Posted on 05/02/2020 5:37:28 PM PDT by Jamestown1630
I freeze bananas all the time - but I peel them first, and put them in baggies.
My favorite ‘smoothie’ is a frozen banana, chopped into inches, a couple cups of apple juice, and a handful of frozen strawberries. Whizz it around in the blender, and you’ll have two big glasses of great fruity breakfast.
Husband freezes bananas for Banana Bread, too. Gets them to the right texture for the recipe.
We keep powdered milk all the time - it’s good for baking. But you can freeze whole milk, too, for baking. I’ve never had a problem with it.
I thought beenies and weenies was a bachelor thing LOL
I thought beenies and weenies was a bachelor thing LOL
Frozen bananas are the only bananas I use in Banana Nut Bread. It’s great to get them to the desired ripeness on the kitchen counter, then peel and freeze. Perfect bread every time!
Interesting. I wanted bananas for cereal with milk. First time I defrosted the bananas they were mush. Good for smoothies and banana bread, neither of which I make. I kept powdered milk, too, but haven’t had to use it yet. I also bought the quart sized heavy cream, with great long dates, and have been using it in place of milk when my milk date runs out. What the article said about frozen milk was that it picked up a bad smell. Since I wanted it for cereal, it would be glaringly obvious if that was the case. But you got no smell when you froze the milk?
chili relano casserole is one of my favs....crowds like it too....I use mild chilis(cans) but usually add a can or two extra....
My husband grew up on ‘Franks and Beans’, and it’s remained a favorite. I don’t think his Mom ever added bacon, and I’ll show him your recipe :-)
basically a cabbage salad in a oil/vinegar drsg that you put in a jar and let marinate for a day or two....will let you know in 2 days how it turns out...
Freezing bananas. I peeled the banana, sliced it onto a pan, brushed each piece with lime juice (was then out of lemon), froze the pieces and dumped them into serving size baggies. They defrosted with a semi-mush, non-solid texture.
When I freeze milk, I do it in 1-cup portions, small containers, to use in recipes - usually for quick breads or a cream sauce.
I’ve never had a problem with smell, even with whole milk.
I just cut them in half, put 2 halves in baggies, and freeze.
But I don’t expect them to be like fresh bananas when they come out. We only use them frozen, cut into chunks, in the blender for smoothies; or mashed into banana bread.
Every thing is better with bacon. LOL
Oh, yes.
Pickled Pork.
Get the cheapest pork you can find and cut into small pieces. Anything around one inch is good.
For three pounds of pork you will need the following.
Two cups of apple cider vinegar
1/2 cup of salt
1/2 cup pickling spice.
1/4 cup brown sugar
Heat the vinegar on the stove, add the salt and sugar and stir to dissolve. Add the spices in a cloth bag. Trust me on this step. Otherwise you have to pick the spices off the meat and that is no fun!
Simmer for about five minutes and let cool on the stove.
Take out spice bag. Place in bottom of a gallon zip top bag and then place pork pieces on top. Pour cooled brine over the pork, force out air and seal bag. Put bag in container in case of leakage and store in the refrigerator for at least a week.
At that point it is done but you can leave it for another week if you like. Or you can take out, drain and divide into quarter pound portions and freeze.
I do not recommend you do what I did and forget you had a batch going in the basement refrigerator for two months. :)
A quarter pound flavors a large pot of beans.
How to use.
Thaw the pork, brown in a bit of bacon fat, add beans and water to the pot and cook as normal.
Checked blood sugar before eating my hamburger was at 109, one hour later checked again it was 108. So I guess that means they are keto friendly indeed. They hold up pretty good not like most of the zero carb bread they have which tastes nothing like bread.
Great topic. Thanks!
If you’re on Keto or Low-Carb, the Eades ‘Magic Rolls’ make a pretty good substitution for hamburger rolls, if you make them big.
To me, they seem a lot like little Yorkshire Puddings or Popoovers:
http://www.findingradiance.com/2011/02/24/magic-rolls-eades-low-carb-comfort-foods/
Super burritos can be made with very little meat. Rice, beans, salad, salsa, sour cream and avocado are cheap and the meat can be just for flavor.
Any asian stir fry can be made using meat just to flavor the dish.
Hamburgers can be stretched with oatmeal, breadcrumbs, rice
So can meatballs.
Vegetarian meatloaf made from lentils.
Enchiladas can be stretched with rice and beans so can taco meat.
There’s all kinds of ways to stretch meat.
I can roast packed into pint jars and instead of doing slices by themselves I mix the roast into two cups of gravy and spoon that over mashed potatoes.
Very good ideas - and a proper combination of grains, legumes, nuts, seeds, can give us all of the essential amino acids that our bodies don’t provide on their own - at least for the short term.
(I’m not entirely convinced that human beings thrive optimally without eating other animals; but the science seems to indicate that we can survive - and have done - for long periods of time on NO MEAT, when we had to.)
I’d actually be more worried about the scarcity of vegetables than that of meat.
Interesting article:
https://www.livestrong.com/article/449042-can-you-get-all-amino-acids-from-being-vegetarian/
In an oven proof dish or large glass loaf pan, put beans, cook the hot dogs on the stove until they are grilled ( you can omit this step I guess, as the hot dogs WILL cook in the beans in the oven )and then cut them up in small thin rounds and add to the beans, along with ketchup and onion powder to taste. Top with brown sugar and place in a 350-375 degree oven until the brown sugar is melted and bubbling. Serve with a green salad.
The number of cans of beans and hot dogs depends on how many people you are serving.
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