Posted on 07/24/2009 3:37:21 AM PDT by nw_arizona_granny
Weekly Roundup - Living On Nothing Edition Category: Roundups | Comments(15)
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.
The Frugal Roundup
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)
A Few Others I Enjoyed
* 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
[end of an article about soros and gold]
Mr Soros himself has suggested that gold may not be a good investment.
At the World Economic Forum in Davos last month, he said: “The ultimate
asset bubble is gold.” However, he did not say whether he was investing in
the precious metal.
But he also said that when he sees a bubble, “I rush out and buy”.
Mark Heyhoe, senior mining analyst at Westhouse Securities, said: “He has
previously said that gold is the ultimate hedge against inflation - if you
think inflation’s going to rise, then I’m not surprised he bought into gold.
“A lot of people were starting to look at gold, and a lot of people follow
what he does,” he added. “But you need to buy a lot of gold to shift the
price.”
As well as raising its stake in SPDR, Soros Fund Management also increased
its holding in Canadian gold producer Yamana Gold.
The company also bought more shares in seed producer Monsanto, Brazilian oil
producer Petrobras, and Wall Street bank Citigroup.
Story from BBC NEWS:
http://news.bbc.co.uk/go/pr/fr/-/2/hi/science/nature/8521680.stm
Husbands do come in pretty useful most of the time! LOL
It was actually still daylight when I got home last night and it wasn’t raining. :) I walked out to put the chickens up for the night and checked the garden. I walked out there ok, pulled up some broccoli which did nothing last fall and threw that in the woods. Have some collards I’m trying to save seed from and I didn’t want them crossing. I was surprised how “dry” the garden was. Might even be able to get the tractor out there soon if we don’t get another flood.
Have a great day! Sun is shingin here and it’s warming up—in the greenhouse! LOL
bump
Exjade (deferasirox): Boxed Warning
Audience: Hematology-Oncology healthcare professionals
Novartis Oncology and FDA notified healthcare professionals about recent changes in the Prescribing Information (PI) for Exjade, indicated for the treatment of chronic iron overload due to blood transfusions in patients 2 years of age and older. New language was added to the Contraindications, Warnings and Precautions, and Drug Interactions sections of the PI, including a Boxed Warning, that the product may cause:
* renal impairment, including failure
* hepatic impairment, including failure
* gastrointestinal hemorrhage
In some reported cases, these reactions were fatal. These reactions were more frequently observed in patients with advanced age, high risk myelodysplastic syndromes, underlying renal or hepatic impairment or low platelet counts. Exjade therapy requires close patient monitoring, including measurement of serum creatinine and/or creatinine clearance as specified in the PI and serum transaminases and bilirubin as specified in the PI.
Read the complete MedWatch 2010 Safety summary, including a link to the Dear Healthcare Professional letter and revised Prescribing Information, at:
Estrella Family Creamery Expands Recall Of Various Cheeses Because Of Possible Health Risk
Wed, 17 Feb 2010 14:32:00 -0600
Estrella Family Creamery of Montesano, WA is recalling Brewleggio, Domino, and Wynoochee River Blue cheeses because they have the potential to be contaminated with Listeria monocytogenes, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems.
http://www.fda.gov/Safety/Recalls/ucm200794.htm
http://web.archive.org/web/20000815110106/www.frugalgazette.com/saladdsg.htm
Salad Dressing for Pennies
Printed below are several recipes for salad dressing mixes that can be made in advance. When salad dressing is needed, combine the dry mix with a few simple ingredients and you have fresh, low cost, tasty salad dressing. These dry mixes will last for 6 months (maybe more). The prepared salad dressing should keep at least 2 weeks.
French Dressing Mix
1 cup sugar 4 teaspoons paprika
2 Tablespoons dry mustard 2 Tablespoons salt
¼ teaspoon onion powder
Combine all ingredients in a small bowl and stir to distribute evenly.
Place mixture in dry container with tight fitting lid. Store in cool, dry place
for up to 6 months. Shake dry mix before measuring for prepared dressing.
To make French dressing from dry mix.
Combine ¼ cup of the French dressing mix with ¾ cup vegetable oil,
6 Tablespoons ketchup and ¼ cup vinegar. Shake until well blended.
Chill before serving. Makes about 1¼ cups of French dressing.
Copyright © 1996 Frugal Publications
Caesar Salad Dressing Mix
1 Tablespoon sugar 1 Tablespoon dried garlic powder
1 teaspoon onion powder 6 Tablespoons grated parmesan cheese
1 ½ teaspoons black pepper 1 teaspoon salt
1 teaspoon dry mustard
Combine all ingredients in a small bowl and stir to distribute evenly.
Place mixture in dry container with tight fitting lid. Store in cool,
dry place for up to 3-4 months. Shake dry mix before measuring for
prepared dressing.
To make Caesar salad dressing from dry mix.
Combine 1/4 cup Caesar salad dressing mix with 1/2 cup olive oil (or vegetable
oil), 1/4 cup lemon juice and 1 teaspoon anchovy paste. Shake until well blended.
Makes about 1 cup of prepared dressing.
Copyright © 1996 Frugal Publications
Zesty Italian Herb Salad Dressing
2 teaspoons dried oregano 2 teaspoons dried basil
2 Tablespoons dry powdered garlic 1 1/2 Tablespoons salt
2 teaspoons onion powder 2 teaspoons paprika
6 Tablespoons sugar 1 1/2 T. ground black pepper
Combine all ingredients in a small bowl and stir to distribute evenly.
Place mixture in dry container with tight fitting lid. Store in cool,
dry place for up to 6 months. Shake dry mix before measuring for
prepared dressing.
To make Italian Salad Dressing from mix.
Combine 3 Tablespoons of the Italian Herb Salad Dressing Mix with 1½ cup
vegetable oil and 1/2 cup wine vinegar or white vinegar. Combine all
ingredients in glass jar. Shake until well blended. Makes about 2 cups of
Italian dressing.
Copyright © 1996 Frugal Publications
Low Calorie Salad Dressing Mix
1/4 teaspoon onion powder 1 teaspoon dried basil
4 Tablespoons parsley flakes 2 Tablespoons green pepper flakes
1 1/2 teaspoons black pepper 1 Tablespoon monosodium glutamate (optional)
Combine all ingredients in a small bowl and stir to distribute evenly. Place
mixture in dry container with tight fitting lid. Store in cool, dry place
for up to 6 months. Shake dry mix before measuring for prepared dressing.
To make Low Calories Dressing from mix.
Combine 2 Tablespoons Low Calorie Salad Dressing Mix with 3/4 cup tomato
juice (or V-8 vegetable juice), 4 Tablespoons lemon juice and 1/4 teaspoon
horseradish (optional). Shake until well blended. Chill before serving.
Makes about 3/4 cup of prepared dressing.
Copyright © 1996 Frugal Publications
Ranch Dressing Mix
2 Teaspoons salt 2 teaspoons dried minced or powdered garlic
2 teaspoons ground black pepper 8 teaspoons dried minced powder onion
2 teaspoons sugar 2 ½ teaspoons paprika
2 ½ teaspoons parsley flakes 1 Tablespoon monosodium glutamate (optional)
Combine all ingredients in a small bowl and stir to distribute evenly.
Place mixture in dry container with tight fitting lid. Store in cool,
dry place for up to 6 months. Shake dry mix before measuring for
prepared dressing.
To make Ranch Dressing from dry mix.
Combine 1 Tablespoon mix with 1 cup mayonnaise (not salad dressing) and 1
cup buttermilk. Combine all ingredients in bowel. Stir until well blended.
Chill before serving. Makes about 2 cups of prepared dressing.
Copyright © 1996 Frugal Publications
The “Quick and Easy Veggie Meals Under a $1.50” FAQ
Last Update - 8/3/96
A Healthy Reminder
Hi everyone! A lot of times in our society “quick and easy and cheap” really means unhealthy junk food. These recipes are meant to be quick, easy, cheap, _and_ healthy! However, many of them focus on processed foods which are deficient in vitamins. Sure, they may not have a lot of bad things, but they need good things too! So, the best way to get around this is to top with lots of fresh or frozen veggies whenever possible! (Canned foods have the nutrients cooked out of them in the canning process.) “Quick, easy, and cheap” are good things, but the reason we eat is for nourishment! Remember that, and you’ll do great!
Quick Cooking Tips
1. “Saute Substitute”
- Heat chopped onions, green peppers, etc. for a slight time in the microwave to “soften”. Also, fresh mushrooms can be “cooked” when nuked in a small dish of water.
2. “Smaller = quicker”
- Instead of trying to cook one large solid item, cut it or break it into very small pieces. (Instead of a baked potato, try potato cubes!) Likewise, thin spaghetti will cook faster than thick.
3. “Frozen, not fresh!”
- Sure, fresh is better, but often, preparing fresh vegetables is just not feasible. Frozen veggies can be stored “forever” and nuked quickly in small portions on an “as needed” basis. They may not be as crunchy, but it’s better than _no_ veggies! Adding “green” and “yellow/orange” veggies to a meal is always good nutritionally.
Tips on Preparing Dry Beans, grains, and rice
Bulk beans, grains, and rice are always really cheap. Unfortunately, they often take a while to make. But, fortunately, they also are easy to keep once made. With that in mind, always make yourself a double, triple, or more batch and freeze the rest! In the long run, you’ll save lots of money and lots of time!
(Special tip: You can get rid of the gas in beans! Soak them overnight and let some of the gas producing nutrients dissolve into the water. Then, drain the water and use it as a liquidized fertilizer on your garden, house plants, or flower bed!)
Beans
* Vegetarian Baked Beans (Bush’s are great). Eat with whole wheat bread, small potato, and side of frozen vegetable.
* Vegetarian chili (starting with canned or pre-cooked beans)
o Things to add Chili Powder, Cayenne Pepper, etc.
o Sauteed onions, green pepper, and garlic
o Canned Tomatoes or tomato paste
o Salsa or barbecue sauce
o Macaroni or other pasta
o Bac-O’s or other fake bacon/ham bits
o Crumbled veggie burger (try Ground Meatless from Morningstar!)
o A full recipe, Brian’s Great “Quick Chili”, is found in the Other Meals section.
* Refried Beans for burrito’s - Lots of great low/no fat types. Microwave beans and tortilla’s separately. Add your favorite veggies, sauces, etc. Chunky salsa is quick when short on time.
Rice
(Tip: Brown rice instead of white will increase the nutrition value of the rice and is just as cheap.)
* Steamed Vegetables or Squash on rice
o Topping ideas a little grated cheese
o lemon pepper
o oregano
o ground black pepper
o salsa and other sauces
o Anything! Just like potatoes, rice loves to be smothered.
(Tip: For a quicker version than steaming your veggies, take refrigerated, pre-cooked rice and microwave frozen veggies on top.)
Beans and Rice
* Black beans and rice:
o Cheaters version: heat can of beans in a pan, add garlic powder, onion powder, salt and pepper serve over rice.
o Non-cheaters: Saute real onions and garlic, then add beans.
* Red beans and rice: Saute a can (or two) of red beans in some oil with onions, garlic, and salt add two cups rice 4 cups water and a heaping teaspoon of fake veggie broth powder — cover and let cook 20 mins. Serve with salsa. (Tip: You can add veggies to this too!)
* Refried beans & rice: Take a can of no-fat refried beans & add an equal amount of salsa. Add 10 oz. package frozen peas or fresh veggies. Put in pan & cook until hot. Serve over rice or toast.
Pasta
(Tip: “Pre-sauce” pasta will store for a few days in the fridge if you keep it in a closed container. So just like beans, rice, and grains, cook extra pasta and then nuke for a quick pasta meal a few days later.)
* Cook frozen mixed veggies and serve them over pasta
* Spaghetti w/ canned sauce or your own. (Tip: For my money, Traditional Hunt’s in a can is always the cheapest and best. Consumer Reports rated it as yummy as sauces costing 2 or 3 times more. No sugar added too!)
* Mac and Cheese
o Topping ideas Broccoli
o mushrooms
o garlic
o oregano
o green pepper
o cayenne pepper
* Egg drop Ramen w/ veggies: Boil water, add Ramen, add fresh or frozen veggies (like green onions and frozen peas) and an egg or two. Stir till Ramen is done
* Tomatoes & Chiles Pasta: Add a can of tomatoes & chiles to your favorite pasta shape.
o Possible garnishes/seasonings: Salt & pepper
o Fresh lime juice
o Coriander leaves, Basil leaves, Mint leaves
o Chives
o Garlic
o Curry powder (but not much!)
Pizza
* Dough suggestions
o Martha Rose
o The kind in a tube that goes “Thuck” when you open it
o French Bread
o Bagel halves
o English Muffins
o Tortillas (for Quesadillas!)
* Sauce ideas: If you can’t make your own or buy pizza sauce...
o Just use tomato slices and spices instead of sauce
o Spaghetti Sauce
* Topping ideas
o mushrooms
o all types veggies
o garlic salt
o cheeses
o anything! (You know the rest...)
Potatoes
* Potato-cauliflower curry (or other vegetable curry)
* Nuked/baked potatoes
o Topping suggestions Salsa, barbecue sauce, ketchup, mustard, spaghetti sauce
o cayenne pepper, garlic powder, black pepper, etc.
o broccoli chunks
o stir-fried veggies
o homemade chili
o Cucumber Raita
o Cheese or cheese alternative (colby, swiss, parmesan)
o Bac-o’s
o Low-fat sour cream and chives
o Anything! Potatoes are great for smothering with your favorite taste!
* Sweet potatoes and yams. Nuke in small chunks and dash with marshmallow creme. (Tip: There’s NO GELATIN in marshmallow creme!)
Salads
* Start with lettuce, cabbage, spinach, etc.
o Toppings slices of cheese
o hard-boiled eggs
o boiled potato chunks
o sliced tomatoes
o canned beans
o canned or marinated artichoke hearts
o pimientos
o peperoncini (and other hot peppers)
o veggie meat alternatives or fake bacon bits
o croutons, chinese noodles
o nuts
o sundried tomatoes
o any other vegetables you have lying around (like broccoli, carrots, asparagus, green, red, and yellow peppers, cucumbers
o sprinkle the whole thing with some vinaigrette
Sandwiches
(Tip: Try to find really good bread with “pure” grains rather than the super bleached out/processed out flour. I find that it’s worth it to buy the more expensive “heavy” breads. Much more healthy and yummy.)
* Grilled tempeh sandwiches
* Veggie patties (Tip: I prefer Morningstar’s Better n’ Burgers, Garden Veggie Patties, and Spicy Black Bean Patties. These are usually found in the frozen food section next to Egg Beaters, bagels, and waffles. Soy Boy’s Okara Courage Burgers are also very cheap and very yummy.)
* Refried beans (Tip: Buy the no fat versions!)
o Typical Building Supplies Garlic powder, cayenne pepper, dill, lemon pepper
o tomatoes, mushrooms, onions, pickles, green pepper
o barbecue sauce, mustard, catsup, mayonnaise, salsa
o lettuce and other leafy things
o sprouts
o potato chips, Chinese noodles
Stir Fry
* “Base” suggestions
o Rice
o Couscous
o “Any starchy product” (from bread to pasta)
* Topping suggestions
o chopped up fresh or frozen veggies
o salsa
o add egg or two, fry rice until egg is done.
o broccoli
o cashew sauce
o squash
o onions
Other Meals
* Omelets (eggs, veggies,...)
* Hashbrowns w/ cheese, veggies, mushroom!
* Quinoa, millet, or other grain with veggies: saute grain in oil add water, simmer, add veggies - cook until done
* Couscous with veggies or spaghetti sauce: Put couscous in boiling water for 5 min. with a little tamari, salt, onion, and curry.
* Grits: Cook em’ like normal then toss in some Tabasco sauce and salt and pepper
* Soups: Saute onions, garlic, etc. in oil. Then add canned tomatoes, more water, celery, carrot, basil, bay leaf, other vegetables, dried beans, barley, grains, potato, etc. Throw it all in a pot and cook for hours. Not strictly a 15 minute meal, but if you make a bunch, it will pay off.
* Brian’s Great “Quick Chili”: Combine the following in a large pot and simmer over an hour until lentils are soft: a diced potato, 2 sliced carrots, a chopped onion, 1 cup uncooked lentils, a 15 oz can kidney beans, a 16 oz can corn (or 2 cups frozen corn), a 28 oz can whole tomatoes, 2 cups vegetable broth or water, 2 minced cloves garlic, 2 TBSP chili powder, 1 tsp dried basil. Make extra and freeze! Serve over hot brown rice to extend servings.
Credits
Thanks to Scarlett, Brian, Lynda, Lorriane, Kelly, Alexandra, Robin, Robyn, Michael, Phil, Matt, Del, Julia, Jenny, and anyone I missed. Special thanks to Sharon and Penny of MAXLIFE. You all contributed to this FAQ whether you knew it or not! :)
http://web.archive.org/web/19990429064013/www.brightok.net/~neilmayo/index.html
Julie’s Tip of The Week
Here’s a tip from Russ Jones. Got this from a book called Garden Magic by Jerry Baker. To control mosquitos try the following. Spray the infected area using a 20 gal. hose end sprayer 3 times a week either early morning or late at night. 1 cup lemon scented ammonia,1/4 cup baby shampoo and the rest water. Good hunting.
Here’s a tip from Lynn Ferrell. Mix 4 parts water, 1 part white vinegar, and 1 part rubbing alcohol in am empty gallon milk jug. Fill a spray bottle with this and use it to clean almost any surface. I clean houses and I have found that this will cut almost anything on glass. It also dries quickly, and does not streak. Try this and you’ll be hooked for life!!!
Here’s one from Jeanette VanTassel. WHEN TRAVELING WITH CHILDREN TO CUT COST OF DRINKING COKE,PEPSI ETC..ASK FOR ICE WATER IN MCDONALDS,BURGER KING...THEN TO TO WHERE SUPPLIES ARE KEPT,NAPKINS, STRAWS ETC..SEE OR ASK FOR LEMON JUICE.(USED FOR THEIR TEA)ADD PACKAGE OF LEMON JUICE TO ICE WATER AND SWEET AND LOW AND WALLA...FREE COOL DRINK LOW IN CALORIES.
Here’s one from Kris Holaway. I enjoy reading all the tips and have tried to be frugal thru my life....here’s one I learned from my mother, Eula Arseneau,..use the leftover mashed potatoes and mix it and scrambled eggs together for a country breakfast the next day. I also make my “Whatever” muffins with leftover and old fruit, jellies, jams, cereals and juices. Mix in with ordinary pancake mix, no eggs are necesary, use applesauce instead of butter, and add water instead of milk....nearly fat free muffins made with leftovers.
Here’s one from Karen. Hi I used to spend lots of money on a plumber to get my pipes unclogged. This would be after I spent money on homemade remedies/Draino etc and then gave up. For less than $5, I have fit up all my sinks/tubs with hair/lint catchers. I have not had to call a plumber in 2 years. For the kitchen sinks - both of them, a little basket that I pop in as soon as I pull the plug to drain the water out. In the second sink (rinse sink) I leave it in all the time to catch gunk. In my bathtub I bought a little strainer - it is rubbery plastic and looks like a little derby hat sitting there. It fits all drains even the ones with the pop up stopper. The water running out of tub keeps the strainer in place. You just scoop the hair off and toss. If it gets too yucky, just toss it into the wash with a load of towels or washclothes - it comes out new looking. And for my washer - the worst trouble maker of all! I buy a strainer that looks like a long skinny bag - it can be made out of mesh or metal. It hooks onto the washer hose. Not one single piece of lint gets into my wash tub. You can use an old knee high orpanty hose piece, just make sure it doesn’t stretch into the drain hole and plug it up . I hope that you find my tip useful.
http://www.debtproofliving.com/Articles/ViewArticle/tabid/179/smid/657/ArticleID/532198/Default.aspx
10-Minute Candy Recipes
If you’ve got ten minutes, you’ve got time to make any of these wonderful recipes for decadent holiday candy treats to keep or to give as gifts to just about anyone on your gift list. You don’t even need cooking skills. That’s how easy they are.
These recipes are from Classic Cake Decorations, located in Garden Grove, Calif.
Irresistible Fudge
1/2 lb. Milk Chocolate
1/2 lb. Dark Chocolate
1 Can Eagle Brand Condensed Milk
2 Cups Chopped Walnuts
Melt chocolate together. Stir in condensed milk. Stir in walnuts. Pour into buttered pan or onto foil sprayed with Pam. Let set up. Cut into pieces.
Quick Fudge (4-Way Fudge)
1 lb. Chocolate (Butterscotch, Peanut Butter, Milk, or Dark)
1 Can Eagle Brand Condensed Milk (14 oz.)
1 Cup Mini Marshmallows
1 Cup Chopped Nuts
Melt chocolate wafers. Add condensed milk, mini marshmallows, and nuts. Stir throuroughly and quickly. Pour fudge into 8x8 buttered pan or dish. Refigerate until firm. Cute and serve. Make 2 lbs.
Rocky Road
1 lb. Chocolate (Milk or Dark)
1 Cup Mini Marshmallows
1 Cup Chopped Nuts
Melt chocolate. Stir in mini marshmallows and chopped nuts. Can be spooned into candy cups or spoonfuls dropped onto parchment paper.
Baileys Truffles
1 lb. Milk Chocolate
1 Cup Pastry Pride or Whip Creme (Whipped)
1/4 Cup Baileys Irish Creme Liqueur
Melt Chocolate. After melting, leave chocolate at room temperature for 2 minutes. Fold together whip creme and Baileys. Fold into melted chocolate. Spoon mixture into pastry bag with #22 tip and pipe into candy cups.
Heath Crunch
1/2 lb. Heath Crunch
2 lbs. Milk Chocolate
Melt 1 lb. Chocolate. Stir in 1/2 bag of heath. Pour onto cookie sheet lined with parchment paper. Chill 10 minutes. Break into bite size pieces. Repeat for second batch.
Caramel Praline Crunch
1 lb. White Chocolate
1/4 lb. Praline Pieces
1 lb. Caramel
3/4 lb. Dark Chocolate
Melt white chocolate. Stir in praline pieces. Pour onto cookie sheet lined with parchment paper or wax paper. Chill 10 minutes. Soften caramel in microwave until pourable. Spread on top of praline mixture. Melt dark chocolate and spread over caramel. Let set up at room temp. Cut into pieces.
Peanut Logs
1/2 lb. Peanut Logs
1 lb Chocolate (Milk, Dark, or White)
Melt chocolate. Coat peanut logs in chocolate. Place on parchment paper to dry. (Can be topped with chopped peanuts or sprinkles before drying.)
Trash
1 lb. White Chocolate
1 Cup Dry Roasted Peanuts
1 Cup Broken Pretzels
Melt chocolate. Stir in peanuts and pretzels. Can be spooned into candy cups or spoonfuls dropped onto parchment paper.
Peanut Crackle
1 lb. White Chocolate
1 1/2 Cup Rice Krispies
1 Cup Mini Marshmallows
1/2 Cup Salted Peanuts
2/3 Cup Peanut Butter
Melt chocolate. Stir in peanut butter. Stir in remaining ingredients. Spoon into candy cups.
Oreo Truffles
3 Sleeves regular Oreo Cookies
8 oz. cream cheese, at room temperature
In food processor, crush oreos to fine consistency add cream cheese and process. Form balls with 2 tsp. scoop. Chill, dip in dark chocolate, and drizzle with white chocolate.
Good Tips Jog the Memory
02/17/2010
My favorite tips submitted by readers are the ones that are not only useful, but also entertaining. Today’s first tip made me laugh as I imagined the tipster looking high and low for her car keys, failing to remember for a moment that she’d put them into the refrigerator. It occurs to me that the refrigerator, at work or home, makes for a great “key keeper.” It’s just quirky enough that it might work to prevent the problem of the lost keys.
NEVER FORGET. To save time after work when I need only a few items, I go to the grocery store on my lunch hour. I put the groceries into the refrigerator at work. So I don’t forget to take them home, I put my car keys into the bag with the groceries. Forgetting to grab the groceries is no problem, since my keys are with them. Diane, Oregon
CLEVER NUT. To chop nuts, measure the amount to be chopped into a small plastic bag and seal or fold over one end, leaving just a small corner for air to escape. Pound the nuts in the bag on a cutting board with a wooden or metal meat tenderizer. This saves time and eliminates clean up because you just pour the nuts into the recipe and throw away the bag! Sally P., Ohio
BACON SECRET. To keep your bacon from shrinking when you fry it, roll it in flour and place it in a nonstick skillet. Fry over low heat. You will be amazed how the bacon will keep its shape and size as it cooks. Sue C., West Virginia
BANANA JAM. Instead of throwing bananas out once they turn brown, I slice them into a small casserole dish, sprinkle them with one or two tablespoons of lemon juice, dot with a few tablespoons of butter, add two or three tablespoons of brown sugar and a handful each of chocolate chips and marshmallows. I cover the dish with aluminum foil and bake it for about 20 minutes, stirring half way through. Served in dessert cups with a dollop of whipped cream, my kids think this is a delicious treat! Amanda P., e-mail
CRACKER SAVER. If you open packages of crackers and find they have gone stale, just spread them on a cookie sheet and pop them into the oven on broil. Watch them carefully for a few minutes, and when they start to turn a little brown they are crisp again, perfect for eating. Diane, e-mail
©Copyright 2010 Mary Hunt
Everyday Cheapskate is a Registered Trademark
http://www.cs.cmu.edu/~mjw/recipes/soup/mp-cheese-soup.html
COLLECTION: Soups With Cheese
From: hz225wu
Date: Mon, 16 Aug 93 09:31:13 +0200
Contents
* Broccoli And Cheese Soup (Mary Branscombe)
* Broccoli-Cheese Soup (Charlene Keane)
* Farmer’s Cheese Soup (Barbara Hlavin)
* Jalapeno Cheese Soup (Garry Howard)
* Jarlsberg Cheese And Broccoli Soup (Mary Murray)
%%%%%%%%%%%%%%%%%%%%%%%%
From: maryb
Source: Originally from BBC Good Food magazine but somewhat adapted
BROCCOLI AND CHEESE SOUP
Ingredients:
Instructions:
When yellowish, add about 1 pint of water or stock and one head of
broccoli (broken into florets), salt and any herbs/spices you fancy.
Cook for about 20 minutes at a fast simmer.
Add another head of broccoli in florets, simmer for another 2/3 minutes.
Remove from pan while new broccoli is still crunchy and liquidise.
Add about 8 ounces grated mature cheddar to the serving dish and stir
until it melts - top with lots of freshly ground pepper. Serve with
fresh brown bread.
%%%%%%%%%%%%%%%%%%%%%%%%
From: cxk28
BROCCOLI-CHEESE SOUP
Ingredients:
Instructions:
%%%%%%%%%%%%%%%%%%%%%%%%
From: twain
FARMER’S CHEESE SOUP
Ingredients:
Instructions:
%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: garhow
Source: “Santa Fe Recipes”, Tierra Publications.
Recipe from Guadalupe Cafe, Santa Fe, NM.
JALAPENO CHEESE SOUP
Ingredients:
Instructions:
In a large saucepan place the chicken broth, celery, onions, garlic
salt, and white pepper. Cook over high heat for 10 minutes, or until
the mixture reduces and thickens slightly.
In a blender or food processor place the broth and the cheese. Puree
them together until the mixture is smooth. Return the pureed mixture to
the saucepan and simmer it for 5 minutes. Add the diced peppers and mix
them in well.
Serve with a dollop of sour cream and warm flour tortillas.
%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: mmm11
JARLSBERG CHEESE AND BROCCOLI SOUP
Ingredients:
Instructions:
http://www.cs.cmu.edu/~mjw/recipes/soup/beer-cheese-soup-coll.html
From: arielle
BEER AND CHEESE SOUP
Ingredients:
Instructions:
Mix flour and mustard into sautaed vegetables. Add the chicken or
vegetable stock to mixture and cook for five minutes.
Break broccoli into small flowerets; cut stems into bite-sizes pieces.
Steam until tender-crisp. Add beer and cheeses to the soup. Simmer
10-15 minutes. Check seasonings.
To serve, place some broccoli into a soup bowl and ladle the soup over it.
%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle
CHEDDAR BEER SOUP
Ingredients:
Instructions:
Melt margarine, stir in flour, salt, and mustard. cook over low heat
until smooth. Remove from heat. Add milk and worchestershire. Heat
mixture until it coats the spoon. Add cheese.
Cook over medium heat until cheese melts. Stir in beer and vegetables
bring to a simmer. Cook about 15 minutes. Serve with preferred
garnishes (croutons, paprika, whatever).
http://www.cs.cmu.edu/~mjw/recipes/cake/choc-cake/sour-choc-cake.html
Sourdough Chocolate Cake
From: arielle
Date: Sat, 10 Jul 1993 13:37:32 GMT
1 cup sourdough starter
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup butter
1 1/4 cups sugar
1 teaspoon vanilla
2 eggs
3 squares (3 ounces) unsweetened chocolate, melted and cooled
1 cup milk
Cocoa Cream Cheese Filling
Sweet Chocolate Glaze
Bring sourdough starter to room temperature. Grease and flour two
9 x 1 1/2-inch round cake pans; set aside. Stir together the flour,
baking soda, cinnamon, and salt. In a large bowl beat the butter with
an electric mixer on medium speed for 30 seconds. Add sugar and
vanilla; beat till fluffy. Add eggs, one at a time, beating 1 mintue
after each addition. Beat in the melted chocolate.
Combine the sourdough starter and milk. Add dry ingredients and milk
mixture alternately to beaten mixture beating till well combined.
Turn the batter into prepared pans. Bake in a 350F oven about 30
minutes or till done. Cool 10 minutes on wire racks. Remove from
pans; cool thoroughly on wire racks. Fill with Cocoa Cream Cheese
Filling and glaze cake with Sweet Chocolate Glaze. Drizzle a design
atop with reserved cream cheese icing and top with white chocolate
leaves. Makes 12 servings.
Cocoa Cream Cheese Filling
1 cup sifted powdered (confectioner’s, icing) sugar
1 3-ounce package cream cheese
1/4 teaspoon vanilla
Milk
2 tablespoons unsweetened cocoa powder
1/2 cup sifted powdered sugar
In a small mixwer bowl beat together the 1 cup powdered sugar and
cream cheese till fluffy. Beat in the vanilla. If necessary, beat
in enough milk (about 2 teaspoons) to make of pouring consistency.
Reserve 1/4 cup of the mixture and set aside to decorate the top of
the cake. Stir the cooa powder into the remaining mixture in the
bowl. Add the 1/3 cup powdered sugar and beat till smooth. Use the
cocoa mixture to spread between cake layers. Makes 2/3 cup filling;
1/4 cup icing.
Sweet Chocolate Glaze
3/4 cup sugar
2 tablespoons cornstarch
1 cup water
2 squares (2 ounces) German sweet chocolate, cut up
1 1/2 teaspoons vanilla
In a small saucepan combine the sugar, cornstarch and dash salt. Stir
in water and chocolate. Cook; stir till chocolate is melted and
mixture is thickened. Cook; stir 2 minutes more. Remove from heat;
stir in vanilla.
Cover surface with clear plastic wrap or waxed paper. Let stand 10
to 15 minutes or till slightly cooled and of spreading consistency.
Spread glaze over top and sides of cake. Chill cake till set. Makes
1 1/2 cups glaze.
Sourdough Potato Bread
Henderson
Date: Tue, 31 Aug 1993 16:25:21 -0700 (PDT)
a _Sunset_ recipe
1 package active dry yeast
5 1/2 - 6 cups flour
1/4 cup sugar
2 tsp. salt
Instant mashed potatoes(amount for 2 servings) plus ingredients below as
specified on package:
milk
butter
salt
3/4 cup milk
1/4 cup butter or margarine, melted and cooled
2 eggs
1 cup sourdough starter, at room temperature
1 egg white beaten with 2 Tbsp. water
In large bowl of electric mixer, combine yeast, 2 cups flour, sugar, and
salt. In pan prepare mashed potatoes according to instructions on
package. Then add to the potatoes 3/4 cup milk, 1/4 cup butter, eggs, and
starter—stir until blended.
Add potatoes to dry ingredients and beat at medium for 2 minutes,
scrapping sides. Add 1 1/2 cups flour and beat at medium for 2 minutes.
With heavy mixer or wooden spoon, add enough of remaining flour to make a
stiff dough.
Knead dough on floured surface until smooth(5-20 min.) adding flour to
prevent sticking. Place dough in greased bowl—turn over to grease top.
Cover and let rise in warm place until doubled(1 1/2 - 2 hrs.) Punch
dough down. Knead briefly to release air. Divide in half.
Shape each half into a smooth ball and place each on a lightly greased
12x15” baking sheet. With a sharp floured knife, cut 1/2” deep slashes in
the tops of loaves in a tic-tac-toe pattern.
Cover loaves and let rise until almost doubled(45 min.) Brush loaves with
egg white mixture. Bake in preheated 350 degree oven for about 35 min. or
until loaves are richly browned. Let cool on racks. Makes 2 large
loaves.
>>>You are going to have a wonderful Spring day, soon.<<<
LOL, Are you sure? Just saw a farmer’s almanac writer in Pennsylvania saying that March 6th may be a HUGE snowstorm... Like 40”, maybe more!!! Also possible flurries around April 28th.
With Spring, I could grow a nice crop of ice cubes , snow cones or icicles - No, I don’t have any recipes for canning or drying them... /s
Actually, we will probably go right straight from Winter to Summer around here (that has happened before that I remember). Gonna need to be ready to hit the garden fast, just as soon as the weather breaks to get a crop.
http://www.cs.cmu.edu/~mjw/recipes/special/diabetic-coll.html
KYoung’s Recipes for Diabetics : COLLECTION
Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand
APPLE DUMPLINGS
Ingredients:
Instructions:
Exchange 1 dumpling: 2 bread
1 fruit
2 1/2 fat
Calories 1 dumpling: 221
%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: kyoung
Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand
BLINTZES
Ingredients:
Instructions:
Microwave: Cook on Medium for 1 minute. Sift the powdered sugar
replacement over the blintzes.
Exchange 1 serving: 1/3 bread
1/3 lean meat
Calories 1 serving: 30
%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: kyoung
Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand
BLUEBERRY CREPES
Ingredients:
Instructions:
Exchange 1 serving: 1/2 bread
1/2 fat
Calories 1 serving: 72
%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: kyoung
Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand
CHOCOLATE BANANA MOUSSE
Ingredients:
Instructions:
Exchange 1 serving: 1 bread, 1 fat
Calories 1 serving: 69
%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: kyoung
Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand
CHOCOLATE BUTTER CREAMS
Ingredients:
Instructions:
Exchange 1 cream: 1/4 low-fat milk
Calories 1 cream: 31
%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: kyoung
Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand
CINNAMON COOKIES
Ingredients:
Instructions:
Exchange 1 cookie: 1/2 bread
Calories 1 cookie: 41
%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: kyoung
Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand
COOKIE BRITTLE
Ingredients:
Instructions:
Exchange 1 piece: 1/2 fat
1/3 bread
Calories 1 piece: 48
%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: kyoung
Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand
COTTON CANDY COOKIES
Ingredients:
Instructions:
Exchange 6 cookies with sugar replacement: Negligible
Calories 6 cookies with sugar replacement: 10
Exchange 6 cookies with fructose: 1/5 fruit
Calories: 6 cookies with fructose: 22
%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: kyoung
Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand
CREAM CHEESE COOKIES
Ingredients:
Instructions:
Exchange 2 cookies: 1/2 fruit
1/2 fat
Calories 2 cookies: 74
%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: kyoung
Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand
DOUBLE FUDGE BALLS
Ingredients:
Instructions:
Exchange 1 ball: 1/3 bread
1/2 fat
Calories 1 ball: 50
%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: kyoung
Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand
FRENCH VANILLA ICE CREAM
Ingredients:
Instructions:
Exchange: 1/2 cup (125 mL): 1/2 high-fat meat
Calories: 1/2 cup (125 mL): 61
%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: kyoung
Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand
FRUIT CANDY BARS
Ingredients:
Instructions:
Exchange 1 bar: 1 fruit
1/2 fat
Calories 1 bar: 68
%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: kyoung
Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand
FRUIT COOKIES
Ingredients:
Instructions:
Exchange 1 cookie: 1/2 fruit
Calories 1 cookie: 27
%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: kyoung
Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand
LO-CAL CREPES
Ingredients:
Instructions:
Exchange 1 crepe: 1/4 low-fat milk
Calories 1 crepe: 24
%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: kyoung
MINI PANCAKES WITH STRAWBERRY SAUCE
Ingredients:
Strawberry Sauce:
Instructions:
In bowl, beat milk, egg white and vanilla. Add flour, baking powder,
salt and cinnamon; beat mixture just until blended.
Heat snall nonstick skillet until drop of water sizzles on it. Lightly
brush skillet with oil. For each pancake, pour 2 tbsp batter onto
skillet. Cook for 1 minute; turn and cook for 30 seconds. Keep warm.
Repeat with remaining batter; brushing skillet with oil as required.
Spoon Strawberry Sauce over pancakes; garnish with yogurt.
Per serving:
about 145 calories, 5 g protein, 1 g fat, 27 g carbohydrate.
1 Starchy Choice
1/2 Milk Choice (2%)
1 Fruit & Vegetable Choice
%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: kyoung
Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand
MINT-CHIP ICE CREAM
Ingredients:
Instructions:
Exchange 1 serving: 1/2 fruit
2 fat
Calories 1 serving: 78
%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: kyoung
Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand
ORANGE COOKIES
Ingredients:
Instructions:
Exchange 1 cookie with sugar replacement: 1/3 fruit
1/3 fat
Calories 1 cookie with sugar replacement: 27
Exchange 1 cookie with fructose: 1/3 fruit
1/3 fat
Calories 1 cookie with fructose: 30
%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: kyoung@prstorm.bison.mb.ca (kyoung)
Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand
OUT-OF-BOUNDS CANDY BARS
Ingredients:
Instructions:
Exchange 1 bar: 2/3 full-fat milk
1 fat
Calories 1 bar: 133
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: kyoung@prstorm.bison.mb.ca (kyoung)
Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand
PEANUT BUTTER COOKIES
Ingredients:
Instructions:
Exchange 1 cookie: 1/3 bread
Calories 1 cookie: 34
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: kyoung@prstorm.bison.mb.ca (kyoung)
Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand
POWDERED SUGAR REPLACEMENT
Ingredients:
Instructions:
Exchange: 1/4 cup (60 mL): 1 bread 1/2 nonfat milk
or 1/2 bread
Calories 1/4 cup (60 mL): 81
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: kyoung@prstorm.bison.mb.ca (kyoung)
Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand
PURE JELLIES OR TOPPINGS
Ingredients:
Instructions:
Microwave: Follow directions, using large bowl. Cook on High.
Apple Juice: Exchange 1 tblsp (15 mL): 1/3 fruit
Calories 1 tblsp (15 mL): 10
Cranberry Juice (unsweetened): Exchange: Negligible
Calories: Negligible
Grapefruit Juice: Exchange 1 tblsp (15 mL): 1/3 fruit
Calories: 1 tblsp (15 mL): 8
Grape Juice: Exchange 1 tblsp (15 mL): 1/3 fruit
Calories: 1 tblsp (15 mL): 9
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: kyoung@prstorm.bison.mb.ca (kyoung)
Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand
RICH CREPES
Ingredients:
Instructions:
Exchange 1 crepe: 1/4 full-fat milk
Calories 1 crepe: 30
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: kyoung@prstorm.bison.mb.ca (kyoung)
Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand
SEMISWEET DIPPING CHOCOLATE
Ingredients:
Instructions:
Exchange full recipe: 3 low-fat milk
Calories full recipe: 427
http://www.cs.cmu.edu/~mjw/recipes/grain/mp-paella-coll.html
From: casseres
NO EXACTAMENTE PAELLA (NOT EXACTLY PAELLA)
Ingredients:
Instructions:
Use either saffron or tomato to add color. If you use saffron, heat the
milk to bit less than boiling, and add the saffron to it. If you use
tomato, add it to the broth now.
Pierce the sausages and fry them gently in some olive oil in the frying
pan for 10 minutes. Then add 1/2 cup of wine, bring to a boil, reduce
to a low simmer, and cover.
Have a glass of wine while the sausages steam and the broth simmers.
When the sausages have steamed for 15 minutes or so, take them out of
the pan and set them aside. If there is still water in the pan, cook it
off. Then if there is a lot of grease in the pan, pour it off but DON’T
clean the pan! Slice the sausages into 1/2-inch slices, unless they are
quite small.
Strain the broth into a measuring cup. You want 2-1/2 cups if you’re
using saffron and milk, 3 cups otherwise. If you have less than that,
add water, and if you have more, cook it down some more with the cover
off.
When your broth is ready, put a few tablespoons of olive oil in the
frying pan, and heat over high heat. Add the rice and stir continuously
until the grains turn from translucent to a bright, opaque white.
Immediately add the broth (careful, it may spatter as it hits the hot
pan). Add the milk and saffron, if used. Stir once, and as soon as the
broth boils again, reduce heat to a low simmer and cover.
Have another glass of wine. After the rice has simmered about 10
minutes, add the sausages and cover again. After another 10 minutes,
add the clams.
After 10 minutes, peek and see if the clams have opened. If they
haven’t, give them a little more time.
When the clams have opened, add the prawns. Cover and cook for maybe 2
minutes. As soon as the prawns have definitely turned pink, put the pan
on the table and call in the troops. By the time they sit down the
prawns will be perfect.
Note:
%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: mje
PAELLA
Fry a cut up chicken in a few tablespoons of olive oil. Add salt,
pepper, and a tsp or so of lemon juice. Brown the chicken.
Add a few ounces of cut up ham, a piece of chorzio, cut up, a chopped
green pepper, and a chopped onion. Stir frequently.
When the above is cooked, add 2 cups of rice. Keep stirring so the rice
is well coated with oil and browns a bit.
Add about 4 cups of liquid - water, or perhaps chicken broth - and some
tomato sauce - perhaps 1/4-1/2 cup? Add a handful of shrimp, if you
like. Cover and let steam for about 20 minutes. Some saffron can be
added here as well.
Stir in a handful of peas - frozen will do nicely here - and various
quick-cooking seafoods. Add more liquid if needed. Arrange scrubbed
mussels in the pan. Cover again and let steam until the mussels open.
Bring the pan to the table and serve from it.
There is such a thing as a paella pan, but a wok works well, as does a
very large skillet, if you have a suitible cover for it.
%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: sfegus
PAELLA
Ingredients:
Roughly 24 mussels or small clams (combination of the two is best),
de-bearded and scrubbed clean.
* All of the above species and quantities are just a suggestion; use whatever
is to your liking and is available; the more different kinds, the more fun.
However, DO NOT use oysters. Their unique taste clashes with the others.
1/2 lb chorizo or Italian sausage, crumbled
(optional - if you like meat with seafood)
3 tblsp olive oil
2 medium onions, chopped
2 medium red bell peppers, cut into 1” slices
2-3 cloves garlic, minced or pressed
1/2 tsp paprika
1/2-1 tsp saffron, dissolved in 1/4 cup hot water
salt & pepper to taste
1 large tomatoe, finely chopped
3 cups short-grain rice
1 can artichoke hearts, drained
1 package (10 oz?) frozen peas, thawed
1 bottle (8-12 oz) clam juice
Instructions:
1. Saute the sausage until cooked, if not already cooked. Remove the
sausage, set aside, wipe skillet clean.
2. Saute the onions, red pepper, and garlic in the olive oil, until
soft. Stir in the paprika, saffron liquid, salt and pepper.
* If preparing a day in advance, stop here and refrigerate the chorizo
and pepper mixture in 2 separate bowls. If not, do not remove the
peppers.
3. Preheat oven to 375F. In 1” of water, steam open clams and mussels
unti just opened. Remove them immediately. Combine the water from the
steaming, the clam juice, and enough water to make 5&1/2 cups of liquid,
and bring to a boil.
4. Add the tomatoe to the peppers, and saute until hot. Stir in the
uncooked rice and saute 3-5 min. Add the hot clam juice and mix well.
Cook over moderate heat, uncovered, for 5 min without stirring.
5. Stir in the chorizo, squid, crabmeat and fish. Pat the entire top
into a flat, even, but still loose surface. Arrange the shrimp,
scallops, and artichokes, and press into the rice. Bake uncovered for
15 min, or until shrimp/scallops are just cooked.
6. Arrange and press the clams/mussels, open side up, into the rice.
Sprinkle the peas over the top. Bake for 5 more min.
%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: mblum
PAELLA
I *love* paella, and make it often, and those who love me say that it
is up there with my black bean soup and my sushi on their list of
favorites. I warn you, my recipe is not strictly authentic, in that
it came from an authentic source and was modified according to my own
inclinations. Unfortunately, I also can’t give you exact
measurements, because use them myself.
Anyway, you start with rice. All accounts say that Arborio or risotto
rice is ideal, but because that is a bit too much for my purse I
usually use sushi rice (medium grain). I have occasionally used long
grain, but the results were slightly less wonderful. I cook the rice
in chicken broth (canned unless I’ve been really ambitious), but
certainly you could do it with water and a boullion cube, just water,
veggie stock, what have you. It should be cooked until just tender,
and I usually start with three cups of rice and up the quantity for
large numbers as it tastes so good the second and third time around.
I then make the sofrito, which is a mix of tomatos, onions, garlic and
spices cooked together in olive oil. Usually three good sized tomatos,
the same number of onions and as much garlic as you can stand to peel
and chop (I usually use 10-15 cloves, although more would be good).
Saute the mixture in olive oil. If you are using lousy supermarket
tomatos, add a couple of tbsps of tomato paste for flavor. Saute until
it reaches the consistency of jam, about 1/2 hour, and then just before
turning off the heat add a good quantity - to taste, I use lots - of
basil, cilantro, oregano, paprika and thyme. Other herbs are good too,
and a few tbsps of lemon juice.
Now you get to the fun part, deciding what else to put in. The only
essential ingrediants to paella are the sofrito and the rice, everything
else is for fun. Traditionally some kind of fish (I favor catfish or
pollack and/or any other firm whitefish), and several kinds of shellfish
are included. I wouldn’t dream of skipping the shrimp, I also add
scallops, squid, mussels (which look beautiful), clams, and if available
crab claws which allow everyone the fun of getting their hands messy as
they pick out the bits of meat. I also almost always add some kind of
sausage. Linguica (portugese smoked sausage) is traditional and adds a
great taste, but kielbasa (the real stuff) is good, and I have also used
turkey sausage (smoked) with good results in deference to the non-red
meat eating contingent. I always add mushrooms (wild ones if I can
afford it, supermarket whites otherwise), usually add peppers (canned
roasted or fresh or home roasted), but paella is a free for all, and you
should add whatever appeals to you, even if it does not make an
authentic paella a la Valencia. In the past I have used bits of ham,
chicken, roasted greens, fresh peas, even lamb, and I loved them all.
To put it all together, saute in olive oil all of the raw meat and fish
until just cooked through, excepting clams, oysters or mussels you may
be using. Then pour the rice, the sofrito and all the other stuff (if
it isn’t about to fall over the edges you either have bigger pans than I
do or haven’t made enough) into a baking pan or large oven-proof pot,
add hot sauce, some white wine, a bit more chicken broth, all to taste
and cook for 20-40 minutes or at least until thoroughly heated and the
liquid is mostly gone at 350-400 degrees, depending on your oven, the
moon calender and your mood :-}.
I’m sorry I can’t be more precise right now. If you or anyone else
would like I have some more authentic recipes, including a veggie one,
and if you e-mail me I’ll go search them out and send or post. I wish
you the joy of paella making, for it is truly a worthy endeavor and your
friends and family will offer you large cash bribes to make it :-).
%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: thomase
PAELLA
Ingredients:
Instructions:
%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: schwallr
PAELLA CAMPESTRE (PEASANT PAELLA)
Ingredients:
Instructions:
Place sliced pepperoni in a decorative design on top. Cook over medium
heat, uncovered, for 15-20 minutes, until rice is done and liquid
absorbed. You can move the pan on the burner, but do not stir.
The paella pan is usually quite large, at least 12 inches in diameter.
%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: thomase
PAELLA-STUFFED SNAPPER
Ingredients:
Paella Stuffing:
Instructions:
Paella Stuffing:
%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: spp
SAFFRON RICE WITH SHRIMP
Note:
Amounts are approximate — use your judgement on relative quantities.
The keys to this dish are: (1) use sufficient saffron of the best
quality you can obtain; (2) The shrimp are cooked first, and the oil
left over from that used in the dish, for flavor; and (3) The color of
the red bell pepper or pimento creates plate appeal — don’t substitute
a green colored pepper; (4) and cook the rice to the exact point of
doneness, as you would for a risotto.
Ingredients:
Instructions:
Simmer for about 10 minutes, then add the remaining saffron and the
right amount of water necessary to complete cooking the rice. Stir once
and continue to simmer, covered. About 2 minutes before the rice will
be cooked to medium-done, add the shrimp, red peppers, peas and give it
a stir.
It’s best to turn off the heat, leave it covered for 3 to 5 minutes...
ideally the rice should be neither overcooked, undercooked, dry, soupy,
or gummy. It may take a little practice to be able to do that
consistently, but the dish is tasty nonetheless.
%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: thomase
SHELLFISH PAELLA
Sofrito:
Picada:
Rice And Shellfish:
Instructions:
To Prepare The Sofrito:
Add tomatoes and increase heat to medium; cook until dry. Set aside.
To Prepare The Picada:
To Prepare The Rice And Clams:
To cook the rice and shellfish, prehear oven to 350F. In a medium
skillet, heat oil; add squid rings and tentacles. Saute for 2 or 3
minutes, stirring. Add auteed squid and their juices to casserole or
skillet with SOFRITO. Stir in rice and PICADA.
Measure reserved broth and add enough fish stock to equal 4 1/2 cups.
Bring to a boil in a medium saucepan. Add to casserole or skillet and
cook over medium heat for 10 minutes, gently moving rice around so it
cooks evenly throughout. Add prawns and scallops, pushing them down
into rice so they are covered with broth.
Transfer casserole or skillet to 350 degree oven and cook another 10
minutes or until rice is slightly underdone. Remove casserole from oven
and arrange mussels and clams on top. Cover with a cloth and let dish
sit for 10 minutes.
Serve immediately, garnished with lemon wedges, and pass the ALLIOLI
SAUCE in a sauceboat.
Serve with wine: auvignon blanc, verdejo or chardonnay.
%%%%%%%%%%%%%%%%%%%%%%%%%%%
http://www.cs.cmu.edu/~mjw/recipes/grain/paella-coll-2.html
Paella : COLLECTION
From: Maria R.
Since there have been a few requests lately for paella (the first one
I answered by mail) I thought that I would just post the recipe. My
family spent one generation in Cuba after emigrating from Spain and
here are the recipes. I have sent two. One is my great-grandma’s and
the other is my lightened version of the recipe — the old one had a
bit too much meat and way too much oil for my taste (an modern heath
considerations). I also added a little more garlic and onion :^).
Both versions fill a dutch oven for cooking.
1 1/4 lb chicken, cubed*
1/2 lb lean pork, cubed*
3/8 c olive oil
1 tsp paprika
1/2 clove of garlic
1 tbs minced parsley
1 pimento, chopped
1/2 med onion minced
1/2 tsp saffron (the good stuff)
2 tsp salt
1 quarts real chicken broth
2 cups rice (Uncle Ben’s is the best)
6 large or 12 small stuffed olives, minced
2 7oz lobster tails, cut in pieces
1/2 lb large shrimp, cut in pieces
1T dry sherry
1/2 c cooked green peas
Directions: In dutch oven (I have a heavy magnalite one and metal
works best for this) brown chicken and pork in 1/4 c of olive oil. Sprinkle
with paprika and add garlic and a little of the onion while cooking.
Remove chicken and pork from pan. To the pan add the rest of the oil
and onion with the parsley. Cook until the onion is soft. Add the
rice and glaze the rice (if you haven’t done this is is a process of
sort of stir frying the rice before you cook it — similar to what you
do with bulgar — it usually takes about 5 minutes at medium heat).
Return chicken and pork to the pot. Add the chicken broth, saffron
and salt (ground together with mortar and pestle) and olives. Heat until
boiling. Cover and place in the oven at 350. This will take 30 min
to 45 min to cook depending on the kind of rice that you use and how
well your dutch oven makes use of heat.
Steam the shrimp and the lobster. When rice is done add the lobster,
shrimp, sherry and peas. Bake and additional 5-10 minutes.
Note: Sometimes my grandma would add clams or other shell fish to the
mix.
Serves 6-8
My slightly modified version:
1 lb chicken, cubed*
1/2 lb lean pork, cubed*
1-2 t olive oil
1 tsp paprika
2 clove of garlic
1 tbs minced parsley
1 pimento, chopped
1 med onion minced
1/2 tsp saffron (the good stuff)
salt and pepper to taste
1 quarts real chicken broth
2 cups rice (Uncle Ben’s is the best)
6 large or 12 small stuffed olives, minced
1/2 lb lobster, cut in pieces \____sometimes I just use 1 lb shrimp.
1/2 lb large shrimp, cut in pieces /
1T dry sherry
1/2 c cooked green peas
I prepare it as directed but I cook the chicken and pork with a little
broth in the pan rather than the oil. The same thing applies to
cooking the onions. I save the oil for glazing the rice (you don’t
need much).
Prepared this way you get 8 servings of about 400 calories.
*cubes should be about 1/2 in by 1/2 in.
http://www.cs.cmu.edu/~mjw/recipes/grain/risotto-coll.html
From: arielle
RISOTTO ALLA MILANESE (1)
Ingredients:
Instructions:
Allow the first ladleful to be absorbed before adding the next, but do
not let the rice dry out. Season with salt and pepper and, when the
rice is half-done (about 10 to 12 minutes), add the peas. Continue
adding the stock and continue stirring. When the rice is almost done
(about 25 minutes), add the parsley and Parmesan. Just before removing
the pan from the heat, add the rest of the butter. Serve immediately.
%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle
RISOTTO ALLA MILANESE (2)
Ingredients:
Instructions:
Finely chop a small onion, then stir fry it for about a minute (don`t
let it turn brown) with about 50 grams of butter. If you wish, you may
also add one possibly-Italian red sausage cut in small pieces, and let
all fry for an additional 3-5 minutes at a low flame. This is however a
variation of the traditional recipe.
Add the rice (suggested Arborio or Roma rice, definitely not Uncle Ben’s
or similiar), and stir. Add the glass of wine and let it dry out
stirring continuously. Turn the flame down to the minimum, or just
above. Start adding two dippers of the boiling broth until it
evaporates, stirring the rice continuously. Then add again two dippers
at a time when the rice gets dry, and continue the same way until the
rice is ready (about 15 to 20 minutes, depending on the rice you are
using, taste for consistency). Definitely avoid versing the whole broth
at large at once, but keep versing it in small quantities, and stir.
Make sure all the broth with the rice has evaporated before serving.
Just before taking it off the fire add the grated parmesan cheese and
stir well. Add salt if needed. At this point you already have a tasty
Parmesan risotto.
For a “Risotto alla Milanese”, add the saffron (in Italy they sell it in
small packages of the proper amount) in the end and stir well one last
time.
The recipe for Parmesan risotto is the base recipe for almost all the
other “risotti” you may prepare. You can add champagne or beer instead
of wine, or you can stew peas, mushrooms, asparagi or artichokes (always
finely chopped) with some broth just before adding the rice. Or just
anything else you may want to experiment with (e.g. with apples or
prunes you will make an excellent “nouvelle cousine” risotto, but in
this case instead of parmesan you should use cream).
%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: v313mdm8
Source: European Travel & Life, Sept. 1991, p. 62.
RISOTTO PARMIGIANO (Basic Risotto With Parmesan Cheese)
Ingredients:
Instructions:
Heat the olive oil in a heavy-bottomed 3-quart saucepan and cook the
onion over medium heat, stirring until the onion is golden but not
brown, about 3-5 min.
Add the rice and stir with a wooden spoon to coat the rice thoroughly
with the oil and onion. Turn the heat to medium-high, add about 1/2.
cup of the simmering stock, and keep the mixture boiling, stirring
constantly. As soon as the stock has been absorbed, add another 1/2 c.
of stock and stir until it is absorbed. You may have to adjust the heat
from time to time — the risotto has to keep boiling, but it must not
stick to the pot. If your risotto tends to stick, put the pot on a heat
diffuser. Continue adding stock, about 1/2 c. at a time, stirring
constantly and waiting until each portion is absorbed before adding the
next, until the risotto is creamy and tender on the outside, but with
each grain still distinct and firm. This will take at least 20 minutes,
maybe as long as 30 minutes, depending on your pot and your stove. If
the grains are still a bit hard in the middle after you have used all
but a few Tablespoons of the stock, add boiling water in 1/4 c.
increments, stirring it in as you did the stock until each grain is
tender, but still has the slightest bit of firmness, and the mixture is
creamy.
Remove the pan from the heat and continue to stir vigorously while
adding the butter and the Parmesan cheese. This stirring will make the
risotto even creamier. Taste and season the mixture with salt and
pepper. While continuing to stir vigorously, add the few remaining
tqablespoons of hot stock (or boiling water if you’ve used all the
stock) to further soften the consistency. Taste carefully once more for
seasoning and serve immediately, passing a small bowl of grated Parmesan
cheese.
%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: cschnell
WILD RICE RISOTTO (WITH CHICKEN AND CASHEWS)
Ingredients:
Instructions:
Cut the chicken into chunks, cut the onion into slices, and cut both the
white and green parts of the leek/spring onions in to slices.
Heat the butter/marge/oil, and cook the chicken one minute. Add the
onion slices and cook one minute, add the cashews and cook one minute,
then add the leek (or whatever) and cook one minute (surprise,
surprise....)
Add the rice and toss through, then slosh in the Sherry, salt and
pepper.
Serve with a green salad... Nice and light for a hot day Just a note
though- it might be an idea to pop the saucepan lid slightly to the side
about 20 mins into the simmering process- you don’t want the rice soggy,
and that can easily happen.
%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: caralv
Source: Bon Appetit
WINTER SQUASH RISOTTO
Ingredients:
Instructions:
%%%%%%%%%%%%%%%%%%%%%%%%%%%
http://www.cs.cmu.edu/~mjw/recipes/grain/bulgar/bulgar-wheat-coll.html
Bulgar Wheat Recipes - COLLECTION
Subject: Bulgar Wheat Recipes
Date: Wed, 25 Aug 1993 18:28:39 GMT
PLAIN BULGUR
Use it as a tasty substitute for rice or other grains you would use.
This means that you can either plain cook it, or preferably prepare
it in pilav-like fashion.
To do this:
Cut an onion in small pieces, then slowly fry it in a ample oil.
(Maybe add some fine-cut cloves of garlic as well)
Then add the bulgur and continue frying, stirring occasionally for
another 5-8 minutes, until all the bulgur is covered with a little oil.
Then add salt (*) and just as much water until your pan contains 1cm more water
than bulgur. Allow to cook, stir well, then turn gas low and allow for all
the water to evaporate (keep the lid on your pan).
My original turkish recipe asks for addition of extra butter or oil, when
all is done and an extra 5 minutes of simmering, but I usually skip this
part.
(*) Of course instead of adding mere salt, you can add any kind of seasoning
at this point in the recipe. (5-flower powder, curry powder and such)
IMITATION SENEGALESE DISH. (Kehkeh (pronunciation))
A quick (greasy and salt) snack for summer nights. I imitated this from
one of my favourite dishes, no claims for authenticity.
Bulgur can be replaced with quinoa (inca wheat).
100 g bulgur wheat
1 egg (almost hard boiled)
1 tomato, cut into parts
8 cm celery
150 g dried, salted fish (I don’t know it’s name in english)
can be substituted by any tasty non-white-meat fish
add | salt
to | lemon juice
taste | oil
| shredded peppers
Prepare bulgur as rice, or as above.
Meanwhile cook the celery for 2 minutes (for those who dislike raw celery),
boil the egg. Fry the fish.
Serve on a plate arranging fish, celery, sliced egg and tomato aesthetically
pleasing on top.
Sprinkle ample lemon juice on it, add 2-3 tbsp oil and add salt.
Add shredded peppers of you like it hot.
Bon appetit,
Mark.
http://www.cs.cmu.edu/~mjw/recipes/grain/bulgar/tabouli-3.html
Tabbouleh
From: demers
Date: Fri, 19 Nov 93 16:12:37 -0500
serve 4
To serve, mound the salad in the center of a plate. Decorate with the
lettuce leaves and tomato wedges. The lettuce leaves may be used to
scoop up the salad.
One may also add to the salad: finely chopped tomatoes, cucumber
or green pepper.
We made this salad last summer with the parsley and mint from our
garden.
Serge Demers
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