Thanks for the photo, you always make them better than they were on site.
It looks like Kitty has second thoughts about that being a litter box.
http://chilechews.blogspot.com/search/label/frugal
Learn to Substitute Ingredients
One of the most valuable skills one can learn in the kitchen is how to substitute ingredients. Not everyone knows how to cook entirely from scratch without following a recipe, and that’s fine. Even if a recipe is used, though, learning to be flexible and creative enough to substitute ingredients is very helpful.
“Why bother?” you ask, complaining that just making the recipe in the first place is hard enough for you. Well, think about some of the benefits of switching out one ingredient for another:
* Eliminates last minute trips to the store for the ingredient you forgot you didn’t have on hand
* Saves money by not buying specialty ingredients or more than you need for one recipe, not to mention the gas and time spent driving to the store
* Makes eating local foods far easier
* Allows you to personalize a recipe to include what you and your family like most
* Lets you make your favorite recipes without ingredients that you’ve just learned cause you to have an allergic reaction
* Encourages creativity - use the brain or lose it!
[Long and different list with hidden urls...]
The Quick Breads File
Posted: Sun Oct 22, 2006 5:50 am Reply with quote
These recipes evolved and simplified over time, so here’s some notes to go with them:
(1)Bake at 350 F.
(2)liquid can be lukewarm soymilk, ricemilk, juice, or water
(3)Just add the vinegar to the liquid; no need to “sour” anything.
APPLE-OAT QUICK BREAD
Pre-heat oven to 375 F. Spray or grease an 8 x 8 cake pan.
Peel, core, and chop 1 medium apple.
Combine:
1 and 1/4 cup soymilk (fat-free is fine)
1 and 1/4 Tbs. white vinegar
Let stand to sour while you mix the dry ingredients:
1 cup all-purpose flour
1 cup uncooked quick oats
4 Tbs. sugar
1 tsp. salt
1 Tbs. baking powder
3/4 tsp. baking soda
1/2 tsp. cinnamon
When the oven reaches temp, stir the soured soymilk and the chopped apple into the flour mixture. Mix quickly and do not over-mix. Pour into prepared pan. Bake about 30 minutes. Toothpick inserted in center will come out clean. Let stand 15 minutes before cutting and serving. Optional: Sprinkle the batter in the pan with brown sugar. The bread will be very much like a coffee cake.
CRANBERRY-ORANGE QUICK BREAD (revised)
Preheat oven to 375 F. Grease or spray an 8 x 8 cake pan.
1 cup fresh or frozen cranberries
1 cup water
1 and 1/4 cups orange juice
1 Tbs. white vinegar
2 cups all-purpose flour
1/4 cup sugar
1 tsp. salt
1 Tbsp. baking powder
3/4 tsp. baking soda
1 Tbsp. orange peel (optional)
1) Put cranberries and water in a saucepan. Bring to a boil and cook about 5 minutes, or until the skins on the cranberries burst. Drain the berries. You don’t need the cooking water.
2) Combine the orange juice and vinegar.
3) Combine the remaining dry ingredients and mix well. Add the orange juice mixture and the hot cranberries. Mix quickly and do not over-mix. Pour into prepared pan. Sprinkle top of batter with sugar. Bake 20 to 25 minutes or until top is golden. Toothpick test for doneness. Let sit in pan 5 minutes then remove to rack to cool completely. Cover with a kitchen towel while it is cooling.
CORNBREAD
Preheat oven to 375 F. Grease an 8” square or round cake pan.
Combine:
1 and 1/4 cup soymilk
1 Tbsp. plus 1 tsp. white vinegar
Let stand while you mix the dry ingredients:
1 cup cornmeal
1 cup all-purpose flour
2 Tbsp. sugar
1 tsp. salt
1 Tbsp. baking powder
3/4 tsp. baking soda
When the oven reaches temp., pour the soured soymilk into the dry ingredients. Mix quickly, and don’t overmix (standard quick bread directions). Pour into the prepared pan. Bake for 25-30 minutes. When done, the top will be golden and a toothpick inserted in center will come out clean. Let stand to cool before trying to cut.
BOSTON BROWN BREAD
Pre-heat oven to 350 F. Grease an 8 x 8” baking pan.
Combine and let stand for ten minutes:
1 cup plain soymilk
1 Tbs. white vinegar
Mix the dry ingredients:
1/2 cup cornmeal
1/2 cup whole wheat flour
1/2 cup white flour
3/4 tsp. salt
1/2 + 1/8 tsp. baking soda
To the dry ingredients, add the soured soymilk and:
3 ounces molasses
1/2 cup raisins
Mix quickly and do not over-mix. Pour into prepared pan. Bake for about 25 minutes — toothpick test for doneness. Let stand in pan for ten minutes, then remove to rack. Let cool completely before slicing.
LEFTOVER OATMEAL QUICK BREAD
Preheat oven to 375 F. Grease or spray an 8x8” baking pan.
Cook together:
1/2 cup quick oats with
1 cup water (or use 1 cup leftover oatmeal)
Combine and let stand:
1 cup soy or rice milk (you can also use water)
1 Tbs. + 1 tsp. white vinegar
Mix the dry ingredients:
2 cups all purpose flour
1/4 cup sugar
1 tsp. salt
1 Tbs. baking powder
3/4 tsp. baking soda
When the oven is preheated, combine the cooked oatmeal with the liquid ingredients and mix well. Then combine the oatmeal liquid with the dry ingredients. Mix quickly and do not overmix. Batter will be very thick. Pour (dump) batter into prepared pan. Bake about 25 minutes — toothpick test for doneness. Let stand in pan 10 minutes. Remove and wrap in dry towel to cool. Let cool completely. Wrap in plastic. This is a very moist bread which will slice more easily on the second day. No need to refrigerate.
GINGERBREAD
Preheat oven to 350 F. Grease or spray an 8” x 8” cake pan.
Combine the liquid ingredients:
1 and 1/4 cups hot soymilk, ricemilk, or water
1 Tbs. + 1 tsp. white vinegar
1/4 cup molasses
In a separate bowl, combine the dry ingredients:
2 cups all-purpose flour
1 tsp. salt
1 Tbs. baking powder
3/4 tsp. baking soda
1 tsp. ginger
1 tsp. cinnamon
When the oven reaches temp, pour the liquid into the dry ingredients. Mix quickly and do not over-mix. Pour into prepared pan. Bake about 25 min.—toothpick test for doneness. Remove from oven and let stand in pan for 10 minutes. Remove from pan and wrap in a clean dry kitchen towel until completely cooled. May dust with powdered sugar or eat with applesauce.
SALLYBREAD
Preheat oven to 350 F. Spray or grease a 9” x 13” baking pan.
Combine the liquid ingredients together:
1 and 1/4 cups HOT soymilk, ricemilk, or water
1 Tbs. + 1 tsp. white vinegar.
Combine the dry ingredients together:
2 cups all-purpose flour
1/4 cup sugar
1 tsp. salt
1 Tbs. baking powder
3/4 tsp. baking soda
When the oven reaches temp, stir the liquid ingredients into the dry. Mix quickly, and do not over-mix. Pour into prepared pan and spread it around evenly to cover bottom of pan.
Now pour the contents of:
1 (21 ounce) can of fruit pie filling
on top of the batter in the pan. Spread it around to mostly cover. Bake about 20 to 25 minutes — toothpick test for doneness. Remove from oven and let cool in the pan. Serve warm or cover and refrigerate.
ICED CINNAMON-RAISIN QUICK BREAD
Preheat oven to 350 F. Grease or spray an 8” x 8” cake pan.
Mix the dry ingredients together:
2 cups all-purpose flour
1/4 cup brown sugar
1 Tbs. baking powder
1 tsp. cinnamon
1 tsp. salt
3/4 tsp. baking soda
Combine the liquid ingredients:
1 and 1/4 cups hot water
1 Tbs. + 1 tsp. white vinegar
Have ready:
1/2 - 1 cup raisins (the amount is flexible; use what you have on hand)
When the oven reaches temp., pour the liquid ingredients and add the raisins to the dry ingredients. Mix quickly and do not over-mix. Pour into the prepared pan. Bake for about 25 minutes — toothpick test for doneness.
Just before the bread is ready to come out of the oven, prepare the icing:
3/4 cup powdered sugar
1 tsp. vanilla extract
4 tsp. warm water
Mix the ingredients for the icing together, then spread over the bread as soon as it comes out of the oven.
Let the bread cool completely before serving, several hours or overnight.
Chopped, peeled apples could easily be added to this with good results.
PLUM GOOD COFFEE CAKE
Pre-heat oven to 350 F. Spray or grease an 8” x 8” cake pan.
Mix the dry ingredients together:
2 cups all-purpose flour
1/4 cup sugar
1 Tbs. baking powder
1 tsp. salt
3/4 tsp. baking soda
1/2 tsp. ground nutmeg
1/2 tsp. grated lemon zest (optional)
Pit and slice, but do not peel:
4 red or purple plums
Mix the liquid ingredients:
1 and 1/4 cups soymilk, ricemilk, or water (I use water)
1 Tbs. + 1 tsp. white vinegar
Have ready:
1/4 cup light brown sugar
When the oven reaches temp., stir the liquid ingredients into the dry. Mix quickly and do not over-mix. Spread in prepared pan. Arrange plum slices close together on top, peel side up, pressing them halfway into batter. Sprinkle with the brown sugar. Bake 30 minutes — toothpick test for doneness. Cool in pan on rack for 15 minutes. Cool completely in refrigerator before slicing.
Zucchini Quick Bread
Pre-heat oven to 350 F. Grease or spray an 8” x 8” cake pan or an 8” round pan.
Combine the dry ingredients:
2 cups all-purpose flour
1/4 cup brown sugar
1 Tbs. baking powder
1 tsp. salt
3/4 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ginger
pinch ground cloves
pinch nutmeg
Combine the liquid ingredients in a separate bowl:
1 and 1/4 cups soymilk, ricemilk, or water (I use water)
1 Tbs. + 1 tsp. white vinegar
1 cup peeled and shredded zucchini (about one average zucchini)
When the oven reaches temp., add the liquid ingredients to the dry. Mix quickly and do not over-mix. Pour into prepared pan. Bake for about 25 to 30 minutes — toothpick test for doneness. Remove from oven and let stand in pan 10 minutes. Remove from pan and wrap in clean dry kitchen towel. Let cool completely before slicing.
PUMPKIN SPICE QUICK BREAD
Pre-heat oven to 350 F. Grease an 8” x 8” square cake pan.
Combine the dry ingredients:
2 cups all-purpose flour
1/4 cup sugar
1 Tbs. baking powder
1 tsp. salt
3/4 tsp. baking soda
In a separate bowl, mix the liquid ingredients thoroughly:
3/4 cup hot water, soymilk, or ricemilk (I use water)
1 Tbs. + 1 tsp. white vinegar
1 cup canned pumpkin pie filling
When the oven reaches temp., add the liquid ingredients to the dry ingredients. Mix quickly and do not over-mix. Dump into prepared pan. Bake about 30 minutes — toothpick test for doneness. Remove from oven and let sit in pan 10 minutes. Remove from pan and cool completely on rack. Slice when completely cooled.
Variation: If you use pumpkin pie filling, note that it contains sugar already; you may want to reduce or eliminate the added sugar in this recipe, according to taste. If you want to use plain canned pumpkin, then use the sugar, and add 1 tsp. pumpkin pie spice or 1/2 tsp. cinnamon and 1/4 tsp. nutmeg, or according to taste.
You could also add 1/2 cup raisins to this. Soak ‘em first to soften, then drain, and add in with the liquid ingredients.
CARROT QUICK BREAD
Preheat the oven to 350 F. Grease or spray an 8”x8” cake pan.
Mix the dry ingredients together:
2 cups all-purpose flour
1/4 cup brown sugar
1 Tbs. baking powder
1 tsp. salt
1 tsp. cinnamon
3/4 tsp. baking soda
In a separate bowl, combine the liquid ingredients:
1 and 1/4 cups hot soymilk, ricemilk, or water (I use water)
1 Tbs. + 1 tsp. white vinegar
1 cup grated carrot
1 tsp. vanilla extract
When the oven reaches temp., add the liquid to the dry ingredients. Mix well, but do not over-mix. Pour into prepared pan. Bake about 25 to 30 minutes — toothpick test for doneness. Remove from oven and let stand in pan 10 minutes. Remove from pan; wrap in clean dry kitchen towel. Let cool completely before slicing. Optional: You may add 1/2 cup chopped nuts or raisins to the batter.
ALMOND-POPPYSEED QUICK BREAD
Preheat oven to 375 F. Grease or spray an 8” x 8” baking pan.
Combine the liquid ingredients in a small bowl:
1 and 1/4 cups HOT tap water
1 Tbsp. + 1 tsp. white vinegar
1 tsp. almond extract
Combine the dry ingredients in a medium bowl:
2 cups all-purpose flour
1/4 cup sugar
1 tsp. salt
1 Tbsp. baking powder
3/4 tsp. baking soda
2 Tbsp. poppyseeds
1/2 cup toasted sliced almonds*
When the oven reaches temp, combine the liquid and dry ingredients. Batter will be foamy. Mix quickly and do not overmix. Pour into prepared pan. Bake about 25 minutes. Toothpick test for doneness. Remove from oven and let stand for 10 minutes. Remove from pan. Wrap in a clean dry kitchen towel and let cool thoroughly before slicing.
*To toast almonds, put in a dry skillet and cook over medium heat, stirring often, until browned. You can also make this without the almonds, because the almond extract provides plenty of almond flavor...without the fat.
Pineapple upside-down Coffeecake
Preheat oven to 350 F. Spray a 9” round cake pan with non-stick.
1/2 cup brown sugar
8 oz. can pineapple rings, packed in its own juice, drained (reserve juice)
HOT water
1 Tbs. + 1 tsp. vinegar
1 tsp. vanilla extract
2 cups all-purpose flour
1/4 cup sugar
1 tsp. or less salt
1 Tbs. baking powder
3/4 tsp. baking soda
1. Spread the brown sugar and 1 Tbs. pineapple juice evenly in the bottom of the pan.
2. Arrange the pineapple rings in the pan on top of the brown sugar.
3. Mix the rest of the pineapple juice with enough hot water to equal 1+1/4 cups liquid. Add the vinegar and vanilla and stir to mix.
4. Mix the remaining (dry) ingredients in a bowl. When oven has reached temp., pour the liquid ingredients into the dry. Mix quickly and do not over-mix.
5. Pour the batter over the pineapple rings. Spread evenly with the back of a spoon.
6. Bake 25 to 30 minutes, or until browned. Toothpick test for doneness.
7. Let cool in pan 10-15 minutes.
8. Invert pan over plate and remove coffeecake onto the plate. If the pineapple rings stick to the bottom of the pan, just use a spatula to remove and put them in their place on the cake.
9. This is the hard part: let cool completely before slicing and eating.
This is a tea- or dessert-bread, not a dinner bread. Slice in wedges, put on a plate, and eat with a fork.
Banana Bread
Preheat oven to 350 F. Grease or spray an 8”x8” cake pan.
Mix the dry ingredients together in a bowl:
2 cups flour
1/4 cup sugar or to taste
1 Tbs. baking powder
1 tsp. salt or to taste
3/4 tsp. baking soda
Mix the liquid ingredients together separately:
3/4 cup hot water
1 Tbs. + 1 tsp. vinegar
3 bananas, well mashed
When oven reaches temp., combine the liquid with the dry ingredients. Mix well, but do not over-mix. Pour into prepared pan. Bake 25 to 30 minutes; toothpick test for doneness. Let sit in pan 10 minutes. Remove from pan. Let cool completely on rack.
“EGGNOG” QUICK BREAD
1 and 1/4 cups hot nog (tested with Silk Nog)
1 T + 1 tsp. vinegar
2 cups flour
1/4 cup sugar
1 tsp. salt
1 Tbs. baking powder
3/4 tsp. baking soda
1 tsp. ground nutmeg, or to taste
Preheat oven to 350 F. Grease or spray an 8” x 8” cake pan.
Mix the dry ingredients. When the oven reaches temp., add the hot water and vinegar to the flour mix. Mix quickly and do not over-mix. Pour into the prepared pan. Bake about 25 min. — toothpick test for doneness. Glaze: Mix 3/4 cup powdered sugar with enough nog to let it drizzle over the warm bread, then sprinkle lightly with nutmeg. Let cool completely before eating.
Raspberry Cocoa Quick Bread
Preheat oven to 350 F. Spray an 8 x 8” square or 8” round cake pan with non-stick spray.
Combine the dry ingredients and mix well:
2 cups flour
1/4 cup sugar
1/4 cup cocoa
1 tsp. salt
1 Tbs. baking powder
3/4 tsp. baking soda
Combine liquid ingredients separately:
1 and 1/4 cups hot water (tap water hot, not boiling)
1 Tbs. + 1 tsp. white vinegar
1 tsp. vanilla extract
Have ready:
1 (10 ounce) jar Polaner All-Fruit, in Raspberry flavor
When the oven reaches temp., add the liquid ingredients all at once to the dry ingredients. Mix quickly with a spoon, and do not over-mix. Put half the batter into the pan; spread evenly. Spoon about 3/4 of the jar of Polaner Raspberry fruit spread onto the batter. Put it on evenly, but don’t try to spread it around. Put the rest of the batter on top of the fruit and spread gently and evenly to cover. Bake 25 minutes — toothpick test for doneness. Leave the bread in the pan and put the pan on a rack to cool. Remove the last 1/4 jar of fruit spread, put in a bowl, and microwave 30 seconds or so to melt. Pour this melted spread over the warm bread to glaze. Let the bread cool completely before cutting.
HONEY SPICE QUICK BREAD
Preheat oven to 350 F. Spray or film an 8 x 8” cake pan.
Mix the dry ingredients together in a bowl:
2 cups all-purpose flour
1 Tbs. baking powder
1 tsp. salt
1 tsp. powdered ginger
3/4 tsp. baking soda
1/2 tsp. cinnamon
Mix the liquid ingredients together in another bowl:
1 + 1/4 cups hot soy or rice milk or water
1 Tbs. + 1 tsp. vinegar
1/4 cup honey
When the oven reaches temp., pour the liquid into the dry ingredients. Mix quickly, but do not over-mix. Pour into your prepared pan. Bake 25 to 30 minutes — toothpick test for doneness. Let cool in pan on rack for 10 minutes. Remove from pan, wrap in clean dry kitchen towel, set on rack, and let cool completely. This is a lighter form of my gingerbread recipe, as it uses honey instead of molasses.
HONEY-ALMOND QUICK BREAD
Preheat oven to 350 F. Grease or spray an 8” x 8” cake pan.
Mix the dry ingredients together:
2 cups unbleached flour
1/2 cup sliced almonds (don’t use a full 1/2 cup; reserve some to garnish the top of the bread)
1 Tbs. baking powder
1 tsp. salt
3/4 tsp. baking soda
zest from half an orange, or to taste
In separate bowl, mix the liquid ingredients:
1 and 1/4 cups orange juice
2 to 4 Tbs. honey, amount depends on your taste. I used 4 Tbs.
1/2 tsp. almond extract
When the oven reaches temp., pour the liquid into the dry. Mix quickly — don’t overmix. Pour into prepared pan. Bake 25 to 30 min. — toothpick test for doneness. Remove from oven. While bread is still hot, drizzle with 2 Tbs. warm honey; spread with knife to cover top of bread. Sprinkle with reserved almonds; press lightly into the honey so they will stick. Let cool for a while in pan. Remove very carefully to a rack to finish cooling.
CORN CAKES & SPICY BEANS
Sandie’s note: Because these corn cakes go so well with the spicy beans, I have to include both (even though this is a list of quickbreads)!
Two steps: make the corn cakes, and heat up the beans.
Corn Cakes:
1/2 cup all-purpose flour
1/2 cup yellow corn-meal
1 Tbs. baking powder
1 tsp. salt
1 cup water
Heat up the griddle. Mix the dry ingredients together. Stir in the water. Mix well until there are no lumps in the batter. When the griddle is hot (a drop of water dances on the hot surface), pour the batter out to form 4 or 5” cakes. When they are done on the bottom, flip them over and continue cooking. They will be yellow, not browned. This will make 7 or 8 cakes, depending on size.
While your cakes are cooking, open up a can of your favorite spicy beans, or chili beans or baked beans and heat them up.
When the corn cakes are done, remove to a platter and pour the hot beans over the tops of the cakes. Sprinkle with a little chopped onion, if you like. Enjoy! You can have dinner on the table in about ten minutes!
BEER BREAD (This is not an original recipe.)
Only 3 ingredients!
3 cups self-rising flour
2 Tbs. sugar
1 (12 oz.) can beer, at room temperature
Mix all the ingredients together with a spoon. Pour into greased and floured loaf pan. Bake at 373 F. for 45 min. Cool on rack.
_________________
“Be seeing you.”
Easy Chapatis
Posted: Wed Oct 08, 2008 10:47 am Reply with quote
I got this recipe off of recipezar. I am using fresh ground whole wheat flour. It is resting now- I will let you know how it turned out. I am having trouble finding whole wheat tortillas that are good and no oil.. and our store doesn’t always have whole wheat pitas. So if these turn out I will make these fresh. I also read that you really don’t need to keep warm in oven- just put in a serving dish with lid to keep warm and then they won’t dry out. and you don’t need to blister them on the stove either.
I will keep you posted.
Easy Chapatis (Flatbread) Recipe #33622
Found at yahoo! health online. LOVE these flatbreads—perfect for brown bag lunches or dips at parties.
by spatchcock
1¾ hours | 1½ hours prep
SERVES 8
* 2 1/2 cups whole wheat flour
* 1 teaspoon sea salt
* 1 cup water
* cooking spray
1. In the bowl of a food processor fitted with a dough blade, process flour, salt and water until the mixture forms a ball.
2. Turn dough onto a floured work surface and knead for 5 minutes.
3. Transfer to a bowl and cover tightly with plastic wrap.
4. Let dough rest for 30 to 90 minutes.
5. Preheat oven to 200 degrees F (95 degrees C).
6. Divide dough into 8 equal pieces.
7. Roll each piece into a 7-inch (18-cm) circle.
8. Spray a cast-iron griddle or skillet once with cooking spray and set over medium-low heat.
9. Cook a chapati for 1 minute.
10. Turn over and cook 5 minutes on second side or until chapati bubbles up.
11. Flip back to first side and cook for 5 minutes.
12. Then place the cooked chapati over the open flame (or on the coils) of a separate burner for a few seconds to brown, as you would a tortilla.
13. Keep cooked chapatis warm in the oven while you cook the remaining dough.
14. If you prefer a crispy, cracker-like texture, increase oven temperature to 350 degrees F (175 degrees C).
15. Bake cooked chapatis, on a pizza stone if possible, until crispy, about 10 minutes.
_________________
Blessings, Debra
http://myvintagehome.com
Posted: Wed Oct 08, 2008 12:46 pm Reply with quote
They are delish!
Next time I will use less salt. and tomorrow when I do my grocery shopping I am getting an old fashioned tortilla press. For my large family (and to have left overs) I quadrupled the recipe. I was rolling for over an hour and a half! but they were sooooo worth it.
I had some lentils that I made with taco seasonings the other day- to that I added several cans of no fat refried beans, some cumin and cayenne. yum!
Pumpkin Pie Oatmeal
Posted: Tue Oct 14, 2008 9:27 am Reply with quote
This was so good-I thought I would share this with you.
1 cup water
1/2 cup canned pure pumpkin
1/2 cup old-fashioned oatmeal
1TBSP cinnamon
1tsp. pumpkin pie spice
2 TBSP Stevia [Posters say that is too much stevia]
In a small pot,bring water to boil.
Stir in pumpkin and remove from heat;turn heat to low
Stir in oats and put pot back on burner, gradually increasing heat to medium-low-reduce heat if it begains to bubble
Cook for 7 minutes until oats are fluffy
Stir in spices and Stevia
Enjoy! Very Happy
Posted: Sat Oct 18, 2008 8:39 am Reply with quote
This is a great idea! I tweaked the recipe as several of the measurements did not make sense to me. What is below makes one large serving:
2.25 cup water
3/4 cup canned pure pumpkin
3/4 cup old-fashioned oatmeal
5/8 tsp. pumpkin pie spice
dash Stevia
salt
In a small pot,bring water to boil.
Stir in pumpkin and remove from heat;turn heat to low
Stir in oats and put pot back on burner, gradually increasing heat to medium-low-reduce heat if it begains to bubble
Cook until oats are fluffy
Stir in spices and Stevia
I actually used baked sweet potato instead of the pumpkin. Because of the difference in taste between the two I think leaving the nutmeg out of the spice mix might be better w/ the potato
Dog gone good though!!!
Recipe: Seven-Grain Bran Bread [ABM]
Posted: Tue Oct 28, 2008 7:26 am Reply with quote
I made this bread yesterday to go with the split pea soup I made for dinner. It was really good!
Seven-Grain Bran Bread
1 1/4 cup water
2 tablespoons soy milk powder [I use Soy Supreme]
2 tablespoons unsweetened applesauce
1 tablespoon each golden syrup and molasses
1 teaspoon salt
1 3/4 cup unbleached flour
1 cup whole wheat flour
1/3 cup each dry seven-grain cereal and wheat bran
1 teaspoon active dry yeast
Layer ingredients in bread machine according to your machine’s instructions. Set machine for regular crust, whole grain bread.
Because this recipe uses dry milk powder, it can be used for an overnight or timed baking. You can also use any kind of dry mixed-grain cereal - 3-grain, 8-grain, 12-grain, etc. I happened to have 7-grain in my freezer.
This bread can also be baked in the oven. Select dough cycle. When the cycle is finished, remove the dough and put it in a lightly-sprayed or parchment-lined 8x4 loaf pan. Let rise for about 30-45 minutes. Preheat oven to 375F. Bake the loaf for about 45 minutes, or until it falls easily from the pan and sounds hollow when tapped on the bottom.
_________________
To become vegetarian is to step into the stream which leads to nirvana. ~ Buddha
[Interesting thread]
May have found the recipe!!!!!!
Posted: Wed Oct 29, 2008 12:41 pm Reply with quote
I have not had time to try this recipe, yet — so, I don’t know how it will turn out. BUT it sounds very close to what I have been looking for!!!
Perhaps all that is needed to make pumpkin brownies out of this recipe is to SUBSTITUTE about 1 & 1/3 cups canned plain pumpkin and about 2 Tbs. lemon juice FOR the 1 & 1/2 cups of applesauce! (I figure the baking soda will need some acid to work with — since pumpkin is not as acidic as applesauce.) I might reduce the sugar a little bit, too.
Chocolate Applesauce Cake
By Jolinda Hackett, About.com
This low-fat and vegan cake recipe uses applesauce instead of eggs or oil, making it nearly fat-free and guilt-free! Though its a little bit heavier than other cakes, the generous amount of cocoa makes this vegan cake absolutely heavenly.
Prep Time: 10 minutes
Cook Time: 50 minutes
Ingredients:
2 cups flour
1 cup sugar
1 tbsp cornstarch
2 tsp baking soda
1/4 tsp salt
1/3 cup cocoa
1 1/2 cups applesauce
Preparation:
Pre-heat oven to 325 degrees. Grease and flour a bundt cake pan.
Note: You can use other cake pans, but because this cake is a bit heavy, layered cake pans are not recommended.
(SB’s Note: Of course, instead of “greasing and flouring” a pan you should use a non-stick or a slicon pan.)
Mix all of the dry ingredients together in a large bowl. Add applesauce and mix well until batter is smooth. Bake for 50-55 minutes, until done. You can always tell that a cake is finished baking by sticking a toothpick in the center of the cake. If the toothpick comes out clean, that is, not covered in batter, then your cakes is done baking.
Frost, if desired, and enjoy!
Nutritional Information:
Makes 8 fat-free cake slices.
Calories per slice: 242, Calories from Fat: 7
Total Fat: 0.8g, 1% RDA
Cholesterol: 0mg, 0% RDA
Sodium 390mg, 16%
Total Carbohydrates: 56.9g, 19%
Dietary Fiber: 2.5g, 10%
Protein: 4.0g
Vitamin A 0%, Vitamin C 1%, Calcium 1%, Iron 11%
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Okay, here’s the one we liked - especially fresh.
Low-Fat Peanut Butter Cookies
makes 18-20 small cookies
1/2 cup whole wheat flour (I use the King Arthur White Whole Wheat)
2 T. flax seed, ground
1/2 cup quick oats (I used old fashioned oats)
1/2 cup brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp Vanilla extract (I increased it to 1 Tbsp.)
3 T. applesauce
1/4 c. maple syrup, honey, or agave nectar
1/3 c. creamy style natural peanut butter
optional: 1/4 c. vegan chocolate chips, nuts, or dried fruit
Preheat oven to 325 degrees
dump ingredients into mixing bowl and stir, may need some mash/smashing motions, makes a thick batter
drop into 1 T. rounded mounds on a non-stick cookie sheet or parchment paper or silicone liner, smash down with a fork or spoon
bake until bottoms are lightly golden - about 10-12 minutes
They are soft at first and crisp up somewhat as they cool.
Made with the pb but no choc chips, nuts, or dried fruit they were about 27% of the calories from fat.
_________________
- Kim
Here’s the other recipe we thought was pretty good ~ it also has some PB in it, but the % fat is lower, only about 13.5% of the calories is fat. I think you could omit the PB too - but I didn’t try it that way.
Low-fat Chewy Chocolate Cookies
1.5 c. whole wheat flour (I use White Whole Wheat)
1/2 c. brown sugar
1/4 c. cocoa powder
1/2 tsp. baking soda
1/2 c. honey (or agave nectar)
2 T. creamy peanut butter
2 T. flax seed, ground
2 T. water
1 T. balsamic vinegar
1 tsp. vanilla
Preheat oven to 350. Use parchment paper or silicone liner to line cookie sheet.
Combine flour, sugar, cocoa, baking soda in a bowl
Stir in honey, flax, pb, water, vinegar, and vanilla
Drop the sticky, thick batter by rounded teaspoons onto prepared cookie sheet. Bake 7-9 minutes or until just set — cookies will be soft. Do not overbake. Cool on wire rack.
Makes 12 cookies.
_________________
- Kim
Here is one I made a few days ago, I thought they were very good, my first vegan cookie. I left the coconut out because I did not have any.
Not sure where the recipe came from, maybe here?
Chocolate Chip Coconut Cookies
2 tbsp ground flax seed
3 tbsp water
1/2 cup vegan margarine
3/4 cup sugar
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup shredded unsweetened coconut
3/4 cup vegan chocolate chips
Preheat oven to 350°F. In a small dish, mix together the ground flax and water. In a food processor or large bowl, blend or mix together the flax mixture, margarine, sugar, and vanilla until smooth and set aside.
In a large bowl, stir together the flour, baking powder, baking soda, salt, coconut and chocolate chips. Add the margarine mixture and stir until well incorporated. Roll dough into balls, lay on cookie sheet and bake for 10 to 12 minutes. Let cookies cool 5 minutes before removing from sheet.
Makes 18 to 24 cookies
FAT FREE OATMEAL RAISIN COOKIES
1 c. flour
1 1/2 c. quick oats
stevia to your taste
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/8 tsp grnd cloves
1/8 tsp dry ginger
biggish pinch glucomannan or some other substitute for 2 big egg whites
1 tsp. vanilla
1/2 c. raisins
1/3 c. water
try adding small amt of baked sweet potato
I use silicon coated baking paper on cookie sheet (or good non-stick sheet). In large bowl combine dry ingredients. Stir in egg whites, stevia and vanilla until well mixed. Add raisins. (Batter will be stiff.)
Drop by rounded teaspoonfuls onto prepared cookie sheets. Bake in 375 degree oven for 10 minutes or until firm. (Do not overbake.) Remove; cool on wire rack. Yield 2 1/2 dozen.
(Bake up to 15 minutes, depending on texture desired. Shorter baking time results in a chewy soft cookie, the longer time in a crisp cookie.)
Betcha can’t eat one!
This is from the Esselstyn book. It is my favorite cookie...cures my cookie cravings but is so different that I am not comparing it to the ‘real thing’ and coming up disappointed.
Chewy Gingerbread Cookies
1 1/2 c whole wheat pastry flour or barley flour
2 Tbsp unsweetened cocoa powder (Wonderslim)
1 1/4 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/2 c baby food prunes
1Tbsp peeled, finely chopped fresh ginger
1/2 c packed brown sugar (I use1/4 c organic br sugar and 1/4 c succanet...they come out softer)
1/4 c unsulphered molasses
1 tsp baking soda dissolved in 1 1/4 tsp boiling water
1/4 granulated sugar
1. Preheat oven to 325 degrees
2. Put flour, cocoa and spices in a bowl and set aside.
3. Put prunes and ginger into bowl of electric mixer and blend on medium until well mixed. Add brown sugar; mix until combines. Add molasses, mix until combined.
4. Add flour mixture in 2 batches alternating with baking soda mix
5. Transfter dough to a piece of plastic wrap (it will be really sticky) and regrigerate until firm.
6. Line 2 baking sheets with parchment paper. Roll dough into 1 1/2 balls and roll balls in graulated sugar. Space balls 2 inches apart on prepared baking sheets.
7. Bake for 20 minutes or until surface cracks slightly. Cool on sheets for 5 minuts and transfer to a wire rack to cool.
Enjoy!!!
Oatmeal Cookies
1/3 cup plain or vanilla rice milk
1/3 cup maple syrup
4 teaspoons apple cider vinegar
2 teaspoons vanilla extract
1 cup rolled oats
1 cup barley flour
1 teaspoon cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup raisins, chopped coarse
1/2 cup chopped walnuts (optional - I usually omit these)
Line a baking sheet with parchment paper.
Heat ove to 350 degrees F.
In a small bowl combine the wet ingredients.
In a large bowl combine the dry ingredients (do not add the raisins yet). Add the wet ingredients, along with the raisins and walnuts to the dry ingredients and mix until just combined.
Drop tablespoons of the dough onto the prepared baking sheet and flatten slightly.
Bake 15-20 minutes, or until the bottoms are lightly browned.
Makes about 12 cookies.
Recipe is adapted from Neal Barnard’s book Foods That Fight Pain
I found this recipe in an email newsletter I receive. I tried them yesterday and they are really good.
Gingerbread Cookies
2 1/4 cup whole wheat flour
1/2 Tbs baking soda
1 tsp ginger
1/2 cup molasses
1/3 cup orange juice concentrate
Mix flour, baking soda and ginger. Add molasses and orange juice concentrate. Mix well. Form into 1 inch balls. Place on greased cookie sheet. Flatten to 1/2 inch thick. Bake at 300 for 10 minutes or until firm and jus barely starting to brown on the bottoms.
Makes 1 1/2 dozen
Hope you enjoy them.
http://chilechews.blogspot.com/search/label/food%20from%20scratch
The Art of Hot Cocoa
One of the pleasures of cold winter nights, especially when you are freezin’ yer buns, is sipping a cup of hot cocoa. It’s sweet and comforting, providing warmth to the belly as well as warmth to the hands wrapped around the cup. Although the ingredients are simple and few, there is an art to making a good cup of cocoa. Anyone that can stir milk into a store-bought hot chocolate mix can put together the four to six ingredients needed to make a wonderful homemade cup of hot cocoa.
Basic hot cocoa is for those nights when the kids have driven you nuts all day, you just convinced them the closet is cleared of monsters so they can safely go to sleep, and you want something hot, sweet, and chocolate NOW. It may be tempting to reach for the expensive organic hot chocolate mix you bought last month, but try this instead. If you decide you must have a mix, we’ll talk about that later.
Basic cocoa consists of just a few ingredients and has no standard recipe quantities. You see, cocoa is very personal so a single recipe will never suit all people. You will find your own perfect combination, which you can jot down somewhere if you’d like or you can just wing it each time, making minor adjustments to fit your mood. The required ingredients are cocoa powder, sugar, water, and milk. Optional ingredients are salt and vanilla.
Ingredients - let’s talk about those for a minute. Not all cocoa powder is created equally. Some are smooth and milky while others are strong, bitter, and intense. You may have already figured out what kind you like best, or maybe you’ve just always grabbed the same brand from the shelf without putting much thought into it. If the second one describes you, read the labels on some different kinds and pick up a few to try. Decide if you want to go organic and fair trade, the best options from the social, environmental, and health standpoint.
Do you have a problem with caffeine? Not to worry. You can still enjoy hot cocoa. Check your natural food stores for Wonder Cocoa, made by the same company that makes the baking fat replacer WonderSlim. This is the only cocoa powder I’ve seen that is virtually caffeine-free. Those who are super-sensitive to caffeine should note that no process can remove all of the naturally-occurring caffeine in cocoa (or coffee beans). Wonder Cocoa claims it is 99.7% caffeine free.
If your store doesn’t carry it and can’t order it, you can order it online. A Different Daisy has it, but cautions that the new packaging is prone to coming open during shipping.
There is a subtle difference in taste between brands of cocoa powder. I did a taste test comparison between Ah!Laska’s organic cocoa powder and Wonder Cocoa by mixing a bit of each one with sugar and hot water, keeping the quantities equal between samples. The difference was akin to a milk chocolate candy bar versus a dark chocolate one. Smooth and light best describes the flavor of the Ah!Laska cocoa while the Wonder Cocoa was darker with a slightly bitter taste. The most fascinating difference, though, was what happened next after swallowing. The Wonder Cocoa had a long lingering tail to be savored like a dry wine while the regular cocoa’s flavor dissipated quickly leaving a clean palate. If you prefer milk chocolate to dark, Wonder Cocoa may not be for you. If you like the intensity of dark chocolate, check it out. These differences will also come through in baked goods, so you may want to keep both regular cocoa powder and Wonder Cocoa in your pantry.
Whew. Are we ever going to actually get around to making a cup of hot cocoa or is she just going to spout theory?
Patience, my pretties, patience. You still need to select your other ingredients. White granulated sugar produces the cleanest taste but it is the most highly processed of your sugar choices. All the flavor has been stripped from the original plant, leaving only pure sweetness. I don’t have as much problem with that as I do with the processing that white sugar goes through and prefer not to take a chance that I’m eating something that’s been filtered through charred animal bones. Using unbleached granulated sugar with a little color left in it adds subtle flavor to my hot cocoa but not enough to be distracting. Raw sugar, or turbinado, is an option but I’ve found it’s difficult to get it to dissolve completely, the same problem you might have with sucanat or date sugar. Don’t ask me about Splenda, stevia, or other fake sweeteners. I want sugar. If you want to experiment with the alternatives, go right ahead.
Now can we have our cocoa? Pleeeeaaassse?
No. And don’t ask again or I’ll quit writing this. Do you want the best or not?
Your choice of milk also has much to do with flavor and texture of the final product. As a vegan, I prefer plant-based milk alternatives. Soymilk is, in my experience, the best for making a smooth and satisfying cup of hot cocoa although rice milk, oat milk, or any of the nut milks will work. Some of those just seem too watery for my tastes. Other factors to consider are the sweeteners and flavorings added to the nondairy milk. I prefer sweetened vanilla soymilk while others swear by plain almond milk. Dairy drinkers can select skim, low fat, or whole milk.
Are we there yet? I thought you said this part was about making a quick cup of cocoa.
Hey! I can stop this car post right now and walk away. Stop your whining. Sit back and enjoy the ride. Yeesh.
Now that you’ve assembled your ingredients, you’re ready to make the cocoa. First, mix the cocoa powder and sugar in your mug. How much? I told you ... cocoa is a personal thing and I’m not going to dictate the amounts. For your first try though, may I recommend a spoonful of cocoa powder and twice as much sugar. You can adjust the amounts later to your taste. Mix the cocoa and sugar thoroughly.
The next step is the secret to having smooth hot cocoa with no lumps and no dark specks floating on top. Add water. That’s right. Water, not milk. Add just enough to wet your dry ingredients thoroughly but not so little that it’s a sludge. Using hot water is easiest as it will dissolve the sugar and allow the cocoa to blend, but you can use cold water instead. For cold water, stir until the powder is coated with water. It will not be smooth. Don’t worry. Just pop your cup in the microwave for 15 seconds and then stir again. If you don’t have a microwave, I recommend you do this in a small saucepan on the stove top.
Now slowly add your milk, stirring constantly. Heat the brew all the way through in the microwave or on the stovetop. Stir one last time and enjoy. This is your most basic and simple hot chocolate. It will taste good but it won’t really be anything special. You can bring the quality up by adding a pinch of salt and a splash of vanilla extract before drinking it. It can’t get much easier than this and once you know your favorite proportion of cocoa powder to sugar, you can refill your old hot chocolate canister with your very own personalized mixture.
I, however, prefer hot cocoa with a little more personality. Plus, if anyone can make something simple more complicated than it needs to be, that person would be me. Let’s talk about how to trick out your hot cocoa.
One way to add more flavor to hot cocoa is through the addition of spices. Make a delicious Mexican Hot Cocoa simply by adding a pinch of cinnamon and a dash of chile powder or cayenne pepper. The pepper will really warm you up! If you’re a vanilla fan, make your own vanilla sugar. Simply tuck a vanilla bean in a jar with some sugar and leave it for a couple of weeks, shaking it occasionally to distribute the flavor evenly throughout the sugar.
I know vanilla beans are expensive and you may not want to invest that kind of dough in your hot cocoa. Here’s a cheap tip for you. During the summer, when you want an extra special treat, carefully split a vanilla bean lengthwise. Scrape the tiny seeds into your ice cream mix before freezing for intense flavor. Then use the pods in your jar of sugar. They will still have plenty of flavor; in fact, you can refill the jars for months with new sugar before needing to replace the beans. Use the vanilla sugar to make your hot cocoa. You can also make cinnamon sugar by placing cinnamon sticks in with sugar for a few weeks. Like the vanilla bean, the cinnamon stick will continue to infuse sugar with flavor for months.
Extracts are another way to boost basic hot cocoa into the realm of the sublime. For years, I’d dutifully add a little vanilla extract after heating my cocoa, but I never really noticed the taste. A few winters ago, I wanted to make my own hot cocoa mix to use at a moment’s notice. I didn’t want to have to add the extract at the end so I tried mixing it in with the dry ingredients. What a breakthrough! It seems that mixing the extract into the sugar first somehow allows it to release more flavor into the drink. Be sure to mix it with the sugar before adding the dry cocoa powder or you will create lumps. Only a teeny tiny amount of extract is needed. Mix the sugar thoroughly with a whisk until it looks uniformly damp. Then add your cocoa powder and proceed with the recipe. Peppermint extract tastes divine. Try using almond extract instead of vanilla in your Mexican hot cocoa.
One concern with developing a nightly cocoa habit in the winter can be all the fat contained in the milk, whether it is nondairy or not. Using the fat reduced soymilk for hot cocoa, though, produces a watery drink that there is little point in drinking. In thinking about this problem, I remembered that fat brings out the flavor in the kitchen by coating the tongue, as well as making food or drink thicker. The first reason is why so many recipes call for sautéing spices or fragrant ingredients in the oil. With my extract trick, flavor was not a problem, but watery cocoa due to lowfat milk remained a problem.
My solution may be a bit unorthodox but it works like a charm: arrowroot powder. Those of you familiar with natural food stores probably know exactly what this is, but others may not. Arrowroot powder is simply a fine white powder used in exactly the same way as cornstarch. I prefer to avoid the ubiquitous corn products so I substitute arrowroot in the same proportion. You can find it in the natural food stores with the flours and baking supplies; sometimes it is also available in the bulk bins. I use the arrowroot to thicken the hot cocoa, giving it the mouth-feel of a drink higher in fat. To keep it from creating lumps, or significantly more work, I stir it in with the dry ingredients initially. If mixing extract into the sugar, the arrowroot is added afterwards along with the cocoa powder. Add a bit of cold water and mix thoroughly. Microwave for a short time to dissolve the sugar and cocoa, and thicken the mixture. Stir thoroughly.
Instead of just pouring in all the milk, which will result in lumps, pour in a small amount only. Stir until the mixture is smooth. Add a little more milk and repeat. Think of this as making a sauce from roux. You have to blend in the liquid gradually to achieve a smooth result. Slowly add the milk continuously now while stirring. Heat through and serve. If you opt for adding hot water at the beginning, be sure to stir while adding it. You will need to cook it briefly to thicken, either in the microwave or on the stove top, before adding the milk.
Wow, this is way too much work just for a cup of cocoa.
I agree! The answer is mixing up your favorite personalized combination in advance to use at a moment’s craving. To do this, though, will require some measuring and some math. First, you have to know how to make a cup of cocoa that you like. How much sugar, exactly, do you use per cup? How much cocoa powder? Do you add salt? Extract? Arrowroot? Write down your measurements for each ingredient. Mix all of the dry ingredients into a cup and then use measuring spoons to determine the quantity of dry mix.
Now take your measurements for each ingredient and multiply them by 10. Measure out your sugar into a large bowl. Add the extract and whisk until it is distributed thoroughly. Add the salt, cocoa powder, and arrowroot. Whisk until thoroughly mixed. Transfer into an empty cocoa tin. On the outside, label the flavor and make a note of how much to use per cup of cocoa. You can now have tasty hot cocoa with very little work.
To get you started, I will share my recipe for Mexican Hot Cocoa with you. Remember, you may need to adjust ingredients to your own taste, but this will give you a starting point.
Chile’s Mexican Hot Cocoa Mix
Makes 1 ¼ cups, enough for 10 servings
3/4 c sugar
1/8 tsp almond extract
1/8 tsp vanilla
1 tsp arrowroot
1/8 tsp salt
1/4 tsp cinnamon
1/16 tsp cayenne (Add a dash more for a real kick!)
½ c + 2 tbs cocoa powder
Whisk together sugar and flavorings until distributed evenly. The mixture will look moist.
Whisk in arrowroot, spices, and salt until the mixture looks dry.
Add cocoa and mix thoroughly.
Store in a tightly closed container.
Chile’s Mexican Hot Cocoa
2 tbs Chile’s Mexican Hot Cocoa Mix
2 tbs boiling water
1 c hot soymilk
Place cocoa mix in mug.
Add water and stir until thoroughly mixed.
Optional: microwave briefly to thicken before stirring in soymilk.
Add hot soymilk and and enjoy.
Posted by Chile at 7:45 AM
http://chilechews.blogspot.com/2008/08/quick-and-easy-meals.html
Chile’s Fat-Free Whole Wheat Flour Tortillas
3 c whole ‘white wheat’ flour (can substitute whole wheat pastry flour)
2 tsp baking powder
½ tsp salt
1 c warm water
Mix dry ingredients.
Stir in water.
Knead for a couple of minutes on a floured surface until dough is smooth.
Place in a greased bowl and cover. Let rest at least half an hour.
Cut dough into a dozen pieces and roll into balls.
Start heating a large cast iron skillet or griddle over high heat.
Roll one ball at a time out on a floured surface into a thin round tortilla.
When the skillet is very hot, carefully lay the first tortilla on it. Cook until the edges start to dry.
Flip it over and cook on the other side briefly. There should be brown flecks on both sides, but it should not be brown all over.
Remove, place on a plate, and cover with a clean dish towel.
Repeat with remaining tortillas.
Note: I have found that if you leave too much flour on the tortilla, it ends up burning in the skillet and smoking up the kitchen pretty bad. I use a mushroom brush (very soft bristles) to gently brush all the flour off the surfaces of the raw tortilla before placing in the skillet. It takes an extra bit of time but it’s worth it.
Please Note: Because these are fat free, they won’t be as flexible as traditional tortillas. Warming them up will help increase their flexibility. If you really dislike the fatfree version, you can add a small amount of oil to the recipe.
Legumes
* Canned beans - any variety, such as garbanzo, kidney, navy, small white, black, or pinto
* Frozen cooked beans - cook a large batch and freeze in small portions
* Dehydrated beans - “instant” pinto and black beans can be found in natural food stores. Other dehydrated beans can be ordered.
* Lentils - fastest cooking of the legumes. Red lentils cook the most quickly.
* Pressure-cooked beans - lima and pinto beans cook in the least amount of time. Use the speed-soaking technique to do this faster. I have often skipped the 1 hour soak time recommended after the brief initial cooking.
Vegetables
* Fresh - raw carrots, sugar snap pea pods, red bell peppers, cherry tomatoes, cauliflower, celery, jicama, etc.
* Cooked - baked or boiled small potatoes, and steamed green beans are tasty cold
* Frozen - handy for fast meals
* Canned tomatoes - fresh diced, fire-roasted, or flavored
* Canned - anything you like, such as peas, green beans, carrots
* Pickled - pickling is an easy way to preserve vegetables and usually keep well
* Fermented - low-energy flavorful way to preserve your veggies
* Dehydrated - convenient for emergencies as well as quick meals
Fruits
* Fresh - anything. Some are easier and less messy to eat when travelling: grapes, bananas, apples, plums, cherries, oranges
* Canned - preserve your excess harvest
* Frozen - handy for breakfasts
* Pickled
* Dehydrated - tasty snacks
Prepared Foods
* Fresh - leftovers!
* Frozen - freeze leftovers or cook specifically to freeze for later
* Dried - soups, food cups, convenience foods
* Dips such as hummus, salsa, bean dip, or low fat salad dressing.
Pinto Bean Dip
Cooked pinto beans
Chile powder, garlic powder, and salt to taste
Mash beans and stir in seasonings.
White Bean Dip
Cooked white beans
Roasted red pepper
Nutritional yeast
Lemon juice
Mustard
Onion powder
Garlic powder
In a food processor, process ingredients (to taste) until smooth.
Salsa-Bean Dip
Cooked pinto beans
Salsa
Mash beans.
Stir in salsa to desired consistency for dipping.
Great with toasted corn tortillas.
*******
FAST & EASY MEALS TO MAKE WITH BASIC INGREDIENTS
Here are some meal ideas and recipes. Keep in mind that many of these are great for travelling. You can eat many while driving and prepare most of them in a campsite or hotel room.
Quick Breakfasts
* Quick oats with sugar, chopped fruit, and rice or soy milk. Apples and pears make a nice change from the traditional bananas, strawberries, peaches, or blueberries.
* Overnight Oats: per large serving, soak 1/3 cup steel cut oats and 1/3 cup regular rolled oats in 2 cups of water overnight. In the morning, bring to a boil on the stove and cook 5 minutes. Remove from heat, cover, and let sit 10 minutes (good time to shower and dress). Serve with brown sugar, fruit, and rice or soy milk.
* Mixture of cold leftover brown rice, regular rolled oats, and Grape-nuts type cereal with sugar, and rice or soy milk
* Cold cereal with chopped fruit, and rice or soy milk
* Toast with applesauce or homemade jam, jelly, or preserves
http://www.zetatalk.com/thub00.htm
The Troubled Times site.
I didn’t check it all, but even tho it is a wee bit wacky, the what’s new page appeared to have several ideas that might be worth checking and I am sure other pages will have survival information.
http://www.zetatalk.com/food/tfood01.htm
This page, appears to have several survival, garden, hunt, food pages, looks interesting.
granny
Excellent set of link, LOL, to more links:
http://growingtaste.com/veglinks.shtml
For your garden needs.
http://growingtaste.com/oxalicacid.shtml
What Oxalic Acid Is
Oxalic acid is, of course, a chemical substance. At high concentrations, it is a dangerous poison, but such immediately toxic levels are not found in foodstuffs but rather in manufactures, such as some bleaches, some anti-rust products, and some metal cleaners (among other things). It is also a naturally occurring component of plants, and is found in relatively high levels in dark-green leafy foods (relatively high, though, is just that).
In the human body, ingested oxalic acid is not (so far as is known today) a useful nutrient; so, like all such unneeded components of diet, it is processed by the body to a convenient form and that byproduct is then excreted—in this case, in the urine. In the course of being processed by the body, oxalic acid combines with other substances to form various salts, called oxalates; usually, those salts are in solution (like salt in salt water or sugar in coffee), but if their concentration is high enough some may precipitate out in crystalline form. Such tiny crystals of these salts can be irritating to human tissue, especially to the stomach, the kidneys, and the bladder. It is commonly believed that oxalates contribute to the formation of kidney and bladder stones; one common nutrient with which oxalic acid combines is calcium, making the salt calcium oxalate, and calcium oxalate is found in kidney stones.
Continues, page is full of information.
The book says
mint is a good companion to cabbage and tomatoes, improving their health and
flavor. Both are strengthened near stinging nettle. Mint deters the white
cabbage worm by repelling the worms butterflies. Spearmint may help keep of
aphids of nearby plants because the ants don’t like mint. Mint is a
repellant against clothes moths when used indoors and usefull against black flea
beetles. The leaves strewn under rabbit cages will keep flies at a minimun,
while dried leaves [or mint oils] will repel rats & mice.
I know this doesnt really help you but it is good info to know. This book is
fantastic. Huggs, Judith in Bama God is not mad at you, no matter what!
May our roots always run deep and may our branches keep stretching to the sun
To visit group on the web, go to:
http://groups.yahoo.com/group/AnHerbGarden/
Posted by: “Vergie”
Texas Style Meatloaf
1 pound ground turkey, thawed
15 tortilla chips, crushed
2 tablespoons chopped green pepper
1 (16 ounce) can tomato sauce
1/4 cup chopped onion
1 package taco seasoning mix
Reserve 1 cup of tomato sauce. Combine all other ingredients. Form into
loaf pan (9X5 inch.) Bake at 350 degrees for 45-50 minutes. Heat
reserved tomato sauce and serve with meatloaf.
Makes 6 servings.
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2. Beef Gravy Mix
Posted by: “violet4622002”
beef Gravy Mix
1-1/3 cups dry nonfat milk powder
3/4 cup instant blend flour (Wondra)
1/4 cup beef bouillon granules
1/4 tsp. dried thyme leaves
1/4 tsp. onion powder
1/8 tsp. ground sage
1/8 tsp. white pepper
1/2 cup butter
1 Tbsp. brown sauce for gravy (Kitchen Bouquet)
In medium bowl, combine milk powder, flour, bouillon granules, thyme,
onion powder, and sage, and stir with a wire whisk to blend
thoroughly. Use a pastry blender or two knives to cut in butter or
margarine until butter is evenly distributed and particles are fine.
Drizzle brown sauce for gravy over mixture and stir with a wire whisk
until blended. Spoon into a 3 cup container with a tight fitting lid
and store in the refrigerator. Label with date and contents. Use
gravy mix within 4 to 6 weeks.
To make beef gravy:
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3. Applesauce Cookie Mix
Posted by: “Vergie”
Applesauce Cookie Mix
Post by Carnation started on: Sept 30, 2002, 3:55pm »
2 1/4 c. flour
1/2 tsp. salt
3/4 tsp. ground cinnamon
1/2 tsp. baking soda
3/4 c. raisins
1 c. brown sugar
3/4 c. chopped nuts
Use a one quart wide mouth canning jar. Pack each layer.
Stir together the flour, salt, cinnamon and baking soda
and place into the jar.
Pour in the raisins, spreading evenly in the jar.
Next, add the brown sugar.
Pour in the chopped nuts.
If have some empty space, can place some plastic baggies to fill the
space.
Decorate your jar. Tie on a ribbon and attach the recipe tag to the
jar.
Attach recipe tag to the jar:
Applesauce Cookies
You will need:
3/4 c. butter or shortening
1 egg
1/2 c. applesauce
Mix the butter by whipping it until light or fluffy.
Next, add the egg and applesauce, beating it until mixed.
Pour in the contents of the jar and stir until combined.
Drop by teaspoonfuls on a well greased cookie sheet.
Bake at 350 degrees F. for 7 - 12 minutes.
My other groups: favoritefamilyrecipes@yahoogroups.com and moderator of BisquickRecipes@yahoogroups.com.
To visit group on the web, go to:
http://groups.yahoo.com/group/cookingandbakingmixes/
Posted by: “Donna”
Hi Chare,
I have one I like because you can use either fresh or frozen berries.
Donna in Monticello, MN
Strawberry Bread
4 eggs
1-1/4 cup oil
1-1/4 lb. fresh strawberries, hulled and cleaned
(or two 10 oz. packages frozen berries, thawed and drained well)
3 cups flour
2 cups sugar
3 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
1 cup chopped walnuts (optional)
Preheat oven to 350F. Grease and flour two 9x5 inch loaf pans; set
aside. In food processor, blend berries into a puree, add to medium
bowl. In same bowl, add eggs and oil; mix well by hand. In separate
large bowl, combine flour, sugar, cinnamon, baking soda, salt (and
walnuts, if desired). Add strawberry mixture to dry ingredients, and
stir just until blended. Pour into prepared loaf pans. Bake at 350F
approximately one hour or until toothpick inserted into the center
comes out clean.
http://groups.yahoo.com/group/bread-machine/
Barbecued Beef Short Ribs
Posted by: “Dorie”
Barbecued Beef Short Ribs
4 lb. bone in beef short ribs trimmed
2 T. vegetable oil
1 large sweet onion halved and sliced
1 (12 oz) chili sauce
3/4 C. plum preserves or preserves of your choice
2 T. brown sugar
2 T. red wine vinegar
2 T. Worcestershire sauce
2 T. Dijon mustard
1/4 t. ground cloves
In a large skillet brown ribs in oil in batches. Place onion in a 5 qt. slow cooker; add ribs. Cover and cook on low for 4 1/2 to 5 hours or until the meat is tender.
In a small saucepan combine the remaining ingredients. Cook and stir over medium heat for 4-6 minutes or until heated through. Remove ribs from slow cooker. Skim fat from cooking juices. Return ribs to slow cooker; pour sauce over ribs. Cover and cook on high 25-30 minutes or until sauce is thickened.
Dorie
http://groups.yahoo.com/group/Momsmenuplan/
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2a. Pineapple Fudge
Posted by: “Dorie”
Pineapple Fudge
1 cup evaporated milk
3 cups white sugar
2 tablespoons butter
1 cup crushed pineapple, drained
2 teaspoons lemon juice
Butter a 9-inch square pan. Set aside.
Combine milk, sugar, and butter. Heat slowly to boiling point.
Stir in drained crushed pineapple and cook over medium heat to soft ball stage, 236 degrees (113 degrees C), stirring constantly to prevent burning, about 25 minutes. Cool. Stir in lemon juice. Beat until mixture is smooth and has lost its sheen.
Turn into buttered pan. Let cool, then cut into squares.
Dorie
http://groups.yahoo.com/group/Momsmenuplan/
To visit group on the web, go to:
http://groups.yahoo.com/group/ARecipe4ALL/
Plum Pudding Recipe
We converted our favorite plum pudding recipe to mini-loaves and it worked beautifully. We used an eight-loaf linking loaf pan.
Ingredients
2 cups dried plums (prunes), 1/4 to 1/2-inch diced
1/2 cup very hot water
1 1/2 cups all-purpose flour
1/2 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg or allspice
1/2 cup butter
3/4 cup granulated sugar
2 large eggs
1/2 cup chopped walnuts
2 tablespoons milk or as needed for the right consistency batter
Caramel Plum Sauce
1/2 cup butter
1 3/4 cup brown sugar
1 teaspoon cornstarch
1 cup evaporated milk
1 teaspoon rum or vanilla flavor
Directions
Preheat the oven to 350 degrees. Prepare an 8 x 8-inch pan by greasing and dusting with flour or lining with parchment paper.
1. Place the diced plums in a small bowl. Heat the water to boiling in the microwave. Pour the water over the plums and set aside to rehydrate.
2. Mix the flour, baking powder, salt, and nutmeg together in another bowl. Set aside.
3. Cream the butter and sugar together. Add the eggs and beat until light and fluffy.
4. Add the plums and water and the nuts and combine. Add the dry ingredients and combine. Add enough milk—about two tablespoons—to make a soft batter.
5. Remove the batter to the prepared pan. Bake for 25 minutes or until the pudding tests done when a toothpick is inserted in the middle. Cool in the pan on a wire rack for five minutes then invert the pudding to remove the pan. Continue cooling on a wire rack.
For the plum sauce
1. Melt the butter in a saucepan. Stir in the sugar, cornstarch and milk.
2. Heat until bubbling and thickened. Remove from the heat and add the flavoring.
Serve the plum pudding topped with sauce.
There are many recipes in this newsletter, from scratch and also of course for the mixes they sell:
Make Pretty Little Loaves for the Holidays
Save 50% on stocking stuffers, 20% on mixes—plus tons of gift ideas!
To see the online version, go to:
http://www.preparedpantry.com/newsletters/vol6iss12-2-RFF.htm
Dear Ruth,
Homemade gifts from the kitchen are always thoughtful. Make pretty little loaves, wrap them in cellophane, tie them with a ribbon, and give them to friends for a thoughtful gift that tells them that you care. It’s easy. We’ll show you how and give you the recipes that you need.
Dennis & Merri Ann Weaver
3. APPLE CIDER YAM BREAD
Posted by: “Virginia
APPLE CIDER YAM BREAD
“This quick sweet bread made with richly colored, orange-fleshed yam
tastes almost like cake.”
4 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons ground cinnamon
1 teaspoon freshly-grated nutmeg
1/2 teaspoon ground cloves
1 cup butter or margarine, softened at room temperature
1 pound light brown sugar - (2 1/2 cups)
2 cups orange-fleshed precooked yams, pureed, or thoroughly mashed
1 cup apple cider
4 eggs, beaten to a froth
1 1/2 cups chopped walnuts
2 cups dark raisins
Preheat oven to 350 degrees F. Grease three 9- by 5- by 3-inch loaf
pans; set aside until needed.
Into a large bowl, sift together flour, baking powder, baking soda,
salt, cinnamon, nutmeg, and cloves; set aside.
In a second large bowl, cream butter and brown sugar together until
light and well blended. Add pureed yams, cider, and eggs. Stir until
smooth and thoroughly blended. About 1 cup at a time, add the flour
mixture to the yam mixture, stirring well after each addition. Don’t
beat this batter. Fold in nuts and raisins. Spoon into prepared pans.
Bake until medium golden brown on top, about 45 minutes to 1 hour. Check
doneness with a toothpick: Insert into the center of one loaf; if it
comes out clean the loaves are done. Remove loaves from oven and let
stand about 10 minutes, then turn onto a wire rack to cool. Serve warm
or cold.
Makes 3 loaves
Recipe Source:
http://www.recipelink.com/cgi/dbase/msgbrd/getamazon.pl?asin=0679414754
The Many Blessings Cookbook: A Celebration of Harvest, Home, and
Country Cooking by Jane Watson Hopping, the Pioneer Lady
MSG URL: http://www.recipelink.com/msgid/0219535
http://www.recipelink.com/msgid/0219535
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4. SWISS RAISIN SNACK
Posted by: “Virginia
SWISS RAISIN SNACK
An energy-boosting snack or breakfast similar to muesli, a popular
cereal developed as a health food by a Swiss nutritionist. Scoop this
low-sodium, high-fiber, crunchy mix into plastic sandwich bags and take
it with you on a hike.
2 cups uncooked old-fashioned rolled oats
1 cup sweetened shredded coconut
1/2 cup wheat germ
1/2 cup salted sunflower seeds
1/2 teaspoon ground cinnamon
1/4 cup honey
3 tablespoons canola oil
2 cups Sun-Maid Natural Raisins
Heat oven to 300 degrees F. Grease a 15 1/2 x 10 1/2-inch jelly roll
pan.
Combine oats, coconut, wheat germ, sunflower seeds and cinnamon in large
bowl.
Heat honey and oil in microwave on high for 30 seconds or just until
syrupy.
Drizzle over oats mixture and stir until mixture is evenly coated.
Spread onto prepared pan.
Bake for 30 minutes until golden brown, stirring several times.
Remove from oven and add raisins while still hot.
Cool completely and store in a tightly covered container up to 2 weeks.
Makes 6 cups
Nutrients per serving (1 cup): Calories 529, Protein 9.8g, Fat 18.8g
(Sat. Fat 4.9g), Carbohydrates 83g, Dietary Fiber 9.3g, Cholesterol 0mg,
Sodium 60mg
Source: Sun-Maid Growers of California
MSG URL: http://www.recipelink.com/msgid/0077746
http://www.recipelink.com/msgid/0077746
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5. AUNT ADDIE’S SQUASH BISCUITS
Posted by: “Virginia
AUNT ADDIE’S SQUASH BISCUITS
2 cups milk
1/2 cup shortening
2 cakes yeast, dissolved in warm water
8 cups flour
1 tbsp salt
1/2 cup sugar
1 egg, beaten
1 cup squash, sieved ((winter squash, like hubbard or butternut))
Scald milk with shortening and cool to lukewarm.
Dissolve yeast in warm water.
Sift flour, sugar, and salt together. Add warm milk, yeast, egg and
squash to flour and mix well. Set in warm place to rise double in size.
Cut down and let rise again.
Knead and form into biscuits (place on lightly greased baking sheets)
and let rise double.
Bake 30 minutes at 350 degrees F.
Makes 4 dozen rolls
Source:
http://www.recipelink.com/cgi/dbase/msgbrd/getamazon.pl?asin=B0007EVNPA
Early American Recipes collection, 1953, by Heloise Frost
MSG URL: http://www.recipelink.com/msgid/3140930
http://www.recipelink.com/msgid/3140930
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6. Bier Rocks (using frozen dough) TNT
Posted by: “Virginia
Title:
Recipe(tried): Bier Rocks (using frozen dough)
http://www.recipelink.com/images/msgbrd/icons/F35.gif
Board:
http://www.recipelink.com/msgbrd/board_0/tklcc.html Cooking Club at
Recipelink.com
From:
Patricia Karr 9-5-2006
MSG ID: 0077667
I’d like to thank all those who have shared their recipes. I’ve tried
many and they are all delicious! I’ve never seen a recipe here for bier
rocks so I’d like to share mine with you. I’ve made them for many years.
BIER ROCKS
1 pkg. frozen dinner roll dough, unbaked
1 lb. sausage
2 lbs. hamburger
1 onion, chopped or diced
1 head cabbage, chopped
Worcestershire sauce to taste
Any cheese desired, sliced
Grease pans and set dinner rolls (dough balls) on them to rise.
In a skillet brown the first 3 ingredients together and drain, add the
cabbage and Worcestershire sauce and cook until cabbage is tender.
When the dough balls have risen, roll out one at a time thinly on a
lightly floured surface. Place some cheese (about 1/2 a slice) in the
center of the dough, spoon some (1 TBSP at a time) of meat and cabbage
mixture onto the cheese and wrap the ends of the dough over the mixture
and pinch to seal it, turn it over so that the pinch is on the bottom
and place on a greased baking pan to rise again. Repeat for each roll.
Bake at 350 degrees F until golden brown.
I bake several, wrap individually and freeze for a quick reheat in the
microwave later. This is also a great football food.
I hope you will enjoy this recipe as much as I have and have enjoyed
your recipes! Patricia
MSG URL: http://www.recipelink.com/msgid/0077667
http://www.recipelink.com/msgid/0077667
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7. YOGURT BANANA BREAD (similar to Bob Evans)
Posted by: “Virginia
YOGURT BANANA BREAD
1/2 cup butter or margarine, room temperature
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed bananas
1/2 cup vanilla yogurt
Cream the butter and sugar. Add eggs and vanilla. Add dry ingredients;
mix well. Add bananas and yogurt.
Bake in a greased loaf pan at 350 degrees F for 1 hour.
One of the notes said similar if you add nuts. I don’t know since I have
never been to a Bob Evan’s. Good Luck.
MSG URL: http://www.recipelink.com/msgid/1421477
http://www.recipelink.com/msgid/1421477
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8. Zesty Pork Chops and Grilled Vegetables
Posted by: “Julie & Miss Mercy”
Zesty Pork Chops and Grilled Vegetables
Prep Time:
5 min
Total Time:
36 min
Makes:
4 servings
4 bone-in pork chops, 1/2 inch thick (1-1/4 lb.)
1/4 cup KRAFT Light Zesty Italian Dressing
1 Tbsp. GREY POUPON Dijon Mustard
2 medium red peppers, cut lengthwise into wedges
2 zucchini, cut diagonally into 1/4-inch-thick slices
PREHEAT grill to medium heat. Pierce both sides of chops several times
with fork; place in shallow dish. Combine dressing and mustard. Pour
half of the
dressing mixture over chops; cover dish.
REFRIGERATE at least 15 min. to marinate. Set remaining dressing mixture
aside for later use. Remove chops from marinade; discard marinade.
GRILL chops and vegetables 7 to 8 min. on each side or until chops are
cooked through (160ºF) and vegetables are crisp-tender, brushing
occasionally with
the reserved dressing mixture.
Note: When grilling, use tongs or a spatula to turn meats on the cooking
grate. A fork pierces the meat and causes precious natural juices to be
lost.
How to Clean a Grill: To clean a gas grill, close the lid of the grill
and heat on HIGH about 10 min. to burn away the excess food residue.
Then, turn off the heat and use a long-handled wire brush to scrub the
grates clean. Clean charcoal grills while they are still hot. Use a
long-handled wire brush to scrub the grill grates clean.
From
www.kraftfoods.com
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9. Foil-Pack Halibut Florentine
Posted by: “Julie & Miss Mercy”
Foil-Pack Halibut Florentine
Prep Time:
10 min
Total Time:
20 min
Makes:
4 servings, one packet each.
2 cups instant white rice, uncooked
2 cups warm water
4 skinless halibut fillets (1 lb.)
4 cups packed fresh baby spinach leaves
1/2 cup KRAFT Sun-Dried Tomato Dressing
1 Tbsp. KRAFT Grated Parmesan Cheese
PREHEAT grill to medium-high heat. Spoon 1/2 cup rice onto center of
each of four 18x12-inch sheets of heavy-duty foil with the sides
slightly rolled up.
Pour 1/2 cup warm water over each mound of rice; top with 1 fish fillet.
Arrange spinach around fish; top with dressing.
BRING up foil sides. Double fold top and ends to seal each packet,
leaving room for heat circulation inside.
GRILL 10 min. or until fish flakes easily with fork. Place one packet on
each of four dinner plates. Cut slits in foil to release steam before
opening each
packet. Sprinkle with cheese.
Substitute: Prepare as directed, using any flaky white fish.
From
www.kraftfoods.com
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10. Beef, Vegetable and Shells Skillet
Posted by: “Julie & Miss Mercy”
Beef, Vegetable and Shells Skillet
Prep Time:
15 min
Total Time:
35 min
Makes:
6 servings, 1-1/3 cups each
1 pkg. (12 oz.) VELVEETA Shells & Cheese Dinner Made With 2% Milk Cheese
1 lb. extra lean ground beef
1/2 cup KRAFT Light Zesty Italian Dressing
1 bag (16 oz.) frozen vegetable blend (red peppers, carrots, broccoli
and cauliflower), thawed
1 tsp. dried basil leaves
1/2 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
PREPARE Dinner as directed on package.
MEANWHILE, brown meat with dressing in large skillet on medium heat. Add
vegetables and basil; cook 5 min. or until heated through, stirring
occasionally.
STIR in Dinner; sprinkle with Cheddar cheese. Cover; cook 5 min. or
until Cheddar cheese is melted.
Substitute: Any frozen vegetable blend will work in this easy skillet
meal, so use your family’s favorite.
From
www.kraftfoods.com
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11. BBQ Grilled Steak Wraps
Posted by: “Julie & Miss Mercy”
BBQ Grilled Steak Wraps
Prep Time:
15 min
Total Time:
27 min
Makes:
4 servings
1 beef sirloin steak (1 lb.)
1 onion, sliced 1/2-inch thick
1 each: red and green pepper, quartered
1/2 cup BULL’S-EYE Steakhouse Barbecue Sauce with A.1. or KRAFT
Original Barbecue Sauce
8 TACO BELL® HOME ORIGINALS® Flour Tortillas
1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese
PREHEAT greased grill to medium heat.
GRILL steak 1 min. Add vegetables to grill. Cook 8 to 10 min. or until
steak is medium doneness (160ºF) and vegetables are crisp-tender,
turning occasionally
and brushing frequently with the barbecue sauce for the last 5 min. of
the grilling time.
CUT steak and vegetables into thin strips. Spoon evenly onto tortillas;
sprinkle with cheese. Roll up.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco
Bell Corp.
Substitute: Substitute boneless skinless chicken breasts for steak.
From
www.kraftfoods.com
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12. Sicilian Sausage Soup
Posted by: “sharon
Sicilian Sausage Soup
This is a great soup. It is hearty and very filling. I added 3 cloves
garlic with the sausage and onion.
Recipe By : Family Circle
Serving Size : 8
Categories : Soups
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1/2 pound pork sausage or sweet Italian sausage
1 large onion, chopped (1 cup)
1 can (2 pound 3 ounces) Italian-style tomatoes
2 cans (13 3/4 ounces each) chicken broth
1 teaspoon leaf basil, crumbled
1/2 cup orzo macaroni
1/4 teaspoon salt
1/8 teaspoon pepper
1. Cook sausage in a large saucepan, breaking up meat with wooden spoon,
until meat loses its pink color. (If using Italian sausage, remove casings
before cooking.) Add onion; sauté until tender, about 3 minutes. Add
tomatoes, broth and basil; bring to boiling; stir in orzo, salt and pepper.
Lower heat; cover; simmer until orzo is tender, about 10 minutes. Taste and
add additional salt and pepper if needed. Ladle into a tureen or soup
bowls. Serve with bread sticks or sesame crackers.
Recipe Author: Family Circle
Recipe Source: Family Circle Recipes America Loves Best
Author Note: Sausage adds a fine, robust flavor to this easy 30-minute soup.
To visit group on the web, go to:
http://groups.yahoo.com/group/RecipesLostandFound/
Favorite Frugal Tips
Renee Rivard submitted this question on The Frugal Life Forum:
I was wondering what some of your frugal tips are that you use in your everyday life. I use coupons, keep my receipts and when something goes on sale I take my receipt to get the sale price, keep all lights off when not in the room. Go on-line to get free items that I use and keep them when I go on vacation (personal items). Put all my change in a change jar, take my lunch to work. Use only half a cap of laundry detergent, use cold water to wash, etc,. I know these are just general frugal tips and have many more, but I was wondering what everyone else does to be frugal and your tips. Thank you.
http://www.thefrugallife.com/smf/index.php/topic,83.0.html
[3 pages of tips, several are very usable...]
