Weekly Roundup - Living On Nothing Edition [Survival Today

Congressman Jay Inslee (D-Wash.) introduces the Community Gardens Act of 2009

Today, Congressman Jay Inslee (D-Wash.) introduced the Community Gardens Act of
2009 with Congresswoman Eleanor Holmes Norton (D-D.C.)

The bill creates a grant
program within the U.S. Department of Agriculture to compensate community groups
for up to eighty percent of the costs associated with starting and maintaining a
community garden.

“Locally, the City of Seattle’s Department of Neighborhoods maintains almost two
thousand community garden plots on 23 acres of land, which serve almost four thousand
urban gardeners in the area,” said Inslee. “With this legislation, we can help programs
like the ones in Seattle and at 21 Acres in Woodinville, and we can expand opportunities
to all American households to share in the numerous benefits of local gardening.”

Maria Through the Teleidoscope

Maria takes us on an “Alice Through the Looking Glass” type journey around our demonstration
garden using her tiny HD digital camera and her equally tiny teleidoscope.

MediaGlobal - Urban agriculture key to alleviating world hunger

The urban poor have been hit the hardest by the global hunger epidemic, which has
been fueled by the ongoing food, economic, financial, and environmental crises.

Getting healthy food into cities in sufficient quantities is an extremely difficult
task. For the first time in the history of mankind, over half the world’s population
lives in cities.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

All these stories are here.
City Farmer News [http://rs6.net/tn.jsp?et=1102667192211&s=1304&e=001Q0mX012qaX98YEzSr1J2_CDKBOoeFEIjWv8qwbx_iacGm2S7Ogssbt8i42bEfJEwmHudYYBZUmsoVU_R5Stj46862OTYyrOwf_jCs-7Ezws2Hd-8psa5JA==]

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Michael Levenston
City Farmer - Canada’s Office of Urban Agriculture

http://crockpot365.blogspot.com/2009/08/frequently-asked-year-of-slow-cooking.html

Tuesday, August 11, 2009
Frequently Asked “A Year of Slow Cooking” Questions, Part II

I’ve gotten a slew of related questions the past few months, and while I absolutely LOVE answering questions (I really do, don’t read this with sarcasm. The idea of actually helping real, breathing people in any way I can is exhilarating-—please don’t ever feel like you’re bugging me with any of your questions. I promise if you’re asking, somebody else already has. :-) ) I figured it might be helpful to round up some of the recent most frequently asked.

Part I of Frequently Asked A Year of Slow Cooking Questions is located here.

1) How do you keep your slow cookers clean? I use Adam. HA! No, really, Adam is pretty much the slow cooker washer guy. He’s an expert you know, one of his first jobs was washing dishes in the kitchen at the local hospital.

For the most part, I’d suggest emptying the stoneware as soon as you can. If you have leftover food, scrape it into a tupperware or some other sort of storage container. This isn’t mandatory, you can certainly store the food safely in the fridge in the stoneware, but it is NOT recommended to reheat in the stoneware in the crock for leftovers, so you might as well clean it out on day 1.

If you have baked on gook, the absolute best way to get it off without ruining your manicure (HA! on the manicure. Although you can get a pretty nice pedicure...) is to fill the stoneware insert with hot water and add a tablespoon of dishwasher powder. Then float a fabric (dryer) softener sheet in the water and let it soak overnight. Then wash in the dishwasher, or by hand in the morning as usual. If you do not have the dryer sheets, a gollop of liquid fabric softener will do the trick, too.

DO NOT ever put a hot stoneware into your sink and fill it with cold water. It will crack. And then you’ll be super sad.

As for the slow cooker base with the heating element, do NOT fill it with water, ever. Make sure to read the pamphlet that comes with your particular slow cooker for the manufacturer’s suggested cleaning technique, but what I do is use a very slightly damp paper towel to wipe out any dribbles or a clorox wipe (I puffy heart love clorox wipes).

2) What’s the difference between a Crock-Pot and a Slow Cooker? Nothing. Crock-Pot is a brand name of the first type of slow cooker, formally under the Rival label. There actually isn’t such thing as a “crockpot”——although many people do call their slow cooker a “crockpot.” There are many manufacturers of slow cookers on the market, and while I happen to use Crock-Pot slow cookers, I have heard from countless people how in love they are with their Hamilton Beach, Cuisinart, All Clad, etc. If you are in the market for a new slow cooker, I’d recommend reading the reviews on Amazon; I have not tested out the different makes and models personally.

3) What size slow cooker should I buy? It depends on what you are interested in cooking, and your family size. Slow cookers work the best when they are 2/3 to 3/4 of the way full. The recipe times are for this amount of food-—if your pot isn’t full enough, the food will cook faster and might burn. If it’s a bit too full, your food will take longer to cook than the suggested cooking times.

Before my year-long challenge, I had 2 slow cookers that I used for everything: a 5.5-quart Smart Pot and a 1.5 quart mini crock I got at a Black Friday sale at Walmart for $4.95 (score!) These pots served my family of 4 quite well until I started this challenge.

For a family of 2-3, buy a 2-4-quart

For a family of 3-5, a 5-6-quart

For a large family, or for entertaining groups of people, opt for a 7-8 quart slow cooker

I adore my Little Dipper, and use it quite often for dips, fondues, and even as an air freshener!

4) What if I only have a huge slow cooker? Can I still make recipes that call for a smaller size? Yes. It’s super easy. Simply insert an oven-safe dish (Pyrex, Corningware, etc.) into your large stoneware, and load the ingredients into the dish. This will create a smaller cooking vessel inside of your slow cooker. Then cover and cook like normal. It will take a bit longer for the dish inside to get up to temperature, but your food will cook just fine.

If you are cooking a dish (chicken, for instance, which has the tendency to dry out) and the recipes calls for a 4 quart, but you only have a 6 quart (this is an example...) put the ingredients into your slow cooker, then put a layer of foil or parchment paper down near the food to help trap in the steam and moisture near the food. Then cover and cook like normal. This is also a big help if your slow cooker has one of those super helpful (now this is sarcasm..) “vent” holes in the lid or in the side of the stoneware insert. PLEASE BE CAREFUL when removing the foil or parchment paper at the end of the cooking time. The steam will be quite hot and will shoot out. Keep small children far away.

5) Are all of your recipes gluten free? What about the ones in the book? Yes. We happen to be a gluten free family, because my 4 year old has been diagnosed with Celiac, which is an intolerance to gluten (found in wheat, barley, and rye). The book is completely gluten-free, and all the recipes on this site have been made gluten-free. PLEASE! read all labels carefully on your own, because manufacturers are known to sometimes change ingredients with little-to-no warning.

If you are not gluten-free, simply ignore my notes and use the ingredients you normally would use when cooking for your family.

Want more info on going gluten free? I wrote about our journey a bit, here, and there are links at the bottom that will be helpful.

6) How come you aren’t posting every day anymore? Because my year-long challenge is over! I’m currently slow-cooking baby number three, and am working on some other freelancing commitments, along with trying my hardest to give my children more of me than they got last year. I am still completely infatuated with my slow cookers and use them VERY regularly. I’d be absolutely lost without them.

7) Have you seen Julie & Julia? Not yet! It looks like a group of my friends will go together next week. I can’t wait.

I hope this helps, some! If you have other questions, let me have ‘em in the comment section. xoxo steph

related topics:

Frequently Asked A Year of Slow Cooking Questions, Part 1

[Excellent crock pot site...granny]

http://www.frugalvillage.com/forums/blog.php?b=2323

The most outrageous thing we did when we were flat broke!!

Posted 03-20-2009 at 04:49 PM by lvngwell
Updated 03-20-2009 at 04:50 PM by lvngwell

It was near Thanksgiving time and we had no food - I mean NO FOOD. Our local grocery store held a turkey giveaway. All you had to do was collect a certain amount of receipts (I think it was $200) during the contest period and you presented them in a special envelope for a voucher for a free turkey!!

During the dates of the contest they started printing their receipts on the bright yellow paper to make sure people knew these were the only receipts acceptable.

One day after counting out the pennies in my jar to buy a loaf of bread for PBJ’s I saw a receipt lying on the ground in the parking lot of the grocery store. Someone had bought patio furniture to the tune of $250 dollars - I raced back in to the store and handed it over for a free turkey!! I had the butcher cut it in quarters and we ate well that day!

Then I got an idea - how many other people were just tossing their receipts? How many free turkeys could I get???? Turned out there was no limit! I started combing the parking lot for yellow slips of paper. We would go late at night and learned which bushes they got caught in because of the way the wind blew in the parking lot. I became a master at opening the car door just the right way so I could continue to drive while scooping up a receipt (my husband was driving - not me!)

I went inside and learned when they swept the front of the store and picked the yellow slips out of the garbage pile when they were done sweeping. I went through garbage cans and found every place I could to get receipts.

I took them home and put as close to $200 in each envelope as I could get using the tiny ones I found to bring it up to $201.69 or $200.98 so as not to waster a penny of the found slips!

In the end we got 12 free turkeys total!! I hade them all quartered and started to collect turkey recipes! We were so thankful to have meat we ate the entire year off those free turkeys!

When my family found out what I had done they were embarrassed for me - but the people at the store were cheering me on (and some cashiers dropped receipts at my feet as they casually walked by!) We never went on welfare though that whole terrible period - were drove around at night and garbage picked scrap aluminum and metal, sold junkyard finds at the flea market, and did anything we could to survive.

To this day I still LOVE turkey!!!!!

http://cheaphealthygood.blogspot.com/2009/04/156-cheap-healthy-recipes-for-ten.html

http://cheaphealthygood.blogspot.com/2008/07/20-cheap-healthy-dishes-made-from-10.html

http://www.cheapcooking.com/recipes.htm

http://cheaphealthygood.blogspot.com/2009/07/cheap-healthy-leafy-greens-246-recipes.html

http://cheaphealthygood.blogspot.com/2009/07/seriously-eating-40-recipes-from-other.html

http://www.cheapcooking.com/recipes.htm

Tue Aug 11, 2009 7:22 am (PDT)

Cherokee Huckleberry Bread

2 c self-rising flour
1 c milk
1 pc egg
1 ts vanilla extract
1 c sugar
2 c berries (huckleberries or blueberries)
1 stick of butter

Cream eggs, butter and sugar together. Add flour, milk, and vanilla.
Sprinkle flour on berries to prevent them from going to the bottom. Add
berries to mixture. Put in baking pan and bake in over at 350 degrees for
approximately 40 minutes or until done

2.
Cherokee Yam Cake
Posted by: “Donna”

Cherokee Yam Cake

2 cups sifted flour
1 1/2 tsp sugar
1/2 cup salad oil
1 1/2 tsp salt
1 1/2 tsp baking powder
1/2 cup milk
1/2 cup mashed yams or sweet potatoes

Sift flour, baking powder, sugar and salt into a bowl. Pour oil and milk
into a measuring cup but do not stir. Add to flour mixture and mix lightly
with a fork until mixture holds together. Wait for a few minutes to allow
the dough to rest and then add mashed yams. Turn dough out onto a floured
surface and knead gently until smooth, about 12 kneading strokes. Roll
dough out about 1/4 inch thick and cut rounds with floured biscuit cutter.
Place rounds on a baking dish. Bake at 425 degrees for 10 to 20 minutes.
Serve hot

3.
Emu Oil
Posted by: “Donna”

Natural Way To Reduce Cholesterol
for adults in 1 - 3 teaspoons per day, to obtain therapeutic benefits
from the use of the oil. These therapeutic uses include a natural way to
reduce cholesterol, reported alleviation of allergies, scar prevention,
migraine headaches, nosebleeds, prevention of cold and flu, sore throats
and PMS.
Donna ACS

http://www.groups. yahoo.com/ group/Struggling 2Survive

FOR IMMEDIATE RELEASE
August 11, 2009
Release # 09-303

Firm’s Recall Hotline: (888) 344-4702
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908

Wii(tm) Battery Recharge Stations Recalled by Griffin International Due to Burn and Fire Hazards

WASHINGTON, D.C. - The U.S. Consumer Product Safety Commission, in cooperation with the firm named below, today announced a voluntary recall of the following consumer product. Consumers should stop using recalled products immediately unless otherwise instructed.

Name of Product: Psyclone Essentials and React Wii(tm) 4-Dock Battery Recharge Stations

Units: About 220,000

Distributor: Griffin International Cos., Inc., of Minneapolis, Minn.

Hazard: The battery pack can overheat, posing a burn or fire hazard to the consumer.

Incidents/Injuries: Six incidents of overheating have been reported to the firm. Two consumers reported minor burns to the hand.

Description: The Wii 4-Dock Recharge Station includes a white docking station with four recharge stations and a four rechargeable battery pack. Brand names are on the front of the packaging and the model numbers, Psyclone (PSE6501) and React (RT530), can be found on the bottom side of the product.

Sold at: The Psyclone Essentials brand was sold at Target, Toys R Us and Amazon.com nationwide; React was sold at Best Buy stores nationwide. Both were sold from January 2008 through July 2009 for about $50.

Manufactured in: China

Remedy: Consumers should immediately stop using these recharge stations and contact Griffin International to obtain information on how to return the product and receive a free replacement.

Consumer Contact: For additional information, contact Griffin International toll free at 888-344-4702 from 9 a.m. to 5 p.m. CT Monday-Friday, email productsafety@psyclonegamer.com or visit this Web site www.psyclonegamer.com/Wii4Dock

To see this recall on CPSC’s web site, including pictures of the recall product, please go to: http://www.cpsc.gov/cpscpub/prerel/prhtml09/09303.html

http://www.hhs.gov/news/healthbeat/2009/08/20090811a.html

HHS HealthBeat (August 11, 2009)
Cats and hearts

Woman and cat
Listen to TipAudio

Interested?
Take the Next Step

From the U.S. Department of Health and Human Services, I’m Ira Dreyfuss with HHS HealthBeat.

Having a pet cat can be heartwarming. Even better, one study indicates it can be heart-healthy. Adnan Qureshi of the Zeenat Qureshi Stroke Research Center at the University of Minnesota found this in 20 years of national survey data maintained by the Centers for Disease Control and Prevention.

[Adnan Qureshi speaks] “People who actually owned cats at one point or another in their life tended to have a lower risk of dying from heart attacks.”

Qureshi says the benefit was strong – and affected even people who didn’t own a cat just then but had owned one in the past. He suspects it’s because having a pet cat reduces stress.

Qureshi owns a cat, but he was speaking as a researcher, not a cat-owner. Other researchers have found similar effects among dog owners.

The study was presented at the International Stroke Conference.

Learn more at hhs.gov.

HHS HealthBeat is a production of the U.S. Department of Health and Human Services. I’m Ira Dreyfuss.

Last revised: August, 11 2009

asia-www-monitor@anu.edu.au
The Asian Studies WWW Monitor: Aug 2009, Vol. 16, No. 11 (301)

03 Aug 2009

[Itinerant] Chinese Tinkers

Nordic Institute of Asian Studies (NIAS), Copenhagen, Denmark.

“Hello - Some of you may be interested in this short article about
the itinerant Chinese tinkers who repaired cast iron woks, melting
iron in a tiny furnace and applying it to holes and cracks. -
Regards, Donald B Wagner, Nordic Institute of Asian Studies,
Copenhagen.”

Self-description:
“The cast iron wok is one of the wonders of traditional Chinese
technology - to see how they they were cast, see here. [The casting
of iron woks in Guangdong, China, in 1840’, Poster presentation
Founders, smiths and platers: International Conference on metal
forming and finishing from the earliest times Oxford, 20-24
September, 1999, http://www.staff.hum.ku.dk/dbwagner/wok/wok.html -
ed.]. With its use follows another wonder: the itinerant tinker who
repairs broken woks with molten iron from a small furnace.
The tinkers were a fascinating sight for foreign visitors in China,
and we have some excellent detailed descriptions of their work from
the 18th, 19th, and early 20th centuries. I have copied the best of
these below.
In Guangzhou in the 18th and 19th centuries several large studios
mass-produced souvenir paintings for sale to foreign visitors. The
painting reproduced immediately below is a gouache from one of these
studios showing a tinker at work.
I was amazed and pleased when my friend Liu Peifeng recently showed
me the photograph by Pei Chishan shown further below, which shows a
tinker with his equipment in 2006.”

Site contents:
* [A tinker at work] - a gouache painting by an unknown Chinese
artist in Guangzhou, mid-19th century.
* [A tinker at work] - a colour photograph by Pei Chishan in Zezhou,
Shanxi, April 2006.
* The earliest description of the traditional technique of wok-repair
- a 1795 account by the Dutch diplomat Van Braam.
* ‘Chinese Mode of Repairing Cracked or Broken Vessels of Cast Iron’
- an account by the American Consul in Singapore, Joseph Balestier,
in a letter published by the United States Patent Office in 1850.
* ‘Chinese method of mending cracked cast-iron vessels’ - an account
by John Percy, Metallurgy: The Art of Extracting Metals from their
Ores, and Adapting them to Various Purposes of Manufacture. [Vol. 2:]
Iron; Steel, London 1864.
* ‘Mending of Cast Iron’ - an account by Rudolf P. Hommel, China at
work: An Illustrated Record of the Primitive Industries of China’s
Masses, whose Life is Toil, and thus an Account of Chinese
Civilization, New York 1937.

URL http://staff.hum.ku.dk/dbwagner/tinkers/tinkers.html

Internet Archive (web.archive.org) [the site was not archived at the
time of this abstract - ed.]

Link reported by: Donald B. Wagner (dwag—at—alum.mit.edu)

* Resource type [news - documents - study - corporate info. - online guide]:
Study
* Publisher [academic - business - government - library/museum - NGO - other]:
Academic
* Scholarly usefulness [essential - v.useful - useful - interesting -
marginal]:
V.Useful
* External links to the resource [over 3,000 - under 3,000 - under 1,000
- under 300 - under 100 - under 30]: under 30

Src: The Asian Studies WWW Monitor ISSN 1329-9778
URL http://coombs.anu.edu.au/asia-www-monitor.html
URL http://mailman.anu.edu.au/mailman/listinfo/asia-www-monitor
The e-journal [est. 21 Apr 1994] provides free abstracts
and reviews of new/updated online resources of significance to
research, teaching and communications dealing with the Asian Studies.
The email edition of this Journal has now over 8,330 subscribers.
The AS WWW Monitor does not necessarily endorse contents,
or policies of the Internet resources it abstracts.

- regards -

Dr T. Matthew Ciolek matthew.ciolek—at—anu.edu.au
Head, Internet Publications Bureau, RSPAS,
ANU College of Asia and the Pacific,
The Australian National University, Canberra, Australia
ph +61 (02) 6125 3124 fax: +61 (02) 62571893
also, Asia Pacific Research Online at www.ciolek.com

http://www.dhs.gov/ynews/speeches/sp_1250028863008.shtm

Secretary Napolitano’s Remarks at the Border Security Conference
Tue, 11 Aug 2009 06:00:00 -0500

Secretary Napolitano spoke on border security issues and the Department’s response at the Border Security Conference August 11, 2009 at the University of Texas at El Paso.

[worth reading]

http://sacramento.fbi.gov/dojpressrel/pressrel09/sc081109.htm

For Immediate Release
August 11, 2009 United States Attorney’s Office
Eastern District of California
Contact: (916) 554-2700

Man Sentenced to Prison in Tomato Industry Corruption Case
Former Kraft Foods Purchasing Manager Sentenced for Accepting Bribes

SACRAMENTO, CA—United States Attorney Lawrence G. Brown announced today that ROBERT L. WATSON, 59, of White Plains, N.Y., was sentenced by United States District Judge Lawrence K. Karlton to two years and three months in prison to be followed by two years of supervised release, and ordered to pay $1,858,000 in restitution to his former employer, Kraft Foods. WATSON pleaded guilty on January 27, 2009 to two counts of honest services mail fraud in connection with a scheme in which he accepted over $158,000 in bribes from a supplier of tomato products to the company.

This case is the product of a joint investigation by the Federal Bureau of Investigation, the Internal Revenue Service-Criminal Investigation, and the United States Department of Justice’s Antitrust Division.

According to Assistant United States Attorneys Benjamin B. Wagner, Sean C. Flynn, and Anne E. Pings, who are prosecuting the case together with Barbara Nelson and Richard Cohen of the San Francisco Field Office of the Antitrust Division, between 2004 and 2008, WATSON served as a senior purchasing manager for Kraft Foods Inc., in Northfield, Ill. In his plea agreement, WATSON admitted to receiving approximately $158,000 in personal bribe payments from RANDALL LEE RAHAL, 61, of Ramsey, N.J., a former sales broker and director of SK Foods L.P., a California-based grower and processor of tomato products and other food products for sale to manufacturers, food service distributors and marketers, and retail outlets nationwide.

“By accepting bribes in making his purchasing decisions, Robert Watson defrauded both his employer and ultimately the consumer,” stated United States Attorney Brown.

WATSON admitted to depriving Kraft Foods of its right to his honest services by steering contracts for processed tomato and other food products to SK Foods rather than industry competitors in return for the bribes, and by securing contracts between his employer and SK Foods for the sale of certain food products at inflated prices.

WATSON is the first defendant to be sentenced as a result of the ongoing federal investigation into fraud and corruption in the tomato products industry. RAHAL pleaded guilty to participating in racketeering, price fixing, bid rigging, and contract allocation conspiracies, among other charges, on December 16, 2008. JAMES WAHL, 58, of Dallas, and ROBERT TURNER, 59, of Randolph, N.J., former purchasing managers at Frito-Lay Inc. and B&G Foods Inc., respectively, have also admitted to receiving illicit payments from RAHAL. They each pleaded guilty to two counts of honest services fraud on February 18, 2009 and May 5, 2009 respectively.

On February 18, 2009, former SK Foods Records and Business Analyst, JENNIFER LOU DAHLMAN, 48, of Lemoore, Calif., pleaded guilty to causing the shipment to SK Foods’ customers of processed tomato products that were adulterated and unsaleable domestically due to their excessive mold content. DAHLMAN further admitted to routinely falsifying the various grading factors and results of required laboratory testing contained on “Certificates of Analysis” and other quality control documents that accompanied customer-bound shipments of tomato product. DAHLMAN admitted that her actions were conducted at the express instruction and direction of senior leaders and directors of SK Foods.

ANTHONY RAY MANUEL, 57, of Turlock, Calif., formerly an employee of Morning Star Packing Company and then of SK Foods, pleaded guilty on January 27, 2009 to embezzling approximately $975,000 from Morning Star and to filing a false tax return.

Each of those defendants is awaiting sentencing. The investigation is ongoing.

http://www.tastycrockpotrecipes.net/recipes4/article1325.html

Crockpot Stuffing the Southwestern Way

Here’s a traditional holiday recipe with a Southwestern flair.
This article sponsored by:

2 onions, finely chopped
2 stalks celery, finely chopped
1 13-3/4 oz. can chicken broth
1 15 oz can whole kernel corn, drained
2 4 oz. cans chopped green chiles
1 jalapeno, minced
1 Tbsp. dry parsley (or 3 Tbsp. fresh minced)
2 Tbsp. fresh cilantro
1/2 tsp. salt
1/4 tsp poultry seasoning
1/4 tsp. dried Italian seasoning
1/4 tsp. pepper
1 16 oz. package cornbread stuffing
1/4 cup reduced fat shredded cheddar cheese, Monterey Jack or combination

Combine all ingredients except cheese in a large bowl. Spoon ingredients into crockpot. Cover and cook on low for 6 to 8 hours. Sprinkle with cheese before serving. Serves 14.

http://www.tastycrockpotrecipes.net/recipes4/article1327.html

Slow Cooked Scalloped Potatoes

An easy way to cook creamy scalloped potatoes.
This article sponsored by:

2 cans cheddar cheese soup
1 cup milk
10 large potatoes, thinly sliced
2 large onions, chopped

In a small bowl, combine soup with milk. Layer half the potatoes and half the chopped onions in bottom of slow cooker; pour half the soup mixture on top of the potatoes. Place remaining potatoes and onions in crockpot, then remaining soup mixture. Cover and cook on low for 6-8 hours

http://www.tastycrockpotrecipes.net/recipes3/article1284.html

Brown Sugar Chicken

Temptingly delicious — a recipe that’s sure to please everyone in your household.
This article sponsored by:

2 lbs. boneless chicken pieces
1 cup packed brown sugar
2/3 cup vinegar
1/4 up lemon lime soda
2-3 tablespoons minced garlic
2 tablespoons soy sauce
1 teaspoon black pepper

Place chicken pieces in your slow cooker. Combine remaining ingredients and pour over the top of chicken. Cover and cook on low for 6 to 8 hours. Serve with rice.

Yields 4 servings.

Index to many good recipes:

http://www.tastycrockpotrecipes.net/articles.html

Not pdf:

http://74.125.47.132/search?q=cache:lXVmjYUwqLAJ:www.ndep.nih.gov/media/MQC_recipebook_english.pdf+cheap+and+tasty+recipes&cd=23&hl=en&ct=clnk&gl=us&client=firefox-a

This is the html version of the file http://www.ndep.nih.gov/media/MQC_recipebook_english.pdf.
Google automatically generates html versions of documents as we crawl the web.
Page 1
for People with Diabetes and Their Families

Recipe Booklet.

http://www.dazzledish.com/blog/recipes/main-dish/skillet-tamale-with-polenta/

Cheap and Tasty: Skillet Tamale with Polenta – johanna
June 26th, 2009 | Filed under: BUDGET MEALS, RECIPES - Main Dish

Skillet Tamale with Polenta

One of the first questions I am asked after someone finds out that I am from Southern Florida is, “so did you have alligators in your backyard?” No alligators but we did have a family of peacocks down the street. And by the way, there is a single peacock down the street where I live today on the other side of the continent. When I hear it call I am reminded of the days as kids we roamed the back alley behind our house trying to spy the birds and their eggs.

Florida today has become a melting pot of many cultures. Even the dynamics of the small agricultural towns have traces of a diverse population of people and foods. One of my favorite Southern breakfast foods is grits. It is similar to cream of wheat but a little grainier. It must be an inherited trait as most transplants cannot stand grits. Polenta is the Italian version of grits. They are both made of ground corn simmered in water until set. Grits are most commonly eaten as a side with breakfast while polenta may replace rice in main dishes. Polenta is also enjoyed baked or fried similar to a piece of bread.

Source: unknown
1 tbsp olive oil
1 medium onion, chopped
1 lb. lean ground beef
1 8-oz. can tomato sauce
1 14-oz. can black beans, drained and rinsed
1 3-oz. can chopped green chiles
1 package (3-4 tablespoons) taco seasoning mix
Salt and Pepper
3 1/2 cups water
1 cup polenta
1/2 tsp salt
2 tbsp butter
1 C. shredded cheddar cheese

In a large nonstick skillet over medium-high heat, place the olive oil and onion and saute until the onion is translucent. Add the ground beef and brown; drain the fat.

Stir in the tomato sauce, black beans, water, green chiles and taco seasoning mix. Bring to a boil, reduce the heat, cover and simmer 5 minutes.

Prepare the corn muffin mix according to package directions. Drop small spoonfuls of batter over the meat mixture in the skillet; don’t worry if there are some small uncovered places. Cover and cook over medium heat 15-17 minutes until the batter is cooked through.

Sprinkle the mixture with the cheese and green onion. Re-cover and cook 3-4 minutes over low heat until the cheese melts.

Serves 4-6.

[LOL, does she serve the finished dishes over the polenta?
granny]

http://www.dazzledish.com/blog/recipes/treats/lemon-zucchini-cookies/

Lemon Zucchini Cookies – johanna
July 31st, 2009 | Filed under: RECIPES - Treats

Zucchini Lemon Cookies

I love using vegetables and fruit in baking they add a depth of flavor and most importantly vitamins and fiber in an otherwise empty calorie treat. It was brain wracking trying to figure out what the two little zucchini on my counter should be made into. I was not in the mood for zucchini bread which also eliminated the pineapple or chocolate muffins idea. Zucchini chocolate chip cookies seemed like a glorified chocolate chip cookie. I wanted something different.

I used a lemon glaze patterned after the orange glaze used in a recipe for pineapple orange muffins.

Source: Adapted from Epicurean
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter, softened
2 eggs
2 1/2 cups flour
1 1/2 cups shredded zucchini
1/2 cup chopped nuts
1 tsp grated lemon peel
1 tbsp lemon juice
2 tsp baking powder
1 tsp ground nutmeg
1/4 tsp salt

Lemon Glaze:
3 cups powdered sugar
1/4 cup butter, softened
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1 tablespoon water

Heat oven to 350 degrees.

Mix sugars, butter and eggs. Stir in remaining ingredients.

Drop by rounded teaspoonfuls about 2 inches apart on an ungreased baking sheet. Bake until almost no indention remains when touched; about 8-10 minutes. Do not over bake. Transfer cookies to wire rack.

Whisk the frosting ingredients together. Spread over warm cookies.

Makes 3 dozen

Variations:
-Lemon Glaze: Whisk 2 cups confectioners sugar with 3-4 tablespoons lemon juice until sugar is completely dissolved. Brush warm cookies with glaze.
-Substitute zucchini with carrots.

http://www.dazzledish.com/blog/category/recipes/breads/

Pineapple Orange Muffins – johanna
August 7th, 2009 | Filed under: RECIPES - Breads, RECIPES - Snacks, RECIPES - Treats

Orange Pineapple Muffins

I am sorry I love butter. Yep, there it is. I cook with oil and I prefer to bake with butter. I really did start out looking for a healthy version of pineapple orange muffins. A whole wheat version that replaced the fat with applesauce and was not completely made of sugar. It was hard enough trying to find a recipe for pineapple orange muffins. I did try a simple recipe that was a complete failure. Mason took one bite, scrunched up his nose and ran to the garbage can.

I even contemplated coming up with my own. As I sat with my Baker’s Illustrated book in my lap and searched the web for the basics of muffins I came to the conclusion I wanted these muffins to be out of this world tender, moist and most of all packed with flavor. That meant I needed butter and according to Baker’s Illustrated no less than 1 cup sugar and 2 cups flour. I really did try. This recipe for pineapple orange muffins was a hit with the kids.

Source: Joy of Baking
1/2 cup pecans, toasted and chopped
2 cups all-purpose flour
1/4 tsp salt
3/4 tsp baking soda
1/2 cup unsalted butter, room temperature
3/4 cup granulated white sugar
1 large egg
3/4 cup sour cream or plain yogurt
1 tsp pure orange extract (optional)
1 tbsp orange zest (1-2 oranges)
1 (8 ounce) can crushed pineapple, drained

Orange Glaze:
1/2 cup (100 grams) granulated white sugar
1/3 cup (80 ml) fresh orange juice

Preheat oven to 350 degrees and place rack in center of oven.

Toast the pecans for 8 minutes, or until lightly browned and fragrant. Set aside to cool and then chop into small pieces.

Grease, or spray with a nonstick spray, 36 miniature muffin tins. Set aside while you make the batter.

In a separate bowl, whisk to combine, the flour, salt, and baking soda. Set aside.

In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy (about 2 minutes). Add the egg and beat until incorporated. Scrape down the sides of the bowl and then beat in the sour cream, orange extract (if using), and orange zest. Add the flour mixture and beat just until incorporated. Fold in the toasted pecans and drained pineapple.

Spoon the batter into the prepared muffin tins. Bake for 15 to 20 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean.

While the muffins are baking combine the glaze ingredients (sugar and orange juice) in a small cup.

Remove the muffins from the oven and place on a wire rack. While the muffins are still very warm, brush them with the orange glaze.

Makes about 3 dozen miniature muffins

Note: Orange zest is the orange outer rind of the orange that contains the fruit’s flavor and perfume.

Zucchini Bread – johanna
July 8th, 2009 | Filed under: RECIPES - Breads, RECIPES - Breakfast, RECIPES - Snacks

Zucchini

There are so many recipes for banana bread and zucchini bread it is enough to make the head spin trying to decided which one is going to turn out right. So I have a couple of recipes for you to try. One is a traditional zucchini bread with a hint of cinnamon. The other combines sweet potatoes with an assortment of spices.

Zucchini Sweet Potato Bread
Source: Bon Appetit Magazine, November 1992
2 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon cloves
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 cups sugar
3/4 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
1 1/2 cup grated zucchini
1 1/2 cup peeled and grated sweet potato
1 cup chopped walnuts
1/2 cup dried cranberries (optional)

Preheat oven to 350 degrees F.

Butter and flour a 9×5x3-inch loaf pan and set aside.

Sift the first 7 ingredients into a medium sized bowl. In a separate, large bowl, beat the sugar, oil, eggs and vanilla extract. Mix in the zucchini and sweet potato. Add the dry ingredients and stir just to combine. Fold in the nuts and cranberries and stir well.

Transfer batter to prepared pan. Bake until wooden pick inserted in center comes out clean, about 1 hour and 20 minutes. Cool bread in pan on a rack for 15 minutes. Loosen the edges of the bread with a butter knife and turn out on a rack to cool completely. Can be prepared 1 day in advance. Wrap in foil and keep at room temperature.

Variations: By Joy the Baker
-The nutmeg and the cloves are optional.
-For less fat use 1/2 cup oil and 1/4 cup apple sauce in place of the 3/4 cup oil.
-Use 1 cup granulated sugar and 1 cup brown sugar.
-Replace the 2 cups flour with 1 cup all-purpose and 1 cup whole wheat flour.

Zucchini Bread
Classic Zucchini Bread
Source: Coconut & Lime
3 cups flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp baking powder
3 eggs, room temperature
1 1/2 cups sugar
1/2 cup oil
2 cups shredded zucchini (about 2 and 1/2 medium sized)
2 tsp vanilla

Preheat oven to 350 degrees.

Stir flour, baking soda, baking powder, and cinnamon in a large bowl.

Beat eggs separately and add sugar until fluffy. Fold egg mixture into dry ingredients. Add oil, shredded zucchini and vanilla. Mix thoroughly.
Divide batter into two greased loaf pans. Bake for 55-60 minutes or until toothpick comes out clean. Cool on rack, then remove from pan and continue cooling on rack.

For muffins, bake for about 15-20 minutes.

http://www.dazzledish.com/blog/category/recipes/breads/

BBQ Pork Stromboli Pockets – johanna
May 11th, 2009 | Filed under: RECIPES - Breads, RECIPES - Main Dish

Years ago Stephen and I joined my brother and his wife Emily’s family in Oregon for a week in the mountains for Christmas. One of Emily’s sisters made a Stromboli for dinner. I had originally planned to make a BBQ pork pizza but at last minute I started thinking about Chinese BBQ pork buns and Emily’s sister’s Stromboli.

The pork I used was left over from the Pozole I made a few days ago. I mixed it with my favorite BBQ sauce, by Red Tail. I am not sure where I got the dough recipe.

Shredded or cubed Pork, Chicken or Beef
Red onions, optional
Favorite BBQ sauce
Bread dough, recipe below

Divide dough into four parts. Roll one portion into a 9-inch by 14-inch rectangle. Make three pockets per portion. Cut sections apart with a knife, fold dough over, pinch edges to seal. Place on a greased baking sheet and bake 15-20 minutes in a 375-degree oven. Can be stored in the freezer. Pop in the microwave to heat.

Variations:
Replace BBQ pork with any type of filling including pizza, ham and swiss, spinach and cheese, bacon and cheddar, Roast beef and provolone, sauteed vegetables, scrambled eggs and cheddar, the list goes on.

Source: Unknown
Dough:
6 cups all-purpose flour
1 package instant yeast (2 1/4 tsp)
2 cups warm water (108 degrees)
1 tsp salt
4 tablespoons olive oil

In a large bowl, mix flour, instant yeast and salt. Make a well in the center of the flour, add oil and water. Mix until the dough is stiff enough to knead. Knead dough until smooth and elastic, 8-10 minutes. Place dough in a greased bowl; cover. Let rise until doubled.

Can use rapid-rise yeast but proof it first in the warm water, let bubble 5 minutes, then add to flour.

Technorati Tags: hot pockets, Pizza, stromboli

Pumpkin Apple Spice Muffins – johanna
May 6th, 2009 | Filed under: RECIPES - Breads, RECIPES - Snacks, RECIPES - Treats

Ok, so it is May and I am making pumpkin muffins. It seems sad to make that lonely can of pumpkin wait until October. Besides, there was a lovely sour apple in the basket with a slight blush on its cheek. Now, the gorgeous statuesque can of pumpkin and sweet delightful apple are happily-ever-after in a match made in heaven. Yes, it felt like we should be sipping on apple cider while carving jack-o-lanterns as the little goblins were devouring every last crumb of these scrumptious muffins.

Source: Melissa F.
1 2/3 cups all purpose flour
1 cup sugar
1 1/2 tsp cinnamon
3/4 tsp ginger
3/8 tsp nutmeg
3/8 tsp cloves
1 tsp baking soda
1/4 tsp salt
1/4 tsp baking powder
1 cup canned pumpkin
1/2 cup butter or margarine, melted
2 large eggs, lightly beaten
1 Granny Smith apple, peeled and finely chopped

1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp nutmeg
1/8 tsp cloves
3 tbsp sugar

In a medium bowl combine the flour, sugar, spices, salt, soda and powder. In a small bowl combine the pumpkin, butter, and eggs. Make a well in center of flour mixture; add the pumpkin mixture to the dry ingredients, stirring just until moistened. Fold in chopped apple and spoon into greased muffin pans, filling two-thirds full.

Combine 3 tablespoons sugar and the spices; sprinkle evenly over muffins. Bake at 350 degrees for 20 minutes. Remove from pans immediately, and cool on wire racks.

Variations:
Use 1 tablespoon pumpkin pie spice in the place of the cinnamon, ginger, nutmeg and cloves in the batter. Use 1 teaspoon pumpkin pie spice in the place of the spices in the topping.
Streusel Topping: 1/4 cup sugar + 1 heaping tbsp flour + 4 tsp cold butter, 1 tsp cinnamon.
Mix in some raisins or oatmeal.

Technorati Tags: apples, Christmas, fall, food, Halloween, pumpkin apple spice muffins, Thanksgiving

Homemade Flour Tortillas – johanna
May 2nd, 2009 | Filed under: RECIPES - Breads

I learned how to make tortillas from a friend, Juanita Sorez, in Freemont, Texas. She is an amazing woman with an enormous heart. Every week, my friends and I would gather at her house to eat, play the guitar and shoot some pool. Â To be honest, I have never been able to copy hers exactly, making me wonder if she was holding out on me. Making tortillas is still fun for the whole family. The little kids like to get their hands messy mixing the dough. The older kids can roll or cook the tortillas. Whenever we make tortillas, we share the first one off the griddle with butter and a sprinkle of cinnamon sugar.

4 cups flour
1 tsp salt
1 tbsp baking powder
1/2 cup shortening
1 1/4 cup hot water (hot as can stand to touch)

Mix flour, salt, powder with the shortening until crumbly. Mix in enough water to make bread dough consistency. Knead dough a few minutes until smooth. Let sit covered with a cloth for 5 minutes.

Shape dough into small patties (about the size of your palm or larger for large tortillas) by squeezing off a golf ball sized piece or dividing the dough up evenly. Let sit 20 minutes.

Heat dry pan on med-high. When the pan is hot, roll dough on floured surface into flat discs; turning a slightly after each roll.

Place on the pan for a few seconds, until bottom is slightly browned. Flip over and cook the other side. (Do not cook too long or the tortillas will become crispy)

Place in a tortilla warmer or a large pot lined with a dish towel to keep warm. Makes 10-12 tortillas

Technorati Tags: burritos, cinco de mayo, food, mexican, tacos, tortillas

Blueberry Muffins – johanna
April 8th, 2009 | Filed under: RECIPES - Breads, RECIPES - Breakfast, RECIPES - Snacks

My kids have always been a fan of bananas and blueberries. They usually do not last very long around here making it difficult to snatch enough to bake with. Occasionally I get away with freezing enough to throw into a batch of pancakes or muffins. Mason can smell these blueberry muffins a mile away. It is a struggle to keep the muffins out of the kids hands until they have cooled enough to eat.

Tip: If using frozen blueberries keep them in the freezer until it is time to throw them in the flour.

Source: Baking Illustrated
2 cups flour
1 tbsp baking powder
1/2 tsp salt
1 large egg
1 cup sugar
4 tbsp unsalted butter, melted and cooled slightly
1 1/4 cups sour cream or plain yogurt
1 1/2 cups frozen or fresh blueberries, preferably wild

Preheat oven to 350 degrees.

Whisk the flour, baking powder and salt in a medium bowl until well combined. In another bowl whisk the egg thoroughly until light colored about 20 seconds. Add the sugar; whisk until thick and homogeneous about 30 seconds. Add the melted butter in 2-3 additions, whisking to combine after each addition. Add the sour cream in 2 additions, whisking until just combined.

Add the berries to the dry ingredients and gently toss just to combine. Add the sour cream mixture and fold with a spatula until the batter comes together and the berries are evenly distributed 25-30 seconds. Small ribbons of flour may remain. The batter should be thick. Do not overmix.

Divide the batter among 12 greased muffin cups. Bake until the muffins are light golden brown and a toothpick comes out clean, 25-30 minutes, rotating the back halfway through baking. Invert the muffins onto a wire rack to cool.

Variations:
Ginger or lemon glazed: mix 1 teaspoon grates ginger or lemon zest and 1/2 cup sugar in a bowl. Bring 1/4 cup lemon juice and 1/4 cup sugar to a simmer over medium heat. Stir to dissolve sugar. Simmer until the mixture is thick and syrupy and reduced to about 4 tablespoons. Brush cooled muffins with glaze, then dip the tops in the lemon or ginger sugar.

Variations:
Substitute the sour cream with plain or lemon flavored yogurt.

Technorati Tags: blueberry muffins, family, food, RECIPES - Snacks

Strawberry Muffins – johanna
April 5th, 2009 | Filed under: RECIPES - Breads, RECIPES - Breakfast, RECIPES - Snacks

After three days and two nights of no sleep and the inability to eat I finally finished the three of the four books from Stephanie Meyer’s Twilight Series. I could not put the book down. The last time I was confined by a book was when Stephen introduced me to Robert Jordan’s The Wheel of Time.

Day one out of my comatose state the kids demanded something homemade. After a short deliberation we settled on muffins utilizing the package of fresh strawberries we picked up at the market. The hint of nutmeg was an unexpected delight reminiscent of Bella’s description of “her Jacob”, woodsy and warm. The strawberries added the cool sweet essence associated with Bella’s “Romeo”, Edward.

Source: Child Tea Party
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 large eggs
1 cup milk or cream
2/3 cup light brown sugar, packed
8 tablespoons unsalted butter, warm melted
1 teaspoon vanilla
1 1/2 cups fresh or frozen strawberries, chopped
Cinnamon & sugar to sprinkle

Preheat the oven to 400 degrees. Grease a standard 12-muffin pan or line with paper cups.

In a medium-sized bowl whisk together flour, baking powder, salt, and nutmeg. Mix thoroughly and set aside. In large bowl whisk together eggs, milk, brown sugar, warm melted butter and vanilla. Add the chopped strawberries to the flour and toss. Fold the flour mixture into the wet ingredients; careful not to overmix.

Pour the strawberry muffin batter into the muffin cups. Sprinkle the top of each muffin with cinnamon and sugar before baking. Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, 12 to 15 minutes. Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack. Serve as soon as possible, preferably within a few hours of baking.

Recipe yields 12 strawberry muffins.

Technorati Tags: family, food, fun, kids, nutmeg, robert jordan, stephanie meyer, strawberry muffins, tea party ideas, twilight, wheel of time

Cinnamon Bun Pizza – johanna
March 22nd, 2009 | Filed under: RECIPES - Breads, RECIPES - Treats

One of my favorite pizza joints is Zachary’s Pizza located in Berkley, California. It is a well known hidden treasure. They are the home of the traditional Chicago pizza pie. A layer of pizza dough topped with sauce, toppings and cheese. Then, another layer of dough and sauce. The sauce is similar to the Italian family restaurant Buca di Beppo with the the bits of perfectly seasoned chopped tomato.

I have a skillet pizza dough recipe from Cook’s Illustrated and this version from “Every Day” with Rachael Ray. I decided to go with the latter, because it was simple and because of the cinnamon bun pizza recipe. A layer of dough topped with a mixture of brown sugar, cinnamon, currants, pecans, another layer of dough and sugar mixture, all topped with a layer of dough, a brush of butter and a sprinkle of cinnamon sugar. The kids had a blast making it. Adelin and Everett enjoyed getting their fingers sticky from the dough the most. Tastes better the next day. Next time maybe I will have another go at making a Zachary’s Pizza Pie.

When making skillet pizza, keep in mind the total rising time needed. Typical pizza dough rises once, while skillet dough has an additional second rise once assembled in the pan.

Source: Every Day with Rachael Ray
Skillet dough (see recipe below)
1/3 cup brown sugar
1 1/4 tsp ground cinnamon
1/4 tsp salt
1/2 cup chopped pecans
1/3 cup dried currants
4 tbsp butter, softened
1 tbsp granulated sugar
3/4 cup confectioners’ sugar
1 tbsp milk
1 1/2 tsp orange juice

Turn the pizza dough out onto a work surface; cut off and reserve one-quarter of the dough, then halve the remaining dough. Press one half evenly unto a greased 9-to 10-inch cast-iron skillet. In a medium bowl, whisk together the brown sugar, 1 teaspoon cinnamon and salt; toss with the pecans and currants. Sprinkle half of the nut mixture on the dough in the pan, leaving a 1/2-inch border; dot with 1 1/2 tablespoons butter.

Shape the reserved smaller piece of dough into a 9 to 10-inch round and place on top of the filling. Sprinkle with the remaining nut mixture and dot with another 1 1/2 tablespoons butter. Shape the remaining dough into a 10-inch round and place on top, pressing around the edge to seal the layers.

Cover with a kitchen towel and let stand until doubled in size, about 25 minutes.

Preheat the oven to 400 degrees. Melt 1 tablespoon of butter and brush over the top crust. In a small bowl, combine the granulated sugar and 1/4 tsp cinnamon; sprinkle on top. Cut a few vents in the top crust and bake until golden, about 25 minutes. Let cool in the pan for at least 30 minutes. Stir together the confectioners sugar, milk, orange juice and a pinch of salt, the drizzle on top.

Skillet Dough:
3/4 cup warm water (105-110 degrees)
1 tbsp active dry yeast
1 tsp sugar
2 1/4 cups flour
1 tsp salt
3 tbsp olive oil

In a small bowl, stir together the warm water, yeast and sugar. Let stand until foamy, 3 to 5 minutes.
Using a standing mixer, mic the flour and salt at low speed. Mix in the yeast mixture and olive oil until a shaggy dough forms. Change to the dough hook and mix at medium speed until smooth, about 6 minutes.
Transfer the dough to a greased, large mixing bowl, turning to coat; cover with plastic wrap and let rise until doubled in size, 45 minutes to 1 hour. Punch down the dough before using.

Alternatives:
-For whole wheat dough, use 3/4 cup whole wheat flour and 1 1/2 cups all-purpose flour.
-Make pretzels. Roll into ropes. Twist, shape then place on baking sheet. Cover; let stand until double. Brush with egg. Sprinkle with salt. Bake 400 degrees about 20 minutes.
-Peanut butter and Jelly pizza: Place dough in a pan. Microwave peanut butter and jelly. Pour peanut butter over dough and top with jelly. Bake 375 degrees for 15-20 minutes.

Technorati Tags: cast iron skillet, Christmas Eve, easter, food, game night, holidays, rachael ray, skillet pizza, superbowl

Irish Brown Bread – johanna
March 17th, 2009 | Filed under: BUDGET MEALS, RECIPES - Breads

I made a pot of soup for dinner one night and thought rolls sounded good so I grabbed all my cookbooks in search of a fast bread recipe. I settled on a recipe and went to work when I discovered I missed the part that said to let rise for 5-6 hours. Not wanting the ingredients to go to waste I set the bowl aside and waited the 5-6 hours and we went without rolls. If I had read the directions I would have also seen that once the rolls are shaped they must rise for another 5 hours. After all the effort the rolls turned out to be horrible. The kids used them to spit at each other.

Brown bread is great because it does not need to rise. Do not confuse this rustic Soda Bread with the richer Boston Brown Bread commonly found in Ale Houses. Traditional Irish Soda Bread is made with coarsely ground wheat flour. Quite different from the typical wheat flour found in the United States. If you have a grinder then making your own coarsely ground wheat flour is no problem. If you do not have access to a specialty shop try using King Aurthur. The butter they use in England as well as Ireland is very salty and therefore gives the bread more flavor. Normally I mix vinegar with milk to make buttermilk. With brown bread real buttermilk is essential. The buttermilk acts as the yeast, reacting with the baking soda.

Making brown bread is a fun way to teach the kids about chemistry. While you are waiting for the bread to cook, try adding different liquids to baking soda, namely lemon juice and vinegar (make sure you set the cup or bowl on a baking sheet).

Source: adapted from The Art of Simple Food by Alice Waters
3 cups whole wheat flour
3/4 cup bread flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 to 2 cups cultured buttermilk

Preheat oven to 450 degrees. Oil a small dutch oven or cast iron skillet.

In a large bowl stir together the flours, salt, and baking soda. Make a well in the center of the dry ingredients and add 1 1/2 cups of the buttermilk. Stir, adding more buttermilk if needed, until all of the flour is incorporated. The dough will be pretty scrappy. Turn the dough out onto a lightly floured surface and knead for a minute or two, just until the dough comes together. Form the dough into a round and place in the pan. Sprinkle a bench scrapper or a large knife with flour and cut a deep cross in the dough, as if you were going to divide the dough into four pieces.

Bake at 450 for 15 minutes, then reduce the oven temperature to 400 degrees. Bake for about 30 minutes more, until the loaf is nicely browned and sounds hollow when you knock on it.

Technorati Tags: food, Irish brown bread, Kerrygold butter, no rise bread, quick bread, st. partrick’s day

Springtime Lemon Muffins – johanna
February 26th, 2009 | Filed under: BUDGET MEALS, RECIPES - Breads

A few years ago I attended a bake off held to raise money for a girls youth group. It was a yearly event many residents looked forward to as they stuffed their wallets with cash hoping to snag one of Mrs. A’s delectable delights. Lemon bars were on the block. The gavel rang at $72.00. Mrs. A is what I call her because I cannot for the life of me remember her name. She was a petite older woman but full of spunk. I asked her what the attraction was as I had never tried her lemon bars before. She pulled me closer and whispered in my ear, “I only use real lemon.” I supposed she was not about to give up the recipe but I have followed her rule of always using real lemon juice. Not the stuff from a bottle.

Source: Michelle Christensen
1/4 cup butter or margarine, softened
1/2 cup sugar
1 Tbsp lemon juice
1 egg
3/4 cups, plus 1 tbsp flour
1/4 tsp salt
3/4 tsp baking powder
1/4 cup milk
1/2 tsp lemon zest, grated

In a medium bowl, cream together butter, sugar, lemon juice, and egg. Sift together dry ingredients. Alternately add dry ingredients and milk to make a thick batter. Stir in lemon zest. Spoon into paper-lined muffin tins (2/3 full) or loaf pan. Bake muffins at 350 degrees for 10â€“15 minutes or until golden brown. Bake loaf at 325 degrees for about 30 minutes. Just before the muffins or bread come out of the oven, combine syrup ingredients in medium saucepan.

Syrup:
2 tbsp lemon juice
1/4 cup sugar

Combine and heat just until sugar is dissolved. Prick small holes in top of baked bread or muffins with toothpick, then gently pour lemon syrup into holes. Cool. Makes 12 muffins or 1 loaf.

Technorati Tags: 5 ingredient recipes, family, food, kids, lemon muffins, lemon zest, RECIPES - Snacks

http://www.dazzledish.com/blog/category/recipes/breads/page/2/

Saint Lucia Day: Serving Up Saffron Buns in Bed – johanna
December 13th, 2008 | Filed under: CREATING MEMORIES, RECIPES - Breads

Saint Lucy of Syracuse Day, also known as Saint Lucia, honors a young Christian woman during the time of the Diocletian Persecution in Italy. The Empire was still housed in Pagan beliefs. The government severely persecuting those who followed Christianity.

Many legends have been passed down through the generations of time. It is unclear, however, which of the details is fact or fiction. We do know, Lucy was martyred for her unwavering devotion to God and her refusal to marry due to a previous commitment to God. According to legends she was denounced for being a Christian, out of spite, by her betrothed.

Some legends tell of several miraculous deliverances from torture and execution. It is said that when the soldiers came to take her away, she was so filled with the Holy Spirit that they could not move her. The guards may have removed her eyes and yet she was still able to see. She was then sentenced to death but the fire was unable to consume her. Consequently she was stabbed to death.

Other accounts describe Lucy dressed in white bearing a tray laden with food for the Christians who where hiding from the Roman persecutors. A crown like garland of candles encircled her head, lighting her way through the dark underground tunnels. While other rumors place her on a ship with her white robes and halo delivering food to starving groups of people in Sicily and as far north as Sweden, Norway and Denmark; who were suffering from famine. Many believe the latter is the result of Viking traders, who traveled the Mediterranean taking her legends home with them.

December 13th commemorates the feast of Saint Lucia s martyrdom. It is also coincides with the first day of Christmas Celebration or Winter Solstice in Scandinavia. Young girls dress in white and done a halo of evergreen, flowers or candles. In some parts of the world boys and girls gather in a parade to honor Lucy s love for the poor and testimony of faith by going door to door with a tray of saffron buns and coffee. While others, such as my sister-n-law Natalie, quietly pay homage to the Saint by choosing the oldest or youngest daughter to serve sweet breads and Cuccia (a sweet porridge made with wheat berries, chocolate, sugar and milk) and coffee to all the family members or just the parents in bed.

Natalie was searching for fun year round traditions. In her search she found the story of Saint Lucia. I believe the oldest wears the flower head piece and carries the tray of sweets to the children in their beds. This year we start our own Saint Lucia tradition. I like the idea of the traditional saffron buns and Cuccia. There is something warm and inviting about lit candles but Adelin will not be wearing them. Instead we plan on putting our Christmas lights up outside and battery operated candles in the windows.

Saint Lucia Buns or Saffron Buns:
Cardamon is another common Scandinavian ingredient sometimes added to saffron buns. These buns are meant to be formed in delightful shapes. A fantastic task fit for a kid. Let them get really creative making cats, dogs, the traditional figure eight or in Mason’s case a Clone trooper.

1 package active dry yeast
1/4 cup warm water (105 to 115 degrees)
3/4 cup milk
1/2 cup (1 stick ) butter, melted
1 teaspoon saffron threads (a good pinch)
1/2 cup sugar
1/2 teaspoon salt
1/2 cup currants
2 eggs, warmed
4 to 4 1/2 cups flour
1 large egg, beaten
Sugar sprinkles, optional

To make the dough: In a large bowl, sprinkle the yeast over the warm water. Add a pinch of sugar. Heat the milk and add the melted butter to it; cool until the mixture is lukewarm.

Grind the saffron with 1 teaspoon of the sugar, using a mortar and pestle or with the back of a spoon in a small dish. Add 1 tablespoon of the warm milk-and-butter mixture and allow the saffron to steep for 5 minutes.

Add the saffron mixture, milk-and-butter mixture, sugar, salt, currants and eggs to the yeast. Using an electric blender on medium speed, beat until blended. Add 2 cups flour and beat on medium speed for 2 minutes. Add 2 cups of the remaining flour and mix with a wooden spoon to make a medium-stiff dough. Let dough rest for 15 minutes.

Turn the dough out onto a lightly floured board. Knead for 8 minutes or until the dough is smooth and satiny. Place the dough in a clean, lightly oiled bowl. Turn the dough over to lightly oil the top. Cover and let rise in a warm place until doubled in size, about 1 hour.

To make a braided wreath: Punch the dough down and divide into 3 parts. With the palms of your hands, roll and shape each part into a rope-like strand about 36 inches long. Braid the strands by aligning them vertically and alternately crossing each outer strand over the center strand. Shape the braid into a circle and place on a greased or parchment-covered baking sheet. Pinch the ends together where they meet to seal the strands and to conceal the beginning and end of the braid.

Transfer to the baking sheet. Brush with the beaten egg. Sprinkle with sugar sprinkles if using. Let rise for about 45 minutes or just until puffy.

Preheat oven to 375 degrees. Bake for 20 to 25 minutes, until lightly browned, or until a wooden skewer inserted into the center of the dough comes out clean and dry. Cool on a rack. Makes 16 servings.

Note: To make two smaller wreaths: Divide the dough into 2 parts and braid as above. Place each wreath on a baking sheet, allow to rise and bake for about 20 minutes.

Technorati Tags: Christmas traditions, fun family food, Saffron Buns, Saint Lucia’s Day, Saint Lucy

Whip Up A Simple Loaf of Banana Bread – johanna
October 13th, 2008 | Filed under: BUDGET MEALS, RECIPES - Breads

I have a banana bread recipe I like very much from the Baker’s Illustrated Cook Book, however; with that said, I get a little antsy and enjoy searching for something new. Something interesting. I have tried many variations of banana bread, yet none of them have have sparked my interest enough to make them again.

This weekend I had several ripe bananas that needed a purpose. I found a wonderful banana bread recipe on the whippedtheblog.com website. What first interested me, was how simple the recipe is. Â Some of the best recipes are comprised of only a few ingredients. I was amazed how moist and flavorful the bread was. The family gobbled every last crumb and has already put in a request for more. I like this version too, because texture is more like a pumpkin bread moist and dense rather than the more delicate and flavorful recipe I normally use. The recipes states a yield of two 7 X 3 loaf pans or 4 mini loaf pans. My batter produced three mini load pans.

Whippedtheblog.com Banana Bread:

1 1/2 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white sugar
2 eggs, lightly beaten
3 large, ripe bananas, mashed
1/4 cup butter, melted

Grease and flour loaf pans. The original recipe called for two 7 x 3 inch loaf pans, but Stephen prefers four mini loaf pans. Preheat oven to 350 degrees.

In a bowl, whisk together flour, soda, salt and sugar. Mix in the slightly beaten eggs and mashed bananas. Slowly stir in the melted butter just until incorporated. Pour into prepared pans. Bake at 350 for 45-50 minutes or until a toothpick comes out clean from the center. If you use the mini loaf pans, adjust to about 30 minutes. Just take a peek and if the top is starting to brown and looks cooked, try the toothpick to test for doneness. Let cool in pans for 5 minutes then turn out onto a rack to cool completely.

Additional Thoughts:
- Banana size varies drastically. If you have really small bananas, add an extra half.
- What is a ripe banana? Almost all brown with some specs of yellow.
- Mash bananas well with a potato masher or fork but leave some small chunks. Don t go all the way to baby food consistency.
- Do NOT over mix this batter. I would not use an electric mixer - just a few circles of the wrist while incorporating the ingredients.
- Do NOT overbake. The moist, banana-y center should be soft and crumbly.
- Let the bread cool completely before storing. The edges and outside will get sticky and icky if you wrap it or put it in a ziploc too soon.

Dazzledish Variations:
Add white chocolate chips, cranberries, raisins, apricots, coconut or nuts.
This recipe can be made without eggs. Increase the butter to 1/2 cup, add 2 cups flour, omit the salt and add only 1 tsp baking soda.
Replace half the flour with wheat, oats and wheat germ.
Replace some of the sugar with honey.
To make muffins bake for 20 minutes at 350 degrees.

Baker’s Illustrated Banana Bread:

2 cups flour, plus more for dusting the pans
1 1/4 cups walnuts, chopped coarse
3/4 cup sugar
3/4 tsp baking soda
1/2 tsp salt
3 very ripe bananas, mashed well (about 1 1/2 cups)
1/4 cup plain yogurt
2 eggs, beaten lightly
6 tbsp unsalted butter, melted and cooled
1 tsp vanilla

Adjust the lower middle position. Heat over to 350 degrees. Grease and flour the bottom and sides of a 9×5x3 loaf pan. Spread the walnuts on a baking sheet and toast until fragrant, 5 to 10 minutes. Set aside to cool. Sprinkle the baking soda over the mashed bananas. Let sit.

Whisk the flour, sugar, salt and walnuts together in a large bowl, set aside. Mix the mashed bananas, yogurt, eggs, butter and vanilla with a wooden spoon in a medium bowl. Lightly fold in the banana mixture in to dry ingredients with a rubber spatula until just combine and the batter looks thick and chunky. Scrape the batter unto prepared loaf pans. Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, 55 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temp. Wrap with plastic wrap and store at room temp for 3 days or freeze.

Variations:
Chocolate bread: Reduce sugar to 10 tbsp and add 2 1/2 oz (a heaping 2 1.2 cup) grated bittersweet chocolate into dry ingredients.

Coconut and Macadamia but: Adjust rack to middle position. Substitute for walnuts 1/2 cup sweetened coconut and 1 cup chopped macadamia.toast until golden brown about 6 min.

Orange spice: Add 1 tsp cinnamon, 1/4 tsp grated nutmeg, 2 tbsp grated orange zest to dry ingredients.

Technorati Tags: afterschool snacks, banana bread, fast and easy meals, simple snacks for kids, whippedtheblog.com

Baking Bits Raspberry Scones – johanna
October 1st, 2008 | Filed under: RECIPES - Breads

A friend and I went to the Sweetwater Berry Farm in Ahwahnee California to pick fresh raspberries to make jam. We had more than enough for the raspberry jam so my friend decided to make a batch of mouthwatering Raspberry Scones. She kept talking about how delicious they were, naturally I had to make my own. Try them with a little honey.

2 1/4 cups flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 Tbsp. cold butter
1 cup heavy cream
3/4 cup fresh raspberries
Additional cream and sugar

Preheat oven to 425 degrees F. Sift or whisk the flour, sugar, baking powder, and salt. Cut butter into mixture with pastry blender, or two forks, until it resembles a course meal. Add cream and raspberries to dry ingredients. Fold lightly with a rubber scrapper or fork until flour is incorporated. Turn dough out onto a floured surface. Pat the dough with lightly floured hands into a 7-inch round and cut into 6 or 8 wedges. Place 1 inch apart on greased baking sheet; brush tops with cream and sprinkle with sugar. Bake for 15 to 18 minutes.

Variations:
Try sprinkling the tops of the scones with Raw Sugar in the place of granulated sugar.

Technorati Tags: baking bits, fun family foods, fun summer desserts, raspberry scones, scones, snacks for kids

Lemon Scones – johanna
September 10th, 2008 | Filed under: RECIPES - Breads, RECIPES - Snacks

These little scones are so light and fluffy. I found these on the SouleMama blog looking for more creative play ideas for my little ones. While they had homemade blueberry jam we enjoyed ours with plain fresh blueberries. My batter came out relatively sticky. Once I turned the dough out onto my floured board I sprinkled a small amount of flour onto of the dough and then proceeded to pat it out to the recommended thickness. I did not have raw sugar on hand. Instead I sprinkled the scones white sugar and they were fine.

(adapted from the “cream scones” in the fabulous Tassajara Bread Book)

1 cup buttermilk
1/4 cup honey
1 egg
4 cups flour
2 teaspoons cream of tarter
1 teaspoon baking soda
1 stick (1/2 cup) melted butter
1 tablespoon grated lemon rind
1 tablespoon raw sugar

Mix the milk, honey and egg. Sift in the dry ingredients, except the raw sugar. Add the melted butter, followed by folding in the lemon. Roll out into 3/8inch thick on a floured board. Cut into wedges. Place on parchment paper-lined baking sheets. Sprinkle sugar on top. Bake at 350 degrees until just barely golden brown (10 minutes or so). Transfer to cooling rack to cool slightly before serving. Devour. With jam.

Technorati Tags: amanda blake soule, creative family, healthy snacks, lemon scones, RECIPES - Breads, scones

Sausage Bread – johanna
August 17th, 2008 | Filed under: BUDGET MEALS, RECIPES - Appetizer, RECIPES - Breads, RECIPES - Breakfast, RECIPES - Snacks

This recipes comes from an issue of the Southern Living magazine. It is one of my family’s favorite to go breakfast meals. These can be made up in advance and frozen.

1 (1 lb) package ground pork sausage, hot or mild
1 (11-oz) can refrigerated French bread dough
1 1/2 cups shredded pizza cheese blend

Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.
Unroll dough into a rectangle shape on a lightly greased baking sheet; sprinkle evenly with sausage and cheese. Beginning with one long side, roll up, jelly-roll fashion. Turn, seam side down, on baking sheet, and pinch end to secure filling inside. Cut 3 (1/4-inch deep) slits across top of dough with a sharp knife.
Bake at 350 for 30 minutes or until browned. Remove from oven; let stand 10 minutes before slicing.

Alternatives:
You can buy the dough or make the dough. I have even used homemade pizza dough and it turned out fine.
I have also substituted shredded mozzarella with a cheddar and Monterey Jack cheese blend instead of the pizza cheese.
I gave this recipe to a friend of mine who tried adding scrambled eggs. She said it worked great and held well in the freezer.

Technorati Tags: breakfast on the go, easy meals, freezer meal, meals for kids, RECIPES, sausage bread, school meals

Making Homemade Pizza Dough and Sauce – johanna
May 4th, 2008 | Filed under: BUDGET MEALS, RECIPES - Breads, RECIPES - Main Dish

Many people love pizza. It is easy and versatile. In addition to being yummy, pizzas are fun to make, which makes it a great activity for the family. Have a house full of the neighbor kids? No problem. Let them make their own personal pizza.

Some prefer the store bought pizza crust, which is a little pricey, but it is a no fail way to go. While others may reach for the refrigerated pizza dough, I enjoy making my own.

The next step is the pizza sauce. Before you reach for the stuff in the jar, try making your own. It is easier than you think. It just takes a little preparation. The great thing about sauce is you can make it the day before, because like wine, it tastes better with age. Personally, fresh is best. But if you do not have time to peel and cut tomatoes, or have an herb garden, cans work.

DOUGH:
2 1/4 tsp Active Dry Yeast
Pinch of Sugar
1 1/4 c lukewarm water (110-115 degrees),
3 1/2 c all purpose flour
1 tsp salt
1/4 c olive oil, plus more

If using Active Dry yeast sprinkle the yeast and sugar into 1/4 c warm (110 degree) water. Stir until completely dissolved. Set in warm, draft free place for 3-5 minutes or until yeast bubbles and doubles in volume. (If mixture does not bubble up after five minutes, throw out and start over) If using instant yeast, mix the yeast with the flour and salt in step two.

In a mixer bowl with the hook attachment, add flour and salt. Make a well, add yeast mixture, 1 c of warm water and 1/4 c olive oil. Mix at medium speed until almost combined. Knead high speed for 6-8 minutes. Dust with flour, put in a clean dry bowl. Cover and let rise until doubled. (By hand knead for 10-15 minutes until smooth.)

Preheat oven to 500. Place rack on lowest shelf of oven. Punch dough. Break dough into fourths to make four small to medium sized pizzas. Brush pizza stone or baking sheet with a little olive oil. Form the pizza dough by laying the dough on the pizza stone, then pat and pull the dough until it is the size you want. *Rolling the dough forces the air bubbles out which produces and thinner flat crust. For a thick crust make a little rim. Poke the center of the pizza with your fingers to make small indentations. Once the toppings are on and the pizza is ready to be baked, place pizza on the bottom rack. Bake 10-15 minutes until crust is browned.

Variations:
Use tortillas in the place of pizza dough. Place a tortilla on foil or a baking sheet. Brush with oil. Top with desired toppings. Bake 350 for 6-10 minutes. The cheese should be slightly browned and the tortilla a golden brown. So fast and easy they would make a great lunch.

PIZZA SAUCE:
Pick your sauce base- (about 3-4 cups or 4 pounds) fresh (peeled and seeded) or canned diced tomatoes or tomato sauce plus 1 can puree or tomato paste.
1 cup onion, chopped
3-4 cloves of garlic, minced
1 1/2 tsp salt
1/4 tsp pepper
Oregano 1-2 teaspoons, dried
Rosemary 1/2 teaspoon, dried
Thyme 1/2 teaspoon, dried

Saut onions and garlic in a little olive oil, until onions begin to be transparent. Season with herbs and pepper. Add tomato base and sprinkle with salt. Bring everything to a boil, then let simmer for about 20 minutes.

Variations:
Replace the oregano, thyme and rosemary with 1 tbsp Italian seasoning.
Puree veggies such as zucchini, cauliflower or a carrot to add to the sauce.
If using diced tomatoes, process in a food processor until desired consistency.

Technorati Tags: fast easy lunch ideas, Pizza, pizza dough, pizza sauce, tomato sauce, tortilla pizza

Apple Oatmeal Muffins – johanna
May 4th, 2008 | Filed under: BUDGET MEALS, RECIPES - Breads, RECIPES - Snacks

These are a great family treat. The kids go nuts over them. I am glad, because they are healthy, as well as really tasty. They are perfect for breakfast, on the go, or as a snack. Or, if you are desperate for something sweet, try them warm with a sprinkle of chocolate chips and a dollop of whip cream.

1 cup old fashion rolled oats (not instant)
1 cup non-fat milk
1 cup whole wheat flour
1/2 cup brown sugar
1/2 cup applesauce (with cinnamon or unsweetened)

2 eggs (for a healthier option use the whites only)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon, divided
2 tsp. sugar, divided
Â½ cup each raisins or nuts (optional)

Preheat the oven to 400 degrees. Spray a muffin pan with cooking spray.

Ground the oatmeal with the flour in a food processor. Combine milk, applesauce and eggs. Mix until combined. In a separate bowl whisk or sift the flour, sugar, salt, soda, powder, 1 tsp cinnamon, 1 tsp sugar, raisins and nuts.

Fold wet ingredients into dry, and mix until just combined. Do not over mix the batter or the muffins will be tough. You should still see small ribbons of flour. Spoon into the muffin pan. Combine 1 tsp cinnamon and sugar. Sprinkle on top of each muffin. Bake for 20-25 minutes or until done. Remove from pan to cool.

Technorati Tags: Applesauce, batter, healthy, muffins, snack

http://www.dazzledish.com/blog/category/budget-meals/

Cheap and Tasty: Chicken Sorrento – johanna
June 12th, 2009 | Filed under: BUDGET MEALS, RECIPES - Main Dish

This recipe is perfect for anyone who forgets to marinate the chicken. The chicken simmers in creamy Italian salad dressing until perfectly tender. Add whatever vegetables are on hand for a super fast and ultra cheap meal.

Source: Woman’s Day
4 boneless, skinless chicken breast halves (about 5 oz each)
1?4 tsp salt
1?8 tsp pepper
2 tsp olive oil
1 bottle (8 oz) creamy Italian dressing
1 bag (16 oz) frozen stir-fry vegetable blend

Sprinkle chicken with the salt and pepper.

Heat the oil in a large nonstick over medium-high heat. Add chicken; cook 2 minutes on each side, or until golden.

Pour dressing on chicken; turn to coat. Cover, reduce heat and simmer 5 minutes.

Add frozen vegetables, cover and cook 5 minutes, or until chicken is cooked through and vegetables are crisp-tender.

Technorati Tags: cheap meals, chicken sorrento, food, Italian, quick recipes, RECIPES, womans day

Kids Choice: Skillet Mac and Cheese with Sausage – johanna
June 11th, 2009 | Filed under: BUDGET MEALS, RECIPES - Main Dish, RECIPES - Sides

Tonight is movie night and therefore the kids get to choose what’s for dinner. The feature film of the night is Igor. The kids unanimously voted for mac and cheese.

My grandmother made this amazing macaroni and cheese dotted with polish sausage. She started with a white sauce of butter, milk and flour. I have never been able to reproduce her creamy delicious version. I am beginning to think it is not possible without using the fake processed cheese.

Mason is a macaroni and cheese connoisseur. He has turned his nose up at every homemade and boxed version of the stuff. He prefers the soft, creamy restaurant mac and cheese. Alas this is one recipe so far he is willing to try.

Source: The Best Skillet Recipes
3 1/2 cups water
1 (12 oz) can evaporated milk
12 ounces (about 3 cups) elbow macaroni
1/2 tsp salt
1 tsp cornstarch
1/2 tsp dry mustard
1/4 tsp hot sauce
6 ounces cheddar cheese, shredded (1 1/2 cups)
6 ounces Monterrey Jack cheese, shredded (1 1/2 cups)
2 tablespoons butter, cut into small chunks
Ground black pepper to taste
1 package polish sausage such as Kielbasa, sliced

Bring 3 1/2 cups water, 1 cup of the evaporated milk, the macaroni, and 1/2 teaspoon salt to a simmer in a 12-inch nonstick skillet over high heat. Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes.

Whisk the remaining 1/2 cup evaporated milk, the cornstarch, mustard and hot sauce together in a small bowl, then stir into the skillet. Continue to simmer slightly thickened, about 1 minute.

Meanwhile, cook the sausage in a small skillet until heated through.

Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, adding water as needed to adjust the consistency of the sauce. Stir in the butter and sausage; season with salt and pepper to taste.

Variations:
Ham and Pea, add 4 oz diced deli-style baked ham and 1/2 cup frozen peas with the cornstarch mixture in step 2.

Technorati Tags: kids menu, mac and cheese, RECIPES

Slow Cooked Chicken Salsa – johanna
June 10th, 2009 | Filed under: BUDGET MEALS, RECIPES - Main Dish

Salsa Chicken

My brother has been holding out on me. I had to bug him to pass on some of his families favorite recipes. The first time I made it I forgot to place everything in the crock pot early enough. Alternatively I tried simmering all the ingredients in a pot for an hour and a half with no success. The chicken was hard and rubbery as chicken can be when over cooked. Still the taste was worth trying again.

The interesting thing about cooking chicken breasts is when cooked until just done the meat is tender and juicy. If allowed to cook slightly longer it becomes chewy and dried out. But when the chicken is slow cooked for 4-5 hours the proteins break down and the chicken becomes so tender it falls apart.

My favorite way of eating salsa chicken is with a bed of greens, sliced red pepper and a sprinkle of feta cheese. My brother’s son enjoys his with nacho chips while the rest of the family eats the chicken with rice. You can also use tortillas, cooked wheat berries or polenta. Vary the heat by using mild to spicy hot salsa.

4 Chicken breasts
1 (15 oz) can of corn
1 (15 oz) can of black beans
1 (32 oz) jar of your favorite salsa

Dump all the ingredients into a slow cooker on low for 4-6 hours. Top with sour cream, green onions and cheese if desired.

Technorati Tags: beans, cheap meals, food, food storage, RECIPES, salsa

Cheap and Tasty: Spicy Chili Beans and Rice – johanna
June 5th, 2009 | Filed under: BUDGET MEALS, RECIPES - Main Dish

Spicy Chili Beans and Rice

This recipe comes from my Brother Todd and his wife Emily. Their super fast dish of spicy chili beans and rice only requires three ingredients. It is great for those late evening games or work meetings. Plus the leftovers can be transformed into burritos or taco salad. Making for another inexpensive quick meal.

One note: I had a hard time finding Spicy Chili Beans. I ended up with a can of seasoned chili beans in a sauce found in the baking beans section of the canned goods isle. I had to add a little salt for taste. Probably due more to allergies than a bland can of beans.

1 15 oz can of spicy chili beans
1 lb. ground beef
Rice or Nacho chips

Ground beef, add beans, let simmer for about 15 minutes on low. Serve with rice or tortilla chips. Garnish with sour cream and cheese if desired.

Technorati Tags: BBQ, cheap meals, fall, family, food, quick and easy recipes, RECIPES, spicy chili beans and rice, summer, winter

French Toast – johanna
June 4th, 2009 | Filed under: BUDGET MEALS, RECIPES - Breakfast

French Toast

When I was a kid I used to go to a daycare in the afternoon until mom got home from work. We went swimming at one of the owners pool, took trips to the movie theater and the park. Linda was one of my favorite teachers there. Her daughter and I quickly became friends. She and her daughter lived near the Piggly Wiggly a few blocks away from my house. Whenever I was in the vicinity I would stop off for a visit. Linda made a great peanut butter and honey sandwich. The bread was whole wheat dotted with wheat berries and always tender. To this day I am a sucker for a great PB&J.

The first night I spent the night at Linda’s house the next morning we made french toast. It was the first time I had ever made french toast. We carefully cracked the eggs, whipped in a little cinnamon, nutmeg and vanilla and within minutes were digging into syrup covered bliss.

Years later when I was in college it was a nice surprise to see Linda again as the owner of one of my friend’s apartment complex. My friend Stan was heading off to the military. He, I and a couple other friends got together to make breakfast the day of his departure. Of course I volunteered to make the french toast and as luck would have it I overcooked them resulting in tough and dry sheets of cardboard. Not the type of impression I was going for.

There are so many ways to make french toast out there. Including bread specifically designed for making french toast. This is the classic no fuss version. The general rule is 1 tablespoon milk and 2 slices of bread per egg.

4 Eggs
1/4 cup Milk
6 Bread slices
1 tsp Vanilla (optional)
Dash Nutmeg (optional)
1/2 tsp Cinnamon (optional)

Heat a large skillet on medium heat.

Whisk eggs and milk in a bowl until frothy and well blended. Add cinnamon, nutmeg and vanilla, whisking until combined.

Submerge a slice of bread in the egg mixture for a few seconds. Transfer to heated skillet. Cook until light golden brown on each side. Top with butter, syrup, powdered sugar, yogurt, nuts or fruit.

Variations:
-Try Portuguese sweet bread. The bread is tender so quickly dip the bread rather than submerge.
-Stuffed toast is another fun way to serve French toast. Lather on some cream cheese and preserves or compost in between two slices of bread. Put the slices together then dip in the egg mixture.

Technorati Tags: berries, family, food, french toast, kids, RECIPES, RECIPES - Breakfast, summer, syrup

Ravioli and Zucchini with Tomato Basil Meat Sauce – johanna
June 3rd, 2009 | Filed under: BUDGET MEALS, RECIPES - Main Dish

Zucchini Cheese Ravioli with Tomato Basil Sauce

This is an interesting twist on the typical Lasagna. It sounds too gourmet to be simple but in fact most everything can be bought pre-made and then thrown together. Don’t have time to bake? Toss the ravioli and zucchini with the meat sauce. Sprinkle with the cheese and let simmer until cheese is melted.

Source: Good House Keeping
2 medium (about 1 pound total) zucchini, cut lengthwise into 1/4-inch-thick slices
1 package (26 ounces) frozen large cheese ravioli
3 tsp olive oil
1 small onion, chopped
8 oz lean ground beef
1 jar (26 oz) tomato-basil sauce
1 cup shredded part-skim mozzarella cheese
1/4 cup freshly grated Parmesan cheese

Preheat oven to 375 degrees. Line a cookie sheet with paper towels. Grease a 2-quart ceramic baking dish.

Heat a large pot of water to boiling over high heat. Add zucchini and cook 5 minutes. With tongs or slotted spoon, remove zucchini to prepared cookie sheet to drain. Return water to boiling. Add ravioli and cook until ravioli rise to top; drain.

Meanwhile, in a skillet, heat 2 teaspoons oil over medium heat. Add onion and cook 8 to 10 minutes or until tender and lightly browned; add beef and cook over medium-high heat 3 to 4 minutes or until browned, breaking up beef with side of spoon. Stir in tomato sauce; heat to boiling.

In prepared baking dish, arrange half of zucchini; top with half of ravioli, 1 cup meat sauce, half of mozzarella and half of Parmesan. Repeat layering of all ingredients. Bake 20 minutes or until hot in the center and golden and bubbly on top.

Tomato Basil Sauce:
1 tsp olive oil
3 cloves garlic, chopped fine
1/4 cup basil, chopped
2 tbsp parsley, chopped
2 (15 oz) can tomato sauce
Salt and Pepper

Heat oil in a skillet over medium heat. Cook garlic 1-2 minutes. Add basil, cooking for 30 second longer. Pour in tomato sauce, 1 can of water and season with salt and pepper. Simmer for 10 minutes.

Technorati Tags: food, good house keeping, ravioli, RECIPES, tomato basil sauce, zucchini lasagna

Creamed Peas and Potatoes – johanna
June 2nd, 2009 | Filed under: BUDGET MEALS, RECIPES - Sides

Creamed Peas with Potatoes

A friend of mine Jamie Shaffer taught me that kids love to dip. Give them a fruit, cracker or vegetable and a condiment such as cheese, peanut butter, chocolate or salad dressing and they will devour it. Sauces are another way to get kids to eat what they would normally turn their little noses up at. This white sauce can easily be converted into a cheese sauce that pairs nicely with vegetables or pasta.

1 large Russet potato, cut into cubes
3 cups chicken broth or water
2 tbsp butter
2 tbsp flour
1 cup milk
1 cup peas
Salt and Pepper

Bring the broth and potatoes to a boil. Let simmer until tender; drain.

In a sauce pan, melt butter over medium-low heat. Add the flour stirring constantly to remove any lumps. Slowly add the milk a little at a time stirring constantly until the sauce is smooth. Add the peas, salt and pepper. Simmer until thickened, about 8 minutes. Add the potatoes. To serve sprinkle with a tablespoon of shredded cheese if desired. Serves 4

Variations:
-For cheese sauce add 4 oz cream cheese or 1 cup shredded cheese such as cheddar, Gruyere or Parmesan.
-Substitute the peas with broccoli.

Technorati Tags: cheap meals, creamed peas and potatoes, food, kids, parenting, RECIPES, RECIPES - Sides, summer, vegetables

Balsamic Pork Chops with Tomatoes and Feta – johanna
May 31st, 2009 | Filed under: BUDGET MEALS, RECIPES - Main Dish

Balsamic Pork Chops with Tomatoes and Feta

I try to be frugal when it comes to shopping for groceries. I shop around for the best deal and lately I have come home with mostly store brand items. However, the few pre-packaged items I refuse to skimp on are cheeses and Balsamic vinegar. Store brand cheeses tend to be salty and the cream cheese has an off flavor. The high-end vinegar has a silky smooth texture and flavor that turns a dish from a box version into gourmet. Definitely worth the splurge.

Source: Lovecooking
2 tablespoons olive oil, divided
1 large onion, halved and thinly sliced
4 pork loin chops, 1 inch thick
Salt and Pepper
Garlic powder (optional)
1/2 pint red grape tomatoes, halved
1/2 pint yellow grape tomatoes, halved
3 cloves garlic, chopped
1 tablespoon dried basil
2 1/2 teaspoons balsamic vinegar
4 ounces feta cheese, crumbled

Season pork chops well with salt, pepper, and garlic powder. Heat 1 tablespoon in a large skillet over medium-high heat until glossy. Place the pork chops in the skillet cooking 2-3 minutes per side. Remove from heat and cover with tin foil.

Add the onions and garlic; cook until tender and slightly caramelized over medium heat. Stir in tomatoes and basil; continue cooking about 3 minutes, until tomatoes are tender. Stir in the balsamic vinegar and season with salt and pepper. To serve top pork chops with the onion and tomato mixture then sprinkle with feta cheese and a splash of Balsamic vinegar (optional).

Technorati Tags: balsamic vinegar, cheap meals, family, food, pork chops, RECIPES, summer

Grill Night Basic Seasoned Hamburgers – johanna
May 28th, 2009 | Filed under: BUDGET MEALS, RECIPES - Main Dish

Hamburgers

Food tastes so much better when cooked on a grill. From meats to vegetables and fruits the flavors just burst with excitement. Unfortunately, we do not have a grill, yet. But, we are still able to enjoy typical BBQ fare roasted in the oven or seared on a skillet.

For marinades and seasoning I tend to turn to my brother Todd, he is always experimenting with spices. I am not as creative so I usually use Montreal Steak Seasoning or a blend my sister-n-law sent me or Emeril’s Chicken seasoning. My friend Kate gave me another fast tip last summer when she was describing how easy and fast it was to pull together a meal on the grill after work. Before work she throws a couple chicken breasts in a zip-loc bag along with generous amount of Italian salad dressing. The chicken is marinaded and ready to plop on the grill as soon as she gets home. Salt and pepper or BBQ sauce are great simple alternatives to marinades.

Another tip I have learned about grilling is to always bring the meat to room temperature. If the meat is cold it takes longer to cook and the meat tends to boil in it’s own juices rather than grill. Resulting in completely a different taste. Lastly, meat continues to cook after it is removed from the heat. So watch the cooking time.

Hamburger Patties

1-2 pounds ground beef
1 pound ground chuck
1-2 tbsp seasoning blend
1 tbsp oil

In a large bowl mix the ground beef, seasoning and oil. Scoop a palm full of the mixture and roll into a loose ball, flatten gently to avoid compressing the mixture too much. Make hamburger patties slightly larger than desired size as they shrink during cooking.

Heat a large skillet on medium-high. Cook patties about three minutes on each side or until desired doneness.

Technorati Tags: 4th of july, BBQ, beach, family, food, fun, grill, hamburgers, kids, Memorial Day, picnics, RECIPES, summer

http://www.dazzledish.com/blog/category/budget-meals/page/2/

Cheap and Tasty: Super Quick Minestrone – johanna
May 27th, 2009 | Filed under: BUDGET MEALS, RECIPES - Soup / Salad

I really jumped on the eating fresh band wagon years ago when I spotted Michael Chiarello on the Food Network. His dishes looked amazing. He made making gnocchi and tomato puree look so simple.

In some recipes that call for pancetta I will go ahead and substitute thick bacon. But in this recipe I suggest stopping by the deli to purchase the real thing. One alternative to using bacon in the place of pancetta would be to cook the bacon in the pot but remove before adding the rest of the ingredients then crumble the bacon and sprinkle over the soup ladled in individual bowls before serving.

Source: Michael Chiarello

1 cup (4 ounces) tubetti pasta, or other small pasta shape
Extra-virgin olive oil
6 cups chicken stock
1/4 pound pancetta, cut into 3 pieces
6 medium garlic cloves, each cut in 1/2 lengthwise
2 cups finely chopped yellow onions (2 small onions)
1 cup small-diced celery (2 medium stalks)
1 cup small-diced carrots (2 to 3 medium carrots)
1 tablespoon finely chopped rosemary or thyme leaves
1 (14-ounce) can cannellini beans, drained and rinsed
1 (14 1/2-ounce) can diced tomatoes
4 cups small-diced zucchini (green/yellow) (5 small zucchini)
2 cups small-diced, peeled russet potatoes (1 large russet)
Salt and freshly ground black pepper
1 cup freshly grated Parmesan

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions until al dente. Drain and transfer the pasta to a baking sheet. Toss the pasta with a little olive oil to prevent sticking.

In a large saucepan over medium heat, warm the chicken stock.

In another large saucepan over high heat, heat 1/4 cup oil. When the oil is hot but not smoking, add the pancetta and cook until it begins to brown, 3 to 4 minutes, turning occasionally. Add the garlic and cook until it begins to brown, about 1 minute, stirring occasionally. Lower the heat to medium and add the onions, celery, and carrots.

Cook until the vegetables are soft, 8 to 10 minutes, stirring occasionally to prevent browning. Add the chopped herbs. Raise the heat to high. Add the beans, tomatoes, zucchini, and potatoes. Add the chicken stock and bring to a boil. Then bring it down to a simmer and cook until the potatoes are tender, 12 to 15 minutes, skimming any foam off the top of the soup. Season generously with pepper. Add salt, to taste. Just a few minutes before serving, add the cooked tubetti pasta. Serve warm with Parmesan and olive oil passed at the table.

Technorati Tags: cheap meals, Italian, michael chiarello, Minestrone, soup, summer

Italian Sausage and Pasta in a Cream Tomato Sauce – johanna
May 26th, 2009 | Filed under: BUDGET MEALS, RECIPES - Main Dish

Italian Sausage and pasta in a cream tomato sauce

Tonight’s menu called for spaghetti but I really did not feel like spaghetti. A variation of stroganoff with the use of sausage came to mind. I used mild Italian sausage but feel free to pump up the heat with medium or hot sausage. The great thing about cream sauce is there are several ways to go about making it. The first is using a rue of butter, flour and milk, the second is using cream and the third way is a can of cream of soup. Tonight I used a can of cream of mushroom soup plus a half can of milk.

8-10 ounces pasta
1 tbsp olive oil
1 pound Italian sausage, casings removed
1/2 teaspoon red pepper flakes
1 small onion, chopped
3 cloves garlic, minced
1 (28 oz) can Italian-style plum tomatoes, drained and coarsely chopped
Fresh parsley, chopped

Cook pasta according to package directions; drain.

In a large skillet heat oil over medium heat. Add sausage, stirring occasionally to break up large clumps. Cook until completely browned. Stir in onion, garlic and red pepper, cooking until tender. Stir in tomatoes, soup and milk. Simmer until mixture thickens, 5 minutes.

Stir cooked pasta into sauce and heat through. Sprinkle with parsley.

Variations:
In the place of the cream of mushroom soup and milk use 2 tablespoons butter, 2 tablespoons flour, 1 cup milk and 1/2 tsp salt. Or use 1 1/2 cups cream and 1/2 tsp salt.
Add some chopped carrots or zucchini with the onions.
Add kale or spinach with the tomatoes.
Substitute Bulgar wheat, barley, potatoes or roasted vegetables in place of the pasta.

Technorati Tags: cream tomato sauce, food, Italian, RECIPES, sausage, summer

Mediterranean Roasted Vegetables with Bulgar Wheat – johanna
May 25th, 2009 | Filed under: BUDGET MEALS, RECIPES - Sides

I love roasted vegetables. The are the most delicious slightly charred and seasoned lightly with kosher salt. You can make them in the oven as stated in this recipe or in a skillet over medium-high heat. I usually use Bulgar wheat for breakfast cereal sort of like an oatmeal. Tonight however I ventured to try a recipe pairing the wheat and vegetables. The verdict was a unanimous two thumbs up. I feel a little guilty letting the crowd believe the Bulgar wheat was couscous. They liked it so why spoil it, right?

I use a product called better than bullion in the place of broth. It is basically concentrated broth that has to be refrigerated. It calls for 1 teaspoon per 1 cup hot water. I forgot to measure how much water I put in the bowl with the wheat but 1 teaspoon of the bullion and a pinch of salt was enough to give the wheat sufficient flavor. Serve with grilled salmon, chicken, steaks or seared tuna steaks.

Source: The Good Mood Food Blog
Serves 4-5 generous portions
200g (about 1 1/3 cups) of Bulgar wheat
1 tsp of vegetable bouillon powder
1 aubergine (eggplant) chopped into bite size pieces
2 courgettes (zucchini) chopped into bite size pieces
2 red onions chopped into bite size pieces
1 sweet red pepper chopped into bite size pieces
2 tbsp olive oil
A good pinch of sea salt and ground black pepper

Preheat the oven to 400F degrees. Place the Bulgar wheat in a large bowl and cover with boiling water. Stir through the vegetable bouillon powder, cover with a cloth or cling film and allow to sit for about 30 minutes or until all the water is soaked up.

Add all the prepared vegetables to a large bowl or baggy and toss with the oil, salt and black pepper. Arrange the vegetables on a large non-stick low sided roasting tray, making sure not to overcrowd it, as this will make the vegetables become soft. Roast for approximately 30-40 minutes or until the vegetables become slightly scorched on the edges. Remove the tray from the oven and allow to cool. Add the roasted vegetables to the Bulgar wheat and stir gently to combine. If needed, season with a little extra sea salt and black pepper.

Variations:
-Use any type of hearty vegetable such as carrots, beetroot, asparagus, potatoes or corn.
-Use chicken or vegetable broth in the place of water and the bullion powder.

Technorati Tags: 4th of july, BBQ, budgeting, family, food, fresh, healthy, Mediterranean roasted vegetables with bulgar wheat, organic, RECIPES, summer

Pasta with Shrimp and Peas – johanna
May 24th, 2009 | Filed under: BUDGET MEALS, RECIPES - Main Dish

This is basically a lighter version of shrimp scampi. The lemon zest adds a fresh twist without becoming too overbearing. I like to use cooked shrimp tossing it in with the pasta and parsley. I do not have to worry about over cooked rubbery shrimp. As for the pasta use what ever pasta you have on hand.

Source: Adapted from Health.com
1 tbsp olive oil
3 cloves garlic, minced
1 small onion, chopped
1/2 tsp crushed red pepper
1 cup chicken broth
1/2 tsp salt
Pasta
Shrimp
1 (10 oz) package frozen peas
1 tsp grated lemon zest
3 tbsp lemon juice
1/2 cup chopped fresh parsley

Heat oil in a skillet over medium heat. Add garlic, cook for 1 minute. Add red pepper, onion and salt; cook until onion is soft and translucent, about 7 minutes.

Bring a pot of water to a boil. Add pasta and cook until tender according to package directions; drain.

Add the shrimp, peas and zest to the skillet. Cover and cook 6 minutes or until shrimp are just cooked through. Toss with pasta, lemon juice and parsley.

Technorati Tags: cheap meals, food, health.com, healthy alternatives, Pasta with shrimp and peas, seafood, shrimp scampi, summer

Kids Choice: Cheesy Scrambled Eggs with Bacon and Toast – johanna
May 23rd, 2009 | Filed under: BUDGET MEALS, RECIPES - Main Dish

Cheesy Scrambled Eggs with Bacon and Toast

Tonight is movie night. The featured showing: “Finding Nemo”. I love Pixar movies because the scripts are genuinely well done and they always feature beautiful music in their films. Movie night is also kids choice. The kids decide what we eat for dinner. Mason, our five year old, decided to make cheesy scrambled eggs with bacon and toast.

Large Eggs, about 2 eggs per person
Shredded cheddar cheese
Bacon slices, 1 slice per person
Slices of bread, 1 slice per person
Butter and Jam, optional
Salsa, optional

Heat a skillet over medium heat. In a large bowl whisk the eggs until well blended, even in color and slightly frothy, about 2 minutes. Melt a little butter in the pan or spray with cooking spray. Pour egg mixture into heated skillet. Let the eggs begin to set. Use a spatula to gently lift and push the eggs from the edge of the pan to the center; tilting the pan to evenly distribute the runny parts. Continue pushing the eggs toward the center until the eggs are set. Turn off the heat. Carefully flip the eggs over to cook until no longer wet. Sprinkle with shredded cheese.

Meanwhile, cook bacon until the fat is no longer translucent and the bubbling grease turns foamy. Toast bread in a toaster until golden brown. Slather with butter and jam, if using.

Technorati Tags: bacon, cheap meals, dinner, dinner and a movie, how to cook scrambled eggs, scrambled eggs, toast

Tropical Chicken Sundaes – johanna
May 21st, 2009 | Filed under: BUDGET MEALS, RECIPES - Main Dish

This old time recipe is often referred to as Hawaiian haystacks or Chinese sundaes. Typically a myriad of toppings adorn a heap of white rice nestled on a bed of crunchy chow mein noodles. The result looks impressively close to that of an ice cream sundae particularly when topped with a cherry. I was not thrilled with the sauce, a mixture of cream of chicken soup, 1/2 cup sour cream and 1 cup milk; however it reminded me of a chicken and rice dish my mother-n-law has made on occasion that is really tasty which I decided to post yesterday. Cooking the chicken this way lends the much needed flavor that was missing to the sauce. If calories are a concern try using a rue or white sauce, 2 tablespoons butter and flour plus 1 cup milk, in the place of the soup and sour cream just like the Saucy Chicken version. We rarely ever eat white rice so in the place of rice we use shredded cabbage, Chinese noodles or Bulgar wheat with a little soy sauce. The toppings are endless as well.

4 chicken breasts
1 cup broth
3 cloves garlic, minced
1/4 cup onion, minced
1 can cream of chicken soup
1/2 sour cream
1 cup milk
1 cup uncooked short to medium grain rice
1 bag ready to eat chow mein noodles
Celery, diced
Slivered or chopped almonds
Chopped green onions
Peas
Canned pineapple chunks, drained
Canned mandarin oranges, drained or fresh orange segments
Coconut
Maraschino cherries, drained

Simmer the chicken, broth, garlic and onion until chicken is tender; about 30 minutes.

Meanwhile, cook the rice according to the package directions.

In a small sauce pan heat the milk, soup and sour cream. Shred the chicken. Add the shredded chicken and a little broth to the sauce.

Place the toppings in individual serving bowls. Allow each person to create their own sundae starting with the chow mein noodles then rice and desired toppings.

Technorati Tags: buffet, Chinese sundaes, entertainment, family, food, hawaiian haystacks, kids, summer, tropical chicken sundaes

Broccoli Feta and Cherry Tomato Salad – johanna
May 18th, 2009 | Filed under: BUDGET MEALS, RECIPES - Sides, RECIPES - Soup / Salad

My mom was queen of the pasta salad. Not the kind smothered with dressings or dripping with sauce. Rather simply flavored with a smidgen of salad dressing. Enough to give a little flavor.Â I learned how to basically clean out the frige and turn odds and ends into something edible. Except now without the pasta. Enjoy this salad as is for lunch or add seared fish or eggs to make a hearty dinner.

Source: The Good Mood Food Blog
1 large head of broccoli, chopped into bite size pieces
Cherry tomatoes.
1/2 pound pancetta or bacon
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
A good pinch of ground black pepper
A good handful of crumbled feta cheese

Bring a large pot of water to the boil.Â While the water is boiling, combine the olive oil and balsamic vinegar in a serving bowl.Â Add the broccoli to the pot of water and blanch for 60 seconds, you should see the broccoli turn a vibrant green.Â Drain the broccoli pieces and run under cold water.Â Drain thourghly. Add the broccoli to the serving bowl and set aside.

Place a small frying pan over a high heat and fry the bacon pieces until crispy.Â Remove the bacon from the pan, place on on some kitchen paper and allow to cool before adding to the rest of salad.Â Slice the cherry tomatoes in half and tumble in to the bowl on top of the broccoli.Â Add the bacon pieces and feta cheese to the serving bowl. Gently toss all the ingredients in the dressing and season with black pepper.Â Add walnuts or pine nuts for an extra crunch!

Technorati Tags: 4th of july, BBQ, Broccoli cherry tomato feta salad, cheap meals, food, salad, side dish, summer, vegetable

Quick and Tasty Meals: Cheat’n Bean Burritos – johanna
May 17th, 2009 | Filed under: BUDGET MEALS, RECIPES - Main Dish

There is at least one night a week when we are having so much fun playing that we loose track of time and before we know it 6:00 has come and gone. Dinner becomes a bedtime snack after baths and before the kids shuffle off to bed. For this very purpose I always house a can of refried beans in the pantry for a super-duper fast meal. Wash it all down with a nice cold glass of milk.

Tortillas, corn or flour
Refried beans
1/2 cup salsa
Shredded cheddar or Monterrey Jack and cheddar blend
Shredded lettuce
Diced Tomatoes, optional
Diced Onions, optional

For burritos, slather the upper half of a flour tortilla with refried beans. Sprinkle with some cheese and lettuce. Fold the opposite side over like a taco or halfway tucking the sides in before folding once more.

For a tostada: Heat a flour tortilla in a skillet until crispy or use a corn tortilla. Top with beans, cheese, lettuce, tomatoes and onions.

Technorati Tags: bean burritos, cheap meals, cinco de mayo, family, fast meals, food, kids, refried beans, tostadas

Easy Sweet and Sour Chicken – johanna
May 14th, 2009 | Filed under: BUDGET MEALS, RECIPES - Main Dish

When I was 16 turning 17 my best friend’s family invited me to join them on a cross country trip. Equipped with R.E.M’s “Out of Time” album and C&C Music Factory’s “Gonna Make You Sweat”, we made our way to Texas to visit Beverly’s Friends the Robinson’s, New Mexico to visit her Aunt, a site seeing trip to the Grand Canyon, up to Utah to pick up my friend’s older sister, back through Arizona to visit another relative or friend (I can’t remember) and finally headed back to Florida. The man we stopped off to visit in Arizona was married to a sweet woman from Korea. We were treated to an endless pot of rice and her homemade sweet and sour sauce. The first thing I noticed was the sauce was not red it was clear. She said that is how it is supposed to be. Whenever I order sweet and sour chicken I always remember the bowl of clear sauce.

Five ingredients is all it takes to make this simple sweet and sour chicken. I usually use precooked left over baked chicken from the night before which cuts the cooking time in half adding the chicken after the sauce has simmered on the stove for 15 minutes.

Source:
6 pieces of chicken
1 cup packed brown sugar
1 (8oz) can pineapple chunks with juice, undrained
1/4 cup soy sauce
1 tsp dry mustard

Preheat oven to 300 degrees.
In a small bowl combine the brown sugar, pineapple, soy sauce, and dry mustard. Place the chicken pieces in a 9 x 13 inch baking dish. Pour the sauce over the chicken. Bake 60 minutes, turning the chicken halfway through. Bake until the juices run clear. To serve spoon the sauce over the chicken.

Variations:
Replace chicken pieces with chicken breasts. The cooking time will be less.
Simmer chicken in a skillet on the stove.
Grill the chicken and pineapple slices. Use the sauce to marinate the chicken in and brush on during grilling.

Technorati Tags: 4th of july, aisan, BBQ, family, food, kids, Memorial Day, summer, sweet and sour chicken, under five ingredients

French Onion Salisbury Steak with Cheese Bread – johanna
May 13th, 2009 | Filed under: BUDGET MEALS, RECIPES - Main Dish

French Onion Salisbury Steak is another one of our favorite family recipes. French onion is probably a deceptive word to use because the sauce is nothing like French onion soup. This dish reminds me “Ratatouille” the movie from Pixar. Each part is essential to the whole. The flavors from the sauce meld with the meat and the cheese bread sends everything into over drive. We use whatever bread we have on hand, usually whole grain or this time it was Oroweat Country White. French is probably best but when you are in a pinch regular sandwich bread is fine.

Source: Cuisine At Home
1 1/4 pound ground chuck
1/4 cup minced fresh parsley
2 tbsp minced scallion
1 tsp kosher salt
1/2 tsp pepper
2 tbsp flour

Combine beef, parsley, scallion, salt and pepper. Divide evenly into four portions and shape into 3/4 - 1 inch think patties. Place the flour in a shallow dish; dredge each patty in the flour. Reserve 1 teaspoon flour.

Sauce:
1 tbsp olive oil
2 cups sliced onion
1 tsp sugar
1 tbsp minced garlic
1 tbsp tomato paste
2 cups beef broth
3/4 tsp kosher salt
1/2 tsp dried thyme

Heat oil over medium high heat. Add patties and cook 3 minutes on each side. Remove from pan.

Add onion and sugar to pan, saute until soft; about 5 minutes. Stir in garlic and paste; saute 1 minute until paste begins to brown. Add reserved flour, cook 1 minute. Stir in broth, salt and thyme.

Return patties to the pan; reduce heat and simmer 10 minutes.

Cheese Bread:
4 slices French bread, cut diagonally 1/2 inch thick
2 tbsp unsalted butter, softened
1/2 tsp minced garlic
Paprika
1/2 cup shredded Swiss cheese
2 tbsp Parmesan cheese

Preheat oven to 400 degrees. Place bread on a baking sheet. Combine butter and garlic; spread on one side of each slice of bread. Sprinkle with a dash of paprika. Combine cheese and sprinkle evenly over bread. Bake until crisp and cheese is bubbly, 5-10 minutes.

http://www.dazzledish.com/blog/category/budget-meals/page/3/

Fiesta Taco Salad – johanna
May 9th, 2009 | Filed under: BUDGET MEALS, RECIPES - Main Dish, RECIPES - Soup / Salad

A couple of years ago, all the older kids wanted for dinner was pizza, hot dogs or mac and cheese. Just having baby number three, I complied for a little while until I could get back on my feet. I began asking friends what they usually made for dinner. A couple ideas I liked were “chicken and rice with peas” and taco salad. Taco salad had never crossed my mind. So I asked, “What do you put on a taco salad?” Her reply, “ground beef, corn, black beans, cheese…” The possibilities are endless I imagine. For now, we will start with the basics.

Meat: ground beed, shredded chicken or pork
Beans: chickpeas, kidney beans, black beans, refried beans
Shredded lettuce
Shredded cabbage
Corn, frozen or canned
Chopped veggies: Celery cucumber, raddish, carrots, zucchini, peppers
Salsa
Sour cream or plain yogurt
Salad dressing (optional)
Nacho chips (optional)

Place a cup full of shredded lettuce on a plate. Top with any combination of toppings.

In the photo, I used left-over filling from my “stacked Mexican pie“. For the dressing, I mixed together some yogurt and salsa.

Technorati Tags: cinco de mayo, fall, family, food, kids, mexican, Stacked Mexican pie, summer, Taco salad

Chicken Quesadillas – johanna
May 4th, 2009 | Filed under: BUDGET MEALS, RECIPES - Appetizer, RECIPES - Main Dish

Quesadillas or “Cheesers”, as Stephen’s family calls them, are a regular staple at our house. They are quick and versatile. They can be made with just cheese or chicken and cheese, tuna and cheese; you get the picture.

This is one of my favorite ways to spice up chicken quesadillas. I got the idea from a friend of mine, Sara Bascom. Her neighbor taught her how to make quesadillas using chicken and salsa. When I tried it at home, it was a failure. Sometimes, things just taste better when someone else makes them. I did a little tinkering and came up with this recipe for chicken quesadillas. Definitely play around with the ingredients to suit your own tastes.

Flour tortillas- two per quesadilla
Shredded cheese- such as cheddar or cheddar and Monterrey jack, 3-4 tbsp per quesadilla
1/2 salsa
2 cans chicken- you can also use cooked chicken breast, shredded. Gauge 3-4 servings per chicken breast
2 tbsp fresh cilantro
1 tsp lime juice
salt and pepper, to taste
1/4 tsp cumin

Mix the shredded chicken, salsa, cilantro, lime juice, salt and pepper and cumin. Lay one tortilla on the griddle. Spread some of the mixture on a tortilla. Sprinkle with cheese. Cover with another tortilla. Cook on both sides until crisp and browned. Cut into wedges and serve.

Technorati Tags: chicken, food, quesadilla, quick

18th Century Chicken Timbale to Modern Day Pastina Timbales – johanna
April 27th, 2009 | Filed under: BUDGET MEALS, RECIPES - Main Dish

A few years ago I went on a quest to dig up recipes from the early 1900’s. I was curious to know what types of meals they prepared at the time whileÂ living on a strict budget with limited convinences. Timbale was one of the few that intriqued me the most. Surprisingly I discovered that by mid-18thC people were becoming concerned about the added calorie count of baking in crusts and were looking for alternative ways of cooking without having to eat the container.

A timbale is sort of like an eggy souffle or custardÂ that can beÂ madeÂ using a variety of ingredients, includingÂ the classic timbale of spinach, mushrooms, onions, and breadcrumbs in addition to other types of meats, grainsÂ and vegetables. Timbale is usually prepared in individual ramekins cooked partially submerged in a tray of water. The steam created by the waterÂ aids in helpingÂ the custard to set. Timbale may be servedÂ hot or coldÂ in individual ramekins or plated and dressed with a sauce.

I thought I would include the classic version of a Timbale in addition to a more modern flavorful recipe from one of my favorite chef’s Michael Chiarello of Napa Valley.

Chicken Timbale
Source: Unknown - Budget saver meal from the late 1930â€™s
1 1/2 cups cooked rice
1 1/2 cups diced cooked chicken
1 cup milk
2 eggs, beaten
1/3 cup chicken broth
1 tbsp finely diced onion
1 tsp salt
ground black pepper

Mix all ingredients together. Divide mixture among custard cups or individual baking dishes.

Place cups in pan of very hot water and bake at 350 degrees about 30 minutes or until a knife inserted in the center of timbale comes out clean.

Variations:
Cooked macaroni, spaghetti, or noodles may be substituted for the cooked rice,
Cooked ham, pork, turkey, fish, or rabbit may be used in place of the chicken. If you have less than the 1 1/2 cups of chicken (or other meat) the recipe calls for, stretch the meat with sliced hard cooked eggs and cooked peas.

**When serving to little kids limit the heat by using mild Italian Sausage in the filling and 1 jalapeno pepper in the sauce.
Pastina Timbale
Source: Michael Chiarello
Salt
1 tbsp unsalted butter
6 tbsp extra-virgin olive oil, divided
1 pound spicy Italian sausage links, boiled for 6 minutes and cut into bite-size pieces
2 tsp minced garlic
1 cup fresh bread crumbs
Freshly ground black pepper
1/2 cup coarsely chopped fresh Italian parsley leaves
1 cup freshly grated Parmesan
1 pound pastina (tiny pasta)
Pastina Timbale Sauce, recipe follows

Bring a large pot of salted water to a boil over high heat. Brush 8 (12-ounce) ramekins or 1 large oven-safe bowl with butter and set aside.

Heat 1 tablespoon of olive oil in a saucepan and saute sausage until browned.

Meanwhile, combine 2 tablespoons of the oil and the minced garlic in a medium skillet over medium heat. Cook until the garlic is light brown, about 2 minutes, stirring occasionally. Add the bread crumbs to the skillet and stir them every minute for 3 to 5 minutes until the crumbs are lightly toasted. Season with salt and pepper. Add 1/4 cup of the parsley and 1/4 cup of the Parmesan. Cook for 30 seconds. Pour the bread crumb mixture into the prepared ramekins or bowl and press around the sides to line with the bread crumb mixture, using your fingers to evenly distribute it along the bottom and up the sides.

While the Pastina Timbale Sauce is simmering, cook the pastina in the boiling salted water until just shy of al dente, about 9 minutes. Drain the pastina in a colander. Reheat the sauce, if needed, and add the drained pastina and then the browned sausage. Add the remaining 1/4 cup of parsley, and remaining 3/4 cup Parmesan. Season with salt and pepper, to taste. Stir to combine. Transfer the pastina mixture to the lined ramekins (1 1/4 cups per ramekin) or large bowl. Allow to cool for 10 minutes. Invert the molded pastina timbale onto warmed individual serving plates, and serve.

Pastina Timbale Sauce:
3 pounds canned diced tomatoes, drained
2 jalapeno chiles
3 tbsp extra-virgin olive oil
Salt and freshly ground pepper
1 cup minced onion
1 tbsp minced garlic
1 tbsp finely chopped fresh oregano leaves
2 tbsp red wine vinegar
2 tbsp Gorgonzola
1 small jar roasted peppers, julienned (about 1 cup)
2 tbsp finely chopped fresh flat-leaf parsley

Preheat oven to 400 degrees F.

In a bowl, toss tomatoes and whole jalapeno chiles with 1 tablespoon of the olive oil; season with salt and pepper, to taste. Place tomato mixture on a cookie sheet and roast in oven for 15 or 20 minutes or until slightly browned. Remove from heat and finely chop the tomatoes. Transfer tomato pulp and any juices from the cutting board to a bowl. Chop the chiles and taste to determine their heat.

Heat the remaining 2 tablespoons olive oil in a large saute pan over medium heat until hot. Add the onion, season with salt, and saute until softened, about 2 minutes. Add the garlic and oregano and stir. Add the chiles and simmer for another minute, only adding as much jalapeno as you want for spice. Add the tomatoes and their juice and bring to a boil over high heat. Lower the heat to medium and simmer until thickened, about 10 minutes. Add the vinegar and stir in the Gorgonzola. Stir in the roasted peppers and the parsley. Season, to taste, with salt and pepper. Keep warm until ready to serve.

Technorati Tags: 18th century recipes, budget, chicken timbale, family, food, great depression recipes, michael chiarello, pastina timbale

Glazed Salmon on Green and Orange Salad – johanna
April 25th, 2009 | Filed under: BUDGET MEALS, RECIPES - Main Dish, RECIPES - Soup / Salad

Good Seasons used to make a nice make-it-yourself Asian salad dressing. Sadly I can never find the Asian flavor or Cesar at any of the grocery stores in the area. I used the dressing from an Asian spinach salad recipe and omitted the OJ.

Source: unknown
4 (5oz) cooked salmon fillets
1/3 cup Asian Ginger salad dressing
2 tbsp clementine or orange juice
1/2 cup thinly sliced red onion
8 cups mixed salad greens
4 clementines, peeled and sliced
1/3 cup chopped unsalted toasted almonds

Heat broiler. Place salmon on a foil-lined rimmed baking sheet. Spoon on or brush salmon with 2 tablespoons of the dressing. Let sit 15 minutes. Broil salmon 8-10 minutes or until just cooked through.

Meanwhile, put the remaining dressing and the juice in a large bowl; add onions and toss to coat.

To serve, add salad greens and clementines to the bowl with the onion; toss to mix and coat. Arrange salad on serving plates. Place salmon on salad and sprinkle with almonds.

Technorati Tags: asian glazed salmon, dinner party, food, greens, orange salad, salad, salmon, seafood, spring

Ham Egg and Cheese English Muffins – johanna
April 24th, 2009 | Filed under: BUDGET MEALS, RECIPES - Breakfast

Breakfast is one of my favorite meals of the day. I just love breakfast food. My mom used to make these for us all the time even on camping trips. I love my egg with a slightly runny center. It must be a Southern thing like grits.

English muffins
Butter
Cheddar cheese slices
Scrambled, poached or fried eggs
Ham deli slices

Toast English muffins. Spread with a little butter and top with scrambled eggs, a slice of cheese and ham.

Variations:
Add a slice of tomato.
Replace ham with bacon.

Technorati Tags: camping, egg ham and cheese muffins, family, food, kids, RECIPES - Breakfast, summer

Scott’s Cajun Pasta and Beef – johanna
April 16th, 2009 | Filed under: BUDGET MEALS, RECIPES - Main Dish

When I was in college I rented a room from a friend of mine. There was another tenant named Scott. He was the brother of my friend’s boss. Down on luck and trying to piece his life back together Renea was obliged to help him out. I can’t say that it was like a rerun of Three’s Company. In fact Scott and I were at odds with one another from day one. So I am hard pressed to admit that I actually liked something he created. It is like surrendering to my arch nemesis. Defeated.

Scott was a body builder. His version of cajun pasta and meat was a core staple in his diet. I think he took pitty on me when he realized my diet consisted of yogurt and cereal. I added more vegetables to make it a balanced meal. His version was just tri-colored pasta, ground beef and cajun spices all mixed together in a huge orange Tupperware bowl. Sometimes I add a can of diced tomatoes.

1 box Tri-color Ritoni Pasta
1 tbsp butter
1 tbsp olive oil
1 lb ground beef or ground turkey
1-2 cloves garlic
1/2 cup onions, chopped
1/2 cup carrots, diced
1 celery stalk, chopped
1-2 tbsp Cajun spices or season salt
Cheddar/Monterey Jack cheese, shredded

Cook noodles to your preference. Add butter and toss.

Meanwhile, saute onion, carrot, celery and garlic in oil until slightly tender. Add beef. Cook until no longer pink. Add spices. Let simmer 10 minutes. Serve beef mixture over noodles. Top with cheese.

Technorati Tags: budget, cajun, food, ground beef, pasta, quick meals, under $10, winter

Grandmother Jepson’s Cracker Jacks – johanna
April 15th, 2009 | Filed under: BUDGET MEALS, RECIPES - Snacks

It is Spring Break week. I decided to adopt the preschool schedule to keep the kids busy and me sane; discovery, snacks, story time, music time and crafts. Today for snack we made my grandmother’s cracker jacks. It is a very simple recipe that kids will enjoy being a part of.

1 1/2 quarts popped corn
3/4 cups peanuts
1/4 cup butter
1/4 cup honey

Mix popcorn and nuts together in a bowl. Melt the butter and honey in a small pan over low heat, pour over popcorn and nuts. Bake at 350 degrees for 10 minutes or until golden brown. Let completely cool.

Technorati Tags: cooking, cracker jacks, family, food, kids, RECIPES - Snacks

Meatballs with Cream Sauce – johanna
April 13th, 2009 | Filed under: BUDGET MEALS, RECIPES - Main Dish

Whenever the air is heavy with rain and the chill winds come blowing through I crave soup or a comforting hot dish similar to meatballs with cream sauce. It has that northern woodsy feel to it. Still elegant and refined. The perfect recipe to serve when friends come to dinner. The kids go nuts over meatballs in cream sauce. They especially love the sauce. The ingredients list looks long but it is so easy to make that the kids could help out.

Source: Unknown
Meatballs:
1 egg
1/4 cup milk
2 tbsp ketchup
1 tsp Worcestershire sauce
3/4 cup oats
1 small onion, finely chopped
1/4 cup minced fresh parsley
1 tsp salt
1/4 tsp pepper
1 1/2 lb ground turkey
3 tbsp flour

Preheat the oven to 400 degrees.

Place 3 tablespoons flour in a shallow bowl. In a medium sized bowl, mix the egg, milk, ketchup, Worcestershire sauce, oats, onion, parsley, sat and pepper. Add the beef mixing until just combined. Shape into balls. Roll meatballs in the flour. Place on a cookie sheet and bake, uncovered, for 10 minutes. Turn meatballs, bake 8-10 minutes longer or until no longer pink. Place meatballs in cream sauce and let simmer for 5 minutes. Serve over pasta, egg noodles or rice with a sprinkle of parsley.

Cream sauce:
2 tbsp butter
3 1/2 tbsp flour
1/4 tsp dried thyme
1/4 tsp salt
1/2 tsp pepper
1 1/3 cups chicken broth
2/3 cup milk
2 tbsp minced fresh parsley

Melt the butter in a large skillet over medium heat. Stir in the flour, thyme, salt and pepper whisking until smooth. Gradually add broth and milk, whisking vigorously to remove any lumps; bring to a boil. Cook and stir for 2 minutes, until slightly thickened.

Technorati Tags: cream sauce, egg noodles, meatballs

Homemade Egg Noodles – johanna
April 11th, 2009 | Filed under: BUDGET MEALS, RECIPES - Sides

My mom used to make egg noodles for her chicken soup. I thought making egg noodles would be a great project for the kids and I to try. I remember watching my mom roll out the dough and make the long effortless slices. I have also seen some people fold the dough over lengthwise to a 2-inch width and then cut. Just make sure to dust with flour before each fold.

Source: This is the recipe my mom always used. She got it from her friend Eunice Johnson.
(Serves 4)
1 cup flour
1/4 tsp salt
1 egg
1/2 an egg shell of milk
Place flour in a small bowl, make a dent in the center. Carefully crack the egg shell pouring the egg in the center of the flour. Fill 1/2 of the egg shell with milk and stir into the flour and egg mixture using a fork. If needed add just a touch more milk until moist enough that the dough holds together.

On a well floured bread board or surface, carefully roll out the dough until very, very thin (almost paper thin for thin noodles or as thick as you like for dumplings). Using a Pizza cutter, cut the dough into thin noodles -length of your choice. The noodles do not have to be perfect nor is it necessary to dry the noodles.

Slowly drop the cut noodles one by one into rapidly boiling water (chicken or beef broth) stirring constantly so they do not stick together in a lump. Turn down the heat and simmer at a low boil until tender (approx. 1/2 hour or less). Stir frequently while cooking to prevent sticking.

Technorati Tags: crafts, egg noodles, family, food, kids, pasta, RECIPES

Chicken Vegetable Nachos – johanna
April 9th, 2009 | Filed under: BUDGET MEALS, RECIPES - Main Dish, RECIPES - Snacks

One of our favorite indulgences is nachos. I love nachos. The crispy salty texture of the nacho chips dipped in the cool spicy flavorful salsa makes it hard to stop at seven measly chips. When we first got married we would frequent this amazing hole-in-the-wall Mexican restaurant. The place has since changed owners and unfortunately the food is no longer as fresh and flavorful but we relish the fond memories of eating nachos together.

Source: Adapted from Rachael Ray magazine
Nacho Chips
1 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
1 bunch broccoli, cut into small floret, stems peeled and thinly sliced
1 (15-oz) can cannellini or black beans, rinsed
2 cups cooked chicken, shredded
2-3 cups cheddar cheese
Salsa
Plain yogurt or sour cream

Preheat the oven to 350 degrees. Spread a layer of chips on a baking sheet.Sprinkle with some cheese.

In a large skillet, heat one tablespoon oil over medium-high heat. Add the onion and garlic and cook until lightly browned. Remove the onions and scatter over chips. Add the broccoli and 1/2 cup of water. Continue to cook until the broccoli is slightly tender, not mushy, and the water has evaporated.

Sprinkle the broccoli, cooked chicken, beans and cheese over the chips evenly. Bake until cheese has melted.

Technorati Tags: after school, cinco de mayo, food, nachos, rachael ray, RECIPES - Snacks, superbowl, vegetarian nachos

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A Fancy Pudding Pie – johanna
March 29th, 2009 | Filed under: BUDGET MEALS, RECIPES - Treats

A couple weeks ago, I took Mason and Adelin to a kids workshop where they learned to make dirt referring to the dessert known as, Dirt. The kids helped measure the milk and stir the pudding. Each child was given a cup and bag with oreos (to go with the chocolate pudding) or vanilla sandwich cookies (to go with the vanilla pudding) to smash. Then, they mixed their cookies with the pudding in the cup, added a few worms and stuck them in the refrigerator to set.

I went to the store yesterday to pick up a few things one of the items being eggs. Guess what I found in the front seat of my car this morning? Since we were without eggs, I opted to make pudding for the kids’ afternoon snack. As I was stirring the cook and serve boxed pudding, I thought about the Dirt the kids made and how much fun they had putting it together. While the pudding cooled, I put a variety of ingredients on the table to give the kids the opportunity to make their own fanciful pudding concoctions.

We used sliced strawberries, a sliced banana, coconut, chocolate chips, graham crackers, walnuts and nutella. I think the best part was piling on the toppings.

Technorati Tags: activities for kids, BBQ, birthday party, Dirt pudding, pudding, summer

Spinach and Grape Salad – johanna
March 24th, 2009 | Filed under: BUDGET MEALS, RECIPES - Sides, RECIPES - Soup / Salad

The weather was absolutely gorgeous today, a perfect day for a picnic. We ran around the backyard with Police Officer Mason in hot pursuit. Mason is a no-nonsense cop. Forget the ticket for speeding, we had to go straight to jail on the trampoline, where I jumped until I had to leave to start dinner. As I cooked, the kids took advantage of the warm weather spraying themselves with the water hose. I did not have the heart to make them come inside and so decided we would have a picnic. A perfect meal for a perfect day.

I know this salad may seem a little weird, but it tastes phenomenal. It is super quick, healthy and goes well with seasoned pork chops and roasted potatoes.

Source: Rachael Ray
1 red onion, halved and thinly sliced
1 cup red seedless grapes, halved
4 oz baby spinach
1/4 cup sliced almonds, toasted
2 tbsp balsamic vinegar

Heat oil in a skillet, cook red onion over medium-high heat for 3 minutes. Stir in the grapes and 1/4 cup water and remove from heat. Stir the spinach, almonds and balsamic vinegar into the onion mixture, season with salt and pepper. Serves 4

Technorati Tags: food, grape salad, picnic, spinach