide range of filling options. Here’s a link to some stuffing ideas.

Tacos

Traditional or chicken, these are a favorite for many families. Bonus? Kids dig ‘em.

Appetizer Pinwheels.

There are loads of ways to make these, and they are a dirt cheap way to feed a large crowd on very little cash. Trying to throw a party on a budget? Here’s a link with a recipe idea for spinach ones.

Tortilla Soup.

Cut some into strips and deep fry for a slamming soup topper.

Gorditos.

This was always one of my favorite Taco Bell menu items when we used to live close to one. Basically, you make a regular taco in a crunchy shell. Then, you spread a layer of refried beans over the top of a flat flour tortilla. Place the center of the crunchy taco in the center of the bean-topped tortilla and bring the sides up around to stick to the sides. This makes a great layered lunch item that lets you enjoy some crispiness without the fear of a big mess, as the soft tortilla and bean layer keeps the crumb factor under control. Bonus? They are super fun to serve.

Hot Lunch Roll Ups.

Not quite the same as a wrap, these are simple little lunch sandwiches you can confidently turn your children loose on for an independence building DIY option. On a plate, lay a tortilla flat topped with one large slice of cheese and a slice of bargain lunch meat. Add a squirt of mustard or the condiment of your choice. Microwave for 10-15 seconds. Remove and roll up in a tube. That’s it. The kids can basically grab these and munch along with some apple wedges or other simple produce snack.

Layered Casserole.

A friend of mine first turned me on to these when we were all teaching together on Guam. Since teaching is not exactly a money-making profession, we were always on the lookout for great cheap eats. Here’s a link to one that looks pretty good, although it’s slightly different from the one I’m used to.

Shape Them for a High End DIY Taco Salad.

This is really a super way to have restaurant style at home. It does require a piece of equipment called a shell fryer. Here’s a link to where you can purchase one.

These are my top ten picks for tortilla based meals. If you are finding the store bought variety a bit too pricey right now, here’s a link to a recipe for a large batch of premade dry mix to use at home. It’s easily modified for either white or wheat tortillas. Got another great tortilla meal that’s dirt cheap and high on style? Pass it on.

* Twenty-Five Ways to Use Frozen Spinach
* Cool Ideas for Canned Salmon
* Raisin’ the Bar: Cool Ideas for the Mother of All Bargain Fruits
* Put it in a Pie for Fast, Frugal Food
* My Love Affair with Industrial Shelving

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Home » Frugal Living
Put it in a Pie for Fast, Frugal Food

Posted November 13, 2007 - 08:20 by Linsey Knerl in Frugal Living, Food and Drink

Are you running out of fresh ideas for supper? Are you also running out of meat and fresh veggies? Pie shells are the best trick for putting a new spin on some old ideas. You’d be surprised what you can get away with putting in there!

The cheapest way to make a pie shell is to do it from scratch. Here is my favorite, simple pie crust recipe:
INGREDIENTS

* 2 cups all-purpose flour
* 1 teaspoon salt
* 1 cup shortening
* 1/2 cup water

DIRECTIONS

1. In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
2. Roll out dough on a floured counter. Don’t over work it. Use as directed in pie recipe.

If that’s too much work, you can use a pie crust mix from Jiffy, which will usually run you no more than 40 cents for a top and bottom crust. If you’re desperate for time and space, however, it is still alright to use a pre-made pie crust from your grocer’s fridge or freezer section. (You will be paying more for this convenience.) Pillsbury is by far my favorite, but it will cost at least $2.50 for the roll-out variety.

Now that you have your crust, you can begin planning on what to put in it! The possibilities truly are endless. Feel free to stray from the traditional chicken or beef pot pie recipes, and think of any meat or veggie combo that would be easily contained in a pie crust.

Here are my favorites:

Cowboy Pie – 1 can of baked beans (brown sugar variety), 2 strips of crisp crumbled bacon, 1/3 pound browned hamburger, ½ cup sautéed onions, ½ cup sautéed green onion

Runza Pie – 1.5 pounds of browned hamburger, ½ cup sautéed onions, 2 cups steamed shredded cabbage, 1 cup shredded cheese of your choosing

Breakfast Pie – 8 eggs scrambled, 3 strips of crisp crumbled bacon, ½ pound browned breakfast sausage, 1 cup shredded cheese of your choosing

Taco Pie – 1 pound browned hamburger (seasoned with taco seasoning), ½ cup sautéed onions, 1 can black or red beans, 1 cup fresh/frozen/canned corn, 1 small can diced green chili peppers, 1 cup shredded cheese or your choosing (This is also great with cornbread mix substituted for the pie crust – add two tablespoons of honey or maple syrup for a great flavor combo!)

Supper pies just need to be filled and baked at 350 degrees until the pie is a nice golden brown and the insides are hot! We have been known to fill pies with leftover stews, chilis, casseroles, or anything seemingly inedible or boring on its own. Recycle all kind of foods in a snazzy new pie shell!

Dinner for one? Avoid waste by snipping off part of the pre-made crust with some kitchen shears and folding it over a small amount of filling for a tasty “pie pocket” for a super single meal. (These are also great for brown bag meals.)

What can you put in a pie? Just about anything. We’d love to hear what you’ve baked up lately!
Related Posts

* Gourmet Pizza for Less than a Buck
* One Pot Roast, A Week of Cheap and Delicious Lunches
* Dump Cake and Other Sweet, Easy Treats
* Six Boneless Dishes for the Hot Wing Crowd
* The Five-Day Freeze: Batch Cooking for the Rest of Us

Submitted by Myscha Theriault on June 24, 2008 - 10:32.

Thanks ladies, I’ll keep a lookout for both of those. Also, I’m back to a normal internet speed connection, so here’s the direct link for the bulk pie crust: http://webesharin.com/2007/06/03/budget-recipe-bulk-homemade-pie-crust/

and the link for the bulk low fat baking mix, which has half the shortening of the regular mix recipes:

http://webesharin.com/2007/06/01/dry-mix-recipes-bulk-low-fat-baking-mix/

Homemade Cat Food
Home Lifestyle Pets Cats Homemade Cat Food
Homemade Cat Food?

I have three cats and found that I am spending a lot of money on pet food. Does anyone have a recipe for cooking my own dry food?
Zelda
Website Help

Check this web site for several dog and cat food recipes! The recipes are all natural, which is important for good health! doggieconnection.com

Diet for Adult Cats:

Feed an adult cat as much as she will eat in 20 to 30 minutes. Refrigerate the leftovers promptly. It is recommended that you feed your adult cats twice a day. This recipe provides approximately three servings.

Choose one protein source (meat amounts given in raw weight):

* 1/2 pound boneless chicken breast or thigh, minced

* 6 ounces ground turkey, or minced turkey (dark meat)

* 1/2 pound lean beef, minced

* 1/2 pound beef, chicken or turkey heart, ground or minced

About three times per week, include one chopped hard-boiled or scrambled egg. If you would like, once a week, substitute 4 ounces of organic liver for 1/2 of any meat source. Another option is to substitute a four-ounce can of tuna that is packed in water, a six-ounce can of sandines, or a five-ounce can of salmon with bones for any meat source once every two weeks. Do not use canned fish as a protein source for cats that are prone to urinary tract problems.

For cats needing a lower protein diet, add one cup of cooked white rice.

Supplements:

* Two teaspoons of olive oil or one teaspoon of olive oil and one teaspoon of flaxseed oil

* 300 mg. of calcium (as carbonate or citrate) or about one slightly rounded teaspoon of bone meal (human grade). (If using canned fish with bones, decrease calcium to 1/4 regular amount.)

* One to two tablespoons of pureed vegetables since many cats prefer their veggies lightly steamed or vegetable baby food (without onion powder).

* 1/4 teaspoon of salt substitute (potassium chloride) should be given three to four times per week.

* One cat-size dose of multiple vitamin-mineral supplements (human quality) or cat vitamin

* One probiotic/digestive enzyme supplement

* 80 mg of Taurine (omit if using cat vitamin)

Other sources of books and web sites:

API also suggests that you obtain one or more of the following books, so that you have a more complete understanding of canine and/or feline nutritional needs. API does not sell these books. It is essential that you follow any diet’s recommendations closely, including all ingredients and supplements. Failure to do so may result in serious health consequences for your animal companion.

Dr. Pitcairn’s Guide to Natural Health for Dogs and Cats. Richard Pitcairn, DVM, and Susan Pitcairn. Rodale Press. ISBN 075962432. (This is very good)

Natural Cat Care. Celeste Yarnall. Charles E. Tuttle Co., Inc. ISBN 1885203632.

“Home-Prepared Dog and Cat Diets: the Healthful Alternative”. Donald R. Strombeck, DVM. Iowa State University Press. ISBN 0813821495.

It’s for the Animals! Natural Care & Resources. Helen L. McKinnon. C.S.A. Inc. Available from www.ItsForTheAnimals.com; P.O. Box 1913; Fairview, NC 28730; toll-free 1-888-339-IFTA (4382); info@itsfortheanimals.com.
Cheryl
Commercial Food Economical

I have two cats and I find Iams cat food to be very economical. One four-pound bag costs me $6.87 (approximate price at Wal-Mart), and lasts about one month for two cats. That works out to $1.72 per week. An eight-pound bag costs $12.35 (approximate price at Wal-Mart), which works out to $1.54 per week for two month’s feeding for two cats. The eight-pound bags usually have a $1 coupon inside, so the cost is reduced to $1.42 per week. I don’t know how one can beat that price.

Other benefits include less odor and looseness of stool, an improved shine in eyes and coat, and a higher energy level. Since the cats are getting good nutrition, they don’t seem to need to eat as much as the canned or other dry cat foods that I’ve used.
Daria
Web Site for Kibble

Try www.vegepet.com. They have a nutritional supplement product from which you can make your own kibble. I can’t vouch for vegecat, but I use vegedog to make kibble for my dog and she loves it.
E D
Beware of a Nutritional Blunder

I do not recommend cooking your own cat food. Cats have fairly strict nutritional requirements in terms of protein, calcium/phosphorus, and especially Taurine, which is an essential amino acid. A taurine-deficient diet can cause severe and possibly fatal heart disease. A high quality commercial diet is worth the investment. Otherwise, you’ll be paying out in veterinary bills later for skin problems, bad teeth, allergies, asthma, obesity, etc. If you’re near a semirural area, check at feed stores for a better price or try buying in bulk. Even the premium foods can be found for about $1 per pound. Shelf life on dry food is about six to eight weeks once opened and after that the fatty acids begin to deteriorate.
Emily
Kibbles for Cats

Here is a great Kibbles recipe:

* 3 cups whole wheat flour

* 2 cups soy flour

* 1 cup wheat germ

* 1 cup cornmeal

* 1 cup nonfat dry milk

* 1/2 cup brewer’s yeast

* 1 (15 ounce) can mackerel

* 5 tablespoons vegetable oil

* 1 tablespoon cod liver oil

* 2 cups of water or as needed

Preheat oven to 350 degrees. Mix all the dry ingredients in a large bowl. In another bowl, mash the mackerel into small pieces. Mix in the oil and water. Add the mackerel mixture to the dry ingredients and mix thoroughly. The dough is tough, so use your hands. Roll dough out to about 1/4-inch thickness and cut into 1/4-inch bits, using a knife or pizza cutter. Mound the bits onto greased cookie sheets and bake for 25 minutes. During baking, occasionally toss the bits with two wooden spoons, so they brown evenly. Turn the heat off and allow the treats to cool thoroughly before removing. Store in an airtight container in the refrigerator. This recipe freezes very well for longer storage.
John
Free Info on Website

Would you be willing to pull out the raw meat and vegetables to feed your three felines? No cooking necessary. I have fed my cats a combination of raw meat, any vegetable that I would eat (and some I wouldn’t), and various supplemental items, depending on the cat. I got my initial information from a website, www.petgrub.com. If you are serious about making your own food, check out this site. It’s well written, thorough, and free!

Here is a quick recipe for No Cook Homemade Cat Food:

* Raw Ground Meat of your choice (no pork or rabbit, please)

* Any combination of healthy vegetables, such as cauliflower, broccoli, leafy greens, red or green cabbage, zucchini, beets, etc. Never use onion, tomato, eggplant, potato or spinach.

* If you have a coffee grinder, keep the eggshells from your morning omelet and whir them up into a fine powder. It adds calcium.

Instructions:

Mix one pound (or any fraction) of raw ground meat with one cup (or any fraction) of water. Add four tablespoons of eggshell powder, if you have it. Chop the vegetables as finely as possible. Mix the meat and vegetables in an approximate ratio of two to one. Add hot water until it is stew-like. If your cat takes vitamins, add them last. Let the cat eat it up.

My kitten loves this more than the Iams Dry Food. But please don’t take my word for it. Check out petgrub.com, and convince yourself. You’ll at least have fun reading the site. Have fun feeding your cats.
Metqa

Take the Next Step

* Save on your pet’s medications at 1-800-PetMeds

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Dry Beans to the Rescue
by Veronica Hunsucker

Home Lifestyle Recipes Main Dishes Dry Beans to the Rescue

With the cost of groceries high and budgets stretched, dry beans and peas can be a real rescue item. They are simple to prepare, especially if you use a slow cooker. I suggest buying an assortment of beans and peas, storing them in glass jars, and using them often and in a variety of ways. As an added bonus, the jars of beans are an attractive display for your kitchen counter.

Most often we tend to purchase the foods that are familiar to us. It’s good to cook family favorites, but it is also good to venture out and experiment with new types of food. Because dry beans and peas are inexpensive, you can purchase varieties that are new to you and experiment with different types of recipes without risking a lot of money.

Dry beans cook faster if they are soaked prior to cooking. If I plan to cook my beans in a slow cooker, I usually omit the soaking. It is necessary to carefully “look” or “sort” the beans. The process is simple. All you have to do is carefully look through the beans a few at a time and remove any small rocks that may be mixed in with the beans and take out any beans or peas that are extremely shriveled or may have holes in them. When I soak beans, I throw away the water they were soaked in. If I don’t soak my beans, I wash them thoroughly just before cooking to remove any dust or dirt that was in the package of beans. You will also want to thoroughly wash any beans you purchased from an open barrel at the grocery store, farmer’s market or produce stand. But, do not wash the beans until you are ready to cook them.

All it takes is a quick search on the Internet or a few flips through the pages of a cookbook to discover the versatility of dry beans and peas. They can be used as a side dish for almost any meal. The varieties of bean soup seem endless. Making something like a seven or fifteen bean soup is a good way to use up small amounts of beans that may be left in the jar or package after creating other bean dishes. Pea salads or fried black eyed pea cakes are delicious and easy to make with ingredients you probably have on hand.

Leftover beans of various types such as pink beans, October beans, or Cranberry beans can be turned into a sandwich spread. Simply add finely chopped onion to the beans that you have mashed to form a spread. Make a sandwich by spreading ketchup or mayonnaise on bread, adding the bean mixture and topping with salsa, chow, or relish if desired.

I use leftover pinto beans to stretch a pound of ground beef when preparing a meatloaf. The result is a delicious main course for dinner, and if I’m lucky, enough leftover for an open face meatloaf sandwich topped with shredded cheese for lunch the next day.
Dry Beans

At a time when most of us are trying to stretch our food dollar as far as possible, the versatility of dry beans, their low cost, and their health benefits should make them a regularly purchased item both at the grocery store and at produce stands.

Dollar Stretcher Meatloaf

1 pound ground beef
1 cup cooked, drained, mashed pinto beans
1/2 cup quick cooking oats
1 egg
2 cloves garlic, minced
1 small onion, finely chopped
1/4 to 1/2 cup ketchup (adjust to get desire consistency of mixture)

In medium size bowl, combine above ingredients. Place in a loaf pan that has been sprayed with non-stick cooking spray. Spread a thin layer of ketchup on top of mixture.

Place in 350 degree oven for approximately 45 minutes. Time may vary depending on depth of loaf pan and exact cooking temperature of oven.

I use pinto beans that are left over from a previous meal. You can also reduce the cost of the meatloaf by using a half pound of ground beef and a half pound of ground turkey rather than one pound of ground beef.

Take the Next Step:

* Not only are beans frugal, but also they’re extremely good for you. They are typically low in fat and contain no cholesterol. Beans are also a good source of protein and can be a healthy substitute for meat, which has more fat and cholesterol.
* Subscribe to our weekly “Surviving Tough Times” newsletter by sending an email to subscribe-InflationFighters@hub.thedollarstretcher.com.
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Helpful Hints: A Great List of Hints from My Mother-In-Law

Posted by Myscha Theriault on Wednesday, July 4, 2007 · 1 Comment

hints list

Flickr Photo Credit: Karindalziel

These just came in an email from my husband’s mother. She knows I’ve been posting a bunch of hints on the blog, there are some really neat ones here that I’ve never heard before.

I particularly like the tip about expanding the frosting. It will come in really handy over the holidays. Enjoy!

Reheat Pizza.
Heat up leftover pizza in a non-stick skillet on top of the stove, set heat to med-low and heat till warm. This keeps the crust crispy. No soggy micro pizza. I saw this on the cooking channel and it really works.

Easy Deviled Eggs.
Put cooked egg yolks in a zip lock bag. Seal, mash till they are all broken up. Add remainder of ingredients, reseal, keep mashing it up mixing thoroughly, cut the corner tip of the baggy, squeeze mixture into egg. Just throw bag away when done easy clean up.

Expanding Frosting.
When you buy a container of cake frosting from the store, whip it with your mixer for a few minutes. You can double it in size. You get to frost more cake/cupcakes with the same amount. You also eat less sugar/calories per serving.

Reheating refrigerated bread.
To warm biscuits, pancakes, or muffins that were refrigerated, place them in a microwave with a cup of water. The increased moisture will keep the food moist and help it reheat faster.

Newspaper weeds away.
Start putting in your plants; work the nutrients in your soil. Wet newspapers put layers around the plants overlapping as you go cover with mulch and forget about weeds. Weeds will get through some gardening plastic they will not get through wet newspapers.

Broken Glass.
Use a dry cotton ball to pick up little broken pieces of glass – the fibers catch ones you can’t see!

No More Mosquitoes.
Place a dryer sheet in your pocket. It will keep the mosquitoes away.

Squirrel Away!
To keep squirrels from eating your plants sprinkle your plants with cayenne pepper. The cayenne pepper doesn’t hurt the plant and the squirrels won’t come near it.

Flexible vacuum.
To get something out of a heat register or under the fridge add an empty paper towel roll or empty gif wrap roll to your vacuum hose. It can be bent or flattened to get in narrow openings.

Reducing Static Cling.
Pin a small safety pin to the seam of your slip and you will not have a clingy skirt or dress. Same thing works with slacks that cling when wearing panty hose. Place pin in seam of slacks and – voila – static is gone.

Measuring Cups.
Before you pour sticky substances into a measuring cup, fill it with hot water. Dump out the hot water, but don’t dry the cup. Next, add your ingredient, such as peanut butter, and watch how easily it comes right out.Foggy Windshield?
Hate foggy windshields? Buy a chalkboard eraser and keep it in the glove box of your car. When the windows fog, rub with the eraser! Works better than a cloth!

Reopening envelope.
If you seal an envelope and then realize you forgot to include something inside, just place your sealed envelope in the freezer for an hour or two. Voila! It unseals easily.

Conditioner.
Use your hair conditioner to shave your legs. It’s a lot cheaper than shaving cream and leaves your legs really smooth. It’s also a great way to use up the conditioner you bought but didn’t like when you tried it in your hair…

Goodbye Fruit Flies.
To get rid of pesky fruit flies, take a small glass fill it 1/2& inch with Apple Cider Vinegar and 2 drops of dish washing liquid, mix well. You will find those flies drawn to the cup and gone forever!

Get Rid of Ants.
Put small piles of cornmeal where you see ants. They eat it, take it “home,” & can’t digest it so it kills them. It may take a week or so, especially if it rains, but it works & you don’t have the worry about pets or small children being harmed!

Take baby powder to the beach.
Keep a small bottle of baby powder in your beach bag. When you’re ready to leave the beach sprinkle yourself and kids with the powder and the sand will slide right off your skin.

http://webesharin.com/2007/07/27/recipes-5-ingredient-pasta-salad-low-fat/

Recipes: 5 Ingredient Pasta Salad (Low Fat)

Posted by Myscha Theriault on Friday, July 27, 2007 · Leave a Comment

Pasta salad.

Flickr Photo Credit: Moria

When I need a fast, quick, low fat summer meal with lots of zesty flavor, I go for this basic pasta salad. You can flex this recipe and the amounts of every single ingredient to suit your personal tastes and the amount of people you are serving.

Ingredients: tri-color rotini, canned and drained black olives (either pitted, sliced or chopped), thawed frozen broccoli flowerets, fat free zesty Italian salad dressing, and one of my favorite products of all time, turkey pepperoni.

Before I move on to the directions, variations and tips, can I just say this: There are VERY few products in this world that make me want to jump up and down and sing zippity-do-da-day. This one does. The only company I’ve ever seen make it is Hormel. It comes pre-sliced in a resealable pouch. It has over 70-75 percent less fat than regular pepperoni, and in my opinion, kicks regular pepperoni’s arse to the curb . . . and back! It is so much more flavorful, not greasy at all, and gives you access to numerous recipes that might have previously been too high in fat. For example, this pasta salad, on pizza, tucked in with a grilled cheese, and many others I’m sure.

OK, now on to the salad. Boil the pasta and drain. Dump in the thawed broccoli, olives and turkey pepperoni slices. Dump the bottle of fat free zesty Italian dressing (more than one bottle if you are making a giant batch) in with the mixture and toss to coat.

Possible add-ons: red pepper flakes, grated Parmesan, or chopped fresh Italian herbs.

Variations: try using a different pasta, or experiment with different vegetable, meat and dressing combinations.

This salad is great to make for a large party, or on a hot Sunday afternoon to have at home with lots of extra to take for lunch during the week. It’s one of our favorite summer time savers.

http://webesharin.com/2007/07/23/recipe-red-pasta-sauce-base-with-variations/

Recipe: Red Pasta Sauce Base With Variations

Posted by Myscha Theriault on Monday, July 23, 2007 · Leave a Comment

Red pasta sauce.

Flickr Photo Credit: Ninja Poodles

This one starts off very similarly to my multipurpose marinara sauce recipe posted previously. Start with tomato puree and Italian seasoning. The ratio is basically eyeballed and to taste. Saute a chopped onion or two (the amount depends on your preference) in olive oil and the desired amount of garlic . Add to to the puree mixture. Depending on how thick you like your sauce, you may or may not want to add a little tomato paste as well. Up to a handful of brown sugar is also great to add richness to the flavor. (This is also a great tip if you don’t have hours and hours to simmer your sauce and need to throw it together at the last minute. It helps cut the acid. ) From here, you can try a few different variations:

* Red Clam Sauce - I use a large can of clams (the kind that come in the giant two-pack from the warehouse store) and a bit of the juice to accent the seafood flavor a bit more. While I prefer my regular meat sauce to be a bit spicier, I tend to go a little more subtle with this one. A bit more brown sugar or Splenda, and some fresh basil if I have it. Certainly, you can use fresh clams if you want. I use the giant cans because it’s more affordable for us, and because it’s a higher end protein source I don’t have to find freezer or fridge room for. Also, if you don’t have a larger batch to make, you can use half the amount of clams and have enough to go with the juice to make a clam chowder the next day, or a batch of clam dip for an after work get together with friends.
* Meatless Mushroom – The only extra thing I do here is to go nuts with the mushrooms. The large number ten cans at the warehouse store are a good place to frugal on this. If you feel like splurging though, fresh mushrooms really make this stuff rock. Play around with adding fresh herbs if you have some, but otherwise the Italian seasoning, olive oil and garlic will be enough to round this out. This one is nice if you are a vegetarian or have a friend coming for dinner who is.
* Meat Lovers - Use all of the base ingredients and go nuts with all the great sauce meats, pork sausage, ground beef, pepperoni . . .
* On the Light Side - Basically, this is the same as the meat lovers, only I use turkey pepperoni (love this stuff!) and turkey sausage as well as ground turkey or chicken. With all of the seasonings and some onions and mushrooms thrown in, this stuff has plenty of flavor. If you’ve never had turkey pepperoni, it’s extremely zingy. In fact, I prefer it to regular pepperoni because it has more flavor.

So there you have it. One sauce base with several dinner options attached. Try it with spaghetti, rigatoni, penne or even spaghetti squash. If the large cans of puree from the warehouse store are too large for you (studio apartment, dorm room, etc.), go ahead and just buy the large cans of puree from the regular grocery store. They are smaller, but large enough to only need 2-4 of them for a small to medium sized batch. Enjoy!

This recipe was contributed to the September 30, 2009 edition of Beth Whitman’s Wanderfood Wednesday.

http://webesharin.com/2007/07/17/asian-plum-sauce/

Asian Plum Sauce

Posted by Myscha Theriault on Tuesday, July 17, 2007 · 3 Comments

Plum sauce.

Flickr Photo Credit: Dumble Dad

I just found a photo copy of this recipe in my file. I believe it came from a title called the Complete Book of Small Batch Preserving. I like the idea of this recipe because it provides a canning option outside of the traditional. Since we love ethnic food, this is right up our alley. Can’t wait to try a batch of this and whip up some egg rolls or chicken fingers. It would probably also work well with roast pork.

9 purple plums (washed and pitted), 1 1/2 cups firmly packed brown sugar, 1 cup cider vinegar, 1 1/2 tsp salt, 1 1/2 cups finely chopped onion, 3 cloves of crushed garlic, 1/4 cup raisins, 2 tsp soy sauce, 1/4 tsp chili powder, 1/8 tsp each of ground cloves, ginger and all spice.

Finely chop plums in a food processor until you have about 1 3/4 cup. Combine the plums with sugar, vinegar and salt in a stainless steel or enamel sauce pan. Boil gently, uncovered for 3 minutes, stirring occasionally.

Add onions, garlic, raisins, soy sauce, chili powder, cloves, cinnamon, ginger and all spice. Return to a boil, reducing heat and boiling gently, uncovered, for 45 minutes until mixture is thickened, stirring occasionally.

Remove hot jars from canner and ladle sauce into jars to within 1/2 inch of the rim (head space). Process in water bath for 10 minutes for half pint jars. Since I can’t think of anything else I could use this sauce for, I think I’ll stick with the smaller jar version of the canning process. This way, each time we enjoy it with homemade Chinese food, it’ll be good and fresh.

http://webesharin.com/2007/07/08/recipes-raisin-and-rice-custard/

Recipes: Raisin and Rice Custard

Posted by Myscha Theriault on Sunday, July 8, 2007 · Leave a Comment

Rice pudding.

Flickr Photo Credit: R. Berteig

I’m pretty sure this one comes from http://www.miserlymoms.com . It’s a great idea to use if you have left over rice from dinner.

1 cup pre-cooked rice, a 1/2 cup of raisins, 1 tsp vanilla, 2 eggs, 1/4 cup sugar, 1/4 cup milk.

Mix all ingredients in a pan and cook at 325 degrees F until a knife inserted in the center comes out clean (about 20-30 minutes). You could also add coconut or chopped nuts to this, or try another type of dried fruit besides raisins. I would also think this recipe could be doable with brown rice or even barley, for those concerned with blood sugar issues.

http://webesharin.com/2007/07/04/recipes-wheat-flour-baking-mix/

Recipes: Wheat Flour Baking Mix

Posted by Myscha Theriault on Wednesday, July 4, 2007 · Leave a Comment

Baking mix.

Flickr Photo Credit: Ninja Poodles

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.

http://webesharin.com/2007/07/04/recipe-fruit-crumb-bars/

Recipe: Fruit Crumb Bars

Posted by Myscha Theriault on Wednesday, July 4, 2007 · Leave a Comment

Fruit squares.

Flickr Photo Credit: Ninja Poodles

This recipe sounds like something I can make work with our remote situation, as the fruit filling part comes from a canned product. These fillings are also routinely on sale at the dollar store and at holiday loss leader sales.

2 1/2 cups all purpose flour, 2 1/2 cups quick cooking oats, 1 1/2 cups packed brown sugar, 1/4 tsp baking soda, 1 1/2 cups melted butter or margarine, 1 21-24 ounce can of fruit pie filling or mince meat, 1 tsp finely shredded lemon or orange peel, powdered sugar icing (optional).

Mix flour, oats, sugar and baking soda. Stir in melted butter until well combined. Set 2 cups of oat mixture aside for topping. Pat remaining oat mixture into ungreased 9 x 13 inch baking pan. Bake at 350 degrees F for 12 minutes. Stir citrus peel into pie filling or mince meat. Carefully spread on top of baked crust. Sprinkle remaining oat mixture on top and slightly pat down. Put the whole thing back into the 350 degree oven for 20-25 minutes or until top is golden. Cool in pan on a wire rack. If desired, drizzle with the following recipe for powdered sugar icing:

1 cup powdered sugar, 1/4 tsp vanilla or several drops of almond extract, and 1-2 tbsp milk to make a desired consistency. Makes about 1/3 of a cup of icing.

http://webesharin.com/2007/07/04/recipes-mashed-potato-casserole/

Recipes: Mashed Potato Casserole

Posted by Myscha Theriault on Wednesday, July 4, 2007 · Leave a Comment

Potato casserole.

Flickr Photo Credit: JS Lander

This is good for an unplanned overage of mashed potatoes. After one try, though, you may create that overage on purpose!

4 cups mashed potato, 2 eggs, 2 tbsp melted butter, 1 8-ounce pkg of cream cheese, 1 1/2-ounce pkg of dried onion soup mix.

Mix everything together and pour into a greased casserole dish. Dot with butter and bake at 350 degrees F for 30 minutes.

http://webesharin.com/2007/07/03/recipes-cake-style-corn-bread/

Recipes: Cake Style Corn Bread

Posted by Myscha Theriault on Tuesday, July 3, 2007 · Leave a Comment

Cake style corn bread.

Flickr Photo Credit: J.S. Patchwork

This one is a little higher in calories than my bulk recipe, but if you are going for a meal where you want to make the cornbread a main focus, this does make for a yummy tasting corn bread.

2 1/2 cup flour, 1 cup cornmeal, 1 cup sugar, 4 tsp baking powder, 2 tsp salt, 1 2/3 cup milk, 2/3 cup butter (melted), 3 beaten eggs.

Combine dry ingredients, then combine other ingredients separately and mix the two together until moist. Bake at 400 degrees F for 25-30 minutes in a 9 x 13 inch pan until a knife in the center comes out clean.

This recipe is from my friend Carey, who is from the south. The woman really knows her corn bread!

http://webesharin.com/2007/07/03/recipes-harissa-sauce/

Recipes: Harissa Sauce

Posted by Myscha Theriault on Tuesday, July 3, 2007 · Leave a Comment

Harissa inspirations.

Flickr Photo Credit: P. Ferro

I got this one from http://www.recipezaar.com . It’s for the really spicy pepper sauce that’s served with so many Middle Eastern foods. I love spicy foods, so I was really happy to find this recipe.

2 tbsp crushed red pepper flakes, 1 tomato (chopped, seeded and peeled), 1 clove of peeled garlic, 1/2 tsp caraway seeds, 1/4 tsp ground cumin, 1/4 tsp salt, olive oil as required.

Finely grind peppers with a blender or mortar and pestle. Add garlic, tomato, spices and salt. Crush and mix until well blend. Scrape mixture into a jar, pouring just enough olive oil to cover. Screw cover onto jar and store in refrigerator until needed. You only need a little bit of this condiment at a time.

I would seriously like to explore canning this recipe in smaller jars to include in gift baskets. Has anyone tried it?

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